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Method for preparing litchi fruit vinegar

A technology for lychee and fruit vinegar, which is applied to the preparation of vinegar, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of fruit vinegar astringency, bad taste of fruit vinegar, etc., and achieves improved sweetness and shortened fermentation. Period, soft taste effect

Inactive Publication Date: 2017-11-21
广西驰胜农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the brewing process of lychee fruit vinegar, the addition of fruit peel will bring astringent taste to fruit vinegar, resulting in bad taste of fruit vinegar

Method used

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  • Method for preparing litchi fruit vinegar

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of preparation method of litchi fruit vinegar comprises the following steps:

[0027] (1) Raw material pretreatment: wash the fresh lychee and remove the core, then add ascorbic acid to the lychee skin and lychee meat, stir evenly, and then squeeze the lychee into a pulp;

[0028] (2) Alcoholic fermentation: add 10 per milliliter of pulp to the pulp 9 The amount of effective bacteria added Zymomonas mobilis and Saccharomyces cerevisiae with an effective bacterial species ratio of 3:5, fermented in a fermenter with an oxygen content of 80% for 2 days to obtain lychee fermentation, and then added to lychee fermentation Add 5% lychee fermented rice distiller's grains of high quality, anaerobic sealed fermentation for 7 days to obtain mixed fermentation;

[0029] (3) Acetic acid fermentation: Acetobacter is carried out acid-resistant acclimation, and in the mixed fermented millet that step (2) obtains, add 10 per milliliter mixed fermented millet 8 Amount of effect...

Embodiment 2

[0034] A kind of preparation method of litchi fruit vinegar comprises the following steps:

[0035] (1) Raw material pretreatment: wash the fresh lychee and remove the core, then add ascorbic acid to the lychee skin and lychee meat, stir evenly, and then squeeze the lychee into a pulp;

[0036] (2) Alcoholic fermentation: add 10 per milliliter of pulp to the pulp 8 The amount of effective bacteria added Zymomonas mobilis and Saccharomyces cerevisiae with an effective bacterial species ratio of 3:5 was fermented for 1 day in a fermenter with an oxygen content of 80% to obtain fermented lychee, and then added to fermented lychee Add 5% lychee fermented rice distiller's grains of high quality, anaerobic sealed fermentation for 7 days to obtain mixed fermentation;

[0037] (3) Acetic acid fermentation: Acetobacter is carried out acid-resistant acclimation, and in the mixed fermented millet that step (2) obtains, add 10 per milliliter mixed fermented millet 9 Amount of effective ...

Embodiment 3

[0042] A kind of preparation method of litchi fruit vinegar comprises the following steps:

[0043] (1) Raw material pretreatment: wash the fresh lychee and remove the core, then add ascorbic acid to the lychee skin and lychee meat, stir evenly, and then squeeze the lychee into a pulp;

[0044] (2) Alcoholic fermentation: add 10 per milliliter of pulp to the pulp 9 The amount of effective bacteria added Zymomonas mobilis and Saccharomyces cerevisiae with an effective bacterial species ratio of 3:5 was fermented for 1 day in a fermenter with an oxygen content of 80% to obtain fermented lychee, and then added to fermented lychee Add 5% lychee fermented rice distiller's grains of high quality, anaerobic sealed fermentation for 6 days to obtain mixed fermentation;

[0045] (3) Acetic acid fermentation: Acetobacter is carried out acid-resistant acclimation, and in the mixed fermented millet that step (2) obtains, add 10 per milliliter mixed fermented millet 9Amount of effective b...

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Abstract

The invention discloses a method for preparing litchi fruit vinegar. The method comprises (1) raw material pretreatment: cleaning fresh litchi fruits, removing seeds, adding ascorbic acid into the litchi rind and litchi pulp, carrying out uniform stirring and carrying out squeezing to obtain fruit slurry, (2) alcohol fermentation: adding Zymomonas mobilis and Saccharomyces cerevisiae into the fruit slurry, carrying out fermentation to obtain a litchi fermentation product, adding rice lees into the litchi fermentation product and carrying out seal fermentation to obtain a mixed fermentation product, (3) acetic acid fermentation: adding Lactobacillus acidophilus and bacillus aceticus subjected to domestication of acid-resistance into the mixed fermentation product, carrying out aerobic fermentation, carrying out hyperfiltration and collecting the filtrate, (4) taste adjustment: adding protein powder, ethyl maltol and chitosan into the filtrate obtained by the step 3, carrying out fermentation and hyperfiltration and collecting the filtrate, and (5) preparation: adjusting pH of the fruit vinegar through activated water and glucose to obtain a fruit vinegar finished product. The litchi fruit vinegar has a short fermentation period, effectively utilizes fruit peel and has a good taste.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a preparation method of lychee fruit vinegar. Background technique [0002] Litchi is sweet, sour, and warm in nature, and enters the heart, spleen, and liver meridians. Lychee pulp has the effects of nourishing the spleen and liver, regulating qi and blood, warming the middle and relieving pain, nourishing the heart and calming the nerves; lychee core has the effects of regulating qi, dispelling stagnation, and relieving pain, nourishing the brain and fitness, appetizing and benefiting the spleen, and promoting appetite. Litchi is rich in sugar, protein, carbohydrates, vitamins, fat, citric acid, pectin, phosphorus, iron, etc. It is a fruit beneficial to the human body. [0003] Litchi has high sugar content, rich nutrition and good flavor. It is one of the raw materials for brewing vinegar. Litchi fruit vinegar contains a variety of organic acids. The combination of fruit acid an...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/865C12R1/23C12R1/02C12R1/01
CPCC12J1/04
Inventor 黄自宇
Owner 广西驰胜农业科技有限公司
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