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Brewing method of pueraria lobata vinegar

A kind of technology of pueraria root vinegar and pueraria root powder, applied in directions such as the preparation of vinegar

Inactive Publication Date: 2016-02-10
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

And there are few reports about the Pueraria vine fruit vinegar beverage research

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  • Brewing method of pueraria lobata vinegar
  • Brewing method of pueraria lobata vinegar
  • Brewing method of pueraria lobata vinegar

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Embodiment 1

[0026] 1 Materials and methods

[0027] 1.1 Main materials and reagents

[0028] Pueraria root powder, wine active dry yeast (Hubei Danbaoli Co., Ltd.), α-amylase, glucoamylase, acetic acid bacteria (Shanghai brewing 1.01), yeast extract.

[0029] 1.2 Instruments and equipment

[0030] ES-3KCA electronic counting balance (Shenyang Longteng Electronics Co., Ltd.); WYT hand-held sugar meter (Wuxi Jianyi Experimental Equipment Co., Ltd.); LXJ-ⅡB low-speed large-capacity multi-tube centrifuge (Wuxi Jianyi Experimental Equipment Co., Ltd.); FUMA-QYC200 frequency conversion shaker (Changzhou Nuoji Instrument Co., Ltd.); SPX-250B-Z biochemical incubator (Suzhou Jiangdong Precision Instrument Co., Ltd.), etc.

[0031] 1.3 Experimental method

[0032] 1.3.1 Process flow

[0033] Pueraria root powder, pulping, gelatinization, liquefaction, saccharification, adding activated wine dry yeast, alcoholic fermentation, acetic acid bacteria fermentation, aging.

[0034] 1.3.2 Yeast activa...

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Abstract

The invention belongs to the field of preparation of fruit vinegar, and in particular relates to a brewing method of pueraria lobata vinegar. The brewing method comprises the following steps: (1) pulping and gelatinizing; (2) liquefying: at 90 DEG C, adding alpha-amylase to pueraria lobata gelatinized liquid and liquefying until viscosity significantly drops, wherein the mass ratio of the amylase to the pueraria lobata gelatinized liquid is at 1 to 100; (3) saccharifying: adding activated saccharifying enzyme to centrifuged liquefied clear liquid at 60 DEG C in terms of 100U / g of pueraria lobata powder, and saccharifying until sugar degree is 12%; (4) alcoholic fermentation: controlling an initial sugar degree as 16%, a yeast inoculum dose as 4%, a fermentation temperature as 33 DEG C and a fermentation time as 7d; (5) acetic acid fermentation: controlling an initial alcohol content as 5%, an acetic acid bacteria inoculum dose as 8%, a temperature as 31 DEG C and a fermentation time as 7d; and (6) aging so as to obtain pueraria lobata vinegar, wherein the acidity of the obtained pueraria lobata vinegar is 4.34g / 100mL.

Description

technical field [0001] The invention belongs to the field of fruit vinegar preparation, and in particular relates to a brewing method of kudzu root vinegar. Background technique [0002] Pueraria lobata (Puerarialobata (Wild) Ohwi) is the dry root of the perennial vine of Pueraria DC. In 1998, the Ministry of Health of my country officially included it in the list of "both food and medicine". Kudzu root is a natural green food. Pueraria radiata contains a lot of flavonoid active ingredients, and the total flavonoid substance can reach 0.5g / L. Flavonoid compounds can be developed as health food for cerebral anemia. These physiologically active ingredients have the functions of scavenging free radicals, dilating blood vessels, lowering blood pressure, preventing arteriosclerosis, improving blood circulation, and avoiding cell hypoxia damage. Pueraria lobata is very rich in nutrients, and it is a natural plant approved by the Ministry of Health of the People's Republic of Ch...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 陈雷黄群宋洪波滕慧王艺伟黄阳许美玉
Owner FUJIAN AGRI & FORESTRY UNIV
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