Process method for lily and oats vinegar drink

A processing method and vinegar beverage technology, applied in the preparation of vinegar, drug combination, medical formula, etc., can solve single problems, achieve the effects of improving blood circulation, lowering cholesterol, and preventing anemia

Inactive Publication Date: 2017-01-11
商万有
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition to the unique taste and rich nutritional value of drinks, they also have certain health benefits. For example, fruit and vegetable juices are more and more popular among consumers, and vinegar drinks, as a new type of drink, enrich people's dietary needs. but limited to relatively single nutrient liquid

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Mix lily powder and oat flour in a ratio of 1:2, add water, gelatinize at 90°C for 1 hour, and stir continuously during this period; add 2.5% to activate α -Amylase and 1.5% anhydrous calcium chloride, and adjust the pH value to 6.2, the temperature is 85 ° C, until no blue appears when dripping iodine solution; cool the liquefied material to 60 ° C and keep the temperature, add 0.2% glucoamylase, Adjust the pH value to 4.0 to make it generate glucose. The saccharification time is 2 hours, and the sugar content will not change. Add sucrose to adjust the sugar content to 12%, add citric acid to adjust the pH to 4.1, and the sugar content of the saccharification solution reaches the alcohol fermentation conditions.

[0031] Add 0.08% activated active dry yeast to the saccharified mash for edible alcohol fermentation, ferment at 30°C for 5 days, and ventilate culture in the early stage of fermentation; add a little activated acetic acid bacteria to the edible alcohol fermen...

Embodiment 2

[0034] A kind of processing method of lily, oatmeal vinegar beverage, its processing step is as follows:

[0035] Mix lily powder and oat flour at a ratio of 1:3, add water, gelatinize at 95°C for 1.2 hours, and stir continuously during this period; add 4.0% to activate α - Amylase and 2% anhydrous calcium chloride, and adjust the pH value to 6.2-6.4, the temperature is 95 ° C, until no blue appears when the iodine solution is dripped; cool the liquefied material to 65 ° C and keep the temperature, add 0.3% saccharification Enzyme, adjust the pH value to 4.2 to make it generate glucose. The saccharification time is 2 hours, and the sugar content will not change. Add sucrose to adjust the sugar content to 14%, add citric acid to adjust the pH to 4.2, and the sugar content of the saccharification liquid reaches the alcohol fermentation condition.

[0036] Add 0.13% activated active dry yeast to the saccharification mash for edible alcohol fermentation, ferment at 32°C for 7 days...

Embodiment 3

[0039] Mix lily powder and oat flour at a ratio of 1:2.5, add water, gelatinize at 90°C for 1.2 hours, and stir continuously; add 3.5% to activate α - Amylase and 2% anhydrous calcium chloride, and adjust the pH value to 6.3, the temperature is 90 ° C, until no blue appears when the iodine solution is dropped; the liquefied material is cooled to 60 ° C and kept at a constant temperature, and 0.2% glucoamylase is added. Adjust the pH value to 4.1 to make it generate glucose. The saccharification time is 2 hours, and the sugar content will not change. Add sucrose to adjust the sugar content to 15%, add citric acid to adjust the pH to 4.1, and the sugar content of the saccharification liquid will reach the optimal alcohol fermentation condition.

[0040] Add 0.10% activated active dry yeast to the saccharified mash for edible alcohol fermentation, ferment at 31°C for 6 days, and ventilate culture in the early stage of fermentation; add a little activated acetic acid bacteria to th...

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Abstract

The invention discloses a method for processing lily and oats vinegar drink comprising the steps of mixing lily root flour and oatmeal as per 1:2. 5-3 and adding water, gelatinizing them under 85-95oC, activating Alpha- amylase and anhydrous calcium chloride, then adjusting pH value to 6. 2-6. 4, cooling materials after liquidation and adding saccharifying enzyme for saccharification, adjusting pH value to 4.0-4.2; adding active dry yeast in sweet mash for alcoholic fermentation, adding several active acetic acid bacteria for fermentation, adding salt and ageing in fermented vinegar liquid, modulating into lily and oats vinegar drink, and performing disinfection and encapsulation; the health vinegar drink in the invention uses liquid state fermentation method to make the lily and oats vinegar drink containing rich vitamin nutrients to prolong life, whiten and remove freckles, effectively reduce cholesterol, improve blood circulation and prevent cardia-cerebrovascular diseases, which is a pharmaceutical / food health drink.

Description

technical field [0001] The invention relates to beverages, in particular to a processing method of lily and oat vinegar beverages. Background technique [0002] Beverages contain various nutrients in different amounts, and people can use them to quench thirst, provide nutrition or refresh themselves, such as soda water and various fruit juices. With the improvement of people's living standards, the demand for beverages is gradually diversifying. In addition to the unique taste and rich nutritional value of drinks, they also have certain health benefits. For example, fruit and vegetable juices are more and more popular among consumers, and vinegar drinks, as a new type of drink, enrich people's dietary needs. But limited to a relatively single nutrient liquid. [0003] Lily is not only eaten as a vegetable, but also used as a traditional Chinese medicine. It is sweet in taste, cool in nature, enters the heart meridian, lung meridian and spleen meridian. Invigorating the sp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/00A61K36/899A61P1/00A61P17/00A61P3/06A61P3/10A61P3/04A61P9/00
CPCC12J1/04A61K36/8967A61K36/899C12J1/00A61K2300/00
Inventor 商万有
Owner 商万有
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