Fermented pear juice beverage and preparation method thereof

Abstract

The invention provides fermented pear juice beverage and a preparation method thereof. The preparation method comprises the following steps: a, adding water to pear juice in a fermentation tank, and adjusting the sugar degree of pear juice mixing solution to 5-6 degrees Brix, and cooling the pear juice mixing solution to 30-32 DEG C after sterilizing at 100-120 DEG C; b, adding wine to the pear juice mixing solution obtained from the step a, and adjusting the alcohol content to 1-2 vol%; c, adding 5-10 wt% of fermented liquid to the mixing solution obtained from the step b, agitating and continuously leading in sterile air to ferment for 2-3 days under heat preservation of 30-32 DEG C; and d, sterilizing the fermented liquid through a plate heat exchanger at 85-90 DEG C for 20-30 minutes after filtering the fermented liquid. According to the fermented pear juice beverage disclosed by the invention, organic acid is high in content and abundant; and table vinegar, acetic acid, malic acid and citric acid, which are fermented by non-pear juice such as grain and the like or artificially synthesized, are not used in the preparation process.

Description

Technical field: [0001] The invention relates to a fermented pear juice drink and a preparation method in the technical field of food and drink. Background technique: [0002] Fermented pear juice drink is a kind of pear juice drink, which refers to the drink prepared by adding water, sugar and (or) sweetener, salt, etc. to the juice made from fermented pears or pear juice. [0003] Compared with traditional pear juice drinks on the market, fermented pear juice drinks change the molecular structure of the original pear juice, which is beneficial to the digestion and absorption of the human body, and removes the bad smell of the original pear juice that affects the taste, making the product softer and more flavorful. good. Moreover, after deep fermentation, in addition to most of the nutrients of pear itself, it is also rich in various organic acids such as acetic acid, malic acid, citric acid, succinic acid, lactic acid, vitamins, minerals, amino acids and other nutrients. ...

AI Technical Summary

Problems solved by technology

[0004] At present, relevant reports on the use of yeast or lactic acid bacteria to ferment fruit juice beverages can be found, but there is no report on the in-depth study of fermented pear juice beverages, and there are no similar products on the market.