A kind of taro vinegar and preparation method thereof
A technology based on taro and acetic acid is applied in the field of deep processing of agricultural products, which can solve the problems of few deep processing products and lack of development, and achieve the effects of increasing appetite, good taste and increasing types.
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Embodiment 1
[0041] The specific operation steps of preparing taro vinegar are as follows:
[0042] (1) Prepare taro pulp
[0043] Choose plump, ripe and fresh taro, wash the silt and hair with clean water, and remove bud eyes and insect eyes with a knife; steam the taro for 35 minutes and peel it; choose taro with uniform color, mix taro and water according to the ratio of solid to liquid: 1: 2 (g / mL) mixing and beating to obtain uniform taro pulp;
[0044] (2) Taro pulp pretreatment
[0045] 2.1 Compound treatment of pectinase and cellulase: add pectinase and cellulase to the taro pulp, adjust the pH value to 5.6 with a 1% citric acid solution, and determine the addition of pectinase according to the quality of taro The amount is 80U / g, the amount of cellulase added is 60U / g according to the quality of taro, and the ratio of pectinase to cellulase is 1:4; the temperature is 55°C for 40 minutes;
[0046] 2.2 Neutral protease treatment: add neutral protease, adjust the pH value to 7.2 w...
Embodiment 2
[0059] The specific operation steps of preparing taro vinegar are as follows:
[0060] (1) Prepare taro pulp
[0061] Choose plump, ripe and fresh taro, wash the silt and whiskers with clean water, remove bud eyes and worm eyes with a knife; steam the taro for 40 minutes and peel it; choose taro with uniform color, mix taro and water according to the ratio of solid to liquid: 1: 2 (g / mL) mixing and beating to obtain uniform taro pulp;
[0062] (2) Taro pulp pretreatment
[0063] 2.1 Compound treatment of pectinase and cellulase: add pectinase and cellulase to the taro pulp, adjust the pH value to 5.4 with a citric acid solution with a concentration of 1%, and the addition of pectinase is 70U / g, the amount of cellulase added is 70U / g, the ratio of pectinase to cellulase is 1:3; the temperature is 50°C for 50 minutes;
[0064] 2.2 Neutral protease treatment: add neutral protease, adjust the pH value to 7.4 with 1% sodium hydroxide solution, determine the addition amount of n...
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