Inflated (CO2) fermented green plum vinegar drink and production process thereof

Abstract

The invention discloses an inflated (CO2) fermented green plum vinegar drink and a production process thereof, and belongs to the technical field of food fermentation and brewing. By using a mixed fermentation process which takes brewer's yeast and acetic bacteria as production strains, the production process comprises the following steps: (1) directly soaking green plums in liquor so as to prepare green plum fumet; (2) fermenting the green plum fumet by using the mixed fermentation process, and filtering and sterilizing the green plum vinegar obtained after fermentation; and (3) introducing a gas (CO2), thereby obtaining the green plum vinegar drink. Due to adoption of the mixed fermentation process, the production process has the characteristics that the fermentation process is efficient and simple, the production efficiency is high and the like, the prepared inflated (CO2) fermented green plum vinegar drink is clear and transparent in texture, thick in fruit and vinegar fragrance, fresh in taste and moderate in sourness and sweetness, has the remarkable characteristics of green plum vinegar and coke, and can be directly drunk or used as a flavoring agent.

Description

technical field [0001] The invention belongs to the technical field of food fermentation and brewing, and in particular relates to an aerated (CO 2 ) fermented green plum vinegar drink and its production process. Background technique [0002] Fruit vinegar belongs to a kind of brewed vinegar, but because fruit vinegar has the aroma of fruit, it has the advantage of being developed into acetic acid beverages, especially the various organic acids, vitamin groups, and polyphenol antioxidant components contained in the fruit itself, thereby increasing The nutritional and health benefits of fruit vinegar. In particular, the organic acids in the fruit itself have the effect of helping digestion, and the intake of vitamins and polyphenols is far better than ordinary drinks or even functional drinks, especially the natural type and safety of fruit vinegar. Therefore, a large number of types of fruits such as apple cider vinegar and grape vinegar have appeared on the market to be p...

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to use wine as an extractant to directly soak the fresh greengage fruit, which is characterized in that the fresh greengage fruit is directly soaked in wine to extract the original greengage juice, effectively extracting the beneficial components of the fresh greengage fruit, and removing the bad bitter taste of the greengage , and simplify the production process;