Multi-strain co-immobilization fermented mulberry fruit vinegar and preparation method thereof

Abstract

The invention discloses multi-strain co-immobilization fermented mulberry fruit vinegar and a preparation method thereof. The preparation method comprises the steps of mulberry fruit selecting, washing, juicing, enzymolysis, filtering and centrifugation, ingredient adjustment, pasteurization, cooling, co-immobilization alcoholic fermentation, immobilization acetic bacterium fermentation, purifying, filtering, sterilization, ultrafiltration membrane purifying and filling to obtain a finished object. According to the multi-strain co-immobilization fermented mulberry fruit vinegar and the preparation method thereof, the problems that a large number of mulberry fruits are mature in the mature season, storage is hard, traditional fruit vinegar fermentation operation is complex, and strains are prone to be inactivated can be effectively solved. The mulberry fruits can be subjected to batch fruit vinegar production, the production period is shortened, the production capacity is improved, the prepared mulberry fruit vinegar is clear and transparent, stable in color and amaranthine, and has the special faint scent of the mulberry fruits, and the taste is gentle and mellow. Compared with traditionally fermented fruit vinegar, the fragrance and ingredients are both obviously improved. The advantages of the healthcare effects of enriching blood and nourishing yin, moistening the intestines, delaying aging, blacking hair and improving eyesight, improving skin blood supply and the like are achieved.

Description

technical field [0001] The invention belongs to the field of health drinks, and in particular relates to fermented mulberry vinegar and a preparation method thereof. Background technique [0002] Mulberry (Latin name: Fructus Mori ) is the fruit of the mulberry tree, a perennial woody plant of the genus Moraceae, oval, 1 to 3 cm long, and the surface is not smooth. It is green when immature, gradually grows into white or red, and becomes purple red or purple black when mature, with a sweet and sour taste. "New Compendium of Materia Medica" has a record that "the purple one is the first, the red one is the second, and the green one is not available". Mulberry contains a variety of functional ingredients, such as rutin, anthocyanins, and resveratrol, which have good anti-cancer, anti-aging, anti-ulcer, and anti-virus effects. [0003] The nutritional value of mulberry is rich, and the general population can eat it. In the nutritional value of mulberry, every 100 grams of mu...

AI Technical Summary

Problems solved by technology

[0018] The purpose of the present invention is to aim at the defective of prior art, provide a kind of problem that can effectively solve the difficult storage of mulberry fruit ripe season quantity is many, can carry out mulberry fruit vinegar production in batches, the prepared mulberry fruit vinegar has Preparation method of multi-bacteria co-immobilized mulberry vinegar for nourishing blood and nourishing yin, moisturizing intestines, delaying aging, improving skin blood supply and improving skin blood supply