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A kind of liquid fermented lotus seed core-germinated rice vinegar and its preparation process

A preparation process, lotus seed core technology, applied in liquid fermentation to prepare lotus seed core-germinated rice vinegar and its preparation field, can solve the problems of undiscovered, waste of resources, etc., achieve the effects of improving flavor, refreshing taste, and shortening saccharification time

Active Publication Date: 2016-06-08
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The lotus seed core is the young leaf and radicle of the lotus seed. The lotus seed core has good medicinal value and health care functions (such as reducing blood sugar, eliminating fire, strengthening the heart, strengthening the body, etc.), but due to its bitter taste, it is difficult to produce lotus seed products. , the lotus seed core is usually drilled into powder with a lotus seed macaroni machine, which becomes waste, causing a serious waste of resources
[0004] At present, no vinegar drink with functional components prepared from lotus seed core and germinated rice has been found through literature search.

Method used

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  • A kind of liquid fermented lotus seed core-germinated rice vinegar and its preparation process
  • A kind of liquid fermented lotus seed core-germinated rice vinegar and its preparation process

Examples

Experimental program
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Effect test

Embodiment 1

[0025] (1) Take 3kg of rice, soak it with 0.02mg / ml gibberellin at 25°C for 17h, spread it evenly in a dustpan with a diameter of 50cm, and germinate it at 25°C for 21h (measured germination rate > 95%), dry it at 45°C for 4 Hours later, crush it with a pulverizer; (2) Weigh 30kg of glutinous rice, wash it with 10L of water, wash it repeatedly 3 times, add 60L of water, soak it for 2 hours, and then steam it; (3) pour the steamed glutinous rice with cold water, When the temperature drops to 30°C, mix all the crushed germinated rice and 15kg of lotus seed heart powder, and put them in a 100L bucket (room temperature is controlled at 30°C, outdoor temperature is 20°C), and 30L of saccharified liquid is obtained after 12 hours; ( 4) Immediately mix in 1.3kg of active dry yeast, ferment at 38°C for 3 days, the alcohol content is 9.2% as determined by distillation, and prolonging the fermentation time will not increase the alcohol content; (5) Filter the fermented wine mash with pla...

Embodiment 2

[0029] (1) Take 1 kg of rice, soak it with 0.02 mg / ml gibberellin at 25°C for 17 hours, spread it evenly in a dustpan with a diameter of 50 cm, and germinate it at 25°C for 21 hours (measured germination rate >95%), dry it at 45°C for 4 hours After 1 hour, crush it with a pulverizer; (2) Weigh 10kg of glutinous rice, wash it with 10L of water, wash it repeatedly 3 times, add 60L of water, soak it for 2 hours, and then steam it; (3) pour the steamed glutinous rice with cold water, When the temperature drops to 30°C, mix all the crushed germinated rice and 5kg of lotus seed heart powder, and put them in a 100L bucket (room temperature is controlled at 30°C, outdoor temperature is 16°C), and 30L of saccharified liquid is obtained after 12 hours; ( 4) Immediately mix in 0.45kg of active dry yeast, ferment at 38°C for 3 days, the alcohol content is 10.1% by distillation method, and prolonging the fermentation time will not increase the alcohol content; (5) Filter the fermented wine ...

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Abstract

The invention discloses a process for preparing edible by liquid fermentation of lotus seed cores and germinating rice. The process comprises the following steps: preparing germinating rice; washing and steaming high-quality glutinous rice; mixing with pulverized germinating rice and lotus seed cores; adding; introducing an active dry yeast for alcohol fermentation; filtering for dreg removal; acetic fermenting; sterilizing; purifying; and filling. In the vinegar and the preparation process thereof, the maltogenic amylase of the germinating rice is used to substitute the Chinese yeast or commercial maltogenic amylase, so that the saccharification time is remarkably shortened; meanwhile, based on the process of the invention, the production period is shortened, the labor intensity and the production energy consumption are lowered, and the utilization rate of the raw materials is improved.

Description

technical field [0001] The invention belongs to the technical field of vinegar brewing, and in particular relates to a liquid fermentation preparation of lotus seed core-germinated rice vinegar and a preparation process thereof. Background technique [0002] The flavor and nutritional value of liquid fermented vinegar are not as good as those of solid fermented vinegar. The reason why liquid fermented vinegar can occupy a place in the market is mainly due to its fast fermentation speed, short production cycle and high utilization rate of raw materials. Further increasing the yield and shortening the cycle, as well as increasing nutritional efficacy are the ways to increase the competitiveness of liquid fermented vinegar. "Study on Optimization of Vinegar Liquid Fermentation Conditions" shows that adding appropriate carbon sources, nitrogen sources, and inorganic salts can effectively shorten the acetic acid fermentation time; but there is no report on shortening the producti...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04
Inventor 胡勇汪超李冬生徐宁高冰朱于鹏祁勇刚
Owner HUBEI UNIV OF TECH
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