Preparation method of pear vinegar

Abstract

The invention provides a preparation method of pear vinegar. The preparation method comprises processing steps of: 1) preparing pear pulp; 2) preparing a leavening agent (a mother culture and enlarging cultivation); 3) performing alcoholic fermentation; 4) performing acetic fermentation; 5) performing stabilization processing; and 6) filling with finished products. By adoption of the preparation method of the pear vinegar, problems of poor nutrition effects and poor taste, etc. of fruit vinegar in related technologies are solved, thus enhancing the nutritive and healthcare functions of the fruit vinegar and improving the taste of the fruit vinegar.

Description

technical field [0001] The invention relates to the field of edible products, in particular to a preparation method of pear vinegar. Background technique [0002] The earliest acetic acid in my country was made from "plums" in the Zhou Dynasty, but later the traditional vinegar was brewed from grain. At present, the production of fruit vinegar is mainly based on apple cider vinegar. Pear vinegar is rarely available in the market, and most of them are produced in small workshops one by one. Dangshan pear fruit vinegar is even rarer, let alone a brand. And the preparation of fruit vinegar adopts fruit vinegar to add fruit juice to blend mostly, and many producers even add fruit juice to blend with vinegar, not only lost the nutrition and health function of fruit and vinegar, and local flavor, mouthfeel etc. are relatively poor. Contents of the invention [0003] Aiming at the problems of poor nutritional effect and poor taste of fruit vinegar in the related art, the inventi...

AI Technical Summary

Problems solved by technology

[0003] Aiming at the problems of poor nutritional effect and poor taste of fruit vinegar in the related art, the present invention provides a preparation method of pear vinegar to solve at least one of the above problems

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