Method for preparing buckwheat health vinegar

Abstract

The invention discloses a preparation method of buckwheat health vinegar and is characterized in that the grinding powder of sea buckthorn branches with fruits is added at the portion of 10 percent to 40 percent of the total weight of the cooking clinker during the piling fermentation, which is processed after uniform agitation; the sea buckthorn fruit branches are the fresh branches with fruits or the residues of the fruit branches after juicing; cellulose and pectinase are added into the grinding powder of sea buckthorn branches. The preparation method of the invention has the advantages of a simple process, a convenient operation, the easily obtained raw materials and a low cost. The total flavonoids content and other nutritional components of the buckwheat health vinegar prepared by the method are increased significantly. The buckwheat health vinegar prepared by the method has the advantages of comprehensive health care function, high nutritional value and good taste and flavor; the buckwheat health vinegar is a good functional and nutritional condiment, which is suitable for the preparation of vinegar drink; the buckwheat health vinegar is provided with both flavor taste and greater health care nutritional components, which can enrich the variety of the vinegar goods, satisfy the requirements of consumers and provide the consumers with a more effective health care food.

Description

technical field [0001] The invention belongs to the improvement of the preparation method of buckwheat health-care vinegar, and relates to the technical field of fermentation and brewing. Background technique [0002] Vinegar is one of the traditional food seasonings in my country, which not only contains rich nutrients, but also has unique pharmacological effects. Modern medical research shows that vinegar has a very strong bactericidal and antibacterial ability. Fumigation with vinegar can kill and disinfect respiratory pathogenic microorganisms such as Streptococcus A, Catharella, Diplococcus pneumoniae, Staphylococcus albus and influenza virus; vinegar can also kill diphtheria bacillus and epidemic cerebrospinal meninges Inflammation, measles, and mumps viruses; 5% to 6% vinegar solution is used, and its hydrogen ion concentration is sufficient to control the growth of all cold viruses; vinegar also has antibacterial and bactericidal effects on food-borne pathogens. Vi...

AI Technical Summary

Problems solved by technology

Seabuckthorn juice is fermented and transformed by yeast and acetic acid bacteria to produce vinegar. Since the raw materials contain a large amount of tannins, there is no liquefaction and saccharification process in the fermentation process, resulting in an astringent taste of seabuckthorn fruit vinegar; in addition, the non-volatile acid (lactic acid ) content is low, resulting in poor palatability and strange flavor problems, and its production cost is very high, so the industrialization problem of seabuckthorn vinegar has not been fundamentally solved, and no seabuckthorn vinegar commodity has been sold on the market so far