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Preparation method of citrus vinegar

A technology of citrus vinegar and citrus, applied in the field of fruit vinegar, can solve problems such as poor quality

Inactive Publication Date: 2016-11-16
惠州市伯拉科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the current citrus vinegars are all fermented once, and the quality is relatively poor.

Method used

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  • Preparation method of citrus vinegar

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Embodiment Construction

[0020] In order to make the above objects, features and advantages of the present invention more comprehensible, specific implementations of the present invention will be described in detail below in conjunction with the accompanying drawings. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. However, the present invention can be implemented in many other ways different from those described here, and those skilled in the art can make similar improvements without departing from the connotation of the present invention, so the present invention is not limited by the specific implementations disclosed below.

[0021] For example, a method for preparing citrus vinegar is characterized in that it includes the following steps: collecting fresh citrus; pretreating the citrus to obtain citrus juice; carrying out alcoholic fermentation on the citrus juice to obtain citrus alcohol fermentation liqu...

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Abstract

The invention provides a preparation method of citrus vinegar. The preparation method specifically comprises the following steps: collecting fresh citruses; pre-treating the citruses to obtain citrus juice; carrying out alcohol fermentation on the obtained citrus juice to obtain citrus alcohol fermentation liquid; carrying out acetic acid fermentation on the citrus alcohol fermentation liquid to obtain citrus acid vinegar liquid; filtering and sterilizing the obtained citrus acid vinegar liquid in sequence to obtain the citrus vinegar; and packaging the citrus vinegar added with a citrus flavoring agent and a citrus preservative in vacuum. With the adoption of the preparation method of the citrus vinegar, provided by the invention, the yield of the citrus vinegar is improved, the quality of the citrus vinegar is improved, the taste of the citrus vinegar is also improved and the shelf life of the citrus vinegar is prolonged.

Description

technical field [0001] The invention relates to the technical field of fruit vinegar, in particular to a preparation method of citrus vinegar. Background technique [0002] Human beings have a long history of producing and eating fruit vinegar. Countries all over the world have combined their own products and eating habits to produce different varieties of fruit vinegar products. And citrus vinegar has been loved by people because of its rich raw materials, wide range of uses and excellent efficacy! [0003] Citrus vinegar is a kind of sour condiment with rich nutrition and excellent flavor brewed by modern biotechnology with citrus as the main raw material. It has the nutritional and health functions of citrus and vinegar, and is a new drink that integrates nutrition, health care, dietotherapy and other functions. Yet present citrus vinegar is all fermented once, and quality is relatively poor. Contents of the invention [0004] Based on this, be necessary to provide a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 黄巧玲
Owner 惠州市伯拉科技有限公司
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