CN103468557B - Tartary buckwheat sobering vinegar and preparation method thereof - Google Patents
Tartary buckwheat sobering vinegar and preparation method thereof Download PDFInfo
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Abstract
The invention discloses tartary buckwheat sobering vinegar and a preparation method thereof, and relates to the technical field of food processing. The tartary buckwheat sobering vinegar is prepared by taking tartary buckwheat as a main raw material, taking sticky rice as an auxiliary material, taking medicinal and edible traditional Chinese medicine as a sobering health-care material, saccharifying, alcoholizing, acidizing and fermenting by the traditional solid fermented vinegar technology, and finally processing with various seasonings. According to the invention, the formula of the raw materials and the processing technology are disclosed, so that the tartary buckwheat sobering vinegar achieves purposes of alleviating a hangover, sobering, nourishing, strengthening a spleen, strengthening a stomach, and protecting a liver, and solves the problem of bitter of the tartary buckwheat, and the tartary buckwheat vinegar is soft and lasting in sour flavor, mellow and sweet, and has a fresh fruity flavor.
Description
Technical field
The present invention relates to food processing technology field, specifically sober up vinegar and working method thereof of a kind of bitter buckwheat.
Background technology
Guizhou is the township of good wine, Guizhou Maotai good wine, and China and foreign countries are famous, and one of Guizhou Liquor cultural characteristic is " When drinking with a bosom friend, a thousand cups will still be too little ", and " emotion is dark, lays one's hand on flatly, and emotion is good, and thousand glasss are few ", all can not keep from drink whenever auspicious happy event friend meets, and usually gets drunk.
Low alcohol consumption is beneficial to health, but drinks beyond one's capacity or long-term heavy drinking can cause the acute or chronic poisoning of alcohol.Acute poisoning causes brain inhibit feature to weaken, and ability to see things in their true light, memory, intellect weaken or disappear.Eyesight break down lethargic sleep, vomiting, chronic poisoning shows as cardiovascular disorder, malnutrition, hypophrenia, chronic gastritis, the heart, liver, even liver cirrhosis of kidney sex change.
Vinegar is a kind of natural " amethystic agent ".Because it can resist the restraining effect with alleviation of alcohol, increase gastric secretion, vasodilation, is beneficial to blood circulation, improves the metabolic capacity of liver, strengthens renal function, accelerates diuresis, promotes alcohol to discharge rapidly in body.Visible, vinegar can relieve the effect of alcohol, and has scientific basis.
Vinegar can relieve the effect of alcohol, and this is early on the books in TCM Document.Say in " occupying diet spectrum with breath " as Qing Dynasty's Wang Shixiong, vinegar can " be sobered up, help digestion ".The data of Japan is also introduced: vinegar can be avoided drunk deeply and forget oneself.Drinking too much, can make the ethanol concn in blood increase, and concentration is higher, liquor-saturated that degree is also heavier.In general,, when in 100 milliliters of blood, ethanol content reaches 50-100 milligram, will reach the state being under the weather.After surmounting this boundary, along with the increase of ethanol concn, liquor-saturated that degree also increases the weight of thereupon.Have data to show, drink merely and drink vinegar with wine simultaneously, the ethanol concn in blood can be variant, that is to say, if drink edible vinegar in drinking, just can reduce the concentration of alcohol in blood, thereby alleviate or delay the appearance of drunk deeply state.
In theory, wine oxidation forms vinegar.Vinegar and alcohol reflect and generate fragrant ester, illustrate that vinegar can relieve the effect of alcohol, but to the people of relieving the effect of alcohol, are not only and will make it sober up, and relieve the effect of alcohol.The more important thing is in sobering up and relieving the effect of alcohol, reduce the injury that alcohol causes jingler's conscience spleen kidney organ, play nourishing, spleen-and-stomach-invigorating, the effect of liver protecting sobering up in relieving the effect of alcohol.This is one of inventive point of the present invention.
China's vinegar processed is with a long history, as far back as middle of century in Christian eras 6, make the existing comparatively method of science of vinegar, existing record of making vinegar in " Qimin yaoshu " book, mainly taking cereal as raw material, produce at present vinegar of a great variety, as honey vinegar, cider vinegar, lemon vinegar, milk vinegar, pineapple vinegar, grape vinegar, Roxburgh rose vinegar, Watermelon rind vinegar etc.Substantially being divided into grain is the grain vinegar of raw material and the large class of the fruit vinegar taking fruit as raw material two, wherein has solid fermentation method and solution fermentation taking grain as the method for raw material production vinegar, and in the solid fermentation method that grain is raw material, bitter buckwheat vinegar is exactly wherein a kind of.
Bitter buckwheat, belongs to polygonaceae dicotyledons, also claims Black Radix Et Rhizoma Fagopyri Tatarici, black pearl, formal name used at school tatar buckwheat (Tartary Buckwheat) because shell is black.Radix Et Rhizoma Fagopyri Tatarici happiness is nice and cool, barren-resistant, is grown in high and cold mountain area more, and seed is edible.Scholar admits bitter buckwheat and rises in China mostly at present, and it is mainly distributed in Southwestern China and Deng Di mountain area, North China in the world, and the place of production is mainly Sichuan, Yunnan, Guizhou and Shanxi.Cool in nature: in traditional Chinese medicine, generally believe, Radix Et Rhizoma Fagopyri Tatarici has the health-care effects such as heat-clearing and fire-reducing, relieving dyspepsia, cool blood detumescence.
Motherland's medical science Compendium of Material Medica is recorded: Radix Et Rhizoma Fagopyri Tatarici bitter, and property is flat cold, beneficial strength, continuous spirit, sharp knowledge, has the effect of the wide intestines stomach invigorating of sending down abnormally ascending.Current clinical medicine is observed and is shown, tartary buckwheat powder and goods thereof have hypoglycemic, reducing blood-fat, strengthens the effect of body immunity, and the patients such as diabetes, hypertension, hyperlipidemia, coronary heart disease, apoplexy are had to auxiliary therapeutic action.These effects are all relevant with the eight large nutritive ingredients that contain in Radix Et Rhizoma Fagopyri Tatarici.In Radix Et Rhizoma Fagopyri Tatarici, contain a kind of special flavonoid material---rutin, this substance maintains normal property and the fragility thoroughly of vessel wall, vessel softening, have promote wound healing, anti-inflammatory, antianaphylaxis, cough-relieving, relieving asthma, the effect of reducing blood-fat.In Radix Et Rhizoma Fagopyri Tatarici, also have a kind of curative effect composition---vitamin-E, it has stronger antioxygenation, can suppress and eliminate free radical superfluous in human body, activated macrophage, eliminate the pigment deposition of skin, strengthen human immunologic function, alleviate the negative interaction of cancer therapy drug.Food fibre in Radix Et Rhizoma Fagopyri Tatarici can promote the excretion of toxic substance, reduces the total cholesterol of serum and the content of LDL-C.Active element selenium in Radix Et Rhizoma Fagopyri Tatarici can form a kind of unsettled " metal-selenium-albumen " mixture with melts combine in human body, contributes to the eliminating of toxic substance in body.In traditional Chinese medicine, generally believe, Radix Et Rhizoma Fagopyri Tatarici has the health-care effects such as heat-clearing and fire-reducing, relieving dyspepsia, cool blood detumescence.
Though bitter buckwheat is the food crop that nutrition is good, as grain, because of its too hardship not favored by human consumer, make vinegar with Radix Et Rhizoma Fagopyri Tatarici, seek a broad outlet for high and cold bitter buckwheat undoubtedly, but will solve equally the problem of its " hardship ".
Summary of the invention
The object of the invention is to Radix Et Rhizoma Fagopyri Tatarici as main raw material, with the explained hereafter of conventional solid-state fermented vinegar a kind of can Dealcoholic sobering-up again can nourishing, the bitter buckwheat health-care sobering vinegar of spleen-and-stomach-invigorating, liver protecting, for a new approach is opened up in effective utilization of bitter buckwheat.
The object of the invention is to realize by following technical measures:
A kind of bitter buckwheat of the present invention vinegar of sobering up, is characterized in that taking Radix Et Rhizoma Fagopyri Tatarici as main raw material, taking glutinous rice as auxiliary material, make health-care sobering material with the Chinese medicine of integration of drinking and medicinal herbs,, use conventional solid fermented vinegar technique through saccharification, alcoholization and acidifying fermentation, finally be equipped with various seasoning matter and process, each component formulation ratio is:
Radix Et Rhizoma Fagopyri Tatarici 1000Kg
Glutinous rice 100Kg
Integration of drinking and medicinal herbs herbal medicine: matrimony vine, Radix Codonopsis, date, Chinese yam, Semen Coicis, leaf of Jobstears, dark plum, gingko, Folium Ginkgo, ginger, Semen Maydis, the each 500g of the root of herbaceous peony
Various seasoning matter: honey, snow pear, Radix Glycyrrhizae, fresh tangerine peel, fresh lotus root piece, fennel, anise, cassia twig, the each 200g of cardamom
Salt: 4-6Kg.
In the edible homology herbal medicine of medicine of the present invention:
Matrimony vine: tonifying liver improving eyesight, nourshing kidney;
Radix Codonopsis: invigorating the spleen and replenishing QI, promote the production of body fluid, control weakness of the spleen and the stomach;
Chinese yam: invigorating the spleen, reinforce the kidney, tonifying lung;
Semen Coicis: invigorating the spleen, tonifying lung, heat-clearing, dampness removing;
Leaf of Jobstears: replenishing QI and blood, warm stomach;
Dark plum: convergence, promote the production of body fluid;
Gingko: tonifying Qi is nourished heart, kidney-nourishing enriching yin, relieves the effect of alcohol;
Folium Ginkgo: the beneficial heart is supported lung;
RADIX PAEONIAE ALBA: tonifying the spleen and stomach;
Semen Maydis: in profit, whet the appetite, stomach invigorating.
Therefore, integration of drinking and medicinal herbs herbal medicine of the present invention, to drinking, acute and chronic poisoning can play nourishing, spleen-and-stomach-invigorating, liver protection function, can life-time service and have no side effect, except sobering up antialcoholism function, also have a lot of purposes as for vinegar, do not enumerate here.
A kind of bitter buckwheat of the present invention vinegar working method of sobering up, comprise the raw material pulverizing in conventional solid-state fermented vinegar production technique. add husk, spice, infiltrate, cook, cooling, saccharification, wine, acetic fermentation, salt adding, ageing, pouring vinegar, sterilizing and test package, it is characterized in that (1) raw material pulverizing: with pulverizer, Radix Et Rhizoma Fagopyri Tatarici, glutinous rice and mixture of Chinese herbal medicines are pulverized respectively, screen out buckwheat shell, replace husk with buckwheat shell and Folium Ginkgo, leaf of Jobstears;
(2) infiltrate and cook: Radix Et Rhizoma Fagopyri Tatarici, glutinous rice infiltrate and cook respectively, Radix Et Rhizoma Fagopyri Tatarici will filter unnecessary yellow water before complete wetting, reduce bitter taste, bitter buckwheat adopts normal pressure steaming cooking in process, before upper large vapour slowly with hot water from twice, rice steamer top drip washing material, finally remove yellow rice steamer foot water, further reduce the bitter taste of bitter buckwheat;
(3) spice: spice is cooking, cooling after, by cooling ripe glutinous rice, ripe Radix Et Rhizoma Fagopyri Tatarici, the health-care sobering Chinese medicine of pulverizing, buckwheat shell is mixed thoroughly, in the time that spice temperature is 30-32 DEG C, admix saccharifying enzyme, wheat bran and dry yeast, add the water of the heavy 25-30% of raw material, mix to obtain compound;
(4) dual fermentation: compound carries out the dual fermentation of 15 saccharification limit, remotest places alcoholization in fermentation vat, obtains vinegar unstrained spirits, and fermentation vat lid is with straw mulch;
(5) acetic fermentation: the acetic fermentation unstrained spirits of using after batch acetic fermentation completes ferments as seed, and inoculum size is the 2-3% of vinegar unstrained spirits, acetic fermentation temperature 45-55 DEG C, yeast phase turns over vinegar unstrained spirits 5-10 time, and acetic fermentation is aerobic fermentation, when fermentation, does not seal;
(6) ageing: after acetic fermentation completes, salt is added to vinegar unstrained spirits, then salt adding vinegar unstrained spirits is put into fermentation vat, in ageing 2-3 below 20 DEG C month;
(7) drench vinegar: by vinegar unstrained spirits good ageing put into vinegar spaying pool slowly drench into the cold boiling water of vinegar unstrained spirits equivalent, soak 3-8 hour, then vinegar liquid emitted at the bottom of pond to the vinegar of making a living;
(8) with seasoning matter: by raw vinegar assistant with honey, snow pear, Radix Glycyrrhizae, fresh tangerine peel, fresh lotus root piece, fennel, anise, cassia twig, cardamom heated and boiled to 85-95 DEG C of time 30min-40min, carry out fully filtering good rear, cooling, inspection and bottle.
Above-mentioned raw materials grinding particle size is not done strict requirement, and Radix Et Rhizoma Fagopyri Tatarici and glutinous rice are after beater grinder is pulverized, and coarse grain and particulate respectively account for half, and Chinese medicinal materials mixture is gone over through beater grinder, and broken, seasoning matter is not broken.
Above-mentioned spice be the wheat bran amount of admixing that the vigor of saccharifying enzyme is 1500 units/g be raw material heavy 5%, the active dry yeast ADY amount of admixing be raw material heavy 0.01%;
Above-mentioned dual fermentation temperature is 32-34 DEG C in early stage, mid-term 30-40 DEG C, later stage 34-36 DEG C, last vinegar unstrained spirits ethanol content 7.5-8%, acidity 0.3%-0.5%, the 5-6 that total acid content is raw material is doubly heavy.
Above-mentioned acetic fermentation can use in section 1.41 pure acetic acid bacteria strain fermentation.
The above-mentioned acetic fermentation stage, when vinegar amount is 4.5-4.7g/100ml, when acidity no longer increases, stops fermentation, salt adding processing.
The present invention has following evident characteristic:
1. a new approach has been opened up in effective utilization that the present invention is Radix Et Rhizoma Fagopyri Tatarici.
2. the present invention has solved the problem of Radix Et Rhizoma Fagopyri Tatarici " hardship " by several means:
1. while infiltration, go out part bitter taste; 2. remove again part bitter taste when boiling; 3. decompose and remove again part bitter taste by fermentation; 4. removing again part bitter taste by dilution, is 3.5g/100ml because food vinegar ethanol content is very low, and in pouring vinegar process, through large water gaging dilution, bitter taste is almost nil; 5. by with seasoning matter, covered the taste of " hardship ".
If 3. the present invention makes health-care sobering raw material with homology Chinese medicine, without any side effects, not only drunk poisoning people can take, usually the people of health also can take, not only can after drinking, take separately middle the taking also of drinking simultaneously, and in all case use as vinegar condiment, reach relieve the effect of alcohol, sober up, the object of nourishing, invigorating the spleen, stomach invigorating, liver protecting.
4. to make full use of local Black Radix Et Rhizoma Fagopyri Tatarici be main raw material in the present invention, uses the vinegar making method of science, and the bitter buckwheat vinegar aftertaste delicate fragrance of production is strong, and tart flavour is soft long, and sweet-smelling is containing sweet.Help again the non-defective unit that relieves the effect of alcohol, the vinegar sweet and sour taste of sobering up of producing, also with pure and fresh fruit aroma.
Test shows the vinegar of sobering up that the bitter buckwheat vinegar of our factory's production is main raw material, not only retain bitter buckwheat vinegar reducing blood-fat originally, hypotensive, the hypoglycemic health-care effect that waits, help on this basis again with the above-mentioned non-defective unit that relieves the effect of alcohol and boil the vinegar of sobering up forming, have more and sober up, the effect such as relieve the effect of alcohol, is the best drink of sobering up after drinking.
Embodiment
Embodiment 1.
(1) take Radix Et Rhizoma Fagopyri Tatarici 1000Kg by formulation ratio, glutinous rice 100Kg, the each 500g of nourishing Chinese medicine of various co-grindings, the each 500g of seasoning matter, pulverizes Radix Et Rhizoma Fagopyri Tatarici with beater grinder, make bitter buckwheat coarse grain and particulate respectively account for half, sieve, remove buckwheat shell, buckwheat shell is used for replacing husk spice, equally glutinous rice is pulverized, degree of grinding is with bitter buckwheat, mixture of Chinese herbal medicines is pulverized, taken various seasoning matter 500g, salt 20-40Kg;
(2) by the flooding of the weight such as buckwheat powder adds twice, remove bitter yellow water, then add 50% heavy water material moistening 3-4h, pack the raw material having moistened into normal pressure steamer, before upper vapour, with hot water drip washing raw material twice, then steam upper vapour 1h, stewing 1h, equally sticky rice flour is added to 50% heavy water material moistening 3-4h, pack steamer into, upper decatize 1h, stewing 1h, steamed grog is scattered, spreading for cooling cooling;
(3) ripe glutinous rice, ripe bitter buckwheat, the Chinese medicine of pulverizing, the buckwheat shell of cooling are mixed thoroughly, add the heavy 2-2.5 of spice doubly heavy hot water in the time that spice temperature is 30-32 DEG C, admix raw material and weigh 5% wheat bran, raw material weighs 0.01% dry yeast ADY, mixes to obtain compound;
(4) dual fermentation: compound carries out the dual fermentation leavening temperature 32-34 DEG C in early stage of saccharification limit, the limit alcoholization of 15 days in fermentation vat, mid-term 38-40 DEG C, later stage 34-36 DEG C vinegar unstrained spirits, fermentation vat lid straw mulch;
(5) the acetic fermentation unstrained spirits of using after batch acetic fermentation completes ferments as seed, and inoculum size 130Kg-150Kg packs vinegar cylinder into, within second day, starts to turn over unstrained spirits, and acetic fermentation temperature 45-55 DEG C, when vinegar amount is 4.5-4.7g/100ml; Acidity stops fermentation, salt adding processing while no longer increasing;
(6) ageing: ageing object is to promote esterification, increases fragrance mediation flavour, makes vinegar clear, after acetic fermentation completes, salt is added to vinegar unstrained spirits, salt adding vinegar unstrained spirits is put into fermentation vat, in the ageing 2-3 month below 20 DEG C;
(7) drench vinegar: by vinegar unstrained spirits good ageing put into vinegar spaying pool slowly drench into the cold boiling water of vinegar unstrained spirits equivalent, soak 3-8 hour, then vinegar liquid emitted at the bottom of pond to the vinegar of making a living;
(8) with seasoning matter: by raw vinegar assistant with honey, snow pear, Radix Glycyrrhizae, fresh tangerine peel, fresh lotus root piece, ginger, fennel, anise, cassia twig, cardamom heated and boiled to 85-95 DEG C, time 30-40min, fully filters, cooling, inspection, bottling.
Product of the present invention, has the peculiar fragrance of vinegar, and without unpleasant odor, tart flavour is soft, and slightly sweet taste is not puckery, not bitter, without other peculiar smell, and clarification, no suspended substance and precipitation, without mould colored epistasis, without vinegar eel and vinegar lice, acetic acid degree is 3.5g/100ml.
Claims (5)
1. the bitter buckwheat working method for vinegar of sobering up, is taking Radix Et Rhizoma Fagopyri Tatarici as main raw material, taking glutinous rice as auxiliary material, makes health-care sobering material with the Chinese medicine of integration of drinking and medicinal herbs, is equipped with various seasoning matter, and each component formulation ratio is:
Radix Et Rhizoma Fagopyri Tatarici 1000Kg
Glutinous rice 100Kg
Integration of drinking and medicinal herbs herbal medicine: matrimony vine, Radix Codonopsis, date, Chinese yam, Semen Coicis, leaf of Jobstears, dark plum, gingko, Folium Ginkgo, ginger, Semen Maydis, the each 500g of the root of herbaceous peony
Various seasoning matter: honey, snow pear, Radix Glycyrrhizae, fresh tangerine peel, fresh lotus root piece, fennel, anise, cassia twig, the each 500g of cardamom
Salt: 4-6Kg;
Working method comprises raw material pulverizing in conventional solid-state fermented vinegar production technique, infiltrates, cooks, spice, interpolation husk, cooling, saccharification, wine, acetic fermentation, salt adding, ageing, pouring vinegar, sterilizing and test package, it is characterized in that (1) raw material pulverizing: with pulverizer, Radix Et Rhizoma Fagopyri Tatarici, glutinous rice and mixture of Chinese herbal medicines are pulverized respectively, screen out buckwheat shell, replace husk with buckwheat shell and Folium Ginkgo, leaf of Jobstears;
(2) infiltrate and cook: Radix Et Rhizoma Fagopyri Tatarici, glutinous rice infiltrate and cook respectively, Radix Et Rhizoma Fagopyri Tatarici will filter unnecessary yellow water before complete wetting, reduce bitter taste, bitter buckwheat adopts normal pressure steaming cooking in process, before upper large vapour slowly with hot water from twice, rice steamer top drip washing material, finally remove yellow rice steamer foot water, further reduce the bitter taste of bitter buckwheat;
(3) spice: spice is cooking, cooling after, by cooling ripe glutinous rice, ripe Radix Et Rhizoma Fagopyri Tatarici, the health-care sobering Chinese medicine of pulverizing, buckwheat shell is mixed thoroughly, in the time that spice temperature is 30-32 DEG C, admix saccharifying enzyme wheat bran and active dry yeast, add the water of the heavy 25-30% of raw material, mix to obtain compound;
(4) dual fermentation: compound carries out the dual fermentation of 15 saccharification limit, remotest places alcoholization in fermentation vat, obtains vinegar unstrained spirits, and fermentation vat lid is with straw mulch;
(5) acetic fermentation: the acetic fermentation unstrained spirits of using after batch acetic fermentation completes ferments as seed, and inoculum size is the 2-3% of vinegar unstrained spirits, acetic fermentation temperature 45-55 DEG C, yeast phase turns over vinegar unstrained spirits 5-10 time;
(6) ageing: after acetic fermentation completes, salt is added to vinegar unstrained spirits, then salt adding vinegar unstrained spirits is put into fermentation vat, in ageing 2-3 below 20 DEG C month;
(7) drench vinegar: by vinegar unstrained spirits good ageing put into vinegar spaying pool slowly drench into the cold boiling water of vinegar unstrained spirits equivalent, soak 3-8 hour, then vinegar liquid emitted at the bottom of pond to the vinegar of making a living;
(8) with seasoning matter: by raw vinegar assistant with honey, snow pear, Radix Glycyrrhizae, fresh tangerine peel, fresh lotus root piece, fennel, anise, cassia twig, cardamom heated and boiled to 85-95 DEG C of time 30min-40min, carry out fully filtering good rear, cooling, inspection, pack.
2. a kind of bitter buckwheat according to claim 1 working method of vinegar of sobering up, it is characterized in that raw material pulverizing granularity do not do strict requirement, Radix Et Rhizoma Fagopyri Tatarici and glutinous rice are after beater grinder is pulverized, coarse grain and particulate respectively account for half, Chinese medicinal materials mixture is gone over through beater grinder, broken, seasoning matter is not broken.
3. a kind of bitter buckwheat according to claim 1 working method of vinegar of sobering up, the wheat bran amount of admixing that the vigor that it is characterized in that saccharifying enzyme in step (3) is 1500 units/g be raw material heavy 5%, active dry yeast ADY be raw material heavy 0.01%.
4. a kind of bitter buckwheat according to claim 1 working method of vinegar of sobering up, is characterized in that dual fermentation temperature is 32-34 DEG C in early stage, mid-term 30-40 DEG C, later stage 34-36 DEG C, last vinegar unstrained spirits ethanol content 7.5-8%, acidity 0.3%-0.5%, the 5-6 that total acid content is raw material is doubly heavy.
5. a kind of bitter buckwheat according to claim 1 working method of vinegar of sobering up, is characterized in that the acetic fermentation stage, when vinegar amount is 4.5-4.7g/100ml, when acidity no longer increases, stops fermentation, salt adding processing.
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| CN104031818A (en) * | 2014-06-30 | 2014-09-10 | 毕节市天河食品有限责任公司 | Honey tartary buckwheat vinegar and production method thereof |
| CN104450375A (en) * | 2014-10-28 | 2015-03-25 | 安徽省华皖酒业有限公司 | Tartary-buckwheat-containing white wine and preparation method thereof |
| CN104789440B (en) * | 2015-04-30 | 2016-09-07 | 宁夏强尔萨清真食品有限公司 | Return to one's home village the manufacture craft of old vinegar in tradition Ningxia |
| CN104845862A (en) * | 2015-06-05 | 2015-08-19 | 湖北工业大学 | Method for preparing sprouted bitter buckwheat-lotus root vinegar by virtue of liquid fermentation |
| CN105039127A (en) * | 2015-06-30 | 2015-11-11 | 广西油情米意农产品有限公司 | White vinegar self-making technology |
| CN105567540A (en) * | 2016-01-22 | 2016-05-11 | 刘硕 | Chinese yam vinegar drink with health-care function and making method thereof |
| CN105586246A (en) * | 2016-03-29 | 2016-05-18 | 史占彪 | Vinegar mainly made of apple juice and making method of vinegar |
| CN106359601A (en) * | 2016-09-26 | 2017-02-01 | 中国食品工业（集团）公司 | Nutritional meal replacement yoghourt and preparing method thereof |
| CN107227250B (en) * | 2017-07-01 | 2020-11-24 | 宁夏梓欣醋业有限责任公司 | Vinegar brewing process combining traditional handwork and modern technology |
| CN107686808A (en) * | 2017-09-27 | 2018-02-13 | 杜文亮 | A kind of vinegar preparation method of hot fermentation |
| CN110089738A (en) * | 2019-05-09 | 2019-08-06 | 薛春生 | A kind of black tartary buckwheat flavone oral liquid and preparation method thereof |
| CN110607218B (en) * | 2019-10-09 | 2022-04-08 | 天津科技大学 | A kind of decanting vinegar and its preparation method and use |
| CN113398234B (en) * | 2021-06-17 | 2022-06-03 | 广州中医药大学(广州中医药研究院) | Traditional Chinese medicine composition with obvious sobering and liver protecting effects and preparation method thereof |
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