Fermented bubble acetic acid beverage and preparation method thereof

Abstract

The invention provides a fermented bubble acetic acid beverage. The fermented bubble acetic acid beverage comprises fermentation liquid which comprises 0-15 vol% of raw vinegar, 3-15 vol% sugar, 0-5 vol% of honey, 0-0.3 vol% of table salt, 0-40 vol% of plant extraction liquid, 1-5 vol% of microzyme liquid and water, wherein the microzyme liquid is different in composition according to taste of products, consists of saccharomyces cerevisiae, hanseniaspora osmophila, hanseniaspora valbyensis, torulaspora delbrueckii and dekkera bruxellensis in different proportions, and generates a first generation of metabolism products and bubbles in the fermentation liquid. Therefore, the microzyme liquid consisting of various yeasts is used for brewing the fermented liquid, and the metabolism products and the bubbles are generated by the microzyme through fermentation, so as to blend the sourness ingredient of the raw vinegar, and improve the mouth feel when people drink the fermentation liquid.

Description

technical field [0001] The invention relates to the related field of acetic acid drinks, in particular to a fermented sparkling acetic acid drink and a preparation method thereof. Background technique [0002] As consumers' awareness of health increases, acetic acid drinks on the market have attracted much attention, and most acetic acid drinks can be divided into brewed vinegar drinks and synthetic vinegar drinks. [0003] Brewed vinegar drinks use grains, fruits, alcohol and other materials as raw materials and add acetic acid bacteria for fermentation. Naturally brewed vinegar drinks have different flavors and nutritional values ​​depending on the type of raw materials. [0004] Synthetic vinegar drink uses glacial acetic acid as the main raw material. After diluting glacial acetic acid, add amino acids, organic acids, fruit juices, seasonings, spices, pigments and other auxiliary materials for mixed fermentation. The production time of synthetic vinegar drink is short an...

AI Technical Summary

Problems solved by technology

[0007] (1). Naturally brewed tomato fruit vinegar will have a too sour or irritating taste, so it is impossible to drink the fruit vinegar smoothly, thereby reducing consumers' willingness to drink the above fruit vinegar

[0008] (2).Tomato fruit vinegar will be sterilized by high temperature before it is produced, so that the nutrients in fruit vinegar will be destroyed by high temperature, which will reduce the nutritional value of fruit vinegar

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