Multi-strain fermented apple cider vinegar beverage and preparation method thereof

A technology of multi-strain fermentation and apple cider vinegar, which is applied in the preparation of vinegar, food preparation, bacteria used in food preparation, etc., can solve the problems of strong acid pungent taste, raw taste and high content of volatile acid, and reduce the irritating taste. , the effect of smooth taste

Active Publication Date: 2015-09-30
YANTAI QIWEI WINE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention mainly solves the problems that the existing apple cider vinegar beverage prepared from the original apple vinegar fermented by a single strain has high volatile acid content, single component, heavy sour irritating taste, raw and astringent taste, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1, adopt following processing steps to make multi-strain fermented apple cider vinegar drink of the present invention:

[0023] a concentrated apple juice dilution: dilute the concentrated apple juice to a soluble solid content of 10.5-12 Brix;

[0024] bCider fermentation: first add 20ppm sufficient amount of lactic acid bacteria powder (mixture of Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus bulgaricus and Bifidobacterium) into 30kg of diluted apple juice with a soluble solid content of 9-10 Brix, Stir evenly, activate for 1 hour at 40°C, then add 10m 3 Dilute apple juice (concentration: 10.5-12Brix), stir well, and incubate for 4 hours; then add Angel high-active dry yeast Saccharomyces cerevisiae with a weight of 0.1‰ of apple juice, keep the temperature of the material liquid at 27°C±1°C, and cultivate in ventilation for 20 After about 1 hour, wait for the number of yeast cells to reach 1.0×10 8 pcs / ml, stop the ventilation, the...

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PUM

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Abstract

The invention discloses multi-strain fermentation type apple vinegar beverage and a preparation method thereof. The preparation method is characterized by comprising the steps: adding lactic acid bacteria powder into apple juice before fermentation to obtain an apple juice mixture, and then adding wine-making yeast into the apple juice mixture to obtain apple wine through joint fermentation; and converting the apple wine into apple vinegar through the fermentation of acetic bacteria, after-ripening ageing on the apple vinegar to obtain original apple vinegar, and blending the original apple vinegar to obtain the apple vinegar beverage. The lactic acid bacteria powder is added for multi-strain fermentation, so that the content of non-volatile acids, such as lactic acid, in fermentation liquor is increased, the pungent taste of a single acetic acid in the original vinegar is reduced, and the sourness of the original vinegar is softened; multiple ester substances are generated in the joint fermentation process of multiple strains, so that the fragrance of the original vinegar is finally enhanced; therefore, the taste of the prepared apple vinegar beverage highlights the characteristics of litheness, softness, fragrance, mellowness, smoothness and the like.

Description

Technical field: [0001] The invention relates to the technical field of beverages, in particular to a multi-strain fermented apple cider vinegar beverage and a preparation method thereof. Background technique: [0002] At present, the existing fermented apple cider vinegar generally uses S. Apple cider vinegar drinks have high volatile acid content, single ingredients, prominent sour taste, obvious astringent taste and unpleasant taste. Invention content: [0003] The purpose of the present invention is to overcome the above-mentioned deficiencies in the prior art, and provide a kind of multi-strain fermented apple cider vinegar beverage. [0004] Another object of the present invention is to provide a method for preparing a multi-strain fermented apple cider vinegar beverage. [0005] The invention mainly solves the problems that the existing apple cider vinegar drink prepared from the original apple vinegar fermented by a single strain has high v...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L1/29C12J1/08A23L33/00
CPCA23L2/382C12J1/08A23V2002/00A23V2400/123A23V2400/113A23V2400/51A23V2400/249A23V2200/14A23V2250/762
Inventor 王积武吴志莲
Owner YANTAI QIWEI WINE IND
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