CN101503657A - Method for brewing health care edible vinegar - Google Patents

Abstract

The invention relates to a method for brewing health-care table vinegar, which uses rice as a raw material, comprises the steps of soaking and washing, material steaming, saccharification and alcoholic fermentation, acetic fermentation, vinegar spraying, blending and sterilization, and the like, and enriches the table vinegars with ligustrazine health-care functional factor by adding a large number of vegetable lactobacillus and spore former functional microorganisms in the acetic fermentation process. The health-care table vinegar produced by the brewing method has an outstanding health-care function, as well as excellent effects such as oxidation resistance, angiocardiopathy prevention, and auxiliary blood-fat and blood-pressure adjustment. The health-care table vinegar reduces the risks in the health of patients and potential patients with angiocardiopathy, greatly reduces the brewing time of the table vinegar and has remarkable functions and enormous social and economic benefits. The brewing method has the advantages of economic and sanitary process, high raw material utilization rate, large-scale table vinegar production capacity, and quick market demand meeting.

Description

A kind of brewing method of health care edible vinegar

Technical field

The present invention relates to a kind of production technique of vinegar, particularly relate to a kind of production technique of health care edible vinegar, belong to food technology field.

Background technology

Vinegar is used as seasonings traditionally always.Successive dynasties, the medicine scholar found that vinegar has certain pharmaceutical use, and LI Shi-Zhen is recorded and narrated in Compendium of Material Medica: vinegar is controlled the swollen long-pending piece of all sores, trusted subordinate's pain, and phlegm water blood disease is oppressed dish and parasites poison gas extremely, and having again looses becomes silted up the merit of detoxifcation.China's tradition thinks that vinegar has the cardiovascular and cerebrovascular health-care effect.Modern medicine proves that also vinegar has multiple non-seasoning functions such as hypotensive, reducing blood-fat, vessel softening, antifatigue, aid digestion, sterilization, defaecation and treatment flu.Cardiovascular and cerebrovascular diseases is one of major disease of serious harm China people ' s health.At its ill characteristics, it is main turning to put prevention first that the Ministry of Health proposes by treatment, and expectation is effectively contained the rising tendency of cardiovascular disorder by means such as universal science meals knowledge.In recent years, the foreign scholar has found in succession to comprise that materials such as flavones, oligosaccharides and oligopeptides have the material of nourishing function in the traditional zymotic vinegar, and has developed the serial health product based on this.Zhenjiang vinegar be China four great tradition name vinegar it, by research, find that zhenjiang vinegar is rich in the Ligustrazine with cardiovascular health function and the flavones with anti-oxidant activity, polyphenols to the health factor of zhenjiang vinegar; Along with the assembly time of aromatic vinegar increases year after year, the content of Ligustrazine is also progressively tired to be increased.Ligustrazine has another name called natural Tetramethylpyrazine, molecular formula C ₈H ₁₂N ₂, be from China's Chinese medicinal materials Ligusticum wallichii, to separate the alkaloid monomer of purifying the earliest, be the main effective constituent of Ligusticum wallichii, have multiple pharmacological function, as effects such as vasodilation, hypertension and hyperlipemia, Green Tea Extracts.

The present invention is main raw material with the rice, adopt the solid-state layering zymotechnique of zhenjiang vinegar, in zhenjiang vinegar acetic fermentation process, add functional microorganisms such as a large amount of plant lactobacillus, sporeformer, strengthen 2,3-butyleneglycol, 2, materials such as 3-dimethyl diketone, acetoin synthetic, these materials are synthetic precursors of functional substance such as Ligustrazine.Thereby thus brewing method production and health care edible vinegar, it is a kind of functional zhenjiang vinegar that clearly is rich in the cardiovascular health function that has, can be on the original quality of zhenjiang vinegar basis, further improve the content of Ligustrazine, make the content of 1 term Analysis of Ligustrazine in Zhenjiang Vinegar functional factor reach the standard of 6 years mature vinegar, Ligustrazine content can reach 700 μ g/ml.Effects such as that the edible vinegar by this brewing method production has is well anti-oxidant, preventing cardiovascular disease, auxiliary adjustment of blood fat, blood pressure, can effectively reduce cardiovascular patient and potential patient's health risk, greatly reduce the ageing time of vinegar simultaneously, have tangible function, have huge social and economic benefit.

Summary of the invention

1, the technical problem to be solved in the present invention: provide a kind of brewing method of vinegar, produce and be rich in the functional edible vinegar that Ligustrazine has the cardiovascular health function.The functional vinegar of producing by this production technique not only has internationally recognized cardiovascular health functional factor Ligustrazine, and make the content of functional factor in the 1 term vinegar reach the standard of 6 years mature vinegar, Ligustrazine content can reach 700 μ g/ml, have tangible cardiovascular health function, shorten the production cycle of function vinegar significantly.

2, technical scheme:

The brewing method of health care edible vinegar of the present invention is as follows:

(1) eluriates immersion,, drop into rice, add water and eluriate, soak 10～45 ℃ of soaking temperatures, soak time 3～20 hours according to every batch of turnout;

(2) steam material,, add water and stir temperature adjustment the material cooking gelatinization by steam, 28～35 ℃ of temperature add saccharification song and rhizopus and the agent of yeast brewing fermentation, after stirring evenly mixed solution are pumped into ethanol fermentation tank;

(3) saccharification and zymamsis, control product temperature is 28～38 ℃ in the ethanol fermentation tank, and fermentation time 58 days is made sophisticated distiller's wort;

(4) acetic fermentation inserts acetic acid bacteria strain, and adds lactobacillus plantarum and sporeformer, improves the Ligustrazine content in the edible vinegar, carries out acetic fermentation by solid-state layering fermentation method, and fermentation time 21 days becomes unstrained spirits to seal up for safekeeping 7～10 days;

(5) drench vinegar, will seal unstrained spirits up for safekeeping and overlap pouring method pouring vinegar, obtain former vinegar;

(6) allotment sterilization obtains finished product vinegar with former vinegar after allocating, fry in shallow oil the vinegar sterilization.

In above-mentioned making method process, for strengthening Maillard reaction, improve the content of Ligustrazine, fry in shallow oil vinegar control and fry in shallow oil 85～95 ℃ of vinegar temperature, fry in shallow oil the vinegar time more than 60 minutes.

Be further reinforcement Maillard reaction, the content of raising Ligustrazine adopts solarization to make the technology ageing to ripe vinegar, vinegar is sent into lens solarization vinegar groove shine vinegar, and the solarization vinegar time was not less than for 4 weeks,

3, beneficial effect of the present invention:

Health care edible vinegar by the production of this brewing method, be rich in the functional factor Ligustrazine of cardiovascular health function, on the original quality of vinegar basis, the content of functional factor enough produces tangible cardiovascular health effect, reduced the ageing time of vinegar, production cost is low, energy scale operation, satisfy the new demand of human consumer's health care rapidly, thereby have the development meaning and the vast market prospect of important vinegar industry.

The health care edible vinegar of gained of the present invention after testing, contained Ligustrazine functional factor, content's index is as follows:

When the vinegar total acid is 4.5g/100mL, be rich in the Ligustrazine content 〉=0.70mg/mL of cardiovascular health function; Fixed acid 〉=1.00g/100mL; Amino-acid nitrogen 〉=0.10g/100mL; Reducing sugar 〉=2.00g/100mL.

Embodiment

The present invention is further illustrated below in conjunction with embodiment.

Embodiment

Proportioning raw materials, brewing method and processing parameter are as follows:

Proportioning raw materials:

Every batch is dropped into raw material rice 500Kg, and system wine material water weight ratio is: rice: water=1:3.5.

One, eluriates the immersion operation

1, drop into rice in bubble rice groove by batch quantity, add water elutriation back and discharge muddy water, soak, the water surface exceeds rice and flour 10～20cm, 10～45 ℃ of soaking temperatures, and soak time 3～20 hours is specifically according to the seasonal adjustment soak time;

2, before the steaming material, eluriate, the water in the soaked groove is emitted, drain the rice of immersion slightly;

Two, steam material process

1, the rice that immersion is drained by conveyer device﹠apos is transported in the cartridge type meal braizing machine and steams material, carries out gelatinization and handles;

2, grog is transported in the stirred pot by conveyer device﹠apos, adds tap water and stir, temperature adjustment to 28 behind the thorough mixing～35 ℃ add rhizopus and the agent of yeast brewing fermentation, and usage quantity is respectively 4 of rice weight～6 ‰, 2～4 ‰; After stirring evenly mixed solution is pumped into ethanol fermentation tank;

Three, saccharification and zymamsis operation

1, mixture pump is advanced ethanol fermentation tank and carry out zymamsis, 28～38 ℃ of control product temperature, fermentation time 5～8 days is made sophisticated distiller's wort;

2, sophisticated distiller's wort quality: alcoholic strength 6.5～11v/v, vinic acid 0.1～0.7g/100ml;

Four, acetic fermentation operation

1, sophisticated distiller's wort is pumped in the acetic fermentation pond, insert acetic acid bacteria strain, and press 6 of rice raw material weight～10 ‰ and add lactobacillus plantarum, 4～8 ‰ add sporeformer, carry out acetic fermentation by solid-state layering fermentation method;

2, control product temperature is about 40 ℃, and fermentation time 21 days becomes unstrained spirits to transport envelope unstrained spirits pond and sealed up for safekeeping 7～10 days;

Five, drench the vinegar operation

1, will seal vinegar unstrained spirits input pouring pond up for safekeeping and overlap pouring method pouring vinegar, obtain former vinegar;

Vinegar unstrained spirits soak time is not less than 6 hours, according to the requirement of finished product total acid, regulates former acetic acid degree;

Six, fry in shallow oil the vinegar operation

1,85～95 ℃ of vinegar temperature are fried in shallow oil in control, fry in shallow oil the vinegar time more than 60 minutes, strengthen Maillard reaction, improve the content of Ligustrazine;

Seven, shine the system operation

1, adopt the system of solarization technology, vinegar is sent into lens solarization vinegar groove shine vinegar, the solarization vinegar time was not less than for 4 weeks, strengthened Maillard reaction, improved the content of Ligustrazine;

Eight, allotment sterilization process

Former vinegar is health care edible vinegar of the present invention after allotment, sterilization, deposits a jar further ageing.

The present invention is about the production technique of health care edible vinegar; obviously other brewing methods can also be arranged; every production technique of in the acetic fermentation process, adding lactobacillus plantarum and sporeformer; make vinegar possess the method for cardiovascular health functional factor, all fall into the protection domain of this health care edible vinegar production technique.

Claims (5)

1, a kind of brewing method of health care edible vinegar is characterized in that: this health care edible vinegar is by following brewing method gained:

(1) soaks elutriation,, drop into rice, add water and eluriate, soak 10～45 ℃ of soaking temperatures, soak time 3～20 hours according to every batch of turnout;

(2) steam material,, add water and stir temperature adjustment the material cooking gelatinization by steam, 28～35 ℃ of temperature add saccharification song and rhizopus and the agent of yeast brewing fermentation, after stirring evenly mixed solution are pumped into ethanol fermentation tank;

(3) saccharification and zymamsis, control product temperature is 28～38 ℃ in the ethanol fermentation tank, and fermentation time 5～8 days is made sophisticated distiller's wort;

(4) acetic fermentation inserts acetic acid bacteria strain, and adds lactobacillus plantarum and sporeformer, carries out acetic fermentation by solid-state layering fermentation method, and fermentation time 21 days becomes unstrained spirits to seal up for safekeeping 7～10 days;

(5) drench vinegar, will seal unstrained spirits up for safekeeping and overlap pouring method pouring vinegar, obtain former vinegar;

(6) allotment sterilization obtains finished product vinegar with former vinegar after allocating, fry in shallow oil the vinegar sterilization.

2, the brewing method of a kind of health care edible vinegar according to claim 1 is characterized in that: describedly fry in shallow oil vinegar sterilization control and fry in shallow oil 85～95 ℃ of vinegar temperature, fry in shallow oil the vinegar time more than 60 minutes.

3, the brewing method of a kind of health care edible vinegar according to claim 1 and 2 is characterized in that: after also comprising the allotment sterilization, vinegar is sent into lens solarization vinegar groove shine vinegar, the solarization vinegar time was not less than for 4 weeks.

4, the brewing method of a kind of health care edible vinegar according to claim 1 and 2, the health care edible vinegar of gained, contained Ligustrazine functional factor, content's index is as follows:

When the vinegar total acid is 4.5g/100mL, be rich in the Ligustrazine content 〉=0.70mg/mL of cardiovascular health function; Fixed acid 〉=1.00g/100mL; Amino-acid nitrogen 〉=0.10g/100mL; Reducing sugar 〉=2.00g/100mL.

5, the brewing method of a kind of health care edible vinegar according to claim 3, the health care edible vinegar of gained, contained Ligustrazine functional factor, content's index is as follows:

When the vinegar total acid is 4.5g/100mL, be rich in the Ligustrazine content 〉=0.70mg/mL of cardiovascular health function; Fixed acid 〉=1.00g/100mL; Amino-acid nitrogen 〉=0.10g/100mL; Reducing sugar 〉=2.00g/100mL.