Termite vinegar and preparation method and applications thereof

A technology for termites and vinegar fermented grains, which is applied in the preparation, application, food preparation and other directions of vinegar, can solve the problem of no effective and safe method to improve the vinegar yield, and achieves the improvement of the vinegar yield, the high-quality product rate, and the nutritional content. Effect

Inactive Publication Date: 2013-01-02
谢华鸣 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to QS certification and food hygiene and safety monitoring, the vinegar production process has been maintained at the level of eight catties of vinegar per catty of rice, and there is no effective and safe way to increase the rate of vinegar production

Method used

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  • Termite vinegar and preparation method and applications thereof
  • Termite vinegar and preparation method and applications thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Alcoholic fermentation: rice is taken as raw material to obtain wine mash through maceration, cooking, saccharification with koji, and fermentation.

[0019] Preparation of fermented grains: add 60 kg of bran and 60 kg of bran to every 180 kg of wine mash and mix well to obtain a mixture of wine bran, then add vinegar fermented grains and termite nests to make mature vinegar grains, wherein every 350 kg of wine bran mixture is added 5 1 kg of vinegar grains and 15 kg of termite nests.

[0020] Pre-fermentation: Mix wine mash with an alcohol content of 6-9 degrees into the mature vinegar fermented grains every day, and cover it with a layer of bran for fermentation. The temperature is controlled at 30-35°C and the fermentation is continued for 5 days;

[0021] Middle fermentation: Turn over the vinegar grains obtained in the above steps. On the first day, turn the vinegar grains from top to bottom into another fermentation container, and then turn them back to the origin...

Embodiment 2

[0026] Alcoholic fermentation: take the mixture of rice and sorghum as the raw material to obtain wine mash through maceration, cooking, saccharification with koji, and fermentation.

[0027] Preparation of fermented grains: add 60 kg of bran and 60 kg of bran to every 180 kg of wine mash and mix well to obtain a mixture of wine bran, then add vinegar fermented grains and termite nests to make mature vinegar grains, wherein every 350 kg of wine bran mixture is added 5 1 kg of vinegar grains and 5 kg of termite nests.

[0028] Pre-fermentation: Mix wine mash with an alcohol content of 9 degrees into the mature vinegar grains every day, and cover it with a layer of bran for fermentation. The temperature is controlled at 30-35°C and the fermentation is continued for 7 days;

[0029] Middle fermentation: Turn over the vinegar grains obtained in the above steps. On the first day, turn the vinegar grains from top to bottom into another fermentation container, and then turn them back...

Embodiment 3

[0034] Alcoholic fermentation: rice is taken as raw material to obtain wine mash through maceration, cooking, saccharification with koji, and fermentation.

[0035] Preparation of fermented grains: add 60 kg of bran and 60 kg of bran to every 180 kg of wine mash and mix well to obtain a mixture of wine bran, then add vinegar fermented grains and termite nests to make mature vinegar grains, wherein every 350 kg of wine bran mixture is added 5 1 kg of vinegar grains and 30 kg of termite nests.

[0036] Pre-fermentation: Mix the wine mash with an alcohol content of 6 degrees into the mature vinegar grains every day, and cover it with a layer of bran for fermentation. The temperature is controlled at 30-35°C and the fermentation is continued for 5 days;

[0037] Middle fermentation: Turn over the vinegar grains obtained in the above steps. On the first day, turn the vinegar grains from top to bottom into another fermentation container, and then turn them back to the original ferme...

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Abstract

The invention discloses termite vinegar and a preparation method and applications thereof. The preparation method of the termite vinegar provided by the invention comprises the following steps: alcoholic fermentation is performed to obtain swort, bran and rice bran powder are mixed evenly to obtain wine bran mixture, then the mature vinegar fermented grains prepared from vinegar fermented grains and termite nests are added; swort is added in the mature vinegar fermented grains per day, a layer of rice bran powder is covered on the mixture to ferment, the temperature is controlled to 30-35 DEGC for 5-7 days; the fermenting grains are turned over, the maximum temperature is controlled to less than 35-42 DEG C, fermentation is performed continuously and then completed when the temperature reaches the room temperature; post-fermentation is performed for 26-34 days; and the termite vinegar finished product is obtained after rinsing and decoction. The invention also discloses the applications of the termite vinegar in the preparation of nourishing drinks, food or flavorings. The formic acid in termite nests is utilized to promote fermentation, thus the vinegar yield and the high quality product rate can be increased; and the termite nests contain a lot of nutrients which can be combined with substances such as acetic acid to form a unique flavor.

Description

technical field [0001] The invention relates to a vinegar-making process, in particular to a termite vinegar and its preparation and application. Background technique [0002] Termites are one of the five major pests recognized in the world. They harm forests and have a wide variety. People at home and abroad have carried out a lot of research on termites, and they also use the Gallus fir fungus grown in the termite fungus as a delicacy. In China, the medicinal value of termites is also increasingly valued by people. It has been found that there are disease-resistant steroids in termites, mainly cholesterol and its derivatives, sitosterol, stigmasterol, etc., and some people think that these substances have an inhibitory effect on cancer cells. At the same time, oleic acid, palmitic acid and stearic acid contained in termite fat also have the effect of inhibiting tumor growth. Li Shizhen pointed out in "Compendium of Materia Medica" that the fungus garden of termite nests ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04A23L2/38A23L1/29A23L33/00
Inventor 谢华鸣谢鸣荣
Owner 谢华鸣
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