Multi-strain co-immobilized fermented papaya vinegar and preparation method thereof

Abstract

The invention discloses novel multi-strain co-immobilized fermented papaya vinegar and a preparation method thereof. The preparation method comprises the steps of papayas selection, cleaning, blanching, peeling, seed removal, cutting, pulping, enzymolysis, centrifugation, component adjustment, pasteurization, cooling, co-immobilized alcohol fermentation, immobilized acetic bacteria fermentation, clarification, filtration, sterilization, ultrafiltration membrane purification, filling and product finishing. According to the novel multi-strain co-immobilized fermented papaya vinegar and the preparation method thereof, the problems that multiple papayas in the mature season are difficult to store, the traditional fruit vinegar fermentation is complicated to operate and the strains are liable to be deactivated can be solved effectively; the papayas can be used for batched fruit vinegar production, the production cycle is reduced and the production capacity is improved; the prepared papaya vinegar is clear and transparent, has stable color, is orange-yellow, has the prominent fragrance of the papayas, is faint scent, has mellow taste and soft mouthfeel, is good for a human body to digest and absorb food, and has the characteristics of invigorating spleen to promote digestion, prolonging life and the like.

Description

technical field [0001] The invention belongs to the field of fruit vinegar, and in particular relates to fermented papaya vinegar and a preparation method thereof. Background technique [0002] papaya( Carica papaya L. ) Also known as papaya, milk melon, longevity fruit, it is a tropical and subtropical evergreen cork large perennial herbaceous plant, evergreen cork small tree, 8-10 meters high, with latex; the stem is not branched or sometimes branched at the damaged site , with spirally arranged stipules. The fruit grows on a tree and looks like a melon, hence the name papaya. The milk of papaya is the main ingredient for making papaya enzyme and loose meat powder. [0003] Papaya is a famous tropical fruit in the world. Papaya belongs to perennial succulent herb, also known as milk melon. Papaya fruit is rich in nutrients, containing Vc, carotene, hidden flavin epoxy, soluble cellulose, VB1, VB2, niacin, K, Ca, P, Mg, Fe and other nutrients. Ripe fruit is thick, yell...

AI Technical Summary

Problems solved by technology

[0019] The purpose of the present invention is to aim at the defects of the prior art, to provide a kind of can effectively solve the problem that papaya is difficult to store when there is a lot of mature season, and also solve the problem of low economic benefit of drying papaya by traditional method. Problem: Can papaya fruit vinegar be produced in batches, the prepared papaya fruit vinegar is clear and transparent, stable in color, orange-yellow in color, papaya has a prominent aroma, mellow fragrance, soft taste, and is beneficial to the human body to digest food and absorption, the preparation method of multi-bacteria co-immobilization fermented papaya vinegar with the effects of invigorating the spleen, eliminating food and prolonging life