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

Edible vinegar with characteristic flavor and preparation method thereof

A technology of edible vinegar and flavor, applied in the field of edible vinegar with characteristic flavor and its preparation, to achieve the effects of improving immune function, improving nutrition and health care function, enriching nutrition and health care function

Inactive Publication Date: 2016-08-17
FUJIAN SHUNWEI FOOD
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are no domestic materials and reports about making edible vinegar with Pleurotus eryngii powder

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

preparation example Construction

[0053] The invention also discloses a preparation method of said edible vinegar, said preparation method comprising the following steps:

[0054] 1) Refining: Submerge the rice in water, the water surface is 8-12cm higher than the rice, until the rice grains have no white heart, rinse the rice until there is no white pulp, drain, put the rice in the refiner, and add water to refine it together ;

[0055] 2) Saccharification and fermentation: After refining, add edible sodium carbonate, calcium chloride, Pleurotus eryngii powder and amylase to the rice slurry, then heat until the temperature rises to 100-103°C, and keep for 4-7min to inactivate the enzyme Then cool the rice slurry, add glucoamylase when the temperature drops to 60-62°C, and saccharify at 60-62°C for 2-3 hours; continue to cool down, add K's yeast when the temperature drops to 30-32°C, the rice slurry is Alcoholic fermentation at 30-32°C for 60-72h;

[0056] 3) Acetic acid bacteria fermentation: After the alco...

Embodiment 1

[0060] The preparation method of edible vinegar, it may further comprise the steps:

[0061] 1) Weigh each component according to the following formula:

[0062] 740 parts of rice;

[0063] 1.0 parts of amylase;

[0064] 5 parts of glucoamylase;

[0065] 1.8 parts of acetic acid bacteria;

[0066] Take 2 parts of sodium carbonate;

[0067] Calcium chloride 1.5 parts;

[0068] Pleurotus eryngii powder 55 parts;

[0069] 0.3 part of K's yeast;

[0070] 40 parts of table salt;

[0071] 3500 parts of water;

[0072] 2) Refining: Submerge the rice in water, the water surface is 8-12cm higher than the rice, until the rice grains have no white heart, rinse the rice until there is no white pulp, drain, put the rice into the refiner, and add water to refine it together ;

[0073] 3) Saccharification and fermentation: After refining, add edible sodium carbonate, calcium chloride, Pleurotus eryngii powder and amylase to the rice slurry, then heat until the temperature rises to 10...

Embodiment 2

[0078] The preparation method of edible vinegar, it may further comprise the steps:

[0079] 1) Weigh each component according to the following formula:

[0080] 770 parts of rice;

[0081] 1.2 parts of amylase;

[0082] 3 parts glucoamylase;

[0083] 2.0 parts of acetic acid bacteria;

[0084] 1 serving of sodium carbonate;

[0085] Calcium chloride 2.5 parts;

[0086] Pleurotus eryngii powder 45 parts;

[0087] 0.5 part of K's yeast;

[0088] 40 parts of table salt;

[0089] 3500 parts of water;

[0090] 2) Refining: Submerge the rice in water, the water surface is 8-12cm higher than the rice, until the rice grains have no white heart, rinse the rice until there is no white pulp, drain, put the rice into the refiner, and add water to refine it together ;

[0091] 3) Saccharification and fermentation: After refining, add edible sodium carbonate, calcium chloride, Pleurotus eryngii powder and amylase to the rice slurry, then heat until the temperature rises to 100-10...

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 discloses edible vinegar with a special flavor. The edible vinegar is prepared from the raw materials in parts by weight: 740-770 parts of rice, 1.0-1.2 parts of amylase, 3-5 parts of saccharifying enzyme, 1.8-2.0 parts of acetic bacteria, 1-2 parts of edible sodium carbonate, 1.5-2.5 parts of calcium chloride, 45-55 parts of pleurotus eryngii powder, 0.3-0.5 part of saccharomyces cerevisiae K, 40 parts of table salt and 3500 parts of water. According to the invention, the pleurotus eryngii powder is combined with vinegar so that the prepared edible vinegar has the flavor of pleurotus eryngii. As the pleurotus eryngii powder is capable of providing the edible vinegar with the special flavor, the edible vinegar prepared by the method provided by the invention is softer in taste and fragrant in flavor; the nutrition and the health care function of the edible vinegar are improved.

Description

technical field [0001] The invention relates to a preparation method of edible vinegar, in particular to edible vinegar with characteristic flavor and a preparation method thereof. Background technique [0002] Edible vinegar can be divided into brewed vinegar and formulated vinegar according to different production methods. The prepared vinegar is blended with edible glacial vinegar, water, sour agent, seasoning, spices and food coloring, and only has a certain seasoning function. The brewed vinegar is made from grains and fermented by microorganisms. Its nutritional value and mellow taste far exceed those of formulated vinegar. It has the functions of eliminating fatigue, regulating the acid-base balance of the blood; Helps digestion; is beneficial to the absorption of nutrients in food; anti-aging, inhibits and reduces the formation of peroxides in the aging process of the human body, etc. Flavoring, health care, medicinal, medical and other functions. [0003] Traditio...

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 Patents(China)
IPC IPC(8): C12J1/04
Inventor 张秋黄大松
Owner FUJIAN SHUNWEI FOOD
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