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A kind of preparation method of buckwheat health-care vinegar

A technology of health-care vinegar and buckwheat, applied in the field of fermentation and brewing, can solve the problems of seabuckthorn vinegar industrialization, high production cost, poor palatability, etc.

Inactive Publication Date: 2012-02-22
MICROBIOLOGY INST OF SHAANXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0011] Example 1: Follow the steps below to complete.

[0012] 1. Treatment of seabuckthorn fruit branches: Wash 50 kg of seabuckthorn branches with fruits and crush them with water, mix in 12 grams of cellulase and 13 grams of pectinase, and stir evenly;

[0013] 2. Pre-fermentation treatment: mix the crushed buckwheat with bran, add water into the cooking pot for cooking, and cook at normal pressure for 30 minutes; take 500 kg of cooking clinker and mix it with bran koji, and stir evenly;

[0014] 3. Saccharification treatment: mix the cooking clinker mixed with bran koji with the above-mentioned crushed seabuckthorn fruit branches, and accumulate and ferment for 10 hours; the amount of bran koji added is the conventional amount;

[0015] 4. Alcoholic fermentation: add yeast to the fermented product that has completed the accumulation of fermentation for ethanol fermentation, and keep it for 9 days of fermentation; the amount of yeast added is the conventional amount;

[00...

example 2

[0019] Example 2: Follow the steps below to complete.

[0020] 1. Treatment of seabuckthorn fruit branches: crush 180 kg of sea buckthorn fruit branch residues after squeezing the juice, mix in 80 grams of cellulase and 73 grams of pectinase, and stir evenly;

[0021] 2. Pre-fermentation treatment: crush the buckwheat, mix it with the bran, add water and put it in a cooking pot for cooking, and cook it under normal pressure for 30 minutes; take 400 kg of cooking clinker and mix it with bran koji, and stir evenly;

[0022] 3. Saccharification treatment: mix the cooking clinker mixed with bran koji with the above-mentioned pulverized seabuckthorn fruit branch residue, and accumulate and ferment for 20 hours; the amount of bran koji added is the conventional amount;

[0023] 4. Alcoholic fermentation: add yeast to the fermented product that has completed the accumulation of fermentation for ethanol fermentation, and keep it for 13 days of fermentation; the amount of yeast added i...

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PUM

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Abstract

A method for preparing buckwheat health-care vinegar. The present invention is characterized in that, during stacking and fermentation, 10-40% of the total weight of cooking clinker is mixed with crushed seabuckthorn branches with fruits, and then stacked and fermented after being evenly stirred; the seabuckthorn fruit branches can be It is the fresh branch with fruit, or the fruit branch residue after squeezing the juice; cellulase and pectinase are added to the crushed fruit branch of seabuckthorn. The preparation method of the present invention has the advantages of simple process, convenient operation, readily available raw materials, and low cost; the buckwheat health-care vinegar prepared by the present invention has been tested, and its total flavonoid content has doubled, and other nutritional components have also greatly increased. The prepared buckwheat health-care vinegar has the advantages of comprehensive health care functions, high nutritional value, and good taste and flavor, and is suitable for functional nutritional condiments and vinegar drinks. Enrich the variety of vinegar products, meet the needs of consumers, and provide 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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/00
Inventor 李利军袁海燕马齐贺建超
Owner MICROBIOLOGY INST OF SHAANXI
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