Dandelion apple cider vinegar and preparation method thereof

Abstract

The invention discloses a dandelion apple cider vinegar and a preparation method thereof, and belongs to the technical field of biological engineering; the dandelion apple cider vinegar is prepared through the following steps: using preserved apple processing by-product as a raw material, fermenting to obtain the apple cider vinegar, mixing the apple cider vinegar with the dandelion in the volume ratio of the apple cider vinegar to dandelion juice of 10-15: 3-5, adding honey and white granulated sugar to prepare the dandelion apple cider vinegar, wherein the honey occupies 4%-8% of the total mass of the dandelion apple cider vinegar, and the white granulated sugar occupies 6%-10% of the total mass of the dandelion apple cider vinegar; the preparation method comprises the following steps: preparing the dandelion juice, fermenting and preparing the apple fruit wine, fermenting and preparing the apple cider vinegar, blending, filtering, sterilizing and filling. The apple waste and waste sugar liquor produced in the preserved apple processing are used for fermenting to prepare the apple cider vinegar, the waste is turned into the wealth, the cost is lowered, the resource is saved, and environment pollution is reduced. The dandelion apple cider vinegar disclosed by the invention contains multivitamin, minerals, flavonoid active substance and other nutritional substances, and has the obvious effects of being antioxidative, bacteriostatic, and capable of reducing blood fat and reducing blood sugar.

Description

Technical field [0001] The invention relates to a dandelion apple cider vinegar and a preparation method thereof, belonging to the technical field of biological engineering. Background technique [0002] Apple cider vinegar is an important direction in the deep processing of apples. It is an acidic health-care condiment with rich nutrition and excellent flavor, which is made from apples through alcohol fermentation and acetic acid fermentation. It has the typical flavor and taste of apples; And nutrition are higher than ordinary vinegar, the produced acetic acid beverage can be consumed directly. The commercial development of fruit vinegar products began in the late 1980s. With the continuous excavation and discovery of the nutritional and health benefits of fruit vinegar, consumers have gradually recognized and begun to accept fruit vinegar products, and there is now a certain market. Apple cider vinegar has become an important member of the fruit vinegar family due to its rich...

AI Technical Summary

Problems solved by technology

The water content of apple pomace is as high as 80%, and the solid part is mainly composed of peel, core and residual pulp. The discarded pomace will rot in a short time, become sour and smelly, seriously pollute the environment, and cause a huge waste of resources; Due to the shortcomings of high invert sugar content, too dark color, low pH value and complicated recycling process, the waste sugar liquid of preserved fruit is directly discarded by enterprises, resulting in huge waste of resources and certain environmental pollution.