Preparation method of whole-juice aloe and glutinous rice nutrient vinegar powder

A technology of aloe vera and glutinous rice, which is applied to the preparation of vinegar, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of difficult portability and storage, complicated production process, inconvenient use, etc., and achieves convenient transportation and improved nutrition. Value, ease of use and portability

Inactive Publication Date: 2011-11-23
山东创新源农业技术开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The liquid edible vinegar brewed by the traditional craft has complex production process, low outpu

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0027] Example 1

[0028] (1) Raw material cleaning and drying Cut the fresh aloe vera that has been cleaned with water into slices, and then immediately blast-dried them to aloe slices with a moisture content of 5% at a temperature of 40°C.

[0029] (2) Aloe crushing The dried aloe flakes of step (1) are crushed to a particle size of 200 mesh at room temperature for use;

[0030] (3) Grinding and gelatinization of glutinous rice Crush clean glutinous rice into 100 meshes, add 60% water and heat at 95°C for gelatinization, and cool for use.

[0031] (4) Mix koji and alcohol fermentation. Mix 70% gelatinized glutinous rice and 20% aloe vera powder into the jar, add 2% sugar to the mixture, adjust pH 4.0 with citric acid, and sterilize at 80°C for 10 minutes , Cool to 30°C, add 8% Angel Brewing high-activity dry yeast powder for alcohol fermentation, ferment at 30°C for about 36 hours, make the final alcohol concentration of the mixture reach 6%V / V and stop fermentation.

[0032] (5) Ac...

Example Embodiment

[0037] Example 2

[0038] (1) Washing and drying of raw materials Cut the fresh aloe that has been cleaned with water into slices, and then immediately blast-dried them to aloe slices with a moisture content of 5% at a temperature of 40°C.

[0039] (2) Aloe crushing The dried aloe flakes of step (1) are crushed to a particle size of 400 mesh at room temperature for use;

[0040] (3) Grinding and gelatinization of glutinous rice Crush clean glutinous rice into 200 meshes, add 70% water and heat at 85°C for gelatinization, and cool for use.

[0041] (4) Mix koji and alcohol fermentation Mix 80% gelatinized glutinous rice and 14% aloe vera powder into the jar, add 2% sugar to the mixture, adjust the pH 4.0 with citric acid, and sterilize at 80°C for 10 minutes , Cool to 30℃, add 4% Angel Brewing high-activity dry yeast powder for alcohol fermentation, ferment at 30℃ for about 24 hours, make the final alcohol concentration of the mixed liquor reach 6%V / V and stop fermentation.

[0042] (5...

Example Embodiment

[0046] Example 3

[0047] (1) Raw material cleaning and drying Cut the fresh aloe that has been cleaned with water into slices, and then immediately blast-dried them to aloe slices with a moisture content of 5% at a temperature of 40°C.

[0048] (2) Aloe crushing The dried aloe flakes of step (1) are crushed to a particle size of 300 mesh at room temperature for use;

[0049] (3) Grinding and gelatinization of glutinous rice Crush clean glutinous rice into 150 meshes, add 65% water and heat at 90°C for gelatinization, and cool it for later use.

[0050] (4) Mix koji and alcohol fermentation. Mix 75% gelatinized glutinous rice and 17% aloe vera powder into jars, add 2% sugar to the mixture, adjust pH 4.0 with citric acid, and sterilize at 80°C for 10 minutes , Cooling to 30℃, adding 6% Angel Brewing high-activity dry yeast powder for alcohol fermentation, fermenting at 30℃ for about 30 hours, so that the final alcohol concentration of the mixed liquor reaches 6%V / V to stop fermentatio...

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Abstract

The invention relates to aloe and glutinous rice nutrient vinegar, and particularly relates to a preparation method of whole-juice aloe and glutinous rice nutrient vinegar powder with rich nutrients. The preparation method comprises the following steps: cleaning raw materials, slicing, drying, pulverizing, fermenting, sterilizing, spray-drying and performing other steps. Compared with the existing edible vinegar processing methods, the preparation method provided by the invention has the following advantages and prominent effects: the utilization rates and processing depth of aloe and glutinous rice are improved, and the nutrient loss of aloe and glutinous rice vinegar is avoided; the nutritive value of aloe and glutinous rice vinegar is improved, the fermentation time is shortened, the digestion and absorption of the aloe and glutinous rice vinegar by an organism is facilitated, and the bioavailability of the aloe and glutinous rice vinegar is improved; the product has the characteristics of good quality, dense sourness, unique flavor and rich nutrients; the production method is simple and is low in cost; and the whole-juice aloe and glutinous rice nutrient vinegar powder is convenient to use, carry and transport, is easy to store, has long storage life, is not easy to deteriorate, and is suitable for large-scale industrial production.

Description

technical field [0001] The invention relates to an aloe glutinous rice edible vinegar, in particular to a preparation method of nutritious full-juice aloe glutinous rice nutritional vinegar powder. Background technique [0002] The liquid edible vinegar brewed by the traditional craft has complex manufacturing process, low output, high cost, inconvenient use, difficult to carry and store, and easy to deteriorate and spoil the vinegar. [0003] At present, with the improvement of people's living standards, the product requirements for edible vinegar and health care are getting higher and higher, tending to be green, convenient, natural, safe, nutritious, delicious and fast. Thereby the product of edible vinegar has also obtained certain progress on processing method. Contents of the invention [0004] The purpose of the present invention is to provide a method for preparing full-juice aloe glutinous rice nutritional vinegar powder that saves time and effort, has high nutri...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/02C12R1/865
Inventor 陈军赵晓燕杜方岭祝清俊
Owner 山东创新源农业技术开发有限公司
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