Ginkgo and tartary buckwheat vinegar
By processing ginkgo and buckwheats as powder and preparing as a liquid, it is used to replace traditional water, solving the problem of single existing vinegar product structure, improved the flavor and health effect of vinegar, and enhance its added value.
Patent Information
- Application Number
- CN202411599350.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-11
- Publication Date
- 2025-01-24
AI Technical Summary
The existing Shanxi aged vinegar has a single product structure and its excellent effects need to be further improved.
Ginkgo and tartary buckwheat are used as the main raw materials, and Ginkgo tartary buckwheat vinegar is prepared through specific processing and mixture preparation methods. The vinegar is prepared by processing ginkgo and tartary buckwheat into powder and preparing it as a liquid, replacing the water in traditional vinegar, and enhancing the flavonoids and amino acid content in the vinegar.
It improves the flavor and aroma of vinegar, making it taste more delicious. At the same time, it gives vinegar more health effects, such as antioxidant, blood lipid lowering and cardiovascular protection, which increases the added value of vinegar.
Smart Images
Figure BDA0005127841500000121
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of condiments, in particular to ginkgo and bitter buckwheat vinegar. Background Art
[0002] Vinegar is a traditional condiment in all major Chinese cuisines. Vinegar can reduce swelling. According to existing written records, the ancient Chinese working people used wine as a fermentation agent to ferment and brew vinegar.
[0003] As we all know, Shanxi aged vinegar is made from sorghum, barley, etc. It is rich in nutrients and has the effects of relieving and eliminating fatigue, enhancing immunity, softening blood vessels, and lowering blood lipids. However, Shanxi aged vinegar is limited by raw materials and has a single product structure. Its excellent effects need to be further improved. Summary of the invention
[0004] The invention aims to provide a ginkgo and tartary buckwheat vinegar, which has unique flavor, fragrance and high added value.
[0005] To achieve the above object, the present invention provides the following technical solutions:
[0006] The ginkgo and bitter buckwheat vinegar is characterized by being composed of the following raw materials in parts by weight: 100-110 parts of sorghum, 90-100 parts of rice, 60-80 parts of mixed liquid and 20-30 parts of Daqu.
[0007] Preferably, the mixed liquid is made of a mixture and water, the mass ratio of the mixture to water is 1:(5-8), and the mixture is composed of tartary buckwheat powder and ginkgo powder, the mass ratio of the tartary buckwheat powder to ginkgo powder is 5:2.
[0008] Preferably, the method for preparing tartary buckwheat powder comprises the following steps:
[0009] S1. Select high-quality bitter buckwheat seeds by water flotation method, place the bitter buckwheat seeds in a drying room, adjust the drying room temperature to 70-75° C. and dry for 12-14 hours to obtain dry bitter buckwheat seeds;
[0010] S2, placing the dried bitter buckwheat seeds in a shelling chamber of a shelling machine, starting the shelling machine at a rotation speed of 900-1000 r / min, a medium wind speed, and a moderate vibration, and continuing to shell for 10-15 minutes, after the shelling is completed, the outer shell of the dried bitter buckwheat seeds falls off and bitter buckwheat rice is obtained;
[0011] S3, putting the tartary buckwheat rice into a pot and heating it to 95-100° C. for 10-15 minutes, then cooling it to 40-45° C. and stirring it, rinsing it 5-7 times, spreading it flat and placing it in a ventilated place for 5-8 hours, to obtain the deashed tartary buckwheat rice;
[0012] S4, grinding and sieving the deashed tartary buckwheat rice to obtain tartary buckwheat powder for later use.
[0013] Preferably, the preparation method of the ginkgo powder comprises the following steps:
[0014] Step 1: Select high-quality ginkgo nuts by water flotation method, place the ginkgo nuts in the shelling chamber of the shelling machine, start the shelling machine at a speed of 500-600r / min, a high wind speed, and a moderate vibration, and continue shelling for 10-15 minutes to obtain ginkgo nuts;
[0015] Step 2: Place the ginkgo nuts in a crusher and crush them at a medium speed until the particle size is 3-5 mm to obtain fruit pieces;
[0016] Step 3: Wash the fruit pieces at high temperature, spread them out and place them in a ventilated place for 10-12 hours to obtain dried fruit pieces;
[0017] Step 4: Grind and sift the dried fruit to get ginkgo powder and set aside.
[0018] Preferably, the particle size of the tartary buckwheat powder after sieving is ≦50 μm, and the particle size of the ginkgo powder after sieving is ≦50 μm.
[0019] Preferably, the bitter buckwheat powder and the ginkgo powder are pre-mixed, poured into a stirring device and stirred at high speed for 8-10 minutes to obtain a mixture;
[0020] Preferably, the method for preparing the mixed solution comprises the following steps:
[0021] (1) Weighing the mixture and water as needed, adding them into a mixing device, and stirring the mixture at a high speed for 10-12 minutes to obtain a first mixture;
[0022] (2) gelatinizing the first mixed solution in a boiling water bath for 30-40 minutes to obtain a second mixed solution;
[0023] (3) adding the second mixed solution to a disperser, starting the disperser at 900-1000 r / min for 40-45 seconds, adding 1-2% of the mass of the second mixed solution to perform enzymatic hydrolysis, heating to 100° C., maintaining boiling for 8-10 minutes to inactivate the enzyme, and obtaining a third mixed agent;
[0024] (4) adding the third mixed agent into a centrifuge, starting the centrifuge at 3000-4000 r / min for 15-20 min, and taking the supernatant to obtain a fourth mixed agent;
[0025] (5) Weigh the fourth mixed agent and water as needed, with the mass ratio of the mixed agent to water being 1:0.5, put them into a blender and stir at medium speed for 20-30 minutes to obtain a mixed solution for standby use.
[0026] Preferably, the preparation method of the ginkgo and buckwheat vinegar is as follows: sorghum and rice are weighed as needed, pre-mixed, and then added to a grinder for grinding to obtain a ground material, water is weighed as needed and added to the ground material, the ground material is allowed to stand for 4-5 hours at room temperature to complete moistening, and the material is added to a steamer and steamed at 120-140° C. for 2-3 hours to complete steaming.
[0027] Preferably, weigh the Daqu and steam material as needed, mix them, add water accounting for 60-65% of the mass of sorghum, let it stand for 8-10 days at room temperature to complete saccharification, add sorghum husk accounting for 50% of the mass of sorghum to mix, ferment for 20-25 days, add it into a sealed jar for smoking, continue for 4-6 days, turn over the material 4-6 times a day, and obtain vinegar embryo.
[0028] Preferably, the vinegar embryo is processed by the following method: heating the mixed solution to 88-90° C., adding the mixed solution and the vinegar embryo into a vinegar soaking pool, soaking for 4-6 hours, completing the vinegar soaking, and removing the residue to obtain the ginkgo and buckwheat vinegar.
[0029] Compared with the prior art, the present invention has the following beneficial effects:
[0030] 1. In the vinegar pouring process of preparing vinegar, the present invention processes ginkgo and bitter buckwheat into powder and then prepares the powder into liquid, thereby replacing the water used in the traditional vinegar pouring process. Ginkgo contains rich flavonoid compounds, terpenoid compounds and phenolic compounds, and has a unique flavor and fragrance. The protein and amino acid contained in bitter buckwheat are released into the vinegar liquid during the vinegar pouring process, thereby increasing the content of amino acids in the vinegar, and amino acids are one of the important flavor components of vinegar. Therefore, the vinegar can be made more delicious and have the unique flavor and fragrance of ginkgo.
[0031] 2. In the vinegar pouring process of preparing vinegar, the ginkgo and bitter buckwheat are processed into powder and then prepared into liquid, thereby replacing the water used in the traditional vinegar pouring process. The ginkgo fruit is rich in flavonoids, terpenoids and phenolic compounds, and has various health care effects such as anti-oxidation, lowering blood lipids and protecting cardiovascular system. The bitter buckwheat is rich in bioflavonoids, rutin, dietary fiber and bioactive substances, and has the effects of anti-oxidation, lowering blood pressure and protecting cardiovascular system. These components may be partially dissolved into the vinegar during the vinegar pouring process, so that the vinegar has higher nutritional value and the added value of the vinegar is improved. DETAILED DESCRIPTION
[0032] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.
[0033] Example 1
[0034] Ginkgo and bitter buckwheat vinegar is characterized by being composed of the following raw materials in parts by weight: 100 parts of sorghum, 90 parts of rice, 60 parts of mixed liquid and 20 parts of Daqu.
[0035] Furthermore, the mixed liquid is made of a mixture and water, the mass ratio of the mixture to water is 1:5, and the mixture is composed of tartary buckwheat powder and ginkgo powder, the mass ratio of the tartary buckwheat powder to ginkgo powder is 5:2.
[0036] Furthermore, the method for preparing tartary buckwheat powder comprises the following steps:
[0037] S1. Select high-quality bitter buckwheat seeds by water flotation method, place the bitter buckwheat seeds in a drying room, adjust the drying room temperature to 70° C. and dry for 12 hours to obtain dry bitter buckwheat seeds;
[0038] S2, placing the dried tartary buckwheat seeds in a shelling chamber of a shelling machine, starting the shelling machine at a speed of 900 r / min, a medium wind speed, and a moderate vibration, and continuing to shell for 10 minutes, after the shelling is completed, the shell of the dried tartary buckwheat seeds falls off and tartary buckwheat rice is obtained;
[0039] S3, putting the tartary buckwheat rice into a pot and heating it to 95° C. for 10 minutes, then cooling it to 40° C. and stirring it, rinsing it 5 times, spreading it flat and placing it in a ventilated place for 5 hours to obtain the deashed tartary buckwheat rice;
[0040] S4, grinding and sieving the deashed tartary buckwheat rice to obtain tartary buckwheat powder for later use.
[0041] Furthermore, the preparation method of the ginkgo powder comprises the following steps:
[0042] Step 1: Select high-quality ginkgo nuts by water flotation method, place the ginkgo nuts in the shelling chamber of the shelling machine, start the shelling machine at a speed of 500r / min, high wind speed, and moderate vibration, and continue shelling for 10 minutes to obtain ginkgo nuts;
[0043] Step 2: Place the ginkgo nuts in a crusher and crush them at a medium speed until the particle size is 3 mm to obtain fruit pieces;
[0044] Step 3: Wash the fruit pieces at high temperature, spread them flat and place them in a ventilated place for 10 hours to obtain dried fruit pieces;
[0045] Step 4: Grind and sift the dried fruit to get ginkgo powder and set aside.
[0046] Furthermore, the particle size of the tartary buckwheat powder after sieving is ≦50 μm, and the particle size of the ginkgo powder after sieving is ≦50 μm.
[0047] Furthermore, the bitter buckwheat powder and the ginkgo powder are pre-mixed, poured into a stirring device and stirred at high speed for 8 minutes to obtain a mixture;
[0048] Furthermore, the preparation method of the mixed solution comprises the following steps:
[0049] (1) Weighing the mixture and water as needed, adding them into a mixing device, and stirring the mixture at a high speed for 10 minutes to obtain a first mixture;
[0050] (2) gelatinizing the first mixed solution in a boiling water bath for 30 min to obtain a second mixed solution;
[0051] (3) adding the second mixed solution to a disperser, starting the disperser at 900 r / min for 40 seconds, adding 1% amylase by weight of the second mixed solution for enzymatic hydrolysis, heating to 100° C., keeping boiling for 8 minutes to inactivate the enzyme, and obtaining a third mixed agent;
[0052] (4) adding the third mixed agent into a centrifuge, starting the centrifuge at 3000 r / min for 15 min, and taking the supernatant to obtain a fourth mixed agent;
[0053] (5) Weigh the fourth mixed agent and water as needed, with the mass ratio of the mixed agent to water being 1:0.5, put them into a blender and stir at medium speed for 20 minutes to obtain a mixed solution for standby use.
[0054] Furthermore, the preparation method of the ginkgo and buckwheat vinegar is as follows: sorghum and rice are weighed as needed, pre-mixed, and then added to a grinder for grinding to obtain a ground material, water is weighed as needed and added to the ground material, the ground material is allowed to stand for 4 hours at room temperature to complete moistening, and the material is added to a steamer and steamed at 120-140° C. for 2 hours to complete steaming.
[0055] Furthermore, weigh the Daqu and mix it with the steamed material as needed, add water accounting for 60% of the mass of sorghum, let it stand for 8 days at room temperature to complete saccharification, add sorghum husk accounting for 50% of the mass of sorghum to mix, ferment for 20 days, add it into a sealed smoked mash in a jar, continue for 4 days, turn the material over 4 times a day, and obtain vinegar embryo.
[0056] Furthermore, the vinegar embryo is processed by the following method: the mixed solution is heated to 88° C., and added into a vinegar soaking pool with the vinegar embryo, and soaked for 4 hours, and the vinegar soaking is completed, and the residue is removed to obtain the ginkgo and buckwheat vinegar.
[0057] Example 2
[0058] The preparation method of the polyurethane ink in this embodiment is basically the same as that in Example 1, except that the specific ratios of the raw materials used and the preparation methods of the functional additives used in the two are different. The specific ratios of the raw materials used to prepare the polyurethane ink in this embodiment and the preparation methods of the functional additives are as follows:
[0059] Ginkgo and bitter buckwheat vinegar is characterized by being composed of the following raw materials in parts by weight: 105 parts of sorghum, 95 parts of rice, 70 parts of mixed liquid and 25 parts of Daqu.
[0060] Furthermore, the mixed liquid is made of a mixture and water, the mass ratio of the mixture to water is 1:7, and the mixture is composed of tartary buckwheat powder and ginkgo powder, the mass ratio of the tartary buckwheat powder to ginkgo powder is 5:2.
[0061] Furthermore, the method for preparing tartary buckwheat powder comprises the following steps:
[0062] S1. Select high-quality bitter buckwheat seeds by water flotation method, place the bitter buckwheat seeds in a drying room, adjust the drying room temperature to 73° C. and dry for 13 hours to obtain dry bitter buckwheat seeds;
[0063] S2, placing the dried bitter buckwheat seeds in a shelling chamber of a shelling machine, starting the shelling machine at a speed of 950 r / min, a medium wind speed, and a moderate vibration, and continuing to shell for 13 minutes, after the shelling is completed, the outer shell of the dried bitter buckwheat seeds falls off and bitter buckwheat rice is obtained;
[0064] S3, putting the tartary buckwheat rice into a pot and heating it to 97° C. for 13 minutes, then cooling it to 43° C. and stirring it, rinsing it 6 times, spreading it flat and placing it in a ventilated place for 6 hours to obtain the deashed tartary buckwheat rice;
[0065] S4, grinding and sieving the deashed tartary buckwheat rice to obtain tartary buckwheat powder for later use.
[0066] Furthermore, the preparation method of the ginkgo powder comprises the following steps:
[0067] Step 1: Select high-quality ginkgo nuts by water flotation method, place the ginkgo nuts in the shelling chamber of the shelling machine, start the shelling machine at a speed of 550r / min, high wind speed, and moderate vibration, and continue shelling for 13 minutes to obtain ginkgo nuts;
[0068] Step 2: Place the ginkgo nuts in a crusher and crush them at a medium speed until the particle size is 4 mm to obtain fruit pieces;
[0069] Step 3: Wash the fruit pieces at high temperature, spread them out and place them in a ventilated place for 11 hours to obtain dried fruit pieces;
[0070] Step 4: Grind and sift the dried fruit to get ginkgo powder and set aside.
[0071] Furthermore, the particle size of the tartary buckwheat powder after sieving is ≦50 μm, and the particle size of the ginkgo powder after sieving is ≦50 μm.
[0072] Furthermore, the bitter buckwheat powder and the ginkgo powder are pre-mixed, poured into a stirring device and stirred at high speed for 9 minutes to obtain a mixture;
[0073] Furthermore, the preparation method of the mixed solution comprises the following steps:
[0074] (1) Weighing the mixture and water as needed, adding them into a mixing device, and stirring the mixture at a high speed for 11 minutes to obtain a first mixture;
[0075] (2) gelatinizing the first mixed solution in a boiling water bath for 35 minutes to obtain a second mixed solution;
[0076] (3) adding the second mixed solution to a disperser, starting the disperser at 950 r / min for 43 seconds, adding 1.5% amylase by weight of the second mixed solution for enzymatic hydrolysis, heating to 100° C., keeping boiling for 9 minutes to inactivate the enzyme, and obtaining a third mixed agent;
[0077] (4) adding the third mixed agent into a centrifuge, starting the centrifuge at 3500 r / min for 17 min, and taking the supernatant to obtain a fourth mixed agent;
[0078] (5) Weigh the fourth mixed agent and water as needed, with the mass ratio of the mixed agent to water being 1:0.5, put them into a blender and stir at medium speed for 25 minutes to obtain a mixed solution for standby use.
[0079] Furthermore, the preparation method of the ginkgo and buckwheat vinegar is as follows: sorghum and rice are weighed as needed, pre-mixed, and then added to a grinder for grinding to obtain a grind, water is weighed as needed and added to the grind, the grind is left to stand for 4.5 hours at room temperature to moisten the material, and the grind is added to a steamer to steam the material at 130° C. for 2.5 hours.
[0080] Furthermore, Daqu is weighed and mixed with the steamed material as needed, water accounting for 63% of the mass of sorghum is added, and saccharification is completed at room temperature for 9 days, sorghum husk accounting for 50% of the mass of sorghum is added and mixed, and fermented for 23 days, and then added into a sealed smoked mash in a jar for 5 days, and the material is turned over 5 times a day to obtain vinegar embryos.
[0081] Furthermore, the vinegar embryo is processed by the following method: the mixed solution is heated to 89° C., and added into a vinegar soaking pool with the vinegar embryo, and soaked for 5 hours, and the vinegar soaking is completed, and the residue is removed to obtain the ginkgo and buckwheat vinegar.
[0082] Example 3
[0083] The preparation method of the polyurethane ink in this embodiment is basically the same as that in Example 1, except that the specific ratios of the raw materials used and the preparation methods of the functional additives used in the two are different. The specific ratios of the raw materials used to prepare the polyurethane ink in this embodiment and the preparation methods of the functional additives are as follows:
[0084] Ginkgo and bitter buckwheat vinegar is characterized by being composed of the following raw materials in parts by weight: 110 parts of sorghum, 100 parts of rice, 80 parts of mixed liquid and 30 parts of Daqu.
[0085] Furthermore, the mixed liquid is made of a mixture and water, the mass ratio of the mixture to water is 1:8, and the mixture is composed of tartary buckwheat powder and ginkgo powder, the mass ratio of the tartary buckwheat powder to ginkgo powder is 5:2.
[0086] Furthermore, the method for preparing tartary buckwheat powder comprises the following steps:
[0087] S1. Select high-quality bitter buckwheat seeds by water flotation method, place the bitter buckwheat seeds in a drying room, adjust the drying room temperature to 75° C. and dry for 14 hours to obtain dry bitter buckwheat seeds;
[0088] S2, placing the dried bitter buckwheat seeds in a shelling chamber of a shelling machine, starting the shelling machine at a rotation speed of 1000 r / min, a medium wind speed, and a moderate vibration, and continuing to shell for 15 minutes, after the shelling is completed, the outer shell of the dried bitter buckwheat seeds falls off and bitter buckwheat rice is obtained;
[0089] S3, putting the tartary buckwheat rice into a pot and heating it to 100° C. for 15 minutes, then cooling it to 45° C. and stirring it, rinsing it 7 times, spreading it flat and placing it in a ventilated place for 8 hours to obtain the deashed tartary buckwheat rice;
[0090] S4, grinding and sieving the deashed tartary buckwheat rice to obtain tartary buckwheat powder for later use.
[0091] Furthermore, the preparation method of the ginkgo powder comprises the following steps:
[0092] Step 1: Select high-quality ginkgo nuts by water flotation method, place the ginkgo nuts in the shelling chamber of the shelling machine, start the shelling machine at a speed of 600r / min, high wind speed, and moderate vibration, and continue shelling for 15 minutes to obtain ginkgo nuts;
[0093] Step 2: Place the ginkgo nuts in a crusher and crush them at a medium speed until the particle size is 5 mm to obtain fruit pieces;
[0094] Step 3: Wash the fruit pieces at high temperature, spread them flat and place them in a ventilated place for 12 hours to obtain dried fruit pieces;
[0095] Step 4: Grind and sift the dried fruit to get ginkgo powder and set aside.
[0096] Furthermore, the particle size of the tartary buckwheat powder after sieving is ≦50 μm, and the particle size of the ginkgo powder after sieving is ≦50 μm.
[0097] Furthermore, the bitter buckwheat powder and the ginkgo powder are pre-mixed, poured into a stirring device and stirred at high speed for 10 minutes to obtain a mixture;
[0098] Furthermore, the preparation method of the mixed solution comprises the following steps:
[0099] (1) Weighing the mixed material and water as needed, adding them into a mixing device, and stirring the mixing device at a high speed for 12 minutes to obtain a first mixed agent;
[0100] (2) gelatinizing the first mixed solution in a boiling water bath for 40 minutes to obtain a second mixed solution;
[0101] (3) adding the second mixed solution to a disperser, starting the disperser at 1000 r / min for 45 seconds, adding 2% by weight of amylase to the second mixed solution for enzymatic hydrolysis, heating to 100° C., and boiling for 10 minutes to inactivate the enzyme, thereby obtaining a third mixed agent;
[0102] (4) adding the third mixed agent into a centrifuge, starting the centrifuge at 4000 r / min for 20 min, and taking the supernatant to obtain a fourth mixed agent;
[0103] (5) Weigh the fourth mixed agent and water as needed, with the mass ratio of the mixed agent to water being 1:0.5, put them into a blender and stir at medium speed for 30 minutes to obtain a mixed solution for standby use.
[0104] Furthermore, the preparation method of the ginkgo buckwheat vinegar is as follows: sorghum and rice are weighed as needed, pre-mixed and then added to a grinder for grinding to obtain a ground material, water is weighed as needed and added to the ground material, the ground material is allowed to stand for 5 hours at room temperature to complete moistening, and the material is added to a steamer and steamed at 140° C. for 3 hours to complete steaming.
[0105] Furthermore, weigh the Daqu and mix it with the steamed material as needed, add water accounting for 65% of the mass of sorghum, let it stand for 10 days at room temperature to complete saccharification, add sorghum husk accounting for 50% of the mass of sorghum to mix, ferment for 25 days, add it into a sealed smoked mash in a jar, continue for 6 days, turn the material over 6 times a day, and obtain vinegar embryo.
[0106] Furthermore, the vinegar embryo is processed by the following method: the mixed solution is heated to 90° C., and added into a vinegar pouring pool with the vinegar embryo, and soaked for 6 hours, and the vinegar pouring is completed, and the residue is removed to obtain the ginkgo and buckwheat vinegar.
[0107] Comparative Example 1: The difference between this comparative example and Example 1 is that this example uses an equal amount of water to replace the mixed liquid.
[0108] Comparative Example 2: The difference between this comparative example and Example 1 is that in this example, a small amount of mixed liquid and a large amount of water are used instead of the mixed liquid when pouring vinegar.
[0109] Comparative Example 3: The difference between this comparative example and Example 1 is that in this example, no ginkgo powder is added when preparing the mixed solution.
[0110] Comparative Example 4: This comparative example is different from Example 1 in that: in this example, no tartary buckwheat powder is added when preparing the mixed solution.
[0111] Test results: The relevant results of the ginkgo and buckwheat vinegar samples provided in Examples 1-3 and Comparative Examples 1-4 were tested respectively;
[0112] In the result test, the color test method is: observe the smell of the Ginkgo and Tartary Buckwheat Vinegar samples after standing and shaking, and score the vinegar according to its color and color uniformity. The scoring results are divided into A, B, and C, among which A is the best and C is the worst;
[0113] The aroma detection method is as follows: observe the ginkgo and buckwheat vinegar samples in a static and shaking state, and score them according to the smell of the vinegar. The scoring results are divided into A, B, and C, among which A is the best and C is the worst;
[0114] The method for detecting the total flavonoid content is as follows: the ginkgo and buckwheat vinegar samples are detected by spectrophotometry and high performance liquid chromatography, and the detection results are obtained according to the total flavonoid content in every 100 ml of the ginkgo and buckwheat vinegar samples;
[0115] The method for detecting the amino acid content is as follows: the ginkgo and buckwheat vinegar samples are detected by spectrophotometry, chromatography and high performance liquid chromatography, and the test results are obtained according to the content of total flavonoids in every 100 ml of the ginkgo and buckwheat vinegar samples; the obtained test data are recorded in the following table:
[0116]
[0117] By comparing and analyzing the relevant data in the table, it can be seen that the ginkgo and buckwheat vinegar prepared by the present invention has uniform color, unique aroma, and high content of total flavonoids and amino acid components. This shows that the ginkgo and buckwheat vinegar provided by the present invention has a broader market prospect and is more suitable for promotion.
[0118] In the description of this specification, the description with reference to the terms "one embodiment", "example", "specific example", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.
[0119] The preferred embodiments of the present invention disclosed above are only used to help illustrate the present invention. The preferred embodiments do not describe all the details in detail, nor do they limit the invention to the specific implementation methods described. Obviously, many modifications and changes can be made according to the content of this specification. This specification selects and specifically describes these embodiments in order to better explain the principles and practical applications of the present invention, so that those skilled in the art can understand and use the present invention well. The present invention is limited only by the claims and their full scope and equivalents.
Claims
1. Ginkgo and buckwheat vinegar, characterized in that: The invention is composed of the following raw materials in parts by weight: 100-110 parts of sorghum, 90-100 parts of rice, 60-80 parts of mixed liquid and 20-30 parts of Daqu.
2. The ginkgo and buckwheat vinegar according to claim 1, characterized in that The mixed liquid is made of a mixture and water, the mass ratio of the mixture to water is 1:(5-8), the mixture is composed of tartary buckwheat powder and ginkgo powder, the mass ratio of the tartary buckwheat powder to ginkgo powder is 5:
2.
3. The ginkgo and buckwheat vinegar according to claim 2, characterized in that: The preparation method of tartary buckwheat powder comprises the following steps: S1. Select high-quality bitter buckwheat seeds by water flotation method, place the bitter buckwheat seeds in a drying room, adjust the drying room temperature to 70-75° C. and dry for 12-14 hours to obtain dry bitter buckwheat seeds; S2, placing the dried bitter buckwheat seeds in a shelling chamber of a shelling machine, starting the shelling machine at a rotation speed of 900-1000 r / min, a medium wind speed, and a moderate vibration, and continuing to shell for 10-15 minutes, after the shelling is completed, the outer shell of the dried bitter buckwheat seeds falls off and bitter buckwheat rice is obtained; S3, putting the tartary buckwheat rice into a pot and heating it to 95-100° C. for 10-15 minutes, then cooling it to 40-45° C. and stirring it, rinsing it 5-7 times, spreading it flat and placing it in a ventilated place for 5-8 hours, to obtain the deashed tartary buckwheat rice; S4, grinding and sieving the deashed buckwheat rice to obtain buckwheat powder for later use.
4. The ginkgo and buckwheat vinegar according to claim 3, characterized in that: The preparation method of the ginkgo powder comprises the following steps: Step 1: Select high-quality ginkgo nuts by water flotation method, place the ginkgo nuts in the shelling chamber of the shelling machine, start the shelling machine at a speed of 500-600r / min, a high wind speed, and a moderate vibration, and continue shelling for 10-15 minutes to obtain ginkgo nuts; Step 2: Place the ginkgo nuts in a crusher and crush them at a medium speed until the particle size is 3-5 mm to obtain fruit pieces; Step 3: Wash the fruit pieces at high temperature, spread them out and place them in a ventilated place for 10-12 hours to obtain dried fruit pieces; Step 4: Grind and sift the dried fruit to get ginkgo powder and set aside.
5. The ginkgo and buckwheat vinegar according to claim 4, characterized in that: The particle size of the tartary buckwheat powder after sieving is ≤50 μm, and the particle size of the ginkgo powder after sieving is ≤50 μm.
6. The ginkgo and buckwheat vinegar according to claim 4, characterized in that: The tartary buckwheat powder and the ginkgo powder are pre-mixed, poured into a stirring device and stirred at a high speed for 8-10 minutes to obtain a mixture.
7. The ginkgo and buckwheat vinegar according to claim 6, characterized in that: The preparation method of the mixed solution comprises the following steps: (1) Weighing the mixture and water as needed, adding them into a mixing device, and stirring the mixture at a high speed for 10-12 minutes to obtain a first mixture; (2) gelatinizing the first mixed solution in a boiling water bath for 30-40 minutes to obtain a second mixed solution; (3) adding the second mixed solution to a disperser, starting the disperser at 900-1000 r / min for 40-45 seconds, adding 1-2% of the mass of the second mixed solution to perform enzymatic hydrolysis, heating to 100° C., maintaining boiling for 8-10 minutes to inactivate the enzyme, and obtaining a third mixed agent; (4) adding the third mixed agent into a centrifuge, starting the centrifuge at 3000-4000 r / min for 15-20 min, and taking the supernatant to obtain a fourth mixed agent; (5) Weigh the fourth mixed agent and water as needed, with the mass ratio of the mixed agent to water being 1:0.5, put them into a blender and stir at medium speed for 20-30 minutes to obtain a mixed solution for standby use.
8. The ginkgo and buckwheat vinegar according to claim 1, characterized in that: The preparation method of the ginkgo and buckwheat vinegar comprises the following steps: weighing sorghum and rice as required, pre-mixing them, and then adding them to a grinder for grinding to obtain a ground material; weighing water as required and adding the ground material to the ground material; allowing the ground material to stand for 4-5 hours at room temperature to moisten the material; adding the ground material to a steamer, and steaming the material at 120-140° C. for 2-3 hours to steam the material.
9. The ginkgo and buckwheat vinegar according to claim 8, characterized in that: Weigh Daqu and steamed material as needed, mix them, add water accounting for 60-65% of the mass of sorghum, let it stand for 8-10 days at room temperature to complete saccharification, add sorghum husk accounting for 50% of the mass of sorghum to mix, ferment for 20-25 days, add to the sealed smoked mash in a jar, continue for 4-6 days, turn the material 4-6 times a day, and obtain vinegar embryo.
10. The ginkgo and buckwheat vinegar according to any one of claims 1 to 9, characterized in that: The vinegar embryo is processed by the following method: the mixed solution is heated to 88-90° C., and added into a vinegar soaking pool with the vinegar embryo, and soaked for 4-6 hours, and the vinegar soaking is completed, and the residue is removed to obtain the ginkgo and buckwheat vinegar.