CN104789435A - Fragrant health edible vinegar and preparation method thereof - Google Patents
Fragrant health edible vinegar and preparation method thereof Download PDFInfo
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- CN104789435A CN104789435A CN201510107959.XA CN201510107959A CN104789435A CN 104789435 A CN104789435 A CN 104789435A CN 201510107959 A CN201510107959 A CN 201510107959A CN 104789435 A CN104789435 A CN 104789435A
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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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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/42—Cucurbitaceae (Cucumber family)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
- A61K36/535—Perilla (beefsteak plant)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/71—Ranunculaceae (Buttercup family), e.g. larkspur, hepatica, hydrastis, columbine or goldenseal
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/75—Rutaceae (Rue family)
- A61K36/752—Citrus, e.g. lime, orange or lemon
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
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- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a fragrant health edible vinegar and a preparation method thereof. The vinegar is prepared by using the following raw materials, by weight, 60-80 parts of wheat bran, 100-120 parts of bamboo shoot, 60-80 parts of rice residue, 5-8 parts of cocoa powder, 15-20 parts of perilla herb oil meal, 15-20 parts of peony seed meal, 4-6 parts of flower of S. grosvenorri, 2-3 parts of pomelo leaf, 2-3 parts of seabuckthorn leaf, 3-5 parts of cushaw flower, 10-12 parts of liquor, 18-24 parts of salt, 14-20 parts of galactooligosaccharide syrup, 12-24 parts of distiller's yeast, 12-25 parts of acetic acid bacteria and a proper amount of a clarificant. The fragrant health edible vinegar has the advantages of clarified and transparent color, stable mouthfeel and performances, abundant raw material components, and abundant and balanced nutrition; and cushaw flower, pomelo leaf and other raw materials are added in the invention, so the fragrant health edible vinegar has delicate fragrance, and can raise spirit, stimulate appetite, digest foods, improve the body immunity, enhance the body endurance and eliminate fatigue.
Description
Technical field
The invention belongs to technical field of edible vinegar production, particularly relate to a kind of aromatic health vinegar and preparation method thereof.
Background technology
Vinegar is a kind of liquid tart flavour food flavouring conventional in culinary art, has making vinegar and synthetic vinegar by the difference of production method.The starch-containing many grain raw materials of making vinegar, saccharide raw material, edible ethanol etc. undergo microbial fermentation and make.There is Appetizing spleen-tonifying, the effects such as warm blood, Ginseng Extract, beautifying face and moistering lotion of sobering up.Chinese vinegar goes through the development of 3,000 years, develops into the health vinegar of current trend from the seasonings of traditional fermentation, and this is the performance of vinegar industry science and technology progress, is also vinegar industry Hot spots for development from now on and the trend of China.
Summary of the invention
Technical problem to be solved by this invention overcomes the deficiencies in the prior art, obtains that clarity is high, the vinegar of good stability, meets the demand of special type vinegar, improves quality and the function value of vinegar, provide a kind of aromatic health vinegar and preparation method thereof.
The technical solution used in the present invention is as follows:
A kind of aromatic health vinegar, be made up of the raw material of following weight parts:
Wheat bran 60-80, bamboo shoots 100-120, rice residue 60-80, cocoa powder 5-8, purple perilla oil meal 15-20, peony seeds dregs of rice 15-20, flower of Fructus Momordicae 4-6, leaf of Fructus Citri grandis 2-3, Folium Hippophae 2-3, Flos Cucurbitae 3-5, white wine 10-12, salt 18-24, oligomeric galactose slurry 14-20, distiller's yeast 12-24, acetic acid bacteria strain 12-25, finings are appropriate;
Described finings preparation method is: (1) takes the raw material of following weight (jin): rhizoma nardostachyos 4, cloves 3, cassia bark 5, nutmeg 4, bamboo charcoal powder 20, diatomite 20, jade powder 2, medical stone 170, chitin 2, white wine are appropriate; (2), by above-mentioned rhizoma nardostachyos, cloves, cassia bark, nutmeg oven drying at low temperature, be ground to 100 orders, obtain spices powder; (3), by diatomite, jade powder, medical stone co-grinding to 100 order, be that 1:8 mixes with 1mol/L hydrochloric acid by solid-to-liquid ratio, soak 24 hours, after removing liquid, embathe to neutrality through distilled water, dry stand-by; (4), chitin and 1mol/L hydrochloric acid are deployed into 0.5% chitin solution, stir with neutral mixed powder again, after heat drying, embathe to neutrality with distilled water again, dry, mix with spices powder, bamboo charcoal powder, the white wine adding 25% of mixed powder weight stir-fries to dry, drying and grinding again, crosses 100 mesh sieves, to obtain final product.
The preparation method of described aromatic health vinegar, comprises the following steps:
(1), by bamboo shoots removal of impurities clean, put into boiling water and scald to 1-2 minute, pull post-flush cooling out broken, add 1-2 water mill doubly and make slurry, then add the cellulase of slurries 0.5-0.8%, enzymolysis 30-40 minute at 40-46 DEG C, obtains enzymolysis bamboo pulp;
(2), by purple perilla oil meal, peony seeds dregs of rice sieve and white spirit mixed evenly, stir-fry out perfume (or spice), pulverizes, and obtains seed dregs of rice powder; Flower of Fructus Momordicae, leaf of Fructus Citri grandis, Folium Hippophae, Flos Cucurbitae are cleaned and dried, be crushed to 10-20 order, add 10-15 times of soak by water to boiling, add seed dregs of rice powder and simmer 15-30 minute at 80-85 DEG C, be cooled to 30-35 DEG C, add the protease hydrolyzed 2-4 hour of slurries 0.1-0.5%, after the enzyme that goes out, slurry worn into by glue again, obtains slurries;
(3), by enzymolysis bamboo pulp, slurries, oligomeric galactose slurry mix, admix distiller's yeast, standing for fermentation at 28-32 DEG C, obtain alcohol cordiale unstrained spirits;
(4), alcohol aromatic vinegar unstrained spirits is added acetic acid bacteria strain to stir, sealed cans fermentation 4-6 days, add wheat bran, rice residue lid unstrained spirits, sealed cans, when wine unstrained spirits temperature rises to 38 DEG C, alr mode is adopted to control wine unstrained spirits temperature at 34-40 DEG C, when acidity reaches 4-6 gram/100 milliliters, acetic fermentation terminates, obtained vinegar unstrained spirits;
(5), in vinegar unstrained spirits, salt, cocoa powder is added, 7-10 days is left standstill after stirring, vinegar unstrained spirits after obtained ageing, drench through traditional two pouring methods head vinegar, two vinegar that vinegar obtain again to blend, obtain vinegar liquid and appropriate finings at magnetic stirring apparatus rapid stirring 5-10 minute, after filtration, sterilization, filling, to obtain final product.
Compared with prior art, advantage of the present invention is:
Aromatic health vinegar of the present invention, color and luster clear, mouthfeel stable performance, feed composition enriches, nutritious equilibrium, and finished product adds the raw material such as Flos Cucurbitae, leaf of Fructus Citri grandis, and delicate fragrance is refreshed oneself, appetite-stimulating indigestion-relieving, improves immunity of organisms, enhancing body endurance, Ginseng Extract.
Embodiment
A kind of aromatic health vinegar, be made up of the raw material of following weight (jin):
Wheat bran 80, bamboo shoots 120, rice residue 80, cocoa powder 8, purple perilla oil meal 20, the peony seeds dregs of rice 20, flower of Fructus Momordicae 6, leaf of Fructus Citri grandis 3, Folium Hippophae 3, Flos Cucurbitae 5, white wine 12, salt 24, oligomeric galactose slurry 20, distiller's yeast 24, acetic acid bacteria strain 25, finings are appropriate;
Described finings preparation method is: (1) takes the raw material of following weight part: rhizoma nardostachyos 3-4, cloves 2-3, cassia bark 3-5, nutmeg 3-4-, bamboo charcoal powder 15-20, diatomite 15-20, jade powder 1-2, medical stone 160-170, chitin 1-2, white wine are appropriate; (2), by above-mentioned rhizoma nardostachyos, cloves, cassia bark, nutmeg oven drying at low temperature, be ground to 80-100 order, obtain spices powder; (3), by diatomite, jade powder, medical stone co-grinding to 80-100 order, be that 1:8-10 mixes with 1mol/L hydrochloric acid by solid-to-liquid ratio, soak 18-24 hour, after removing liquid, embathe to neutrality through distilled water, dry stand-by; (4), chitin and 1mol/L hydrochloric acid are deployed into 0.5% chitin solution, stir with neutral mixed powder again, after heat drying, embathe to neutrality with distilled water again, dry, mix with spices powder, bamboo charcoal powder, the white wine adding the 20-25% of mixed powder weight stir-fries to dry, drying and grinding again, crosses 100 mesh sieves, to obtain final product.
The preparation method of described aromatic health vinegar, comprises the following steps:
(1), by bamboo shoots removal of impurities clean, put into boiling water and scald to 2 minutes, pull post-flush cooling out broken, slurry made by the water mill adding 2 times, then adds the cellulase of slurries 0.8%, and at 46 DEG C, enzymolysis 40 minutes, obtains enzymolysis bamboo pulp;
(2), by purple perilla oil meal, peony seeds dregs of rice sieve and white spirit mixed evenly, stir-fry out perfume (or spice), pulverizes, and obtains seed dregs of rice powder; Flower of Fructus Momordicae, leaf of Fructus Citri grandis, Folium Hippophae, Flos Cucurbitae are cleaned and dried, being crushed to 10-20 order, adding 10-15 times of soak by water to boiling, add seed dregs of rice powder and simmer 30 minutes at 85 DEG C, be cooled to 35 DEG C, add the protease hydrolyzed 4 hours of slurries 0.5%, slurry worn into by the glue again that to go out after enzyme, obtains slurries;
(3), by enzymolysis bamboo pulp, slurries, oligomeric galactose slurry mix, admix distiller's yeast, standing for fermentation at 32 DEG C, obtain alcohol cordiale unstrained spirits;
(4), alcohol aromatic vinegar unstrained spirits is added acetic acid bacteria strain stir, sealed cans are fermented 6 days, add wheat bran, rice residue lid unstrained spirits, sealed cans, when wine unstrained spirits temperature rises to 38 DEG C, alr mode is adopted to control wine unstrained spirits temperature at 40 DEG C, when acidity reaches 6 grams/100 milliliters, acetic fermentation terminates, obtained vinegar unstrained spirits;
(5), in vinegar unstrained spirits, salt, cocoa powder is added, 10 days are left standstill after stirring, vinegar unstrained spirits after obtained ageing, drench through traditional two pouring methods head vinegar, two vinegar that vinegar obtain again to blend, obtain vinegar liquid and appropriate finings magnetic stirring apparatus rapid stirring 10 minutes, after filtration, sterilization, filling, to obtain final product.
Claims (2)
1. an aromatic health vinegar, it is characterized in that being made up of the raw material of following weight parts:
Wheat bran 60-80, bamboo shoots 100-120, rice residue 60-80, cocoa powder 5-8, purple perilla oil meal 15-20, peony seeds dregs of rice 15-20, flower of Fructus Momordicae 4-6, leaf of Fructus Citri grandis 2-3, Folium Hippophae 2-3, Flos Cucurbitae 3-5, white wine 10-12, salt 18-24, oligomeric galactose slurry 14-20, distiller's yeast 12-24, acetic acid bacteria strain 12-25, finings are appropriate;
Described finings preparation method is: (1) takes the raw material of following weight part: rhizoma nardostachyos 3-4, cloves 2-3, cassia bark 3-5, nutmeg 3-4-, bamboo charcoal powder 15-20, diatomite 15-20, jade powder 1-2, medical stone 160-170, chitin 1-2, white wine are appropriate; (2), by above-mentioned rhizoma nardostachyos, cloves, cassia bark, nutmeg oven drying at low temperature, be ground to 80-100 order, obtain spices powder; (3), by diatomite, jade powder, medical stone co-grinding to 80-100 order, be that 1:8-10 mixes with 1mol/L hydrochloric acid by solid-to-liquid ratio, soak 18-24 hour, after removing liquid, embathe to neutrality through distilled water, dry stand-by; (4), chitin and 1mol/L hydrochloric acid are deployed into 0.5% chitin solution, stir with neutral mixed powder again, after heat drying, embathe to neutrality with distilled water again, dry, mix with spices powder, bamboo charcoal powder, the white wine adding the 20-25% of mixed powder weight stir-fries to dry, drying and grinding again, crosses 100 mesh sieves, to obtain final product.
2. a preparation method for aromatic health vinegar as claimed in claim 1, is characterized in that comprising the following steps:
(1), by bamboo shoots removal of impurities clean, put into boiling water and scald to 1-2 minute, pull post-flush cooling out broken, add 1-2 water mill doubly and make slurry, then add the cellulase of slurries 0.5-0.8%, enzymolysis 30-40 minute at 40-46 DEG C, obtains enzymolysis bamboo pulp;
(2), by purple perilla oil meal, peony seeds dregs of rice sieve and white spirit mixed evenly, stir-fry out perfume (or spice), pulverizes, and obtains seed dregs of rice powder; Flower of Fructus Momordicae, leaf of Fructus Citri grandis, Folium Hippophae, Flos Cucurbitae are cleaned and dried, be crushed to 10-20 order, add 10-15 times of soak by water to boiling, add seed dregs of rice powder and simmer 15-30 minute at 80-85 DEG C, be cooled to 30-35 DEG C, add the protease hydrolyzed 2-4 hour of slurries 0.1-0.5%, after the enzyme that goes out, slurry worn into by glue again, obtains slurries;
(3), by enzymolysis bamboo pulp, slurries, oligomeric galactose slurry mix, admix distiller's yeast, standing for fermentation at 28-32 DEG C, obtain alcohol cordiale unstrained spirits;
(4), alcohol aromatic vinegar unstrained spirits is added acetic acid bacteria strain to stir, sealed cans fermentation 4-6 days, add wheat bran, rice residue lid unstrained spirits, sealed cans, when wine unstrained spirits temperature rises to 38 DEG C, alr mode is adopted to control wine unstrained spirits temperature at 34-40 DEG C, when acidity reaches 4-6 gram/100 milliliters, acetic fermentation terminates, obtained vinegar unstrained spirits;
(5), in vinegar unstrained spirits, salt, cocoa powder is added, 7-10 days is left standstill after stirring, vinegar unstrained spirits after obtained ageing, drench through traditional two pouring methods head vinegar, two vinegar that vinegar obtain again to blend, obtain vinegar liquid and appropriate finings at magnetic stirring apparatus rapid stirring 5-10 minute, after filtration, sterilization, filling, to obtain final product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510107959.XA CN104789435A (en) | 2015-03-12 | 2015-03-12 | Fragrant health edible vinegar and preparation method thereof |
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| CN201510107959.XA CN104789435A (en) | 2015-03-12 | 2015-03-12 | Fragrant health edible vinegar and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105331511A (en) * | 2015-11-26 | 2016-02-17 | 阜阳市金湖丰农业科技有限公司 | Grape and winged yam rhizome vinegar |
| CN105602819A (en) * | 2016-01-07 | 2016-05-25 | 黄利文 | Lemon floral-scented rice vinegar and preparing method thereof |
| CN105670896A (en) * | 2016-03-08 | 2016-06-15 | 单国全 | Peony vinegar |
| CN106085783A (en) * | 2016-06-18 | 2016-11-09 | 侯荣山 | The production method of sea-buckthorn tea vinegar beverage |
| CN110885738A (en) * | 2019-12-20 | 2020-03-17 | 甘肃康元食品有限责任公司 | Immunity-enhancing table vinegar and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105331511A (en) * | 2015-11-26 | 2016-02-17 | 阜阳市金湖丰农业科技有限公司 | Grape and winged yam rhizome vinegar |
| CN105602819A (en) * | 2016-01-07 | 2016-05-25 | 黄利文 | Lemon floral-scented rice vinegar and preparing method thereof |
| CN105670896A (en) * | 2016-03-08 | 2016-06-15 | 单国全 | Peony vinegar |
| CN106085783A (en) * | 2016-06-18 | 2016-11-09 | 侯荣山 | The production method of sea-buckthorn tea vinegar beverage |
| CN110885738A (en) * | 2019-12-20 | 2020-03-17 | 甘肃康元食品有限责任公司 | Immunity-enhancing table vinegar and preparation method thereof |
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