Preparation method of semi-dry pear vinegar

Abstract

The invention relates to a preparation method of a semi-dry pear vinegar, which comprises the following steps: juicing pears, then adding Saccharomyces cerevisiae, and performing alcoholic fermentation under anaerobic conditions, wherein the Saccharomyces cerevisiae is removed in due time to control the alcoholic fermentation time, thereby allowing only a small amount of sugar to be converted into alcohol and reserving most of sugar in the pear wine; and performing acetic fermentation on the obtained low-alcohol-content pear wine to obtain the pear vinegar, wherein the prepared pear vinegar is low in acidity. Because of low acidity and high sugar content, the pear vinegar is sweet and sour in taste, and can be directly drunk without the addition of a large amount of water for dilution andthe addition of sugar and flavoring agent for blending, thereby greatly keeping the natural fermentation flavor and nutritional components of the pear vinegar and keeping the pure natural feature of the pear vinegar. Only a small amount of sugar is converted into alcohol, so that the alcoholic fermentation time and the acetic fermentation time are greatly shortened, thereby improving the production efficiency and lowering the production cost.

Description

technical field [0001] The invention belongs to the technical field of food fermentation engineering, and in particular relates to a novel preparation method of semi-dry pear vinegar. Background technique [0002] Fruit vinegar is an acidic condiment with rich nutrition and excellent flavor, which is made from fruit or fruit processing waste as the main raw material through alcohol fermentation and acetic acid fermentation. Fruit vinegar is not only better than traditional rice vinegar in terms of nutrition, flavor and taste, but also vitamins, minerals, amino acids and other nutrients rich in fruit are preserved in fruit vinegar, which greatly improves the health function of fruit vinegar. Fruit vinegar has both the nutrition and health functions of fruit and vinegar, and is a new health drink integrating nutrition, health care, dietotherapy and other functions. It is very popular among consumers at home and abroad. [0003] Fruit vinegar brewing needs to go through two st...

AI Technical Summary

Problems solved by technology

[0007] 1. Add white sugar to pear juice and fully convert the sugar into alcohol, or directly add a large amount of white wine to pear juice, so that the alcohol content of pear juice after alcohol fermentation is very high, the acetic acid fermentation time is long, and the acidity of pear vinegar is very high. The taste is very sour and cannot be drunk directly

[0008] 2. Since most of the sugar in pear juice is converted into acetic acid, resulting in too high pear acetic acid, it has to be diluted with a large amount of water, and it must be prepared with sweetener, salt, monosodium glutamate, etc., which greatly reduces the pear vinegar. Nutritional value, the natural fermentation flavor of pear vinegar is seriously lost, the color of pear vinegar is very light, and the sensory quality of pear vinegar is poor

[0009] 3. The entire pear vinegar brewing process takes 10 to 20 days, with long production cycle, high energy consumption, high production cost and low production efficiency