CN105602824A

CN105602824A - Vinegar prepared mainly from dragon fruit juice and preparation method thereof

Info

Publication number: CN105602824A
Application number: CN201610186794.4A
Authority: CN
Inventors: 史占彪
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-03-29
Filing date: 2016-03-29
Publication date: 2016-05-25

Abstract

The invention discloses vinegar prepared mainly from dragon fruit juice and a preparation method thereof. The preparation method comprises the following steps: soaking coarse rice in warm water for 12 hours; fishing out the coarse rice and mixing with malt and steaming in a steamer for 2-3 hours; airing to about 50 DEG C and putting in a fermentation tank; adding a saccharifying enzyme together with radix angelicae, fructus tsaoko, cortex cinnamomi, anise, fennel and clove; fermenting at room temperature of 25-30 DEG C; stirring and mixing twice every day; 4 days later, when lots of bouquet comes out of the wine or liquor with sediment, adding dragon fruit juice and vinegar yeast while stirring continuously; 3 days later, when vinegar aroma is emitted by the wine or liquor with sediment, covering and sealing the fermentation tank, standing and fermenting for 1 month at room temperature of 15-25 DEG C; and filtering, bottling and sterilizing to obtain a finished product. The product has abundant nutrition and unique flavor, fills in the study blank of the country in the field and promotes the development of vinegar production in the country.

Description

A kind of vinegar taking Dragonfruit Juice as main making and preparation method thereof

Technical field

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

Background technology

How the miserable scholar who sells on market at present makes of grain, does not add dragon fruit, and local flavor is not good enough, and nutrition is notEnough abundant, therefore studying and making vinegar with Dragonfruit 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 Dragonfruit Juice as main making andIts preparation method.

For achieving the above object, the present invention is by the following technical solutions: a kind of vinegar taking Dragonfruit Juice as main making andPreparation method, is characterized in that it is to be made by the component of following percentage by weight: Fructus Hordei Germinatus 0.5-3% glutinous millet 1-8%0.1-0.5% is above-mentioned taking Dragonfruit Juice as main system for Dragonfruit Juice 60-95% root of Dahurain angelica 0.1-0.6% tsaoko 0.1-0.5% clovesThe vinegar of doing, is characterized in that it comprises the following steps: by emerge in worm water 12 hours for glutinous millet, on pulling out and mixing with Fructus Hordei GerminatusCage steams 2-3 hour, while then drying in the air to 50 DEG C of left and right, puts it in fermentation tank, adds carbohydrase, simultaneously by the root of Dahurain angelica, tsaoko, cassia bark,Anise, fennel seeds and cloves add in the lump, at room temperature 25-30 DEG C bottom fermentation, turn twice, 4 day every day after when distributing in wine with dregsWhile going out a large amount of aroma, Dragonfruit Juice is added, vinegar song is added simultaneously, and constantly stir, while giving out vinegar fragrance in wine with dregs after 3 daysFermentation tank is sealed, and standing for fermentation 1 month at room temperature 15-25 DEG C, then filters bottling, and sterilizing is finished product. ThisThe vinegar taking Dragonfruit Juice as main making that invention provides, not only nutritious, and unique flavor, fill up China in this respectResearch blank, what promoted that China's vinegar produces advances.

Detailed description of the invention: the invention will be further described below in conjunction with embodiment. Embodiment: taking Dragonfruit Juice as mainThe vinegar of making, its component is:

Fructus Hordei Germinatus 1% glutinous millet 4% Dragonfruit 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 Dragonfruit 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 willDragonfruit 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 send outFerment tank 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 Dragonfruit Juice as main making vinegar, is characterized in that it is to be made by the component of following percentage by weightThe flue fruit vinegar forming: Fructus Hordei Germinatus 0.5-3% glutinous millet 1-8% Dragonfruit Juice 60-95% root of Dahurain angelica 0.1-0.6% tsaoko 0.1-The bent 0.1-1% fennel seeds of 0.5% anise 0.1-0.6% vinegar 0.1-0.5% carbohydrase 0.1-1% cloves 0.1-0.5%

The above-mentioned preparation method taking Dragonfruit Juice as main making vinegar, is characterized in that it comprises the following steps: by glutinous millet warm waterSoak 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 into fermentation tankIn, 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 simultaneouslyFermentation adds Dragonfruit Juice after turning twice, 4 day every day when give out aroma in wine with dregs, vinegar song added simultaneously, and continuousStir, 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,Then filter bottling, sterilizing is finished product.

2. the preparation method taking Dragonfruit Juice as main making vinegar according to claim 1, it is characterized in that it be by belowThe component of percentage by weight is made:

Fructus Hordei Germinatus 1% glutinous millet 4% Dragonfruit 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%.