A kind of citrus health-care fruit vinegar and its preparation method

Abstract

The invention relates to a health-care fruit vinegar of Ou mandarin orange and a preparation method thereof. The fermented raw material comprises the following components in parts by weight: Ou mandarin original fruit pulp: 92.7%-98.15%, yeast powder 0.05%-0.1%, sealwort decoction pieces 0.1% ~0.3%, hawthorn decoction pieces 0.2%~0.5%, water 1.5%~6.4%, wherein the sum of the percentages of each component is 100%. The invention adopts a solid-state fermentation method, and the adopted fermentation medium is calcified orange peel residue. The Ou mandarin fruit vinegar prepared by the present invention has the unique fragrance of Ou mandarin fruit, which guarantees the unique style of Ou mandarin fruit vinegar; at the same time, Chinese herbal medicines such as sealwort and hawthorn are added to strengthen the prevention of diabetes and help digestion, etc. Health function.

Description

technical field

[0001] The invention relates to the processing of fruit vinegar, especially the processing of citrus fruit vinegar. Background technique

[0002] Ou tangerine is a characteristic citrus variety in Wenzhou, Zhejiang, and one of the famous citrus varieties in my country. Wenzhou folks believe that citrus has the functions of clearing away fire and soothing the liver, harmonizing the stomach and eliminating food, cooling and detoxifying. Modern studies have shown that Ou mandarin fruit is rich in flavonoids and limonoids. Clinical experiments have shown that Ou mandarin has the effects of lowering blood pressure, cooling, hypoxia resistance, anti-oxidation, increasing coronary blood flow and lowering blood sugar.

[0003] In addition to being eaten fresh, Ou tangerines can also be processed into candied fruit, beverages, fruit wine, fruit vinegar and other products. In recent years, with the improvement of people's awareness of health care, Ou tangerine fruit ...

Examples

Embodiment 1

[0035] 1. Beating

[0036] Take 1000 kg of Ou mandarin fruit and peel them manually to get 310 kg of peel and 690 kg of pulp. The pulp is beaten with a screw beater to obtain 535 kg of pulp and 155 kg of seed and pomace mixture.

[0037] 2. Alcoholic fermentation

[0038] Weigh 250 grams of 100,000 U / g pectinase, add it to the fruit pulp, heat to 45-50°C, enzymatically hydrolyze for 30 minutes, cool down the fruit pulp to 25°C after enzymatic hydrolysis, add an appropriate amount of fruit wine dry yeast, and ferment the fruit pulp Become wine mash with alcohol content ≥ 6 degrees.

[0039] 3. Preparation of fermentation medium

[0040] Soak the Ou mandarin peel obtained in step 1 in 600 kg of 0.5% calcium chloride solution for 5 hours, drain it, and press it into 2mm-diameter granules with a roller press. Moisture and essential oil, the obtained pericarp crumbs are filled in the solid layer of the double-layer acetic acid fermenter.

[0041] 4. Acetic fermentation

[004...

technical field

[0001] The invention relates to the processing of fruit vinegar, especially the processing of citrus fruit vinegar. Background technique

[0002] Ou tangerine is a characteristic citrus variety in Wenzhou, Zhejiang, and one of the famous citrus varieties in my country. Wenzhou folks believe that citrus has the functions of clearing away fire and soothing the liver, harmonizing the stomach and eliminating food, cooling and detoxifying. Modern studies have shown that Ou mandarin fruit is rich in flavonoids and limonoids. Clinical experiments have shown that Ou mandarin has the effects of lowering blood pressure, cooling, hypoxia resistance, anti-oxidation, increasing coronary blood flow and lowering blood sugar.

[0003] In addition to being eaten fresh, Ou tangerines can also be processed into candied fruit, beverages, fruit wine, fruit vinegar and other products. In recent years, with the improvement of people's awareness of health care, Ou tangerine fruit ...

Examples

Embodiment 1

[0035] 1. Beating

[0036] Take 1000 kg of Ou mandarin fruit and peel them manually to get 310 kg of peel and 690 kg of pulp. The pulp is beaten with a screw beater to obtain 535 kg of pulp and 155 kg of seed and pomace mixture.

[0037] 2. Alcoholic fermentation

[0038] Weigh 250 grams of 100,000 U / g pectinase, add it to the fruit pulp, heat to 45-50°C, enzymatically hydrolyze for 30 minutes, cool down the fruit pulp to 25°C after enzymatic hydrolysis, add an appropriate amount of fruit wine dry yeast, and ferment the fruit pulp Become wine mash with alcohol content ≥ 6 degrees.

[0039] 3. Preparation of fermentation medium

[0040] Soak the Ou mandarin peel obtained in step 1 in 600 kg of 0.5% calcium chloride solution for 5 hours, drain it, and press it into 2mm-diameter granules with a roller press. Moisture and essential oil, the obtained pericarp crumbs are filled in the solid layer of the double-layer acetic acid fermenter.

[0041] 4. Acetic fermentation

[004...

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