Production method for rutin edible vinegar brewed by adding buckwheat
A production method and technology of rutin food, applied in the field of fermented food production, can solve the problems of sharp reduction of content, reduction of edible performance, loss of buckwheat rutin, etc.
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Embodiment 1
[0011] Embodiment 1 Add tartary buckwheat powder and brew rutin vinegar production method
[0012] 1. Rough extraction of rutin: Take rutin vinegar brewed with 1000Kg of raw materials as an example, add 100Kg of tartary buckwheat powder. Weigh 40Kg of enzyme-inactivated tartary buckwheat bran (containing more than 4% rutin) and 60Kg of enzyme-inactivated tartary buckwheat outer layer powder (containing more than 3% rutin). Add 900Kg of 3-5% edible ethanol solution in the liquefaction pot, the temperature is above 40°C, add tartary buckwheat bran and tartary buckwheat powder, stir, heat to 95-100°C for 2-5 minutes, and filter out the liquid. Add 100Kg of water at 95-100°C, stir for 2 minutes, and filter out the liquid. The two filtrates were combined, precipitated and filtered at 70-80°C. Remove the clear liquid to obtain 10-50Kg crude rutin crystal mixed solution. The filter residue is returned to the gelatinization process and mixed with other raw materials for gelatinizat...
Embodiment 2
[0017] Example 2 Production method of rutin vinegar brewed by adding black tartary buckwheat
[0018] 1. Crude extraction of rutin: Take rutin vinegar brewed with 1000Kg of raw materials as an example, add 100Kg of black tartary buckwheat. Take by weighing 100Kg of black tartary buckwheat meal (containing more than 3.3% rutin) that is fried, broken, shelled, and crossed a 20-mesh sieve. Put 800Kg of water at a temperature above 40°C into the liquefaction pot, add tartary buckwheat coarse powder, stir, heat to 95-100°C for 5-8 minutes, and filter out the liquid. Then add 200Kg of water at 95-100°C, stir for 2 minutes, and filter out the liquid. The two filtrates are combined, precipitated and filtered at 70-80° C., cooled, and the clear liquid is removed to obtain a mixed solution of 10-50 kg of crude rutin crystals. The filter residue is returned to the gelatinization process and mixed with other raw materials for gelatinization.
[0019] 2. Fermentation production is produ...
Embodiment 3
[0023] Example 3 Production method of rutin vinegar brewed by adding sweet buckwheat
[0024] 1. Crude extraction of rutin: Taking the ingredients of rutin vinegar brewed with 1000Kg of raw materials as an example, sweet buckwheat accounts for 180Kg. Take by weighing the 180Kg of the sweet buckwheat meal (containing more than 0.8% of rutin) that is sautéed, broken, shelled, and crossed a 20 mesh sieve. Add 1500Kg of water to the liquefaction pot at a temperature above 40°C, add sweet buckwheat flour, stir and heat to 95-100°C for 8-12 minutes, filter out the liquid, and precipitate and filter at 70-80°C. Remove the clear liquid to obtain 10-50Kg crude rutin crystal mixed solution. The filter residue is returned to gelatinization and mixed with other raw materials for gelatinization.
[0025] 2. Fermentation production is produced according to the common vinegar production process and ingredients, and sweet buckwheat accounts for 18%. Reduce the grain by 18%, replace it with...
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