Method for preparing fruit vinegar through synergistic fermentation of multiple strains

Abstract

The invention discloses a method for preparing fruit vinegar through synergistic fermentation of multiple strains. The method comprises the steps that A, jam is prepared; B, lactic acid bacteria are cultured to obtain the primary lactic acid bacteria strain, and then the primary lactic acid bacteria strain is inoculated into the jam to obtain the secondary lactic acid bacteria strain; C, saccharomyces cerevisiae powder is inoculated into the jam, the secondary lactic acid bacteria strain is added, and then culturing is conducted to obtain fruit wine; D, acetic bacteria are cultured to obtain the primary acetic bacteria strain, and then the primary acetic bacteria strain is inoculated into the fruit wine to be cultured to obtain the secondary acetic bacteria strain; E, monascus is culturedto obtain the primary monascus strain, and then the primary monascus strain is inoculated into the fruit wine to obtain the secondary monascus strain; F, the secondary acetic bacteria strain and the secondary monascus strain are inoculated into the fruit wine, higher temperature fermentation and lower temperature fermentation are alternately conducted for 2-5 days, and fruit vinegar fermentation liquid is obtained; and G, the fruit vinegar fermentation liquid is subjected to sealed aging for 1 month or above, filling is conducted, and then the fruit vinegar is obtained. The fruit vinegar prepared by the method is bright in color, soft in sour taste and enough in fruit flavor, and nutritional value and the health efficacy of fruits can be more effectively utilized.

Description

technical field [0001] The invention relates to a preparation method of fruit vinegar. Background technique [0002] Fruit vinegar is a kind of vinegar, which is an acidic condiment made by microbial fermentation with fruit as the main raw material (commonly used such as: persimmon, peach, plum, etc.). It not only has the function of seasoning, but also has the effect of nutrition and health care. Studies have found that fruit vinegar has health functions such as antiseptic and sterilization, promoting metabolism, regulating acid-base balance, eliminating fatigue, beautifying and skin care, increasing skin blood circulation, increasing appetite, and promoting digestion and absorption. [0003] The traditional fruit vinegar fermentation is to use Saccharomyces cerevisiae to ferment the sugar in the fruit juice into alcohol, and then use acetic acid bacteria to convert the alcohol into acetic acid. The fruit vinegar produced by this fermentation method has the problems of si...

AI Technical Summary

Problems solved by technology

But its mouthfeel and fruit vinegar local flavor are still not enough, and the nutrition and health-care effect that it contains needs to be improved