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Morchella, aloe and corn sprout vinegar and preparation method thereof

A technology of corn sprouts and morels, applied in the preparation of vinegar, biochemical equipment and methods, methods based on microorganisms, etc., can solve the problems of poor health care effect and high cost

Pending Publication Date: 2020-10-23
JILIN AGRI SCI & TECH COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Only morel health-care vinegar and morel beverage vinegar (invented in China, CN201910056825.8) have reported a method of making vinegar with sweet potato powder and morel powder as raw materials. Then the cost is higher, if less morel powder is added, the health care effect is poor
Another kind of raspberry morel vinegar and its preparation method (Chinese invention, CN201910479637.6) reports a method of adding morel powder to raspberry wine and then performing acetic acid fermentation to make vinegar. If more morel powder is added, the cost will be higher, and if less morel powder is added, the health care effect will be poor

Method used

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  • Morchella, aloe and corn sprout vinegar and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A preparation method of hickory chick aloe corn bud vinegar specifically comprises the steps:

[0039] (1), aloe and water are mixed according to the ratio of mass ratio 1:8, then beating and homogenizing, make aloe slurry;

[0040] (2), the aloe slurry in (1) was sterilized at 115° C. for 5 minutes, and cooled to below 35° C.;

[0041] (3), inoculate the lactic acid bacteria seed solution of 3% of aloe slurry quality in the aloe slurry that has been sterilized and cooled in (2), place 35 ℃ of cultivations for 36 hours, obtain the lactic acid fermentation liquid;

[0042] (4) Soak the corn sprouts in a mixed solution containing potassium dihydrogen phosphate and magnesium sulfate until there is no white heart, drain the surface water, steam at 115°C for 30 minutes, and cool to below 30°C;

[0043] (5) inoculate 5‰ morel seed liquid to the corn sprouts that have been steamed and cooled in (4), and ventilate and cultivate them at 25°C until they grow mycelium above 0.5cm...

Embodiment 2

[0049] A preparation method of hickory chick aloe corn bud vinegar specifically comprises the steps:

[0050] (1), aloe and water are mixed according to the ratio of mass ratio 1:9, then beaten and homogenized, the aloe slurry is obtained;

[0051] (2), the aloe slurry in (1) was sterilized at 115° C. for 7 minutes, and cooled to below 35° C.;

[0052] (3), inoculate the lactic acid bacteria seed solution of 4% of aloe slurry quality in the aloe slurry that has been sterilized and cooled in (2), place 36 ℃ of cultivations for 30 hours, obtain the lactic acid fermentation liquid;

[0053] (4) Soak the corn sprouts in a mixed solution containing potassium dihydrogen phosphate and magnesium sulfate until there is no white heart, drain the surface water, steam at 121°C for 30 minutes, and cool to below 30°C;

[0054] (5) inoculate the morel seed liquid of corn bud quality 7‰ to the steamed and cooled corn bud in (4), ventilate and cultivate at 25°C until it grows mycelia more tha...

Embodiment 3

[0060] A preparation method of hickory chick aloe corn bud vinegar specifically comprises the steps:

[0061] (1), aloe and water are mixed according to the ratio of mass ratio 1:10, then beaten and homogenized, and aloe slurry is obtained;

[0062] (2), the aloe slurry in (1) was sterilized at 115° C. for 8 minutes, and cooled to below 35° C.;

[0063] (3), inoculate the lactic acid bacteria seed solution of 5% of the aloe slurry quality in the aloe slurry that has been sterilized and cooled in (2), place 37 ℃ of cultivations for 24 hours, obtain the lactic acid fermentation liquid;

[0064] (4) Soak the corn sprouts in a mixed solution containing potassium dihydrogen phosphate and magnesium sulfate until there is no white heart, drain the surface water, steam at 121°C for 30 minutes, and cool to below 30°C;

[0065] (5) Inoculate the morel seed liquid of corn bud quality 8‰ to the steamed and cooled corn bud in (4), and ventilate and cultivate at 25°C until it grows mycelia...

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Abstract

The invention discloses morchella, aloe and corn sprout vinegar and a preparation method thereof, and belongs to the technical field of brewed food. The method comprises the following steps: 1) fermenting aloe pulp by using lactic acid bacteria; 2) culturing morchella on corn sprouts; 3) liquefying, saccharifying and alcoholizing the corn sprouts on which morchella mycelia grow; 4) mixing the aloelactic acid fermentation liquor with the morchella fermented corn sprout wine; 5) inoculating a mixture with acetic bacteria for acetic fermentation; and 6) performing filtering and canning to obtainthe morchella, aloe and corn sprout vinegar. According to the method, the aloe pulp is fermented by utilizing lactic acid bacteria, acid can promote aloin and polysaccharide rich in gourd to be dissociated, and generated lactic acid can be remained in the table vinegar, so that the lactic acid content of the liquid-state fermented table vinegar is increased; the morchella is cultured by using thecorn sprouts and then wine is prepared, so that wine liquid rich in gamma-aminobutyric acid and morchella esculenta polysaccharide can be obtained; and finally, the substances are enriched in the table vinegar, so that the table vinegar with soft taste and good effects of resisting tumors, soothing the nerves, strengthening the brain and the like is obtained.

Description

technical field [0001] The invention belongs to the technical field of brewed food, and in particular relates to morel aloe corn bud vinegar and a preparation method thereof. Background technique [0002] Morchella is a well-known rare edible and medicinal fungus recognized in the world. It has a unique fragrance, rich nutrition, complete functions, and remarkable food effects. It is rich in various amino acids and polysaccharides needed by the human body. Refreshing and other effects. In particular, it has obvious anti-cancer effect, strong inhibitory effect on fibroid cells, high food value and medical value, and has been used as a high-level tonic for human nutrition in developed countries such as Europe and the United States. [0003] Aloe is a perennial evergreen herb of Liliaceae and Liliaceae. Its products are widely used in food, beauty, health care, medicine and other fields. It is rich in aloe polysaccharides, vitamins, calcium isocitrate and aloin, etc. It has ...

Claims

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Application Information

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IPC IPC(8): C12J1/04A61K36/899A61P39/06A61P13/12A61P25/20C12R1/02C12R1/225C12R1/645C12R1/865
CPCC12J1/04A61K36/896A61K36/886A61K36/899A61K36/062A61P39/06A61P13/12A61P25/20A61K2300/00
Inventor 高婷婷刘静雪
Owner JILIN AGRI SCI & TECH COLLEGE
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