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Ginkgo and tartary buckwheat vinegar

The technology of ginkgo tartary buckwheat vinegar and ginkgo fruit is applied in the field of condiments, which can solve the problems of low content of nutrients and health care components and no flavonoid content, and achieve the effects of low labor intensity of workers, high flavonoid content and pure quality.

Inactive Publication Date: 2014-08-13
SHANXI GINKGO FOOD TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention proposes a ginkgo tartary buckwheat vinegar, which solves the problems of low nutritional and health-care components and no flavonoid content in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Ginkgo tartary buckwheat vinegar of the present invention is produced through the following steps:

[0027] Step 1: Materials

[0028] Take 50 kg of ginkgo fruit, 40 kg of black tartary buckwheat, 35 kg of naked oats, 35 kg of black rice, 20 kg of peas, 20 kg of barley, 30 kg of bran, 210 kg of rice husk and 100 kg of water, and stir them evenly. Wet the material for 4 hours; soak 0.5 kg of dry yeast in 10 kg of water at 40°C.

[0029] Step 2: Steaming

[0030] Steam the above-mentioned moistened mixed material for 1.5 hours in the state of open air, and then suffocate for 2 to 4 hours in the state of closed air.

[0031] Step 3: Discharge

[0032] First wash the drying field with clean water to prevent bacterial infection, then take out the mixture steamed in step 2, and reduce the temperature of the mixture to 19-21°C in the shortest time, then add 5 kg of red yeast rice and 20 kg of Daqu , 30 kg of fast song and 75 kg of water, then add the dry yeast soaked in st...

Embodiment 2

[0043] Ginkgo tartary buckwheat vinegar of the present invention is produced through the following steps:

[0044] Step 1: Materials

[0045] Take 70 kg of ginkgo fruit, 60 kg of black tartary buckwheat, 55 kg of naked oats, 55 kg of black rice, 30 kg of peas, 35 kg of barley, 50 kg of bran, 245 kg of rice husk and 100 kg of water, and stir them evenly. Wet the material for 4 hours; soak 0.8 kg of dry yeast in 10 kg of water at 40°C.

[0046] Step 2: Steaming

[0047] Steam the above-mentioned moistened mixed material for 1.5 hours in the state of open air, and then suffocate for 2 to 4 hours in the state of closed air.

[0048] Step 3: Discharge

[0049] First wash the drying field with clean water to prevent bacterial infection, then take out the mixture steamed in step 2, and lower the temperature of the mixture to 19-21°C in the shortest time, then add 8 kg of red yeast rice and 30 kg of Daqu , 45 kg of fast song and 75 kg of water, then add the dry yeast soaked in ste...

Embodiment 3

[0060] Ginkgo tartary buckwheat vinegar of the present invention is produced through the following steps:

[0061] Step 1: Materials

[0062] Take 60 kg of ginkgo fruit, 50 kg of black tartary buckwheat, 45 kg of naked oats, 45 kg of black rice, 25 kg of peas, 27.5 kg of barley, 40 kg of bran, 227.5 kg of rice husk and 100 kg of water, and stir them evenly. Wet the material for 4 hours; soak 0.65 kg of dry yeast in 10 kg of water at 40°C.

[0063] Step 2: Steaming

[0064] Steam the above-mentioned moistened mixed material for 1.5 hours in the state of open air, and then suffocate for 2 to 4 hours in the state of closed air.

[0065] Step 3: Discharge

[0066] First wash the drying field with clean water to prevent bacterial infection, then take out the mixture steamed in step 2, and reduce the temperature of the mixture to 19-21°C in the shortest time, then add 6.5 kg of red yeast rice and 25 kg of Daqu , 37.5 kg of fast song and 75 kg of water, then add the dry yeast soa...

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Abstract

The invention provides ginkgo and tartary buckwheat vinegar, which comprises the following raw materials by weight: 50-70 parts of ginkgo fruit, 40-60 parts of black tartary buckwheat, 35-55 parts of hulless oat, 35-55 parts of black rice, 20-30 parts of pea, 20-35 parts of barley, 30-50 parts of wheat bran, 210-245 parts of rice husk, 5-8 parts of red yeast rice, 20-30 parts of yeast, 30-45 parts of distiller's yeast, 10-15 parts of licorice, 0.5-0.8 parts of dried yeast and 1.8-2 parts of spice. The ginkgo and tartary buckwheat vinegar has the following beneficial effects that the ginkgo and tartary buckwheat are employed for producing the edible vinegar, the effective substance activity of the ginkgo fruit, ginkgo biloba and tartary buckwheat are completely reserved, the corresponded nutrient composition and health care component have high content; red yeast is added in the raw material for promoting the extraction of a bioflavonoid compound in ginkgo fruit and black tartary buckwheat during a production process, so that content of the flavones which is beneficial to the human body in the ginkgo and tartary buckwheat vinegar is high.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to ginkgo tartary buckwheat vinegar. Background technique [0002] The traditional brewing of edible vinegar mainly uses rice or sorghum as raw materials, and it is made through cooking, saccharification, alcoholization and other processes, and then high-temperature rapid vinegarization, warm fire roasting of vinegar grains and aging in the sun. Therefore, the process of making vinegar is the process of further oxidizing alcohol into acetic acid. This traditional vinegar production method has a long fermentation cycle and low production efficiency; the produced vinegar has low content of nutritional and health components, and low content of flavonoids beneficial to human body. [0003] In addition, ginkgo has the medical and health value of softening blood vessels and lowering blood pressure; tartary buckwheat has the functions of benefiting energy, sustaining spirit, benefiting...

Claims

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Application Information

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IPC IPC(8): C12J1/04
Inventor 刘二保
Owner SHANXI GINKGO FOOD TECH DEV
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