Vinegar mainly made of apricot juice and making method of vinegar

Abstract

The invention discloses vinegar mainly made of apricot juice and a making method of the vinegar. According to the method, millet is soaked with warm water for 12 hours and fished out to be mixed with malt to be steamed for 2-3 hours, then the mixture is aired to about 50 DEG C and placed into a fermentation tank, saccharifying enzyme is added, meanwhile radix angelicae, fructus tsaoko, bark of Japanese cinnamon, anise, fennel and flos caryophylli are added to the mixture at the same time, fermentation is conducted at the room temperature of 25-30 DEG C, stirring is conducted twice each day, when vinous flavour is emitted out of wine with dregs four days later, apricot juice is added to the mixture, meanwhile vinegar koji is added, stirring is conducted continuously, when vinegar smell is emitted out of the wine with dregs three days later, the fermentation tank is covered and sealed, the mixture stands still at the room temperature of 15-25 DEG C and is fermented for one month, then filtering and bottling are conducted, sterilization is conducted, and a finished product is obtained. The product is rich in nutrition, unique in flavor, the research blank on the aspect in China is made up for, and development of vinegar production in China is promoted.

Description

technical field [0001] The invention relates to a preparation method of apricot vinegar, which belongs to the field of food industry. Background technique [0002] Most of the vinegars sold in the market are made from grains without adding apricots, the flavor is not good, and the nutrition is not rich enough. Therefore, research on making vinegar with apricot juice is an important topic for scientific and technological workers. Contents of the invention [0003] The purpose of the present invention is to provide a kind of vinegar which is mainly made of apricot juice which is rich in nutrition and unique in flavor and a preparation method thereof. [0004] To achieve the above object, the present invention adopts the following technical solutions: [0005] A kind of vinegar mainly made of apricot juice and its preparation method is characterized in that it is made of the following components by weight percentage: [0006] Malt 0.5-3% Yellow rice 1-8% Apricot juice 60-95...

AI Technical Summary

Problems solved by technology

[0002] Most of the vinegar sold in the market is made of grain without adding apricot, the flavor is not good, and the nutrition is not rich enough. Therefore, the study of making vinegar with apricot juice is an important topic for scientific and technological workers.