Plum vinegar for reducing blood pressure and processing method thereof

Abstract

The invention discloses plum vinegar for reducing blood pressure and a processing method thereof. According to the invention, the ripening of the plum fruits is accelerated before the processing, so that the mature fruit fragrance is generated; Lalvin EC118 yeast, selenium-enriched yeast and lactobacillus plantarum ST-III strain are adopted as fermenting bacteria and are mixed for fermenting; LB acetic bacteria fermentation is adopted for acetic fermentation; the black rice with husk, black fungus and aspartame are compounded into the plum pulp, so that the purple red color and flavor are added; the strains are mixed for fermenting, so that the selenium content and various non-volatile acid content in the fermentation liquor are increased and the fragrance in the raw plum vinegar is increased; the plum wine fermented according to the invention is in bright purple red, is soft, mellow and fragrant and is strong in plum fragrance; the fragrant matter content reaches up to 94.83mg/L, wherein the content of featured aroma component palmitic acid is 17.66% of the fragrant matter content; the procyanidine content in the plum vinegar is high and reaches up to 497mg/100mL; and the plum vinegar has an obvious function of reducing blood pressure.

Description

technical field [0001] The invention relates to a kind of fruit vinegar, in particular to a pearl plum fruit vinegar for lowering blood pressure and a processing method thereof. Background technique [0002] Pearl plum is a late-maturing plum variety selected from wild plum resources in Tian'e County, Guangxi. The fruit has the characteristics of crisp and delicate flesh, moderate sweet and sour taste, good flavor, small core, and completely separated from the core. The edible rate of the fruit is 97.8%, the soluble solid content is 13.3%, the total sugar is 93 g / kg, the titratable acid is 7.3 g / kg, and the vitamin C is 41.7 mg / kg. Compared with Sanhua Plum and Sanyue Plum, Pearl Plum matures late, has a good taste and strong flavor. At present, Pearl Plum has become a dominant and characteristic agricultural product in Tian'e County, with a planting area of ​​1500hm2, an annual output of 7500t, and an annual output value of 60 million. Yuan. The domestic planting area has...

AI Technical Summary

Problems solved by technology

[0005] The present invention adopts concentrated control of ripening before the processing of pearl plums, so that the flavor of pearl plums is gradually formed, and the parasitic fruit flies fail to hatch, thereby ensuring the edibility and flavor of raw materials, and solving the problem of poor quality of fruit vinegar processed from pearl plums The problem

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