Process for rapidly producing waxberry vinegar drink through immobilized slight fermentation

Abstract

The invention relates to a process for rapidly producing waxberry vinegar drink through immobilized slight fermentation. The process comprises the steps of fermenting waxberry juice into low-alcoholic strength fruit wine by utilizing the immobilized brewer yeast; fermenting the low-alcoholic strength fruit wine into fruit vinegar by utilizing a carrier of the immobilized acetic bacteria; and finally, blending the fruit vinegar into waxberry vinegar drink. The waxberry vinegar can be finished by serial semi-continuous immobilized fermentation, and inoculation, fermentation tank sterilization and other complicated operations in each batch in the intermittent fermentation process are saved; the shortening of the immobilized yeast slight alcoholic strength fermentation and the adaptive phase of the immobilized acetic bacteria on the waxberry fruit wine can save the total fermentation time by 8-15 days; the immobilized stains can be repeatedly utilized, and the quality of the original waxberry vinegar is obviously improved, so that the production cost can be reduced and the production efficiency is improved in the industrial waxberry vinegar production; and moreover, the quality of the waxberry vinegar drink can be obviously improved, the preserved fruits or organic composting can be produced due to the waxberry fruit residues in the waxberry vinegar production process, and zero slag discharge can be realized generally.

Description

technical field [0001] The invention relates to the fields of biotechnology and food deep processing, in particular to a rapid production process of immobilized lightly fermented bayberry fruit vinegar beverage. Background technique [0002] Red bayberry is a special fruit in my country and has a history of eating for more than 2,000 years. Red bayberry fresh fruit is not only sweet and sour, juicy and unique in flavor, but also rich in polyphenols such as anthocyanins. Many studies have shown that it has various biological activities such as anti-oxidation, softening blood vessels, and inhibiting tumor cell growth. Due to the short picking period of fresh red bayberries and difficulty in keeping them fresh, in addition to fresh sales, part of the red bayberries in the fruit-producing areas are mainly used for the processing of red bayberry cans, red bayberry juice drinks, and red bayberry fruit wine. In the past ten years, with the increase of varieties of bayberry cultiva...

AI Technical Summary

Problems solved by technology

Using the traditional submerged fermentation method of free cells of Acetobacter, if it is necessary to completely convert the ethanol in the fully fermented red bayberry fruit wine (alcohol content is generally higher than 4% (v / v)), it usually takes more than 15 days, which is very important for flower color. Glycosides, flavonoids and original fruit aroma substances will cause serious losses

To solve this problem, the fermentation time must be shortened, and at the same time, the alcohol content of bayberry fruit wine should not be excessively pursued

Therefore, to produce high-quality bayberry fruit vinegar, the traditional fermentation method that needs long-time fermentation can not be adopted.

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