Production method of high-quality mango vinegar

Abstract

The invention discloses a production method of high-quality mango vinegar. The preparation method comprises the following steps: S1, preparing mango pulp; s2, pulping and refining fresh jerusalem artichoke and pineapples to obtain mixed fruit and vegetable pulp; S3, respectively preparing mycelia of aspergillus oryzae and aspergillus niger; S4, respectively preparing enzymatic hydrolysates of aspergillus oryzae and aspergillus niger by adopting an ultrahigh pressure technology and ultrasonic treatment; S5, mixing the mango pulp obtained in the step S1 and the mixed fruit and vegetable pulp obtained in the step S2, and adding part of the enzymatic hydrolysate of aspergillus oryzae and aspergillus niger; S6, adding cellulase, pectinase and beta-D-fructofuranosidase into the mixed slurry subjected to enzymolysis in S5; S7, adding aroma-producing yeast and saccharomyces cerevisiae into the mash obtained in S6, and fermenting; and S8, after the fermentation is finished, carrying out pulp-residue separation, filling, sterilizing and ripening for 1-3 months to obtain the mango vinegar. According to the method, the mango raw materials are utilized to the maximum extent, the characteristicsof the mangoes are combined, the flavor of the mangoes and other raw materials is effectively combined with the flavor of the vinegar under the condition that the flavor of the mangoes and other rawmaterials is guaranteed, and the high-quality mango vinegar with good flavor is obtained.

Description

technical field [0001] The invention relates to the technical field of fruit vinegar production, in particular to a preparation method of high-quality mango fruit vinegar. Background technique [0002] Mango, one of the famous tropical fruits, has a moisture content of over 82% and a soluble solid content of over 15%. The rich enzyme system makes mango a high-quality brewing material. In addition, mango is also rich in protein, mango keto acid, vitamin A, vitamin B, vitamin C, carotene, and various calcium, phosphorus, iron and other minerals and amino acids needed by the human body. [0003] Jerusalem artichoke, also known as Jerusalem artichoke and ghost ginger, is a perennial herb. Its underground tubers are rich in starch, inulin and other fructose polymers. It can be eaten, cooked or porridge, pickled pickles, and sun-dried Jerusalem artichoke Dry, or make starch and alcohol raw materials. Pineapple, Chinese aliases are pineapple, yellow pear, fanli, Ludouzi, Po Na Su...

AI Technical Summary

Problems solved by technology

The fermentation technology of modern fruit vinegar is relatively backward. Most of them are blended vinegar, and there are shortcomings such as unstable quality. For example, Chinese patent application number CN201010187965.8 "production process of papaya vinegar", Chinese patent application number CN201210162462. 4 "A Tea Vinegar Beverage and Its Preparation Method" and so on, the research is based on traditional fermentation technology, pure liquid fermentation technology, vinegar drink has a single flavor, relatively simple functionality, and quality cannot be guaranteed

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