Mango vinegar beverage and preparing process thereof

A mango vinegar and beverage technology, applied in the field of fruit vinegar beverages, can solve problems such as difficult continuous production, high labor intensity, and long fermentation cycle, and achieve the effects of enriching the beverage market, reducing labor costs and production costs, and high utilization rate

Active Publication Date: 2008-08-27
广西贺州市正丰现代农业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to provide a novel mango vinegar drink and its preparation method to make up for the shortcomings of the existing fruit vinegar, such as long fermentation period, high labor intensity, and difficulty in continuous production, and at the same time satisfy people's pursuit of different tastes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. Expand yeast strains in liquid medium. Insert the active dry yeast preserved on the YEPD slant into the liquid YEPD medium, add 1-2% of glucose, 1-2% of yeast extract, and 1-2% of peptone according to the weight percentage, and the natural pH value; then add the sugar content to 10 ~15°Bx mango juice for further expansion. The expanded culture temperature is 28-32°C, and the time is 1-2 days.

[0021] 2. Expand the acetic acid bacteria species in the liquid medium. Insert the Acetobacter preserved in the slant medium into the liquid medium, add 1-2% of glucose, 1-2% of yeast extract, CaCO 3 1-2%, natural pH value, expanded culture temperature 30-32°C, time 2-3 days.

[0022] 3. Fermentation of mango wine. Select high-quality mangoes with high maturity, remove surface impurities and cores, crush and beat, add a certain amount of pectinase, and let stand at room temperature for 12 hours for enzymolysis; adjust the initial sugar content to 12 ° Bx, pH value to 3.3,...

Embodiment 2

[0029] 1. Expand yeast strains in liquid medium. Insert the active dry yeast preserved on the YEPD slant into the liquid YEPD medium, add 1-2% of glucose, 1-2% of yeast extract, and 1-2% of peptone according to the weight percentage, and the natural pH value; then add the sugar content to 10 ~15°Bx mango juice for further expansion. The expanded culture temperature is 28-32°C, and the time is 1-2 days.

[0030] 2. Expand the acetic acid bacteria species in the liquid medium. Insert the Acetobacter preserved in the slant medium into the liquid medium, add 1-2% of glucose, 1-2% of yeast extract, CaCO 3 1-2%, natural pH value, expanded culture temperature 30-32°C, time 2-3 days.

[0031] 3. Fermentation of mango wine. Select high-quality mangoes with high maturity, remove surface impurities and cores, crush and beat, add a certain amount of pectinase, and leave it at room temperature for 12 hours for enzymolysis, squeeze the juice after enzymolysis, and then filter it with g...

Embodiment 3

[0038] 1. Expand yeast strains in liquid medium. Insert the active dry yeast preserved on the YEPD slant into the liquid YEPD medium, add 1-2% of glucose, 1-2% of yeast extract, and 1-2% of peptone according to the weight percentage, and the natural pH value; then add the sugar content to 10 ~15°Bx mango juice for further expansion. The expanded culture temperature is 28-32°C, and the time is 1-2 days.

[0039] 2. Expand the acetic acid bacteria species in the liquid medium. Insert the Acetobacter preserved in the slant medium into the liquid medium, add 1-2% of glucose, 1-2% of yeast extract, CaCO 3 1-2%, natural pH value, expanded culture temperature 30-32°C, time 2-3 days.

[0040] 3. Fermentation of mango wine. Select high-quality mangoes with high maturity, remove surface impurities and cores, crush and beat, add a certain amount of pectinase, and leave it at room temperature for 12 hours for enzymolysis, squeeze the juice after enzymolysis, and then filter it with g...

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PUM

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Abstract

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.

Description

technical field [0001] The invention relates to a fruit vinegar drink, in particular to a mango vinegar drink and a preparation method thereof. Background technique [0002] Vinegar has a long brewing history and profound food culture in my country. Vinegar is not only a condiment in people's life, but also a good health product of "medicine and food from the same source" in the past dynasties. "Compendium of Materia Medica" records: vinegar can reduce swelling, disperse water vapor, kill evil poison, and treat various medicines. Fruit vinegar is mostly directly fermented with fruit, and after proper deployment, it is made into fruit vinegar drink, which can be drunk directly. There is sweetness in the sourness, and sourness in the sweetness. It not only eliminates the sourness of pure vinegar, but also has the sweetness of fruit juice, which is very refreshing to drink. [0003] Mango is one of the main fruits in the tropics. It is rich in nutrients and has the effects of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29A23L2/60C12J1/02A23L33/00
Inventor 黄志民孙菲菲秦艳韦星明
Owner 广西贺州市正丰现代农业股份有限公司
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