CN104403910A - Red rice vinegar and preparation method thereof - Google Patents

Abstract

The invention discloses a red rice vinegar. The red rice vinegar comprises the following materials in parts by weight: 50 to 60 parts of white vinegar, 30 to 40 parts of fructose, 30 to 40 parts of honey, 8 to 16 parts of persimmon, 10 to 12 parts of apricot, 30 to 40 parts of orange, 12 to 14 parts of kiwifruit, 6 to 12 parts of apple, 6 to 12 parts of watermelon and 25 to 35 parts of red rice. The red rice vinegar and a preparation method thereof provided by the invention have the benefits that the traditional process is improved; the taste of drinking vinegar is improved; the preparation method is easy to operate, and meets the requirements on industrial large-scale production.

Description

A kind of red rice vinegar and preparation method thereof

Technical field

The present invention relates to a kind of red rice vinegar and preparation method thereof.

Background technology

Vinegar is a kind of tart flavour liquid seasonings of fermentation, how to be made up of jowar, rice, corn, wheat and carbohydrate and wine fermentation.Often drink vinegar and can play the effects such as Ginseng Extract, the effect that vinegar can also cure cold.

Fruit vinegar is with fruit, or Fruit quality tankage are main raw material, utilizes the tart flavour seasonings of a kind of nutritious, the excellent in flavor of modern biotechnology brew.It has the nutrient health-care function of fruit and vinegar concurrently, is the Novel beverage integrating the functions such as nutrition, health care, dietotherapy, and scientific research finds, fruit vinegar has several functions.

Summary of the invention

Object of the present invention is exactly for above-mentioned defect of the prior art, provides a kind of red rice vinegar and preparation method thereof.

To achieve these goals, technical scheme provided by the invention is: a kind of red rice vinegar, includes the following material according to parts by weight: light-coloured vinegar 50-60 part, fructose 30-40 part, honey 30-40 part, persimmon 8-16 part, apricot 10-12 part, oranges and tangerines 30-40 part, Kiwifruit 12-14 part, apple 6-12 part, watermelon 6-12 part, red rice 25-35 part.

Second object of the present invention there is provided the preparation method of above-mentioned a kind of red rice vinegar, comprises the following steps:

1), after each feed composition except light-coloured vinegar being taken according to proportioning, be crushed to 80 orders and mix, obtaining mixed powder;

2) soaked by the water of the weight such as the mixed powder that step 1) obtains is placed in, stirred once every 3 hours, total immersion bubble 3-5 days, obtains soak solution;

3) by step 2) soak solution that obtains is with supercentrifuge centrifugal segregation material slag, and obtain soaking clear liquid, centrifugal rotational speed is 8000-10000rpm, and centrifugation time is 30 minutes;

4) immersion clear liquid step 3) obtained is added in light-coloured vinegar, stirs.

Beneficial effect of the present invention is: a kind of red rice vinegar provided by the invention and preparation method thereof, traditional technology is improved, adds the mouthfeel of beverage vinegar, and simple to operate, is applicable to industrialization scale operation needs.

Embodiment

embodiment 1:

A kind of red rice vinegar, includes the following material according to parts by weight: light-coloured vinegar 50-60 part, fructose 30-40 part, honey 30-40 part, persimmon 8-16 part, apricot 10-12 part, oranges and tangerines 30-40 part, Kiwifruit 12-14 part, apple 6-12 part, watermelon 6-12 part, red rice 25-35 part.

The preparation method of above-mentioned a kind of red rice vinegar, comprises the following steps:

1), after each feed composition except light-coloured vinegar being taken according to proportioning, be crushed to 80 orders and mix, obtaining mixed powder;

2) soaked by the water of the weight such as the mixed powder that step 1) obtains is placed in, stirred once every 3 hours, total immersion bubble 3-5 days, obtains soak solution;

3) by step 2) soak solution that obtains is with supercentrifuge centrifugal segregation material slag, and obtain soaking clear liquid, centrifugal rotational speed is 8000-10000rpm, and centrifugation time is 30 minutes;

4) immersion clear liquid step 3) obtained is added in light-coloured vinegar, stirs.

Last it is noted that the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.

Claims (2)

1. a red rice vinegar, it is characterized in that, include the following material according to parts by weight: light-coloured vinegar 50-60 part, fructose 30-40 part, honey 30-40 part, persimmon 8-16 part, apricot 10-12 part, oranges and tangerines 30-40 part, Kiwifruit 12-14 part, apple 6-12 part, watermelon 6-12 part, red rice 25-35 part.

2. the preparation method of a kind of red rice vinegar according to claim 1, is characterized in that, comprise the following steps:

1), after each feed composition except light-coloured vinegar being taken according to proportioning, be crushed to 80 orders and mix, obtaining mixed powder;

2) soaked by the water of the weight such as the mixed powder that step 1) obtains is placed in, stirred once every 3 hours, total immersion bubble 3-5 days, obtains soak solution;

3) by step 2) soak solution that obtains is with supercentrifuge centrifugal segregation material slag, and obtain soaking clear liquid, centrifugal rotational speed is 8000-10000rpm, and centrifugation time is 30 minutes;

4) immersion clear liquid step 3) obtained is added in light-coloured vinegar, stirs.