Draft pineapple rice vinegar beverage and making method thereof

Abstract

The invention relates to a draft pineapple rice vinegar beverage and a making method thereof. The invention aims at the problems of low sugar-free extract, deficient nutrients, single mouthfeel and light and boring taste of partial ordinary fruit vinegar beverage products. The method adopted by the invention is characterized in that the dietetic invigoration characteristic and the advantages of raw materials comprising pineapple and glutinous rice are used, glutinous rice is saccharified and after-fermented to form a general dry yellow rice wine, the general dry yellow rice wine is diluted, the diluted general dry yellow rice wine is fermented by acetic acid to form rice vinegar, a concentrated pineapple juice is added, the obtained mixture is blended, the blended mixture enters an aseptic filtering combination system, and is aseptically filtered and canned to produce the health draft pineapple rice vinegar beverage. High temperature sterilization is not carried out, so the draft pineapple rice vinegar beverage has the advantages of high maintenance of biological stability, fresh mouthfeel, soft, fresh and mellow taste, rich fruit aroma, increased content of the sugar-free extract, enhanced high nutrients and content, and reaching of the improvement of the added values of the product and increase of market demands.

Description

technical field [0001] The invention relates to a pure raw pineapple rice vinegar beverage and a preparation method thereof. Background technique [0002] At present, some ordinary fruit vinegar beverage products not only have problems such as low dry extracts, insufficient nutrients, single taste, and bland taste, but are also inferior to pure raw vinegar in terms of fresh taste, pure taste, stable flavor, and nutritional value. Fruit vinegar drink. Contents of the invention [0003] The present invention utilizes mango and glutinous rice raw materials with the characteristics and advantages of food tonic, uses pure saccharification starter and wheat koji to saccharify and post-ferment the glutinous rice, produces common dry rice wine after fermentation, presses the wine liquid, and removes enzymes, yeast and impurities at high temperature Then add water to dilute, add acetic acid bacteria liquid for acetic acid fermentation, and produce rice vinegar after fermentation. ...

AI Technical Summary

Problems solved by technology

[0002] At present, some ordinary fruit vinegar beverage products not only have problems such as low dry extracts, insufficient nutrients, single taste, and bland taste, but are also inferior to pure raw vinegar in terms of fresh taste, pure taste, stable flavor, and nutritional value. fruit vinegar drink

Images