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

Inactive Publication Date: 2016-05-25
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 dragon fruit, the flavor is not good, and the nutrition is not rich enough. Therefore, the study of making vinegar with dragon fruit juice is an important topic for scientific and technological workers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[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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Abstract

The invention discloses vinegar prepared mainly from dragon fruit juice and a preparation method thereof. The preparation method comprises the following steps: soaking coarse rice in warm water for 12 hours; fishing out the coarse rice and mixing with malt and steaming in a steamer for 2-3 hours; airing to about 50 DEG C and putting in a fermentation tank; adding a saccharifying enzyme together with radix angelicae, fructus tsaoko, cortex cinnamomi, anise, fennel and clove; fermenting at room temperature of 25-30 DEG C; stirring and mixing twice every day; 4 days later, when lots of bouquet comes out of the wine or liquor with sediment, adding dragon fruit juice and vinegar yeast while stirring continuously; 3 days later, when vinegar aroma is emitted by the wine or liquor with sediment, covering and sealing the fermentation tank, standing and fermenting for 1 month at room temperature of 15-25 DEG C; and filtering, bottling and sterilizing to obtain a finished product. The product has abundant nutrition and unique flavor, fills in the study blank of the country in the field and promotes the development of vinegar production in the country.

Description

technical field [0001] The invention relates to a preparation method of dragon fruit vinegar, which belongs to the field of food industry. Background technique [0002] Most of the vinegars sold in the market are made from grains without adding dragon fruit, the flavor is not good, and the nutrition is not rich enough. Therefore, it is an important subject to be placed in front of scientific and technological workers to study vinegar made from dragon fruit juice. Contents of the invention [0003] The purpose of the present invention is to provide a kind of vinegar which is mainly made of pitaya fruit juice and a preparation method thereof which is rich in nutrition and unique in flavor. [0004] In order to achieve the above object, the present invention adopts the following technical scheme: a kind of vinegar mainly made of pitaya fruit juice and its production method, which is characterized in that it is made of the following components in weight percentage: malt 0.5-3%...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 史占彪
Owner 史占彪
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