CN102586070B - 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 manufacture of vinegar, the vinegar of brewageing in particular to five cereals and production method thereof.
Background technology
Conventionally, five cereals are the grain except rice, refer to Black Radix Et Rhizoma Fagopyri Tatarici, oat, Chinese sorghum, wheat, black glutinous rice, white maize here.Five cereals can provide for human body tens seed amino acids and the lipid acid of needed by human body, and multiple major element and the trace element such as calcium, iron, zinc, iodine, VB, VB2, VC, VD. and five cereals are used for vinegar processed, among the people existing, but patented technology is seldom.In Chinese patent application part, only there is < < five cereals and various fruits vinegar > > No. 99101201.1, provide that to take millet, corn, Chinese sorghum, wheat, barley be basic material, various fruits is removed the five cereals and various fruits vinegar that the remnants of defeated troops after corrupt part add water and alcohol co-fermentation to make again in addition.
But in fact the product of this technical scheme can not be implemented, can not prove that it does not bring harm to HUMAN HEALTH.Up to now, still do not have other to take the patent application that five cereals manufacture vinegar condiment as raw material.
Summary of the invention
The object of this invention is to provide a kind of unique style nutritious mixed grain rice vinegar again, thereby enrich people's life, meet the needs that people make the life better.
Another object of the present invention is to provide the production method of mixed grain rice vinegar, enables industrial production.
The mixed grain rice vinegar that contriver provides is that to take Black Radix Et Rhizoma Fagopyri Tatarici, oat, Chinese sorghum, wheat, black glutinous rice, 6 kinds of coarse cereals of white maize be major ingredient, and take glutinous rice and multiple herbal medicine is auxiliary material, the liquid product that co-fermentation is made, 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, Sharpleaf Galangal Fruit Motherwort Herb, polygala root, rhizoma atractylodis, bark of ash, cassia twig, Chinese ephedra, the tuber of dwarf lilyturf.
Scientific research discovery, five cereals have very large edible and nutritive value:
The nutritive ingredient of Black Radix Et Rhizoma Fagopyri Tatarici is mainly rich in protein; Vitamin B group, a kind of flavonoid material----rutin class strengthening angiogenic substance; Mineral nutrient; Abundant plant cellulose etc.Often edible buckwheat is difficult for causing obesity, has good preventing constipation effect, useful to prevention large bowel cancer and obesity.Prevent and treat in addition the effect of hypertension, coronary heart disease.Also have reducing blood-fat, coronary artery dilator, strengthens coronary artery, and control glycosuria sugar waits effect.
Oat, according to Chinese Academy of Medical Sciences's health research, comprehensively analyze, China's naked oats reaches 15.6% containing crude protein, fat 8.5%, also have the elements such as starch release heat and phosphorus, iron, calcium, vitamin B group in oat, nicotinic acid, folic acid, pantothenic acid are all abundanter, vitamin-E particularly, in every 100 grams of oatmeals up to 15 milligrams.In addition oatmeal also contains the saponin (main component of ginseng) all lacking in cereal grain.The amino acid ratio of components of protein 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, riboflavin, nicotinic acid and vitamin A etc.
In sorghum rice, comprise tannin, have the solid de-effect of convergence, sorghum rice sweet-puckery flavor is warm in nature, has and the effect such as stomach, invigorating the spleen, antidiarrheal, can control the diseases such as dyspepsia, infantile dyspepsia.
Black glutinous rice is described as " black pearl ", and rice class plant is the rice with mauve kind of skin, waxy because rice matter has, so be called again black sticky rice.The nutritive value of black glutinous rice is very high, except containing protein, fat, carbohydrate, also contains abundant calcium, phosphorus, iron, VITMAIN B1, B2 etc.The black glutinous rice effect of fostering the spirit of nobility of enriching blood, long eating can body-building.
White maize is 155-160 days from being seeded into Grain Ripening time of infertility, growth stage is long, and nutritive value is higher than conventional corn, and lysine content is 2 times of conventional corn, in seed, protein, multiple amino acids, fat is all higher than conventional corn, and containing multivitamin and several mineral materials; Crude protein, crude fat, oleic acid, lysine content are all higher than conventional corn; White maize is to have the masses more nutritious than conventional corn to like food; In white maize, also have abundant linolic acid and Mierocrystalline cellulose etc., human body is had to the effect that reduces Blood Cholesterol and vessel softening, prevents and treats coronary heart disease and nourishing the stomach diuresis.
Contriver points out again, and said herbal medicine all contains the composition useful to human health, and they and five cereals together ferment, and has mutually promoting, increases the effect of effect.
The production method of mixed grain rice vinegar provided by the invention comprises the following steps:
The first step: glutinous rice is eluriated totally, added water and mix, soak, leach rear employing ordinary method and cook, cooling, standby;
Second step: the Chinese medicinal materials of getting following 50 taste 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, 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, Sharpleaf Galangal Fruit, Motherwort Herb, polygala root, rhizoma atractylodis, bark of ash, cassia twig, Chinese ephedra, the tuber of dwarf lilyturf, anticipate according to a conventional method clean, pulverize, standby,
The 3rd step: get Black Radix Et Rhizoma Fagopyri Tatarici, oat, Chinese sorghum, wheat, black glutinous rice, each 1000kg of white maize, be broken into powder, standby;
The 4th step: the mass ratio by the fine powder of above-mentioned 6 kinds of coarse cereals, herbal medicine fragment and the glutinous rice that boils by 1200: 25: 100 mixes, and stirs, and obtains compound; Wherein the quality of glutinous rice is to give birth to glutinous rice;
The 5th step: compound is sent into fermentation vat and ferment 15 days, obtain vinegar unstrained spirits;
The 6th step: vinegar unstrained spirits is carried out to stirring 10～15 times, then carry out acidifying fermentation 2 times, each 5 days;
The 7th step: after this acidifying vinegar unstrained spirits of fermentation is sent into ageing pond and carry out ageing 2～3 months;
The 8th step: by ageing vinegar unstrained spirits put into vinegar spaying pool, slowly drench into the cold boiling water with vinegar unstrained spirits equivalent and soak, then vinegar liquid is emitted at the bottom of pond, elimination residue, obtains raw vinegar;
The 9th step: by raw vinegar heating, cooling rear bottling, is up to the standards, and is mixed grain rice vinegar finished product.
In the first step of aforesaid method, described glutinous rice is quality glutinous rice fresh, that nothing is gone mouldy; Described soak time is 2 hours.
In the second step of aforesaid method, the diameter after described herbal medicine is pulverized is less than 2 mm.
In the 3rd step of aforesaid method, the diameter after described five cereals are pulverized is less than 3 mm.
In the 5th step of aforesaid method, the temperature of described fermentation is controlled at 40 ℃～45 ℃.
In the 6th step of aforesaid method, the temperature of described acidifying fermentation is controlled at 45 ℃～55 ℃.
In the 7th step of aforesaid method, the temperature of described traditional aging process is controlled at below 20 ℃.
In the 8th step of aforesaid method, the time of described immersing raw vinegar is 3～8 hours.
In the 9th step of aforesaid method, the described temperature by raw vinegar heating is controlled at 85 ℃～95 ℃.
Under the mixed grain rice vinegar normal temperature of producing by present method, can guarantee the quality 2 years.
Mixed grain rice vinegar provided by the invention is natural nuisance-free condiment with health role, can be in various occasions such as family, dining room, restaurant, tourism places for culinary art.Mixed grain rice vinegar aftertaste delicate fragrance is strong, and tart flavour is soft long, and sweet-smelling, containing sweet, nutritious, tasty mouthfeel, has individual style.
Embodiment
embodimentproduce by the following method mixed grain rice vinegar:
By Black Radix Et Rhizoma Fagopyri Tatarici, oat, Chinese sorghum, wheat, black glutinous rice, each 2000kg of white maize, be crushed to below 3 mm, get 50 taste 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, 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, Sharpleaf Galangal Fruit, Motherwort Herb, polygala root, rhizoma atractylodis, bark of ash, cassia twig, Chinese ephedra, the tuber of dwarf lilyturf, after its each 5kg is crushed to below 2 mm, stir with the 1000kg glutinous rice boiling 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 fermenting is carried out to stirring 5～10 times, then carry out acidifying fermentation 2 times, temperature is controlled at 45 ℃～55 ℃, again ripe vinegar unstrained spirits is put into ageing pond, in the temperature below 20 ℃, carry out ageing 3 months, afterwards the good vinegar unstrained spirits of ageing is put into vinegar spaying pool, slowly drench into the cold boiling water with vinegar unstrained spirits equivalent, soak 6 hours, then vinegar liquid is emitted at the bottom of pond to the vinegar of making a living, finally raw vinegar is heated to 85 ℃～95 ℃, cooling rear bottling, is up to the standards, and is mixed grain rice vinegar finished product.
Claims (10)
1. mixed grain rice vinegar, is characterized in that it is that to take Black Radix Et Rhizoma Fagopyri Tatarici, oat, Chinese sorghum, wheat, black glutinous rice, 6 kinds of coarse cereals of white maize be major ingredient, and take glutinous rice and multiple herbal medicine is auxiliary material, the liquid product that co-fermentation is made, 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, corydalis tuber, Stigma Croci, the root of large-flowered skullcap, Root of coastal Glehnia, balloonflower root, skunk bush, glutinous rehmannia, Job's tears, 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, Chinese ephedra, the tuber of dwarf lilyturf.
2. the method for mixed grain rice vinegar described in production claim 1, its feature comprises the following steps:
The first step: glutinous rice is eluriated totally, added water and mix, soak, leach rear employing ordinary method and cook, cooling, standby;
Second step: the Chinese medicinal materials of getting following equivalent: Radix Codonopsis, safflower, Radix Angelicae Sinensis, matrimony vine, the Radix Astragali, the root of herbaceous peony, Tuber Fleeceflower Root, pseudo-ginseng, tarragon, Chinese cassia tree, fructus amomi, cardamom, anistree, dried orange peel, dark plum, date, the coptis, the bulb of fritillary, rhizoma Gastrodiae, corydalis tuber, Stigma Croci, the root of large-flowered skullcap, Root of coastal Glehnia, balloonflower root, skunk bush, glutinous rehmannia, Job's tears, 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, Chinese ephedra, the tuber of dwarf lilyturf, get again the red sage root of 2 times of amounts of above-mentioned any one medicinal material, Chinese yam, the bark of eucommia, cassia twig, Radix Glycyrrhizae, anticipate according to a conventional method clean, pulverize, standby,
The 3rd step: get Black Radix Et Rhizoma Fagopyri Tatarici, oat, Chinese sorghum, wheat, black glutinous rice, each 1000kg of white maize, be broken into powder, standby;
The 4th step: the mass ratio by the fine powder of above-mentioned 6 kinds of coarse cereals, herbal medicine fragment and the glutinous rice that boils by 1200: 25: 100 mixes, and stirs, and obtains compound; Wherein the quality of glutinous rice is to give birth to glutinous rice;
The 5th step: compound is sent into fermentation vat and ferment 15 days, obtain vinegar unstrained spirits;
The 6th step: vinegar unstrained spirits is carried out to stirring 10～15 times, then carry out acidifying fermentation 2 times, each 5 days;
The 7th step: after this acidifying vinegar unstrained spirits of fermentation is sent into ageing pond and carry out ageing 2～3 months;
The 8th step: by ageing vinegar unstrained spirits put into vinegar spaying pool, slowly drench into the cold boiling water with vinegar unstrained spirits equivalent and soak, then vinegar liquid is emitted at the bottom of pond, elimination residue, obtains raw vinegar;
The 9th step: by raw vinegar heating, cooling rear bottling, is up to the standards, and is mixed grain rice 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 herbal medicine described in second step is pulverized is less than 2mm.
5. method as claimed in claim 2, is characterized in that the diameter after described five cereals are pulverized is less than 3mm.
6. method as claimed in claim 2, is characterized in that the temperature of fermenting 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 described the 7th step is controlled at below 20 ℃.
9. method as claimed in claim 2, is characterized in that in described the 8th step, the time of described immersing raw vinegar is 3～8 hours.
10. method as claimed in claim 2, is characterized in that in described the 9th step, and the described temperature by raw vinegar heating is controlled at 85 ℃～95 ℃.
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