Shaddock vinegar preparation method

Abstract

The invention discloses a shaddock vinegar preparation method. The method comprises the following steps: 1, washing fresh shaddocks, airing, mechanically peeling, and mechanically beating to obtain a fruit paste; 2, carrying out enzymatic hydrolysis of the fruit paste obtained in step 1, carrying out bitter removal clarification, and adjusting the sugar degree; 3, adding lactic acid bacteria for fermentation, and adjusting the acidity after fermentation ending; 4, adding microzyme for fermentation, and carrying out mash separation after fermentation ending; 5, adding acetic acid bacteria for fermentation to obtain raw vinegar; and 6, carrying out blending, fining clarification treatment, centrifuge and pulse electric-field low-temperature disinfection of the raw vinegar, and carrying out aseptic loading. In the invention, the characteristics of flavor substances comprising the lactic acid bacteria generating lactic acid and the like are fully utilized, and a suitable fermentation condition of the microzyme is created as possible, so the flavor quality of a product is enhanced; a mechanical fresh fruit pretreatment technology is adopted, so the labor force is avoided, the industrial application compatibility is strong, and the health condition and the cost are well controlled; and pulse electric-field low-temperature disinfection of a finished fruit vinegar is adopted, so the flavor loss is greatly reduced.

Description

technical field [0001] The invention relates to the field of fruit vinegar brewing, in particular to a preparation method of grapefruit vinegar. Background technique [0002] Grapefruit (Citrus grandis), also known as Wendan, is a fruit of the citrus genus of Rutaceae. It is native to China, India, and Malaysia, and is grown in Zhejiang, Fujian, Guangdong, and Guangxi along the coast of my country. Grapefruit pulp is sweet and delicious, and has high nutritional value and medicinal value, which are recorded in ancient Chinese medical classics. [0003] Meixian, Guangdong is the largest Shatian pomelo production base in the country. At present, the county has planted 257,000 mu, with a total output of 277,000 tons. Meixian Shatian pomelo is the leading product of the "three high" agricultural strategy in Guangdong Province. The special pomelo variety, because the pomelo ripens in late autumn, the golden pomelo hangs down on the branches, looking from a distance, it looks li...

AI Technical Summary

Problems solved by technology

[0007] (1) In the traditional peeling fermentation method, manual peeling is basically used for the peeling operation, which is labor-intensive, difficult to ensure hygiene, and difficult to carry out industrial production; in the peeling fermentation method, although time-saving and labor-saving, due to the flavor substances in grapefruit peel Most of them are flavor essential oils, which are water-insoluble. Mixed fermentation is easy to form an oil layer or an emulsified layer, which is not conducive to heat and mass transfer of fermentation broth and utilization of nutrients, and is not conducive to the clarification of fruit vinegar and affects product quality;

[0008] (2) The fruit vinegar produced by traditional alcohol-acetic acid two-step fermentation has the problems of uncoordinated flavor and insufficient characteristic flavor; in the simultaneous fermentation method of lactic acid and alcohol, due to the large difference in the optimum growth and fermentation conditions of the two strains , Simultaneous fermentation cannot maximize the metabolic function and aroma-imparting effect of the two. Breeding and fermenting new strains can solve the problem of individual fruit vinegar products to a certain extent, but the safety and production stability of the strains often require long-term evaluation. Time required for industrial application is too long

[0009] (3) Most of the existing technologies use high-temperature instant or pasteurization to sterilize fruit vinegar products. Compared with the volatile fruity aroma substances and volatile main acetic acid in fruit vinegar, the flavor loss is very easy to occur, and the quality is uncontrollable and many other issues