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Pure millet sweetened vinegar and preparation method thereof

A technology for millet and sweet vinegar, applied in the preparation of vinegar, biochemical equipment and methods, methods based on microorganisms, etc., can solve the problems of high cost, frequent extinction, complex production process and the like

Active Publication Date: 2011-04-20
汪建利
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The pure millet vinegar brewed from pure millet grains and pure millet bran without adding other grain husks is complicated in production process and high in cost. Frequently extinct

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A kind of pure millet sweet vinegar, prepared from the following raw materials by weight: 35% millet, 35% fine grain bran, 29.08% bran koji, 10‰ of acetic acid bacteria seeds, 0.5% table salt, stevia rebaudiana Fine powder 2‰, kudzu root, licorice, sealwort fine powder 0.1% each.

Embodiment 2

[0014] A kind of pure millet sweet vinegar, which is prepared from the raw materials in the following weight ratio: millet 38.3497%, fine grain bran 37%, bran koji 20%, acetic acid bacteria seeds 15‰ as main ingredients, salt 1.5%, stevia rebaudiana Concentrated powder 0.3‰, kudzu root, licorice, sealwort powder 1% each.

[0015] The preparation method of the pure vinegar of embodiment 1-2 is as follows:

[0016] 1. Raw material handling

[0017] Choose fresh millet with full grains, grind it through a pulverizer (the finer the grain size, the better), mix it evenly with the fine grain bran, add water, turn it over as you add it, so that the raw material absorbs water evenly (the method to check whether the amount of water added is appropriate or not is: Hold it in your hand to form a ball, there is water between your fingers but not dripping), after moistening the water, put the raw materials into a normal pressure steamer, steam for 1 hour, stop the fire and simmer for 1 ho...

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PUM

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Abstract

The invention discloses a pure millet sweetened vinegar and a preparation method thereof. The pure millet sweetened vinegar is prepared by the following raw materials in percentage by weight: 30-35% of millet, 30-35% of fine rice hulls, 25% of mouldy bran and 10-15% acetobacter seeds, which are used as main materials, as well as 0.5-1.5% of table salt, 0.003-002% of fine stevia rebaudiana powder,0.1-1% of fine vine root powder, 0.1-1% of fine liquorice powder and 0.1-1% of fine rhizoma polygonati powder. The millet sweetened vinegar is prepared by adding a medical stone filtering procedure before the preparation procedure on the basis of the traditional solid fermentation process flow. Proper millet rice hulls are added in pure millet rice to ferment, and a medical stone with a pluralityof nutritional health-care functions is matched to filter, thereby not only increasing the nutritional health-care function of the pure millet vinegar, but also adsorbing and eliminating the drug residues and the harmful bacteria. The pure millet sweetened vinegar has higher acidity, natural antiseptic function, and durability. Proper fine stevia rebaudiana powder, fine vine root powder, fine liquorice powder and fine rhizoma polygonati powder are added, so that the nutrient components are increased, and the taste is soft, sour, sticky and delicious and obviously superior to other table vinegars.

Description

technical field [0001] The invention relates to a formula of vinegar and a preparation method thereof. Background technique [0002] There are three types of vinegar on the market, one is millet raw vinegar fermented from millet and other grains and bark. The second is to blend 50% raw vinegar with glacial acetic acid, essence and spices. The third is that it is all prepared with acetic acid, essence, spices, etc. The pure millet vinegar brewed from pure millet grains and pure millet bran without adding other grain husks is complicated in production process and high in cost. frequently extinct. We use selected millet grains, pure rice bran, wheat koji, and acetic acid bacteria seeds as the main ingredients, and use salt, stevia, and licorice as auxiliary materials to refine pure millet vinegar by combining traditional solid fermentation technology and nanotechnology. It is sour and sticky, with a sticky sweet aftertaste. In terms of taste alone, it is obviously better th...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/02
Inventor 汪建利
Owner 汪建利