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Nutritious kudzu root black rice seasoned vinegar and its preparing method

A technology of black rice and balsamic vinegar, applied in the field of condiments and food, can solve the problems such as the limited effect of vinegar liquid in dietary therapy and health care, and achieve the effect of bright and lustrous vinegar liquid, soft taste and improving immune function.

Inactive Publication Date: 2007-07-11
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Vinegar is one of the traditional condiments in our country. It has been valued by people in recent years because of its special nutritional content. Because the traditional balsamic vinegar is made of glutinous rice as the main material, it is produced by general grain fermentation. The role of health care is limited

Method used

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Embodiment Construction

[0026] Remove the outer skin of the fresh kudzu root through the peeling machine, wash and remove the sand, and then send it to the fresh crushing machine for crushing, and immediately dry it in a vacuum dryer to process it into dried kudzu root grains of the size of rice grains. The dried kudzu root grains, black rice and glutinous rice are mixed according to the above ratio: Dried kudzu root grain or powder accounts for 250 kg, black rice accounts for 125 kg, and glutinous rice accounts for 125 kg. Mix thoroughly. The mixed material is placed in a soaking tank and soaked in clean water. Generally soak for 24 hours in winter and 15 hours in summer. After soaking, various particles are required to soak. Wash, drain and steam until cooked. Take it out and pour rice with cold water to cool, 30°C in winter and 25°C in summer. Evenly mix in 25 kg of wine medicine to carry out saccharification and fermentation. After saccharification and fermentation, keep the temperature at 31°C...

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Abstract

The invention discloses kudzu root vinegar and making method in the food and flavoring domain, which comprises the following steps: blending raw materials with 200-300g dried kudzu root particle or powder, 100-150g black rice and 100-150g glutinous rice; adding water to soak; cleaning; drying; cooling; saccharifying; fermenting; blending 850-900g bran, 450-500g rice husk or chaff and 130-140g rice; adding 20-25g salt; ripening; sprinkling; filtering; adding 5-7% sugar to modulate; clarifying; sterilizing; sealing to deposit for 6-12 months; obtaining the product.

Description

technical field [0001] The invention belongs to food and condiment, in particular to a kudzu root black rice nutritious vinegar with kudzu root, black rice and glutinous rice as main raw materials and a preparation method thereof. Background technique [0002] Vinegar is one of the traditional condiments in our country. Because it has special nutritional ingredients, it has been valued by people in recent years. Because the traditional balsamic vinegar is made of glutinous rice as the main material, it is produced by general grain fermentation. Health care has a limited role. The fat tuber root of kudzu root, a wild plant of the leguminous family, is rich in starch, puerarin, daidzein, daidzein, puerarin xyloside, arachidic acid, β-sitosterol and other medicinal ingredients, and has great medicinal and edible value . Modern medical research has found that puerarin and total flavonoids can expand coronary arteries and cerebral blood vessels, improve heart and brain blood ci...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
Inventor 邹小波赵杰文
Owner JIANGSU UNIV
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