CN105586245A

CN105586245A - Vinegar mainly made of mango juice and making method of vinegar

Info

Publication number: CN105586245A
Application number: CN201610186773.2A
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 mango 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, mango 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 and 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 mango juice as main making and preparation method thereof

Technical field

The present invention relates to the preparation method of mango 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 mango, local flavor is not good enough, and nutrition is inadequateAbundant, therefore studying and making vinegar with mango juice is exactly the important topic of pendulum in face of scientific worker.

Summary of the invention

The object of this invention is to provide a kind of not only nutritious but also unique flavor the vinegar taking mango juice as main making andPreparation method.

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

A kind of vinegar taking mango juice as main making and preparation method thereof, is characterized in that it is the component by following percentage by weightBe made:

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

The above-mentioned vinegar taking mango juice as main making, is characterized in that it comprises the following steps: glutinous millet is little with emerge in worm water 12Time, 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 saccharificationEnzyme adds the root of Dahurain angelica, tsaoko, cassia bark, anise, fennel seeds and cloves simultaneously in the lump, in room temperature 25-30 DEG C bottom fermentation, every dayAfter turning twice, 4 day, in the time giving out a large amount of aroma in wine with dregs, mango juice is added, vinegar song is added simultaneously, and constantly stir 3While giving out vinegar fragrance in wine with dregs after it, fermentation tank is sealed, standing for fermentation 1 month at room temperature 15-25 DEG C, then filtersBottling, sterilizing is finished product. Vinegar taking mango juice as main making provided by the invention, not only nutritious, and also local flavor is onlySpy, has filled up China's 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 mango juice as main systemThe vinegar of doing, its component is:

Fructus Hordei Germinatus 1% glutinous millet 4% mango 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 mango juice as main making, its technique is as follows: glutinous millet 4 ㎏ are used to emerge in worm water 12 hours,Pull out with mix upper cage of 1 ㎏ Fructus Hordei Germinatus and steam 2-3 hour, then put it in fermentation tank sugaring when airing to 50 DEG C left and rightChange enzyme 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 willMango juice 93 ㎏ add, and bent vinegar 0.5 ㎏ are added simultaneously, and constantly stir, and after 3 days, in the time giving out vinegar fragrance in wine with dregs, will fermentTank seals, and then standing for fermentation 1 month at room temperature 15-25 DEG C filters bottling, and sterilizing is finished product.

Claims

1. the preparation method taking mango juice as main making vinegar, is characterized in that it is by the component making of following percentage by weightThe mango vinegar becoming:

0.1-0.5% is large for Fructus Hordei Germinatus 0.5-3% glutinous millet 1-8% mango juice 60-95% root of Dahurain angelica 0.1-0.6% tsaokoThe bent 0.1-1% fennel seeds of fennel 0.1-0.6% vinegar 0.1-0.5% carbohydrase 0.1-1% cloves 0.1-0.5%

The above-mentioned preparation method taking mango juice as main making vinegar, is characterized in that it comprises the following steps: glutinous millet warm water is soakedSteep 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 simultaneously, issue at room temperature 25-30 DEG CFerment adds mango juice after turning twice, 4 day every day in the time giving out aroma in wine with dregs, vinegar song is added simultaneously, and constantly stirsMoving, after three days, in the time giving out vinegar perfume in wine with dregs, fermentation tank is sealed, standing for fermentation 1 month at room temperature 15-25 DEG C, soRear filtration bottling, sterilizing is finished product.

2. the preparation method taking mango juice as main making vinegar according to claim 1, is characterized in that it is by weighing belowThe component of amount percentage is made:

Fructus Hordei Germinatus 1% glutinous millet 4% mango juice 93% root of Dahurain angelica 0.2% tsaoko 0.2% anise 0.2% vinegar song0.5% fennel seeds 0.2% carbohydrase 0.5% cloves 0.2%.