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

Inactive Publication Date: 2016-05-18
史占彪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, most of the vinegar sold in the market is made of grain, without adding peaches, the flavor is not good, and the nutritio

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[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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Abstract

The invention discloses vinegar mainly made of peach juice and a making method of the vinegar. According to the method, millet is soaked with warm water for 12 hours and fished out to be mixed with malt to be steamed for 2-3 hours, then the mixture is aired to about 50 DEG C and placed into a fermentation tank, saccharifying enzyme is added, meanwhile radix angelicae, fructus tsaoko, bark of Japanese cinnamon, anise, fennel and flos caryophylli are added to the mixture at the same time, fermentation is conducted at the room temperature of 25-30 DEG C, stirring is conducted twice each day, when vinous flavour is emitted out of wine with dregs four days later, peach juice is added to the mixture, meanwhile vinegar koji is added, stirring is conducted continuously, when vinegar smell is emitted out of the wine with dregs three days later, the fermentation tank is covered and sealed, the mixture stands still at the room temperature of 15-25 DEG C and is fermented for one month, then filtering and bottling are conducted, sterilization is conducted, and a finished product is obtained. The product is rich in nutrition, unique in flavor, the research blank on the aspect in China is made up for, and development of vinegar production in China is promoted.

Description

technical field [0001] The invention relates to a preparation method of peach vinegar, which belongs to the field of food industry. Background technique [0002] Most of the vinegar sold on the market is made of grain without adding peaches, the flavor is not good, and the nutrition is not rich enough. Therefore, it is an important subject for scientific and technological workers to study vinegar made from peach juice. Contents of the invention [0003] The purpose of the present invention is to provide a kind of vinegar which is mainly made of peach juice which is rich in nutrition and unique in flavor and a preparation method thereof. [0004] To achieve the above object, the present invention adopts the following technical solutions: [0005] A kind of vinegar mainly made of peach juice and its preparation method is characterized in that it is made of the following components by weight percentage: [0006] Malt 0.5-3% Yellow rice 1-8% Peach juice 60-95% Angelica dahur...

Claims

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Application Information

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IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 史占彪
Owner 史占彪
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