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Fermenting type apple vinegar beverage and preparation method thereof

An apple cider vinegar and fermented technology, which is applied in the field of fermented apple cider vinegar beverage and its preparation, can solve the problems of high influence of fermentation temperature, low production efficiency, high production cost, etc., achieve easy separation, improve production efficiency, and reduce pollution discharge Effect

Active Publication Date: 2012-11-14
YANTAI QIWEI WINE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention mainly solves the problems of the existing fermented apple cider vinegar beverage and its preparation method, which affect the senses of the finished fruit vinegar due to the high fermentation temperature of apple wine, low production efficiency, high production cost and environmental pollution.

Method used

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Examples

Experimental program
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Effect test

Embodiment 2

[0021] Example 2, Taking the production of 1000Kg fermented apple cider vinegar beverage as an example, the concentrated apple juice was diluted to a sugar content of 12 Brix; the low-temperature fermentation method was used to connect the diluted apple juice to the high-active dry yeast for wine at an inoculum of 0.1‰ to maintain The product temperature is 29℃, ventilation is performed every hour for the first 20 hours, and the number of yeast cells reaches 1.2×10 8 When the fermentation broth is tested for reducing sugar ≤0.5%, and the alcohol content is above 6% (V / V), stop the fermentation; the fermentation broth is centrifuged and filtered to remove the yeast, and then the fermentation is closed for 3 days. Enter the raw vinegar for fermentation; then add the immobilized Acetobacter cells to a self-priming acetic acid fermentation tank containing 3000Kg of cider liquor to start the fermentation. The fermentation temperature is controlled at 30°C and the inoculation amount is...

Embodiment 3

[0022] Example 3, taking the production of 1000Kg fermented apple cider vinegar beverage as an example, the concentrated apple juice was diluted to a sugar content of 14Brix; the low-temperature fermentation method was used to connect the diluted apple juice to the high-active dry yeast for wine at an inoculum amount of 0.1‰ to maintain The product temperature is 25℃, ventilation is performed every hour for the first 20 hours, and the number of yeast cells reaches 1.2×10 8 When the fermentation broth is tested for reducing sugar ≤0.5%, and the alcohol content is above 6% (V / V), stop the fermentation; the fermentation broth is centrifuged and filtered to remove the yeast, and then the fermentation is closed for 4 days. Enter the raw vinegar for fermentation; add the above wine liquid to the self-priming acetic acid fermentation tank, adjust the product temperature to 30℃, and then add the immobilized acetic acid bacteria cells to the self-priming acetic acid fermentation tank cont...

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Abstract

The invention discloses a fermenting type apple vinegar beverage and a preparation method thereof. The fermenting type apple vinegar beverage is characterized by being prepared by preparing, filtering, sterilizing and filling the following raw materials by weight proportion: 50-70 parts of apple vinegar, 80-120 parts of concentrated apple juice, 2-8 parts of honey, 1-3 parts of aspartame and 799-867 parts of water. The fermenting type apple vinegar beverage has the advantages of well retaining the original nutrient substances and flavor of apple, having high acid production rate, being obviously shortened in fermenting time, further being capable of separating cured acetic bacteria cells and products easily and being used repeatedly, enabling strains to be efficient, greatly improving production efficiency, saving production cost and reducing pollution discharging.

Description

Technical field: [0001] The invention relates to the technical field of apple cider vinegar beverages, in particular to a fermented apple cider vinegar beverage and a preparation method thereof. Background technique: [0002] At present, the existing fermented apple cider vinegar beverages have a high fermentation temperature of cider, and the nutrient components and flavor are lost more, and the fruit wine of the fermented fruit wine is very weak. Original apple vinegar has a long fermentation time, a lot of nutrient loss, product separation is troublesome, and the separation of acetic acid bacteria is not complete, which leads to excessive oxidation of acetic acid bacteria during the later aging of the original vinegar, which affects the flavor of apple cider vinegar, and the vinegar is cloudy and unclear, thereby affecting The sense organs of the finished fruit vinegar cause troubles in the subsequent production of apple cider vinegar, resulting in low production efficiency an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29C12J1/04A23L33/00
Inventor 王积武
Owner YANTAI QIWEI WINE IND
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