CN102690749A - Production method of rhus chinensis vinegar - Google Patents

Abstract

The invention discloses a production method of rhus chinensis vinegar. The rhus chinensis vinegar is produced by the steps of: based on rhus chinensis leaves with nutrition and health care effects, carrying out pretreatment, mixing, steaming, inoculation, fermentation, after-ripening, vinegar spraying, ageing, filling, sterilization, inspection and other procedures. The finished rhus chinensis vinegar has dense aroma, mellow taste, brown red color and faint scent of rhus chinensis. In the process, multiple enzyme combined hydrolysis is carried out on the rhus chinensis leaves, the nutritional and health care components in the rhus chinensis leaves are fully retained and utilized, and the finished product has the functions of promoting production of body fluid and nourishing lung, nourishing kidney and tonifying qi and astringing acid and lowering fire, can promote metabolism, help digestion and regulate human physiological functions and is daily eaten together with rice or bread by people.

Description

A kind of working method of yellow wood vinegar

Technical field

The present invention relates to a kind of working method of vinegar, specifically a kind of is raw material with the yellow wood leaf, is added into the method that other raw materials such as Ipomoea batatas, wheat bran are produced a kind of nutrition and health protection vinegar.

Background technology

The yellow wood leaf is the leaf of Anacardiaceae plant yellow wood." detailed outline " carries: Leaf of Chinese Sumac, and salty ability is soft and moisten, so lowering fire and resolving phlegm is sterilized; Acid can be received and puckery, so promoting production of body fluid and nourishing the lung only dysentery.Kidney master five liquid, going into lung is phlegm, goes into spleen generating saliva, goes into the secretion derived from the heart being sweat, goes into liver generating tear, goes into to be saliva certainly, all water is also for it.Salt bran, five times of elder generations decide the kidney liver, and the merit of the water that can be saved is so the card of sputum, night sweat, rheumatism, following tear, tears saliva all should be used it." China's book on Chinese herbal medicine " carries: flavor acid, little hardship, cool in nature, cough-relieving; Hemostasis; Convergence; Detoxifcation.Main phlegm is coughed; Have blood in stool; Bloody flux, night sweat; Ulcer; Sore; Eczema; Snake bite and insect sting.Modern study confirms that the yellow wood leaf is rich in leaf protein, VITAMINs, calcium, iron, zinc, selenium and other trace elements, and containing main health care composition is that thujin, methyl gallate, benzoaric acid, epoxy mould are around alkyd, yellow wood acid.

In recent years; The Along with people's growth in the living standard; Demand to protective foods is increasingly high, and all there is the yellow wood of distribution the nationwide, and the health-care effect of its leaf is gradually by people's understanding and development and use; But with the yellow wood leaf is raw material, produces to supply the daily edible health vinegar of people also not appear in the newspapers and launch.

Summary of the invention

The objective of the invention is to make full use of the nutritive health-care composition in the leaf of the Chinese sumac,, produce the daily edible health vinegar of a kind of people of confession through given technology.

For achieving the above object, the given technology of the present invention is:

A kind of working method of yellow wood vinegar, adopt following steps:

A, the pre-treatment of yellow wood leaf: get fresh yellow wood leaf, remove impurity, clean up with flowing water; The back grinds with paste roller mill, reenters colloidal mill, and it is rotten to wear into the yellow wood leaf; Go in the stainless steel vessel; Add the proteolytic enzyme of the rotten weight 0.06-0.1% of yellow wood leaf, the polygalacturonase of 0.02-0.03% again, the associating hydrolysis is 30-40 minute in 40-42 ℃ of condition, processes yellow wood leaf mud;

B, Ipomoea batatas pre-treatment: get fresh Ipomoea batatas, remove and rot to wait the potato piece that loses edibleness, rinse well, insert and cook in the digesting apparatus, the cooling back grinds with paste roller mill, processes mashed potatoes;

C, mixing: get mashed potatoes 50-60 weight part, wheat bran 30-40 weight part, husk 50-60 weight part, yellow wood leaf mud 20-30 weight part, stir, process mixture;

D, steaming material, inoculation: mixture is gone in the digesting apparatus, feeds steam, steams 20-30 minute, to well-done; Back airing is to room temperature, and 10-20 weight part wheat bran and yeast culture liquid are gone in inoculation, mix and process the vinegar unstrained spirits;

E, fermentation: the vinegar unstrained spirits is gone in the fermentor tank, when spontaneous fermentation to vinegar unstrained spirits is warming up to 40-42 ℃, fall unstrained spirits once, make vinegar unstrained spirits temperature reduce to 32-35 ℃, after standing for fermentation 5-7 days, the vinegar unstrained spirits is cooled to 30-32 ℃ naturally; In the vinegar unstrained spirits, add 10-15 weight part husk, 10-12 weight part acetic bacteria nutrient solution, after stirring, temperature control 42-44 ℃, after acetic fermentation 7-10 days, temperature control no longer, the vinegar unstrained spirits is cooled to 38-40 ℃ naturally, ferments to vinegar unstrained spirits acidity and reaches 6 grams more than/100 milliliters;

F, after-ripening: in the vinegar unstrained spirits, add the salt of 1-2 weight part, be stirred to evenly, left standstill 3-5 days;

G, pouring vinegar: adopt three covers of tradition pouring methods to drench vinegar;

H, ageing: vinegar liquid is inserted and is left standstill 15-20 days in the encloses container, makes yellow wood vinegar;

I, can, sterilization, check, storage: yellow wood vinegar is used the food grade wrapper packaged, after go into to be warming up to 85-90 ℃ in the cannery retort, kept 20-30 minute; The packing material surface-moisture is removed with hot blast in the cooling back, goes in ventilation, the dry storehouse to store through after the assay was approved.

The present invention adopts the yellow wood leaf of tool health protection effect; Be made through operations such as pre-treatment, mixing, steaming material, inoculation, fermentation, after-ripening, pouring vinegar, ageing, can, sterilization, checks, finished product yellow wood vinegar gives off a strong fragrance, mellow, brown red, the band yellow wood delicate fragrance of color and luster.In the technology yellow wood leaf is carried out plurality of enzymes associating hydrolysis, fully keep and utilized the nutritive health-care composition in the leaf of the Chinese sumac, the finished product tool is promoting production of body fluid and nourishing the lung, the beneficial gas of nourshing kidney, acid are held back and fallen effect of fire; Can enhance metabolism, help digest, regulate human physiological functions, supply people daily go with rice or bread edible.

Embodiment

Below in conjunction with embodiment, to this bright being described further.

Embodiment, a kind of working method of yellow wood vinegar, adopt following steps:

1, yellow wood leaf pre-treatment: get fresh yellow wood leaf, remove impurity, clean up with flowing water; The back grinds with 80 order paste roller mills, reenters 120 order colloidal mills, and it is rotten to wear into the yellow wood leaf; Go in the stainless steel vessel; Add the proteolytic enzyme of the rotten weight 0.1% of yellow wood leaf, 0.02% polygalacturonase again, the associating hydrolysis is 40 minutes in 42 ℃ of conditions, processes yellow wood leaf mud;

2, Ipomoea batatas pre-treatment: get fresh Ipomoea batatas, remove and rot to wait the potato piece that loses edibleness, rinse well, insert and cook in the digesting apparatus, the cooling back grinds with 100 order paste roller mills, processes mashed potatoes;

3, mix: get 60 kilograms of mashed potatoes, 40 kilograms in wheat bran, 55 kilograms on husk, 30 kilograms in yellow wood leaf mud, stir, process mixture;

4, steam material, inoculation: mixture is gone in the digesting apparatus, feeds steam, steams 25 minutes, to well-done; Back airing is to room temperature, and 20 kilograms of wheat brans and yeast culture liquid are gone in inoculation, mix and process the vinegar unstrained spirits;

5, fermentation: the vinegar unstrained spirits is gone in the fermentor tank, when spontaneous fermentation to vinegar unstrained spirits is warming up to 42 ℃, fall unstrained spirits once, make vinegar unstrained spirits temperature reduce to 32 ℃, standing for fermentation is after 7 days, and the vinegar unstrained spirits is cooled to 30 ℃ naturally; In the vinegar unstrained spirits, add 15 kilograms of husks, 12 kilograms of acetic bacteria nutrient solutions, after stirring, temperature control 42-44 ℃, acetic fermentation is after 10 days, temperature control no longer, and the vinegar unstrained spirits is cooled to 38 ℃ naturally, ferments to vinegar unstrained spirits acidity and reaches 6 grams more than/100 milliliters;

6, after-ripening: in the vinegar unstrained spirits, add 1.5 kilograms salt, be stirred to evenly, left standstill 5 days;

7, drench vinegar: adopt three covers of tradition pouring method to drench vinegar;

8, ageing: vinegar liquid is inserted and is left standstill 20 days in the encloses container, makes yellow wood vinegar;

9, can, sterilization, check, storage: yellow wood vinegar is used the food grade glass bottle packaging, after go into to be warming up to 85 ℃ in the cannery retort, kept 25 minutes; The vial surface-moisture is removed with hot blast in the cooling back, goes into storage at normal temperature in ventilation, the dry storehouse through after the assay was approved.

The above is merely preferred embodiment of the present invention, and all equalizations of being done according to claim scope of the present invention change, and all should belong to the covering scope of claim of the present invention.

Claims (1)

1. the working method of a yellow wood vinegar is characterized in that adopting following steps:

A, the pre-treatment of yellow wood leaf: get fresh yellow wood leaf, remove impurity, clean up with flowing water; The back grinds with paste roller mill, reenters colloidal mill, and it is rotten to wear into the yellow wood leaf; Go in the stainless steel vessel; Add the proteolytic enzyme of the rotten weight 0.06-0.1% of yellow wood leaf, the polygalacturonase of 0.02-0.03% again, the associating hydrolysis is 30-40 minute in 40-42 ℃ of condition, processes yellow wood leaf mud;

B, Ipomoea batatas pre-treatment: get fresh Ipomoea batatas, remove and rot to wait the potato piece that loses edibleness, rinse well, insert and cook in the digesting apparatus, the cooling back grinds with paste roller mill, processes mashed potatoes;

C, mixing: get mashed potatoes 50-60 weight part, wheat bran 30-40 weight part, husk 50-60 weight part, yellow wood leaf mud 20-30 weight part, stir, process mixture;

D, steaming material, inoculation: mixture is gone in the digesting apparatus, feeds steam, steams 20-30 minute, to well-done; Back airing is to room temperature, and 10-20 weight part wheat bran and yeast culture liquid are gone in inoculation, mix and process the vinegar unstrained spirits;

E, fermentation: the vinegar unstrained spirits is gone in the fermentor tank, when spontaneous fermentation to vinegar unstrained spirits is warming up to 40-42 ℃, fall unstrained spirits once, make vinegar unstrained spirits temperature reduce to 32-35 ℃, after standing for fermentation 5-7 days, the vinegar unstrained spirits is cooled to 30-32 ℃ naturally; In the vinegar unstrained spirits, add 10-15 weight part husk, 10-12 weight part acetic bacteria nutrient solution, after stirring, temperature control 42-44 ℃, after acetic fermentation 7-10 days, temperature control no longer, the vinegar unstrained spirits is cooled to 38-40 ℃ naturally, ferments to vinegar unstrained spirits acidity and reaches 6 grams more than/100 milliliters;

F, after-ripening: in the vinegar unstrained spirits, add the salt of 1-2 weight part, be stirred to evenly, left standstill 3-5 days;

G, pouring vinegar: adopt three covers of tradition pouring methods to drench vinegar;

H, ageing: vinegar liquid is inserted and is left standstill 15-20 days in the encloses container, makes yellow wood vinegar;

I, can, sterilization, check, storage: yellow wood vinegar is used the food grade wrapper packaged, after go into to be warming up to 85-90 ℃ in the cannery retort, kept 20-30 minute; The packing material surface-moisture is removed with hot blast in the cooling back, goes in ventilation, the dry storehouse to store through after the assay was approved.