A kind of preparation method of potassium-rich aged potato vinegar

A technology of aged mature vinegar and rich in potassium, which is applied in the field of preparation of mature potato vinegar rich in potassium, which can solve the problems of single variety of health-care vinegar and low added value of potato processing, and achieve soft sour taste, rich and harmonious fragrance, and rich sources of raw materials Effect

Active Publication Date: 2014-10-15
山西金龙鱼梁汾醋业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The present invention solves the problem of single variety of health-care vinegar and low added value of potato processing, and provides a method for preparing potato potassium-rich mature vinegar

Method used

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  • A kind of preparation method of potassium-rich aged potato vinegar

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Embodiment 1

[0035] A preparation method of potassium-rich mature potato vinegar, comprising the following steps:

[0036] (1) Saccharification and cooking of raw materials:

[0037] Add potatoes and sorghum with a mass ratio of 7:3 to 80°C hot water, add α-amylase, mix well in the hot water, add 5u / g, saccharify for 3 hours, and work at a working pressure of 0.15MPa. Steam until the sorghum and sorghum Potato cubes have no filling, are not sticky, stop the air supply, and the main food is obtained after steaming;

[0038] (2) Preparation of koji for vinegar:

[0039] Use barley, wheat and black soybeans with a mass ratio of 5:2:3 as koji-making raw materials, mix, pulverize, and add water. The weight ratio of koji-making raw materials to water is 1:2. Raw materials are used to make koji. The koji raw materials are connected to the solid-state fermentation equipment at a weight ratio of 1:48, the fermentation temperature is controlled at 30°C, the pH value is 5, and the blast volume is 7...

Embodiment 2

[0052] A preparation method of potassium-rich mature potato vinegar, comprising the following steps:

[0053] (1) Saccharification and cooking of raw materials:

[0054]Add potatoes and sorghum with a mass ratio of 7:3 to hot water at 85°C, add α-amylase and mix well in the hot water. Potato cubes have no filling, are not sticky, stop the air supply, and the main food is obtained after steaming;

[0055] (2) Preparation of koji for vinegar:

[0056] Use barley, wheat and black soybeans with a mass ratio of 5:2:3 as koji-making raw materials, mix, pulverize, and add water. The weight ratio of koji-making raw materials to water is 1:2.5. Raw materials are used to make koji. The koji raw materials are connected to the solid-state fermentation equipment at a weight ratio of 1:44, the fermentation temperature is controlled at 31°C, the pH value is 6, and the blast volume is 60m 3 / m 3 min, when the fermentation time reaches 31 hours, the koji is produced, and then the obtained...

Embodiment 3

[0069] A preparation method of potassium-rich mature potato vinegar, comprising the following steps:

[0070] (1) Saccharification and cooking of raw materials:

[0071] Add potatoes and sorghum with a mass ratio of 7:3 to hot water at 70°C, add α-amylase, mix well in the hot water, add 5u / g, saccharify for 3 hours, and work at a working pressure of 0.15MPa. Steam until the sorghum and Potato cubes have no filling, are not sticky, stop the air supply, and the main food is obtained after steaming;

[0072] (2) Preparation of koji for vinegar:

[0073] Use barley, wheat and black soybeans with a mass ratio of 5:2:3 as koji-making raw materials, mix, pulverize, and add water. The weight ratio of koji-making raw materials to water is 1:2.2. Raw materials are used to make koji. The koji raw materials are connected to the solid-state fermentation equipment at a weight ratio of 1:52, and the fermentation temperature is controlled at 32°C, the pH value is 7, and the blast volume is ...

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Abstract

The invention discloses a preparation method of potato potassium-rich mature vinegar, relates to food condiments, and solves the problems of single variety of health-care vinegar and low added value of potato processing. The method includes the following steps: heating potatoes and sorghum with a mass ratio of 7:3, adding α-amylase to saccharify and cook; using barley, wheat and black soybeans with a mass ratio of 5:2:3 as raw materials for making koji, and using raw materials Koji, the seed koji and koji-making raw materials are mixed and fermented; the Daqu and the main grain are stirred evenly, followed by alcohol fermentation and vinegar fermented grains, and then potassium-rich and low-sodium-salt pressed fermented grains, which are sterilized by pouring vinegar. The product obtained by the invention is clear and transparent, rich and harmonious in fragrance, soft in sour taste and mellow in taste, achieves the purpose of limiting sodium and supplementing potassium, and endows the product with health care characteristics.

Description

Technical field [0001] The present invention involves food condiments, and specifically involves a preparation method for a potato -rich potassium -rich old vinegar. Background technique [0002] Vinegar health products and nourishing products emerging in Western Europe, Japan and the United States have been recognized by the people. In developed countries, developed countries have paid more and more attention to the health functions and efficacy of vinegar. Especially in Japan, it has achieved significant results in this regard.Investment with considerable manpower and financial resources, study and develop vinegar health products. [0003] With the acceleration of economic globalization and the exchange of food culture in the East and the West, many people of foreign knowledge have aimed at the Chinese health food vinegar industry with development potential. Japan, Germany, Singapore and other countries have begun to start to look at my country's health food vinegar market is p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04
Inventor 宋春雪曹琳静张茜林汲张敏
Owner 山西金龙鱼梁汾醋业有限公司
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