一种​牛樟​芝​风味​果​醋​的​制作​方法

源语言标题
(CN105886318) 一种​牛樟​芝​风味​果​醋​的​制作​方法
公开号/公开日
CN105886318 A 2016-08-24 [CN105886318] / 2016-08-24
申请号/申请日
2016CN-0360646 / 2016-05-28
发明人
LU GUOXIAO; LI LIANG
申请人
LU GUOXIAO
主分类号
IPC分类号
A61K-036/07;A61P-001/16;A61P-003/06;A61P-009/12;A61P-035/00;A61P-037/04;A61P-037/08;C12J-001/04
摘要
(CN105886318)
本​发明​公开​了​种​牛樟​芝​风味​果​醋​的​制作​方法,属于​食品加工​领域。其​特征​在于:采用​牛樟​芝​发酵​液​的​制备​补​料​酒精​发酵​醋​用​种子​醅​醋酸​发酵​淋​醋​过滤​装​瓶​灭菌​成品,有益​效果:本​发明​产品​清亮​透明,具有​牛樟​芝​特有​的​清淡​芳香,均匀​致,酸味​柔和​纯正、绵长;本​产品​不仅​营养​丰富,还​具有​增强​免疫力、抗​肿瘤、抗​过敏、降​血压、降​胆固醇、保护​肝脏​等​多种​保健​功效;食用​方便,老少皆宜。
地址
代理人
代理机构
优先权号
2016CN-0360646 2016-05-28
主权利要求
(CN105886318)
1. One M. antrodia flavor vinegar of the making method, characterized in: camphorata of the fermentation broth prepared usingfedalcoholic fermentationvinegar with seed grainsacetic acid fermentationlymph vinegarfilteredbottledsterilizationfinished, the following specific steps: Preparation of the fermentation broth camphorata (1): purple sweet potato on a culture medium for inoculation camphorata slope will, after Expansion and inoculated with 500 milliliters of a liquid medium containing a purple sweet potato 120 milliliters Erlenmeyer flask, placed in a constant temperature shaker 40 Ć, control a rotational speed of 450 revolutions/minute, culture 1-2 days, resulting bovine antrodia mycelium and a culture broth, with dual-layer nylon cloth filter, filtering the fermentation broth obtained immediately after hyphae; Feed (2): in a 1:15 ratio of 18% in the fermentation broth supplemented to the camphorata sterilized solution nigerose, in its soluble solids content was adjusted to 6-8%; Alcoholic fermentation (3): a complement of the zero time point of the frit preferably 1200 milliliters beaker 500 milliliters camphorata fermentation broth, and to access previous notice activation good dry yeast 2.8 dag, mix well, covering it with a sterile single-layer kraft paper, tightening, constant temperature incubator set 35 Ć, stirred for 5 times per day, after 3-4 days of alcoholic fermentation, alcohol content of up to 7.5%; Making of the seed grains with vinegar (4): 0.65 kg of the bran, 0.45 kg chaff, sucrose 0.1 kg water mixing, control humidity of 38%, sterilized via 112 Ć 5-8 minutes, after cooling, 80 milliliters of acetic acid bacterial suspension was inoculated culture 15 hours, followed by culturing chamber 28 Ć boxed material placed in shallow, once per 2 hours turning-over, the material is sufficiently exposed to air, for 18 hours backup; Acetic acid fermentation (5): after completion of the alcoholic fermentation, fermented mash with an alcohol 0.8 kg of seed grains in the stirred in vinegar, and a presterilized bran 0.3 kg, 0.25 kg chaff, 0.8 kg of pulp rosa, Mosla chinensis 0.2 kg powder, 0.1 kg medlar, lily flour 0.1 kg uniform turning-over, feed grains to loose, air-permeable; maintain the product temperature by acetic acid fermentation 30 Ć, 2 times daily turning-over, 45 Days vinegar Grains occurs through fragrant vinegar, acetic acid fermentation is terminated while no longer becomes high acidity, immediately by 10% glycyrrihizin, further grains turn 2-3 days it is possible to pour vinegar; Lymph (6) vinegar: 1 kg to 1 kg of warm water grains plus vinegar, water was poured into a beaker containing grains acetate, 16 hours after immersion, vinaigrette will be separated by 3 layers of gauze, and then rinsed with vinaigrette vinegar grains separated by repeated several times, until it is possible to achieve the desired acidity; Filter (7): 4 layers of gauze used for coarse filtering of the vinegar, followed by fine filtering with a filter paper, to give a clear transparent Antrodia vinegar; Bottled (8), sterilization: quantitative bottled closure will be vinegar, after bottling, immediately used pasteuristion sterilized, give the finished.
法律状态
(CN105886318)
LEGAL DETAILS FOR CN105886318

Actual or expected expiration date=2036-05-28   
Legal state=ALIVE   
Status=PENDING 



Event publication date=2016-05-28 
Event code=CN/APP 
Event indicator=Pos 
Event type=Examination events 
Application details

Application country=CN CN201610360646 
Application date=2016-05-28 
Standardized application number=2016CN-0360646 



Event publication date=2016-08-24 
Event code=CN/A 
Event type=Examination events 
Published application

Publication country=CN 
Publication number=CN105886318 
Publication stage Code=A 
Publication date=2016-08-24 
Standardized publication number=CN105886318 



Event publication date=2016-08-24 
Event code=CN/C06 
Event indicator=Pos 
Event type=Examination events 
Publication



Event publication date=2016-12-21 
Event code=CN/C10 
Event type=Examination events 
Request of examination as to substance
专利类型码
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