Calcium-added coconut juice rose kumquat rice vinegar and preparation method thereof

A rose gold and coconut juice technology, which is applied in the preparation of vinegar, pharmaceutical formulations, and medical preparations containing active ingredients, etc., can solve the problems of heavy sourness, large acidity, high fat and protein content, and achieve juice yield. The effect of large, changing nutrients

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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Examples

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Effect test

Embodiment 1

[0022] A calcium-added coconut milk rose kumquat rice vinegar is characterized in that it is made from the following raw materials in parts by weight:

[0023] Kumquat 500~550, purple rice 50~55, glutinous rice 150~165, green wheat kernel 30~35, coconut milk 10~15, pork bone powder 12~15, fish brain 8~10, sour plum juice 30~35, rose tea 10~13, mulberry tea 7~9, pectin 15~20, raisins 25~30 and water.

[0024] A preparation method of calcium-added coconut milk rose kumquat rice vinegar, 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 is taken and stored for later use;

[0...

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Abstract

The invention discloses calcium-added coconut juice rose kumquat rice vinegar and a preparation method thereof. The calcium-added coconut juice rose kumquat rice vinegar is characterized by being prepared by, by weight, 500-550 parts of kumquats, 50-55 parts of purple rice, 150-165 parts of sticky rice, 30-35 parts of green wheat kennels, 10-15 parts of coconut juice, 12-15 parts of pig bone meal, 8-10 parts of fish brains, 30-35 parts of dark plum juice, 10-13 parts of rose tea, 7-9 parts of folium mori tea, 15-20 parts of pectin, 25-30 parts of raisins and appropriate amount of water. According to the calcium-added coconut juice rose kumquat rice vinegar and the preparation method thereof, some raw materials are added respectively before saccharification, alcoholization and acetic fermentation are conducted, tastes of the raw materials are changed, meanwhile nutritional ingredients of the raw materials are changed to some extent, and the calcium-added coconut juice rose kumquat rice vinegar is more unique. The effective ingredients of the calcium-added coconut juice rose kumquat rice vinegar have the health care functions that the stomach is invigorated, the digestion is facilitated, the fatigue is relieved, bacteria are killed, the qi is regulated, and the melancholy is dispelled.

Description

technical field [0001] The invention mainly relates to a calcium-added coconut milk rose kumquat rice vinegar 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 evaluation is the best. The purple gluti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04A61K36/899A61P1/14A61P39/00
CPCC12J1/04A61K35/32A61K35/60A61K36/605A61K36/738A61K36/75A61K36/87A61K36/889A61K36/899C12J1/00A61K2300/00
Inventor 黄国友
Owner ANHUI BAIYI FOOD
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