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Preparation method of apple aromatic vinegar

A technology of apple fragrance and fresh apple pomace, which is applied in the field of food industry, can solve the problems of poor taste and single raw material, and achieve the effect of low cost, rich nutrition and unique flavor

Inactive Publication Date: 2014-11-19
李敬彪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the vinegars sold in the market are brewed from grains, and rarely from fruits. Even if they are made from fruits, the taste is not good because of the single brewing method and raw materials. Therefore, how to make fruit vinegar not only nutritious, but also And the fragrance is mellow and long, which is an important topic for scientific and technological workers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0024] Embodiment: the preparation method of apple balsamic vinegar,

[0025] The raw materials used for the first fermentation and their proportioning ratio are:

[0026] Apple pomace (fresh) 49.8% enzyme 0.1% vinegar koji 0.1% water 50%

[0027] The raw materials used in its second fermentation and its proportioning ratio are:

[0028] Apple pomace (fresh) 48.5%, licorice 0.4%, almond 0.2%, grass bandit 0.2%

[0029] Cinnamon 0.2% Cumin 0.2% Salt 0.2% Enzyme 0.2% The first fermented raw vinegar 50%.

[0030] Above-mentioned formula is realized by following technological process:

[0031] (1) Put 49.8kg of fresh apple pomace into the container, add 0.1kg of enzyme, mix evenly up and down, cover and ferment for 4 days in the greenhouse at 28-35°C, uncover and stir 1-2 times a day, so as to increase the volume of the container Oxygen in the wine facilitates fermentation to produce alcohol. After 4 days, stop stirring when a large amount of bubbles are found in the containe...

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PUM

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Abstract

The invention provides a preparation method of apple aromatic vinegar. The apple aromatic vinegar is prepared by fermenting twice. The preparation method comprises the following steps of: placing crushed fresh apple into a vessel; adding an enzyme and vinegar koji to ferment; adding water to leach vinegar as the first fermentation; transferring the crushed fresh apple into the vessel; adding an enzyme and crushed liquorice, almond, amomum, cinnamon, fructus foeniculi and salt; fermenting at room temperature of 28 to 35 DEG C; adding the raw vinegar leached in the first fermentation; sealing and fermenting; leaching to obtain fine vinegar after 15 days; filtering; ageing for 30 days to obtain the apple aromatic vinegar. The apple aromatic vinegar is low in cost, rich in nutrients, unique in taste, rich in vinegar flavor, tasty and refreshing.

Description

technical field [0001] The invention relates to a preparation method of apple balsamic vinegar, which belongs to the field of food industry. Background technique [0002] Most of the vinegars sold in the market are brewed from grains, and rarely from fruits. Even if they are made from fruits, the taste is not good because of the single brewing method and raw materials. Therefore, how to make fruit vinegar is not only nutritious, but also And the fragrance is mellow and long, which is an important topic for scientific and technological workers. Contents of the invention [0003] The object of the present invention is to provide a kind of apple cider vinegar which is not only rich in nutrition but also rich and mellow in fragrance and a preparation method thereof. [0004] In order to achieve the above object, the present invention adopts the following technical scheme: the brewing of apple cider vinegar is made through two fermentations. [0005] The raw materials used fo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/02
Inventor 不公告发明人
Owner 李敬彪