Vinegar koji and biological edible vinegar, and method of producing the same
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A technology of vinegar koji and vinegar, which is applied to the preparation of vinegar and other directions, can solve problems such as toxic and side effects, and achieve the effects of adjusting acid-base balance, being easy to popularize and applying, and helping digestion.
Active Publication Date: 2008-02-27
范英祝
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Problems solved by technology
[0003] The present invention aims to solve the problem of toxic and side effects on human beings caused by glacial acetic acid and other blends in the existing vinegar, and provides a kind of vinegar koji and biological vinegar and its preparation method
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specific Embodiment approach 1
[0012] Specific embodiment one: the vinegar koji of this embodiment consists of 38~42 parts of oats, 8~12 parts of wheat, 8~12 parts of black rice, 8~12 parts of barley, 4~6 parts of soybeans, 4~ 6 parts of black beans, 4 to 6 parts of mung beans, 4 to 6 parts of red beans, 4 to 6 parts of broad beans, 4 to 6 parts of peas, 1.5 to 2.5 parts of tea, 4 to 5 parts of Chinese herbal medicine and 5 to 10 parts of Acetobacter species become.
[0013] Oats, wheat, black rice, barley, soybeans, black beans, mung beans, red beans, broad beans and peas are rich in nutrients.
specific Embodiment approach 2
[0014] Embodiment 2: The difference between this embodiment and Embodiment 1 is that the tea is black tea, green tea or scented tea. Others are the same as the first embodiment.
specific Embodiment approach 3
[0015] Specific embodiment three: the difference between this embodiment and specific embodiment one is: Chinese herbal decoction pieces include licorice, fleece-flower root, wolfberry, clove, cinnamon, schisandra, hawthorn, white mustard seed, ginger and garlic, wherein the weights of various Chinese herbal decoction pieces are equal . Others are the same as the first embodiment.
[0016] The vinegar koji in this embodiment not only has a unique flavor, but also has the effect of inhibiting the growth of harmful bacteria and improving the metabolites of the acetic koji species, laying a material foundation for the preparation of biological vinegar with a pleasant export feeling and health care effect.
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Abstract
The invention relates to a vinegar melody, biological vinegar and the preparing method, which dissolve the problem that glacial acetic acid or the like in the edible vinegar has side effect for the human. The vinegar melody is made by Avena sativa, wheat, black rice, peart barley, soya bean, black soya bean, green bean, red bean, broad bean, pea, tea, traditional Chinese medicine herbal pieces prepared for decoction and vinegar melody bacterial. The preparing method of the vinegar melody comprises the following steps: 1, boiling after disintegrating high starch raw material and infiltrating with the water; 2, adding the other raw material, water and vinegar melody bacterial and fermenting. The biological vinegar is made by vinegar melody, Daqu, Shenqu, bran melody, wine yeast, aspergillus oryzae, Chinese sorghum, corn, millet, glutinous millet, peart barley, glutinous rice, black rice, citrate bacterial, yeast, acetic acid bacteria and fruit normal juice. The preparing method of the biological vinegar comprises the following steps: 1, boiling after disintegrating high starch raw material and infiltrating with the water; 2, adding the other raw material and saccharifying and acetous fermenting zymogeneous bacteria; 3, adding the salt and afterripening; 4, drenching the vinegar; ageing; sterilizing and filtering. The local flavor of the biological vinegar comes from the raw material and the metabolite of the microorganism completely without the glacial acetic acid or the like, and the biological vinegar doesn't have the side effect for the human and has the delicious taste and more than 8. 13g / 100ml high vinegar yield.
Description
technical field [0001] The invention relates to vinegar koji and vinegar and a preparation method. Background technique [0002] At present, the ingredients of various vinegars on the market are blended with glacial acetic acid, flavoring agents, etc., and glacial acetic acid is extracted from sulfuric acid, which is corrosive, can burn the skin, and is harmful to human eyes, respiratory tract, esophagus and stomach. Stimulating, has strong toxic and side effects on the human body. Contents of the invention [0003] The invention aims to solve the problem that the blended substances such as glacial acetic acid in the existing vinegar have toxic and side effects on humans, and provide a kind of vinegar koji and biological vinegar and a preparation method thereof. [0004] The vinegar koji is mainly composed of 38-42 parts of oats, 8-12 parts of wheat, 8-12 parts of black rice, 8-12 parts of barley, 4-6 parts of soybeans, 4-6 parts of black beans, 4-6 parts 4-6 parts of mu...
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Application Information
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