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Method for brewing kudzu root vinegar

A technology of kudzu root vinegar and kudzu root powder, which is applied in the preparation of vinegar, food preparation, food science, etc., can solve the problem of single nutrition, and achieve the effect of unique flavor, bright yellow color, sour and slightly sweet smell

Inactive Publication Date: 2009-08-05
余芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Vinegar is an indispensable condiment for cooking. It has a history of thousands of years. The main raw material of traditional vinegar making is grain. Fruit vinegar, but the nutrition is relatively simple

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0013] 1. Crush 10 kg of Pueraria puerariae dry slices into 60-80 mesh powder with a pulverizer;

[0014] 2. Add pueraria root powder to 40 kg of pure water, heat to boil, stop the fire after boiling, and swell for 0.5 to 1 hour to form a slurry;

[0015] 3. Evenly mix 1% glucoamylase by weight into the slurry, and saccharify for 3 hours at 55°C;

[0016] 4. Add 15% acetic acid bacteria seed liquid to the slurry, maintain 35°C for 5 days in the early stage, keep warm at 38°C for 7 days in the middle stage, and maintain 35°C for 7 days in the later stage for acetic acid fermentation;

[0017] 5. Send the fermented material into the filter press for pressure filtration, and separate the kudzu root fiber slag;

[0018] 6. Seal and package the Pueraria Vinegar to produce the finished product.

[0019] The kudzu root vinegar prepared by the invention has bright yellow color, clear and no precipitation, sour and slightly sweet smell, unique flavor and green aftertaste of kudzu roo...

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PUM

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Abstract

The invention relates to a method for brewing kudzuvine root vinegar. The kudzuvine root vinegar is prepared by using powdered kudzuvine root as a basic raw material through the following steps: slicing, drying, breaking and steam boiling the basic raw material; processing the basic raw material with maltogenic amylase; fermenting the basic raw material with acetic acid; performing pressure filtration on the basic raw material; and packaging the finished product. The method uses kudzuvine roots as the raw material to replace foodstuff and fruits to prepare the vinegar, not only successfully makes use of the abundant kudzuvine root resources in China, but also provides a nutrient, medical and delicious health care food.

Description

Technical field: [0001] The invention relates to a method for preparing vinegar, in particular to a method for preparing vinegar by using kudzu root as basic raw material. Background technique: [0002] Vinegar is an indispensable condiment for cooking. It has a history of thousands of years. The main raw material of traditional vinegar making is grain. Fruit vinegar, but the nutrition is relatively simple. Pueraria is a perennial leguminous crop. Its hypertrophic roots are rich in starch, calcium, iron, zinc, selenium and other trace elements, especially puerarin and puerarin flavonoids have certain health care functions for human cardiovascular and cerebrovascular. The kudzu root is listed as food and medicine. Many areas in our country are now artificially cultivated in large areas, and the output is very large. Therefore, using kudzu root to make vinegar can not only make full use of the kudzu root resources in our country, but also add a health-care variety to vinegar....

Claims

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Application Information

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IPC IPC(8): A23L1/29C12J1/00A23L33/00
Inventor 余芳
Owner 余芳
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