Preparation method of acetic acid beverage containing functional components of orange residues

The invention discloses a preparation method of an acetic acid beverage containing orange residue functional components. The method comprises the following steps: adding fresh orange peel residues obtained after juicing into orange fermented raw vinegar for soaking; pulping the soaked citrus peel dregs by using a colloid mill, and standing; the prepared pulp is subjected to enzymolysis with pectinase and cellulase, subjected to enzymolysis with naringinase and limonin converting enzyme, filtered through a plate-and-frame filter press and filtered through an ultrafiltration method, a functional component extract is obtained, auxiliary materials are matched, and the acetic acid beverage containing the orange residue functional components is obtained through blending. The acetic acid beverage is prepared from the following components in parts by weight: 3 to 5 parts of extracting solution, 2 to 4 parts of white granulated sugar, 3 to 5 parts of honey, 0.05 to 0.15 part of citric acid, 18 to 22 parts of citrus ju