Brewing method of vaccinium bracteatum thunb fruit vinegar

Abstract

The invention discloses a brewing method of vaccinium bracteatum thunb fruit vinegar. The vaccinium bracteatum thunb fruit vinegar is brewed through the steps of treatment of fresh vaccinium bracteatum thunb as a raw material, enzymolysis, alcohol fermentation, acetic fermentation, squeezing and filtering, ageing, sterilization, ultrafiltration membrane purification and canning. The astringent taste of the fresh vaccinium bracteatum thunb can be removed by adopting steam fixation and the taste of the vaccinium bracteatum thunb fruit vinegar is improved. According to a compound color retention agent, oxidation and discoloration of the raw material can be avoided and the original color and luster of the vaccinium bracteatum thunb are fully reserved; and clarification and filtration are carried out by adopting a composite clarifying agent after squeezing and filtering, so that the transparency of a finished product vaccinium bracteatum thunb fruit vinegar is improved, the taste of the vaccinium bracteatum thunb fruit vinegar is improved through ageing, and the fruit vinegar has the health effects of promoting the secretion of saliva or body fluid, quenching thirst, soothing the nerves, relieving a cough and promoting digestion.

Description

technical field [0001] The invention relates to a brewing method of fruit vinegar, in particular to a brewing method of Wufanzi fruit vinegar. Background technique [0002] Wufanzi, original name: Nanzhu, aliases: Dyeshu, Wufanshu, Mifanshu, Wufanye, Twister, etc., Rhododendronaceae, Vaccinium genus evergreen shrubs or small trees, racemes terminal and axillary, There are many flowers, rachis densely pubescent and sparsely glabrous; purple-black when ripe, outside usually pubescent and sparsely glabrous. Flowering period is June-July, fruit period is August-October, sweet and sour in taste, warm in nature, functions and indications: calming the nerves and relieving cough, mainly treating palpitations, restless nights, and chronic cough. There is a low utilization rate of black rice in the processing process, and processing it into dried black rice can realize the comprehensive utilization of raw materials of black rice and improve its economic value and nutritional value. ...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of brewing method of black rice fruit vinegar for the low utilization rate of existing black rice fruit vinegar in the processing process, which can make full use of the nutrients of black rice fruit and improve the efficiency of black rice fruit vinegar. The nutritional value and economic value of black rice fruit vinegar have health effects such as promoting body fluid and quenching thirst, calming the nerves and relieving cough, and promoting digestion.