Preparation method of longan and apple vinegar

Abstract

The invention provides a preparation method of longan and apple vinegar. The preparation method is characterized by comprising the following steps: (1) shelling fresh longan, taking the flesh, and squeezing the fresh to obtain longan juice; (2) cleaning and crushing apples, and controlling the sugar degree to be 10-12%; (3) adding the longan juice, saccharomycetes of which the mass is 0.02-0.05% of that of apple juice, and alcohol of which the mass is 0.5-1.5% of that of the apple juice into the apple juice, keeping the temperature to be 33-37 DEG C, and fermenting for 2-3 days to obtain longan and apple wine; (4) adding acetic bacteria of which the mass is 0.1% of that of the apple juice into the longan and apple wine, keeping the temperature to be 23-27 DEG C, and fermenting for 2-3 days to obtain longan and apple vinegar; (5) pouring the longan and apple vinegar, carrying out sterilization, then adding methylglyoxal of which the mass is 0.01% of that of the longan and apple vinegar, ageing for 10-12 days, and adjusting the acidity to be 3.5-4% to obtain the finished product. The preparation method has the following benefits: the prepared longan and apple vinegar is rich in nutrition and moderate in sweetness, the product pure fragrance is improved and the ageing period is shortened.

Description

[0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of apple cider vinegar. Background technique [0002] Longan is one of the fruits that people love very much. It has rich nutritional value, and has the effects of nourishing blood and calming the nerves, strengthening the brain and intelligence, and nourishing the heart and spleen. Apple cider vinegar is more and more popular among consumers for its unique flavor and many health functions. Favored, the market prospect is very promising. At present, the apple cider vinegar available in the market is mostly divided into liquid fermented apple cider vinegar, that is, concentrated apple juice is used as raw material, and liquid fermentation technology is used to separate ethanol fermentation and acetic acid conversion. Aspects are far inferior to traditional solid-state fermented apple cider vinegar. At present, longan apple cider vinegar is rarely seen in th...

AI Technical Summary

Problems solved by technology

At present, longan apple cider vinegar is rarely seen in the market, and the traditional solid-state fermentation method takes a long time to produce longan apple cider vinegar. It usually takes about one year, and it is difficult to realize modern mass production.