Method for producing smallanthus sonchifolius vinegar

A production method and yacon fruit technology, applied in the production field of yacon fruit vinegar, can solve the problems of loss of health care and therapeutic value of yacon fruit, impurity in fermentation liquid, short product shelf life, etc., and achieve elimination of fruit oxidation phenomenon and long fermentation time. , Improve the effect of health care and treatment

Inactive Publication Date: 2009-10-07
戴瑞萍
View PDF0 Cites 12 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fruit vinegar made from it has the following disadvantages: 1) because the fruit contains bacteria and tannic acid, it is easy to grow, and the fruit is directly fermented by adding yeast, the fermented liquid contains impurities, and the taste is poor; 2) adding commercially availab

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] Yacon fruit vinegar, made by the following method:

[0020] A) Production of fermented vinegar strains: slice the yacon and steam it, add water to the glutinous rice, take 100kg of ripe yacon, 30kg of cooked glutinous rice, add 0.8kg of distiller’s yeast when the temperature is 31-35°C, mix and infiltrate, heat-preserve and ferment for 3 1 day, stirring once every 2 hours, 8-10 times a day, the holding temperature on the second day is 25-30°C, and the holding temperature on the third day is 20-25°C to obtain the fermented vinegar strains for use;

[0021] B) Making fruit wine: first steam the glutinous rice with water, break the yacon fruit into coarse grains and steam it, take 100kg of ripe yacon fruit and 30kg of cooked glutinous rice, add 0.5kg of distiller’s yeast when the temperature is 31-35°C, and mix the three Infiltration and fermentation, the fermentation time is 25-32 hours, the fermentation temperature is 28-30 ° C, and then the fruit wine with a degree of 4...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The present invention relates to a method for producing smallanthus sonchifolius vinegar. Using steamed smallanthus sonchifolius slice or fruit grain as principal raw materials, steamed sticky rice as adjuvant, distiller's yeast as leaven, respectively using streamed smallanthus sonchifolius, streamed sticky rice and distiller's yeast fermented into fermentation vinegar strain and fruit wine in different forms, then putting the streamed smallanthus sonchifolius, streamed sticky rice, pure water, and the fruit wine and fermentation vinegar strain into fou tank for fermentation 20-25 days at room temperature to obtain fermentation liquor, and the fermentation liquor becomes smallanthus sonchifolius vinegar via deposition, filtration, sterilization and loading. The fruit vinegar is provided with advantages of pure flavor, good taste and long shelf life, the products adding no preservative agent or chymistry stabilizer, adding no sugar, belonging to green health care products. The products have evident treatment impression to hyperlipemia, cholesterin and diabetic patients, promoting metabolism of human body and recuperating gastrointestinal tract, relieving inflammation and dryness, preventing and treating pimple, improving human body immunity.

Description

Technical field: [0001] The invention relates to the processing of a yacon beverage, in particular to a production method of a yacon vinegar. Background technique: [0002] Yacon, also known as yacon, is native to the Andes Plateau in South America. It was introduced to Yunnan, China and now to Guangdong. Regular consumption can effectively reduce hyperlipidemia, control cholesterol and diabetes, promote human metabolism, regulate the gastrointestinal tract, and clear fire It can detoxify, prevent acne, improve human immunity, and is a low-calorie food. Its carbohydrates are not absorbed by the human body, so it is more effective for diabetics and dieters. It also contains a variety of essential amino acids and extremely high trace elements such as calcium, magnesium, iron, potassium, zinc, and selenium. Due to the high water content of yacon, it is not easy to process, store and transport. At present, yacon is mainly eaten fresh, and its consumption is limited by seasons, ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12J1/00C12J1/02
Inventor 戴瑞萍
Owner 戴瑞萍
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap