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

Inactive Publication Date: 2014-04-23
程健博
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] The purpose of the present invention is to solve the problems of serious loss of functional components, long production cycle, high energy consumption, ...

Method used

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

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Experimental program
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specific Embodiment approach 1

[0047] Specific implementation mode one: this implementation mode is a kind of preparation method of germinated black tartary buckwheat hawthorn fruit vinegar beverage, specifically is finished according to the following steps:

[0048] 1. Screening: First, use a 20-mesh sieve to screen the black tartary buckwheat grains, and then select them to obtain the screened black tartary buckwheat;

[0049] 2. Cleaning: Rinse the screened black tartary buckwheat with running water for 15s-30s, then soak in hydrogen peroxide with a mass fraction of 0.1%-0.15% or a chlorine dioxide solution with a mass fraction of 1%-1.5% for 5min-8min, and then Soak and rinse in deionized water for 3 to 5 minutes to obtain black tartary buckwheat after cleaning;

[0050] 3. Seed soaking: put the washed black tartary buckwheat in the seed soaking tank, then add ethephon solution with a mass fraction of 13.5% to 16%, until the liquid surface is submerged in the cleaned black tartary buckwheat, and soak at...

specific Embodiment approach 2

[0078] Specific embodiment two: the difference between this embodiment and specific embodiment one is: adding mass fraction in step 3 is the ethephon solution of 15%, to the black tartary buckwheat after cleaning after submerging in the liquid surface, soaking at normal temperature for 3h, obtain black tartary buckwheat after soaking seeds Tartary buckwheat. Others are the same as the first embodiment.

specific Embodiment approach 3

[0079] Specific embodiment three: the difference between this embodiment and specific embodiment one or two is: in the step four, the incandescent lamp of 40W is placed by 2 / square meter, and the vertical distance between the incandescent lamp and the black tartary buckwheat after seed soaking is 0.6 m, a 40W UV lamp is installed per square meter, and the vertical distance between the UV lamp and the soaked black tartary buckwheat is 0.6m. Others are the same as those in Embodiment 1 or 2.

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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.

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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Application Information

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IPC IPC(8): A23L2/02A23L1/29C12J1/04C12J1/08A23L33/00
CPCC12J1/02
Inventor 程健博程文红
Owner 程健博
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