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Mind refreshing, consciousness restoring and palatable kumquat rice vinegar and preparing method thereof

A refreshing and purple glutinous rice technology, which is applied in the preparation of vinegar, pharmaceutical formulations, medical preparations containing active ingredients, etc., can solve the problems of high fat and protein content, large acidity, and heavy sour taste of the product, achieving Supplement trace elements, reduce the loss of quantity, and produce a large amount of juice

Inactive Publication Date: 2015-10-21
ANHUI BAIYI FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0022] A refreshment refreshing palatable kumquat purple glutinous rice vinegar is characterized in that it is made from the following raw materials in parts by weight:

[0023] Kumquat 500~550, purple rice 50~55, glutinous rice 150~165, cooking wine shrimp 30~35, watermelon 150~200, sweet pepper 50~55, sunflower seed 30~35, green beans 30~35, mulberry wine 15~20 , 5~7 ears of nepeta, 50~55 yam, 20~25 honey and appropriate amount of water.

[0024] A kind of preparation method of refreshing and palatable kumquat purple glutinous rice vinegar comprises the following steps:

[0025] 1) Fresh kumquats will be screened, washed, peeled, and pulp collected for later use. The peel is broken, and deionized water is used as the extraction liquid to extract the essential oil of the peel. The extraction temperature is 100~130°C, the extraction pressure is 8~12MPa, and the extraction time is After 30-40 minutes, the extract is rapidly cooled, filtered, and precipitated, and the supernata...

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Abstract

The invention discloses mind refreshing, consciousness restoring and palatable kumquat rice vinegar and a preparing method thereof. The mind refreshing, consciousness restoring and palatable kumquat rice vinegar is characterized by comprising, by weight, 500-550 parts of kumquat, 50-55 parts of purple rice, 150-165 parts of sticky rice, 30-35 parts of cooking wine shrimp meat, 150-200 parts of a watermelon, 50-55 parts of a pimento, 30-35 parts of a sunflower seed, 30-35 parts of petits pois, 15-20 parts of mulberry wine, 5-7 parts of ching-chieh, 50-55 parts of Chinese yam, 20-25 parts of honey and an appropriate amount of water. By means of the mind refreshing, consciousness restoring and palatable kumquat rice vinegar, effective constituents have the healthy care effects of strengthening the body power, relieving the pressure, supplementing microelements, resisting cancers, resisting oxidation, refreshing the mind and the like.

Description

technical field [0001] The invention mainly relates to refreshing and palatable kumquat purple glutinous rice vinegar and a preparation method thereof. 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 many, and the sensory evaluation is the best. The purp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04A61K36/899A61P35/00A61P39/06A61K35/644
CPCC12J1/04A61K35/644A61K36/28A61K36/42A61K36/538A61K36/75A61K36/81A61K36/8945A61K36/899A61K2300/00
Inventor 黄国友
Owner ANHUI BAIYI FOOD
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