| abstract |
The invention discloses a method for preparing wild papaya fruit vinegar and the wild papaya fruit vinegar prepared by the method. The method comprises the following steps of: adding germinated rice mash obtained by saccharifying germinated rice, glossy ganoderma mycelium fermentation liquor obtained by the liquid state fermentation of glossy ganoderma mycelia and crushed wild papaya mixed with fiber aspergillus niger and functional monascus uniformly into a fermentation tank, regulating the pH value to 4.5 to 5.5, adding a certain amount of pectinase, and keeping the temperature of between 55 and 65 DEG C for 5 to 10 hours to obtain mixed mash; and performing alcoholic fermentation and acetic fermentation respectively to obtain the wild papaya fruit vinegar. By the preparation method, the utilization rate of raw materials is high, the production period is short, and the prepared wild papaya fruit vinegar is mild in astringency, strong in flavor and good in mouthfeel, and has a high health-care effect. |