Production method of hawthorn fermented beverage

The invention relates to a production method of hawthorn fermented beverage, belonging to the technical field of food beverage processing. By taking hawthorn fruits as a main material and performing fruit sorting, cleaning, juicing, blending, pre-sterilization, alcoholic fermentation, acetic fermentation, lactic acid fermentation, filtering, sterilization and canning, the hawthorn fermented beverage with a fermented characteristic flavour, rich nutrition, mellow mouthfeel and suitable sourness and sweetness is obtained. An aerosol state fermentation technology is adopted in a yeast aerobic proliferation process of the alcoholic fermentation stage and the acetic fermentation stage, so fermentation courses in the two stages are shortened by 10 to 15h and 62 to 100h than that of a liquid submerged fermentation method, the fermentation period is shortened by 3 to 5d than that of the liquid submerged fermentation method, and the fermentation production efficiency is improved. 本发明涉及种山楂发酵饮料的制作方法，属于食品饮料加工技术领域。本发明以山楂为