Preparation process of pericarpium citri reticulatae vinegar beverage

Abstract

The invention relates to the field of beverage formulas and production processes, and particularly discloses a preparation process of a pericarpium citri reticulatae vinegar beverage. The preparation process of the pericarpium citri reticulatae vinegar beverage comprises the following steps: weighing pericarpium citri reticulatae, pulp, rice vinegar, honey, red dates, fresh ginger, fructus momordicae and longan pulp, and sterilizing for later use; uniformly mixing the raw materials and purified water, and then sealing and heating; mixing dry yeast with purified water, rehydrating in a water bath kettle, and cooling and activating; putting the mixed solution into a fermentation container, adding activated dry yeast, uniformly stirring, sealing the top of the fermentation container by using a plastic film, carrying out anaerobic fermentation, punching a hole in the plastic film, and controlling a shaking table to carry out aerobic fermentation to obtain a turbid solution; aging the turbid liquid, and filtering with a clarifying agent to obtain a clarified liquid; and filling and capping the clarified liquid, and sterilizing to obtain the pericarpium citri reticulatae vinegar beverage. The preparation technology of the pericarpium citri reticulatae vinegar beverage has the advantage that the defect that the drinking taste of the pericarpium citri reticulatae vinegar beverage is not easily accepted by a tasting person is overcome.

Description

Technical Field

[0001] The present application relates to the technical field of beverage formula and production process, and more specifically, to a preparation process of tangerine peel vinegar beverage. Background Art

[0002] Tangerine peel is made from the peel of citrus that has been dried and aged. It has the effects of strengthening the spleen and promoting qi, drying dampness and relieving cough. In addition, tangerine peel also has the effects of refreshing the mind and purifying the blood.

[0003] Scientific research shows that vinegar can promote the body's metabolism, regulate acid-base balance, and eliminate fatigue. It contains more than ten kinds of organic acids and a variety of amino acids required by the human body. Regular consumption of vinegar is an effective way to lower cholesterol, because vinegar is rich in niacin and vitamins, which are the nemesis of cholesterol and can promote the excretion of cholesterol through the intestines with feces, reducing the cholesterol content in plasma and tissues. Studies have confirmed that after taking 20ml of vinegar every day for 6 months, the cholesterol of cardiovascular patients has decreased by an average of 9.5%, neutral fat has decreased by 11.3%, and blood viscosity has also decreased. Obviously, vinegar has a good health care effect on humans.

[0004] In recent years, with the rise of vinegar drinks and fruit vinegar drinks, people are increasingly aware of the role of tangerine peel vinegar drinks on human health. However, the common tangerine peel vinegar drinks currently are usually a simple mixture of tangerine peel and vinegar, and the taste is not acceptable to many people. Summary of the invention

[0005] In order to improve the shortcoming that the taste of tangerine peel vinegar beverage is not easily accepted by tasters, the present application provides a preparation process of tangerine peel vinegar beverage.

[0006] The present application provides a preparation process of a tangerine peel vinegar beverage, which adopts the following technical scheme:

[0007] A preparation process of a tangerine peel vinegar beverage comprises the following steps:

[0008] S1: Select fresh citrus fruits that are not rotten or spoiled, separate the pulp from the citrus peel, and dry the citrus peel to obtain tangerine peel;

[0009] S2: Weigh 8-12g tangerine peel, 4-6g tangerine pulp, 11-13g rice vinegar, 4-6g honey, 2-4g red dates, 5-7g ginger, 2-4g monk fruit, and 1-3g longan pulp, sterilize them and set aside;

[0010] S3: Mix 8-12g tangerine peel, 4-6g tangerine pulp, 11-13g rice vinegar, 4-6g honey, 2-4g red dates, 5-7g ginger, 2-4g monk fruit, 1-3g longan pulp and 85-95ml purified water, seal and heat to 90-110°C and keep for 110-130min;

[0011] S4: Yeast activation: Mix 5-9g dry yeast with 65-75ml pure water, place in a 35-39℃ water bath for 15-25min, cool to 25-35℃ and activate for 0.5-1.5h;

[0012] S5, fermentation: the mixed solution obtained in S3 is placed in a fermentation container, activated dry yeast is added and stirred evenly, the top of the fermentation container is sealed with a plastic film, and anaerobic fermentation is performed at 20-24° C. for 3-5 days, then holes are poked in the plastic film, the shaking speed is controlled at 170-190 r / min, and aerobic fermentation is performed at 25-35° C. for 4-6 days to obtain a turbid solution;

[0013] S6: aging the turbid liquid at 20-30° C. for 29-31 days, filtering with a clarifier to obtain a clarified liquid;

[0014] S7: Sterilize the clarified liquid filling and capping at 80-90° C. for 15-25 min to obtain a tangerine peel vinegar beverage.

[0015] Since tangerine peel contains some bitter ingredients and vinegar is usually very acidic, the taste of simply mixing the two is usually not accepted by many people. However, adding honey, red dates, ginger, monk fruit and longan meat as auxiliary ingredients can produce a unique and rich taste. Compared with simply mixing tangerine peel and vinegar, the taste of the tangerine peel vinegar drink obtained after adding honey, red dates, ginger, monk fruit and longan meat is more acceptable. At the same time, it has 0 preservatives and 0 additives, making it a pure, natural and healthy drink.

[0016] Since there is a lot of pulp after the tangerine peel is opened, adding the pulp can make use of the by-product's resources. The rice vinegar selected is brewed from rice and contains amino acids, succinic acid, protein, vitamins, phosphorus, iron, calcium and other organic acids and minerals. The main ingredients are acidic amino acids, organic acids and vitamins. It is the one with the highest nutritional content among many vinegar varieties. Natural rice vinegar must reach the acidity of more than 100 days of brewing to meet the rice vinegar standard. Rice vinegar has been affected by the alternating high and low temperatures in summer and winter for more than three years, and the content of alkaline amino acids and minerals is higher and the quality is better. At the same time, rice vinegar also has the effects of eliminating fatigue, regulating blood acid-base balance, aiding digestion, anti-aging, intestinal sterilization, enhancing liver function, dilating blood vessels, diuresis and strengthening the kidneys, eliminating fat, sobering up and lowering blood pressure, softening blood vessels, clearing fat and detoxifying, removing spots and fading, and beautifying and nourishing the skin.

[0017] Preferably, the fermentation process is carried out in a constant temperature fermentation box, and the structure of the constant temperature fermentation box is as follows:

[0018] The constant temperature fermentation box includes a box body with an operation panel, a shaking table and a needle plate arranged opposite to the shaking table are arranged in the box body, the shaking table is used to place the fermentation container, the shaking table is provided with a first bevel gear and a second bevel gear which are perpendicular to each other, the first bevel gear is arranged at the outer side wall of the shaking table, the second bevel gear is provided with a reciprocating screw rod, the reciprocating screw rod extends along the direction of the needle plate, the needle plate is provided with a screw sleeve, and the screw sleeve is sleeved on the reciprocating screw rod.

[0019] A first bevel gear and a second bevel gear are perpendicular to each other and are arranged at the shaking table. The first bevel gear is arranged at the outer side wall of the shaking table. The second bevel gear is arranged with a reciprocating screw rod, which extends along the direction of the needle plate. A screw sleeve is arranged at the needle plate, and the screw sleeve is sleeved on the reciprocating screw rod, so that when the shaking table starts to work, the movement trajectory of the shaking table can drive the reciprocating screw rod to rotate under the action of the first bevel gear and the second bevel gear. When the reciprocating screw rod rotates, the screw sleeve can move on the reciprocating screw rod, that is, the needle plate can move toward the shaking table under the cooperation of the screw sleeve and the reciprocating screw rod, and poke a hole in the fermentation container, thereby eliminating the need for the operator to manually poke the hole.

[0020] Preferably, the rocking table is provided with a first connecting shaft, an end of the connecting shaft facing away from the rocking table is vertically connected to a connecting plate, an end of the connecting plate facing away from the first connecting shaft is vertically connected to a second connecting shaft, and the first bevel gear is connected to an end of the second connecting shaft facing away from the connecting plate.

[0021] A first connecting shaft is arranged at the shaking table, a connecting plate is vertically connected to an end of the connecting shaft away from the shaking table, a second connecting shaft is vertically connected to an end of the connecting plate away from the first connecting shaft, and a first bevel gear is connected to an end of the second connecting shaft away from the connecting plate, so that after the shaking table is working, the shaking trajectory of the shaking table can obtain a rotating motion trajectory of the first bevel gear through the cooperation of the first connecting shaft, the connecting plate and the second connecting shaft, thereby realizing the rotation of the reciprocating screw rod.

[0022] Preferably, a fixing plate is provided in the box body, the fixing plate is provided with a through hole, and the second connecting shaft is arranged through the through hole.

[0023] A fixing plate is arranged in the box body, and a through hole is arranged at the fixing plate. The second connecting shaft is passed through the through hole so that the second connecting shaft is not easy to change position with the shaking of the rocking table. Under the action of the fixing plate, the second connecting shaft can be fixed at a position, that is, the first bevel gear is fixed at a position.

[0024] Preferably, a magnet block having suction force on the screw sleeve is provided at one end surface of the box body facing the reciprocating screw rod away from the second bevel gear, and one end of the reciprocating screw rod away from the second bevel gear passes through the magnet block.

[0025] A magnet block with suction force on the screw sleeve is arranged at one end surface of the box body facing the reciprocating screw rod away from the second bevel gear, and the magnet block is arranged through the end of the reciprocating screw rod away from the second bevel gear. When the needle plate pokes a hole in the plastic film on the fermentation container, the needle plate moves back with the movement of the reciprocating screw rod. When it moves to the point where the screw sleeve abuts against the magnet block, the magnet block generates suction force on the screw sleeve, so that the needle plate is fixed under the cooperation of the screw sleeve and the magnet block, thereby making it difficult for the needle plate to reciprocate in the box body, that is, it is difficult to repeatedly poke holes in the plastic film on the fermentation container.

[0026] Preferably, when the screw sleeve abuts against the magnet block, the side wall of the reciprocating screw rod facing the screw sleeve presents a smooth surface.

[0027] When the screw sleeve abuts against the magnet block, the reciprocating screw rod is aligned with the side wall of the screw sleeve and presents a smooth surface, so that when the screw sleeve abuts against the magnet block and is sucked, the reciprocating screw rod is not easy to drive the screw sleeve to continue moving when rotating.

[0028] Preferably, the magnet block is provided with a mounting groove at one end facing the box body where the operation panel is provided, and the reciprocating screw rod passing through the magnet block is provided with a third bevel gear and a fourth bevel gear perpendicular to each other at one end, and the fourth bevel gear faces the notch direction of the mounting groove.

[0029] A mounting groove is provided at one end of the magnet block facing the box body where the operation panel is provided, and a third bevel gear and a fourth bevel gear that are perpendicular to each other are provided at one end of the reciprocating screw rod passing through the magnet block, and the fourth bevel gear faces the notch direction of the mounting groove. The setting of the mounting groove makes it difficult for the magnet block to affect the operation of the third bevel gear and the fourth bevel gear.

[0030] Preferably, a rotating shaft is provided at the end face of the fourth bevel gear facing the notch of the installation groove, a detection block is provided at the side wall of the end of the rotating shaft away from the fourth bevel gear, and a tachometer is provided at the side wall of the box body aligned with the detection block, and the tachometer and the operation panel are on the same end face.

[0031] A rotating shaft is arranged at the end face of the fourth bevel gear facing the mounting groove, a detection block is arranged at the side wall of the end of the rotating shaft away from the fourth bevel gear, and a tachometer is arranged at the side wall of the box body aligned with the detection block. The tachometer and the operation panel are on the same end face, so that the operator can know the operation time of the shaker by reading the tachometer, thereby facilitating the operator to know the time of aerobic fermentation.

[0032] In summary, this application has the following beneficial effects:

[0033] 1. Since tangerine peel contains some bitter ingredients and vinegar is usually very acidic, the taste of simply mixing the two is usually not accepted by many people. Adding honey, red dates, ginger, monk fruit and longan meat as auxiliary materials can obtain a unique and rich taste. Compared with simply mixing tangerine peel and vinegar, the taste of the tangerine peel vinegar drink obtained by adding honey, red dates, ginger, monk fruit and longan meat is more acceptable. At the same time, it has 0 preservatives and 0 additives, and a pure, natural and healthy drink is obtained.

[0034] Since there is a lot of pulp after the tangerine peel is opened, adding the pulp can make use of the by-product's resources. The rice vinegar selected is brewed from rice and contains amino acids, succinic acid, protein, vitamins, phosphorus, iron, calcium and other organic acids and minerals. The main ingredients are acidic amino acids, organic acids and vitamins. It is the one with the highest nutritional content among many vinegar varieties. Natural rice vinegar must reach the acidity of more than 100 days of brewing to meet the rice vinegar standard. Rice vinegar has been affected by the alternating high and low temperatures in summer and winter for more than three years, and the content of alkaline amino acids and minerals is higher and the quality is better. At the same time, rice vinegar also has the effects of eliminating fatigue, regulating blood acid-base balance, aiding digestion, anti-aging, intestinal sterilization, enhancing liver function, dilating blood vessels, diuresis and strengthening the kidneys, eliminating fat, sobering up and lowering blood pressure, softening blood vessels, clearing fat and detoxifying, removing spots and fading, and beautifying and nourishing the skin.

[0035] 2. A first bevel gear and a second bevel gear are arranged perpendicular to each other at the shaking table. The first bevel gear is arranged at the outer side wall of the shaking table. The second bevel gear is arranged with a reciprocating screw rod. The reciprocating screw rod extends along the direction of the needle plate. A screw sleeve is arranged at the needle plate. The screw sleeve is sleeved on the reciprocating screw rod, so that when the shaking table starts to work, the movement trajectory of the shaking table can drive the reciprocating screw rod to rotate under the action of the first bevel gear and the second bevel gear. When the reciprocating screw rod rotates, the screw sleeve can move on the reciprocating screw rod, that is, the needle plate can move toward the shaking table under the cooperation of the screw sleeve and the reciprocating screw rod, and poke a hole in the fermentation container, thereby eliminating the need for the operator to manually poke the hole.

[0036] 3. A first connecting shaft is provided at the shaking table, a connecting plate is vertically connected to the end of the connecting shaft away from the shaking table, a second connecting shaft is vertically connected to the end of the connecting plate away from the first connecting shaft, and the first bevel gear is connected to the end of the second connecting shaft away from the connecting plate, so that after the shaking table is working, the shaking trajectory of the shaking table can obtain a rotating motion trajectory through the cooperation of the first connecting shaft, the connecting plate and the second connecting shaft, thereby realizing the rotation of the reciprocating screw. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] Figure 1 It is a schematic diagram of the structure of a constant temperature fermentation box for the fermentation process of the present application;

[0038] Figure 2 yes Figure 1 The structural diagram of the middle A part;

[0039] Figure 3 It is a partial cross-sectional view of the interior of the constant temperature fermentation box;

[0040] Figure 4 It is a schematic diagram of the structure of the reciprocating screw rod and the rotating shaft of the present application;

[0041] Explanation of the accompanying drawings: 1. Box body; 11. Operation panel; 12. Fixing plate; 121. Through hole; 13. Magnet block; 131. Mounting slot; 14. Tachometer; 2. Shaker; 21. Fermentation container; 22. First connecting shaft; 23. Connecting plate; 24. Second connecting shaft; 25. First bevel gear; 26. Second bevel gear; 261. Reciprocating screw; 2611. Smooth surface; 27. Third bevel gear; 28. Fourth bevel gear; 281. Rotating shaft; 2811. Detection block; 3. Needle plate; 31. Screw sleeve. DETAILED DESCRIPTION

[0042] The following is combined with Examples 1-4, Comparative Example 1 and Attached Figure 1-4 This application is described in further detail.

[0043] raw material

[0044] Citrus Sichuan Gufeng Agricultural Technology Co., Ltd., rice vinegar Shanxi Yaoke Vinegar Co., Ltd., honey Hebei Mizhiyi Bee Products Co., Ltd.; red dates Wenxian Yishengqing Yam Co., Ltd., ginger Yunnan Jianglai Wuyou Biotechnology Co., Ltd., monk fruit Bozhou Huozhengtang Pharmaceutical Co., Ltd., longan meat Guangxi Zhenguohuang Food Co., Ltd.; purified water CAS: 7732-18-5, dry yeast Hubei Yichang Angel Yeast Co., Ltd.; diatomaceous earth CAS: 61790-53-2.

[0045] Example

[0046] Example 1

[0047] A preparation process of a tangerine peel vinegar beverage comprises the following raw materials: 10g tangerine peel, 5g tangerine pulp, 12g rice vinegar, 5g honey, 3g red dates, 6g ginger, 3g monk fruit, 2g longan pulp, 7g dry yeast and 160ml purified water.

[0048] Specifically, the preparation method of the tangerine peel vinegar beverage comprises the following steps:

[0049] S1: Select fresh citrus fruits that are not rotten or spoiled, separate the pulp from the citrus peel, and dry the citrus peel to obtain tangerine peel;

[0050] S2: Weigh 10g tangerine peel, 5g tangerine pulp, 12g rice vinegar, 5g honey, 3g red dates, 6g ginger, 3g monk fruit, and 2g longan pulp, sterilize them and set aside;

[0051] S3: Mix 10g tangerine peel, 5g tangerine pulp, 12g rice vinegar, 5g honey, 3g red dates, 6g ginger, 3g monk fruit, 2g longan pulp and 90ml purified water, seal and heat to 100°C and keep for 120min;

[0052] S4: Yeast activation: Mix 7g dry yeast with 70ml pure water, place in a 37℃ water bath for 20min, then cool to 30℃ for 1h;

[0053] S5, fermentation: the mixed solution obtained in S3 is placed in a fermentation container, activated dry yeast is added and stirred evenly, the top of the fermentation container is sealed with a plastic film, and anaerobic fermentation is performed at 22° C. for 4 days, then holes are poked in the plastic film, the shaking speed is controlled at 180 r / min, and aerobic fermentation is performed at 30° C. for 5 days to obtain a turbid solution;

[0054] S6: aging the turbid liquid at 25° C. for 30 days, filtering with diatomaceous earth as a clarifying agent to obtain a clarified liquid;

[0055] S7: The clarified liquid is filled and capped and sterilized at 85° C. for 20 min to obtain a tangerine peel vinegar beverage.

[0056] The fermentation process is carried out in a constant temperature fermentation box, the structure of which is as follows:

[0057] Reference Figure 1 and Figure 2 The constant temperature fermentation box includes a box body 1 with an operation panel 11, a shaking table 2 and a needle plate 3 arranged opposite to the shaking table 2 are arranged in the box body 1, a plurality of needles are arranged at one end face of the needle plate 3 facing the shaking table 2, the shaking table 2 is arranged at the bottom end of the box body 1, a plurality of fermentation containers 21 are placed on the shaking table 2, the bottle mouths of the fermentation containers 21 are aligned with the needles on the needle plate 3, a first connecting shaft 22 is welded at the right side wall of the shaking table 2, and the first connecting shaft 22 is welded at the right side end face away from the shaking table 2. A connecting plate 23 is connected, and the connecting plate 23 is arranged perpendicularly to the first connecting shaft 22. A second connecting shaft 24 is welded to the upper end side wall of the connecting plate 23 away from the first connecting shaft 22. The second connecting shaft 24 is arranged perpendicularly to the connecting plate 23, so that the first connecting shaft 22, the connecting plate 23 and the second connecting shaft 24 are in a Z shape. A fixing plate 12 is welded at the inner bottom end of the box body 1, and a through hole 121 is opened at the fixing plate 12, and the second connecting shaft 24 is arranged through the through hole 121.

[0058] Reference Figures 1 to 4A first bevel gear 25 is welded at the right end surface of the second connecting shaft 24 passing through the through hole 121, and a second bevel gear 26 is arranged above the first bevel gear 25 and is vertically matched with the first bevel gear 25. A reciprocating screw rod 261 is welded at the upper end surface of the second bevel gear 26, and a screw sleeve 31 is arranged on the needle plate 3, and the screw sleeve 31 is sleeved on the reciprocating screw rod 261. A magnet block 13 is arranged at the upper end surface inside the box body 1, and the magnet block 13 has a suction force on the screw sleeve 31, which is not large. A mounting groove 131 is opened at the right end surface of the magnet block 13, and the upper end of the reciprocating screw rod 261 passes through the lower end surface of the magnet block 13 and is arranged in the mounting groove 131, and the outer side wall where the reciprocating screw rod 261 is aligned with the screw sleeve 31 and abuts against the magnet block 13 presents a smooth surface 2611.

[0059] Reference Figure 1 , Figure 3 and Figure 4 A third bevel gear 27 is welded at the upper end surface of the reciprocating screw 261 passing through the magnet block 13, a fourth bevel gear 28 is arranged on the right side of the third bevel gear 27 and is vertically matched with the third bevel gear 27, a rotating shaft 281 is welded at the right end surface of the fourth bevel gear 28, a detection block 2811 is arranged at the outer side wall of the right end of the rotating shaft 281, and a tachometer 14 is arranged above the operating panel 11 of the box body 1, and the tachometer 14 is aligned with the detection block 2811.

[0060] Reference Figures 1 to 4 After placing the fermentation container 21 on the shaking table 2, the staff operates on the operation panel 11 and sets the required fermentation environment, that is, anaerobic fermentation at 22°C for 4 days, followed by aerobic fermentation at 30°C for 5 days, and the rotation speed of the shaking table 2 during aerobic fermentation is 180r / min;

[0061] Before the constant temperature fermentation box starts working, the lower end of the screw sleeve 31 is manually adjusted to contact with the thread on the reciprocating screw rod 261, that is, the upper end of the screw sleeve 31 is disconnected from the abutment with the magnet block 13, and then the constant temperature fermentation box starts working;

[0062] When the anaerobic fermentation is completed, the shaking table 2 starts to work. The motion trajectory of the shaking table 2 transmits a rotational force to the first bevel gear 25 under the action of the first connecting shaft 22, the connecting plate 23 and the second connecting shaft 24. Therefore, the first bevel gear 25 and the second bevel gear 26 cooperate to rotate and drive the reciprocating screw rod 261 to rotate. The screw sleeve 31 on the reciprocating screw rod 261 moves downward, and the screw sleeve 31 drives the needle plate 3 to move toward the fermentation container 21 until the plastic film on the fermentation container 21 is punctured by the needle on the needle plate 3. Then, the needle plate 3 moves back with the screw sleeve 31 until the screw sleeve 31 moves to the smooth surface 2611 and contacts the magnet block 13, and the magnet block 13 generates suction on the screw sleeve 31.

[0063] When the shaking table 2 starts to work, the rotating shaft 281 also rotates with the cooperation of the reciprocating screw 261, the third bevel gear 27 and the fourth bevel gear 28. The tachometer 14 detects the detection block 2811, so that the dial of the tachometer 14 can display the rotation speed and working time of the shaking table 2, which is convenient for the staff to check. After 5 days of aerobic fermentation, the constant temperature fermentation box stops working.

[0064] Example 2-3

[0065] The difference from Example 1 is that the added amounts of the components of the tangerine peel vinegar beverage are different, as shown in Table 1.

[0066] Table 1 Addition amount of each component of the tangerine peel vinegar beverage in Examples 1-3

[0067]

[0068]

[0069] Example 4

[0070] The difference from Example 1 is that honey is replaced by an equal amount of white sugar.

[0071] Comparative Example

[0072] Comparative Example 1

[0073] The difference from Example 1 is that no more fruit pulp, red dates, ginger, monk fruit and longan pulp are added.

[0074] Performance testing

[0075] Detection Methods

[0076] 1. Sensory test

[0077] Three samples were taken from Examples 1-4 and Comparative Example 1, respectively, and 10 sensory evaluators were invited to taste and score the samples. The results were averaged. The scoring criteria are shown in Table 2.

[0078] Table 2 Sensory test scoring criteria

[0079]

[0080] The sensory test results of the samples are shown in Table 3.

[0081] Table 3 Sensory test table of Examples 1-4 and Comparative Example 1

[0082] Taste Rating Taste score Example 1 5 5 Example 2 4 4.5 Example 3 4 4 Example 4 4 4 Comparative Example 1 2.5 2

[0083] Combining Example 1 and Comparative Example 1 and Table 3, it can be seen that, relative to Example 1, the taste and mouthfeel scores of Comparative Example 1 are greatly reduced, the taste of Comparative Example 1 is too sour and astringent, out of the fruity flavor, and the aftertaste is sticky, and the mouthfeel of Comparative Example 1 is too sharp and too irritating, which shows that, compared with the conventional method of mixing tangerine peel, rice vinegar and honey, the additional addition of pulp, red dates, ginger, monk fruit and longan meat is beneficial to improving the taste and mouthfeel of the tangerine peel vinegar beverage, so that the tangerine peel vinegar beverage is sour and sweet, with real fruity flavor, refreshing aftertaste, soft mouthfeel and rich layers.

[0084] Combining Example 1 with Examples 2-3 and Table 3, it can be seen that, relative to Example 1, the taste and mouthfeel scores of Examples 2 and 3 are both reduced, and Example 1 is more harmoniously sweet and sour, has a more authentic fruity flavor, a more refreshing aftertaste, a softer mouthfeel, and richer layers than Examples 2 and 3. This shows that the addition amount of each component of the tangerine peel vinegar beverage affects the taste and mouthfeel of the tangerine peel vinegar beverage to a certain extent.

[0085] Combining Example 1 and Example 4 and Table 3, it can be seen that the taste and mouthfeel scores of Example 4 are lower than those of Example 1. Compared with Example 4, Example 1 has a more coordinated sweet and sour taste, a more authentic fruity taste, a more refreshing aftertaste, a softer mouthfeel, and richer layers. This shows that, compared with adding white sugar, adding honey is beneficial to improving the taste and mouthfeel of the tangerine peel vinegar beverage.

[0086] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A process for preparing a tangerine peel vinegar beverage, characterized in that: The following steps are involved: S1: Select fresh citrus fruits that are not rotten or spoiled, separate the pulp from the citrus peel, and dry the citrus peel to obtain tangerine peel; S2: Weigh 8-12g tangerine peel, 4-6g tangerine pulp, 11-13g rice vinegar, 4-6g honey, 2-4g red dates, 5-7g ginger, 2-4g monk fruit, and 1-3g longan pulp, sterilize them and set aside; S3: Mix 8-12g tangerine peel, 4-6g tangerine pulp, 11-13g rice vinegar, 4-6g honey, 2-4g red dates, 5-7g ginger, 2-4g monk fruit, 1-3g longan pulp and 85-95ml purified water, seal and heat to 90-110°C and keep for 110-130min; S4: Yeast activation: Mix 5-9g dry yeast with 65-75ml pure water, place in a 35-39℃ water bath for 15-25min, cool to 25-35℃ and activate for 0.5-1.5h; S5, fermentation: the mixed solution obtained in S3 is placed in a fermentation container, activated dry yeast is added and stirred evenly, the top of the fermentation container is sealed with a plastic film, and anaerobic fermentation is performed at 20-24° C. for 3-5 days, then holes are poked in the plastic film, the shaking speed is controlled at 170-190 r / min, and aerobic fermentation is performed at 25-35° C. for 4-6 days to obtain a turbid solution; S6: aging the turbid liquid at 20-30° C. for 29-31 days, filtering with a clarifier to obtain a clarified liquid; S7: Sterilize the clarified liquid filling and capping at 80-90° C. for 15-25 min to obtain a tangerine peel vinegar beverage.

2. The process for preparing a tangerine peel vinegar beverage according to claim 1, characterized in that: The fermentation process is carried out in a constant temperature fermentation box, and the structure of the constant temperature fermentation box is as follows: The constant temperature fermentation box comprises a box body (1) with an operation panel (11), a shaking table (2) and a needle plate (3) arranged opposite to the shaking table (2) are arranged in the box body (1), the shaking table (2) is used to place the fermentation container (21), the shaking table (2) is provided with a first bevel gear (25) and a second bevel gear (26) which are perpendicular to each other, the first bevel gear (25) is arranged on the outer side wall of the shaking table (2), the second bevel gear (26) is provided with a reciprocating screw rod (261), the reciprocating screw rod (261) extends along the direction of the needle plate (3), the needle plate (3) is provided with a screw sleeve (31), and the screw sleeve (31) is sleeved on the reciprocating screw rod (261).

3. The preparation process of a tangerine peel vinegar beverage according to claim 2, characterized in that: The rocking table (2) is provided with a first connecting shaft (22), one end of the connecting shaft facing away from the rocking table (2) is vertically connected to a connecting plate (23), one end of the connecting plate (23) facing away from the first connecting shaft (22) is vertically connected to a second connecting shaft (24), and the first bevel gear (25) is connected to one end of the second connecting shaft (24) facing away from the connecting plate (23).

4. The process for preparing a tangerine peel vinegar beverage according to claim 3, characterized in that: A fixing plate (12) is provided in the box body (1), the fixing plate (12) is provided with a through hole (121), and the second connecting shaft (24) is arranged through the through hole (121).

5. The process for preparing a tangerine peel vinegar beverage according to claim 4, characterized in that: A magnet block (13) having an attractive force on the screw sleeve (31) is provided at an end surface of the box body (1) facing away from the second bevel gear (26) and facing the reciprocating screw rod (261); an end of the reciprocating screw rod (261) facing away from the second bevel gear (26) passes through the magnet block (13).

6. The process for preparing a tangerine peel vinegar beverage according to claim 5, characterized in that: When the screw sleeve (31) is in contact with the magnet block (13), the reciprocating screw rod (261) is aligned with the side wall of the screw sleeve (31) to present a smooth surface (2611).

7. The process for preparing a tangerine peel vinegar beverage according to claim 6, characterized in that: An installation groove (131) is provided at one end of the magnet block (13) facing the box body (1) on which the operation panel (11) is provided, and a third bevel gear (27) and a fourth bevel gear (28) which are perpendicular to each other are provided at one end of the reciprocating screw rod (261) passing through the magnet block (13), and the fourth bevel gear (28) faces the notch direction of the installation groove (131).

8. The process for preparing a tangerine peel vinegar beverage according to claim 7, characterized in that: A rotating shaft (281) is provided at the end surface of the fourth bevel gear (28) facing the notch of the mounting groove (131); a detection block (2811) is provided at the side wall of the rotating shaft (281) at one end away from the fourth bevel gear (28); a tachometer (14) is provided at the side wall of the housing (1) aligned with the detection block (2811); the tachometer (14) and the operating panel (11) are located at the same end surface.

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