Method for producing microbial organic health fruit vinegar beverage by adopting microbial fermentation technology
A technology of micro-ecology and vinegar beverage, which is applied in the preparation of vinegar, food science, etc.
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[0016] The present invention uses micro-ecological fermentation technology to make fruit into a health-care vinegar beverage, and specific processing method embodiment 1: cherry juice vinegar beverage, after washing 2kg of organic cherries with 0.1-0.8% bacterial water, hand tools are crushed and pitted, and the pulp becomes For meat not larger than 3mm, add 20 grams of licorice powder, 20 grams of medlar, 20 grams of Eucommia powder, 4 grams of calcium powder, 200 grams of bacteria powder, 16 kg of water, seal it with a 18.9L mineral water bucket, and ferment anaerobically in a 37°C constant temperature box After 48 hours, detect acidity, sweetness, mouthfeel and color, observe with a microscope, and bottle after passing the test. Embodiment 2: Grape juice vinegar drink, with 2kg organic grapes, use manual tools to remove the nucleus after cleaning with 0.1-0.8% bacterial water, crush, the pulp diameter is less than 3mm, add 20 grams of licorice powder, 20 grams of medlar, 20 ...
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