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A kind of preparation method of kudzu root vinegar

A technology of kudzu root and kudzu root starch, which is applied in the field of condiments, which can solve the problems of kudzu root vinegar, such as not soft smell, poor overall flavor, and complicated preparation process, and achieve the effects of rich and mellow sour taste, brownish-yellow translucent color, and simplified preparation process

Active Publication Date: 2019-04-30
山西水塔醋业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, the preparation method of the above-mentioned pueraria vinegar, on the one hand, the preparation process is more complicated; on the other hand, because the alcoholic fermentation step adopts pure-bred liquid fermentation, the prepared pueraria vinegar is not soft and irritating, and the overall flavor is not good.

Method used

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  • A kind of preparation method of kudzu root vinegar
  • A kind of preparation method of kudzu root vinegar
  • A kind of preparation method of kudzu root vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The preparation method of present embodiment kudzu root vinegar comprises the following steps:

[0046] (1) Liquefaction

[0047] Mix Pueraria starch and water in a weight ratio of 1:5, stir evenly, heat to 70°C, based on the weight of Pueraria starch, add 20U / g of high-temperature α-amylase, mix, stir evenly, and heat to 95°C , liquefied at a constant temperature until the liquefaction is complete (the addition of iodine indicator shows no blue color, indicating that the liquefaction is complete), and diluted with water until the weight percentage of soluble solids is 17%, to obtain a mixed solution A;

[0048] (2) Alcoholic fermentation

[0049] The mixture A is cooled to 25°C, and based on the weight of kudzu root starch, add 15% Daqu, 20% bran koji and 0.2% active dry yeast, mix and stir evenly, ferment for 6 days at 25°C, and use 300 mesh gauze was filtered to obtain the mixture B;

[0050] (3) Acetic acid fermentation

[0051] Using liquid semi-continuous ferm...

Embodiment 2

[0054] The preparation method of present embodiment kudzu root vinegar comprises the following steps:

[0055] (1) Liquefaction

[0056] Mix Pueraria starch and water in a weight ratio of 1:4, stir evenly, heat to 72°C, based on the weight of Pueraria starch, add 15U / g of high-temperature α-amylase, mix, stir evenly, and heat to 96°C , liquefied at a constant temperature until the liquefaction is complete (no blue color appears after adding iodine indicator, indicating that the liquefaction is complete), and diluted with water until the weight percentage of soluble solids is 16%, to obtain a mixed solution A;

[0057] (2) Alcoholic fermentation

[0058] The mixed solution A is cooled to 27°C, and based on the weight of kudzu root starch, add 10% Daqu, 25% bran koji and 0.15% active dry yeast, mix and stir evenly, ferment for 7 days at 23°C, and use 300 mesh gauze was filtered to obtain the mixture B;

[0059] (3) Acetic acid fermentation

[0060] Using liquid semi-continuo...

Embodiment 3

[0063] The preparation method of present embodiment kudzu root vinegar comprises the following steps:

[0064] (1) Liquefaction

[0065] Mix Pueraria starch and water in a weight ratio of 1:6, stir evenly, heat to 68°C, based on the weight of Pueraria starch, add 25U / g of high-temperature α-amylase, mix, stir evenly, and heat to 94°C , liquefied at a constant temperature until the liquefaction is complete (the addition of iodine indicator shows no blue color, indicating that the liquefaction is complete), and diluted with water until the weight percentage of soluble solids is 18%, to obtain a mixed solution A;

[0066] (2) Alcoholic fermentation

[0067] The mixed solution A is cooled to 23°C, and based on the weight of kudzu root starch, add 15% Dakoji, 15% bran koji and 0.1% active dry yeast, mix and stir evenly, ferment for 5 days at 27°C, and use 300 mesh gauze was filtered to obtain the mixture B;

[0068] (3) Acetic acid fermentation

[0069] Using liquid semi-contin...

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Abstract

The invention specifically relates to a preparation method for a kudzu vine root vinegar, which belongs to the field of flavorings. According to the preparation method, Daqu and mouldy bran are added in the step of alcoholic fermentation; the addition amounts of the Daqu and mouldy bran are further optimized; and the Daqu and mouldy bran and active dry yeasts are combined together for inoculation, so the step of saccharification and the step of alcoholic fermentation can be carried out at the same time, which enables the preparation method to be simplified. The prepared kudzu vine root vinegar has a brownish yellow and transparent color, rich and mellow sour flavor and abundant nutrients; the physical and chemical indexes, hygienic indexes, microbiological indexes and the like of the prepared kudzu vine root vinegar meet requirements of related food hygienic standards; and the prepared kudzu vine root vinegar has certain health care efficacy since mineral elements and flavonoids in kudzu vine root starch are remained.

Description

technical field [0001] The invention belongs to the field of condiments, and in particular relates to a preparation method of kudzu root vinegar. Background technique [0002] Vinegar is a traditional acid condiment in my country, which has a history of 2,000 years in China. Vinegar tastes sour, dry, and flat in nature; it can relieve food and appetizers, dissipate blood stasis, astringe and stop diarrhea, and detoxify; it has the effects of relieving fatigue, promoting digestion, preventing aging, sterilizing, protecting the liver, protecting the kidney, and promoting blood circulation. Vinegar (brewing) is rich in nutrition, contains higher alcohols, sugars and organic acids, and is both a condiment and a health product. Vinegar can promote the increase of blood antibodies and improve human immunity; the organic acid components in vinegar can promote the body's metabolism and intracellular redox action. Free amino acids and organic acids are easily digested and absorbed t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04
Inventor 李东乐董凯锋车建途
Owner 山西水塔醋业股份有限公司