Fermented seedless wampee fruit vinegar as well as preparation method and application thereof

Abstract

The invention discloses fermented seedless wampee fruit vinegar as well as a preparation method and an application thereof. Mature and high-quality seedless wampee is taken as a raw material, an enzyme for plant extraction is added for temperature-controlled enzymolysis, then wine saccharomyces cerevisiae, a multi-microbe bran starter, active acetic acid bacteria and corncob are added for simultaneous alcoholic fermentation and acetic fermentation, finally, the temperature is reduced, bentonite is added for aging, filtering is performed, and the seedless wampee fruit vinegar which is soft, tasty, high in clarity and high in protein stability and has good healthcare effect is obtained. Strong aroma components, functional components and nutritional components in the seedless wampee can be effectively retained; acidity reduction caused by overoxidation can be prevented effectively; acid production rate and acid production stability of the fruit vinegar can be improved substantially, and quality of the fruit vinegar can be improved.

Description

technical field [0001] The invention relates to a fermented fruit vinegar, in particular to a fermented seedless yellow-skin fruit vinegar and its preparation method and application. Background technique [0002] Yunan seedless yellow bark is originally produced in Jiancheng Town, Yunan County. The tree has a history of more than 100 years, and it is still growing vigorously and bearing numerous fruits. Seedless yellow-skinned fruit has a thin peel, with an edible rate of over 79.4%. The flesh is yellowish-white, the inner quality is firm and tender, the flesh is thick and juicy without residue, the sweetness and acidity are moderate, and the fragrance is strong. It has high nutritional value, containing 43.8 milligrams of vitamin C per 100 grams of fruit, and contains a variety of fructose and amino acids. and other effects. According to relevant departments, the planting area of ​​seedless yellow skin in Yunan County is 78,000 mu, the total annual output is about 30,000 ...

AI Technical Summary

Problems solved by technology

The processing of yellow peel mainly focuses on fruit wine, blended vinegar, blended wine, preserved fruit, jam and fruit cake, and there is no relevant report on the use of seedless yellow peel to brew fermented seedless yellow peel fruit vinegar. Although the production technology of yellow peel vinegar is in my country Some progress has been made, but there are still many key technical problems that need to be solved: for example, due to the traditional and backward brewing technology in the production process of yellow-skin fruit vinegar, the production cycle of fruit vinegar is long, and the produced yellow-skin fruit vinegar has low acidity and low aroma. There are few types of ingredients, low aroma content, easy to oxidize and reduce acidity during aging, etc.

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