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Hazelnut table vinegar and preparing method thereof

A technology of edible vinegar and hazelnuts, which is applied in the field of seasonings and can solve the problems of limited effects and monotonous nutritional components

Inactive Publication Date: 2014-10-22
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing edible vinegar is all brewed by various kinds of rice, and its nutrient composition is relatively monotonous, so the effect is limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0029] Remove the shell and red skin of the hazelnuts to get the hazelnut kernels, bake them in an oven at 120°C for 30 minutes, until the hazelnuts get rid of rawness and peculiar smell and show a burnt aroma; grind the above hazelnut kernels to make powder, and the fineness is required to pass through a 50-mesh sieve, and then Mix it with water to make pulp, the mass ratio of hazelnut kernels to water is 1:2, and then filter to remove impurities in the hazelnut; steam the material under normal pressure for 0.5h, and then simmer for 1.2h. Start the agitator, adjust the slurry solution to PH6.2 with water; add calcium chloride with a mass of 0.2% of the slurry raw material; add high-temperature-resistant bacterial α-amylase, the dosage is 5U / g raw material; add water to make the slurry medium powder The concentration is 20%. High pressure 135kP cooking gelatinization, then liquefaction with α-amylase, the consumption of enzyme is 5U / g raw material; Heating up 85 ℃, keeping 30m...

example 2

[0031] Remove the shell and red skin of the hazelnuts and bake the hazelnut kernels in an oven at 140°C for 15 minutes until the hazelnuts get rid of rawness and peculiar smell and show a burnt aroma; grind the above-mentioned hazelnut kernels to make powder, and the fineness is required to pass through a 50-mesh sieve, and then mix with Water is mixed for pulping, the mass ratio of hazelnut kernels to water is 1:4, and then the impurities in the hazelnuts are filtered out; steamed at normal pressure for 1 hour, and then simmered for 0.8 hours; start the agitator, and adjust the slurry solution with water to PH6.4; Add calcium chloride of 1.0% of the slurry raw material quality; Add high temperature resistant bacteria α-amylase, the consumption is 6U / g raw material; Add water to make the concentration of powder in the slurry be 30%. High pressure 150kP cooking gelatinization, then liquefaction with α-amylase, the consumption of enzyme is 6U / g raw material; Heat up 90 ℃, keep 10...

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PUM

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Abstract

Hazelnut table vinegar is provided. The hazelnut table vinegar is a product obtained by adopting hazelnut kernel as a raw material and by steps of roasting, pulping, saccharifying, fermenting by alcohol and acetic acid, and sterilizing. Preparation of the hazelnut table vinegar includes steps of: treating the raw material, pulping, evaporating the raw material at normal pressure, performing size mixing, saccharifying, preparing a mixed liquor liquid, fermenting by alcohol, inoculating acetic bacteria, preparing grains and adding into a tank, fermenting by acetic acid, adding salt, curing, dipping and spraying, sterilizing, and clarifying to obtain a hazelnut table vinegar finished product. The hazelnut table vinegar is table vinegar and maintains original nutrients of hazelnut. The hazelnut table vinegar has functions of strengthening the spleen and the stomach, tonifying the liver, improving eyesight, boosting body activity functions, and the like, has high nutrition and an anti-ageing function, and is organic healthy table vinegar.

Description

technical field [0001] The invention relates to a seasoning. Background technique [0002] Edible vinegar is an indispensable necessity in people's daily life and an indispensable nutrient in people's daily diet. Edible vinegar provides the human body with the required fatty acids and various nutrients, effectively improves the color, fragrance, and shape of dishes, and increases appetite. Existing edible vinegar is all brewed by various rices, and its nutritional labeling is more monotonous, so effect is limited. Contents of the invention [0003] The object of the present invention is to increase the delicious taste of hazelnuts and the nutritious hazelnut edible vinegar and its preparation method on the basis of the nutritional value of edible vinegar. [0004] The hazelnut edible vinegar of the present invention is a product obtained from hazelnut kernels as raw materials through roasting, beating, saccharification, alcohol and acetic acid fermentation and sterilizati...

Claims

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Application Information

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IPC IPC(8): C12J1/04
Inventor 许涵杰郭鹏
Owner DALIAN NATIONALITIES UNIVERSITY
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