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Fresh sweet corn vinegar

A technology of corn vinegar and sweet corn, applied in the preparation of vinegar, the function of food ingredients, food preparation, etc., to achieve the effects of easy implementation, simple preparation process and wide range of raw materials

Inactive Publication Date: 2015-08-12
黄秀英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there is no relevant report on preparing sweet corn vinegar with sweet corn as raw material

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0032] Below in conjunction with embodiment the method of the present invention is further described.

[0033] A kind of fresh sweet corn vinegar, comprises the steps in the technical scheme:

[0034] 1. Material selection: choose fresh sweet corn without pests as raw material.

[0035] 2. Raw material processing: remove the corn kernels from the corn cob, and remove the corn silk and other impurities.

[0036] 3. Beating: Beat the sweet corn kernels into pulp.

[0037] 4. Raw material ratio: 100 catties of sweet corn syrup, 5-6 kg of brown sugar, 2-3 catties of lactic acid bacteria, and 1-2 catties of acetic acid bacteria.

[0038] 5. Mixing fermentation: Mix and stir the above raw materials evenly, then place in a container for anaerobic fermentation, and ferment for 15-30 days at a temperature of 23-25°C.

[0039] 6. Separation of pulp and residue: filter the fermented product to obtain clarified raw vinegar mother liquor.

[0040] 7. Blending: Blend the raw vinegar mot...

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PUM

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Abstract

The invention relates to a fresh sweet corn vinegar and a preparation method thereof. The preparation method specifically comprises: selecting insect pest-free and fresh sweet corn as a raw material, pulping the sweet corn into a pulp, mixing and uniformly stirring the sweet corn pulp, brown sugar, lactic acid bacteria and acetic acid bacteria, fermenting, carrying out pulp residue separation, blending, sub-packaging into a holding container, and sterilizing to obtain the sweet corn vinegar finished product. According to the present invention, the sweet corn is used as the raw material, triacetin, essence and other auxiliary raw materials are not doped during the sweet corn vinegar preparation process, the acetic acid generation is accelerated with the added acetic acid bacteria, and the prepared sweet corn vinegar has characteristics of pure, soft and refreshing taste, good palatability, excellent taste, and appetite promoting, is a fruit vinegar beverage with a variety of health functions, and has good market prospects.

Description

technical field [0001] The invention belongs to the technical field of preparation of novel vinegar drinks, and in particular relates to a preparation method of fresh sweet corn vinegar. technical background [0002] Fruit vinegar can promote metabolism, regulate acid-base balance, and eliminate fatigue. It contains more than ten kinds of organic acids and various amino acids needed by the human body. After long-term labor and strenuous exercise, the human body will produce a large amount of lactic acid, which will make people feel tired. If fruit vinegar is added at this time, it can promote the recovery of metabolic functions and eliminate fatigue. In addition, the potassium, zinc and other mineral elements contained in fruit vinegar will generate alkaline substances after metabolism in the body, which can prevent blood acidification and achieve the purpose of regulating acid-base balance. [0003] At the same time, it is learned from relevant literature that fruit vinega...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29C12J1/00A23L33/00
CPCA23L2/382C12J1/00A23V2002/00A23V2200/30
Inventor 黄秀英
Owner 黄秀英
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