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Lily rice vinegar and brewing process thereof

The technology of lily rice vinegar and lily rice is applied in the field of food processing to achieve the effects of softening blood vessel health care function, clear process and improving low blood cholesterol

Inactive Publication Date: 2016-02-10
JIANGSU HENGSHUN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, there is no product on the market that combines these three ingredients organically. With the continuous improvement of people's health and quality of life, this nutritious and healthy functional food will be more and more popular among people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A brewing process of lily rice vinegar, the method is:

[0027] 1) Pulverize high-quality glutinous rice and lily, and sieve with a 60-mesh sieve;

[0028] 2) Mix glutinous rice flour and lily powder in a mass ratio of 1:1, then add water three times the weight of glutinous rice flour and lily powder to make a feed liquid, season the pH value with hydrochloric acid to 6.2, add the weight of the feed liquid 0.1% calcium chloride and 0.05% α-amylase were pre-mixed at 60°C for 20 minutes, and then heated to 90°C for 80 minutes;

[0029] 3) After the liquefaction is completed, cool to 60°C, adjust the pH value to 4.2 with hydrochloric acid, add 0.18% glucoamylase by feed liquid weight, and saccharify at 40°C for 50 minutes;

[0030] 4) After saccharification, adjust the pH value to 4.0 with hydrochloric acid, add activated dry yeast with a weight of 1.8‰ of the feed liquid, and carry out alcoholic fermentation at 32°C. After 4 days of fermentation, add acid protease with a...

Embodiment 2

[0034] A brewing process of lily rice vinegar, the method is:

[0035] 1) Pulverize high-quality glutinous rice and lily, and sieve with 80 mesh sieves;

[0036] 2) Mix the glutinous rice flour and lily powder in a weight ratio of 2:1, then add water 3.5 times the weight of the glutinous rice flour and lily powder to make a feed liquid, adjust the pH value to 6.4 with hydrochloric acid, and add 0.2 % calcium chloride and 0.04% α-amylase were premixed at 50°C for 10 minutes, and then heated to 100°C for liquefaction for 70 minutes;

[0037] 3) After the liquefaction is completed, cool to 50°C, adjust the pH value to 4.3 with hydrochloric acid, add glucoamylase with a weight of 0.04% of the feed liquid, and sugar at 50°C for 40 minutes;

[0038] 4) After saccharification, use hydrochloric acid to adjust the pH value to 4.0, add activated dry yeast with a weight of 0.5‰ of the feed liquid, and carry out alcoholic fermentation at 28°C. After 4 days of fermentation, add acid prote...

Embodiment 3

[0042] A brewing process of lily rice vinegar, the method is:

[0043] 1) Pulverize high-quality glutinous rice and lily, and sieve with 80 mesh sieves;

[0044] 2) Mix the glutinous rice flour and lily powder in a weight ratio of 3:1.5, then add water 3.2 times the weight of the glutinous rice flour and lily powder to make a feed liquid, adjust the pH value to 6.3 with hydrochloric acid, and add 0.2 weight of the feed liquid % calcium chloride and 0.03% α-amylase were premixed at 40°C for 30 minutes, and then heated to 110°C for liquefaction for 40 minutes;

[0045] 3) After the liquefaction is completed, cool to 55°C, adjust the pH value to 4.5 with hydrochloric acid, add 0.10% glucoamylase by weight, sugar at 60°C, for 30 minutes;

[0046] 4) After saccharification, use hydrochloric acid to adjust the pH value to 4.0, add active dry yeast with a weight of 1.0‰ of the feed liquid, and carry out alcoholic fermentation at 35°C. After 4 days of fermentation, add acid protease ...

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Abstract

The invention discloses a brewing process of lily rice vinegar. The brewing process comprises the steps of smashing glutinous rice and lily, adding water, calcium chloride and alpha-amylase, cooking, liquefying, and saccharifying by adding a saccharifying enzyme after cooling; then, fermenting by adding yeast and acid protease; next, adding acetic acid bacteria to further ferment; and finally, filtering to obtain the clear and transparent lily rice vinegar. By using the brewing process, the medicinal value and nutrient component of lily are sufficiently remained, and the healthcare function of the rice vinegar is improved; and the lily rice vinegar is brewed by using a liquid fermentation method, so that the content of amino acid is increased, furthermore the acid taste of the vinegar is soft, and meanwhile the lily rice vinegar has the fragrance of vinegar and the aroma of lily.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a brewing formula and process of lily rice vinegar. Background technique [0002] Glutinous rice is rich in nutrients and contains nutrients such as starch, protein, fat, calcium, iron, VB1, VB2, and niacin. Lily has high medicinal and nutritional value. Lily contains 8.40% water, 22.8% protein, 1.90% fat, 52.6% carbohydrate, 7.70% ash, and 6.60% crude fiber. It contains 17-19 kinds of amino acids, 6-7 kinds of which are essential amino acids for human body; it also contains calcium, phosphorus, iron and other trace elements, as well as vitamins B1, B2, C, pantothenic acid, β-carotene, stigmasterol, emodin and Lily soap test, colchicine and other functional ingredients have the functions of anti-fatigue, hypoxia resistance, moistening lung and relieving cough, eliminating phlegm, and anti-cancer. Vinegar drinks have the effects of lowering blood cholesterol, softening...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 田波奚宽鹏姚清王婷婷朱婷
Owner JIANGSU HENGSHUN VINEGAR IND
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