Brewing method of averrhoa carambola L. and benincasa hispida (Thunb.) Cogn. var. chieh-qua Ho vinegar

Abstract

The invention provides a brewing method of averrhoa carambola L. and benincasa hispida (Thunb.) Cogn. var. chieh-qua Ho vinegar. The averrhoa carambola L. and benincasa hispida (Thunb.) Cogn. var. chieh-qua Ho vinegar takes fresh and ripe averrhoa carambola L. and benincasa hispida (Thunb.) Cogn. var. chieh-qua Ho as the main raw materials and is brewed through raw material treatment, sterilization, enzymolysis, sugaring, low-temperature alcoholic fermentation, acetic fermentation, filtration, homogenization, sterilization, canning and the like. The made averrhoa carambola L. and benincasa hispida (Thunb.) Cogn. var. chieh-qua Ho vinegar is superior to table vinegar brewed by taking grain as the raw material in the aspects of nutritional value, inner ingredients, taste and the like, the original flavors of averrhoa carambola L. and benincasa hispida (Thunb.) Cogn. var. chieh-qua Ho are kept, the vinegar is sour, sweet and delicious, the quality is high, nutrients are rich, the nutritional value and economic value of averrhoa carambola L. and benincasa hispida (Thunb.) Cogn. var. chieh-qua Ho are increased, the product types of averrhoa carambola L. and benincasa hispida (Thunb.) Cogn. var. chieh-qua Ho are enriched, and the effects of expelling the wind, promoting diuresis, promoting the production of body fluid to relieve thirst, regulating the middle warmer, helping digestion, clearing heat and summer-heat, eliminating toxicity and inducing diuresis are achieved.

Description

technical field [0001] The invention relates to a method for brewing fruit vinegar, in particular to a method for brewing carambola and melon vinegar. Background technique [0002] Carambola, also known as Wulianzi, carambola, carambola, etc., is the fruit of the evergreen small tree carambola of the family Oxaliaceae Carambola. Taste sour, sweet, neutral in nature. "Lingnan Herbal Collection" records: "Quiet thirst and relieve troubles, remove heat, facilitate urination, eliminate mouth rot in children, and treat snakebite." According to the measurement, every 100 grams of carambola pulp contains 92.5 grams of water, 0.6 grams of protein, and 0.6 grams of fat. 0.1 g, fiber 1.1 g, carbohydrate 5.3 g, ash 0.4 g, carotene 20 micrograms, thiamine 0.01 mg, riboflavin 0.05 mg, niacin 1.0 mg, ascorbic acid 7 mg, potassium 126 mg, sodium 0.7 mg, Calcium 3 mg, magnesium 6 mg, iron 0.6 mg, zinc 0.5 mg, phosphorus 27 mg, selenium 0.84 micrograms. It has the effects of stopping blee...

AI Technical Summary

Problems solved by technology

[0004] Carambola and zucchini are thin and juicy, have a short ripening cycle, are difficult to transport and store, and are prone to rot, resulting in a waste of resources

At present, carambola and zucchini are only processed and eaten as fruits or ingredients, but there are few types of processed products, and there are defects that the types of products are not rich.