Preparation method of mulberry fruit vinegar

Abstract

The invention relates to a preparation method of fruit vinegar, in particular to a preparation method of mulberry fruit vinegar. The preparation method comprises the following steps: soaking mulberries with salt water, then cleaning and airing; pulping and filtering the mulberries; adding pectinase according to 0.2-1.5 percent of the weight of a raw material and fermenting for 1-5 hours at the temperature of 25-35 DEG C; adding white sugar according to 150-250 g / L; inoculating yeast strains for fermentation, wherein the inoculation amount is 0.5-1 percent, the fermentation temperature is 25-35 DEG C, the time is 4-6 days, and when the alcohol content reaches 6-9 percent, the fermentation is ended; sterilizing mulberry alcohol juice for 10 minutes at the temperature of 90-100 DEG C; inoculating activated acetic bacteria into the fermented mulberry alcohol juice according to the inoculation amount of 8-12 percent, wherein the fermentation temperature is about 30-35 DEG C, and when the acidity reaches 5 percent or above, the fermentation is stopped; putting for 15-20 days at a normal temperature; performing centrifugal filtration to obtain mulberry clear liquor; packaging and pasteurizing. The mulberry fruit vinegar prepared by the preparation method of the mulberry fruit vinegar is sour, sweet and palatable, pure in flavor, rich in fruity flavor, rich in nutrition and long in shelf life.

Description

technical field [0001] The invention relates to a preparation method of fruit vinegar, in particular to a preparation method of mulberry fruit vinegar. Background technique [0002] Mulberry is the general designation of the mature fruit ears of the genus Moraceae (also known as mulberries). It has high nutritional value and can be used as both edible and medicinal. The mulberry fruit contains 1.17% protein, 2.15% fat, 4.4% sugar, 6.6% soluble solids, 0.47% mineral matter, and 0.56% organic acid. In addition, it is also rich in vitamins and carotene. Traditional Chinese medicine believes that mulberry can nourish the liver and kidney, blacken eyes, nourish blood and promote body fluid. In view of the many nutritional and health functions of mulberry, it was officially listed as the first batch of "both food and medicine" by the Ministry of Health. Every year at the end of March and the beginning of April, there will be baskets of mulberries for sale in the market, but the...

AI Technical Summary

Problems solved by technology

Every year at the end of March and the beginning of April, there will be baskets of mulberries for sale in the market, but the mulberries are only on the market for a short period of 20 days. Mulberries are not easy to preserve. There are many mulberry wines on the market, but many people do not like to drink alcohol.