A kind of fermented seedless yellow peel fruit vinegar and its preparation method and application

Abstract

The invention discloses a fermented seedless yellow-skin fruit vinegar, a preparation method and application thereof. The present invention uses mature high-quality seedless yellow bark as raw material, adds plant extracting enzyme temperature-controlled enzymolysis, then adds wine Saccharomyces cerevisiae, polymicrobran koji, active acetic acid bacteria and corncobs to carry out alcoholic fermentation and acetic acid fermentation simultaneously, and finally Lower the temperature and add bentonite for aging and then filter to obtain the seedless yellow-skin fruit vinegar with soft and refreshing taste, high clarity, strong protein stability and good health care effect. The invention can effectively retain the strong aroma components, functional components and nutritional components in the seedless wampes; can effectively prevent the acidity from being reduced due to peroxidation; can significantly improve the acid production rate and acid production stability of the fruit vinegar, and improve the production efficiency of fruit vinegar. Fruit vinegar quality.

Description

technical field [0001] The invention relates to a fermented fruit vinegar, in particular to a fermented seedless yellow peel fruit vinegar and a preparation method and application thereof. Background technique [0002] Yunan seedless yellow bark originated in the town of Yunan County. The tree has a history of more than 100 years, and it is still vigorous and fruitful. Seedless yellow skin has thin peel, edible rate of over 79.4%, yellow-white flesh, firm and tender inner substance, thick and juicy flesh without residue, moderate sweetness and sourness, and rich fragrance. It has high nutritional value. It contains 43.8 mg 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 wampee in Yunan County is 78,000 mu, the total annual output is about 30,000 tons, and the output value of the entire industry has recently reached 1 billion yuan. Seedless yellow ...

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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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