Method for fermenting ananas comosus fruit vinegar by cell immobilization method

Abstract

The invention relates to a method for fermenting ananas comosus fruit vinegar by a cell immobilization method, and belongs to the technical field of fruit vinegar production. The method comprises thefollowing steps of: (1) preparing ananas comosus juice; (2) conducting culture activation: independently preparing alcohol yeast, ester producing yeast, lactic acid bacteria and acetic acid bacteria into a bacteria solution, and carrying out activation; (3) preparing immobilized cultures; (4) conducting an alcoholic fermentation stage: regulating the sugar degree and the pH value of the juice, andcarrying out alcoholic fermentation; (5) conducting an acetic acid fermentation stage: after alcoholic fermentation is conducted, conducting acetic acid fermentation to obtain ananas comosus fruit vinegar stock solution; and (6) blending ananas comosus fruit vinegar beverage: blending to prepare the ananas comosus fruit vinegar capable of being directly drunk. By use of the method, ananas comosusis taken as a raw material, an immobilized carrier material is taken as auxiliary material, liquid state fermentation is carried out, and then, blending is carried out to obtain the ananas comosus fruit vinegar. A fermentation period is short, fermentation stock solution has a high flavor component content, oxidation resistance is high, the problem that the ananas comosus fruit vinegar produced by a fermentation method can not keep fragrance lasting for a long time can be solved, and the fruit vinegar obtained by the method disclosed by the invention has a natural and strong ananas comosus flavor and has the functions of eliminating fatigue, resisting ageing and the like.

Description

technical field [0001] The invention relates to a fermentation method of pineapple vinegar, in particular to a method for fermenting pineapple vinegar with a cell immobilization method, and belongs to the technical field of fruit vinegar production. Background technique [0002] Pineapple (scientific name: Ananas comosus), is one of tropical fruits. Its juice content is relatively high, and it has the functions and effects of clearing heat and quenching thirst, eliminating food and diarrhea, dispelling dampness, and beautifying skin. It is a good seasonal fruit. At the same time, pineapple is also a good raw material for brewing. Because it is juicy and rich in fructose, glucose and other substances, it is beneficial to the brewing process. At present, there has been research on pineapple brewing, which is mainly used for brewing fruit vinegar, fruit wine, etc., making full use of the advantages and efficacy of pineapple, and further developing products with more nutritiona...

AI Technical Summary

Problems solved by technology

However, the fermentation cycle of the traditional pineapple juice fermentation method for producing fruit vinegar is relatively long. The pineapple fruit vinegar produced by the fermentation method has the characteristics of not lasting fragrance, the flavor components are not easy to accumulate, and the shortcomings of weak taste have affected the development of pineapple brewing industrialization.

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