Fragrant and sweet diced vinegar and preparation method thereof
A technology of sweet vinegar and cloves, applied in the field of fermentation, can solve the problems of unstable clove flavor, deviating from the positioning of sweet vinegar postpartum women's health care, and enhanced spicy and irritating clove vinegar, so as to achieve the effect of improving antioxidant capacity.
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Embodiment 1
[0072] The present embodiment provides a preparation method for secondary smoked grains to drive out acrid clove sweet vinegar, and the preparation process is as follows figure 1 ,include:
[0073] (1) Amino acid-rich vinegar fermented grains:
[0074] Saccharification of raw materials: In parts by weight, 8 parts of glutinous rice flour and 3 parts of soybean flour were soaked in 30 parts of warm water at 35°C for 48 hours, filtered out and placed in 40 parts of enzymes containing 0.5% saccharification enzyme and 0.5% α-amylase In the liquid (both enzyme activities ≥ 120U / mL), after incubating at 60 °C for 2 h, cooking at 100 °C for 1 h, and cooling to 30 °C.
[0075] Acetic acid-alcohol fermentation: in parts by weight, add 0.01 part of saccharification enzyme, 1 part of Daqu powder, 10 parts of Saccharomyces cerevisiae to 10 parts of saccharification materials. 9 CFU / mL) 0.1 part. Fermentation at 28°C for 7 days. Subsequently, 7 parts of bran, 7 parts of rice bran and 3...
Embodiment 2
[0081] Embodiment 2 (ordinary glutinous rice vinegar grains)
[0082] Compared with Example 1, the saccharification process of the raw material in this example is as follows: 11 parts of glutinous rice flour are soaked in 30 parts of warm water at 35°C for 48 hours, filtered out and then placed in 40 parts of glutinous rice flour containing 0.5% saccharification enzyme and 0.5% α-amylase. In the enzyme solution (both enzyme activities ≥ 120U / mL), after incubating at 60°C for 2h, cooking at 100°C for 1h, and cooling to 30°C, other preparation process conditions are the same as those in Example 1.
[0083]Collect mature vinegar fermented fermented fermented fermented glutinous rice grains, take 500 mg in a 25 mL volumetric flask, add 10 mL of 8% sulfosalicylic acid solution, dilute to the mark with high-purity water, let stand for 15 min and pass through a 0.22 μm filter membrane, the obtained filtrate Amino acid analysis was performed with a Hitachi L-8900 amino acid analyzer (...
Embodiment 3
[0087] Example 3 (without yeast expelling Xin)
[0088] Compared with Example 1, the first time smoked grains of grains in this embodiment is, in parts by weight, mix 1 part of clove powder into 150 parts of mature vinegar grains, ferment and smoke grains at 40°C for 5 days, press the vinegar grains It is fermented and smoked at 50°C for 7 days. Other preparation process conditions are the same as Example 1.
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