CN112226331A - Method for brewing apple vinegar by malic acid-lactic acid fermentation method - Google Patents
Method for brewing apple vinegar by malic acid-lactic acid fermentation method Download PDFInfo
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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
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
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- Life Sciences & Earth Sciences (AREA)
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- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
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- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to a method for brewing apple vinegar by a malic acid-lactic acid fermentation method, which comprises the following steps: s1, juicing apples, filtering and clarifying the juice, adding sugar, adjusting acidity, and then performing alcohol fermentation on the clarified juice; s2, respectively taking the wine coccus and the lactobacillus plantarum, and culturing and fermenting in a culture medium to obtain lactic acid zymocyte liquid; in the alcohol fermentation process of the clear juice, adding the lactic acid zymophyte liquid into the clear juice to perform malic acid-lactic acid fermentation to obtain an intermediate product and performing post-treatment; s3, performing acetic acid fermentation on the intermediate product to obtain a crude product; s4, filtering the crude product. The invention obtains the cider by improving the fermentation process and adopting mixed bacteria fermentation, namely adding lactic acid zymophyte to inspire malic acid-lactic acid fermentation in the alcohol fermentation process, and then obtaining the cider vinegar by acetic acid fermentation. The obtained apple vinegar has soft acid feeling, comfortable fermentation flavor, and rich nutritive value.
Description
Technical Field
The invention relates to the field of health-care drinks, in particular to a method for brewing apple vinegar by a malic acid-lactic acid fermentation method.
Background
The malic acid-lactic acid fermentation is an important secondary fermentation process in the fruit wine fermentation process. During the brewing process of the fruit wine, a large amount of malic acid is generated, and the malic acid-lactic acid fermentation is that lactic acid zymophyte takes L-malic acid with sharp sour taste as a substrate and is converted into L-lactic acid and CO with soft sour taste under the catalysis of malic acid-lactic acid enzyme2The process of (1). The conversion of the dibasic acid into the monobasic acid can reduce the organic acid of the cider, reduce the acerbity feeling and soften the wine body, and can release volatile aroma through the metabolism activity of the lactalbumin, improve the flavor of the cider and improve the quality of the cider.
Apple vinegar is a food which is made by taking apples (juice) as fermentation raw materials and fermenting the apples (juice) through alcohol fermentation and acetic acid fermentation, has rich nutrition and unique flavor, is rich in amino acid and trace elements required by a human body, contains low molecular weight polysaccharide, various organic acids and other components, improves the nutritional value and the health care function, and has the effects of improving the digestive system, regulating endocrine, improving the body immunity, reducing blood fat, expelling toxin and protecting health.
The fruit vinegar has a long history in China, is a novel healthy food which is developed in recent years and has functions of seasonings and beverages, has a wide prospect in developing the fruit vinegar, and has higher and higher quality along with the increasing demand of people on fruit vinegar products. The excellent strains and the process are key factors influencing the quality of the apple vinegar, wherein the alcoholic fermentation has important significance on the quality of the apple vinegar and the conversion of raw materials. Lactic acid generated after fermentation has the softness of promoting the mouthfeel of the apple vinegar, but also can generate ethyl acetate and ethyl caprylate, which have obvious fruit aroma and sweet taste, and the combination of the three substances enriches the smell and taste of the apple vinegar and has positive influence on the mouthfeel and flavor of the apple vinegar. However, the traditional apple vinegar fermentation process has the advantages of few microbial species and not rich enzyme systems; the color and flavor of the product are poor, and the quality is unstable. Meanwhile, the traditional apple vinegar fermentation process basically does not produce lactic acid, and the produced ethyl acetate and ethyl caprylate have low content.
Therefore, there is a need to find an improved fermentation process that overcomes the above-mentioned drawbacks.
Disclosure of Invention
The invention aims to provide an improved method for brewing apple vinegar, compared with the traditional apple vinegar fermentation process, the invention obtains apple wine by improving the fermentation process and adopting mixed fermentation, namely, adding lactic acid zymophyte to inspire malic acid-lactic acid fermentation in the alcohol fermentation process, and then obtaining the apple vinegar by acetic acid fermentation. The obtained apple vinegar has soft acid feeling, comfortable fermentation flavor, and rich nutritive value.
The present invention is realized by the following technical means.
A method for brewing apple vinegar by a malic acid-lactic acid fermentation method comprises the following steps:
s1, juicing apples, filtering and clarifying the juice, adding sugar, adjusting acidity, and then performing alcohol fermentation on the clarified juice;
s2, respectively taking the wine coccus and the lactobacillus plantarum, and culturing and fermenting in a culture medium to obtain lactic acid zymocyte liquid; in the alcohol fermentation process of the clarified juice, adding the lactic acid zymophyte liquid into the clarified juice to perform malic acid-lactic acid fermentation to obtain an intermediate product;
s3, performing acetic acid fermentation on the intermediate product to obtain a crude product;
s4, filtering the crude product.
Further, in S2, when the alcohol content measured in the clarified squeezed juice liquid is 5.0 to 5.5% (v/v), lactic acid bacteria solution is added.
Further, in S2, when the pH of the clarified juice is adjusted to 3.0 to 3.5, a lactic acid bacteria solution is added.
Further, the lactic acid bacteria solution accounts for 4-5 wt% of the clear juice.
Further, the fermentation temperature of the malic acid-lactic acid fermentation in S2 is 25-28 ℃.
Further, the fermentation time of the malic acid-lactic acid fermentation in S2 is 5 to 7 days.
Further, the specific steps of filtering in S4 are: 0.08-1.2g/100g of diatomaceous earth was added for filtration.
Further, in the acetic acid fermentation in S3, the addition amount of acetic acid bacteria is 10-11 wt% of the intermediate product.
Further, the fermentation temperature of the acetic acid fermentation in S3 is 33-35 ℃.
Further, the fermentation time of the acetic acid fermentation in S3 is 24-48 h.
The invention has the beneficial effects that:
(1) the invention adopts full liquid state fermentation to produce the apple vinegar, the quality of the apple vinegar prepared by the invention is more ideal, and more vitamins, edible fibers, organic acids and other components in the apple vinegar are reserved. The alcohol fermentation adopts a liquid fermentation process, which provides convenience for the subsequent malic acid-lactic acid fermentation, the energy and nutrition obtained by the oenococcus vinosus and the lactobacillus plantarum are more comprehensive under the liquid condition, the range of motion is larger, the activity of the lactic acid fermentation bacteria liquid is increased, the substrate is more completely utilized, acetic acid, diacetyl and derivatives thereof are generated by decomposing substrates such as sugar, citric acid and the like, the micro-composition of the cider is changed, the concentration of aroma substances is improved, the quality of the wine body is improved, meanwhile, the lactic acid fermentation bacteria liquid reduces the composition of organic acids of fermentation liquid by decomposing malic acid into lactic acid, the living environment is changed, and the yield of the lactic acid fermentation bacteria liquid is improved.
(2) Compared with the existing apple vinegar fermentation process, the improved apple vinegar fermentation process has the advantages that lactic acid fermentation bacteria liquid is added in the middle process of alcohol fermentation to trigger malic acid-lactic acid fermentation, both the rhodococcus oenoticus and the lactobacillus plantarum have glycosidase activities, good synergistic effect is achieved between the rhodococcus oenoticus and the lactobacillus plantarum, and in the fermentation process, compounds such as terpene, carbon-reduced sesquiterpene and derivatives thereof, phenols and vanillin are released simultaneously, and precursor substances of flavor substances such as amino acid are generated simultaneously. The flavor substances are perfectly combined with the apple vinegar, so that the complexity of the flavor of the apple vinegar is increased, the unique fruit aroma of the apple vinegar is highlighted, and the nutritional value is improved.
(3) According to the apple vinegar prepared by the invention, the content of lactic acid reaches 1.458mg/ml, compared with the apple vinegar without malic acid-lactic acid fermentation, the content of lactic acid is remarkably increased by about 100%, the contents of malic acid and tartaric acid are reduced, when the content of lactic acid is 1.2-1.6 mg/ml, the apple vinegar is soft in taste but not too light, meanwhile, ethyl acetate and ethyl caprylate generated by lactic acid fermentation are more abundant, the ethyl acetate and the ethyl caprylate have the specific fruit aroma and flower aroma of the apple vinegar, and the two aromatic substances are increased, so that the flavor of the apple vinegar is more complex; through lactic acid fermentation, the apple vinegar is soft in taste, high in flavor and better in taste.
Drawings
Fig. 1 is a graph showing the relative content of the main volatile flavor components in apple cider vinegar obtained in example 1 and comparative example 1.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described below by way of specific embodiments. It is to be understood that such description is merely illustrative and not intended to limit the scope of the present invention. Moreover, in the following description, descriptions of well-known structures and techniques are omitted so as to not unnecessarily obscure the concepts of the present invention.
In the description of the examples of the present invention, all the components are commercially available materials unless otherwise specified.
Example 1
A method for brewing apple vinegar by a malic acid-lactic acid fermentation method comprises the following steps:
s1, taking red Fuji apples as a fermentation raw material, washing, cutting into pieces, juicing, and adding 100mg/L SO in the juicing process2Adding white granulated sugar to adjust sugar degree to 18%, adjusting acidity to 5g/L, sterilizing at 80 deg.C for 20min, and cooling to 20 deg.C; adding dry yeast 0.03 wt%Activating with sterile pure water (50ml) at 40 deg.C for 20 min; inoculating the activated yeast liquid into the fermentation liquid, shaking up, performing alcohol fermentation at 20 ℃, and monitoring the fermentation sugar degree and the alcohol degree.
S2, respectively taking 1ml of glycerol storage strains of the wine coccus and the lactobacillus plantarum, adding the glycerol storage strains into 25ml of MRS culture medium, culturing for 24h at 30 ℃ to obtain primary seed bacterial liquid, adding the primary seed bacterial liquid into the MRS culture medium according to the addition of 4%, fermenting for 24h at 30 ℃, determining the density of the strains to be OD600 to be 2.0 to obtain secondary seed bacterial liquid, and mixing the two bacterial liquids according to the addition of the mass ratio of 1:4 to obtain lactic acid fermentation bacterial liquid;
in the process of alcohol fermentation of clear juice, when the alcohol degree measured in the clear juice is 5.0% (v/v), adjusting the pH value to 3.0, then adding lactic acid fermentation bacteria liquid, triggering malic acid-lactic acid fermentation, adding the lactic acid fermentation bacteria liquid according to 4% of the clear juice, and fermenting at 25 ℃ for 5 days to obtain an intermediate product;
adding 0.08g/100g of diatomite into the intermediate product for filtration, filtering and clarifying, sterilizing at 75 ℃ for 20min, and cooling for later use.
S3, taking 1ml of acetic acid bacteria glycerol to store strains, adding the strains into a 500ml triangular flask (subpackaging 100ml), sealing by 8 layers of gauze, carrying out shake cultivation at 30 ℃ and 150r/min for 48h to obtain a primary seed solution, adding acetic acid bacteria for secondary cultivation according to 10 vt% of an intermediate product, and carrying out enlarged cultivation at 30 ℃ and 150r/min for 48h by shake cultivation;
blending alcohol content of 5.0% (v/v), sterilizing at 75 deg.C for 20min, adding 10 wt% of acetic acid bacteria into the intermediate product, and fermenting in acetic acid fermentation tank at 33 deg.C for 24 hr to obtain crude product;
s4, adding 1.0g/100g of diatomite into the crude product for filtration, filtering and clarifying, and sterilizing at 75 ℃ for 20min to obtain a final product.
Example 2
A method for brewing apple vinegar by a malic acid-lactic acid fermentation method comprises the following steps:
s1. apple with red FujiCleaning fermentation raw material, cutting, squeezing, and adding 100mg/L SO2Adding white granulated sugar to adjust sugar degree to 18%, adjusting acidity to 5g/L, sterilizing at 80 deg.C for 20min, and cooling to 20 deg.C; adding 0.03% of dry yeast into 40 deg.C sterile pure water (50ml) by mass ratio, and activating for 20 min; inoculating the activated yeast liquid into the fermentation liquid, shaking up, performing alcohol fermentation at 20 ℃, and monitoring the fermentation sugar degree and the alcohol degree.
S2, respectively taking 1ml of glycerol storage strains of the wine coccus and the lactobacillus plantarum, adding the glycerol storage strains into 25ml of MRS culture medium, culturing for 24h at 30 ℃ to obtain primary seed bacterial liquid, adding the primary seed bacterial liquid into the MRS culture medium according to the addition of 4%, fermenting for 24h at 30 ℃, determining the density of the strains to be OD600 to be 2.0 to obtain secondary seed bacterial liquid, and mixing the two bacterial liquids according to the addition of the mass ratio of 1:4 to obtain lactic acid fermentation bacterial liquid;
in the process of alcohol fermentation of clear juice, when the alcohol degree measured in the clear juice is 5.5% (v/v), adjusting the pH to 3.5, then adding lactic acid fermentation bacteria liquid to trigger malic acid-lactic acid fermentation, adding the lactic acid fermentation bacteria liquid according to 5% of the clear juice, and fermenting at 28 ℃ for 7 days to obtain an intermediate product;
adding 1.0g/100g of diatomite into the intermediate product for filtration, filtering and clarifying, sterilizing at 75 ℃ for 20min, and cooling for later use.
S3, taking 1ml of acetic acid bacteria glycerol to store strains, adding the strains into a 500ml triangular flask (subpackaging 100ml), sealing by 8 layers of gauze, carrying out shake cultivation at 30 ℃ and 150r/min for 48h to obtain a primary seed solution, adding acetic acid bacteria for secondary cultivation according to 10 vt% of an intermediate product, and carrying out enlarged cultivation at 30 ℃ and 150r/min for 48h by shake cultivation;
blending alcohol content of 5.5% (v/v), sterilizing at 75 deg.C for 20min, adding expanded acetic acid bacteria into the intermediate product according to 11 wt%, and fermenting in acetic acid fermentation tank at 35 deg.C for 48 hr to obtain crude product;
s4, adding 1.2g/100g of diatomite into the crude product for filtration, filtering and clarifying, and sterilizing at 75 ℃ for 20min to obtain a final product.
Example 3
A method for brewing apple vinegar by a malic acid-lactic acid fermentation method comprises the following steps:
s1, taking red Fuji apples as a fermentation raw material, washing, cutting into pieces, juicing, and adding 100mg/L SO in the juicing process2Obtaining clear juice, adding white granulated sugar to adjust sugar degree to 18%, adjusting acidity to 5g/L, sterilizing at 80 deg.C for 20min, and cooling to 20 deg.C for use; adding 0.03% of dry yeast into 40 deg.C sterile pure water (50ml) by mass ratio, and activating for 20 min; inoculating the activated yeast liquid into the fermentation liquid, shaking up, performing alcohol fermentation at 20 ℃, and monitoring the fermentation sugar degree and the alcohol degree.
S2, respectively taking 1ml of glycerol storage strains of the wine coccus and the lactobacillus plantarum, adding the glycerol storage strains into 25ml of MRS culture medium, culturing for 24h at 30 ℃ to obtain primary seed bacterial liquid, adding the primary seed bacterial liquid into the MRS culture medium according to the addition of 4%, fermenting for 24h at 30 ℃, determining the density of the strains to be OD600 to be 2.0 to obtain secondary seed bacterial liquid, and mixing the two bacterial liquids according to the addition of the mass ratio of 1:4 to obtain lactic acid fermentation bacterial liquid;
in the process of alcohol fermentation of clear juice, when the alcohol degree measured in the clear juice is 5.3% (v/v), adjusting the pH value to be 3.3, then adding lactic acid fermentation bacteria liquid to trigger malic acid-lactic acid fermentation, inoculating the lactic acid fermentation bacteria liquid into a substrate according to the inoculation amount of 4.5% of the clear juice, and fermenting at 27 ℃ for 6 days to obtain an intermediate product;
adding 0.5g/100g of diatomite into the intermediate product for filtration, filtering and clarifying, sterilizing at 75 ℃ for 20min, and cooling for later use.
S3, taking 1ml of acetic acid bacteria glycerol to store strains, adding the strains into a 500ml triangular flask (subpackaging 100ml), sealing by 8 layers of gauze, carrying out shake cultivation at 30 ℃ and 150r/min for 48h to obtain a primary seed solution, adding 10 vt% of acetic acid bacteria intermediate products for secondary cultivation, and carrying out shake cultivation at 30 ℃ and 150r/min for 48h for expansion cultivation;
blending alcohol content of 5.3% (v/v), sterilizing at 75 deg.C for 20min, adding the spread-cultured acetic acid bacteria into the intermediate product according to the addition amount of 10.5 wt%, and fermenting in acetic acid fermentation tank at 34 deg.C for 36h to obtain crude product;
s4, adding 1.1g/100g of diatomite into the crude product for filtration, filtering and clarifying, and sterilizing at 75 ℃ for 20min to obtain a final product.
Comparative example 1
A method for brewing apple vinegar by a malic acid-lactic acid fermentation method comprises the following steps:
s1, taking red Fuji apples as a fermentation raw material, washing, cutting into pieces, juicing, and adding 100mg/L SO in the juicing process2Adding white granulated sugar to adjust sugar degree to 18%, adjusting acidity to 5g/L, sterilizing at 80 deg.C for 20min, and cooling to 20 deg.C; adding 0.03% of dry yeast into 40 deg.C sterile pure water (50ml) by mass ratio, and activating for 20 min; inoculating the activated yeast liquid into the fermentation liquid, shaking up, performing alcohol fermentation at 20 ℃, and fermenting for 7-8 days to obtain an intermediate product.
Adding 0.08g/100g of diatomite into the intermediate product for filtration, filtering and clarifying, sterilizing at 75 ℃ for 20min, and cooling for later use.
S2, taking 1ml of acetic acid bacteria glycerol to store strains, adding the strains into a 500ml triangular flask (subpackaging 100ml), sealing by 8 layers of gauze, carrying out shake cultivation at 30 ℃ and 150r/min for 48h to obtain a primary seed solution, adding 10 vt% of acetic acid bacteria intermediate products for secondary cultivation, and carrying out shake cultivation at 30 ℃ and 150r/min for 48h for expansion cultivation;
blending alcohol content of 5.0% (v/v), sterilizing at 75 deg.C for 20min, adding 10 wt% of acetic acid bacteria into the intermediate product, and fermenting in acetic acid fermentation tank at 33 deg.C for 24 hr to obtain crude product;
s3, adding 1.0g/100g of diatomite into the crude product for filtration, filtering and clarifying, and sterilizing at 75 ℃ for 20min to obtain a final product.
Test example
(1) The organic acid content of the apple cider vinegar obtained in example 1 and comparative example 1 was measured. The test method refers to the method recorded in SOP-HPLC-002 determination of 7 organic acids by double-column series method.
The results obtained are shown in table 1.
Table 1: apple cider vinegar obtained in example 1 and comparative example 1 had respective organic acid contents (unit: mg/ml)
| Sample set | Oxalic acid | Tartaric acid | Malic acid | Lactic acid | Acetic acid | Citric acid | Succinic acid |
| Example 1 | 0.483 | 0.225 | 2.045 | 1.458 | 49.235 | 0.528 | 0.210 |
| Comparative example 1 | 0.517 | 0.379 | 3.169 | Not detected out | 48.026 | 0.498 | 0.203 |
The results in table 1 show that the organic acids of cider vinegar, in addition to acetic acid, include malic acid, citric acid, tartaric acid, succinic acid, oxalic acid. Under the action of sharp malic acid, the vinegar body tastes tighter and more astringent, and if the vinegar body contains abundant lactic acid, the vinegar body tastes softer. The fermented cider vinegar of example 1 had an increased lactic acid content and a decreased tartaric and malic acid content compared to comparative example 1. The content of the malic acid is consumed due to the large increase of the content of the lactic acid, so that the mouthfeel of the apple vinegar is softer and more harmonious.
(2) The volatile flavor components of apple cider vinegar obtained in example 1 and comparative example 1 were measured for their main components. Methods of testing reference: a method described in headspace solid phase microextraction (HS-SPME) -CS-MS.
A large amount of volatile substances are generated in the two-stage fermentation process of the apple vinegar, which is an important way for endowing the vinegar with volatile aroma, and esters, alcohols, aromatics, ketones and the like are mainly generated. The relative amounts of the major volatile flavor components in apple vinegar are shown in table 2.
TABLE 2 relative content of volatile flavor key in apple cider vinegar
| Main ingredient of flavor substance | Example 1 | Comparative example 1 |
| Ethyl acetate | 6.75 | 5.65 |
| Octanoic acid ethyl ester | 8.37 | 5.98 |
| Phenylethanolic acid | 6.13 | 6.89 |
| Isoamyl alcohol | 20.25 | 32.05 |
| Ethyl acetate | 35.56 | 34.57 |
| 3-methyl-4-butanol | 2.35 | 2.65 |
| 3-methyl-4-butanol acetate | 1.85 | 1.98 |
| 2-methyl butyric acid | 10.25 | 10.36 |
| 2, 3-butanedione | 0.486 | 0.456 |
| 3-carboxy-2-butanone | 0.406 | 0.325 |
The test results in table 2 show that, in comparison between example 1 and comparative example 1, the content of the flavor substances in example 1 after malic acid-lactic acid fermentation is obviously changed, wherein the relative content of ethyl acetate and ethyl caprylate is obviously increased. The result shows that the esters are obviously increased, the special fruit aroma and the sweet taste of the apple are enriched, and the flavor and the mouthfeel are fuller. Fig. 1 is a graph showing the relative content of the main volatile flavor components in apple cider vinegar obtained in example 1 and comparative example 1.
(3) Sensory evaluation of apple cider vinegar obtained in example 1 and comparative example 1. The test method comprises the following steps: randomly selecting 10 professional evaluators, evaluating the taste evaluation test sample and the control 1, respectively, the like degree is evaluated by 1 to 9 points, 1 point represents least like, 9 points represents most like, and the average value of the obtained points is calculated, and the results are shown in table 3:
TABLE 3 evaluation results (unit: point) of the preference evaluation results of apple vinegar obtained in example 1 and comparative example 1 by the panelists
The results in table 3 show that example 1 has a higher score for overall popularity than comparative example 1, especially in terms of odor and flavor. This indicates that the panelists preferred the mouthfeel and flavor of the apple vinegar obtained in example 1.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (10)
1. A method for brewing apple vinegar by a malic acid-lactic acid fermentation method is characterized by comprising the following steps:
s1, juicing apples, filtering and clarifying the juice, adding sugar, adjusting acidity, and then performing alcohol fermentation on the clarified juice;
s2, respectively taking the wine coccus and the lactobacillus plantarum, and culturing and fermenting in a culture medium to obtain lactic acid zymocyte liquid; in the alcohol fermentation process of the clarified juice, adding the lactic acid zymophyte liquid into the clarified juice to perform malic acid-lactic acid fermentation to obtain an intermediate product;
s3, performing acetic acid fermentation on the intermediate product to obtain a crude product;
s4, filtering the crude product.
2. The method for brewing apple vinegar by malic acid-lactic acid fermentation according to claim 1, wherein lactic acid bacteria is added at S2 when the measured alcohol content in the clear squeezed juice is 5.0-5.5% (v/v).
3. The method for brewing apple vinegar by malic acid-lactic acid fermentation according to claim 1, wherein a lactic acid fermentation broth is added at S2 when the pH of the clear squeezed juice is adjusted to 3.0 to 3.5.
4. The method for brewing apple vinegar by malic acid-lactic acid fermentation according to claim 2 or 3, wherein the lactic acid bacteria solution is 4-5 wt% of the clear juice.
5. The method for brewing apple vinegar by malic acid-lactic acid fermentation according to claim 1, wherein the fermentation temperature of the malic acid-lactic acid fermentation in S2 is 25-28 ℃.
6. The method for brewing apple vinegar by malic acid-lactic acid fermentation according to claim 1, wherein the fermentation time of the malic acid-lactic acid fermentation in S2 is 5 to 7 days.
7. The method for brewing apple vinegar by malic acid-lactic acid fermentation according to claim 1, wherein the filtration in S4 comprises the following steps: 0.08-1.2g/100g of diatomaceous earth was added for filtration.
8. The method for brewing apple vinegar by malic acid-lactic acid fermentation according to claim 1, wherein acetic acid bacteria is added in an amount of 10 to 11 wt% based on the intermediate in the acetic acid fermentation at S3.
9. The method for brewing apple vinegar by malic acid-lactic acid fermentation according to claim 1, wherein the fermentation temperature of the acetic acid fermentation in S3 is 33-35 ℃.
10. The method for brewing apple vinegar by malic acid-lactic acid fermentation according to claim 1, wherein the fermentation time of the acetic acid fermentation in S3 is 24-48 h.
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