Throat wetting and stomach adjusting kumquat purple sticky rice vinegar and preparing method thereof

A technology of purple glutinous rice and kumquat, which is applied in the preparation of vinegar, pharmaceutical formulations, medical preparations containing active ingredients, etc., can solve the problems of high fat and protein content, lack of industrial production, and low yield of rice wine juice, etc., to achieve Strong smell, convenient promotion, sour taste effect

Inactive Publication Date: 2015-10-21
ANHUI BAIYI FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The content of amylose, fat and protein in purple rice is high, and the degree of acid generation in the fermentation process is large, the product has a heavy sour taste, poor taste, and the yield of rice wine juice is low, which is not meaningful for industrial production

Method used

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Embodiment 1

[0022] A kumquat purple glutinous rice vinegar for moisturizing the throat and regulating the stomach is characterized in that it is made of the following raw materials in parts by weight:

[0023] Kumquat 500~550, purple rice 50~55, glutinous rice 150~165, peas 50~55, tomato 150~160, seabuckthorn fruit 30~35, salt 7~9, lily 30~35, donkey-hide gelatin jujube 20~25, yam 50 ~55 and water as appropriate.

[0024] A kind of preparation method of kumquat purple glutinous rice vinegar for moistening throat and regulating stomach, comprising the following steps:

[0025] 1) Fresh kumquats will be screened, washed, peeled, and pulp collected for later use. The peel is broken, and deionized water is used as the extraction liquid to extract the essential oil of the peel. The extraction temperature is 100~130°C, the extraction pressure is 8~12MPa, and the extraction time is After 30-40 minutes, the extract is rapidly cooled, filtered, and precipitated, and the supernatant essential oil ...

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Abstract

The invention relates to throat wetting and stomach adjusting kumquat purple sticky rice vinegar and a preparing method thereof. The throat wetting and stomach adjusting kumquat purple sticky rice vinegar is characterized by comprising, by weight, 500-550 parts of kumquat, 50-55 parts of purple rice, 150-165 parts of sticky rice, 50-55 parts of a pea, 150-160 parts of a tomato, 30-35 parts of fructus hippophae, 7-9 parts of salt, 30-35 parts of lily, 202-5 parts of colla corii asini, 50-55 parts of Chinese yam and an appropriate amount of water. The throat wetting and stomach adjusting kumquat purple sticky rice vinegar has the beneficial effects of being acid and thick in taste, vigorous in color and luster, rich in smell and the like, and effective constituents of the throat wetting and stomach adjusting kumquat purple sticky rice vinegar have the healthy care effects of nourishing the body to beautify a user, facilitating digestion, clearing lung to eliminate phlegm and the like.

Description

technical field [0001] The invention mainly relates to a kumquat purple glutinous rice vinegar for moistening the throat and regulating the stomach and a preparation method thereof. Background technique [0002] The amylose, fat and protein content in purple rice are high, and the degree of acid generation in the fermentation process is large, the product has a heavy sour taste, poor taste, and the yield of rice wine juice is low, which does not have the significance of industrial production. Glutinous rice is almost all composed of amylopectin that is easy to gelatinize. The rice wine fermented with whole glutinous rice is very sweet, and the net juice yield is relatively large, which is nearly 1 / 3 higher than that of whole purple rice. Moreover, the total sugar content is very high and the reducing sugar content is low, indicating that the utilization rate of glucose in the fermentation process is high, the aroma and flavor substances produced are many, and the sensory eva...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04A61K36/8967A61P1/14A61P1/02A61P11/04
CPCC12J1/04A61K36/185A61K36/48A61K36/725A61K36/75A61K36/81A61K36/8945A61K36/8967A61K36/899A61K2300/00
Inventor 黄国友
Owner ANHUI BAIYI FOOD
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