CN106675986A

CN106675986A - Vinegar brewing method by adding watermelon peels

Info

Publication number: CN106675986A
Application number: CN201611173414.XA
Authority: CN
Inventors: 黄腾庆
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-12-19
Filing date: 2016-12-19
Publication date: 2017-05-17

Abstract

The invention discloses a vinegar brewing method by adding watermelon peels. The vinegar brewing method comprises the steps of adding the smashed watermelon peels during a vinegar fermentation process, carrying out alcoholic fermentation and acetic fermentation, and ageing to obtain vinegar which is pleasant to the palate, gentle in tart flavour and sweet. The watermelon peels are rich in vitamin C and E, so that not only can a vinegar fermentation process be accelerated, but also nutrition can be added for the vinegar, the resource waste is reduced favorably, the raw material utilization ration is improved, and thus the economic benefit is improved.

Description

A kind of vinegar brewing method of addition Exocarpium Citrulli

Technical field

The invention belongs to flavoring agent manufacture field, particularly a kind of vinegar brewing method of addition Exocarpium Citrulli.

Background technology

Citrullus vulgariss can be rated as " king in midsummer ", clearly quench one's thirst, taste sugariness succulence, be midsummer good fruit, Citrullus vulgariss except not fatty and Outside cholesterol, containing materials such as a large amount of glucoses, malic acid, Fructose, Argine Monohydrochloride, licopersicin and abundant vitamin Cs, it is A kind of rich very high nutrition, pure, edible safety food, Citrullus vulgariss are liked by many people, in various dessert drinks etc. Also the figure of common Citrullus vulgariss in processed food, particularly in Citrullus vulgariss food processing process, can lose considerable Exocarpium Citrulli, its Real Exocarpium Citrulli contains abundant vitamin C, Vitamin E, is added in other products the delicate fragrance that can also increase Citrullus vulgariss as adjuvant, If utilization can obtain great economic benefit carefully.

The content of the invention

In view of the shortcomings of the prior art, it is an object of the invention to provide a kind of vinegar brewing side of addition Exocarpium Citrulli Method.

In order to achieve the above object, the technical scheme that the present invention is provided is as follows：

A kind of vinegar brewing method of addition Exocarpium Citrulli, comprises the following steps：

1) pretreatment

By weight 1:3 weigh Oryza glutinosa and rice, after soaking 7~8h, are put into steamer in water, add Oryza glutinosa and rice total The water that 2 times of volume, ceases fire after 45~55min of steaming and decocting, boils in a covered pot over a slow fire 20min, and cooling obtains ripe rice material, standby；Oryza glutinosa and big is soaked in advance Rice can reduce digestion time；Exocarpium Citrulli is cleaned, bulk is ground into, the wheat bran of weight portion such as is admixed, is obtained bran unstrained spirits, it is standby；

2) ferment

By step 1) in ripe rice material be put into fermentation vat, the weight portion water such as add, add the song of ripe rice material weight 3~5% Powder and 0.1~0.2% medicated wine, after mix homogeneously, adjust product temperature in the range of 32~35 DEG C, ferment 7~8 days, in fermentation 3 days Afterwards, stir once every 12h, complete alcohol fermentation, stirring can exclude the carbon dioxide of generation, supplemental oxygen in time；7~8 The step of weight portions such as ripe rice material are added after it 1) in bran unstrained spirits, Polypropylence Sheet, sealing and fermenting, when product temperature reaches are covered after stirring Overturn up and down once during to 35 DEG C, continue to cover Polypropylence Sheet sealing and fermenting, overturn up and down once a day thereafter, fermentation 20~22 My god, obtain raw vinegar；Overturning contributes to making the temperature in fermentation vat up and down inside and outside uniform；

3) aging and pouring vinegar

In step 2) salt of raw vinegar weight 1.5~2% is added in the raw vinegar that obtains, it is put into aging pond, sealing places 12~ After 15 days, method is drenched using three groups of sets, carry out sterilization bottling vinegar is obtained after cycling extraction.

Preferably, step 1) and step 2) in the water used be mineral water or spring water, mineral can be added in vinegar Prime element.

Preferably, the Qu Fenwei aspergillus nigers and distiller’s yeast compare 3 with weight:1 mixed-powder being mixed to get, can cause original Expect maximum saccharifying.

Preferably, the bran unstrained spirits need to be ground into granule of the size less than 2mm.

Preferably, step 3) in method for disinfection be：Take clear liquor and 5~8min is heated at a temperature of 80 DEG C, the method can Eradication is harmful to mushroom.

Beneficial effects of the present invention：Exocarpium Citrulli is added in rice vinegar as one of raw material, Exocarpium Citrulli can be with sweat Play a part of to accelerate fermentation, and be rich in vitamin C and E, be vinegar addition nutrition, and the vinegar made is pleasant to the palate, acid Taste is soft also with pleasantly sweet；Food waste is also effectively reduced using Exocarpium Citrulli, raw material availability is improved, and then is improved economic effect Benefit.

Specific embodiment

The present invention is described in further detail with reference to detailed description below.

Embodiment 1

1) pretreatment

By weight 1:3 weigh Oryza glutinosa and rice, after soaking 8h, be put into steamer, add Oryza glutinosa and rice in mineral water The mineral water that 2 times of cumulative volume, ceases fire after steaming and decocting 45min, boils in a covered pot over a slow fire 20min, and cooling obtains ripe rice material, standby；Exocarpium Citrulli is cleaned, powder Bulk is broken into, the wheat bran of weight portion such as is admixed, is obtained bran unstrained spirits, bran unstrained spirits is ground into into the granule of 2mm, it is standby；

2) ferment

By step 1) in ripe rice material be put into fermentation vat, the weight portion water such as add, add the bent powder of ripe rice material weight 5% with 0.1% medicated wine, the Qu Fenwei aspergillus nigers and distiller’s yeast compare 3 with weight:1 mixed-powder being mixed to get, after mix homogeneously, adjusts Section product temperature is fermented 8 days in the range of 32~35 DEG C, after fermentation 3 days, stirs once every 12h, completes alcohol fermentation；8 days Afterwards, the step of adding the weight portions such as ripe rice material 1) in bran unstrained spirits, Polypropylence Sheet, sealing and fermenting, when product temperature reaches are covered after stirring Overturn up and down once during to 35 DEG C, continue to cover Polypropylence Sheet sealing and fermenting, overturn up and down once a day thereafter, ferment 22 days, obtain To raw vinegar；

3) aging and pouring vinegar

In step 2) salt of raw vinegar weight 1.5% is added in the raw vinegar that obtains, aging pond is put into, after sealing is placed 15 days, Methods are drenched using three groups of sets, vinegar of be obtained of bottling after the 5min that sterilizes at a temperature of 80 DEG C after cycling extraction.

The above is only the preferred embodiment of the present invention, is not the restriction to the scope of the claims of the present invention, all to belong to Technical scheme under thinking of the present invention belongs to protection scope of the present invention.It should be pointed out that for the ordinary skill people of this area For member, some improvements and modifications without departing from the inventive concept of the premise, these improvements and modifications also should be regarded as this Bright protection domain.

Claims

1. it is a kind of addition Exocarpium Citrulli vinegar brewing method, it is characterised in that comprise the following steps：

1) pretreatment

By weight 1:3 weigh Oryza glutinosa and rice, after soaking 7~8h, be put into steamer, add Oryza glutinosa and rice cumulative volume in water 2 times of water, ceases fire after 45~55min of steaming and decocting, boils in a covered pot over a slow fire 20min, and cooling obtains ripe rice material, standby；Exocarpium Citrulli is cleaned, in bulk is crushed Shape, the wheat bran of weight portion such as admixes, obtains bran unstrained spirits, standby；

2) ferment

By step 1) in ripe rice material be put into fermentation vat, the weight portion water such as add, add the bent powder of ripe rice material weight 3~5% with 0.1~0.2% medicated wine, after mix homogeneously, adjusts product temperature in the range of 32~35 DEG C, ferments 7~8 days, complete alcohol fermentation, Period, after fermentation 3 days, is stirred once every 12h；The step of weight portions such as ripe rice material are added after completing alcohol fermentation 1) in Bran unstrained spirits, covers Polypropylence Sheet after stirring, sealing and fermenting overturns up and down once when product temperature reaches 35 DEG C, continues to cover plastics Cloth sealing and fermenting, is overturned thereafter once a day up and down, is fermented 20~22 days, is obtained raw vinegar；

3) aging and pouring vinegar

In step 2) salt of raw vinegar weight 1.5~2% is added in the raw vinegar that obtains, aging pond is put into, sealing is placed 12~15 days Afterwards, method is drenched using three groups of sets, carry out sterilization bottling vinegar is obtained after cycling extraction.

2. a kind of vinegar brewing method of addition Exocarpium Citrulli according to claim 1, it is characterised in that step 1) and step 2) water used in is mineral water or spring water.

3. it is according to claim 1 it is a kind of addition Exocarpium Citrulli vinegar brewing method, it is characterised in that the Qu Fenwei is black Aspergillosis and distiller’s yeast compare 3 with weight:1 mixed-powder being mixed to get.

4. it is according to claim 1 it is a kind of addition Exocarpium Citrulli vinegar brewing method, it is characterised in that the bran unstrained spirits needs powder It is broken into granule of the size less than 2mm.

5. it is according to claim 1 it is a kind of addition Exocarpium Citrulli vinegar brewing method, it is characterised in that step 3) in kill Bacterium method is：Take clear liquor and 5~8min is heated at a temperature of 80 DEG C.