CN108690793A - A kind of production technology of glutinous rice red yeast rice jujube vinegar - Google Patents
A kind of production technology of glutinous rice red yeast rice jujube vinegar Download PDFInfo
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- CN108690793A CN108690793A CN201810700868.0A CN201810700868A CN108690793A CN 108690793 A CN108690793 A CN 108690793A CN 201810700868 A CN201810700868 A CN 201810700868A CN 108690793 A CN108690793 A CN 108690793A
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- jujube
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- rice husk
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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
Abstract
The present invention discloses a kind of production technology of glutinous rice red yeast rice jujube vinegar, belongs to food processing technology field, including 1) selected jujube, glutinous rice;2) jujube, glutinous rice are each placed in cylinder respectively and use clear water soaked overnight;3) jujube, glutinous rice are cooked;4) jujube, glutinous rice inoculation after cooking;5) alcoholic fermentation is sealed;6) windrow generates heat;7) mixing;8) stirring;9) salting;10 finished products.It is solid after first liquid in the production process of jujube vinegar provided by the invention, layering fermentation, effectively controls fermentation temperature, and product special flavour is abundant, jujube is aromatic strongly fragrant, avoid the rear bitter taste of other fermented products, and with glutinous rice and red yeast rice collective effect, produced jujube vinegar nutrition is comprehensive, have promoting blood circulation and removing blood stasis, the effect of supporting face skin care, red yeast rice can generate the functional components such as distinctive monacolin, γ-aminobutyric acid during the fermentation has cardiovascular and cerebrovascular certain therapeutic effect, the product being actually worth promoting.
Description
Technical field
The present invention relates to a kind of production technologies of glutinous rice red yeast rice jujube vinegar, belong to food processing technology field.
Background technology
Jujube also known as jujube belong to the plant of Angiospermae, Dicotyledoneae, Rhamnales, Rhamnaceae, zizyphus.Its
Vitamin content is very high, there is the good reputation of " natural complex ball ", has nourishment for vitality, the effect of enriching blood.Jujube is made for temperate zone
Object, adaptable, planting range is extensive.Jujube is known as the title in " iron crops ", has drought-enduring, waterlogging characteristic, is development section
The preferred breeding of water type industry of planting forest or fruit tress.There is the title in " Jiangnan beyond the Great Wall ", " township of melon and fruit " in Aksu, Xinjiang.Due to unique geography
Weather, the jujube of production are that natural air drying hangs dry jujube in the tree, have that thin skin, meat are thick, quality is closeer, bright, contains
Sugar amount is high, mouthfeel is soft, pure fragrant and sweet feature.A large amount of produce of jujube proposes new project for deep processing of farm products, and jujube vinegar is just
It is for this phenomenon and the novel product researched and developed, favorably increases agricultural incomes, improves added value.
Glutinous rice contains protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch etc., nutrition
It is abundant, it is the strong food of temperature compensation, there is tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, only the effect of abnormal sweating, to being off one's feed, abdominal distension diarrhea has
Wine made of certain mitigation glutinous rice, can be used for healthcare and cures the disease.Glutinous rice, Cortex Eucommiae, Radix Astragali, matrimony vine, Radix Angelicae Sinensis etc. can be used
Lead to " Cortex Eucommiae glutinous rice vinegar beverage ", drink has the effect of strong air lift is refreshing, beauty lengthens one's life, relaxing tendons and activating collaterals.Glutinous rice not only make wine by medicine,
And it can be with jujube with wine, the anti-angiocardiopathy of energy, anticancer.
Red yeast rice, Chinese medicine name.Mycelium for Aspergillaceae fungi monascus Monascus purpureus Went. colonizes in
Red yeast rice made of on polished rice.With reinforcing spleen to promote digestion, it is promoting blood circulation and removing blood stasis the effect of.It is usually used in eating accumulation, abdominal fullness and distention, Chi Baixia
Dysentery, prolonged lochia, traumatic injury.Wine of rice fermented with red yeast or monascus vinegar can be done.
Currently, there are no the relevant reports about glutinous rice red yeast rice jujube vinegar.
Invention content
In view of the above existing problems in the prior art, the present invention provides a kind of production technologies of glutinous rice red yeast rice jujube vinegar, prepare
Product it is in good taste, it is full of nutrition.
To achieve the goals above, a kind of production technology for glutinous rice red yeast rice jujube vinegar that the present invention uses, includes the following steps:
1) selected jujube, glutinous rice;
2) jujube, glutinous rice are each placed in cylinder respectively and use clear water soaked overnight, water will not have material;
3) jujube is placed in steaming kier, is passed through steam and cooks;Glutinous rice is put into other steaming kier, is passed through steam and is cooked, the phase
Between a hot water is added, be allowed to steam thoroughly it is not half-cooked;
4) the jujube 600kg after cooking, glutinous rice 150kg are weighed, 13 cylinders are divided into, jujube mashes after entering cylinder, then
Warm water is added, water adjusts water temperature at 30-35 DEG C, sent out before the rich 18# vinegar of China is separately added into every cylinder from cylinder mouth distance 15-20cm
Ferment agent 130-270g, yeast 4.5-7kg, Angel wine brewing thermotolerant yeast 45-450g, active Hongqu powder (red colouring agent) 100-300g, are stirred after mixing
It mixes uniformly, makes to touch strain on each rice and jujube block;
5) inoculation finishes, and seals up cylinder mouth with plastic cloth, tightens, and keeps air tight, alcoholic fermentation 8-10 days, surveys alcoholic strength and reaches
To 8-10 degree, terminate alcoholic fermentation;
6) acetic fermentation pool is used to grow 10 meters, 1.5 meters wide, 0.8 meter deep, cement brick is thorough at inner wall is coated with epoxy resin
Anti-corrosion first pours into 30kg rice husk shop fixtures, then pours into 1280kg wheat brans, and the jujube drinks after step 5) is fermented all are squeezed into pond,
Wheat bran is fully moisturized, is mixed thoroughly, one layer of rice husk of upper cover is divided into 20 rickles, acetic acid bacteria strain 40g is accessed per heap, at roundlet heap, wine bran
Rice husk strain is mixed thoroughly, upper cover fresh rice husk;
If second day small windrow heat production, temperature expand the volume of windrow at 35 degree or more;If not heat production, rickle is maintained
The shape of material is motionless until generating required temperature;
7) when the temperature of roundlet heap reaches 38 degree or more, just rickle is bulldozed, is changed colour fermented grains mixing with upper layer around, upper cover
One layer of 30kg rice husk, the daily layer that turns over downwards is primary later, mixing wine bran and rice husk, rice husk of lid, until reaching bottom of pond portion;
8) daily stirring is primary later, and top vinegar fermented grain is translated into bottom, and heat dissipation keeps fermented grains temperature to be no more than 44 degree, no
K rice husks are added again, such 10-14 days, are no longer risen when chemically examining acidity, are sealed unstrained spirits;
9) 100kg salt is sprinkled into pond, turn over it is even tread, clapped with spade, upper cover plastic cloth, plastic cloth edge is filled in along pool wall
Under vinegar fermented grain, fermented grains and pool wall is isolated, then salt is added in side seam to make not run wind, envelope unstrained spirits 30 days, ageing increases the fragrance of vinegar;
10) vinegar fermented grain is dug out and is transferred to leaching pond, be put into clear water and impregnate 4-6 hours, it is jujube vinegar to release.
Compared with prior art, the beneficial effects of the invention are as follows:
Solid after first liquid in the production process of the jujube vinegar, layering fermentation effectively controls fermentation temperature, product special flavour is rich
Richness, jujube is aromatic strongly fragrant, avoids the rear bitter taste of other fermented products, and with glutinous rice and red yeast rice collective effect, produced jujube vinegar nutrition
Comprehensively, there is the effect of promoting blood circulation and removing blood stasis, to support face skin care, red yeast rice can generate distinctive monacolin, gamma-amino during the fermentation
The functional components such as butyric acid have cardiovascular and cerebrovascular certain therapeutic effect, the product being actually worth promoting.
Specific implementation mode
In order to make the objectives, technical solutions and advantages of the present invention clearer, the present invention is carried out below further detailed
It describes in detail bright.However, it should be understood that the specific embodiments described herein are merely illustrative of the present invention, it is not limited to this hair
Bright range.
Unless otherwise defined, all technical terms and scientific terms used herein are led with the technology for belonging to the present invention
The normally understood meaning of technical staff in domain is identical, and used term is intended merely to retouch in the description of the invention herein
State the purpose of specific embodiment, it is not intended that in the limitation present invention.
A kind of production technology of glutinous rice red yeast rice jujube vinegar, includes the following steps:
1) high-quality jujube is produced in selected Xinjiang, and no small holes caused by worms, nothing are gone mouldy;Selected quality glutinous rice;
2) jujube is put into cylinder and uses clear water soaked overnight, glutinous rice, which is put into large cylinder, uses clear water soaked overnight, and water will not have
Material;
3) jujube is placed in steaming kier, is passed through steam and is cooked, first, sterilizing, two, which are easy for softening, is conducive to microorganism growth;It is glutinous
Rice is also placed in steaming kier, and it is ripe to be passed through water-saving decatize, and a hot water is during which added, and it is thoroughly not half-cooked to be allowed to steam, and is convenient for starch gelatinization;
4) jujube 600kg, glutinous rice 150kg are weighed, 13 cylinders are divided into, jujube mashes after entering cylinder, adds warm water, water
It measures 15 to 20cm with a distance from cylinder mouth, adjusts water temperature at 32 DEG C or so, the rich 18# vinegar primary fermentation agent 130- of China is separately added into every cylinder
270g, yeast 4.5-7kg, Angel wine brewing thermotolerant yeast 45-450g, active Hongqu powder (red colouring agent) 100-300g, stir evenly, often after mixing
Strain is touched on one rice and jujube block;
5) inoculation finishes, and seals up cylinder mouth with plastic cloth, tightens, and keeps air tight, alcoholic fermentation 8-10 days, surveys alcoholic strength and reaches
To 8-10 degree, terminate alcoholic fermentation;
6) acetic fermentation pool grows 10 meters, 1.5 meters wide, deep 0.8 meter, cement brick it is thorough at, inner wall is coated with anti-corrosion with epoxy resin,
30kg rice husk shop fixtures is first poured into, then pours into 1280kg wheat brans, jujube drinks are all squeezed into pond, wheat bran is fully moisturized, are mixed thoroughly, on
One layer of rice husk of lid is divided into 20 rickle access acetic acid bacteria strains, and at roundlet heap, wine bran rice husk strain is mixed thoroughly, upper to cover fresh rice husk;
If second day small windrow heat production, temperature is at 35 degree or more, so that it may to expand the volume of heap;Such as not heat production, then maintain
The shape of rickle is motionless until it is extremely to generate required temperature;
7) temperature of roundlet heap reaches 38 degree or more, and just rickle is bulldozed, with the discoloration of upper layer around fermented grains mixing, upper cover one
Layer 30kg rice husks, the daily layer that turns over downwards is primary later, mixing wine bran and rice husk, rice husk of lid, until reaching bottom of pond portion, about
Need 7-10 days;
8) daily stirring is primary later, and top vinegar fermented grain is translated into bottom, and heat dissipation keeps fermented grains temperature to be no more than 44 degree, no
Rice husk is added again, such 10-14 days, is no longer risen when chemically examining acidity, is sealed unstrained spirits;
9) 100kg salt is sprinkled into pond, turn over it is even tread, clapped with spade, upper cover plastic cloth, plastic cloth edge is filled in along pool wall
Under vinegar fermented grain, fermented grains and pool wall is isolated, then salt is added in side seam to make not run wind, envelope unstrained spirits 30 days, ageing increases the fragrance of vinegar;
10) vinegar fermented grain is dug out and is transferred to leaching pond, be put into clear water and impregnate 4-6 hours, it is jujube vinegar to release.
In addition, jujube vinegar total acid 3.5 to 5.0, color and luster glow, jujube is aromatic strongly fragrant, and white sugar, honey, fragrance can be added according to demand
Deng adjustment mouthfeel, Traditional Chinese medicine eucommia bark, Radix Astragali, matrimony vine, Radix Angelicae Sinensis can also be added and be soaked into health care beverage vinegar, product sterilizes through TRANSIENT HIGH TEMPERATURE
After the sterilizing of 121 degree of machine, it can store or filling finished product.
Embodiment 1
A kind of production technology of glutinous rice red yeast rice jujube vinegar, includes the following steps:
1) selected jujube, glutinous rice;
2) jujube, glutinous rice are each placed in cylinder respectively and use clear water soaked overnight, water will not have material;
3) jujube is placed in steaming kier, is passed through steam and cooks;Glutinous rice is put into other steaming kier, is passed through steam and is cooked, the phase
Between a hot water is added, be allowed to steam thoroughly it is not half-cooked;
4) the jujube 600kg after cooking, glutinous rice 150kg are weighed, 13 cylinders are divided into, jujube mashes after entering cylinder, then
Warm water is added, water adjusts water temperature at 30 DEG C, the rich 18# vinegar primary fermentation agent of China is separately added into every cylinder from cylinder mouth distance 15cm
130g, yeast 4.5kg, Angel wine brewing thermotolerant yeast 45g, active Hongqu powder (red colouring agent) 100g, stir evenly after mixing, make each rice and
Strain is touched on jujube block;
5) inoculation finishes, and seals up cylinder mouth with plastic cloth, tightens, and keeps air tight, alcoholic fermentation 8 days, surveys alcoholic strength and reaches 8
Degree terminates alcoholic fermentation;
6) acetic fermentation pool is used to grow 10 meters, 1.5 meters wide, 0.8 meter deep, cement brick is thorough at inner wall is coated with epoxy resin
Anti-corrosion first pours into 30kg rice husk shop fixtures, then pours into 1280kg wheat brans, and the jujube drinks after step 5) is fermented all are squeezed into pond,
Wheat bran is fully moisturized, is mixed thoroughly, one layer of rice husk of upper cover is divided into 20 rickles, acetic acid bacteria strain 40g is accessed per heap, at roundlet heap, wine bran
Rice husk strain is mixed thoroughly, upper cover fresh rice husk;
If second day small windrow heat production, temperature expand the volume of windrow at 35 degree or more;If not heat production, rickle is maintained
The shape of material is motionless until generating required temperature;
7) when the temperature of roundlet heap reaches 38 degree or more, just rickle is bulldozed, is changed colour fermented grains mixing with upper layer around, upper cover
One layer of 30kg rice husk, the daily layer that turns over downwards is primary later, mixing wine bran and rice husk, rice husk of lid, until reaching bottom of pond portion;
8) daily stirring is primary later, and top vinegar fermented grain is translated into bottom, and heat dissipation keeps fermented grains temperature to be no more than 44 degree, no
Rice husk is added again, such 10 days, is no longer risen when chemically examining acidity, is sealed unstrained spirits;
9) 100kg salt is sprinkled into pond, turn over it is even tread, clapped with spade, upper cover plastic cloth, plastic cloth edge is filled in along pool wall
Under vinegar fermented grain, fermented grains and pool wall is isolated, then salt is added in side seam to make not run wind, envelope unstrained spirits 30 days, ageing increases the fragrance of vinegar;
10) vinegar fermented grain is dug out and is transferred to leaching pond, be put into clear water and impregnate 4 hours, be put into as jujube vinegar.
Embodiment 2
A kind of production technology of glutinous rice red yeast rice jujube vinegar, includes the following steps:
1) selected jujube, glutinous rice;
2) jujube, glutinous rice are each placed in cylinder respectively and use clear water soaked overnight, water will not have material;
3) jujube is placed in steaming kier, is passed through steam and cooks;Glutinous rice is put into other steaming kier, is passed through steam and is cooked, the phase
Between a hot water is added, be allowed to steam thoroughly it is not half-cooked;
4) the jujube 600kg after cooking, glutinous rice 150kg are weighed, 13 cylinders are divided into, jujube mashes after entering cylinder, then
Warm water is added, water adjusts water temperature at 35 DEG C, the rich 18# vinegar primary fermentation agent of China is separately added into every cylinder from cylinder mouth distance 20cm
270g, yeast 7kg, Angel wine brewing thermotolerant yeast 450g, active Hongqu powder (red colouring agent) 250g, stir evenly after mixing, make each rice and
Strain is touched on jujube block;
5) inoculation finishes, and seals up cylinder mouth with plastic cloth, tightens, and keeps air tight, alcoholic fermentation 10 days, surveys alcoholic strength and reaches
10 degree, terminate alcoholic fermentation;
6) acetic fermentation pool is used to grow 10 meters, 1.5 meters wide, 0.8 meter deep, cement brick is thorough at inner wall is coated with epoxy resin
Anti-corrosion first pours into 30kg rice husk shop fixtures, then pours into 1280kg wheat brans, and the jujube drinks after step 5) is fermented all are squeezed into pond,
Wheat bran is fully moisturized, is mixed thoroughly, one layer of rice husk of upper cover is divided into 20 rickles, acetic acid bacteria strain 40g is accessed per heap, at roundlet heap, wine bran
Rice husk strain is mixed thoroughly, upper cover fresh rice husk;
If second day small windrow heat production, temperature expand the volume of windrow at 35 degree or more;If not heat production, rickle is maintained
The shape of material is motionless until generating required temperature;
7) when the temperature of roundlet heap reaches 38 degree or more, just rickle is bulldozed, is changed colour fermented grains mixing with upper layer around, upper cover
One layer of 30kg rice husk, the daily layer that turns over downwards is primary later, mixing wine bran and rice husk, rice husk of lid, until reaching bottom of pond portion;
8) daily stirring is primary later, and top vinegar fermented grain is translated into bottom, and heat dissipation keeps fermented grains temperature to be no more than 44 degree, no
Rice husk is added again, such 14 days, is no longer risen when chemically examining acidity, is sealed unstrained spirits;
9) 100kg salt is sprinkled into pond, turn over it is even tread, clapped with spade, upper cover plastic cloth, plastic cloth edge is filled in along pool wall
Under vinegar fermented grain, fermented grains and pool wall is isolated, then salt is added in side seam to make not run wind, envelope unstrained spirits 30 days, ageing increases the fragrance of vinegar;
10) vinegar fermented grain is dug out and is transferred to leaching pond, be put into clear water and impregnate 6 hours, be put into as jujube vinegar.
Embodiment 3
A kind of production technology of glutinous rice red yeast rice jujube vinegar, includes the following steps:
1) selected jujube, glutinous rice;
2) jujube, glutinous rice are each placed in cylinder respectively and use clear water soaked overnight, water will not have material;
3) jujube is placed in steaming kier, is passed through steam and cooks;Glutinous rice is put into other steaming kier, is passed through steam and is cooked, the phase
Between a hot water is added, be allowed to steam thoroughly it is not half-cooked;
4) the jujube 600kg after cooking, glutinous rice 150kg are weighed, 13 cylinders are divided into, jujube mashes after entering cylinder, then
Warm water is added, water adjusts water temperature at 32 DEG C, the rich 18# vinegar primary fermentation agent of China is separately added into every cylinder from cylinder mouth distance 18cm
180g, yeast 6kg, Angel wine brewing thermotolerant yeast 200g, active Hongqu powder (red colouring agent) 150g, stir evenly after mixing, make each rice and
Strain is touched on jujube block;
5) inoculation finishes, and seals up cylinder mouth with plastic cloth, tightens, and keeps air tight, alcoholic fermentation 9 days, surveys alcoholic strength and reaches 9
Degree terminates alcoholic fermentation;
6) acetic fermentation pool is used to grow 10 meters, 1.5 meters wide, 0.8 meter deep, cement brick is thorough at inner wall is coated with epoxy resin
Anti-corrosion first pours into 30kg rice husk shop fixtures, then pours into 1280kg wheat brans, and the jujube drinks after step 5) is fermented all are squeezed into pond,
Wheat bran is fully moisturized, is mixed thoroughly, one layer of rice husk of upper cover is divided into 20 rickles, acetic acid bacteria strain 40g is accessed per heap, at roundlet heap, wine bran
Rice husk strain is mixed thoroughly, upper cover fresh rice husk;
If second day small windrow heat production, temperature expand the volume of windrow at 35 degree or more;If not heat production, rickle is maintained
The shape of material is motionless until generating required temperature;
7) when the temperature of roundlet heap reaches 38 degree or more, just rickle is bulldozed, is changed colour fermented grains mixing with upper layer around, upper cover
One layer of 30kg rice husk, the daily layer that turns over downwards is primary later, mixing wine bran and rice husk, rice husk of lid, until reaching bottom of pond portion;
8) daily stirring is primary later, and top vinegar fermented grain is translated into bottom, and heat dissipation keeps fermented grains temperature to be no more than 44 degree, no
Rice husk is added again, such 12 days, is no longer risen when chemically examining acidity, is sealed unstrained spirits;
9) 100kg salt is sprinkled into pond, turn over it is even tread, clapped with spade, upper cover plastic cloth, plastic cloth edge is filled in along pool wall
Under vinegar fermented grain, fermented grains and pool wall is isolated, then salt is added in side seam to make not run wind, envelope unstrained spirits 30 days, ageing increases the fragrance of vinegar;
10) vinegar fermented grain is dug out and is transferred to leaching pond, be put into clear water and impregnate 5 hours, it is jujube vinegar to release.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
Any modification, equivalent replacement or improvement etc., should all be included in the protection scope of the present invention made by within refreshing and principle.
Claims (1)
1. a kind of production technology of glutinous rice red yeast rice jujube vinegar, which is characterized in that include the following steps:
1) selected jujube, glutinous rice;
2) jujube, glutinous rice are each placed in cylinder respectively and use clear water soaked overnight, water will not have material;
3) jujube is placed in steaming kier, is passed through steam and cooks;Glutinous rice is put into other steaming kier, is passed through steam and is cooked, during which adds
Enter a hot water, it is thoroughly not half-cooked to be allowed to steam;
4) the jujube 600kg after cooking, glutinous rice 150kg are weighed, 13 cylinders are divided into, jujube mashes after entering cylinder, adds
Warm water, water adjust water temperature at 30-35 DEG C, the rich 18# vinegar primary fermentation agent of China are separately added into every cylinder from cylinder mouth distance 15-20cm
130-270g, yeast 4.5-7kg, Angel wine brewing thermotolerant yeast 45-450g, active Hongqu powder (red colouring agent) 100-300g, are stirred equal after mixing
It is even, make to touch strain on each rice and jujube block;
5) inoculation finishes, and seals up cylinder mouth with plastic cloth, tightens, and keeps air tight, alcoholic fermentation 8-10 days, surveys alcoholic strength and reaches 8-
10 degree, terminate alcoholic fermentation;
6) acetic fermentation pool is used to grow 10 meters, it is 1.5 meters wide, deep 0.8 meter, cement brick it is thorough at, inner wall is coated with anti-corrosion with epoxy resin,
30kg rice husk shop fixtures is first poured into, then pours into 1280kg wheat brans, the jujube drinks after step 5) is fermented all are squeezed into pond, are fully moistened
Saturating wheat bran, is mixed thoroughly, and one layer of rice husk of upper cover is divided into 20 rickles, acetic acid bacteria strain 40g is accessed per heap, at roundlet heap, wine bran rice husk bacterium
Kind is mixed thoroughly, upper cover fresh rice husk;
If second day small windrow heat production, temperature expand the volume of windrow at 35 degree or more;If not heat production, small windrow is maintained
Shape is motionless until generating required temperature;
7) when the temperature of roundlet heap reaches 38 degree or more, just rickle is bulldozed, is changed colour fermented grains mixing with upper layer around, one layer of upper cover
30kg rice husks, the daily layer that turns over downwards is primary later, mixing wine bran and rice husk, rice husk of lid, until reaching bottom of pond portion;
8) daily stirring is primary later, and top vinegar fermented grain is translated into bottom, and heat dissipation keeps fermented grains temperature to be no more than 44 degree, no longer adds
Add rice husk, such 10-14 days, no longer rises when chemically examining acidity, seal unstrained spirits;
9) 100kg salt is sprinkled into pond, turn over it is even tread, clapped with spade, vinegar fermented grain is filled in upper cover plastic cloth, plastic cloth edge along pool wall
Under, fermented grains and pool wall is isolated, then salt is added in side seam to make not run wind, envelope unstrained spirits 30 days, ageing increases the fragrance of vinegar;
10) vinegar fermented grain is dug out and is transferred to leaching pond, be put into clear water and impregnate 4-6 hours, be put into as jujube vinegar.
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| CN113322150A (en) * | 2021-07-21 | 2021-08-31 | 和田神驰绿色食品加工有限公司 | Preparation method of jujube-flavored brandy |
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Application publication date: 20181023 |