Tartary buckwheat vinegar and preparation process thereof

A preparation process and a technology for tartary buckwheat vinegar are applied in the field of vinegar brewing, which can solve the problems of slow effect and single effect, and achieve the effects of good drinking taste, fast effect and short onset time.

Inactive Publication Date: 2013-06-26
太原市素有苦荞食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide a kind of tartary buckwheat vinegar and its preparation process, wh

Method used

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  • Tartary buckwheat vinegar and preparation process thereof
  • Tartary buckwheat vinegar and preparation process thereof
  • Tartary buckwheat vinegar and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] 1. Raw material ratio

[0044] 100 parts of tartary buckwheat, 200 parts of tartary buckwheat leaves, 5 parts of Chuanxiong, 15 parts of Ophiopogon japonicus, 20 parts of Zhiwu, 30 parts of fried jujube kernels, 30 parts of Scrophulariaceae, 20 parts of Astragalus, 50 parts of aloe vera, 5 parts of licorice, Salvia miltiorrhiza 10 parts, 20 parts of wolfberry, 50 parts of hawthorn, 250 parts of rice bran, 500 parts of bran, 150 parts of glutinous rice bran, 55 parts of fresh vinegar unstrained spirits, 25 parts of wine mother liquor, 15 parts of table salt, and 800 parts of water. Fresh vinegar unstrained spirits is preferably the seed of acetic acid bacteria in the present embodiment.

[0045] 2. Dilute mash saccharification and alcoholic fermentation

[0046]50 parts of tartary buckwheat, 100 parts of tartary buckwheat leaves, 2.5 parts of Chuanxiong, 7.5 parts of Ophiopogon japonicus, 10 parts of Zhiwu, 15 parts of fried jujube kernels, 15 parts of Scrophulariaceae,...

Embodiment 2

[0060] 1. Raw material ratio

[0061] 120 parts of tartary buckwheat, 250 parts of tartary buckwheat leaves, 15 parts of Chuanxiong, 40 parts of Ophiopogon japonicus, 40 parts of Zhiwu, 50 parts of fried jujube kernels, 50 parts of Scrophulariaceae, 30 parts of Astragalus, 80 parts of aloe vera, 15 parts of licorice, Salvia miltiorrhiza 20 parts, 25 parts of wolfberry, 30 parts of hawthorn, 200 parts of rice bran, 300 parts of bran, 200 parts of bran koji, 80 parts of fresh vinegar unstrained spirits, 40 parts of wine mother liquor, 25 parts of table salt, 1100 parts of water. Fresh vinegar unstrained spirits is preferably the seed of acetic acid bacteria in the present embodiment.

[0062] 2. Dilute mash saccharification and alcoholic fermentation

[0063] 60 parts of tartary buckwheat, 125 parts of tartary buckwheat leaves, 7.5 parts of Chuanxiong, 20 parts of Ophiopogon japonicus, 20 parts of Zhiwu, 25 parts of fried jujube kernels, 25 parts of Scrophulariaceae, 15 parts o...

Embodiment 3

[0080] 1. Raw material ratio

[0081] 100 parts of Xinong No. 9909 tartary buckwheat cultivated by Northwest Agriculture and Forestry University, 240 parts of tartary buckwheat leaves, 10 parts of Chuanxiong, 30 parts of Ophiopogon japonicus, 30 parts of Shouwu, 40 parts of fried jujube kernels, 40 parts of Scrophulariaceae, 25 parts of Astragalus , 70 parts of aloe vera, 10 parts of licorice, 15 parts of salvia miltiorrhiza, 20 parts of wolfberry, 45 parts of hawthorn, 250 parts of rice bran, 400 parts of bran, 160 parts of bran, 60 parts of Zhongke AS1.41 acetic acid bacteria seeds, 30 parts of wine mother liquor 15 parts of salt, 1000 parts of water.

[0082] 2. Dilute mash saccharification and alcoholic fermentation

[0083] 50 parts of tartary buckwheat, 120 parts of tartary buckwheat leaves, 5 parts of Chuanxiong, 15 parts of Ophiopogon japonicus, 15 parts of Zhiwu, 20 parts of fried jujube kernels, 20 parts of scrophulariaceae, 12.5 parts of astragalus, 35 parts of alo...

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Abstract

The invention relates to tartary buckwheat vinegar and a preparation process thereof. The tartary buckwheat vinegar comprises the following components in parts by weight: 100-120 parts of tartary buckwheat, 200-250 parts of tartary buckwheat leaves, 5-15 parts of ligusticum wallichii, 15-40 parts of radix ophiopogonis, 20-40 parts of prepared fleece flower roots, 30-50 parts of fried jujube kernels, 30-50 parts of radix scrophulariae, 20-30 parts of astragalus mongholicus, 50-80 parts of aloes, 5-15 parts of liquorices, 10-20 parts of roots of red-rooted salvia, 20-25 parts of medlar, 30-50 parts of hawthorns, 200-250 parts of cavings, 300-500 parts of bran, 150-200 parts of mouldy bran, 55-80 parts of fresh vinegar culture, 25-40 parts of wine mother liquor, 15-25 parts of salts and 1000-1300 parts of water. The tartary buckwheat vinegar can be used for lowering lipid, lowering blood pressure, beautifying, reducing weight as well as preventing tumors.

Description

technical field [0001] The invention relates to a brewing method of vinegar, in particular to a health-care vinegar with tartary buckwheat as the main raw material and its brewing process. Background technique [0002] Tartary buckwheat is an annual herb of the family Polygonaceae. Its growth period is short, only 60-90 days, and it is more planted in high latitude and high altitude areas. It is a health food favored by people. "Compendium of Materia Medica" records that tartary buckwheat is "bitter in taste, flat in cold, beneficial to strength, continuation of spirit, beneficial to eyes and ears, wide in chest, lowering qi, and invigorating stomach." Modern research shows that tartary buckwheat has high nutritional value, and its protein content is about About 10% of the dry weight is mainly composed of glutenin, water-soluble albumin and salt-soluble globulin, which is similar to soy protein; tartary buckwheat has high amino acid content and appropriate ratio, and contain...

Claims

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Application Information

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IPC IPC(8): C12J1/04A61K36/8968A61P3/04A61P3/06A61P9/12A61P35/00
Inventor 马强
Owner 太原市素有苦荞食品有限公司
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