Pure raw mango rice vinegar beverage and preparation method thereof

Abstract

The invention relates to a pure raw mango rice vinegar beverage and a preparation method thereof, aiming at solving the problems that part of common fruit vinegar beverage products are relatively low in content of dry extracts and insufficient in nutritional component, has a single taste, tastes plain and dull and the like. According to a technical method, mango and sticky rice have nourishing characteristics and advantages, and mango yellow rice is produced by performing compound type fermentation on mango juice and sticky rice saccharified liquid; on the basis of the mango yellow rice, acetic acid bacteria liquid is inoculated to perform acetic acid fermentation; a germfree filtering combined system is used for performing technologies such as germfree filtration and canning, so that the health pure raw mango rice vinegar beverage is produced. Due to no need of high-temperature sterilization, biological stability of the pure raw mango rice vinegar beverage is retained; the pure raw mango rice vinegar beverage tastes fresh, has soft, refreshing and pure flavor and has mellow fruit fragrance; the content of dry extracts is increased, and the nutritional components and the content thereof are enhanced; the aims of increasing the additional value of the beverage and increasing a market demand are achieved.

Description

technical field [0001] The invention relates to a pure raw mango 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. Mango Rice Vinegar Drink. Contents of the invention [0003] The invention utilizes mango and glutinous rice raw materials to have food tonic characteristics and advantages, uses pure-bred saccharification starter to saccharify glutinous rice, squeezes glutinous rice saccharification liquid, removes enzymes and miscellaneous bacteria at high temperature, mixes it with mango juice, and uses dry yeast for wine to carry out compound fermentation to produce Mango rice wine, on this basis, is diluted with water, connected to acetic acid bacteria liquid fo...

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

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