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Preparation method of isaria cicadae miq vinegar

A technology of cicada vinegar and cicada, which is applied in the field of food biology, can solve problems such as limited use, and achieve the effects of reducing production costs, good market prospects, and good drinking acceptability

Inactive Publication Date: 2015-02-04
JIANGSU UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cicada has a meaty flavor when eaten, which is disliked or unacceptable by many people, so the use of a considerable number of people is limited

Method used

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  • Preparation method of isaria cicadae miq vinegar
  • Preparation method of isaria cicadae miq vinegar
  • Preparation method of isaria cicadae miq vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1~9

[0017] (1) Clean the cicadae (traditional Chinese medicine decoction pieces) and place it in an electric heating constant temperature blast drying oven, set the drying temperature at 60°C, take it out after drying for 5 hours, and use a pulverizer to pulverize it, and pass through a 40-mesh sieve to obtain cicadae powder;

[0018] (2) Mix cicada flower powder and sucrose solution (13~17% (W / V)) at a material-to-liquid ratio of 1: (15~35) g / ml to obtain a cicada flower wine fermentation stock solution, and add Cicada flower wine Fermentation stock solution was inoculated with Saccharomyces cerevisiae liquid with a volume fraction of 5-9% (concentration 10 8 pcs / ml), temperature 26~30℃, ferment for 4 days to get Jinchan flower wine;

[0019] (3) Adjust the alcohol content of the cicada flower wine obtained in step (2) to 4-8% with edible alcohol (concentration above 95%) or water to obtain the cicada flower vinegar fermentation stock solution, and then inoculate the cicada flowe...

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PUM

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Abstract

The invention discloses a preparation method of isaria cicadae miq vinegar, the isaria cicadae miq vinegar is prepared from isaria cicadae miq as a raw material by two step fermentation, in the isaria cicadae miq vinegar fermentation process, preliminary extraction and conversion of effective components of the isaria cicadae miq can be realized, in the isaria cicadae miq vinegar fermentation process, effective substances can be further extracted, the finally prepared isaria cicadae miq vinegar eliminates the isaria cicadae miq self meat flavor, has the inflammation diminishing and free radical scavenging effect, and can play the anti allergic and anti ageing role.

Description

technical field [0001] The invention belongs to the category of food biotechnology, and in particular relates to a preparation method of cicada flower vinegar. Background technique [0002] With the rapid development of my country's economy, people's living standards are improving day by day, and everyone is eager to have a healthy body. The dietary way of regulating body functions through health food is constantly favored by people, so the demand for health products is increasing day by day. With the development of modern science and technology, the mechanism of "diet therapy" has been gradually clarified, which provides a theoretical basis for the development of new functional foods. [0003] Vinegar is not only an acidic condiment that can promote appetite, but more importantly, it has many nutritional and health functions for the human body. It contains acetic acid, calcium, iron, grape acid, lactic acid, glycerin, fatty acids and salts. Rich nutrition can promote the ...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/865C12R1/02
CPCC12J1/04
Inventor 颜辉蔡豪江明珠吴琼英朱瑞贾俊强
Owner JIANGSU UNIV OF SCI & TECH
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