Preparation method for cactus-black rice nutritional vinegar

Abstract

The invention relates to a preparation method for cactus-black rice nutritional vinegar. The preparation method comprises the steps of (1) raw material treatment: firstly processing the cactus, removing spines and peels from the cactus and pulping for use, then smashing the black rice, and carrying out starch gelatinization, liquidation and saccharification; (2) alcoholic fermentation: adding the cactus pulp into a saccharification fermented liquor and adding yeast to carry out alcoholic fermentation; and (3) liquid deep acetic fermentation and postprocessing processes such as rough filtration, sterilization, ageing, blending and fine filtration. Compared a conventional processing method for edible vinegar, the preparation method provided by the invention increases utilization rate and processing depth of the black rice and the cactus, is fast in fermentation speed, low in production cost and high in automatic degree, and is suitable for large-scale production. The cactus-black rice nutritional vinegar has pure fragrance, unique flavor, thick sour flavor and rich nutrition, can prevent hypertension, hyperlipidemia and hyperglycemia, relieve fatigue, resist aging, beautify looks and care skins, and greatly enhances the nutritional and health-care function of the edible vinegar.

Description

technical field [0001] The invention relates to a cactus black rice vinegar, in particular to a preparation method of a nutrient-rich cactus black rice vinegar. Background technique [0002] The traditional vinegar brewing process uses ordinary japonica rice as raw material, and mostly adopts solid-state fermentation method or liquid submerged fermentation method after removing dregs from rice wine. The production process is complicated, high cost, labor-intensive, and difficult to control production hygiene. It is used only as an acidic condiment. As people's pursuit of food safety, nutrition, health, and delicious food is getting higher and higher, some progress has been made in the selection of raw materials for vinegar production and the innovation of production technology. Contents of the invention The purpose of the invention is to provide a method for preparing safe, nutritious, healthy and delicious cactus black rice nutrient vinegar. Technical solution: In o...

AI Technical Summary

Problems solved by technology

[0002] The traditional vinegar brewing process uses ordinary round-grained rice as raw material, and mostly adopts solid-state fermentation method or liquid-state submerged fermentation method after removing slag from rice wine. Less, only used as an acidic condiment