Method for producing lemon vinegar

Abstract

The invention discloses a method for producing lemon vinegar. The method comprises the steps of preparing materials, by mass, 65 to 70 parts of lemon fermentation original vinegar, 8 to 10 parts of lemon honey, 3 to 5 parts of monocrystal rock sugar, 0.3 to 0.5 parts of lemon peel extract liquor, 0.2 to 0.3 parts of lemon flower extract liquor and 15 to 20 parts of lemon juice. Blending materials by mass parts to prepare lemon vinegar finished products after homogeneity is formed. Compared with the prior art, the method for producing lemon vinegar can enable the lemon vinegar to maintain the fruit favor of lemons and supplement the loss of nutrition substances in the second fermentation process, and guarantees the quality of products.

Description

technical field [0001] The invention relates to the field of fruit vinegar, in particular to a production method of lemon fruit vinegar. Background technique [0002] At present, the existing production process of lemon fruit vinegar is: lemon fruit—cleaning—pulping (or squeezing)—fruit enzyme treatment—filtering to remove slag—adjusting sugar content—sterilization—alcoholic fermentation—acetic acid fermentation—fine filtration—deployment (water, xanthan gum, honey, cyclamate)—homogeneous—bottling—sterilization—cooling—finished product. There are following three deficiencies in the lemon fruit vinegar that such production technique makes: [0003] a. Lack of lemon fruity aroma and poor flavor; [0004] b. Most of the raw materials are defective or low-quality fruit wine, and the internal quality of the product is difficult to guarantee. [0005] c. The production of lemon fruit vinegar has undergone secondary fermentation (lemon juice is fermented into limoncello, and lim...

AI Technical Summary

Problems solved by technology

[0003] a. Lack of lemon fruity aroma and poor flavor;

[0004] b. Most of the raw materials are defective fruit or low-quality fruit wine, and the internal quality of the product is difficult to guarantee