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Health care vinegar and brewing process thereof

A technology of health-care vinegar and process, which is applied in the field of health-care vinegar and its brewing process, can solve the problems of unstable vinegar, decreased vinegar component concentration, single health-care effect, etc., and achieves improved raw material utilization, good health-care function, The effect of adapting to a wide range of people

Active Publication Date: 2016-04-20
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] It has a shortcoming: the nutrient content contained in the vinegar is low and the health care effect is single.
[0009] It has several deficiencies: (1) the water-insoluble components in the medicinal and edible homologous materials have a low extraction rate when adding water to extract, and the utilization rate of the medicinal and edible homologous materials is low; (2) the leaching solution is directly added in vinegar so that The concentration of the overall components of vinegar decreased; (3) Adding the extract solution to the aged vinegar destroyed the system of the vinegar itself, making the vinegar potentially unstable

Method used

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  • Health care vinegar and brewing process thereof
  • Health care vinegar and brewing process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A brewing process of health-care vinegar, the concrete steps are as follows:

[0034] Raw material input amount is 500kg, and raw material weight ratio is sorghum: millet: tartary buckwheat=63:25:12; According to finally making health-care vinegar and raw material input ratio is 5:1, promptly finally makes health-care vinegar 2500kg;

[0035] 1. Steaming process

[0036] According to the ratio of raw materials, the raw materials are conveyed to the hammer-based pulverizer by the conveying auger, and then crushed through a φ9mm sieve, and sent to the spiral steamer for raw material moistening. The moistening ratio is 50%, and the moistening time is 1h. , and then heated and steamed in a spiral pressure steamer, after steaming, add water at 70-80°C, the water ratio is 225%, and finally cool quickly to 25-26°C in a spiral steamer, then add Daqu and mix Evenly, the amount of Daqu is 63% of the raw material;

[0037] 2. Saccharification and Alcoholic Fermentation Process ...

Embodiment 2

[0053] A brewing process of health-care vinegar, the concrete steps are as follows:

[0054] Raw material input is 500kg, and the raw material weight ratio is sorghum: millet: tartary buckwheat=65:25:10; According to finally made health-care vinegar and raw material input ratio is 5:1, promptly finally made health-care vinegar 2500kg;

[0055] 1. Steaming process

[0056] According to the ratio of raw materials, the raw materials are conveyed to the hammer-based pulverizer by the conveying auger, and then crushed through a φ9mm sieve, and sent to the spiral steamer for raw material moistening. The moistening ratio is 50%, and the moistening time is 1h. , and then heated and steamed in a spiral pressure steamer, after steaming, add water at 70-80°C, the water ratio is 225%, and finally cool quickly to 25-26°C in a spiral steamer, then add Daqu and mix Evenly, the amount of Daqu is 65% of the raw material;

[0057] 2. Saccharification and Alcoholic Fermentation Process

[005...

Embodiment 3

[0073] A brewing process of health-care vinegar, the concrete steps are as follows:

[0074] Raw material input amount is 500kg, and raw material weight ratio is sorghum: millet: tartary buckwheat=65:20:15; According to finally making health-care vinegar and raw material input ratio is 5:1, promptly finally makes health-care vinegar 2500kg;

[0075] 1. Steaming process

[0076] According to the ratio of raw materials, the raw materials are conveyed to the hammer-based pulverizer by the conveying auger, and then crushed through a φ9mm sieve, and sent to the spiral steamer for raw material moistening. The moistening ratio is 50%, and the moistening time is 1h. , and then heated and steamed in a spiral pressure steamer, after steaming, add water at 70-80°C, the water ratio is 225%, and finally cool quickly to 25-26°C in a spiral steamer, then add Daqu and mix Evenly, the amount of Daqu is 55% of the raw material;

[0077] 2. Saccharification and Alcoholic Fermentation Process ...

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Abstract

The invention provides health care vinegar and a brewing process thereof. The brewing process of the health care vinegar comprises the following steps of material steaming, saccharification, alcoholic fermentation, acetic fermentation, solid-substrate fermentation conducted through fumigation, vinegar spraying, ageing, blending and sterilization. In order to guarantee mellow and normal mouthfeel of the health care vinegar, the solid state fermentation mode is adopted in the production process; medicine-and-food homologous materials which are from different sources are added at different stages of ageing and vinegar decoction separately, and sufficient release and utilization of nutritional ingredients of the medicine-and-food homologous materials are guaranteed. The medicine-and-food homologous materials of the plant source are subjected to smashing treatment, then added at the vinegar sunning and ageing stages and reutilized at the vinegar decoction stage, so that the raw material utilization rate is raised; the materials of the animal source are added at the vinegar decoction stage, and it is guaranteed that efficacy and mouthfeel of the materials are not destroyed. The health care vinegar prepared through the preparation method is suitable for being eaten by people in different physique conditions, the physique conditions can be improved when the vinegar is eaten for a long time, and a good health care function is achieved.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a health-care vinegar and its brewing process. Background technique [0002] Modern medicine has proved that vinegar has various effects such as anti-oxidation, anti-fatigue, sterilization and treatment of colds. Vinegar, as a food flavoring agent in most people's daily life, people pay more and more attention to the unique flavor, health care function and high quality of vinegar. In recent years, scholars at home and abroad have reported that traditional fermented vinegar is rich in polyphenols, flavonoids, amino acids and other substances and nutrients with health care functions. On the basis of vinegar, numerous health care products have also been developed at home and abroad. According to relevant reports, traditional solid-state fermented mature vinegar not only contains a variety of amino acids and trace elements needed by the human body, but also contains antioxidant active...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/00A61K36/8969A61K35/36A61K35/644A61P1/14
CPCA61K35/36A61K35/644A61K36/16A61K36/185A61K36/254A61K36/44A61K36/48A61K36/481A61K36/482A61K36/484A61K36/605A61K36/725A61K36/736A61K36/815A61K36/8969C12J1/00C12J1/04A61K2300/00
Inventor 王敏郑宇刘贤张祥龙宋佳夏婷
Owner TIANJIN UNIV OF SCI & TECH
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