Stevia rebaudiana vinegar

Abstract

The invention belongs to the technical field of beverages, and particularly relates to stevia rebaudiana vinegar. The stevia rebaudiana vinegar is prepared from the following raw materials in parts by weight: 80-100 parts of corn, 80-100 parts of sorghum, 50-80 parts of edible wheat bran, 30-50 parts of cavings, 30-50 parts of rice chaff, 1-2 parts of edible salt, 1-3 parts of stevia rebaudiana and a plurality of parts of water. According to the production method of the stevia rebaudiana vinegar, a solid-state vinegar brewing process is adopted, stevia rebaudiana is used for replacing chemical additives in the stevia rebaudiana vinegar, the saccharification amount is increased, the production efficiency is further improved, no chemical additives are added, and the body health can be better protected.

Description

Technical Field

[0001] The invention belongs to the technical field of beverages, and particularly relates to stevia vinegar. Background Art

[0002] Stevia is a perennial herbaceous plant of the Asteraceae family originating from eastern Paraguay in South America. It is also known as "sweet grass". Stevia has been successfully cultivated in China and Southeast Asia. The stevioside contained in stevia extract is three hundred times sweeter than sucrose, and its heat energy is only one-ninetieth of sucrose. Although only 60-70g of stevioside can be extracted from 1kg of leaves, it is still a highly respected natural sugar source for food safety. Stevioside not only has the characteristics of high sweetness, low energy, non-toxicity, and no side effects, but is also rich in flavonoids, alkaloids, water-soluble chlorophyll, lutein, neutral water-soluble oligosaccharides, free sugars, amino acids, lipids, etc. It has been widely used in food, beverages, medicine, and other industries. However, after searching, there are few domestic patents on the use of stevia in the production of vinegar products. Summary of the invention

[0003] The invention provides stevia vinegar, aiming to solve the problem of using stevia to produce vinegar, using plants to replace chemical additives, and protecting human health.

[0004] In order to achieve the above object, the present invention adopts the following technical scheme: stevia vinegar includes the following raw materials: corn, sorghum, edible wheat bran, rice bran, rice bran, edible salt, stevia and water.

[0005] The raw materials of the stevia vinegar are prepared according to the following proportions: 80-100 parts of corn, 80-100 parts of sorghum, 50-80 parts of edible wheat bran, 30-50 parts of rice bran, 30-50 parts of rice bran, 1-2 parts of edible salt, 1-3 parts of stevia and several parts of water.

[0006] The production method of the stevia vinegar adopts a solid-state vinegar brewing process, uses sorghum and corn as main raw materials, adds edible wheat bran, rice bran and rice bran, and utilizes stevia to increase the saccharification amount.

[0007] Compared with the prior art, the beneficial effects brought by the present invention are as follows: stevia vinegar uses stevia to replace chemical additives, thereby increasing the saccharification amount and thus improving the production efficiency; no chemical additives are added, and the health of the body can be better protected. DETAILED DESCRIPTION

[0008] The embodiments of the present invention are described below. The following examples are only used to explain the present invention and are not used to limit the scope of the present invention.

[0009] Example 1

[0010] Stevia vinegar includes the following raw materials: corn, sorghum, edible wheat bran, rice bran, rice bran, edible salt, stevia, and water. The raw material ratio is: 80 parts of corn, 80 parts of sorghum, 50 parts of edible wheat bran, 30 parts of rice bran, 30 parts of rice bran, 1 part of edible salt, 1 part of stevia, and several parts of water.

[0011] Example 2

[0012] Stevia vinegar includes the following raw materials: corn, sorghum, edible wheat bran, rice bran, rice bran, edible salt, stevia, and water. The raw material ratio is: 100 parts of corn, 100 parts of sorghum, 80 parts of edible wheat bran, 50 parts of rice bran, 50 parts of rice bran, 2 parts of edible salt, 3 parts of stevia, and a few parts of water.

[0013] Example 3

[0014] Stevia vinegar includes the following raw materials: corn, sorghum, edible wheat bran, rice bran, rice bran, edible salt, stevia, and water. The raw material ratio is: 90 parts of corn, 90 parts of sorghum, 70 parts of edible wheat bran, 40 parts of rice bran, 40 parts of rice bran, 2 parts of edible salt, 2 parts of stevia, and a few parts of water.

[0015] The above are only preferred embodiments of the present invention. It should be understood that the description of the above embodiments is only used to help understand the method and core ideas of the present invention, and is not used to limit the scope of protection of the present invention. Any modifications, equivalent substitutions, etc. made within the ideas and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. Stevia vinegar, characterized in that: The stevia vinegar comprises the following raw materials: Corn, sorghum, edible wheat bran, bran, rice bran, edible salt, stevia, water.

2. The stevia vinegar according to claim 1, characterized in that: The raw materials of the stevia vinegar are prepared according to the following proportions: 80-100 parts of corn, 80-100 parts of sorghum, 50-80 parts of edible wheat bran, 30-50 parts of rice bran, 30-50 parts of rice bran, 1-2 parts of edible salt, 1-3 parts of stevia and several parts of water.

3. The stevia vinegar according to claim 1, characterized in that: The production method of the stevia vinegar adopts a solid-state vinegar brewing process, uses sorghum and corn as main raw materials, adds edible wheat bran, rice bran and rice bran, and utilizes stevia to increase the saccharification amount.