CN115491282B - Preparation method of lemon vinegar and lemon vinegar - Google Patents
Preparation method of lemon vinegar and lemon vinegar Download PDFInfo
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- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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Abstract
The application relates to the technical field of fruit vinegar, and particularly discloses a preparation method of lemon vinegar and lemon vinegar. A preparation method of lemon vinegar comprises the following steps: pretreatment of lemon raw materials: separating the peel and pulp of lemon; leaching lemon peel in edible alcohol to obtain lemon flavoring agent; removing cores of lemon pulp, and squeezing to obtain lemon juice; preparing rice milk; saccharification of rice milk; fermenting with alcohol; acetic acid fermentation: mixing the alcoholic mash obtained in the alcoholic fermentation step, lemon flavoring agent and erythritol, inoculating activated composite fermentation bacteria, fermenting, and sterilizing to obtain lemon vinegar stock solution; and (3) compounding the lemon vinegar stock solution, the lemon juice and the sweetener to obtain the lemon vinegar. The lemon vinegar has good taste, rich aroma, clear and transparent liquid, high content of antioxidant active ingredients and good market prospect.
Description
Technical Field
The application relates to the technical field of fruit vinegar, in particular to a preparation method of lemon vinegar and lemon vinegar.
Background
The fruit vinegar is a seasoning or beverage which is brewed by taking fruits as main raw materials and adopting a microbial fermentation process. The fruit vinegar is rich in various organic acids, minerals, active ingredients such as flavone, phenolic acid and the like, has the health care effects of reducing blood fat, resisting oxidization and the like, has great development potential in the health care product market, and has wide market prospect. The fruit vinegar has different fruit raw materials and different flavors. Moreover, the brewing process of the fruit vinegar has a great influence on the flavor of the fruit vinegar.
In the related art, the brewing process of the lemon vinegar generally adopts the following processes: squeezing fresh lemon fruit; mixing lemon juice and sucrose in proportion, and adjusting sugar degree and pH value of lemon juice to obtain fermentation liquor; mixing the fermentation liquor and saccharomycetes for primary fermentation; and (3) diluting and sterilizing the fermentation liquor obtained after primary fermentation, and then inoculating the fermentation liquor into the fruit vinegar fermentation liquor mother liquor, and carrying out ventilation fermentation to obtain the lemon vinegar.
The method has the following disadvantages: firstly, lemon juice contains a large amount of antioxidant active substances such as vitamin C, and acetic acid fermentation is necessary to be aerobic fermentation, so that the antioxidant active substances in the lemon juice can generate enzyme browning when contacted with oxygen, so that fruit vinegar becomes thease brown and the natural color of fruit juice is lost. Second, the lemon-characteristic aroma substances rich in lemon juice are easily degraded and transformed during fermentation, thereby resulting in the dimness of the lemon-characteristic aroma.
Aiming at the problems that the traditional lemon vinegar brewing process is easy to cause poor sensory evaluation of the lemon vinegar and the content of antioxidant active substances in the lemon vinegar is easy to be reduced, the industry is highly required to develop a novel lemon vinegar brewing process which is remarkable in characteristic aroma, clear and transparent in color, good in taste and rich in antioxidant active substances.
Disclosure of Invention
In order to solve the problems of poor sensory evaluation and low content of antioxidant active substances of the lemon vinegar, the application provides a preparation method of the lemon vinegar and the lemon vinegar.
In a first aspect, the application provides a preparation method of lemon vinegar, which adopts the following technical scheme:
a preparation method of lemon vinegar comprises the following steps:
pretreatment of lemon raw materials: separating the peel and pulp of lemon; soaking lemon peel in edible alcohol for leaching to obtain lemon flavoring agent; removing cores of lemon pulp, and squeezing to obtain lemon juice;
preparing rice milk;
saccharification of rice milk;
fermenting with alcohol;
acetic acid fermentation: mixing alcohol mash obtained in the alcohol fermentation step, lemon flavoring agent and erythritol according to the weight ratio of 1 (0.8-1.2) (0.05-0.07), inoculating activated composite fermentation bacteria according to the inoculation amount of 0.2-0.5 g/L, fermenting for 24-48 hours at 25-35 ℃, and sterilizing to obtain lemon vinegar stock solution;
wherein the composite zymocyte consists of leuconostoc mesenteroides and Pasteurella multocida according to the weight ratio of 1 (0.5-1.5);
preparing: the lemon vinegar stock solution, lemon juice and sweetener are compounded according to the weight ratio of 1 (0.1-0.2) (0.02-0.04) to obtain the lemon vinegar.
The lemon peel is rich in aromatic components with lemon characteristic flavor, such as citral, terpineol, ferulic acid and the like; the lemon juice is rich in active ingredients such as microbion C, organic acid and the like. By adopting the technical scheme, the rice raw materials are firstly used for preparing the alcohol mash, the lemon flavoring agent is added in the acetic acid fermentation step, and the loss of the characteristic flavor of the lemon in the fermentation process is reduced by reducing the fermentation time.
Meanwhile, the leuconostoc mesenteroides and the acetic acid bacteria of the pasteurization are selected as fermentation bacteria in the acetic acid fermentation process, the leuconostoc mesenteroides still has better growth capacity under the environment with high ethanol content, has good environmental adaptability to ethanol, and can ferment the ethanol together with the acetic acid bacteria of the pasteurization. The Leuconostoc mesenteroides can degrade bitter taste substances such as limonin, naringin and the like contained in the lemon flavoring agent in the acetic acid fermentation process, so that the content of the bitter taste substances is reduced. In addition, the leuconostoc mesenteroides can be used as zymophyte, so that the content of active ingredients such as ferulic acid in the lemon vinegar stock solution can be improved, the characteristic flavor of the lemon vinegar stock solution is improved, and the lemon fragrance is rich.
And erythritol is used as an antioxidant protective agent, so that the possibility of oxidation of vitamin C contained in the lemon flavoring agent due to contact with oxygen in the acetic acid fermentation process is reduced, the clarity and the brightness of the lemon vinegar stock solution in the fermentation process are ensured, and the possibility of browning of the lemon vinegar stock solution is reduced.
The components such as organic acid and the like which are rich in the lemon juice can compensate the loss of the organic acid in the lemon vinegar stock solution, so that the lemon vinegar stock solution has mellow taste and reduced irritation; meanwhile, due to the supplement of a large amount of microbion C, the content of antioxidant active ingredients in the lemon vinegar is obviously improved; the microbion C in the finished lemon vinegar is protected by erythritol and is not easy to cause oxidation browning, so that the lemon vinegar has excellent sensory evaluation and higher antioxidant active ingredients.
Optionally, in the step of preprocessing the lemon raw material, the soaking time of the lemon peel in the edible alcohol is 6-12 h.
By adopting the technical scheme, the soaking time of the lemon peel is controlled, so that the contents of characteristic aromatic components, limonin and other bitter taste substances in the lemon peel are balanced. Within the soaking time range, the characteristic aromatic components in the lemon peel can be fully dissolved in the edible alcohol, and the dissolution amount of the bitter taste flavor-developing substances is small, so that the subsequent sensory evaluation of the lemon vinegar is promoted.
Optionally, the alcohol mash obtained in the alcohol fermentation step, lemon flavoring agent and erythritol are mixed according to the weight ratio of 1 (0.8-1) to 0.07.
Preferably, the compound fermentation bacteria consist of leuconostoc mesenteroides and acetic acid bacteria in a weight ratio of 1:1.2.
Preferably, the access amount of the composite fermentation bacteria subjected to the activation treatment is 0.4g/L.
By adopting the technical scheme, the weight ratio of the alcohol mash, the lemon flavoring agent and the erythritol, the weight ratio of the strain of the compound fermentation bacteria and the inoculation amount of the compound fermentation bacteria are changed, so that the organic acid content in the lemon vinegar stock solution obtained by fermentation is moderate, and meanwhile, the content of aromatic components such as ferulic acid and the like is further improved, and the content of limonin is further reduced; so that the finally obtained citric acid has smooth taste and rich lemon fragrance.
Preferably, the lemon vinegar stock solution, the lemon juice and the sweetener are compounded according to the weight ratio of 1 (0.15-0.2) to 0.03-0.04.
Preferably, the sweetener is erythritol.
By adopting the technical scheme, the sweetener comprises, but is not limited to, sucrose, white granulated sugar and erythritol. Compared with other sweeteners, the erythritol has better antioxidation effect, and the sensory evaluation of the lemon vinegar and the content of the antioxidation active ingredients can be further improved by adjusting the content of the erythritol in the lemon vinegar.
Preferably, the rice milk saccharification is specifically performed as follows:
regulating the pH value of the rice pulp obtained in the step of preparing the rice pulp to 6-7, adding calcium chloride and alpha-amylase, stirring and heating to 90-93 ℃, maintaining for 10-20 min, performing enzyme deactivation treatment, and continuously cooling to 60-65 ℃; adding saccharifying enzyme, saccharifying for 115-125 min to obtain rice syrup;
wherein, the adding amount of the calcium chloride is 0.2 to 0.4 percent according to the weight of the rice; the addition amount of the alpha-amylase is 15-20U according to the calculation of each gram of rice, and the addition amount of the saccharifying enzyme is 120-200U.
Preferably, the specific operation of the alcoholic fermentation is as follows:
adding activated dry yeast into rice syrup at 30-35 ℃, wherein the adding amount of the activated dry yeast is 0.05-0.15% of the weight of rice, and fermenting for 72-76 h at 28-34 ℃ to obtain alcohol mash; the alcohol content in the mash is 4-6%, and the residual sugar (calculated by glucose) is less than or equal to 0.5% m/V.
In a second aspect, the application provides lemon vinegar, which adopts the following technical scheme:
a lemon vinegar is prepared by the preparation method of the lemon vinegar.
By adopting the technical scheme, the lemon vinegar has better taste, rich aroma, clear and transparent liquid, higher content of antioxidant active ingredients and better market prospect.
In summary, the application has at least the following advantages:
according to the application, a lemon flavoring agent is added in an acetic acid fermentation step, and fermentation is carried out by leuconostoc mesenteroides and acetic acid bacteria of pasteurization to obtain a lemon vinegar stock solution; the lemon juice is added into the lemon vinegar stock solution, the lemon juice and the lemon vinegar stock solution interact, the lemon vinegar stock solution endows the finished lemon vinegar with rich fragrance, the lemon juice compensates for the organic acid loss in the lemon vinegar stock solution, neutralizes the taste of the lemon vinegar, has better taste and rich fragrance, has clear and transparent liquid, has higher content of antioxidant active ingredients, and has better market prospect.
Detailed Description
The traditional brewing of lemon vinegar is to carry out saccharification and fermentation by taking lemon juice as a main material, and then carry out alcohol fermentation and acetic acid fermentation by mixing with saccharomycetes. Active antioxidant substances such as vitamin C contained in lemon juice are contacted with oxygen in the acetic acid fermentation process, and brown stain occurs, so that the antioxidant active substances of the lemon juice are reduced, and the juice is turbid. And after multiple times of fermentation, the characteristic flavor substances contained in the lemon juice are degraded and volatilized, so that the characteristic fragrance of the lemon in the lemon vinegar is light, and the sensory evaluation of the lemon vinegar is poor.
The present inventors have adjusted the composition of lemon, the selection of fermentation species, and the parameters of the brewing process in view of the above-mentioned related circumstances. Unexpected findings: the lemon peel is leached by edible ethanol to obtain aromatic components with lemon characteristic flavor such as citral, terpineol, ferulic acid and the like, and bitter taste substances such as limonin, naringin and the like. The lemon peel extract can better perfume the lemon vinegar. Therefore, by adding lemon flavoring agent in the acetic acid fermentation step, on one hand, the loss of lemon characteristic flavor in the fermentation process is reduced by reducing the fermentation time; on the other hand, by selecting leuconostoc mesenteroides and Pasteurella multocida as zymophyte, limonin and naringin are degraded, the content of bitter taste flavor substances is reduced, and the mouthfeel of the lemon vinegar is improved. And secondly, the content of active ingredients such as ferulic acid in the lemon vinegar stock solution can be increased, so that the characteristic flavor of the lemon vinegar stock solution is obvious. The erythritol is added as an antioxidant protective agent, so that the lemon vinegar stock solution is clarified and transparent in the fermentation process, and the possibility of browning of the lemon vinegar stock solution is reduced. The organic acid rich in the lemon juice can be neutralized with acetic acid in the lemon vinegar stock solution, so that the loss of the organic acid in the lemon vinegar stock solution is compensated, the taste of the lemon vinegar stock solution is mellow, and the irritation is weakened. The addition of lemon juice can also make the supplement of a large amount of microbion C, and the content of antioxidant active ingredients in the lemon vinegar is obviously improved.
Therefore, the problem is successfully solved, the finished lemon vinegar has better taste, rich aroma, clear and transparent liquid, higher content of antioxidant active ingredients and better market prospect.
The present application will be described in further detail with reference to examples.
The sources of the raw materials of the following examples and comparative examples are shown below unless otherwise specified.
Fresh lemon: the Sichuan AnYue county of the producing area;
leuconostoc mesenteroides: leuconostoc mesenteroides, number 20714;
pasteurella multocida: pasteuria acetate AS 1.41.41;
alpha-amylase: the product number is FDY-4501, and the enzyme activity is 18 ten thousand;
saccharifying enzyme: CAS No.9032-08-0;
active dry yeast: AOYING-5G-TOP1.
Examples
Example 1
Lemon vinegar is prepared according to the following steps:
pretreatment of lemon raw materials: selecting fresh, full and aromatic lemon, cleaning, peeling, removing core, and separating lemon peel, lemon pulp and lemon kernel;
crushing lemon peel to 200 meshes, weighing 3kg of lemon peel, adding into 10 times of edible alcohol, soaking for 24 hours, filtering, and taking clear liquid as lemon flavoring agent;
squeezing pulp to obtain juice, and filtering with ultrafiltration membrane to obtain lemon juice;
preparing rice milk: removing impurities from rice, washing, weighing 10kg of rice, soaking the rice in water for 2 hours according to the weight ratio of the rice to water=1:2.5, and grinding into rice slurry with fineness of 40 meshes;
saccharification of rice milk: adding sodium carbonate into the rice slurry, regulating the pH value to be within the range of 6.2+/-0.2, adding calcium chloride and alpha-amylase, stirring and heating to 90 ℃, and preserving the heat for 10min; continuously heating to 100 ℃ to deactivate enzyme, then cooling to 60 ℃, adding saccharifying enzyme, preserving heat and saccharifying for 125min, and converting the starch in the rice into fermentable syrup to obtain rice syrup;
wherein, the adding amount of sodium carbonate is 0.1 percent and the adding amount of calcium chloride is 0.2 percent according to the weight of the rice; the addition amount of alpha-amylase is 20U according to the gram of rice, and the addition amount of saccharifying enzyme is 120U;
alcohol fermentation:
cooling rice syrup to 30deg.C, adding activated dry yeast, wherein the added weight of active dry yeast is 0.05% of that of rice, maintaining 28deg.C, fermenting for 76 hr to allow yeast to convert sugar into alcohol to obtain alcohol mash, wherein the alcohol content in the mash is 4%, and residual sugar (calculated by glucose) is less than or equal to 0.5% (m/V);
acetic acid fermentation:
respectively inoculating leuconostoc mesenteroides frozen at-20 ℃ and active dry yeast into the sterilized MRS broth culture medium, and standing and culturing for 18 hours at 37 ℃ at 1mL to obtain activated composite fermentation bacteria;
mixing the alcoholic mash obtained in the alcoholic fermentation step, lemon flavoring agent and erythritol according to the weight ratio of 1:0.8:0.05, inoculating activated composite fermentation bacteria according to the inoculum size of 0.2g/L, fermenting for 48 hours at 25 ℃, and sterilizing to obtain lemon vinegar stock solution; ending fermentation when acetic acid rises to 5g/100ml to obtain fermentation stock solution;
heating the fermentation stock solution to 60 ℃, and sterilizing to obtain lemon vinegar stock solution;
preparing: and weighing the lemon vinegar stock solution, the lemon juice and the sweetener according to the weight ratio of 1:0.1:0.02, and stirring and mixing to obtain the lemon vinegar.
Examples 2 to 3
Lemon vinegar differs from example 1 in that: the pretreatment steps of the lemon raw material are different;
wherein the leaching time of the lemon material in example 2 was 12 hours;
the leaching time of the lemon material in example 3 was 6 hours.
Example 4
Lemon vinegar differs from example 2 in that: the specific operation of the rice pulp saccharification step is different, sodium carbonate is added into the rice pulp, the pH value is regulated to be within the range of 6.4-7, calcium chloride and alpha-amylase are added, and the mixture is stirred and heated to 93 ℃, and the temperature is kept for 20min; continuously heating to 100 ℃ to deactivate enzyme, then cooling to 65 ℃, adding saccharifying enzyme, preserving heat and saccharifying for 115min, and converting the starch in the rice into fermentable syrup to obtain rice syrup;
wherein, the adding amount of the calcium chloride is 0.4 percent based on the weight of the rice; the amount of alpha-amylase added was 15U per gram of rice, and the amount of saccharifying enzyme added was 200U.
Example 5
Lemon vinegar differs from example 4 in that: the alcohol fermentation steps are different in operation, and the specific operation is as follows:
adding activated dry yeast into rice syrup at 35deg.C, wherein the adding amount of the activated dry yeast is 0.15% of the weight of rice, and fermenting at 34deg.C for 72 hr to obtain alcoholic mash; the alcohol content in the mash is 6%, and the residual sugar (calculated by glucose) is less than or equal to 0.5% m/V.
Examples 6 to 14
Lemon vinegar differs from example 5 in that: the specific process parameters of the acetic acid fermentation step are different and are shown in table 1 below.
TABLE 1 specific process parameters for the acetic acid fermentation steps of examples 6-14
Example 15
Lemon vinegar differs from example 13 in that: the process parameters of the preparation steps are different, and the specific parameters are as follows:
wherein, the lemon vinegar stock solution, lemon juice and white granulated sugar in the embodiment 14 are compounded according to the weight ratio of 1:0.15:0.02;
in the embodiment 15, the lemon vinegar stock solution, the lemon juice and the white granulated sugar are compounded according to the weight ratio of 1:0.2:0.02;
in the embodiment 16, the lemon vinegar stock solution, the lemon juice and the white granulated sugar are compounded according to the weight ratio of 1:0.2:0.03;
in example 17, lemon vinegar stock solution, lemon juice and white granulated sugar were compounded in a weight ratio of 1:0.2:0.04.
Example 18
Lemon vinegar differs from example 17 in that: the equivalent weight of white granulated sugar was replaced with erythritol.
Comparative example
Comparative example 1
The lemon vinegar is prepared by the following preparation method:
s1, raw material treatment: selecting fresh, full and fragrant thick-skin lemon, cleaning, peeling, squeezing lemon pulp, squeezing the lemon pulp to obtain lemon juice, and filtering with ultrafiltration membrane with a filter pore diameter of 50nm to separate the lemon pulp into pulp residue and lemon juice;
s2, preparing pericarp extracts: crushing lemon peel obtained in the step S1, putting the crushed lemon peel into a spiral juicer, extruding and overflowing lemon oil in peel cells under the pushing action of a spiral rotating body, washing and eluting the lemon oil in oil cell tissues with a proper amount of purified water, centrifugally separating for 3min at a rotating speed of 5000r/min by using a high-speed centrifuge, reflux-extracting upper-layer oil at 100 ℃ for 3h, collecting distilled liquid, discarding a water layer, adding anhydrous sodium sulfate, drying and filtering to obtain lemon oil for later use;
s3, preparing fermentation liquor: mixing the components in parts by weight into a fermentation tank, wherein the weight of lemon juice obtained in the step S1 is 20kg, the weight of lemon oil obtained in the step S2 is 2kg, the weight of honey is 10kg, and the weight of water is 50kg;
s4, alcohol fermentation: adding activated dry yeast accounting for 0.05 percent of the total weight of lemon juice and honey into the fermentation liquid obtained in the step S3, keeping the temperature at 28 ℃, fermenting for 72 hours, and enabling saccharomycetes to convert sugar into alcohol to obtain alcohol mash, wherein the alcohol content in the mash is 6 percent, and the residual sugar is less than or equal to 1.5 percent (m/V);
s5, acetic acid fermentation: inoculating acetic acid bacteria to the alcoholic mash obtained in the step S4 for fermentation, wherein the inoculation amount is 33%, the fermentation temperature is 32 ℃, the fermentation period is 12 hours, and when the acetic acid content is not less than 5g/100ml, ending the fermentation;
s6, decoloring and press filtering: and (3) adding 0.5% of activated carbon into the lemon vinegar prepared in the step (S5) for decoloring, and then performing filter pressing to filter impurities in the lemon vinegar.
S7, preparing: mixing evenly according to the following proportion: 10kg of lemon vinegar obtained in the step S6 and 0.2kg of white granulated sugar;
s8, sterilizing: sterilizing the lemon vinegar prepared in the step S7 at 75deg.C for 15min.
Performance test
The lemon vinegar of examples 1-18 and comparative example 1 was tested and the test indicators included sensory evaluation, limonin and naringin content.
The sensory evaluation is to score the color, aroma, taste and physical state of the lemon vinegar according to the evaluation criteria, wherein the specific evaluation criteria are shown in table 2, 20 professionals with sensory evaluation qualification are selected, the lemon vinegar is scored, the highest score and the lowest score are removed, and the average value is taken as the score of the lemon vinegar.
TABLE 2 sensory evaluation criteria
The content of limonin and naringin is determined by spectrophotometry, specifically, the furan structure of limonin reacts with p-dimethylaminobenzaldehyde under acidic condition, naringin is converted into chalcone under alkaline condition to develop color, and an absorbance-concentration standard curve is established according to the absorbance of a standard substance at a specific wavelength, so that the content of limonin and naringin is determined. The vitamin C content was determined according to GB 12392-90.
The specific test results are shown in Table 3, wherein the sensory evaluation unit is "minute", and limonin and naringin vitamin C respectively refer to the corresponding weight content in thousandths ", and the unit is" mill ".
TABLE 3 test results of lemon vinegar
As can be seen from the combination of example 1 and comparative example 1, in comparative example 1, although lemon juice and lemon oil were also extracted, fermentation of lemon juice and lemon oil directly as raw materials still resulted in oxidation and degradation of lemon juice and lemon oil during fermentation, so that the sensory evaluation score was only 52.5 points; the content of bitter substances such as limonin and naringin is high, and the content of antioxidant substances such as vitamin C is low.
In example 1, by changing the adding time of lemon oil and using leuconostoc mesenteroides and acetobacter pasteurium as zymogens and erythritol as a protective agent in the acetic acid fermentation process, the lemon vinegar product can be kept clear and transparent without decolorization; the organic acid dilutes acetic acid, so that the irritation of the lemon vinegar is reduced, and the lemon vinegar tastes mellow. And the contents of bitter substances such as limonin, naringin and the like are obviously reduced, and the content of vitamin C is obviously improved. The lemon vinegar has better sensory evaluation and high content of antioxidant active substances of vitamin C.
The present embodiment is only for explanation of the present application and is not to be construed as limiting the present application, and modifications to the present embodiment, which may not creatively contribute to the present application as required by those skilled in the art after reading the present specification, are all protected by patent laws within the scope of claims of the present application.
Claims (5)
1. The preparation method of the lemon vinegar is characterized by comprising the following steps of:
pretreatment of lemon raw materials: separating the peel and pulp of lemon; soaking lemon peel in edible alcohol for leaching to obtain lemon flavoring agent; removing cores of lemon pulp, and squeezing to obtain lemon juice;
preparing rice milk;
saccharification of rice milk;
fermenting with alcohol;
acetic acid fermentation: mixing the alcoholic mash obtained in the alcoholic fermentation step, lemon flavoring agent and erythritol according to the weight ratio of (0.8-1): 0.07, inoculating activated composite fermentation bacteria according to the inoculum size of 0.2-0.5 g/L, fermenting for 24-48 hours at 25-35 ℃, and sterilizing to obtain lemon vinegar stock solution;
wherein the composite zymocyte consists of leuconostoc mesenteroides and Pasteurella multocida according to the weight ratio of 1:1.2;
preparing: the lemon vinegar stock solution, lemon juice and sweetener are compounded according to the weight ratio of 1 (0.1-0.2) (0.02-0.04) to obtain the lemon vinegar;
in the pretreatment step of the lemon raw material, soaking lemon peel in edible alcohol for 6-12 hours;
the rice milk saccharification is specifically operated as follows:
regulating the pH value of the rice pulp obtained in the step of preparing the rice pulp to 6-7, adding calcium chloride and alpha-amylase, stirring and heating to 90-93 ℃, maintaining for 10-20 min, performing enzyme deactivation treatment, and continuously cooling to 60-65 ℃; adding saccharifying enzyme, saccharifying for 115-125 min to obtain rice syrup;
wherein, the adding amount of the calcium chloride is 0.2 to 0.4 percent according to the weight of the rice; calculating the addition amount of alpha-amylase to be 15-20U according to each gram of rice, and calculating the addition amount of saccharifying enzyme to be 120-200U;
the specific operation of the alcohol fermentation is as follows:
adding activated dry yeast into rice syrup at 30-35 ℃, wherein the adding amount of the activated dry yeast is 0.05-0.15% of the weight of rice, and fermenting for 72-76 h at 28-34 ℃ to obtain alcohol mash; the alcohol content in the mash is 4-6%, and the residual sugar is less than or equal to 0.5% m/V calculated by glucose.
2. The method for preparing lemon vinegar according to claim 1, wherein: the access amount of the activated composite zymophyte is 0.4g/L.
3. The method for preparing lemon vinegar according to claim 1, wherein: the lemon vinegar stock solution, the lemon juice and the sweetener are compounded according to the weight ratio of 1 (0.15-0.2) to 0.03-0.04.
4. The method for preparing lemon vinegar according to claim 1, wherein the sweetener is erythritol.
5. A lemon vinegar, characterized in that: is prepared by a method for preparing lemon vinegar according to any one of claims 1 to 4.
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