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Technology for brewing jujube vinegar from golden silk jujube by solid-state fermentation

A technology of golden silk jujube and solid-state fermentation, which is applied in the preparation of vinegar, medical preparations containing active ingredients, and plant raw materials, etc., can solve problems such as poor flavor, achieve unique aroma, improve softness and flavor, and improve softness. Sensation and flavor effects

Inactive Publication Date: 2019-01-22
冯振勇
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  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The invention provides a process for brewing jujube vinegar by solid-state fermentation of Jinsi Xiaozao to solve the problem of poor flavor of products in the existing full-liquid and semi-solid-semi-liquid fermentation methods

Method used

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Embodiment Construction

[0023] A process for brewing jujube vinegar by solid-state fermentation of golden jujube, using golden jujube as raw material, bran and corn cob as auxiliary materials, and ingredients including jujube honey, edible alcohol, wolfberry, clove, rosemary, amomum, Zanthoxylum bungeanum, aniseed, starter and CTS flocculant, the specific process steps are as follows:

[0024] (1) select golden shredded jujube without mildew and rot and clean it up;

[0025] (2) the golden shredded jujube after cleaning is placed in the soaking container and soaked, the amount of water added for soaking is 3 times of the jujube weight, and the soaking time is 12 hours;

[0026] (3) The soaked raw materials enter the high-pressure cooker for cooking, the cooking pressure is 0.15-0.2Mpa, the temperature is 115-120°C, and the cooking time is 10 minutes;

[0027] (4) Fully mix the auxiliary materials corncob and wheat bran with the raw materials after cooking, the quality of the auxiliary materials adde...

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Abstract

The invention provides a technology for brewing jujube vinegar from golden silk jujube by solid-state fermentation. According to the technology, golden silk jujube is used as a raw material, bran andcorncob are used as auxiliary materials, accessory materials include jujube honey, edible alcohol, Chinese wolfberry fruits, clove, rosemary, fructus amomi, Chinese prickly ash, star anises, a fermentation agent and a CTS flocculant, and solid-state alcohol fermentation and acetic acid fermentation are carried out. The technology adopts unique raw materials and a unique brewing technology to brewvinegar by solid-state fermentation, creatively increases the esterification period in the technology, and auxiliarily adds the edible alcohol in the esterification period, greatly improves and increases the softness and flavor of the vinegar, so that the vinegar has a unique aroma and is superior to various vinegars on the current market.

Description

technical field [0001] The invention relates to the technical field of food microbial fermentation, in particular to a process for brewing jujube vinegar by solid-state fermentation of jujube. Background technique [0002] Traditional vinegar all is to form through solid fermentation brewing with starchy grain raw material such as rice, sorghum, millet etc. as main material. In modern times, vinegar produced by liquid fermentation method with grain as the main material appeared. Compared with the vinegar produced by all-solid-state fermentation, the vinegar produced by liquid fermentation has a major defect, that is, poor flavor, which has not been effectively solved so far. In recent years, it has been reported that red dates are used as raw materials to produce vinegar. According to investigations, they are all produced by liquid or semi-solid and semi-liquid methods, so their products have a serious problem of lack of flavor, and their products are still in the small tes...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12J1/08A61K36/9064A61P1/14
CPCA61K35/644A61K36/53A61K36/61A61K36/725A61K36/815A61K36/9064C12J1/04C12J1/08A61K2300/00
Inventor 冯振勇姚敬平
Owner 冯振勇
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