Black wolfberry vinegar and preparation method thereof

Abstract

The invention discloses black wolfberry vinegar which is characterized that the method comprises the following steps: fermenting normal wolfberry juice to obtain fermented black wolfberry juice, concentrating the fermented black wolfberry juice into black wolfberry concentrated juice, and blending the black wolfberry concentrated juice with current vinegar, wherein the blending proportion of the black wolfberry concentrated juice and the vinegar is 1:10; a blending process comprises the following steps: immersing 1 kilo of clean dry fruits of wolfberries in hot water of 50 DEG C of which the volume is 5 times as much as that of the dry fruits, mixing into slurry, adding 15 kilos of water in the slurry to boil, keeping the slurry for 30 min under 95 to 100 DEG C, filtering the slurry to obtain the normal wolfberry juice, putting the normal juice in a fermenter, sealing the fermenter, keeping temperature between 90 and 95 DEG C, preserving heat and laying the fermenter naturally for fermentation for 6 to 8 hours, regulating the temperature between 70 and 80 DEG C, laying the fermenter continuously and naturally for fermentation for 60 hours, pouring fermented juice, ultrafiltering the fermented juice to obtain the black wolfberry juice, concentrating the black wolfberry juice into 5 kilos of black wolfberry concentrated juice under 45 to 55 DEG C, and blending 1 kilo of black wolfberry concentrated juice into 10 kilos of current vinegar to obtain the black wolfberry vinegar. The black wolfberry vinegar has fresh flavor and dense taste and rich nutrition, which is health-care vinegar beneficial to health.

Description

technical field [0001] The invention belongs to the field of edible seasoning processing, and in particular relates to black wolfberry vinegar and a production 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 incl...

AI Technical Summary

Problems solved by technology

[0007] Lycium barbarum tastes sweet and nutritious. my country has a long history of medicinal and edible use of wolfberry. As a nutritious food, it mainly includes dried fruit, medicinal food and dishes. In recent years, it has been developed into beverages, alcohol, dried fruit, wolfberry powder, and preserved fruit of wolfberry. and other products are supplied to the market, satisfying the partial demand of the market to varying degrees, but, as a kind of wolfberry with high nutritional value and health care effect, it is far from being integrated into the lives of ordinary people, so that wolfberry cannot be widely used. To benefit more people by applying it, develop a black wolfberry vinegar product, so that people can get the tonic effect of wolfberry while cooking and mixing edible vinegar in daily meals

Chinese invention patent (CN1995317A) discloses a preparation method of wolfberry fruit vinegar and wolfberry fruit vinegar beverage. Sterilize to obtain wolfberry fruit vinegar, and then deploy wolfberry fruit vinegar to become wolfberry fruit vinegar drink. The fruit vinegar of this invention is the basic raw material of a kind of fruit vinegar drink, which is not suitable for cooking and cold dishes. The price is more expensive, moreover, beverages are not suitable for mass consumption, the penetration rate of the product is not very high, and there are relatively few consumers

Chinese invention patent (CN102943025A) discloses a preparation method of black fruit wolfberry vinegar. The invention uses mature black fruit wolfberry fruit or dried fruit as raw material, after raw material screening, juice extraction, enzyme treatment, low-temperature alcohol fermentation, acetic acid fermentation, Black fruit wolfberry vinegar is obtained through aging, filtration, sterilization and other processes. The fruit of black fruit wolfberry is purple-black after ripening. Due to the difficulty in planting and popularizing this variety, there are few black fruit wolfberry products on the market at present, and the market price is expensive. Yinchuan, Ningxia The dried fruit of black wolfberry on display in the "China Wolfberry Museum" in the city is as high as 10,000 yuan per kilogram. It can be seen from this that firstly, the expensive product of black wolfberry is difficult to popularize, and secondly, the double layer of yeast and acetic acid bacteria used in the invention Fermented black fruit wolfberry vinegar is ideal for drinking as a vinegar drink, but it is still difficult to be accepted as edible vinegar on the common people's table

However, it is a good method to use fermented black wolfberry juice and black wolfberry vinegar blended with existing vinegar, but because the aroma of fermented black wolfberry is greatly weakened due to the aging process, the flavor of wolfberry is relatively weak. Light, and the turbidity after boiling the juice needs to be filtered repeatedly, and the production process is cumbersome