Method for making passion fruit vinegar

Abstract

The invention relates to the technical field of food brewing, in particular to a method for making passion fruit vinegar by using passion fruit as a main raw material. The method specifically comprises following three steps: (1) the passion fruit is juiced to obtain passion fruit juice, then pectinase is added to the passion fruit juice, the sugar degree of the passion fruit juice is regulated, and the passion fruit juice is sterilized; (2) the passion fruit juice is subject to alcohol fermentation and acetic acid fermentation to obtain an initial product of the passion fruit vinegar; (3) the initial product of the passion fruit vinegar is aged, and then a finished product of the passion fruit vinegar can be obtained. The finished product of the passion fruit vinegar, which is made through adopting the method, has the advantages of well retention of nutritional components, greasing and natural taste, no bitter taste, steady quality and bright color; and meanwhile, as no artificial preparation is added to the passion fruit vinegar, the natural flavor of the passion fruit can be better retained.

Description

technical field [0001] The invention relates to the technical field of food brewing, in particular to a method for preparing passion fruit vinegar using passion fruit as a main raw material. [0002] Background technique [0003] Passion fruit, also known as passion fruit, brazil nut, and egg fruit, is a general name for the fruit of perennial woody vines of the Passiflora family, because its juice can emit a rich aroma of pineapple, banana, mango, pomegranate, lemon oak and other fruits , hence the name passion fruit. According to public literature reports, passion fruit is rich in various amino acids, vitamins, carotene and trace elements needed by the human body. [0004] Along with the raising of people's living standard and the strengthening of health consciousness, fruit vinegar is more and more subject to people's attention. On the one hand, fruit vinegar is rich in nutrition and has a good therapeutic effect, which can assist in the treatment of diabetes and hi...

AI Technical Summary

Problems solved by technology

[0006] In the first two documents, the passion fruit raw material is only one of the mixture in the final product, and its defect is: 1, the boiling process parameters of the product are difficult to grasp and control, and the passion fruit vinegar that obtains often tastes astringent but not alcoholic, not lubricated enough; 2. The product made by mixing the extract of passion fruit peel with rice vinegar or pulp juice and rice vinegar, after the product is made, the extract of passion fruit peel and rice vinegar, pulp juice and rice vinegar must still have biochemical changes, so the quality of the product and taste often unstable

[0007] In the third document, the passion fruit pulp or the passion fruit husk is fermented once, so that the taste of the fruit vinegar obtained by the technology disclosed in the first two documents is smoother, and the rough color is also brighter; but the technology disclosed in the document Exist but there are following defects: 1, because the passion fruit vinegar that this patented technology is made has only gone through a simple fermentation process, the taste mouthfeel of the passion fruit vinegar that makes is often still relatively astringent, and not mellow; Adding an appropriate amount of seasoning enhances the taste of passion fruit vinegar and prolongs the shelf life, but it does not meet the modern people's pursuit of food to maintain natural flavor and zero additives.