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Vinegar mainly prepared from cherry juice and preparation method thereof

A production method and technology of cherry juice, applied in the field of food industry, can solve problems such as insufficient nutrition and poor flavor

Inactive Publication Date: 2016-06-22
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 cherries, the flavor is not good, and the nutrition is not rich enough. Therefore, the study of making vinegar with cherry juice is an important topic for scientific and technological workers.

Method used

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Examples

Experimental program
Comparison scheme
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specific Embodiment approach

[0007] Specific embodiments: the present invention will be further described below in conjunction with the examples. Embodiment: the vinegar mainly made with cherry juice, its component is:

[0008] Malt 1% yellow rice 4% cherry juice 93% Angelica dahurica 0.2%

[0009] Grass Fruit 0.2% Cinnamon 0.2% Anise 0.2% Cumin 0.2% Glucoamylase 0.5% Clove 0.2%

[0010] In the above example, the vinegar made mainly from cherry 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 cherry juice and 0.5kg of vinegar koji after 4 days when the mash emits a large amount of wine aroma Cover and seal th...

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PUM

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Abstract

The invention discloses a kind of vinegar mainly made of cherry juice and a production method thereof. The vinegar is soaked in warm water for 12 hours, taken out and mixed with malt, steamed in a cage for 2-3 hours, and then aired to about 50°C. Put it into the fermentation tank, add glucoamylase, and add Angelica dahurica, Tsaoguo, cinnamon, anise, cumin and clove at the same time, ferment at room temperature 25-30°C, stir twice a day, after 4 days When the mash emits a large amount of wine aroma, add cherry juice, add vinegar koji at the same time, and keep stirring. After 3 days, when the aroma of vinegar is emitted from the mash, cover and seal the fermenter, and let it ferment at room temperature 15-25°C for 1 months, then filtered and bottled, and sterilized to be the finished product. This product is not only rich in nutrition, but also has a unique flavor, which fills the research gap in this field in our country and promotes the development of vinegar production in our country.

Description

technical field [0001] The invention relates to a method for preparing cherry vinegar, which belongs to the field of food industry. Background technique [0002] Most of the vinegar sold in the market is made of grain without adding cherries, 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 cherry juice. Contents of the invention [0003] The purpose of the present invention is to provide a kind of vinegar mainly made of cherry 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 cherry 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% cherry juice 60-95% Angelica dahurica ...

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