Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of rosa roxburghii tratt fruit and black glutinous rice vinegar

A technology for black glutinous rice and black glutinous rice wine, which is applied in the preparation of vinegar, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of heavy astringency in prickly pear wine, and achieve improved taste, rich nutrition and rich flavor. effects of matter

Pending Publication Date: 2022-04-29
GUIZHOU UNIV
View PDF7 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Rosa roxburghii fruit tastes sour and astringent when eaten raw, so roxburghip pear products such as roxburghii juice, preserved roxburghii fruit, and roxburghii wine are mostly presented on the market, but the astringency of roxburghii wine is still relatively heavy

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of rosa roxburghii tratt fruit and black glutinous rice vinegar
  • Preparation method of rosa roxburghii tratt fruit and black glutinous rice vinegar
  • Preparation method of rosa roxburghii tratt fruit and black glutinous rice vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Embodiment 1, the preparation method of prickly pear black glutinous rice vinegar.

[0056] (1) Preparing Rosa roxburghii original juice: screening Rosa roxburghii fruit, removing calyx and fruit pedicle, drying after rinsing, slicing and removing seeds, smashing, filtering and sterilizing to obtain Rosa roxburghii original juice;

[0057] (2) Dilution: get 20mL roxburghii juice and add 80mL water to obtain the roxburghii juice dilution, and set aside;

[0058] (3) Treatment of black glutinous rice: take 25g of black glutinous rice, rinse with water, soak for 24 hours, drain the water and steam for 20 minutes in water, take out the black glutinous rice and cool it with cold boiled rice to cool the black glutinous rice after steaming;

[0059] (4) Saccharification of black glutinous rice: Add 0.05 g of glucoamylase to the black glutinous rice after steaming and cooling, stir evenly, and saccharify for 48 hours to obtain saccharified black glutinous rice;

[0060] (5) Al...

Embodiment 2

[0062] Embodiment 2, the preparation method of prickly pear black glutinous rice vinegar.

[0063] (1) Preparing Rosa roxburghii original juice: screening Rosa roxburghii fruit, removing calyx and fruit pedicle, drying after rinsing, slicing and removing seeds, smashing, filtering and sterilizing to obtain Rosa roxburghii original juice;

[0064] (2) Dilution: get 20mL roxburghii juice and add 80mL water to obtain the roxburghii juice dilution, and set aside;

[0065] (3) Treatment of black glutinous rice: take 30g of black glutinous rice, rinse with water, soak for 24 hours, drain the water and steam for 20 minutes, take out the black glutinous rice and cool it with cold boiled rice to cool the black glutinous rice after steaming;

[0066] (4) Saccharification of black glutinous rice: Add 0.06 g of glucoamylase to the black glutinous rice after steaming and cooling, stir evenly, and saccharify for 48 hours to obtain saccharified black glutinous rice;

[0067] (5) Alcoholic f...

Embodiment 3

[0069] Embodiment 3, the preparation method of prickly pear black glutinous rice vinegar.

[0070](1) Preparing Rosa roxburghii original juice: screening Rosa roxburghii fruit, removing calyx and fruit pedicle, drying after rinsing, slicing and removing seeds, smashing, filtering and sterilizing to obtain Rosa roxburghii original juice;

[0071] (2) Dilution: get 20mL roxburghii juice and add 80mL water to obtain the roxburghii juice dilution, and set aside;

[0072] (3) Treatment of black glutinous rice: take 35g of black glutinous rice, rinse with water, soak for 24 hours, drain the water and steam for 20 minutes in water, take out the black glutinous rice and cool it with cold boiled rice to cool the black glutinous rice after steaming;

[0073] (4) Saccharification of black glutinous rice: Add 0.07 g of glucoamylase to the black glutinous rice after steaming and cooling, stir evenly, and saccharify for 48 hours to obtain saccharified black glutinous rice;

[0074] (5) Alc...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of rosa roxburghii tratt fruit and black glutinous rice vinegar. The method comprises the following steps: screening roxburgh rose fruits, filtering and sterilizing to obtain roxburgh rose normal juice; adding water to dilute the roxburgh rose normal juice to obtain a roxburgh rose juice diluent; washing, soaking and cooking the black glutinous rice, sprinkling the rice with cold boiled water, and cooling to obtain cooked black glutinous rice; adding saccharifying enzyme into the steamed and cooled black glutinous rice, and stirring to obtain saccharified black glutinous rice; activated yeast is added into the roxburgh rose juice diluent, the mixture is poured into the saccharified black glutinous rice, mixed lactic acid bacteria are added at the same time for fermentation, filtration and residue removal are conducted, and the roxburgh rose and black glutinous rice wine is obtained; inoculating acetic bacteria into the rosa roxburghii tratt and black glutinous rice wine for fermentation to obtain a finished product of the rosa roxburghii tratt and black glutinous rice vinegar. The rosa roxburghii tratt juice is fermented by using the black glutinous rice as a carbon source, and the rosa roxburghii tratt and black glutinous rice vinegar prepared according to a specific raw material ratio and process parameters has the advantages of excellent sensory quality, rich nutrition, good efficacy, high flavone and polyphenol content, strong oxidation resistance and the like.

Description

technical field [0001] The invention belongs to the field of production technology and processing of vinegar beverage, in particular to a preparation method of prickly pear black glutinous rice vinegar. Background technique [0002] Prickly pear, also known as silk reeling flower, Wen Xianguo, and sending spring back, is a perennial deciduous shrub of Rosaceae Rosaceae. It is widely distributed in warm temperate and subtropical regions. Best quality. Rosa roxburghii not only has ornamental value, medicinal value and economic value, but also has high nutritional value, rich in vitamin C, superoxide dismutase (Superoxide dismutase, SOD), polysaccharides, flavonoids, polyphenols, three Functional active ingredients such as terpenes, organic acids and trace elements. Studies have shown that Rosa roxburghii preparations have the functions of immune regulation, radiation protection, anti-mutation and carcinogenesis, anti-atherosclerosis, anti-oxidative damage, elimination of har...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/02C12R1/865C12R1/225
CPCC12J1/04
Inventor 胡萍石媛媛陈雪颖
Owner GUIZHOU UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com