Brewing method of kiwi fruit vinegar and kiwi fruit vinegar obtained by the same

Abstract

The invention provides a brewing method of kiwi fruit vinegar and the kiwi fruit vinegar obtained by the brewing method. According to the invention, the method includes the steps of: kiwi fruit treatment and seasoning, rice cooking and saccharification, mixed fermentation, filtration and clarification, etc. The brewing method provided by the invention not only can avoid the use of sulfur dioxide and other additives, also can fully ferment the raw materials, and further endow the kiwi fruit vinegar with more excellent nutrition and health care effects. At the same time, the kiwi fruit vinegar obtained by the brewing method provided by the invention not only has good appearance and flavor, but also has excellent nutrition and health care effects, and can be further applied as a condiment and/or health care product.

Description

technical field [0001] The invention relates to the field of fruit vinegar brewing, in particular to a brewing method of kiwi fruit vinegar and kiwi fruit vinegar obtained by the brewing method. Background technique [0002] Kiwi fruit is also called kiwi fruit. The ripe fruit is soft and juicy, sweet and sour, delicious and fragrant. It is a fruit with high nutritional value. Its soluble solid content is 14-20%, and it contains 17 kinds of amino acids (including decolorization 7 kinds of essential amino acids other than amino acid). At the same time, kiwi fruit is also rich in vitamins A, C, E, and mineral elements such as potassium and magnesium, as well as other nutrients such as folic acid, carotene, calcium, lutein, and natural inositol. Other fruits, thus also known as the king of fruits. [0003] Kiwi fruit is widely distributed in 18 provinces, municipalities and autonomous regions in my country and is rich in resources. However, because the fresh-keeping technolo...

AI Technical Summary

Problems solved by technology

[0006] Although more researches have been carried out on the brewing method of kiwi fruit vinegar in the prior art, yet, in the brewing process of present fruit vinegar, sulfur dioxide often needs to be added to play a bactericidal effect, but the residual sulfur dioxide is harmful to human health. It is a huge threat; further, in the existing fermentation method, the sugar content in the raw material liquid is limited, which also leads to the abnormal growth of the yeast and the inability to fully ferment, which in turn leads to the loss of nutrients rich in kiwifruit Components cannot be fully released