Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of truffle health-care vinegar and preparation technology thereof

A technology for preparing health-care vinegar, which is applied in the field of truffle health-care vinegar and its preparation technology, to achieve the effect of good fermentation effect, good taste and high nutritional value

Active Publication Date: 2021-07-16
AMOY FOOD LTD
View PDF8 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

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 ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention proposes a truffle health-care vinegar and a preparation process thereof, including the following operations: preparing a base wine: puffing and pulverizing wheat germ, and sequentially preparing a base wine with an alcohol content of 12-13% through enzymolysis, koji making and fermentation ; Extract the active ingredients of truffles; Blending: add 30-50g of the truffle extract-containing liquor prepared in the previous step to each liter of base wine and stir well; making vinegar: pour the product obtained in the previous step into a pottery jar and inoculate The acetic acid bacteria liquid was fermented at 38-39°C for 15-20 days, and stirred 3-5 times a day, and then carried out vinegar spraying, preparation, vinegar drying, filtration, sterilization, and filling in sequence. Compared with the prior art, the truffle health-care vinegar prepared according to the above-mentioned preparation process has almost all the nutrients of wheat germ and truffle and contains the fragrance of wheat germ and the unique fragrance of truffle, and has good taste, strong fragrance, high nutritional value and short brewing cycle. high productivity.

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com