Wild Yunnan red bayberry vinegar and production method thereof

Abstract

The invention relates to a wild Yunnan red bayberry vinegar and a production method thereof. The wild Yunnan red bayberry vinegar consists of a main material and auxiliary materials, wherein 45 to 100 parts of wild Yunnan red bayberry juice serves as the main material; and 2 to 10 parts of edible salt, 2 to 10 parts of brown sugar, 3 to 15 parts of corn wine, 1 to 5 parts of dried orange peel powder and 3 to 10 parts of fennel powder serve as the auxiliary materials. The vinegar is prepared by adding 5 to 15 parts of mountain spring water into the main material and the auxiliary materials and processing the mixture, wherein the auxiliary materials and the mountain spring water are calculated according to the condition that the main material red bayberry juice in the components is not lower than 60 percent of the total amount of the components. The vinegar is prepared by processing the mature wild Yunnan red bayberry juice which serves as the main material, and proper amount of auxiliary materials, such as the edible salt, the brown sugar, and the corn wine. The obtained red bayberry vinegar is pure in taste. Any preservative is not added into the vinegar, but the shelf life can be up to five years and the taste is still pure.

Description

technical field [0001] The invention relates to a wild yunnan bayberry vinegar and a production method thereof. Background technique [0002] Commercially available fruit vinegars are made from grapes, apples, pears, peaches, persimmons, jujubes, tomatoes, etc., through two biochemical stages of ethanol fermentation and acetic acid fermentation. Grain-based vinegar is mainly made of glutinous rice, rice, sorghum, and millet. Now broken rice, corn, sweet potato, dried sweet potato, and dried potato are mostly used as raw materials. It is sugar, which is fermented by yeast to produce ethanol, and then acetic acid is fermented under the action of acetic acid bacteria to oxidize ethanol to produce acetic acid. There is also a biochemical stage using ethanol as a raw material, adding acetic acid bacteria and only undergoing acetic acid fermentation. For example, using low-alcohol liquor or edible alcohol diluted with water as the raw material, it only takes 1-3 days to make vin...

AI Technical Summary

Problems solved by technology

Vinegar produced from various grains has different flavors due to raw materials and proce...