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Compound pumpkin vinegar and preparation method thereof

A technology of pumpkin vinegar and pumpkin, which is applied in the preparation of vinegar, etc., can solve the problems of low health care efficacy and weak pumpkin flavor, and achieve the effects of increasing the content of active polysaccharides, sweet taste, and outstanding aroma of vinegar ester

Active Publication Date: 2014-05-14
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the above two patented technologies have adopted pumpkin, the vinegar brewed by it is not only weak in pumpkin flavor, but also has low health care efficacy.
[0005] By searching the existing technologies at home and abroad, it is found that there is no literature report on making vinegar with pumpkin, white fungus, seaweed, and sweet corn as the main ingredients, and there is no literature report on making vinegar with pumpkin as the main ingredient through multi-enzyme continuous enzymatic hydrolysis.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. Raw material processing: Take 200kg of pumpkin, 40kg of white fungus, and 20 of seaweed, respectively add 1.5 times of water to grind, mix 100kg of sweet corn flour and 100kg of water, stir evenly, heat to a temperature of 70-80°C, keep warm for 0.9h, and cool to room temperature .

[0021] 2. Saccharification and alcoholic fermentation: add 25kg of Aspergillus niger bran koji and 36kg of red yeast rice, stir evenly, that is the fermented grain material, and start saccharification; after 3-5 hours, take 4-6kg of the above fermented grain material and add active dry yeast (purchased from An Qi Yeast Co., Ltd.) 0.4kg, after activating for 1.8 hours, then put it into the fermented grains, and start the alcoholic fermentation. When the temperature reached 40°C, turn the fermented grains until the end of the fermentation to obtain alcoholic mash, and let it stand at room temperature for 3 days.

[0022] The preparation steps of the Aspergillus niger bran koji are as follo...

Embodiment 2

[0031] The steps of the method are the same as in Example 1, except that in "1. Raw material processing", 250 kg of pumpkin, 110 kg of sweet corn flour, 50 kg of white fungus, 35 kg of seaweed, and 120 kg of water are taken; Koji 28kg, red yeast rice 40kg, active dry yeast 0.6kg. In the vinegar prepared by the above operations, the total acid (calculated as acetic acid) is 3.85g / 100mL, the non-volatile acid (calculated as lactic acid) is 0.63g / 100mL, the polysaccharide is 4.92g / 100mL (calculated as glucose), and the MonacolinK is 0.89 mg / mL.

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PUM

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Abstract

The invention discloses compound pumpkin vinegar and a preparation method thereof. The compound pumpkin vinegar is mainly prepared from the following raw and auxiliary materials in parts by weight: 200-250 parts of pumpkins, 80-120 parts of sweet corn flour, 40-60 parts of tremella, 20-40 parts of nori, 35-43 parts of red yeast rice, 100-130 parts of bran, 180-220 parts of rice husk, 24-28 parts of aspergillus niger mouldy bran and 0.3-0.6 part of yeasts. The compound pumpkin vinegar prepared by the method has the characteristics of sweet taste, rich fragrance, remarkable pumpkin flavor and capabilities of reducing blood sugar and blood fat.

Description

technical field [0001] The invention belongs to the technical field of food brewing, and in particular relates to a compound pumpkin vinegar and a preparation method thereof. Background technique [0002] Pumpkin belongs to the Cucurbitaceae plant, which has strong adaptability to the environment and is widely cultivated in various parts of our country. Both the pulp and the peel are rich in nutrients such as amino acids, polysaccharides, vitamins, protein, starch, dietary fiber, and ash. "Compendium of Materia Medica" records pumpkins as follows: "replenishing the middle, nourishing liver qi, benefiting heart qi, benefiting lung qi, and benefiting essence qi". use. Pumpkin has the effect of lowering blood sugar, which is related to its content of chromium, pumpkin polysaccharides, and various amino acids. Yet the purpose of the pumpkin that people plant at present is mainly to obtain pumpkin seeds, a part of melon meat is used as vegetables, and a small part is used as ...

Claims

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Application Information

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IPC IPC(8): C12J1/00
Inventor 李冬生汪超高冰祁勇刚徐宁胡勇
Owner HUBEI UNIV OF TECH
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