Apple vinegar containing nutritional ingredients obtained by fermenting cichorium intybus through lactobacillus and production process of apple vinegar

Abstract

The invention belongs to the field of beverage processing, and in particular relates to apple vinegar containing nutritional ingredients obtained by fermenting cichorium intybus through lactobacillusand production process of the apple vinegar. The apple vinegar containing nutritional ingredients obtained by fermenting cichorium intybus through lactobacillus is prepared by the following operations: firstly, preparing apple fermenting supernatant liquid through saccharomycetes fermentation; then, preparing cichorium intybus fermenting supernatant liquid through composite lactobacillus fermentation; and finally, fermenting mixed liquid of the apple fermenting supernatant liquid and the cichorium intybus fermenting supernatant liquid through acetic acid bacteria, or mixing liquid, which is obtained by conducting acetic acid fermentation on the apple fermenting supernatant liquid, and the cichorium intybus fermenting supernatant liquid. Therefore, ester materials at a relatively high amount can be generated through fermentation with the participation of various strains, and aroma in the apple vinegar can be enhanced, so that the blended apple vinegar product is soft and mellow in taste. Meanwhile, the activity of the strains is enhanced through coordinated fermentation among the strains, and acid yield is greatly improved; the apple vinegar, which is prepared by the invention, is relatively high in contents of total acids, non-volatile acids and soluble solids, and the apple vinegar, which is flavored, is mellow in taste, delicious with sweetness and sour and is applicable to people at all ages.

Description

technical field [0001] The invention belongs to the field of beverage processing, and in particular relates to apple cider vinegar containing nutrients obtained by fermenting chicory with lactic acid bacteria and a production process for the apple cider vinegar. Background technique [0002] Apple cider vinegar is an important direction of apple deep processing. It is a kind of acidic health condiment with rich nutrition and excellent flavor made from apples through alcoholic fermentation and acetic acid fermentation. It has the typical flavor and taste of apples; flavor Both the nutrition and nutrition are higher than ordinary vinegar, and the acetic acid drink produced can be directly drunk. [0003] The taste of apple cider vinegar drink is acidic, and it becomes alkaline after being metabolized in the human body, which can effectively improve the acidic constitution of the human body and make the human body weakly alkaline. People with an alkaline physique are more immu...

AI Technical Summary

Problems solved by technology

Although chicory is rich in various active ingredients, but because the cell wall of plant cells is composed of cellulose, hemicellulose, etc., and its structure is dense, it is generally difficult for the human body to absorb the nutrients in chicory by the above-mentioned eating methods, and the bioavailability is low.