Preparation method of natural lemon liquid fermented fruit vinegar

Abstract

The invention discloses a preparation method of natural lemon liquid fermented fruit vinegar. The preparation method comprises the steps: picking up lemon fruits, juicing, adjusting the sugar content, heating, insulating heat and cooling; mixing wine yeast, saccharomyces cerevisiae and streptococcus pasteurianus to obtain a mixed strain; transferring the lemon juice to the mixed strain, and fermenting to obtain a fermentation liquid; mixing acetobacter pasteurianus, gluconacetobacter xylinus and glucinacetobacter hansenii to obtain mixed acetic acid bacteria; transferring the fermentation liquid to the mixed acetic acid bacteria and fermenting to obtain lemon fermented vinegar; adding chitosan to the lemon fermented vinegar, clarifying, and sterilizing to obtain the natural lemon liquid fermented fruit vinegar. The acid components of the product are capable of dredging and softening blood vessels, killing bacteria, enhancing human immunity and virus resisting capability, improving digestion system, and cleaning digestive tracts, and have obvious blood fat reducing and health preserving functions; the natural lemon liquid fermented fruit vinegar is high in alcohol and acetic acid content, high in fermentation speed and good in flavor, has special fruit flavor of lemons and also has special flavor of lemon juice fermented fruit vinegar.

Description

Technical field [0001] The invention relates to a method for preparing natural lemon liquid fermentation fruit vinegar, and belongs to the technical field of food processing. Background technique [0002] lemon( CitruslimonL.)urm.f ) Belongs to Rutaceae ( Rutaceae ) Citrus ( Citrus ) Citron ( CitrusmedicaL. ) Evergreen fruit trees have been cultivated for more than 2500 years. Lemons are very beneficial to the human body because they are rich in vitamin C, citric acid, hesperidin, sodium and potassium and other functional components and trace elements. One of the most medicinal fruits. The "National Compendium of Chinese Herbal Medicine" records that lemon has the functions of reducing phlegm and relieving cough, and promoting body fluid and stomach. It is used to treat bronchitis, whooping cough, loss of appetite, vitamin C deficiency, heatstroke and polydipsia. [0003] In recent years, a large number of animal experiments and human experiments have confirmed that lemon has...

AI Technical Summary

Problems solved by technology

Fruit vinegar also has health benefits, such as anti-fatigue, lowering blood pressure, lowering blood sugar, lowering blood lipids, etc. It is known as "the food of the 21st century", but in the fermentation process, the strain is one of the important factors affecting the quality of fruit vinegar. At present, the commonly used acetic acid bacteria for vinegar fermentation in industry include AS1.14 and Huniang 1.01, but their acid production ability, alcohol resistance ability and aroma production ability are not ideal when they are applied to fruit vinegar fermentation