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A high-flavone tartary buckwheat beverage vinegar and its preparation method

A technology of high flavonoids and tartary buckwheat, applied in the field of food processing, can solve the problems of increasing the filtration volume and loss of tartary buckwheat vinegar mash, and the volume of supernatant is small, and achieve the effect of soft sour taste, yellow-green color, and anti-aging immunity

Inactive Publication Date: 2019-01-15
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] A preparation method of tartary buckwheat vinegar in the prior art (CN107779378A); a tartary buckwheat vinegar and its preparation method (CN104312895B) all disclose specific preparation methods of tartary buckwheat vinegar, and both use tartary buckwheat to cook and gelatinize Afterwards, tartary buckwheat vinegar is obtained by fermentation. Due to the tartary buckwheat polysaccharides contained in tartary buckwheat, the tartary buckwheat appears viscous during the fermentation process. If the water absorption and expansion of the cooking and gelatinization process are added, the volume of the supernatant after alcoholic fermentation will be reduced. Very little, increase the filtration volume and loss of tartary buckwheat vinegar mash

Method used

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  • A high-flavone tartary buckwheat beverage vinegar and its preparation method
  • A high-flavone tartary buckwheat beverage vinegar and its preparation method
  • A high-flavone tartary buckwheat beverage vinegar and its preparation method

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Effect test

Embodiment 1

[0036] A preparation method of tartary buckwheat drink vinegar with high flavonoids, comprising the following steps:

[0037] (1) Extraction of flavonoids:

[0038] a. Select 30Kg tartary buckwheat to germinate, dry the sprouts, crush them through a 40-mesh sieve, add 60% ethanol at a solid-liquid ratio of 1:35 to the sprout powder, and extract them ultrasonically for 50 minutes at 62°C to obtain Extract the flavonoids of buckwheat bud powder, and dry it with low-temperature blast after rotary evaporation to obtain the flavonoids of buckwheat buds, which will be used for later use;

[0039] b. After drying 100Kg tartary buckwheat, crush it through a 40-mesh sieve, add ethanol with a solid-liquid ratio of 1:50 and a concentration of 75% in the tartary buckwheat powder, and conduct ultrasonic-assisted extraction for 34 minutes at a temperature of 62°C to obtain buckwheat flour and The flavonoid extract was dried by low-temperature blowing after rotary evaporation to obtain tart...

Embodiment 2

[0048] A preparation method of tartary buckwheat drink vinegar with high flavonoids, comprising the following steps:

[0049] (1) Extraction of flavonoids:

[0050] a. Select 26Kg tartary buckwheat to germinate, dry the sprouts, crush them through a 60-mesh sieve, add 60% ethanol at a solid-liquid ratio of 1:35 to the sprout powder, and extract them ultrasonically for 54 minutes at 60°C to obtain Extract the flavonoids of buckwheat bud powder, and dry it with low-temperature blast after rotary evaporation to obtain the flavonoids of buckwheat buds, which will be used for later use;

[0051] b. After drying 80Kg tartary buckwheat, crush it through a 40-mesh sieve, add ethanol with a solid-to-liquid ratio of 1:50 and a concentration of 75% in the tartary buckwheat powder, and conduct ultrasonic-assisted extraction for 33 minutes at a temperature of 63°C to obtain buckwheat flour and The flavonoid extract was dried by low-temperature blowing after rotary evaporation to obtain ta...

Embodiment 3

[0060] (1) Extraction of flavonoids:

[0061] a. Select 20Kg tartary buckwheat to germinate, dry the sprouts, crush them through an 80-mesh sieve, add 60% ethanol at a solid-liquid ratio of 1:35 to the sprout powder, and extract them ultrasonically for 60 minutes at 58°C to obtain Extract the flavonoids of buckwheat bud powder, and dry it with low-temperature blast after rotary evaporation to obtain the flavonoids of buckwheat buds, which will be used for later use;

[0062] b. After drying 60Kg tartary buckwheat, crush it through a 40-mesh sieve, add ethanol with a solid-liquid ratio of 1:50 and a concentration of 75% in the tartary buckwheat powder, and conduct ultrasonic-assisted extraction for 32 minutes at a temperature of 64°C to obtain buckwheat flour and The flavonoid extract was dried by low-temperature blowing after rotary evaporation to obtain tartary buckwheat flavonoids, which was set aside;

[0063] (2) Extraction of polysaccharides: add water to the buckwheat f...

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Abstract

The invention discloses a high-flavone tartary buckwheat beverage vinegar and its preparation method. The high-flavone tartary buckwheat beverage vinegar is prepared from tartary buckwheat through sprouting, drying, pulverizing, and extracting flavone. Flavonoids and polysaccharides are extracted from tartary buckwheat and then liquefied, saccharification and fermentation, the loss of flavonoids in tartary buckwheat fermentation is effectively avoided, adding the extracted tartary buckwheat sprout flavonoids and tartary buckwheat flavonoids into the acetic acid fermentation broth, the flavonoids content of tartary buckwheat vinegar is much higher than that of common tartary buckwheat vinegar, High flavonoid tartary buckwheat beverage vinegar is yellow-green, lustrous, sour, sweet, with tartary buckwheat unique fragrance. Drinking high flavonoid tartary buckwheat beverage vinegar can clear intestine, reduce three high levels, anti-aging and improve immunity. It can provide consumers with medicine and food vinegar products, also can promote local buckwheat production, and promote the development of tartary buckwheat industry.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to tartary buckwheat beverage vinegar with high flavonoids and a preparation method thereof. Background technique [0002] Tartary buckwheat (Fagopyrum Tataricum) is a food crop with the same origin as medicine and food. It belongs to the buckwheat genus of Polygonaceae. Accumulation and stagnation, benefit ears and soothe the nerves, relieve cough and asthma, promote blood circulation and widen the intestines, lose weight and beautify, etc. Tartary buckwheat mainly contains flavonoids, steroids, phenols and other chemical components. Among them, tartary buckwheat contains a special flavonoid substance-rutin, which can maintain the normal permeability and fragility of blood vessel walls, soften blood vessels, and promote wound healing, anti-inflammatory, anti-allergic, cough, asthma, and lower blood pressure. The role of blood lipids. At present, people pay more attention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/865
CPCC12J1/04
Inventor 卢红梅张玉梅陈莉李嘉宇
Owner GUIZHOU UNIV
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