Preparation method of apple vinegar and product thereof

An apple cider vinegar and apple technology, applied in the field of food and beverage, can solve the problems of few types of fermentation microorganisms, long fermentation time of a single strain, difficulty in industrial production, etc., and achieve the effects of increasing apple flavor, facilitating quality control, and improving fermentation flavor

Pending Publication Date: 2022-01-18
JIANGSU WECARE BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few types of fermenting microorganisms for solid-state fermentation, the fermentation rate is slow, the cycle is long, and the process parameters are difficult to detect and control.
[0005] At present, most of the studies on apple fermentation only use a single bacterial strain for step-by-step fermentation, which lacks nutrients. The main problems in the apple juice fermentation process are that the formula is relatively complicated, the raw material processing and production process are relatively complicated, and industrial production has certain limitations. Difficulty, and because apple juice itself contains less carbon and nitrogen sources that can be directly used, the fermentation time of a single strain is too long, and specific microorganisms are required to ferment

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  • Preparation method of apple vinegar and product thereof
  • Preparation method of apple vinegar and product thereof
  • Preparation method of apple vinegar and product thereof

Examples

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Effect test

Embodiment 1

[0082] This embodiment provides an apple cider vinegar. The raw materials for the preparation of the apple cider vinegar include, in parts by weight, 30 parts of original apple juice, 10 parts of concentrated apple juice and 60 parts of water.

[0083] Described apple cider vinegar is prepared by following preparation method:

[0084] (1) Mix apple raw juice with concentrated apple juice to obtain apple raw juice, then mix it with water, filter it with a 60-mesh filter, and sterilize it at 95°C for 5 minutes to obtain a dilution; take Kluyveromyces marx, The strains of Acetobacter blueus, Lactobacillus bulgaricus and Streptococcus thermophilus were successively carried out primary culture, secondary culture and expanded culture, the temperature of the primary culture was 30°C, and the time of the primary culture was 10h. The temperature of the secondary cultivation is 30°C, the time of the secondary cultivation is 14h, the temperature of the expanded cultivation is 30°C, and t...

Embodiment 2

[0087] This embodiment provides an apple cider vinegar. The raw materials for the preparation of the apple cider vinegar include, in parts by weight, 25 parts of original apple juice, 10 parts of concentrated apple juice and 65 parts of water.

[0088] Described apple cider vinegar is prepared by following preparation method:

[0089] (1) Mix apple raw juice with concentrated apple juice to obtain apple raw juice, then mix it with water, filter it with a 40-mesh filter, and sterilize it at 90°C for 10 minutes to obtain a dilution; take Kluyveromyces marx and acetic acid bacteria The strains of Lactobacillus bulgaricus and Streptococcus thermophilus were respectively followed by primary culture, secondary culture and expanded culture. The temperature of the primary culture was 32°C, and the time of the primary culture was 12h. The secondary culture The temperature of the temperature is 32°C, the time of the secondary culture is 16h, the temperature of the expanded culture is 32...

Embodiment 3

[0092] This embodiment provides an apple cider vinegar. The raw materials for the preparation of the apple cider vinegar include, in parts by weight, 35 parts of original apple juice, 5 parts of concentrated apple juice and 60 parts of water.

[0093] Described apple cider vinegar is prepared by following preparation method:

[0094] (1) Mix apple raw juice with concentrated apple juice to obtain apple raw juice, then mix it with water, filter it with a 50-mesh filter, and sterilize it at 93°C for 8 minutes to obtain a dilution; take Kluyveromyces marx and acetic acid bacteria The strains of Lactobacillus bulgaricus and Streptococcus thermophilus were respectively followed by primary culture, secondary culture and expanded culture, the temperature of the primary culture was 30°C, the time of the primary culture was 10h, and the secondary culture The temperature of the temperature is 30°C, the time of the secondary culture is 14h, the temperature of the expanded culture is 30°C...

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Abstract

The invention provides a preparation method of apple vinegar and a product thereof, and the preparation method of the apple vinegar comprises the following steps: mixing apple raw material juice with water, filtering, and sterilizing to obtain a diluent; respectively carrying out seed culture on strains of saccharomycetes, acetic bacteria and lactic acid bacteria, and mixing to obtain a production leavening agent; and inoculating the obtained production leavening agent into the diluent, and fermenting to obtain the apple vinegar. The preparation method of the apple vinegar is simple in formula, high in strain adaptability, high in fermentation speed, unique in fermentation flavor, high in process operability and suitable for large-scale factory production, and the product obtained through fermentation can be directly applied after sterilization or applied to other products as an ingredient. The invention further provides a beverage containing the apple vinegar. The beverage containing the apple vinegar is free of an exogenous stabilizer, low in slurry viscosity, good in fluidity and capable of keeping a stable system, the beverage containing the apple vinegar has unique flavor, which is sour, sweet and delicious.

Description

technical field [0001] The invention relates to the technical field of food and beverages, in particular to a method for preparing apple cider vinegar and products thereof. Background technique [0002] Apple cider vinegar is a drink fermented from apple juice. It has high nutritional value and is rich in nutrients. It can improve immunity, increase appetite, and promote digestion and absorption. Apple juice is a low-calorie food that contains natural antioxidant substances that can reduce metabolic problems caused by oxidation. It has a mild taste and is rich in carbohydrates, vitamins and trace elements, including carbohydrates Vitamins include vitamin A, vitamin B, and vitamin C; trace elements include calcium, phosphorus, potassium, and iron; apple juice also contains polyphenols, malic acid, etc. , tartaric acid and carotene. The nutritional value of apple juice is rich and balanced, and its fermented product not only retains its own rich nutrients but also adds a uni...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04A23L2/38A23L2/60A23L2/46C12R1/02C12R1/225C12R1/46C12R1/645
CPCC12J1/04A23L2/382A23L2/60A23L2/46
Inventor 方曙光卢容燕汪欣朱建国
Owner JIANGSU WECARE BIOTECHNOLOGY CO LTD
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