Purslane vinegar and production method thereof

Abstract

The invention provides purslane vinegar. Purslane, as a main raw material, is stewed to purslane juice after being fermented, and is mixed with generally fermented vinegar to prepare the purslane vinegar; the product contains no additive, such as artificially added acetic acid, food additive, pigment and the like; and health protection vinegar with ester fragrant, sour and sweet taste and specific purslane flavor and nutritional functions is prepared. The purslane vinegar is prepared by mixing the purslane juice with the existing vinegar, wherein the purslane juice is formed by stewing the fermented purslane; and the mixing ratio of the purslane juice to the vinegar is 1:15. The juice liquid of the product is clear, transparent and uniform, has no precipitate and suspended solids, and has mellow ester fragrant and proper sour and sweet taste; and the product is very popularized by consumers.

Description

technical field [0001] The invention relates to an edible condiment, in particular to purslane vinegar and a preparation method thereof. Background technique [0002] Vinegar is a traditional sour condiment in my country. It has a brewing history of more than 2,000 years. It was called "acyl", "sour" and "bitter wine" in ancient times. Our country has a vast territory and the working people are hardworking and intelligent. There are many varieties of vinegar produced all over the country. The famous ones include Shanxi mature vinegar, Zhenjiang fragrant vinegar, Sichuan bran vinegar, Jiangsu and Zhejiang rose vinegar, Fujian red yeast rice vinegar, and Northeast white vinegar. According to the different brewing raw materials and techniques, the various components, color, aroma and taste of the finished vinegar are also quite different. Most of the commercially available vinegar in our country is made by fermentation process, which includes both traditional and modern techni...

AI Technical Summary

Problems solved by technology

[0006] Purslane is developed and utilized as a health food in a very narrow range, and product development is far from meeting people's needs. At present, there are few varieties available in the market. Patent CN101878885A discloses "a kind of purslane pickle and its preparation method" It provides people with a pickle food that is convenient to eat, can retain n