Foaming black-rice fruit vinegar and preparation method thereof

Abstract

The invention discloses a foaming black-rice fruit vinegar and a preparation method thereof. Aiming at the problems of little dry extractive, homogenization, single mouth feel, insufficient function and the like of the fruit vinegar drinks, the method has the technical proposal that: on the basis that tonic characteristics of natural materials such as fruits, black rice, black glutinous rice and the like are utilized and the compound technique of fermentation, vinegar making and the like is comprehensively used, the method emphasizes the nutrient value and the added value of the foaming black-rice fruit vinegar product as well as the health-care functions for beautifying the face and moisturizing the skin, and combines the air-entrapping foaming technique to present the visual and sensingeffects and the advantages in color, fragrance and taste of the foaming black-rice fruit vinegar. The fruit vinegar has the effects for moisturizing the skin, beautifying the face and preserving the health.

Description

technical field [0001] The invention relates to a foaming black rice fruit vinegar and a preparation method thereof. Background technique [0002] At present, the fruit vinegar beverage product has the following problems: the one is that the dry extract is less. Some products add too much sucrose in the production process of raw alcohol for fermentation; some add too much edible alcohol in raw alcohol for acetic acid fermentation; some products directly use citric acid, apple, etc. Acid, tartaric acid, and acetic acid are used as auxiliary materials to prepare fruit vinegar beverages, which can lead to substandard dry extracts, which are the main detection indicators reflecting the original juice content of beverage vinegar, insufficient nutrients, and incomplete health care functions. Full-bodied. The second is that the product has a single taste and serious homogeneity. The product category is single, and most of them are single raw material fermentation products, and t...

AI Technical Summary

Problems solved by technology

[0002] At present, there are the following problems in fruit vinegar beverage products: one is that the dry extract is less

Some products add too much sucrose in the production process of raw alcohol for fermentation; some add too much edible alcohol in raw alcohol for acetic acid fermentation; some products directly use citric acid, apple, etc. Acid, tartaric acid, and acetic acid are used as auxiliary materials to prepare fruit vinegar beverages, which can lead to substandard dry extracts, which are the main detection indicators reflecting the original juice content of beverage vinegar, insufficient nutrients, and incomplete health care functions. full-bodied

Second, the product has a single taste and serious homogeneity

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