Vinegar mainly prepared from cantaloupe juice and preparation method of vinegar

A technology of cantaloupe juice and a production method, which is applied in the field of production of cantaloupe vinegar, can solve the problems of poor flavor and insufficient nutrition, etc.

Inactive Publication Date: 2016-06-01
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 the addition of cantaloupe, the flavor is not good, and the nu...

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

[0006] Embodiment: the vinegar mainly made with Hami melon juice, its component is:

[0007] Malt 1% yellow rice 4% cantaloupe juice 93% Angelica dahurica 0.2%

[0008] Grass Fruit 0.2% Cinnamon 0.2% Anise 0.2% Cumin 0.2% Glucoamylase 0.5% Clove 0.2%

[0009] In the above example, the vinegar made mainly from cantaloupe 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 fennel and 0.2kg of clove at the same time. Ferment at 25-30°C, stir twice a day, add 93kg of cantaloupe juice when the mash emits a large amount of wine after 4 days, and add 0.5kg of vinegar koji at the same time, and keep stirring. After 3 days, when the mash emits Cover and seal the fermenter when it sme...

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PUM

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Abstract

The invention discloses vinegar mainly prepared from cantaloupe juice and a preparation method of the vinegar. The preparation method comprises the following steps: soaking broomcorn millet in warm water for 12 hours, taking out the soaked broomcorn millet, mixing the soaked broomcorn millet with malt, steaming the mixture in a food steamer for 2-3 hours, placing the steamed mixture in a fermentation tank when the steamed mixture is naturally cooled to be about 50 DEG C, adding glucoamylase, at the same time adding radix angelicae dahuricae, amomum tsao-ko, Chinese cinnamon, fructus anisi stellati, fructus foeniculi and syzygium aromaticum, fermenting at the room temperature of 25-30 DEG C, turning over and mixing twice every day, adding cantaloupe juice after 4 days when a good deal of wine flavor is emitted from the fermented material, at the same time adding vinegar koji, continuously stirring, capping the fermentation tank for sealing after 3 days when a vinegar flavor is emitted from the fermented material, leaving to stand for fermentation for 1 month at the room temperature of 15-25 DEG C, filtering, bottling, and sterilizing, so as to obtain the finished product. The vinegar product is rich in nutriments and unique in flavor, and not only fills a domestic blank of researches in this field, but also promotes progressive development of table vinegar production in China.

Description

technical field [0001] The invention relates to a preparation method of cantaloupe 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 cantaloupe, 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 cantaloupe juice. Contents of the invention [0003] The purpose of the present invention is to provide a kind of vinegar which is mainly made of cantaloupe juice which is rich in nutrition and unique in flavor and a preparation method thereof. [0004] In order to achieve the above object, the present invention adopts the following technical scheme: a kind of vinegar mainly made of cantaloupe juice and its preparation method, which is characterized in that it is made of the following components in weight percentage: malt 0.5-3% yellow Rice 1-8% Hami melon ...

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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