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38results about How to "Sour" patented technology
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Method for fermenting fruit and vegetable pulp by adopting plant probiotics
PendingCN105995710AEfficient removalGuaranteed energy supply for growthFood scienceBiotechnologyOrganic acid
The invention provides a method for fermenting fruit and vegetable pulp by adopting plant probiotics, and is used for solving the problems that low-acid and acidic fruit and vegetable puree has shorter shelf life, the product flavor is not good, the processing cost is high and nutrition loss is serious during processing. The method is specifically completed by the steps of fruit and vegetable pretreatment, crushing, softening, fruit and vegetable pulping, mixing, primary sterilization and cooling, fermentation, centrifuging, degassing, homogenization, secondary sterilization and cooling and sterile filling. The method has the beneficial effects that the fruit and vegetable pulp with weaker acidity is fermented by different lactobacillus to generate plenty of organic acids, such as lactic acid, thus reducing the pH value of the fruit and vegetable pulp, generating better fermentation flavor at the same time, reducing the sterilization conditions and retaining the nutrients of fruit and vegetables and increasing the nutrients of the fermentation product while saving cost; meanwhile, the fermented fruit and vegetable puree is centrifuged by a horizontal spiral centrifuge to separate yeast mud, thus effectively improving the utilization stability of the fermented fruit and vegetable pulp in the beverage industry.
Owner:山西达明一派食品有限公司
Composite bamboo shoot fermenting agent and preparation method of fermented bamboo shoots
InactiveCN101999450AAppropriate proportionLow alcoholFruits/vegetable preservation using acidsFlavorAlcohol
The invention discloses a composite bamboo shoot fermenting agent and a preparation method of fermented bamboo shoots. The composite bamboo shoot fermenting agent contains monascus vinasse and liqueur koji. The preparation method of the fermented bamboo shoots comprises the following steps of: firstly, blanching bamboo shoots; and then, fermenting the bamboo shoots under the action of the composite bamboo shoot fermenting agent. Under the action of the composite bamboo shoot fermenting agent, aromatic substances, pigments, and the like in the vinasse are infiltrated in the bamboo shoot tissues. The prepared vinasse-processed bamboo shoots have the characteristics of unique fragrance and flavor, mellow and pleasant taste, elegant flavor, attractive color and rich nutrition. The preparation method can effectively prevent fresh bamboo shoots from aging, lessen the loss of nutrient contents, preserve the nutrient contents of the bamboo shoots and ensure the quality and the grade of the bamboo shoots. The fermented bamboo shoots prepared by using the method disclosed by the invention have appropriate proportions of liquor, sugar and acid, and have the advantages of low alcohol and sugar contents, stable resistance to acid and alkali, strong heat resistance and light resistance, stable resistance to oxidoreduction and favorable practical values and application prospects.
Owner:健盛食品股份有限公司
Preparation method of green plum essence
InactiveCN108936658AEffectively retain organic acidsRetained organic acidNatural extract food ingredientsFood ingredient as mouthfeel improving agentSugarFood flavor
The invention relates to a preparation method of a green plum essence. The preparation method comprises the following steps of (1) screening green plum fruits as a raw material according to maturity;(2) performing washing; (3) performing kernel removing and pulping; (4) performing low-temperature standing; (5) performing filtering; (6) performing vacuum concentration; and (7) performing decoctingwith a crock. According to the preparation method disclosed by the invention, the maturity of the raw material is strictly controlled, so that the situation that the quality of the green plum fruitsis unified and stable is guaranteed; besides, the problems that conventional high-temperature decocting is long in time consumption, and the effective components of the green plums are damaged are solved; and through determining the sugar acidity of the raw material, a preparation method of combining vacuum concentration with decocting with the crock is utilized, so that the time consumption is low, the energy can be saved, and the prepared green plum essence is thorough in reservation of effective components, good in quality and good in flavor.
Owner:GUANGXI SUBTROPICAL CROPS RES INST GUANGXI SUBTROPICAL AGRI PROD PROCESSING RES INST +1
Method for fermenting barbary wolfberry pulp by plant probiotics
InactiveCN107125525ALower pHLow sterilization processing conditionsFood homogenisationFood preservationLactariusProcessing cost
The invention relates to the technical field of deep processing of fruits and vegetables, in particular to a method for fermenting barbary wolfberry pulp by plant probiotics, and solves the problems of short expiration date, poor flavor, high processing cost and severe nutrient loss in processing of low-acid barbary wolfberry pulp. The method includes the steps: pretreatment; crushing; enzymolysis; pulping; primary sterilization cooling; fermentation; centrifugation; degasification; homogeneity; secondary sterilization cooling; sterile filling. According to the method, weak-acid barbary wolfberry pulp is fermented by the aid of different lactic acid bacteria to generate a lot of organic acid such as lactic acid, so that pH (potential of hydrogen) of the barbary wolfberry pulp is reduced, good fermentation flavor is generated, sterilization conditions are reduced, cost is saved, nutrition of barbary wolfberry fruits is kept, nutrition components of fermentation products are increased, fermented barbary wolfberry pulp is centrifugally separated by a horizontal spiral centrifuge, so that fermentation mud is separate, and the use stability of the fermented barbary wolfberry pulp in beverage industries is effectively improved.
Owner:山西达明一派食品有限公司
Preparation method of carambola wine
The invention discloses a preparation method of a carambola wine. The preparation method comprises the following steps of selecting and treating raw materials; carrying out enzymolysis; fermenting; mixing; ageing; blending; filtering; canning; sterilizing to obtain a finished product. According to the invention, momordica grosvenori juice is added in the fermentation process, so that the sweet taste of the wine is replenished and sucrose is prevented form being added on one hand, and the fermentation time and ageing time of the wine can also be shortened on the other hand. The carambola wine produced by using the method disclosed by the invention keeps the natural and sweet flavor of carambola, is good in color, flavor and taste and also has the specific flavor of the carambola wine.
Owner:GUANGXI JIANMEILE FOOD
Silage processing method
The invention discloses a silage processing method, belongs to the technical field of animal feeds, and can be used for solving the problems of low alfalfa soluble sugar content, low crude protein content, high buffer energy and difficulty in direct ensiling. The novel mixed silage processed by the method has the characteristics of high protein, low fiber and good quality. The silage can be used for storing the nutrition characteristics of alfalfa and avena nuda for a long time, does not need to be added with any additives, and is environmentally friendly, an ensiling device is simple, the operation is simple, convenient and easy to implement, the cost is low, the efficiency is high, and the practicability is strong. The mixed silage provided by the invention has a pH value being 3.8-3.9, is good in quality, has thick sour and fragrance, and can be used for improving the appetite and feed intake of ruminants. The shelf life of the silage is prolonged to be 18 months and above.
Owner:张志莲
Nut, nut preparation method and nut food
The invention discloses a nut, a nut preparation method and a nut food, and belongs to the technical field of food processing. According to the method, nuts are prepared by following the steps of freezing, first-time baking, coating, second-time baking, cooling and the like. The nuts are frozen in advance so as to make free water in the nuts form ice crystals; growth and expansion of the ice crystals can break the internal structures of nut grains, and thus, a great number of gaps and channels are formed inside the nuts; when seasoning powder containing probiotics is added to the nuts to uniformly coat the nuts, the probiotics can enter the gaps and the channels in the nuts, and thereby, the nuts cannot be directly burnt during second-time baking; moreover, heated temperature is relativelylow, and thereby, the survival rate of the probiotics is increased; then, more probiotics can enter the intestinal tract of a human body to help digestion; and the gaps and the channels in the nuts can facilitate entrance and reservation of the seasoning powder, so that a strong flavor is given to the interior of the nut product, and the nut product also has a puffy texture, and is more crispy.
Owner:CHACHA FOOD CO LTD +1
Fermentation accessory ingredients for preparing pickled vigna unguiculata and natural fermentation technological method of pickled vigna unguiculata
The present invention discloses fermentation accessory ingredients for preparing pickled vigna unguiculata and a natural fermentation technological method of the pickled vigna unguiculata. The fermentation accessory ingredients consist of the following raw materials in percentages by weight: 1-3% of white rock candy, 4-8% of pickling salt, 2-6% of edible salt, 2-5% of fresh gingers, 2-5% of garlic, 0.3-1.5% of Chinese wolfberry fruits, 0.5-2.0% of dried red chilies, 0.2-1.0% of Chinese prickly ash, 0.5-1.0% of star anise, 0.5-1.0% of cassia bark, 0.1-0.5% of radix notoginseng powder, 0.1-0.3% of bay leaves, 0.2-0.8% of soybean polypeptide powder and the balance water. The method is as follows: the naturally air-dried vigna unguiculata and the fermentation accessory ingredients at a ratio of 30-50% are soaked in a fermentation vessel and the vigna unguiculata is completely immersed in the fermentation accessory ingredients; and the fermentation vessel is sealed, the vigna unguiculata is subjected to sealed natural fermentation for 12-16 days, and the fermented vigna unguiculata is can be eaten. The method is simple and convenient in operations and free of addition of calcium chloride, and can realize industrialized production. The prepared pickled vigna unguiculata by the method is yellow and bright in color, pleasant in flavor, mellow in acid taste, crisp and refreshing in mouthfeel, and low in the content of nitrite.
Owner:JIANGHAN UNIVERSITY
Production method of oyster mushroom rice vinegar
The invention provides a production method of oyster mushroom rice vinegar. The production method comprises the following steps of: adding 350% water into broken ice, adjusting pH value to be 5.0, adding 0.5% of amylase and 0.15% of calcium chloride, adding 0.5% of alcohol active dry yeast, stirring to uniformity, sealing and fermenting for 72h at the temperature of 28-30 DEG C, adding 150% of bran, 100% of defatted rice bran, 30% of oyster mushroom pulp, adding acetic bacteria liquid seed which weighs 10% of mass of culture medium, stirring to uniformity, fermenting for 5d at the temperature of 30-35 DEG C, raising the temperature to 35-35 DEG C to ferment for 10d, adding 10% of salt, stirring to uniformity, adding vinegar, filtering, sterilizing for 30min at the temperature of 85 DEG C, aging, and thereby obtaining the oyster mushroom rice vinegar.
Owner:HAERBIN AIBOYA FOOD TECH DEV
Method for fermenting purple sweet potato pulp by using plant probiotics
InactiveCN110800900ALong storage periodLow sterilization processing conditionsFood ingredient functionsNutritionMouthfeel
The present invention discloses a method for fermenting purple sweet potato pulp by using plant probiotics and solves problems of poor flavor, high processing cost and serious nutrient loss in processing of purple sweet potato pulp products. The method specifically comprises steps of pretreatment, crushing, softening, cooking, enzymolysis, pulping, blending, primary sterilization and cooling, fermentation, centrifugation, degassing, homogenization, secondary sterilization and cooling, aseptic cold filling, etc. A probiotics fermentation technology is used, so that the purple sweet potato pulpproduces lactic acid and salt substances thereof with a fresh-keeping effect, produces better fermentation flavored and micro-organism-inhibiting substances, and the method improves fragrance and mouthfeel of the purple sweet potato pulp, at the same time effectively reduces sterilization conditions of the purple sweet potato pulp, saves costs, at the same time preserves nutrient components of purple sweet potatoes, increases nutrition of a fermentation product and also prolongs shelf life of purple sweet potato product raw materials.
Owner:山西达明一派食品有限公司
Method for fermenting Chinese yam pulp by using plant probiotics
InactiveCN110800901ALong storage periodLow sterilization processing conditionsFood scienceBiotechnologyNutrition
The present invention discloses a method for fermenting Chinese yam pulp by using plant probiotics and solves problems of poor flavor, high processing cost and serious nutrient loss in processing of Chinese yam pulp products. The method specifically comprises steps of pretreatment, crushing, softening, cooking, enzymolysis, pulping, blending, primary sterilization and cooling, fermentation, centrifugation, degassing, homogenization, secondary sterilization and cooling, aseptic cold filling, etc. A probiotics fermentation technology is used, so that the Chinese yam pulp produces lactic acid andsalt substances thereof with a fresh-keeping effect, produces better fermentation flavor and micro-organism-inhibiting substances, and the method improves fragrance and mouthfeel of the Chinese yam pulp, at the same time effectively reduces sterilization conditions of the Chinese yam pulp, saves costs, at the same time preserves nutrient components of the Chinese yams, increases nutrition of a fermentation product and also prolongs shelf life of Chinese yam product raw materials.
Owner:山西达明一派食品有限公司
Manufacturing method of Antrodia-camphorata-flavor fruit vinegar
InactiveCN105886318AHas a light aromaMild sourMetabolism disorderDigestive systemBiotechnologyCholesterol
The invention discloses a manufacturing method of Antrodia-camphorata-flavor fruit vinegar, belonging to the field of food processing. The method is characterized by comprising the following steps: preparing an Antrodia camphorata fermentation liquid, supplementing the material, carrying out alcohol fermentation, preparing the vinegar seed unstrained wine, carrying out acetic fermentation, pouring the vinegar, filtering, bottling, and sterilizing to obtain the finished product. The product is clear and transparent, has the particular slight aroma of the Antrodia camphorata, and has the advantages of high uniformity, and soft, pure and enduring sourness. The product has rich nutrients, and also has multiple health-care effects of enhancing the immunity, resisting tumors and allergy, lowering the blood pressure and cholesterol, protecting the liver and the like. The product is convenient to eat, and is suitable for people at all ages.
Owner:卢国孝
Functional health vinegar drink capable of benefiting spleen and invigorating stomach and production process thereof
ActiveCN104207285AColor reddish brownMellow tasteFood ingredient functionsFood preparationBiotechnologyNutrition
The invention discloses functional health vinegar drink capable of benefiting spleen and invigorating stomach and a production process thereof. The drink product has the effects of helping produce saliva and slake thirst, benefiting spleen and invigorating stomach, etc., and the multi-level requirements of people such as taste, nutrient and healthcare can be met. The functional health vinegar drink has the advantages that 1, the solid fermenting process and the liquid fermenting process are performed at the same time, and the advantages of good taste of solid fermenting, high output, short production cycle, low labor intensity and good product properties of liquid fermenting are combined; 2, solid and liquid separation is not carried out during fermenting the product, the leaching time of active ingredients of Chinese herbal medicines is prolonged, and the leaching of the active ingredients is sped up under the fermenting effect of microorganism; 3, the raw materials include stevia rebaudiana which is a good natural sweetening agent and has the effect of decreasing blood sugar; therefore, product is applicable to the diabetic; 4, the Chinese herbal medicine digesting process is not carried out in the production process, so that the production cost is decreased, and the industrial production can be performed conveniently.
Owner:河南龙口饮品有限公司
Formula and preparation method of fermented plant beverage with high nutrient content
InactiveCN107296122AImprove antioxidant capacityImprove physiological activityTea extractionAdditive ingredientBlack tea
The invention discloses a formula and a preparation method of fermented plant beverage with high nutrient content. Black tea water is used as a raw material, and tea polyphenol in the black tea water has very strong antioxidant activity and physiological activity and is a human free radical scavenger; meanwhile, a Chinese medicinal material, namely astragalus membranaceus powder, is added, and astragalus membranaceus has the efficacies of tonifying Qi, strengthening exterior, inducing diuresis for removing edema, detoxifying and promote muscle regeneration, and is applicable to internal injury, fatigue, spleen-deficiency diarrhea, Qi deficiency, blood deficiency, Qi weakness and other symptoms; icy grape juice is added, and the icy grape juice high in sweetness, wonderful in sourness and balanced in delicious taste, and can mask the medicinal taste of a tradition Chinese medicine, so that the beverage is better in mouth feel and smell; meanwhile, the icy grape juice is obtained through fermentation, and is golden or burgundy in color and luster and clear, so that the beverage the beverage is better in quality.
Owner:河南酵益生物科技有限公司
Processing and preparation method for pickled vegetables and salted vegetables
PendingCN111109563AGreat tasteSimple and efficient operationFood shapingPickled vegetablesLactic bacteria
The invention relates to the technical field of vegetable processing, specifically to a processing and preparation method for pickled vegetables and salted vegetables. The processing and preparation method specifically comprises the following steps: raw material selection, salt preparation, pickling, pressurization and constant-temperature stirring. In the step of pickling, edible salt on the surface of each layer of vegetables is uniformly scattered; and the amount of the edible salt at a bottom layer is less than the amount of the edible salt on an upper layer, i.e., the usage amount of theedible salt is sequentially increased from bottom to top. The processing and preparation method is applicable to vegetable varieties with high water content, such as radishes; the vegetables and the edible salt are placed in a vegetable pickling device layer by layer during pickling; the usage amount of the edible salt is sequentially increased from bottom to top; after the edible salt is completely dissolved, all the vegetables can fully absorb the edible salt, so the saltiness of the pickled vegetables is proper; meanwhile, juice in the vegetables can seep outwards through the pressure of aheavy object, and air can be isolated to form an anaerobic environment at the same time, so acid production by metabolism of lactic acid bacteria can be easily realized; lactic acid is produced and continuously accumulated; the pH value of the pickled vegetables is reduced; thus, the pickled vegetables have sour taste and better taste; meanwhile, operation is easy; and the loss of nutritional ingredients is small.
Owner:李波
Honey vinegar and preparation method thereof
The invention discloses honey vinegar and a preparation method thereof. The honey vinegar contains the following raw materials: honey, water, ammonium sulfate, dipotassium phosphate, bran, rice husk,yeast and acetic acid bacteria. The prepared honey vinegar is reddish brown, glossy, uniform in liquid, mellow, sour and palatable, has no sediment and peculiar smell, has the specific fragrance of honey vinegar and the fragrance of foods such as bran and rice hull and is rich in multiple nutritive values of honey, bran and rice husk and rich in nutrients, the total acid content is 4.5-5.0g / 100mL,the sourness is relatively strong, and the honey vinegar can meet the standard requirements of GB 18187-2000 Brewed Table Vinegar. According to the preparation method, the sugar degree, pH value andnutrients of the honey are adjusted, and the honey vinegar produced sequentially through alcohol liquid fermentation and acetic acid solid fermentation contains rich organic acid, amino acid, vitaminsand mineral substances and is gentle in sourness; and the preparation method is simple and convenient and easy to operate.
Owner:三原县甘露池醋厂
Method for producing rice vinegar by using brewer grains
InactiveCN104263630AMake full use of resourcesIncrease added valueMicroorganism based processesVinegar preparationYeastAlcohol
The invention provides a method for producing rice vinegar by fermenting brewer grains. The method comprises the following specific steps: crushing broken rice and adding 150 percent of fresh brewer grains; steaming the mixture at the temperature of 100 DEG C for 40 minutes; braising the material for 60 minutes, filtering, and cooling the material to 40 DEG C; feeding 5 percent of liquor bran yeast and 0.5 percent of alcohol active yeast and uniformly stirring; fermenting the mixture at the temperature of 28-32 DEG C for 2 days; turning the material for three times each day; performing sealing fermentation at the temperature of 32-35 DEG C for 3 days; adding 8 percent of a leavening agent for vinegar; performing sealing fermentation at the 32-35 DEG C for 5 days; performing sealing fermentation for 4 days wherein the temperature is raised to 36 DEG C,; adding 200 percent of water, soaking for 6 hours, spraying vinegar, filtering, sterilizing at the temperature of 85 DEG C for 30 minutes, blending and ageing to obtain the rice vinegar.
Owner:HARBIN PATERNA BIOTECH DEV
Chili processing process
The invention discloses a chili processing process which comprises the following steps: step 1 of placing, by weight parts, 8-12 parts of camphor tree branches and leaves and 5-8 parts of mint leavesin 80-100 parts of water to boil for 1-2 h, and obtaining a filtrate by filtration, wherein the boiling temperature is 80-100 DEG C; adding 15-20 parts by weight of baijiu in the filtrate to obtain asoak solution; step 2 of placing fresh chili in the soak solution for sealed soaking for 2-3 days, wherein the soaking temperature is 15-30 DEG C; step 3 of drying the soaked chili to a water contentof 30-40%, wherein the drying temperature is 60-80 DEG C; step 4 of placing the chili dried in the step 3 in processing ash for processing for 20-30 min, and keeping the temperature of the processingash at 90-100 DEG C during the processing period; wherein the processing ash is obtained by burning cypress branches; step 5 of removing the processing ash on the surface of the well processed chili,and then smashing the chili to obtain chili powder. In the chili powder prepared from the scheme, the raw materials are fully fused; at the same time, capsaicin in the chili is largely lost, thereby making the spicy taste lower and having a better flavor.
Owner:贵州胤通农业发展有限公司
Fructicative-period alhagi sparsifolia and alfalfa mixed silage and preparation method thereof
InactiveCN102178124AGood Silage StandardAddress low soluble sugar contentAnimal fodder preservationSugarAlhagi sparsifolia
The invention discloses fructicative-period alhagi sparsifolia and alfalfa mixed silage and a preparation method thereof and relates to the mixed silage of two kinds of leguminous forage and a preparation method thereof. The method comprises the following steps of: harvesting in the fructicative period of alhagi sparsifolia and the initial blooming period of alfalfa; cutting up the two kinds of fresh forage; uniformly mixing 30-70 percent by weight of alhagi sparsifolia and 30-70 percent by weight of alfalfa; filling, compressing and sealing; and fermenting and storing at normal temperature. The invention solves the problems that the spinous pedicel of the alhagi sparsifolia influences the palatability of the silage and the alfalfa has low soluble sugar content and high buffer energy and is difficult to directly ensile; the high-protein and high-quality silage is obtained; the silage has high aerobic stability, can be maintained with the green juicy nutritional characteristics of alhagi sparsifolia and alfalfa for a longer time, does not need addition of any additive at all and has the advantages of environmental protection, simple ensiling equipment and convenience in operation.
Owner:TARIM UNIV
Acetobacter strain and application thereof
ActiveCN102925380BImprove securityImprove conversion rateBacteriaMicroorganism based processesSporeFruit wine
The invention discloses an acetobacter strain (acetobacter sp. SJA-1) CGMCC No.3347 and an application thereof in seabuckthorn fruit vinegar production. The invention relates to an acetobacter strain and a method for producing seabuckthorn fruit vinegar by using the acetobacter strain. A separation source of the stain is naturally fermented seabuckthorn fruit vinegar mash. The strain is used in seabuckthorn fruit vinegar production with seabuckthorn fruit wine as a raw material. A colony has a regular shape, circular projections, a milky white color, and a glossy surface. With 5 days of plate culturing, the diameter of the colony is 0.1-0.2mm, and a transparent circle diameter is 0.5-1.0cm. The strain shows negative by Gram stain. A thallus has a size of (0.6-1.0)*(1.0-1.8)mum, a short rod shaped, and no spore. The strain obtained after separation and screening can be fully adapted to relatively high acidity of seabuckthorn fruit wine, a fermentation speed is high, acetic acid conversion rate is high, and acetic acid peroxidation reaction is less possible. When the acetobacter is used for producing seabuckthorn fruit vinegar, a sour taste is prominent, a fruit aroma is rich, and a unique seabuckthorn fruit vinegar style is provided.
Owner:HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY +1
A kind of preparation method of carambola wine
Owner:GUANGXI JIANMEILE FOOD
Protein-containing fermentation-free acidic whippable custard cream sauce and preparation method thereof
The invention provides a protein-containing fermentation-free acidic whippable custard cream sauce and a preparation method thereof. The preparation method comprises the following steps of preparing an oil phase, preparing a water phase, mixing the oil phase and the water phase, performing homogenizing, performing gelatinizing, performing cooling, performing aging, adjusting the acidity at low temperature and performing packaging. The custard cream sauce comprises the following components in percentage by mass of 30%-60% of water, 5%-30% of refined vegetable oil and / or hydrogenated refined vegetable oil, 18%-30% of saccharides, 5%-15% of milk solids, 0.5%-3% of eggs, 1%-5% of starch, 0.2%-2% of colloid, 0.2%-3% of an emulsifier, 0.5%-2% of sorbitol, 0.01%-0.03% of table salt, 0.01%-0.1% of a pH regulator and 0.02%-0.4% of pigment and essence. According to the custard cream sauce provided by the invention, the low-temperature acidity adjusting process is added in the preparation process, so that the custard cream sauce is rich in sourness, the acidity can be adjusted according to requirements, the acidity tolerance is good, and the custard cream sauce can be directly used or used for preparing sauces with other tastes; and the custard cream sauce is stable in quality in the storage period, protein cannot be agglomerated and separated out, and the custard cream sauce can also be whipped and inflated and is wide in application and convenient to use.
Owner:SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
Five-spice vinegar and processing method thereof
The invention discloses five-spice vinegar and a processing method thereof, and relates to the technical field of food brewage. The five-spice vinegar is prepared from the following raw materials by weight of 500 kg of glutinous rice, 2 kg of Chinese yeast, 30 kg of wheat koji, 850 kg of wheat bran, 470 kg of rice hull, 67.5 kg of parched rice color, 10 kg of edible salt, 3 kg of sugar and 50 kg of five-spice ingredients. The five-spice ingredients comprise the following components of 60g of fructus amomi, 12g of clove, 7g of amomum kravanh, 7g of cinnamon and 12g of rhizoma kaempferiae according to the first formula. The five-spice vinegar has the effects of inducing diuresis, promoting fibrinolysis, promoting digestive juice secretion, relaxing tracheal smooth muscles and inhibiting typhoid bacillus, shigella dysenteriae, escherichia coli and various fungi through the five-spice ingredients, and various five-spice vinegar with different tastes can be produced by matching with the high-quality taste of spiced vinegar and adopting different formulas. Large-scale popularization and application are facilitated, and a key role is played in long-term development of the method.
Owner:常宁超喜欢食品有限公司
Composite bamboo shoot fermenting agent and preparation method of fermented bamboo shoots
InactiveCN101999450BAppropriate proportionLow alcoholFruits/vegetable preservation using acidsFlavorAlcohol
Owner:健盛食品股份有限公司
Preparation method of water-insoluble tamarind fruit dietary fiber
PendingCN114343193AStrong toughnessLong cooking timeDough treatmentBakery productsTamarind seedWater soluble
A preparation method of water-insoluble tamarind fruit dietary fibers comprises the following steps: shelling tamarind fruits, drawing, cleaning, adding water into tamarind fruits, mixing, softening and stirring, so that tamarind fruit pulp is separated from tamarind fruit seeds and is fused with water; separating tamarind pulp from tamarind seeds to obtain tamarind pulp; carrying out superfine grinding on the tamarind pulp, and then separating most of tissue fibers in the tamarind pulp from the tamarind pulp with small tissue fibers; drying a large part of separated tissue fibers, cooling, and crushing to 100-120 meshes; the separated tamarind pulp with small tissue fibers is separated again, and a soluble liquid part and an insoluble solid part are separated out; and drying the separated solid part, and crushing to 100-120 meshes to obtain the water-insoluble tamarind fruit dietary fiber. According to the method, the non-water-soluble tamarind fruit dietary fibers in the tamarind fruit pulp can be fully extracted, the nutritional value and flavor of the tamarind fruit pulp are completely reserved, and the tamarind fruit pulp can be used for making various leisure foods.
Owner:YUNNAN MAODUOLI GRP FOOD
Waxberry fruit vinegar and preparation method thereof
The invention discloses waxberry fruit vinegar and a preparation method thereof. Waxberry fresh fruits as a raw material are prepared into waxberry juice by adopting a CO2 immersion method, the juice is prepared into swort through alcohol fermentation, and the swort is brewed into the waxberry fruit vinegar through the processes such as acetic fermentation, sterilization and the like. A product prepared by the method is red, clear and transparent, has soft and long acid taste, has the peculiar fragrance of waxberry, can be drunk as beverage, has the functions of supplementing substances such as vitamins, amino acid, trace elements and the like for human body, simultaneously has the functions of eliminating fatigue and adjusting immunity of organisms, and is ideal novel health-care beverage.
Owner:武世新
Preparation method and application of fermented sour food
The invention relates to the technical field of foods, in particular to a preparation method and application of a fermented sour food. The preparation method of the fermented sour food comprises the following steps of 1) cleaning fresh vegetables, and drying the cleaned vegetables in the sun until the vegetables are slightly wrinkled and softened; 2) preparing mother water for pickling a sour food; 3) preparing sub-water for pickling the sour food; 4) carrying out enzyme deactivation treatment on the vegetables; and (5) performing fermentation treatment on the vegetables: stacking the vegetables subjected to enzyme deactivation treatment in the step (4) layer by layer in a fermentation tank, adding the sub-water, and performing fermentation for 8-14 days so as to obtain the fermented sourfood. The fermented sour food prepared by the preparation method is good in mouth feel, fresh, crisp and beautiful in color, and can be made into salt-free or low-salt pickled Chinese cabbages according to needs; and in addition, additives, preservatives, pigments and the like do not exist, and nitrite is not detected out when the pickled Chinese cabbages fermented for 7 days and 50 days are detected. Moreover, the fermented sour food is short in production process time, high in production efficiency, low in production cost and strong in sourness, and meets the requirements of modern people onfood nutrition and health.
Owner:广州市韩八道农产品初加工有限公司
A kind of taro vinegar and preparation method thereof
The invention relates to a method for producing taro vinegar. The method comprises the steps of mixing taro and water and pulping to obtain taro pulp; treating the taro pulp with pectinase, cellulase and neutral protease to obtain enzymatically hydrolyzed taro pulp; treating enzymatically hydrolyzed taro pulp with medium-temperature amylase and glucoamylase to obtain saccharified taro pulp; then inoculating a saccharomycete suspension, and fermenting to obtain taro pulp alcoholic fermentation broth; inoculating an acetic acid bacteria suspension, and fermenting to obtain taro pulp acetic acid fermentation broth; adding chitosan, treating and separating by centrifugation to obtain taro vinegar and finally pasteurizing to obtain a taro vinegar finished product. The taro vinegar is clear and transparent bright yellow and thick in sourness and the total acidity based on acetic acid is 3%-6%. Since the taro vinegar disclosed by the invention is rich in nutritional ingredients, such as dietary fibers, polysaccharides, active polypeptides, the taro vinegar has the effects in seasoning and increasing appetite and also has a certain health protecting function. The types of vinegar products available in the market can be increased and the economic value of taro is improved. The taro vinegar is a novel and unique type of vinegar integrated with seasoning and health protection.
Owner:HEFEI UNIV OF TECH
Bran health-care vinegar beverage capable of treating constipation
InactiveCN104921245AColor reddish brownMellow tasteFood ingredient functionsFood preparationBiotechnologyNutrition
The invention provides a bran health-care vinegar beverage capable of treating constipation, and discloses a functional health-care vinegar beverage which is mainly composed of bran, trichosanthes kirilowii maxim, codonopsis pilosula, fructus toosendan, rhodiola rosea, polygonum multiflorum and other medicine and food homologous Chinese herbal medicine, has functions of relaxing bowels, invigorating spleen and lung, tonifying stomach and kidney and treating constipation, integrates nutrition, health care and dietary therapy, and meets the multilevel requirements of people for the pursuit of taste, nutrition, health care and the like. The beverage has the advantages that by means of a solid and liquid fermentation coexistence fermentation process, the advantages of being good in solid fermentation flavor, high in liquid fermentation yield, short in production cycle, low in labor intensity and good in product sanitation are integrated; solid-liquid separation is not conducted in the product fermentation process, the extraction time of active ingredients of Chinese herbal medicine is prolonged, the extraction of the active ingredients is accelerated through the fermentation effect of microorganisms; stevia rebaudiana is contained in raw materials, is a good natural sweetening agent and has a function of regulating blood sugar level, and the product is suitable for being drunk by diabetics; the Chinese herbal medicine digestion process is not adopted in the production process, production cost is reduced, and industrial production is facilitated.
Owner:QINGDAO JIARUI BIOLOGICAL TECH
Sushi vinegar acetic acid bacterium, method for fermenting sushi vinegar and application of sushi vinegar acetic acid bacterium in sushi
ActiveCN113969245AExcellent fermentation performanceImprove toleranceBacteriaFood preservationAcetic acidMicrobiology
Owner:爱康食品(青岛)有限公司
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