CN101974401A - Food-grade bamboo vinegar and preparation method thereof - Google Patents
Food-grade bamboo vinegar and preparation method thereof Download PDFInfo
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- CN101974401A CN101974401A CN 201010278911 CN201010278911A CN101974401A CN 101974401 A CN101974401 A CN 101974401A CN 201010278911 CN201010278911 CN 201010278911 CN 201010278911 A CN201010278911 A CN 201010278911A CN 101974401 A CN101974401 A CN 101974401A
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Abstract
The invention relates to a method for preparing food-grade bamboo vinegar by taking bamboo wood as a raw material, which is characterized by comprising the following steps of: a, preparing refined bamboo vinegar, namely crushing the bamboo wood into bamboo chips, performing dry distillation and carbonization on the bamboo chips, performing two-stage condensation, mixing the bamboo vinegar obtained by the two-stage condensation in a mixing tank, and standing and purifying; and b, preparing the food-grade bamboo vinegar, namely performing three-stage distillation and condensation on the refined bamboo vinegar obtained in the step a, and collecting condensate obtained by the third stage distillation and condensation in a storage tank so as to prepare the food-grade bamboo vinegar which is pure, colorless and free from smoke odor. The invention also relates to the food-grade bamboo vinegar, which is pure, colorless and free from the smoke odor, prepared by the method, and application of the food-grade bamboo vinegar in food and health care products.
Description
Technical field
The present invention relates to a kind of with preparation method and this food grade bamboo vinegar of bamboo wood as feedstock production food grade bamboo vinegar (this is as liquid, so be also referred to as bamboo vinegar liquid).
Background technology
It is a kind of liquid that extracts from the mao bamboon carbonization process that " application of bamboo vinegar liquid and its suitability for industrialized production outline " of Wang Zhiyong discloses bamboo vinegar liquid in (the 24th the 4th phase of volume of " Forest Engineering " July in 2008), effect such as have sterilization, deodorizing, promotion plant-growth, improve the soil, can be used as soil fungicides, plant growth promoter, odor scavenging agent, and can be used for exploitation beauty treatment, skin makeup article, so that be used for the treatment of diabetes etc.This product is still the volatile matter that produces when earth kiln burns bamboo charcoal and is collected generation at present, be to be used as the byproduct of firing bamboo charcoal, therefore not only yield poorly, and because of the firing time of a stove reaches 23 days, the production time is long, again because the fuel of firing in the bamboo charcoal process is timber, not only destroy ecotope, and can produce the wood vinegar of some amount, wood vinegar and bamboo vinegar liquid are difficult to separate after mixing, directly influence the component and the character of bamboo vinegar liquid, thereby influence the effective constituent of bamboo vinegar liquid.
Disclose a kind of preparation method of bamboo vinegar liquid among the CN1237180C, it utilizes the bamboo wood tankage to produce bamboo vinegar liquid for raw material through pyrolysis.The process for purification of a kind of wood or bamboo vinegar liquid is disclosed among the CN101020832A, it is by to feeding ozone in wood or the bamboo vinegar liquid, utilize the strong oxidizing property of ozone and the microcoacervation effect in the aqueous solution that wooden vinegar stoste is handled, purification process such as while complement filter and/or rectifying, remove many rings aromatic substance effectively and be partly dissolved tar, wood vinegar purity is significantly improved, obtain water white wood (bamboo) vinegar liquid.Publication number discloses a kind of " treatment process of bamboo vinegar, wood vinegar " for speciallyying permit in the Japanese patent application that discloses flat 9-249886, what adopt is the quick method for refining of chitosan, adopt water-soluble chitosan to cooperate a small amount of lime carbonate to add 7 parts of lime carbonate and 0.5-5 part water-soluble chitosan combination treatment in the method with 100 parts of vinegar stostes, so that reach the effect of fast refining vinegar liquid, making originally needs compositions such as settled tar of one-year age and benzopyrene to remove fast.But, owing to need to use water-soluble chitosan in the treating process of this method, so production cost is higher.A kind of method of obtaining high temperature bamboo charcoal and refining bamboo vinegar from bamboo wood is disclosed among the CN1404974A, it separates the tailing that produces in the bamboo wood or the bamboo product course of processing and refining four procedures of liquid-phase vaporization condensation through 800 ℃ of electric heating dry distillation charring, vapor condensation, liquid phase condensates more than-1200 ℃, obtains useful resources such as high temperature bamboo charcoal and refining bamboo vinegar.CN1687311A discloses a kind of preparation method of bamboo vinegar, and it utilizes the bamboo wood tankage to obtain bamboo vinegar liquid for raw material by technological processs such as fermentation, destructive distillation.Disclose a kind of preparation technology of refined bamboo vinegar among the CN100497525C, the purifies and separates through ion exchange resin after its process adding gac or the bamboo charcoal absorption obtains flaxen refined bamboo vinegar.CN101049176A discloses a kind of bamboo vinegar extract and preparation thereof and has used, it regulates pH to 5.5-7.5 with bamboo vinegar liquid, under 60-85 ℃, condition more than the vacuum tightness 0.09Mpa, distill, after being stoste volume 25%-40% to distillation yield, the pH value of the bamboo vinegar liquid of re-adjustment remainder to the distillation distilled under 60-85 ℃, condition more than the vacuum tightness 0.09Mpa, to distillation yield be stoste volume 50%, the distillate of gained is described bamboo vinegar extract, the little yellow of product color.Disclose a kind of wood, the highly refined method of bamboo acid solution among the CN100358976C, it obtains the highly refined wood of water white transparency, bamboo acid solution by adding an amount of aqueous hydrogen peroxide solution in wood, the sour stoste of bamboo, distilling then.
Above technical scheme the finished product more or less all have burnt smoke and color and luster all to be faint yellow, perhaps in its treating process, need to add chemical reagent such as hydrogen peroxide, and applicant of the present invention has found a kind of preparation method who prepares the food grade bamboo vinegar, final product do not have burnt smoke and product colourless, and in preparation process, do not add any chemical reagent.
Summary of the invention
(this is as liquid as feedstock production food grade bamboo vinegar to the present invention relates to a kind of usefulness bamboo wood, the former bamboo vinegar liquid that is also referred to as) preparation method, it is characterized in that may further comprise the steps: a, making refined bamboo vinegar: make bamboo chip after the bamboo wood fragmentation, then with its destructive distillation and charing, carry out condensed in two stages, and leave standstill purifying after the bamboo vinegar liquid of condensed in two stages gained mixed in mixing tank;
B, making food grade bamboo vinegar: the refined bamboo vinegar of above step gained is collected the phlegma of third stage distillation, condensation gained after three-stage distillation, condensation in storage tank, promptly get food grade bamboo vinegar colourless, no burnt smoke.
Bamboo chip among the step a is under atmospheric pressure state, after temperature is controlled at and carries out the destructive distillation of spontaneous combustion continous way, charing under 200 ℃ of-500 ℃ of intervals, be condensate in 80 ℃ of-120 ℃ of intervals through one-level and obtain bamboo vinegar liquid, obtain bamboo vinegar liquid through B-grade condensation in 100 ℃ of-120 ℃ of intervals again, leave standstill purifying after in mixing tank, mixing and obtain refined bamboo vinegar.
Among the step b bamboo vinegar liquid of pH2.5-3.0 placed and carry out the one-level distillation under 40-100 ℃ of temperature range, the condition more than the vacuum tightness 0.08Mpa, when being the 80-90% of stoste volume, distillation yield gets final product, resulting distillate color and luster is faint yellow, carrying out condensation collects, wherein, when distillation yield is the 80-90% of stoste volume, can add new bamboo vinegar liquid again, continue distillation; The one-level distillate placed under 40-100 ℃ of temperature range, the condition more than the vacuum tightness 0.085Mpa carry out secondary distillation, when being the 80-90% of original volume, distillation yield gets final product, resulting distillate color and luster is close to colourless, carrying out condensation collects, wherein, when distillation yield is the 80-90% of stoste volume, can add new bamboo vinegar liquid again, continue distillation; Secondary distillation liquid placed under 40-100 ℃ of temperature range, the condition more than the vacuum tightness 0.09Mpa distill, get final product when distillation yield is the 80-90% of original volume, resulting distillate color and luster is the food grade bamboo vinegar of pure colourless, no burnt smoke.
The invention still further relates to the food grade bamboo vinegar of colourless, the no burnt smoke of more than one step gained.
The invention still further relates to the purposes of described food grade bamboo in makeup, the washing article that disappears, food, beverage, medicine, healthcare products.
Adopt Korea S's huge Yu wood vinegar industry (2005-10 type) bamboo wood vinegar extraction equipment for purifying, concrete manufacture craft is as follows:
The refined bamboo vinegar manufacture craft
Bamboo wood (fragmentation) → bamboo chip → self-burning type continous way destructive distillation, charing are (under atmospheric pressure state, temperature is controlled at 200 ℃ of-500 ℃ of intervals) → one-level condensation (temperature is controlled at 80 ℃ of-120 ℃ of intervals and obtains bamboo vinegar liquid) → B-grade condensation (temperature is controlled at 100 ℃ of-120 ℃ of intervals and obtains bamboo vinegar liquid) → mixing tank (under the normal temperature and pressure state, one-level, B-grade condensation liquid being mixed) → leave standstill, under state of nature, carry out purifying (180 days) → obtain refined bamboo vinegar.
Food grade bamboo vinegar manufacture craft
The distillation of refined bamboo vinegar → one-level, condensation (place the bamboo vinegar liquid of pH2.5-3.0 under 40-100 ℃ of temperature range, the condition more than the vacuum tightness 0.08Mpa and to distill.Get final product when distillation yield is the 80-90% of stoste volume, resulting distillate color and luster is faint yellow, carries out condensation and collects.Wherein, when distillation yield is the 80-90% of stoste volume, can add new bamboo vinegar liquid again, continue distillation.) → secondary distillation, condensation (place the one-level distillate under 40-100 ℃ of temperature range, the condition more than the vacuum tightness 0.085Mpa and to distill.Get final product when distillation yield is the 80-90% of original volume, resulting distillate color and luster is close to colourless, carries out condensation and collects.Wherein, when distillation yield is the 80-90% of stoste volume, can add new bamboo vinegar liquid again, continue distillation.) → three-stage distillation, condensation (place secondary distillation liquid under 40-100 ℃ of temperature range, the condition more than the vacuum tightness 0.09Mpa and to distill.Get final product when distillation yield is the 80-90% of original volume, resulting distillate color and luster is a food grade bamboo vinegar pure, colourless, no burnt smoke.Wherein, when distillation yield is the 80-90% of stoste volume, can add new bamboo vinegar liquid again, continue distillation.)
The food grade bamboo vinegar meets following index:
1, total acid content (%) 〉=6, refractive index (%)≤2.5, pH value 2.2-2.6, density g/mL≤1.009; Dissolved tar≤0.08;
2, arsenic 〉=0.00mg/L; Cadmium 〉=0.01mg/L; Chromium 〉=0.02mg/L; Lead 〉=0.10mg/L; Mercury 〉=0.002mg/L; Selenium 〉=0.002mg/L; Silver 〉=0.02mg/L; Barium 〉=0.10mg/L;
3, do not contain objectionable impuritiess such as 3-4 benzopyrene, Dioxins.
| Parameter | Detection limit | Remarks |
| A-BHC a-Perchlorobenzene | 0.50ug/L | |
| R-BHC r-Perchlorobenzene | 0.50ug/L | |
| B-BHC b-Perchlorobenzene | 0.50ug/L | |
| The Heptachlor heptachlor | 0.50ug/L | |
| D-BHC d-Perchlorobenzene | 0.50ug/L | |
| The Aldrin aldrin | 0.50ug/L | |
| Heptaclor Epoxide heptachlor epoxide | 0.50ug/L | |
| Endosulfan I 5a,6,9,9a-hexahydro-6,9-methano-2,4 I | 1.00ug/L | |
| DDE drips clothing | 1.00ug/L | |
| The Dieldrin dieldrin | 1.00ug/L | |
| The Endrin endrin | 1.00ug/L | |
| DDD drips clothing | 3.00ug/L | |
| Endosulfan II 5a,6,9,9a-hexahydro-6,9-methano-2,4 II | 3.00ug/L | |
| The DDT dichlorodiphenyl trichloroethane | 3.00ug/L | |
| Endrin Aldehyde endrin aldehyde | 3.00ug/L | |
| Endosulfan Sulfate sulfuric acid 5a,6,9,9a-hexahydro-6,9-methano-2,4 | 3.00ug/L |
| The Methoxychlor methoxy-DDT | 0.50ug/L | |
| Chlordane. Niran | 45.2ug/L | |
| The Doxaphene Doxaphene | 45.2ug/L | |
| Aroclor 1016 diphenyl antimony chlorides 1016 | 45.2ug/L | |
| Aroclor 1221 diphenyl antimony chlorides 1221 | 45.2ug/L | |
| Aroclor 1232 diphenyl antimony chlorides 1232 | 45.2ug/L | |
| Aroclor 1242 diphenyl antimony chlorides 1242 | 45.2ug/L | |
| Aroclor 1248 aroclor 1248s | 45.2ug/L | |
| Aroclor 1254 diphenyl antimony chlorides 1254 | 45.2ug/L | |
| Aroclor 1260 diphenyl antimony chlorides 1260 | 45.2ug/L |
4, do not contain flavacin Clostridium botulinum streptococcus aureus, suis etc.;
5, product pure, colourless, do not have a burnt smoke;
6,18 months quality guaranteed perioves.
The function of bamboo vinegar liquid is as follows:
One, has the intensive seepage force.According to Japanese scientific and technical personnel's experiment, bamboo vinegar liquid is added in the tap water, water clusters is diminished, play the dispersive effect.Add 40 μ L, 80 μ L and 160 μ L bamboo vinegar liquid in the 100ML tap water, the wire spoke variation is changed to 113Hz, 94Hz, 70Hz respectively by 134Hz.After this shows the interpolation bamboo vinegar liquid wire spoke of water clusters is obviously diminished, strengthened its seepage force.
Two, have good synergy, catalysis.Japanology is thought: " with the organic acid is that the bamboo vinegar liquid that main component is formed has synergy, catalytic effect.Therefore, bamboo vinegar liquid is used as all kinds of SOLVENTS.”
Former medicine can be dissolved and disperse to acid strong bamboo vinegar liquid and neutral, tart medicament mixing well.Its various ingredients can instead of chemical synthetic solvent and is improved the drug effect of former medicine effectively, reaches to reduce the purpose that former medicine usage quantity and chemical solvents pollute.Can Recompounded pesticide, fertilizer, sanitas, preservation agent, antioxidant etc.
Three, has excellent antibiotic power.The explanation of domestic and foreign literature report, bamboo vinegar liquid has excellent antibiotic power under high density.Composition such as acetic acid, o-hydroxyanisole has very strong sterilizing power.Relevant test shows that bamboo vinegar liquid acts on 2.5min to streptococcus aureus, and killing logarithmic mean value is 4.96, and effect 5.0min, 7.5min, 10min kill logarithmic value all＞5.00, have the effect of well killing.The report in Taiwan is also pointed out: sustainable 8 hours of the effect of bamboo vinegar liquid anti-bacteria and anti-virus (comprising the PRCV (Porcine Respiratory Coronavirus) similar with SARS), and, kill or the timeliness that suppresses airborne bacterium and virus reaches a week (168 hours) at least by the mixture that 20 times to 40 times bamboo vinegar liquid of dilution is made.
There are some researches prove that four, the medicament compatibility of bamboo vinegar liquid and plant-sourced has better effect.
Five, multiple comprehensive function.
1, have good deodorization: bamboo vinegar liquid is to odor pollutants such as malodor source ammonia, sulfur compounds, can play neutralization and package action, studies show that, bamboo vinegar liquid is when 50 times of diluents, the distinctive sootiness smell of bamboo vinegar liquid, net effect the bests such as antibacterial, mildew-resistant, thus play environmental protection, eliminate malodorous effect.
2, improve the soil, promote plant establishment, growth.Can solve the soil continuous cropping obstacle problem preferably, can alleviate the soil salinization, inferior degree of salinity preferably, play the effect of regulating P in soil H value.Also can promote plant establishment, improve the transplanting survival rate of plant.
3, increase VITAMIN and the pol of plant: the organic acid energy wide participation of bamboo vinegar liquid is in the metabolism of plant, effectively accelerate, promote the gathering of plant vitamin and pol, the local flavor of reduction fruits and vegetables makes plants such as vegetables, fruit roll up VITAMIN and raising pol.
And food grade bamboo vinegar beneficial effect of the present invention is mainly reflected in: (1) described food grade bamboo vinegar and bamboo vinegar refined liquid or other bamboo vinegar purification liquid phase ratios, there is not burnt smoke, compare in the domestic and international bamboo vinegar liquid of producing and other derived product, have stronger sterilization, fungistatic effect; Product is pure, colourless, can be widely used in food, daily use chemicals, medicine and other fields; Have better effect with the medicament compatibility of plant-sourced, its range of application is enlarged, economic value added improves; (2) use described food grade bamboo vinegar as food preservatives, fungistatic effect is outstanding, the sanitas of its fungistatic effect and chemosynthesis is suitable even more excellent, as the price of natural product raw material in food preservatives for cheaper, can be widely used in various food processing fields; (3) because the organic acid in the food grade bamboo vinegar has the intensive seepage force, can make high permeate agent and use, have good synergy, catalysis, can also be as the antisepsis antistaling agent of alcohol-decomposing beverage.
Description of drawings
Fig. 1 is food grade bamboo vinegar (liquid) process route chart
Embodiment
Embodiment 1
After collecting with the bamboo wood of growth 3-5 or without the bamboo industrial wood waste that pollutes, bamboo specialty crushers such as use disc type (push, cutting) cuts into slices, the bamboo chip specification is 4-6cm * 4-6cm, after insert in Korea S's huge Yu wood vinegar industry (2005-10 type) bamboo wood vinegar extraction equipment for purifying, temperature is controlled at 200 ℃ of-500 ℃ of intervals, adopt the self-burning type continous way to carry out destructive distillation, carry out the firsts and seconds condensation, temperature is controlled at 80 ℃ of-120 ℃ of intervals respectively and obtains bamboo vinegar liquid and temperature and be controlled at 100 ℃ of-120 ℃ of intervals and obtain bamboo vinegar liquid, and under the normal temperature and pressure state with one-level, B-grade condensation liquid mixes in mixing tank, under state of nature, leave standstill purifying 180 days, and promptly obtained refined bamboo vinegar.
With the refined bamboo vinegar of gained, through one-level, secondary and three-stage distillation, condensation.The bamboo vinegar liquid of pH2.5-3.0 placed under 40-100 ℃ of temperature range, the condition more than the vacuum tightness 0.08Mpa carry out the one-level distillation, to distillation yield is that 80% o'clock of stoste volume gets final product, resulting distillate color and luster is faint yellow, carrying out condensation collects, wherein, at distillation yield is that 80% o'clock of stoste volume can add new bamboo vinegar liquid again, continues distillation; The one-level distillate placed under 40-100 ℃ of temperature range, the condition more than the vacuum tightness 0.085Mpa carry out secondary distillation, to distillation yield is that 80% o'clock of original volume gets final product, resulting distillate color and luster is close to colourless, carrying out condensation collects, wherein, at distillation yield is that 80% o'clock of stoste volume can add new bamboo vinegar liquid again, continues distillation; Secondary distillation liquid placed under 40-100 ℃ of temperature range, the condition more than the vacuum tightness 0.09Mpa distill, to distillation yield is that 80% o'clock of original volume gets final product, resulting distillate color and luster is the food grade bamboo vinegar liquid of pure colourless, no burnt smoke, carrying out condensation collects, wherein, at distillation yield is that 80% o'clock of stoste volume can add new bamboo vinegar liquid again, continues distillation; The product that finally obtains is pure colourless, no burnt smoke food grade bamboo vinegar liquid.
Embodiment 2
After collecting with the bamboo wood of growth 3-5 or without the bamboo industrial wood waste that pollutes, bamboo specialty crushers such as use disc type (push, cutting) cuts into slices, the bamboo chip specification is 4-6cm * 4-6cm, after insert in Korea S's huge Yu wood vinegar industry (2005-10 type) bamboo wood vinegar extraction equipment for purifying, temperature is controlled at 200 ℃ of-500 ℃ of intervals, adopt the self-burning type continous way to carry out destructive distillation, carry out the firsts and seconds condensation, temperature is controlled at 80 ℃ of-120 ℃ of intervals respectively and obtains bamboo vinegar liquid and temperature and be controlled at 100 ℃ of-120 ℃ of intervals and obtain bamboo vinegar liquid, and under the normal temperature and pressure state with one-level, B-grade condensation liquid mixes in mixing tank, under state of nature, leave standstill purifying 180 days, and promptly obtained refined bamboo vinegar.
The bamboo vinegar liquid of pH2.5-3.0 placed under 40-100 ℃ of temperature range, the condition more than the vacuum tightness 0.08Mpa carry out the one-level distillation, to distillation yield is that 90% o'clock of stoste volume gets final product, resulting distillate color and luster is faint yellow, carrying out condensation collects, wherein, at distillation yield is that 90% o'clock of stoste volume can add new bamboo vinegar liquid again, continues distillation; The one-level distillate placed under 40-100 ℃ of temperature range, the condition more than the vacuum tightness 0.085Mpa carry out secondary distillation, to distillation yield is that 90% o'clock of original volume gets final product, resulting distillate color and luster is close to colourless, carrying out condensation collects, wherein, at distillation yield is that 90% o'clock of stoste volume can add new bamboo vinegar liquid again, continues distillation; Secondary distillation liquid placed under 40-100 ℃ of temperature range, the condition more than the vacuum tightness 0.09Mpa distill, to distillation yield is that 90% o'clock of original volume gets final product, resulting distillate color and luster is the food grade bamboo vinegar liquid of pure colourless, no burnt smoke, carrying out condensation collects, wherein, at distillation yield is that 90% o'clock of stoste volume can add new bamboo vinegar liquid again, continues distillation; The product that finally obtains is pure colourless, no burnt smoke food grade bamboo vinegar liquid.
Embodiment 3:
Bamboo vinegar nursing frost: the bamboo vinegar liquid with embodiment 1 or embodiment 2 gained is a main component, cooperates pure water, glycerine, herbal essences, mineral oil, Viscotrol C, Isopropyl myristate and aloe Chinese medicinal plant luxuriant growth extract, green tea extract, Fructus Canrii Albi extract, but beeswax and spices etc. are made bamboo vinegar nursing frost deep layer cleaning skin, remove cutin, bacteriostasis, and deodorization, lock water are preserved moisture, and make skin bright and new beautiful.
Embodiment 4
Bamboo vinegar anti-corrosive fresh-keeping antioxidant: the bamboo vinegar liquid with embodiment 1 or embodiment 2 gained is a main component, cooperates chitosan, tea-polyphenol and plant anthocyanidin (OPC) etc. formulated.Can play the oxidation resistant effect of anti-corrosive fresh-keeping to fruits and vegetables, food, beverage.
Embodiment 5
Bamboo vinegar beverage: after the bamboo vinegar liquid of embodiment 1 or embodiment 2 gained and Radix Glycyrrhizae, mung bean, red bayberry, plant anthocyanidin extracting solutions such as (OPC) proportionally mixed, add honey again, can prepare the bamboo vinegar beverage.
Embodiment 6
Healthcare products bamboo vinegar red ginseng beverage: use the food grade bamboo vinegar liquid and the solubility red ginseng concentrated solution of embodiment 1 or embodiment 2 gained, be aided with liquid fructose again, honey, plum juice,, stevioside and natural perfume etc. are formulated.Can play anti-corrosive fresh-keeping and the effect of red ginseng function synergic.
Claims (5)
1. one kind with the preparation method of bamboo wood as feedstock production food grade bamboo vinegar, it is characterized in that may further comprise the steps:
A, make refined bamboo vinegar: make bamboo chip after the bamboo wood fragmentation,, carry out condensed in two stages, and leave standstill purifying after the bamboo vinegar liquid of condensed in two stages gained mixed in mixing tank then with its destructive distillation and charing;
B, making food grade bamboo vinegar: the refined bamboo vinegar of above step gained is collected the phlegma of third stage distillation, condensation gained after three-stage distillation, condensation in storage tank, promptly get food grade bamboo vinegar colourless, no burnt smoke.
2. the preparation method of food grade bamboo vinegar according to claim 1, it is characterized in that bamboo chip among the step a is under atmospheric pressure state, after temperature is controlled at and carries out the destructive distillation of spontaneous combustion continous way, charing under 200 ℃ of-500 ℃ of intervals, be condensate in 80 ℃ of-120 ℃ of intervals through one-level and obtain bamboo vinegar liquid, obtain bamboo vinegar liquid through B-grade condensation in 100 ℃ of-120 ℃ of intervals again, leave standstill purifying after in mixing tank, mixing and obtain refined bamboo vinegar.
3. the preparation method of food grade bamboo vinegar according to claim 1 and 2, it is characterized in that among the step b that bamboo vinegar liquid with pH2.5-3.0 places under 40-100 ℃ of temperature range, the condition more than the vacuum tightness 0.08Mpa carries out the one-level distillation, when being the 80-90% of stoste volume, distillation yield gets final product, resulting distillate color and luster is faint yellow, carrying out condensation collects, wherein, when distillation yield is the 80-90% of stoste volume, can add new bamboo vinegar liquid again, continue distillation; The one-level distillate placed under 40-100 ℃ of temperature range, the condition more than the vacuum tightness 0.085Mpa carry out secondary distillation, when being the 80-90% of original volume, distillation yield gets final product, resulting distillate color and luster is close to colourless, carrying out condensation collects, wherein, when distillation yield is the 80-90% of stoste volume, can add new bamboo vinegar liquid again, continue distillation; Secondary distillation liquid placed under 40-100 ℃ of temperature range, the condition more than the vacuum tightness 0.09Mpa distill, when being the 80-90% of original volume, distillation yield gets final product, wherein, when distillation yield is the 80-90% of stoste volume, can add new bamboo vinegar liquid again, continue distillation; Resulting distillate color and luster is the food grade bamboo vinegar of pure colourless, no burnt smoke.
4. according to the food grade bamboo vinegar of prepared pure colourless, the no burnt smoke of the described preparation method of arbitrary claim among the claim 1-3.
5. the purposes of food grade bamboo vinegar according to claim 4 in makeup, food, beverage, healthcare products.
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| CN102217774A (en) * | 2011-04-13 | 2011-10-19 | 孙涛 | Preparation technology and method for natural food anti-oxidant containing bamboo vinegar liquid |
| CN104232137A (en) * | 2014-09-15 | 2014-12-24 | 浙江农林大学 | Complete apparatus for refining bamboo vinegar by use of multistage multiple combination distillation method |
| CN104366029A (en) * | 2014-06-09 | 2015-02-25 | 江阴中炬生物科技有限公司 | Bamboo vinegar added into fryer forage and application thereof |
| CN107416826A (en) * | 2017-07-18 | 2017-12-01 | 成都新柯力化工科技有限公司 | A kind of coproduction prepares activated carbon from bamboo and bamboo vinegar, the method for bamboo tar |
| CN109181735A (en) * | 2018-09-27 | 2019-01-11 | 中南林业科技大学 | A kind of bamboo vinegar fractional extraction method |
| CN109181734A (en) * | 2018-09-27 | 2019-01-11 | 中南林业科技大学 | A kind of bamboo vinegar fractional condensaion collection method |
| CN110551597A (en) * | 2018-05-30 | 2019-12-10 | 江苏经贸职业技术学院 | Production method of distilled vinegar |
| CN111454804A (en) * | 2020-03-27 | 2020-07-28 | 安徽省皖鄂酒业有限公司 | Mao bamboo coarse cereal wine and preparation method thereof |
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| CN102217774A (en) * | 2011-04-13 | 2011-10-19 | 孙涛 | Preparation technology and method for natural food anti-oxidant containing bamboo vinegar liquid |
| CN104366029A (en) * | 2014-06-09 | 2015-02-25 | 江阴中炬生物科技有限公司 | Bamboo vinegar added into fryer forage and application thereof |
| CN104232137A (en) * | 2014-09-15 | 2014-12-24 | 浙江农林大学 | Complete apparatus for refining bamboo vinegar by use of multistage multiple combination distillation method |
| CN107416826A (en) * | 2017-07-18 | 2017-12-01 | 成都新柯力化工科技有限公司 | A kind of coproduction prepares activated carbon from bamboo and bamboo vinegar, the method for bamboo tar |
| CN110551597A (en) * | 2018-05-30 | 2019-12-10 | 江苏经贸职业技术学院 | Production method of distilled vinegar |
| CN109181735A (en) * | 2018-09-27 | 2019-01-11 | 中南林业科技大学 | A kind of bamboo vinegar fractional extraction method |
| CN109181734A (en) * | 2018-09-27 | 2019-01-11 | 中南林业科技大学 | A kind of bamboo vinegar fractional condensaion collection method |
| CN111454804A (en) * | 2020-03-27 | 2020-07-28 | 安徽省皖鄂酒业有限公司 | Mao bamboo coarse cereal wine and preparation method thereof |
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