Five-grain and gingko vinegar and preparation method thereof

The technology of ginkgo biloba and ginkgo biloba leaves, which is applied in the field of vinegar and its preparation, can solve the problems of bitter taste of vinegar, unattractive taste, unsuitable for green diet and healthy diet, etc., and achieve the effects of bright color and mellow taste.

Active Publication Date: 2013-05-08
张晓兵
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Problems solved by technology

However, with the continuous improvement of people's quality of life, such products can no longer meet the needs of consumers.
Patent No. 01142021.9 uses a relatively large amount of ginkgo kernels in the patent formula, resulting in a bitter taste of vinegar; acetic acid made of bran, rice bran and other materials has low nutritional value and is difficult to be elegant, and cannot satisfy modern people's demand for high-quality vinegar. pursuit of life
The preparation method of patent No. 01142021.9 adopts Daqu chemical catalysis method, which is easy to produce derivative chemical substances, which does not conform to the concept of green diet and healthy diet of modern people

Method used

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Embodiment Construction

[0018] Embodiment, select raw materials, take 60 kilograms of rice produced in the year, 40 kilograms of corn, 20 kilograms of ginkgo leaves, 20 kilograms of millet, 20 kilograms of wheat, 20 kilograms of buckwheat, take 8 kilograms of salt, 5 kilograms of yeast, 7 kilograms of wheat koji.

[0019] Process method: step 1, select the grain and ginkgo leaves produced in the current year; step 2, wash, disinfect and dry 5 kg of ginkgo leaves; step 3, crush the grain and ginkgo leaves into coarse objects; step 4, batching, measuring, After seasoning, cooking and cooling, add 2 kg of yeast and 2 kg of wheat koji, stir evenly and put them in the pressing chamber, keeping the temperature below 30°C for pressing for more than 90 days; Acetic acid fermentation: specifically, the fermented vinegar grains are added with 3 kg of yeast, 5 kg of wheat koji, and water to form vinegar grains for acetic fermentation. During the stage of acetic acid fermentation, manual or mechanical turning of ...

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Abstract

The invention belongs to the technical field of seasoning processing, in particular to five-grain and gingko vinegar and a preparation method thereof. The method is characterized in that the five-grain and gingko vinegar is prepared from rice, corn, millet, wheat, buckwheat and gingko leaves of the same year by a natural pressing solid fermentation process. In the preparation process, a yeast produced by purely cultured acetic acid bacteria is adopted for catalytic fermentation, and an acid-resistant ceramic or glass container is used to avid producing derivative chemical substances. A natural blending method makes the vinegar have a bright color and offer a mellow taste and therefore can easily attract customers. The five-grain and gingko vinegar is rich in nutrient essences and health-care effects of the five grains, has the health-care functions of the flavonol glycosides in the gingko leaves, meets modern high-quality healthy food standards and fulfils the pursuit of high-quality life of modern people.

Description

technical field [0001] The invention relates to the technical field of condiment processing, in particular to vinegar and a preparation method thereof. Background technique [0002] The edible and medicinal health care value of ginkgo has long been valued at home and abroad, and it is also used in the vinegar industry. Patent No. 01142021.9 discloses a kind of ginkgo vinegar. However, with the continuous improvement of people's quality of life, such products can no longer meet the needs of consumers. Patent No. 01142021.9 uses a relatively large amount of ginkgo kernels in the patent formula, resulting in a bitter taste of vinegar; acetic acid made of bran, rice bran and other materials has low nutritional value and is difficult to be elegant, and cannot satisfy modern people's demand for high-quality vinegar. The pursuit of life. The preparation method of patent No. 01142021.9 adopts the method of Daqu chemical catalysis, which is easy to produce derivative chemical subst...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/00
Inventor 张晓兵
Owner 张晓兵
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