CN104130927A - Preparation method of smoked red jujube vinegar - Google Patents

Abstract

The invention provides a preparation method of smoked red jujube vinegar. The preparation method comprises the following steps: firstly, putting red jujubes into a fermentation vat, adding pure water with weight being 10% that of the red jujubes, heating to 110 DEG C, steaming for 15-20 minutes, cooling to be less than 40 DEG C, adding yeasts with weight being 0.2% that of the red jujubes and white sugar with weight being 0.1% that of the red jujubes, stirring for 2-3 times to be uniform, and continuously cooling to 17-18 DEG C to obtain commonly known red jujube wine; secondly, heating the red jujube wine to 28-30 DEG C, performing saccharification and alcohol fermentation for 36 hours, increasing the product temperature to 39-40 DEG C, uniformly stirring, and reducing the product temperature to 25-30 DEG C in 5-7 days so as to finish acetification; putting the acetified red jujube wine into a smoking vat, heating to 100 DEG C, keeping the temperature for 15 days, and stirring twice in an intermediate process to prepare a red jujube vinegar blank; finally, putting the red jujube vinegar blank into a spray pond, soaking and spraying oil to obtain the smoked red jujube vinegar. According to the preparation method, a fumigation process is adopted, the prepared red jujube vinegar is sweet and sour in the mouth and is persistent in taste, and the process is simple and easy for large-scale popularization and use.

Description

The preparation method of the smoked vinegar of a kind of red date

Technical field

The invention belongs to seasonings technical field, be specifically related to the preparation method of the smoked vinegar of a kind of red date.

Background technology

Vinegar is as daily life requisite, all firmly get people's concern all the time, vinegar production history is long, most is all continued to use traditional pattern of brewageing, utilize the various grain that contains starch to brewage, therefore the product style of producing is more single, far can not adapt to a certain extent consumers in general's demand.Along with the raising of living standards of the people, the requirement of food has been had to new transformation gradually, constantly to nutritive ingredient and healthy concern, make product segmentation more and more obvious.Vinegar is not only a kind of seasonings; and be a kind of health care's food; vinegar is except containing a large amount of acetic acid; also contain calcium, iron, grape acid, lactic acid, glycerine, lipid acid and salt; aspect edible; vinegar can dissolve calcium and the iron in food, and human body is easily absorbed, and can also protect the nutritive substance in food not to be destroyed.The Vitamin C content of red date occupies the hat of all kinds of fruits, than apple, the high 80-90 of peach doubly, than the high 140 times of left and right of pears, is described as " natural complex C ball ".In recent years, scientist studies and finds that red date also contains the necessary material of other multiple human bodies, there are many new nourishing functions, as: anti-quick, anticancer, protect liver, relax the property of medicine etc., its nourishing function is accepted and approves by numerous human consumers, its commercial value is extended to every field especially, similar: beverage, light-coloured vinegar etc.Ye You enterprise becomes red date red date vinegar, patent name together with vinegar brew at present: by the method (patent No.: 201010243419.1), complex process, is difficult for promoting the use of of preparing red date fruit vinegar by surface static fermentation method; Patent name: a kind of preparation method of red date vinegar (patent No.: 201210423292.0), adopt liquid fermentation method, affect the mouthfeel of jujube vinegar, how by the technique simplification of red date vinegar and make its mouthfeel and local flavor good, be the problem that people are exploring always.

Summary of the invention

The technical problem that the present invention solves: the preparation method of the smoked vinegar of a kind of red date is provided, adopts special fumigation process, the sweet sour taste of red date vinegar entrance of making is long, technique is simply easy to promote simultaneously, has very high practical value.

The technical solution used in the present invention: the preparation method of the smoked vinegar of a kind of red date, comprises the steps:

1) in jar fermenter, put into red date, then add jujube to weigh 10% pure water, be warmed up to 110 ℃ and steam 15-20 minute, then start cooling, temperature is down to 40 ℃ when following, admix jujube and weigh 0.2% yeast and jujube and weigh 0.1% white sugar, stir and make it for 2-3 time evenly, when temperature continues to be down to 17 ℃-18 ℃, to become the red date wine being commonly called as;

2) again red date wine is warmed to 28 ℃-30 ℃, through the saccharification of 36 hours and zymamsis, product temperature rise to 39 ℃-40 ℃, stirs simultaneously equably, and after 5-7 days, product temperature drops to 25 ℃ of-30 ℃ of acetify and finishes;

3) the good red date wine of acetify is put into and smoked cylinder, be warming up to 100 ℃, be incubated 15 days, centre stirs twice, makes jujube vinegar base;

4) jujube vinegar base is put into and drenched pond, immersion pouring oil obtain red date and smoke vinegar.

The present invention compared with prior art adopts fumigation process, and the sweet sour taste of red date vinegar entrance of making is long, and technique is simply easy to promote the use of on a large scale.

Embodiment

Embodiments of the invention are described below: the preparation method of the smoked vinegar of a kind of red date, comprises the steps:

1) in jar fermenter, put into red date, then add jujube to weigh 10% pure water, be warmed up to 110 ℃ and steam 15-20 minute, then start cooling, temperature is down to 40 ℃ when following, admix jujube and weigh 0.2% yeast and jujube and weigh 0.1% white sugar, stir and make it for 2-3 time evenly, when temperature continues to be down to 17 ℃-18 ℃, to become the red date wine being commonly called as;

2) again red date wine is warmed to 28 ℃-30 ℃, through the saccharification of 36 hours and zymamsis, product temperature rise to 39 ℃-40 ℃, stirs simultaneously equably, and after 5-7 days, product temperature drops to 25 ℃ of-30 ℃ of acetify and finishes;

3) the good red date wine of acetify is put into and smoked cylinder, be warming up to 100 ℃, be incubated 15 days, centre stirs twice, makes jujube vinegar base;

4) jujube vinegar base is put into and drenched pond, immersion pouring oil obtain red date and smoke vinegar.

Soak the oily technique of pouring and belong to prior art, repeat no more herein.

Above-described embodiment, is preferred embodiment of the present invention, is not used for limiting the scope of the present invention, and the equivalence of being done with content described in the claims in the present invention therefore all changes, within all should being included in the claims in the present invention scope.

Claims (1)

1. a preparation method for the smoked vinegar of red date, is characterized in that comprising the steps:

1) in jar fermenter, put into red date, then add jujube to weigh 10% pure water, be warmed up to 110 ℃ and steam 15-20 minute, then start cooling, temperature is down to 40 ℃ when following, admix jujube and weigh 0.2% yeast and jujube and weigh 0.1% white sugar, stir and make it for 2-3 time evenly, when temperature continues to be down to 17 ℃-18 ℃, to become the red date wine being commonly called as;

2) again red date wine is warmed to 28 ℃-30 ℃, through the saccharification of 36 hours and zymamsis, product temperature rise to 39 ℃-40 ℃, stirs simultaneously equably, and after 5-7 days, product temperature drops to 25 ℃ of-30 ℃ of acetify and finishes;

3) the good red date wine of acetify is put into and smoked cylinder, be warming up to 100 ℃, be incubated 15 days, centre stirs twice, makes jujube vinegar base;

4) jujube vinegar base is put into and drenched pond, immersion pouring oil obtain red date and smoke vinegar.