Chinese gooseberry vinegar

Abstract

A process for producing Chinese gooseberry vinegar, which adds Shenou 112=7# to the Chinese gooseberry juice, carries on acetic fermentation with the acetic acid mold mushroom spawn, then makes the Chinese gooseberry vinegar mother liquor, then adds honey, sucrose, monosodium glutamate, ethyl wheat bud phenol, malt sugar, salt, essence and edible pigment to the Chinese gooseberry vinegar mother liquor, and finally adds mineralized water as base fluid to modulate the Chinese gooseberry vinegar mother liquor with the acidity of 3.5% for end products, which has rich and comprehensive nutrition in this kind of vinegar, and retains the original fruit's trace element, which can reduce the cholesterol, improve blood circulation, and it is very beneficial to the heart; it has the prevention and the assistance treatment function to the hypertension, the high blood fats, the hepatitis, the crown venereal diseases, the urethra stone and so on. This kind of vinegar both can be used in cooking and the directly drinking or with water, and improve appetite, moreover it tastes strong, and the nutrition is rich, which also has the transparent outward appearance, sweet and fragrant, sweet acid and supple in mouth, neat and delicious and such characteristics, it is one kind of new beverage both novel and unique and high quality goods for cooking.

Description

Technical field: [0001] The present invention relates to a kind of kiwi fruit vinegar. Background technique: [0002] With the improvement of people's living standards, vinegar has become a very popular and indispensable condiment for urban and rural residents. The vinegar on the market usually includes rice vinegar and aged vinegar. Fillers such as bran and acetic acid bacteria are produced by the traditional solid fermentation method, which has a low utilization rate of raw materials and a long production cycle; although there is also machine production, the liquid submerged fermentation method does not add fillers such as bran, shells, and bran. Produce table vinegar, the taste of finished vinegar is poor, nutritional labeling is low; Can't satisfy the needs of people's health care and taste at all. Invention content: [0003] The purpose of the present invention is to overcome the shortcoming of prior art, provide a kind of kiwi fruit vinegar, and mechanized productio...

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards, vinegar has become a very popular and indispensable condiment for urban and rural residents. The vinegar on the market usually includes rice vinegar and aged vinegar. Fillers such as bran and acetic acid bacteria are produced by the traditional solid fermentation method, which has a low utilization rate of raw materials and a long production cycle; although there is also machine production, the liquid submerged fermentation method does not add fillers such as bran, shells, and bran. Production of vinegar, the finished vinegar has poor taste and low nutritional content; it cannot meet the needs of people's health care and taste at all