Nutritional and aromatic coix seed vinegar and production method thereof

A nutritional and balsamic vinegar technology, applied in the food field, to achieve the effect of bright and shiny vinegar liquid, improving human immune function, and easy to promote

Inactive Publication Date: 2016-05-25
贵州百科薏仁生物科技有限公司
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The existing barley products have been widely loved by consumers, but there is no

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Nutritional and aromatic coix seed vinegar and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0026] Example 1

[0027] A barley nutritional balsamic vinegar, comprising the following steps:

[0028] (1) Weigh 200 catties of barley, 100 catties of black rice, 150 catties of glutinous rice, 900 catties of barley bran, 450 catties of barley bran, 38 catties of rice, 25 catties of salt, and 7 catties of sugar; mix well, soak in water for 15 hours, and wash , drained and steamed, rinsed with water after steaming and cooled to 25°C;

[0029] (2) Add 27 catties of conventional wine medicine, ferment at 32°C for 3 days; then add 25 catties of wheat koji, ferment at 30°C for 4 days to obtain wine mash;

[0030] (3) Mix wine mash with barley bran, barley bran and rice evenly, add 3 catties of acetic acid bacteria to get vinegar unstrained spirits, ferment at 37°C for 5 days, turn the unstrained spirits once every morning and evening, and every 13 days Pour vinegar 1 time;

[0031] (4) Add salt and ferment naturally at 40°C for 5 days, then ferment naturally at 44°C for 5 days,...

Example Embodiment

[0032] Example 2

[0033] A barley nutritional balsamic vinegar, comprising the following steps:

[0034] (1) Weigh 300 catties of barley, 150 catties of black rice, 100 catties of glutinous rice, 850 catties of barley bran, 500 catties of barley bran, 42 catties of rice, 20 catties of salt, and 5 catties of sugar; mix well, soak in water for 24 hours, and wash , drained and steamed, rinsed with water and cooled to 30°C after steaming;

[0035] (2) Add 23 catties of conventional wine medicine, ferment at 31°C for 5 days; then add 35 catties of wheat koji, ferment at 25°C for 2 days to obtain wine mash;

[0036] (3) Mix wine mash with barley bran, barley bran and rice evenly, add 5 catties of acetic acid bacteria to get vinegar unstrained spirits, ferment at 45°C for 3 days, turn the unstrained spirits once every morning and evening, and every 9 days Pour vinegar 1 time;

[0037] (4) Add salt and ferment naturally for 3 days at 48°C, then ferment naturally for 3 days at 46°C, ...

Example Embodiment

[0038] Example 3

[0039] A barley nutritional balsamic vinegar, comprising the following steps:

[0040] (1) Weigh 250 catties of barley, 125 catties of black rice, 125 catties of glutinous rice, 850 catties of barley bran, 470 catties of barley bran, 135 catties of beige, 20 catties of salt, and 6 catties of sugar; mix well, soak in water for 19.5 hours, wash Clean, drain and steam, rinse with water and cool to 27.5°C after steaming;

[0041] (2) Add 25 catties of conventional wine medicine, ferment at 31.5°C for 4 days; then add 30 catties of wheat koji, ferment at 27.5°C for 3 days to obtain wine mash;

[0042] (3) Mix wine mash with barley bran, barley bran and rice evenly, add 4 catties of acetic acid bacteria to get vinegar unstrained spirits, ferment at 41°C for 4 days, turn the unstrained spirits once every morning and evening, and every 11 days Pour vinegar 1 time;

[0043] (4) Add salt and ferment naturally at 44°C for 4 days, then ferment naturally at 45°C for 4 d...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a nutritional and aromatic coix seed vinegar and a production method thereof. The nutritional and aromatic coix seed vinegar comprises, by weight, 200-300 parts of coix seed, 100-150 parts of black rice, 100-150 parts of glutinous rice, 850-900 parts of coix seed bran, 450-500 parts of coix seed chaff, 38-42 parts of rice, 20-25 parts of edible salt and 5-7 parts of sugar. The method comprises the following steps: uniformly mixing above raw materials, immersing the obtained mixture, washing the immersed mixture, draining the washed mixture, steaming the mixture until the mixture is cooked, and cooling the cooked mixture; adding 23-27 parts of routine Chinese yeast, and fermenting the mixture; adding 25-35 parts of wheat koji, and fermenting the mixture to obtain wine; uniformly mixing the wine with the coix seed bran, the coix seed chaff and rice, inoculating 3-5 parts of acetic bacteria, and fermenting to obtain vinegar fermented grains; adding the edible salt, and carrying out three-stage fermentation to obtain manure vinegar fermented grains; and adding water to spray the manure vinegar fermented grains, collecting the obtained vinegar liquid, filtering the vinegar liquid, taking the obtained filtrate, adding sugar, uniformly mixing, clarifying the obtained mixture, disinfecting the mixture, and sealing and storing the mixture to obtain the nutritional and aromatic coix seed vinegar. The nutritional and aromatic coix seed vinegar has the characteristics of brightness and glossiness, soft aroma, good sweet and sour taste and high nutrition values.

Description

technical field [0001] The invention belongs to the field of food technology, and in particular relates to a barley nutritious vinegar and a preparation method of the barley nutritious vinegar. Background technique [0002] Balsamic vinegar is one of the traditional condiments in my country. It can remove fishy and greasy, increase umami taste and fragrance, reduce the loss of vitamin C during food heating, and dissolve calcium in cooking materials to facilitate human body absorption. In recent years, has gradually attracted people's attention. [0003] The traditional method for the preparation of balsamic vinegar is to use glutinous rice or rice and corn as the main material to adopt a general grain fermentation process, and the dietotherapy and health care effects of its vinegar liquid are limited. [0004] Because barley contains a variety of vitamins and minerals, it can promote metabolism and reduce gastrointestinal burden. It can be used as a tonic food for weak pat...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12J1/04
Inventor 杨延宏
Owner 贵州百科薏仁生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap