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Kiwi fruit vinegar production process, worth collecting!

Publish Time: 2023-01-09 Views: 6

Kiwi fruit vinegar is a kind of drink with rich nutrition and unique flavor. Kiwi fruit vinegar can resist aging, whiten skin color, prevent black spots and freckles, help digestion and prevent hypertension. The fermented kiwi fruit vinegar has the health functions of fruit and vinegar. In order to let more people know about fruit vinegar, promote the development of fruit vinegar market, diversify kiwi fruit industry, let growers see more development prospects of kiwi fruit, and let ordinary people know how to process kiwi fruit. This is the market prospect we kiwi fruit people hope to see

Technological process: kiwi fruit → sorting → cleaning → crushing → sugar adjustment → alcohol fermentation → liquor → acetic acid fermentation → after ripening → clarification → blending → heating and sterilization → packaging


There are six key points in the production

1. Cleaning: select kiwi fruit with high maturity and plump fruit, eliminate diseases and pests and rotten fruit, so as not to affect the final color, aroma and taste of fruit vinegar, and reduce the possibility of microbial pollution. Cleaning and crushing: rinse with flowing water to clean the soil, microorganism and pesticide attached to kiwi fruit. The washing temperature was controlled below 40 ℃, and the washed kiwi fruit was broken by beating machine.

2. Cooking: put the broken pulp and juice together into the cooking pot and cook for 1 hour.

3. Saccharification: when the temperature of steamed fruit is 60 ~ 65 ℃, add bran koji, add 5% of the total amount of fruit, mix well, put it into saccharification container with the remaining fruit, keep the temperature at 60 ~ 65 ℃ for 2 hours.

4. Juicing: the saccharifying material is extracted by a juicer.

5. Fermentation: adjust the sugar content of the juice to 7%, keep the temperature at 30 ~ 35 ℃, add yeast liquid (8% of the total amount) to seal, ferment at 30 ℃ for one week, then add 5% acetic acid bacteria liquid, and transfer all the liquid into the ventilated fermentation tank, keep the temperature at 30 ℃ for one month, the vinegar acidity reaches 3.5%.

6. Packaging: the fermentation liquid is filtered, sterilized and bottled.