4251results about "Vinegar preparation" patented technology

The invention discloses a composite enzyme beverage and a preparation process method thereof. The composite enzyme beverage is prepared from five cereals, fruits and vegetables, edible plants and edible fungi as main raw materials through common fermentation; three-step fermentation is realized by using microzyme, acetic acid bacteria and lactic acid bacteria; and substep fermentation for different strains is adopted at different stages in the manufacturing process, so that the demands of a human body on the efficacies of health and nutrition are met. According to the composite enzyme beverage disclosed by the invention, the mixture ratio of the raw materials is more gentle, more pure natural organic raw materials are used and the three-step fermentation is realized by the microzyme, the acetic acid bacteria and the lactic acid bacteria; and the composite enzyme beverage retains original vitamins and carbohydrate of the fruits and vegetables, is rich in various B-group vitamins and various amino acids, is a nutrient necessary for eliminating the human fatigue and particularly benefits people suffered from chronic disease syndrome. Particularly after coarse grains are fermented, insoluble dietary fibers can be dissolved into small molecular substances which are easily digested and absorbed by the human body, and thus the digestion and intake of nutritive substances by the human body can be enhanced.

The invention relates to a production process for vinegar, in particular to the standardized and industrialized production process for Shanxi mature vinegar, which solves the problems of long production process period, complex process, unstable product quality, low raw material utilization rate and the like, of the prior production process. The production process comprises the following steps of: performing material processing before alcoholic fermentation, crushing, mixing, liquefaction and saccharification; selecting high-temperature resistant and high-alcoholic strength resistant saccharomyces, and adding a composite yeast to perform alcoholic fermentation; adding the composite acetic bacteria into vinegar residue, stirring with a vinegar residue stirrer, fermenting the vinegar residue in an acetyl hydrate fermenting tank, and turning the vinegar residue with a vinegar residue turning machine; tamping the vinegar residue in the acetyl hydrate fermenting tank, covering a layer of table salt on the tamped vinegar residue, and standing the vinegar residue; fuming the vinegar residue by the combination of a vinegar residue fuming furnace and a steam vinegar residue fuming jar; pouring vinegar; ageing the vinegar; clarifying the vinegar with a crude acidic protease, and filtering the vinegar with kieselguhr; blending the vinegar and the traditional Shanxi mature vinegar; sterilizing the vinegar; and packing the vinegar. The process of the invention has the advantages of systematized flow, standardized technological parameters, scale production procedure, normalized product quality and optimized production process.

The invention relates to the field of microbial fermentation, in particular to a preparation method of a compound Daqu, so as to solve the problems of the traditional Daqu such as single nutritional components of raw materials, longer starter-making and brewing time, low utilization rate of grains, high cost and the like. The preparation method comprises the following steps: (1) treating the raw materials of the Daqu; (2) inoculating aspergillus niger 41254, aspergillus niger UV-11, monascus, mucor racemosus, actinomucor elegans, rhizopus oryzae, saccharomyces cerevisiae, candida drusei, acetobacter, bacillus subtilis and lactobacillus delbrueckii 6100 into a conical flask containing the raw materials of the Daqu for culturing, then expanding the culture and obtaining a mother culture; and(3) adopting uncooked materials for making a starter, inoculating the obtained mother culture and the raw materials of the Daqu into a solid fermentation device, keeping the temperature at 30 DEG C-33 DEG C, continuing for 30-33h, discharging the starter and finally carrying out low-temperature vacuum drying. The preparation method enriches the nutritional components in the raw materials and improves the quality of a brewed product; and a plurality of bacterial strain are artificially added, thereby improving the utilization rate of the grains, shortening the starter-making cycle, improving the yield of the brewed product and reducing the production cost.

A process for infusing a consumable substance is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of consumable substance into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber. Methods for separating the infusion material from the consumable substance after completion of the infusion process are also described. In addition, devices for infusing liquids or consumable substances, and / or brewing beverages are described. The present invention relates to an apparatus for brewing beverages or infusing a consumable substance comprising a vessel, said vessel comprising a sealable chamber for holding a brewing or infusion material and a liquid or consumable substance, and a filter assembly connected to the sealable chamber; a liquid supply and conduit for introducing at least a portion of said liquid supply into said sealable chamber; and a vacuum source and conduit for reducing pressure in said sealable chamber.

The invention discloses a method for producing table vinegar by adopting a two-step acetic acid fermentation method and belongs to the technical field of brewing of the table vinegar. According to the method, the problems of low alcohol intolerance, long fermentation period and low acetification rate for acetic acid fermentation in a traditional method are solved. The method comprises the following steps of: uniformly stirring sorghum flour, corn flour, rice meal and water; adding thermostable alpha amylase for liquefying; after liquefying, reducing the temperature, adding Daqu, saccharifyingkoji, red starter, saccharomyces cerevisiae and aroma-producing yeast and carrying out alcoholic fermentation to obtain liquor; adopting the two-step acetic acid fermentation method: firstly, mixing the liquor; adding acetic acid bacteria subjected to liquid amplification culture for carrying out primary acetic acid fermentation; when the alcoholic strength of brewing mass is reduced to 6-5DEG C,adding wheat bran and rice husk as accessories for mixing; inoculating fire fermented liquor for carrying out secondary acetic acid fermentation; sealing the liquor; smoking the liquor; spraying vinegar; filtering; and packaging to obtain a finished product. According to the method disclosed by the invention, the high-content alcohol can be effectively converted; the acid yield and the acetification rate in unit time are improved; and the flavor of the table vinegar produced by adopting a traditional solid acetic acid fermentation method is ensured.

The invention provides an orange vinegar beverage and producing method thereof. The beverage is made from the raw material of orange, by the process of: pre-treating pulp and peel into paste; performing alcohol-lactic acid mixed fermentation and acetic acid fermentation to obtain orange original vinegar; mixing the orange original vinegar, sour additive, high fructose syrup, sucrose or other sweetening agent and water; filtering, packaging and sterilizing to obtain the product. The product achieves the nutritive value of both the fermented vinegar and oranges, and refreshing taste, is suitable for not only ordinary people, but also diabetic patients, consequently, is a new fruit vinegar product with good market potential.

The invention discloses a mixed grain rice vinegar and a production method of the mixed grain rice vinegar. The mixed grain rice vinegar is a liquid product prepared from black tartary buckwheat, oat, broomcorn, wheat, black glutinous rice and white corn serving as main materials as well as sticky rice and a plurality of Chinese herbal medicines serving as auxiliary materials through fermentation together. The production method comprises the following steps of: cleaning the sticky rice, and then soaking and steaming; respectively crushing the Chinese herbal medicines, the black tartary buckwheat, the oat, the broomcorn, the wheat, the black glutinous rice and the white corn; mixing according to proportion and fermenting for 15 days to obtain a brewing mass; turning over and mixing the brewing mass and performing acidification and fermentation twice; ageing mature brewing mass for three months; then placing the aged brewing mass into a vinegar sprinkling pond; sprinkling cold boiled water slowly, soaking, discharging the vinegar liquid from the bottom of the pond to obtain raw vinegar; and finally, heating the raw vinegar, cooling and bottling, checking out to obtain a finished product. The mixed grain rice vinegar has a health-care function, is natural and pollution-free, can be used for cooking as a seasoning in various occasions such as homes, dining rooms, restaurants and tourist sites. In addition, the mixed grain rice vinegar is delicious in taste, has pure flavor, is soft and lasting in aftertaste, is mellow and sweet, is rich in nutrition and has a unique style.

The invention provides a health care fruit vinegar. The health care fruit vinegar is prepared by the steps of washing, squeezing, fermenting, ageing, filtering and sterilizing through taking fresh and matured gallnut, ophiopogon root, wheat, liquorice, medlar, sticky rice, honeysuckle and grape seeds as raw materials. The health care fruit vinegar has a certain health care function.

The invention relates to a litchi fruit vinegar beverage and a production method thereof. The production method comprises the following steps of: removing shells and kernels of fresh litchis, and crushing the pulp to squeeze a juice; defecating the juice at a low temperature; separating the litchi juice; adding lactic acid bacteria into the litchi juice to perform fermentation for the first time; performing cross flow filtration to remove the lactic acid bacteria, and adding wine yeast into the litchi juice to perform fermentation for the second time; adding acetic acid bacteria into the litchi juice to perform fermentation for the third time to obtain a litchi raw vinegar; mixing the raw vinegar with a fruit juice, fructo-oligose (prebiotics), honey, purified water and the like in certain proportion; and filtering the mixture through an ultrafiltration membrane and performing aseptic canning to obtain the litchi fermented vinegar beverage. The litchi fruit vinegar beverage has a unique production process, and after multi-bacteria, low-temperature and long-time fermentations, the produced vinegar beverage has strong litchi fruit aroma and thick mouthfeel integrates nutritional and health-care functions, and is a novel nutritious, cosmetic and pollution-free green beverage.

The invention relates to a vinegar melody, biological vinegar and the preparing method, which dissolve the problem that glacial acetic acid or the like in the edible vinegar has side effect for the human. The vinegar melody is made by Avena sativa, wheat, black rice, peart barley, soya bean, black soya bean, green bean, red bean, broad bean, pea, tea, traditional Chinese medicine herbal pieces prepared for decoction and vinegar melody bacterial. The preparing method of the vinegar melody comprises the following steps: 1, boiling after disintegrating high starch raw material and infiltrating with the water; 2, adding the other raw material, water and vinegar melody bacterial and fermenting. The biological vinegar is made by vinegar melody, Daqu, Shenqu, bran melody, wine yeast, aspergillus oryzae, Chinese sorghum, corn, millet, glutinous millet, peart barley, glutinous rice, black rice, citrate bacterial, yeast, acetic acid bacteria and fruit normal juice. The preparing method of the biological vinegar comprises the following steps: 1, boiling after disintegrating high starch raw material and infiltrating with the water; 2, adding the other raw material and saccharifying and acetous fermenting zymogeneous bacteria; 3, adding the salt and afterripening; 4, drenching the vinegar; ageing; sterilizing and filtering. The local flavor of the biological vinegar comes from the raw material and the metabolite of the microorganism completely without the glacial acetic acid or the like, and the biological vinegar doesn't have the side effect for the human and has the delicious taste and more than 8. 13g / 100ml high vinegar yield.

The invention provides a drink and a sauce having rich nutrients and multiple health-care functions, which are prepared by leaching fermented soybeans with added vinegar (wine, fruit juice, water or tear), deep processing and adding raw sugar and other auxiliaries containing rich nutrients and bioactivators. Soybeans undergo germination, fermentation and other extremely complex biochemical processes to form hundreds of nutrients and activators with the nutrients of the soybeans. A large number of Chinese and foreign documents prove that the substances have health care functions such as human body free radical clearing, arteries hardening prevention, immunity improvement, cancer resistance, blood fat and cholesterol reduction, blood pressure reduction, blood sugar reduction, bowel loosening for relieving constipation, intestinal microecology improvement, beneficial bacteria propagation and bacterium resistance and suppression. The invention aims to solve a technical problem that the nutrients were not fully used by Chinese people in the past 2,000 due to high salinity (such as that of lobster sauce, soybean paste, preserved bean curd and soy sauce) and disagreeable flavor (such as that of natto and tempe). The invention provides a novel drink and a novel sauce which contain nutrients and bioactivators of fermenting soybeans, are edible and contribute to absorption. Till now, no records of the uses of the soybean food have been found in Chinese and foreign documents. The drink and the sauce fill the gap of health care products in China, are expected to contribute to the promotion of the health care cause in China.

The invention relates to a process technology of germinated brown rice vinegar and products, belonging to the technical filed of agricultural products processing, which is characterized in that the invention adopts germinated brown rice as the main raw material via saccharifying, alcoholic fermentation and acetic fermentation to obtain the germinated brown rice vinegar which contains abundant health care components such as gamma-aminobutyric acid (GABA) and the like. The method is high in industrialization degree, which reserves the functional components such as GABA and the like when obtaining the vinegar and the end product is clear and transparent, wherein the GABA content is 200-350mg / l, which is a novel health-care rice vinegar product.

The invention discloses a method for producing table vinegar by fermenting yellow serofluid and bean dregs, which comprises the following steps: dehydrating bean dreg byproducts from bean product processing, and performing puffing pretreatment; sterilizing or boiling yellow serofluid at a high temperature, cooling, adding the treated bean dregs and a cellulase / pectinase composite enzyme preparation, and performing enzymolysis for 24 hours; and adding bean milk and 95% edible alcohol into the enzymolysis solution, inoculating with a Saccharomyces cerevisiae seed solution and an acetic acid bacterium Huniang A.S1.01 seed solution, performing aerobic fermentation at 20-30 DEG C for 5-10 days, centrifuging the matured fermentation solution, filtering, and sterilizing to obtain the finished table vinegar product. The method is low in cost, high in return, short in production cycle, high in equipment utilization rate and huge in market potential, avoids using grain materials, can relieve argument and scruple of all levels in the society about safety of table vinegar (industrial glacial acetic acid blending phenomenon), and saves grains.

The invention discloses a method for brewing pomelo peel vinegar. According to the pomelo peel vinegar, the pomelo peel which is not eaten by people is used as raw material. The method for brewing the pomelo peel vinegar comprises the steps of steaming for removing water, pulping and separating, stewing sticky rice, fermenting ethyl alcohol, fermenting acetic acid, ageing, filtering, sterilizing, filling, inspecting and storing. Due to the adoption of the pomelo peel which is not eaten by people as the raw material, the production cost is reduced; additional values of products are increased; the pomelo peel is steamed to remove water, so that bitter taste in the pomelo peel can be removed; the taste of the finished vinegar can be improved; the finished pomelo peel vinegar has effects of assisting for digestion, warming stomach, eliminating phlegm and quenching thirst, wetting whistle, regulating qi and removing stasis and the like.

A process for brewing fruit wine, fruit vinegar and fruit brandy includes such steps as fermenting fruit juice to obtain dry, semi-dry, or sweet fruit wine, distilling the fermented wine substrate to prepare fruit brandy, and using the distilled dregs and squeezed fruit dregs to prepare fruit vinegar. Its advantages are high utilization rate of fruit, low cost, and less pollution.

The invention discloses a fermenting type apple vinegar beverage and a preparation method thereof. The fermenting type apple vinegar beverage is characterized by being prepared by preparing, filtering, sterilizing and filling the following raw materials by weight proportion: 50-70 parts of apple vinegar, 80-120 parts of concentrated apple juice, 2-8 parts of honey, 1-3 parts of aspartame and 799-867 parts of water. The fermenting type apple vinegar beverage has the advantages of well retaining the original nutrient substances and flavor of apple, having high acid production rate, being obviously shortened in fermenting time, further being capable of separating cured acetic bacteria cells and products easily and being used repeatedly, enabling strains to be efficient, greatly improving production efficiency, saving production cost and reducing pollution discharging.

The invention discloses a method for preparing sugarcane juice flavor vinegar, which comprises the following steps of: cleaning sugarcane, pressing, and performing solid-liquid separation and other treatment to obtain clarified sugarcane juice, and preparing into a fermentation medium; introducing yeast culture solution for alcoholic fermentation, wherein the introduced volume is 2 to 10 percent based on an initial volume of the alcoholic fermentation, and fermenting at the temperature of between 28 and 32 DEG C for 72 to 120 hours; finishing the alcoholic fermentation and introducing acetobacter culture solution, wherein the introduced volume is 5 to 10 percent based on the initial volume of acetic fermentation, performing submerged aeration fermentation, controlling the aeration amount to be 0.06 to 0.12L / (L*min), controlling the temperature to be between 28 and 32 DEG C, fermenting for 144 to 240 hours and finishing the acetic fermentation; and finally performing solid-liquid separation on fermenting mash, and conventionally sterilizing to prepare the sugarcane juice flavor vinegar. The prepared sugarcane juice flavor vinegar has the characteristics of rich aroma, soft sour, full mouthfeel and the like, can be used as a novel leading product of a sugarcane resource, and brings a novel economic growth point to the sugarcane industry.

The invention discloses a making method of boxthorn fruit vinegar and boxthorn fruit vinegar beverage, which comprises the following steps: adopting fresh and ripe boxthorn as raw material; washing; squeezing; fermenting under low temperature; ageing; filtering; sterilizing; modulating to obtain the product.

The invention discloses a preparation method of a mango vinegar beverage. The beverage is prepared from (wt%) mango vinegar 5-15, sweetener 5-15, calcium lactate 10-20, and water in balance. The preparation method comprises the steps of removing impurities and the pit of mango, crushing, pulping, performing enzymolysis, inoculating active dry yeast into the pulp with initial sugar degree 10-20 DEG Bx, temperature of 20-40 DEG C, pH of 3.0-4.5 and inoculum size of 5-15% in weight percentage, fermenting for 1 week to obtain mango wine, filtering, inoculating immobilized Acetobacter with sodium alginate content of 1-5% in weight percentage, CaCl2 content of 1-5% in weight percentage, initial alcohol content of 5-15%, temperature of 20-40 DEG C, pH of 3.0-7.0 and inoculum size of 5-20% in weight percentage, shaking for 2 days, fermenting for 18 days to obtain mango vinegar, adding the sweetener, the calcium lactate and the water in proportion, stirring, filtering, sterilizing and testing to obtain mango vinegar beverage. The sweetener can be one selected from honey-sucrose mixture, trehalose and isomaltulose.

The invention provides weight reducing health vinegar, which comprises table vinegar and is characterized in that each 1,000ml of the table vinegar contains 0.1 to 100g of L-carnitine. The invention also provides a method for preparing the weight reducing health vinegar, which comprises a method for preparing the table vinegar, and is characterized in that: the L-carnitine is added before the prepared table vinegar is filled, and the table vinegar and the L-carnitine are stirred and homogenized and then filled into the weight reducing health vinegar. The weight reducing health vinegar not onlystrengthens the weight reducing effect of the table vinegar, but also expands the healthcare range of the table vinegar.

The invention relates to a method for preparing beverage, fruit wine and fruit vinegar by using black potato containing anthocyanin. The method comprises the steps of: juicing black potato used as raw material, adding an antioxidant, roughly filtering, precipitating, taking supernatant, flocculating, settling, finely filtering, and carrying out ultrafiltration to obtain black potato original juice; or carrying out concentrating, blending and sterilizing and the like to obtain beverage or concentrated beverage; the black potato fruit wine is prepared by the steps of fermenting, filtering, storing and ageing, blending, sterilizing and filling; black potato fruit vinegar is prepared by adding acetobacter and fermenting again on the basis of the preparation steps of the black potato wine. The black potato beverage, fruit wine and fruit vinegar can be directly eaten, and also can be mixed with other ingredients which are both medicine and food to be prepared into functional composite beverage; and the composite beverage not only contains protein, amine acid, vitamins, anthocyanin, various minerals and trace elements which are also contained in single beverage, but also has the effects brought by composite ingredients, and is functional beverage which can improve immunity and resist cancers, oxidation, depression and ageing.

The invention provides a persimmon fermented vinegar beverage and a production method thereof for solving the technical problem. The persimmon fermented vinegar beverage produced by the invention has persimmon red color and luster, is moderate in sour and sweet, clean and transparent, and has persimmon aroma and rich honey sweet smell. The production method comprises the following steps: selecting and cleaning raw materials, removing puckery, crushing and pulping; squeezing and taking juice; carrying out sterilizing and enzymolysis; adjusting components, and cooling; carrying out alcoholic fermentation, acetic fermentation, ageing, blending for homogeneity; fining clarification, and filtrating; and performing instant sterilization.

The invention provides health care vinegar and a brewing process thereof. The brewing process of the health care vinegar comprises the following steps of material steaming, saccharification, alcoholic fermentation, acetic fermentation, solid-substrate fermentation conducted through fumigation, vinegar spraying, ageing, blending and sterilization. In order to guarantee mellow and normal mouthfeel of the health care vinegar, the solid state fermentation mode is adopted in the production process; medicine-and-food homologous materials which are from different sources are added at different stages of ageing and vinegar decoction separately, and sufficient release and utilization of nutritional ingredients of the medicine-and-food homologous materials are guaranteed. The medicine-and-food homologous materials of the plant source are subjected to smashing treatment, then added at the vinegar sunning and ageing stages and reutilized at the vinegar decoction stage, so that the raw material utilization rate is raised; the materials of the animal source are added at the vinegar decoction stage, and it is guaranteed that efficacy and mouthfeel of the materials are not destroyed. The health care vinegar prepared through the preparation method is suitable for being eaten by people in different physique conditions, the physique conditions can be improved when the vinegar is eaten for a long time, and a good health care function is achieved.

The present invention discloses vinegar making process, in which rice, sodium carbonate, salt, calcium chloride, alpha-amylase, sugar, saccharifying enzyme, yeast, water and rice hull or wheat bran in certain weight proportion are used as material. The made vinegar is brown, bight, fragrant, mildly sour and slightly sweet, and has total acid amount account with acetic acid not less than 4.0 g each 100 ml.

The invention discloses a preparation method of original sugarcane vinegar. The method includes pressing sugarcanes, extracting sugarcane mix, boiling for sterilization, diluting with aseptic purified water to prepare fermentation liquid, inoculating the fermentation liquid to activated fruit wine yeast, and allowing for alcoholic fermentation for 14-20 days at the fermentation temperature of 25-32 DEG C; when initial alcoholic strength reaches (5+ / -0.5) DEG C, adding activated LB acetic bacteria at 20-28 DEG C for acetic fermentation for 13-28 days; filtering and sterilizing after acetic fermentation to obtain original sugarcane vinegar. The preparation method is simple in fermentation process which is convenient to master.

The invention relates to the technical field of food brewing, in particular to a method for making passion fruit vinegar by using passion fruit as a main raw material. The method specifically comprises following three steps: (1) the passion fruit is juiced to obtain passion fruit juice, then pectinase is added to the passion fruit juice, the sugar degree of the passion fruit juice is regulated, and the passion fruit juice is sterilized; (2) the passion fruit juice is subject to alcohol fermentation and acetic acid fermentation to obtain an initial product of the passion fruit vinegar; (3) the initial product of the passion fruit vinegar is aged, and then a finished product of the passion fruit vinegar can be obtained. The finished product of the passion fruit vinegar, which is made through adopting the method, has the advantages of well retention of nutritional components, greasing and natural taste, no bitter taste, steady quality and bright color; and meanwhile, as no artificial preparation is added to the passion fruit vinegar, the natural flavor of the passion fruit can be better retained.

The invention belongs to the technical field of edible vinegar, in particular to a production method of small rice vinegar. The invention aims at solving the technical problems of low production efficiency, unstable process conditions, high labor intensity of workers, impacts on quality and taste of the rice vinegar and the like in manual control which is mostly adopted for making the vinegar at present. The production method of the small rice vinegar comprises the following steps: 1) taking small rice, preparing into rice flour, and adding a certain amount of water for preparing into slurry; 2) adding amylase and glucoamylase into the slurry, and preparing into serous fluid; 3) adding brewing yeast and Daqu into the serous fluid for preparing into wine mash; 4) taking a certain proportion of the wine mash, rice hull and wheat bran, placing into a fermentation tank, adding acetic bacteria, preparing into fermented material, further using water to leach acetic acid in the fermentation tank and preparing into vinegar liquor; 5) sterilizing the vinegar liquor, placing the vinegar liquor after sterilization into an aging tank for hermetical aging for at least 90 days, and preparing into mature vinegar; and 6) filtering the mature vinegar, carrying out instantaneous sterilization at 125-135 DEG C for 4-6s, and preparing into the small rice vinegar. The production method of the small rice vinegar adopts the automatic mechanical vinegar making way, has high production efficiency and stable process conditions, and can reduce the labor intensity of the workers and meet the market demand.

The invention discloses health-care vinegar which is prepared from the following preferable raw materials of barbary wolfberry fruits, honeysuckle flowers, dates, momordica grosvenori, ginger, hawthorns, licorice roots, mint and red-rooted salvia roots by the following steps of: pulverizing; adding water to soak; decocting; filtering decocted liquid; adding table vinegar to the liquid with a total weight part; fermenting; adding white sugar and a food additive; and sterilizing at high temperature, wherein the table vinegar is rice vinegar produced by the enterprise or Zhenjiang spiced vinegar (mature vinegar), and the food additive is potassium sorbate. The health-care vinegar is convenient to prepare and has the health-care effects of improving the immune competence, sterilizing, diminishing inflammation, digesting, reducing the blood pressure and the blood sugar, preventing coronary heart diseases and diabetes, and the like.

The invention provides a method for preparing a roxburgh rose vinegar beverage. The method comprises steps of treating raw materials, adding pectinase, adjusting total sugar degree, inoculating pre-activated alcohol active dry yeast for alcohol fermentation, inoculating pre-activated acetic acid bacteria suspension for acetic acid fermentation, and clarifying, removing acerbity and filtering by gelatin-tannic acid method. Compared with the prior art, the invention develops a new roxburgh rose product, namely roxburgh rose vinegar beverage. Compared with the other table vinegar, the roxburgh rose vinegar beverage has richer nutrition, mellow taste, intense flavor and unique efficiency, is tasty and refreshing, and has the functions of relaxing blood vessels and reducing blood lipid. By adopting the gelatin-tannic acid method, the acerbity taste of the roxburgh rose is completely removed, the taste of the roxburgh rose is changed, the interest of the people in eating the roxburgh rose is improved, and the functions of the roxburgh rose such as beautifying and skin maintaining, and nourishing and building health are fully developed. The product can be stored for 18 months at room temperature while maintaining nutritious and health-care ingredients of the roxburgh rose very well.

The invention discloses a grapefruit vinegar, a preparation method thereof and a production method of beverage thereof, and belongs to the technical field of fermenting food processing. The method comprises the following steps: by using S.cerevisiae HY16 CGMCC No.3450 as the strain and grapefruit juice as the raw material, carrying out alcoholic fermentation to prepare the grapefruit wine; fermenting the grapefruit wine into the grapefruit vinegar by using the acetic acid bacterial strain; and sealing, ageing, filtering, filling and sterilizing to obtain the grapefruit vinegar beverage. The invention adopts the self-bred new strain and new process, thereby increasing the fermentation rate, shortening the production cycle and obviously enhancing the quality of the fruit vinegar product; and the invention provides an effective way for the development and utilization of grapefruit resources. The invention can be popularized in the industries of fermentation and food beverages.