Jujube vinegar beverage and preparation method thereof

Abstract

The invention relates to a preparation method of a jujube vinegar beverage. The method comprises the steps of (1) red jujube juice preparation; (2) health-preserving particle preparation; (3) pressure-sensitive sweet particle preparation; (4) sugar concentration adjustment; (5) ethyl alcohol fermentation, wherein a sealed fermentation method is adopted; (6) acetic bacteria fermentation; (7) filtration and (8) combination and sterilization. The jujube vinegar beverage is added with nutrient particles, so that the nutrition loss of jujube during processing is supplemented; licorice root is added, so that the flavor of the jujube vinegar beverage is softer, and sour residual taste and dry throat are prevented from occurring; particles capable of relieving pungent taste are added into the jujube vinegar beverage, so that the pungent taste of the jujube vinegar beverage is effectively relieved, and the taste of the beverage is better.

Description

technical field [0001] The invention belongs to the technical field of jujube deep processing, and relates to vinegar, in particular to a jujube vinegar beverage and a production method thereof. Background technique [0002] Jujube vinegar is a kind of sour drink with rich nutrition and excellent flavor brewed by modern biotechnology with jujube as the main raw material. Jujube vinegar not only contains acetic acid but also rich in organic acids, polysaccharides and proteins, and can promote the anti-inflammatory effect on the human body. Absorption and metabolism of plant cellulose and sugar; promote the absorption of calcium and phosphorus in animal food bones; promote the digestion and absorption of nutrients by the human body, and balance the acid-base in the blood. The organic acids contained in it can enrich the taste of jujube vinegar products, and the gluconic acid "health factor" formed by fermentation can improve the survival probability of bifidobacteria in the in...

AI Technical Summary

Problems solved by technology

[0004] Patent document CN103829326A (a black date vinegar drink), the black date vinegar drink in this patent is mainly made of black dates, glutinous rice vinegar, and rock sugar.

[0005] Patent document CN103099278A (a kind of candied date vinegar drink and its preparation method), in this patent, when making candied date vinegar drink, the temperature is higher, on the one hand, it causes the loss of the nutritional components of red dates, on the other hand, it has a strong sour taste and is quite irritating. thereby reducing the flavor and nutrition of the beverage

[0006] Patent document CN101199358A (a fermented jujube vinegar beverage), which discloses a processing method of a jujube vinegar beverage: material selection → beating → blending → fermentation → bottling → finished product, the processing process has monotonous taste and differences Disadvantages such as weak sex

[0007] The above-mentioned patent documents do not fundamentally improve the problem of mouthfeel and nutrition