CN103146561A - Preparation process of mung bean-Sanvitalia procumbens zinc vinegar - Google Patents
Preparation process of mung bean-Sanvitalia procumbens zinc vinegar Download PDFInfo
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- CN103146561A CN103146561A CN2013100774099A CN201310077409A CN103146561A CN 103146561 A CN103146561 A CN 103146561A CN 2013100774099 A CN2013100774099 A CN 2013100774099A CN 201310077409 A CN201310077409 A CN 201310077409A CN 103146561 A CN103146561 A CN 103146561A
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Abstract
The invention discloses a preparation process of mung bean-Sanvitalia procumbens zinc vinegar and belongs to the preparation of condiment. The preparation process of the mung bean-Sanvitalia procumbens zinc vinegar comprises the following steps of: making yeast; steaming broom corns, corns and mung beans; saccharifying and alcoholization; carrying out acetic acid fermentation; pouring the vinegar; preparing; sterilizing; and bottling and the like. The mung bean-Sanvitalia procumbens zinc vinegar is not only condiment, but also has the action of preventing and treating the diseases including hypertension, hyperlipidemia, arteriosclerosis, coronary disease, diabetes mellitus, cancer and the like; and moreover, the mung bean-Sanvitalia procumbens zinc vinegar can be used for supplementing zinc.
Description
Technical field: the making method that the present invention relates to a kind of method for making seasoning, particularly a kind of vinegar.
Background technology: vinegar is a kind of seasonings, and it makes raw material Chinese sorghum, corn, salt, wheat bran etc., and common process is to steam, mix koji fermentation, add the operation such as water acetify and make the finished product vinegar by koji, raw material rice steamer.Nowadays, the function of vinegar develops to healthcare products from seasonings, and the raw material of vinegar also expands to the aspects such as melon and fruit, medicinal material from original grain and byproduct thereof.
Summary of the invention: the purpose of this invention is to provide a kind of mung bean snow chrysanthemum zinc vinegar manufacture craft, mung bean snow chrysanthemum zinc vinegar also has the health-care effect of prevention and rehabilitation disease except seasoning.Technical process of the present invention is achieved in that mung bean snow chrysanthemum zinc vinegar manufacture craft comprises that koji, raw material rice steamer steam, mix koji fermentation, add water acetify operation, and its concrete process is: (one) koji 1.: wheat bran is washed in a pan water, mixes thoroughly and pulverize with crushing machine afterwards; 2. wash in a pan the water wheat bran and enter the pot steaming, steam boiler pressure≤0.35mpa began to steam 2 hours from emitting large vapour, stewing 1 hour; 3. take the dish out of the pot and smash with crushing machine afterwards, the black bent essence of inoculation, Huang Qujing when being chilled to 38 ℃ enter the koji pond after mixing thoroughly, control 34-36 ℃ of bent material temperature degree; 4. all bleach and lump above bent material, turning over for the first time song, turning over rear bent material and be controlled at 28-34 ℃; If 5. after 20 hours, the crack appears in bent material caking, more once turns over song; 6. after 30 hours, bent material is beige, can go out song.
(2) steam Chinese sorghum, corn, mung bean 1. with Chinese sorghum, corn, the rear naughty water of mung bean pulverizing turns over even, stacks more than 2 hours, then enters the pot steaming; 2. steaming first presses surrounding materials in pot before entering pot, the layering material loading, and every layer of upper 8 cm thick cover plastic cloth, large decatize 3 minutes.Take off plastic cloth last layer again, successively repetitive operation is until all enter pot; After emitting large vapour, steamed 3 hours, stewing 1 hour, Boiler Steam pressure≤0.35MPa.
(3) saccharification wineization 1. at saccharification pond Nei Jiashui, add amylase, saccharifying enzyme, be steam heated to 50 ℃, steamed Chinese sorghum, corn, mung bean and the song material that makes are all put into the saccharification pond to be mixed thoroughly, after completing, rapid cleaning is opened sterilizing lamp, shut the brewing room door and window, personnel try not to enter.2. after 24 hours, material in the saccharification pond is stirred, open immediately sterilizing lamp, stir every day 1 time, after stirring in the 3rd day, the saccharification pond is built.When 3. in the saccharification pond, unstrained spirits liquid is down to below 36 ℃, add yeast, and stir and build.4. unstrained spirits liquid material all sinks in the saccharification pond, and basically not in bubbling, saccharification wineization finishes substantially, and chemical examination unstrained spirits liquid wine degree 〉=7.0 degree are low if wine is spent, and add saccharifying enzyme, yeast prolongation fermentation time again.
(4) 1. acetic fermentation gets wheat bran, rice husk, the macrobead snow chrysanthemum through pulverizing, and divides equally after mixing and puts into two acetic fermentation pools, mixes thoroughly and shakeouts; 2. the unstrained spirits liquid that will complete saccharification wine pumps into respectively two acetic fermentation pools with pump, and the stand is in the pond.3. after all turning unstrained spirits liquid and wheat bran, rice husk, macrobead snow chrysanthemum evenly, the above is sprinkled into acetic acid bacteria strain, then turns over a little.4. after this turn over unstrained spirits every day once, after the week, with the chemical examination of the juice in the vinegar unstrained spirits once, treat that total acid no longer increases every day, and temperature descends, and shows that acetic fermentation finishes substantially.5. salt adding in the vinegar unstrained spirits in each pond is turned over evenly, turns over every day once, after three days, light is clapped in the leveling of vinegar unstrained spirits, upper cover one deck salt, and build with moulding cloth.
(5) drench vinegar and 1. vinegar unstrained spirits dress is drenched the pond, require pine, flat, broken caking, surrounding will exceed 5 centimetres than the centre.2. add tap water and soak, head drenches the vinegar soak time and is no less than 12 hours, and two drench vinegar is no less than 8 hours, and three drench the vinegar soak time is no less than 2 hours.3. the enough time of bubble begins to put pouring, wants at first slow, could drench fast after the unstrained spirits material is bottomed.
(6) 1. modulation modulates that in vinegar, acetic acid content reaches 7-9%, if acetic acid content is lower, regulates with alimentary acetic acid.2. add table grapes saccharic acid zinc in vinegar, mix.3. the vinegar through being up to the standards pumps into the first settling tank, and after one week of precipitation, supernatant liquor is sterilized into the second settling tank, and throw out pumps into and drenches the pond recycling.
(7) sterilization bottling is bottled vinegar liquid after by sterilizer, and the boiler pressure 0.3--0.4MPa of sterilization, sterilising temp are controlled at 80--88 ℃, vinegar liquid temperature out≤40 ℃.
Adopt the mung bean snow chrysanthemum zinc vinegar that this technique is made to be not only a kind of seasonings, also the diseases such as hypertension, hyperlipidemia, arteriosclerosis, coronary heart disease, diabetes, cancer are had prevention and rehabilitative action, but also zinc supplementation.
Embodiment: followingly be further described as embodiment to produce 100 kilograms of mung beans snow chrysanthemum zinc vinegar.
(1) koji 1.: wheat bran is washed in a pan water, get 2.5 kilograms, wheat bran, 1.5 kilograms, water is mixed thoroughly by crushing machine and is pulverized.2. wash in a pan the water wheat bran and enter the pot steaming, steam boiler pressure≤0.35mpa, material loading is diligent and even, begins to steam 2 hours stewing 1 hour from emitting large vapour.Smash with crushing machine when 3. taking the dish out of the pot, be cooled to rapidly 38 ℃, the black bent essence of inoculation, each 8 grams of Huang Qujing enter the koji pond after mixing thoroughly, control 34-36 ℃ of bent material temperature degree.4. all bleach and lump above bent material, turning over for the first time song, turning over rear bent material and be controlled at 28-34 ℃.If 5. after 20 hours, the crack appears in bent material caking, more once turns over song; 6. after 30 hours, bent material is beige, can go out song;
(2) steam Chinese sorghum, corn, mung bean and 1. get 8 kilograms of Chinese sorghums after pulverizing, 3 kilograms of corns, 1.25 kilograms, mung bean adds 6.5 kilograms, water, and naughty water turns over even, stacks more than 2 hours, enters pot and steams.2. steaming first presses surrounding materials in pot before entering pot, the layering material loading, and every layer of upper 8 cm thick cover plastic cloth, large decatize 3 minutes.Take off plastic cloth last layer again, successively repetitive operation after emitting large vapour, was steamed 3 hours until all enter pot, and stewing 1 hour, Boiler Steam pressure≤0.35MPa.
(3) saccharification wineization 1. add 25 kilograms, water in the saccharification pond, add amylase, each 25 grams of saccharifying enzyme, be steam heated to 50 ℃, steamed Chinese sorghum, corn, mung bean and the song material that makes are all put into the saccharification pond, open sterilizing lamp, shut the brewing room door and window.2. after 24 hours, material in the saccharification pond is stirred, open sterilizing lamp, stir every day 1 time, after stirring in the 3rd day, the saccharification pond is built.When 3. in the saccharification pond, unstrained spirits liquid is down to below 36 ℃, add yeast 6.3 grams, and stir and build.4. unstrained spirits liquid material all sinks in the saccharification pond, not in bubbling, and saccharification wine end, chemical examination unstrained spirits liquid wine degree 〉=7.0 degree, low if wine is spent, add again saccharifying enzyme, yeast prolongation fermentation time.
(4) 1. acetic fermentation gets 22.5 kilograms, wheat bran, and 5 kilograms, rice husk through macrobead snow chrysanthemum 100 grams of pulverizing, is divided equally after mixing and put into two acetic fermentation pools, mixes thoroughly and shakeouts.2. the unstrained spirits liquid that will complete saccharification wine pumps into respectively two acetic fermentation pools with pump, and the stand is in the pond; 3. after all turning unstrained spirits liquid and wheat bran, rice husk, macrobead snow chrysanthemum evenly, the above is sprinkled into 5 gram acetic acid bacteria strains, then turns over a little.4. after this turn over unstrained spirits every day once, after the week, with the chemical examination of the juice in the vinegar unstrained spirits once, treat that total acid no longer increases every day, and temperature descends, and shows that acetic fermentation finishes substantially.5. 1.25 kilograms of salt addings in the vinegar unstrained spirits in each pond are turned over evenly, turn over every day once, after three days, light are clapped in the leveling of vinegar unstrained spirits, and the above spreads one deck salt, and builds with moulding cloth.Prevent yeast-bitten, cause acetic acid to decompose and run away.But the vinegar pond long-term storage of building be carried out next step when needing to drench vinegar again.
(5) drench vinegar and 1. vinegar unstrained spirits dress is drenched the pond, require pine, flat, cake broke, surrounding will exceed 5 centimetres than the centre.2. add tap water and soak, head drenches the vinegar soak time and is no less than 12 hours, and two drench vinegar is no less than 8 hours, and three drench the vinegar soak time is no less than 2 hours.3. every enough time of pouring vinegar bubble begins to put pouring, wants at first slow, could drench fast after the unstrained spirits material is bottomed.Beautiful jade vinegar is put in each time to be mixed.
(6) 1. modulation modulates that in vinegar, acetic acid content reaches 7-9%, if acetic acid content is lower, regulates with alimentary acetic acid.2. add Zinc Gluconate 15-25 gram in 100 kilograms of vinegars, mix.Acetic acid and table grapes saccharic acid zinc generation chemical reaction in vinegar.
This reactive ion equation:
Zn
2++2CH
3CH
2COOH---→Zn(CH
3CH
2COO)
2+CO
2↑+H
2
3. the vinegar through being up to the standards pumps into the first settling tank, and after one week of precipitation, supernatant liquor is sterilized into the second settling tank, and throw out pumps into and drenches the pond recycling.
(7) sterilization bottling is bottled vinegar liquid after by sterilizer, and the boiler pressure 0.3--0.4MPa of sterilization, sterilising temp are controlled at 80--88 ℃, vinegar liquid temperature out≤40 ℃.
Claims (1)
1. mung bean snow chrysanthemum zinc vinegar manufacture craft, comprise that koji, raw material rice steamer steam, mix koji fermentation, add water acetify operation, and its technology characteristics is:
(1) koji 1.: wheat bran is washed in a pan water, mix thoroughly and pulverize with crushing machine afterwards; 2. wash in a pan the water wheat bran and enter the pot steaming, steam boiler pressure≤0.35mpa began to steam 2 hours from emitting large vapour, stewing 1 hour; Smash with crushing machine when 3. taking the dish out of the pot, the black bent essence of inoculation, Huang Qujing when being chilled to 38 ℃ enter the koji pond after mixing thoroughly, control 34-36 ℃ of bent material temperature degree; 4. all bleach and lump above bent material, turning over for the first time song, turning over rear bent material and be controlled at 28-34 ℃; If 5. after 20 hours, the crack appears in bent material caking, more once turns over song; 6. after 30 hours, bent material is beige, can go out song;
(2) steam Chinese sorghum, corn, mung bean 1. with Chinese sorghum, corn, the rear naughty water of mung bean pulverizing turns over even, stacks more than 2 hours, then enters the pot steaming; 2. steaming first presses surrounding materials in pot before entering pot, the layering material loading, and every layer of upper 8 cm thick cover plastic cloth, large decatize 3 minutes is taken off plastic cloth last layer again, and successively repetitive operation is until all enter pot, after emitting large vapour, steamed 3 hours, stewing 1 hour, Boiler Steam pressure≤0.35MPa;
(3) saccharification wineization 1. at saccharification pond Nei Jiashui, add amylase, saccharifying enzyme is steam heated to 50 ℃, steamed Chinese sorghum, corn, mung bean and the song material that makes are all put into the saccharification pond, after completing, rapid cleaning is opened sterilizing lamp, shuts the brewing room door and window, and personnel try not to enter; 2. after 24 hours, material in the saccharification pond is stirred, open immediately sterilizing lamp, stir every day 1 time, after stirring in the 3rd day, the saccharification pond is built; When 3. in the saccharification pond, unstrained spirits liquid is down to below 36 ℃, add yeast, and stir and build; 4. unstrained spirits liquid material all sinks in the saccharification pond, and basically not in bubbling, saccharification wineization finishes substantially, and chemical examination unstrained spirits liquid wine degree 〉=7.0 degree are low if wine is spent, and add saccharifying enzyme, yeast prolongation fermentation time again;
(4) 1. acetic fermentation gets wheat bran, rice husk, the macrobead snow chrysanthemum through pulverizing, and divides equally after mixing and puts into two acetic fermentation pools, mixes thoroughly and shakeouts; 2. the unstrained spirits liquid that will complete saccharification wine pumps into respectively two acetic fermentation pools with pump, and the stand is in the pond; 3. after all turning unstrained spirits liquid and wheat bran, rice husk, macrobead snow chrysanthemum evenly, the above is sprinkled into acetic acid bacteria strain, then turns over a little; 4. after this turn over unstrained spirits every day once, after the week, with the chemical examination of the juice in the vinegar unstrained spirits once, treat that total acid no longer increases every day, and temperature descends, and shows that acetic fermentation finishes substantially; 5. salt adding in the vinegar unstrained spirits in each pond is turned over evenly, turns over every day once, after three days, light is clapped in the leveling of vinegar unstrained spirits, upper cover one deck salt, and build with moulding cloth;
(5) drench vinegar and 1. vinegar unstrained spirits dress is drenched the pond, require pine, flat, broken caking, surrounding will exceed 5 centimetres than the centre; 2. add tap water and soak, head drenches the vinegar soak time and is no less than 12 hours, and two drench vinegar is no less than 8 hours, and three drench the vinegar soak time is no less than 2 hours; 3. the enough time of bubble begins to put pouring, wants at first slow, could drench fast after the unstrained spirits material is bottomed;
(6) 1. modulation modulates that in vinegar, acetic acid content reaches 7-9%, if acetic acid content is lower, regulates with alimentary acetic acid; 2. add table grapes saccharic acid zinc in vinegar, mix; 3. the vinegar through being up to the standards pumps into the first settling tank, and after one week of precipitation, supernatant liquor is sterilized into the second settling tank, and throw out pumps into and drenches the pond recycling;
(7) sterilization bottling is bottled vinegar liquid after by sterilizer, and the boiler pressure 0.3--0.4MPa of sterilization, sterilising temp are controlled at 80--88 ℃, vinegar liquid temperature out≤40 ℃.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393115A (en) * | 2013-08-02 | 2013-11-20 | 新疆天山骄子食品有限责任公司 | Preparation method for buckwheat vinegar oral liquid |
| CN104804969A (en) * | 2015-05-27 | 2015-07-29 | 重庆市农业科学院 | Brewing method adopting mung beans, black beans and corn as main materials |
| CN106867864A (en) * | 2017-03-16 | 2017-06-20 | 山西梁汾醋业有限公司 | A kind of brewing method of detoxication and toxicant eliminating function vinegar |
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| CN1958775A (en) * | 2006-11-16 | 2007-05-09 | 赫广才 | Health care edible zinc vinegar |
| KR20090061114A (en) * | 2007-12-11 | 2009-06-16 | 김종길 | Health functional chrysanthemun vinegar ane process for preparation thereof |
| CN101845386A (en) * | 2010-05-24 | 2010-09-29 | 梁丽婵 | Wild chrysanthemum healthy vinegar and preparation method thereof |
| CN102296021A (en) * | 2011-09-29 | 2011-12-28 | 山西三盟实业发展有限公司 | Preparation method for flavor blending old vinegar |
| KR20120055149A (en) * | 2010-11-23 | 2012-05-31 | 대한민국(서남대학교관리부서:부설기초의과학연구소) | Preparation method for mother chrysanthemum vinegar |
-
2013
- 2013-02-27 CN CN201310077409.9A patent/CN103146561B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1958775A (en) * | 2006-11-16 | 2007-05-09 | 赫广才 | Health care edible zinc vinegar |
| KR20090061114A (en) * | 2007-12-11 | 2009-06-16 | 김종길 | Health functional chrysanthemun vinegar ane process for preparation thereof |
| CN101845386A (en) * | 2010-05-24 | 2010-09-29 | 梁丽婵 | Wild chrysanthemum healthy vinegar and preparation method thereof |
| KR20120055149A (en) * | 2010-11-23 | 2012-05-31 | 대한민국(서남대학교관리부서:부설기초의과학연구소) | Preparation method for mother chrysanthemum vinegar |
| CN102296021A (en) * | 2011-09-29 | 2011-12-28 | 山西三盟实业发展有限公司 | Preparation method for flavor blending old vinegar |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393115A (en) * | 2013-08-02 | 2013-11-20 | 新疆天山骄子食品有限责任公司 | Preparation method for buckwheat vinegar oral liquid |
| CN104804969A (en) * | 2015-05-27 | 2015-07-29 | 重庆市农业科学院 | Brewing method adopting mung beans, black beans and corn as main materials |
| CN106867864A (en) * | 2017-03-16 | 2017-06-20 | 山西梁汾醋业有限公司 | A kind of brewing method of detoxication and toxicant eliminating function vinegar |
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| CN103146561B (en) | 2014-06-11 |
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