Vinegar prepared mainly from dragon fruit juice and preparation method thereof
The technology of a kind of dragon fruit juice and its production method is applied in the field of food industry and can solve the problems of insufficient nutrition and poor flavor
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[0005] Specific embodiments: the present invention will be further described below in conjunction with the examples. Embodiment: take dragon fruit juice as the main vinegar of making, its component is:
[0006] Malt 1% Yellow Rice 4% Dragon Juice 93% Angelica dahurica 0.2%
[0007] Grass Fruit 0.2% Cinnamon Bark 0.2% Anise 0.2% Cumin 0.2% Glucoamylase 0.5% Clove 0.2%
[0008] In the above example, the vinegar made mainly from dragon fruit 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 cage 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 fennel and 0.2kg of clove at the same time. Ferment at 25-30°C, stir twice a day, add 93kg of dragon fruit juice and 0.5kg of vinegar koji after 4 days when the mash emits a large amount of ...
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