Production technology of apple vinegar

Abstract

The invention relates to the field of food preparation, in particular to a production technology of apple vinegar. The production technology mainly comprises steps as follows: fruit selection, washing, juicing, alcoholic fermentation, acetic fermentation, centrifugation, blending and sterilization. The apple vinegar prepared with the technology is rich in nutrients, has unique flavor, can solve the problem of loss of fruit resources, saves grains and has quite high social benefit, meanwhile, the fruit resources can be developed and utilized better, and a new way of producing liquid fermentation vinegar from the fruits instead of grains is developed.

Description

technical field [0001] The invention relates to the field of food manufacturing, in particular to a production process of apple cider vinegar. technical background [0002] With the development of modern medicine and food science, people pay more and more attention to the nutrition and health care function of food. Apple cider vinegar not only has the nutritional and health functions of fruits, but also has a series of health functions of vinegar. Such as eliminating fatigue, preventing viral colds, viral hepatitis, lowering blood pressure and preventing arteriosclerosis, moisturizing the skin, preventing skin pigmentation such as age spots and freckles, promoting the dissolution of calcium, phosphorus, iron and other elements in food, and facilitating human body absorption. And so on. Apple cider vinegar is also rich in organic acids, amino acids, vitamins and minerals. It is a fashionable health drink integrating nutrition and health care. With the gradual formation of ...

AI Technical Summary

Problems solved by technology

Usually, when producing apple cider vinegar, manufacturers may not be able to control the fermentation temperature and time accurately, resulting in the produced vinegar not meeting the sensory and taste requirements.