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Germination buckwheat vinegar rich in functional active factors and preparation method of germination buckwheat vinegar

A technology of functional activity and buckwheat vinegar, which is applied in the preparation of vinegar, etc., can solve the problems of large difference in theoretical values ​​and the reduction of health effects of buckwheat vinegar, so as to reduce equipment investment, increase nutrition and health effects at a higher level, and save energy. Effect

Active Publication Date: 2016-01-20
RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problem that the content of functional active ingredients in the existing buckwheat vinegar is greatly different from the theoretical value of the raw material itself, resulting in a greatly reduced health care effect of buckwheat vinegar, the present invention provides a sprouting buckwheat vinegar rich in functional active factors and a preparation method thereof

Method used

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  • Germination buckwheat vinegar rich in functional active factors and preparation method of germination buckwheat vinegar
  • Germination buckwheat vinegar rich in functional active factors and preparation method of germination buckwheat vinegar
  • Germination buckwheat vinegar rich in functional active factors and preparation method of germination buckwheat vinegar

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Effect test

Embodiment 1

[0022] Example 1: A preparation method of germinated buckwheat vinegar rich in functional active factors. Firstly, the buckwheat raw material is germinated and germinated, then the germinated buckwheat raw material is pulverized to carry out alcoholic fermentation and acetic acid fermentation, and then fermented unstrained spirits, drenched with vinegar , to obtain sprouted buckwheat vinegar rich in functional active factors.

[0023] Specifically include the following steps:

[0024] (1) Germination and germination treatment of buckwheat raw materials: After the buckwheat is cleaned of impurities and washed with water, it is soaked in water at 40°C for 4 hours, then germinated at 22°C for 60 hours, and rinsed with water every 4 hours during the germination period; The mixed solution of 0.9% ethanol and 1.3% potassium glutamate was activated for 60 hours, dried with hot air at 40°C for later use;

[0025] The buckwheat raw material after germination treatment was extracted by...

Embodiment 2

[0033] Embodiment 2: a kind of preparation method of the sprouted buckwheat vinegar rich in functional active factors, the specific preparation steps include:

[0034] (1) Germination and germination treatment of buckwheat raw materials: After the buckwheat is cleaned and washed, it is soaked in water at a temperature of 45°C for 6 hours, and then germinated at 20°C for 72 hours. The germinated buckwheat raw materials are treated with 1.5% ethanol and 0.9% potassium glutamate The mixture was activated for 72 hours, dried with hot air at 40°C and then used for later use;

[0035] A certain amount of germination-treated samples was taken, extracted with 70% methanol in a 70°C water bath, and the contents of flavonoids, GABA, and D-CI in buckwheat raw materials treated by germination and germination technology were detected by chromatography. The results showed that the content of flavonoids in tartary buckwheat in raw materials increased from 2.16% to 2.64%, the content of GABA ...

Embodiment 3

[0042] Embodiment 3: a kind of preparation method of the sprouted buckwheat vinegar rich in functional active factors, specific preparation steps include:

[0043] (1) Germination and germination treatment of buckwheat raw materials: After the buckwheat is cleaned of impurities and washed with water, it is soaked in water at a temperature of 50°C for 2 hours, and then germinated at 30°C for 48 hours. The mixture was activated for 24 hours, dried with hot air at 40°C and then used for later use;

[0044] A certain amount of germination-treated samples was taken, extracted with 70% methanol in a 70°C water bath, and the contents of flavonoids, GABA, and D-CI in buckwheat raw materials treated by germination and germination technology were detected by chromatography. The results showed that the content of flavonoids in tartary buckwheat in raw materials increased from 2.16% to 2.61%, the content of GABA increased from 7.64mg / 100g to 110.90mg / 100mg, and the content of D-CI increas...

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Abstract

The invention belongs to the technical field of food processing, provides germination buckwheat vinegar rich in functional active factors and a preparation method of the germination buckwheat vinegar and aims to solve the problem that the difference between the functional active ingredient content in existing buckwheat vinegar and the theoretical value of the raw material is large, so that the health care effect of the buckwheat vinegar is greatly lowered. The preparation method includes the steps that buckwheat raw materials are subjected to germination treatment and then crushed for alcoholic fermentation and acetic fermentation, then fermented grains and vinegar sprinkling are conducted, and the germination buckwheat vinegar rich in functional active factors is obtained. According to the preparation method, a germination technology is utilized for processing buckwheat for brewing vinegar, growth of buds of buckwheat is inhibited through an alcohol forcing mode, and the contents of functional active factors, such as GABA and D-CI in buckwheat kernels are remarkably raised; a production procedure combining fermentation with uncooked materials and a traditional aged vinegar process is adopted, smoking solid-substrate fermentation is not needed, and the functional active factors in the buckwheat raw materials are activated and reserved to the maximum degree; on the basis of maintaining the original quality of Shanxi vinegar, the high-level nutritional health care function of buckwheat is further added.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a sprouting buckwheat vinegar rich in functional active factors and a preparation method thereof, wherein the functional active factors include bioflavonoids (rutin, quercetin, etc.), gamma-aminobutyric acid (γ-aminobutyric acid, GABA for short), D-chiro-inositol (D-Chiro-Inositol, D-CI for short), etc. Background technique [0002] Shanxi Old Mature Vinegar is the first of the four famous vinegars in China. Its exquisite and unique brewing technology, mellow and sour taste quality are well-known both at home and abroad, and have a long history. With the deepening of scientific research, the beneficial effect of vinegar on human health has been gradually recognized and excavated, which has gone far beyond the category of seasoning. Yet the relevant product on the vinegar market at present is mainly based on the health-care function of lowering blood fat, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 李云龙李红梅胡俊君何永吉陕方边俊生郭洪仲丽佳孟婷婷丁卫英
Owner RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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