CN102010815A - Ginkgo leaf and yam vinegar - Google Patents
Ginkgo leaf and yam vinegar Download PDFInfo
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- CN102010815A CN102010815A CN2009100346403A CN200910034640A CN102010815A CN 102010815 A CN102010815 A CN 102010815A CN 2009100346403 A CN2009100346403 A CN 2009100346403A CN 200910034640 A CN200910034640 A CN 200910034640A CN 102010815 A CN102010815 A CN 102010815A
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Abstract
The invention relates to a ginkgo leaf and yam vinegar which is made from the following raw materials with content by weight: 50 to 95 kg of ginkgo leaf, 80 to 100kg of yam, 40 to 60kg of oats, 40 to 70kg of sorghum, 20 to 80kg of corn, 30 to 60kg of millet, 500 to 780kg of grain bran, 45 to 70kg of wheat bran, 35 to 100kg of lily, 10 to 25kg of wolfberry fruit, 1.0 to 2.5kg of dry yeast, 1.0 to 2.5kg of spice and 25 to 50kg of mouldy bran. The product not only has the functions of traditional vinegar, but also has the functions for enhancing and adjusting immunity, reducing blood fat, resisting fatty liver, resisting tumours, resisting aging, and nourishing the kidney. The ginkgo leaf and yam vinegar is an all natural green product integrating taste conditioning, health care and nutritive values.
Description
Technical field
The present invention relates to a kind of vinegar, particularly a kind of Ginkgo Leaf Chinese yam vinegar.
Background technology
Chinese yam is on record health-care good product, mainly contain compositions such as dioscin and aglycon, protein, Chinese yam carbohydrate, VITAMIN, fat, choline, amylase, also contain indispensable inorganic salt of human body and trace elements such as iodine, calcium, iron, phosphorus, the effect of strengthening the spleen and stomach, kidney tonifying lung, strengthening by means of tonics is arranged.
The Ginkgo Leaf nature and flavor are sweet, bitter, puckery, flat, thoughts of returning home lung channel, function is astringed the lung, is relievingd asthma, promoting blood circulation and removing blood stasis, pain relieving, be used for the deficiency syndrome of the lung cough breathe heavily, coronary heart disease, stenocardia, hyperlipidemia, anti-freezing is solid, and certain probability memory is arranged.Ginkgo Leaf has very strong removing free radical and antioxygenation, and the synthetic collagen protein composition of the flavonoid glycoside in the Ginkgo Leaf, amino acid and amino acid is improved looks to human body, suppresses the melanochrome growth, keeps skin gloss and elasticity to play no small effect.In addition,, the chronic schizophrenia based on negative symptoms (as social withdrawal, sluggishness, poverty of thought, symptom such as dull) there is unusual effect, senile dementia is also had certain effect according to modern clinical research.
According to pharmacological research, lily has feels at ease, decides courage, intelligence development, moistens the lung and relieve the cough, alleviate to have a stomach-ache, and refrigerant moistening lung, the effect of reducing internal heat and calming the nerves, to deficiency of Yin chronic cough, moistening the lung and resolving the phlegm, sputum mixed with blood, the dysphoria palpitation with fear, insomnia and dreamful sleep, absent-minded have a special effect.The matrimony vine nature and flavor are sweet flat, the traditional Chinese medical science is thought, the main effect of matrimony vine is nourishing liver and kidney, replenishing vital essence to improve eyesight, nourish blood, antifatigue and bring high blood pressure down, cholesterol, triglyceride levels in hypoglycemic, the immunizing power that strengthens people, vessel softening, reduction blood, fatty liver and diabetic subject had certain curative effect, often eat matrimony vine and can improve the ability that skin absorption oxygen divides, play whitening function.
At present, the edible vinegar kind is a lot of both at home and abroad, and as rice vinegar, mature vinegar, smoked vinegar, aromatic vinegar, light-coloured vinegar, fruit vinegar etc., this Ginkgo Leaf Chinese yam vinegar relevant article does not at home and abroad also appear in the newspapers.
Summary of the invention
The technical scheme that the present invention takes is:
A kind of Ginkgo Leaf Chinese yam vinegar, made by following material component weight ratio: the preferred version that the present invention taked is: a kind of Ginkgo Leaf Chinese yam vinegar is made by following material component weight ratio: 70 kilograms of Ginkgo Leaves, 90 kilograms of Chinese yams, 50 kilograms of oats, 55 kilograms of Chinese sorghums, 50 kilograms of corns, 45 kilograms of millets, 640 kilograms of cavings, 58 kilograms in wheat bran, 68 kilograms of lilies, 17 kilograms of matrimony vines, 1.5 kilograms in dry yeast, 1.5 kilograms of spices, 30 kilograms in wheat bran.
1, raw material is handled: Chinese yam is removed the peel, is cut into small pieces, put into lemonade and protect the look processing; Choosing the ginkgo greenery carries out detoxification processing, oven dry, pulverizes 20 order shapes; Lily, matrimony vine pulverizing or system juice is standby; With oat, Chinese sorghum, corn, millet is pulverized, and adds cavings, wheat bran, water stirs, and soaks into 2～4 hours;
2, steam material: mixture that will soak into and the together boiling of Chinese yam piece, the time is 1.5～2.5 hours, air pressure remains on 1.2～2.5P;
3, mix bent system vinegar: the raw material that cooks is boiled in a covered pot over a slow fire put 15～30 minutes, spread out, be cooled to 22～35 ℃ rapidly, admix wheat bran and yeast, turn and make it even for 2～3 times
4, saccharification and zymamsis: pack into and ferment in jar fermenter or the altar mixing raw material behind the song, temperature is controlled at 17～21 ℃, and the time is 6～7 days;
5, acetic fermentation: the inoculation acetic bacteria, temperature is raised to 39～39.5 ℃, mix Ginkgo Leaf, lily, the matrimony vine of pulverizing, stir equably, increase porousness, oxygen supply heats, in order to acetify, keep 6～7 days after;
6, smoked unstrained spirits: get 40% vinegar unstrained spirits and fumigated 4 days, turn over unstrained spirits every day 1 time, temperature is no more than 80 ℃;
7, drench vinegar: after the vinegar unstrained spirits of getting residue 60% is put into vinegar spaying pool with 40% smoked unstrained spirits, add spices, steeped 24 hours, then the pouring vinegar that makes new advances with 100 ℃ of water loggings;
8, heat sterilization: vinegar is put into Autoclave, sterilized 15 minutes for 100 ℃;
9, package test; Packaging final prod is through physics and chemistry, sanitary inspection warehousing after passing.
Product of the present invention had both had the function of traditional vinegar, have nourishing liver and kidney again, replenishing vital essence to improve eyesight, nourish blood, bring high blood pressure down, the cholesterol in hypoglycemic, the vessel softening, reduction blood, enhancing immunity, anti-fatty liveranti-fatty liver, antitumor, anti-ageing, kidney tonifying, the intelligence development of feeling at ease, moisten the lung and relieve the cough, effect such as improve sleep, skin whitening, delay senility is a kind of fully natural green product that integrates conditioning mouthfeel, health care, nutritive value.
Embodiment
Embodiment
Get 70 kilograms of Ginkgo Leaves, 90 kilograms of Chinese yams, 50 kilograms of oats, 55 kilograms of Chinese sorghums, 50 kilograms of corns, 45 kilograms of millets, 640 kilograms of cavings, 58 kilograms in wheat bran, 68 kilograms of lilies, 17 kilograms of matrimony vines, 1.5 kilograms in dry yeast, 1.5 kilograms of spices, 30 kilograms in wheat bran, produce as follows:
1, raw material is handled: Chinese yam is removed the peel, is cut into small pieces, put into lemonade and protect the look processing; Choosing the ginkgo greenery carries out detoxification processing, oven dry, pulverizes 20 order shapes; Lily, matrimony vine pulverizing or system juice is standby; With oat, Chinese sorghum, corn, millet is pulverized, and adds cavings, wheat bran, water stirs, and soaks into 2～4 hours;
2, steam material: mixture that will soak into and the together boiling of Chinese yam piece, the time is 1.5～2.5 hours, air pressure remains on 1.2～2.5P;
3, mix bent system vinegar: the raw material that cooks is boiled in a covered pot over a slow fire put 15～30 minutes, spread out, be cooled to 22～35 ℃ rapidly, admix wheat bran and yeast, turn and make it even for 2～3 times
4, saccharification and zymamsis: pack into and ferment in jar fermenter or the altar mixing raw material behind the song, temperature is controlled at 17～21 ℃, and the time is 6～7 days;
5, acetic fermentation: the inoculation acetic bacteria, temperature is raised to 39～39.5 ℃, mix Ginkgo Leaf, lily, the matrimony vine of pulverizing, stir equably, increase porousness, oxygen supply heats, in order to acetify, keep 6～7 days after;
6, smoked unstrained spirits: get 40% vinegar unstrained spirits and fumigated 4 days, turn over unstrained spirits every day 1 time, temperature is no more than 80 ℃;
7, drench vinegar: after the vinegar unstrained spirits of getting residue 60% is put into vinegar spaying pool with 40% smoked unstrained spirits, add spices, steeped 24 hours, then the pouring vinegar that makes new advances with 100 ℃ of water loggings;
8, heat sterilization: vinegar is put into Autoclave, sterilized 15 minutes for 100 ℃;
9, package test; Packaging final prod is through physics and chemistry, sanitary inspection warehousing after passing.
Claims (2)
1. a Ginkgo Leaf Chinese yam vinegar is made by following material component weight ratio: 50～95 kilograms of Ginkgo Leaves, 80～100 kilograms of Chinese yams, 40～60 kilograms of oats, 40～70 kilograms of Chinese sorghums, 20～80 kilograms of corns, 30～60 kilograms of millets, 500～780 kilograms of cavings, 45～70 kilograms in wheat bran, 35～100 kilograms of lilies, 10～25 kilograms of matrimony vines, 1.0～2.5 kilograms in dry yeast, 1.0～2.5 kilograms of spices, 25～50 kilograms in wheat bran.
2. a kind of Ginkgo Leaf Chinese yam vinegar according to claim 1 is made by following material component weight ratio: 70 kilograms of Ginkgo Leaves, 90 kilograms of Chinese yams, 50 kilograms of oats, 55 kilograms of Chinese sorghums, 50 kilograms of corns, 45 kilograms of millets, 640 kilograms of cavings, 58 kilograms in wheat bran, 68 kilograms of lilies, 17 kilograms of matrimony vines, 1.5 kilograms in dry yeast, 1.5 kilograms of spices, 30 kilograms in wheat bran.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100346403A CN102010815A (en) | 2009-09-04 | 2009-09-04 | Ginkgo leaf and yam vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100346403A CN102010815A (en) | 2009-09-04 | 2009-09-04 | Ginkgo leaf and yam vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102010815A true CN102010815A (en) | 2011-04-13 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100346403A Pending CN102010815A (en) | 2009-09-04 | 2009-09-04 | Ginkgo leaf and yam vinegar |
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| CN (1) | CN102010815A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102618429A (en) * | 2012-04-12 | 2012-08-01 | 济南居易酿造有限公司 | Chrysanthemum vinegar capable of regulating blood fat and lowering blood pressure and preparation process thereof |
| CN103255045A (en) * | 2013-06-06 | 2013-08-21 | 王体军 | Health-care vinegar for reducing blood sugar and preparation technology thereof |
| CN103330182A (en) * | 2013-07-16 | 2013-10-02 | 常爱云 | Health-care sauce and preparation method thereof |
| CN105316208A (en) * | 2015-12-05 | 2016-02-10 | 宁静 | Anti-aging vinegar |
| CN106047627A (en) * | 2016-06-18 | 2016-10-26 | 侯荣山 | Rhizoma dioscoreae tea vinegar beverage production method |
| CN106867864A (en) * | 2017-03-16 | 2017-06-20 | 山西梁汾醋业有限公司 | A kind of brewing method of detoxication and toxicant eliminating function vinegar |
| CN112175782A (en) * | 2020-11-09 | 2021-01-05 | 常宁超喜欢食品有限公司 | Preparation method of seven-vinegar production process |
| JP2021031451A (en) * | 2019-08-27 | 2021-03-01 | 片倉コープアグリ株式会社 | Ginkgo leaf-derived fermentation composition |
-
2009
- 2009-09-04 CN CN2009100346403A patent/CN102010815A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102618429A (en) * | 2012-04-12 | 2012-08-01 | 济南居易酿造有限公司 | Chrysanthemum vinegar capable of regulating blood fat and lowering blood pressure and preparation process thereof |
| CN102618429B (en) * | 2012-04-12 | 2013-07-10 | 济南居易酿造有限公司 | Chrysanthemum vinegar capable of regulating blood fat and lowering blood pressure and preparation process thereof |
| CN103255045A (en) * | 2013-06-06 | 2013-08-21 | 王体军 | Health-care vinegar for reducing blood sugar and preparation technology thereof |
| CN103255045B (en) * | 2013-06-06 | 2014-03-19 | 王体军 | Health-care vinegar for reducing blood sugar and preparation technology thereof |
| CN103330182A (en) * | 2013-07-16 | 2013-10-02 | 常爱云 | Health-care sauce and preparation method thereof |
| CN105316208A (en) * | 2015-12-05 | 2016-02-10 | 宁静 | Anti-aging vinegar |
| CN106047627A (en) * | 2016-06-18 | 2016-10-26 | 侯荣山 | Rhizoma dioscoreae tea vinegar beverage production method |
| CN106867864A (en) * | 2017-03-16 | 2017-06-20 | 山西梁汾醋业有限公司 | A kind of brewing method of detoxication and toxicant eliminating function vinegar |
| JP2021031451A (en) * | 2019-08-27 | 2021-03-01 | 片倉コープアグリ株式会社 | Ginkgo leaf-derived fermentation composition |
| CN112175782A (en) * | 2020-11-09 | 2021-01-05 | 常宁超喜欢食品有限公司 | Preparation method of seven-vinegar production process |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110413 |