Grapefruit vinegar, preparation method thereof and production method of beverage thereof
A technology of grapefruit and fruit vinegar, which is applied in the preparation of vinegar, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of poor flavor and long cycle of products, improve the technical content and grade, and make the mouth soft Soft, flavorful and fragrant effect
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Embodiment 1
[0048] Embodiment 1: (Pomelo fruit vinegar preparation 1)
[0049] The preparation steps of Huyou fruit vinegar liquid fermentation are as follows:
[0050] (1) Preparation of Huyou Juice Treatment Liquid: choose the yellow peel, the ripeness of more than 80%, and the medium and small fresh Huyou fruit rich in juice as raw materials, blanching, peeling, and juicing to obtain Huyou juice, adding Sucrose to 120g / L, partial weight potassium hydrogen sulfite to 100mg / L, adjust pH value to 4.5, get Huyou juice treatment liquid;
[0051] (2) Preparation of Huyou original fruit wine: After transferring the S.cerevisiae HY16 strain on PDA medium twice, it was firstly inserted into 50% Huyou juice for adaptive cultivation for 48h, and then the inoculum of 80mL / L was added. Into the fruit juice treatment liquid of step (1), adopt deep liquid mode to anaerobic fermentation at 22 ℃ for 8d, after the alcohol content reaches 65mL / L, filter the filtrate to obtain the original fruit wine of ...
Embodiment 2
[0054] Embodiment 2: (Pomelo fruit vinegar preparation 2)
[0055] In this example, in step (1), sucrose was added to the grapefruit juice to a concentration of 220g / L, the partial weight potassium bisulfite was 100mg / L, and the pH was adjusted to 6.5; in step (2), after S.cerevisiae HY16 was activated, press 10mL / L The inoculum amount of L was inoculated, and anaerobic fermentation was carried out at 32°C for 3 days. After the alcohol content reached 120 mL / L, the filtrate was filtered to obtain the original fruit wine of Huyou; in step (3), A. pasteurianus HY05 was inoculated according to the inoculum amount of 10 mL / L. In the original Huyou fruit wine, the liquid surface depth is 1.5cm, fermented at 35 ° C for 2 days, and filtered to obtain the original fruit vinegar of Huyou; in step (4), the original fruit vinegar of Huyou in step (3) is sealed, at 20 ° C, dark and cool Aged for 15 days, and sterilized at 75°C for 5 minutes after filling and sealing; the rest of the prepa...
Embodiment 3
[0056] Embodiment 3: (Pomelo fruit vinegar preparation 3)
[0057] In this example, in step (1), sucrose was added to the grapefruit juice to a concentration of 170 g / L, the partial weight potassium bisulfite was 100 mg / L, and the pH was adjusted to 5.5; in step (2), after S.cerevisiae HY16 was activated, press 50 mL / L The inoculation amount of L was inoculated, and the anaerobic fermentation was carried out at 28 °C for 5 days. After the alcohol content reached 96 mL / L, the filtrate was filtered to obtain the original fruit wine of Huyou; In the original grapefruit wine, the liquid surface depth is 3.5cm, aerobic fermentation is carried out at 30°C for 4 days, and filtered to obtain the original grapefruit vinegar; in step (4), the original grapefruit vinegar of step (3) is sealed, at 15°C, dark and cool Aged for 25 d, and sterilized at 72° C. for 8 min after filling and sealing; the rest of the preparation process was the same as that in Example 1.
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