Method for preparing vinegar from kiwi fruit wine

Abstract

The invention relates to a method for preparing vinegar from kiwi fruit wine. The method comprises the following steps: preparing kiwi fruit wine with the alcohol content of 10-12%, carrying out negative-pressure low-temperature distillation to remove part of alcohol in the kiwi fruit wine; and carrying out acetic fermentation to produce the 4-5 %vol fruit vinegar. After part of alcohol is distilled out of the kiwi fruit wine, the alcohol content of the wine is lowered to 5 %vol, and 100% fruit juice is preserved, thereby preserving various vitamins and other nutrients in the fruit juice; particularly, vitamin C in the kiwi fruit wine is well preserved since the temperature for distilling out alcohol does not exceed 70 DEG C and the breakdown point temperature of the vitamin C is 80 DEG C; and the acetic fermentation is carried out to produce the 4.5 %vol fruit vinegar with the fruit juice content of 100%, so that the fruit vinegar has higher nutritive value and conforms to the food requirements of people. The method enhances the production efficiency and raw material utilization ratio, and reduces the product flavor substance loss. Part of alcohol is removed by distillation while part of water is removed, thereby removing 10% of the volume on the whole. The raw juice is concentrated, so that the obtained kiwi fruit vinegar has thicker fruit aroma and more abundant nutrients.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a vinegar production method for kiwi fruit wine. Background technique [0002] Fruit vinegar is made from fruit as the main raw material through alcoholic fermentation and acetic acid fermentation. Fruit vinegar is rich in a variety of amino acids, organic acids, vitamins and other nutrients, and has a unique aroma of fruit. Drinking fruit vinegar regularly can promote digestion, eliminate fatigue, and improve body immunity. Kiwi fruit is rich in vitamins, sugars, pectin, minerals, organic acids, etc., and has extremely high nutritional value. Fruit vinegar and fruit vinegar drinks produced with kiwi fruit as raw materials are deeply loved by consumers and have a huge consumer market. [0003] At present, most of the kiwifruit vinegars available on the market are liquid-fermented kiwifruit vinegars, that is, kiwifruit juice is used as raw material, and liquid-state ferme...

AI Technical Summary

Problems solved by technology

[0005] To sum up, there are following technical problems in the prior art: the production technology of fruit vinegar now all is after the fructose of fruit is converted into alcohol, and then acetic acid fermentation converts alcohol into vinegar, and the sugar content of fruit is generally all at 15%. Or above, the production of fruit vinegar must first convert fructose into alcohol, and 15% of fructose will be converted into 10% alcohol, but the acetic acid bacteria in the production of acetic acid generally have a 6% vol (alcohol) degree of alcohol dependence, so Now the production process is to dilute the fruit wine with water, this method will reduce the content of the original juice in the fruit vinegar and reduce the nutritional content of the fruit vinegar