Fruit vinegar and preparation method thereof

Abstract

The invention relates to the technical field of fruit vinegar, and particularly relates to fruit vinegar and a preparation method thereof. The fruit vinegar is prepared by adopting various fruits, such as papaya, jujubes, lemons, mangos, pomegranates and green cucumbers, so that the fruit vinegar is rich in nutrients; moreover, the taste of the fruit vinegar is improved, and the prepared fruit vinegar is bright red, strong in fruit fragrance, moderate in acidity and rich in nutrients and has the functions of invigorating the stomach and promoting digestion; and the physical-chemical indexes and microorganism indexes of the obtained fruit vinegar are better than those of GB2719-2003, specifically, the content of soluble solids detected by adopting refractometry at 20 DEG C is more than 4 percent, the content of total acids is more than 0.4 g / 100mL on the basis of acetic acid, the content of free amino acid is more than 286 mg / 100mL, and the content of nonvolatile acid is more than 0.68g / 100mL on the basis of lactic acid.

Description

technical field [0001] The invention relates to the technical field of fruit vinegar, in particular to fruit vinegar and a preparation method thereof. Background technique [0002] Fruit vinegar is a kind of vinegar prepared by fermenting whole fruit or fruit juice as the main raw material; compared with traditional grain vinegar, it has richer nutrients and contains various organic acids, amino acids, vitamins and biologically active substances , and the taste is refreshing and the flavor is strong. [0003] At present, most edible vinegars sold on the market are rice vinegar made from grains or wine vinegar products made from alcohol. There are relatively few fruit vinegar products made from fruits, and most of them are apple vinegar. The vitamin C in fruit vinegar can prevent the formation of nitrite, and the pectin in it can prevent the increase of cholesterol and lower blood sugar; and it also contains polyphenols, which have antioxidant properties, scavenge free radic...

AI Technical Summary

Problems solved by technology

But the production of fruit vinegar in the prior art, because the raw material composition of its selection is inappropriate, causes the nutrition of the fruit vinegar obtained single, mouthfeel is single, extremely has influenced the local flavor of fruit vinegar, makes fruit vinegar still be in original state, and then is difficult to Meet the needs of modern people

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