CN105695291A

CN105695291A - Vinegar mainly prepared from potato juice and preparation method thereof

Info

Publication number: CN105695291A
Application number: CN201610186724.9A
Authority: CN
Inventors: 史占彪
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-03-29
Filing date: 2016-03-29
Publication date: 2016-06-22

Abstract

The invention discloses vinegar mainly prepared from potato juice and a preparation method thereof. The preparation method comprises the following steps: soaking glutinous millet in warm water for 12 hours; fishing out the glutinous millet and mixing with malt and steaming for 2-3 hours in a steamer; airing to about 50 DEG C and putting into a fermentation tank; adding a saccharifying enzyme together with radix angelicae, amomum tsao-ko, Chinese cinnamon, anise, fennel and clove; fermenting at the room temperature of 25-30 DEG C; overturning and mixing twice every day; 4 days later, when rich bouquet is emitted from the mash, adding potato juice and vinegar koji while stirring continuously; 3 days later, when vinegar aroma is emitted from the mash, covering and sealing the fermentation tank; standing at the room temperature of 15-25 DEG C and fermenting for 1 month; and then, filtering, bottling and sterilizing to obtain a finished product. The product has rich nutrition and unique flavor, fills in the blank of study in the respect of the country and pushes the vinegar production of the country to go forward.

Description

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

Technical field

The present invention relates to the manufacture method of Rhizoma Solani tuber osi 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 with Rhizoma Solani tuber osi, local flavor is not good enough, and nutrition is abundant not, and therefore research murphy 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 murphy 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 murphy juice vinegar and preparation method thereof, it is characterised in that it is made by following components in percentage by weight:

Fructus Hordei Germinatus 0.5-3% Semen setariae 1-8% murphy juice 60-95% Radix Angelicae Dahuricae 0.1-0.6% Fructus Tsaoko 0.1-0.5% Flos Caryophylli 0.1-0.5%

The above-mentioned vinegar with murphy juice for main making, 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, murphy 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 murphy 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 murphy juice for main making, its component is:

Fructus Hordei Germinatus 1% Semen setariae 4% murphy 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 murphy 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, murphy 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 murphy juice for main making vinegar, it is characterised in that it is the Rhizoma Solani tuber osi vinegar being made by following components in percentage by weight:

Fructus Hordei Germinatus 0.5-3% Semen setariae 1-8% murphy 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 murphy 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, murphy 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 murphy 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% murphy 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%。