Process for brewing Nanfeng orange vinegar

Abstract

The invention discloses a process for brewing Nanfeng orange vinegar, and relates to the brewing process of drinks, which comprises the following steps: (1) selecting oranges; (2) cleaning the oranges; (3) juicing the oranges by using a juicer and removing dregs and seeds of the obtained fruit juice; (4) carrying out sterilization on the fruit juice and then cooling the fruit juice, adding distillery yeast into a fermentation tank in a ratio of the distillery yeast to the fruit juice of 0.02-0.04:1, preserving the heat and fermenting the fruit juice for three to five days; (5) injecting the fermented fruit wine into a fruit vinegar fermentation tank, and adding acetic acid bacterial strains into the fruit wine in a ratio of the acetic acid bacteria strains to the fruit wine of 0.1:1, wherein a timing agitator and an air injection tube are arranged in the fruit vinegar fermentation tank; the temperature is controlled to between 26 and 30 DEG C at the earlier stage of fermentation; the temperature is controlled to between 32 and 34 DEG C at the main stage of fermentation; the temperature is controlled to between 30 and 34 DEG C at the later stage of fermentation; and the fermentation time is 3 to 5 days; (6) injecting the fermented fruit vinegar into an ageing tank for ageing for four to six months; and (7) filtering and filling. The invention provides a new way to develop and utilize the edible value of fruits such as orange and the like.

Description

technical field [0001] The invention relates to a brewing process of beverages, in particular to a brewing process of tangerine fruit vinegar. Background technique [0002] Nanfeng tangerine is mainly a mid-range fruit that is mainly sold fresh. As the market has higher and higher requirements for the appearance of fruits, there are more and more other fruits (or inferior fruits). The value is not high, but the edible value can be developed and utilized. At present, there are few ways to develop Nanfeng mandarin orange, and a large number of other fruits of Nanfeng mandarin orange cannot be effectively utilized. Contents of the invention [0003] The purpose of the invention is to provide a brewing process of tangerine fruit vinegar, and the invention provides a new approach for the development and utilization of the edible value of tangerines and other outer fruits. [0004] The brewing process of tangerine fruit vinegar of the present invention, the brewing process of ...

AI Technical Summary

Problems solved by technology

[0002] Nanfeng tangerine is mainly a mid-range fruit that is mainly sold fresh. As the market has higher and higher requirements for the appearance of fruits, there are more and more other fruits (or inferior fruits). The value is not high, but the edible value can be developed and utilized

At present, there are relatively few ways to develop Nanfeng Tangerine, and a large number of other fruits of Nanfeng Tangerine cannot be effectively utilized.