Preparation method of bamboo fungus healthcare vinegar

The technology of health-care vinegar and bamboo fungus is applied in the field of preparation of bamboo fungus health-care vinegar, which can solve the problems of single style and the like, and achieve the effects of strong fragrance, improved processing added value and soft taste.

Inactive Publication Date: 2016-12-21
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the style of food made from bamboo fungus on the market is relatively single. The purpose of the present invention is to provide a preparation method of bamboo fungus health-care vinegar

Method used

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  • Preparation method of bamboo fungus healthcare vinegar
  • Preparation method of bamboo fungus healthcare vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method of bamboo fungus health-care vinegar, comprising the following steps:

[0029] A. Take Dictyophora fruiting bodies and Dictyophora culture residues, remove impurities, wash, sterilize (100°C, 8min), dry (60°C, 1h), pulverize with a pulverizer, and sieve with 30 meshes to obtain Dictyophora powder ; Glutinous rice: wash, remove impurities, soak in water at 25°C for 24 hours, drain, and cook for 40 minutes;

[0030] B. Add 200g of bamboo fungus powder to 1000g of glutinous rice, mix and cool down to 80°C, add 4.8g of α-amylase, keep warm for 30min; cool to 60°C, add 4.8g of glucoamylase and keep warm for 1.5h; then cool to room temperature, And pre-fermented at room temperature for 4 days, stirring to make the reducing sugar content less than 0.5wt%;

[0031] C. After 4 days, add 150g of rice wine lees and 20g of yeast suspension into the fermenter, and ferment at 30°C for 4 days to make the alcohol content reach 7 degrees;

[0032] D. Add 80g (8vol...

Embodiment 2

[0039] A preparation method of bamboo fungus health-care vinegar, comprising the following steps:

[0040] A. Take Dictyophora fruiting bodies and Dictyophora culture residues, remove impurities, wash, sterilize (105°C, 5min), dry (40°C, 2h), pulverize with a pulverizer, and sieve with 30 meshes to obtain Dictyophora powder ; Glutinous rice: wash, remove impurities, soak in water at 25°C for 24 hours, drain, and cook for 40 minutes;

[0041] B. Add 100g of bamboo fungus powder to 500g of glutinous rice, mix and cool down to 80°C, add 2.4g of α-amylase, keep warm for 30min; cool to 60°C, add 2.4g of glucoamylase and keep warm for 1.5h; then cool to room temperature, And pre-fermented at room temperature for 4 days, stirring to make the reducing sugar content less than 0.5wt%;

[0042] C. After 4 days, add 75g of rice wine distiller's grains and 10g of yeast suspension into the fermenter, and ferment at 20°C for 4 days to make the alcohol content reach 7 degrees;

[0043] D. A...

Embodiment 3

[0050] A preparation method of bamboo fungus health-care vinegar, comprising the following steps:

[0051]A. Take Dictyophora fruiting bodies and Dictyophora culture residues, remove impurities, wash, sterilize (100°C, 8min), dry (50°C, 1.5h), pulverize with a pulverizer, and sieve with 30 meshes to obtain Dictyophora Powder; glutinous rice: wash, remove impurities, soak in water at 25°C for 24 hours, drain, and cook for 40 minutes;

[0052] B. Add 400g of bamboo fungus powder to 2000g of glutinous rice, mix and cool down to 80°C, add 9.6g of α-amylase, keep warm for 30min; cool to 60°C, add 9.6g of glucoamylase and keep warm for 1.5h; then cool to room temperature, And pre-fermented at room temperature for 4 days, stirring to make the reducing sugar content less than 0.5wt%;

[0053] C. After 4 days, add 300g of rice wine distillers grains and 40g of yeast suspension into the fermenter, and ferment at 25°C for 4 days to make the alcohol content reach 7 degrees;

[0054] D. ...

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Abstract

The invention discloses a preparation method of bamboo fungus healthcare vinegar. The preparation method includes following steps: using bamboo fungus fruiting body and culture residue thereof and glutinous rice as main materials, adding amylase and saccharifying enzyme for pre-fermentation after high-temperature boiling, and adding yeast and yellow wine stillage for alcohol fermentation to obtain bamboo fungus fermentation liquid; adding acetic bacteria into the bamboo fungus fermentation liquid for fermentation to obtain bamboo original vinegar; subjecting the bamboo original vinegar to aging, blending, canning and sterilizing to obtain the bamboo fungus healthcare vinegar, and labeling and casing to obtain a bamboo fungus healthcare vinegar product. The bamboo fungus healthcare vinegar prepared according to the method is rich in various nutritional factors like bamboo fungus polysaccharide, phenols and peptides, has healthcare effects of resisting oxidation, improving immunity and resisting aging, is strong in aroma and soft in taste and is ideal natural green healthcare vinegar.

Description

technical field [0001] The invention belongs to the field of preparation of edible vinegar, and in particular relates to a preparation method of bamboo fungus health-care vinegar. Background technique [0002] Vinegar is a common seasoning for people. It can dissolve calcium, iron, phosphorus and other organic substances in food, improve the nutritional value of food, reduce the greasyness of fats and keep vitamins from being destroyed. Moreover, vinegar can also prevent Diseases, enhance the function of the digestive system, have a significant inhibitory effect on pathogenic and harmful bacteria in the intestinal tract, inhibit the impact of enterotoxins on the human body and delay the aging of the body. In traditional Chinese medicine, vinegar is warm, sour and bitter in nature, and has the effects of appetizing, nourishing the liver, stopping bleeding, relieving pain, detoxifying, and killing insects. At present, for vinegar, people are no longer satisfied with tradition...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12J1/08C12R1/865
CPCC12J1/04C12J1/08
Inventor 刘斌吴林秀陈艺煊刘晓艳童爱均李辉婷
Owner FUJIAN AGRI & FORESTRY UNIV
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