Preparation method and application of fermented-type crabapple vinegar powder

Abstract

The invention particularly relates to a preparation method and application of fermented-type crabapple vinegar powder. The preparation method comprises the steps of washing, denucleating and smashingcrabapples, and adding pulp enzymes for enzymolysis and squeezing to obtain juice and pomace; adding clove powder into the juice, and adding saccharomycetes and feruloyl esterase for fermentation, anddistilling fermented mash to obtain a crabapple wine base; diluting the crabapple wine base by purified water, and adding an acetic bacteria solution for fermentation to obtain fruit vinegar fermenting liquid; adding a lactic acid bacteria culture solution into the pomace for fermentation and filtration to obtain alpha hydroxy acid fermenting liquid and the pomace, and freeze-drying the pomace toobtain freeze-dried pomace powder; combining the fruit vinegar fermenting liquid with the alpha hydroxy acid fermenting liquid to obtain mixed fermenting liquid, adding maltodextrin and octenyl succinic acid modified starch ester, and performing drying to obtain fruit vinegar fermenting powder; mixing the fruit vinegar fermenting powder with the freeze-dried pomace powder to obtain the fruit vinegar powder. The fruit vinegar powder has a bright color, and is loose and free from agglomeration; fruit vinegar beverages made from the fruit vinegar powder have uniform liquid and are free from layering, rich in fruit aroma, sweet and sour, and the types of crabapple products are enriched.

Description

technical field [0001] The invention belongs to the technical field of fruit vinegar processing, and in particular relates to a preparation method and application of fermented crabapple fruit vinegar powder. Background technique [0002] Begonia fruit, the fruit of the Begonia tree, formerly known as red thick shell, etc., Rosaceae tree, bark thick, taupe or dark brown, with longitudinal cracks, transparent resin often oozes from the wound; the color of the peel is bright red, the flesh is yellow-white, the fruit Fragrant, sweet and sour fresh food. Begonias contain a lot of nutrients, such as sugars, multivitamins, organic acids, etc., which can supplement the nutrients needed by the human body, improve body functions, and enhance resistance to diseases. my country's crabapple fruit is rich in resources, and it is used for sale after picking In addition, it has been reported that it can also be used to brew fruit wine, but because the brewing of crabapple fruit vinegar is a...

AI Technical Summary

Problems solved by technology

Begonias contain a lot of nutrients, such as sugars, multivitamins, organic acids, etc., which can supplement the nutrients needed by the human body, improve body functions, and enhance resistance to diseases. my country's crabapple fruit is rich in resources, and it is used for sale after picking In addition, it has been reported that it can also be used to brew fruit wine, but because the brewing of crabapple fruit vinegar is a complicated process, the type of fermentation bacteria, the fermentation temperature, and the initial pH of the fermentation liquid will all have a certain impact on the final fermentation result, and then affect the final fermentation result. The composition of the sensory and final nutritional components of fruit vinegar, there are few reports on the fermentation preparation method of crabapple fruit vinegar powder

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