Brewing process for flavored vinegar

Abstract

The invention discloses a brewing process for flavored vinegar. The brewing process comprises the following specific steps that raspberry pulp is prepared, glutinous rice pulp is prepared, then a walnut green seedcase antioxidant is added into the raspberry pulp and the glutinous rice pulp, and then primary yeast fermentation, secondary yeast fermentation, acetic fermentation, ageing, vinegar spraying, sterilization and filling are carried out. A secondary alcohol fermentation process is set, so that the content of alcohol and acetic acid is remarkably increased; in the later period of alcoholic fermentation, the walnut green seedcase antioxidant can achieve an antioxidant effect on polyphenol substances in the raspberries, so that the reduction degree of the total phenol content is reduced; and the flavored vinegar obtained by the brewing process is transparent in color and luster, the hygienic indexes and the microbial indexes meet the requirements of food hygiene related standards,flavonoid substances in the raspberries are reserved, and the flavored vinegar has a certain health-care effect.

Description

technical field [0001] The invention relates to the technical field of food preparation, in particular to a brewing process of flavored vinegar. Background technique [0002] Vinegar has antibacterial, anti-inflammatory, anti-fatigue, anti-oxidation, anti-aging, beauty, anti-cancer, and anti-cancer effects, and is used in daily life and medicine. Fruit vinegar is rich in nutrients and contains essential macroelements, trace elements and organic matter, etc., which can maintain physiological balance and prevent diseases. At present, the daily intake of vinegar cannot reach the per capita level, and the development of vinegar products has broad prospects; [0003] With the improvement of living standards, people's needs are becoming more and more diversified, and there are higher requirements for the taste and nutritional value of vinegar. Traditional brewing vinegar can no longer meet people's consumption needs, thus limiting vinegar products. market expansion; fruit vinega...

AI Technical Summary

Problems solved by technology

At present, the daily intake of vinegar cannot reach the per capita level, and the development of vinegar products has broad prospects;

[0003] With the improvement of living standards, people's needs are becoming more and more diversified, and there are higher requirements for the taste and nutritional value of vinegar. Traditional brewing vinegar can no longer meet people's consumption needs, thus limiting vinegar products. market expansion; fruit vinegar contains more organic acids, not only organic acids inherent in raw materials (oxalic acid, malic acid, citric acid, ascorbic acid, fumaric acid, etc.); also lactic acid, acetic acid and pyruvic acid produced during fermentation ;

[0004] Raspberry belongs to Rosaceae berry. The fruit is soft, juicy, pleasant in color and unique in flavor. It is a fruit with important biological functions and nutritional value. Raspberry contains a large amount of flavonoids that have strong protection for human and animal organisms Substances, such as lutein and other components, the storage methods of lutein in its plant organisms mainly include saponins, monosaccharides, and common organic chemical components of natural products such as tannins, but raspberry fruit has a thin peel, which is very easy to It is broken and damaged by extrusion and collision, so the delivery period is short, and raspberries often cause serious loss of various nutrients such as anthocyanins and phenolic acids during the deep processing process;

[0005] Walnut green peel is the immature green peel of walnut, which is rich in various active substances and has significant antioxidant effect, but it is mostly thrown away as waste in walnut production, causing environmental pollution and great waste of resources; Contains more antioxidant substances, mainly concentrated in the green skin and seed coat, mainly sesquiterpenoids; how to combine this part of antioxidant substances with raspberries in the fermentation process of vinegar to avoid raspberry fermentation Over-oxidation during the process reduces the loss of nutrients, which is still a subject to be studied in the brewing process of flavored vinegar

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