Seasoning vinegar with cranberries and preparation method thereof

[0020] A preparation method of cranberry flavored vinegar, comprising the following steps:

[0021] (1) Preparation of cranberry juice: take 100 kg of fresh cranberry fruit, wash, squeeze the juice, and filter to obtain 69 kg of cranberry juice;

[0022] (2) Enzymolysis: take 0.0345 kg of cranberry juice pectinase in an enzymolysis tank filled with cranberry juice, enzymolyze at 65°C for 50 minutes, and filter;

[0023] (3) Alcoholic fermentation: Add 0.69 kg of cranberry juice yeast to the enzymatic solution for fermentation, the fermentation temperature is 20°C, and the fermentation time is 15 days;

[0024] (4) Acetic acid fermentation: Add 0.69 kg of acetic acid bacteria with cranberry juice weight to the above fermentation liquid, the fermentation temperature is 60°C, and the fermentation time is 15 days;

[0025] (5) Filtration, and the supernatant was sterilized instantaneously at 115°C;

[0026] (6) Filling.

[0028] A preparation method of cranberry flavored vinegar, comprising the following steps:

[0029] (1) Preparation of cranberry juice: take 50 kg of fresh cranberry fruit, wash, squeeze the juice, and filter to obtain 38 kg of cranberry juice;

[0030] (2) Enzymolysis: take 0.076 kg of cranberry juice pectinase in an enzymolysis tank filled with cranberry juice, enzymolyze at 50°C for 80 minutes, and filter;

[0031] (3) Alcoholic fermentation: Add 0.69 kg of cranberry juice yeast to the enzymatic solution for fermentation, the fermentation temperature is 20°C, and the fermentation time is 15 days;

[0032] (4) Acetic acid fermentation: Add 0.76 kg of acetic acid bacteria with cranberry juice weight to the above fermentation liquid, the fermentation temperature is 50°C, and the fermentation time is 10 days;

[0033] (5) Filtration, and the supernatant was sterilized instantaneously at 115°C;

[0034] (6) Filling.

[0036] A preparation method of cranberry flavored vinegar, comprising the following steps:

[0037] (1) Preparation of cranberry juice: take 150 kg of fresh cranberry fruit, wash, squeeze the juice, and filter to obtain 108 kg of cranberry juice;

[0038] (2) Enzymolysis: take 0.108 kg of cranberry juice pectinase in an enzymolysis tank filled with cranberry juice, enzymolyze at 40°C for 100 minutes, and filter;

[0039] (3) Alcoholic fermentation: Add 1.62 kg of cranberry juice yeast to the enzymatic solution for fermentation, the fermentation temperature is 35°C, and the fermentation time is 5 days;

[0040] (4) Acetic acid fermentation: add 0.54 kg of acetic acid bacteria with cranberry juice weight to the above fermentation liquid, the fermentation temperature is 80°C, and the fermentation time is 5 days;

[0041] (5) Filtration, and the supernatant was sterilized instantaneously at 115°C;

[0042] (6) Filling.