CN102304461A - Processing technology for sea-buckthorn vinegar - Google Patents
Processing technology for sea-buckthorn vinegar Download PDFInfo
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- CN102304461A CN102304461A CN201010562641A CN201010562641A CN102304461A CN 102304461 A CN102304461 A CN 102304461A CN 201010562641 A CN201010562641 A CN 201010562641A CN 201010562641 A CN201010562641 A CN 201010562641A CN 102304461 A CN102304461 A CN 102304461A
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Abstract
The invention provides a processing technology for sea-buckthorn vinegar. The processing technology comprises the following processes of: sorting, crushing, boiling, saccharifying, performing alcoholic fermentation, performing acetic acid fermentation, fumigating a blank, sprinkling white vinegar, decocting vinegar, sprinkling black vinegar, aging, detecting, pelleting, bottling and packaging. The sea-buckthorn vinegar contains nutritional ingredients such as abundant vitamin A, vitamin C, vitamin E, saccharide substances, organic acid, amino acid, organic salts (potassium, sodium, calcium, ferrum, zinc, copper, phosphorus and the like), ester substances, leaven and the like. The sea-buckthorn vinegar serving as a seasoning is favorable for the health of bodies, can relieve fatigue, regulate the pH value of body fluid, maintain the relative stability of environment in the human bodies and help digestion, is easy to absorb and has the effects of preventing aging, killing bacteria, resisting virus, preventing hypertension and arteriosclerosis, enhancing the excretion function of kidney, preventing in-vivo lithogenesis and adiposity, inhibiting parasites such as ascaris lumbricoides, seatworms and the like, preventing cancers, beautifying features, protecting skin, sobering and the like.
Description
Technical field
The present invention relates to a kind of processing method of utilizing sea-buckthorn to be processed into vinegar.
Background technology
Sea-buckthorn is a kind of natural phant of application newly developed in recent years, and it is the natural nutrition good merchantable brand, has special health-care effect again, also is the fine tree species of preserving the ecological environment.Sea-buckthorn contains nearly 200 kinds and has nutritive value and bioactive material, be eat, medicinal, the beauty treatment and the desirable former section of animal-feed.
Summary of the invention
The present invention provides a kind of complete processing of sea-buckthorn vinegar, adopts sea-buckthorn as raw material, is a kind of innovation of original creation.
The objective of the invention is to realize through following technical scheme:
The complete processing of sea-buckthorn vinegar, process sequence is: the material → saccharification → zymamsis → acetic fermentation of selecting materials → pulverize → boil → smoked base-→ the pouring light-coloured vinegar → endure the black vinegar → ageing of vinegar → pouring → detection → pelleting → bottled → packing, wherein:
1), select materials: raw material comprises sea-buckthorn, millet, corn, wheat bran, little rice bran, wheat koji, selects Ordos Plateau high-quality Fructus Hippophae for use, first-class corn, Wuan Changshou village one band special product millet, Changshou village mountain spring water;
2), pulverize: millet, corn, wheat koji are crushed to 200 orders;
3), boil material: millet and corn are mixed by a certain percentage boil 1 hour;
4), saccharification: in boiling the material process, add a certain proportion of wheat koji;
5), zymamsis: added the certain proportion yeast fermentation 10-15 days after the saccharification;
6), acetic fermentation: will boil material and a certain proportion of rice bran, wheat bran, sea-buckthorn whole fruit powder and stir, continuously ferment 10-15 days, and lead to the vinegar embryo;
7), smoked vinegar base: get a certain amount of vinegar base that leads to and smoked 25 days, make black vinegar with charcoal fire;
8), drench light-coloured vinegar: will remain not smoked vinegar embryo (light-coloured vinegar) and pour vinegar into and drench in the pond, and add a certain amount of vinegar immersion 6-8 hour slightly, and drench light-coloured vinegar;
9), endure vinegar: light-coloured vinegar charcoal fire infusion, high-temperature sterilization;
11), drench black vinegar: will deceive vinegar and drench from drenching in the pond, with the light-coloured vinegar that worries along with drench the black vinegar that and mix;
12), ageing: in outdoor sunlight, store 3 years;
13), detect: detect each item physics and chemistry, sanitary index, index conforms to quality requirements;
14), pelleting: adopt full-automatic soft capsule production line pelleting, process soft capsule;
15), bottled: as to adopt modern full-automatic bottling mechanical irrigation dress;
16), packing: put in storage decals packing back on request.
Each proportioning raw materials scope is: sea-buckthorn 10-15%, millet and corn are 50-60%, and wheat bran and little rice bran are 25-35%, wheat koji 5-10%.
The said sea-buckthorn vinegar of present technique is selected high-grade maize for use; Ordos Plateau high-quality Fructus Hippophae; Wuan, Hebei Changshou village one band special product millet, ecosystem mountain spring water; Add auxiliary materials such as wheat bran, wheat koji; Adopt traditional technology to combine with modern technologies, meticulous brew forms through 16 road technologies, this product comfortable taste; Color and luster is mellow and full, and nutritive value is abundant.After this product was released market, customer response was good.
Contain multiple nutritional components such as abundant vitamin A, C, E, glucide, organic acid, amino acid, organic salt (potassium, sodium, calcium, iron, zinc, copper, phosphorus etc.), Ester, ferment class in the sea-buckthorn vinegar.Sea-buckthorn vinegar is not only seasonings, also helps the health of health, can alleviating fatigue; Regulate pH value of body, keep the relatively stable of human internal environment, help digest; Be beneficial to absorption, prevention is old and feeble, sterilizing and anti-virus; Preventing hypertension and arteriosclerosis, the excretory function of enhancing kidney, the prevention calculi in vivo forms; Prevention of obesity presses down and kills roundworm, parasites such as pinworm; Anti-cancer, beauty and skin care is sobered up etc.
Embodiment
The complete processing of sea-buckthorn vinegar, process sequence is: the material → saccharification → zymamsis → acetic fermentation of selecting materials → pulverize → boil → smoked base → pouring light-coloured vinegar → endure the black vinegar → ageing of vinegar → pouring → detection → pelleting → bottled → packing, wherein:
1), select materials: raw material comprises sea-buckthorn, millet, corn, wheat bran, little rice bran, wheat koji, selects Ordos Plateau high-quality Fructus Hippophae for use, first-class corn, Wuan Changshou village one band special product millet, Changshou village mountain spring water;
2), pulverize: millet, corn, wheat koji are crushed to 200 orders;
3), boil material: millet and corn are mixed by a certain percentage boil 1 hour;
4), saccharification: in boiling the material process, add a certain proportion of wheat koji;
5), zymamsis: added the certain proportion yeast fermentation 10-15 days after the saccharification;
6), acetic fermentation: will boil material and a certain proportion of rice bran, wheat bran, sea-buckthorn whole fruit powder and stir, continuously ferment 10-15 days, and lead to the vinegar embryo;
7), smoked vinegar base: get a certain amount of vinegar base that leads to and smoked 25 days, make black vinegar with charcoal fire;
8), drench light-coloured vinegar: will remain not smoked vinegar embryo (light-coloured vinegar) and pour vinegar into and drench in the pond, and add a certain amount of vinegar immersion 6-8 hour slightly, and drench light-coloured vinegar;
9), endure vinegar: light-coloured vinegar charcoal fire infusion, high-temperature sterilization;
11), drench black vinegar: will deceive vinegar and drench from drenching in the pond, with the light-coloured vinegar that worries along with drench the black vinegar that and mix;
12), ageing: in outdoor sunlight, store 3 years;
13), detect: detect each item physics and chemistry, sanitary index, index conforms to quality requirements;
14), pelleting: adopt full-automatic soft capsule production line pelleting, process soft capsule;
15), bottled: as to adopt modern full-automatic bottling mechanical irrigation dress;
16), packing: put in storage decals packing back on request.
Each proportioning raw materials scope is: sea-buckthorn 10-15%, millet and corn are 50-60%, and wheat bran and little rice bran are 25-35%, wheat koji 5-10%.
The said sea-buckthorn vinegar of present technique is selected high-grade maize for use; Ordos Plateau high-quality Fructus Hippophae; Wuan, Hebei Changshou village one band special product millet, ecosystem mountain spring water; Add auxiliary materials such as wheat bran, wheat koji; Adopt traditional technology to combine with modern technologies, meticulous brew forms through 16 road technologies, this product comfortable taste; Color and luster is mellow and full, and nutritive value is abundant.After this product was released market, customer response was good.
Contain multiple nutritional components such as abundant vitamin A, C, E, glucide, organic acid, amino acid, organic salt (potassium, sodium, calcium, iron, zinc, copper, phosphorus etc.), Ester, ferment class in the sea-buckthorn vinegar.Sea-buckthorn vinegar is not only seasonings, also helps the health of health, can alleviating fatigue; Regulate pH value of body, keep the relatively stable of human internal environment, help digest; Be beneficial to absorption, prevention is old and feeble, sterilizing and anti-virus; Preventing hypertension and arteriosclerosis, the excretory function of enhancing kidney, the prevention calculi in vivo forms; Prevention of obesity presses down and kills roundworm, parasites such as pinworm; Anti-cancer, beauty and skin care is sobered up etc.
Claims (2)
1. the complete processing of sea-buckthorn vinegar, process sequence is: vinegar → ageing → detection → pelleting → bottled → pack is deceived in the material → saccharification → zymamsis → acetic fermentation of selecting materials → pulverize → boil → smoked base → pourings light-coloured vinegar → endure vinegar → pourings, wherein:
1), select materials: raw material comprises sea-buckthorn, millet, corn, wheat bran, little rice bran, wheat koji;
2), pulverize: millet, corn, wheat koji are crushed to 200 orders;
3), boil material: millet and corn are mixed by a certain percentage boil 1 hour;
4), saccharification: in boiling the material process, add a certain proportion of wheat koji;
5), zymamsis: added the certain proportion yeast fermentation 10-15 days after the saccharification;
6), acetic fermentation: will boil material and a certain proportion of rice bran, wheat bran, sea-buckthorn whole fruit powder and stir, continuously ferment 10-15 days, and lead to the vinegar embryo;
7), smoked vinegar base: get a certain amount of vinegar base that leads to and smoked 25 days, make black vinegar with charcoal fire;
8), drench light-coloured vinegar: will remain not smoked vinegar embryo (light-coloured vinegar) and pour vinegar into and drench in the pond, and add a certain amount of vinegar immersion 6-8 hour slightly, and drench light-coloured vinegar;
9), endure vinegar: light-coloured vinegar charcoal fire infusion, high-temperature sterilization;
11), drench black vinegar: will deceive vinegar and drench from drenching in the pond, with the light-coloured vinegar that worries along with drench the black vinegar that and mix;
12), ageing: in outdoor sunlight, store 3 years;
13), detect: detect each item physics and chemistry, sanitary index, index conforms to quality requirements;
14), pelleting: adopt full-automatic soft capsule production line pelleting, process soft capsule;
15), bottled: as to adopt modern full-automatic bottling mechanical irrigation dress;
16), packing: put in storage decals packing back on request.
2. the complete processing of sea-buckthorn vinegar according to claim 1 is characterized in that, each proportioning raw materials scope is: sea-buckthorn 10-15%, millet and corn are 50-60%, and wheat bran and little rice bran are 25-35%, wheat koji 5-10%.
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| CN201010562641A CN102304461A (en) | 2010-11-29 | 2010-11-29 | Processing technology for sea-buckthorn vinegar |
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| CN201010562641A CN102304461A (en) | 2010-11-29 | 2010-11-29 | Processing technology for sea-buckthorn vinegar |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103385518A (en) * | 2013-08-13 | 2013-11-13 | 新疆农业大学 | Seabuckthorn-snow daisy fruit vinegar beverage and preparation method thereof |
| CN104116109A (en) * | 2014-08-02 | 2014-10-29 | 哈尔滨伟平科技开发有限公司 | Making method for sea-buckthorn fruit vinegar beverage |
| RU2552889C1 (en) * | 2013-12-23 | 2015-06-10 | Общество с ограниченной ответственностью "Биотехнологии переработки облепихи" | Sea-buckthorn vinegar production method |
| CN105039132A (en) * | 2015-09-23 | 2015-11-11 | 张水泉 | Sea-buckthorn vinegar preparing method |
| CN105670893A (en) * | 2016-02-22 | 2016-06-15 | 陈爱华 | Sea-buckthorn vinegar and making method thereof |
| CN105695296A (en) * | 2016-04-11 | 2016-06-22 | 山西三盟实业发展有限公司 | Preparation method of sea buckthorn fruit and grain vinegar rich in potassium and flavones |
| CN108330053A (en) * | 2018-04-03 | 2018-07-27 | 镇江市恒升酿造有限公司 | A kind of flavor aromatic vinegar brewage process |
| CN109266507A (en) * | 2018-11-30 | 2019-01-25 | 江苏恒顺醋业股份有限公司 | A kind of preparation method of health preserving vinegar powder |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1094090A (en) * | 1993-10-18 | 1994-10-26 | 吕晓锋 | Tibet seabuckthorn health vinegar |
| CN1401758A (en) * | 2001-08-17 | 2003-03-12 | 杨志东 | Process for preparing dietetic health vinegar, and dietetic heath vinegar produced thereby |
| CN1795900A (en) * | 2004-12-27 | 2006-07-05 | 孙梅君 | Soft capsule of acetic acid of hawkthorn, and preparation method |
| CN101787341A (en) * | 2010-02-26 | 2010-07-28 | 山西紫林食品有限公司 | Synchronous fermentation process for mature vinegar |
-
2010
- 2010-11-29 CN CN201010562641A patent/CN102304461A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1094090A (en) * | 1993-10-18 | 1994-10-26 | 吕晓锋 | Tibet seabuckthorn health vinegar |
| CN1401758A (en) * | 2001-08-17 | 2003-03-12 | 杨志东 | Process for preparing dietetic health vinegar, and dietetic heath vinegar produced thereby |
| CN1795900A (en) * | 2004-12-27 | 2006-07-05 | 孙梅君 | Soft capsule of acetic acid of hawkthorn, and preparation method |
| CN101787341A (en) * | 2010-02-26 | 2010-07-28 | 山西紫林食品有限公司 | Synchronous fermentation process for mature vinegar |
Non-Patent Citations (2)
| Title |
|---|
| 中国人民政治协商会议山西省太原市委员会文史资料研究委员会: "《太原文史资料 第二辑》", 31 December 1984, article "太原宁化府益源庆的名特醋" * |
| 任石苟等: "山西醋的制作", 《食品工程》, no. 1, 30 March 2006 (2006-03-30), pages 63 - 1 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103385518A (en) * | 2013-08-13 | 2013-11-13 | 新疆农业大学 | Seabuckthorn-snow daisy fruit vinegar beverage and preparation method thereof |
| RU2552889C1 (en) * | 2013-12-23 | 2015-06-10 | Общество с ограниченной ответственностью "Биотехнологии переработки облепихи" | Sea-buckthorn vinegar production method |
| CN104116109A (en) * | 2014-08-02 | 2014-10-29 | 哈尔滨伟平科技开发有限公司 | Making method for sea-buckthorn fruit vinegar beverage |
| CN105039132A (en) * | 2015-09-23 | 2015-11-11 | 张水泉 | Sea-buckthorn vinegar preparing method |
| CN105670893A (en) * | 2016-02-22 | 2016-06-15 | 陈爱华 | Sea-buckthorn vinegar and making method thereof |
| CN105695296A (en) * | 2016-04-11 | 2016-06-22 | 山西三盟实业发展有限公司 | Preparation method of sea buckthorn fruit and grain vinegar rich in potassium and flavones |
| CN105695296B (en) * | 2016-04-11 | 2018-08-14 | 山西梁汾醋业有限公司 | It is a kind of richness potassium and flavones sea-buckthorn fruit grain vinegar preparation method |
| CN108330053A (en) * | 2018-04-03 | 2018-07-27 | 镇江市恒升酿造有限公司 | A kind of flavor aromatic vinegar brewage process |
| CN109266507A (en) * | 2018-11-30 | 2019-01-25 | 江苏恒顺醋业股份有限公司 | A kind of preparation method of health preserving vinegar powder |
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Application publication date: 20120104 |