Garlic juice and mulberry vinegar
A technology of mulberry vinegar and garlic juice, which is applied to the preparation of vinegar, microorganisms, biochemical equipment and methods, etc., can solve the problems of black garlic vinegar without fungus, and achieve unique and thick flavor, smooth taste, and reduced astringency. Effect
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Embodiment 1
[0022] 1) Take garlic with skin and put it in an incubator, ferment at 60°C for 19 days to obtain black garlic; use a colloid mill to grind the black garlic into black garlic pulp;
[0023] 2) 80kg of sweet mulberry is ground with colloid, and black garlic garlic pulp is added according to the weight ratio of sweet mulberry pulp and black garlic juice in step 1) at 5:1;
[0024] 3) Wine mash preparation: Add 0.50 g / Kg of garlic juice and mulberries to the garlic juice and mulberry mixed slurry obtained in step 2), add Rhizopus oryzae and 0.70 g / Kg Saccharomyces cerevisiae, and ferment for 9 days at 30°C to obtain Wine mash;
[0025] 4) Add Acetobacter acetobacter in the wine mash obtained in step 3) at 0.60 g / Kg, and ferment for 8 days by a conventional solid-state method at 40° C. to obtain a fermented liquid;
[0026] 5) Centrifuge and filter the fermented liquid obtained in step 4), pasteurize and fill at 90° C. to obtain garlic juice mulberry vinegar.
[0027] Comparativ...
Embodiment 2
[0033] Embodiment 2, with claim 1, different is,
[0034] 1) Take garlic with skin and put it in an incubator, ferment at 70°C for 15 days to obtain black garlic; use a colloid mill to grind the black garlic into black garlic pulp;
[0035] 2) 100kg of sweet mulberry is ground with colloid, and black garlic garlic pulp is added according to the weight ratio of sweet mulberry pulp and black garlic juice in step 1) at 5:1;
[0036] 3) Preparation of wine mash: add 0.60g / Kg of garlic juice and mulberries to the mixed slurry of garlic juice and mulberries obtained in step 2), add Rhizopus oryzae and 0.80g / Kg of Saccharomyces cerevisiae, and ferment for 9 days at 42°C to obtain Wine mash;
[0037] 4) adding 0.75 g / Kg to the wine mash obtained in step 3) to add Acetobacter acetobacter, and adopting a conventional solid-state method to ferment for 11 days at 37° C. to obtain a fermented liquid;
[0038] 5) Get garlic juice and mulberry vinegar.
Embodiment 3
[0045] Embodiment 3, with claim 1, different is,
[0046] 1) Take garlic with skin and put it into an incubator, ferment at 65°C for 17 days to obtain black garlic; use a colloid mill to grind the black garlic into black garlic pulp;
[0047] 2) 100kg of sweet mulberry is ground with colloid, and black garlic garlic pulp is added according to the weight ratio of sweet mulberry pulp and black garlic juice in step 1) at 5:1;
[0048] 3) Preparation of wine mash: Add 0.60g / Kg of garlic juice and mulberries to the mixed slurry of garlic juice and mulberries obtained in step 2), add Rhizopus oryzae and 0.80g / Kg of Saccharomyces cerevisiae, and ferment for 10 days at 36°C to obtain Wine mash;
[0049]4) Add Acetobacter acetobacterium into the wine mash obtained in step 3) at 0.70 g / Kg, and ferment for 10 days by conventional solid-state method at 37° C. to obtain a fermented liquid;
[0050] 5) Get garlic juice and mulberry vinegar.
[0051] Table 1 The color, fragrance, and mout...
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