Novel Chenopodium quinoa and olive vinegar and preparation method thereof

A technology of quinoa olive vinegar and quinoa, which is applied in the field of use, can solve the problems of not fully utilizing the value of olive oil, etc., and achieve the effects of increasing nutrition and health care components, improving production efficiency, and reducing brewing costs

Inactive Publication Date: 2015-04-29
TIANJIN MEDINA FOOD SCI & TECH DEV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Today no one uses any part of the olive tree to make ...

Method used

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  • Novel Chenopodium quinoa and olive vinegar and preparation method thereof

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Embodiment Construction

[0020] according to figure 1 Shown, the present invention is further described:

[0021] (1) First, weigh 9.9% of quinoa, 9.9% of sorghum, 8.3% of bran, 10.2% of sorghum cap, 3.9% of Daqu, 57.72% of olive liquid, 0.07% of glucoamylase, and 0.01% of dry yeast according to the mass percentage, and then put Wash 1 jin of olive leaves and put them in a large pot with water to boil. After boiling, wash out the water for later use. Repeat four times with about 300 jin of water (for alcohol fermentation in the third step) to make olive liquid;

[0022] (2) Moisturizing material: soak quinoa and sorghum slag for 3 hours;

[0023] (3) Steaming material: Mix 40-50 catties of quinoa and 40-50 catties of sorghum slag evenly, start steaming the material for 1-2 hours, and stew for 1-2 hours. should;

[0024] (4) Alcohol fermentation: Cool the raw materials after they are out of the pot, put them into the tank when they are cooled to about 35-40 degrees, then add 8-9kg of Daqu, 160-170g o...

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Abstract

The invention provides novel Chenopodium quinoa and olive vinegar and a preparation method of the novel Chenopodium quinoa and olive vinegar. The novel Chenopodium quinoa and olive vinegar is characterized in that the novel Chenopodium quinoa and olive vinegar is prepared from the following raw materials in weight percentage: 8.5-1.2% of Chenopodium quinoa, 8.5-1.2% of grain sorghum, 7.9-8.5% of bran, 9.9-10.5% of sorghum husk, 3.7-4.1% of hard liquid, 55-59% of olive leaf and 0.1-0.06% of additive. The vinegar is subjected to ultra high-temperature instant sterilization after vinegar spraying is finished, bacteria in the vinegar can be killed thoroughly due to high ultra high-temperature instant sterilization temperature; and besides, secondary sterilization is carried out after sedimentation, all bacteria in the vinegar are killed, and the health of a drinker is ensured; and according to the novel Chenopodium quinoa and olive vinegar, Chenopodium quinoa and olive leaf are used for making vinegar, and the nutritional and health-care ingredients of the table vinegar are increased.

Description

technical field [0001] The invention relates to the field of use, in particular to a novel quinoa olive vinegar and a preparation method thereof. Background technique [0002] Vinegar is to make the nutrients in food better absorbed through fermentation. Vinegar vinegar is not only a condiment, but also a health product. According to the production method of vinegar, vinegar can be divided into brewed vinegar and synthetic vinegar. Brewed vinegar is made from grains through microbial fermentation. Synthetic vinegar is made by blending edible acetic acid, adding water, sour agent, seasoning, spices and food coloring. Because it is found that olives have high nutritional value to the human body, including olive leaves, which have extremely high nutritional value. Today no one uses any part of the olive tree to make olive vinegar, and the value of the olive is not fully utilized. Quinoa is the only food in the world that a single plant can meet the basic needs of the human ...

Claims

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Application Information

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IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 郭志龙
Owner TIANJIN MEDINA FOOD SCI & TECH DEV
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