Asparagus and cherry vinegar
A technology of asparagus and cherries, which is applied in the preparation of vinegar, plant raw materials, biochemical equipment and methods, etc., can solve the problem that the functions cannot be combined to play a role, and achieve a soft taste, high promotion value, and harmonious and pure fruit aroma. Effect
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[0033] The invention provides a kind of asparagus cherry vinegar, its preparation method is:
[0034] 1. Pretreatment of asparagus:
[0035] a. Cleaning: Soak the asparagus with tap water repeatedly to remove the sediment, insects, shells, sundries, etc. until the water is clear;
[0036] b. Softening: add sodium tripolyphosphate with a mass fraction of 0.06% and sodium pyrophosphate with a mass fraction of 0.02% to the cleaned asparagus to soften the asparagus, and keep warm for 5 hours at 55°C;
[0037] c. Deodorization: use microbial fermentation to remove fishy smell, soak asparagus in a 45°C water bath, let it stand for 0.5h, then raise the temperature to 60°C and let stand for 2h, use 5% yeast with a mass fraction of 1.5% lactic acid bacteria and 6% β-cyclodextrin are used to make a mixed deodorization liquid, and asparagus is put into the deodorization liquid for treatment to achieve the purpose of deodorization;
[0038] d. Crushing and beating: Put the deodorized an...
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