CN105316206A - Brewing method of pueraria lobata vinegar - Google Patents
Brewing method of pueraria lobata vinegar Download PDFInfo
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- CN105316206A CN105316206A CN201510754403.XA CN201510754403A CN105316206A CN 105316206 A CN105316206 A CN 105316206A CN 201510754403 A CN201510754403 A CN 201510754403A CN 105316206 A CN105316206 A CN 105316206A
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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
Abstract
The invention belongs to the field of preparation of fruit vinegar, and in particular relates to a brewing method of pueraria lobata vinegar. The brewing method comprises the following steps: (1) pulping and gelatinizing; (2) liquefying: at 90 DEG C, adding alpha-amylase to pueraria lobata gelatinized liquid and liquefying until viscosity significantly drops, wherein the mass ratio of the amylase to the pueraria lobata gelatinized liquid is at 1 to 100; (3) saccharifying: adding activated saccharifying enzyme to centrifuged liquefied clear liquid at 60 DEG C in terms of 100U/g of pueraria lobata powder, and saccharifying until sugar degree is 12%; (4) alcoholic fermentation: controlling an initial sugar degree as 16%, a yeast inoculum dose as 4%, a fermentation temperature as 33 DEG C and a fermentation time as 7d; (5) acetic acid fermentation: controlling an initial alcohol content as 5%, an acetic acid bacteria inoculum dose as 8%, a temperature as 31 DEG C and a fermentation time as 7d; and (6) aging so as to obtain pueraria lobata vinegar, wherein the acidity of the obtained pueraria lobata vinegar is 4.34g/100mL.
Description
Technical field
The invention belongs to the preparation field of fruit vinegar, be specifically related to a kind of brewing method of kudzu root vinegar.
Background technology
The root of kudzu vine is the dry root that pulse family Papillionoideae Phaseoleae Pueraria lobota belongs to (PuerariaDC) perennial vine elegant jessamine (Puerarialobata (Wild) Ohwi).Within 1998, it formally lists among the register of " being food and medicine " by the Ministry of Health of China.The root of kudzu vine is a kind of natural green food.A lot of containing flavonoid activeconstituents in the root of kudzu vine, flavonoid compound can reach 0.5g/L, and flavonoid compound can be used as cerebral anemia health food development.These physiologically active ingredients, have scavenging free radicals, vasodilation, the function that reduces blood pressure and prevent arteriosclerosis, improve blood circulation, avoid hypoxic to injure.Kudzu root nutrient composition is very abundant, belongs to " integration of drinking and medicinal herbs " natural phant of health ministry approval.In the root of kudzu vine, starch content is up to 40%, is the green health care food that a kind of nutrition is unique, medicine food is double excellent, is rich in the various trace elements such as 8 seed amino acids of needed by human, VITAMIN and iron, calcium, selenium, zinc, germanium; Flavones be in the root of kudzu vine another kind of content high, there is physiology and pharmacological active substance.Modern pharmacological research proves, Radix Puerariae flavone has reduction myocardial consumption of oxygen, increases the effect such as coronary artery and brain vessel blood amount, allevating angina pectoris, anti-arrhythmia, relieving alcoholism.The effects such as the root of kudzu vine and goods thereof relieve inflammation or internal heat in addition, toxin expelling, reducing blood-fat, hypotensive, decreasing cholesterol, hypoglycemic, fat-reducing, defaecation, prevention senile dementia, and prevent the good effect of the cardiovascular and cerebrovascular diseases such as arteriosclerosis, cerebral thrombosis.
Vinegar beverage is as a kind of Novel beverage, and because of the mouthfeel of its uniqueness, abundant nutritive value and health-care effect, the parent being more and more subject to human consumer looks at.In recent years, along with the raising of people's living standard, the demand of vinegar beverage is increased, market has occurred aloe vinegar beverage; Radix Dauci Sativae, matrimony vine, apple vinegar beverage; Ginger vinegar beverage; Persimmon vinegar beverage etc.And it is less about the report of root of kudzu vine fruit vinegar beverage research.It is very suitable that Xiangxi Region weather and soil produce for the cultivation of the root of kudzu vine, there is a large amount of root of kudzu vine output every year, the research of root of kudzu vine fruit vinegar beverage can improve the deficient present situation of local pueraria root series product to a great extent, maximizes simultaneously and realizes root of kudzu vine industrialization production, improve local people's standard of living.
The application take powder of Radix Puerariae as raw material, adopts double-enzyme method to carry out the research of liquefaction process, inquires into enzymolysis time, solid-liquid ratio etc. to the impact of liquefaction process, and determines best enzymatic hydrolysis condition; Orthogonal optimization is carried out to root of kudzu vine liquid glucose technology of alcohol simultaneously, response surface optimization research has been carried out to kudzuvine root wine liquid acetic fermentation process.
Summary of the invention
The object of the invention is to for the deficiencies in the prior art, a kind of brewing method of kudzu root vinegar is provided.By adopting double-enzyme method to liquefy, determine best enzymatic hydrolysis condition, obtained acidity is the kudzu root vinegar of 4.34g/100mL.
For achieving the above object, the present invention adopts following technical scheme:
A brewing method for kudzu root vinegar, comprises the following steps:
(1) size mixing, gelatinization: take powder of Radix Puerariae as raw material, first size mixing with the water of 40-50 DEG C, raw material solid-liquid ratio is 1:5; The powder of Radix Puerariae mixed up slurry is put into 90 DEG C of thermostat water bath gelatinization 1h;
(2) liquefy: under 90 DEG C of conditions, in root of kudzu vine dextrin, add α-amylase, liquefy to viscosity and obviously decline; Wherein, the mass ratio of amylase and root of kudzu vine dextrin is 1:100;
(3) saccharification: get centrifugal after liquefaction clear liquor, 60 DEG C time, add the saccharifying enzyme activated by the consumption of 100U/g powder of Radix Puerariae, saccharification to pol is 12%;
(4) zymamsis: initial pol is 16%, yeast inoculum size 4%, leavening temperature 33 DEG C, fermentation time 7d;
(5) acetic fermentation: initial ethanol content is 5%, acetic bacteria inoculum size 8%, temperature 31 DEG C, fermentation time 7d;
(6), after ageing, obtained kudzu root vinegar, gained kudzu root vinegar acidity is 4.34g/100mL.
beneficial effect of the present invention is:
The present invention take powder of Radix Puerariae as raw material, adopts double-enzyme method to carry out the research of liquefaction process, has inquired into the impact on liquefaction process such as enzymolysis time, solid-liquid ratio, and determine best enzymatic hydrolysis condition; Orthogonal optimization is carried out to root of kudzu vine liquid glucose technology of alcohol simultaneously, response surface optimization research has been carried out to kudzuvine root wine liquid acetic fermentation process; Obtain the kudzu root vinegar that acidity is 4.34g/100mL.
Accompanying drawing explanation
Fig. 1 yeast-inoculated amount is on the impact of ethanol content;
Fig. 2 leavening temperature is on the impact of ethanol content;
The initial pol of Fig. 3 is on the impact of zymamsis;
The impact of the initial alcoholic strength Dichlorodiphenyl Acetate fermentation of Fig. 4;
The impact of Fig. 5 acetic bacteria inoculum size Dichlorodiphenyl Acetate fermentation;
The impact of Fig. 6 leavening temperature Dichlorodiphenyl Acetate fermentation;
Fig. 7-1 be inoculum size and initial alcoholic strength to the response surface design of Effect of Acidity On Absorption, Fig. 7-2 is isogram (fixing horizontals: X
3=0);
Fig. 8-1 be initial alcoholic strength and leavening temperature to the response surface design of Effect of Acidity On Absorption, Fig. 8-2 is isogram (fixing horizontals: X
1=0).
Embodiment
The present invention's the following example further illustrates the present invention, but protection scope of the present invention is not limited to the following example.
embodiment 1
1 materials and methods
1.1 main raws and reagent
Powder of Radix Puerariae, wine active dry yeast (Hubei Dan Bao Li Co., Ltd), α-amylase, saccharifying enzyme, acetic bacteria (Shanghai makes 1.01), yeast extract paste.
1.2 instrument and equipment
ES-3KCA electronic counting balance (Shenyang Longteng Electronic Co., Ltd.); WYT hand-held saccharometer (Wuxi Jian Yi experiment equipment company limited); LXJ-II B low speed Large Copacity Multi-pipe centrifugal machine (Wuxi Jian Yi experiment equipment company limited); FUMA-QYC200 frequency conversion shaking table (Changzhou Nuo Ji Instrument Ltd.); SPX-250B-Z type biochemical cultivation case (east of a river, Suzhou precision instrument company limited) etc.
1.3 experimental technique
1.3.1 technical process
Powder of Radix Puerariae, sizes mixing, gelatinization, liquefaction, and saccharification, adds the grape wine dry yeast after activation, zymamsis, and acetic bacteria ferments, ageing.
1.3.2 yeast activation
Active dry yeast, water, sucrose are placed in Erlenmeyer flask according to the ratio mixing of 1:25:5, add tampon and be stoppered, put into 30 DEG C of constant incubators and cultivate 2.5h.
1.3.3 acetic bacteria enlarged culturing
By 1% yeast extract paste, 1% calcium carbonate, 1% glucose heating for dissolving, adds 2% dehydrated alcohol after sterilizing cooling, under sterilising conditions, preservation of bacteria strain is accessed in acetic bacteria activation medium 200mL/1000mL triangular flask through aseptic technique, constant-temperature shaking culture 24h under 32 DEG C of conditions.
1.3.4 analysing and detecting method
Alcoholometry: distillation hydrometric method; Total sugar determination: WYT hand-held saccharometer method of reading; Total acidity test: volumetry.
2 results and analysis
2.1 saccharification enzymolysis
First size mixing with a small amount of warm water, then dilute with remaining water, prevent powder of Radix Puerariae from luming.The powder of Radix Puerariae mixed up slurry is put into 90 DEG C of thermostat water bath gelatinization 1h.Amylase and root of kudzu vine dextrin add liquid Thermostable α-Amylase by 1:100, liquefy to viscosity and obviously decline, and when getting clear liquor in 60 DEG C after centrifugation is filtered, adding the saccharifying enzyme that activated by 100U/g powder of Radix Puerariae at 60 DEG C, constant temperature saccharification is to terminal.
2.1.1 solid-liquid ratio is on the impact of enzymolysis pol
Weigh 9 parts of 10g raw pueraria powders respectively in 100mL Erlenmeyer flask, become different feed liquid ratio by warm water proportioning, seal bottleneck with preservative film and prevent because of heating evaporation moisture effects result.Then put into and add α-amylase after 90 DEG C of thermostat water baths carry out gelatinization 1h and liquefy, then adding the saccharification enzyme glycolysis mixed liquid scale of construction that adds water afterwards is to terminal 100mL, and measure its pol value with saccharometer, experimental result is as table 1.
Table 1 solid-liquid ratio affects enzymolysis pol
The test sample of high solid-liquid ratio, because of reasons such as object solid substance denseness are large, has a strong impact on α-amylaseliquefied process, thus have impact on final pol value.When solid-liquid ratio is 1:5, enzymolysis process is preferably embodied.And after solid-liquid ratio diminishes gradually, the situations such as pol no longer increases, comprehensive utilization of materials consider that feeding liquor ratio 1:5 is most suitable.
2.1.2 saccharification time is on the impact of enzymolysis pol
Weigh 100g raw pueraria powder, liquefying to viscosity after putting into 1000mL Erlenmeyer flask gelatinization 1h by the allotment of 1:5 solid-liquid ratio obviously declines.Point get 5 100mL Erlenmeyer flasks, fill, get the according to condition saccharification of different saccharification time, measure final pol, experimental result is as table 2, and saccharification time is no longer obvious after 4h in saccharification on the impact of enzymolysis pol.
Table 2 saccharification time is on the impact of enzymolysis pol
2.2 zymamsis
2.2.1 yeast-inoculated amount is on the impact of alcohol amount
Be 16% by root of kudzu vine liquid glucose sugar degree regulation, be 7d at fermentation time, under the condition that leavening temperature is 35 DEG C, carry out zymamsis.As shown in Figure 1, when activated yeast inoculum size is less, ethanol content is low; When activated yeast inoculum size is excessive, yeast was bred prosperous, itself needed to consume a large amount of sugars, and ethanol content reduces on the contrary; When inoculum size is 4%, ethanol content is higher, therefore selects yeast-inoculated amount to be 4% better.
2.2.2 leavening temperature is on the impact of alcohol amount
Be 16% in root of kudzu vine liquid glucose pol, yeast-inoculated amount is 4%, carries out zymamsis under the condition of fermentation time 7d.As shown in Figure 2, along with the rising of leavening temperature, produce wine speed and accelerate, when leavening temperature is 35 DEG C, fermentation is comparatively steady, and fermenting process is easy to control, and fermenting speed is also very fast simultaneously, therefore select leavening temperature be about 35 DEG C more reasonable.
2.2.3 the impact of initial pol of fermenting on alcohol amount
Add sucrose in root of kudzu vine liquid glucose and adjust initial pol.Be access 4% active dry yeast in the root of kudzu vine liquid glucose of 12%, 14%, 16%, 18%, 20% respectively in pol, cultivate at 35 DEG C, measure the alcoholic strength of fermented liquid every 24h.As shown in Figure 3, earlier fermentation, because the yeast cell sum in feed liquid is also few, containing the oxygen dissolved on a small quantity and sufficient nutrient material in feed liquid, so yeast is mainly bred, fermentative action is strong, and alcohol and carbonic acid gas produce seldom; Enter lord ferment period, yeast cell is formed in a large number, and because the oxygen in feed liquid is also exhausted, yeast stops breeding substantially, and mainly carries out zymamsis effect.In feed liquid, ethanol content increases gradually, is alcohol main generation period; To the secondary fermentation phase, alcohol producing is tending towards slow.Experimental study finds to continue to improve root of kudzu vine liquid glucose pol, and alcoholic strength does not significantly improve, and also can increase cost on the contrary.Consider, selecting zymamsis to be suitable for pol is 16%.
2.2.4 technology of alcohol orthogonal optimization test
Select the yeast-inoculated amount 4% of puerarin saccharification liquid zymamsis, leavening temperature 35 DEG C, Preliminary fermentation pol is 16% investigation factor, under the condition of fermentation 7d, carry out orthogonal experiment with Miao's liquid ethanol content of fermenting for inspection target, each level of factor table and orthogonal design table as follows:
Table 3 level of factor table
The orthogonal results and analysis table of table 4
By table 5 data presentation, intiutive analysis method is adopted to compare three factor extreme differences
rvalue size is known, and the primary and secondary order of each factors on test indicators impact is
r a >
r c >
r b , namely initial pol has the greatest impact, and is secondly leavening temperature, and the impact of yeast-inoculated amount is minimum.The excellent horizontal combination of factor is
a 2 b 2 c 3 , consider that temperature is higher, to fermentation, there is disadvantageous effect, and from the viewpoint of cost-saving etc., select
a 2 b 2 c 1 for optimal conditions, namely zymamsis Optimal technique process is yeast-inoculated amount 4%, initial pol 16%, leavening temperature 33 DEG C.
2.3 acetic fermentation
2.3.1 initial ethanol concn is on the impact of acidity
Alcohol by volume mark is the primary factor affecting acetic fermentation, therefore, will be optimized fermentation condition, first will consider suitable alcohol by volume mark.Be 8% in acetic bacteria inoculum size, leavening temperature is under 32 DEG C of conditions, is determined at the impact of different ethanol content Dichlorodiphenyl Acetate fermentation in 1 ~ 7d.As shown in Figure 4, when inoculum size one timing, acetic acid content and speed of response thereof increase with initial ethanol concn and improve.But when initial alcohol degree reaches certain value, speed of response no longer increases, continue to increase concentration of substrate, speed of response declines on the contrary.This is because too high alcohol concn Dichlorodiphenyl Acetate bacterium has restraining effect, thus select the initial ethanol concn of 6% proper.
2.3.2 acetic bacteria inoculum size is on the impact of vinegar degree
Inoculate acetic bacteria with the inoculum size of 4%, 6%, 8%, 10%, 12% respectively, carry out fermentation test, sampling and measuring fermented liquid total acid content when 24h.As shown in Figure 5, the impact of acetic bacteria inoculum size Dichlorodiphenyl Acetate fermentation rate is comparatively large, and acetic bacteria inoculum size is higher, and the speed of acetic fermentation is relatively very fast, because thalline breeding amount is more, product acid is also very fast and many, can avoid other microbiological contamination.But acetic bacteria inoculum size is too high, the growth of somatic cells can consume the more nutritive substance in substratum, causes substrate to lose, and affects final acetate yield; And due to the rapid consumption of nutritive substance and the generation of more meta-bolites, making environmental degradation residing for somatic cells, somatic cells can comparatively presenility autolyze; Acidity is too low also easily causes living contaminants.Determine that suitable acetic bacteria inoculum size is 8%.
2.3.3 leavening temperature is on the impact of acidity
Be 8% in acetic bacteria inoculum size, initial alcohol degree is under 6% condition, arranges different fermentations temperature and tests, and sampling and measuring fermented liquid total acid when 24h during the fermentation.
As shown in Figure 6, along with the prolongation of fermentation time, the acidity of temperature under 28 DEG C, 30 DEG C, 34 DEG C, 32 DEG C, 36 DEG C conditions all constantly increases, but along with the prolongation of fermentation time, little in the acidity difference of 32 DEG C and 36 DEG C fermentations, consider the factor such as cost and root of kudzu vine fruit vinegar taste flavor, selecting leavening temperature to be 32 DEG C is acetic fermentation temperature.
2.3.4 acetic fermentation response surface optimization is tested
3 major influence factors acetic bacteria inoculum sizes of Box-Behnken test design Dichlorodiphenyl Acetate fermentation, initial alcoholic strength and leavening temperature is adopted to be optimized, Box-Behnken center combination experimental factor water-glass is in table 5, and test level design and test-results are in table 6.SAS software is adopted to carry out statistical study to testing data.
Table 5Box-Behnken center combination experimental factor water-glass
Table 6Box-Behnken center combination test design scheme and result
2.3.4.1 the foundation of model and test of significance
Shown in application SAS statistical software his-and-hers watches 7, test-results carries out multiple regression Fitting Analysis, and can obtain quadratic regression equation is:
Variance analysis is carried out to the every of model, the results are shown in Table 7.As shown in Table 7, X
1 2, X
2 2, X
3 2and X
2x
3item reaches the level (p < 0.01) of highly significant, X
2, X
3and X
1x
2item reaches significant level (p < 0.05), and other are every all not significantly (p > 0.05).When not considering interaction, from the F value of each factor, secondly the initial alcoholic strength of acetic bacteria having the greatest impact to acidity be leavening temperature, and inoculum size impact is minimum.
Table 7 response surface experiments analytical results table
2.3.4.2 response surface analysis
In order to represent the impact of each factor on response index better, to determine the optimum level of each factor, the full model of above-mentioned foundation is adopted to carry out response surface analysis.Draw response surface figure and corresponding isogram by SAS software, analyze each factor to the impact of producing acid amount, see Fig. 7-1, Fig. 7-2, Fig. 8-1, Fig. 8-2.
Can find out that the primary and secondary order of each influence factor is from the level line dense degree change Fig. 7-2, Fig. 8-2: initial alcoholic strength and the interaction of leavening temperature to acidity are greater than the interaction of inoculum size and initial alcoholic strength.Find out from the 3 dimension curve figure of Fig. 7-1, along with the increase of inoculum size and initial alcoholic strength, acidity is first increases and then decreases, and the curved surface of initial alcoholic strength is steeper than the curved surface of inoculum size; The 3 dimension surface charts of Fig. 8-1 are found out, along with the increase of leavening temperature and initial alcoholic strength, acidity is also first increases and then decreases, and the curved surface of initial alcoholic strength is steeper than the curved surface of leavening temperature.In summary, each factor is on the impact order of acidity: initial alcoholic strength > leavening temperature > inoculum size, consistent with the result of analysis of variance table.
For determining that optimum point asks single order local derviation to mathematical regression model, draw:
,
,
, now Y=4.35, is the theoretical expectation values of acidity yield; Utilize coding formula
above-mentioned encoded radio to be changed into actual parameter be initial alcoholic strength is 4.75352%, acetic bacteria inoculum size is 7.5883%, leavening temperature is 30.27474 DEG C, consider actual operation, therefore after selected adjustment, processing parameter is initial alcoholic strength is 5%, acetic bacteria inoculum size is 8%, Extracting temperature is 31 DEG C, now, acidity reaches 4.34, close with theoretical expectation values.
3 conclusions
With western Hunan kudzuvine root starch for raw material, adopt liquid fermentation method to brewage root of kudzu vine fruit vinegar, raw material solid-liquid ratio is 1:5, and under 90 DEG C of conditions, amylase and root of kudzu vine dextrin add liquid Thermostable α-Amylase by 1:100, liquefies to viscosity and obviously declines.Get centrifugal rear liquefaction clear liquor in 60 DEG C time, add the saccharifying enzyme activated by 100U/g powder of Radix Puerariae, saccharification terminal pol is 12%; Zymamsis top condition is pol 16%, yeast inoculum size 4%, leavening temperature 33 DEG C, fermentation time 7d; Acetic fermentation top condition is initial ethanol content 5%, acetic bacteria inoculum size 8%, temperature 31 DEG C, fermentation time 7d, and gained kudzu root vinegar acidity is 4.34g/100mL.
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (1)
1. a brewing method for kudzu root vinegar, is characterized in that: comprise the following steps:
(1) size mixing, gelatinization: take powder of Radix Puerariae as raw material, first size mixing with the water of 40-50 DEG C, raw material solid-liquid ratio is 1:5; The powder of Radix Puerariae mixed up slurry is put into 90 DEG C of thermostat water bath gelatinization 1h;
(2) liquefy: under 90 DEG C of conditions, in root of kudzu vine dextrin, add α-amylase, liquefy to viscosity and obviously decline; Wherein, the mass ratio of amylase and root of kudzu vine dextrin is 1:100;
(3) saccharification: get centrifugal after liquefaction clear liquor, 60 DEG C time, add the saccharifying enzyme activated by the consumption of 100U/g powder of Radix Puerariae, saccharification to pol is 12%;
(4) zymamsis: initial pol is 16%, yeast inoculum size 4%, leavening temperature 33 DEG C, fermentation time 7d;
(5) acetic fermentation: initial ethanol content is 5%, acetic bacteria inoculum size 8%, temperature 31 DEG C, fermentation time 7d;
(6), after ageing, obtained kudzu root vinegar, gained kudzu root vinegar acidity is 4.34g/100mL.
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| CN105969581A (en) * | 2016-06-28 | 2016-09-28 | 廊坊师范学院 | Radix Puerariae and Cordyceps wine and preparation method thereof |
| CN106562157A (en) * | 2016-10-28 | 2017-04-19 | 成都鑫瑞现代农业开发有限公司 | Production method of kudzu root beverage |
| CN109628270A (en) * | 2019-01-11 | 2019-04-16 | 河北农业大学 | A kind of preparation method of persimmon vinegar |
| CN114214164A (en) * | 2022-01-17 | 2022-03-22 | 河北科技师范学院 | Chinese chestnut vinegar and brewing method thereof |
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| CN105969581A (en) * | 2016-06-28 | 2016-09-28 | 廊坊师范学院 | Radix Puerariae and Cordyceps wine and preparation method thereof |
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| CN106562157A (en) * | 2016-10-28 | 2017-04-19 | 成都鑫瑞现代农业开发有限公司 | Production method of kudzu root beverage |
| CN109628270A (en) * | 2019-01-11 | 2019-04-16 | 河北农业大学 | A kind of preparation method of persimmon vinegar |
| CN109628270B (en) * | 2019-01-11 | 2022-03-18 | 河北农业大学 | Preparation method of persimmon vinegar |
| CN114214164A (en) * | 2022-01-17 | 2022-03-22 | 河北科技师范学院 | Chinese chestnut vinegar and brewing method thereof |
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