CN103060166A - Black allium chinensis vinegar and preparation method thereof - Google Patents
Black allium chinensis vinegar and preparation method thereof Download PDFInfo
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- CN103060166A CN103060166A CN201210582247XA CN201210582247A CN103060166A CN 103060166 A CN103060166 A CN 103060166A CN 201210582247X A CN201210582247X A CN 201210582247XA CN 201210582247 A CN201210582247 A CN 201210582247A CN 103060166 A CN103060166 A CN 103060166A
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Abstract
The present invention provides a preparation method for black allium chinensis vinegar prepared by blending brewed fermented black allium chinensis concentrated juice and ordinary vinegar. The black allium chinensis vinegar is obtained by grinding allium chinensis into pulp for fermentation, then concentrating into a concentrated black allium chinensis juice, and blending with the existing vinegar with a blending ratio of fermented black allium chinensis juice to vinegar being 1:5. The obtained product not only retains physiological functions of the allium chinensis, but also adds a flavor of vinegar, enabling people to get beneficial health effects during the process of enjoying seasoning. The product of the invention is rich in flavor and good in taste, and enriches range of applications of the allium chinensis in diet fields and meets people's gourmet needs.
Description
Technical field
The present invention relates to a kind of edible flavouring, specifically relate to a kind of black Onion vinegar and preparation method thereof.
Background technology
Vinegar is the traditional acid condiment of China, has the history of brewageing in more than 2000 year, and ancient times is called " vinegar ", " jealous woman ", " Bitters " etc.China is vast in territory, working people industry and intelligence, and vinegar kind of producing in all parts of the country is a lot, and famous have Shanxi mature vinegar, zhenjiang vinegar, Sichuan bran vinegar, Jiangsu and Zhejiang Provinces rose vinegar, Fujian Monas cuspurpureus Went vinegar, a northeast light-coloured vinegar etc.Vinegar is different according to brewing materials and technique, and various compositions and the color of finished product vinegar also have larger difference.The commercially available vinegar of China is to utilize zymotechnique to be made mostly, and existing traditional technology also has modern crafts.According to the difference of each material state of acetic fermentation stage, vinegar brewing technique can be divided into solid fermentation process and liquid fermentation process two large classes.The solid fermentation process supplementary product consumption is large, and the nutritive substance that participates in fermentation is abundant, and microbe species is many, and fermentation period is long, the product acidity that brews is high, and color is good, but the solid fermentation process mechanization degree is low, labour intensity is large, and fermentation period is long, and raw material availability is low, and labour productivity is low.The liquid fermentation process mechanization degree is high, and output is large, but local flavor is not as solid fermentation process.In addition, market also has artificial preparation of vinegar to capture share, because preparation of vinegar is to add acetic acid, foodstuff additive, sanitas, pigment, tasty agents etc., although in a large number satisfying the market supply, but it is of low nutritive value, the foodstuff additive such as a large amount of use seasoningss make the eater produce misgivings, can not satisfy well the consumer group to nutrition and healthy requirement.
The main raw material of vinegar is the material of rich in starch, sugar or ethanol class, is the main raw material that generates acetic acid in the fermenting process, such as cereal, potato class, wild plant, fruits and vegetables, molasses, drinks etc.Cereal materials is mainly Chinese sorghum, rice, glutinous rice, corn, millet, wheat etc.
Vinegar is not only the seasoning good merchantable brand that people like, also has multiple nutrients health care and medicinal efficacy.Vinegar can prevent and remove fatigue, and pathogenic bacteria is had very strong killing effect, can prevent and treat multiple infectious disease; Normal edible vinegar can prevent that body fluid from being acid, reduces blood pressure, prevention of arterial sclerosis function; Vinegar can strengthen liver function and renal function, anti-treating constipation and the diseases such as kidney, courage, bladder and lithangiuria; Vinegar also has the effects such as in advance anti-aging, beauty treatment, fat-reducing.
The Onion head is the bulb of liliaceous plant Chinese onion Allium chinense G.Don., has another name called Onion, Longstamen Onion Bulb, also claims Onion green onion, shepherd's purse head, wild garlic, Longstamen Onion Bulb head, Chinese wild onion, originates in China, the perennial root draft.Manually mostly be 2 years and give birth to cultivation, shape is like garlic, and distinguish does not enter food with bulb, annual all edibles.Onion quality is pure white, and mouthfeel is tender and crisp, and is nutritious, every hectogram moisture content 37.9 grams, protein 1.6 grams, fat 0.6 gram, carbohydrate 8 grams, 64 milligrams in aluminium, P 32 milligram, 2.1 milligrams of iron, 1.46 milligrams of carotene, vitamins B
10.02 milligram, vitamins B
20.12 milligram, 0.8 milligram of nicotinic acid, 14 milligrams of vitamins Cs.Modern study, through chemical composition analysis, bulb contains garlic aminoacid (alliin, C
6H
110
3NS), methyl garlic aminoacid, scorodose (Scorodose, C
24H
420
21), have spleen benefiting and stimulating the appetite, aid digestion, deoil greasy, increase the health-care effecies such as appetite.The tender and crisp sour-sweet and pungent slightly of Onion draught animals sense, very tasty and refreshing, can cook, also can be made into various salted vegetables edible.It both can eat separately, also can be used as batching, made multiple delicious food, thereby had stayed the praise of " eat for a long time imperial liver and do not know flavor, gluttonous saliva only is sweet Onion head " in the palace of the Qing Dynasty.Prior art all is that the Onion head is pickled into salty Onion head through salt marsh, pungent Onion head, saucing Onion head, spiced Onion head, sweet and sourly make sweet sour Onion head, the production marketings such as the sweet Onion of sugar system, also there is the scholar Onion head to be made (CN1692831A) of beverage, the innovation of these technology, both opened up Onion range of application, also enriched simultaneously market, satisfied the demand that people's life improves constantly, but, also less as the product of the Onion head with health-care effect, can't satisfy the more selection of people and demand, and as an a kind of black Onion vinegar of exploitation, yet there are no relevant report.
Summary of the invention
The object of the present invention is to provide and a kind ofly make black Onion vinegar with the fermented black Onion inspissated juice that boils and common making vinegar with blending method, do not add the additives such as acetic acid, foodstuff additive, pigment, make a kind of the have fragrant fragrance of vinegar, sweet and sour taste, contain black Onion vinegar of an abundant Onion nutritive substance and flavor characteristics.
The present invention also aims to provide a kind of preparation method of black Onion vinegar.
The objective of the invention is to be achieved through the following technical solutions:
A kind of black Onion vinegar, it is to become black Onion inspissated juice and existing vinegar to blend by Onion head reconcentration after the making beating fermentation to form, its ratio of blending is a fermented black Onion inspissated juice: vinegar is the 1:5 ratio.
Its operation steps is: the fresh Onion head of picking, clean, remove stem and coring, enter in the fermentor tank with hollander polishing pulping postposition, the water that adding material is 15 times, sealing was stirred 5 minutes, be heated to 100 ℃ boil 3 hours after, be cooled to 85-90 ℃ the insulation 30 hours, emit fermenting mixture from drain hole, filter with flame filter press, obtain clarifying black Onion juice, adopt again 55-65 ℃ of low temperature will deceive Onion juice and concentrate, namely make black Onion the inspissated juice that this product is used, again inspissated juice and existing vinegar are blent, namely made black Onion vinegar.
The process of blending is: with 1 kilogram of Onion head polishing pulping, place in the fermentor tank, the water that adds 15 times, sealing was stirred after 5 minutes, was heated to 100 ℃ and boiled 3 hours, was cooled to 85-90 ℃ of heat-preservation fermentation 30 hours, emit fermented product, filter with flame filter press and to get black Onion the juice of clarification, juice is become 5 kilograms of black Onion inspissated juices with 55-65 ℃ of cryoconcentration, 1 kilogram of black Onion juice is blended in 5 kilograms of existing vinegars gets final product again.
A kind of preparation method of black Onion vinegar is characterized in that it comprises following sequential steps:
(1) selects fresh Onion head, clean, remove stem and coring, with the hollander pulping of polishing;
(2) the Onion head slurry of polishing is inserted in the fermentor tank, the water that adding material is 15 times, sealing was stirred 5 minutes, be heated to 100 ℃ boil 3 hours after, be cooled to 85-90 ℃ of heat-preservation fermentation 30 hours;
(3) emit the fermenting mixture material from drain hole, filter with flame filter press, obtain clarifying black Onion juice;
(4) above-mentioned juice is adopted 55-65 ℃ of cryoconcentration, be condensed into 5 kilograms of black Onion inspissated juices, namely make black Onion the inspissated juice that this product is used;
(5) an above-mentioned black Onion inspissated juice and existing vinegar are blent, namely made black Onion vinegar.
The preparation method of an a kind of black Onion vinegar described above, its process of blending is with 1 kilogram of Onion head polishing pulping, places in the fermentor tank water that adding material is 15 times, sealing was stirred after 5 minutes, be heated to 100 ℃ boil 3 hours after, be cooled to 85-90 ℃ of heat-preservation fermentation 30 hours, emit fermentation materials, filter with flame filter press, must clarify black Onion juice, adopt 55-65 ℃ of cryoconcentration to become 5 kilograms of black Onion inspissated juices juice, 1 kilogram of black Onion juice is blended in 5 kilograms of existing vinegars get final product again.
Beneficial effect of the present invention
The present invention utilizes a fermented black Onion inspissated juice and existing making vinegar to blend and is prepared into black Onion vinegar, has not only kept the physiological function of Onion head, has increased again the delicate flavour of vinegar, can make people in enjoying the process of seasonings, obtains useful health-care effect.
Black Onion head has by fermentation not only been dispelled the pungent taste of Onion head effectively, and the beneficiating ingredients such as its amino acid, reducing sugar are improved, and have increased the strong fragrance of blending vinegar, have increased people's appetite sense.
The present invention replaces the artificial foodstuff additive preparation of vinegar such as seasonings, tasty agents that add with fermented black Onion inspissated juice, mouthfeel is good, not only can satisfy the needs that people often cook seasoning, also promoted the nutritive ingredient of vinegar, effect with spleen benefiting and stimulating the appetite, increase appetite, enrich the range of application of Onion head in the diet field, satisfied people's cuisines needs.
Manufacture craft of the present invention is simple, easily forms suitability for industrialized production, and is cheap, and the common people are easy to accept, and are subjected to very much human consumer's welcome.
Embodiment
The fresh Onion head of picking is cleaned, and removes stem and coring, enter in the fermentor tank with hollander polishing pulping postposition, the water that adding material is 15 times, sealing was stirred after 5 minutes, be heated to 100 ℃ boil 3 hours after, be cooled to 85-90 ℃ of insulation 30 hours, emit the fermenting mixture material from drain hole, filter with flame filter press, must clarify black Onion juice, adopt again 55-65 ℃ of low temperature will deceive Onion juice and concentrate, be condensed into 5 kilograms of inspissated juices, namely make black Onion the inspissated juice that this product is used; To deceive Onion inspissated juice and existing vinegar again and blend, the ratio of blending is a fermented black Onion inspissated juice: vinegar is the 1:5 ratio, can obtain black Onion vinegar.
Embodiment:
With 1 kilogram of Onion head polishing pulping, place in the fermentor tank, the water that adding material is 15 times, sealing was stirred after 5 minutes, be heated to 100 ℃ boil 3 hours after, be cooled to 85-90 ℃ of heat-preservation fermentation 30 hours, emit fermentation materials, filter with flame filter press, must clarify black Onion juice, juice is become 5 kilograms of black Onion inspissated juices with 55-65 ℃ of cryoconcentration, again 1 kilogram of black Onion inspissated juice is blended in 5 kilograms of existing vinegars, namely make black Onion vinegar.
With black Onion vinegar of the present invention's preparation, total acid, aminoacids content can be up to state standards fully, and sanitary index can reach the index request of GB2719-2003 " vinegar hygienic standard " fully.
Claims (3)
1. a black Onion vinegar is characterized in that, is to become black Onion inspissated juice and existing vinegar to blend by Onion head reconcentration after the making beating fermentation to form, and its ratio of blending is a fermented black Onion inspissated juice: vinegar is the 1:5 ratio;
Its making step is: the fresh Onion head of picking, clean, remove stem and coring, enter in the fermentor tank with hollander polishing pulping postposition, the water that adding material is 15 times, sealing was stirred 5 minutes, be heated to 100 ℃ boil 3 hours after, be cooled to 85-90 ℃ the insulation 30 hours, emit fermenting mixture from drain hole, filter with flame filter press, obtain clarifying black Onion juice, adopt again 55-65 ℃ of low temperature will deceive Onion juice and concentrate, namely make black Onion the inspissated juice that this product is used, again inspissated juice and existing vinegar are blent, namely made black Onion vinegar;
Its process of blending is: with 1 kilogram of Onion head polishing pulping, place in the fermentor tank, the water that adds 15 times, sealing was stirred after 5 minutes, was heated to 100 ℃ and boiled 3 hours, was cooled to 85-90 ℃ of heat-preservation fermentation 30 hours, emit fermented product, filter with flame filter press and to get black Onion the juice of clarification, juice is become 5 kilograms of black Onion inspissated juices with 55-65 ℃ of cryoconcentration, 1 kilogram of black Onion juice is blended in 5 kilograms of existing vinegars gets final product again.
2. the preparation method of a black Onion vinegar is characterized in that, comprises following sequential steps:
(1) selects fresh Onion head, clean, remove stem and coring, with the hollander pulping of polishing;
(2) the Onion head slurry of polishing is inserted in the fermentor tank, the water that adding material is 15 times, sealing was stirred 5 minutes, be heated to 100 ℃ boil 3 hours after, be cooled to 85-90 ℃ of heat-preservation fermentation 30 hours;
(3) emit the fermenting mixture material from drain hole, filter with flame filter press, obtain clarifying black Onion juice;
(4) above-mentioned juice is adopted 55-65 ℃ of cryoconcentration, be condensed into 5 kilograms of black Onion inspissated juices, namely make black Onion the inspissated juice that this product is used;
(5) an above-mentioned black Onion inspissated juice and existing vinegar are blent, namely made black Onion vinegar.
3. the preparation method of an a kind of black Onion vinegar according to claim 2, it is characterized in that, its process of blending is: with 1 kilogram of Onion head polishing pulping, place in the fermentor tank, the water that adding material is 15 times, sealing was stirred after 5 minutes, be heated to 100 ℃ boil 3 hours after, be cooled to 85-90 ℃ of heat-preservation fermentation 30 hours, emit fermentation materials, filter with flame filter press, must clarify black Onion juice, adopt 55-65 ℃ of cryoconcentration to become 5 kilograms of black Onion inspissated juices juice, 1 kilogram of black Onion juice is blended in 5 kilograms of existing vinegars gets final product again.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103667003A (en) * | 2013-12-30 | 2014-03-26 | 徐州绿之野生物食品有限公司 | Fermented black wolfberry vinegar and preparation method thereof |
| CN104172034A (en) * | 2014-06-27 | 2014-12-03 | 浙江科技学院 | Quick processing method of crystal allium chinense |
| CN105942116A (en) * | 2016-07-06 | 2016-09-21 | 周兆平 | Preparation method of allium chinensis fruit vinegar drink |
| CN106071500A (en) * | 2016-07-06 | 2016-11-09 | 周兆平 | Head fruit vinegar beverage manufacture method |
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| CN1097803A (en) * | 1994-04-19 | 1995-01-25 | 吉林省高等院校科技开发研究中心 | Sea-buckthorn rice vinegar |
| CN1124771A (en) * | 1994-12-17 | 1996-06-19 | 李振钦 | Process for producing edible vinegar with vegetables and product thereof |
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| CN102226144A (en) * | 2011-05-24 | 2011-10-26 | 山东巨野晨农永兴食品有限公司 | Black garlic vinegar and preparation method thereof |
| CN102240010A (en) * | 2011-05-24 | 2011-11-16 | 山东巨野晨农永兴食品有限公司 | Method for producing concentrated black garlic juice and application thereof |
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-
2012
- 2012-12-28 CN CN201210582247XA patent/CN103060166A/en active Pending
Patent Citations (6)
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|---|---|---|---|---|
| CN1097803A (en) * | 1994-04-19 | 1995-01-25 | 吉林省高等院校科技开发研究中心 | Sea-buckthorn rice vinegar |
| CN1124771A (en) * | 1994-12-17 | 1996-06-19 | 李振钦 | Process for producing edible vinegar with vegetables and product thereof |
| CN1155008A (en) * | 1996-01-17 | 1997-07-23 | 赫炎光 | Process for preparing health-care edible vinegar |
| CN102226144A (en) * | 2011-05-24 | 2011-10-26 | 山东巨野晨农永兴食品有限公司 | Black garlic vinegar and preparation method thereof |
| CN102240010A (en) * | 2011-05-24 | 2011-11-16 | 山东巨野晨农永兴食品有限公司 | Method for producing concentrated black garlic juice and application thereof |
| CN102813264A (en) * | 2012-07-31 | 2012-12-12 | 安徽省天旭茶业有限公司 | Chrysanthemum tea vinegar beverage |
Non-Patent Citations (1)
| Title |
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| 周帼萍等: "藠头醋的研制", 《中国酿造》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103667003A (en) * | 2013-12-30 | 2014-03-26 | 徐州绿之野生物食品有限公司 | Fermented black wolfberry vinegar and preparation method thereof |
| CN104172034A (en) * | 2014-06-27 | 2014-12-03 | 浙江科技学院 | Quick processing method of crystal allium chinense |
| CN104172034B (en) * | 2014-06-27 | 2017-02-15 | 浙江科技学院 | Quick processing method of crystal allium chinense |
| CN105942116A (en) * | 2016-07-06 | 2016-09-21 | 周兆平 | Preparation method of allium chinensis fruit vinegar drink |
| CN106071500A (en) * | 2016-07-06 | 2016-11-09 | 周兆平 | Head fruit vinegar beverage manufacture method |
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Application publication date: 20130424 |