Litchi fruit vinegar beverage and production method thereof

Abstract

The invention relates to a litchi fruit vinegar beverage and a production method thereof. The production method comprises the following steps of: removing shells and kernels of fresh litchis, and crushing the pulp to squeeze a juice; defecating the juice at a low temperature; separating the litchi juice; adding lactic acid bacteria into the litchi juice to perform fermentation for the first time;performing cross flow filtration to remove the lactic acid bacteria, and adding wine yeast into the litchi juice to perform fermentation for the second time; adding acetic acid bacteria into the litchi juice to perform fermentation for the third time to obtain a litchi raw vinegar; mixing the raw vinegar with a fruit juice, fructo-oligose (prebiotics), honey, purified water and the like in certain proportion; and filtering the mixture through an ultrafiltration membrane and performing aseptic canning to obtain the litchi fermented vinegar beverage. The litchi fruit vinegar beverage has a unique production process, and after multi-bacteria, low-temperature and long-time fermentations, the produced vinegar beverage has strong litchi fruit aroma and thick mouthfeel integrates nutritional andhealth-care functions, and is a novel nutritious, cosmetic and pollution-free green beverage.

Description

technical field [0001] The invention relates to fruit juice fermented drinks, in particular to lychee fruit vinegar drinks after lychee juice undergoes lactic acid fermentation, alcohol fermentation and acetic acid fermentation and a production method thereof. Background technique [0002] Litchi has the effects of nourishing yin and kidney, nourishing the middle and Qi, nourishing the lungs, appetizing and benefiting the spleen, etc. Its warming and tonic properties have been known to the people for thousands of years. The total planting area of ​​lychee in my country is about 600,000 hectares, and the output is 1.3 million tons, accounting for 84.5% of the total area of ​​lychee species in the world and 70.5% of the total output. Although fresh lychee fruit is popular in foreign markets, its fruit harvest is seasonal , It is difficult to keep fresh, and it cannot be stored for a long time for long-distance transportation. At present, the deep-processed varieties are mainly ...

AI Technical Summary

Problems solved by technology

As for fruit aroma, lychee is a kind of heat-sensitive fruit. Once the temperature exceeds 30°C during the juice processing process, it will lose the fruity aroma due to accelerated oxidation and cause the taste of boiled sweet potato. The fermentation temperature range in the above method is mainly around 30°C. The sterilization temperature even reaches 82°C; for fermentation aroma and aging aroma, because of the lack of lactic acid fermentation, the product will lack lactic acid and other aroma metabolites formed by lactic acid fermentation, and at the same time, there will be a corresponding lack of these substances and aroma substances in the aging process. The esterification reaction of alcohols makes the product aroma not full enough