CN102352299A - Jewel orchid fruit vinegar and jewel orchid fruit vinegar beverage - Google Patents
Jewel orchid fruit vinegar and jewel orchid fruit vinegar beverage Download PDFInfo
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Abstract
The invention discloses a jewel orchid fruit vinegar, which is prepared according to the following steps: 1kg of jewel orchids, 3kg to 5kg of oriental wormwood, 3kg to 5kg of kudzu vine roots, 3kg to 5kg of liquorice and 1kg to 2kg of haws are adopted and washed with water; the materials are decocted for three times; the decoction is clarified to obtain liquor, and after alcoholic fermentation, acetic fermentation, aging, filtration, stabilization and ultrafiltration, the jewel orchid fruit vinegar is obtained. The invention also discloses a jewel orchid fruit vinegar beverage, the jewel orchid fruit vinegar, water, high fructose corn syrup, glucose, rock candy and honey are proportioned, boiled and uniformly blended, and thereby the jewel orchid fruit vinegar beverage is obtained. Both the inherent ingredients and the nutritional values of the jewel orchid fruit vinegar and the jewel orchid fruit vinegar beverage produced by the invention are better than the inherent ingredients and nutritional value of table vinegar with grain as material, the jewel orchid fruit vinegar and the jewel orchid fruit vinegar beverage keep the unique taste of the jewel orchid as a traditional Chinese medicine, are acid, soft and rich in nutrition, and have certain stomach-strengthening, digestion-promoting, tonifying and health-care effects, the quality and the grade are high, and moreover, since alcoholic fermentation and acetic fermentation are carried out in one step, the production period is shortened.
Description
Technical field
The present invention relates to a kind of preparation method of fruit vinegar, the preparation method of particularly a kind of Herba Anoectochili roxburghii fruit vinegar and Herba Anoectochili roxburghii fruit vinegar beverage.The present invention is a technical scheme that fully adopts the modern science and technology method to produce, and solved herbal medicine from zymamsis, the acetic fermentation two-step process transformation to alcohol, acetic fermentation one-step technology.
Background technology
Modern medicine proves that vinegar has Ginseng Extract to human body, helps digest, is beneficial to absorption, prevention aging, antibiotic and sterilizing, vasodilation, beauty and skin care, control obesity, regulates the acid base equilibrium of blood and strengthen effects such as liver function and kidney function.In recent years, along with the understanding of people, more and more higher to the functional component and the mouthfeel requirement of vinegar to the vinegar function.But existing fruit vinegar is a raw material with common fruit such as apple, pears mostly, and mouthfeel, nutrition, effect are single.
Herba Anoectochili roxburghii another name Shorthairy Antenoron, Rough Melic are opened lip plant flowers aspidistra for the orchid family and are belonged to perennial rare herbal medicine.It contains rich nutrient contents, and is celebrated with nourishing liver and kidney, nourishing YIN and supplementing blood, replenishing vital essence to improve eyesight, the beautifying function that promotes the production of body fluid,, have laudatory titles such as " king of medicine ", " gold grass ", " refreshing medicine ", " black genseng ".Measure discovery through relevant department, amino acid composition, composition, content and activity of fighting against senium content of elements all are higher than homemade and wild Radix Panacis Quinquefolii in the Herba Anoectochili roxburghii.
At present, it is comparatively rare to adopt Herba Anoectochili roxburghii to make raw material making fruit vinegar.Existing Herba Anoectochili roxburghii vinegar or Herba Anoectochili roxburghii vinegar beverage also just add Herba Anoectochili roxburghii in starch material, utilize that traditional technology is solid-state to be brewageed, and fermentation period is long, and it is low to produce acid, and effect is outstanding.
In view of this, the inventor furthers investigate the prescription and the production technique of Herba Anoectochili roxburghii fruit vinegar, and this case produces thus.
Summary of the invention
The object of the present invention is to provide a kind of Herba Anoectochili roxburghii fruit vinegar and Herba Anoectochili roxburghii fruit vinegar beverage, the production cycle that makes product, weak point, effect were given prominence to.
To achieve these goals, technical scheme of the present invention is following:
A kind of Herba Anoectochili roxburghii fruit vinegar, its preparation method is progressively accomplished by following processing step:
1) clean: the material raw material of getting it filled, Herba Anoectochili roxburghii 1kg, oriental wormwood 3-5kg, root of kudzu vine 3-5kg, Radix Glycyrrhizae 3-5kg and hawthorn 1-2kg, the filter bag of packing into, water cleans up;
2) decoct: the water of medicinal raw material and 3 times of weight is decocted together, get a juice;
The dregs of a decoction of a sweat and the water of 2 times of weight are decocted together, get two times juice;
The dregs of a decoction of two times sweat and the water of 2 times of weight are decocted together, get three times juice;
3) clarify: a juice, two times juice and three times juice are at room temperature mixed leave standstill 1～2 hour to clarification, the venting dregs of a decoction, getting juice is that Herba Anoectochili roxburghii extracts juice;
4) zymamsis: inoculation yeast bacterial classification (bacterial classification of Angel Yeast class) fermentation, the yeast inoculum size is the 0.5-1% of rice raw material weight, and leavening temperature is 28-36 ℃, and the time is 4-5 days, and fermentation ends when alcoholic strength reaches 8%-10% gets rare distiller's wort;
Herba Anoectochili roxburghii is extracted juice: rare distiller's wort is pressed the weight ratio of 7:1 and is mixed, and joins to make rare distiller's wort wine degree reach 10.5 ° in rare distiller's wort;
5) acetic fermentation: adopt the deep fermentation method, the inoculation acetic bacteria ferments in above-mentioned Herba Anoectochili roxburghii extracts the mixed solution of juice and rare distiller's wort, and leavening temperature is (± 2 ℃) about 30 ℃, and when acidity reaches 5.5% when above, fermentation stops, must acetic acid fermentation liquid;
6) ageing: acetic acid fermentation liquid normal temperature was placed 3～5 years, got ageing liquid;
7) filter: ageing liquid is filtered, collected cleaner liquid;
8) stabilization treatment: will cross the cleaner liquid natural subsidence about 7 days (± 1 day);
9) ultrafiltration: will cross the cleaner liquid heat sterilization, remove suspended substance, and promptly make the Herba Anoectochili roxburghii fruit vinegar.
The present invention also provides a kind of Herba Anoectochili roxburghii fruit vinegar beverage; Herba Anoectochili roxburghii fruit vinegar 25-33ml that aforesaid method is made and water 40-55ml, high fructose syrup 5-10ml, glucose 2-4kg, rock sugar 1-3kg, honey 2-5ml through allotment, boil; Mix, promptly make 100ml Herba Anoectochili roxburghii fruit vinegar beverage.
Further, can also in the Herba Anoectochili roxburghii fruit vinegar beverage that mixes, add consumption is the flavor deployment of beverage volume 0.3 ‰.
The present invention is a technical scheme that fully adopts the modern science and technology method to produce; Having solved herbal medicine is subjected to antibacterial influence of medicine and is difficult to into a difficult problem alive with bacillus aceticus herbal medicine is brewageed to the transformation of alcohol, acetic fermentation one-step technology from zymamsis, acetic fermentation two-step process; Make the expansion of vinegar scope of resource thereby make; Raw material is sufficient; Can fully save food; Reduce production costs; Simultaneously to improving the added value of Herba Anoectochili roxburghii series products; Increase the income of Herba Anoectochili roxburghii peasant household, promote the development of Herba Anoectochili roxburghii industry to have positive effect.
The present invention has adopted microbe fermentation method that Herba Anoectochili roxburghii is handled, thereby has improved the efficient of Herba Anoectochili roxburghii utilization ratio of raw materials and acetic fermentation production greatly, makes the acetic acid productive rate that raising by a relatively large margin arranged.
Herba Anoectochili roxburghii fruit vinegar beverage of the present invention belongs to the herbal medicine fruit vinegar beverage; Adopt optimization production technology, dietary nutrition balance formula; Distinctive local flavor of Herba Anoectochili roxburghii and nutritive ingredient have been kept preferably; Acid is refreshing soft, nutritious, quality is high-grade; Have certain protect the liver, be good for the stomach, help digestion, help, health-care effect, can be suitable for the consumer group of different ages, different sexes.
It is the edible vinegar of raw material that the inherent composition of Herba Anoectochili roxburghii fruit vinegar that the present invention processes and Herba Anoectochili roxburghii fruit vinegar beverage, nutritive value all are better than with grain; It has kept Herba Anoectochili roxburghii is the distinctive local flavor of Chinese medicinal materials; Quality is better; Acid is refreshing soft, nutritious, quality is high-grade; Have certain be good for the stomach, help digestion, help, health-care effect; And adopt alcohol, one step of acetic fermentation to accomplish, shortened the production cycle.
Embodiment
Table 1: prepare used medicinal raw material consumption list position: kg
| Embodiment | 1 | 2 | 3 |
| Herba Anoectochili roxburghii | 1 | 1 | 1 |
| Oriental wormwood | 3 | 4 | 5 |
| The root of kudzu vine | 3 | 4 | 5 |
| Radix Glycyrrhizae | 3 | 4 | 5 |
| Hawthorn | 1 | 2 | 2 |
| Add up to | 11 | 15 | 18 |
Embodiment 1:
1) gets Herba Anoectochili roxburghii, oriental wormwood, the root of kudzu vine, Radix Glycyrrhizae and hawthorn by the weight of table 1 the 1st row and mix the filter bag of packing into;
2) clean: water cleans up;
3) water of adding 33kg soaked 30 minutes, decocted 2 hours, filtered extracting liq A;
4) in the last filter residue of last step, add the water of 22kg again, decoct after 1.5 hours, filter extracting liq B;
5) in the last filter residue of last step, add the water of 22kg again, decoct after 1.5 hours, filter extracting liq C;
6) the filtration extracting solution merging with three filtration gained promptly gets extracting solution D; D=A+B+C;
7) clarification: a juice, two times juice, three times juice mixed solution D, at room temperature leave standstill 1～2 hour to clarification, the venting dregs of a decoction get juice (Herba Anoectochili roxburghii extraction juice);
8) zymamsis: inoculation yeast bacterial classification (bacterial classification of Angel Yeast class) fermentation, the yeast inoculum size is the 0.5-1% of rice raw material weight, and leavening temperature is 28-36 ℃, and the time is 4-5 days, and fermentation ends when alcoholic strength reaches 8%-10% gets rare distiller's wort;
Herba Anoectochili roxburghii is extracted juice: rare distiller's wort is pressed the weight ratio of 7:1 and is mixed, and joins to make rare distiller's wort wine degree reach 10.5 ° in rare distiller's wort;
9) acetic fermentation: adopt the deep fermentation method, the inoculation acetic bacteria ferments in above-mentioned Herba Anoectochili roxburghii extracts the mixed solution of juice and rare distiller's wort, and leavening temperature is (± 2 ℃) about 30 ℃, and when acidity reaches 5.5% when above, fermentation stops, must acetic acid fermentation liquid;
10) ageing: acetic acid fermentation liquid normal temperature was placed 3～5 years, got ageing liquid;
11) filter:, collected cleaner liquid filtering fermentation liquor;
12) stabilization treatment: will cross the cleaner liquid natural subsidence about 7 days;
13) ultrafiltration: will cross the cleaner liquid heat sterilization, remove suspended substance, and promptly make the Herba Anoectochili roxburghii fruit vinegar.
Embodiment 2:
1) gets Herba Anoectochili roxburghii, oriental wormwood, the root of kudzu vine, Radix Glycyrrhizae and hawthorn by the weight of table 1 the 2nd row and mix the filter bag of packing into;
2) clean: water cleans up;
3) water of adding 45kg soaked 30 minutes, decocted 2 hours, filtered extracting liq A;
4) in the last filter residue of last step, add the water of 30kg again, decoct after 1.5 hours, filter extracting liq B;
5) in the last filter residue of last step, add the water of 30kg again, decoct after 1.5 hours, filter extracting liq C;
6) the filtration extracting solution merging with three filtration gained promptly gets extracting solution D; D=A+B+C;
7) clarification: a juice, two times juice, three times juice mixed solution D, at room temperature leave standstill 1～2 hour to clarification, the venting dregs of a decoction get juice (Herba Anoectochili roxburghii extraction juice);
8) zymamsis: inoculation yeast bacterial classification (bacterial classification of Angel Yeast class) fermentation, the yeast inoculum size is the 0.5-1% of rice raw material weight, and leavening temperature is 28-36 ℃, and the time is 4-5 days, and fermentation ends when alcoholic strength reaches 8%-10% gets rare distiller's wort;
Herba Anoectochili roxburghii is extracted juice: rare distiller's wort is pressed the weight ratio of 7:1 and is mixed, and joins to make rare distiller's wort wine degree reach 10.5 ° in rare distiller's wort;
9) acetic fermentation: adopt the deep fermentation method, the inoculation acetic bacteria ferments in above-mentioned Herba Anoectochili roxburghii extracts the mixed solution of juice and rare distiller's wort, and leavening temperature is (± 2 ℃) about 30 ℃, and when acidity reaches 5.5% when above, fermentation stops, must acetic acid fermentation liquid;
10) ageing: acetic acid fermentation liquid normal temperature was placed 3～5 years, got ageing liquid;
11) filter:, collected cleaner liquid filtering fermentation liquor;
12) stabilization treatment: will cross the cleaner liquid natural subsidence about 7 days;
13) ultrafiltration: will cross the cleaner liquid heat sterilization, remove suspended substance, and promptly make the Herba Anoectochili roxburghii fruit vinegar.
Embodiment 3:
1) gets Herba Anoectochili roxburghii, oriental wormwood, the root of kudzu vine, Radix Glycyrrhizae and hawthorn by the weight of table 1 the 3rd row and mix the filter bag of packing into;
2) clean: water cleans up;
3) water of adding 54kg soaked 30 minutes, decocted 2 hours, filtered extracting liq A;
4) in the last filter residue of last step, add the water of 36kg again, decoct after 1.5 hours, filter extracting liq B;
5) in the last filter residue of last step, add the water of 36kg again, decoct after 1.5 hours, filter extracting liq C;
6) the filtration extracting solution merging with three filtration gained promptly gets extracting solution D; D=A+B+C;
7) clarification: a juice, two times juice, three times juice mixed solution D, at room temperature leave standstill 1～2 hour to clarification, the venting dregs of a decoction get juice (Herba Anoectochili roxburghii extraction juice);
8) zymamsis: inoculation yeast bacterial classification (bacterial classification of Angel Yeast class) fermentation, the yeast inoculum size is the 0.5-1% of rice raw material weight, and leavening temperature is 28-36 ℃, and the time is 4-5 days, and fermentation ends when alcoholic strength reaches 8%-10% gets rare distiller's wort;
Herba Anoectochili roxburghii is extracted juice: rare distiller's wort is pressed the weight ratio of 7:1 and is mixed, and joins to make rare distiller's wort wine degree reach 10.5 ° in rare distiller's wort;
9) acetic fermentation: adopt the deep fermentation method, the inoculation acetic bacteria ferments in above-mentioned Herba Anoectochili roxburghii extracts the mixed solution of juice and rare distiller's wort, and leavening temperature is (± 2 ℃) about 30 ℃, and when acidity reaches 5.5% when above, fermentation stops, must acetic acid fermentation liquid;
10) ageing: acetic acid fermentation liquid normal temperature was placed 3～5 years, got ageing liquid;
11) filter:, collected cleaner liquid filtering fermentation liquor;
12) stabilization treatment: will cross the cleaner liquid natural subsidence about 7 days;
13) ultrafiltration: will cross the cleaner liquid heat sterilization, remove suspended substance, and promptly make the Herba Anoectochili roxburghii fruit vinegar.
Table 2: the used batching consumption of preparation Herba Anoectochili roxburghii fruit vinegar beverage list position: L
| Embodiment | 4 | 5 | 6 |
| The Herba Anoectochili roxburghii fruit vinegar | 30 | 28 | 27 |
| Water | 54 | 52 | 54 |
| High fructose syrup | 8 | 10 | 9 |
| Glucose | 3 | 4 | 3 |
| Rock sugar | 2 | 3 | 2 |
| Honey | 3 | 3 | 5 |
| Add up to | 100 | 100 | 100 |
Table 2 is the required consumptions of respectively preparing burden of preparation 100L Herba Anoectochili roxburghii fruit vinegar beverage, and wherein the Herba Anoectochili roxburghii fruit vinegar is to make in the arbitrary example among the embodiment 1-3, and honey is the commercially available prod.
Embodiment 4:
Get each raw material allotment by the 1st row in the table 2, boil, mix, promptly obtain the Herba Anoectochili roxburghii fruit vinegar beverage.
Embodiment 5:
Get each raw material allotment by the 2nd row in the table 2, boil, mix, promptly obtain the Herba Anoectochili roxburghii fruit vinegar beverage.
Embodiment 6:
Get each raw material allotment by the 3rd row in the table 2, boil, mix, promptly obtain the Herba Anoectochili roxburghii fruit vinegar beverage.
Embodiment 7:
In the Herba Anoectochili roxburghii fruit vinegar beverage that in the above embodiments 4-6, makes, add 30ml essence, be deployed into the Herba Anoectochili roxburghii fruit vinegar beverage of better mouthfeel and fragrance.
According to the Herba Anoectochili roxburghii fruit vinegar and the Herba Anoectochili roxburghii fruit vinegar beverage of technical scheme of the present invention (embodiment 1-7) preparation, its technical indicator is following:
The Herba Anoectochili roxburghii fruit vinegar and the Herba Anoectochili roxburghii fruit vinegar beverage of the present invention's preparation should meet the Xiamen summer company standard THDT0002S-2010 of seasonings company limited of naughtyization of merchant Datong District " fruit vinegar ", and specific targets are following:
1, Oranoleptic indicator
Color and luster: reddish-brown or clear, colorless;
Flavour and smell: have the distinctive aroma of vinegar, do not have other unpleasant odors, flavour is pure.Sour-sweet coordination, tasty and refreshing pleasant;
Structural state: figure's clarification, transparent, allow slight fruit juice deposition;
Impurity: the visible tramp material of no naked eyes;
2, physical and chemical index
Total acid (with acetometer):>=0.25g/100ml; Arsenic (in As) :≤0.5mg/kg; Plumbous (in Pb) :≤1.0mg/kg; Free mineral acid must not detect; AFB
1≤5 μ g/L; Penicillium patulum toxin≤50 μ g/L;
3, microbiological indicator
Total number of bacterial colony (individual/100ml)≤10000; Coliform (individual/ml)≤0.03; Pathogenic bacterium must not detect.
Claims (3)
1. Herba Anoectochili roxburghii fruit vinegar is characterized in that following these steps to process:
1) clean: the material raw material of getting it filled, Herba Anoectochili roxburghii 1kg, oriental wormwood 3-5kg, root of kudzu vine 3-5kg, Radix Glycyrrhizae 3-5kg and hawthorn 1-2kg, the filter bag of packing into, water cleans up;
2) decoct: the water of medicinal raw material and 3 times of weight is decocted together, get a juice;
The dregs of a decoction of a sweat and the water of 2 times of weight are decocted together, get two times juice;
The dregs of a decoction of two times sweat and the water of 2 times of weight are decocted together, get three times juice;
3) clarify: a juice, two times juice and three times juice are at room temperature mixed leave standstill 1～2 hour to clarification, the venting dregs of a decoction, getting juice is that Herba Anoectochili roxburghii extracts juice;
4) zymamsis: inoculation yeast strain fermentation, yeast inoculum size are the 0.5-1% of rice raw material weight, and leavening temperature is 28-36 ℃, and the time is 4-5 days, and fermentation ends when alcoholic strength reaches 8%-10% gets rare distiller's wort;
Herba Anoectochili roxburghii is extracted juice: rare distiller's wort is pressed the weight ratio of 7:1 and is mixed, and joins to make rare distiller's wort wine degree reach 10.5 ° in rare distiller's wort;
5) acetic fermentation: adopt the deep fermentation method, the inoculation acetic bacteria ferments in above-mentioned Herba Anoectochili roxburghii extracts the mixed solution of juice and rare distiller's wort, and leavening temperature is about 30 ℃, and when acidity reaches 5.5% when above, fermentation stops, must acetic acid fermentation liquid;
6) ageing: acetic acid fermentation liquid normal temperature was placed 3～5 years, got ageing liquid;
7) filter: ageing liquid is filtered, collected cleaner liquid;
8) stabilization treatment: will cross the cleaner liquid natural subsidence 7 days ± 1 day;
9) ultrafiltration: will cross the cleaner liquid heat sterilization, remove suspended substance, and promptly make the Herba Anoectochili roxburghii fruit vinegar.
2. Herba Anoectochili roxburghii fruit vinegar beverage; It is characterized in that: Herba Anoectochili roxburghii fruit vinegar 25-33ml that claim 1 is made and water 40-55ml, high fructose syrup 5-10ml, glucose 2-4kg, rock sugar 1-3kg, honey 2-5ml; Through allotment; Boil; Mix, promptly make 100ml Herba Anoectochili roxburghii fruit vinegar beverage.
3. a kind of Herba Anoectochili roxburghii fruit vinegar beverage as claimed in claim 2 is characterized in that: also in the Herba Anoectochili roxburghii fruit vinegar beverage that mixes, adding consumption is the flavor deployment of beverage volume 0.3 ‰.
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| CN103865748A (en) * | 2014-03-30 | 2014-06-18 | 柴华 | Burdock vinegar brewing technology |
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| CN104277964A (en) * | 2014-10-21 | 2015-01-14 | 皖西学院 | Method for preparing anoectochilus formosanus vinegar through liquid fermentation |
| CN104522470A (en) * | 2015-01-12 | 2015-04-22 | 福建农林大学 | Phedimus aizoon health-care beverage and method for making phedimus aizoon health-care beverage |
| CN104544448A (en) * | 2015-02-05 | 2015-04-29 | 张永建 | Persimmon vinegar beverage and preparation method thereof |
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| CN105624015A (en) * | 2016-03-29 | 2016-06-01 | 史占彪 | Vinegar mainly prepared from honeydew melon juice and preparation method thereof |
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| CN103865748A (en) * | 2014-03-30 | 2014-06-18 | 柴华 | Burdock vinegar brewing technology |
| CN103865748B (en) * | 2014-03-30 | 2015-07-29 | 南陵宝恒野生葛种植专业合作社 | The making method of burdock vinegar |
| CN105077463B (en) * | 2014-05-16 | 2018-01-26 | 珍熙(福建)生物科技有限公司 | A kind of roxburgh anoectochilus terminal bud health drink and preparation method thereof |
| CN105077463A (en) * | 2014-05-16 | 2015-11-25 | 珍熙(福建)生物科技有限公司 | Anoectochilus roxburghii health drink and preparation method thereof |
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| CN104522470A (en) * | 2015-01-12 | 2015-04-22 | 福建农林大学 | Phedimus aizoon health-care beverage and method for making phedimus aizoon health-care beverage |
| CN104544448A (en) * | 2015-02-05 | 2015-04-29 | 张永建 | Persimmon vinegar beverage and preparation method thereof |
| CN105624013A (en) * | 2016-03-29 | 2016-06-01 | 史占彪 | Vinegar mainly prepared from orange juice and preparation method of vinegar |
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| CN105624015A (en) * | 2016-03-29 | 2016-06-01 | 史占彪 | Vinegar mainly prepared from honeydew melon juice and preparation method thereof |
| CN105802826A (en) * | 2016-05-06 | 2016-07-27 | 谢亚坚 | High-content traditional Chinese medicine vinegar and production method thereof |
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| CN106616159A (en) * | 2016-12-27 | 2017-05-10 | 江苏惠生堂食品股份有限公司 | Preparation method of honey-containing beverage |
| CN106616161A (en) * | 2016-12-27 | 2017-05-10 | 黄冈市方阳农业发展有限公司 | Herba artemisia selengensis vinegar beverage and preparation method thereof |
| CN107048114A (en) * | 2017-03-07 | 2017-08-18 | 华南理工大学 | One kind has strong anti-oxidation mixed fruit fermented beverage and preparation method thereof |
| CN107048114B (en) * | 2017-03-07 | 2021-05-14 | 华南理工大学 | Mixed fruit fermented beverage with strong oxidation resistance and preparation method thereof |
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