Peracid hawthorn vinegar as well as plant drink containing hawthorn vinegar and preparation method of peracid hawthorn vinegar

Abstract

The invention discloses peracid hawthorn vinegar as well as a plant drink containing the hawthorn vinegar and a preparation method of the peracid hawthorn vinegar. The preparation method of the peracid hawthorn vinegar comprises the following step: by taking hawthorn juice as a raw material, fermenting with a high-yielding acetobacter aceti by using a super-fast hawthorn vinegar fermentation process. Therefore, stable automatic control of the acetic fermentation of the hawthorn vinegar is achieved, and the purpose of rapidly brewing the hawthorn vinegar is achieved. In addition, the peracid hawthorn vinegar and natural plant herbs such as the hawthorn juice, momordica grosvenori, lalang grass rhizome and mesona chinensis are scientifically combined and reasonably matched, so that the plant drink which has the effects of helping produce saliva and slaking thirst, removing summer heat and reducing the temperature, tonifying spleen and promoting the appetite as well as preventing heat and refreshing the mind can be developed. The plant drink prepared from the peracid hawthorn vinegar is sour and sweet and pure in flavor, has the specific fragrance of fermented hawthorn, and is natural and relatively healthy as no food preservative is added.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a high-acid hawthorn vinegar, a plant beverage containing the hawthorn vinegar and a preparation method thereof. Background technique [0002] Hawthorn is rich in carbohydrates, dietary fiber, calcium, iron, potassium and vitamin C, and has high nutritional and medical value. Regular consumption of hawthorn products can increase appetite, improve sleep, maintain a constant level of calcium in bones and blood, prevent atherosclerosis, and prolong life. Therefore, hawthorn is regarded as the "fruit of longevity". As a special fruit tree in my country, hawthorn has a long history of cultivation and rich resources. It has been used for fresh food, medicine and processing for nearly 3,000 years. Its tree has strong resistance to stress, less pests and diseases, and is easy to produce. , Green and organic fruits with nutritional value. [0003] According to the relevant formulas, theori...

AI Technical Summary

Problems solved by technology

[0004] In recent years, with the deepening of people's understanding of the functions of fruit vinegar and the changes in consumer tastes, the research and development of hawthorn fruit vinegar and its beverages have also received more and more attention. However, due to the high acidity of hawthorn, freshly squeezed hawthorn The total acid of the juice reaches 2-3%, and the acetic acid fermentation is carried out with the fruit juice with high base acid, the fermentation time is long, the quality is unstable, and the conversion rate is low. Often, the total acid of the original hawthorn vinegar after fermentation is below 4.5%. 2-3% total acid, the actual acid production rate is only 1.5-2.5%, and the operating cost is high; there are also more hawthorn juice plus white sugar, which can effectively reduce the total fermentation substrate under the condition of ensuring a certain fermentation concentration. acidity, this technical route can also be fermented to produce hawthorn raw vinegar with a total acidity of 4.5%, but because the white granulated sugar dilutes the juice concentration, the flavor of the product is poor, so the hawthorn vinegar drink has not been widely promoted