Production method of calcium nutrition enhanced table vinegar

A technology of calcium nutrition and vinegar, which is applied in the field of preparation of calcium nutrition-enhanced vinegar, can solve the problems of low consumption, increased production cost, lack of nutrients and functional substances of traditional solid-state fermented vinegar, etc., so as to increase the content and variety , improve the utilization rate, and achieve the effect of popularization

Inactive Publication Date: 2018-02-16
JIANGSU HENGSHUN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] CN1331975A discloses a preparation method of a calcium supplement solution with compound functions, which is mainly prepared from rice vinegar liquid and calcium carbonate (or ultrafine active calcium), but the rice vinegar has a single flavor and strong irritation, and lacks traditional solid-state fermented vinegar The nutritional and functional substances in rice vinegar have a low penetration rate in China, and the consumption is far lower than that of traditional solid-state fermented vinegar. In addition, a large amount of carbon dioxide is produced during the configuration of rice vinegar and calcium carbonate (or ultrafine active calcium), and a large amount of heat is released. The equipment puts forward new requirements, increases the production cost of the product, and changes the original flavor of the vinegar at the same time; CN1122714C

Method used

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Examples

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Effect test

Embodiment 1

[0028] Example 1 Calcium Nutrition Enhanced Zhenjiang Balsamic Vinegar

[0029] This example provides a preparation process of calcium nutrition-enhanced Zhenjiang fragrant vinegar. The following process parameters, including the amount of raw materials, basically refer to the existing traditional solid-state fermented vinegar brewing process. Specifically include the following steps:

[0030] (1) Take 6 large tanks of 400kg, each take 50kg of glutinous rice and soak in water overnight. Use steam to steam the glutinous rice, pour cold water over the rice until the temperature is about 40°C, add 0.3kg of wine medicine, mix well, put it into the tank and build a nest into a trumpet shape;

[0031] (2) When a certain amount of liquor appears in the nest, add 2.5kg of wheat koji to each vat, then add 150kg of water, and stir evenly;

[0032] (3) During the alcoholic fermentation process, stir regularly, control the temperature at about 30°C, and finish the fermentation for about...

Embodiment 2

[0042] Example 2: Calcium Nutrition Enhanced Shanxi Mature Vinegar

[0043] This example provides a preparation process of calcium-enhanced Shanxi mature vinegar. The following process parameters, including the amount of raw materials, basically refer to the existing traditional solid-state fermented vinegar brewing process. Specifically include the following steps:

[0044] (1) Crush sorghum into 5-10 pieces, add warm water, cook for 1.5 hours, add 62.5kg of Daqu powder per 100kg of sorghum and mix well.

[0045] (2) Put the above-mentioned raw materials into 6 large vats for alcoholic fermentation, the initial temperature in the vats is about 25°C, and keep at 18-25°C in the later stage. The first 4 days of open-top fermentation, the next 8 days of sealed fermentation, a total of about 12 days to end.

[0046](3) During the fermentation process, the total acid (calculated as acetic acid) of the wine mash is measured every day, and the wine mash in the three large tanks is ...

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Abstract

The invention discloses a production method of calcium nutrition enhanced table vinegar. According to the production method, cheap edible calcium carbonate is added in a solid brewing process under the condition that a traditional characteristic solid fermentation process for table vinegar in China is substantially unchanged, multiple easily-absorbed organic calcium such as calcium acetate, calcium lactate and calcium citrate are generated by virtue of reaction between calcium carbonate and multiple amino acids such as acetic acid, lactic acid and citric acid generated through microbial fermentation, meanwhile, partial acid in a fermentation system is neutralized by added calcium carbonate, so that the total acidity of the fermentation system is properly reduced, the growth of microorganisms is relatively promoted, and meanwhile, the utilization rate of the raw materials can be further increased. The calcium nutrition enhanced table vinegar has the nutrition, flavor and functions of traditional solid-state fermented table vinegar, meanwhile, the content of organic calcium in the table vinegar is substantially increased, the calcium nutrition enhanced table vinegar has the functionsof the two types of vinegars, the acceptable daily intake of residents in China to calcium can be well increased by virtue of a cheap and common daily necessity, and the calcium nutrition enhanced table vinegar can meet multi-level requirements of customers to table vinegars with different nutrients and health functions.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing vinegar fortified with calcium nutrition. Background technique [0002] Calcium is one of the basic substances of the human body and the most abundant mineral element in the human body. The Chinese Nutrition Society recommends an adult calcium intake of 800mg per day, and postmenopausal women and the elderly at 1000mg per day. However, the average daily intake of Chinese residents is less than 390.6mg, which is less than half of the recommended amount. At the same time, the price of calcium supplement products on the Chinese market is relatively high, and the per capita consumption of high-priced calcium-rich foods such as milk and dairy products is low, which has led to a serious lack of calcium intake for Chinese residents, and the elderly population generally suffers from serious calcium deficiency. [0003] Human beings have a long ...

Claims

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Application Information

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IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 李信余永建杨娇刘洋李海涛朱婷
Owner JIANGSU HENGSHUN VINEGAR IND
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