A compound fruit vinegar based on multi-strain fermentation and a preparation method thereof

Abstract

The application discloses a kind of compound fruit vinegar based on multi-strain fermentation and preparation method thereof, it is related to food fermentation technical field, including, compound fruit juice matrix sugar source fruit juice or fruit pulp 40~70 parts, acid source fruit juice 10~30 parts, polyphenol source fruit juice 10~30 parts, adjust to 16~22, pH 3.2~3.8;After oxygen-limited alcohol fermentation, with ethanol E1 / residual sugar Smax interlocking inoculation lactic acid bacteria, with ORP R1 / acetaldehyde A_high interlocking inoculation acetic acid bacteria;Oxygen pulse is supplied in acetic acid stage, and with acetaldehyde and ORP start-stop and back-off verification, reach the maturation of gate condition.After at least four items in index such as total acid 35~70g / L, residual alcohol ≤0.5%, acetaldehyde ≤50mg / L, inhibit acetaldehyde peak value and batch drift, stable acid spectrum and ester aroma.

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