Preparation method of cherry tomato vinegar

Abstract

The invention discloses a preparation method of cherry tomato vinegar. The method comprises the following steps: step 1, yoghurt is added into cherry tomatoes for being pulped and filtered, filter liquor and filter residue are kept, a complex enzyme is added into the filter liquor for ultrasonic enzymatic hydrolysis, and enzymatic hydrolysate is obtained; step 2, calyx seu fructus physalis, red jujubes, malts, bread bran, pleurotus nebrodensis and black truffle are mixed with the filter residue for obtaining slag powder; step 3, hemerocallis citrina baroni, hibiscus sabdariffa, flos sophorae and Chinese flowering crab-apples are made into flavoring liquor; step 4, the enzymatic hydrolysate, the slag powder, royal jelly and red rice are mixed and fermented for obtaining fermentation liquorwhich is then subjected to reduced pressure distillation for two times, thereby obtaining cherry tomato pulp, and acetic acid bacteria and the flavoring liquor are added for fermentation, so as to obtain cherry tomato liquor; step 5, cane sugar water is added into the cherry tomato liquor for preparing the cherry tomato vinegar. The invention fully exerts and retains the nutritional value of the cherry tomatoes, tastes not only smooth and delicate but also sweet and sour, has no sediment and no stratification after settled for 29 days, is bright red in color and wins favor from the public.

Description

technical field [0001] The invention relates to the technical field of preparation of fruit vinegar, in particular to a preparation method of cherry tomato vinegar. Background technique [0002] Vinegar was invented by Heita, the son of the ancient brewing master Du Kang. After Heita learned the brewing technology, he felt that it was a pity to throw away the distiller's grains, so it became "vinegar" inadvertently. Vinegar includes rice vinegar, mature vinegar, balsamic vinegar, bran vinegar, wine vinegar, white vinegar, various fruit juice vinegar, garlic vinegar, ginger vinegar, health vinegar, etc. Due to the difference in raw materials and production methods, the flavor of the finished product is very different. Vinegar can not only be used as an acidic seasoning, but fruit vinegar can also be made into fruit vinegar drink after proper deployment, which can be drunk directly with sweet and sour taste, and also has a unique aroma of fruit, which is very delicious when d...

AI Technical Summary

Problems solved by technology

The planting area of ​​cherry tomatoes has increased significantly, and the output is high. At present, there is no beverage about cherry tomatoes on the market, which greatly reduces the utilization rate of cherry tomatoes

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