Preparation method for low-salt and low-irritation edible vinegar
A low-stimulation and vinegar technology, applied in the preparation of low-salt and low-irritant vinegar and functional food fields, can solve problems such as reduced experience and incompatibility with low-salt diets, and achieve the effects of enhanced taste experience and reduced irritation.
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Embodiment 1
[0013] A preparation method of vinegar with low irritation and low salt content, comprising the steps of:
[0014] First, according to the traditional vinegar brewing method, the raw materials are crushed, boiled, liquefied and saccharified, and alcoholic fermentation is completed. After the alcoholic fermentation is finished, 0.2kg / t of compound enzymes (beta-glucanase and neutral protease, among which protease The dosage accounts for 10% of the compound enzyme), the temperature is controlled at 35°C, the reaction time is controlled at 50h, and the reaction process is constantly stirred or ventilated and stirred;
[0015] Then the wine mash is blended and followed by conventional acetic acid fermentation, sealing unstrained spirits, pouring vinegar, decocting vinegar, and aging.
[0016] The prepared vinegar was compared with the existing commercially available vinegar, and the differences in stimulation, salt and amino acid nitrogen were compared between the two. The results...
Embodiment 2
[0020] A preparation method of vinegar with low irritation and low salt content, comprising the steps of:
[0021] First, according to the traditional vinegar brewing method, the raw materials are crushed, boiled, liquefied and saccharified, and alcoholic fermentation is completed. After the alcoholic fermentation is completed, 0.9kg / t of compound enzymes (β-glucanase and neutral protease, among which protease The dosage accounts for 40% of the compound enzyme), the temperature is controlled at 45°C, the reaction time is controlled at 45h, and the reaction process is continuously stirred or ventilated and stirred;
[0022] Then the wine mash is blended and followed by conventional acetic acid fermentation, sealing unstrained spirits, pouring vinegar, decocting vinegar, and aging.
[0023] The prepared vinegar was compared with the existing commercially available vinegar, and the differences in stimulation, salt and amino acid nitrogen were compared between the two. The results...
Embodiment 3
[0027] A preparation method of vinegar with low irritation and low salt content, comprising the steps of:
[0028] First, according to the traditional vinegar brewing method, the raw materials are crushed, boiled, liquefied and saccharified, and alcoholic fermentation is completed. After the alcoholic fermentation is completed, 0.5kg / t of compound enzymes (beta-glucanase and neutral protease, among which protease The dosage accounts for 30% of the compound enzyme), the temperature is controlled at 50°C, the reaction time is controlled at 40h, and the reaction process is constantly stirred or ventilated and stirred;
[0029] Then the wine mash is blended and followed by conventional acetic acid fermentation, sealing unstrained spirits, pouring vinegar, decocting vinegar, and aging.
[0030] The prepared vinegar was compared with the existing commercially available vinegar, and the differences in irritation, salt content and amino acid nitrogen were compared between the two. The...
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