A kind of fermented emblica fruit wine and fruit vinegar and production method thereof

Abstract

The invention discloses fermented phyllanthus emblica fruit wine and fruit vinegar and a production method thereof. The method comprises the following steps: finely selecting phyllanthus emblica fruits, washing, soaking with hot water, breaking, adding pectinase for carrying out low-temperature enzymolysis, adding yeast, tannase and antioxidant for carrying out low-temperature fermentation, synchronously carrying out purification treatment and freezing treatment, finally ageing, removing bitter and astringent materials and oily materials, removing bacteria and filtering to obtain fermented phyllanthus emblica fruit wine; then inoculating acetobacter pasteurianus into fruit residues generated by fermenting and separating to carry out fermentation of fruit vinegar, controlling the fermentation time of the fruit vinegar by taking acidity and alcohol content as indexes, stopping fermenting, then ageing and filtering to obtain soft and tasty phyllanthus emblica fruit vinegar with good healthcare function. Through the phyllanthus emblica fruit and the fruit vinegar, the nutrition of the phyllanthus emblica fruits is retained to a maximum extent; the problems that the precipitate is easily generated and the clarity is low caused in the ageing process are solved; the bitter and astringency in the produced phyllanthus emblica fruit wine are innovatively removed; the phyllanthus emblica fruit wine is pure, mild and thick; the aftertaste of the phyllanthus emblica fruit wine is sweet and tasty; the physiological active materials useful for the human body in the phyllanthus emblica fruit wine can be effectively retained.

Description

Technical field [0001] The invention belongs to the field of foods, and particularly relates to a fermented emblica fruit wine and fruit vinegar and a production method thereof. Background technique [0002] Phyllanthus emblica is also known as Niu Ganguo, oil Ganguo, because it tastes "bitter before sweet". Phyllanthus emblica is rich in vitamin C, E, B and other trace elements and minerals. It also contains 14 kinds of amino acids needed by the human body, superoxide dismutase (SOD) and rich organic selenium, especially vitamin C. , Every 100 grams of fresh amambola contains 500-1841 mg of vitamin C, which is 4 times higher than kiwi, which is known as the king of vitamins, and 25 times higher than citrus. It has a variety of health care and medical effects. Li Shizhen said in "Compendium of Materia Medica" Phyllanthus emblica "nine amine light body, prolong life." Light weight is weight loss, while prolonging life is anti-aging, and Phyllanthus emblica can be taken for a lon...

AI Technical Summary

Problems solved by technology

Emlical fruit is rich in nutrition and has medicinal functions, but the fresh fruit is bitter and difficult to eat, so people seldom eat it fresh, and the fresh fruit has a short storage period and is inconvenient to carry. It is usually eaten after processing. In many places The emblical fruit is processed into products such as emblical tea, preserved fruit, candied fruit, canned food, etc., but it has not yet been processed into fully fermented fruit wine and fruit vinegar.

The mature emblica of Yunan is used as raw materials to produce emblica wine and fruit vinegar. During the production, problems such as a lot of pomace produced by fermentation, precipitation and poor clarity during the aging process will be encountered.

In addition, according to the biological characteristics of emblica itself, emblica wine and fruit vinegar obtained by conventional fermentation methods often have strong bitterness and astringency, and there will be a layer of oily white suspended particles on the surface of the fermented wine, which is extremely difficult to remove. Seriously affect the taste of the wine body. In view of the above-mentioned existing problems, solve the technical problems in the production of emblica fruit wine and fruit vinegar, realize technological innovation, and promote the scientific and technological progress of subtropical fruit wine and fruit vinegar production and operation enterprises and related industries

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