Health vinegar and preparation method thereof
A health-care vinegar and raw material technology, which is applied in the preparation of vinegar, medical formula, medical preparations containing active ingredients, etc., can solve the problems of no obvious changes in nutrition and health care functions, slow auxiliary treatment effects, and threats to physical and mental health. Unique taste, maintain the normal function of heart, lung and kidney, and improve the internal environment
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Embodiment 1
[0034] The vinegar raw material includes the following components by weight: 25 parts of wheat, 18 parts of glutinous rice, 13 parts of sorghum, 3 parts of pumpkin seeds, 4 parts of vanilla, 2 parts of ginseng, 2 parts of garlic, 6 parts of scallops, 10 parts of pomegranate, 2 parts of ginger, 5 parts of kombucha, 6 parts of apricot, 1 part of orange peel, 4 parts of wolfberry, 5 parts of fire-acantha, 0.08 part of distiller's yeast, 0.1 part of yeast powder. Its preparation method is:
[0035] (1) Grinding wheat, glutinous rice, and sorghum into powder that can pass through a ¢1.5-2.5mm sieve, adding water to make a powder slurry, and its water ratio is 1:2;
[0036] (2) Add 8U / g raw starch high-temperature α-amylase in sequence, liquefy at 90°C for 13 minutes, heat up to inactivate the enzyme, cool down and add 8U / g raw starch glucoamylase at 65°C, and saccharify for 1.5h Afterwards, cool down to 30°C, add distiller's yeast and yeast powder in set weight portions, and carry...
Embodiment 2
[0042] The vinegar raw material includes the following components in parts by weight: 20 parts of wheat, 15 parts of glutinous rice, 10 parts of sorghum, 2 parts of pumpkin seeds, 3 parts of vanilla grass, 1 part of ginseng, 1 part of garlic, 4 parts of scallops, 8 parts of pomegranate, 1 part of ginger, 3 parts of kombucha, 5 parts of apricot, 0.5 part of orange peel, 3 parts of wolfberry, 3 parts of firewood, 0.01 part of distiller's yeast, 0.08 part of yeast powder.
[0043] Its preparation method is as follows: (1) crush wheat, glutinous rice and sorghum into powder that can pass through a ¢1.5-2.5mm sieve, add water to make a powder slurry, and the water-adding ratio is 1:2;
[0044] (2) Add 5U / g of raw starch high-temperature α-amylase in sequence, liquefy at 85°C for 10 minutes, heat up to inactivate the enzyme, cool down and then add 6U / g of raw starch glucoamylase at 60°C for 1 hour of saccharification , cooled down to 28°C, added distiller's yeast and yeast powder of...
Embodiment 3
[0050] The vinegar raw material includes the following components by weight: 30 parts of wheat, 20 parts of glutinous rice, 15 parts of sorghum, 5 parts of pumpkin seeds, 6 parts of vanilla, 3 parts of ginseng, 3 parts of garlic, 8 parts of scallops, 14 parts of pomegranate, 3 parts of ginger, 6 parts of kombucha, 8 parts of apricot, 2 parts of orange peel, 5 parts of wolfberry, 6 parts of fire-acantha, 0.1 part of distiller's yeast, 0.15 part of yeast powder. Its preparation method is with embodiment one.
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