CN103320304B - Production method of dogwood vinegar - Google Patents
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- CN103320304B CN103320304B CN201310299922.2A CN201310299922A CN103320304B CN 103320304 B CN103320304 B CN 103320304B CN 201310299922 A CN201310299922 A CN 201310299922A CN 103320304 B CN103320304 B CN 103320304B
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Abstract
The invention discloses a production method of dogwood vinegar. Dogwood which has functions of strengthening yin, boosting essence, tonifying the liver and kidney, arresting seminal emission and relieving desertion is used along with glutinous rice and corn which have functions of supplementing the center, boosting qi, invigorating spleen and nourishing stomach. The dogwood vinegar is prepared by processes of pretreatment, mixing, alcoholic fermentation, acetic fermentation, ageing, vinegar spraying, blending, sterilization, canning and the like. The finished product is brownish black in color, is sour as well as sweet, is mellow and tasty, has effects of nourishing liver and kidney, invigorating spleen, nourishing stomach, nourishing liver and tonifying qi, can be used as a daily seasoning for people, and also can be used as an oral health-care liquid for special crowd. The preparation method provided by the invention provides a novel product for our edible vinegar market and also provides a new approach to getting rid of poverty and becoming better off for rural farmers in planting dogwood.
Description
Technical field
The present invention relates to a kind of production method of vinegar, specifically a kind of production method of skunk bush vinegar.
Background technology
Skunk bush, formal name used at school: Cornus officinalis is Cornaceae machaka or dungarunga.Its fruit is the conventional rare traditional Chinese medicine of China, and applicating history is long.It is gentle with its benefit power, establishing-Yang and do not help fire, enriching yin and oiliness diaphragm, convergence and do not stay the evil special efficacy that waits by successive dynasties use that medical science is liked.Compendium of Material Medica is carried: " skunk bush, cures mainly perverse trend fever and chills under the heart, and Wen Zhong, by cold warm numbness, goes three worms, and clothes are made light of one's life by commiting suicide for a long time; There are reinforcing yin essence benefit essence, five viscera settling, logical nine orifices, stop the merit of dribbling urination; Take for a long time improving eyesight, brute force all the year round ".Domestic skunk bush, Gu is had it by oneself.Clear Kangxu's " achievement is repaiied business " and Qianrong's " total will in Shangzhou, Zhili " are all on the books, and titled with " good " word.
Modern study confirms, the acid of skunk bush taste, adstringency, tepor.Return liver, kidney channel.Tonify the liver and kidney, puckery essence is admittedly de-.For dizzy tinnitus, soreness of waist and knee joint, impotence and seminal emission, enuresis frequent micturition, under uterine bleeding band, profuse sweating collapse, interior heat is quenched one's thirst, for astringent drug, it contains cornin, the not multiple effective ingredient such as the iridoid glycosides such as sieve glucoside, Cornuside, sweroside, Loganin and saponin, ursolic acid, tartrate, gallic acid, oxysuccinic acid, skunk bush tannin 1,2,3 of sieve glucoside, 7-O-methyl not.There are obvious diuresis, step-down, the antibacterial and leukocytic effect of elevating blood, the disease such as dizzy tinnitus, the soreness of waist to treatment due to deficiency of both the liver and kidney and because the disease such as seminal emission, frequent micturition due to deficiency of kidney yin has obvious curative effects.Be usually used in the menorrhagia due to human female void because it has astringing to arrest bleeding effect again, the inferior disease of uterine bleeding band, all has good therapeutic action to the common disease of andrology, gynaecology.
Glutinous rice is the rice of glutinous rice shelling, be called glutinous rice at southern china, contain protein, fat, carbohydrate, calcium, phosphorus, iron, VITMAIN B1, support one's family rope B2, nicotinic acid and starch etc., nutritious, for the strong food of temperature compensation, there is invigorating the spleen and replenishing QI, strengthening spleen and nourishing stomach, only effect of abnormal sweating, to being off one's feed, abdominal distension diarrhoea has certain mitigation.
Vinegar is China's conventional seasonings among the people, has very important status in the culinary art of Chinese dishes, is usually used in slipping dish, cold vegetable dish in sauce etc., is usually used in preparing flavouring paste or the infuse sauerkraut of salad in western-style food, is usually used in making the meal that sushi is used in Japanese cuisine.Someone believes that it also has health care, the multiple function such as medicinal, medical in addition.
At present, taking skunk bush and glutinous rice as raw material, the health vinegar becoming through ferment making have not been reported and launch at home.
Summary of the invention
The object of the invention is to adopt skunk bush, glutinous rice, corn is raw material, and what be made into through given zymotechnique is a kind of for the daily edible health vinegar of people, to fill up the blank of this product of domestic food field.
The present invention is achieved in that
A production method for skunk bush vinegar, is characterized in that: adopt following steps:
A, glutinous rice pre-treatment: it is clean to get glutinous rice drip washing, put in container, add glutinous rice weight 2.5-3 water doubly, soak 2-6 hour, after use refining equipment defibrination, more than requirement fineness reaches 120 orders, adding water and adjusting starch concentration is 10-12%, add again the calcium chloride of glutinous rice weight 0.2-0.3%, the α-amylase of 0.3-0.6%, be heated to 95-98 DEG C and insulation, keep 30-40 minute, after be cooled to 65-68 DEG C, add again the saccharifying enzyme of glutinous rice weight 0.3-0.5%, in 65-68 DEG C of environment, keep 50-60 minute, make glutinous rice fermentation base;
B, corn pre-treatment: the corn of selecting full grains, drip washing is clean, put in container, add corn weight 2-3 water doubly, soak 4-8 hour, after use refining equipment defibrination, more than requirement fineness reaches 80 orders, adding water and adjusting starch concentration is 10-12%, adds the α-amylase of corn weight 0.2-0.5%, be heated to 95-98 DEG C and insulation, keep 30-40 minute, after be cooled to 65-68 DEG C, then add the saccharifying enzyme of corn weight 0.3-0.5%, in 65-68 DEG C of environment, keep 50-60 minute, make corn fermentation base;
C, skunk bush pre-treatment: get fresh skunk bush, clean up in rearmounted disintegrating apparatus broken, after pour in container, add the polygalacturonase of skunk bush weight 0.02-0.04%, the cellulase of 0.2-0.3%, be heated to 35-45 DEG C, combine hydrolysis 40-55 minute, make skunk bush hydrolyzate;
D, mixing: get glutinous rice fermentation base 70-90 weight part, corn fermentation base 50-80 weight part, skunk bush hydrolyzate 10-15 weight part, rice husk 90-110 weight part, stirs, and makes mixture;
E, zymamsis: to the active dry yeast that adds 15-20 weight part in mixture, stir, standing for fermentation 5-10 days in 32-35 DEG C of environment, in the time that alcoholic strength reaches 6% volume ratio, zymamsis finishes, and makes skunk bush sticky rice wine unstrained spirits;
F, acetic fermentation: in skunk bush sticky rice wine unstrained spirits, add cultured acetic bacteria 8-10 weight part, stir, standing for fermentation, in the time that rising to 40 DEG C, product temperature again stirs, control product temperature is at 38-42 DEG C, in the time that acidity reaches 6 grams/100 milliliters, acetic fermentation finishes, and makes skunk bush Oryza glutinosa vinegar unstrained spirits;
G, ageing: to the salt that adds 4-10 weight part in skunk bush Oryza glutinosa vinegar unstrained spirits, after stirring, leave standstill 3-5 days, make the skunk bush Oryza glutinosa vinegar unstrained spirits after ageing;
H, drench vinegar: in the skunk bush Oryza glutinosa vinegar unstrained spirits after ageing, add the warm water of 55-65 DEG C, be advisable with submergence vinegar unstrained spirits, after 2-3 hour, drench and lift one's head vinegar, then add the warm water of appropriate 55-65 DEG C, again soak after 2-3 hour, drench two vinegar;
I, blend, sterilization, canned, inspection, storage: a vinegar, two vinegar are blent in proportion, and it is more than 4% making acidity, with after pasteurization sterilization, adopts food grade wrapper packaged, through after the assay was approved, puts in ventilation, dry storehouse and preserves.
In invention, before acetic fermentation, also can add the rotten slurry of Japanese Honeysuckle, be worth with the fragrance, flavour and the health care that improve finished product.
The skunk bush that the present invention adopts tool reinforcing yin essence benefit essence, tonifies the liver and kidney, puckery essence takes off admittedly, be equipped with glutinous rice and the corn of tool invigorating the spleen and replenishing QI, strengthening spleen and nourishing stomach, through pre-treatment, mixing, zymamsis, acetic fermentation, ageing, pouring vinegar, blend, sterilization, the technique such as canned be made, finished product color and luster is dark brown, it is sweet to be with in acid, sweet-smelling is tasty and refreshing, effect of tool enriching yin and nourishing kidney, strengthening spleen and nourishing stomach, tonifying liver benefit gas, can be people and use as daily seasonings, also can be used as the oral health promoting liquid of special population.In providing a product innovation for China's vinegar market, also for mountain area peasant planting skunk bush provides a new way as shaking off poverty and setting out on the road to prosperity.
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment
Embodiment 1, a kind of production method of skunk bush vinegar, adopts following steps:
1, glutinous rice pre-treatment: it is clean to get glutinous rice drip washing, puts in container, adds the water of 3 times of glutinous rice weight, soak 4 hours, rear with paste mill grinding, require fineness to reach 120 orders, adding water and adjusting starch concentration is 12%, add again the calcium chloride of glutinous rice weight 0.25%, 0.5% α-amylase, be heated to 95 DEG C and insulation, keep 40 minutes, after be cooled to 65 DEG C, add again the saccharifying enzyme of glutinous rice weight 0.5%, in 65 DEG C of environment, keep 60 minutes, make glutinous rice fermentation base;
2, corn pre-treatment: select the corn of full grains, drip washing is clean, puts in container, add the water of 2 times of corn weight, soak 4 hours, rear with paste mill grinding, require fineness to reach 80 orders, adding water and adjusting starch concentration is 12%, adds the α-amylase of corn weight 0.3%, be heated to 95 DEG C and insulation, keep 40 minutes, after be cooled to 68 DEG C, then add the saccharifying enzyme of corn weight 0.3%, in 65 DEG C of environment, keep 60 minutes, make corn fermentation base;
3, skunk bush pre-treatment: get fresh skunk bush, clean up in rearmounted crusher broken, after pour in container, add the polygalacturonase of skunk bush weight 0.02%, 0.2% cellulase, be heated to 35 DEG C, combine hydrolysis 55 minutes, make skunk bush hydrolyzate;
4, mix: get 70 kilograms, base of glutinous rice fermentation, 60 kilograms, corn fermentation base, 10 kilograms of skunk bush hydrolyzates, 90 kilograms, rice husk, stirs, and makes mixture;
5, zymamsis: in mixture, add the active dry yeast of 15 kilograms, stir, standing for fermentation 8 days in 32 DEG C of environment, in the time that alcoholic strength reaches 6% volume ratio, zymamsis finishes, and makes skunk bush sticky rice wine unstrained spirits;
6, acetic fermentation: add 20 kilograms of cultured acetic bacterias in skunk bush sticky rice wine unstrained spirits, stir, standing for fermentation, in the time that product temperature rises to 40 DEG C, again stir, control product temperature is at 38-42 DEG C, in the time that acidity reaches 6 grams/100 milliliters, acetic fermentation finishes, and makes skunk bush Oryza glutinosa vinegar unstrained spirits;
7, ageing: add the salt of 7 kilograms in skunk bush Oryza glutinosa vinegar unstrained spirits, leave standstill 3 days after stirring, make the skunk bush Oryza glutinosa vinegar unstrained spirits after ageing;
8, drench vinegar: in the skunk bush Oryza glutinosa vinegar unstrained spirits after ageing, add the warm water of 65 DEG C, be advisable with submergence vinegar unstrained spirits, after 2 hours, drench and lift one's head vinegar, then add the warm water of appropriate 65 DEG C, again soak after 2 hours, drench two vinegar;
9, blend, sterilization, canned, inspection, storage: a vinegar, two vinegar are blent in proportion, and it is more than 4% making acidity, with after pasteurization sterilization, adopts aseptic vial canned, through after the assay was approved, puts in ventilation, dry storehouse and preserves.
Embodiment 2, a kind of production method of skunk bush vinegar, adopts following steps:
1, glutinous rice pre-treatment: it is clean to get glutinous rice drip washing, puts in container, adds the water of 2.5 times of glutinous rice weight, soak 6 hours, rear with paste mill grinding, require fineness to reach 120 orders, adding water and adjusting starch concentration is 10%, add again the calcium chloride of glutinous rice weight 0.3%, 0.6% α-amylase, be heated to 98 DEG C and insulation, keep 30 minutes, after be cooled to 68 DEG C, add again the saccharifying enzyme of glutinous rice weight 0.4%, in 68 DEG C of environment, keep 50 minutes, make glutinous rice fermentation base;
2, corn pre-treatment: select the corn of full grains, drip washing is clean, puts in container, add the water of 3 times of corn weight, soak 6 hours, rear with paste mill grinding, require fineness to reach 80 orders, adding water and adjusting starch concentration is 10%, adds the α-amylase of corn weight 0.5%, be heated to 98 DEG C and insulation, keep 30 minutes, after be cooled to 65 DEG C, then add the saccharifying enzyme of corn weight 0.5%, in 68 DEG C of environment, keep 50 minutes, make corn fermentation base;
3, skunk bush pre-treatment: get fresh skunk bush, clean up defibrination in the paste roller mill that postposition is equipped with 60 order mesh screens, after pour in container, add the polygalacturonase of skunk bush weight 0.04%, 0.3% cellulase, be heated to 45 DEG C, combine hydrolysis 40 minutes, make skunk bush hydrolyzate;
4, Japanese Honeysuckle pre-treatment: get dry Japanese Honeysuckle, after cleaning up, put in container, add dry Japanese Honeysuckle to weigh the water soaking 5 hours of 8 times, after drop in the hollander that 60 order mesh screens are housed and break into gruel together with soaking water, make the rotten slurry of Japanese Honeysuckle;
5, mix: get 90 kilograms, base of glutinous rice fermentation, 80 kilograms, corn fermentation base, 15 kilograms of skunk bush hydrolyzates, 100 kilograms, rice husk, stir, make mixture;
6, zymamsis: in mixture, add the active dry yeast of 20 kilograms, stir, standing for fermentation 5 days in 35 DEG C of environment, in the time that alcoholic strength reaches 6% volume ratio, zymamsis finishes, and makes skunk bush sticky rice wine unstrained spirits;
7, acetic fermentation: add 22 kilograms, the rotten slurry of Japanese Honeysuckle, 18 kilograms of acetic bacteria nutrient solutions in skunk bush sticky rice wine unstrained spirits, stir, standing for fermentation, in the time that rising to 40 DEG C, product temperature again stirs, control product temperature is at 38-40 DEG C, in the time that acidity reaches 6 grams/100 milliliters, acetic fermentation finishes, and makes skunk bush Oryza glutinosa vinegar unstrained spirits;
8, ageing: add the salt of 4 kilograms in skunk bush Oryza glutinosa vinegar unstrained spirits, leave standstill 5 days after stirring, make the skunk bush Oryza glutinosa vinegar unstrained spirits after ageing;
9, drench vinegar: in the skunk bush Oryza glutinosa vinegar unstrained spirits after ageing, add the warm water of 55 DEG C, be advisable with submergence vinegar unstrained spirits, after 3 hours, drench and lift one's head vinegar, then add the warm water of appropriate 55 DEG C, again soak after 3 hours, drench two vinegar;
10, blend, sterilization, canned, inspection, storage: a vinegar, two vinegar are blent in proportion, and it is more than 4% making acidity, with after pasteurization sterilization, adopts aseptic vial canned, through after the assay was approved, puts in ventilation, dry storehouse and preserves.
Japanese Honeysuckle, has another name called honeysuckle, is the flower of the perennial half evergreen winding bejuco of Caprifoliaceae, and cold in nature, taste is sweet, enters lung, the heart, stomach warp, is described as clearing heat and detoxicating good medicine from ancient times; The sweet cold air fragrance of its property, clearing away heat with drugs sweet in flavor and cold in nature and not injuring one's stomach, fragrance thoroughly reaches and can be eliminating evil, clearing heat and detoxicating, thin nourish throat, the relieving restlessness of relieving summer heat, anti-inflammatory lipopenicillinase, can dispelling wind-heat, also kind removing summer-heat blood poison, for various febrile diseases, as cards such as body heat, dermexanthesis, a spot, hot carbuncle carbuncle, swelling and pain in the throat, all effect is remarkable.
In embodiments of the invention 2, before acetic fermentation, in skunk bush sticky rice wine unstrained spirits, add the rotten slurry of Japanese Honeysuckle, product is increased added the fragrance of Japanese Honeysuckle, simultaneously, because Japanese Honeysuckle tool is clearing heat and detoxicating, the health-care effect of thin nourish throat, more make finished product skunk bush vinegar increase health-care effect clearing heat and detoxicating, anti-inflammatory lipopenicillinase, its color and luster, taste, flavour, health care are worth and have obtained further raising.
Above embodiment is described the preferred embodiment of the present invention; not scope of the present invention is limited; design under the prerequisite of spirit not departing from the present invention; various distortion and improvement that the common engineering technical personnel in this area make technical scheme of the present invention, all should fall in the definite protection domain of claims of the present invention.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a production method for skunk bush vinegar, is characterized in that: adopt following steps:
A, glutinous rice pre-treatment: it is clean to get glutinous rice drip washing, puts in container, adds the water of 2.5 times of glutinous rice weight, soak 6 hours, rear with paste mill grinding, require fineness to reach 120 orders, adding water and adjusting starch concentration is 10%, add again the calcium chloride of glutinous rice weight 0.3%, 0.6% α-amylase, be heated to 98 DEG C and insulation, keep 30 minutes, after be cooled to 68 DEG C, add again the saccharifying enzyme of glutinous rice weight 0.4%, in 68 DEG C of environment, keep 50 minutes, make glutinous rice fermentation base;
B, corn pre-treatment: select the corn of full grains, drip washing is clean, put in container, add the water of 3 times of corn weight, soak 6 hours, rear with paste mill grinding, require fineness to reach 80 orders, adding water and adjusting starch concentration is 10%, adds the α-amylase of corn weight 0.5%, be heated to 98 DEG C and insulation, keep 30 minutes, after be cooled to 65 DEG C, then add the saccharifying enzyme of corn weight 0.5%, in 68 DEG C of environment, keep 50 minutes, make corn fermentation base;
C, skunk bush pre-treatment: get fresh skunk bush, clean up defibrination in the paste roller mill that postposition is equipped with 60 order mesh screens, after pour in container, add the polygalacturonase of skunk bush weight 0.04%, 0.3% cellulase, be heated to 45 DEG C, combine hydrolysis 40 minutes, make skunk bush hydrolyzate;
D, Japanese Honeysuckle pre-treatment: get dry Japanese Honeysuckle, after cleaning up, put in container, add dry Japanese Honeysuckle to weigh the water soaking 5 hours of 8 times, after drop in the hollander that 60 order mesh screens are housed and break into gruel together with soaking water, make the rotten slurry of Japanese Honeysuckle;
E, mixing: get 90 kilograms, base of glutinous rice fermentation, 80 kilograms, corn fermentation base, 15 kilograms of skunk bush hydrolyzates, 100 kilograms, rice husk, stir, make mixture;
F, zymamsis: in mixture, add the active dry yeast of 20 kilograms, stir, standing for fermentation 5 days in 35 DEG C of environment, in the time that alcoholic strength reaches 6% volume ratio, zymamsis finishes, and makes skunk bush sticky rice wine unstrained spirits;
G, acetic fermentation: in skunk bush sticky rice wine unstrained spirits, add 22 kilograms, the rotten slurry of Japanese Honeysuckle, 18 kilograms of acetic bacteria nutrient solutions, stir, standing for fermentation, in the time that rising to 40 DEG C, product temperature again stirs, control product temperature is at 38-40 DEG C, in the time that acidity reaches 6 grams/100 milliliters, acetic fermentation finishes, and makes skunk bush Oryza glutinosa vinegar unstrained spirits;
H, ageing: in skunk bush Oryza glutinosa vinegar unstrained spirits, add the salt of 4 kilograms, after stirring, leave standstill 5 days, make the skunk bush Oryza glutinosa vinegar unstrained spirits after ageing;
I, drench vinegar: in the skunk bush Oryza glutinosa vinegar unstrained spirits after ageing, add the warm water of 55 DEG C, to submergence vinegar unstrained spirits, after 3 hours, drench and lift one's head vinegar, then add the warm water of appropriate 55 DEG C, again soak after 3 hours, drench two vinegar;
J, blend, sterilization, canned, inspection, storage: a vinegar, two vinegar are blent in proportion, and it is more than 4% making acidity, with after pasteurization sterilization, adopts aseptic vial canned, through after the assay was approved, puts in ventilation, dry storehouse and preserves.
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| CN104263626A (en) * | 2014-10-21 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Manufacturing method of pumpkin rice vinegar |
| CN105255699A (en) * | 2015-11-15 | 2016-01-20 | 安徽联喆玉竹有限公司 | Scripus triqueter, horned melon and radix paeoniae alba fruit vinegar brewing method |
| CN105901449A (en) * | 2016-04-23 | 2016-08-31 | 张瑞武 | Fruit vinegar beverage and preparation method thereof |
| CN106047645A (en) * | 2016-08-12 | 2016-10-26 | 韦志春 | Juicy peach vinegar and preparation method thereof |
| CN107034075A (en) * | 2017-05-22 | 2017-08-11 | 芜湖市三山区绿色食品产业协会 | The brewing method of Fructus Corni sun lotus health liquor |
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|---|---|---|---|---|
| CN1183471A (en) * | 1996-11-22 | 1998-06-03 | 俞潜 | Method for preparing functional health drink of vinegar |
| KR100602641B1 (en) * | 2004-04-23 | 2006-07-19 | 이국환 | Fermented Vinegar and Method of Preparing the Same |
| KR101133077B1 (en) * | 2009-06-19 | 2012-04-04 | 현대바이오제약 식품사업부 주식회사 | Process for Preparing Cornus Cervi Parvum Containing Vinegar |
| CN102586070A (en) * | 2012-02-28 | 2012-07-18 | 毕节市天河酱醋厂 | Mixed grain rice vinegar and production method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100998331B1 (en) * | 2008-02-15 | 2010-12-03 | 김순량 | A preparation method of aged garlic and Vinegar beverage using the garlic |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1183471A (en) * | 1996-11-22 | 1998-06-03 | 俞潜 | Method for preparing functional health drink of vinegar |
| KR100602641B1 (en) * | 2004-04-23 | 2006-07-19 | 이국환 | Fermented Vinegar and Method of Preparing the Same |
| KR101133077B1 (en) * | 2009-06-19 | 2012-04-04 | 현대바이오제약 식품사업부 주식회사 | Process for Preparing Cornus Cervi Parvum Containing Vinegar |
| CN102586070A (en) * | 2012-02-28 | 2012-07-18 | 毕节市天河酱醋厂 | Mixed grain rice vinegar and production method thereof |
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