Method for producing pineapple vinegar by utilizing full pineapple fruit

Abstract

The invention relates to a method for producing pineapple vinegar by utilizing full pineapple fruits. The method particularly comprises the following steps of washing fresh and mature pineapple fruits, and then crushing and squeezing the full pineapple fruits with peel residues and sarcocarp to obtain juice; filtering the pineapple juice; removing residues to obtain full fruit pineapple juice; adding sweet fermented glutinous rice fermented for 2-3 days to the pineapple juice according to the weight ratio of 1:(0.5-0.8) for alcoholic fermentation to improve the mouthfeel and quality of a finished product; carrying out acetic fermentation by mixing double acetic bacteria, fermenting at 30-35 DEG C for 6-8 days to obtain fermented original vinegar; filtering to remove sediments, and precipitating; indirectly heating the clarified fermented original vinegar to 50-55 DEG C, and keeping for 15-20 minutes; closely standing at ordinary temperature, and ageing for about 3 months. The pineapple fruit vinegar brewed through the method is strong in fruit flavour, gentle in sourness, mellow in mouthfeel and rich in nutrition, is easy and convenient to operate by obtaining the juice by crushing and squeezing the full pineapple fruits and can effectively increase the production efficiency and conveniently realize the large-scale production.

Description

technical field [0001] The invention relates to a production method of fruit vinegar, in particular to a method for producing pineapple vinegar by using whole pineapple fruit (including pulp and peel), and belongs to the technical field of fruit vinegar production. Background technique [0002] Pineapple is one of the bulk fruits with larger cultivation area and more output in southern my country. When ripe, the peel and flesh are yellow or golden yellow, rich in sugar, sweet in taste, and fragrant in taste, and are deeply loved by consumers. In recent years, the production of pineapple in my country has developed rapidly, and the output has been increasing continuously. However, in the consumer market, except for some fresh food, the rest is mainly used for processing into canned pineapple and pineapple juice. The product is relatively single, and it is difficult to meet people's multi-level consumption needs; Pineapple fruit contains more water, and the ripening season is ...

AI Technical Summary

Problems solved by technology

[0014] 9. According to the research experience of this project and the introduction of the above-mentioned retrieved literature, it can be known that pineapple pomace and pineapple pulp can be used to make pineapple fruit vinegar. The strain and fermentation temperature have a significant impact on the flavor of fruit vinegar. The single-bacteria acetic acid fermentation is not as good as the double-bacteria acetic acid mixture Fermentation; in the stage of alcoholic fermentation, the solid content of the vinegar solution obtained from simple fruit juice fermentation is low, the taste is weak, and the flavor is not good

To sum up, the above methods have two major disadvantages: (1) lowering the fermentation temperature and prolonging the alcohol fermentation time in exchange for the improvement of the flavor of the finished vinegar will result in a longer production cycle and lower production efficiency; (2) simply using pineapple pulp or pineapple Fruit vinegar is produced from skin dregs, either the raw material utilization rate is low, or the product quality is not good