Research on the Beverage Fermentation Techinque of Apple Vinegar

Abstract

Abstract: According to the optimum beverage prescription acquired by orthodoxy experiment, the beverage of apple vinegar was fermented by using apple vinegar as the raw material, adding yeast and acetobacters ferments and honey and white sugar as sweetener and complementing with natural apple essence. This beverage contained abundant organic acid、amino acid、 vitamin and mineral substance, had the efficacy of lowering blood pressure, improving woman appearance and reducing weight. It was been a kind of health care drink.

Key words: apple vinegar, alcohol fermentation, acetic acid fermentation, beverage

ZHANG Zhi-Wei, SHEN Wen, GOU Jing-Xuan. Research on the Beverage Fermentation Techinque of Apple Vinegar[J]. FOOD SCIENCE, 2005, 26(5): 273-275.

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Research on the Beverage Fermentation Techinque of Apple Vinegar

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