Method for preparing beverage type fruit vinegar by using tangerine orange

Abstract

The invention discloses a method for preparing beverage type fruit vinegar by using tangerine orange. The method is characterized by comprising the following steps: cutting open pulp of peeled tangerine orange to obtain juice and filter residues; heating the juice to be in a boiling state, and adding a preservative into the cooled juice for later use; removing kernels from the filter residues, and smashing the filter residues into particles being 1.2-0.8 millimeter; heating and boiling; adding food grade glacial acetic acid into filter residue boiling liquid in the ratio of 1:(0.05-0.055) for curing for 9-11 days; adding 5-7 times of cold boiled water or sterilized water, stirring and filtering; mixing cured substance filtrate with standby juice to obtain the beverage type fruit vinegar. Compared with the prior art, the method has the advantages that a large amount of tangerine orange can be consumed within a short time to prevent the tangerine orange from deteriorating due to long-time storage, and a beverage with a unique flavor can be produced.

Description

Technical field: [0001] The invention relates to a manufacturing method of a beverage. Background technique: [0002] Citrus pulp is rich in fructose, fruit acid, amino acids, vitamins, and carbohydrates. It is difficult to store for a long time. In addition, the fruit has a short ripening time, and the pulp is only eaten as fruit. In some areas, the peel is made into tangerine peel, and the pulp is discarded. , causing a lot of waste and polluting the environment. Invention content: [0003] The object of the present invention is to provide a method for making beverage-type fruit vinegar from tangerines that can consume a large amount of tangerines in a short period of time to avoid deterioration of tangerines caused by long-term storage of tangerines, and can produce beverages with unique taste. [0004] The present invention is achieved by cutting the peeled mandarin orange pulp, using centrifugal dehydration to obtain the juice and filter residue respectively, heating...

AI Technical Summary

Problems solved by technology

[0002] Citrus pulp is rich in fructose, fruit acid, amino acids, vitamins, and carbohydrates. It is difficult to store for a long time. In addition, the fruit has a short ripening time, and the pulp is only eaten as fruit. In some areas, the peel is made into tangerine peel, and the pulp is discarded. , causing a lot of waste and polluting the environment