CN105670900A

CN105670900A - Vinegar using orange juice as main material and production method of vinegar

Info

Publication number: CN105670900A
Application number: CN201610186792.5A
Authority: CN
Inventors: 史占彪
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-03-29
Filing date: 2016-03-29
Publication date: 2016-06-15

Abstract

The invention discloses vinegar using orange juice as main material and a production method of the vinegar. The production method includes: soaking yellow rice with warm water for 12 hours, fishing out and mixing with fructus hordei germinatus, steaming in a steamer for 2-3 hours, airing to about 50 DEG C, placing into a fermentation tank, adding saccharifying enzyme, jointly adding radix angelicae, amomum tsao-ko, cinnamon, fructus anisi stellate, fennel and syzygium aromaticum at the same time, fermenting at room temperature of 25-30 DEG C, turning and stirring twice each day, adding the orange juice when mash emits a large amount of wine aroma after 4 days, adding vinegar yeast at the same time, constantly stirring, covering and sealing the fermentation tank when the mash emits vinegar aroma after 3 days, standing at room temperature of 15-25 DEG C for fermentation for a month, filtering, bottling and sterilizing to obtain the vinegar. The vinegar and the production method thereof have the advantages that the vinegar is rich in nutrition and unique in flavor, the vinegar research blank of China is filled up, and the development of vinegar production of China is promoted.

Description

A kind of be main making with orange juice vinegar and preparation method thereof

Technical field

The present invention relates to the manufacture method of Fructus Citri tangerinae vinegar, belong to field of food industry.

Background technology

The miserable scholar commercially sold at present is many with grain making, it does not have adding Fructus Citri tangerinae, local flavor is not good enough, and nutrition is abundant not, and therefore research orange juice makes vinegar is exactly pendulum important topic in face of scientific worker.

Summary of the invention

It is an object of the invention to provide the vinegar and preparation method thereof being main making with orange juice of a kind of not only nutritious but also unique flavor.

For achieving the above object, the present invention is by the following technical solutions: a kind of be main making with orange juice vinegar and preparation method thereof, it is characterized in that it is made by following components in percentage by weight: the Fructus Hordei Germinatus 0.5-3% Semen setariae 1-8% orange juice 60-95% Radix Angelicae Dahuricae 0.1-0.6% Fructus Tsaoko above-mentioned vinegar with orange juice for main making of 0.1-0.5% Flos Caryophylli 0.1-0.5%, it is characterized in that it comprises the following steps: by Semen setariae warm water soaking 12 hours, pull out with Fructus Hordei Germinatus mix upper cage steam 2-3 hour, put it in fermentation tank when then drying in the air to about 50 DEG C, add saccharifying enzyme, simultaneously by the Radix Angelicae Dahuricae, Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Anisi Stellati, Fructus Foeniculi and Flos Caryophylli add in the lump, at room temperature 25-30 DEG C of bottom fermentation, every day turns twice, when giving out a large amount of aroma in wine with dregs, orange juice is added after 4 days, vinegar yeast is added simultaneously, and constantly stir, when giving out vinegar fragrance after 3 days in wine with dregs, fermentation tank is sealed, standing for fermentation 1 month at room temperature 15-25 DEG C, then bottling is filtered, sterilizing is finished product. vinegar with orange juice for main making provided by the invention, not only nutritious, and unique flavor, fill up China's research in this respect blank, promote advancing of China's vinegar production.

Detailed description of the invention: the invention will be further described below in conjunction with embodiment. Embodiment: the vinegar with orange juice for main making, its component is:

Fructus Hordei Germinatus 1% Semen setariae 4% orange juice 93% Radix Angelicae Dahuricae 0.2%

Fructus Tsaoko 0.2% Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.2% Fructus Anisi Stellati 0.2% Fructus Foeniculi 0.2% saccharifying enzyme 0.5% Flos Caryophylli 0.2%

In above-described embodiment, vinegar with orange juice for main making, its technique is as follows: Semen setariae 4 is used warm water soaking 12 hours, pull out with 1 Fructus Hordei Germinatus mix upper cage steam 2-3 hour, then dry in the sun to about 50 DEG C time put it in fermentation tank, add saccharifying enzyme 0.5, simultaneously by the Radix Angelicae Dahuricae 0.2, Fructus Tsaoko 0.2, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.2, Fructus Anisi Stellati 0.2, Fructus Foeniculi 0.2 and Flos Caryophylli 0.2kg add in the lump, at room temperature 25-30 DEG C of bottom fermentation, every day turns twice, when giving out a large amount of aroma in wine with dregs, orange juice 93 is added after 4 days, vinegar yeast 0.5 is added simultaneously, and constantly stir, when giving out vinegar fragrance in wine with dregs, fermentation tank is sealed after 3 days, standing for fermentation 1 month at room temperature 15-25 DEG C, then bottling is filtered, sterilizing is finished product.

Claims

1. the manufacture method with orange juice for main making vinegar, it is characterised in that it is the Fructus Citri tangerinae vinegar being made by following components in percentage by weight: Fructus Hordei Germinatus 0.5-3% Semen setariae 1-8% orange juice 60-95% Radix Angelicae Dahuricae 0.1-0.6% Fructus Tsaoko 0.1-0.5% Fructus Anisi Stellati 0.1-0.6% vinegar yeast 0.1-1% Fructus Foeniculi 0.1-0.5% saccharifying enzyme 0.1-1% Flos Caryophylli 0.1-0.5%

The above-mentioned manufacture method with orange juice for main making vinegar, it is characterized in that it comprises the following steps: by Semen setariae warm water soaking 12 hours, pull out with Fructus Hordei Germinatus mix upper cage steam 2-3 hour, put it in fermentation tank when then drying in the air to about 50 DEG C, add saccharifying enzyme, simultaneously by the Radix Angelicae Dahuricae, Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Anisi Stellati, Fructus Foeniculi and Flos Caryophylli add in the lump, at room temperature 25-30 DEG C of bottom fermentation, every day turns twice, when giving out aroma in wine with dregs, orange juice is added after 4 days, vinegar yeast is added simultaneously, and constantly stir, when giving out vinegar perfume (or spice) in wine with dregs, fermentation tank is sealed after three days, standing for fermentation 1 month at room temperature 15-25 DEG C, then bottling is filtered, sterilizing is finished product.

2. the manufacture method with orange juice for main making vinegar according to claim 1, it is characterised in that it is made by following components in percentage by weight: Fructus Hordei Germinatus 1% Semen setariae 4% orange juice 93% Radix Angelicae Dahuricae 0.2% Fructus Tsaoko 0.2% Fructus Anisi Stellati 0.2% vinegar yeast 0.5% Fructus Foeniculi 0.2% saccharifying enzyme 0.5% Flos Caryophylli 0.2%.