CN104804972A - Chrysanthemum nankingense health-care table vinegar and preparation method thereof - Google Patents
Chrysanthemum nankingense health-care table vinegar and preparation method thereof Download PDFInfo
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- 239000000052 vinegar Substances 0.000 title claims abstract description 51
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000005250 Chrysanthemum indicum Species 0.000 title abstract 4
- 235000007783 Chrysanthemum nankingense Nutrition 0.000 title abstract 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 21
- 229920002472 Starch Polymers 0.000 claims abstract description 14
- 235000019698 starch Nutrition 0.000 claims abstract description 14
- 239000008107 starch Substances 0.000 claims abstract description 14
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 13
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 13
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 13
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 13
- 239000011425 bamboo Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 244000099147 Ananas comosus Species 0.000 claims abstract description 7
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 239000006188 syrup Substances 0.000 claims abstract description 7
- 235000020357 syrup Nutrition 0.000 claims abstract description 7
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 235000015096 spirit Nutrition 0.000 claims description 24
- 239000000843 powder Substances 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 21
- 240000006766 Cornus mas Species 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 12
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 12
- 240000003183 Manihot esculenta Species 0.000 claims description 12
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 12
- 239000002002 slurry Substances 0.000 claims description 12
- 235000020097 white wine Nutrition 0.000 claims description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 11
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 229920002101 Chitin Polymers 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 238000000227 grinding Methods 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 235000013599 spices Nutrition 0.000 claims description 9
- 235000014101 wine Nutrition 0.000 claims description 9
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 7
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 7
- 235000014435 Mentha Nutrition 0.000 claims description 7
- 241001072983 Mentha Species 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 244000270834 Myristica fragrans Species 0.000 claims description 6
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 6
- 240000007817 Olea europaea Species 0.000 claims description 6
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 239000003610 charcoal Substances 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 229940079593 drug Drugs 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 229930182830 galactose Natural products 0.000 claims description 6
- 239000010977 jade Substances 0.000 claims description 6
- 239000011812 mixed powder Substances 0.000 claims description 6
- 239000001702 nutmeg Substances 0.000 claims description 6
- 210000002966 serum Anatomy 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 239000004575 stone Substances 0.000 claims description 6
- 235000015099 wheat brans Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 3
- 102000004139 alpha-Amylases Human genes 0.000 claims description 3
- 108090000637 alpha-Amylases Proteins 0.000 claims description 3
- 229940024171 alpha-amylase Drugs 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000003760 magnetic stirring Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 230000007935 neutral effect Effects 0.000 claims description 3
- 238000000643 oven drying Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 240000008620 Fagopyrum esculentum Species 0.000 claims 4
- 230000000694 effects Effects 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 2
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 244000128583 Coreopsis cardaminifolia Species 0.000 abstract 2
- 235000005912 Coreopsis cardaminifolia Nutrition 0.000 abstract 2
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 2
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 2
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 2
- MUKYLHIZBOASDM-UHFFFAOYSA-N 2-[carbamimidoyl(methyl)amino]acetic acid 2,3,4,5,6-pentahydroxyhexanoic acid Chemical compound NC(=N)N(C)CC(O)=O.OCC(O)C(O)C(O)C(O)C(O)=O MUKYLHIZBOASDM-UHFFFAOYSA-N 0.000 abstract 1
- 244000130270 Fagopyrum tataricum Species 0.000 abstract 1
- 235000014693 Fagopyrum tataricum Nutrition 0.000 abstract 1
- 241000207836 Olea <angiosperm> Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 241000159213 Zygophyllaceae Species 0.000 abstract 1
- 235000019996 baijiu Nutrition 0.000 abstract 1
- 239000008395 clarifying agent Substances 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 235000021255 galacto-oligosaccharides Nutrition 0.000 abstract 1
- 150000003271 galactooligosaccharides Chemical class 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000009165 saligot Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 230000001988 toxicity Effects 0.000 abstract 1
- 231100000419 toxicity Toxicity 0.000 abstract 1
- 241000219051 Fagopyrum Species 0.000 description 8
- 230000018109 developmental process Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000020710 ginseng extract Nutrition 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
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
-
- 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
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
Abstract
The invention discloses chrysanthemum nankingense health-care table vinegar and a preparation method thereof. The table vinegar is prepared from raw materials in parts by weight as follows: 60-80 parts of bran, 80-100 parts of tartary buckwheat, 40-60 parts of caltrop starch, 10-20 parts of chrysanthemum nankingense, 20-30 parts of plum syrup, 10-20 parts of olives, 80-100 parts of rice residues, 4-6 parts of mint leaves, 3-5 parts of pineapple leaves, 8-10 parts of tender bamboo leaves, 2-4 parts of coreopsis tinctoria, 15-25 parts of Baijiu, 16-26 parts of table salt, 12-24 parts of galactooligosaccharide, 12-22 parts of distiller's yeast, 10-20 parts of acetic acid strains and a proper amount of a clarifying agent. The chrysanthemum nankingense health-care table vinegar is clear and transparent in color, stable in taste performance, rich in components of raw materials and rich and balanced in nutrition, the raw materials such as the mint leaves, the coreopsis tinctoria and the like are added to the finished product, and the table vinegar is sour, sweet, cool and refreshing, has effects of clearing heat, removing toxicity, invigorating the stomach, promoting digestion, relieving summer heat and reducing internal heat, is suitable to eat in summer and can enhance disease-resistant constitution.
Description
Technical field
The invention belongs to technical field of edible vinegar production, particularly relate to a kind of Evergreen Dogwood health care edible 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 is, overcome the deficiencies in the prior art, to obtain, clarity is high, the vinegar of good stability, meets the demand of special type vinegar, improve quality and the function value of vinegar, a kind of Evergreen Dogwood health care edible vinegar and preparation method thereof is provided.
The technical solution used in the present invention is as follows:
A kind of Evergreen Dogwood health care edible vinegar, be made up of the raw material of following weight parts:
Wheat bran 60-80, bitter buckwheat 80-100, Tapioca starch 40-60, Evergreen Dogwood 10-20, syrup of plum 20-30, olive 10-20, rice residue 80-100, mentha leave 4-6, pineapple leaves 3-5, tender leaf of bamboo 8-10, snow chrysanthemum 2-4, white wine 15-25, salt 16-26, oligomeric galactose slurry 12-24, distiller's yeast 12-22, acetic acid bacteria strain 10-20, 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 Evergreen Dogwood health care edible vinegar, comprises the following steps:
(1), by bitter buckwheat frying go out perfume (or spice), crushing grinding becomes powder, mixes with Tapioca starch, adds 3-5 times of water and stirs, add the α-amylase of slurries 0.2-0.4%, enzymolysis 1-2 hour at 65-70 DEG C, obtains bitter buckwheat Tapioca starch mixed serum;
(2), by Evergreen Dogwood, olive put into boiling water to scald 20-30 processed second, freezing in the cold water containing 6-8% salt, pull freezing crushing out, add syrup of plum, oligomeric galactose slurry boils and boils to micro-, slurry worn into by glue, and press filtration is removed slag, and obtains soup juice;
(3), by mentha leave, pineapple leaves, the tender leaf of bamboo, snow chrysanthemum clean removal of impurities, be stranding into gruel, add white wine and stir, stewing steaming is done to wine juice receipts, obtains alcohol incense drug end;
(4), by bitter buckwheat Tapioca starch mixed serum, alcohol incense drug end stir with distiller's yeast, standing for fermentation at 28-32 DEG C, obtains alcohol cordiale unstrained spirits;
(5), alcohol aromatic vinegar unstrained spirits is added acetic acid bacteria strain to stir, sealed cans fermentation 5-7 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 5-8 gram/100 milliliters, acetic fermentation terminates, obtained vinegar unstrained spirits;
(6), in vinegar unstrained spirits, salt, soup juice 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:
Evergreen Dogwood health care edible 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 mentha leave, snow chrysanthemum, not only sour-sweet refrigerant tasty and refreshing, also there is clearing heat and detoxicating, stomach strengthening and digestion promoting, relieve summer heat and fall the effect of fire, be applicable to eating summer, improve disease-resistant physique.
Embodiment
A kind of Evergreen Dogwood health care edible vinegar, be made up of the raw material of following weight (jin):
Wheat bran 80, bitter buckwheat 100, Tapioca starch 60, Evergreen Dogwood 20, syrup of plum 30, olive 20, rice residue 100, mentha leave 6, pineapple leaves 5, the tender leaf of bamboo 10, snow chrysanthemum 4, white wine 25, salt 26, oligomeric galactose slurry 24, distiller's yeast 20, acetic acid bacteria strain 20, 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 Evergreen Dogwood health care edible vinegar, comprises the following steps:
(1), by bitter buckwheat frying go out perfume (or spice), crushing grinding becomes powder, mixes with Tapioca starch, adds 5 times of water and stirs, add the α-amylase of slurries 0.4%, enzymolysis 1-2 hour at 70 DEG C, obtains bitter buckwheat Tapioca starch mixed serum;
(2), by Evergreen Dogwood, olive put into boiling water to scald system 30 seconds, freezing in containing the cold water of 8% salt, pull freezing crushing out, add syrup of plum, oligomeric galactose slurry boils and boils to micro-, slurry worn into by glue, and press filtration is removed slag, and obtains soup juice;
(3), by mentha leave, pineapple leaves, the tender leaf of bamboo, snow chrysanthemum clean removal of impurities, be stranding into gruel, add white wine and stir, stewing steaming is done to wine juice receipts, obtains alcohol incense drug end;
(4), by bitter buckwheat Tapioca starch mixed serum, alcohol incense drug end stir with distiller's yeast, standing for fermentation at 32 DEG C, obtains alcohol cordiale unstrained spirits;
(5), alcohol aromatic vinegar unstrained spirits is added acetic acid bacteria strain to 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 36 DEG C, when acidity reaches 8 grams/100 milliliters, acetic fermentation terminates, obtained vinegar unstrained spirits;
(6), in vinegar unstrained spirits, salt, soup juice 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 8 minutes, after filtration, sterilization, filling, to obtain final product.
Claims (2)
1. an Evergreen Dogwood health care edible vinegar, it is characterized in that being made up of the raw material of following weight parts:
Wheat bran 60-80, bitter buckwheat 80-100, Tapioca starch 40-60, Evergreen Dogwood 10-20, syrup of plum 20-30, olive 10-20, rice residue 80-100, mentha leave 4-6, pineapple leaves 3-5, tender leaf of bamboo 8-10, snow chrysanthemum 2-4, white wine 15-25, salt 16-26, oligomeric galactose slurry 12-24, distiller's yeast 12-22, acetic acid bacteria strain 10-20, 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 Evergreen Dogwood health care edible vinegar as claimed in claim 1, is characterized in that comprising the following steps:
(1), by bitter buckwheat frying go out perfume (or spice), crushing grinding becomes powder, mixes with Tapioca starch, adds 3-5 times of water and stirs, add the α-amylase of slurries 0.2-0.4%, enzymolysis 1-2 hour at 65-70 DEG C, obtains bitter buckwheat Tapioca starch mixed serum;
(2), by Evergreen Dogwood, olive put into boiling water to scald 20-30 processed second, freezing in the cold water containing 6-8% salt, pull freezing crushing out, add syrup of plum, oligomeric galactose slurry boils and boils to micro-, slurry worn into by glue, and press filtration is removed slag, and obtains soup juice;
(3), by mentha leave, pineapple leaves, the tender leaf of bamboo, snow chrysanthemum clean removal of impurities, be stranding into gruel, add white wine and stir, stewing steaming is done to wine juice receipts, obtains alcohol incense drug end;
(4), by bitter buckwheat Tapioca starch mixed serum, alcohol incense drug end stir with distiller's yeast, standing for fermentation at 28-32 DEG C, obtains alcohol cordiale unstrained spirits;
(5), alcohol aromatic vinegar unstrained spirits is added acetic acid bacteria strain to stir, sealed cans fermentation 5-7 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 5-8 gram/100 milliliters, acetic fermentation terminates, obtained vinegar unstrained spirits;
(6), in vinegar unstrained spirits, salt, soup juice 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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| CN201510107957.0A CN104804972A (en) | 2015-03-12 | 2015-03-12 | Chrysanthemum nankingense health-care table vinegar and preparation method thereof |
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| CN201510107957.0A CN104804972A (en) | 2015-03-12 | 2015-03-12 | Chrysanthemum nankingense health-care table vinegar and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107460100A (en) * | 2017-09-20 | 2017-12-12 | 山西三盟实业发展有限公司 | The preparation method and paddy fruit leaf solid state fermentation tea of a kind of paddy fruit leaf solid state fermentation tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107460100A (en) * | 2017-09-20 | 2017-12-12 | 山西三盟实业发展有限公司 | The preparation method and paddy fruit leaf solid state fermentation tea of a kind of paddy fruit leaf solid state fermentation tea |
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