Micro-fermented fructus lycii and hawthorn beverage and preparation method thereof

Abstract

The invention relates to the field of fermented beverage production processes, in particular to a micro-fermented fructus lycii and hawthorn beverage and a preparation method thereof, and the specific operation method is as follows: firstly treating fructus lycii and hawthorn, then performing primary fermentation with saccharomycetes, and performing a slow micro-fermentation process for a long time; secondary fermentation with lactic acid bacteria: changing acerbity malic acid in the fermented product into relatively soft and stable lactic acid by using the lactic acid bacteria; and converting alcohol obtained through fermentation into acetic acid through three times of fermentation of acetobacter aceti so that conversion of alcohol and obtaining of fruit vinegar are achieved at the same time. The fructus lycii and hawthorn fruit beverage which overcomes acerbity, retains nutritional ingredients of the fructus lycii and the hawthorn fruit, is full in nutrition and good in taste is prepared from the fructus lycii and the hawthorn fruit, and the fructus lycii and hawthorn fruit vinegar beverage is obtained after three times of fermentation.

Description

technical field [0001] The invention relates to the field of fermented beverage production technology, in particular to a slightly fermented wolfberry and hawthorn beverage and a preparation method thereof. Background technique [0002] Lycium barbarum is the mature fruit of Lycium barbarum of Solanaceae plant. It is a traditional Chinese medicinal material and an important economic crop in my country. It is named Changshengcao; Qiucaizi, named Lycium barbarum; Dongcai root, named Digupi"; analysis shows that Lycium barbarum is rich in polysaccharides, fats, proteins, free amino acids, taurine, betaine, vitamin B 1 , B 2 , E, C, especially carotenoid content is very high; in addition, it also contains a lot of mineral elements, such as potassium, sodium, calcium, magnesium, iron, copper, manganese, zinc, selenium and so on. Modern scientific research has proved that Lycium barbarum polysaccharide has the functions of enhancing human immunity, significantly lowering blood fa...

AI Technical Summary

Problems solved by technology

Hawthorn has high nutritional and health value, but its taste is sour, which affects its sales through direct consumption

[0004] The wolfberry and hawthorn beverages disclosed in the prior art mostly use the extract of wolfberry and hawthorn. During the extraction process, some components in the raw materials are transferred to the solvent phase. During the process, most of the nutrients are lost or transformed or discarded; in addition, in the prior art, in order to obtain fermented products with low alcohol content when preparing wolfberry and hawthorn beverages through fermentation, only one fermentation can be achieved, and the sourness and astringency introduced by hawthorn after one fermentation Mouthfeel still affects the taste of beverage, so there is bad mouthfeel and the defect of nutritional deficiency in the wolfberry hawthorn beverage of prior art

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