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Method for brewing health-care citrus vinegar

A technology for health-care vinegar and citrus, which is applied in the field of vinegar preparation, can solve the problems of limited sales, few deep processing channels, unfavorable development of the citrus industry, etc., and achieves the effects of reducing usage and having unique taste.

Inactive Publication Date: 2011-10-12
何怀功
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Citrus is a traditional fruit with a large annual output in various places. Due to limited sales and not many channels for deep processing, it often results in the accumulation of citrus.
In order to reduce losses, citrus farmers have to sell at lower prices, which reduces the enthusiasm of citrus farmers and is extremely unfavorable to the development of citrus industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] A method for brewing citrus health-care vinegar,

[0017] (1) Raw material selection: in parts by weight: rice 1, citrus pulp 0.9-1.1;

[0018] (2) Steaming ingredients: Soak the glutinous rice for 4-24 hours before steaming the ingredients, soak well and drain the water, steam in a retort, take out when the glutinous rice becomes translucent and set aside;

[0019] (3) Mixing koji saccharification: Pour the steamed rice into the koji plate, add the broken citrus pulp, drop the temperature to 28°C-32°C and sprinkle white koji, add 4 grams of white koji per 1 kg of rice, 1 1 kg of citrus pulp plus 2 grams of white koji,

[0020] The koji saccharification temperature is kept between 25-30°C, and the saccharification is completed after the wine seeps out; during the koji saccharification process, the rice and white koji need to be mixed evenly, poured into a container and pressed tightly, and a bell mouth is dug in the middle, and then Sprinkle a little white koji to sea...

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PUM

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Abstract

The invention discloses a method for brewing health-care citrus vinegar, and the method comprises the following steps: cooking rice, pouring the cooked rice into a blending tray, adding crushed citrus pulp, spreading white koji for mashing, and completing the mashing until wine is effused; adding wine brewing koji in the mashed material, and fermenting at 25-30 DEG C for 12-13 days to obtain mash; and filtering and seasoning the fermented mash, thus obtaining vinegar. By utilizing the method for brewing health-care citrus vinegar, a new route for deeply processing citrus is provided, the prepared vinegar contains citrus flavor and nutrient substances of vitamin C and citric acid and the like contained in the citrus, the mouthfeeling is unique, and the amount of grains can be simultaneously reduced.

Description

technical field [0001] The invention relates to a method for preparing vinegar, in particular to a method for preparing citrus health-care vinegar with citrus fragrance. Background technique [0002] Citrus is a traditional fruit with a large annual output in various places. Due to limited sales and not many channels for deep processing, it often causes citrus to accumulate pressure. In order to reduce losses, citrus farmers have to sell at lower prices, which reduces the enthusiasm of citrus farmers for planting, which is extremely unfavorable to the development of citrus industry. Contents of the invention [0003] The purpose of the present invention is to provide a kind of method that uses citrus as raw material to brew citrus health-care vinegar. [0004] The object of the present invention is achieved in that a kind of method of brewing citrus health-care vinegar comprises the following steps: [0005] (1) Raw material selection: in parts by weight: rice 1, citrus ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02C12J1/08
Inventor 何怀功
Owner 何怀功
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