CN103333785B - Preparation method of ottelia alismoides vinegar - Google Patents
Preparation method of ottelia alismoides vinegar Download PDFInfo
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- CN103333785B CN103333785B CN201310319073.2A CN201310319073A CN103333785B CN 103333785 B CN103333785 B CN 103333785B CN 201310319073 A CN201310319073 A CN 201310319073A CN 103333785 B CN103333785 B CN 103333785B
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Abstract
The invention discloses a preparation method of ottelia alismoides vinegar. Ottelia alismoides with the effects of clearing heat and eliminating phlegm as well as the effects of diuresis and detoxifying is adopted by matching with glutinous rice with the effects of tonifying middle-Jiao and Qi as well as strengthening spleen and nourishing stomach, kudzu slag and wheat with the effects of relieving exterior syndrome and removing heat as well as producing saliva and slaking thirst. The ottelia alismoides vinegar is manufactured and formed through the technologies of preprocessing, mixing, enzymolysis, batching, alcoholic fermentation, acetic fermentation, aging, vinegar pouring, blending, sterilization, canning, and the like; nutrient and health-care components of the ottelia alismoides are dissolved in the vinegar, the finished product is clarified in appearance, soft in sour taste and mellow in juice; and the ottelia alismoides vinegar has the effects of clearing heat and detoxication, strengthening the spleen and stomach and relieving cough and reducing sputum, and can be used as daily seasoning for people. According to the preparation method, the kudzu slag is used for replacing the traditional rice hull as filler; on one hand, the nutrient and health-care components of the kudzu slag are fully utilized, and on the other hand, the kudzu slag, as rejected material of arrowroot flour processing, is fully utilized. While a new product is provided for the market of table vinegar in our country, the ecological environment is also protected, so that the production and income increasing of farmers are effectively promoted so as to be beneficial to the rural construction of our country.
Description
Technical field
The present invention relates to a kind of production method of vinegar, specifically a kind of Herba Otteliae Alismoidis of using, as raw material, is added into the method for glutinous rice, wheat vinegar manufacture vinegar.
Background technology
Herba Otteliae Alismoidis, Hydrocharctaceae Ottelia sinks water herbaceous plant, in the large portion of China, all has growth, is the conventional herbal medicine of China.< < detailed outline > > carries: in the raw southern Chi Ze of imperial tongue lake, leaf dish as loose in great Ye and not Job's tears shape, at the bottom of root unboiled water, the water outlet of putting forth, opens and spends in vain, and root is like Carrot Roots and perfume, the soft goose duck ovum of pestle juice energy, control ulcer, soup fire is burnt, and smashes painting.< < Guizhou side's medicine among the people collection > > carries: antipyretic diuresis, harness the river swollen.< < Kweiyang medicinal herbs > among the people > carries: dehumidifying is reduced phlegm, cough-relieving.
Modern study confirmation, in Herba Otteliae Alismoidis, vitamin contents is abundant, especially B1, B2 and C, contain the trace elements such as a large amount of food fibres and calcium, iron, zinc simultaneously, < < Chinese medicine voluminous dictionary > > carries: Herba Otteliae Alismoidis, removing heat-phlegm, removing toxic substances diuresis, for cough due to lung-heat, pulmonary tuberculosis, hemoptysis, asthma, oedema, dysuria; It is swollen that carbuncle is controlled in external application, burn and scald.At present domestic it is developed seldom, there is wide DEVELOPMENT PROSPECT.
Glutinous rice, the rice that glutinous rice makes through shelling, contain protein, fat, carbohydrate, calcium, iron, phosphorus, VITMAIN B1, 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, stop the effect of abnormal sweating, to being off one's feed, abdominal distension diarrhoea has certain mitigation.
The root of kudzu vine is that leguminous plants kudzu belongs to perennial vine.The root of kudzu vine contains the materials such as abundant starch, Mierocrystalline cellulose, hemicellulose, xylogen, osajin, contains again the trace element of more than the 10 kind of needed by human such as calcium, selenium, iron, copper, phosphorus, potassium.The root of kudzu vine have " disconnected paddy is not hungry, induce sweat bring down a fever, promote the production of body fluid to quench thirst, whetting the appetite, treatment hemorrhoid anti-cancer " etc. medicinal efficacy, be emerging Green healthcare longevity food.The root of kudzu vine extracts after the effective constituents such as root of kudzu vine fine powder, Radix Puerariae total flavones, puerarin, can produce a large amount of Pueraria lobota slags, confirm after deliberation, in Pueraria lobota slag, except containing Mierocrystalline cellulose, hemicellulose, xylogen etc., also contain the health-care components that a certain amount of starch, protein and mineral substance and the root of kudzu vine contain self, present stage, the utilization of Pueraria lobota slag is used as the substratum of edible mushrooms except a small amount of, major part all goes out of use, and contaminate environment, has also caused the wasting of resources to a certain degree simultaneously on the one hand.
Vinegar is the traditional acid condiment of China, and main component is acetic acid, contains in addition amino acid, sugar, lipid material, and sour, sweet, fresh, salty coordination is agreeable to the taste, have improve a poor appetite, help digest, the effect such as bactericidal antiphlogistic, vessel softening.
At present, take Herba Otteliae Alismoidis and wheat, glutinous rice is raw material, and 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 Herba Otteliae Alismoidis, wheat, glutinous rice is raw material, and what through given zymotechnique, be made into 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 manufacture method for imperial tongue vinegar, is characterized in that: adopt following steps:
A, Herba Otteliae Alismoidis pre-treatment: get the fresh Herba Otteliae Alismoidis herb of full-bloom stage, clean up in the disintegrating apparatus that postposition is equipped with 60 order mesh screens broken, after pour in container, add the polygalacturonase of Herba Otteliae Alismoidis herb weight 0.4-0.8%, the cellulase of 0.3-0.6%, be heated to 42-45 ℃, combine hydrolysis 50-70 minute, make Herba Otteliae Alismoidis hydrolyzate;
B, wheat pre-treatment: get without the good quality wheat going mouldy, after impurity elimination, adding water wheat wetting to moisture is 15-16%, with the peeler processing of peeling, decortication will slightly be peeled once, then keeps clean, uses and to roller, the wheat after decortication is squeezed flat, make wheat groat, after add wheat groat weight 3-5 water doubly, stir, make wheat groat slurries;
C, glutinous rice pre-treatment: it is clean to get glutinous rice drip washing, puts in container, add glutinous rice weight 3-4 water doubly, soaks 2-5 hour, and the rear refining equipment defibrination of use requires more than fineness reaches 100 orders, and adding water adjustment starch concentration is 10-12%, makes sticky rice flour slurries;
D, mixing: get wheat groat slurries 70-100 weight part, sticky rice flour slurries 50-80 weight part, after mixing, stir, make wheat glutinous rice mixed serum;
E, enzymolysis: in wheat glutinous rice mixed serum, the α-amylase that adds wheat glutinous rice mixed serum weight 0.3-0.5%, be heated to 70-80 ℃ and insulation, keep 30-60 minute, after be cooled to 55-60 ℃, the saccharifying enzyme that adds again wheat glutinous rice mixed serum weight 0.3-0.8% keeps 40-60 minute in 58-60 ℃ of environment, makes mixed serum enzymatic hydrolysis and fermentation base;
F, batching: in mixed serum enzymatic hydrolysis and fermentation base, add Herba Otteliae Alismoidis hydrolyzate 30-45 weight part, Pueraria lobota slag 130-150 weight part, stir, make mixture;
G, zymamsis: the active dry yeast to adding 30-35 weight part in mixture, stir, standing for fermentation in 28-32 ℃ of environment, when alcoholic strength reaches 6% volume ratio, zymamsis finishes, and makes wine unstrained spirits;
H, acetic fermentation: in wine unstrained spirits, add cultured acetic bacteria 30-35 weight part, after stirring, can standing for fermentation, when wine unstrained spirits temperature rises to 38 ℃, adopt alr mode to control wine unstrained spirits temperature at 36-40 ℃, when acidity reaches 6 grams/100 milliliters, acetic fermentation finishes, and makes vinegar unstrained spirits; ;
I, ageing: to the salt that adds 2-3 weight part in vinegar unstrained spirits, standing 7-10 days after stirring, makes the vinegar unstrained spirits after ageing;
J, pouring vinegar: adopt traditional two pouring methods to drench vinegar;
K, blend, sterilization, canned, check, storage: a vinegar, two vinegar that traditional two pouring methods are made are blent on request, acidity is reached more than 4%, adopt the sterilization of conventional sterilization technique, the rear food grade wrapper packaged of using, through after the assay was approved, put in ventilation, dry storehouse and preserve.
In invention, before acetic fermentation, also can add the rotten slurry of Flower of Arabian Jasmine, to improve mouthfeel, flavour and the health care of finished product, be worth.
In invention, described conventional sterilization technique be pasteurization or microwave disinfection method any one.
The present invention adopts the Herba Otteliae Alismoidis of tool removing heat-phlegm, removing toxic substances diuresis, Pueraria lobota slag and wheat that glutinous rice, the tool that is equipped with tool invigorating the spleen and replenishing QI, strengthening spleen and nourishing stomach induces sweat and bring down a fever, promote the production of body fluid to quench thirst, through pre-treatment, mixing, enzymolysis, batching, zymamsis, acetic fermentation, ageing, pouring vinegar, blend, sterilization, the technique such as canned be made, the nutritive and health protection components of Herba Otteliae Alismoidis is dissolved in vinegar, finished product figure clarifies, tart flavour is soft, it is thick to grow leaf-alcohol, tool is clearing heat and detoxicating, strengthening spleen and nourishing stomach, relieving cough and reducing sputum effect, can be for people as daily seasonings.In invention, with Pueraria lobota slag, substitute traditional rice husk as stopping composition, take full advantage of the Nutrition and health care composition in Pueraria lobota slag on the one hand, on the other hand, Pueraria lobota slag is fully used as the waste of kudzuvine root starch processing.When Wei China vinegar market provides a product innovation, also protected ecotope, effectively promoted peasant's increasing both production and income, with the fine rural construction of boosting China.
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment
Embodiment 1, and a kind of manufacture method of imperial tongue vinegar adopts following steps:
1, Herba Otteliae Alismoidis pre-treatment: get the fresh Herba Otteliae Alismoidis herb of full-bloom stage, clean up in the crusher that postposition is equipped with 60 order mesh screens broken, after pour in container, add the polygalacturonase of Herba Otteliae Alismoidis herb weight 0.4%, 0.3% cellulase, be heated to 42 ℃, combine hydrolysis 70 minutes, make Herba Otteliae Alismoidis hydrolyzate;
2, wheat pre-treatment: get without the good quality wheat going mouldy, after impurity elimination, adding water wheat wetting to moisture is 15%, with the peeling machine processing of peeling, decortication will slightly be peeled once, then keeps clean, uses and to roller, the wheat after decortication is squeezed flat, make wheat groat, after add the water of 3 times of wheat groat weight, stir, make wheat groat slurries;
3, 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, soaks 2 hours, rear with paste mill grinding, require more than fineness reaches 100 orders, adding water, to adjust starch concentration be 10%, makes sticky rice flour slurries;
4, mix: get 70 kilograms, wheat groat slurries, 50 kilograms, sticky rice flour slurries, after mixing, stir, make wheat glutinous rice mixed serum;
5, enzymolysis: in wheat glutinous rice mixed serum, the α-amylase that adds wheat glutinous rice mixed serum weight 0.3%, be heated to 70 ℃ and insulation, keep 60 minutes, after be cooled to 55 ℃, the saccharifying enzyme that adds again wheat glutinous rice mixed serum weight 0.4% keeps 40 minutes in 58-60 ℃ of environment, makes mixed serum enzymatic hydrolysis and fermentation base;
6, batching: add 30 kilograms of Herba Otteliae Alismoidis hydrolyzates, 130 kilograms of Pueraria lobota slags in mixed serum enzymatic hydrolysis and fermentation base, stir, make mixture;
7, zymamsis: in mixture, add the active dry yeast of 30 kilograms, stir, standing for fermentation in 28-32 ℃ of environment, when alcoholic strength reaches 6% volume ratio, zymamsis finishes, and makes wine unstrained spirits;
8, acetic fermentation: in wine unstrained spirits, add 30 kilograms of cultured acetic bacterias, after stirring, standing for fermentation, when wine unstrained spirits temperature rises to 38 ℃, adopt alr mode to control wine unstrained spirits temperature at 36-40 ℃, when acidity reaches 6 grams/100 milliliters, acetic fermentation finishes, and makes vinegar unstrained spirits;
9, ageing: add the salt of 2 kilograms in vinegar unstrained spirits, the last stirring standing 7 days, make the vinegar unstrained spirits after ageing;
10, drench vinegar: adopt traditional two pouring methods to drench vinegar;
11, blend, sterilization, canned, check, storage: a vinegar, two vinegar that traditional two pouring methods are made are blent on request, acidity is reached more than 4%, adopt the sterilization of microwave disinfection method, the aseptic vial of rear use is canned, through after the assay was approved, put in ventilation, dry storehouse and preserve.
Embodiment 2, and a kind of manufacture method of imperial tongue vinegar adopts following steps:
1, Herba Otteliae Alismoidis pre-treatment: get the fresh Herba Otteliae Alismoidis herb of full-bloom stage, clean up in the crusher that postposition is equipped with 60 order mesh screens broken, after pour in container, add the polygalacturonase of Herba Otteliae Alismoidis herb weight 0.8%, 0.6% cellulase, be heated to 45 ℃, combine hydrolysis 50 minutes, make Herba Otteliae Alismoidis hydrolyzate;
2, wheat pre-treatment: get without the good quality wheat going mouldy, after impurity elimination, adding water wheat wetting to moisture is 16%, with the peeling machine processing of peeling, decortication will slightly be peeled once, then keeps clean, uses and to roller, the wheat after decortication is squeezed flat, make wheat groat, after add wheat groat weight 3-5 water doubly, stir, make wheat groat slurries;
3, glutinous rice pre-treatment: it is clean to get glutinous rice drip washing, puts in container, adds the water of 4 times of glutinous rice weight, soaks 5 hours, and rear use is equipped with the paste mill grinding of 100 order mesh screens, adding water, to adjust starch concentration be 12%, makes sticky rice flour slurries;
4, Flower of Arabian Jasmine pre-treatment: get commercially available high-quality Flower of Arabian Jasmine, clean in rearmounted container, add Flower of Arabian Jasmine to weigh the water of 18 times, soak 3 hours, after together with soaking water, enter to be equipped with in the hollander of 60 order mesh screens and break into gruel, make the rotten slurry of Flower of Arabian Jasmine;
5, mix: get 100 kilograms, wheat groat slurries, 80 kilograms, sticky rice flour slurries, after mixing, stir, make wheat glutinous rice mixed serum;
6, enzymolysis: in wheat glutinous rice mixed serum, the α-amylase that adds wheat glutinous rice mixed serum weight 0.5%, be heated to 80 ℃ and insulation, keep 60 minutes, after be cooled to 60 ℃, the saccharifying enzyme that adds again wheat glutinous rice mixed serum weight 0.8% keeps 60 minutes in 58-60 ℃ of environment, makes mixed serum enzymatic hydrolysis and fermentation base;
7, batching: add 45 kilograms of Herba Otteliae Alismoidis hydrolyzates, 150 kilograms of Pueraria lobota slags in mixed serum enzymatic hydrolysis and fermentation base, stir, make mixture;
8, zymamsis: in mixture, add the active dry yeast of 35 kilograms, stir, standing for fermentation in 28-32 ℃ of environment, when alcoholic strength reaches 6% volume ratio, zymamsis finishes, and makes wine unstrained spirits;
9, acetic fermentation: add 30 kilograms, the rotten slurry of Flower of Arabian Jasmine, 30 kilograms of cultured acetic bacterias in wine unstrained spirits, after stirring, standing for fermentation, when wine unstrained spirits temperature rises to 38 ℃, adopt alr mode to control wine unstrained spirits temperature at 36-40 ℃, when acidity reaches 6 grams/100 milliliters, acetic fermentation finishes, and makes vinegar unstrained spirits;
10, ageing: add the salt of 3 kilograms in vinegar unstrained spirits, the last stirring standing 10 days, make the vinegar unstrained spirits after ageing;
11, drench vinegar: adopt traditional two pouring methods to drench vinegar;
12, blend, sterilization, canned, check, storage: a vinegar, two vinegar that traditional two pouring methods are made are blent on request, acidity is reached more than 4%, adopt pasteurization sterilization, the aseptic vial of rear use is canned, through after the assay was approved, put in ventilation, dry storehouse and preserve.
Flower of Arabian Jasmine is the flower of Oleaceae gelsemium evergreen shrubs or vine.Taste is pungent, sweet, and property is flat, can dampness elimination and in, Xie Yu regulates the flow of vital energy.< < Compendium of Materia Medica > > carries: steam oil is got liquid and made face fat, a damp long hair, moisturizes fragrant flesh.< < medicine materical crude slice is newly joined > > and is carried: Flower of Arabian Jasmine, flat liver solution is strongly fragrant, regulating QI to relieve pain.< < book on Chinese herbal medicine newer > > carries: the clear fire of deficiency type of energy, cold removing is long-pending, controls sore, the subcutaneous ulcer that disappears knurl.Modern study confirms, the effect that Flower of Arabian Jasmine tool is clearing heat and detoxicating, clear liver and improve vision, invigorating the spleen is regulated the flow of vital energy.In < < Chinese medicine voluminous dictionary > >, recording Flower of Arabian Jasmine has " regulating the flow of QI to alleviate depression, ward off dirty and in " effect, and dysentery, stomachache, conjunctivitis and sore etc. are there is to the effect of good eliminating inflammation and expelling toxin.Normal drink Flower of Arabian Jasmine, have clear liver and improve vision, promote the production of body fluid to quench thirst, eliminate the phlegm control dysentery, defaecation Li Shui, expel pathogenic wind from the body surface, treat fistula, hard tooth, beneficial strength, hypotensive, cardiac stimulant, preventing decayed tooth antiradiation injury, anticancer, anti-ageing effect, make that people promotes longevity, physical and mental health.
In embodiments of the invention 2, before acetic fermentation, to having added the rotten slurry of Flower of Arabian Jasmine in wine unstrained spirits, make finished product dragon tongue health vinegar increased clearing heat and detoxicating, clear liver and improve vision, health-care effect that invigorating the spleen is regulated the flow of vital energy, its flavour, taste, health care are worth and have obtained further improvement and 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 (4)
1. a manufacture method for imperial tongue vinegar, is characterized in that: adopt following steps:
A, Herba Otteliae Alismoidis pre-treatment: get the fresh Herba Otteliae Alismoidis herb of full-bloom stage, clean up in the disintegrating apparatus that postposition is equipped with 60 order mesh screens broken, after pour in container, add the polygalacturonase of Herba Otteliae Alismoidis herb weight 0.4-0.8%, the cellulase of 0.3-0.6%, be heated to 42-45 ℃, combine hydrolysis 50-70 minute, make Herba Otteliae Alismoidis hydrolyzate;
B, wheat pre-treatment: get without the good quality wheat that goes mouldy, after impurity elimination, adding water wheat wetting to moisture is 15-16%, with the peeler processing of peeling, flat with roller is squeezed the wheat after decortication, make wheat groat, after add wheat groat weight 3-5 water doubly, stir, make wheat groat slurries;
C, glutinous rice pre-treatment: it is clean to get glutinous rice drip washing, puts in container, add glutinous rice weight 3-4 water doubly, soaks 2-5 hour, and the rear refining equipment defibrination of use requires more than fineness reaches 100 orders, and adding water adjustment starch concentration is 10-12%, makes sticky rice flour slurries;
D, mixing: get wheat groat slurries 70-100 weight part, sticky rice flour slurries 50-80 weight part, after mixing, stir, make wheat glutinous rice mixed serum;
E, enzymolysis: in wheat glutinous rice mixed serum, the α-amylase that adds wheat glutinous rice mixed serum weight 0.3-0.5%, be heated to 70-80 ℃ and insulation, keep 30-60 minute, after be cooled to 55-60 ℃, the saccharifying enzyme that adds again wheat glutinous rice mixed serum weight 0.3-0.8% keeps 40-60 minute in 58-60 ℃ of environment, makes mixed serum enzymatic hydrolysis and fermentation base;
F, batching: in mixed serum enzymatic hydrolysis and fermentation base, add Herba Otteliae Alismoidis hydrolyzate 30-45 weight part, Pueraria lobota slag 130-150 weight part, stir, make mixture;
G, zymamsis: the active dry yeast to adding 30-35 weight part in mixture, stir, standing for fermentation in 28-32 ℃ of environment, when alcoholic strength reaches 6% volume ratio, zymamsis finishes, and makes wine unstrained spirits;
H, acetic fermentation: in wine unstrained spirits, add cultured acetic bacteria 30-35 weight part, after stirring, standing for fermentation, when wine unstrained spirits temperature rises to 38 ℃, adopt alr mode to control wine unstrained spirits temperature at 36-40 ℃, when acidity reaches 6 grams/100 milliliters, acetic fermentation finishes, and makes vinegar unstrained spirits;
I, ageing: to the salt that adds 2-3 weight part in vinegar unstrained spirits, standing 7-10 days after stirring, makes the vinegar unstrained spirits after ageing;
J, pouring vinegar: adopt traditional two pouring methods to drench vinegar;
K, blend, sterilization, canned, check, storage: a vinegar, two vinegar that traditional two pouring methods are made are blent on request, acidity is reached more than 4%, adopt the sterilization of conventional sterilization technique, the rear food grade wrapper packaged of using, through after the assay was approved, put in ventilation, dry storehouse and preserve.
2. the manufacture method of a kind of imperial tongue vinegar according to claim 1, is characterized in that: before acetic fermentation, also add the rotten slurry of Flower of Arabian Jasmine.
3. the manufacture method of a kind of imperial tongue vinegar according to claim 1, is characterized in that: described food grade packing material is aseptic vial.
4. the manufacture method of a kind of imperial tongue vinegar according to claim 1, is characterized in that: described conventional sterilization technique be pasteurization or microwave disinfection method any one.
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| CN105062857A (en) * | 2015-08-30 | 2015-11-18 | 余芳 | Brewing process of devilpepper leaf and radix pueraiae vinegar |
| CN106222056A (en) * | 2016-07-28 | 2016-12-14 | 莫丽婷 | A kind of Semen coryli heterophyllae vinegar and preparation technology thereof |
| CN107118930A (en) * | 2017-06-23 | 2017-09-01 | 张俊辉 | A kind of brewing method of chinaberry haw fruit vinegar |
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