Litchi vinegar drink and preparation method thereof

Abstract

The invention relates to a litchi vinegar drink and a preparation method of the litchi vinegar drink. The preparation method comprises the following steps: crushing pulp of fresh litchi fruits after removing fruit shells and seeds, juicing, adding acid and pectinase, standing to improve clarity at low temperature, filtering the supernatant with a cross flow filter and then storing in a freezing tank at low temperature; warming the clear juice to 20-25 DEG C, inoculating wine active dry yeast to perform alcoholic fermentation; adding lactose and inoculating active dry Lactobacillus bulgaricus to perform lactic acid fermentation at 20-25 DEG C, inoculating acetic acid bacteria to perform surface acetic fermentation at 20-25 DEG C, and removing microorganism in fermented mash with a cross flow filter to obtain original litchi vinegar; mixing the original litchi vinegar, clear litchi juice, honey, isomaltooligosaccharide, citric acid, tartaric acid, malic acid and pure water in a certain ratio; clarifying, filtering, deoxidizing, membrane filtering and filling to obtain the litchi vinegar drink. The method of the invention is unique in that the fermentation process employs multiple microbial strains, low temperature and long period, so that the litchi vinegar drink prepared by the method has rich fruity flavor of litchi and strong taste, integrates the nutritional and health care functions, and is a novel nourishing, skin caring and pollution-free green drink.

Description

technical field [0001] The invention relates to a fruit juice fermented drink, in particular to a lychee fruit vinegar drink after alcohol fermentation, lactic acid fermentation and acetic acid fermentation of lychee juice and a production method thereof. Background technique [0002] Fruit vinegar is a kind of fermented fruit juice drink, which is rich in nutrition, unique in flavor, and has certain health care functions. It is very popular among consumers, especially female consumers. [0003] Litchi is mainly produced in Guangdong, Guangxi, Fujian, and Hainan provinces in my country. It is a rare fruit with good color, aroma, and taste. The properties of tonic have been known to the people for thousands of years. The total planting area of ​​lychee in my country is about 600,000 hectares, and the output is 1.3 million tons, accounting for 84.5% of the total area of ​​lychee species in the world and 70.5% of the total output. Although fresh lychee fruit is popular in forei...

AI Technical Summary

Problems solved by technology

Excessive processing temperature in this method will cause defects in the flavor of the product, because lychee is a heat-sensitive fruit, once the temperature exceeds 30°C during the processing of its juice, it will lose its fruity aroma due to accelerated oxidation and cause boiled sweet potato flavor, In the above method, the fermentation temperature range is mainly about 30°C, and the sterilization temperature reaches 82°C, which will inevitably cause the lack of flavor of the product

In addition, the product produced by the above-mentioned method is only the original vinegar of lychee, and there will be defects in taste and aroma.