CN107164198A - A kind of Sugarless type apple vinegar beverage and its production method - Google Patents
A kind of Sugarless type apple vinegar beverage and its production method Download PDFInfo
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- CN107164198A CN107164198A CN201710206176.6A CN201710206176A CN107164198A CN 107164198 A CN107164198 A CN 107164198A CN 201710206176 A CN201710206176 A CN 201710206176A CN 107164198 A CN107164198 A CN 107164198A
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- apple
- water chestnut
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Abstract
The invention discloses a kind of Sugarless type apple vinegar beverage and its production method, its production method include color protection, circulation beating, it is enzyme-added, stand clarification, allotment, be inoculated with anaerobic fermentation, sterilizing with it is canned.The Sugarless type apple vinegar beverage produced is orange-yellow.Beverage of the present invention using fresh apple as raw materials for production, it is sweet and sour taste, nutritious without any preservative and other pigment additives, be adapted to the consumers in general including probably fat crowd, obesity and diabetic and drink；And production method is simple, production cost is relatively low, is adapted to large-scale industrial production.
Description
【Technical field】
The invention belongs to technical field of food beverage, lactic acid drink and its production method are specifically related to.
【Background technology】
Apple, rich in abundant nutrition, is the big fruit in the world four（Apple, grape, citrus and banana）Hat.In apple nutrition into
Part is soluble big, is easily absorbed by the body, therefore has the title of " running water ", is conducive to dissolving element sulphur, makes skin lubrication tender.In apple
The also element such as copper, iodine, manganese, zinc, potassium, human body such as lacks these elements, and skin will be dried, easily splits, very itch.It is applied
Black-eyed place, can be to help elimination livid ring around eye.Current market mostly contains substantial amounts of sugared part, heat about the drink of apple
Also it is higher.Which greatly limits part population consumption probably including fat crowd and diabetic etc..Therefore, one is produced
Money, which is adapted to the apple drink that this types of populations drinks, to have huge market.
【The content of the invention】
The present invention is for a kind of Sugarless type apple vinegar beverage and its production method that overcome deficiency of the prior art and provide.Should
Beverage as raw materials for production, with the addition of with antibacterial, antibacterial, the water chestnut skin that mouthfeel is fresh and sweet is extracted using fresh apple in beverage
Thing so that the beverage is free of any chemical preservative and other pigment additives, but long shelf-life, with natural orange-yellow outer
See, it is sweet and sour taste, nutritious, it is adapted to probably drink with the consumers in general including diabetic in obesity；And production method
Simply, energy consumption is low, is adapted to large-scale industrial production.
The present invention is achieved through the following technical solutions：
A kind of production method of Sugarless type apple vinegar beverage, comprises the following steps：
（1）Color protection：The pulp piece of apple is immersed in 5- in the mixed liquor of salt containing 0.2-1.0% and 0.2-1.0% ascorbic acid
30 minutes；
（2）Circulation beating：By the pulp piece after color protection, it is divided into some aliquots, first takes a wherein aliquot to add 0.2-1.0% and resist
The aqueous solution of bad hematic acid is beaten, until becoming uniform slurries completely, is filtrated to get cider, is added another aliquot apple
Fruit continues to be beaten, and circulates successively, obtains the cider that concentration is 20-50%；
（3）It is enzyme-added：0.01-0.2% protease is added into every kilogram of cider；
（4）Stand clarification：Cider after will be enzyme-added is stood, and centrifugation removes precipitation, obtains clarified apple juices；
（5）Allotment：The clarified apple juices addition FOS 2-40 parts by weight of every 100 parts by weight, Sucralose 0.005-0.03
Parts by weight then after heat sterilization, are cooled to 35-45 DEG C as the nutritional ingredient of sweetener and strain fermentation；
（6）Inoculation and anaerobic fermentation：The cider inoculation 2-5% streptococcus thermophiluses and the bacterium solution of 2-5% Bifidobacteriums of heat sterilization
Mixed fermentation is carried out, sealing carries out anaerobic fermentation 6-24h；
（7）Sterilizing with it is canned：Cider centrifugation removes thalline after fermentation, boiling sterilization is heated, by every 100 parts by weight of apple juice
Water chestnut skin extract solution 5-20 parts by weight are added, it is then canned to preserve.
The preparation of water chestnut bark extract is to dry clean fresh water chestnut skin in the present invention, and crushing obtains water chestnut skin powder；
Again using water as solvent, water chestnut skin powder is added, solid-liquid ratio is 1:12 ~ 15, extract 7 ~ 14 days, extraction temperature is 35 ~ 40 DEG C, crosses and filters out
Slag, centrifugation, you can obtain water chestnut bark extract.
As the preferred of technical scheme, clean fresh water chestnut skin is dried into 6 ~ 8h under the conditions of 45 ~ 50 DEG C, crushed, then
80 ~ 100 mesh are crossed, the standby of water chestnut skin powder is obtained.
As the preferred of technical scheme, the pulp piece of apple is that to select green mature, the hard apple of Beijing opera fruit be raw materials for production, then
It is long when cutting in half along apple, stoning, it is then horizontal in slice into halves the pulp of side fruit, do not cut through pericarp, then inscribe pulp with
Pericarp is separated, and is removed pericarp and is obtained the pulp piece of apple, standby.
It is used as the preferred of technical scheme, above-mentioned steps（4）Stand clarification be will be enzyme-added after apple juice at 2-10 DEG C
At a temperature of stand 2-24h.
It is used as the preferred of technical scheme, above-mentioned steps（5）Heat sterilization is heated to 75-100 DEG C, sterilizes 1-5 minutes.
Orange-yellow, pH4-6 is presented in the Sugarless type apple vinegar beverage that present invention production is obtained, the beverage, and concentration is 20-50%.
Tradition is not added with the lactic acid drink of any chemical preservative, and the shelf-life is usually 10 ~ 30 days, and the sugar-free of the present invention
Type apple vinegar beverage remove live body probiotics, and add with natural anticorrosion act on water chestnut bark extract after, the shelf-life compared with
It is long, it can reach 6-12 months.
The present invention has advantages below：
（1）The present invention is by the use of the hard green mature apple of Beijing opera fruit as raw material, and the processing technology for " peeling stoning " provides convenient,
It can be gained time for the processing of raw material.
（2）Apple grunt is immersed in the mixed liquor of salt containing 0.2-1.0% and 0.2-1.0% ascorbic acid in the present invention, not only
The brown stain of apple slurries can be suppressed, the orange-yellow of apple is protected.
（3）Among fruit-vegetable juice beverage, protein is in addition to providing certain trophism, and there is also certain bad
Influence, including satiety because occurring precipitation for flocculation denaturation during low-temperature storage with influenceing quality.In the cider of the present invention
Middle addition protease, makes protein component in apple effectively be hydrolyzed into each amino acid, and this not only enriches the nutriture value of drink
Value, provides nutriment basis for the growth fermentation of strain again, can also avoid the satiety that protein is brought in beverage.Its
It is secondary, by the chilling treatment to cider in the present invention, and the materials such as remaining protein are removed by centrifuging, also avoid beverage
Flocculated in being stored in the later stage because of protein denaturation and produce the harmful effect of precipitation.
（4）Starch is the predominant amount composition of apple, particularly green mature apple.In the deep processed product to apple, have
By the technique such as directly heat, liquefy to starch in pulp, be saccharified, cool down, the fermentation of lactic acid bacteria is recycled to produce high concentration breast
The drink of acid.Not only acidity is big for these products, complex production process, cost are high, and product is unable to complete hydrolysis due to starch
And make the characteristics of product carries high heat.The present invention directly removes starch in apple by techniques such as circulation beating, refrigerations, this
Production technology is not only simplified, the heat of the beverage has been greatly reduced.
（5）The present invention passes through circulation beating so that apple is maintained in the liquid of larger capacity and is beaten, and is conducive in apple
Starch is precipitated out to greatest extent, and ensures the final cider for obtaining higher concentration.
（6）The present invention not only assigns this beverage fresh and sweet refreshing by the use of FOS and Sucralose as mixing sweetener
The mouthfeel of mouth, pleasure, reduces production cost, while FOS is with the absorption for promoting calcium, regulation blood fat, immunological regulation,
The natural active matter of the healthcare functions such as anti-caries tooth, is described as, after additive of new generation most potential after the antibiotic epoch, assigning
Give the more preferable health-care effect of this product.And FOS is a kind of with regulation gut flora, to bifidobacterium fermentation below
With value-added effect and facilitation.
（7）The present invention, using the reduced sugar fallen in cider, is made using the mixed fermentation of streptococcus thermophilus and Bifidobacterium
Beverage realizes sugar-free property, while assigning the distinctive fragrance matter of this beverage and low lactic acid taste.
（8）Beverage produced by the invention is in pH4-5 natural surroundings, and the water chestnut skin extract solution of addition can suppress
The growth and breeding of spoilage organisms, therefore this beverage can preserve for a long time without adding any chemical preservative.
（9）The drink that the present invention is produced is free of any chemical preservative and other pigment additives, with tempting day
Right orange outward appearance, it is sweet and sour taste, nutritious, with higher healthcare function, it is adapted to include probably in fat and diabetic
Consumers in general inside drink.Production method is simple, and equipment requirement is not high, and energy consumption is not high, is adapted to large-scale industrial production, tool
There are good market prospects.
【Specific embodiment】
The present invention is illustrated with the following example, but is not the limitation of the use scope to the present invention.
The preparation of Apples sliced meat：
The apple of maturation is selected for raw materials for production, then, stoning long when cutting in half along apple, then slice into halves side fruit in horizontal stroke
Pulp, does not cut through pericarp, then inscribe separates pulp and pericarp, removes pericarp and obtains the pulp piece of apple, standby.
Embodiment 1
First, clean fresh water chestnut skin is dried 8h by the preparation of water chestnut bark extract under the conditions of 45 ~ 50 DEG C, is crushed, then mistake
90 ~ 100 mesh, obtain water chestnut skin powder, then are 1 by solid-liquid ratio by water chestnut skin powder using water as solvent:12 ~ 13, extract 12 ~ 14 days, leaching
Temperature raising degree is 35 ~ 40 DEG C, filter cleaner, and centrifugation, you can obtain water chestnut bark extract is standby.
2nd, the production method of Sugarless type apple vinegar beverage, comprises the following steps：
（1）Color protection：The pulp piece of apple is immersed in 5- in the mixed liquor of salt containing 0.5-1.0% and 0.5-1.0% ascorbic acid
10 minutes；
（2）Circulation beating：By 1 kilogram of the pulp piece after color protection, it is divided into 5 aliquots, first takes a wherein aliquot to add and contain 0.5-
1 kilogram of aqueous solution of 1.0% ascorbic acid is beaten, until becoming uniform slurries completely, is filtrated to get cider, then add
Enter another aliquot apple to continue to be beaten, circulate successively, obtain the cider that concentration is 40 ~ 50%；
（3）It is enzyme-added：0.2% protease is added into every kilogram of cider；
（4）Stand clarification：Cider after will be enzyme-added stands 24h at a temperature of 4 DEG C, and centrifugation removes precipitation, obtains clarifying apple
Fruit juice；
（5）Allotment：Clarified apple juices addition FOS 4 parts by weight, the parts by weight of Sucralose 0.008 of every 100 parts by weight are made
For the nutritional ingredient of sweetener and strain fermentation, 75 DEG C are then heated to, sterilizes 5 minutes, is cooled to 42 DEG C；
（6）Inoculation and anaerobic fermentation：The cider of heat sterilization is inoculated with 5% streptococcus thermophilus and the bacterium solution of 5% Bifidobacterium is carried out
Mixed fermentation, sealing carries out anaerobic fermentation 12h；
（7）Sterilizing with it is canned：Cider centrifugation removes thalline after fermentation, boiling sterilization is heated, by every 100 parts by weight of apple juice
The parts by weight of water chestnut skin extract solution 5 are added, it is then canned to preserve.The Sugarless type apple vinegar beverage that the present invention is produced, the beverage is in
Existing orange-yellow, pH4-6, concentration is 40 ~ 50%
Embodiment 2
First, clean fresh water chestnut skin is dried 7h by the preparation of water chestnut bark extract under the conditions of 45 ~ 50 DEG C, is crushed, then mistake
80 ~ 90 mesh, obtain water chestnut skin powder, then are 1 by solid-liquid ratio by water chestnut skin powder using water as solvent:14 ~ 15, extract 7 ~ 9 days, extraction
Temperature is 35 ~ 40 DEG C, filter cleaner, and centrifugation, you can obtain water chestnut bark extract is standby.
2nd, the production method of Sugarless type apple vinegar beverage, comprises the following steps：
（1）Color protection：The pulp piece of apple is immersed in 20- in the mixed liquor of salt containing 0.2-0.5% and 0.2-0.5% ascorbic acid
30 minutes；
（2）Circulation beating：By 1 kilogram of the pulp piece after color protection, it is divided into 3 ~ 4 aliquots, first takes a wherein aliquot to add and contain 0.2-
4 kilograms of aqueous solution of 0.5% ascorbic acid are beaten, until becoming uniform slurries completely, are filtrated to get cider, then add
Enter another aliquot apple to continue to be beaten, circulate successively, obtain the cider that concentration is 20 ~ 30%；
（3）It is enzyme-added：0.1% protease is added into every kilogram of cider；
（4）Stand clarification：Cider after will be enzyme-added stands 16h at a temperature of 10 DEG C, and centrifugation removes precipitation, obtains clarifying apple
Fruit juice；
（5）Allotment：Clarified apple juices addition FOS 40 parts by weight, the parts by weight of Sucralose 0.005 of every 100 parts by weight are made
For the nutritional ingredient of sweetener and strain fermentation, 100 DEG C are then heated to, sterilizes 1 ~ 2 minute, is cooled to 42 ~ 45 DEG C；
（6）Inoculation and anaerobic fermentation：The cider of heat sterilization is inoculated with 3% streptococcus thermophilus and the bacterium solution of 3% Bifidobacterium is carried out
Mixed fermentation, sealing carries out anaerobic fermentation 18h；
（7）Sterilizing with it is canned：Cider centrifugation removes thalline after fermentation, boiling sterilization is heated, by every 100 parts by weight of apple juice
The parts by weight of water chestnut skin extract solution 8 are added, it is then canned to preserve.The Sugarless type apple vinegar beverage that the present invention is produced, the beverage is in
Existing orange-yellow, pH4-6, concentration is 20 ~ 30%
Embodiment 3
First, clean fresh water chestnut skin is dried 6h by the preparation of water chestnut bark extract under the conditions of 45 ~ 50 DEG C, is crushed, then mistake
90 ~ 100 mesh, obtain water chestnut skin powder, then are 1 by solid-liquid ratio by water chestnut skin powder using water as solvent:13 ~ 14, extract 9 ~ 11 days, leaching
Temperature raising degree is 35 ~ 40 DEG C, filter cleaner, and centrifugation, you can obtain water chestnut bark extract is standby.
2nd, the production method of Sugarless type apple vinegar beverage, comprises the following steps：
（1）Color protection：The pulp piece of apple is immersed in 10- in the mixed liquor of salt containing 0.4-0.6% and 0.4-0.6% ascorbic acid
20 minutes；
（2）Circulation beating：By 1 kilogram of the pulp piece after color protection, it is divided into 2 ~ 3 aliquots, first takes a wherein aliquot to add and contain 0.4-
2 ~ 3 kilograms of aqueous solution of 0.6% ascorbic acid are beaten, until becoming uniform slurries completely, are filtrated to get cider, then
Add another aliquot apple to continue to be beaten, circulate successively, obtain the cider that concentration is 30 ~ 40%；
（3）It is enzyme-added：0.01 ~ 0.02% protease is added into every kilogram of cider；
（4）Stand clarification：Cider after will be enzyme-added stands 2 ~ 4h at a temperature of 2 DEG C, and centrifugation removes precipitation, obtains clarifying apple
Fruit juice；
（5）Allotment：Clarified apple juices addition FOS 2 parts by weight of every 100 parts by weight, the parts by weight conduct of Sucralose 0.03
The nutritional ingredient of sweetener and strain fermentation, is then heated to 75 DEG C, sterilizes 5 minutes, is cooled to 35 DEG C；
（6）Inoculation and anaerobic fermentation：The cider of heat sterilization is inoculated with 2% streptococcus thermophilus and the bacterium solution of 2% Bifidobacterium is carried out
Mixed fermentation, sealing carries out anaerobic fermentation 24h；
（7）Sterilizing with it is canned：Cider centrifugation removes thalline after fermentation, boiling sterilization is heated, by every 100 parts by weight of apple juice
The parts by weight of water chestnut skin extract solution 20 are added, it is then canned to preserve.
Orange-yellow, pH4-6 is presented in the Sugarless type apple vinegar beverage that the present invention is produced, the beverage, and concentration is 30 ~ 40%
Embodiment 4
First, the preparation of water chestnut bark extract
Clean fresh water chestnut skin is dried into 8h under the conditions of 45 ~ 50 DEG C, crushed, 80 ~ 90 mesh is then crossed, obtains water chestnut skin powder,
It is 1 by solid-liquid ratio again by water chestnut skin powder using water as solvent:12 ~ 13, extract 11 ~ 13 days, extraction temperature is 35 ~ 40 DEG C, crosses and filters out
Slag, centrifugation, you can obtain water chestnut bark extract is standby.
2nd, the production method of Sugarless type apple vinegar beverage, comprises the following steps：
（1）Color protection：The pulp piece of apple is immersed in 15- in the mixed liquor of salt containing 0.6-0.8% and 0.6-0.8% ascorbic acid
25 minutes；
（2）Circulation beating：By 1 kilogram of the pulp piece after color protection, it is divided into 5 ~ 6 aliquots, first takes a wherein aliquot to add and contain 00.6-
1 ~ 2 kilogram of aqueous solution of 0.8% ascorbic acid is beaten, until becoming uniform slurries completely, is filtrated to get cider, then
Add another aliquot apple to continue to be beaten, circulate successively, obtain the cider that concentration is 35 ~ 45%；
（3）It is enzyme-added：0.05% protease is added into every kilogram of cider；
（4）Stand clarification：Cider after will be enzyme-added stands 16h at a temperature of 6 DEG C, and centrifugation removes precipitation, obtains clarifying apple
Fruit juice；
（5）Allotment：Clarified apple juices addition FOS 10 parts by weight, the parts by weight of Sucralose 0.01 of every 100 parts by weight are made
For the nutritional ingredient of sweetener and strain fermentation, 80 DEG C are then heated to, sterilizes 4 minutes, is cooled to 40 DEG C；
（6）Inoculation and anaerobic fermentation：The cider of heat sterilization is inoculated with 4% streptococcus thermophilus and the bacterium solution of 4% Bifidobacterium is carried out
Mixed fermentation, sealing carries out anaerobic fermentation 6h；
（7）Sterilizing with it is canned：Cider centrifugation removes thalline after fermentation, boiling sterilization is heated, by every 100 parts by weight of apple juice
The parts by weight of water chestnut skin extract solution 10 are added, it is then canned to preserve.
Orange-yellow, pH4-6 is presented in the Sugarless type apple vinegar beverage that the present invention is produced, the beverage, and concentration is 35 ~ 45%
Embodiment 5
First, clean fresh water chestnut skin is dried 7.5h by the preparation of water chestnut bark extract under the conditions of 45 ~ 50 DEG C, is crushed, then
80 ~ 90 mesh are crossed, water chestnut skin powder is obtained, then are 1 by solid-liquid ratio by water chestnut skin powder using water as solvent:13 ~ 14, extract 10 ~ 12 days,
Extraction temperature is 35 ~ 40 DEG C, filter cleaner, and centrifugation, you can obtain water chestnut bark extract is standby.
2nd, the production method of Sugarless type apple vinegar beverage, comprises the following steps：
（1）Color protection：The pulp piece of apple is immersed in 20- in the mixed liquor containing 0.3 ~ 0.5% salt and 0.3 ~ 0.5% ascorbic acid
30 minutes；
（2）Circulation beating：By 1 kilogram of the pulp piece after color protection, be divided into 5 aliquots, first take a wherein aliquot add containing 0.3 ~
1 kilogram of aqueous solution of 0.5% ascorbic acid is beaten, until becoming uniform slurries completely, is filtrated to get cider, then add
Enter another aliquot apple to continue to be beaten, circulate successively, obtain the cider that concentration is 40 ~ 50%；
（3）It is enzyme-added：0.2% protease is added into every kilogram of cider；
（4）Stand clarification：Cider after will be enzyme-added stands 24h at a temperature of 4 DEG C, and centrifugation removes precipitation, obtains clarifying apple
Fruit juice；
（5）Allotment：Clarified apple juices addition FOS 15 parts by weight, the parts by weight of Sucralose 0.01 of every 100 parts by weight are made
For the nutritional ingredient of sweetener and strain fermentation, 75 DEG C are then heated to, sterilizes 5 minutes, is cooled to 42 DEG C；
（6）Inoculation and anaerobic fermentation：The cider of heat sterilization is inoculated with 5% streptococcus thermophilus and the bacterium solution of 2% Bifidobacterium is carried out
Mixed fermentation, sealing carries out anaerobic fermentation 12h；
（7）Sterilizing with it is canned：Cider centrifugation removes thalline after fermentation, boiling sterilization is heated, by every 100 parts by weight of apple juice
The parts by weight of water chestnut skin extract solution 5 are added, it is then canned to preserve.The Sugarless type apple vinegar beverage that the present invention is produced, the beverage is in
Existing orange-yellow, pH4-6, concentration is 40 ~ 50%.
Claims (7)
1. a kind of production method of Sugarless type apple vinegar beverage, it is characterised in that：Comprise the following steps：
（1）Color protection：The pulp piece of apple is immersed in 5- in the mixed liquor of salt containing 0.2-1.0% and 0.2-1.0% ascorbic acid
30 minutes；
（2）Circulation beating：By the pulp piece after color protection, it is divided into some aliquots, first takes a wherein aliquot to add 0.2-1.0% and resist
The aqueous solution of bad hematic acid is beaten, until becoming uniform slurries completely, is filtrated to get cider, is added another aliquot apple
Fruit continues to be beaten, and circulates successively, obtains the cider that concentration is 20-50%；
（3）It is enzyme-added：0.01-0.2% protease is added into every kilogram of cider；
（4）Stand clarification：Cider after will be enzyme-added is stood, and centrifugation removes precipitation, obtains clarified apple juices；
（5）Allotment：The clarified apple juices addition FOS 2-40 parts by weight of every 100 parts by weight, Sucralose 0.005-0.03
Parts by weight then after heat sterilization, are cooled to 35-45 DEG C as the nutritional ingredient of sweetener and strain fermentation；
（6）Inoculation and anaerobic fermentation：The cider inoculation 2-5% streptococcus thermophiluses and the bacterium solution of 2-5% Bifidobacteriums of heat sterilization
Mixed fermentation is carried out, sealing carries out anaerobic fermentation 6-24h；
（7）Sterilizing with it is canned：Cider centrifugation removes thalline after fermentation, boiling sterilization is heated, by every 100 parts by weight of apple juice
Water chestnut skin extract solution 5-20 parts by weight are added, it is then canned to preserve.
2. the production method of Sugarless type apple vinegar beverage according to claim 1, it is characterised in that：The water chestnut skin is extracted
The preparation of thing is：Clean fresh water chestnut skin is dried, crushing obtains water chestnut skin powder；Again using water as solvent, water chestnut skin powder is added,
Solid-liquid ratio is 1:12 ~ 15, extract 7 ~ 14 days, extraction temperature is 35 ~ 40 DEG C, filter cleaner, centrifugation, you can obtain the extraction of water chestnut skin
Thing.
3. the production method of Sugarless type apple vinegar beverage according to claim 2, it is characterised in that：By clean fresh water chestnut
Shepherd's purse skin dries 6 ~ 8h under the conditions of 45 ~ 50 DEG C, crushes, and then crosses 80 ~ 100 mesh, obtains water chestnut skin powder standby.
4. the production method of Sugarless type apple vinegar beverage according to claim 1, it is characterised in that：The pulp of the apple
Piece is that to select green mature, the hard apple of Beijing opera fruit be raw materials for production, then, stoning long when cutting in half along apple, then horizontal inscribe
The pulp of two half of fruits, does not cut through pericarp, then inscribe separates pulp and pericarp, removes pericarp and obtains the pulp piece of apple,
It is standby.
5. the production method of Sugarless type apple vinegar beverage according to claim 1, it is characterised in that：The step（4）It is quiet
Put clarification be will be enzyme-added after apple juice 2-24h is stood at a temperature of 2-10 DEG C.
6. the production method of Sugarless type apple vinegar beverage according to claim 1, it is characterised in that：The step（5）Plus
Heat sterilization is heated to 75-100 DEG C, sterilizes 1-5 minutes.
7. the Sugarless type apple vinegar beverage that one kind is obtained using the producer of the Sugarless type apple vinegar beverage described in claim 1 ~ 6
Material, it is characterised in that：Orange-yellow, pH4-6 is presented in the beverage, and concentration is 20-50%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710206176.6A CN107164198A (en) | 2017-03-31 | 2017-03-31 | A kind of Sugarless type apple vinegar beverage and its production method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710206176.6A CN107164198A (en) | 2017-03-31 | 2017-03-31 | A kind of Sugarless type apple vinegar beverage and its production method |
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| Publication Number | Publication Date |
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| CN107164198A true CN107164198A (en) | 2017-09-15 |
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ID=59849052
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107557265A (en) * | 2017-10-30 | 2018-01-09 | 大新县科学技术情报研究所 | A kind of preparation method of sugarcane fruit vinegar |
| CN107897590A (en) * | 2017-11-20 | 2018-04-13 | 杨威 | One kind includes wax-apple pulp particle beverage and its production method |
-
2017
- 2017-03-31 CN CN201710206176.6A patent/CN107164198A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107557265A (en) * | 2017-10-30 | 2018-01-09 | 大新县科学技术情报研究所 | A kind of preparation method of sugarcane fruit vinegar |
| CN107897590A (en) * | 2017-11-20 | 2018-04-13 | 杨威 | One kind includes wax-apple pulp particle beverage and its production method |
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