Fruity vinegar drink production technology

Fruit vinegar and fermented beverages are rich in organic acids, amino acids, vitamins, etc., and have the functions of eliminating fatigue, refreshing, prolonging thirst, increasing appetite, delaying aging, preventing blood pressure from rising, improving hyperlipidemia, and delaying the increase of ethanol concentration in blood. To prevent hangover, regulate calcium metabolism, eliminate toxins, beauty and other effects, is a good condiment and health food. At present, with the continuous development and changes in market demand and the improvement of grades, a variety of fruity vinegar drinks have emerged. The fruitful drinking vinegar will surely become a kind of drinking fashion like wine and create consumption in the continuous development in the future. Brand. The production process is described below as follows:
First, the original accessories requirements:
1. Rice: It should meet the requirements of GB2715-81 "Food Sanitation Standards".
2, 32oBe juice: total acid (calculated as lactic acid) 1.65g/100L, reducing sugar about 76%.
3, jujube, bran, rock sugar: should meet the national food hygiene standards.
4, honey: body clarification, no impurities, long-term storage is not stratified, no odor, in line with relevant national standards
5. Acetic acid bacteria: HY high conversion acetic acid bacteria (provided by Zhengzhou Ocean Technology Industry Co., Ltd.)
Second, the operating points:
<1> Operational points of new raw material fermentation technology:
Operation Process → Alcohol Fermentation → Method of Testing Raw Material Fermentation → Place the obtained alcohol fermentation filtrate into automatic full-automatic high-yielding vinegar brewing → acetic acid fermentation (patented product of Zhengzhou Ocean Technology Industry Co., Ltd.) and acetic fermentation over 24h-30h complete.
Second, the traditional process of fermentation production operation points:
1. Process flow: Juice, rice, soaking, beating, liquefaction, saccharification, alcohol fermentation, automatic vinegar fermentation, jujube, bran, water, boiled honey, brewing, drying, brewing, blending, sterilization, finished products. Rock sugar, water → made into sugar juice after fermentation, the sun brewing deployment, will deploy a good fruit vinegar drink sterilization, you can make the taste of drinking vinegar.
Third, quality indicators
1, sensory indicators:
1 color: amber or reddish brown.
2 Aroma: With unique jujube, ester and fruit aroma.
3 taste: sweet and sour taste, fruity.
4 posture: clear and transparent.
2. Physical and chemical indicators Total acid (calculated as acetic acid): 1.8 g/100 mL to 2.0 g/100 mL. Soluble solids: ≥28.0 g/100 mL.
3, the total number of health indicators of bacteria: ≤ 100 / ML. Coliform bacteria: ≤ 3MPN/100ML. Pathogens (intestinal pathogens): Not detected. Every morning, before and after dinner, drink 10 mL to 15 mL of fruity drinking vinegar, or add 1 to 2 times of drinking water to dilute it. At the same time, drinking before and after eating in the hotel can increase appetite and refreshment.

Pharmaceutical Intermediates

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