Brain-strengthening digestant kumquat, crab meat and fragrant black glutinous rice vinegar and preparation method thereof

Abstract

The invention discloses brain-strengthening digestant kumquat, crab meat and fragrant black glutinous rice vinegar and a preparation method thereof. The vinegar is characterized by comprising, by weight, 500-550 parts of kumquat, 50-55 parts of purple rice, 150-165 parts of glutinous rice, 50-55 parts of water chestnuts, 15-20 parts of crabmeat paste, 25-30 parts of hawthorns, 30-35 parts of sauced peanuts, 7-9 parts of lotus flowers, 15-20 parts of grape seed extract, 30-35 parts of walnut powder, 20-25 parts of ears of green wheel and an appropriate amount of water. The brain-strengthening digestant kumquat, crab meat and fragrant black glutinous rice vinegar is mild and elegant in flavor, rich in nutrition, bright in color and smooth in taste; the effective ingredients of the vinegar have the health care effects of promoting digestion, strengthening the brain, relieving fatigue, resisting bacteria, diminishing inflammation and the like.

Description

technical field [0001] The invention mainly relates to a purple glutinous rice vinegar with the aroma of kumquat and crab and a preparation method thereof for invigorating the brain and helping digestion. Background technique [0002] The amylose, fat and protein content in purple rice are high, and the degree of acid generation in the fermentation process is large, the product has a heavy sour taste, poor taste, and the yield of rice wine juice is low, which does not have the significance of industrial production. Glutinous rice is almost all composed of amylopectin that is easy to gelatinize. The rice wine fermented with whole glutinous rice is very sweet, and the net juice yield is relatively large, which is nearly 1 / 3 higher than that of whole purple rice. Moreover, the total sugar content is very high and the reducing sugar content is low, indicating that the utilization rate of glucose in the fermentation process is high, the aroma and flavor substances produced are ma...

AI Technical Summary

Problems solved by technology

[0002] The content of amylose, fat and protein in purple rice is high, and the degree of acid generation in the fermentation process is large, the product has a heavy sour taste, poor taste, and the yield of rice wine juice is low, which is not meaningful for industrial production