CN103343085A - Process for producing aloe vinegar - Google Patents

Abstract

The invention relates to a process for producing aloe vinegar. The process comprises the following steps of: 1) preparing an extracting solution of active ingredients of aloe; 2) adding original vinegar produced by a conventional method; 3) dissolving and preparing food additives; 4) curing; and 5) canning. According to the process, the utilization rate of aloe and the processing depth are increased, the loss of nutritional ingredients of the aloe vinegar is avoided, and the product has good quality, strong acidity, unique flavor and rich nutrition.

Description

A kind of production technique of aloe edible vinegar

Technical field

The present invention relates to the edible vinegar processing technology, especially a kind of method of utilizing nutritious aloe to produce edible vinegar.

Background technology

Traditional old vinegar is to be the rich raw material of wanting with jowar, wheat bran, cavings and water, is saccharifying ferment with barley, the made Daqu of pea, and is after zymamsis, slowly formulated through operations such as acetic fermentation, smoked unstrained spirits, ageing.As everyone knows, aloe is the very abundant natural crude drugs of a kind of nutritive ingredient, and people show special preference to the health care of aloe.Adding asparagus juice in traditional old vinegar, improve the seasoning structure of old vinegar in people's life, is the needs of people's reality.

Summary of the invention

The object of the present invention is to provide a kind of production technique of aloe edible vinegar, this method is to blend a kind of edible vinegar that makes again with edible vinegar through raw material cleaning, section, drying, pulverizing, fermentation, sterilization, the spraying drying of aloe.

Technical scheme of the present invention realizes in the following manner: a kind of production technique of aloe edible vinegar, it comprises the following steps: 1) extracting solution, 2 of preparation aloe effective constituent) add the former vinegar of producing with ordinary method, 3) dissolving and the preparation, 4 of foodstuff additive) slaking, 5) canned; It is characterized in that:

1), the extracting solution of preparation aloe effective constituent: get aloe cleaning, section, drying, pulverizing, fermentation, sterilization, spraying drying, carry out three refluxing extraction with ethanol and obtain extracting solution;

2), add the former vinegar of producing with ordinary method: the total acid 5.0-8.0% of former vinegar, the usage ratio of former vinegar is 10-25%;

3), the dissolving of foodstuff additive and preparation: the distiller's wort of fermenting-ripening is put into fermenting house and is become solid-state with 48-55% wheat bran mix, add the good ripe acetic bacteria of fermentation unstrained spirits processed together by 10～150/0 simultaneously, after 15～30 hours, temperature rises to 40 ℃ and turns over unstrained spirits, and through 13-17 days accumulation, acetic fermentation reached climax, after this temperature progressively descends, vinegar unstrained spirits maturation after 7-8 days is sealed in the inside, ageing pond again, carries out the later stage fermentation more than 30 days;

4), fully mixing, homogeneous, microwave ripening: with above-mentioned steps 1), 2), 3) in extract solution from aloe, former vinegar and foodstuff additive blend in proportion, obtain the aloe edible vinegar;

5), under the GMP condition through canned, sterilization, packing, check, dispatch from the factory.

The present invention, improved aloe and utilization ratio and the degree of depth of processing, avoided the loss of Aloe vinegar nutritive ingredient, good product quality, acidity is strong, unique flavor, nutritious.

Embodiment

A kind of production technique of aloe edible vinegar, it comprises the following steps:

1, the extracting solution of preparation aloe effective constituent: get aloe cleaning, section, drying, pulverizing, fermentation, sterilization, spraying drying, carry out three refluxing extraction with ethanol and obtain extracting solution;

2, add the former vinegar of producing with ordinary method: the total acid 5.0-8.0% of former vinegar, the usage ratio of former vinegar is 10-25%;

3, the dissolving of foodstuff additive and preparation: the distiller's wort of fermenting-ripening is put into fermenting house and is become solid-state with 48-55% wheat bran mix, add the good ripe acetic bacteria of fermentation unstrained spirits processed together by 10～150/0 simultaneously, after 15～30 hours, temperature rises to 40 ℃ and turns over unstrained spirits, and through 13-17 days accumulation, acetic fermentation reached climax, after this temperature progressively descends, vinegar unstrained spirits maturation after 7-8 days is sealed in the inside, ageing pond again, carries out the later stage fermentation more than 30 days;

4, fully mixing, homogeneous, microwave ripening: with above-mentioned steps 1), 2), 3) in extract solution from aloe, former vinegar and foodstuff additive blend in proportion, obtain the aloe edible vinegar;

5, under the GMP condition through canned, sterilization, packing, check, dispatch from the factory.

Claims (1)

1. the production technique of an aloe edible vinegar, it comprises the following steps: 1) extracting solution, 2 of preparation aloe effective constituent) add the former vinegar of producing with ordinary method, 3) dissolving and the preparation, 4 of foodstuff additive) slaking, 5) canned; It is characterized in that:

1), the extracting solution of preparation aloe effective constituent: get aloe cleaning, section, drying, pulverizing, fermentation, sterilization, spraying drying, carry out three refluxing extraction with ethanol and obtain extracting solution;

2), add the former vinegar of producing with ordinary method: the total acid 5.0-8.0% of former vinegar, the usage ratio of former vinegar is 10-25%;

3), the dissolving of foodstuff additive and preparation: the distiller's wort of fermenting-ripening is put into fermenting house and is become solid-state with 48-55% wheat bran mix, add the good ripe acetic bacteria of fermentation unstrained spirits processed together by 10～150/0 simultaneously, after 15～30 hours, temperature rises to 40 ℃ and turns over unstrained spirits, and through 13-17 days accumulation, acetic fermentation reached climax, after this temperature progressively descends, vinegar unstrained spirits maturation after 7-8 days is sealed in the inside, ageing pond again, carries out the later stage fermentation more than 30 days;

4), fully mixing, homogeneous, microwave ripening: with above-mentioned steps 1), 2), 3) in extract solution from aloe, former vinegar and foodstuff additive blend in proportion, obtain the aloe edible vinegar;

5), under the GMP condition through canned, sterilization, packing, check, dispatch from the factory.