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Technology for producing vinegar through brewing smoked jujubes

A kind of jujube and craft technology, which is applied in the field of jujube brewing and vinegar making, can solve the problems of inability to obtain jujube vinegar with health care function, uneven taste consistency, and limited nutritional and health care effects, so as to be beneficial to human health and eliminate impurities. Bacterial infection, high nutritional and health value effects

Inactive Publication Date: 2016-10-26
济南卢氏农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional vinegar brewing process will destroy the nutritional content of black dates to varying degrees, and it is impossible to obtain jujube vinegar with both vinegar and black dates health functions
In addition, the existing vinegar and fruit vinegar differ greatly in efficacy and taste. Many fruit vinegar products on the market are made by blending acetic acid and then adding fruity substances, which not only has limited nutritional and health effects, but also has a consistent taste. also uneven

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The black date brewing vinegar process adopts the following steps:

[0029] (1) Material preparation: Choose 100 catties of high-grade dried black dates with high sugar content and no deterioration, 37.5 catties of high-grade Jerusalem artichoke without deterioration, wash them separately, soak the dried black dates in 150 catties of water, and add 56.5 catties of Jerusalem artichoke Soak in water; select 37.5 catties each of high-quality Bupleurum and Cordyceps militaris, dry and crush to 400 mesh respectively, and set aside;

[0030] (2) Beating: Drain the dried black dates and Jerusalem artichokes after soaking in step (1) and mix them, add the crushed Bupleurum and Cordyceps militaris in step (1) at the same time, then add 547.5 catties of water for beating, and separate the jujube pits after beating , get slurry;

[0031] (3) Sterilization: sterilize and cool the slurry in step (2) at 80° C., adjust the pH to 5.6-6.0, and set aside;

[0032] (4) Enzymatic hydrolysi...

Embodiment 2

[0042] The black date brewing vinegar process adopts the following steps:

[0043] (1) Material preparation: Choose 99 catties of high-grade dry black dates with high sugar content and no deterioration, 33 catties of high-grade Jerusalem artichoke without deterioration, wash them separately, soak the dried black dates in 198 catties of water, add 66 catties of Jerusalem artichoke Soak in 1 kg of water; select 33 catties each of high-quality Bupleurum and Cordyceps militaris, dry and crush to 600 mesh respectively, and set aside;

[0044] (2) Beating: Drain the dried black dates and Jerusalem artichokes after soaking in step (1) and mix them, add the crushed Bupleurum and Cordyceps militaris in step (1) at the same time, then add 693 catties of water for beating, and separate the jujube pits after beating to obtain slurry;

[0045] (3) Sterilization: sterilize and cool the slurry in step (2) at 75° C., adjust the pH to 5.6-6.0, and set aside;

[0046](4) Enzymatic hydrolysis an...

Embodiment 3

[0056] The black date brewing vinegar process adopts the following steps:

[0057] (1) Material preparation: Choose 100 catties of high-grade dry black dates with high sugar content and no deterioration, 40 catties of high-grade Jerusalem artichoke without deterioration, wash them separately, soak dry black dates with 200 catties of water, and add 80 catties of Jerusalem artichoke Soak in water; select 40 catties each of superior Bupleurum and Cordyceps militaris, dry and crush to 500 mesh respectively, and set aside;

[0058] (2) Beating: Drain the dried black dates and Jerusalem artichokes after soaking in step (1) and mix them, add the crushed Bupleurum and Cordyceps militaris in step (1) at the same time, then add 880 jin of water for beating, and separate the jujube pits after beating to obtain slurry;

[0059] (3) Sterilization: sterilize and cool the slurry in step (2) at 85° C., adjust the pH to 5.6-6.0, and set aside;

[0060] (4) Enzymatic hydrolysis and fermentatio...

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Abstract

The invention relates to the technical field of edible vinegar processing, and especially relates to a technology for producing vinegar through brewing smoked jujubes. The technology for producing vinegar through brewing smoked jujubes comprises the following steps: 1, preparing the following materials: dried smoked jujubes, radix bupleuri, Cordyceps militaris and Helianthus tuberosus; 2, mashing: adding water, mashing the materials and water, and separating jujube pits; 3, sterilizing: sterilizing the obtained slurry, and adjusting the pH value of the sterilized slurry; 4, carrying out enzymatic hydrolysis fermentation: adding pectase, carrying out steam heating, adding a composite yeast culture solution, and carrying out alcohol fermentation to obtain wash; 5, carrying out vinegar koji culture: taking wheat bran, adding water, steaming the wheat bran, cooling the steamed wheat bran, inoculating with a composite bacterium enzyme, and carrying out static culture; 6, blending: uniformly blending the statically cultured vinegar koji with the wash obtained in step 4, and preparing fermentation; 7, carrying out acetic acid fermentation: carrying out tank fermentation on the fermentation material prepared in step 6; 8, maturing and ageing; 9, sprinkling vinegar; and 10, sterilizing. The technology for producing vinegar through brewing smoked jujubes is scientific, and allows the jujube vinegar with good mouthfeel, nutrition, healthiness, drinking and eating combination effects to be obtained on the basis of completely reserving the nutritional components of the smoked jujubes.

Description

(1) Technical field [0001] The invention relates to the technical field of vinegar processing, in particular to a process for brewing vinegar from black dates. (2) Background technology [0002] my country's traditional vinegar is mostly brewed from grain. The production of jujube vinegar can not only save food, make full use of jujube raw materials, open up a new way of deep processing and comprehensive utilization of jujube, but also increase the variety of vinegar, and its value is much higher than ordinary vinegar. [0003] Black jujube is black winter jujube, which has unique nutritional value in daily life. At present, there is no report on the process of making vinegar with black jujube as raw material. The traditional vinegar brewing process will destroy the nutritional components of black dates to varying degrees, and it is impossible to obtain jujube vinegar that has both the health functions of vinegar and black dates. In addition, the existing vinegar and fruit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04A61K36/725A61P7/02A61P1/14
CPCC12J1/04A61K36/068A61K36/233A61K36/28A61K36/725A61K2300/00
Inventor 卢钦宝
Owner 济南卢氏农业科技有限公司
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