CN102586070A - Mixed grain rice vinegar and production method thereof - Google Patents
Mixed grain rice vinegar and production method thereof Download PDFInfo
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Abstract
The invention discloses a mixed grain rice vinegar and a production method of the mixed grain rice vinegar. The mixed grain rice vinegar is a liquid product prepared from black tartary buckwheat, oat, broomcorn, wheat, black glutinous rice and white corn serving as main materials as well as sticky rice and a plurality of Chinese herbal medicines serving as auxiliary materials through fermentation together. The production method comprises the following steps of: cleaning the sticky rice, and then soaking and steaming; respectively crushing the Chinese herbal medicines, the black tartary buckwheat, the oat, the broomcorn, the wheat, the black glutinous rice and the white corn; mixing according to proportion and fermenting for 15 days to obtain a brewing mass; turning over and mixing the brewing mass and performing acidification and fermentation twice; ageing mature brewing mass for three months; then placing the aged brewing mass into a vinegar sprinkling pond; sprinkling cold boiled water slowly, soaking, discharging the vinegar liquid from the bottom of the pond to obtain raw vinegar; and finally, heating the raw vinegar, cooling and bottling, checking out to obtain a finished product. The mixed grain rice vinegar has a health-care function, is natural and pollution-free, can be used for cooking as a seasoning in various occasions such as homes, dining rooms, restaurants and tourist sites. In addition, the mixed grain rice vinegar is delicious in taste, has pure flavor, is soft and lasting in aftertaste, is mellow and sweet, is rich in nutrition and has a unique style.
Description
Technical field
The present invention relates to vinegar, also relate to the manufacturing of vinegar, vinegar and the working method thereof brewageed in particular to five cereals.
Background technology
Usually, five cereals are the grain except rice, refer to black-buckwheat, oat, Chinese sorghum, wheat, black glutinous rice, white maize here.Five cereals can provide tens seed amino acids and the lipid acid of needed by human body for human body, and multiple major element and trace elements such as calcium, iron, zinc, iodine, VB, VB2, VC, VD. and five cereals are used to make vinegar, and are among the people existing, but patented technology is seldom.Only have in the one Chinese patent application part No. 99101201.1 " five cereals and various fruits vinegar "; Providing with millet, corn, Chinese sorghum, wheat, barley is basic material, and the remnants of defeated troops after the corrupt part of in addition multiple fruit removal add the five cereals and various fruits vinegar that entry and alcohol co-fermentation make again.
But in fact the product of this technical scheme can not be implemented, and can not prove that it does not bring harm to HUMAN HEALTH.Up to now, still not having other is the patented claim that raw material is made vinegar condiment with five cereals.
Summary of the invention
The purpose of this invention is to provide the nutritious again five cereals vinegar of a kind of unique style, thereby enrich people's life, satisfy the needs that people make the life better.
Another purpose of the present invention provides the working method of five cereals vinegar, enables industrial production.
The five cereals vinegar that the contriver provides is to be major ingredient with black-buckwheat, oat, Chinese sorghum, wheat, black glutinous rice, 6 kinds of coarse cereals of white maize, is auxiliary material with glutinous rice and multiple herbal medicine, the liquid prod that co-fermentation is processed; Described herbal medicine is: Radix Codonopsis; The red sage root; Safflower; Radix Angelicae Sinensis; Matrimony vine; The Radix Astragali; Chinese yam; The root of herbaceous peony; Tuber Fleeceflower Root; Pseudo-ginseng; Tarragon; The bark of eucommia; Chinese cassia tree; Fructus amomi; Cardamom; Anistree; Cassia twig; Dried orange peel; Dark plum; Radix Glycyrrhizae; Date; The coptis; The bulb of fritillary; Rhizoma Gastrodiae; The red sage root; Corydalis tuber; Stigma Croci; The root of large-flowered skullcap; Radix Glycyrrhizae; Root of coastal Glehnia; Balloonflower root; Skunk bush; Glutinous rehmannia; The bark of eucommia; Job's tears; Chinese yam; Ginkgo; Turkey-galls; Umbellate pore furgus; Herba Cistanches; The root of bidentate achyranthes; Teasel root; The Sharpleaf Galangal Fruit Motherwort Herb; Polygala root; Rhizoma atractylodis; Bark of ash; Cassia twig; Chinese ephedra; The tuber of dwarf lilyturf.
Scientific research finds that five cereals have very big edible and nutritive value:
The nutritive ingredient of black-buckwheat mainly is a rich in protein; Vitamin B group, a kind of flavonoid material----rutin class is strengthened angiogenic substance; Mineral nutrient; Abundant plant cellulose etc.Often edible buckwheat is difficult for causing obesity, has good preventing constipation effect, and is useful to prevention large bowel cancer and obesity.Prevent and treat the effect of hypertension, coronary heart disease in addition.Also have reducing blood-fat, coronary artery dilator strengthens coronary artery, effects such as control glycosuria sugar.
Oat; According to health institute of Chinese Academy of Medical Sciences analysis-by-synthesis, China's naked oats contains crude protein and reaches 15.6%, fat 8.5%; Also have elements such as starch release heat and phosphorus, iron, calcium; Vitamin B group in the oat, nicotinic acid, folic acid, pantothenic acid is rich, particularly vitamin E all, and per 100 restrain in the oatmeals up to 15 milligrams.Oatmeal also contains the saponin (staple of genseng) that all lacks in the cereal grain in addition.Proteinic amino acid ratio of components is more comprehensive, and all ranking first of 8 seed amino acid content of needed by human especially contains Methionin up to 0.68 gram.
Wheat, wheat rich in starch, protein, fat, mineral substance, calcium, iron, VitB1, vitamin G, nicotinic acid and vitamin A etc.
Comprise tannin in the sorghum rice, the effect that has convergence to take off admittedly, the sorghum rice sweet-puckery flavor is warm in nature, has and effects such as stomach, invigorating the spleen, antidiarrheal, can control diseases such as dyspepsia, infantile dyspepsia.
Black glutinous rice is described as " black pearl ", and rice class plant is the rice that has mauve kind of skin, because rice matter has glutinous property, so be called black sticky rice again.The nutritive value of black glutinous rice is very high, except that containing protein, fat, glucide, also contains abundant calcium, phosphorus, iron, VITMAIN B1, B2 etc.The black glutinous rice effect of fostering the spirit of nobility of enriching blood, but longly eat body-building.
White maize is 155-160 days from being seeded into seed ripe time of infertility; Growth stage is long, and nutritive value is higher than conventional corn, and lysine content is 2 times of conventional corn; Protein, multiple amino acids, fat all are higher than conventional corn in the seed, and contain multivitamin and several mineral materials; Crude protein, crude fat, oleic acid, lysine content all are higher than conventional corn; White maize is to have the masses more nutritious than conventional corn to like food; Also have abundant linolic acid and Mierocrystalline cellulose etc. in the white maize, human body is had SUV and vessel softening in the blood of reduction, prevents and treats coronary heart disease and nourishing the stomach diuretic actions.
The contriver points out that again said herbal medicine all contains the composition useful to human health, and they and five cereals together ferment, and mutually promoting is arranged, increase the effect of effect.
The working method of five cereals vinegar provided by the invention may further comprise the steps:
The first step: glutinous rice is eluriated totally, added water mixing, immersion, leach the back and adopt ordinary method to cook, cooling, subsequent use;
Second step: the Chinese medicinal materials of getting following 50 flavor equivalent: Radix Codonopsis, the red sage root, safflower, Radix Angelicae Sinensis, matrimony vine, the Radix Astragali, Chinese yam, the root of herbaceous peony, Tuber Fleeceflower Root, pseudo-ginseng, tarragon, the bark of eucommia, Chinese cassia tree, fructus amomi, cardamom, anise, cassia twig, dried orange peel, dark plum, Radix Glycyrrhizae, date, the coptis, the bulb of fritillary, rhizoma Gastrodiae, the red sage root, corydalis tuber, Stigma Croci, the root of large-flowered skullcap, Radix Glycyrrhizae, Root of coastal Glehnia, balloonflower root, skunk bush, glutinous rehmannia, the bark of eucommia, Job's tears, Chinese yam, ginkgo, Turkey-galls, umbellate pore furgus, Herba Cistanches, the root of bidentate achyranthes, teasel root, Sharpleaf Galangal Fruit, Motherwort Herb, polygala root, rhizoma atractylodis, bark of ash, cassia twig, Chinese ephedra, the tuber of dwarf lilyturf; Anticipate totally by ordinary method; Pulverize, subsequent use;
The 3rd step: get black-buckwheat, oat, Chinese sorghum, wheat, black glutinous rice, each 1000kg of white maize, be broken into powder, subsequent use;
The 4th step: fine powder, herbal medicine fragment that will above-mentioned 6 kinds of coarse cereals and the glutinous rice that boils stir by 1200: 25: 100 mass ratio mixing, obtain compound; Wherein the quality of glutinous rice is to give birth to glutinous rice;
The 5th step: compound is sent into fermentation vat fermented 15 days, obtain the vinegar unstrained spirits;
The 6th step: the vinegar unstrained spirits is carried out stirring 10～15 times, carry out acidifying fermentation again 2 times, each 5 days;
The 7th step: after this acidifying vinegar unstrained spirits of fermentation is sent into the ageing pond and carried out ageing 2～3 months;
The 8th step: aged vinegar unstrained spirits is put into vinegar spaying pool, and the cold boiling water that drenches with vinegar unstrained spirits equivalent that blows slowly soaks, and vinegar liquid is emitted at the bottom of the pond again, and the elimination residue promptly obtains living vinegar;
The 9th step: with living vinegar heating, the bottling of cooling back is up to the standards, and is five cereals vinegar finished product.
In the first step of aforesaid method, said glutinous rice is quality glutinous rice fresh, that nothing is gone mouldy; Described soak time is 2 hours.
In second step of aforesaid method, the diameter after said herbal medicine is pulverized is less than 2 mm.
In the 3rd step of aforesaid method, the diameter after said five cereals are pulverized is less than 3 mm.
In the 5th step of aforesaid method, the temperature of said fermentation is controlled at 40 ℃～45 ℃.
In the 6th step of aforesaid method, the temperature of said acidifying fermentation is controlled at 45 ℃～55 ℃.
In the 7th step of aforesaid method, the temperature of said traditional aging process is controlled at below 20 ℃.
In the 8th step of aforesaid method, the time of said immersing raw vinegar is 3～8 hours.
In the 9th step of aforesaid method, said temperature with living vinegar heating is controlled at 85 ℃～95 ℃.
Can guarantee the quality 2 years under the five cereals vinegar normal temperature with present method production.
Five cereals vinegar provided by the invention is natural nuisance-free condiment with health role, can be used for culinary art in various occasions such as family, dining room, restaurant, tourism places.Five cereals vinegar aftertaste delicate fragrance is strong, and tart flavour is soft long, and sweet-smelling contains sweet, nutritious, tasty mouthfeel have individual style.
Embodiment
EmbodimentProduce five cereals vinegar by following method:
With black-buckwheat, oat, Chinese sorghum, wheat, black glutinous rice, each 2000kg of white maize, be crushed to below 3 mm; Get 50 flavor herbal medicine: Radix Codonopsis, the red sage root, safflower, Radix Angelicae Sinensis, matrimony vine, the Radix Astragali, Chinese yam, the root of herbaceous peony, Tuber Fleeceflower Root, pseudo-ginseng, tarragon, the bark of eucommia, Chinese cassia tree, fructus amomi, cardamom, anise, cassia twig, dried orange peel, dark plum, Radix Glycyrrhizae, date, the coptis, the bulb of fritillary, rhizoma Gastrodiae, the red sage root, corydalis tuber, Stigma Croci, the root of large-flowered skullcap, Radix Glycyrrhizae, Root of coastal Glehnia, balloonflower root, skunk bush, glutinous rehmannia, the bark of eucommia, Job's tears, Chinese yam, ginkgo, Turkey-galls, umbellate pore furgus, Herba Cistanches, the root of bidentate achyranthes, teasel root, Sharpleaf Galangal Fruit, Motherwort Herb, polygala root, rhizoma atractylodis, bark of ash, cassia twig, Chinese ephedra, the tuber of dwarf lilyturf; After being crushed to its each 5kg below 2 mm; Stir with 1000kg glutinous rice that boils and the 12000kg five cereals powder that crushes; Put into fermenting tank for fermentation 15 days, temperature is controlled at 40 ℃～45 ℃; Again the vinegar unstrained spirits that ferments is carried out stirring 5～10 times, carry out acidifying fermentation again 2 times, temperature is controlled at 45 ℃～55 ℃; Again ripe vinegar unstrained spirits is put into the ageing pond, carry out ageing 3 months in the temperature below 20 ℃; Afterwards that ageing is good vinegar unstrained spirits is put into vinegar spaying pool, and the cold boiling water with vinegar unstrained spirits equivalent is gone in the pouring that blows slowly, and soaks 6 hours, vinegar liquid is emitted the vinegar of promptly making a living at the bottom of the pond again; At last living vinegar is heated to 85 ℃～95 ℃, the bottling of cooling back is up to the standards, and is five cereals vinegar finished product.
Claims (10)
1. five cereals vinegar is characterized in that it is is major ingredient with black-buckwheat, oat, Chinese sorghum, wheat, black glutinous rice, 6 kinds of coarse cereals of white maize, is auxiliary material with glutinous rice and multiple herbal medicine, the liquid prod that co-fermentation is processed; Described herbal medicine is: Radix Codonopsis; The red sage root; Safflower; Radix Angelicae Sinensis; Matrimony vine; The Radix Astragali; Chinese yam; The root of herbaceous peony; Tuber Fleeceflower Root; Pseudo-ginseng; Tarragon; The bark of eucommia; Chinese cassia tree; Fructus amomi; Cardamom; Anistree; Cassia twig; Dried orange peel; Dark plum; Radix Glycyrrhizae; Date; The coptis; The bulb of fritillary; Rhizoma Gastrodiae; The red sage root; Corydalis tuber; Stigma Croci; The root of large-flowered skullcap; Radix Glycyrrhizae; Root of coastal Glehnia; Balloonflower root; Skunk bush; Glutinous rehmannia; The bark of eucommia; Job's tears; Chinese yam; Ginkgo; Turkey-galls; Umbellate pore furgus; Herba Cistanches; The root of bidentate achyranthes; Teasel root; The Sharpleaf Galangal Fruit Motherwort Herb; Polygala root; Rhizoma atractylodis; Bark of ash; Cassia twig; Chinese ephedra; The tuber of dwarf lilyturf.
2. the method for the said five cereals vinegar of production claim 1, its characteristic may further comprise the steps:
The first step: glutinous rice is eluriated totally, added water mixing, immersion, leach the back and adopt ordinary method to cook, cooling, subsequent use;
Second step: the Chinese medicinal materials of getting following 50 flavor equivalent: Radix Codonopsis, the red sage root, safflower, Radix Angelicae Sinensis, matrimony vine, the Radix Astragali, Chinese yam, the root of herbaceous peony, Tuber Fleeceflower Root, pseudo-ginseng, tarragon, the bark of eucommia, Chinese cassia tree, fructus amomi, cardamom, anise, cassia twig, dried orange peel, dark plum, Radix Glycyrrhizae, date, the coptis, the bulb of fritillary, rhizoma Gastrodiae, the red sage root, corydalis tuber, Stigma Croci, the root of large-flowered skullcap, Radix Glycyrrhizae, Root of coastal Glehnia, balloonflower root, skunk bush, glutinous rehmannia, the bark of eucommia, Job's tears, Chinese yam, ginkgo, Turkey-galls, umbellate pore furgus, Herba Cistanches, the root of bidentate achyranthes, teasel root, Sharpleaf Galangal Fruit, Motherwort Herb, polygala root, rhizoma atractylodis, bark of ash, cassia twig, Chinese ephedra, the tuber of dwarf lilyturf; Anticipate totally by ordinary method; Pulverize, subsequent use;
The 3rd step: get black-buckwheat, oat, Chinese sorghum, wheat, black glutinous rice, each 1000kg of white maize, be broken into powder, subsequent use;
The 4th step: fine powder, herbal medicine fragment that will above-mentioned 6 kinds of coarse cereals and the glutinous rice that boils stir by 1200: 25: 100 mass ratio mixing, obtain compound; Wherein the quality of glutinous rice is to give birth to glutinous rice;
The 5th step: compound is sent into fermentation vat fermented 15 days, obtain the vinegar unstrained spirits;
The 6th step: the vinegar unstrained spirits is carried out stirring 10～15 times, carry out acidifying fermentation again 2 times, each 5 days;
The 7th step: after this acidifying vinegar unstrained spirits of fermentation is sent into the ageing pond and carried out ageing 2～3 months;
The 8th step: aged vinegar unstrained spirits is put into vinegar spaying pool, and the cold boiling water that drenches with vinegar unstrained spirits equivalent that blows slowly soaks, and vinegar liquid is emitted at the bottom of the pond again, and the elimination residue promptly obtains living vinegar;
The 9th step: with living vinegar heating, the bottling of cooling back is up to the standards, and is five cereals vinegar finished product.
3. method as claimed in claim 2 is characterized in that glutinous rice described in the first step is quality glutinous rice fresh, that nothing is gone mouldy; Described soak time is 2 hours.
4. method as claimed in claim 2 is characterized in that the diameter after the herbal medicine pulverizing is less than 2 mm described in second step.
5. method as claimed in claim 2 is characterized in that diameter after said five cereals are pulverized is less than 3 mm.
6. method as claimed in claim 2 is characterized in that the temperature of fermentation described in the 5th step is controlled at 40 ℃～45 ℃.
7. method as claimed in claim 2 is characterized in that the temperature of acidifying fermentation described in the 6th step is controlled at 45 ℃～55 ℃.
8. method as claimed in claim 2 is characterized in that the temperature of traditional aging process described in said the 7th step is controlled at below 20 ℃.
9. method as claimed in claim 2 is characterized in that the time of said immersing raw vinegar is 3～8 hours in said the 8th step.
10. method as claimed in claim 2 is characterized in that in said the 9th step, said temperature with living vinegar heating is controlled at 85 ℃～95 ℃.
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