Processing method of nutritional black vinegar

A processing method and nutritional technology, applied in the processing field of nutritional black vinegar, can solve the problems of few types of microorganisms, insufficient enzyme system, and single taste, and achieve the effects of easy digestion and absorption, expanded health care functions, and increased amino acid content

Inactive Publication Date: 2019-03-26
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The vinegar produced by solid-state fermentation has a strong mellow and estery aroma, but the output rate is relatively low and the cost is high; while the liquid-state fermentation method has the advantages of high mechanization, high raw material utilization, short production cycle, and stable product quality. The development direction of vinegar production, but due to the small number of microorganisms and the lack of enzyme system, there are disadvantages such as single taste and poor flavor of vinegar

Method used

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  • Processing method of nutritional black vinegar
  • Processing method of nutritional black vinegar
  • Processing method of nutritional black vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] 1) Raw material pretreatment

[0049] Select black rice, black glutinous rice, rye, black tartary buckwheat and black corn with pure color and full grains as raw materials for extrusion and puffing. The technical conditions for extrusion and puffing are: the moisture content of the material is 25% and the feeding speed is 30g min -1 , the screw speed is 150r / min, and the temperature at the end of the barrel is 160°C. Then use an air mixer at a low speed of 3000r / min for 5 minutes, then at a high speed of 5000r / min for 8 minutes, and finally at a low speed of 2700r / min for 3 minutes, and the material is crushed to 50 mesh as the end point.

[0050] 2) Blending and saccharification

[0051] Mix the pulverized black grains with water at a weight ratio of 1:6, heat up to 40°C, add glucoamylase at an inoculation amount of 600U / g, and incubate in a thermostat at 40°C for 8 hours.

[0052] 3) Alcoholic fermentation

[0053] Weigh 3.0 g of active dry yeast, add it to 100 ml o...

Embodiment 2

[0067] 1) Raw material pretreatment

[0068] Select black rice, black glutinous rice, rye, black tartary buckwheat and black corn with pure color and full grain as raw materials for extrusion and expansion. The technical conditions for extrusion and expansion are: the moisture content of the material is 25%, and the feeding speed is 30g. min -1 , the screw speed is 150r / min, and the temperature at the end of the barrel is 160°C. Then use an air mixer at a low speed of 3000r / min for 10min, then at a high speed of 5000r / min for 5min, and finally at a low speed of 2700r / min for 5min, and the material is crushed to 50 mesh as the end point.

[0069] 2) Blending and saccharification

[0070] Mix the pulverized black grains with water at a weight ratio of 1:8, heat up to 40°C, add glucoamylase at an inoculation amount of 600U / g, and incubate in a thermostat at 30°C for 10 hours.

[0071] 3) Alcoholic fermentation

[0072] Weigh 3.0 g of active dry yeast, add it to 100 ml of sucr...

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Abstract

The invention discloses a processing method of nutritional black vinegar. The processing method takes five black grains including black rice, black sticky rice, rye, black buckwheat and black corn asmain materials; the main materials are treated through a food processing technology of carrying out double-screw-rod extruding and puffing, fermenting with a compound strain and the like to brew raw vinegar respectively; then the raw vinegar is compounded and blended; and functional nutritional auxiliary materials including squid ink eumelanin, rice polypeptide, kelp active polysaccharide and thelike are added to research a series of nutritional blended vinegar including original-flavor black vinegar, polypeptide black vinegar, polysaccharide black vinegar and the like. The product has an attractive flavor, rich color and luster and unique nutrients, and has relatively high comprehensive quality and nutritional functions. The technology of the product is stable and the competitive advantages are obvious; and the processing method has a good market development prospect.

Description

technical field [0001] The invention belongs to the technical field of condiment development, and in particular relates to a processing method of nutritional black vinegar. Background technique [0002] Modern nutritional research shows that the natural color of food is closely related to its nutritional function, the darker the color, the richer its nutrition and the more balanced and reasonable its structure. Black food is not only rich in protein, complete in amino acid composition, rich in various trace elements, but also contains natural melanin and other active ingredients with various functions. At present, the black food processing industry is still in its infancy. The research on black food mainly focuses on the separation and purification of melanin and the detection of in vitro activity. There are few reports on the development of related innovative products. In addition, more nutrients in black food, such as melanin, mostly exist in the inedible parts of the foo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/08C12R1/865
CPCC12J1/04C12J1/08
Inventor 陈跃文叶星甜张菁娜蔡文强刘飞建韦剑玲李栋辉任少天蒋丹丹
Owner ZHEJIANG GONGSHANG UNIVERSITY
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