The invention relates to a preparation method of roxburgh rose fruit vinegar and a containing the roxburgh rose fruit vinegar beverage,
gelatin in the prior art is replaced with a bone
gelatin aqueoussolution, and the problems that in the prior art, the addition amount of the
gelatin is large during astringency removal, and the standing and
settling time is long are solved. Through absorption ofthe compound diatomite,
tannin bone gelatin flocculate and unreacted bone gelatin molecules in the solution are fully removed through
filtration; therefore, the roxburgh rose vinegar after adsorptionand
filtration is fresh in taste and has no
astringent feeling; after long-time storage, the product is high in
clarity and good in stability; the technical problem that people accept the roxburgh rose fruit vinegar beverage is reduced. The invention discloses the roxburgh rose fruit vinegar beverage.
High fructose corn syrup is used for replacing part of
cane sugar;
sucrose and
high fructose cornsyrup are matched for use; the persistent and full
sweetness of the
cane sugar can be realized; moreover, due to the existence of glucose and
fructose, the
sweetness can be felt immediately after thebeverage is drunk, the
sweetness level plumpness of the product is improved by compounding various saccharides, the moderate saltiness is increased on the basis of the sour and
sweet taste by addingsalt, the overall plumpness of the taste is enhanced, and
sodium citrate is added, so that the
irritation of the acidity of the product is reduced, and the overall taste is improved.