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Method for co-producing yellow rice wine and table vinegar by utilizing dendrobium nobile

A technology for joint production and rice wine, applied in the field of food condiments, can solve the problems of high energy consumption, low yield, acetic acid volatilization, etc., and achieve the effects of reducing the generation of solid waste, improving economic benefits, and being environmentally friendly.

Pending Publication Date: 2020-04-03
WUXI RES INST OF APPLIED TECH TSINGHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, the Chinese invention patent "Preparation method of Dendrobium nobile nano-vinegar" with application number 201210146363.7 reports a method of adding Dendrobium nobile nano-powder to finished vinegar, and then preparing Dendrobium vinegar by long-time high-temperature cooking, but Long-term high-temperature cooking consumes a lot of energy on the one hand, and on the other hand, acetic acid volatilizes severely during the cooking process, resulting in a low yield
[0006] The Chinese invention patent with application number 201310406868.7 discloses a method of extracting distiller's grains with water, and then using pure acetic acid bacteria to prepare rice distiller's grains vinegar through liquid fermentation. However, the high content of starch and protein in rice distiller's grains has not been fully utilized, and the utilization efficiency of rice distiller's grains is low

Method used

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  • Method for co-producing yellow rice wine and table vinegar by utilizing dendrobium nobile
  • Method for co-producing yellow rice wine and table vinegar by utilizing dendrobium nobile
  • Method for co-producing yellow rice wine and table vinegar by utilizing dendrobium nobile

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of method utilizing dendrobium to jointly produce dendrobium rice wine and dendrobium vinegar is realized by following method:

[0036] 1) Pulverization: take the dry strips of Dendrobium candidum, grind them into 0.4cm long particles with a pulverizer.

[0037] 2) Soaking: mix Dendrobium officinale grains and rice at a mass ratio of 1:5, add water twice the total mass of Dendrobium officinale grains and rice and soak for 4 hours.

[0038] 3) Cooking: put the fully soaked dendrobium grains and rice in a steamer at 100°C for 30 minutes.

[0039] 4) Cooling: Take out the cooked mixture and spread it out to below 35°C.

[0040] 5) Mixing koji and saccharification: put the cooled material in a pottery jar, mix in wheat koji (purchased from: Jiangsu Boli Biological Products Co., Ltd.), the amount of wheat koji added is 5% of the mass of dry dendrobium and starchy raw materials , the addition of amylase, pectinase and cellulase is 0.15% of the total mass of rice and ...

Embodiment 2

[0046] A kind of method utilizing dendrobium to jointly produce dendrobium rice wine and dendrobium vinegar is realized by following method:

[0047]1) Pulverization: take dry strips of Dendrobium officinale, Dendrobium Huoshanense and Dendrobium nobile, the mass ratio of which is 1:1:1, and crush them into 0.2cm-long particles with a pulverizer.

[0048] 2) Soaking: Mix the dendrobium grains and rice at a mass ratio of 1:8, add water three times the total mass of the dendrobium grains and rice and soak for 8 hours.

[0049] 3) Cooking: put the fully soaked dendrobium grains and rice in a steamer at 121°C for 15 minutes.

[0050] 4) Cooling: Take out the cooked mixture and spread it out to below 30°C.

[0051] 5) Mixing koji and saccharification: put the cooled material in a pottery jar, mix in wheat koji (purchased from: Jiangsu Boli Biological Products Co., Ltd.), the amount of wheat koji added is 10% of the mass of dry dendrobium and starchy raw materials , nest saccharif...

Embodiment 3

[0057] 1) Pulverization: Take dry strips of Dendrobium officinale, Dendrobium purple, Dendrobium Huoshanense and Dendrobium nobile, the mass ratio of which is 1:1:1:1, and crush them into 0.3cm-long particles with a pulverizer.

[0058] 2) Soaking: Mix the dendrobium grains and rice at a mass ratio of 1:6, add water three times the total mass of the dendrobium grains and rice and soak for 6 hours.

[0059] 3) Cooking: put the fully soaked dendrobium grains and rice in a steamer at 110°C for 20 minutes.

[0060] 4) Cooling: Take out the cooked mixture and spread it out to below 30°C.

[0061] 5) Mixing koji and saccharification: put the cooled material in a pottery jar, mix in wheat koji (purchased from: Jiangsu Boli Biological Products Co., Ltd.), the amount of wheat koji added is 15% of the mass of dry dendrobium and starchy raw materials , build a nest for saccharification, the addition of amylase, cellulase and pectinase is 0.10% of the dry weight of rice and dendrobium, t...

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Abstract

The invention belongs to the field of food seasonings, and particularly relates to a method for co-producing yellow rice wine and table vinegar by utilizing dendrobium nobile. The dendrobium nobile, rice and the like are used as raw materials to brew dendrobium nobile yellow rice wine, then by-product yellow rice wine dregs are mixed with bran, rice husks and wine to brew dendrobium nobile vinegar, and dendrobium nobile is used for co-producing yellow rice wine and vinegar. The yellow rice wine dregs obtained after dendrobium yellow rice wine is brewed are further utilized, the generation of solid waste is reduced while two products are obtained, which is more environmentally friendly, and economic benefits of enterprises can be improved. The umami of table vinegar is improved. The bioactive components in the table vinegar are improved, and the health-care effect of the table vinegar is further improved.

Description

technical field [0001] The invention belongs to the field of food condiments, and in particular relates to a method for jointly producing yellow rice wine and vinegar using dendrobium dendrobium Background technique [0002] Chinese vinegar has a history of more than 3,000 years. It is a kind of acid seasoning favored by the Chinese people. It is brewed through microbial fermentation with grains, fruits and vegetables, alcohol and other sugary foods as the main raw materials. Vinegar has the effects of increasing appetite, promoting digestion, softening blood vessels, lowering blood pressure and losing weight. [0003] Dendrobium is a perennial herb that contains a variety of biologically active substances, such as dendrobium polysaccharides, dendrobine, and dendrobine, among which dendrobine has pharmacological effects such as anti-tumor, hypoglycemic, and anti-cataract. Dendrobium polysaccharide is the substance with the highest content and the most important functional a...

Claims

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Application Information

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IPC IPC(8): C12G3/026C12G3/022C12G3/021C12J1/04C12J1/08
CPCC12G3/026C12G3/022C12G3/021C12J1/04C12J1/08
Inventor 许正宏史劲松邓永建蒋敏龚劲松钱建瑛许泓瑜绍熀先郭景龙李建洲
Owner WUXI RES INST OF APPLIED TECH TSINGHUA UNIV
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