Beverage contg. haw and fruit vinegar, and its prodn. process
A production process and a fruit vinegar beverage technology are applied in the field of hawthorn fruit vinegar beverage and its production technology, and can solve the problem of high overall cost of the hawthorn fruit vinegar beverage
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preparation Embodiment 1
[0027] Choose fresh, well-ripe, pest-free, and non-rotten fresh hawthorns, wash and crush them, then add 1.2 times the water to soak them into hawthorn liquid, add white sugar to the hawthorn liquid, so that the sugar content of the juice is 16°BX , Pour the sugar-adjusted hawthorn liquid into a closed container, add 300mg / l wine active dry yeast liquid, and keep the temperature at 20°C-25°C for alcohol fermentation. The fermentation time is 5-7 days. When the alcohol content reaches 7% Stop fermentation at -9% (V / V) to obtain fermented hawthorn wine, then add AS1.41 acetic acid bacteria with a volume percentage of 8%, and ferment for 36-45 hours at 32-36°C until the total acid content When it is 4.5-6% (in terms of acetic acid), the fermentation is stopped to obtain the original vinegar of hawthorn, and then the original vinegar of hawthorn is subjected to high-temperature instantaneous sterilization, which lasts for 3 seconds at 135° C., and then filters with a plate and fram...
preparation Embodiment 2
[0029] Choose fresh, well-ripe, pest-free and non-rotten fresh hawthorns, wash and crush them, then add 1.2 times of water to soak into hawthorn liquid, add white sugar to the hawthorn liquid, so that the sugar content of the juice is 18°BX . Pour the sugar-adjusted hawthorn liquid into a closed container, add 450mg / l wine active dry yeast liquid, and keep the temperature at 20°C-25°C for alcohol fermentation. The fermentation time is 5-7 days. When the alcohol content reaches 7%- Stop fermentation when 9% (V / V), obtain fermented hawthorn wine, insert the AS1.41 acetic acid bacteria that volume percentage is 10% afterwards, ferment 36-45 hours at 32-36 ℃, until total acid content is 4.5-6% (in terms of acetic acid), the fermentation is stopped to obtain the original vinegar of hawthorn, and the obtained acetic acid fermentation liquid is subjected to high-temperature instantaneous sterilization, and is kept at 135° C. for 3 seconds, and then filtered with a plate and frame fil...
Embodiment 1
[0031] Calculate with the production of 1000kg finished product, select 75kg for use by the hawthorn raw vinegar that obtains in the preparation example 1, the honey of 10kg, the white granulated sugar of 50kg, the cyclamate of 0.3kg, the acesulfame potassium of 0.2kg, all the other are supplemented with pure water, through silicon After being filtered by an algal earth filter, it is firstly filled, and then sterilized at 90° C. for 30 minutes to obtain the hawthorn fruit vinegar drink.
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