Method for preparing hawthorn fruit and persimmon vinegar

Abstract

The invention discloses a method for preparing hawthorn fruit and persimmon vinegar. The method comprises the following steps that mature hawthorn fruits and persimmon fruits are selected; the persimmon fruits are cleaned, disbuttoned, subjected to astringency removal and crushed to be 0.5 cm to 1 cm; the hawthorn fruits are cleaned, disbuttoned and crushed to be 0.5 cm to 1 cm; the crushed hawthorn fruits and persimmon fruits are charged into a fermentation vat according to the weight ratio of 3:7 to be mixed, a herbal medicine starter is added according to the proportion that 5-6 kilograms of herbal medicine starter is added to a ton of mixed raw materials, maca sheets are added according to the proportion that 2-3 kilograms of maca sheets are added to a ton of mixed raw materials, uniform mixing and sealing are carried out after adding, and fermentation is carried out for 30-35 days at the temperature of 30 DEG C to 35 DEG C; the fermentation vat subjected to heating and fermenting is placed at normal temperature for natural fermentation for about 6 months, and the hawthorn fruit and persimmon vinegar can be made. According to the hawthorn fruit and persimmon vinegar prepared through the method, due to the fact that the specifically-made herbal medicine starter is added, and maca is added to the raw materials in the fermentation process, the prepared hawthorn fruit and persimmon vinegar is high in nutritive value and acidity, can be preserved for a long time when unsealed for use at room temperature and is not prone to go bad.

Description

technical field [0001] The invention relates to fruit vinegar, in particular to a preparation method of hawthorn and persimmon vinegar. Background technique [0002] The health benefits of vinegar have been accepted by more and more people in recent years. The nutritional value of persimmon is very high. Ripe persimmons contain sugar, protein, fat, crude fiber, carotene, calcium, phosphorus, iron and other elements and multivitamins, especially vitamin C, which is 1-2 times higher than ordinary fruits. However, persimmons are not suitable for long-term storage. Processing persimmons into dried persimmons, persimmon cakes, persimmon wine, persimmon vinegar, etc. is conducive to long-term storage and increases the income of persimmon farmers. Persimmon vinegar refers to the vinegar brewed from persimmons through natural fermentation, which has more nutritional value than vinegar made from grain. There are two traditional brewing methods of persimmon vinegar, the vat filling ...

AI Technical Summary

Problems solved by technology

There are two traditional brewing methods of persimmon vinegar, the vat filling method and the basket pouring method, both of which are made from pure persimmons without adding any yeast and other raw materials, but the disadvantage is that the shelf life is short; another brewing method is the industrial production method, In order to shorten the production cycle, the production method of adding yeast is adopted. The acidity of this persimmon vinegar generally does not exceed 5g / 100mL, and the edible shelf life is short

Existing persimmon vinegar is all processed and produced with pure persimmon fruit, the raw material is single, and the nutritional value is low