Preparing method of sand pear fruit vinegar beverage

Abstract

The invention relates to a preparing method of a sand pear fruit vinegar beverage. The method comprises the following steps that: sand pears are subjected to dicing and core removal and are then squeezed by a juice extractor to get juice, and sand pear raw fruit juice and sand pear fruit residues are obtained; water is added into the obtained sand pear fruit residues, the mixture is uniformly mixed to obtain mixed pulp, and the mass concentration of total soluble solids of the mixed pulp is adjusted; active dry yeast is inoculated into the adjusted mixed pulp for alcoholic fermentation, and after the alcoholic fermentation is completed, filtering is carried out to obtain sand pear fermented wine cheese; the sand pear fermented wine cheese is pumped into a self-suction type acetic acid fermentation tank for acetic acid fermentation, and a sand pear acetic acid fermentation liquid is obtained; diatomite is added into the acetic acid fermentation liquid, and plate frame filtering, sterilization and cooling are carried out to obtain sand pear fruit vinegar; and the sand pear raw juice is mixed with the same volume of sand pear fruit vinegar, water is added for dilution, then, cane sugar, fruit sugar, citric acid, sodium citrate and sodium erythorbate are added, and the mixture is subjected to ultrafiltration and sterilization to obtain sand pear fruit vinegar beverage. The preparing method of the sand pear fruit vinegar beverage has the advantages that nutritious and health-care components in the sand pears are sufficiently dissolved out through microbial fermentation, and the beverage has excellent market competitiveness and development prospects.

Description

technical field [0001] The invention relates to a drink, in particular to a method for preparing a pear fruit vinegar drink. Background technique [0002] Sand pear is the mature fruit of the Rosaceae Pyrus fruit tree, which has the advantages of high yield, high soluble solids, and rich nutritional and health components. However, the sand pear fruit is relatively small, the high-quality fruit rate is relatively low, and the market competitiveness of fresh fruit is poor. Moreover, during the ripening season of sand pears, due to wind and rain, the sand pears will have defective fruit and a high rate of fruit drop. [0003] In sand pear production areas, there is often a large backlog of fresh fruits due to high yields, and the phenomenon of defective and fallen fruits everywhere. However, the nutritive and health care ingredients of sand pears with defective and fallen fruits are equivalent to those of fresh fruits. In order to reduce the waste of resources and increase ...

AI Technical Summary

Problems solved by technology

Therefore, the fruit vinegar drink produced not only has few fruit nutritional components and weak flavor of the original fruit, but also has too much energy, and the due efficacy and natural characteristics of the product are insufficient; this has also led to the small market share of fruit vinegar drinks in soft drinks.