CN101096628A - Pure grain brewing-distilling extracted vinegar - Google Patents
Pure grain brewing-distilling extracted vinegar Download PDFInfo
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- CN101096628A CN101096628A CNA2006100430895A CN200610043089A CN101096628A CN 101096628 A CN101096628 A CN 101096628A CN A2006100430895 A CNA2006100430895 A CN A2006100430895A CN 200610043089 A CN200610043089 A CN 200610043089A CN 101096628 A CN101096628 A CN 101096628A
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Abstract
The invention discloses an edible or health vinegar brewed and distilled from pure grain, which comprises the following parts: 50-70% bran, 20-40% maize, 1-5% rice, 2-10% rice hull and 1-2% yeast. The invention improves the purity without stimulating feeling, which is fit for preparing medical vinegar.
Description
Technical field
The present invention relates to food seasoning, the vinegar that particularly a kind of edible pure grain brewing-distilling for health care extracts.
Background technology
Vinegar is a kind of acidic flavored material that contains acetic acid.Vinegar has rice vinegar, mature vinegar, aromatic vinegar, bran vinegar, wine vinegar, light-coloured vinegar, various fruit juice vinegar, garlic juice vinegar, ginger juice vinegar, health vinegar etc.Different because of raw material and making method, the finished product local flavor is totally different.Acetic acid content in every 100mL vinegar, common vinegar are more than the 3.5g, and top grade vinegar is more than the 5g.Natural dietotherapy tonic modern medicine study proves that vinegar has Ginseng Extract to human body, regulates blood acid-base balance, and is anti-aging in advance, strengthens liver, renal function, and control is fat, effects such as beauty and skin care.Because vinegar can improve and regulate the metabolism of human body, as diet condiment, requirement constantly increases.The raw material of vinegar and making method have 4 classes: the traditional wine vinegar raw material of (1) China, on the south the Changjiang river based on glutinous rice and rice, to the north of the Changjiang river based on Chinese sorghum and millet.Now manyly substitute with crack rice, corn, sweet potato, dehydrated sweet potato, potato, potato are done etc.Raw material is earlier through boiling, gelatinization, liquefaction and saccharification, make starch change sugar into, can use the liquid of carbohydrate containing (sugar, starch) to change into alcohol and carbonic acid gas with suitable yeast again, alcohol is combined with oxygen in the air by the effect of certain bacterium and promptly generates acetic acid and water.Thus, the process of wine vinegar is exactly to make alcohol further be oxidized to the process of acetic acid.(2) make vinegar to contain saccharine material, can use the various fruit juice vinegar of brew such as grape, apple, pears, peach, persimmon, jujube, tomato, also available honey and molasses are raw material.They all only need through ethanol fermentation and two biochemical stages of acetic fermentation.(3) be raw material with ethanol, add acetic bacteria only through biochemical stage of acetic fermentation.For example adding with low alcohol white spirit or edible ethanol that water waters down is raw material, uses speed and makes legal system vinegar, only needs promptly get in 1 day～3 days wine vinegar.(4) add water with edible ice acetic acid and be mixed with light-coloured vinegar,, make it to become vinegar with approximate local flavor that makes vinegar again with things such as food flavouring, spices, colorants.The technological process of above traditional vinegar is to take filtering mode to prepare, both unhygienic, and prepared vinegar, color are red-brown, brown, faint yellow or colourless, the process that the processing method of taking is normally fermented, prepared, its method is outmoded, technology is single, and adds water with Glacial acetic acid and be mixed with light-coloured vinegar, and sharp-pointed excitement is arranged, smell of vinegar peracid, the mouthfeel discomfort.
Summary of the invention
The purpose of this invention is to provide the vinegar that a kind of pure grain brewing-distilling extracts, it takes pure grain brewing, its more common acetic acid degree height, and health does not have sharp-pointed excitement, and its smell of vinegar is soft, mellow and full, long, and mouthfeel is suitable, and the technology advanced person, and cost is low.
The vinegar that pure grain brewing-distilling that another object of the present invention provides extracts not only mouthfeel is good but also health-care effect arranged.
The objective of the invention is to realize in the following manner, the vinegar that a kind of pure grain brewing-distilling extracts is characterized in that: the vinegar of pure grain brewing is to form by following raw materials by weight percent: wheat bran 50～70%; Corn 20～40%; Rice 1～5%; Rice shell 2～10%; Little Other-of 1～2%.
The vinegar preparation technology that described pure grain brewing-distilling extracts presses following operation:
(1) liquid state fermentation: the rice of getting above-mentioned weight percent, in rice: the ratio of water=1: 10 joins rice and water in the fermentor tank, be warming up to 80 ℃～100 ℃, stir, after boiling in 20～30 minutes, naturally cool to 25～30 ℃, by Other-of under the little Other-of of above-mentioned weight percent, stir, with the liquid state fermentation thing cultivate place 120～168 hours standby;
(2) solid state fermentation: the corn of above-mentioned weight percent through the pulverizer particle, is cooked in baking oven, naturally cool to 25～30 ℃,, stir, the solid state fermentation thing is cultivated insulation 48 hours is standby down at 20～28 ℃ by Other-of under the little Other-of of above-mentioned weight percent;
(3) comprehensive fermentation: above-mentioned solid state fermentation thing and liquid state fermentation thing are added in the fermentation vat in the lump, and the wheat bran, the rice shell that add above-mentioned weight percent together stir, 38～45 ℃ of bottom fermentations 144～216 hours of heating;
(4) cooling: in 20～25 ℃ of following naturally cooling, the base that looses was lowered the temperature 48～72 hours with above-mentioned fermented product;
(5) distillation: the product after the cooling of will fermenting places retort in 80 ℃～100 ℃ distillations down, in 10 ℃ of following extractive distillation things, is the light-coloured vinegar of distillation extraction, and the acidity of the vinegar after the distillation is 6～8 degree;
(6) canned: is finished product with product of distillation with the filling machine can.
The preparation method of described little Other-of is:
A, once make the Other-of slant medium: get maltose 6CC, peptone 1 gram, agar 4 grams, add water 200CC, the test tube of packing into after dissolving, every cuvette cartridge 1/5th, carry out high pressure steam sterilization, sterilization pressure is 103kpa, puts into the inclined-plane after the sterilization, the bacterial classification that institute of microbiology of the Chinese Academy of Sciences provides is got in inoculation after being cooled to 20 ℃, and bacterial classification is a yeast 2177, title crebrothecium ashbyii (Crebrotheciumashbyii) is inoculated, send into the greenhouse, the insulation at 25～30 ℃, cultivate 5～7 days can be standby;
B, secondary enlarge bran mass: it is once to make 20 times of Other-of that secondary enlarges, with wheat bran and water ratio by rubbing scattered 1/5th in the triangular flask of packing in 1: 1 or 1: 0.9, once make Other-of and carry out autoclaving, sterilization pressure is 103kpa, takes out 28～32 ℃ of inoculations of cooling, and a test tube once making Other-of can be connect 3～4 triangular flasks, send into the greenhouse, insulation is cultivated 2～3 and got final product greatly at 28～30 ℃, and is standby;
C, three expansion bran masses: three times enlarge is 20 times that secondary enlarges, the ratio of wheat bran and water stirred by 1: 1 or 1: 0.9 rub scattered, under 100-105 ℃, carry out high-temperature sterilization, taking-up is cooled to 34～36 ℃, with the bran mass inoculation that secondary enlarges, 1/3rd of the Other-of that packs into dish, push away flat, send into the greenhouse, be incubated at 28～30 ℃, cultivated four days.
After the described diffusing base cooling, get raisin, dried apricot, red bayberry and do, be added in mixing in the vinegar embryo by 1～10% of vinegar embryo weight percent; Place retort in 90 ℃ of distillations down,, just can obtain preserved fruit vinegar in 10 ℃ of following extractive distillation things; The acidity of the vinegar after the distillation is the 5-7 degree.
After the described diffusing base cooling, get raisin by 1～10% of vinegar embryo weight percent,, depend on that pine torch is by 5% of vinegar embryo weight percent, aloe 3-10% is added in mixing in the vinegar embryo, place retort in 90 ℃ of distillations down,, just can obtain lowering blood-fat and reducing weight vinegar in 10 ℃ of following extractive distillation things; The acidity of the vinegar after the distillation is the 5-7 degree.
After the described diffusing base cooling, press 1～10% of vinegar embryo weight percent, get matrimony vine, date, Radix Codonopsis, genseng, be crushed to 10～20 orders, be added in mixing in the vinegar embryo, press the method for distilation steps and extract, just can obtain the benefiting vital QI for enriching blood health vinegar; The acidity of the vinegar after the distillation is the 5-7 degree.
Described distilled vinegar is last to steep potting together with dried flower, and preservation eats after 20 days again.
Described dried flower is safflower, Rose, Flower of Arabian Jasmine, chrysanthemum, Flos Rosae Chinensis, and the add-on of dried flower is the 1/1000-1/100 of product of distillation weight percent.
Characteristics of the present invention are: because the more common acetic acid degree of the distillation light-coloured vinegar height that the present invention takes its preparation process of pure grain brewing-distilling to produce, and purity height, the present invention has strong sweet-smelling and vinegar perfume (or spice), be rich in 18 seed amino acids, comprising 8 necessary seed amino acids of human body, though acetic acid content is high, but there is not sharp-pointed excitement, present comfort soft, mellow and full, long coordination, at the function of detoxification of Ginseng Extract raising liver, vessel softening, reducing blood-fat, reducing cholesterol, fat-reducing, all there is certain effect the anti-ageing aspect of waiting for a long time.Light-coloured vinegar with pure grain brewing also can be done pharmaceutical vinegar.Distillation light-coloured vinegar itself is as clear as crystal, distills light-coloured vinegar and both can directly use, and can be diluted to the vinegar of different concns again as required, has minimizing transport costs, reduces plurality of advantages such as purchase cost, and the market development potentiality become clear day by day.
By add healthcare products, fruit and dried flower make health vinegar to the human body beneficial, it not only good its mouthfeel of mouthfeel pure, be pleasant to the eye and taste, has nourishing function simultaneously, particularly be added with Semen Cassiae and aloe and matrimony vine, date, Radix Codonopsis, genseng, health-care effect is better than using separately, because the dissolving of vinegar is doubled and redoubled the effect of hypertension and hyperlipemia fat-reducing effect and blood yiqi, but the Semen Cassiae mouthfeel is bad, so blend proportion is very important.The composition of dosing in vinegar is because the double-acting of vinegar and medicine promotes mutually than independent use drug effect fruit better.
Below the invention will be further described by test.
Experimental example 1: participate in experimenter 60 people, age 40-60 year, the male sex 32 people wherein, women 28 people, amount blood fat: cholesterol in serum (TC) male sex: 9.2-11.0mmol/L, women: 8.5-10.3mmol/L; Triglyceride level (TG) 3.5-5.6mmol/L; Body weight: 70 kilograms---90 kilograms; Be divided into three groups of A, B, C, every group 20 people; A group is taken pure white vinegar separately, and the B group is drunk the water (pure medicine) of Semen Cassiae and aloe bubble, and the C group is taken health vinegar and promptly steeped and Semen Cassiae is arranged, the health vinegar of aloe, preserved fruit; Three groups all is respectively to obey 60ml early, middle and late ante cibum of every day, takes continuously and checks in 12 months:
A group: check that back 1 people's blood fat recovers normal, cholesterol in serum (TC) male sex 6.3mmol/L, triglyceride level (TG) 1.7mmol/L; Lose weight 10 kilograms.12 people's cholesterol in serum (TC) male sex: 6.3～7.8mmol/L, women: 6.0～8.2mmol/L, triglyceride level (TG)＜2.0mmol/L; The 2.5-7.5 kilogram loses weight.5 people's cholesterol in serum (TC) male sex: 7.5～9.2mmol/L, women: 7.0～8.5mmol/L, triglyceride level (TG)＜3.2mmol/L; The 2.5-7.5 kilogram loses weight.2 people do not have too big variation substantially.
B group: check back 6 people's cholesterol in serum (TC) male sex: 6.5～8.0mmol/L, women: 6.3～7.8mmol/L, triglyceride level (TG)＜2.0mmol/L; The 2.5-7.5 kilogram loses weight; 8 people's cholesterol in serum (TC) male sex: 7.0～9.0mmol/L, women: 6.8～8.0mmol/L, triglyceride level (TG)＜3.2mmol/L; The 2.5-7.5 kilogram loses weight; 6 people do not have too big variation substantially.
C group: check that back 3 people's blood fat recover normal, cholesterol in serum (TC) male sex: 3.2～7mmol/L; Women: 3.2～6.3mmol/L, triglyceride level＜1.7mmol/L, the 10-15 kilogram loses weight.14 people's cholesterol in serum (TC) male sex: 3.5～7.8mmol/L; Women: 3.2～6.7mmol/L, triglyceride level＜1.8mmol/L, the 2.5-7.5 kilogram loses weight.2 each people of people men and women, cholesterol in serum (TC) male sex: 4.2mmol/L; Women: 3.9mmol/L, triglyceride level＜1.8mmol/L, the 2.5-5 kilogram loses weight.1 people does not have too big variation substantially.
Test example 2: participate in experimenter 60 people, age 50-70 year; Clinical diagnosis: have a dizzy spell, limbs fatigue, weakness of the spleen and the stomach, diet rushes down less, be off one's feed; Be divided into three groups of A, B, C, every group 20 people; The A group is taken pure white vinegar separately, take the water (pure medicine) of matrimony vine, date, Radix Codonopsis, genseng bubble separately, the B group is taken the water (pure medicine) of matrimony vine, date, Radix Codonopsis, genseng bubble separately, and the C group is taken the health vinegar that health vinegar is promptly steeped matrimony vine, date, Radix Codonopsis, genseng; Three groups all is respectively to obey 40ml early, middle and late ante cibum of every day, takes continuously to check UP in 12 months:
A group: 11 people's appetite increase, and clinically have a dizzy spell, the limbs fatigue sx, but weakness of the spleen and the stomach, diet rushes down symptom less and still has lasting; 7 clinical sxs of having a dizzy spell of people, but still limbs fatigue, weakness of the spleen and the stomach; 2 people do not have too big variation substantially.
B group: 5 people are clinical to have a dizzy spell, limbs fatigue, weakness of the spleen and the stomach symptom disappear, and 14 people are clinical to have a dizzy spell, limbs fatigue, weakness of the spleen and the stomach, diet rush down symptom less and obviously alleviate; 1 people does not have too big variation substantially.
C group: 7 people are clinical to have a dizzy spell, limbs fatigue, weakness of the spleen and the stomach symptom disappear, and appetite increases, and energy strengthens; 12 people are clinical to have a dizzy spell, limbs fatigue, weakness of the spleen and the stomach, diet rush down symptom less and obviously alleviate; 1 people does not have too big variation substantially.
Description of drawings
The present invention will be further described below in conjunction with the embodiment accompanying drawing.
Fig. 1 is the embodiment process flow diagram.
Embodiment
Embodiment 1 presses following raw materials by weight percent: wheat bran 70% as shown in Figure 1; Corn 20%; Rice 3%; Rice shell 5%; Little Other-of 2%.
The vinegar preparation technology who extracts with pure grain brewing-distilling is as follows:
The preparation method of little Other-of is: get the bacterial classification that institute of microbiology of the Chinese Academy of Sciences provides, bacterial classification is a yeast 2177, and title crebrothecium ashbyii (Crebrothecium ashbyii) is inoculated.This bacterial classification can have been bought in Xi'an institute of microbiology of the Chinese Academy of Sciences, also can be commercially available.
(1), once make the Other-of slant medium: get maltose 6CC, peptone 1 gram, agar 4 grams, add water 200CC, the test tube of packing into after dissolving, every test tube is only adorned 1/5th and is advisable, carry out autoclaving, sterilization pressure is 103kpa, puts into the inclined-plane after the sterilization, cool off 20 ℃ after the inoculation, send into the greenhouse, insulation is at 25 ℃, cultivated 5 days, this bacterium changes black again by white commentaries on classics Huang.
(2), secondary enlarges bran mass: it is once to make 20 times of Other-of that secondary enlarges, wheat bran and water ratio were pressed 1: 1, rub scattered 1/5th in the triangular flask of packing into, carry out autoclaving, sterilization pressure is 103kpa, take out 28 ℃ of inoculations of cooling, to once make test tube of Other-of and can connect 3～4 triangular flasks, and send into the greenhouse, insulation is at 28 ℃, cultivated 2 days, standby;
The wheat bran cultivation that has connect bacterium is loose, puts into the inclined-plane, shook once after one day, or triangular flask is placed cultivation side by side, becomes the black quality for well, cultivates 6 days.Standby;
(3), enlarge bran mass three times: three times enlarge is 20 times that secondary enlarges, with the ratio of wheat bran and water by 1: 1 or stir and rub scattered, under 100 ℃, carry out high-temperature sterilization, take out and be cooled to 34 ℃, inoculate with the bran mass that secondary enlarges, the black Other-of of the secondary of a triangular flask can connect 4～5 jin of wheat brans, / 3rd of the Other-of that packs into a dish pushes away flatly, sends into the greenhouse, insulation is at 28 ℃, cultivated four days.Other-of dish entered behind the greenhouse for first all day and will turn over the Other-of dish one time.(temperature just can turn in the time of 25～28 ℃) will rub scattered caking when turning over, and does into fritter for the second time.Quality is with yellow also normal to add grey for well slightly.
Place above-mentioned little Other-of after three expansion standby;
(4) liquid state fermentation: the rice of getting above-mentioned weight percent, in rice: the ratio of water=1: 10 joins rice and water in the fermentor tank, be warming up to 80 ℃, stir, after boiling in 20 minutes, naturally cool to 25 ℃, by Other-of under the little Other-of of above-mentioned weight percent, stir, the liquid state fermentation thing cultivated, place 120 hours standby;
(5) solid state fermentation: the corn of above-mentioned weight percent through the pulverizer particle, is cooked in baking oven, naturally cool to 25 ℃, by Other-of under the little Other-of of above-mentioned weight percent, stir, the solid state fermentation thing is cultivated, insulation 48 hours is standby down at 20 ℃;
(6) comprehensive fermentation: above-mentioned solid state fermentation thing and liquid state fermentation thing are added in the fermentation vat in the lump, and the wheat bran, the rice shell that add above-mentioned weight percent together stir, and heat, in 38 ℃ of bottom fermentations 144 hours (6 days);
(7) cooling: with above-mentioned fermented product in 20 ℃ of following naturally cooling, 48 hours (2 days) of base cooling of loosing;
(8) distillation: the product after the cooling of will fermenting places retort in 80 ℃ of distillations down, in 10 ℃ of following extractive distillation things, is the distillation light-coloured vinegar, and the acetic acid degree after the distillation is 6 degree.
White vinegar is added caramel be coffee color.
(9) canned: is 2.5Kg/ bucket, 5Kg/ bucket, 10Kg/ bucket with product of distillation with the filling machine can, is finished product.
Embodiment 2 forms by following raw materials by weight percent: wheat bran 50%; Corn 34%; Rice 5%; Rice shell 10%; Little Other-of 1%.
The vinegar preparation technology who extracts with pure grain brewing-distilling is as follows:
The preparation method of little Other-of is: get the bacterial classification that institute of microbiology of the Chinese Academy of Sciences provides, bacterial classification is a yeast 2177, and title crebrothecium ashbyii (Crebrothecium ashbyii) is inoculated.
(1), once make the Other-of slant medium: get maltose 6CC, peptone 1 gram, agar 4 grams, add water 200CC, the test tube of packing into after dissolving, every test tube is only adorned 1/5th and is advisable, carrying out autoclaving sterilization pressure is 103kpa, put into the inclined-plane after the sterilization, cool off 20 ℃ after the inoculation, send into the greenhouse, insulation is at 28 ℃, cultivated 6 days, standby, this bacterium changes black again by white commentaries on classics Huang.
(2), secondary enlarges bran mass: it is once to make 20 times of Other-of that secondary enlarges, with wheat bran and water ratio by rubbing scattered 1/5th in the triangular flask of packing at 1: 0.9, carry out autoclaving, sterilization pressure is 103kpa, takes out 30 ℃ of inoculations of cooling, and a test tube can connect 3～4 triangular flasks, send into the greenhouse, insulation was cultivated 3 days at 30 ℃, and is standby;
The wheat bran cultivation that has connect bacterium is loose, puts into the inclined-plane, shook once after one day, or triangular flask is placed cultivation side by side, becomes the black quality for well, cultivates 4～6 days, also can cultivate tens days more.
(3), enlarge bran mass three times: three times enlarge is 20 times that secondary enlarges, the ratio of wheat bran and water is rubbed scattered by stirring in 1: 0.9, under 102 ℃, carry out high-temperature sterilization, take out and be cooled to 35 ℃, inoculate with the bran mass that secondary enlarges, the black Other-of of the secondary of a triangular flask can connect 4～jin wheat bran, / 3rd of the Other-of that packs into a dish pushes away flatly, sends into the greenhouse, insulation is at 30 ℃, cultivated four days.Other-of dish entered behind the greenhouse for first all day and will turn over the Other-of dish one time.(temperature just can turn in the time of 25～28 ℃) will rub scattered caking when turning over, and does into fritter for the second time.Quality is with yellow also normal to add grey for well slightly.
Place above-mentioned little Other-of after three expansion standby;
(4) liquid state fermentation: the rice of getting above-mentioned weight percent, in rice: the ratio of water=1: 10 joins rice and water in the fermentor tank, be warming up to 90 ℃, stir, after boiling in 25 minutes, naturally cool to 28 ℃, by Other-of under the little Other-of of above-mentioned weight percent, stir, the liquid state fermentation thing cultivated, place 144 hours (6 days) standby;
(5) solid state fermentation: the corn of above-mentioned weight percent through the pulverizer particle, is cooked in baking oven, naturally cool to 28 ℃, by Other-of under the little Other-of of above-mentioned weight percent, stir, the solid state fermentation thing is cultivated, insulation 48 hours is standby down at 25 ℃;
(6) comprehensive fermentation: above-mentioned solid state fermentation thing and liquid state fermentation thing are added in the fermentation vat in the lump, and the wheat bran, the rice shell that add above-mentioned weight percent together stir, and heat, in 42 ℃ of bottom fermentations 192 hours (8 days);
(7) cooling: in 23 ℃ of following naturally cooling, the base that looses was lowered the temperature 60 hours with above-mentioned fermented product;
(8) distillation: add in the product vinegar embryo after fermentation: 10% raisin of vinegar embryo weight percent, dried apricot, red bayberry do, and are added in the vinegar embryo, and mixing places retort in 90 ℃ of distillations down, in 10 ℃ of following extractive distillation things, just can obtain preserved fruit vinegar; The acidity of the vinegar after the distillation is 7 degree; If directly drink this vinegar, concentration is higher, and the acidity of vinegar can be adjusted into low vinegar with the acidity dilute with water of distilled vinegar according to individual's taste and drink.
(9) canned: is 2.5Kg/ bucket, 5Kg/ bucket, 10Kg/ bucket with product of distillation with the filling machine can, is finished product.
The raw material composition of the vinegar that embodiment 3 usefulness pure grain brewing-distillings extract and preparation technology are with embodiment 2, step (8) that different is distillation: add in the product vinegar embryo after fermentation: 1% raisin, dried apricot, red bayberry of vinegar embryo weight percent do, and the acidity of the vinegar after the distillation is 5 degree.
Embodiment 4 forms by following raw materials by weight percent: wheat bran 55%; Corn 40%; Rice 1%; Rice shell 2%; Little Other-of 2%.
The vinegar preparation technology who extracts with pure grain brewing-distilling is as follows:
The preparation method of little Other-of is: get the bacterial classification that institute of microbiology of the Chinese Academy of Sciences provides, bacterial classification is a yeast 2177, and title crebrothecium ashbyii (Crebrothecium ashbyii) is inoculated.
(1) once makes the Other-of slant medium: get maltose 6CC, peptone 1 gram, agar 4 grams, add water 200CC, the test tube of packing into after dissolving, every test tube is only adorned 1/5th and is advisable, carry out the high-pressure fire bacterium, sterilization pressure is 103kpa, puts into the inclined-plane after the sterilization, cool off 20 ℃ after the inoculation, send into the greenhouse, insulation is at 30 ℃, cultivated 7 days, this bacterium changes black again by white commentaries on classics Huang.
(2) secondary enlarges bran mass: it is once to make 20 times of Other-of that secondary enlarges, with wheat bran and water ratio by rubbing scattered 1/5th in the triangular flask of packing at 1: 0.9, carry out autoclaving, sterilization pressure is 103kpa, takes out 32 ℃ of inoculations of cooling, and a test tube once making Other-of can be connect 3～4 triangular flasks, send into the greenhouse, insulation is at 30 ℃, cultivates to get final product in 3 days, and is standby;
The wheat bran cultivation that has connect bacterium is loose, puts into the inclined-plane, shook once after one day, or the triangular flask row are put cultivation, becomes the black quality for well, generally cultivates 4～6 days, also can cultivate tens days more.
Enlarge bran mass (3) three times: three times enlarge is 20 times that secondary enlarges, the ratio of wheat bran and water is rubbed scattered by stirring in 1: 0.9, under 105 ℃, carry out high-temperature sterilization, take out and be cooled to 36 ℃, inoculate with the bran mass that secondary enlarges, the black Other-of of the secondary of a triangular flask can connect 4～5 jin of wheat brans, / 3rd of the Other-of that packs into a dish pushes away flatly, sends into the greenhouse, insulation is at 30 ℃, cultivated four days.Other-of dish entered behind the greenhouse for first all day and will turn over the Other-of dish one time.(temperature just can turn in the time of 25～28 ℃) will rub scattered caking when turning over, and does into fritter for the second time.Quality is with yellow also normal to add grey for well slightly.
Place above-mentioned little Other-of after three expansion standby;
(4) liquid state fermentation: the rice of getting above-mentioned weight percent, in rice: the ratio of water=1: 10 joins rice and water in the fermentor tank, be warming up to 100 ℃, stir, after boiling in 30 minutes, naturally cool to 30 ℃, by Other-of under the little Other-of of above-mentioned weight percent, stir, the liquid state fermentation thing cultivated, place 168 hours (6 days) standby;
(5) solid state fermentation: the corn of above-mentioned weight percent through the pulverizer particle, is cooked in baking oven, naturally cool to 30 ℃, by Other-of under the little Other-of of above-mentioned weight percent, stir, the solid state fermentation thing is cultivated, insulation 48 hours is standby down at 28 ℃;
(6) comprehensive fermentation: above-mentioned solid state fermentation thing and liquid state fermentation thing are added in the fermentation vat in the lump, and the wheat bran, the rice shell that add above-mentioned weight percent together stir, and heat, in 45 ℃ of bottom fermentations 216 hours (9 days);
(7) cooling: with above-mentioned fermented product in 25 ℃ of following naturally cooling, 72 hours (3 days) of base cooling of loosing;
(8) distillation: 10% of adding vinegar embryo weight percent raisin in the product vinegar embryo after fermentation, other depends on that pine torch water (ratio of Semen Cassiae and water is that 1: 4 bubble often stirred promptly in 4-8 hour) presses 5% of vinegar embryo weight percent, aloe 3% is added in the vinegar embryo, mixing, place retort in 90 ℃ of distillations down, in 10 ℃ of following extractive distillation things, just can obtain preserved fruit vinegar; The acidity of the vinegar after the distillation is 7 degree; If directly drink this vinegar, concentration is higher, and the acidity of vinegar can be adjusted into low vinegar with the acidity dilute with water of distilled vinegar according to individual's taste and drink.
(9) canned: is 2.5Kg/ bucket, 5Kg/ bucket, 10Kg/ bucket with product of distillation with the filling machine can, is finished product.
The raw material composition of the vinegar that embodiment 5 usefulness pure grain brewing-distillings extract and preparation technology are with embodiment 4, step (8) that different is distillation: add in the product vinegar embryo after fermentation: 1% raisin of vinegar embryo weight percent, Semen Cassiae water (ratio of Semen Cassiae and water is that often stirring is promptly for 1: 4 bubble 4-8 hour) are pressed 5% of vinegar embryo weight percent, aloe 10% is added in the vinegar embryo, and the acidity of the vinegar after the distillation is 5 degree.
The raw material composition of the vinegar that embodiment 6 usefulness pure grain brewing-distillings extract and preparation technology are with embodiment 1, step (8) that different is distillation: add in the product after lowering the temperature of will ferment: 10% matrimony vine, date, Radix Codonopsis, genseng of vinegar embryo weight percent, be crushed to 10 orders, mixing, place retort in 100 ℃ of distillations down, in 10 ℃ of following extractive distillation things, just can obtain the benefiting vital QI for enriching blood health vinegar; The acidity of the vinegar after the distillation is 7 degree.If directly drink this vinegar, concentration is higher, and the acidity of vinegar can be adjusted into low vinegar with the acidity dilute with water of distilled vinegar according to individual's taste and drink.
The raw material composition of the vinegar that embodiment 7 usefulness pure grain brewing-distillings extract and preparation technology are with embodiment 1, step (8) that different is distillation: add in the product after lowering the temperature of will ferment: 1% matrimony vine, date, Radix Codonopsis, genseng of vinegar embryo weight percent, be crushed to 20 orders, the acidity of the vinegar after the distillation is 5 degree.
The raw material composition of the vinegar that embodiment 8 usefulness pure grain brewing-distillings extract and preparation technology are with embodiment 1, add dried flower such as safflower, Rose or Flos Rosae Chinensis in the distilled vinegar that different is after distillation, the add-on of dried flower is 1/1000 of a product of distillation weight percent, last and the dried flower of distilled vinegar steeps potting together, preservation is edible again after 20 days, is beauty treatment vinegar.So both can increase the color of distilled vinegar, can increase the nourishing function of distilled vinegar again.
The raw material composition of the vinegar that embodiment 9 usefulness pure grain brewing-distillings extract and preparation technology are with embodiment 1, add dried flower such as Flower of Arabian Jasmine or chrysanthemum in the distilled vinegar that different is after distillation, the add-on of dried flower is 1/100 of a product of distillation weight percent, distilled vinegar is last to steep potting together with dried flower, and preservation eats after 20 days again.
Claims (8)
1, a kind of vinegar of pure grain brewing-distilling extraction is characterized in that: the vinegar of pure grain brewing is to form by following raw materials by weight percent: wheat bran 50～70%; Corn 20～40%; Rice 1～5%; Rice shell 2～10%; Little Other-of 1～2%.
2, the vinegar that extracts according to the described a kind of pure grain brewing-distilling of claim 1, it is characterized in that: the vinegar preparation technology that described pure grain brewing-distilling extracts presses following operation:
(1) liquid state fermentation: the rice of getting above-mentioned weight percent, in rice: the ratio of water=1: 10 joins rice and water in the fermentor tank, be warming up to 80 ℃～100 ℃, stir, after boiling in 20～30 minutes, naturally cool to 25～30 ℃, by Other-of under the little Other-of of above-mentioned weight percent, stir, with the liquid state fermentation thing cultivate place 120～168 hours standby;
(2) solid state fermentation: the corn of above-mentioned weight percent through the pulverizer particle, is cooked in baking oven, naturally cool to 25～30 ℃,, stir, the solid state fermentation thing is cultivated insulation 48 hours is standby down at 20～28 ℃ by Other-of under the little Other-of of above-mentioned weight percent;
(3) comprehensive fermentation: above-mentioned solid state fermentation thing and liquid state fermentation thing are added in the fermentation vat in the lump, and the wheat bran, the rice shell that add above-mentioned weight percent together stir, 38～45 ℃ of bottom fermentations 144～216 hours of heating;
(4) cooling: in 20～25 ℃ of following naturally cooling, the base that looses was lowered the temperature 48～72 hours with above-mentioned fermented product;
(5) distillation: the product after the cooling of will fermenting places retort in 80 ℃～100 ℃ distillations down, in 10 ℃ of following extractive distillation things, is the light-coloured vinegar of distillation extraction, and the acidity of the vinegar after the distillation is 6～8 degree;
(6) canned: is finished product with product of distillation with the filling machine can.
3, the vinegar that extracts according to the described a kind of pure grain brewing-distilling of claim 2, it is characterized in that: the preparation method of described little Other-of is:
A, once make the Other-of slant medium: get maltose 6CC, peptone 1 gram, agar 4 grams, add water 200CC, the test tube of packing into after dissolving, every cuvette cartridge 1/5th, carry out high pressure steam sterilization, sterilization pressure is 103kpa, puts into the inclined-plane after the sterilization, the bacterial classification that institute of microbiology of the Chinese Academy of Sciences provides is got in inoculation after being cooled to 20 ℃, and bacterial classification is a yeast 2177, title crebrothecium ashbyii (Crebrotheciumashbyii) is inoculated, send into the greenhouse, the insulation at 25～30 ℃, cultivate 5～7 days can be standby;
B, secondary enlarge bran mass: it is once to make 20 times of Other-of that secondary enlarges, with wheat bran and water ratio by rubbing scattered 1/5th in the triangular flask of packing in 1: 1 or 1: 0.9, once make Other-of and carry out autoclaving, sterilization pressure is 103kpa, takes out 28～32 ℃ of inoculations of cooling, and a test tube once making Other-of can be connect 3～4 triangular flasks, send into the greenhouse, insulation is at 28～30 ℃, cultivates to get final product in 2～3 days, and is standby;
C, three expansion bran masses: three times enlarge is 20 times that secondary enlarges, the ratio of wheat bran and water stirred by 1: 1 or 1: 0.9 rub scattered, under 100-105 ℃, carry out high-temperature sterilization, taking-up is cooled to 34～36 ℃, with the bran mass inoculation that secondary enlarges, 1/3rd of the Other-of that packs into dish, push away flat, send into the greenhouse, be incubated at 28～30 ℃, cultivated four days.
4, the vinegar that extracts of a kind of pure grain brewing-distilling according to claim 2 is characterized in that: after the described diffusing base cooling, get raisin, dried apricot, red bayberry and do by 1～10% of vinegar embryo weight percent, be added in mixing in the vinegar embryo; Place retort in 90 ℃ of distillations down,, just can obtain preserved fruit vinegar in 10 ℃ of following extractive distillation things; The acidity of the vinegar after the distillation is the 5-7 degree.
5, the vinegar of a kind of pure grain brewing-distilling extraction according to claim 2, it is characterized in that: after the described diffusing base cooling, get raisin by 1～10% of vinegar embryo weight percent,, depend on that pine torch is by 5% of vinegar embryo weight percent, aloe 3-10% is added in mixing in the vinegar embryo, place retort in 90 ℃ of distillations down,, just can obtain lowering blood-fat and reducing weight vinegar in 10 ℃ of following extractive distillation things; The acidity of the vinegar after the distillation is the 5-7 degree.
6, the vinegar of a kind of pure grain brewing-distilling extraction according to claim 2, it is characterized in that: after the described diffusing base cooling, press 1～10% of vinegar embryo weight percent, get matrimony vine, date, Radix Codonopsis, genseng, be crushed to 10～20 orders, be added in mixing in the vinegar embryo, press the method for distilation steps and extract, just can obtain the benefiting vital QI for enriching blood health vinegar; The acidity of the vinegar after the distillation is the 5-7 degree.
7, the vinegar that extracts of a kind of pure grain brewing-distilling according to claim 2, it is characterized in that: described distilled vinegar is last to steep potting together with dried flower, and preservation eats after 20 days again.
8, the vinegar of a kind of pure grain brewing-distilling extraction according to claim 7, it is characterized in that: described dried flower is safflower, Rose, Flower of Arabian Jasmine, chrysanthemum, Flos Rosae Chinensis, the add-on of dried flower is the 1/1000-1/100 of product of distillation weight percent.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102199519A (en) * | 2011-03-18 | 2011-09-28 | 弓正田 | Medicinal vinegar and method for preparing the same |
| CN101544945B (en) * | 2008-03-27 | 2012-01-25 | 武世新 | Waxberry fruit vinegar and preparation method thereof |
| CN106010933A (en) * | 2016-07-28 | 2016-10-12 | 莫丽婷 | Red bean vinegar and preparation technique thereof |
| CN106281945A (en) * | 2016-07-28 | 2017-01-04 | 莫丽婷 | A kind of Semen Momordicae fruit vinegar and preparation technology thereof |
| CN107828622A (en) * | 2017-08-01 | 2018-03-23 | 青岛春明调味品有限公司 | A kind of processing technology of A black garlic vinegar and a method for preparing the same |
| CN110551597A (en) * | 2018-05-30 | 2019-12-10 | 江苏经贸职业技术学院 | Production method of distilled vinegar |
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2006
- 2006-06-30 CN CNA2006100430895A patent/CN101096628A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101544945B (en) * | 2008-03-27 | 2012-01-25 | 武世新 | Waxberry fruit vinegar and preparation method thereof |
| CN102199519A (en) * | 2011-03-18 | 2011-09-28 | 弓正田 | Medicinal vinegar and method for preparing the same |
| CN102199519B (en) * | 2011-03-18 | 2014-01-08 | 弓正田 | Medicinal vinegar and method for preparing the same |
| CN106010933A (en) * | 2016-07-28 | 2016-10-12 | 莫丽婷 | Red bean vinegar and preparation technique thereof |
| CN106281945A (en) * | 2016-07-28 | 2017-01-04 | 莫丽婷 | A kind of Semen Momordicae fruit vinegar and preparation technology thereof |
| CN107828622A (en) * | 2017-08-01 | 2018-03-23 | 青岛春明调味品有限公司 | A kind of processing technology of A black garlic vinegar and a method for preparing the same |
| CN110551597A (en) * | 2018-05-30 | 2019-12-10 | 江苏经贸职业技术学院 | Production method of distilled vinegar |
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