Grain and fruit fermentation liquor for promoting metabolism and solid state fermentation method thereof
A technology that promotes metabolism and solid-state fermentation, applied in the preparation of vinegar, etc., can solve problems such as uncoordinated taste and single functional components, and achieve the effect of solving single functional components, rich and harmonious fragrance, and ensuring shelf life
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Embodiment 1
[0039] Embodiment 1: a kind of cereal fruit fermented liquid that promotes metabolism-the preparation method of rice seabuckthorn fermented liquid, comprises the steps:
[0040] 1) Selection of raw materials and auxiliary materials: choose rice and seabuckthorn juice as raw materials, and the weight ratio of rice and seabuckthorn juice is 4:1; The weight ratio is 4:6:1;
[0041] 2) Rice puffing: puffing the rice, the puffing degree is 300g / L;
[0042] 3) Daqu preparation: mix barley, wheat and peas in a weight ratio of 5:2:3, screen and crush to 10 mesh to obtain koji raw materials, then add water to the koji raw materials, the weight of koji raw materials and water The ratio is 1: 2.5; raw materials are used to make koji, and the koji seed and the koji-making raw material after adding water are connected to the solid-state fermentation equipment at a weight ratio of 1:45. After mixing well, the fermentation temperature is controlled at 32°C and the pH value 5, blast volume ...
Embodiment 2
[0050] Embodiment 2: a kind of cereal fruit fermented liquid that promotes metabolism---the preparation method of millet hawthorn fermented liquid, comprises the steps:
[0051] 1) Selection of raw and auxiliary materials: choose millet and hawthorn juice as raw materials, the weight ratio of millet and hawthorn juice is 4:0.8; choose the mixture of bran, rice bran, and dried apples as auxiliary materials, The dry weight ratio is 4:6:0.5;
[0052] 2) Millet puffing: the millet is puffed, and the puffing degree is 200g / L;
[0053] 3) Daqu preparation: mix barley, wheat and peas in a weight ratio of 5:2:3, screen and crush to 10 mesh to obtain koji raw materials, then add water to the koji raw materials, the weight of koji raw materials and water The ratio is 1:2; use raw materials to make koji, put the seed koji and the koji-making raw materials after adding water into the solid-state fermentation equipment at a weight ratio of 1:55, mix well, and control the fermentation temp...
Embodiment 3
[0061] Embodiment 3: a kind of cereal fruit fermented liquid that promotes metabolism---the preparation method of yellow rice red jujube fermented liquid, comprises the steps:
[0062] 1) Selection of raw materials and auxiliary materials: choose yellow rice and jujube juice as raw materials, and the weight ratio of yellow rice and red jujube juice is 4:0.5; The weight ratio of bran and apple dry is 4:6:0.8;
[0063] 2) Yellow rice puffing: puffing the yellow rice, the puffing degree is 250g / L;
[0064]3) Daqu preparation: mix barley, wheat and peas in a weight ratio of 5:2:3, screen and crush to 10 mesh to obtain koji raw materials, then add water to the koji raw materials, the weight of koji raw materials and water The ratio is 1:2.3; use raw materials to make koji, put the seed koji and the koji-making raw materials after adding water into the solid-state fermentation equipment at a weight ratio of 1:50, mix well, and control the fermentation temperature to 33°C and pH val...
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