Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation process for clarifying quality-keeping vinegar (health vinegar)

A preparation process, a technology for health-care vinegar, applied in the preparation of vinegar, biochemical equipment and methods, microorganisms, etc., can solve problems such as reduction, and achieve the effects of lowering serum cholesterol, delaying aging, and reducing bacterial pollution

Inactive Publication Date: 2007-07-11
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
View PDF0 Cites 12 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Through repeated testing and research, it was found that: (1) The current vinegar brewing process adopts closed liquefaction, saccharification, and alcoholization, so there are fewer polluting bacteria. After fermenting and soaking vinegar in hot water, the miscellaneous bacteria are greatly reduced. Only when the sterilization effect after soaking in vinegar is not good, a large number of bacteria will grow at the bottom of the vinegar storage tank

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation process for clarifying quality-keeping vinegar (health vinegar)

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1. The preparation process of lactic acid bacteria culture solution is:

[0023] (1). Strain activation: connect the preserved original species Lactobacillus delbrueckii to 10ml5 0 In the test tube medium of Bx wort, culture at 45°C for 24h. It can be transferred several times appropriately.

[0024] (2). First-level seed culture: Put the above-mentioned test tube culture solution into a triangular flask containing 200ml culture solution. The composition of the culture medium is: wort 6~8 0 Bx, yeast extract 1g / L, natural pH. Sterilize for 20-25 minutes at a gauge pressure of 90kPa. After inoculation, incubate at 48-50°C for 12 hours, the pH drops to 3.5, add a small amount of sterilized calcium carbonate, and continue to incubate for 10-12 hours.

[0025] (3) Preparation of sugar solution and yeast mud: take the saccharification solution in production, and then measure a small amount of yeast mud in the alcohol fermentation mash that has been fermented for 72 hours, add it...

Embodiment 2

[0039] After pulverizing the main raw material Yuan rice and sorghum rice into powder, add water to make a powder slurry and add 5-10U / g raw material starch amount of high-temperature α-amylase, heat up to 85℃~92℃, liquefy for 10~15min, then heat up Inactivate the enzyme at 100°C for 5 minutes, then cool down to 65°C, pour it into the glucoamylase tank, and add 6-8U / g raw starch glucoamylase. After saccharification at 63°C for 1.5h, cool down to 30°C and add 10% Daqu and 0.15% Saccharomy cerevisiae (Saccharomy cerevisiae) were expanded by alcohol fermentation at 33°C for 64 hours to obtain a mash with 8% (v / v) alcohol concentration. Put the wine mash into the acetic acid fermentation tank, and add the auxiliary materials wheat bran, sorghum and 1% cultured mature acetic acid bacteria (AS.1.01) solution according to the ratio of main ingredients and auxiliary ingredients of 1:3, and add 2% according to the implementation Example 1: Preparation process of lactic acid bacteria cultur...

Embodiment 3

[0041] After pulverizing the main raw material Yuan rice and sorghum rice into powder, add water and adjust into a powder slurry, high temperature α-amylase, liquefy by heating for 10-15 minutes, inactivate enzyme at 100°C for 5 minutes, cool down to 65°C, add glucoamylase After saccharification for 1.5 hours, cool down to 30°C, add 10% Daqu and 0.2% of high-temperature resistant brewing active dry yeast (Saccharomy Cerevisiae) expanded wine mother, and alcoholic fermentation at 33°C for 64h to obtain 7.5% (v / v) Alcoholic mash. Put the wine mash into the acetic acid fermentation tank, and add the auxiliary materials wheat bran, sorghum and 1% cultured mature acetic acid bacteria (AS.1.01) solution according to the ratio of main ingredients and auxiliary ingredients of 1:2.5, and add 0.5% according to the implementation Example 1: Preparation process of lactic acid bacteria culture broth. Expanded culture broth of lactic acid bacteria (Lactobacillus delbrueckii), heated and fermen...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a making method of health vinegar, which is characterized by the following: adopting Chinese sorghum (rice) as raw material and bran, Chinese sorghum, rice shell (jujube,longan, safflower, liquorice, tremella, honey and so on) as auxiliary material; obtaining the health vinegar with total acid not less than 2. 5% and not less than 1. 0% non-volatile acid and reducing sugar not less than 2. 0g / 100ml; displaying gloss, amber colour to reduce serum cholesterol.

Description

Technical field [0001] The present invention belongs to the field of condiment brewing engineering technology. It is an organic combination of modern biological and chemical engineering technology and traditional brewing engineering technology. It is a clarified and non-deteriorating vinegar (health vinegar) created by the improvement of the current vinegar production process. Manufacturing process. technical background [0002] With the improvement of people's awareness of life and health care, the quality requirements for vinegar and the demand for vinegar have greatly changed and increased. People are increasingly demanding green organic vinegar with unique flavor, high quality, and low health care. The specific requirements are: (1) The raw and auxiliary materials used in production are all green and organic; (2) The taste is changed from extremely sour vinegar with a total acid content of 50-100g / L to a sweet and sour with a total acid content of 35g / L. Type vinegar; (3) In ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12J1/00C12R1/225C12R1/865
Inventor 高年发杨枫张健李兴林
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com