Pear vinegar

Abstract

A process for producing pear vinegar includes: adds Shenou 112=7# acetic bacteria to the pear juice, carries on acetic fermentation with the acetic acid mold mushroom spawn, then makes the pear vinegar mother liquor, then adds honey, sucrose, monosodium glutamate, ethyl wheat bud phenol, malt sugar, salt, essence and edible pigment to the pear vinegar mother liquor, and finally adds mineralized water as base fluid to modulate the pear vinegar mother liquor with the acidity of 3.5% for end products, drinking pear vinegar has the function of protecting your lung when the pear vinegar passing through, promote secretion, moistening, phlegm reduction, and reduces the blood pressure, alleviates fever calmly, relief dizzy and spell, the palpitation tinnitus, protects liver, helps the digestion, has the assistance treatment for hepatitis and liver cirrhosis and so on. This kind of vinegar both can be used in cooking and the directly drinking or with water, and improve appetite, moreover it tastes strong, and the nutrition is rich, which also has the transparent outward appearance, sweet and fragrant, sweet acid and supple in mouth, neat and delicious and such characteristics, it is one kind of new beverage both novel and unique and high quality goods for cooking.

Description

Technical field: [0001] The present invention relates to a kind of pear vinegar. Background technique: [0002] With the improvement of people's living standards, vinegar has become a very popular and indispensable condiment for urban and rural residents. The vinegar on the market usually includes rice vinegar and aged vinegar. Fillers such as bran and acetic acid bacteria are produced by the traditional solid fermentation method, which has a low utilization rate of raw materials and a long production cycle; although there is also machine production, the liquid submerged fermentation method does not add fillers such as bran, shells, and bran. Produce table vinegar, the taste of finished vinegar is poor, nutritional labeling is low; Can't satisfy the needs of people's health care and taste at all. Invention content: [0003] The purpose of the present invention is to overcome the disadvantages of the prior art, to provide a kind of pear vinegar, which can be produced by me...

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards, vinegar has become a very popular and indispensable condiment for urban and rural residents. The vinegar on the market usually includes rice vinegar and aged vinegar. Fillers such as bran and acetic acid bacteria are produced by the traditional solid fermentation method, which has a low utilization rate of raw materials and a long production cycle; although there is also machine production, the liquid submerged fermentation method does not add fillers such as bran, shells, and bran. Production of vinegar, the finished vinegar has poor taste and low nutritional content; it cannot meet the needs of people's health care and taste at all