Additive-free apple vinegar beverage and preparation method thereof

An additive-free, apple cider vinegar technology, which is applied in the field of food and beverages, can solve the problems of poor flavor and taste of fruit vinegar, affect the senses of fruit vinegar finished products, and loss of nutrients, so as to improve the quality of aroma and taste, shorten fermentation time, and simplify the fermentation process. The effect of the fermentation process

Inactive Publication Date: 2020-05-26
深圳和鲜食品科技有限公司
View PDF3 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome above-mentioned deficiency, provide a kind of additive-free apple cider vinegar beverage and preparation method thereof, the present invention mainly solves the problem that the existing apple fermented fruit vinegar process has too long fermentation time, nutrient loss, and influences the finished sensory of fru

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The fermentation preparation method of the former apple vinegar of the present invention:

[0019] Select fresh and whole apples, rinse the surface, and then cut into pieces to make apple juice. The apple juice is filtered, heated to 85°C for 40s to inactivate enzymes, then lowered to 40°C, added 1‰ of pectinase, hydrolyzed 2h, heat to 85°C, 5min to inactivate the enzyme, then filter the clarified apple juice, adjust the sugar content of the apple juice to 10%, and finally adjust the pH to 3.5 to obtain the fermentation substrate;

[0020] Alcoholic fermentation process of apple juice: Inject diluted apple juice with 0.5% inoculum amount into high active dry yeast for wine, keep the product temperature at 22°C, and ferment in closed for 6 days, measure the reducing sugar of the fermentation broth ≤ 0.5%, measure the volume ratio of alcohol When it is 5%, stop fermentation;

[0021] Lactic acid bacteria fermentation: adjust the sugar content of the fermentation broth to...

Embodiment 2

[0025] The fermentation preparation method of the former apple vinegar of the present invention:

[0026] Select fresh and whole apples, rinse the surface, and then cut into pieces to make apple juice. The apple juice is filtered, heated to 85°C for 40s to inactivate enzymes, then lowered to 45°C, added 1‰ of pectinase, hydrolyzed 2h, heated to 85°C, 5min to inactivate the enzyme, then filtered the clarified apple juice, adjusted the sugar content of the apple juice to 12%, and finally adjusted the pH to 4 to obtain the fermentation substrate;

[0027] Alcoholic fermentation process of apple juice: Inject diluted apple juice with 0.5% inoculum into high-active dry yeast for wine, keep the product temperature at 24°C, and ferment in closed for 5 days, measure the reducing sugar of the fermentation broth ≤ 0.5%, measure the volume ratio of alcohol When it is 5.5%, stop fermentation;

[0028] Lactic acid bacteria fermentation: adjust the sugar content of the fermentation broth t...

Embodiment 3

[0033] The fermentation preparation method of the former apple vinegar of the present invention:

[0034] Select fresh and whole apples, wash the surface, and then cut into pieces to make apple juice. The apple juice is filtered, heated to 85°C for 40s to inactivate enzymes, then lowered to 48°C, added 1‰ of pectinase, hydrolyzed 2h, heated to 85°C, 5min to inactivate the enzyme, then filtered the clarified apple juice, adjusted the sugar content of the apple juice to 15%, and finally adjusted the pH to 4.5 to obtain the fermentation substrate;

[0035] Alcoholic fermentation process of apple juice: Inject diluted apple juice with 0.5% inoculum amount into high active dry yeast for wine, keep the product temperature at 26°C, and ferment in closed for 4 days, measure the reducing sugar of the fermentation broth ≤ 0.5%, measure the volume ratio of alcohol When it is 6%, stop fermentation;

[0036] Lactic acid bacteria fermentation: adjust the sugar content of the fermentation b...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to the technical field of food beverages, in particular to an additive-free apple vinegar beverage and a preparation method thereof. The additive-free apple vinegar beverage is prepared from 30-40 kg of apple raw vinegar, 120-160 kg of concentrated apple juice, 3-8 kg of honey, 5-10 kg of rock candy and 782-842 kg of water; the apple raw vinegar is prepared by the following steps: juicing apples; inoculating grape wine and fermenting into apple wine by using high-activity dry yeast; inoculating lactic acid bacteria to ferment, and finally inoculating active acetic acid bacteria to ferment the apple wine into apple raw vinegar by adopting a liquid self-suction acetic acid fermentation process; according to the present invention, no food additive is added, the pleasantflavor and the pleasant taste are achieved, the natural health of the product is reflected, and people can enjoy the health of delicious food.

Description

technical field [0001] The invention relates to the technical field of food and beverages, in particular to an additive-free apple cider vinegar beverage and a preparation method thereof. Background technique [0002] Fruit vinegar beverage is a new generation of acidic beverage with rich nutrition, excellent flavor and outstanding health care function, which is made from fruit or fruit juice processed by alcoholic fermentation and acetic acid fermentation as the main raw material. After the fruit is made into vinegar, it still maintains relatively rich nutrients, has a small pungent smell, soft taste, and has the unique aroma of fruit. [0003] The development of fruit vinegar as a beverage raw material has a certain role in promoting the improvement of the diet structure of the Chinese people. At the same time, the production of fruit vinegar provides an effective way for the deep processing and comprehensive utilization of fruit resources. Or it is important to reduce wa...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L2/02A23L2/52A23L33/00C12J1/04C12R1/865
CPCA23L2/02A23L2/52A23L33/00C12J1/04
Inventor 黄德满
Owner 深圳和鲜食品科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap