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Water chestnut vinegar and preparation method thereof

A production method and water chestnut vinegar technology are applied in the preparation of vinegar, pharmaceutical formulations, medical preparations containing active ingredients, etc., to achieve the effects of excellent taste, easy operation and simple processing.

Inactive Publication Date: 2017-12-01
温州宇琼科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, besides being eaten directly, water chestnuts are also processed into beverages, etc., and water chestnuts are used as the main raw material to process water chestnut fruit vinegar, but there is no relevant report

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: a kind of preparation method of water chestnut vinegar comprises the following steps:

[0021] Step 1: Select water chestnuts that are free from diseases, insect pests and rot. After removing impurities and washing, they are broken into small pieces, put into high-temperature cooking at 125°C, and then cooled down;

[0022] Step 2: Mix 90 pieces of water chestnuts and 0.3 glucoamylase in a closed cavity at 25°C, and let stand for 40 hours;

[0023] Step 3: After adding 15 glutinous rice, 10 koji, 60 wine and 30 water, let stand for 2 months;

[0024] Step 4: Mix 90-110 water chestnut pieces and 0.3-0.4 glucoamylase in a closed cavity at 25°C-28°C, and let stand for 40 hours;

[0025] Step 5: After adding 15 glutinous rice, 10 wine koji, 60 vinegar, and 30 water, let stand for 3 months to complete the finished product.

Embodiment 2

[0026] Embodiment 2: a kind of preparation method of water chestnut vinegar comprises the following steps:

[0027] Step 1: Select water chestnuts that are free from diseases, insect pests, and rot. After removing impurities and washing, break them into small pieces, put them into high-temperature cooking at a temperature of 150°C, and then cool down;

[0028] Step 2: Mix water chestnut pieces 110 and glucoamylase 0.4 in a closed cavity at 28°C, and let stand for 50 hours;

[0029] Step 3: After adding 20 glutinous rice, 15 koji, 70 wine, and 40 water, let stand for 3 months;

[0030] Step 4: Mix water chestnut pieces 110 and glucoamylase 0.4 in a closed cavity at 28°C, and let stand for 50 hours;

[0031] Step 5: After adding 20 glutinous rice, 15 wine koji, 70 vinegar, and 40 water, let stand for 4 months to complete the finished product.

Embodiment 3

[0032] Embodiment 3: a kind of preparation method of water chestnut vinegar comprises the following steps:

[0033] Step 1: Select water chestnuts that are free from diseases, insect pests and rot, remove impurities, wash them, break them into small pieces, put them into high-temperature cooking at 130°C, and then cool down;

[0034] Step 2: Mix 100 pieces of water chestnuts and 0.35 glucoamylase in a closed cavity at 27°C, and let stand for 48 hours;

[0035] Step 3: After adding glutinous rice 17, distiller's yeast 12, wine 65, and water 35, let stand for 2.5 months;

[0036] Step 4: Mix 100 pieces of water chestnuts and 0.35 glucoamylase in a closed cavity at 27°C, and let stand for 48 hours;

[0037] Step 5: Add glutinous rice 17, distiller's yeast 12, vinegar 65, water 35, hawthorn 2.5 and let stand for 4 months to complete the finished product.

[0038] On the original basis, the function of invigorating the stomach and eliminating food has been added, which can effect...

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PUM

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Abstract

A preparation method of water chestnut vinegar is characterized by comprising the following steps that 1, water chestnuts without diseases, insect damage and decay are selected, subjected to impurity removing and cleaned and then smashed into small pieces, boiled at the high temperature of 125-150 DEG C and then cooled; 2, under the environment with the temperature being 25-28 DEG C, 90-110 parts of the water chestnut smashed pieces and 0.3-0.4 part of glucoamylase are mixed in an airtight vessel, and standing is conducted for 40-50 h; 3, 15-20 parts of glutinous rice, 10-15 parts of distiller's yeast, 60-70 parts of liquor and 30-40 parts of water are added, and then standing is conducted for 2-3 months; 4, under the environment with the temperature being 25-28 DEG C, 90-110 parts of the water chestnut smashed pieces and 0.3-0.4 part of glucoamylase are mixed in the airtight vessel, and standing is conducted for 40-50 h; and 5, 15-20 parts of glutinous rice, 10-15 parts of distiller's yeast, 60-70 parts of vinegar and 30-40 parts of water are added, then standing is conducted for 3-4 months, and thus a finished product is completed.

Description

technical field [0001] The invention relates to the field of food, in particular to a water chestnut vinegar and a preparation method thereof. Background technique [0002] Water chestnuts, also known as horseshoes, black taro, etc., belong to the shallow watery perennial herb of Cyperaceae. Water chestnuts have purple-black skin, white flesh, sweet and juicy, crisp and delicious, and have been known as underground pears since ancient times. Each 100g contains energy 247kJ, water 83.6g, protein 1.2g, fat 0.2g, dietary fiber 1.1g, carbohydrate 13.1g, carotene 20μg, retinol equivalent 3μg, thiamine 0.02mg, riboflavin 0.02 mg, Niacin 0.7mg, Vitamin C 7mg, Vitamin E 0.65mg, Potassium 306mg, Sodium 15.7mg, Calcium 4mg, Magnesium 12mg, Iron 0.6mg, Manganese 0.11mg, Zinc 0.34mg, Steel 0.07mg, Phosphorus 44mg, Selenium 0.7μg , also contains cucurbitin which has inhibitory effect on Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. It has the effects of appetizing...

Claims

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Application Information

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IPC IPC(8): C12J1/04A61K36/896A61P1/14A61P11/14
CPCA61K36/537A61K36/734A61K36/886A61K36/896C12J1/04A61K2300/00
Inventor 吴成聪
Owner 温州宇琼科技有限公司