Method for producing smallanthus sonchifolius vinegar

Abstract

The present invention relates to a method for producing smallanthus sonchifolius vinegar. Using steamed smallanthus sonchifolius slice or fruit grain as principal raw materials, steamed sticky rice as adjuvant, distiller's yeast as leaven, respectively using streamed smallanthus sonchifolius, streamed sticky rice and distiller's yeast fermented into fermentation vinegar strain and fruit wine in different forms, then putting the streamed smallanthus sonchifolius, streamed sticky rice, pure water, and the fruit wine and fermentation vinegar strain into fou tank for fermentation 20-25 days at room temperature to obtain fermentation liquor, and the fermentation liquor becomes smallanthus sonchifolius vinegar via deposition, filtration, sterilization and loading. The fruit vinegar is provided with advantages of pure flavor, good taste and long shelf life, the products adding no preservative agent or chymistry stabilizer, adding no sugar, belonging to green health care products. The products have evident treatment impression to hyperlipemia, cholesterin and diabetic patients, promoting metabolism of human body and recuperating gastrointestinal tract, relieving inflammation and dryness, preventing and treating pimple, improving human body immunity.

Description

Technical field: [0001] The invention relates to the processing of a yacon beverage, in particular to a production method of a yacon vinegar. Background technique: [0002] Yacon, also known as yacon, is native to the Andes Plateau in South America. It was introduced to Yunnan, China and now to Guangdong. Regular consumption can effectively reduce hyperlipidemia, control cholesterol and diabetes, promote human metabolism, regulate the gastrointestinal tract, and clear fire It can detoxify, prevent acne, improve human immunity, and is a low-calorie food. Its carbohydrates are not absorbed by the human body, so it is more effective for diabetics and dieters. It also contains a variety of essential amino acids and extremely high trace elements such as calcium, magnesium, iron, potassium, zinc, and selenium. Due to the high water content of yacon, it is not easy to process, store and transport. At present, yacon is mainly eaten fresh, and its consumption is limited by seasons, ...

AI Technical Summary

Problems solved by technology

The fruit vinegar made from it has the following disadvantages: 1) because the fruit contains bacteria and tannic acid, it is easy to grow, and the fruit is directly fermented by adding yeast, the fermented liquid contains impurities, and the taste is poor; 2) adding commercially available The acetic acid bacteria fermented for 3-5 hours, although the time is short, the shelf life of the product is short; 3) Glucose is added during preparation, which is not suitable for diabetics and weight loss patients, and loses the original health care and therapeutic value of yacon