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A kind of preparation method of apple cider vinegar and product prepared therefrom

A technology of apple cider vinegar and apple juice, applied in the field of food and beverage, can solve the problems of single flavor of apple cider vinegar and the like

Active Publication Date: 2022-07-22
UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation method of the apple cider vinegar not only retains the flavor of the fruit juice, but also increases the fermentation feeling on the basis of the fruit juice, and solves the problem that the apple cider vinegar obtained by deep fermentation has a single flavor

Method used

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  • A kind of preparation method of apple cider vinegar and product prepared therefrom
  • A kind of preparation method of apple cider vinegar and product prepared therefrom
  • A kind of preparation method of apple cider vinegar and product prepared therefrom

Examples

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Comparison scheme
Effect test

Embodiment 1

[0057] This embodiment provides an apple cider vinegar, and the preparation raw materials of the apple cider vinegar include, in terms of mass percentage, NFC apple juice 90%, water 9%, acetic acid bacteria 0.5%, and yeast 0.5%;

[0058] Described apple cider vinegar is prepared by following preparation method:

[0059] (1) Dilute the NFC apple juice with water, filter it through a 200-mesh filter screen, and then sterilize it at 105 °C for 1 min to obtain a mixed solution; then inoculate with acetic acid bacteria, and ferment at 34 °C for 100 hours until the acidity of the mixed solution is obtained by one fermentation. At 150°T, centrifugation was carried out under the condition of centrifugal force of 4000g, and the content of soluble solids was 14%;

[0060] (2) Inoculate yeast in the mixed solution obtained by one fermentation in step (1), and then ferment at 32° C. for 24 hours to obtain apple cider vinegar, the acidity of the apple cider vinegar is 170° T, and the conte...

Embodiment 2

[0062] This embodiment provides an apple cider vinegar, and the preparation raw materials of the apple cider vinegar include by mass percentage: 20% of apple juice concentrate, 50% of NFC apple juice, 29% of water, 0.35% of acetic bacteria, 0.35% of yeast, Lactic acid bacteria 0.3%;

[0063] Described apple cider vinegar is prepared by following preparation method:

[0064] (1) Mix apple juice concentrate and NFC apple juice, dilute with water, filter through a 100-mesh filter screen, and then sterilize at 90°C for 20 minutes to obtain a mixed solution; then inoculate acetic acid bacteria, and ferment at 34°C for 80 hours until the first fermentation The acidity of the obtained mixed solution is 150°T, centrifugation is carried out under the condition of centrifugal force 4000g, and the content of soluble solids is 20%;

[0065] (2) inoculating yeast and lactic acid bacteria in the mixed solution obtained by one fermentation in step (1), and then fermenting at 36 ° C for 28 h...

Embodiment 3

[0067] This embodiment provides an apple cider vinegar, and the preparation raw materials of the apple cider vinegar include by mass percentage: apple juice concentrate 50%, freshly squeezed apple juice 10%, water 39%, acetic acid bacteria 0.35%, yeast 0.30% , Lactic acid bacteria 0.35%;

[0068] Described apple cider vinegar is prepared by following preparation method:

[0069] (1) Mix apple juice concentrate and freshly squeezed apple juice, dilute with water, filter through a 300-mesh filter screen, and then sterilize at 85°C for 30 minutes to obtain a mixed solution; then inoculate acetic acid bacteria, and ferment at 33°C for 96 hours until one time The acidity of the mixed liquor obtained by fermentation is 180°T, and the content of soluble solids is 40%;

[0070] (2) inoculating yeast and lactic acid bacteria in the mixed solution obtained by one fermentation in step (1), and then fermenting at 36 ° C for 18 h to obtain apple cider vinegar, the acidity of the apple cid...

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Abstract

The present invention provides a preparation method of apple cider vinegar and a product prepared therefrom. The preparation method of apple cider vinegar comprises the following steps: (1) inoculating apple juice with acetic acid bacteria, and performing primary fermentation; (2) inoculating yeast bacteria with a mixture obtained by primary fermentation in step (1), and then performing secondary fermentation to obtain apples vinegar. The preparation method of apple cider vinegar of the present invention comprises acetic acid bacteria and yeast, which are lightly fermented in stages, which not only retains the flavor of fruit juice, but also increases the sense of fermentation on the basis of fruit juice; and the taste of natural organic acids produced by fermentation is different from that of artificially synthesized ones. Citric acid and malic acid taste, unique compound yeast aroma, healthy and delicious coexist.

Description

technical field [0001] The invention relates to the technical field of food and beverages, in particular to a preparation method of apple cider vinegar and a product prepared therefrom. Background technique [0002] Apple cider vinegar is a healthy drink that has emerged in recent years. It is made from fresh apples or apple juice through alcoholic fermentation and acetic acid fermentation. This fermented product not only improves the flavor and quality of apple raw materials, but also has the functions of promoting appetite, digestion and stagnation. Apple cider vinegar is generally recognized by the market and consumers in terms of flavor and health functions, so it is also a feasible deep processing method to increase the added value of apples. [0003] At present, the normal process of apple cider vinegar on the market is first yeast fermentation, and then acetic acid bacteria fermentation. In the early stage of yeast fermentation, the sugar content dropped sharply, an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/02
CPCC12J1/02
Inventor 石雪晨金花王胜华钱发军
Owner UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT
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