Method for making xylitol jujube vinegar fermented beverage

Jujube has effects such as sedation, sleep aid, blood pressure reduction, anti-allergy, liver protection, muscle strength enhancement, antioxidant, and anti-tumor. Vinegar beverages have effects such as softening blood vessels, lowering blood pressure, preventing arteriosclerosis, stimulating appetite, and promoting digestion. Xylitol is a very promising functional additive factor.

Raw material formula: jujube 20kg, liquid xylitol 2kg, honey 2kg, yeast starter 10kg, acetic acid bacteria starter 15kg.

Key operation points: preparation of jujube juice:

●Raw material pretreatment: select dried jujubes, remove impurities, and wash them, then add 2 times their weight of purified water and soak at 40°C for 2-3 hours, remove the pits and crush them together with the soaking liquid until they pass through a 60-mesh or finer screen.

●Extraction: add the jujube pulp obtained above together with 3 times its weight of purified water to 0.05% pectinase and 0.02% cellulase, then introduce steam and heat the jujube pulp to 40°C-45°C; the extraction process lasts about 3 hours, and filter through a filter cloth of 100 mesh or finer to obtain raw jujube juice.

●Clarification treatment: add chitin at 0.08% of the juice volume to rapidly flocculate macromolecular substances such as pectin; after standing, sedimentation, and centrifugation, clarified jujube juice is obtained.

Alcoholic fermentation: the jujube juice with adjusted sugar content is heated to 90°C through a plate heat exchanger for 15 minutes of sterilization treatment, then cooled to 28°C-29°C and inoculated with 10% yeast culture liquid for fermentation. Alcoholic fermentation is carried out in a sealed tank, with the temperature maintained at 28°C-30°C, a filling volume of 80%, and a fermentation time of about 17 hours; the mature fermentation liquid has an alcohol content of 5%, an acidity of about 0.6%, and a residual sugar of 0.5%-0.8%.

Acetic acid fermentation: this fermentation stage uses submerged liquid fermentation; inoculate 15% acetic acid bacteria culture liquid into the alcoholic fermentation liquid and ferment at 35°C-38°C for 72 hours; the endpoint of acetic acid fermentation is preferably when the acidity of the fermentation liquid no longer rises.

Blending: weigh liquid xylitol, honey, etc. according to the formula proportions, add purified water to fully dissolve, filter through a duplex filter, then pump together with the fermentation stock liquid and jujube juice at 2 times the weight of the fermentation stock liquid into the blending tank, start the stirrer, and stir to mix. Filling and sterilization: after the bottles are capped, sterilize by heating in a water bath, then cool, wipe the bottles, and label them to obtain the finished product.

Product characteristics and functional properties: the jujube vinegar fermented health beverage is a yellow, clear, transparent liquid with a pleasant sweet-sour taste and a mild mouthfeel, possessing the dual nutritional and health value of jujube and xylitol.