Nutritive palatable kumquat rice vinegar with one part of black rice and three parts of glutinous rice and preparation method of nutritive palatable kumquat rice vinegar

Abstract

The invention discloses nutritive palatable kumquat rice vinegar with one part of black rice and three parts of glutinous rice and a preparation method of the nutritive palatable kumquat rice vinegar. The nutritive palatable kumquat rice vinegar with one part of black rice and three parts is characterized in that the vinegar comprises the following raw materials, by weight, 500-550 parts of kumquat, 50-55 parts of black rice, 150-165 parts of glutinous rice, 15-20 parts of erjiao dates, 20-25 parts of lentinula edodes, 13-15 parts of lemon grass, 15-17 parts of balsam pear leaves, 20-25 parts of sauced roe, 10-15 parts of medullary substance, 50-55 parts of wax gourd and appropriate amount of water. The effective constituents of the nutritive palatable kumquat rice vinegar with one part of black rice and three parts have the healthcare functions of preventing arterial stiffening, preventing fat accumulation, contributing to brain development and the like.

Description

technical field [0001] The invention mainly relates to a purple three waxy nutritious and palatable kumquat 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 p...

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