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Fresh kudzuvine root vinegar

A technology of fresh kudzu root and vinegar mother, applied in the field of fresh pueraria root vinegar, can solve the problems of inability to satisfy health care and taste, poor taste of finished vinegar, low utilization rate of raw materials, etc. Effect

Inactive Publication Date: 2005-10-26
王浩贵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards, vinegar has become a very popular and indispensable condiment for urban and rural residents. The vinegar on the market usually includes rice vinegar and aged vinegar. Fillers such as leather and acetic acid bacteria are produced by traditional solid fermentation method, which has a low utilization rate of raw materials and a long production cycle; although there are also machines for production, the liquid submerged fermentation method without fillers such as chaff and bran is used to produce food. Vinegar, the finished vinegar has poor taste and low nutritional content; it cannot meet people's health care and taste needs at all

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] 1. Get 560 kilograms of fermented fresh kudzu root wine and place it in a container, add market-sold acetic acid strains to ferment, and make fresh kudzu root mother liquor.

[0010] 2. Honey 0.2-4.4%, maltose 0.2-3.8%, monosodium glutamate 0.05-0.35%, sucrose 0.9-3.5%, ethyl maltol 0.02-0.25%, salt 0.2-2.8%, food flavor 0.01-0.09%, Appropriate amount of food coloring, 60-100% of mineralized water; appropriate amount of food coloring, respectively pouring into fermented containers containing fresh pueraria vinegar mother liquor, fully dissolving the ingredients added to the container and mixing evenly with the fresh pueraria vinegar mother liquor.

[0011] 3. Add honey, sucrose, monosodium glutamate, ethyl maltol, maltose, salt, essence, pigment and mineralized water to prepare edible fresh kudzu root vinegar with an acidity of 3.5%, and then filter, fill, sterilize, seal.

Embodiment 2

[0013] 1. Get 500 kilograms of fermented flounder kudzu root wine and place it in a container, add market-sold acetic acid strains to ferment, and make fresh kudzu root mother liquor.

[0014] 2. Honey 0.2-2.8%, maltose 0.8-3.2%, monosodium glutamate 0.05-0.25%, sucrose 0.9-2.4%, ethyl maltol 0.02-0.13%, salt 0.2-2.2%, food flavor 0.02-0.04%, Appropriate amount of food coloring, 60-100% of mineralized water; respectively poured into fermented containers containing the mother liquor of fresh pueraria vinegar, fully dissolved the ingredients added to the container and mixed evenly with the mother liquor of fresh pueraria vinegar.

[0015] 3. Add honey, sucrose, monosodium glutamate, ethyl maltol, maltose, salt, essence, pigment and mineralized water to prepare edible fresh kudzu root vinegar with an acidity of 3.2%, then filter, fill, sterilize, seal.

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PUM

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Abstract

A process for producing fresh Kudzu root vinegar, which adds Shenou 112=7# to the fresh Kudzu juice, carries on acetic fermentation with the acetic acid mold mushroom spawn, then makes the fresh Kudzu vinegar mother liquor, then adds honey, sucrose, monosodium glutamate, ethyl wheat bud phenol, malt sugar, salt, essence and edible pigment to the fresh Kudzu vinegar mother liquor, and finally adds mineralized water as base fluid to modulate the fresh Kudzu vinegar mother liquor with the acidity of 3.5% for end products, which retains each kind of trace elements in original fresh radish's, the nutrition is comprehensive, and has effect of relax the muscles and joints and stimulate blood circulation, changes the blood vessel in benevolence and brain, the blood circulation, both can be used in cooking and the directly drinking or with water, and improve appetite, moreover it tastes strong, and the nutrition is rich, which also has the transparent outward appearance, sweet and fragrant, sweet acid and supple in mouth, neat and delicious and such characteristics, it is one kind of new beverage both novel and unique and high quality goods for cooking.

Description

Technical field: [0001] The invention relates to fresh kudzu root vinegar. Background technique: [0002] With the improvement of people's living standards, vinegar has become a very popular and indispensable condiment for urban and rural residents. The vinegar on the market usually includes rice vinegar and aged vinegar. Fillers such as leather and acetic acid bacteria are produced by traditional solid fermentation method, which has a low utilization rate of raw materials and a long production cycle; although there are also machines for production, the liquid submerged fermentation method without fillers such as chaff and bran is used to produce food. Vinegar, the taste of finished product vinegar is poor, nutritional labeling is low; Can't satisfy the needs of people's health care and taste at all. Invention content: [0003] The object of the present invention is to overcome the disadvantages of the prior art, and provide a kind of fresh kudzu root vinegar, which has w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02
Inventor 王浩贵
Owner 王浩贵
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