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Vinegar mainly prepared from pumpkin juice and preparation method of vinegar

A production method and pumpkin juice technology are applied in the production field of pumpkin vinegar, which can solve the problems of poor flavor and insufficient nutrition.

Inactive Publication Date: 2016-06-01
史占彪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, most of the vinegar sold in the market is made of grain, without adding pumpkin, the flavor is not good, and the nutrition is not rich enough. Therefore, the study of making vinegar with pumpkin juice is an important topic for scientific and technological workers.

Method used

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Examples

Experimental program
Comparison scheme
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specific Embodiment approach

[0008] Specific embodiments: the present invention will be further described below in conjunction with the examples. Embodiment: the vinegar mainly made with pumpkin juice, its component is:

[0009] Malt 1% Yellow Rice 4% Pumpkin Juice 93% Angelica dahurica 0.2%

[0010] Grass Fruit 0.2% Cinnamon 0.2% Anise 0.2% Cumin 0.2% Glucoamylase 0.5% Clove 0.2%

[0011] In the above example, the vinegar made mainly of pumpkin juice is as follows: Soak 4 kg of yellow rice in warm water for 12 hours, remove it and mix it with 1 kg of malt, steam it in a cage for 2-3 hours, and then dry it to 50°C Put it into the fermenter when it is about 1000g, add 0.5kg of glucoamylase, and add 0.2kg of Angelica dahurica, 0.2kg of grass fruit, 0.2kg of cinnamon bark, 0.2kg of anise, 0.2kg of fennel and 0.2kg of clove at the same time. Ferment at 25-30°C, stir twice a day, add 93kg of pumpkin juice and 0.5kg of vinegar koji after 4 days when the mash emits a large amount of wine aroma Cover and seal ...

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PUM

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Abstract

The invention discloses vinegar mainly prepared from pumpkin juice and a preparation method of the vinegar. The preparation method comprises the following steps: soaking broomcorn millet in warm water for 12 hours, taking out the soaked broomcorn millet, mixing the soaked broomcorn millet with malt, steaming the mixture in a food steamer for 2-3 hours, placing the steamed mixture in a fermentation tank when the steamed mixture is naturally cooled to be about 50 DEG C, adding glucoamylase, at the same time adding radix angelicae dahuricae, amomum tsao-ko, Chinese cinnamon, fructus anisi stellati, fructus foeniculi and syzygium aromaticum, fermenting at the room temperature of 25-30 DEG C, turning over and mixing twice every day, adding pumpkin juice after 4 days when a good deal of wine flavor is emitted from the fermented material, at the same time adding vinegar koji, continuously stirring, capping the fermentation tank for sealing after 3 days when a vinegar flavor is emitted from the fermented material, leaving to stand for fermentation for 1 month at the room temperature of 15-25 DEG C, filtering, bottling, and sterilizing, so as to obtain the finished product. The vinegar product is rich in nutriments and unique in flavor, and not only fills a domestic blank of researches in this field, but also promotes progressive development of table vinegar production in China.

Description

technical field [0001] The invention relates to a preparation method of pumpkin vinegar, which belongs to the field of food industry. Background technique [0002] Most of the vinegar sold in the market is made of grain without adding pumpkin, the taste is not good, and the nutrition is not rich enough. Therefore, it is an important topic for scientific and technological workers to study vinegar made from pumpkin juice. Contents of the invention [0003] The purpose of the present invention is to provide a kind of vinegar which is mainly made of pumpkin juice which is rich in nutrition and unique in flavor and a preparation method thereof. [0004] To achieve the above object, the present invention adopts the following technical solutions: [0005] A kind of vinegar mainly made of pumpkin juice and its preparation method is characterized in that it is made of the following components by weight percentage: [0006] Malt 0.5-3% Yellow rice 1-8% Pumpkin juice 60-95% Angelic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 史占彪
Owner 史占彪