Production method for rutin edible vinegar brewed by adding buckwheat

A production method and technology of rutin food, applied in the field of fermented food production, can solve the problems of sharp reduction of content, reduction of edible performance, loss of buckwheat rutin, etc.

Inactive Publication Date: 2013-04-24
郑鉴忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Regrettably, the fermentation process of buckwheat decomposes and destroys rutin and other active substances, and the content drops sharply. The buckwheat rutin is basically lost, and bitter substances are produced, which reduces the edible performance and greatly reduces the inherent dietary and health functions of buckwheat. The content of rutin in buckwheat wine, buckwheat beer, buckwheat vinegar, buckwheat soy sauce, etc. brewed by the method is very small, which wastes buckwheat resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1 Add tartary buckwheat powder and brew rutin vinegar production method

[0012] 1. Rough extraction of rutin: Take rutin vinegar brewed with 1000Kg of raw materials as an example, add 100Kg of tartary buckwheat powder. Weigh 40Kg of enzyme-inactivated tartary buckwheat bran (containing more than 4% rutin) and 60Kg of enzyme-inactivated tartary buckwheat outer layer powder (containing more than 3% rutin). Add 900Kg of 3-5% edible ethanol solution in the liquefaction pot, the temperature is above 40°C, add tartary buckwheat bran and tartary buckwheat powder, stir, heat to 95-100°C for 2-5 minutes, and filter out the liquid. Add 100Kg of water at 95-100°C, stir for 2 minutes, and filter out the liquid. The two filtrates were combined, precipitated and filtered at 70-80°C. Remove the clear liquid to obtain 10-50Kg crude rutin crystal mixed solution. The filter residue is returned to the gelatinization process and mixed with other raw materials for gelatinizat...

Embodiment 2

[0017] Example 2 Production method of rutin vinegar brewed by adding black tartary buckwheat

[0018] 1. Crude extraction of rutin: Take rutin vinegar brewed with 1000Kg of raw materials as an example, add 100Kg of black tartary buckwheat. Take by weighing 100Kg of black tartary buckwheat meal (containing more than 3.3% rutin) that is fried, broken, shelled, and crossed a 20-mesh sieve. Put 800Kg of water at a temperature above 40°C into the liquefaction pot, add tartary buckwheat coarse powder, stir, heat to 95-100°C for 5-8 minutes, and filter out the liquid. Then add 200Kg of water at 95-100°C, stir for 2 minutes, and filter out the liquid. The two filtrates are combined, precipitated and filtered at 70-80° C., cooled, and the clear liquid is removed to obtain a mixed solution of 10-50 kg of crude rutin crystals. The filter residue is returned to the gelatinization process and mixed with other raw materials for gelatinization.

[0019] 2. Fermentation production is produ...

Embodiment 3

[0023] Example 3 Production method of rutin vinegar brewed by adding sweet buckwheat

[0024] 1. Crude extraction of rutin: Taking the ingredients of rutin vinegar brewed with 1000Kg of raw materials as an example, sweet buckwheat accounts for 180Kg. Take by weighing the 180Kg of the sweet buckwheat meal (containing more than 0.8% of rutin) that is sautéed, broken, shelled, and crossed a 20 mesh sieve. Add 1500Kg of water to the liquefaction pot at a temperature above 40°C, add sweet buckwheat flour, stir and heat to 95-100°C for 8-12 minutes, filter out the liquid, and precipitate and filter at 70-80°C. Remove the clear liquid to obtain 10-50Kg crude rutin crystal mixed solution. The filter residue is returned to gelatinization and mixed with other raw materials for gelatinization.

[0025] 2. Fermentation production is produced according to the common vinegar production process and ingredients, and sweet buckwheat accounts for 18%. Reduce the grain by 18%, replace it with...

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PUM

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Abstract

A production method for rutin edible vinegar brewed by adding buckwheat belongs to the field of fermented food. The buckwheat is rich in nutrient, is particularly rich in high-activity substances such as rutin and D-chiro-inositol and has unique dietary therapy and health care functions. In the general production process of buckwheat edible vinegar, rutin and other active substances are decomposed and damaged, the content of the rutin in the edible vinegar is very little and pharmaceutical and edible functions of buckwheat cannot be achieved, so that buckwheat resources are wasted. According to the production method disclosed by the invention, soluble mixtures such as food rutin are extracted before the buckwheat is fermented; the rutin solution which is back added after the fermentation is ended accounts for 0.1-0.5 percent of the edible vinegar; and no additive is added, so that the pure natural quality and the dietary therapy and health care efficacies of the edible vinegar are ensured. According to the technology, general edible vinegar production equipment and process are utilized; a formula of raw materials is only adjusted; the buckwheat accounts for 3-30 percent of grains in brewing raw materials; the produced rutin edible vinegar has little difference from general vinegar in color and luster, mouthfeel, flavor and production cost; and the rutin edible vinegar contains 10-50mg/100ml of rutin and is especially suitable for patients suffered from hypertension, hyperlipidemia and diabetes mellitus to eat.

Description

technical field [0001] The invention discloses a production method of rutin vinegar brewed by adding buckwheat, belonging to the field of fermented food production. Background technique [0002] Buckwheat is rich in nutrition, and is also rich in highly active substances such as rutin (also known as vitamin P), D-chiro-inositol, etc., so that it has unique dietary and health care functions. Food fermentation not only improves the nutritional value, but also significantly enhances the antioxidant function. It has the ability to remove harmful free radicals in the body and prevent lipid peroxidation from damaging human cells, which is of great significance in maintaining health. Regrettably, the fermentation process of buckwheat decomposes and destroys rutin and other active substances, and the content drops sharply. The buckwheat rutin is basically lost, and bitter substances are produced, which reduces the edible performance and greatly reduces the inherent dietary and healt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
Inventor 郑鉴忠郑婧巫才会
Owner 郑鉴忠
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