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Burdock vinegar brewing technology

A technology of burdock vinegar and burdock, applied in the preparation of vinegar, methods based on microorganisms, microorganisms, etc., to achieve the effect of improving nutrition and improving utilization

Active Publication Date: 2014-06-18
HENGSHUN WANTONG FOOD MAKING XUZHOU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing burdock is not only used as a vegetable, but also widely used in the processing of food or beverages such as canned food, sauce, tea, beverages, etc., but brewing burdock into vinegar that is eaten in daily life has not yet seen related products on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: a kind of brewing process of burdock vinegar is processed through the following steps:

[0017] A. Raw material processing: select mature burdock roots free from diseases and insect pests, wash and cut into pieces, and then beat them, filter them through an 80-mesh screen to obtain burdock slurry and burdock residue, and directly beat them to reduce the loss of raw material nutrients;

[0018] B. Steaming of glutinous rice: After removing impurities from 10kg of glutinous rice, soak it in 30kg of water for 20 hours, remove it, filter it and put it in a cooking pot for cooking. Put raw glutinous rice on top, cool to 25°C, add 2 kg of distiller's yeast to the steamed and cooled glutinous rice, stir evenly, and make wine mash, use burdock slurry instead of water to cool glutinous rice, and improve the nutrition of wine mash;

[0019] C. Alcoholic fermentation: add 0.03kg of dry yeast to 10kg of wine mash, activate it with warm water at 28°C for 8 minutes, sti...

Embodiment 2

[0026] Embodiment 2: a kind of brewing process of burdock vinegar is processed through the following steps:

[0027] A, raw material processing: select the burdock root of 8kg maturity, no damage by diseases and insect pests, 2kg ripeness, the leaking reed root of no damage by diseases and insect pests, clean and cut into pieces and beat, obtain raw material slurry and raw material slag through 90 mesh screen filtration, direct beating, reduce Loss of nutrients in raw materials;

[0028] B. Steaming of glutinous rice: After removing impurities from 10kg of glutinous rice, soak it in 35kg of water for 18 hours, remove it, filter it and put it in a cooking pot for cooking. Put raw glutinous rice on top, cool to 28°C, add 2.5kg of distiller's yeast to the steamed and cooled glutinous rice, stir evenly, and make wine mash, replace the raw material slurry with water to cool the glutinous rice, and improve the nutrition of the wine mash;

[0029] C. Alcoholic fermentation: add 0.04...

Embodiment 3

[0036] Embodiment 3: a kind of brewing process of burdock vinegar is processed through the following steps:

[0037] A. Raw material processing: select 7kg of mature burdock root and 3kg of mature and pest-free bamboo shoots, wash and cut into pieces, and then beat them, filter them through a 100-mesh screen to obtain raw material slurry and raw material slag, and directly beat them to reduce the nutrition of raw materials loss of material;

[0038] B. Cooking of glutinous rice: After removing impurities from 10kg of glutinous rice, put it into 40kg of water and soak for 15 hours, take it out, filter it and put it into a cooking pot for cooking, and evenly sprinkle 3.5kg of raw material slurry on 10kg of cooked, non-coke, non-stick, Sprinkle 2kg of shiitake mushroom powder evenly on 10kg of cooked glutinous rice, cool to 30°C, add 3kg of pea flour and 2kg of sorghum flour to the steamed and cooled glutinous rice, stir well to make wine mash, put Raw material slurry replaces w...

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PUM

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Abstract

The invention discloses a burdock vinegar brewing technology, and belongs to the field of food brewing. The burdock vinegar brewing technology is characterized by comprising the following steps: pretreating burdocks serving as raw materials, cooking glutinous rice, carrying out alcoholic fermentation and acetic acid fermentation, ageing, filtering, sterilizing, canning, checking and storing. The burdock vinegar brewing technology has the advantages that juice and residues of the burdocks are separated, and the burdock juice is used for replacing water to cool the cooked glutinous rice, so that the nutrition of the glutinous rice is improved; the burdock residues are added during acetic acid fermentation, so that the utilization rate of the burdocks is increased; the burdock vinegar has the effects of reducing blood pressure, strengthening the spleen and stomach, expelling toxins, keeping young and the like.

Description

[0001] technical field [0002] The invention relates to a brewing process of edible vinegar, in particular to a brewing process of burdock vinegar. Background technique [0003] Burdock, also known as burdock, burdock, etc., is a biennial herb of the genus Burdock in the family Asteraceae. According to research: every 100 grams of burdock contains about 87 grams of water, 4.1-4.7 grams of protein, 3.0-3.5 grams of carbohydrates, 0.1 grams of fat, 1.3-1.5 grams of cellulose, and 390 mg of carotene, which is 280 times higher than that of carrots. Vitamin C 1.9 mg. Among the mineral elements, it contains 240 mg of calcium, 106 mg of phosphorus, 7.6 mg of iron, and other various nutrients. "Classified Herbal Medicine" records: "Treating dizziness, wind-heat, dizziness, tinnitus, deafness, low back pain, external treatment of prolapse of the anus." It has the functions of dispelling wind and heat, reducing swelling and poison, promoting growth, diuresis and eliminating accumul...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/865
Inventor 柴华
Owner HENGSHUN WANTONG FOOD MAKING XUZHOU
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