Preparation method of guava and persimmon vinegar

一种番石榴柿子醋的制备方法

Abstract

本发明公开了一种番石榴柿子醋的制备方法,包括以下步骤:选择成熟的番石榴和柿子果;对柿子果进行清洗、除蒂、脱涩处理、破碎至0.5‑1cm;对番石榴进行清洗、除蒂、破碎至0.5‑1cm;将破碎的番石榴和柿子果按3:7的重量配比装入发酵缸中混合,按1吨混合原料加入5‑6公斤药曲的比例加入药曲,再按1吨混合原料加入2‑3公斤的玛咖片的比例加入玛咖片,加入后混合均匀密封,在30‑35℃发酵30‑35天;将经加热发酵的发酵缸,放在常温下再自然发酵6个月左右,即可制成番石榴柿子醋。采用本发明方法制备番石榴柿子醋,由于加入了特制的药曲,发酵时在原料中加入玛咖,制成的番石榴柿子醋的营养价值高、酸度高、在室温下开封使用可长时间保存且不易变质。
The invention discloses a preparation method of guava and persimmon vinegar. The method comprises the following steps that mature guavas and persimmons are selected; the persimmons are cleaned, capped, subjected to astringency removal and crushed to reach the size of 0.5-1 cm; the persimmons are cleaned, capped and crushed to reach the size of 0.5-1 cm; the crushed guavas and persimmons are placed into a fermentation jar according to the weight ratio of 3:7 to be mixed, 5-6 kg of herbal medicine starter is added into each ton of the mixed raw material, 2-3 kg of Maca pieces are added into each ton of the mixed raw material, and the mixture is mixed to be uniform, sealed and fermented at the temperature of 30-35 DEG C for 30-35 d; the heated and fermented fermentation jar is placed at room temperature and then subjected to natural fermentation for about 6 months, and therefore the guava and persimmon vinegar is obtained. By adopting the preparation method for preparing the guava and persimmon vinegar, due to the fact that the specially-made herbal medicine starter is added and the Maca is added into the raw material during fermentation, the obtained guava and persimmon vinegar is high in nutrient value, high in acidicity, capable of being stored for a long time after being unsealed and used at room temperature and not likely to go bad.

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