Grapefruit, golden silk date and fruit vinegar aged wine and preparation method thereof

Abstract

The invention discloses grapefruit, golden silk date and fruit vinegar aged wine and a preparation method thereof. The aged wine comprises, by weight, 50 to 60 parts of small golden silk date residues, 20 to 30 parts of grapefruit peel, 3 to 5 parts of table vinegar, 0.04 to 0.06 part of beta-cyclodextrin, 0.5 to 1 part of table salt, 0.02 to 0.04 part of pectinase, 0.1 to 0.2 part of cellulose, 1 to 3 parts of white granulated sugar, 0.2 to 0.4 part of saccharomycetes, 0.1 to 0.3 part of lactobacillus plantarum, 0.4 to 0.6 part of acetic acid bacteria, 0.1 to 0.2 part of kieselguhr and a proper amount of water. Ultrasonic bitter removal and beta-cyclodextrin burying bitter removal are conducted on the grapefruits, so that bitter of the grapefruits is removed; the date residues and the grapefruit peel are treated through the vacuum freeze drying technology and the superfine grinding technology, the use rate of raw materials is increased, and the color, the nutritional ingredients and the flavor of the raw materials are improved to the maximal degree. Meanwhile, the table salt is added to the aged wine and the aged wine is shielded from light, and the concentration of acid is guaranteed.

Description

technical field [0001] The invention belongs to the research field of fruit vinegar aging, and in particular relates to aging of grapefruit jujube fruit vinegar and a preparation method thereof. Background technique [0002] Jujube is a unique fruit and vegetable resource and a unique dominant variety in my country. At present, people are showing a trend of diversification of jujube processed products. In addition to dried dates and candied dates, jujube vinegar, jujube wine, jujube slices, jujube powder and other products have also become common products in the market. Jujube is not only sweet and crisp, but also rich in nutrition, rich in sugar, protein, fat, VC, VB polysaccharides, and also contains rutin, saponins, flavonoids, amino acids and other biologically active ingredients, as well as a variety of microorganisms, trace elements and organic acids Lamps are deeply loved by consumers. However, at present, the in-depth development of the jujube processing industry i...

AI Technical Summary

Problems solved by technology

[0004] Huyou is rich in amino acids, flavonoids, vitamins and various inorganic elements. It is rich in nutrition and cool in nature. function, but Huyou also contains limonin and naringin, which give it a bitter taste