Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Technology for brewing nutritive tartary buckwheat vinegar

A production process, tartary buckwheat technology, applied in the field of tartary buckwheat vinegar brewing technology, can solve the problems of low production efficiency of tartary buckwheat vinegar, low utilization rate of nutrient components of raw materials, low product quality, etc., and achieve good health care function, production High efficiency and good product quality

Inactive Publication Date: 2012-07-18
赵继雄
View PDF4 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention relates to a brewing process of tartary buckwheat nutritional vinegar, which solves the problems of low production efficiency, low product quality and low utilization rate of nutrient components of raw materials in existing tartary buckwheat vinegar

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

[0012] (1) 1000 kg of high-quality tartary buckwheat raw materials are removed from impurities, put into warm water of 45-50°C and soaked until the tartary buckwheat expands; the soaked tartary buckwheat is pulverized, and its fineness is 40-60 mesh;

[0013] (2) add bran in the tartary buckwheat that pulverizes, and its bran content is at 25%-45%; Put the tartary buckwheat mixed with bran into a steamer, and its temperature is controlled between 150-160°C, After 30-40 minutes, stop heating and take out the cage to cool to 40°C;

[0014] (3) Finely cool tartary buckwheat powder to 20-40 meshes, and then inoculate; ferment after inoculation, and control the fermentation temperature at 31-35°C; after 4-5 hours, control the temperature at 34-35°C Turn over the koji and ferment again. After 4-5 hours, control the fermentation temperature at 31-32°C to turn over the koji and ferment for 3-4 hours; wineize the fermented tartary buckwheat, and control the temperature at 31-33°C, kee...

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 invention provides a technology for brewing nutritive tartary buckwheat vinegar. The technology for brewing the nutritive tartary buckwheat vinegar comprises a raw material preparation process, an impurity removal process, an immersion process, a crushing process, a bran addition process, a boiling process, a cooling process, a fine crushing process, an inoculation process, a fermentation process, a temperature-control yeast turning process, an alcoholization process, an acetification process, a cellaring process, a pairing process, and a delivery inspection process. The technology for brewing the nutritive tartary buckwheat vinegar can improve product quality and production efficiency.

Description

technical field [0001] The invention relates to a tartary buckwheat nutritional vinegar brewing process, which belongs to the field of tartary buckwheat vinegar brewing technology. Background technique [0002] Vinegar is one of the indispensable condiments in our daily life. It not only helps digestion, but also has the effect of beautifying; but with the development of the condiment industry, consumers not only require good taste of vinegar, but also It also pays special attention to the health care performance of vinegar. At present, tartary buckwheat vinegar is more popular in the market. Tartary buckwheat vinegar is rich in amino acids. There are 18 kinds of free amino acids in vinegar, including 8 kinds of amino acids that cannot be synthesized by the human body and must be provided by food; tartary buckwheat nutrition The amino acids in vinegar come from the decomposition of protein in raw materials by microorganisms and the dissolution of microorganisms themselves; ...

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
Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/00
Inventor 赵继雄
Owner 赵继雄
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com