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Corn mature vinegar and preparation process thereof

A technology of mature vinegar and corn, applied in the preparation of vinegar, etc., can solve problems that have not yet appeared, and achieve the effect of meeting the needs of use, wide source of raw materials, and simple preparation process

Inactive Publication Date: 2018-03-06
安徽爱家食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But there is no vinegar with health-preserving and beauty-beautifying effects on the market, and this product has a broad market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] An aged corn vinegar is composed of the following raw materials in parts by weight: 680 parts of corn kernels, 2100 parts of bran, 450 parts of corn starch, 8 parts of acetic acid bacteria, 400 parts of rice bran, 0.5 part of brewer's yeast and 0.6 part of saccharification frost.

[0023] The manufacture craft of described old corn vinegar, concrete steps are as follows;

[0024] Step 1, seed production: mix 4 / 5 of the bran and 1 / 4 of the bran with water to obtain raw materials;

[0025] Step 2, one-time steaming: pour the raw materials into the steamer after moistening with water, start steaming for one hour from the upper air, take out the steamer when the raw materials are 60 degrees Celsius, and cool naturally to 20 degrees Celsius;

[0026] Step 3, inoculation: Add acetic acid bacteria to the steamed raw material at 20 degrees Celsius and cultivate it for 18 hours, divide it into six equal parts, and cool down when the surface of the material turns white and agglom...

Embodiment 2

[0034] An aged corn vinegar is composed of the following raw materials in parts by weight: 700 parts of corn kernels, 2200 parts of bran, 460 parts of corn starch, 10 parts of acetic acid bacteria, 420 parts of rice bran, 0.8 part of brewer's yeast and 0.8 part of saccharification frost.

[0035] The manufacture craft of described old corn vinegar, concrete steps are as follows;

[0036] Step 1, seed production: mix 4 / 5 of the bran and 1 / 4 of the bran with water to obtain raw materials;

[0037] Step 2, one-time steaming: pour the raw materials into the steamer after moistening with water, start steaming for one hour from the upper air, and leave the steamer when the raw materials are 75 degrees Celsius, and cool naturally to 20 degrees Celsius;

[0038] Step 3, inoculation: Add acetic acid bacteria to the steamed raw material at 20 degrees Celsius and cultivate it for 20 hours, divide it into six equal parts, cool down when the surface of the material turns white and agglomer...

Embodiment 3

[0046] An aged corn vinegar is composed of the following raw materials in parts by weight: 730 parts of corn kernels, 2260 parts of bran, 480 parts of corn starch, 12 parts of acetic acid bacteria, 440 parts of rice bran, 1.2 parts of brewer's yeast and 1 part of saccharification cream.

[0047] The manufacture craft of described old corn vinegar, concrete steps are as follows;

[0048] Step 1, seed production: mix 4 / 5 of the bran and 1 / 4 of the bran with water to obtain raw materials;

[0049] Step 2, one-time steaming: pour the raw materials into the steamer after moistening with water, start steaming for one hour from the upper air, take out the steamer when the raw material is 80 degrees Celsius, and cool naturally to 20 degrees Celsius;

[0050] Step 3, inoculation: Add acetic acid bacteria to the steamed raw material at 20 degrees Celsius and cultivate it for 22 hours, divide it into six equal parts, cool down when the surface of the material turns white and agglomerates...

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PUM

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Abstract

The invention discloses corn mature vinegar which contains the following materials in parts by weight: 680-750 parts of corn kernels, 2100-2300 parts of bran, 450-500 parts of corn starch, 8-14 partsof acetic acid bacteria, 400-460 parts of cavings, 0.5-1.5 parts of brewers yeast, and 0.6-1.3 parts of saccharified frost. The preparation process of the corn mature vinegar specifically comprises the following steps: step 1, seed production; step 2, primary material steaming; step 3, inoculating; step 4, sorting; step 5, secondary material steaming; step 6, fermenting; step 7, fumigating; step 8, soaking in water; and step 9, testing. Compared with the prior art, the corn mature vinegar disclosed by the invention has the benefits that the material source is wide, the preparation process is simple, and therefore, the corn mature vinegar is suitable for large-scale industrial production. According to the invention, corn is broken and ferments with mother vinegar, and the prepared finishedproduct has the functions of promoting appetite, sterilizing, softening blood vessels, preserving health, beautifying and losing weight, and does not have toxic or side effect, and thus being capableof meeting the user requirements of people.

Description

technical field [0001] The invention relates to a vinegar product, in particular to a mature corn vinegar. Background technique [0002] Vinegar is a traditional condiment in major Chinese cuisines. Vinegar plays an important role in Chinese cooking. It is often used in slippery dishes and cold dishes. Often used to make sushi rice. According to existing written records, the working people in ancient China used wine as a starter to ferment and brew vinegar. Oriental vinegar originated in China, and the history of vinegar brewing according to documented records is at least three thousand years. Due to differences in raw materials, craftsmanship and eating habits, the taste of vinegar varies greatly from place to place. The famous vinegars in China include "mysterious Xiangxi" original balsamic vinegar, Zhenjiang balsamic vinegar, Shanxi old mature vinegar, Baoning vinegar, Tianjin Duliu old vinegar, Fujian Yongchun Old Vinegar, Guangling Dengchangbao Vinegar, Qishan Vinegar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 崔凯崔超黄承云
Owner 安徽爱家食品有限公司
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