CN105586243A

CN105586243A - Vinegar mainly made of apricot juice and making method of vinegar

Info

Publication number: CN105586243A
Application number: CN201610186714.5A
Authority: CN
Inventors: 史占彪
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-03-29
Filing date: 2016-03-29
Publication date: 2016-05-18

Abstract

The invention discloses vinegar mainly made of apricot juice and a making method of the vinegar. According to the method, millet is soaked with warm water for 12 hours and fished out to be mixed with malt to be steamed for 2-3 hours, then the mixture is aired to about 50 DEG C and placed into a fermentation tank, saccharifying enzyme is added, meanwhile radix angelicae, fructus tsaoko, bark of Japanese cinnamon, anise, fennel and flos caryophylli are added to the mixture at the same time, fermentation is conducted at the room temperature of 25-30 DEG C, stirring is conducted twice each day, when vinous flavour is emitted out of wine with dregs four days later, apricot juice is added to the mixture, meanwhile vinegar koji is added, stirring is conducted continuously, when vinegar smell is emitted out of the wine with dregs three days later, the fermentation tank is covered and sealed, the mixture stands still at the room temperature of 15-25 DEG C and is fermented for one month, then filtering and bottling are conducted, sterilization is conducted, and a finished product is obtained. The product is rich in nutrition, unique in flavor, the research blank on the aspect in China is made up for, and development of vinegar production in China is promoted.

Description

A kind of vinegar taking apricot juice as main making and preparation method thereof

Technical field

The present invention relates to the preparation method of apricot vinegar, belong to field of food industry.

Background technology

How the miserable scholar who sells on market at present makes of grain, and not with apricot, local flavor is not good enough, and nutrition is rich notRichness, therefore research is exactly the important topic of pendulum in face of scientific worker with apricot juice making vinegar.

Summary of the invention

The object of this invention is to provide the vinegar taking apricot juice as main making and the system thereof of a kind of not only nutritious but also unique flavorMake method.

For achieving the above object, the present invention is by the following technical solutions:

A kind of vinegar taking apricot juice as main making and preparation method thereof, is characterized in that it is the component system by following percentage by weightWork forms:

Fructus Hordei Germinatus 0.5-3% glutinous millet 1-8% apricot juice 60-95% root of Dahurain angelica 0.1-0.6% tsaoko 0.1-0.5% cloves0.1-0.5%

The above-mentioned vinegar taking apricot juice as main making, is characterized in that it comprises the following steps: glutinous millet is used to emerge in worm water 12 hours,Pull out with mix upper cage of Fructus Hordei Germinatus and steam 2-3 hour, while then drying in the air to 50 DEG C of left and right, put it in fermentation tank, add carbohydrase,The root of Dahurain angelica, tsaoko, cassia bark, anise, fennel seeds and cloves are added in the lump, at room temperature 25-30 DEG C bottom fermentation, turn over every day simultaneouslyMix after twice, 4 day and in the time giving out a large amount of aroma in wine with dregs, apricot juice is added, vinegar song is added simultaneously, and constantly stir, after 3 daysWhile giving out vinegar fragrance in wine with dregs, fermentation tank is sealed, standing for fermentation 1 month at room temperature 15-25 DEG C, then filters dressBottle, sterilizing is finished product. Vinegar taking apricot juice as main making provided by the invention, not only nutritious, and unique flavor, fill outBu Liao China research blank in this respect, has promoted advancing of China's vinegar production.

Detailed description of the invention: the invention will be further described below in conjunction with embodiment. Embodiment: taking apricot juice as main systemThe vinegar of doing, its component is:

Fructus Hordei Germinatus 1% glutinous millet 4% apricot juice 93% root of Dahurain angelica 0.2%

Tsaoko 0.2% cassia bark 0.2% anise 0.2% fennel seeds 0.2% carbohydrase 0.5% cloves 0.2%

In above-described embodiment, the vinegar taking apricot juice as main making, its technique is as follows: glutinous millet 4 ㎏ are used to emerge in worm water 12 hours, drag forGo out with mix upper cage of 1 ㎏ Fructus Hordei Germinatus and steam 2-3 hour, then put it in fermentation tank when airing to 50 DEG C left and right, add saccharificationEnzyme 0.5 ㎏, simultaneously by the root of Dahurain angelica 0.2 ㎏, tsaoko 0.2 ㎏, cassia bark 0.2 ㎏, anise 0.2 ㎏, fennel seeds 0.2 ㎏ and cloves0.2kg adds in the lump, at room temperature 25-30 DEG C bottom fermentation, turn twice, 4 day every day after in the time giving out a large amount of aroma in wine with dregs willApricot juice 93 ㎏ add, bent vinegar 0.5 ㎏ is added simultaneously, and constantly stirs, after 3 days in the time giving out vinegar fragrance in wine with dregs by fermentation tankSeal, standing for fermentation 1 month at room temperature 15-25 DEG C, then filters bottling, and sterilizing is finished product.

Claims

1. the preparation method taking apricot juice as main making vinegar, is characterized in that it is to be made by the component of following percentage by weightApricot vinegar:

Fructus Hordei Germinatus 0.5-3% glutinous millet 1-8% apricot juice 60-95% root of Dahurain angelica 0.1-0.6% tsaoko 0.1-0.5% aniseThe bent 0.1-1% fennel seeds of 0.1-0.6% vinegar 0.1-0.5% carbohydrase 0.1-1% cloves 0.1-0.5%

The above-mentioned preparation method taking apricot juice as main making vinegar, is characterized in that it comprises the following steps: by glutinous millet emerge in worm water12 hours, pull out with mix upper cage of Fructus Hordei Germinatus and steam 2-3 hour, while then drying in the air to 50 DEG C of left and right, put it in fermentation tank, addCarbohydrase adds the root of Dahurain angelica, tsaoko, cassia bark, anise, fennel seeds and cloves simultaneously in the lump, at room temperature 25-30 DEG C bottom fermentation,After turning twice, 4 day every day, in the time giving out aroma in wine with dregs, apricot juice is added, vinegar song is added simultaneously, and constantly stir three daysAfter fermentation tank is sealed when fragrant when giving out vinegar in wine with dregs, standing for fermentation 1 month at room temperature 15-25 DEG C, then filters dressBottle, sterilizing is finished product.

2. the preparation method taking apricot juice as main making vinegar according to claim 1, is characterized in that it is by following weightThe component of percentage is made:

Fructus Hordei Germinatus 1% glutinous millet 4% apricot juice 93% root of Dahurain angelica 0.2% tsaoko 0.2% anise 0.2% vinegar song 0.5% is littleFennel 0.2% carbohydrase 0.5% cloves 0.2%.