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Buckwheat vinegar

A technology of tartary buckwheat vinegar and vinegar koji, which is applied in the field of seasoning, can solve the problems of different flavors of finished products, achieve the effect of lowering blood pressure, good effect, and reduce high blood pressure

Inactive Publication Date: 2017-12-01
广西味豪食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the difference in raw materials and production methods, the flavor of the finished product is very different

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation method of tartary buckwheat vinegar of the present invention is as follows:

[0027] (1) Crush tartary buckwheat, sorghum, and rice respectively, pass through a 10-mesh sieve, and mix to obtain a mixture; wherein, the consumption of the tartary buckwheat is 32 parts by weight, the consumption of the sorghum is 85 parts by weight, and the consumption of the rice is 85 parts by weight. Consumption is 28 parts by weight;

[0028] (2) Cook the mixture obtained in step (1) for 1.5 hours, then stew for 1 hour, and cool;

[0029] (3) Add bran, Daqu and yeast to the cooled mixture in step (2), after stirring evenly, put it into a container and seal it, and carry out alcoholic fermentation, and the temperature of the fermented grains in the cylinder is 24°C; wherein, the amount of bran is is 11 parts by weight, the consumption of said Daqu is 14 parts by weight, and the consumption of said yeast is 1.6 parts by weight;

[0030] (4) Prepare the fermented grains:...

Embodiment 2

[0037] The preparation method of tartary buckwheat vinegar of the present invention is as follows:

[0038] (1) Crush tartary buckwheat, sorghum, and rice respectively, pass through a 10-mesh sieve, and mix to obtain a mixture; wherein, the consumption of the tartary buckwheat is 30 parts by weight, the consumption of the sorghum is 90 parts by weight, and the consumption of the rice is 90 parts by weight. Consumption is 25 parts by weight;

[0039] (2) Cook the mixture obtained in step (1) for 2 hours, then stew for 1 hour, and cool;

[0040] (3) Add bran, Daqu and yeast to the cooled mixture in step (2), after stirring evenly, put it into a container and seal it, and carry out alcoholic fermentation, and the temperature of the fermented grains in the cylinder is 24°C; wherein, the amount of bran is is 12 parts by weight, the consumption of said Daqu is 13 parts by weight, and the consumption of said yeast is 1.8 parts by weight;

[0041] (4) Prepare the fermented grains: w...

Embodiment 3

[0048] The preparation method of tartary buckwheat vinegar of the present invention is as follows:

[0049] (1) Crush tartary buckwheat, sorghum, and rice respectively, pass through a 10-mesh sieve, and mix to obtain a mixture; wherein, the consumption of the tartary buckwheat is 35 parts by weight, the consumption of the sorghum is 80 parts by weight, and the consumption of the rice Consumption is 30 parts by weight;

[0050] (2) Cook the mixture obtained in step (1) for 1 hour, then stew for 1 hour, and cool;

[0051] (3) Add bran, Daqu, and yeast to the cooled mixture in step (2), stir evenly, put it into a container and seal it, and carry out alcoholic fermentation, and the temperature of the fermented grains in the cylinder is 25°C; wherein, the amount of bran is 10 parts by weight, the consumption of said Daqu is 15 parts by weight, and the consumption of said yeast is 1.5 parts by weight;

[0052](4) Prepare the fermented grains: when the temperature of the fermented ...

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Abstract

The invention provides a kind of tartary buckwheat vinegar. The preparation method is as follows: (1) respectively pulverize tartary buckwheat, sorghum and rice, and mix them to obtain a mixture; (2) cook the mixture for 1-2 hours, and cool; (3) after cooling Add bran, Daqu, and yeast to the final mixture, stir evenly, put it into a container and seal it, and carry out alcoholic fermentation. , bran, vinegar koji, and water are stirred into vinegar unstrained spirits and fermented. After 10-12 days, the fermentation ends, and it is left for 2 days for post-ripening; (6) aging; (7) pouring vinegar; (8) pre-cooking peanut shells After the treatment, add ethanol for reflux extraction for 2 hours, steam the ethanol to obtain the peanut shell ethanol extract, add it to the raw vinegar obtained in step (7), and stir evenly; (9) adjust the acidity of acetic acid. The tartary buckwheat vinegar of the invention not only has a good seasoning function, but also has a good blood pressure lowering effect.

Description

technical field [0001] The invention belongs to the technical field of seasonings, in particular to tartary buckwheat vinegar. Background technique [0002] In China, vinegar manufacturing technology is a mature process for thousands of years, and the process of making vinegar is to further oxidize alcohol into acetic acid. Vinegar includes rice vinegar, mature vinegar, balsamic vinegar, bran vinegar, wine vinegar, white vinegar, various fruit juice vinegar, garlic vinegar, ginger vinegar, health vinegar, etc. Due to the difference in raw materials and production methods, the flavor of the finished product is very different. Vinegar is an acidic seasoning that is used more often. The content of acetic acid per 100mL of vinegar is more than 3.5g for ordinary vinegar and more than 5g for high-grade vinegar. Because vinegar can improve and regulate the metabolism of the human body, as a dietary seasoning, the demand is constantly increasing. Vinegar is mostly produced from ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/00
CPCC12J1/04C12J1/00
Inventor 曾益洪
Owner 广西味豪食品有限公司
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