Mango vinegar, mango vinegar drink and preparation method thereof

A technology of mango vinegar and mango, which is applied in the field of mango beverage and its preparation, and mango vinegar, which can solve the problems of single strains and complicated methods, and achieve the effects of pure taste, increased content, and increased juice yield

Active Publication Date: 2016-06-15
华坪县星火农贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The first object of the present invention is to provide a kind of preparation method of mango vinegar, to solve the problem that the brewing of existing mango vinegar still adopts the traditional edible vinegar brewing method, and it is necessary to add additional edible vinegar and use alcohol to help fermentation. Single, the preparation method of described mango vinegar adopts multiple bacterial strains to ferment successively, has advantages such as sufficient fermentation

Method used

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  • Mango vinegar, mango vinegar drink and preparation method thereof
  • Mango vinegar, mango vinegar drink and preparation method thereof
  • Mango vinegar, mango vinegar drink and preparation method thereof

Examples

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Effect test

Embodiment 1

[0045] The preparation method of mango vinegar provided by the invention specifically comprises the following steps:

[0046] Mangoes are washed, peeled, watered, beaten, and filtered to obtain mango puree; water and pectinase are added to the mango puree for activation and decomposition, and then photosynthetic bacteria fermentation, yeast fermentation and acetic acid fermentation are carried out in sequence to obtain mangoes vinegar.

Embodiment 2

[0048] S21, washing fresh mangoes, peeling, adding water, beating, and filtering to obtain mango puree;

[0049] S22. Dilute the mango puree with water to obtain a mango puree with a sugar content of 8% and a pH of 5.0, then add pectinase with a mass of 3% of the mango puree, and activate and decompose the pectinase at 26°C for 6 hours; then add photosynthetic bacteria with 7% of the mass of the mango stock solution, and carry out photosynthetic bacteria fermentation at 26° C. for 4 days to obtain the first liquid.

[0050] S23. Add yeast to the first liquid, and pass through carbon dioxide, and carry out yeast fermentation at 26°C for 4 days to obtain a second liquid with an alcohol content of 6.0% and pH=3.5; add acetic acid to the second liquid bacterium, carried out acetic acid fermentation under the condition of 26 ℃ for 6 days, and filtered to obtain mango vinegar.

Embodiment 3

[0052] S31, same as step S21 in embodiment 2;

[0053] S32. Dilute the mango puree with water to obtain a mango puree with a sugar content of 12% and a pH of 6.0, then add pectinase with a mass of 5% of the mango puree, and activate and decompose the pectinase at 28°C for 8 hours; then add photosynthetic bacteria with 10% of the mass of the mango stock solution, and carry out photosynthetic bacteria fermentation at 28° C. for 5 days to obtain the first liquid.

[0054] S33. Add yeast to the first liquid, and pass in carbon dioxide, and carry out yeast fermentation at 28°C for 6 days to obtain a second liquid with an alcohol content of 6.5% and pH=4.5; add acetic acid to the second liquid bacterium, carried out acetic acid fermentation under the condition of 30 ℃ for 8 days, and filtered to obtain mango vinegar.

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Abstract

The invention provides mango vinegar, mango vinegar drink and a preparation method thereof.The preparation method includes the following steps: cleaning and peeling mango, adding water, beating and filtering to obtain mango puree; adding water and pectinase into the mango puree for activated decomposition, and then sequentially performing photosynthetic bacterial fermentation, yeast fermentation and acetic fermentation to obtain the mango vinegar.The mango vinegar drink comprises 15-18 parts of the mango vinegar, 70-75 parts of clear water and 10-12 parts of mango juice concentrate.According to the preparation method of the mango vinegar, high-quality strains out of northern latitude 30 degrees are selected, sequential fermentation is performed, fermentation conditions are controlled strictly, and fermentation is sufficient.The mango vinegar with the pH value between 3.5 and 4.0 is enriched in various organic acids such as acetic acid, alpha hydroxy acid, nicotinic acid, thereby being suitable for drinking.The mango vinegar drink improves single sourness of the mango vinegar, and has the advantages of being sour and sweet, delicious, nutritional and the like, thereby being suitable for drinking.

Description

technical field [0001] The invention relates to the technical field of fruit vinegar processing, in particular to a mango vinegar, a mango drink and a preparation method thereof. Background technique [0002] Vinegar was invented by Heita, the son of the ancient brewing master Du Kang. After Heita learned the brewing technology, he felt that it was a pity to throw away the distiller's grains, so it became "vinegar" inadvertently. Vinegar includes rice vinegar, mature vinegar, balsamic vinegar, bran vinegar, wine vinegar, white vinegar, various fruit juice vinegar, garlic vinegar, ginger vinegar, health vinegar, etc. Due to the difference in raw materials and production methods, the flavor of the finished product is very different. Vinegar can not only be used as an acidic seasoning, but fruit vinegar can also be made into fruit vinegar drink after proper deployment, which can be drunk directly with sweet and sour taste, and also has a unique aroma of fruit, which is very de...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04A23L2/38A23L2/52
CPCA23L2/38A23L2/52C12J1/04
Inventor 吴朝顺
Owner 华坪县星火农贸有限公司
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