Method for preparing germinated black tartary buckwheat and hawthorn fruit vinegar beverage

A technology for germinating black tartary buckwheat and fruit vinegar beverage, which is applied in vinegar preparation, food preparation, food science and other directions, can solve the problems of poor product sensory flavor, loss of functional components, long production cycle, etc., and achieve the target component content High, shorter production cycle, shorter germination time
CN103734836AInactive Publication Date: 2014-04-23程健博
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
程健博
Publication Date
2014-04-23
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses a method for preparing a germinated black tartary buckwheat and hawthorn fruit vinegar beverage, and relates to the method for preparing beverages. The invention aims to solve the problems of the current method for preparing fruit vinegar beverages as follows: the functional ingredients seriously lose, the production cycle is long, the energy consumption is large, and the sensory flavor of product is not good enough. The method comprises the following steps: 1, screening; 2, cleaning; 3, soaking seeds; 4, germinating; 5, liquefying; 6, saccharifying uncooked materials; 7, preprocessing hawthorns; 8, squeezing juice; 9, conducting alcoholic fermentation; 10, conducting acetic fermentation; 11, mixing; 12, fining and clarifying; 13, sterilizing to obtain the germinated black tartary buckwheat and hawthorn fruit vinegar beverage. The method is mainly used for preparing the germinated black tartary buckwheat and hawthorn fruit vinegar beverage.
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Description

technical field

[0001] The invention relates to a method for preparing a beverage. Background technique

[0002] At present, there are the following problems in the development of food related to tartary buckwheat vinegar in my country:

[0003] 1. Low level of traditional processing technology

[0004] The processing technology level of traditional vinegar production methods is generally low, and high-temperature saccharification is mostly used. Steaming or boiling materials at high temperatures above 60°C completely relies on natural bacteria for saccharification. During the process, more acid is produced, the utilization rate of raw materials is low, and the saccharification time is average. For 5-7 days, more acid is produced, the utilization rate of raw materials is low, and the energy consumption is large. The old method of solid-state fermentation is mostly used to make vinegar. After entering the vat, it needs to pour the unstrained spirits manually many times in t...

Claims

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