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Polyphenol compound-enriched aged vinegar and preparation method thereof

A technology of polyphenolic compounds and mature vinegar, which is applied in the field of vinegar and vinegar processing, can solve the problems of high price, high price, high cost of tartary buckwheat vinegar, etc., and achieve the effect of increasing income

Pending Publication Date: 2017-10-03
SHANXI ACADEMY OF AGRI SCI SORGHUM RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The content of polyphenolic compounds in existing vinegar is generally only 900 to 1200mg / L. As we all know, tartary buckwheat contains more polyphenolic compounds, which can be used as raw materials for vinegar production to increase the polyphenolic content in vinegar, but the yield of tartary buckwheat is relatively low. Less and higher prices make the cost of tartary buckwheat vinegar remain high. Therefore, the quantity of tartary buckwheat vinegar sold on the market is relatively small, and most of them are expensive health-care vinegar and high-quality vinegar.

Method used

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  • Polyphenol compound-enriched aged vinegar and preparation method thereof

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Effect test

Embodiment 1

[0031] A preparation method of mature vinegar enriched in polyphenolic compounds, comprising the steps of:

[0032] Step 1, preparing raw materials: sorghum, Daqu, tartary buckwheat stalks, bran, wherein, sorghum and Daqu are the main ingredients, and the rest are auxiliary materials;

[0033] Step 2, crushing main ingredients: crush 100 catties of sorghum and 60 catties of Daqu, and crush each grain of sorghum into 4 to 8 petals;

[0034] Step 3, crushing auxiliary materials: crush the whole mature tartary buckwheat stalks into 2 to 3mm powder, and ensure the air permeability of the stack while being fine enough, so as to ensure sufficient fermentation, and the bran does not need to be crushed. Fresh, free from mildew and deterioration;

[0035] Step 4, moisten grits: mix 10 catties of tartary buckwheat stalks treated in Step 3 into the sorghum treated in Step 2, add 70% to 80% of the raw material weight of sorghum with hot water at a temperature of 90 to 100°C, and stir to ...

Embodiment 2

[0043] The tartary buckwheat stalk in step 4 is 10 jin, the tartary buckwheat stalk in step 8 is 60 jin, and the rest of the method steps are the same as in the first embodiment.

Embodiment 3

[0045] The tartary buckwheat stalk in step 4 is 10 jin, the tartary buckwheat stalk in step 8 is 70 jin, and the rest of the method steps are the same as in the first embodiment.

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Abstract

The invention discloses polyphenol compound-enriched aged vinegar and a preparation method thereof. The conventional vinegar-brewing raw materials such as rice bran, rice husk and the like are changed into low-cost and high-polyphenol content buckwheat straw, and in coordination with a corresponding brewing process, the polyphenol content in the finished vinegar is greatly increased. Under the premise of controlling the cost and ensuring the yield, health-care efficacies of the aged vinegar are greatly enhanced.

Description

technical field [0001] The invention relates to the field of vinegar and vinegar processing, in particular to aged vinegar enriched in polyphenol compounds and a preparation method thereof. Background technique [0002] Vinegar is closely related to our life. It is the main intake channel for the five flavors - pungent, sweet, sour, bitter, and salty. It is an essential acid seasoning in the kitchen. Vinegar not only has the function of seasoning, but also has the function of medicinal and health care. In my country's earliest ancient medical book "Fifty-two Disease Prescriptions", it is recorded that vinegar has been used in the prescriptions for treating pain, anuria, hernia, hemorrhoids, carbuncle, ringworm, vitiligo, burns, dog bites and other diseases. Zhang Zhongjing's "Treatise on Febrile Diseases" records that "Shaoyin disease, throat sores, and those who cannot speak or make a sound should be treated with bitter wine soup." Among them, bitter wine is vinegar. Pain, ...

Claims

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Application Information

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IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 杨玲郭旭凯郭睿段冰邵强柳青山程永钢李慧明李文清
Owner SHANXI ACADEMY OF AGRI SCI SORGHUM RES INST
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