Wax gourd vinegar and making method thereof

Abstract

The invention discloses wax gourd vinegar beverage. The wax gourd vinegar comprises the following raw materials: wax gourd peel, a wax gourd liquid, compound enzyme, sodium citrate, yeast and acetic acid bacteria. The invention further discloses a making method of the wax gourd vinegar. The method comprises the following steps: (1) drying and smashing treatment of the wax gourd peel; (2) enzymolysis; (3) component adjustment; (4) pasteurization; (5) two times of fermentation; (6) acetic fermentation: fermentation broth is placed into another oxygen-controlled fermentation tank, and microaerobic fermentation is performed; in the early stage of fermentation, microaerobic fermentation temperature and oxygen input quantity are controlled; in the mid-stage of fermentation, the fermentation temperature is controlled at 30-35 DEG C; in the late stage of fermentation, the fermentation temperature is kept at 28-34 DEG C; (7) blending, filtering and storage in bottles. According to the method, wax gourd peel and wax gourd liquid raw materials are used fully, microaerobic fermentation is performed by adopting the oxygen-controlled fermentation tanks invented by the team, texture and aroma ofthe wax gourd vinegar are improved obviously, raw and green odor of the wax gourd is reduced, and the high-quality wax gourd vinegar with mellow and rich taste is made and has huge market promotionalvalue.

Description

【Technical field】 [0001] The invention relates to the field of utilization and processing of wax gourd, in particular to a kind of wax gourd vinegar and a brewing method thereof. 【Background technique】 [0002] my country is a big producer of vegetables and fruits. Vegetable production occupies a unique position and advantage in agricultural development. Winter melon is the vegetable with higher yield. In the process, a large amount of by-products such as wax gourd rind and wax gourd water are produced. Generally, the wax gourd peel and wax gourd water are treated as waste or feed, which pollutes the environment, not only causes a great waste of resources, but also greatly reduces The added value of the product has important research significance on the utilization and recovery of the by-products of wax gourd. [0003] Wax gourd water contains protein, sugar, carotene, multivitamins, crude fiber, calcium, phosphorus, iron, high potassium salt content and low sodium salt conte...

AI Technical Summary

Problems solved by technology

In the existing micro-aerobic fermentation equipment, the stirring temperature control device and the stirring device are designed separately, occupying a limited volume of the fermentation tank, and the effective utilization rate of the machine is low; at the same time, the oxygen supply equipment is directly connected to the fermentation tank, so it is difficult to control the fermentation The oxygen content in the tank cannot effectively control the degree of microbial fermentation

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