Preparation technology of papaya fermented vinegar

The invention belongs to the technical field of fruit vinegar processing and in particular discloses a preparation technology of papaya fermented vinegar. Before acetic acid fermentation is carried out, the alcohol content and acidity of papaya fruit wine are adjusted, and a rotary speed of a shaking table is controlled in an acetic acid fermentation process; then an acetic acid bacterium secondary culture solution is used for fermenting, so that the prepared papaya fermented vinegar effectively keeps original natural nutrient substances of papayas, is clear and transparent, has golden yellowcolor and luster, has a rich and soft vinegar taste and also has a fresh scent of the papayas; furthermore, the prepared papaya fermented vinegar has the effects of delaying ageing, preventing calculus and constipation, helping to digest and lowering blood pressure and blood lipid. 本发明属于果醋加工技术领域，具体公开了种木瓜发酵醋的制备工艺，在醋酸发酵之前，通过对木瓜果酒的酒度、酸度进行调整，并在醋酸发酵过程控制摇床转速，采用醋酸菌二级培养液进行发酵，使得制备所得木瓜发酵醋，不仅有效保留了木瓜原有的天然营养物质，且澄清透亮，色泽金黄，醋味浓郁而柔和，具有木瓜的