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Fermenting type apple vinegar beverage and preparation method thereof

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

Active Publication Date: 2013-07-31
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
Comparison scheme
Effect test

Embodiment 2

[0021] Embodiment 2, taking the production of 1000Kg fermented apple cider vinegar beverage as an example, dilute the concentrated apple juice to a sugar content of 12Brix; adopt the low-temperature fermentation method, insert the diluted apple juice into the high-activity dry yeast for wine by 0.1‰ inoculum, keep The product temperature is 29°C, ventilate once every hour for the first 20 hours, until the number of yeast cells reaches 1.2×10 8 per ml, stop the ventilation, and then seal the fermentation for 3 days, measure the reducing sugar of the fermentation broth ≤ 0.5%, and stop the fermentation when the alcohol content is above 6% (V / V); after the fermentation broth is centrifuged and filtered to remove yeast, transfer Add raw vinegar for fermentation; then add the immobilized Acetobacter cells into a self-priming acetic acid fermenter equipped with 3000Kg cider liquor to start fermentation, the fermentation temperature is controlled at 30°C, and the inoculation amount is...

Embodiment 3

[0022] Embodiment 3, taking the production of 1000Kg fermented apple cider vinegar beverage as an example, the concentrated apple juice is diluted to a sugar content of 14Brix; the low-temperature fermentation method is used to insert the diluted apple juice into the high-activity dry yeast for wine by 0.1‰ inoculum, and keep The product temperature is 25°C, ventilated once every hour for the first 20 hours, until the number of yeast cells reaches 1.2×10 8 per ml, stop the ventilation, and then seal the fermentation for 4 days, measure the reducing sugar of the fermentation liquid ≤ 0.5%, and stop the fermentation when the alcohol content is above 6% (V / V); after the fermentation liquid is centrifuged and filtered to remove yeast, transfer Add raw vinegar for fermentation; add the above wine liquid into a self-priming acetic acid fermenter, adjust the product temperature to 30°C, then add immobilized acetic acid bacteria cells into a self-priming acetic acid fermenter filled wi...

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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 drinks, in particular to a fermented apple cider vinegar drink and a preparation method thereof. Background technique: [0002] At present, existing fermented apple cider vinegar beverages lose more nutrients and fragrance because of the high fermentation temperature of cider, and the fruity fragrance of fermented fruit wine is very weak. The fermentation time of apple vinegar is long, the loss of nutrients is large, the separation of products is troublesome, and the separation of acetic acid bacteria is not complete, which leads to the over-oxidation of acetic acid bacteria during the aging of raw vinegar in the later stage, which affects the flavor of apple vinegar, and the vinegar liquid is turbid and unclear, which in turn affects the flavor of apple vinegar. The sense organ of the finished product of fruit vinegar causes trouble to the follow-up production of apple vinegar, and t...

Claims

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Application Information

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