Pure grain brewing-distilling extracted vinegar

A distillation extraction and pure grain technology, applied in the field of food seasoning, can solve problems such as uncomfortable taste, outdated methods, unhygienic, etc., achieve obvious market development potential, reduce procurement costs, and save transportation costs

Inactive Publication Date: 2008-01-02
龙继辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned traditional vinegar process is prepared by filtration, which is not hygienic, and the color of the obtained vinegar is brownish red, tan, light yellow or colorless, and the process method adopted is usually a process of fermentation and preparation , the method is outdated, the process is single, and white vinegar is prepared with glacial acetic acid and water, which has a sharp and irritating feeling, the vinegar tastes too sour, and the taste is uncomfortable

Method used

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  • Pure grain brewing-distilling extracted vinegar

Examples

Experimental program
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Effect test

Embodiment 1

[0035] Embodiment 1 As shown in Figure 1, the raw materials in the following percentages by weight: bran 70%; corn 20%; rice 3%; rice hulls 5%; millet 2%.

[0036] The preparation process of vinegar distilled and extracted with pure grain brewing is as follows:

[0037] The preparation method of the molasses is as follows: take the bacterial strain provided by the Institute of Microbiology of the Chinese Academy of Sciences, the bacterial strain is yeast 2177, and the name is Crebrothecium ashbyii (Crebrothecium ashbyii) for inoculation. This strain can be purchased from the Institute of Microbiology, Xi'an Chinese Academy of Sciences, or it can be sold commercially.

[0038] (1) One-time slant medium: take 6 cc of maltose, 1 gram of peptone, 4 gram of agar, add 200 cc of water, put it into a test tube after melting, it is advisable to fill only one-fifth of each test tube, and carry out autoclaving. The pressure of the bacteria is 103kpa. After sterilization, put it on an in...

Embodiment 2

[0050] Embodiment 2 is composed of raw materials in the following percentages by weight: bran 50%; corn 34%; rice 5%; rice husk 10%; millet 1%.

[0051] The preparation process of vinegar distilled and extracted with pure grain brewing is as follows:

[0052] The preparation method of the molasses is as follows: take the bacterial strain provided by the Institute of Microbiology of the Chinese Academy of Sciences, the bacterial strain is yeast 2177, and the name is Crebrothecium ashbyii (Crebrothecium ashbyii) for inoculation.

[0053] (1) One-time making slant medium: take 6cc of maltose, 1g of peptone, 4g of agar, add 200cc of water, put it into a test tube after melting, and it is advisable to fill only one-fifth of each test tube, and carry out high-pressure sterilization The pressure is 103kpa, put it on a slope after sterilization, inoculate after cooling at 20°C, send it to the greenhouse, keep it warm at 28°C, and cultivate it for 6 days.

[0054] (2), secondary expan...

Embodiment 3

[0064] Example 3 The raw material composition and preparation process of the vinegar extracted by pure grain brewing and distillation are the same as in Example 2, except that step (8) distillation: add: 1% of the vinegar embryo weight percentage in the fermented product vinegar germ Raisins, dried apricots, dried bayberry, the acidity of distilled vinegar is 5 degrees.

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Abstract

The invention discloses an edible or health vinegar brewed and distilled from pure grain, which comprises the following parts: 50-70% bran, 20-40% maize, 1-5% rice, 2-10% rice hull and 1-2% yeast. The invention improves the purity without stimulating feeling, which is fit for preparing medical vinegar.

Description

technical field [0001] The invention relates to a food seasoning, in particular to vinegar extracted by brewing and distilling pure grains for edible health use. Background technique [0002] Vinegar is an acidic seasoning that contains acetic acid. 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. The content of acetic acid per 100mL of vinegar is more than 3.5g for ordinary vinegar and more than 5g for high-grade vinegar. Natural dietary tonic Modern medical research proves that vinegar has the effects of eliminating fatigue, regulating blood acid-base balance, preventing aging, enhancing liver and kidney functions, preventing obesity, and beauty and skin care. Because vinegar can improve and regulate the metabolism o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
Inventor 龙继辉
Owner 龙继辉
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