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Preparation method of health-preserving vinegar powder

The technology of vinegar powder and black wolfberry is applied in the field of preparation of health-preserving vinegar powder, which can solve the problems of destroying black wolfberry anthocyanin, impure product taste, loss of nutrients, etc. immune boosting effect

Inactive Publication Date: 2019-01-25
JIANGSU HENGSHUN VINEGAR IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The problem with this invention is that if it is used for co-preparation of anthocyanins, the taste of the obtained product will be impure, and the temperature during the preparation and fermentation of black wolfberry juice will exceed 70°C, which will destroy the flowers in black wolfberry. Penicillin, causing loss of nutrients
[0009] In addition, Chinese invention patent CN102943025A discloses a preparation method of black wolfberry vinegar, which uses fresh black fruit wolfberry as raw material, and is obtained through raw material screening, juice extraction, low-temperature alcohol fermentation, acetic acid fermentation, aging, filtration, and sterilization. Black fruit wolfberry vinegar, the problem of this invention is that the fermentation method is liquid fermentation, and the product flavor is relatively poor

Method used

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Examples

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Effect test

Embodiment 1

[0042] A preparation method of health-preserving vinegar powder, comprising the steps of:

[0043] (1) Preparation and processing of glutinous rice clinker: soak 200kg of high-quality raw glutinous rice for 18 hours, rinse it in a bamboo basket, put it into a rice steaming cabinet, and boil it with hot steam for 30 minutes to obtain glutinous rice clinker; rinse the glutinous rice clinker with cold water, Then take the rinsing water at about 40°C for back-sprinkling, so that the product temperature is even up and down, and the average temperature is controlled at 30°C;

[0044] (2) Preparation of black wolfberry juice: select 100kg fresh black wolfberry, remove stalk, rotten fruit and other impurities, wash 3 times with sterile water, mix the cleaned black wolfberry with water according to the mass ratio of 1:2, Pour into a beater for beating. After beating, add 0.5% cellulase and 0.06% pectinase to the black wolfberry homogenate, and perform enzymatic hydrolysis at 50°C for 1...

Embodiment 2

[0057] A preparation method of health-preserving vinegar powder, comprising the steps of:

[0058] (1) Preparation and processing of glutinous rice clinker: soak 200kg of high-quality raw glutinous rice for 16 hours, rinse it in a bamboo basket, put it into a rice steaming cabinet and boil it with hot steam for 30 minutes to obtain glutinous rice clinker; rinse the glutinous rice clinker with cold water, Then take leaching water at 40°C for back-sprinkling, so that the product temperature is even up and down, and the average temperature is controlled at 30°C;

[0059] (2) Preparation of black wolfberry juice: select 80kg fresh black wolfberry, remove stalk, rotten fruit and other impurities, wash 3 times with sterile water, mix the cleaned black wolfberry with water according to the mass ratio of 1:2, Pour it into a beater for beating, add 0.6% cellulase and 0.08% pectinase to the black wolfberry homogenate after beating, and perform enzymatic hydrolysis at 50°C for 150 minute...

Embodiment 3

[0072] A preparation method of health-preserving vinegar powder, comprising the steps of:

[0073] (1) Preparation and processing of glutinous rice clinker: soak 200kg of high-quality raw glutinous rice for 20 hours, rinse it in a bamboo basket, put it into a rice steaming cabinet and boil it for 30 minutes with hot steam to obtain glutinous rice clinker; rinse the glutinous rice clinker with cold water, Then take the rinsing water at about 40°C for back-sprinkling, so that the product temperature is even up and down, and the average temperature is controlled at 30°C;

[0074](2) Preparation of black wolfberry juice: select 100kg fresh black wolfberry, remove stalk, rotten fruit and other impurities, wash 3 times with sterile water, mix the cleaned black wolfberry with water according to the mass ratio of 1:3, Pour it into a beater for beating. After beating, add 0.8% cellulase and 0.05% pectinase to the black wolfberry homogenate, and perform enzymatic hydrolysis at 50°C for ...

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Abstract

The invention discloses a preparation method of health-preserving vinegar powder whcih is prepared from high quality glutinous rice and black wolfberry as main raw materials, and then ferment with yeast, lactic acid bacteria, acetic acid bacteria and other bacteria to obtain vinegar liquid, and then mixed with astaxanthin microemulsion, homogenized, dried, crushed and sterilized to prepare black wolfberry syrup with comprehensive function, high nutritional value, unique taste and flavor, and high-grade quality. Shrimp green quality vinegar powder; solid-state layered fermentation technology has mature fermentation process, the product taste mellow, nutrient-rich, product color, fragrance, taste better than liquid fermentation; the active ingredients in Lycium barbarum and astaxanthin werenot destroyed to a large extent by vacuum freeze-drying of vinegar powder. Low-frequency microwave sterilization ensures rapid sterilization, but also better protects the raw materials of anthocyanins, organic acids, vitamins and other nutritional active ingredients.

Description

technical field [0001] The invention relates to the technical field of vinegar powder preparation, in particular to a preparation method of health-preserving vinegar powder. Background technique [0002] Vinegar has been widely used as a condiment for thousands of years. During the long-term adaptation process, people have a clearer and clearer understanding of the health benefits of vinegar. Vinegar is rich in amino acids, various sugars, organic acids, ligustrazine, polyphenols, flavonoids, etc., and is very nutritious. Vinegar has various physiological and pharmacological activities such as anti-fatigue, anti-oxidation, regulating blood acid-base balance, softening blood vessels, and preventing arteriosclerosis. Its health care and dietotherapy effects have attracted more and more attention. [0003] According to the different brewing raw materials and techniques, the various components, color, aroma and taste of the finished vinegar are also quite different. According ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 余永建吴玲玲朱胜虎李信邓惠馨张豹陆平
Owner JIANGSU HENGSHUN VINEGAR IND
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