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Truffle health-care vinegar and preparation process thereof

A preparation process and a technology for health-care vinegar are applied in the field of truffle health-care vinegar and its preparation technology, and achieve the effects of high production efficiency, short brewing cycle and strong fragrance

Active Publication Date: 2019-04-23
AMOY FOOD LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report about brewing truffle health vinegar with wheat germ as raw material and adding truffles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation process of truffle health vinegar, comprising the following steps:

[0028] S1. Preparation of base wine: the wheat germ is puffed and crushed, followed by enzymatic hydrolysis, koji making, and fermentation to obtain a base wine with an alcohol content of 13%;

[0029] S2. Extract the active ingredients of truffles: slice the truffles and immerse them in 58% vol white wine at 1.4atm and 15°C for at least 24 hours. The white wine just covers the surface of the truffles. After soaking, filter to obtain the white wine containing truffle extracts;

[0030] S3, blending: add 50g of white wine containing truffle extract prepared in the previous step to each liter of base wine and stir evenly;

[0031] S4, Vinegar making: Pour the product obtained in the previous step into a pottery jar and inoculate the acetic acid bacteria liquid (the acetic acid bacteria liquid is Acetobacter pasteuriani 1.41, acetic acid bacteria A.GP-1 and acetic acid bacteria A.SN-1 are re...

Embodiment 2

[0038] A preparation process of truffle health vinegar, comprising the following steps:

[0039] S1. Preparation of base wine: the wheat germ is puffed and crushed, followed by enzymatic hydrolysis, koji making and fermentation to obtain a base wine with an alcohol content of 12-13%;

[0040] S2. Extract the active ingredients of truffles: slice the truffles and immerse them in 60% vol white wine at 1.3 atm and 13°C for at least 24 hours. The white wine just covers the surface of the truffles. After soaking, filter to obtain the white wine containing truffle extracts;

[0041] S3, blending: add 45g of white wine containing truffle extract prepared in the previous step to each liter of base wine and stir evenly;

[0042] S4, Vinegar making: Pour the product obtained in the previous step into a pottery jar and inoculate the acetic acid bacteria liquid (the acetic acid bacteria liquid is Acetobacter pasteuriani 1.41, acetic acid bacteria A.GP-1 and acetic acid bacteria A.SN-1 are r...

Embodiment 3

[0049] A preparation process of truffle health vinegar, comprising the following steps:

[0050] S1. Preparation of base wine: the wheat germ is puffed and crushed, followed by enzymatic hydrolysis, koji making and fermentation to obtain a base wine with an alcohol content of 12-13%;

[0051] S2. Extract the active ingredients of truffles: slice the truffles and immerse them in 60% vol white wine at 1.5atm and 10°C for at least 24 hours. The white wine just covers the surface of the truffles. After soaking, filter to obtain the white wine containing truffle extracts;

[0052] S3, blending: add 40g of white wine containing truffle extract prepared in the previous step to each liter of base wine and stir evenly;

[0053] S4, Vinegar making: Pour the product obtained in the previous step into a pottery jar and inoculate the acetic acid bacteria liquid (the acetic acid bacteria liquid is Acetobacter pasteuriani 1.41, acetic acid bacteria A.GP-1 and acetic acid bacteria A.SN-1 are ...

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PUM

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Abstract

The invention provides truffle health-care vinegar and a preparation process thereof. The preparation process comprises the following steps of preparing basic liquor, wherein wheat germs are puffed, pulverized and sequentially subjected to enzymolysis, starter propagation and fermentation to obtain the basic liquor with the alcohol content of 12-13%; extracting effective ingredients of truffle; conducting blending, wherein 30-50 g of baijiu containing a truffle extract prepared in the previous step is added into the basic liquor per liter and stirred uniformly; making the vinegar, wherein a product obtained in the previous step is poured into an earthen jar, an acetic acid bacterial solution is inoculated, fermentation is carried out at 38-39 DEG C for 15-20 days, turnover and stirring areconducted 3-5 times every day, and then vinegar pouring, blending, vinegar airing, filtration, sterilization and filling are sequentially carried out. Compared with the prior art, the truffle health-care vinegar prepared by means of the preparation process has almost all nutrients of wheat germs of the truffle, the faint scent of the wheat germs and the specific fragrance of the truffle and is good in taste, strong in flavor, high in nutritional value, short in brewing period and high in production efficiency.

Description

technical field [0001] The invention belongs to the technical field of vinegar making, in particular to a truffle health-care vinegar and a preparation process thereof. Background technique [0002] Vinegar contains high amino acids, which can accelerate digestion, inhibit human aging, and prevent various senile diseases. It is an indispensable condiment in people's lives. Wheat germ is the core and life of wheat. Although it only accounts for 2% of the weight of the wheat grain, its nutrition accounts for 97% of the whole wheat grain. It contains more than 50 kinds of rich nutrients needed by the human body and some have not yet been discovered by modern science. The trace amount of physiologically active ingredients has extremely high nutritional value and medicinal value, and is praised by nutritionists as "the natural nutritional treasure house of human beings". Truffle is a kind of mushroom fungus, which contains a variety of beneficial ingredients needed by the human ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12G3/055C12G3/021C12R1/125C12R1/69C12R1/865C12R1/02
CPCC12G3/02C12G3/04C12J1/04
Inventor 赵金梁赵发
Owner AMOY FOOD LTD
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