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Fagopyrum tararicum vinegar and making method thereof

The technology of tartary buckwheat vinegar and tartary buckwheat is applied in the field of food processing, which can solve the problems of chemical reagent residue, waste of nutrients, complicated process, etc., and achieve the effects of reducing triglyceride, high content of nutrients and good taste.

Active Publication Date: 2015-01-28
三原县甘露池醋厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method is complex in process and high in cost, wastes other nutrients in tartary buckwheat, and may also bring chemical reagent residues

Method used

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  • Fagopyrum tararicum vinegar and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] The preparation of tartary buckwheat vinegar, the specific preparation method refers to the attached figure 1 .

[0048] (1) Crushing of raw materials: choose high-quality buckwheat and corn, crush and set aside.

[0049] (2) Bran koji preparation: add yeast with 4% of the wheat bran mass into the wheat bran, cultivate it at 28°C to 30°C until it turns white or off-white (40 hours), and blow it with a fan to obtain the bran koji, which is ready for use.

[0050] (3) Double fermentation

[0051] Weigh 150kg of buckwheat, 300kg of corn, 225kg of bran koji, 540kg of bran, 0.45kg of Angel wine koji, and 2000kg of water, pour them into the production tank, stir evenly, and perform compound fermentation. The wine mash is fermented for 1-2 days, at least 2 times a day, and the product temperature is controlled at 27-33 ° C. After ten days of fermentation, samples are taken to measure the acidity and alcohol content. The alcohol content is 4.5%, and the acidity content is 1.2...

Embodiment 2

[0062] The preparation of tartary buckwheat vinegar, the specific preparation method refers to the attached figure 1 .

[0063] (1) Crushing of raw materials: choose high-quality buckwheat and corn, crush and set aside.

[0064] (2) Bran koji: add yeast with 3% of the wheat bran mass into the wheat bran, cultivate it at 28°C to 30°C until it turns white or off-white (40 hours), and blow it with a fan to obtain the bran koji, which is ready for use.

[0065] (3) Double fermentation

[0066] Weigh 150kg of buckwheat, 250kg of corn, 180kg of bran koji, 450kg of bran, 0.38kg of Angel wine koji, and 1750kg of water, pour them into the production tank, stir evenly, and perform compound fermentation. The wine mash is fermented for 1-2 days, at least 2 times a day, and the product temperature is controlled at 27-33 ° C. After ten days of fermentation, samples are taken to measure the acidity and alcohol content. The alcohol content is 4.4%, and the acidity content is 1.5%. Double fe...

Embodiment 3

[0077] The preparation of tartary buckwheat vinegar, the specific preparation method refers to the attached figure 1 .

[0078] (1) Crushing of raw materials: choose high-quality buckwheat and corn, crush and set aside.

[0079] (2) Bran koji: add yeast with 5% of the wheat bran mass into the wheat bran, cultivate it at 28°C to 30°C until it turns white or off-white (40 hours), and blow it with a fan to obtain the bran koji, which is ready for use.

[0080] (3) Double fermentation

[0081] Weigh 150kg of buckwheat, 360kg of corn, 240kg of bran koji, 600kg of bran, 0.6kg of Angel wine koji, and 2400kg of water, pour them into the production pool, stir evenly, and perform double fermentation. The wine mash is fermented for 1-2 days, at least 2 times a day, and the product temperature is controlled at 27-33 ° C. After ten days of fermentation, samples are taken to measure the acidity and alcohol content. The alcohol content is 4.8%, and the acidity content is 1.7%. Double ferme...

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Abstract

The invention belongs to the technical field of food processing, and in particular discloses fagopyrum tararicum vinegar and a making method thereof. The fagopyrum tararicum vinegar is characterized by comprising the following components in parts by weight: 100-120 parts of fagopyrum tararicum, 200-240 parts of corn, 360-400 parts of wheat bran, 150-160 parts of mouldy bran, 0.3-0.4 part of yeast, 450-540 parts of rice hull, 0.15-0.2 part of acetic bacteria and 1400-1600 parts of water. The fagopyrum tararicum vinegar is made by using a biological fermentation method and by further performing vinegar spraying and aging. The fagopyrum tararicum vinegar is high in vinegar nutrient component content, safe to eat, unique in flavor and relatively high in healthcare function.

Description

technical field [0001] The invention belongs to the technical field of food processing, and specifically discloses a buckwheat vinegar and a preparation method thereof. technical background [0002] Tartary buckwheat belongs to the Polygonum family, and is a brother of the well-known "He Shou Wu and Rhubarb", and is recognized by the International Food and Agriculture Organization of the United Nations as an excellent grain for both food and medicine. Tartary buckwheat is known as the "king of five grains", and it is a three-lowering food (lowering blood pressure, lowering blood sugar, and lowering blood lipids). According to the "Compendium of Materia Medica": bitter buckwheat tastes bitter, calms cold in nature, strengthens the stomach, nourishes energy, refreshes the spirit, improves the eyes and ears, and refines the scum of the five internal organs; in "Qianjin Yaofang", "Chinese Medicine Dictionary" and related documents Tartary buckwheat has been recorded: it can soo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 张晓兵
Owner 三原县甘露池醋厂
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