Chinese wolfberry vinegar rich in Monacolin K and gamma-aminobutyric acid and preparation method thereof
A technology of aminobutyric acid and wolfberry, which is applied in the field of food fermentation engineering, can solve the problems of single strain, long fermentation cycle, and monotonous flavor of vinegar drink, etc., and achieve the effects of improving aroma, promoting growth, and improving nutrition and health effects
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Embodiment 1
[0021] (1) Preparation of germinated rice: Soak high-quality glutinous rice with appropriate amount of clear water for 24 hours, drain it, and place it in a germination chamber with a controlled temperature of 31°C and a relative humidity of 86%; when more than 90% of the glutinous rice grows 0.5mm When the sprouts are young, they are dried by blast drying to a moisture content of 16%; the rice bran is removed by a rice sheller to obtain germinated rice.
[0022] (2) Liquefaction and saccharification: Mix germinated rice and water at a mass ratio of 1:3, soak for 6 hours, drain, cook at 121°C, 0.1MPa high pressure for 15min, cool to 29°C, and add 4% and 4% by mass respectively and 5% inoculated with lactic acid bacteria, functional red yeast rice and monascus seed liquid, and fermented at a controlled temperature of 29° C. for 9 days to obtain mash.
[0023] (3) Alcohol fermentation: Lycium barbarum and water are beaten with a colloid mill at a mass ratio of 1:7 to obtain a wo...
Embodiment 2
[0026] (1) Preparation of germinated rice: soak high-quality glutinous rice with appropriate amount of clear water for 30 hours, drain it, place it in a germination chamber, control the temperature at 33°C, and relative humidity at 90%; when more than 90% of the glutinous rice grows 1mm tender When sprouting, it is dried by blast drying to a moisture content of 18%; the rice bran is removed by a rice sheller to obtain germinated rice.
[0027] (2) Liquefaction and saccharification: Mix germinated rice and water at a mass ratio of 1:3, soak for 8 hours, drain, cook at 121°C and 0.1MPa for 20 minutes under high pressure, cool to below 28°C, and mix them according to the mass ratio of 3% and 4% respectively. % and 6% were inoculated with lactic acid bacteria, functional red yeast rice and monascus seed liquid, and fermented at a controlled temperature of 31° C. for 10 days to obtain mash.
[0028] (3) Alcoholic fermentation: mix wolfberry and water with a colloid mill at a mass r...
Embodiment 3
[0031] (1) Preparation of germinated rice: soak high-quality glutinous rice with appropriate amount of clear water for 36 hours, drain it, and place it in a germination chamber with a controlled temperature of 32°C and a relative humidity of 88%; when more than 90% of the glutinous rice grows 0.8mm When the sprouts are young, they are dried by blast drying to a moisture content of 20%; the rice bran is removed by a rice sheller to obtain germinated rice.
[0032] (2) Liquefaction and saccharification: mix germinated rice with water at a mass ratio of 1:3, soak for 10 hours, drain, cook at 121°C, 0.1MPa high pressure for 20min, cool to 28°C, and use a mass ratio of 2% and 4% respectively and 4% to inoculate lactic acid bacteria, functional red yeast rice and monascus seed liquid, and ferment at a controlled temperature of 32° C. for 8 days to obtain mash.
[0033] (3) Alcoholic fermentation: mix wolfberry and water with a colloid mill at a mass ratio of 1:7 to obtain a wolfberr...
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