CN101748043A - Aromessence vinegar of fructus lycii - Google Patents
Aromessence vinegar of fructus lycii Download PDFInfo
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- CN101748043A CN101748043A CN200810232629A CN200810232629A CN101748043A CN 101748043 A CN101748043 A CN 101748043A CN 200810232629 A CN200810232629 A CN 200810232629A CN 200810232629 A CN200810232629 A CN 200810232629A CN 101748043 A CN101748043 A CN 101748043A
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- vinegar
- aromessence
- fructus lycii
- rice
- fragrant
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to aromessence vinegar of fructus lycii, which is prepared by twice fermenting fruits with composite fragrant components and the substance assistant materials of cereals and the like with abundant nutrition. The invention creates a novel method of a brand-new process formula for preparing vinegar, has simple process and easy operation, guides the fragrant type development of the vinegar industry and has large domestic and international market potential.
Description
The present invention relates to a kind of aromatic vinegar, particularly a kind of have abundant nutrition and produce the Aromessence vinegar of fructus lycii that the plant batch feeder of compound fragrance component is made by apple and matrimony vine etc. are multiple.
The current vinegar of selling on the market is also very fragrant, also nutritious, but its fragrance component only has tens kinds, and nutritive ingredient proportion does not reach 20%.
At above problem, a kind of novel fruit Qi scent vinegar is just used and is given birth to.
The objective of the invention is to provides a kind of by multiple rich in proteins, fat, carbohydrate, vitamins B in conjunction with making the vinegar technical recipe
2Nicotinic acid and calcium, phosphorus, the cereal of multiple nutritional components such as iron and be rich in glucose, fructose, maltose, acetic acid, oxysuccinic acid, citric acid, succsinic acid, tartaric fruit, particularly be rich in and make human body cell in the process of technology fermentation, make various nutrition be in harmonious proportion slakings auxilliary the Ji mutually and make above material become the polymer of nutrition mutually on the one hand to the materials such as matrimony vine of lycium barbarum polysaccharide that " rejuvenation " direction reverses and fucoidin, these nutrition are in the polymeric process on the other hand, particularly under saccharomycetic effect, at first produce the alcohol that has the fragrance component in a large number, a large amount of acetic acid that will produce again through the effect of acetic bacteria, materials such as lactic acid transfer to react with alcohol, generation than alcohol more fragrant comprise vinyl acetic monomer, ethyl lactate, amyl acetate-n, acetic acid ester in the last of the ten Heavenly stems, the lipid material that kind of fragrance component is formed surplus the ethyl acetate etc. 100, again through overcuring, thereby ageing makes the fragrance component accumulate even dense rhythm impels the nutritive ingredient proportion of vinegar to reach more than 30%, and the fragrance component reaches the Aromessence vinegar of fructus lycii of kind surplus in the of 100, and technology is simple, and is easy to operate.
The present invention presses following scheme implementation:
A kind of Aromessence vinegar of fructus lycii, it is can provide abundant nutrition by multiple, can pass through microbial fermentations such as yeast, acetic bacteria again and produce the Aromessence vinegar of fructus lycii that the material batchings such as fruit, matrimony vine, cereal of a large amount of fragrance components are made, comprise the Aromessence vinegar of fructus lycii that green apple, matrimony vine, rice, Chinese sorghum, millet, wheat bran, rice bran etc. form through fermenting twice.
More than the proportioning raw materials of the Aromessence vinegar of fructus lycii that can form through fermenting twice is 20%: 5%: 20%: 20%: 10%: 15%: 10%.
Below in conjunction with embodiment content of the present invention is described in more detail.
Embodiment:
Things such as green apple, matrimony vine, rice, Chinese sorghum, millet, wheat bran, rice bran are put into yeast respectively ferment separately, all kinds of sophisticated fermented products are mixed put into the acetic bacteria Secondary Fermentation again, get final product through slaking, ageing.
Claims (2)
1. an Aromessence vinegar of fructus lycii is characterized in that it is the Aromessence vinegar of fructus lycii that is made through fermenting twice by materials such as green apple, matrimony vine, rice, Chinese sorghum, millet, wheat bran, rice bran batching.
2. Aromessence vinegar of fructus lycii according to claim 1 is characterized in that the above-mentioned proportioning raw materials that is mixed with Aromessence vinegar of fructus lycii is 20%: 5%: 20%: 20%: 10%: 15%: 10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810232629A CN101748043A (en) | 2008-12-11 | 2008-12-11 | Aromessence vinegar of fructus lycii |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810232629A CN101748043A (en) | 2008-12-11 | 2008-12-11 | Aromessence vinegar of fructus lycii |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101748043A true CN101748043A (en) | 2010-06-23 |
Family
ID=42475660
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810232629A Pending CN101748043A (en) | 2008-12-11 | 2008-12-11 | Aromessence vinegar of fructus lycii |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101748043A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101906377A (en) * | 2010-08-05 | 2010-12-08 | 艾志毅 | Medlar coffee fruit vinegar |
| CN106591085A (en) * | 2016-11-16 | 2017-04-26 | 吕赵勇 | Production process of grain and persimmon vinegar |
| CN109393274A (en) * | 2018-10-19 | 2019-03-01 | 窦观 | Sleeping five cereals apple medlar vinegar bland |
-
2008
- 2008-12-11 CN CN200810232629A patent/CN101748043A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101906377A (en) * | 2010-08-05 | 2010-12-08 | 艾志毅 | Medlar coffee fruit vinegar |
| CN101906377B (en) * | 2010-08-05 | 2014-01-08 | 艾志毅 | Medlar coffee fruit vinegar |
| CN106591085A (en) * | 2016-11-16 | 2017-04-26 | 吕赵勇 | Production process of grain and persimmon vinegar |
| CN109393274A (en) * | 2018-10-19 | 2019-03-01 | 窦观 | Sleeping five cereals apple medlar vinegar bland |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20100623 |