CN103146560B - Health-care vinegar and preparation method thereof - Google Patents

Health-care vinegar and preparation method thereof Download PDF

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Publication number
CN103146560B
CN103146560B CN201310076220.8A CN201310076220A CN103146560B CN 103146560 B CN103146560 B CN 103146560B CN 201310076220 A CN201310076220 A CN 201310076220A CN 103146560 B CN103146560 B CN 103146560B
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vinegar
health
liquid
sterilizing
slurry
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CN201310076220.8A
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CN103146560A (en
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张家留
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富宁金泰得剥隘七醋有限公司
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Abstract

The invention discloses health-care vinegar and a preparation method thereof, belonging to the technical field of food processing. The preparation method comprises the processes such as raw material pretreatment, saccharification, alcoholization, acetification, sterilization and leaching. The method specially comprises the following steps: firstly, washing rice, removing the peels of rhizoma dioscoreae, and adding water so as to grind the rice and the rhizoma dioscoreae into thick liquid, and carrying out sterilization on the thick liquid; then, adding 0.2-0.4% of saccharifying bacteria into the thick liquid so as to ferment the thick liquid until the sugar degree of the thick liquid is no longer changed; adding 0.4-0.6% of a dry yeast or 6-8% of a saccharomycetes exact into the thick liquid, fermenting the obtained mixture at a temperature of 28-35 DEG C until the sugar degree of the obtained mixture is no longer reduced; adding 9-12% of acetic bacteria liquor into the obtained object, fermenting the obtained object at a temperature of 28-35 DEG C until the acidity of fermented liquor is 4-5 g/ml, thereby obtaining original vinegar liquor; and finally, crushing 1-2 parts of pseudo-ginseng and 1-2 parts of hawthorn, carrying out lixiviation for 3-36 hours by using 200-250 parts of original vinegar liquor, and carrying out impurity removal on the obtained product so as to obtain health-care vinegar. The health-care vinegar prepared according to the preparation method can effectively maintain the active components of traditional Chinese medicines, and has a good health care efficacy with a rich taste; and meanwhile, the health-care vinegar is simple in production process, wide in raw material sources, high in equipment generalization degree, and suitable for mass production.

Description

A kind of health vinegar and preparation method thereof
Technical field
The invention belongs to food processing technology field, be specifically related to a kind ofly have good health-care efficacy and abundant mouthfeel concurrently, and preparation technology is simple, health vinegar that technique interchangeability is good and preparation method thereof.
Background technology
The production of vinegar has very long history in China, is also the requisite in daily life, is widely used in the aspects such as seasoning, sterilization, disease prevention, beauty and health care.Health vinegar is the novel product that has seasonings and healthcare products function concurrently growing up in recent years, compares and has more various nutritive ingredient and abundant mouthfeel with traditional grain vinegar.
Chinese yam has another name called Chinese yam, and piece root contains a large amount of starch and protein, and taste is sweet, property is flat, has tonifying spleen nourishing the stomach, the beneficial lung that promotes the production of body fluid, the effect of the puckery essence of kidney tonifying.Pseudo-ginseng has another name called pseudo-ginseng, it is the root of panax araliaceae plant, for China tradition rare traditional Chinese medicine, the effects such as its saponin constituent being rich in has hemostasis, antithrombotic, anti-inflammatory, protects the liver, analgesia, not only effective vasodilation, hypotensive, prevention and treatment cardiovascular and cerebrovascular diseases, can also promote the metabolism of blood cell, improves mental, hypermnesis, delays senility.Hawthorn is the fruit of rosaceous plant Fruit of Pashi Pear, and taste is sweet, slightly warm in nature is sour, can prevention and cure of cardiovascular disease, can also appetite-stimulating indigestion-relieving, and be widely used in multiple digestant medicine, in addition, hawthorn also has good auxiliary curative effect to wound.
Cereal is combined for the production of health vinegar with the Chinese medicine of the integration of drinking and medicinal herbs such as Chinese yam, pseudo-ginseng, hawthorn, and not only vinegar itself has good nourishing function, as vasodilation, protect liver, strengthen mental, promoting digestion etc., has increased the added value of vinegar.Can make again the comprehensive utilization of the Chinese medicines such as Chinese yam more complete, utilize to greatest extent the various nutritive ingredients in Chinese medicine.In addition, the application of hawthorn can also make up the bad mouthfeel of other traditional Chinese medicine ingredients, makes the health vinegar of producing strengthen on the one hand nutrient health-care function, has on the other hand pure and fresh soft taste.Meet the people of the world today to food from the demand that trends towards nutrition and health care type simply having adequate food and clothing.
Summary of the invention
In order to make up the deficiencies in the prior art, the first object of the present invention is to provide a kind of and has good health-care efficacy and abundant mouthfeel concurrently, and preparation technology is simple, the preparation method of the health vinegar that technique interchangeability is good.The second object of the present invention is to provide the health vinegar of being prepared by this preparation method.
The first object of the present invention is achieved in that and comprises raw materials pretreatment, saccharification, wine, acetify, sterilizing, lixiviate operation, specifically comprises:
A, pre-treatment: 10 ~ 15 parts, rice is cleaned, drained; After 2 ~ 5 parts of Chinese yams are cleaned, removed the peel, add water mill slurry together with rice, in water adjustment slurry, starch quality concentration is more than 10%; Then, by slurry sterilizing 5 ~ 10min at 121 ~ 137 ℃;
B, saccharification: in the slurry after sterilizing, add the amylomyces of stock quality 0.2 ~ 0.5%, saccharification at 25 ~ 30 ℃, until pol while no longer changing, stops fermentation;
C, wine: in the slurry after saccharification, add the dry yeast of stock quality 0.4 ~ 0.6% or 6 ~ 8% yeast liquid, at 28 ~ 35 ℃ of bottom fermentations, until alcohol volume content is while being 9 ~ 12%, pol no longer declines, and stops fermentation;
D, acetify: the alcohol volume content that water is adjusted fermented liquid is 6 ~ 8%, adds the acetic bacteria liquid of fermented liquid quality 9 ~ 12%, at 28 ~ 35 ℃ of bottom fermentations, until fermented liquid acidity is while being 4 ~ 5g/100ml, acidity no longer rises, and stops fermentation, obtains former vinegar liquid;
E, sterilizing: by the sterilizing 10 ~ 15 minutes at 95 ~ 100 ℃ of former vinegar liquid;
F, lixiviate: by 1 ~ 2 part of pseudo-ginseng, 1 ~ 2 part of pulverizing of hawthorn, after mixing thoroughly, with 200 ~ 250 parts of lixiviates of former vinegar liquid after sterilizing 3 ~ 36 hours, after removal of impurities, obtain health vinegar.
The second object of the present invention is achieved in that health vinegar prepared by described preparation method.
Compared with prior art, the present invention has following beneficial effect:
Health vinegar provided by the invention and preparation method thereof, adopt cereal and Chinese yam, pseudo-ginseng, hawthorn to carry out the mutual collocation of health-care effect, nutritive ingredient and taste, overcome the deficiency of single grain vinegar aspect nutritive health-care, the effect with reducing blood-fat, decreasing cholesterol, and can restraining and sterilizing bacteria, appetite-stimulating indigestion-relieving, delay senility.
The zymotechnique adopting is conducive to the extraction of effective constituent in the medicinal materials such as Chinese yam, can utilize to greatest extent the various nutritive ingredients in medicinal material, avoided in traditional preparation technology, medicinal material being decocted, and then with the method for former vinegar blend the destruction to Chinese medicine beneficiating ingredient.
Health vinegar clear, vinegar prepared by the present invention aromatic thick, mouthfeel is pure and fresh, not only can use as seasonings, can also be as health promoting beverage and the daily beverage of medical assistance.Preparation method's technique of the present invention is simple, and raw material sources are extensive, and Device-General degree is high, is suitable for scale operation.
Accompanying drawing explanation
Fig. 1 is preparation flow block diagram of the present invention.
Embodiment
Below the present invention is further illustrated, but never in any form the present invention is limited, any conversion of doing based on training centre of the present invention, all falls into protection scope of the present invention.
The preparation method of health vinegar of the present invention, comprises raw materials pretreatment, saccharification, wine, acetify, sterilizing, lixiviate operation, specifically comprises:
A, pre-treatment: 10 ~ 15 parts, rice is cleaned, drained; After 2 ~ 5 parts of Chinese yams are cleaned, removed the peel, add water mill slurry together with rice, in water adjustment slurry, starch quality concentration is more than 10%; Then, by slurry sterilizing 5 ~ 10min at 121 ~ 137 ℃;
B, saccharification: in the slurry after sterilizing, add the amylomyces of stock quality 0.2 ~ 0.5%, saccharification at 25 ~ 30 ℃, until pol while no longer changing, stops fermentation;
C, wine: in the slurry after saccharification, add the dry yeast of stock quality 0.4 ~ 0.6% or 6 ~ 8% yeast liquid, at 28 ~ 35 ℃ of bottom fermentations, until alcohol volume content is while being 9 ~ 12%, pol no longer declines, and stops fermentation;
D, acetify: the alcohol volume content that water is adjusted fermented liquid is 6 ~ 8%, adds the acetic bacteria liquid of fermented liquid quality 9 ~ 12%, at 28 ~ 35 ℃ of bottom fermentations, until fermented liquid acidity is while being 4 ~ 5g/100ml, acidity no longer rises, and stops fermentation, obtains former vinegar liquid;
E, sterilizing: by the sterilizing 10 ~ 15 minutes at 95 ~ 100 ℃ of former vinegar liquid;
F, lixiviate: by 1 ~ 2 part of pseudo-ginseng, 1 ~ 2 part of pulverizing of hawthorn, after mixing thoroughly, with 200 ~ 250 parts of lixiviates of former vinegar liquid after sterilizing 3 ~ 36 hours, after removal of impurities, obtain health vinegar.
Described preparation method is also included in the sweeting agent flavoring that adds 2 ~ 5% in health vinegar.
Described sweeting agent is white sugar, brown sugar or honey.
Described preparation method also comprises health vinegar sterilizing 10 ~ 15 minutes at 95 ~ 100 ℃, then carries out sterile filling.
Rice described in steps A can be long-grained nonglutinous rice, polished rice or glutinous rice.
Pre-treatment described in steps A also comprises 10 ~ 15 parts, rice is placed in to fermentation vat, adds the water soaking that is equivalent to 3 ~ 5 times of its quality, and soak 24 hours general winter, soaks 12 hours summer, until the grain of rice soaks into without the white heart.Soak afterwash, drain.
Pre-treatment described in steps A also comprises to be cleaned 10 ~ 15 parts, rice, drain; 2 ~ 5 parts of Chinese yams are cleaned, steam 30 ~ 40 minutes after peeling, and the degree that cooks requires rice to twist with the fingers to press without the white heart, Chinese yam twist with the fingers press frangible.
Amylomyces described in step B can be aspergillus or head mold.
The preferred aspergillus oryzae of described aspergillus or aspergillus niger; The preferred Rhizopus oryzae of described head mold, zhizopchin or bread mould.
Dry yeast concentration described in step C is 10 10~ 10 11cFU/ml; Yeast liquid concentration is 10 9~ 10 10cFU/ml.
Acetic acid bacterial concentration described in step D is 10 8~ 10 9cFU/ml.
Pulverizing described in step F is that pseudo-ginseng, the former medicinal powder of hawthorn are broken into 40 ~ 60 order sizes.
Pseudo-ginseng described in step F, the former medicinal powder of hawthorn be broken, mix rear available slow fire fried dry thoroughly to flavour of a drug giving off a strong fragrance, then carry out lixiviate.
Lixiviate described in step F can adopt circumfluence method, ultrasonic extraction or percolation.
Described circumfluence method adopts Soxhlet extractor to carry out, and the former cartridge bag of pseudo-ginseng, hawthorn after pulverizing is pricked and is placed in extractor, adds former vinegar liquid, reflux 3 ~ 5 hours, and backflow per hour 3 ~ 4 times, collects phegma, filters.
Described wrapping can adopt filter paper or gauze.
Described ultrasonic extraction adopts supersound extraction instrument to carry out, the former medicine of pseudo-ginseng, hawthorn after pulverizing is placed in to extractor, add former vinegar liquid, soak after 0.5 hour, extractor is placed in to ultrasonic extraction instrument and processes 0.5 hour, stir, standing 0.5 hour, then repeat above-mentioned steps, amount to three times, collect extracting solution, filter.
Described percolation adopts stainless steel percolator, and the former medicine of pseudo-ginseng, hawthorn after pulverizing is placed in to percolator, flattens, and on it, with filter paper or gauze, covers, and adds former vinegar liquid, adds a cover after standing 24 ~ 36 hours, collects percolate, filters.
Removal of impurities described in step F is in the compound vinegar liquid obtaining after lixiviate, to add the finings of vinegar liquid quality 1 ~ 3%, standing after stirring, filtration.
Described finings is diatomite, egg white or 101 finingss.
embodiment 1:
A, pre-treatment: 10 parts of long-grained nonglutinous rices are placed in to fermentation vat, add the water soaking 24 hours that is equivalent to 3 times of its quality, until the grain of rice soaks into, without the white heart, clean, drain.5 parts of Chinese yams are cleaned, steamed together with long-grained nonglutinous rice 30 minutes after peeling, and the degree that cooks requires long-grained nonglutinous rice to twist with the fingers to press without the white heart, Chinese yam twist with the fingers press frangible.Then, add water mill slurry, in water adjustment slurry, starch quality concentration is 15%; Then, by slurry sterilizing 10min at 121 ℃;
B, saccharification: in the slurry after sterilizing, add the aspergillus oryzae of stock quality 0.2%, saccharification at 25 ℃, until pol while no longer changing, stops fermentation;
C, wine: the concentration that adds stock quality 0.4% in the slurry after saccharification is 10 10~ 10 11the dry yeast of CFU/ml, at 28 ℃ of bottom fermentations, until alcohol volume content is while being 9%, pol no longer declines, and stops fermentation;
D, acetify: the alcohol volume content that water is adjusted fermented liquid is 6%, and the concentration that adds fermented liquid quality 9% is 10 8~ 10 9the acetic bacteria liquid of CFU/ml, at 35 ℃ of bottom fermentations, until fermented liquid acidity is while being 4g/100ml, acidity no longer rises, and stops fermentation, obtains former vinegar liquid;
E, sterilizing: by the sterilizing 15 minutes at 95 ℃ of former vinegar liquid;
F, lixiviate: 2 parts of 1 part of pseudo-ginseng, hawthorn are ground into 40 orders sizes, mix thoroughly and by slow fire fried dry, to flavour of a drug giving off a strong fragrance, by filter paper packet, tie afterwards, add 200 parts of former vinegar liquid after sterilizing, in Soxhlet extractor, reflux is 3 hours, backflow per hour 4 times, collects phegma, filters.Then, in the compound vinegar liquid obtaining, add the diatomite of vinegar liquid quality 3% after lixiviate, standing after stirring, filter to obtain health vinegar.
Then, in health vinegar, add 2% brown sugar flavoring.
Finally, health vinegar sterilizing at 95 ℃, after 15 minutes, is carried out to sterile filling.
embodiment 2:
A, pre-treatment: 15 parts of polished rices are placed in to fermentation vat, add the water soaking 12 hours that is equivalent to 5 times of its quality, until the grain of rice soaks into, without the white heart, clean, drain.2 parts of Chinese yams are cleaned, steamed together with polished rice 40 minutes after peeling, and the degree that cooks requires polished rice to twist with the fingers to press without the white heart, Chinese yam twist with the fingers press frangible.Then, add water mill slurry, in water adjustment slurry, starch quality concentration is 12%; Then, by slurry sterilizing 5min at 137 ℃;
B, saccharification: in the slurry after sterilizing, add the rhizopus niger of stock quality 0.5%, saccharification at 30 ℃, until pol while no longer changing, stops fermentation;
C, wine: the concentration that adds stock quality 0.6% in the slurry after saccharification is 10 10~ 10 11the dry yeast of CFU/ml, at 35 ℃ of bottom fermentations, until alcohol volume content is while being 12%, pol no longer declines, and stops fermentation;
D, acetify: the alcohol volume content that water is adjusted fermented liquid is 8%, and the concentration that adds fermented liquid quality 12% is 10 8~ 10 9the acetic bacteria liquid of CFU/ml, at 28 ℃ of bottom fermentations, until fermented liquid acidity is while being 5g/100ml, acidity no longer rises, and stops fermentation, obtains former vinegar liquid;
E, sterilizing: by the sterilizing 10 minutes at 100 ℃ of former vinegar liquid;
F, lixiviate: 1 part of 2 parts of pseudo-ginseng, hawthorn is ground into 60 orders sizes, mix thoroughly and with slow fire fried dry to flavour of a drug giving off a strong fragrance, be placed in extractor afterwards, add 250 parts of former vinegar liquid after sterilizing, soak after 0.5 hour, extractor is placed in to ultrasonic extraction instrument and processes 0.5 hour, stir, standing 0.5 hour, then repeat above-mentioned steps, amount to three times, collect extracting solution, filter.Then, in the compound vinegar liquid obtaining, add 101 finingss of vinegar liquid quality 1% after lixiviate, standing after stirring, filter to obtain health vinegar.
Then, in health vinegar, add 5% honey flavoring.
Finally, health vinegar sterilizing at 100 ℃, after 10 minutes, is carried out to sterile filling.
embodiment 3:
A, pre-treatment: 12 parts, glutinous rice is placed in to fermentation vat, adds the water soaking 18 hours that is equivalent to 4 times of its quality, until the grain of rice soaks into, without the white heart, clean, drain.3 parts of Chinese yams are cleaned, steamed together with glutinous rice 35 minutes after peeling, and the degree that cooks requires glutinous rice to twist with the fingers to press without the white heart, Chinese yam twist with the fingers press frangible.Then, add water mill slurry, in water adjustment slurry, starch quality concentration is 16%; Then, by slurry sterilizing 6min at 130 ℃;
B, saccharification: in the slurry after sterilizing, add the black-koji mould of stock quality 0.3%, saccharification at 28 ℃, until pol while no longer changing, stops fermentation;
C, wine: the concentration that adds stock quality 7% in the slurry after saccharification is 10 9~ 10 10the yeast liquid of CFU/ml, at 32 ℃ of bottom fermentations, until alcohol volume content is while being 10%, pol no longer declines, and stops fermentation;
D, acetify: the alcohol volume content that water is adjusted fermented liquid is 7%, and the concentration that adds fermented liquid quality 11% is 10 8~ 10 9the acetic bacteria liquid of CFU/ml, at 32 ℃ of bottom fermentations, until fermented liquid acidity is while being 4.5g/100ml, acidity no longer rises, and stops fermentation, obtains former vinegar liquid;
E, sterilizing: by the sterilizing 12 minutes at 100 ℃ of former vinegar liquid;
F, lixiviate: 1 part of 1 part of pseudo-ginseng, hawthorn is ground into 60 orders sizes, mixes thoroughly and with slow fire fried dry to flavour of a drug giving off a strong fragrance, be placed in percolator afterwards, pressing, on it, with filter paper or gauze, cover, add 220 parts of former vinegar liquid after sterilizing, add a cover after standing 36 hours, collect percolate, filter.Then, in the compound vinegar liquid obtaining, add the egg white of vinegar liquid quality 3% after lixiviate, standing after stirring, filter to obtain health vinegar.
Then, in health vinegar, add 3% white sugar flavoring.
Finally, health vinegar sterilizing at 100 ℃, after 12 minutes, is carried out to sterile filling.

Claims (5)

1. a health vinegar, is characterized in that the preparation method of health vinegar comprises raw materials pretreatment, saccharification, wine, acetify, sterilizing, lixiviate operation, specifically comprises:
A, pre-treatment: 10 ~ 15 parts, rice is cleaned, drained; After 2 ~ 5 parts of Chinese yams are cleaned, removed the peel, add water mill slurry together with rice, in water adjustment slurry, starch quality concentration is more than 10%; Then, by slurry sterilizing 5 ~ 10min at 121 ~ 137 ℃;
B, saccharification: in the slurry after sterilizing, add the amylomyces of stock quality 0.2 ~ 0.5%, saccharification at 25 ~ 30 ℃, until pol while no longer changing, stops fermentation; Described amylomyces is aspergillus or head mold, and described aspergillus is aspergillus oryzae or aspergillus niger, and described head mold is Rhizopus oryzae, zhizopchin or bread mould;
C, wine: in the slurry after saccharification, add the dry yeast of stock quality 0.4 ~ 0.6% or 6 ~ 8% yeast liquid, at 28 ~ 35 ℃ of bottom fermentations, until alcohol volume content is while being 9 ~ 12%, pol no longer declines, and stops fermentation;
D, acetify: the alcohol volume content that water is adjusted fermented liquid is 6 ~ 8%, adds the acetic bacteria liquid of fermented liquid quality 9 ~ 12%, at 28 ~ 35 ℃ of bottom fermentations, until fermented liquid acidity is while being 4 ~ 5g/100ml, acidity no longer rises, and stops fermentation, obtains former vinegar liquid;
E, sterilizing: by former vinegar liquid sterilizing 10 ~ 15min at 95 ~ 100 ℃;
F, lixiviate: by 1 ~ 2 part of pseudo-ginseng, 1 ~ 2 part of pulverizing of hawthorn, after mixing thoroughly, with 200 ~ 250 parts of lixiviates of former vinegar liquid after sterilizing 3 ~ 36 hours, after removal of impurities, obtain health vinegar.
2. health vinegar as claimed in claim 1, characterized by further comprising the sweeting agent flavoring that adds 2 ~ 5% in health vinegar.
3. health vinegar as claimed in claim 1, is characterized in that the acetic acid bacterial concentration described in step D is 10 8~ 10 9cFU/ml.
4. health vinegar as claimed in claim 1, is characterized in that lixiviate described in step F is a kind of in circumfluence method, ultrasonic extraction or percolation.
5. health vinegar as claimed in claim 1, is characterized in that the removal of impurities described in step F is in the compound vinegar liquid obtaining after lixiviate, to add the finings of vinegar liquid quality 1 ~ 3%, standing after stirring, filter.
CN201310076220.8A 2013-03-11 2013-03-11 Health-care vinegar and preparation method thereof CN103146560B (en)

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CN104789426A (en) * 2015-03-12 2015-07-22 凤台县贵禧酱醋有限公司 Weight reducing and body strengthening health edible vinegar and preparation method thereof
CN104789435A (en) * 2015-03-12 2015-07-22 凤台县贵禧酱醋有限公司 Fragrant health edible vinegar and preparation method thereof
CN104789427A (en) * 2015-03-12 2015-07-22 凤台县贵禧酱醋有限公司 Mind tranquillizing and ageing resisting health edible vinegar and production method thereof
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