Vinegar mainly made of peach juice and making method of vinegar
A production method and technology of peach juice, applied in the field of food industry, can solve the problems of poor flavor, insufficient nutrition and the like
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[0008] Specific embodiments: the present invention will be further described below in conjunction with the examples. Embodiment: the vinegar mainly made with peach juice, its component is:
[0009] Malt 1% Yellow Rice 4% Peach Juice 93% Angelica dahurica 0.2%
[0010] Grass Fruit 0.2% Cinnamon 0.2% Anise 0.2% Cumin 0.2% Glucoamylase 0.5% Clove 0.2%
[0011] In the above example, the vinegar made mainly from peach juice is as follows: Soak 4 kg of yellow rice in warm water for 12 hours, remove it and mix it with 1 kg of malt, steam it in a basket for 2-3 hours, and then dry it to 50°C Put it into the fermenter when it is about 1000g, add 0.5kg of glucoamylase, and add 0.2kg of Angelica dahurica, 0.2kg of grass fruit, 0.2kg of cinnamon bark, 0.2kg of anise, 0.2kg of cumin and 0.2kg of clove at the same time. Ferment at 25-30°C, stir twice a day, add 93kg of peach juice and 0.5kg of vinegar koji after 4 days when the mash emits a large amount of wine aroma Cover and seal the f...
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