Health-care apricot vinegar beverage and preparation method thereof

Abstract

The invention discloses a food processing method and a preparation method thereof, and particularly relates to a health-care apricot vinegar beverage and a preparation method thereof. The method is characterized in that malt, sorghum, glutinous millet, bran, apricot juice, Chinese prickly ash, thyme herb, folium artemisiae argyi, artemisia stelleriana, ginger, wild chrysanthemum flower and garlic juice are selected as raw materials, and the weight ratios of the raw materials are as follows: 10-20% of sorghum, 5-10% of glutinous millet, 10-15% of bran, 40-70% of apricot juice, 1-5% of Chinese prickly ash, 0.5-2% of thyme herb, 0.5-2% of folium artemisiae argyi, 0.5-2% of artemisia stelleriana, 0.5-1% of ginger, 1-3% of wild chrysanthemum flower and 0.5-2% of garlic juice. 12 raw materials are selected and divided into five groups and six steps, particularly, solid and liquid are combined with fermentation and proper heating are adopted, seven traditional Chinese medicines are selected and added to increase antibiosis, degerming and anti-inflammation effects so as to realize heatstroke prevention and cooling effects, most importantly, apricot juice with original taste and flavor is added to increase fruit flavor characteristics of the vinegar, and the special effects of better health-care effect, stomach invigorating, immunity enhancing, trace element increasing and the like are achieved; the bitter taste and the mud taste of common apricot juice are changed, but the pure sour and sweet fragrance of the apricot juice is still kept.

Description

technical field [0001] Affiliated field: the present invention relates to a kind of food processing and preparation method thereof, particularly a kind of health-care apricot vinegar drink and preparation method thereof. Background technique [0002] Vinegar is a traditional condiment in major Chinese cuisines. According to existing written records, the working people in ancient China used wine as a starter to ferment and brew vinegar. Oriental vinegar originated in China, and the history of vinegar brewing according to documented records is at least three thousand years. It also shows that "vinegar" originated from "wine". Edible vinegar is an indispensable seasoning for human diet. Vinegar is a fermented sour liquid condiment, mostly made from glutinous rice, sorghum, rice, corn, wheat, sugar and wine. Vinegar is an aqueous solution mainly containing 2% to 9% (mass fraction) of acetic acid. In addition to acetic acid, brewed vinegar also contains a variety of amino acids...

AI Technical Summary

Problems solved by technology

Apricots are produced in Northwest China, especially in Longdong. Many people use apricots to make vinegar, such as Wang Miaomiao’s apricot vinegar and its preparation method, application number: CN201711349667.2, which is to clean the picked apricots and put them in a light-shielding container. Set the proportion of yeast, and seal the light-shielding container for fermentation; after 3 to 5 months, filter the liquid in the light-shielding container to obtain apricot vinegar. This method simply refers to the preparation process, and it is difficult for those skilled in the art to Achieve its predetermined goal; other technologies are similar to the above-mentioned inventions, and it is difficult to achieve the predetermined goal and cannot be accepted by consumers. The inventor Shi Zhanbiao's "a kind of vinegar mainly made of apricot juice and its production method" discloses the following ingredients: malt 0.5-3% yellow rice 1-8% apricot juice 60-95% Angelica dahurica 0.1-0.6% grass fruit 0.1-0.5% clove 0.1-0.5%, and took warm water soaking and cage steaming and fermentation, glucoamylase, and Angelica dahurica , Tsaoguo, cinnamon, anise, cumin and cloves, apricot juice, vinegar koji and other technologies have been further developed, but they are also difficult to eat because of the unpleasant taste, which cannot be accepted by consumers.