Production method for rutin edible vinegar brewed by adding buckwheat

Abstract

A production method for rutin edible vinegar brewed by adding buckwheat belongs to the field of fermented food. The buckwheat is rich in nutrient, is particularly rich in high-activity substances such as rutin and D-chiro-inositol and has unique dietary therapy and health care functions. In the general production process of buckwheat edible vinegar, rutin and other active substances are decomposed and damaged, the content of the rutin in the edible vinegar is very little and pharmaceutical and edible functions of buckwheat cannot be achieved, so that buckwheat resources are wasted. According to the production method disclosed by the invention, soluble mixtures such as food rutin are extracted before the buckwheat is fermented; the rutin solution which is back added after the fermentation is ended accounts for 0.1-0.5 percent of the edible vinegar; and no additive is added, so that the pure natural quality and the dietary therapy and health care efficacies of the edible vinegar are ensured. According to the technology, general edible vinegar production equipment and process are utilized; a formula of raw materials is only adjusted; the buckwheat accounts for 3-30 percent of grains in brewing raw materials; the produced rutin edible vinegar has little difference from general vinegar in color and luster, mouthfeel, flavor and production cost; and the rutin edible vinegar contains 10-50mg / 100ml of rutin and is especially suitable for patients suffered from hypertension, hyperlipidemia and diabetes mellitus to eat.

Description

technical field

[0001] The invention discloses a production method of rutin vinegar brewed by adding buckwheat, belonging to the field of fermented food production. Background technique

[0002] Buckwheat is rich in nutrition, and is also rich in highly active substances such as rutin (also known as vitamin P), D-chiro-inositol, etc., so that it has unique dietary and health care functions. Food fermentation not only improves the nutritional value, but also significantly enhances the antioxidant function. It has the ability to remove harmful free radicals in the body and prevent lipid peroxidation from damaging human cells, which is of great significance in maintaining health. Regrettably, the fermentation process of buckwheat decomposes and destroys rutin and other active substances, and the content drops sharply. The buckwheat rutin is basically lost, and bitter substances are produced, which reduces the edible performance and greatly reduces the inherent dietary and healt...