CN105624009A - Vinegar mainly prepared from plum juice and preparation method of vinegar - Google Patents
Vinegar mainly prepared from plum juice and preparation method of vinegar Download PDFInfo
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- CN105624009A CN105624009A CN201610186788.9A CN201610186788A CN105624009A CN 105624009 A CN105624009 A CN 105624009A CN 201610186788 A CN201610186788 A CN 201610186788A CN 105624009 A CN105624009 A CN 105624009A
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- vinegar
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
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- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses vinegar mainly prepared from plum juice and a preparation method of the vinegar. The preparation method comprises the following steps: soaking broomcorn millet in warm water for 12 hours, taking out the soaked broomcorn millet, mixing the soaked broomcorn millet with malt, steaming the mixture in a food steamer for 2-3 hours, placing the steamed mixture in a fermentation tank when the steamed mixture is naturally cooled to be about 50 DEG C, adding glucoamylase, at the same time adding radix angelicae dahuricae, amomum tsao-ko, Chinese cinnamon, fructus anisi stellati, fructus foeniculi and syzygium aromaticum, fermenting at the room temperature of 25-30 DEG C, turning over and mixing twice every day, adding plum juice after 4 days when a good deal of wine flavor is emitted from the fermented material, at the same time adding vinegar koji, continuously stirring, capping the fermentation tank for sealing after 3 days when a vinegar flavor is emitted from the fermented material, leaving to stand for fermentation for 1 month at the room temperature of 15-25 DEG C, filtering, bottling, and sterilizing, so as to obtain the finished product. The vinegar product is rich in nutriments and unique in flavor, not only fills a domestic blank of researches in this field, but also promotes progressive development of table vinegar production in China.
Description
Technical field
The present invention relates to the making method of Lee's vinegar, belong to field of food industry.
Background technology
The miserable scholar commercially sold at present is many all to be made of grain, it does not have adding Lee, local flavor is not good enough, and nutrition is abundant not, and therefore studying and making vinegar with Lee's juice is exactly the important topic of pendulum in face of scientific worker.
Summary of the invention
The object of invention is to provide a kind of not only nutritious but also vinegar taking Lee's juice as main making of unique flavor and making method thereof.
For achieving the above object, the present invention is by the following technical solutions:
A kind of vinegar taking Lee's juice as main making and making method thereof, it is characterised in that it is made by the component of following weight percent:
Fructus Hordei Germinatus 0.5-3% glutinous millet Lee 1-8% 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 Lee's juice as main making, it is characterized in that it comprises the following steps: by glutinous millet warm water soaking 12 hours, pull the upper cage that mixes with Fructus Hordei Germinatus out to steam 2-3 hour, then dry in the air and put it in fermentor tank to when about 50 DEG C, add saccharifying enzyme, simultaneously by the root of Dahurain angelica, tsaoko, cassia bark, star anise, sweet fennel and cloves add in the lump, ferment at room temperature 25-30 DEG C, every day turns twice, when giving out a large amount of aroma in wine with dregs, Lee's juice is added after 4 days, vinegar song is added simultaneously, and constantly stir, when giving out vinegar fragrance after 3 days in wine with dregs, fermentor tank is added lid sealing, standing for fermentation 1 month at room temperature 15-25 DEG C, then bottling is filtered, sterilizing is finished product. vinegar taking Lee's juice as main making provided by the invention, not only nutritious, and unique flavor, fill up China's research blank in this respect, promote the development forward that China's food vinegar is produced.
Embodiment: the invention will be further described below in conjunction with embodiment. Embodiment: the vinegar taking Lee's juice as main making, its component is:
Fructus Hordei Germinatus 1% glutinous millet 4% Lee's juice 93% root of Dahurain angelica 0.2%
Tsaoko 0.2% cassia bark 0.2% star anise 0.2% sweet fennel 0.2% saccharifying enzyme 0.5% cloves 0.2%
In above-described embodiment, vinegar taking Lee's juice as main making, its technique is as follows: by glutinous millet 4 warm water soaking 12 hours, pull the upper cage that mixes with 1 Fructus Hordei Germinatus out to steam 2-3 hour, then put it into time about airing to 50 DEG C in fermentor tank, add saccharifying enzyme 0.5, simultaneously by the root of Dahurain angelica 0.2, tsaoko 0.2, cassia bark 0.2, star anise 0.2, sweet fennel 0.2 and cloves 0.2kg add in the lump, ferment at room temperature 25-30 DEG C, every day turns twice, when giving out a large amount of aroma in wine with dregs, Lee's juice 93 is added after 4 days, vinegar song 0.5 is added simultaneously, and constantly stir, when giving out vinegar fragrance in wine with dregs, fermentor tank was added after 3 days lid sealing, standing for fermentation 1 month at room temperature 15-25 DEG C, then bottling is filtered, sterilizing is finished product.
Claims (2)
1. making method taking Lee's juice as main making vinegar, it is characterised in that it is Lee's vinegar being made by the component of following weight percent: the bent 0.1-1% sweet fennel 0.1-0.5% saccharifying enzyme 0.1-1% cloves 0.1-0.5% of Fructus Hordei Germinatus 0.5-3% glutinous millet Lee's 1-8% juice 60-95% root of Dahurain angelica 0.1-0.6% tsaoko 0.1-0.5% star anise 0.1-0.6% vinegar
The above-mentioned making method taking Lee's juice as main making vinegar, it is characterized in that it comprises the following steps: by glutinous millet warm water soaking 12 hours, pull the upper cage that mixes with Fructus Hordei Germinatus out to steam 2-3 hour, then dry in the air and put it in fermentor tank to when about 50 DEG C, add saccharifying enzyme, simultaneously by the root of Dahurain angelica, tsaoko, cassia bark, star anise, sweet fennel and cloves add in the lump, ferment at room temperature 25-30 DEG C, every day turns twice, when giving out aroma in wine with dregs, Lee's juice is added after 4 days, vinegar song is added simultaneously, and constantly stir, when giving out vinegar in wine with dregs and be fragrant, fermentor tank was added after three days lid sealing, standing for fermentation 1 month at room temperature 15-25 DEG C, then bottling is filtered, sterilizing is finished product.
2. the making method taking Lee's juice as main making vinegar according to claim 1, it is characterised in that it is made by the component of following weight percent:
Bent 0.5% sweet fennel 0.2% saccharifying enzyme 0.5% cloves 0.2% of Fructus Hordei Germinatus 1% glutinous millet 4% Lee's juice 93% root of Dahurain angelica 0.2% tsaoko 0.2% star anise 0.2% vinegar.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610186788.9A CN105624009A (en) | 2016-03-29 | 2016-03-29 | Vinegar mainly prepared from plum juice and preparation method of vinegar |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610186788.9A CN105624009A (en) | 2016-03-29 | 2016-03-29 | Vinegar mainly prepared from plum juice and preparation method of vinegar |
Publications (1)
Publication Number | Publication Date |
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CN105624009A true CN105624009A (en) | 2016-06-01 |
Family
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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CN201610186788.9A Pending CN105624009A (en) | 2016-03-29 | 2016-03-29 | Vinegar mainly prepared from plum juice and preparation method of vinegar |
Country Status (1)
Country | Link |
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CN (1) | CN105624009A (en) |
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2016
- 2016-03-29 CN CN201610186788.9A patent/CN105624009A/en active Pending
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Date | Code | Title | Description |
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C06 | Publication | ||
PB01 | Publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160601 |
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WD01 | Invention patent application deemed withdrawn after publication |