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A kind of tartary buckwheat vinegar and preparation method thereof

A technology of tartary buckwheat vinegar and tartary buckwheat, which is applied in the field of food processing, can solve the problems of wasting nutrients, chemical reagent residues, complex processes, etc., and achieve the effects of high nutrient content, lower triglycerides, and good taste

Active Publication Date: 2017-05-24
三原县甘露池醋厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method is complex in process and high in cost, wastes other nutrients in tartary buckwheat, and may also bring chemical reagent residues

Method used

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  • A kind of tartary buckwheat vinegar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] The preparation of tartary buckwheat vinegar, the specific preparation method refers to the attached figure 1 .

[0049] (1) Crushing of raw materials: select high-quality tartary buckwheat and corn, crush them, and set them aside.

[0050] (2) Making bran koji: insert yeast with 4% of the weight of wheat bran into wheat bran, cultivate it at 28° C. to 30° C. until it turns white or off-white (40 hours), blow it dry with a fan to get bran koji, and set aside.

[0051] (3) Double fermentation

[0052] Weigh 150kg of tartary buckwheat, 300kg of corn, 225kg of bran koji, 540kg of bran, 0.45kg of Angel’s brewing koji, and 2000kg of water, and pour them into the production pool, mix well, and carry out double fermentation. The fermented mash is fermented for 1-2 days, at least twice a day, and the product temperature is controlled at 27-33°C. After ten days of fermentation, samples are taken to measure the acidity and alcohol content. The alcohol content is 4.5%, and the a...

Embodiment 2

[0063] The preparation of tartary buckwheat vinegar, the specific preparation method refers to the attached figure 1 .

[0064] (1) Crushing of raw materials: select high-quality tartary buckwheat and corn, crush them, and set them aside.

[0065] (2) Making bran koji: insert yeast with 3% of the weight of wheat bran into wheat bran, cultivate it at 28°C to 30°C until it turns white or off-white (40 hours), blow it dry with a fan to get bran koji, and set aside.

[0066] (3) Double fermentation

[0067] Weigh 150kg of tartary buckwheat, 250kg of corn, 180kg of bran koji, 450kg of bran, 0.38kg of Angel’s brewing koji, and 1750kg of water, and pour them into the production tank together, mix them evenly, and carry out double fermentation. The fermented mash is fermented for 1-2 days, at least twice a day, and the product temperature is controlled at 27-33°C. After ten days of fermentation, samples are taken to measure the acidity and alcohol content. The alcohol content is 4.4...

Embodiment 3

[0078] The preparation of tartary buckwheat vinegar, the specific preparation method refers to the attached figure 1 .

[0079] (1) Crushing of raw materials: select high-quality tartary buckwheat and corn, crush them, and set them aside.

[0080] (2) Making bran koji: insert yeast with 5% of the weight of wheat bran into wheat bran, cultivate it at 28°C to 30°C until it turns white or off-white (40 hours), blow it dry with a fan to get bran koji, and set aside.

[0081] (3) Double fermentation

[0082] Weigh 150kg of tartary buckwheat, 360kg of corn, 240kg of bran koji, 600kg of bran, 0.6kg of Anqi brewing koji, and 2400kg of water, and pour them into the production pool, mix well, and carry out double fermentation. The fermented mash is fermented for 1-2 days, at least twice a day, and the product temperature is controlled at 27-33°C. After ten days of fermentation, samples are taken to measure the acidity and alcohol content. The alcohol content is 4.8%, and the acidity c...

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Abstract

The invention belongs to the technical field of food processing, and in particular discloses fagopyrum tararicum vinegar and a making method thereof. The fagopyrum tararicum vinegar is characterized by comprising the following components in parts by weight: 100-120 parts of fagopyrum tararicum, 200-240 parts of corn, 360-400 parts of wheat bran, 150-160 parts of mouldy bran, 0.3-0.4 part of yeast, 450-540 parts of rice hull, 0.15-0.2 part of acetic bacteria and 1400-1600 parts of water. The fagopyrum tararicum vinegar is made by using a biological fermentation method and by further performing vinegar spraying and aging. The fagopyrum tararicum vinegar is high in vinegar nutrient component content, safe to eat, unique in flavor and relatively high in healthcare function.

Description

technical field [0001] The invention belongs to the technical field of food processing, and specifically discloses tartary buckwheat vinegar and a preparation method thereof. [0002] technical background [0003] Tartary buckwheat belongs to Polygonaceae, and it is a brother of "polygonum multiflorum" and "rhubarb" that people are familiar with. It is an excellent food and medicine variety recognized by the International Food and Agriculture Organization. Tartary buckwheat is known as the "King of the Five Grains", and it is a food that can lower blood pressure, lower blood sugar, and lower blood fat. According to the "Compendium of Materia Medica" records: tartary buckwheat is bitter in taste, cold in nature, can strengthen the intestines and stomach, benefit energy, maintain spirit, benefit eyes and ears, and refine the five internal organs; in "Qian Jin Yao Fang", "Chinese Medicine Dictionary" and related documents There are records about tartary buckwheat: it can soothe...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 张晓兵
Owner 三原县甘露池醋厂