Making method of pineapple peel residue fruit vinegar beverage free from acetic acid bacteria

Abstract

The invention discloses a making method of a pineapple peel residue fruit vinegar beverage free from acetic acid bacteria. According to the composite fruit vinegar beverage, pineapple process waste materials namely pineapple peel residues are used as raw materials, pineapple whole juice, cane sugar, florists chrysanthemums, licorice roots or polished glutinous rice pulp and the like are added, andthrough the steps of performing fermentation with alcohol, performing acetic fermentation, performing blending and the like, the pineapple peel residue fruit vinegar beverage is obtained. In the fermentation process, alcohol yeast only needs to be inoculated once, and acetic acid bacteria strains are not added. Symbiosis acetic acid bacteria carried by the pineapples are used, through liquid natural fermentation, and then blending is performed, so that the pineapple peel residue fruit vinegar beverage is obtained. The acetic acid content of fermentation liquid is high, the pineapple peel residue fruit vinegar beverage is cool and refreshing in mouth feel when being drunk, and rich in flower fragrance and fruit fragrance, and has the effects of allaying tiredness, nourishing and protectingthe liver, reducing blood pressure, and blood lipid and the like. In addition, the pineapple peel residue fruit vinegar beverage also contains various organic acids beneficial for human bodies. The fermentation steps are simple, the cost is low, the equipment is simple, the preparation method is easy to popularize, and the benefit chain of pineapple processing enterprises can be extended.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing a fruit vinegar drink, in particular to a method for preparing a pineapple peel and fruit vinegar drink without adding acetic acid bacteria. Background technique [0002] Fruit vinegar is a new type of healthy drink. Alcohol yeast and acetic acid bacteria need to be added to the fermentation of fruit vinegar. The raw material fermented fruit vinegar of fruit vinegar beverage preparation generally needs to go through two stages of alcoholic fermentation and acetic acid fermentation. The input of fermentation strains often accounts for a large part of the production cost of fruit vinegar production enterprises. In the stage of acetic acid fermentation, it is usually necessary to add acetic acid bacteria to achieve it. However, since natural acetic acid bacteria are easily mutated after artificial separation, it is difficult to preserve acetic acid ...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of preparation method of the pineapple pomace fruit vinegar beverage that does not add acetic acid bacteria, this method is main raw material with pineapple pomace, does not need to add acetic acid bacteria additionally in the acetic acid fermentation process of raw material, solves existing fruit vinegar The acetic acid bacteria in fruit vinegar prepared by beverages are easy to mutate, difficult to preserve, and the production cost is high. At the same time, it also realizes the comprehensive utilization of pineapple processing waste

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