CN104726317A - Brewing technique of lotus root vinegar - Google Patents
Brewing technique of lotus root vinegar Download PDFInfo
- Publication number
- CN104726317A CN104726317A CN201310718297.0A CN201310718297A CN104726317A CN 104726317 A CN104726317 A CN 104726317A CN 201310718297 A CN201310718297 A CN 201310718297A CN 104726317 A CN104726317 A CN 104726317A
- Authority
- CN
- China
- Prior art keywords
- vinegar
- lotus root
- lotus
- brewing technique
- lotus rhizome
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a brewing technique of lotus root vinegar. The brewing technique comprises the following steps: step 1, crushing lotus roots, uniformly mixing the crushed lotus roots with rice flour, sweet potato flour and brans, stewing, adding activated aspergillus niger and yeast, and performing liquid saccharification and alcohol fermentation for 6 days; step 2, after alcohol fermentation, adding rice brans, uniformly mixing, and adding activated membrane bacillus aceticus to perform acetic fermentation for 7 days; and step 3, after fermentation, filtering and sterilizing to obtain the lotus root vinegar finished product. According to the brewing technique disclosed by the invention, the lotus roots are taken as a raw material; a liquid-first and solid-second vinegar brewing technique is adopted; the technique is scientific, and reasonable and is suitable for industrial large-scale production; the obtained lotus root vinegar is rich in health components such as vitamins and polysaccharides, so the lotus root vinegar is a relatively satisfactory functional food.
Description
Technical field
The present invention relates to a kind of making method of vinegar, be specifically related to a kind of making method of lotus rhizome vinegar.
Background technology
Utilize fruits and vegetables making vinegar and brew acetic acid beverage, very prevailing at home and abroad at present, fruits and vegetable vinegar and acetic acid beverage are not only nutritious, but also have vessel softening, appetizing step-down, promote excretion and the effect such as to improve a poor appetite.Lotus rhizome rich in starch, carbohydrate, vitamins and trace element etc. are a kind of more satisfactory functional foodstuffs.
Summary of the invention
The object of the invention is to, provide a kind of making method of lotus rhizome vinegar, take lotus rhizome as raw material, adopt ex-liquid express solid to make vinegar technique, craft science is reasonable, is applicable to industrialization scale operation, the health-care components such as gained lotus rhizome vinegar rich vitamin and polysaccharide are more satisfactory functional foodstuffs.
The making method of described lotus rhizome vinegar, it comprises the following steps:
One, lotus rhizome pulverizing is mixed with rice flour, potato dried noodle, wheat bran, carry out boiling, then add activated aspergillus niger and yeast, carry out liquid saccharification and zymamsis 6d;
Two, zymamsis is complete, adds rice chaff and mixes, and adds activated acetobacter xylinum and carries out acetic fermentation 7d;
Three, ferment complete, filter, sterilization gets product lotus rhizome vinegar.
The making method of lotus rhizome vinegar provided by the invention, its beneficial effect is, take lotus rhizome as raw material, adopt ex-liquid express solid to make vinegar technique, craft science is reasonable, is applicable to industrialization scale operation, the health-care components such as gained lotus rhizome vinegar rich vitamin and polysaccharide are more satisfactory functional foodstuffs.
Embodiment
Below in conjunction with an embodiment, the making method of lotus rhizome vinegar provided by the invention is described in detail.
Embodiment
One, lotus rhizome pulverizing is mixed with rice flour, potato dried noodle, wheat bran, carry out boiling, then add activated aspergillus niger and yeast, carry out liquid saccharification and zymamsis 6d;
Two, zymamsis is complete, adds rice chaff and mixes, and adds activated acetobacter xylinum and carries out acetic fermentation 7d;
Three, ferment complete, filter, sterilization gets product lotus rhizome vinegar.
Claims (1)
1. a making method for lotus rhizome vinegar, is characterized in that: it comprises the following steps:
One, lotus rhizome pulverizing is mixed with rice flour, potato dried noodle, wheat bran, carry out boiling, then add activated aspergillus niger and yeast, carry out liquid saccharification and zymamsis 6d;
Two, zymamsis is complete, adds rice chaff and mixes, and adds activated acetobacter xylinum and carries out acetic fermentation 7d;
Three, ferment complete, filter, sterilization gets product lotus rhizome vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310718297.0A CN104726317A (en) | 2013-12-24 | 2013-12-24 | Brewing technique of lotus root vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310718297.0A CN104726317A (en) | 2013-12-24 | 2013-12-24 | Brewing technique of lotus root vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104726317A true CN104726317A (en) | 2015-06-24 |
Family
ID=53450739
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310718297.0A Pending CN104726317A (en) | 2013-12-24 | 2013-12-24 | Brewing technique of lotus root vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104726317A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106635720A (en) * | 2016-11-28 | 2017-05-10 | 盐城工学院 | Production process for preparing fruit vinegar from lotus root residues |
| CN108624464A (en) * | 2017-03-20 | 2018-10-09 | 河北农业大学 | A kind of brewing method of lotus rhizome vinegar |
-
2013
- 2013-12-24 CN CN201310718297.0A patent/CN104726317A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106635720A (en) * | 2016-11-28 | 2017-05-10 | 盐城工学院 | Production process for preparing fruit vinegar from lotus root residues |
| CN108624464A (en) * | 2017-03-20 | 2018-10-09 | 河北农业大学 | A kind of brewing method of lotus rhizome vinegar |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150624 |