Vinegar using pear juice as main material and production method of vinegar

Abstract

The invention discloses vinegar using pear juice as main material and a production method of the vinegar. The production method includes: soaking yellow rice with warm water for 12 hours, fishing out and mixing with fructus hordei germinatus, steaming in a steamer for 2-3 hours, airing to about 50 DEG C, placing into a fermentation tank, adding saccharifying enzyme, jointly adding radix angelicae, amomum tsao-ko, cinnamon, fructus anisi stellate, fennel and syzygium aromaticum at the same time, fermenting at room temperature of 25-30 DEG C, turning and stirring twice each day, adding the pear juice when mash emits a large amount of wine aroma after 4 days, adding vinegar yeast at the same time, constantly stirring, covering and sealing the fermentation tank when the mash emits vinegar aroma after 3 days, standing at room temperature of 15-25 DEG C for fermentation for a month, filtering, bottling and sterilizing to obtain the vinegar. The vinegar and the production method thereof have the advantages that the vinegar is rich in nutrition and unique in flavor, the vinegar research blank of China is filled up, and the development of vinegar production of China is promoted.

Description

technical field [0001] The invention relates to a method for preparing pear vinegar, which belongs to the field of food industry. Background technique [0002] Most of the vinegar sold in the market is made from grains without adding pears, the flavor is not good, and the nutrition is not rich enough. Therefore, research on making vinegar with pear 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 pear juice-based vinegar 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 pear 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% Pear juice 60-95% Angelica dahurica 0.1-0.6% Grass frui...

AI Technical Summary

Problems solved by technology

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