CN101669664A - Method for preparing acetic acid fruit flavored beverage - Google Patents
Method for preparing acetic acid fruit flavored beverage Download PDFInfo
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- CN101669664A CN101669664A CN200810195955A CN200810195955A CN101669664A CN 101669664 A CN101669664 A CN 101669664A CN 200810195955 A CN200810195955 A CN 200810195955A CN 200810195955 A CN200810195955 A CN 200810195955A CN 101669664 A CN101669664 A CN 101669664A
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- acetic acid
- fermentation
- beverage
- flavored beverage
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Abstract
The invention relates to a method for preparing an acetic acid fruit flavored beverage, which comprises the following steps: selecting pears or apples as raw materials; screening, cleaning, crushing,juicing, diluting, sterilizing at ultra high temperature, cooling, and innoculating yeast for alcohol fermentation; performing acetic acid fermentation through acetic acid bacteria inoculation; performing membrane filtration to sterilize and remove precipitation; filling into a finished product tank; inspecting; and performing aseptic filling. The beverage is golden and clear without precipitation, has a pure fruit flavor, contains a little sugar, is slightly sweet, has soft sour, tastes fresh, and is rich in various amino acids. The color, the flavor and the taste of the beverage are preparedthrough natural fermentation without adding any preservatives, essences and pigments. Besides the basic function of complementing moisture for a human body, the beverage also has the functions of stimulating the appetite, promoting the production of body fluid and strengthening the spleen and the stomach, and is favorable for neutralizing the effect of alcohol. After long term consumption, the beverage also has the heath care effects of suppressing and preventing cancer, preventing arteriosclerosis, moistening skins and preventing pigmentation.
Description
Technical field
The present invention relates to the method for making of beverage, specifically relate to a kind of method for making of acetic acid fruit flavored beverage.
Background technology
The development of soft drink is from the birth of the soda of the tool representative history in existing more than 100 year till now, and it once led the tendency of the day in a very long time.As time goes on, people have produced a kind of visual fatigue and taste fatigue already to it, seeking a kind of novel substitute products has become the problem that numerous beverage manufacturers and beverage circle expert are thought deeply with great concentration over past ten years, for this reason, and the pure water that has been born in succession, milk beverage, fruit drink etc.But these beverages are invariably because the unicity (as pure water) of product function or security (use of a large amount of essence, pigment, emulsifying agent and anticorrisive agent) fail to cause that consumer's especially parent fawns on.In recent years, people consume rationalization day by day, and health care consciousness is progressively strengthened, and simultaneously, the green consumption theory extensively imports in whole people's consciousness, and it is imperative to develop a kind of beverage natural, that green possesses certain human body regulatory function again.
Summary of the invention
Technical problem to be solved by this invention is the defective that overcomes above-mentioned prior art, provide a kind of natural, green, possess the beverage of certain human body regulatory function again.
Technical scheme of the present invention is as follows: a kind of acetic acid fruit flavored beverage method for making, and the present invention is realized by following method:
1, fruit is screened;
2, clean;
3, fragmentation;
4, squeeze the juice;
5, filter: utilize the mocromembrane filter to filter;
6, dilution: the ratio of fruit juice and water is 1: 6;
7, high-temperature short-time sterilization;
8, cooling: raw material is cooled to 40 ℃;
9, the inoculation yeast bacterium carries out alcoholic fermentation: after the fruit juice cooling, add saccharomycete, the ratio of fruit juice and yeast is 20: 1, and fermentation time was controlled at 40-50 hour, fermentation temperature 38-42 ℃, and when the alcohol content in the liquid reaches 6%, stuck fermentation;
10, the inoculation acetic acid bacteria carries out acetic fermentation: the fruit juice after will fermenting is for the first time put into the stainless steel fermentation tank, add acetic acid bacteria, the ratio of fruit juice and acetic acid bacteria is 8: 1, and fermentation time was controlled at 50-80 hour, when alcohol is converted into acetic acid fully, can stop fermentation;
11, the mocromembrane filtration sterilization removes precipitation;
12, go into the finished product jar;
13, check;
14, sterile filling.
The useful achievement of the present invention is: golden yellow with the product color that this method obtains, as clear as crystal, nothing precipitation, pure fruity is arranged, and low sugar, little sweet, soft, the clean taste of tart flavour, and be rich in each seed amino acid.It does not add any anticorrisive agent, essence and pigment, and all colors form by natural fermented.It is except the basic function that possesses additional body water, and opening in addition distinguishes the flavor of promotes the production of body fluid, the effect of strengthening spleen and nourishing stomach, helps simultaneously to relieve the effect of alcohol.Because acetic acid can reduce cholesterol in human body content effectively, suppresses the generation of peroxidating material and eliminate peroxylradicals, long-term drinking also has and presses down that cancer is anticancer, the prevention of arterial sclerosis, moistens clean skin, prevents the health-care efficacy of pigementation.
The specific embodiment
A kind of acetic acid fruit flavored beverage method for making, the present invention is realized by following method:
1, fruit is screened;
2, clean;
3, fragmentation;
4, squeeze the juice;
5, filter;
6, dilution;
7, high-temperature short-time sterilization;
8, cooling: raw material is cooled to 40 ℃;
9, the inoculation yeast bacterium carries out alcoholic fermentation;
10, the inoculation acetic acid bacteria carries out acetic fermentation;
11, the mocromembrane filtration sterilization removes precipitation;
12, go into the finished product jar;
13, check;
14, sterile filling.
Claims (6)
1, a kind of method for making of acetic acid fruit flavored beverage is characterized in that: mainly take following technical measures: (1) screens fruit; (2) clean;
(3) fragmentation;
(4) squeeze the juice;
(5) filter;
(6) dilution;
(7) high-temperature short-time sterilization;
(8) cooling;
(9) the inoculation yeast bacterium carries out alcoholic fermentation;
(10) the inoculation acetic acid bacteria carries out acetic fermentation;
(11) the mocromembrane filtration sterilization removes precipitation;
(12) go into the finished product jar;
(13) check;
(14) sterile filling.
2, the method for making of a kind of acetic acid fruit flavored beverage according to claim 1 is characterized in that, the ratio of fruit juice and water is 1: 6 among the step Chan (6).
3, the method for making of a kind of acetic acid fruit flavored beverage according to claim 1 is characterized in that, among the step Chan (8) raw material is cooled to 40 ℃.
4, the method for making of a kind of acetic acid fruit flavored beverage according to claim 1 is characterized in that, the ratio of fruit juice and yeast is 20: 1 among the step Chan (9), and fermentation time was controlled at 40-50 hour.
5, the method for making of a kind of acetic acid fruit flavored beverage according to claim 4 is characterized in that, middle fermentation temperature 38-42 ℃ of step Chan (9), and when the alcohol content in the liquid reaches 6%, stuck fermentation.
6, the method for making of a kind of acetic acid fruit flavored beverage according to claim 1 is characterized in that, the ratio of fruit juice and acetic acid bacteria is 8: 1 among the step Chan (10), and fermentation time was controlled at 50-80 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810195955A CN101669664A (en) | 2008-09-08 | 2008-09-08 | Method for preparing acetic acid fruit flavored beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810195955A CN101669664A (en) | 2008-09-08 | 2008-09-08 | Method for preparing acetic acid fruit flavored beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101669664A true CN101669664A (en) | 2010-03-17 |
Family
ID=42017240
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810195955A Pending CN101669664A (en) | 2008-09-08 | 2008-09-08 | Method for preparing acetic acid fruit flavored beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101669664A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102277293A (en) * | 2011-08-01 | 2011-12-14 | 安徽省石台县七井山食品有限公司 | Method for preparing pear juice vinegar |
| CN114317189A (en) * | 2020-09-30 | 2022-04-12 | 烟台欣和企业食品有限公司 | Preparation process of liquid flavor vinegar |
-
2008
- 2008-09-08 CN CN200810195955A patent/CN101669664A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102277293A (en) * | 2011-08-01 | 2011-12-14 | 安徽省石台县七井山食品有限公司 | Method for preparing pear juice vinegar |
| CN114317189A (en) * | 2020-09-30 | 2022-04-12 | 烟台欣和企业食品有限公司 | Preparation process of liquid flavor vinegar |
| CN114317189B (en) * | 2020-09-30 | 2024-06-11 | 烟台欣和企业食品有限公司 | Preparation process of liquid-state flavored vinegar |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20100317 |