CN102229882A - Pawpaw health-care vinegar and production method thereof - Google Patents
Pawpaw health-care vinegar and production method thereof Download PDFInfo
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Abstract
The invention provides pawpaw health-care vinegar and a production method thereof. The invention adopts a technical scheme that the pawpaw health-care vinegar is prepared from the raw materials in part by weight including 50 to 70 parts of germinated brown rice, 150 parts of pawpaw, and 7 to 9 parts of wild lucid ganoderma and is prepared by the following steps: (1) immersing the germinated brown rice for 2 to 4 hours, and grinding the pawpaw and wild germinated brown rice; (2) filling the germinated brown rice and pawpaw into a fermentation tank, adding water in an amount which is 2 to 3 times that of the germinated brown rice and pawpaw, boiling in steam for 5 to 6 hours, cooling to 90 DEG C, adding amylase, and keeping the temperature for 10 to 30 minutes; (3) cooling to 55 to 65 DEG C, adding saccharifying enzyme, pectinase and wild lucid ganoderma, keeping the temperature for 6 to 8 hours, and regulating the pH value to 4.5 to 5.5; (4) cooling to 28 to 38 DEG C, adding dried yeast with high temperature activity, naturally fermenting for 60 to 84 hours, and obtaining distillers' grains when the fermentation is finished; and (5) mixing wheat bran and chaff to perform acetic fermentation, spraying vinegar, aging, filtering, adding a proper amount of sodium cyclamate and obtaining pawpaw health-care vinegar. In the invention, the health-care vinegar has the effects of pawpaw and lucid ganoderma.
Description
Technical field
The present invention relates to a kind of vinegar, especially pawpaw health preserving vinegar and production method thereof with nourishing function.
Background technology
Along with the improvement of social environment and the raising of living standards of the people, traditional " anosis promptly healthy " and develop into and " improve immunizing power, reduce disease, augment nutritional, the healthy new concept of promoting longevity.From ancient times to the present, live up and have good health and a long life and always be human eternal pursuit.So how health has also just become an endless forever topic naturally.To support for controlling, in case be earlier.It on the process nature of health the process of curing the disease.So-called giving birth to is exactly the meaning of life, existence, growth; So-called supporting promptly maintained, taken good care of, tonic meaning.In a word, health is exactly the meaning of maintenance life.The human body science of carrying out is taken good care of, keep the life and health vigor.By happy nourishing the heart to keep a sound mind, the feelings of taking good care of oneself will, build up health.Methods such as adjustment life, thus reach the purpose that takes good care of one's health, reduces disease, improves health, promotes longevity.
Pawpaw is a kind of natural fruit of medicine-food two-purpose, have the title of " hundred benefit fruit kings ".And glossy ganoderma is a kind of very famous and precious medicinal and edible mushrooms, be called " celestial grass " alive for evermore ancient times, be a kind ofly illly can cure the disease, the anosis food medicine dual-use function that can keep fit, without any side effect and dependency, men and women, old and young are edible, food is made light of one's life by commiting suicide for a long time, promote longevity, and also be human optimal natural medicine and protective foods.
Ganoderan can improve immunologic function, improves body SOD growing amount, eliminates free radical, endocrine regulation, the tightness of raising cytolemma promptly improves the cell physiological function, improve liver, marrow, blood synthetic DNA, RNA, proteinic ability, anti-radiation, anti-ageing, antifatigue.
Summary of the invention
In order to embody the effect of pawpaw and glossy ganoderma, fully utilize vinegar, the present invention proposes pawpaw health preserving vinegar and production method thereof.
For this reason, technical scheme of the present invention is: the pawpaw health preserving vinegar, it is characterized in that: the raw material of employing by weight: sprout brown rice is that 50-70 part, pawpaw are that 150 parts, wild Ganoderma are 7-9 part, make by following steps: (1), sprout brown rice was soaked 2-4 hour separated pulverizing pawpaw or wild Ganoderma; (2), the sprout brown rice and the pawpaw of having pulverized are dropped in the fermentor tank, add 2-3 times of water by weight, adopt steam boiling after 5-6 hour, when treating that temperature is reduced to 90 ℃, add amylase, and insulation 10-30 minute; Wherein, diastatic consumption is 3 ‰ of a sprout brown rice weight-5 ‰; (3), treat that temperature reduces to 55-65 ℃, add 3 ‰-5 ‰ saccharifying enzyme and polygalacturonases, stir, add the wild Ganoderma of having pulverized, be incubated 6-8 hour, adjusting pH value is 4.5-5.5; Wherein, the consumption of saccharifying enzyme is 3 ‰ of a sprout brown rice weight-5 ‰, and the consumption of polygalacturonase is 3 ‰ of a pawpaw weight-5 ‰; (4), treat that temperature reduces to 28-38 ℃, add the high-temperature active dry yeast, fully stir evenly, in tank body, be incubated, spontaneous fermentation 60-84 hour, when remaining sugar concentration reaches 10 ° of Bx when following, fermentation ends, distiller's wort; (5), distiller's wort is taken out from fermentor tank, press the wheat bran of distiller's wort weight adding 8-12% and the chaff of 8-12%, fully mix thoroughly, the sprinkling of packing into then tower carries out acetic fermentation, when treating that sprinkling tower temperature is raised to 38-40 ℃, in distiller's wort sprinkling tower material at the bottom of the tower, reduce temperature to 28-34 ℃, be circulated to acidity and no longer rise, acetic fermentation 4-6 days, total acidity is 3.5-4%, is the vinegar unstrained spirits; (6), drench vinegar: a, in the sprinkling tower, add clear water, be as the criterion to flood the vinegar unstrained spirits, soak after 2-3 hour, drench the vinegar that and be called a vinegar; B, in the sprinkling tower, add clear water, be as the criterion, soak after 2-3 hour, drench the vinegar that and be called two vinegar to flood the vinegar unstrained spirits; C, drenched the acid-sludge of two vinegar, soaked 2-3 hour with clear water again, and drenched the vinegar that and claim three vinegar; D, drenching the acid-sludge of two vinegar, and added clear water once more and soak 2-3 hour last effusive vinegar liquid, and measured total acidity below 0.1%, is four vinegar; Three vinegar and four vinegar are made following batch of immersing raw vinegar usefulness, drench vinegar and finish, and in time slag tap; (7), ageing: labour contractor's vinegar, two vinegar mixed precipitations 2-3 days, the throw out of filtering bottom changes in the ceramic jar then, the ageing time is 90 days to 180 days; Filter then, adds an amount of Sodium Cyclamate adjustment the pawpaw health preserving vinegar.
The production method of pawpaw health preserving vinegar is to adopt the step in the technical scheme of above-mentioned pawpaw health preserving vinegar to realize.
Beneficial effect: effect, pharmacological action, pawpaw health preserving vinegar of the present invention according to pawpaw, glossy ganoderma, vinegar three have following effect: 1, anti-ageing, promote longevity skin maintenance; 2, antifatigue refreshes, physical strength reinforcing; 3, improve resistibility, improve the health; 4, the beneficial heart increases intelligence, memory; 5, lower the injury of tobacco and wine to human body; 6, suppress the microorganism growth breeding, away from the invasion of flu, gastrointestinal illness; 7, hypertension, diabetes all there is prophylactic effect; 8, often edible, can liver protecting.
Embodiment
Embodiment 1: pawpaw health preserving vinegar, the raw material of employing by weight: sprout brown rice is that 60 parts, pawpaw are that 150 parts, wild Ganoderma are 8 parts, makes by following steps: (1), sprout brown rice was soaked 4 hours separated pulverizing pawpaw or wild Ganoderma; (2), the sprout brown rice and the pawpaw of having pulverized are dropped in the fermentor tank, add 2 times of water by weight, adopt steam boiling after 5 hours, when treating that temperature is reduced to 90 ℃, add amylase, and be incubated 30 minutes; Wherein, diastatic consumption is 5 ‰ of a sprout brown rice weight; (3), treat that temperature reduces to 65 ℃, add 5 ‰ saccharifying enzyme and polygalacturonase, stir, add the wild Ganoderma of having pulverized, be incubated 6 hours, adjusting pH value is 4.5; Wherein, the consumption of saccharifying enzyme is 5 ‰ of a sprout brown rice weight, and the consumption of polygalacturonase is 5 ‰ of a pawpaw weight; (4), treat that temperature reduces to 35 ℃, add the high-temperature active dry yeast, fully stir evenly, in tank body, be incubated, spontaneous fermentation 60 hours, when remaining sugar concentration reaches 10 ° of Bx when following, fermentation ends, distiller's wort; (5), distiller's wort is taken out from fermentor tank, press the wheat bran of distiller's wort weight adding 10% and 10% chaff, fully mix thoroughly, the sprinkling of packing into then tower carries out acetic fermentation, when treating that sprinkling tower temperature is raised to 40 ℃, in distiller's wort sprinkling tower material at the bottom of the tower, reduce temperature to 30 ℃, be circulated to acidity and no longer rise, acetic fermentation 6 days, total acidity is 3.5-4%, is the vinegar unstrained spirits; (6), drench vinegar: a, in the sprinkling tower, add clear water, be as the criterion to flood the vinegar unstrained spirits, soak after 3 hours, drench the vinegar that and be called a vinegar; B, in the sprinkling tower, add clear water, be as the criterion, soak after 3 hours, drench the vinegar that and be called two vinegar to flood the vinegar unstrained spirits; C, drenched the acid-sludge of two vinegar, soaked 3 hours with clear water again, and drenched the vinegar that and claim three vinegar; D, drenching the acid-sludge of two vinegar, and added clear water once more and soak 3 hours last effusive vinegar liquid, and measured total acidity below 0.1%, is four vinegar; Three vinegar and four vinegar are made following batch of immersing raw vinegar usefulness, drench vinegar and finish, and in time slag tap; (7), ageing: labour contractor's vinegar, two vinegar mixed precipitations 2 days, the throw out of filtering bottom changes in the ceramic jar then, the ageing time is 120 days; Filter then, adds an amount of Sodium Cyclamate adjustment the pawpaw health preserving vinegar.
Embodiment 2: pawpaw health preserving vinegar, the raw material of employing by weight: sprout brown rice is that 70 parts, pawpaw are that 150 parts, wild Ganoderma are 7 parts, makes by following steps: (1), sprout brown rice was soaked 3 hours separated pulverizing pawpaw or wild Ganoderma; (2), the sprout brown rice and the pawpaw of having pulverized are dropped in the fermentor tank, add 3 times of water by weight, adopt steam boiling after 6 hours, when treating that temperature is reduced to 90 ℃, add amylase, and be incubated 20 minutes; Wherein, diastatic consumption is 4 ‰ of a sprout brown rice weight; (3), treat that temperature reduces to 60 ℃, add 4 ‰ saccharifying enzyme and polygalacturonase, stir, add the wild Ganoderma of having pulverized, be incubated 7 hours, adjusting pH value is 5.5; Wherein, the consumption of saccharifying enzyme is 4 ‰ of a sprout brown rice weight, and the consumption of polygalacturonase is 4 ‰ of a pawpaw weight; (4), treat that temperature reduces to 35 ℃, add the high-temperature active dry yeast, fully stir evenly, in tank body, be incubated, spontaneous fermentation 72 hours, when remaining sugar concentration reaches 10 ° of Bx when following, fermentation ends, distiller's wort; (5), distiller's wort is taken out from fermentor tank, press the wheat bran of distiller's wort weight adding 9% and 9% chaff, fully mix thoroughly, the sprinkling of packing into then tower carries out acetic fermentation, when treating that sprinkling tower temperature is raised to 38-40 ℃, in distiller's wort sprinkling tower material at the bottom of the tower, reduce temperature to 32 ℃, be circulated to acidity and no longer rise, acetic fermentation 5 days, total acidity is 3.5-4%, is the vinegar unstrained spirits; (6), drench vinegar: a, in the sprinkling tower, add clear water, be as the criterion to flood the vinegar unstrained spirits, soak after 2 hours, drench the vinegar that and be called a vinegar; B, in the sprinkling tower, add clear water, be as the criterion, soak after 2 hours, drench the vinegar that and be called two vinegar to flood the vinegar unstrained spirits; C, drenched the acid-sludge of two vinegar, soaked 2 hours with clear water again, and drenched the vinegar that and claim three vinegar; D, drenching the acid-sludge of two vinegar, and added clear water once more and soak 2 hours last effusive vinegar liquid, and measured total acidity below 0.1%, is four vinegar; Three vinegar and four vinegar are made following batch of immersing raw vinegar usefulness, drench vinegar and finish, and in time slag tap; (7), ageing: labour contractor's vinegar, two vinegar mixed precipitations 3 days, the throw out of filtering bottom changes in the ceramic jar then, the ageing time is 180 days; Filter then, adds an amount of Sodium Cyclamate adjustment the pawpaw health preserving vinegar.
Claims (2)
1. pawpaw health preserving vinegar, it is characterized in that: the raw material of employing by weight: sprout brown rice is that 50-70 part, pawpaw are that 150 parts, wild Ganoderma are 7-9 part, make by following steps: (1), sprout brown rice was soaked 2-4 hour separated pulverizing pawpaw or wild Ganoderma; (2), the sprout brown rice and the pawpaw of having pulverized are dropped in the fermentor tank, add 2-3 times of water by weight, adopt steam boiling after 5-6 hour, when treating that temperature is reduced to 90 ℃, add amylase, and insulation 10-30 minute; Wherein, diastatic consumption is 3 ‰ of a sprout brown rice weight-5 ‰; (3), treat that temperature reduces to 55-65 ℃, add 3 ‰-5 ‰ saccharifying enzyme and polygalacturonases, stir, add the wild Ganoderma of having pulverized, be incubated 6-8 hour, adjusting pH value is 4.5-5.5; Wherein, the consumption of saccharifying enzyme is 3 ‰ of a sprout brown rice weight-5 ‰, and the consumption of polygalacturonase is 3 ‰ of a pawpaw weight-5 ‰; (4), treat that temperature reduces to 28-38 ℃, add the high-temperature active dry yeast, fully stir evenly, in tank body, be incubated, spontaneous fermentation 60-84 hour, when remaining sugar concentration reaches 10 ° of Bx when following, fermentation ends, distiller's wort; (5), distiller's wort is taken out from fermentor tank, press the wheat bran of distiller's wort weight adding 8-12% and the chaff of 8-12%, fully mix thoroughly, the sprinkling of packing into then tower carries out acetic fermentation, when treating that sprinkling tower temperature is raised to 38-40 ℃, in distiller's wort sprinkling tower material at the bottom of the tower, reduce temperature to 28-34 ℃, be circulated to acidity and no longer rise, acetic fermentation 4-6 days, total acidity is 3.5-4%, is the vinegar unstrained spirits; (6), drench vinegar: a, in the sprinkling tower, add clear water, be as the criterion to flood the vinegar unstrained spirits, soak after 2-3 hour, drench the vinegar that and be called a vinegar; B, in the sprinkling tower, add clear water, be as the criterion, soak after 2-3 hour, drench the vinegar that and be called two vinegar to flood the vinegar unstrained spirits; C, drenched the acid-sludge of two vinegar, soaked 2-3 hour with clear water again, and drenched the vinegar that and claim three vinegar; D, drenching the acid-sludge of two vinegar, and added clear water once more and soak 2-3 hour last effusive vinegar liquid, and measured total acidity below 0.1%, is four vinegar; Three vinegar and four vinegar are made following batch of immersing raw vinegar usefulness, drench vinegar and finish, and in time slag tap; (7), ageing: labour contractor's vinegar, two vinegar mixed precipitations 2-3 days, the throw out of filtering bottom changes in the ceramic jar then, the ageing time is 90 days to 180 days; Filter then, adds an amount of Sodium Cyclamate adjustment the pawpaw health preserving vinegar.
2. the production method of pawpaw health preserving vinegar, raw material be by weight: sprout brown rice is that 50-70 part, pawpaw are that 150 parts, wild Ganoderma are 7-9 part, makes by following steps: (1), sprout brown rice was soaked 2-4 hour separated pulverizing pawpaw or wild Ganoderma; (2), the sprout brown rice and the pawpaw of having pulverized are dropped in the fermentor tank, add 2-3 times of water by weight, adopt steam boiling after 5-6 hour, when treating that temperature is reduced to 90 ℃, add amylase, and insulation 10-30 minute; Wherein, diastatic consumption is 3 ‰ of a sprout brown rice weight-5 ‰; (3), treat that temperature reduces to 55-65 ℃, add 3 ‰-5 ‰ saccharifying enzyme and polygalacturonases, stir, add the wild Ganoderma of having pulverized, be incubated 6-8 hour, adjusting pH value is 4.5-5.5; Wherein, the consumption of saccharifying enzyme is 3 ‰ of a sprout brown rice weight-5 ‰, and the consumption of polygalacturonase is 3 ‰ of a pawpaw weight-5 ‰; (4), treat that temperature reduces to 28-38 ℃, add the high-temperature active dry yeast, fully stir evenly, in tank body, be incubated, spontaneous fermentation 60-84 hour, when remaining sugar concentration reaches 10 ° of Bx when following, fermentation ends, distiller's wort; (5), distiller's wort is taken out from fermentor tank, press the wheat bran of distiller's wort weight adding 8-12% and the chaff of 8-12%, fully mix thoroughly, the sprinkling of packing into then tower carries out acetic fermentation, when treating that sprinkling tower temperature is raised to 38-40 ℃, in distiller's wort sprinkling tower material at the bottom of the tower, reduce temperature to 28-34 ℃, be circulated to acidity and no longer rise, acetic fermentation 4-6 days, total acidity is 3.5-4%, is the vinegar unstrained spirits; (6), drench vinegar: a, in the sprinkling tower, add clear water, be as the criterion to flood the vinegar unstrained spirits, soak after 2-3 hour, drench the vinegar that and be called a vinegar; B, in the sprinkling tower, add clear water, be as the criterion, soak after 2-3 hour, drench the vinegar that and be called two vinegar to flood the vinegar unstrained spirits; C, drenched the acid-sludge of two vinegar, soaked 2-3 hour with clear water again, and drenched the vinegar that and claim three vinegar; D, drenching the acid-sludge of two vinegar, and added clear water once more and soak 2-3 hour last effusive vinegar liquid, and measured total acidity below 0.1%, is four vinegar; Three vinegar and four vinegar are made following batch of immersing raw vinegar usefulness, drench vinegar and finish, and in time slag tap; (7), ageing: labour contractor's vinegar, two vinegar mixed precipitations 2-3 days, the throw out of filtering bottom changes in the ceramic jar then, the ageing time is 90 days to 180 days; Filter then, adds an amount of Sodium Cyclamate adjustment the pawpaw health preserving vinegar.
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| CN2011101764682A CN102229882B (en) | 2011-06-28 | 2011-06-28 | Pawpaw health-care vinegar and production method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102408979A (en) * | 2011-11-23 | 2012-04-11 | 高冰 | Method for preparing wild papaya fruit vinegar and wild papaya fruit vinegar prepared by method |
| CN102604781A (en) * | 2012-03-31 | 2012-07-25 | 湖北耀荣木瓜生物科技发展有限公司 | Pawpaw and ganoderma lucidum fruit wine and production method thereof |
| CN102599444A (en) * | 2012-03-13 | 2012-07-25 | 湖北耀荣木瓜生物科技发展有限公司 | Papaya-Ganoderma enzyme and production method thereof |
| CN105969636A (en) * | 2016-07-25 | 2016-09-28 | 福建师范大学 | Making method of brown rice red rice vinegar |
| CN109504597A (en) * | 2019-01-21 | 2019-03-22 | 松原市松滨老醋有限责任公司 | A kind of ecological vinegar and preparation method thereof rich in probiotics |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102408979A (en) * | 2011-11-23 | 2012-04-11 | 高冰 | Method for preparing wild papaya fruit vinegar and wild papaya fruit vinegar prepared by method |
| CN102408979B (en) * | 2011-11-23 | 2014-12-03 | 湖北工业大学 | Method for preparing wild papaya fruit vinegar and wild papaya fruit vinegar prepared by method |
| CN102599444A (en) * | 2012-03-13 | 2012-07-25 | 湖北耀荣木瓜生物科技发展有限公司 | Papaya-Ganoderma enzyme and production method thereof |
| CN102604781A (en) * | 2012-03-31 | 2012-07-25 | 湖北耀荣木瓜生物科技发展有限公司 | Pawpaw and ganoderma lucidum fruit wine and production method thereof |
| CN105969636A (en) * | 2016-07-25 | 2016-09-28 | 福建师范大学 | Making method of brown rice red rice vinegar |
| CN105969636B (en) * | 2016-07-25 | 2019-07-23 | 福建师范大学 | A kind of preparation method of brown rice monascus vinegar |
| CN109504597A (en) * | 2019-01-21 | 2019-03-22 | 松原市松滨老醋有限责任公司 | A kind of ecological vinegar and preparation method thereof rich in probiotics |
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| CN102229882B (en) | 2012-08-22 |
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