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Sea-buckthorn vinegar preparing method

The technology of sea buckthorn vinegar and sea buckthorn fruit is applied in the field of food processing, which can solve the problems of no health care effect, affecting the taste and quality of vinegar, etc., and achieve the effects of good color, fragrance and body, improved taste and quality, and excellent physical and chemical indicators.

Active Publication Date: 2015-11-11
陕西永寿秦源有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And as vinegar in Chinese traditional diet, it has always been a condiment that people like to hear and see and has penetrated into people's daily diet deeply. In the process, a large amount of wheat koji saccharification and a large amount of yeast alcohol fermentation are added. The use of large doses of wheat koji and yeast will seriously affect the taste and quality of vinegar. How to combine seabuckthorn with safer and more environmentally friendly vinegar so that it has both health benefits , while maintaining good taste and quality, has always been a difficult problem for people to explore

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Step 1, material selection: selected seabuckthorn fruit, corn, sorghum, wheat, bran and rice bran, set aside;

[0026] Step 2, making koji: add 300 catties of high-quality bran to 150 catties of water, stir evenly, steam in a pot, heat up to 100°C and steam for about 60 minutes to obtain steamed material Ⅰ, steamed material Ⅰ is taken out of the pot and aired to 25°C , put 20g of Aspergillus niger into the steaming material I and stir it evenly, then stack and cultivate it in the koji room for about 2 hours, then put the steaming material I on the overturned koji rack, control the temperature within 45°C, and cultivate it for 36 hours to obtain bran koji ;

[0027] Step 3, crushing: crush corn, sorghum, and wheat respectively, and pass through a 300-mesh sieve; make sea-buckthorn fruit into sea-buckthorn fruit powder for later use;

[0028] Step 4, washing the rice bran with water for later use;

[0029] Step 5, steaming ingredients: mix crushed corn, sorghum, wheat, br...

Embodiment 2

[0038] Step 1, material selection: selected seabuckthorn fruit, corn, sorghum, wheat, bran and rice bran, set aside;

[0039] Step 2, koji making: Add 300 catties of high-quality bran to 150 catties of water, stir evenly, steam in a pot and heat up to 100°C for about 60 minutes to obtain steamed material Ⅰ, steamed material Ⅰ is taken out of the pot and aired to 20°C , put 30 g of Aspergillus niger into the steaming material I and stir evenly, then stack and cultivate it in the koji room for about 2 hours, then put the steaming material I on the flip-type koji stand, and control the temperature at 30°C for 36 hours to obtain bran koji;

[0040] Step 3, crushing: crush corn, sorghum, and wheat respectively, and pass through a 300-mesh sieve; make sea-buckthorn fruit into sea-buckthorn fruit powder for later use;

[0041] Step 4, washing the rice bran with water for later use;

[0042] Step 5, steaming ingredients: mix crushed corn, sorghum, wheat, bran and rice bran in a ratio ...

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PUM

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Abstract

The invention provides a sea-buckthorn vinegar preparing method. The method comprises the steps of material selection, starter propagation, smashing, steaming, saccharification and alcoholic fermentation, acetic fermentation, vat fuming, red vinegar sprinkling, curing, finished vinegar sprinkling and ageing. According to the method, solid anaerobic airtight fermentation is conducted, and various microorganisms coexist; in the co-fermentation and fermentation process of various enzyme systems, mould, saccharomycetes and acetic bacteria coexist, various enzyme systems including liquefying amylase, saccharifying amylase, cellulose, pectinase, zymase and acetification enzyme are adopted for co-fermentation, the color, aroma, taste and appearance of vinegar are good, concentration is high, clarity is high, and main physicochemical indexes including total acid, non-volatile acid and revertose are excellent.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of seabuckthorn vinegar. Background technique [0002] In recent years, it has been found that the branches, leaves, fruits and seeds of seabuckthorn have high utilization value. Seabuckthorn fruit not only contains a large amount of vitamin C, E and other multivitamins, but also contains a variety of amino acids, including eight kinds of human body. Directly synthesized amino acids are also rich in organic acids and various trace elements. So far, my country has seabuckthorn oil extracted from seabuckthorn seeds and juice drinks made from seabuckthorn fruits. Diseases of the vascular system, blood system, desertification system and immune system have good preventive and therapeutic effects, so seabuckthorn oil has received great attention from all walks of life. And as vinegar in Chinese traditional diet, it has always been a condiment tha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 张水泉
Owner 陕西永寿秦源有限公司
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