Fermented citrus beverage and preparation method thereof

Abstract

The invention relates to a method for preparing a fermented citrus beverage. The method comprises the following steps: step 1, contacting and mixing citrus juice with pectinase, conducting clarification for 2-4 hours, conducting filtration to obtain a citrus raw material juice, and boiling and saccharifying malt to obtain malt raw material juice; step 2, mixing the citrus raw material juice and the malt raw material juice according to a weight ratio of 1:(0.5-1.5), inoculating the obtained mixture with yeast, and carrying out primary fermentation at 24-28 DEG C for 2-4 days to obtain a primaryfermentation liquid; and step 3, subjecting the primary fermentation liquid to secondary fermentation at 3-6 DEG C for 5-20 days to obtain a secondary fermentation liquid, and clarifying and filtering the secondary fermentation liquid to obtain a fermentation filtrate. The method for preparing the fermented citrus beverage solves the defects that limonin and naringin cause a bad mouth feel, a strong bitter taste and the loss of original delicate fruit fragrance. The beverage has the delicate fragrance of citrus, the flavor of the malt, a stable color, a faint and refreshing mouth feel, appropriate sourness and sweetness, low alcohol content, and high nutrient content.

Description

technical field [0001] The present disclosure relates to the field of food science, in particular, to a citrus fermented beverage and a preparation method thereof. Background technique [0002] Fermented beverages refer to products made from fermented raw materials fermented by yeast, lactic acid bacteria or strains allowed by the country, and are generally divided into yeast beverages and lactic acid bacteria beverages. Fruit juice fermented beverages are different from ordinary fruit juice beverages. They have a naturally fermented aroma and are beneficial to the body's digestion. [0003] Citrus is a plant belonging to Rutaceae, and its fruit is rich in various nutrients. Foods with citrus flavors have always been popular with consumers. The current utilization of citrus mainly includes extracting citrus juice and brewing citrus wine, except fresh food. However, because citrus contains special limonin and naringin, the citrus juice and citrus wine products generally ha...

AI Technical Summary

Problems solved by technology

However, because citrus contains special limonin and naringin, the citrus juice and citrus wine products generally have problems such as poor taste and obvious bitterness. In addition, because the fermentation time of citrus wine is generally long, the fermented products tend to lose their original The fragrance of the fruit and the high alcohol content, generally above 10 degrees, are important factors that limit the wide acceptance of citrus fruit products in the market. Therefore, to overcome the above-mentioned problems in the fermentation process of citrus, a new citrus fruit drinks are necessary

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