Chinese chestnut vinegar being sweet in mouth feel

Abstract

The invention relates to Chinese chestnut vinegar being sweet in mouth feel, in particular to the Chinese chestnut vinegar by using Chinese chestnuts as main materials and sorghum, wheat bran and ricebran as auxiliary materials according to a conventional vinegar preparation technology. The Chinese chestnut vinegar comprises the raw materials in parts by weight of 35-45 parts of Chinese chestnutrice, 25-35 parts of sorghum rice, 15-25 parts of rice bran, and 15-25 parts of wheat bran. A making method of the Chinese chestnut vinegar comprises the steps of adding water which is 45% of the total weight of the raw materials, performing mixing and stirring, performing steaming in a pot for steaming food for 1 hour, performing taking out, performing spreading for cooling and lowering the temperature to 40 DEG C, adding maltogenic amyiase, performing diastatic fermentation for 25-28 days to make thick substances, adding cold boiled water which is 40-50% of the weight of the thick substances, performing vinegar sprinkling, and performing sterilization, so as to obtain finished products of the Chinese chestnut vinegar. Qianxi Chinese chestnut scraps and other small Chinese chestnuts are used as raw materials, the sorghum rice, the rice bran, the wheat bran and the like are added, and the Chinese chestnut vinegar being sweet in mouth feel is made. The Chinese chestnut vinegar has the advantages of being low in raw material cost, and simple in method. The edible vinegar prepared from the Chinese chestnuts is rich in nutrients, sweet in taste and smooth in mouth feel, and can invigorate the spleen.

Description

technical field [0001] The invention relates to the technical field of health-care vinegar, in particular to chestnut vinegar with a sweet taste. Background technique [0002] Vinegar is one of the traditional condiments in my country. It is not only rich in nutrients, but also has unique pharmacological effects. Medical research shows that vinegar has a strong bactericidal and antibacterial effect, and is one of the indispensable edibles in life. one. Vinegar is usually fermented and brewed from grains. With the gradual improvement of living standards in recent years, fruit vinegar has also quietly entered people's dining tables, such as apple cider vinegar, which is favored by people because it contains multiple vitamins. Although the types of vinegar are gradually increasing, there is no report on making vinegar from chestnuts through retrieval. Contents of the invention [0003] The object of the present invention is to provide a chestnut vinegar prepared with chestn...

AI Technical Summary

Problems solved by technology

Although the types of vinegar are gradually increasing, there is no report on making vinegar from chestnuts.