CN105624010A

CN105624010A - Vinegar mainly prepared from cucumber juice and preparation method of vinegar

Info

Publication number: CN105624010A
Application number: CN201610186795.9A
Authority: CN
Inventors: 史占彪
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-03-29
Filing date: 2016-03-29
Publication date: 2016-06-01

Abstract

The invention discloses vinegar mainly prepared from cucumber 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 cucumber 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, and not only fills a domestic blank of researches in this field, but also promotes progressive development of table vinegar production in China.

Description

A kind of vinegar taking Sucus Cucumidis sativi as main making and making method thereof

Technical field

The present invention relates to the making method of cucumber 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 cucumber, local flavor is not good enough, and nutrition is abundant not, and therefore research Sucus Cucumidis sativi makes vinegar is exactly the important topic of pendulum in face of scientific worker.

Summary of the invention

It is an object of the invention to provide a kind of not only nutritious but also vinegar taking Sucus Cucumidis sativi 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 Sucus Cucumidis sativi as main making and making method thereof, it is characterized in that it is made by the component of following weight percent: the Fructus Hordei Germinatus 0.5-3% glutinous millet 1-8% Sucus Cucumidis sativi 60-95% root of Dahurain angelica 0.1-0.6% tsaoko above-mentioned vinegar taking Sucus Cucumidis sativi as main making of 0.1-0.5% cloves 0.1-0.5%, 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, Sucus Cucumidis sativi 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 Sucus Cucumidis sativi 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 Sucus Cucumidis sativi as main making, its component is:

Fructus Hordei Germinatus 1% glutinous millet 4% Sucus Cucumidis sativi 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 Sucus Cucumidis sativi 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, Sucus Cucumidis sativi 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

1. making method taking Sucus Cucumidis sativi as main making vinegar, it is characterised in that it is the cucumber 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 1-8% Sucus Cucumidis sativi 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 Sucus Cucumidis sativi 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, Sucus Cucumidis sativi 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 Sucus Cucumidis sativi 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% Sucus Cucumidis sativi 93% root of Dahurain angelica 0.2% tsaoko 0.2% star anise 0.2% vinegar.