CN102885297A

CN102885297A - Health-care vinegar brewing process

Info

Publication number: CN102885297A
Application number: CN201110205847XA
Authority: CN
Inventors: 顾文豹
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-07-19
Filing date: 2011-07-19
Publication date: 2013-01-23

Abstract

The invention relates to a health-care vinegar brewing process, wherein glutinous rice, medlar, yam, dried ginseng pulverate, astragalus root and schisandra chinensis are used as raw materials; and the health-care vinegar is prepared by the processes such as selecting, dipping, cooking, rice sprinkling, yeast mixing, saccharification, esterification, acidification, vinegar sprinkling, sterilization, nutritional ingredient preparation and the like. The process comprises the following steps of: air-drying the medlar and then squeezing into juice; squeezing the yam into juice; and mixing steamed juice of the dried ginseng pulverate, the astragalus root and the schisandra chinensis with sterilized spiced vinegar according to a proportion of 1:50. The health-care vinegar brewing process has the advantages of advanced process, nutritive product, good health-care effect, small natural environment influence and the like.

Description

A kind of health-care vinegar fermentation technique

Technical field

The present invention relates to a kind of health-care vinegar fermentation technique, belong to the technology field that utilizes the fruit class to become edible flavouring through ferment making.

Background technology

At present, adopting modern high technology biotechnology exploitation health-care vinegar is international trend.The representative functions factor of the Taiwan health-care vinegar of China has Flavonoid substances, amino acid, vitamin, dietary fiber, compound sugar and beneficial bacterium etc.These function factors have all obtained good utilization in other health foods.By giving health-care vinegar distinctive health care, drinking health-care vinegar can softening blood vessel, reduce Blood Cholesterol content, prevent that body fat from too much accumulating, be conducive to keep the interior acid-base balance of body and stable, various metabolism and physiological function are normally carried out, and have and optimize gut flora, improve function of intestinal canal, strengthen intestine immunity power, bushing benefit gas, the cough-relieving of promoting the production of body fluid, suppress the rhythm of the heart, hemangiectasis, increase red blood cell quantity and anticancer texts.Therefore, exploitation has the health-care vinegar of unique taste, special health-care efficacy, is the following developing direction of health-care vinegar beverage both at home and abroad.And by studying and control the dynamic change of yeast fungus strain in the health-care vinegar brewing process, can help the regulation and control of sweat, increase the quantity of function factor in the health-care vinegar.

Summary of the invention

For nutrition and the eating effect that improves edible health vinegar, strengthen the effects of function factor in edible health vinegar such as Flavonoid substances, amino acid, vitamin, dietary fiber, compound sugar and beneficial bacterium, the present invention is by the dynamic change of yeast fungus strain in research and the control health-care vinegar brewing process, can help the regulation and control of sweat, increase the quantity of function factor in the health-care vinegar.

To achieve these goals, technical scheme of the present invention may further comprise the steps: select materials, dipping, boiling, pouring meal, mix song, saccharification, esterification, acidifying, pouring vinegar, sterilization, function atom batching.

Select materials: select quality glutinous rice, content of starch is about 72%, without going mouldy.

Dipping: make starch organize imbibition, volume increases by 40% approximately, and rice is 1: 2 with the ratio of steep water.

Boiling: increase temperature boiling until starch gelatinization.

Drench meal: starch expands the increase of powder degree after the heating, uses rapidly the cold water shower disconnected from each other to the grain of rice.

Mix song: rhizopus and saccharomycete are added in the rice after the shower, control suitable temperature and fully support and mix.

Saccharification: 1. put into saccharomycete and be fermented into bent slurry in 3 days; 2. produce acid and namely put into environment that wheat bran, rice husk maintain the temperature at 20 ℃-35 ℃ and filled in lower day and part turn once, directly only stopped about temperature to 10 ℃ in 15-20 days.

Esterification: the aforementioned material of fermenting-ripening is assembled the sealing secluding air, last at normal temperatures 30-45 days.

Acidifying: the material after the esterification was soaked 24 hours.

Drench vinegar: lower living vinegar will be drenched behind the material filtering after the acidifying.

Sterilization: with living vinegar normal pressure boiling sterilization.

Nourishing ingredient: squeeze into juice after matrimony vine is air-dry, Chinese yam squeezes into juice, and dry ginseng's powder, the Radix Astragali, fruit of Chinese magnoliavine steamed juice mix with sterilized aromatic vinegar in 1: 50 ratio.

It is characterized in that matrimony vine squeezes into juice after air-dry, Chinese yam squeezes into juice, and dry ginseng's powder, the Radix Astragali, fruit of Chinese magnoliavine steamed juice mix with sterilized aromatic vinegar in 1: 50 ratio.

The present invention has the technique advanced person, product nutrition, good health care effect, the advantage such as natural environment influence is little.

The specific embodiment

Make the health care aromatic vinegar take glutinous rice, matrimony vine, Chinese yam, dry ginseng's powder, the Radix Astragali, the fruit of Chinese magnoliavine as raw material, the specific embodiment is as follows:

1. alcoholic fermentation: glutinous rice → dipping → boiling → pouring meal → mix song → saccharification → wine → finished product (wine vinegar)

1. glutinous rice: select quality glutinous rice, content of starch is about 72%, without going mouldy.

2. flood: make starch organize imbibition, volume increases by 40% approximately, is convenient to abundant gelatinization, and rice is 1: 2 with the ratio of steep water.

3. boiling: make starch gelatinization, be convenient to microorganism and utilize.

4. drench meal: by heating, starch expands the powder degree and increases, and uses rapidly the cold water shower, its objective is cooling, and next makes rice grain meet cold contraction, reduces the powder degree, is beneficial to ventilation, is suitable for microbial reproduction.

5. mix song: utilize rhizopus contained in the yeast for brewing rice wine and saccharomycetic effect, with starch saccharification, fermentation becomes alcohol again, and general consumption is the 0.2%-0.3% of raw material.

2. acetic fermentation: acetic fermentation is the critical process that determines the aromatic vinegar Yield and quality, and process application is in the cement pit zymotechnique traditional " solid layering fermentation ", and the whole ferment acid fermentation time is 20 days, and whole acetic fermentation divides three phases to carry out.

1. inoculate the cultivation stage (prior fermentation): this stage is accessed acetic acid bacteria in the compound, progressively cultivates, and enlarges through 1 day time, make and all contain a large amount of acetic acid bacterias in all raw materials, allow the various suitable conditions of acetic acid breeding for the normal breeding of acetic acid bacteria must being grasped, regulating, according to practice, acetic acid bacteria is grown on the optimum environment, in solid mixture, about alcohol content 6 degree, moisture is controlled at about 60%, temperature rests in 38-44 ℃, and supplies with enough air.

2. produce acid phase (fermentation in mid-term): after cultivation in 13 days, acetic acid bacteria 7-8 contained in the compound progressively becomes acetic acid with alcohol oxidation in days time, follow corresponding minimizing air supply, acetic acid bacteria namely enters the dead stage, and temperature also descends every day, alcohol content reduces gradually in the raw material, acetic acid content rises, when acetic acid content does not rise, and must be immediately with the exhausted air of acetic acid packing, prevent that thereby acetic acid from continuing oxidation and changing into water and carbon dioxide, this stage approximately needs 20 day time.

3. Esterification Stage (later stage fermentation): cultivation, produce after two stages of acid finish, the acetic acid of fermenting-ripening is sealed secluding air, last at normal temperatures 30-45 days, make acids acetic acid and a small amount of ethanol in the acetic acid, carry out esterification, produce ethyl acetate, this is the main source that produces fragrance wherein still to have micro-various organic acids and higher alcohols to carry out esterification.

The main production equipments in acetic fermentation stage is anticorrosion, preventing water leakage mud sump, and long 10 meters of pond is wide 1.5 meters, high 0.8 meter.

3. drench the vinegar sterilization: drenching the vinegar sterilization is the method that last procedure of vinegar processed is used physics, and in water, the living vinegar under drenching after filtering gets final product long term storage with normal pressure boiling sterilization, Guan Tan, sealing, never degenerates with contained acetate dissolution in the vinegar ester.

4. fortification: after matrimony vine is air-dry, squeeze into juice, be equipped with Ginseng Root Powder, the Radix Astragali, the fruit of Chinese magnoliavine, mix the special saline solution high-temperature boiling in our factory after, in 1: 50 ratio, mix sterilized aromatic vinegar, and make the health-care vinegar of other tool local flavor.

Claims

1. health-care vinegar fermentation technique may further comprise the steps: select materials, dipping, boiling, pouring meal, mix song, saccharification, esterification, acidifying, pouring vinegar, sterilization, nourishing ingredient.

Proofing: make starch organize imbibition, volume increases by 40% approximately, and rice is 1: 2 with the ratio of proofing water.

Boiling: increase temperature boiling until starch gelatinization.

Mix song: rhizopus and saccharomycete are added in the rice after the shower, control suitable temperature and fully support and mix,

Acidifying: the material after the esterification was soaked 24 hours.

Sterilization: with living vinegar normal pressure boiling sterilization.

Nourishing ingredient: squeeze into juice after matrimony vine is air-dry, Chinese yam squeezes into juice, and dry ginseng's powder, the Radix Astragali, fruit of Chinese magnoliavine steamed juice mix in 1: 50 ratio with sterilized aromatic vinegar.

It is characterized in that in the rice after rhizopus and saccharomycete add shower, control suitable temperature and fully support and mix.

2. a kind of health-care vinegar fermentation technique according to claim 1 is further characterized in that matrimony vine squeezes into juice after air-dry, and Chinese yam squeezes into juice, and dry ginseng's powder, the Radix Astragali, fruit of Chinese magnoliavine steamed juice mix in 1: 50 ratio with sterilized aromatic vinegar.