Composite plant ferment vinegar beverage and preparation method thereof

Abstract

The invention provides a plant ferment vinegar beverage with high performance cost ratio and rich nutrients. The plant ferment vinegar beverage comprises the following components by weight: 1-4 parts of a plant ferment stock solution, 2-6 parts of fermentation original vinegar, 10-15 parts of fruit and vegetable juice, 1-3 parts of honey, 1-3 parts of oligosaccharide, 75-80 parts of purified water, 0.05-0.2 part of a sour agent, 0.001-0.02 part of essence, and 0.01-0.05 part of a preservative. The invention also provides a preparation method of the plant ferment vinegar beverage. The preparation process is simple and controllable. The plant ferment vinegar beverage is formed by scientific compounding of the plant ferment stock solution with different flavor fermentation original vinegar, different flavor fruit and vegetable juice, oligosaccharide and other raw materials, thus making up the blank in the prior art and products. The obtained plant ferment vinegar beverage has high performance cost ratio and lower price than existing plant ferment, not only has the nutritional value of high price plant enzyme, but also has rich product flavor and variety.

Description

technical field [0001] The invention belongs to the field of beverages, in particular to a compound plant enzyme vinegar beverage and a preparation method thereof. Background technique [0002] Compound plant fermentation liquid (also known as enzyme) is a high-value nutritional and health food. It is obtained by using fresh vegetables, fruits, mushrooms, and traditional Chinese medicines with the same source of medicine and food. The natural fermented product has the effects of regulating the gastrointestinal tract, beautifying the skin, antibacterial and anticancer, adjusting immunity, etc. However, the existing enzyme raw liquid products have a high price and consumption threshold due to various production raw materials, complex fermentation technology, and high circulation costs. And fruit vinegar, as a novel drink, has the nutritional and health functions of fruit and vinegar. Fruit vinegar has the effects of promoting metabolism, regulating acid-base balance, improvi...

AI Technical Summary

Problems solved by technology

However, the types of fruit vinegar currently on the market are relatively single, the price is low, and the added value is not high.

[0003] The concept of nutrition and health care of plant enzyme stock solution and fruit vinegar is very similar, but there is no plant enzyme vinegar beverage product with scientific compounding of plant enzyme and fruit vinegar on the market