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Sober vinegar and preparation method and application thereof

A wine vinegar and decanting technology, which is applied in the preparation of vinegar, biochemical equipment and methods, and methods based on microorganisms, etc., can solve the problems of insufficient extraction of active ingredients, poor functional synergy, etc., to promote dissolution and utilization, and eliminate freedom. base, make full use of the effect of absorption

Active Publication Date: 2019-12-24
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems of insufficient extraction of main active components of raw materials and poor functional synergy in the process of raw material compatibility, the present invention provides a hangover vinegar and its preparation method and use

Method used

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  • Sober vinegar and preparation method and application thereof
  • Sober vinegar and preparation method and application thereof
  • Sober vinegar and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Embodiment 1: the preparation of hangover vinegar

[0056] A hangover vinegar prepared according to the following method:

[0057] (1) Raw material preparation: 80 parts of fresh corn are crushed and beaten and added to 70 parts of millet and 60 parts of sorghum. The total mass of corn, millet and sorghum is mixed with water according to the mass volume ratio of 1:2 (m / v), soaked in water at 30 °C 24 hours later and set aside; 20 parts of Hovenia dulcis, 8 parts of turmeric, and 8 parts of wolfberry were crushed into powder, and sieved through a 40-mesh sieve for use;

[0058] (2) Cooking and liquefaction: Cook the drained corn, millet and sorghum at 100°C for 20 minutes, cool down to 80°C, add 0.05% (v / m) high-temperature-resistant amylase enzyme solution, and keep warm for 30 minutes; continue Cool to 55°C, add 0.05% (v / m) cellulase enzyme solution, keep warm for 35 minutes, hydrolyze starch and cellulose in raw materials; the enzyme activity of high temperature resi...

Embodiment 2

[0070] Embodiment 2: the preparation of hangover vinegar

[0071] A hangover vinegar prepared according to the following method:

[0072] (1) Raw material preparation: 90 parts of fresh corn are crushed and beaten into 80 parts of millet and 50 parts of sorghum. The total mass of corn, millet and sorghum is mixed with water in a ratio of 1:3 (m / v) by mass and volume, and placed in water at 28 °C Soak for 36 hours and set aside; 15 parts of Hovenia dulcis, 5 parts of turmeric, and 10 parts of Chinese wolfberry are crushed into powder, and sieved through a 40-mesh sieve for use;

[0073] (2) Cooking and liquefaction: Cook the drained corn, millet and sorghum at 95°C for 25 minutes, cool down to 90°C, add 0.04% (v / m) high-temperature-resistant amylase enzyme solution, and keep warm for 35 minutes; continue Cool to 60°C, add 0.04% (v / m) cellulase enzyme solution, keep warm for 30 minutes, hydrolyze starch and cellulose in raw materials; the enzyme activity of high temperature res...

Embodiment 3

[0085] Embodiment 3: the preparation of hangover vinegar

[0086] A hangover vinegar prepared according to the following method:

[0087] (1) Raw material preparation: 100 parts of fresh corn are crushed and beaten into 60 parts of millet and 40 parts of sorghum. The total mass of corn, millet and sorghum is mixed with water in a ratio of 1:4 (m / v) by mass and volume, and placed in water at 25°C After soaking for 48 hours, set aside; 10 parts of Hovenia dulcis, 10 parts of turmeric, and 5 parts of Chinese wolfberry are crushed into powder, and sieved through a 40-mesh sieve for use;

[0088] (2) Cooking and liquefaction: Cook the drained corn, millet and sorghum at 90°C for 20 minutes, cool down to 70°C, add 0.06% (v / m) high-temperature-resistant amylase enzyme solution, and keep warm for 40 minutes; continue Cool to 58°C, add 0.06% (v / m) cellulase enzyme solution, keep warm for 40 minutes, hydrolyze starch and cellulose in raw materials; the enzyme activity of high temperatu...

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Abstract

The invention discloses sober vinegar and a preparation method and application thereof, and belongs to the field of vinegar brewing. The sober vinegar is mainly prepared by the methods that corn, millet, sorghum, hovenia dulcis thumb, radix curcuma, fructus lycii, Daqu for wine making, bran and rice husk are used as raw materials, raw material preparation, cooking and liquefaction, alcohol fermentation, acetic fermentation, and aging are performed, and the sober vinegar with sober effect is prepared. According to the sober vinegar, the hovenia dulcis thumb, the radix curcuma and the fructus lycii with the sober effect are added to the traditional vinegar fermentation process to perform processes such as alcohol fermentation and acetic fermentation; on the one hand, the microbial fermentation process is equivalent to a repeated extraction process and instead of a traditional decoction step, the dissolution and utilization of functional ingredients are promoted, and the sober effect is promoted; on the other hand, the microbial fermentation process converts macromolecular substances in the raw materials and the hovenia dulcis thumb, the radix curcuma and the fructus lycii into easy-to-absorb small molecule nutrition factors, absorption is fully used, and meanwhile, the fermentation process has significant effects such as eliminating free radicals, anti-oxidation and improving immunity.

Description

technical field [0001] The invention belongs to the field of vinegar brewing, in particular to a sober vinegar and its preparation method and application. Background technique [0002] Vinegar, also known as "acyl, vinegar, and bitter wine", is sour and warm, appetizing, nourishing the liver, strengthening tendons, digesting food, and lowering Qi. It is rich in various organic acids such as acetic acid, succinic acid, citric acid, malic acid, and lactic acid. At the same time, it contains essential amino acids, proteins, sugars, Ca, Fe, P and other trace elements and vitamins. Modern scientific research shows that vinegar has the functions of sterilization and anti-inflammatory, anti-oxidation, lowering blood pressure, lowering blood fat, lowering blood sugar, improving immunity, promoting calcium absorption, relieving fatigue, beautifying and losing weight, etc. In addition, vinegar can reduce gastrointestinal and blood Alcohol concentration, play a role in sobering up. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/00A61K36/9066A61P25/32C12R1/865C12R1/66C12R1/85C12R1/80C12R1/845C12R1/02C12R1/225
CPCC12J1/04C12J1/00A61K36/9066A61K36/72A61K36/815A61P25/32A61K2300/00
Inventor 王敏宋佳张娇娇张小雨郑宇夏婷
Owner TIANJIN UNIV OF SCI & TECH
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