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A technology of chestnut vinegar and chestnut, applied in the field of health-care vinegar
Inactive Publication Date: 2009-02-04
于秀珠
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Abstract
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Problems solved by technology
Although the types of vinegar are gradually increasing, there is no report on making vinegar from chestnuts.
Method used
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Embodiment 1
[0008] Embodiment 1: get 35 kilograms of chestnut rice, 30 kilograms of sorghum rice, 20 kilograms of rice bran, 25 kilograms of wheat bran, mix and stir them evenly, add 44 kilograms of water that temperature is 40 degrees, add 2.5 kilograms of glucoamylase (per hundred kilograms of raw materials Add 2-3 kg of glucoamylase), steam in a steamer for 1 hour, take out the beach and let it cool to 40 degrees to make a thick product, add 45 kg of cold boiled water according to the weight of the thick product, and make vinegar according to the traditional method Methods Drain vinegar, sterilize, and make the finished chestnut vinegar after inspection.
Embodiment 2
[0009] Embodiment 2: get 40 kilograms of chestnut rice, 25 kilograms of sorghum rice, 15 kilograms of rice bran, 20 kilograms of wheat bran, they are mixed and stirred evenly, add 40 kilograms of water that temperature is 40 degrees, add 2 kilograms of glucoamylase (per hundred kilograms of raw materials Add 2-3 kg of glucoamylase), steam in a steamer for 1 hour, take out the beach and cool it down to 40 degrees to make a thick product, add 40 kg of cold boiled water according to the weight of the thick product, and make vinegar according to the traditional method Methods Drain vinegar, sterilize, and make the finished chestnut vinegar after inspection.
Embodiment 3
[0010] Embodiment 3: get 45 kilograms of chestnut rice, 35 kilograms of sorghum rice, 25 kilograms of rice bran, 15 kilograms of wheat bran, mix and stir them evenly, add 48 kilograms of water that temperature is 40 degrees, add 3 kilograms of glucoamylase (per hundred kilograms of raw materials Add 2-3 kg of glucoamylase), steam in a steamer for 1 hour, take out the beach and let it cool to 40 degrees to make a thick product, add 50 kg of cold boiled water according to the weight of the thick product, and make vinegar according to the traditional method Methods Drain vinegar, sterilize, and make the finished chestnut vinegar after inspection.
[0011] The glucoamylase used in the present invention is a commercially available product.
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PUM
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Abstract
The present invention relates to health-caring vinegar, in particular to Chinese chestnut vinegar which is produced with Chinese chestnuts as main material assisted by broomcorn, wheat bran and rice chaff according to the traditional vinegar production technique. The weight portions of the materials are as follows: 35 to 45 portions of granulated Chinese chestnuts, 25 to 35 portions of broomcorn, 15 to 25 portions of rice chaff and 15 to 25 portions of wheat bran. The production method of the vinegar is as follows: according to the total weight of the materials, 45 percent of water is added into the materials and mixed; the mixture is then steamed in a steamer for one hour; the mixture is taken out and spread out to be cooled until the temperature is decreased to 40 DEG C; then, the mixture is added with saccharifying enzyme and saccharified and fermented for 25 to 28 days until thick material is produced; and according to the weight of the thick material, 40 percent to 50 percent of cool boiled water is added into the thick material; and after sprinkling and sterilization, the Chinese chestnut vinegar is produced. The present invention adopts trashed Chinese chestnuts-substandard small Chinese chestnuts-produced in Qianxi as material and then broomcorn, rice chaff, wheat bran and the like are added to produce the health-caring vinegar, which has the advantages of low material cost and simple method. The edible vinegar produced with Chinese chestnuts is characterized by rich nutrition, sweetness, good taste and spleen invigoration.
Description
technical field [0001] The invention relates to the technical field of health-care vinegar, in particular to chestnut vinegar made from chestnuts. Background technique [0002] Vinegar is one of the traditional condiments in my country. It is not only rich in nutrients, but also has unique pharmacological effects. Medical research shows that vinegar has a strong bactericidal and antibacterial effect, and is one of the indispensable edibles in life. one. Vinegar is usually fermented and brewed from grains. With the gradual improvement of living standards in recent years, fruit vinegar has also quietly entered people's dining tables, such as apple cider vinegar, which is favored by people because it contains multiple vitamins. Although the types of vinegar are gradually increasing, there is no report on making vinegar from chestnuts through retrieval. Contents of the invention [0003] The object of the present invention is to provide a chestnut vinegar prepared with chest...
Claims
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Application Information
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