Table vinegar with fruity flavor and processing technology thereof

The invention provides table vinegar with fruity flavor and a processing technology of the table vinegar. The table vinegar comprises the following raw material components: 20-30% of fruit slices; 2%-5% of saccharides; 0.5 to 2 percent of food-grade yeast; 0.1 to 0.5 percent of acetic bacteria; and...

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Bibliographic Details
Main Author SHI RONGBING
Format Patent
LanguageChinese
English
Published 04.06.2024
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
ITS PREPARATION
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
PROCESSES USING MICROORGANISMS
SPIRITS
VINEGAR
WINE
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Summary:The invention provides table vinegar with fruity flavor and a processing technology of the table vinegar. The table vinegar comprises the following raw material components: 20-30% of fruit slices; 2%-5% of saccharides; 0.5 to 2 percent of food-grade yeast; 0.1 to 0.5 percent of acetic bacteria; and the balance of white vinegar. The acidity of the white vinegar is controlled to be 4-6%; the processing technology mainly comprises the following steps: selecting fresh fruits, cleaning, denucleating, slicing, mixing with white vinegar according to a certain ratio, and adding saccharides to promote the fermentation process. Then, food-grade yeast and acetic bacteria are added for double fermentation; after fermentation is completed, residual fruit solids are removed through filtration, and then high-temperature instantaneous sterilization treatment is performed to ensure food safety. And finally, cooling to room temperature, filling and sealing to obtain a final product. The technological process is reasonable, the
Bibliography:Application Number: CN202410469379