Making process of nutritious lycium chinense and date vinegar

Abstract

The making process of nutritious wolfberry fruit and date vinegar includes heating bran at 100-120 deg.c for 20-400 min, adding bacteria strain S-324 at 32-36 deg.c, fermentation at 32-38 deg.c for 56-72 hr to prepare yeast, mixing kaoliang and the yeast for saccharifying fermentation, adding xiaoqu and saccharomycetes for liquid phase fermentation at 30-40 deg.c for 5-10 days, adding rice bran and husk for solid fermentation at 35-45 deg.c for 40-80 days, distillation, adding fruit and vegetable polysaccharide, adding wolfberry fruit and date steamed for 5-15 min, adding vinegar juice for reflux fermentation, ripening, disinfection, and packing. The vinegar of the present invention has rich vitamin C and vitamin E content, contains 18 kinds of amino acids essential for human body and thus has nutritive and health care functions.

Description

technical field [0001] The invention relates to a preparation method of edible vinegar, in particular to a preparation method of wolfberry and jujube nutritious vinegar which is seasonable and drinkable, multifunctional and has nutrition and health care functions. Background technique [0002] Vinegar is an indispensable condiment in people's daily life. In addition to being used as a condiment, traditional Chinese medicine also found that vinegar has certain nutritional and medicinal values. Vinegar can prevent high blood pressure, diabetes and so on. However, traditional edible vinegar is brewed through saccharification, alcoholization and vinegarification after crushing grains. It is simple to make, has a high total acid content, and has a single seasoning. Its nutritional and medicinal value itself is limited. Seasoned vinegar currently on the market is divided into brewed vinegar and formulated vinegar, and brewed vinegar or formulated vinegar is added with fruit juice...

AI Technical Summary

Problems solved by technology

However, traditional edible vinegar is brewed from crushed grains through saccharification, alcoholization and vinegarization. It is simple to manufacture, has a high total acid content, and has a single seasoning. Its nutritional and medicinal value is limited.

Seasoned vinegar currently on the market is divided into brewed vinegar and formulated vinegar, and brewed vinegar or formulated vinegar is added with fruit juice, which is easy to absorb and rich in nutrients, but a large amount of vitamins, especially C and E. The loss is serious, the nutritional content is reduced, the production process of this method is cumbersome, and the processing cost is relatively high