CN103333782A - Production method of garlic vinegar - Google Patents

Abstract

A production method of garlic vinegar comprises the following steps of: 1) preparing a mixture, 2) blending, 3) inoculating and fermenting, and 4) sterilizing. The garlic vinegar is all-natural, nontoxic and free from side effects, can reduce blood pressure, blood fat and blood sugar after taken for a long time, tonifies Yang and deficiency, has positive effects on preventing and treating tracheitis, pneumonia, nephritis and pain, and growing and blacking hair, and is health food capable of improving immunologic functions, building a body and strengthening the foundation.

Description

A kind of production method of garlic vinegar

Technical field

The present invention relates to make the vinegar technology, especially a kind of production method of garlic vinegar.

Background technology

In recent years, along with science and technology development, people to the research of vinegar more and more widely not only require it to have good edibleness, but also require to have higher health care and pharmaceutical use.When being raw material with melon and fruit, sucrose, beet sugar etc. at present, utilize glucide wherein carry out enzymeization, make polysaccharide material be decomposed into fructose and glucose; Fructose and glucose react under cereuisiae fermentum and ellipsoideus yeast effect and produce ethanol and carbonic acid gas; Through yeast-leavened ethanol, under the condition that oxygen exists, through the acetate type bacteriological action, further be fermented into acetic acid.To the greatest extent the possessor is raw material in research with the garlic, utilizes above-mentioned single zymotechnics to obtain edible vinegar, but because of complex process, cost is higher, mouthfeel is poor, nutrition is destroyed seriously, thereby can't be used for suitability for industrialized production.

Summary of the invention

In view of the problem of above-mentioned existence, the object of the present invention is to provide the nutritive health-care garlic vinegar production method that a kind of technology is simple, energy consumption is low, nutritious.

The objective of the invention is to realize by following measure: a kind of production method of garlic vinegar may further comprise the steps: sterilization mediation, 3 1) preparation mixture, 2)) inoculation fermentation, 4) is characterized in that:

1), preparation mixture: with the garlic peeling, clean earlier, with 40-50 ℃ of water rinse, decocted 30 minutes with edible vinegar, filter, get filtrate, the garlic of cleaning is soaked in the filtrate, become mixture;

2), be in harmonious proportion: get 15～25 parts of white sugars again, 25～35 parts of starch syrups are in harmonious proportion with the volume ratio of above-mentioned mixture by 1:l:50, and material is heated to 68 to 70 ℃, be incubated 30 to 35 minutes and carry out sterilization,

3), inoculation fermentation: inoculate and ferment at constant temperature with yeast with sugar again, inoculum size is pressed 1% to 5% of raw material cumulative volume amount and is added, leavening temperature control is at 38 to 46 ℃, carry out the acetic bacteria fermentation, the acetic bacteria inoculum size is pressed 2% to 10% of material cumulative volume amount and is added, leavening temperature control is at 36 to 42 ℃, more than acetic acid content in the material reaches 2 to 6 shell/100 milliliter;

4), sterilization: get the sterilization of vinegar liquid again, the vinegar liquid after the sterilization is placed ageing jar sealing ageing at least 90 days, make mature vinegar; Filter mature vinegar, and 125～135 ℃ of instantaneous sterilizings 4～6 seconds, obtain nutritive health-care garlic vinegar.

The present invention, has no side effect at pure natural, and taking for a long time can hypotensive, reducing blood-fat, hypoglycemic, the establishing-Yang qi-restoratives, to prevent and treat trachitis, pneumonia, ephritis, pain, hair tonic, black sending out has active effect, be a kind ofly can improve immunologic function, the protective foods of keeping fit to consolidate.

Embodiment

A kind of production method of garlic vinegar may further comprise the steps:

1, preparation mixture: with the garlic peeling, clean earlier, with 40-50 ℃ of water rinse, decocted 30 minutes with edible vinegar, filter, get filtrate, the garlic of cleaning is soaked in the filtrate, become mixture;

2, be in harmonious proportion: get 15～25 parts of white sugars again, 25～35 parts of starch syrups are in harmonious proportion with the volume ratio of above-mentioned mixture by 1:l:50, and material is heated to 68 to 70 ℃, and be incubated 30 to 35 minutes and carry out sterilization,

3, inoculation fermentation: inoculate and ferment at constant temperature with yeast with sugar again, inoculum size is pressed 1% to 5% of raw material cumulative volume amount and is added, leavening temperature control is at 38 to 46 ℃, carry out the acetic bacteria fermentation, the acetic bacteria inoculum size is pressed 2% to 10% of material cumulative volume amount and is added, leavening temperature control is at 36 to 42 ℃, more than acetic acid content in the material reaches 2 to 6 shell/100 milliliter;

4, sterilization: get the sterilization of vinegar liquid again, the vinegar liquid after the sterilization is placed ageing jar sealing ageing at least 90 days, make mature vinegar; Filter mature vinegar, and 125～135 ℃ of instantaneous sterilizings 4～6 seconds, obtain nutritive health-care garlic vinegar.

Claims (1)

1. the production method of a garlic vinegar may further comprise the steps: 1) prepare mixture, 2) mediation, 3) inoculation fermentation, 4) sterilization, it is characterized in that:

1), preparation mixture: with the garlic peeling, clean earlier, with 40-50 ℃ of water rinse, decocted 30 minutes with edible vinegar, filter, get filtrate, the garlic of cleaning is soaked in the filtrate, become mixture;

2), be in harmonious proportion: get 15～25 parts of white sugars again, 25～35 parts of starch syrups are in harmonious proportion with the volume ratio of above-mentioned mixture by 1:l:50, and material is heated to 68 to 70 ℃, be incubated 30 to 35 minutes and carry out sterilization,

3), inoculation fermentation: inoculate and ferment at constant temperature with yeast with sugar again, inoculum size is pressed 1% to 5% of raw material cumulative volume amount and is added, leavening temperature control is at 38 to 46 ℃, carry out the acetic bacteria fermentation, the acetic bacteria inoculum size is pressed 2% to 10% of material cumulative volume amount and is added, leavening temperature control is at 36 to 42 ℃, more than acetic acid content in the material reaches 2 to 6 shell/100 milliliter;

4), sterilization: get the sterilization of vinegar liquid again, the vinegar liquid after the sterilization is placed ageing jar sealing ageing at least 90 days, make mature vinegar; Filter mature vinegar, and 125～135 ℃ of instantaneous sterilizings 4～6 seconds, obtain nutritive health-care garlic vinegar.