Process method for lily and oats vinegar drink
A processing method and vinegar beverage technology, applied in the preparation of vinegar, drug combination, medical formula, etc., can solve single problems, achieve the effects of improving blood circulation, lowering cholesterol, and preventing anemia
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Embodiment 1
[0030] Mix lily powder and oat flour in a ratio of 1:2, add water, gelatinize at 90°C for 1 hour, and stir continuously during this period; add 2.5% to activate α -Amylase and 1.5% anhydrous calcium chloride, and adjust the pH value to 6.2, the temperature is 85 ° C, until no blue appears when dripping iodine solution; cool the liquefied material to 60 ° C and keep the temperature, add 0.2% glucoamylase, Adjust the pH value to 4.0 to make it generate glucose. The saccharification time is 2 hours, and the sugar content will not change. Add sucrose to adjust the sugar content to 12%, add citric acid to adjust the pH to 4.1, and the sugar content of the saccharification solution reaches the alcohol fermentation conditions.
[0031] Add 0.08% activated active dry yeast to the saccharified mash for edible alcohol fermentation, ferment at 30°C for 5 days, and ventilate culture in the early stage of fermentation; add a little activated acetic acid bacteria to the edible alcohol fermen...
Embodiment 2
[0034] A kind of processing method of lily, oatmeal vinegar beverage, its processing step is as follows:
[0035] Mix lily powder and oat flour at a ratio of 1:3, add water, gelatinize at 95°C for 1.2 hours, and stir continuously during this period; add 4.0% to activate α - Amylase and 2% anhydrous calcium chloride, and adjust the pH value to 6.2-6.4, the temperature is 95 ° C, until no blue appears when the iodine solution is dripped; cool the liquefied material to 65 ° C and keep the temperature, add 0.3% saccharification Enzyme, adjust the pH value to 4.2 to make it generate glucose. The saccharification time is 2 hours, and the sugar content will not change. Add sucrose to adjust the sugar content to 14%, add citric acid to adjust the pH to 4.2, and the sugar content of the saccharification liquid reaches the alcohol fermentation condition.
[0036] Add 0.13% activated active dry yeast to the saccharification mash for edible alcohol fermentation, ferment at 32°C for 7 days...
Embodiment 3
[0039] Mix lily powder and oat flour at a ratio of 1:2.5, add water, gelatinize at 90°C for 1.2 hours, and stir continuously; add 3.5% to activate α - Amylase and 2% anhydrous calcium chloride, and adjust the pH value to 6.3, the temperature is 90 ° C, until no blue appears when the iodine solution is dropped; the liquefied material is cooled to 60 ° C and kept at a constant temperature, and 0.2% glucoamylase is added. Adjust the pH value to 4.1 to make it generate glucose. The saccharification time is 2 hours, and the sugar content will not change. Add sucrose to adjust the sugar content to 15%, add citric acid to adjust the pH to 4.1, and the sugar content of the saccharification liquid will reach the optimal alcohol fermentation condition.
[0040] Add 0.10% activated active dry yeast to the saccharified mash for edible alcohol fermentation, ferment at 31°C for 6 days, and ventilate culture in the early stage of fermentation; add a little activated acetic acid bacteria to th...
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