CN103468557A - Tartary buckwheat sobering vinegar and preparation method thereof - Google Patents
Tartary buckwheat sobering vinegar and preparation method thereof Download PDFInfo
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Abstract
The invention discloses tartary buckwheat sobering vinegar and a preparation method thereof, and relates to the technical field of food processing. The tartary buckwheat sobering vinegar is prepared by taking tartary buckwheat as a main raw material, taking sticky rice as an auxiliary material, taking medicinal and edible traditional Chinese medicine as a sobering health-care material, saccharifying, alcoholizing, acidizing and fermenting by the traditional solid fermented vinegar technology, and finally processing with various seasonings. According to the invention, the formula of the raw materials and the processing technology are disclosed, so that the tartary buckwheat sobering vinegar achieves purposes of alleviating a hangover, sobering, nourishing, strengthening a spleen, strengthening a stomach, and protecting a liver, and solves the problem of bitter of the tartary buckwheat, and the tartary buckwheat vinegar is soft and lasting in sour flavor, mellow and sweet, and has a fresh fruity flavor.
Description
Technical field
The present invention relates to food processing technology field, specifically sober up vinegar and working method thereof of a kind of bitter buckwheat.
Background technology
Guizhou is the township of good wine, Guizhou Maotai good wine, and China and foreign countries are famous, and one of Guizhou Liquor cultural characteristic is " When drinking with a bosom friend, a thousand cups will still be too little ", and " emotion is dark, lays one's hand on flatly, and emotion is good, and thousand glasss are few ", all can not keep from drink whenever auspicious happy event friend meets, and usually gets drunk.
Low alcohol consumption is beneficial to health, but drinks beyond one's capacity or long-term heavy drinking can cause the acute or chronic poisoning of alcohol.Acute poisoning causes the brain inhibit feature to weaken, and ability to see things in their true light, memory, intellect weaken or disappear.Eyesight break down lethargic sleep, vomiting, chronic poisoning shows as cardiovascular disorder, malnutrition, hypophrenia, chronic gastritis, and the heart, liver, kidney sex change be liver cirrhosis even.
Vinegar is a kind of natural " amethystic agent ".Because it can resist the restraining effect with alleviation of alcohol, increase gastric secretion, vasodilation, be beneficial to blood circulation, improves the metabolic capacity of liver, strengthens renal function, accelerates diuresis, promotes alcohol to discharge rapidly in body.Visible, vinegar can relieve the effect of alcohol, and has scientific basis.
Vinegar can relieve the effect of alcohol, and this is early on the books in TCM Document.As Qing Dynasty's Wang Shixiong, in " occupying the diet spectrum with breath ", say, vinegar can " be sobered up, help digestion ".The data of Japan is also introduced: vinegar can be avoided drunk deeply and forget oneself.Drinking too much, can make the ethanol concn in blood increase, and concentration is higher, liquor-saturated that degree is also heavier.In general, in 100 milliliters of blood, ethanol content reaches the 50-100 milligram, will reach the state be under the weather.After surmounting this boundary, along with the increase of ethanol concn, liquor-saturated that degree also increases the weight of thereupon.Have data to show, drink merely and drink vinegar with wine simultaneously, the ethanol concn in blood can be variant, that is to say, if drink edible vinegar when drinking, just can reduce the concentration of alcohol in blood, thereby alleviate or delay the appearance of drunk deeply state.
In theory, the wine oxidation forms vinegar.Vinegar and alcohol reflection and generate fragrant ester, illustrate that vinegar can relieve the effect of alcohol, but the people to relieving the effect of alcohol is not only and will makes it sober up, and relieves the effect of alcohol.The more important thing is and reduce the injury that alcohol causes jingler's conscience spleen kidney organ when sobering up and relieving the effect of alcohol, play nourishing, spleen-and-stomach-invigorating, the effect of liver protecting sobering up when relieving the effect of alcohol.This is one of inventive point of the present invention.
China's vinegar processed is with a long history, as far back as middle of century in Christian eras 6, make the existing comparatively method of science of vinegar, existing record of making vinegar in " Qimin yaoshu " book, mainly take cereal as raw material, produce at present vinegar of a great variety, as honey vinegar, cider vinegar, lemon vinegar, milk vinegar, pineapple vinegar, grape vinegar, Roxburgh rose vinegar, Watermelon rind vinegar etc.The large class of fruit vinegar two that substantially the be divided into grain grain vinegar that is raw material and the fruit of take is raw material, the method that the grain of wherein take is raw material production vinegar has solid fermentation method and solution fermentation, and in the solid fermentation method that grain is raw material, bitter buckwheat vinegar is exactly wherein a kind of.
Bitter buckwheat, belong to the polygonaceae dicotyledons, also claims Black Radix Et Rhizoma Fagopyri Tatarici, black pearl because shell is black, formal name used at school tatar buckwheat (Tartary Buckwheat).The Radix Et Rhizoma Fagopyri Tatarici happiness is nice and cool, barren-resistant, is grown in high and cold mountain area more, and seed is edible.The scholar admits bitter buckwheat and rises in China mostly at present, and it mainly is distributed in Southwestern China and Deng Di mountain area, North China in the world, and the place of production is mainly Sichuan, Yunnan, Guizhou and Shanxi.Cool in nature: on traditional Chinese medicine, generally believe, Radix Et Rhizoma Fagopyri Tatarici has the health-care effects such as heat-clearing and fire-reducing, relieving dyspepsia, cool blood detumescence.
Motherland's medical science Compendium of Material Medica record: the Radix Et Rhizoma Fagopyri Tatarici bitter, property is flat cold, beneficial strength, continuous spirit, sharp knowledge, have the effect of the wide intestines stomach invigorating of sending down abnormally ascending.Current clinical medicine is observed and is shown, tartary buckwheat powder and goods thereof have hypoglycemic, reducing blood-fat, strengthens the effect of body immunity, and the patients such as diabetes, hypertension, hyperlipidemia, coronary heart disease, apoplexy are had to auxiliary therapeutic action.These effects are all relevant with the eight large nutritive ingredients that contain in Radix Et Rhizoma Fagopyri Tatarici.Contain a kind of special flavonoid material---rutin in Radix Et Rhizoma Fagopyri Tatarici, this substance maintains normal property and the fragility thoroughly of vessel wall, vessel softening, have promote wound healing, anti-inflammatory, antianaphylaxis, cough-relieving, relieving asthma, the effect of reducing blood-fat.Also have a kind of curative effect composition---vitamin-E in Radix Et Rhizoma Fagopyri Tatarici, it has stronger antioxygenation, can suppress and eliminate free radical superfluous in human body, activated macrophage, eliminate the pigment deposition of skin, strengthen the human immunologic function, alleviate the negative interaction of cancer therapy drug.Food fibre in Radix Et Rhizoma Fagopyri Tatarici can promote the excretion of toxic substance, reduces the total cholesterol of serum and the content of LDL-C.Active element selenium in Radix Et Rhizoma Fagopyri Tatarici can form a kind of unsettled " metal-selenium-albumen " mixture with melts combine in human body, contributes to the eliminating of toxic substance in body.On traditional Chinese medicine, generally believe, Radix Et Rhizoma Fagopyri Tatarici has the health-care effects such as heat-clearing and fire-reducing, relieving dyspepsia, cool blood detumescence.
Though bitter buckwheat is the food crop that nutrition is good, as grain, because of its too hardship not favored by the human consumer, make vinegar with Radix Et Rhizoma Fagopyri Tatarici, seek the outlet of a broadness for high and cold bitter buckwheat undoubtedly, but will solve equally the problem of its " hardship ".
Summary of the invention
The object of the invention is to Radix Et Rhizoma Fagopyri Tatarici as main raw material, with the explained hereafter of conventional solid-state fermented vinegar a kind of can Dealcoholic sobering-up again can nourishing, the bitter buckwheat health-care sobering vinegar of spleen-and-stomach-invigorating, liver protecting, for a new approach is opened up in effective utilization of bitter buckwheat.
The objective of the invention is to realize by following technical measures:
A kind of bitter buckwheat of the present invention vinegar of sobering up, is characterized in that take that Radix Et Rhizoma Fagopyri Tatarici is as main raw material, take glutinous rice as auxiliary material, make the health-care sobering material with the Chinese medicine of integration of drinking and medicinal herbs,, use conventional solid fermented vinegar technique through saccharification, alcoholization and acidifying fermentation, finally be equipped with various seasoning matter and process, each component formulation ratio is:
Radix Et Rhizoma Fagopyri Tatarici 1000Kg
Glutinous rice 100Kg
Integration of drinking and medicinal herbs herbal medicine: matrimony vine, Radix Codonopsis, date, Chinese yam, Semen Coicis, leaf of Jobstears, dark plum, gingko, Folium Ginkgo, ginger, Semen Maydis, each 500g of the root of herbaceous peony
Various seasoning matter: honey, snow pear, Radix Glycyrrhizae, fresh tangerine peel, bright lotus root piece, fennel, anise, cassia twig, each 200g of cardamom
Salt: 4-6Kg.
In the edible homology herbal medicine of medicine of the present invention:
Matrimony vine: tonifying liver improving eyesight, nourshing kidney;
Radix Codonopsis: invigorating the spleen and replenishing QI, promote the production of body fluid, control weakness of the spleen and the stomach;
Chinese yam: invigorating the spleen, reinforce the kidney, tonifying lung;
Semen Coicis: invigorating the spleen, tonifying lung, heat-clearing, dampness removing;
Leaf of Jobstears: replenishing QI and blood, warm stomach;
Dark plum: convergence, promote the production of body fluid;
Gingko: tonifying Qi is nourished heart, and the kidney-nourishing enriching yin, relieve the effect of alcohol;
Folium Ginkgo: the beneficial heart is supported lung;
RADIX PAEONIAE ALBA: tonifying the spleen and stomach;
Semen Maydis: in profit, whet the appetite, stomach invigorating.
Therefore, integration of drinking and medicinal herbs herbal medicine of the present invention, to drinking, acute and chronic poisoning can play nourishing, spleen-and-stomach-invigorating, liver protection function, but life-time service and having no side effect, except the antialcoholism function of sobering up, also have a lot of purposes as for vinegar, do not enumerate here.
A kind of bitter buckwheat of the present invention vinegar working method of sobering up, comprise the raw material pulverizing in conventional solid-state fermented vinegar production technique. add husk, spice, infiltrate, cook, cooling, saccharification, wine, acetic fermentation, salt adding, ageing, pouring vinegar, sterilizing and test package, it is characterized in that (1) raw material pulverizing: with pulverizer, Radix Et Rhizoma Fagopyri Tatarici, glutinous rice and mixture of Chinese herbal medicines are pulverized respectively, screen out the buckwheat shell, with buckwheat shell and Folium Ginkgo, leaf of Jobstears, replace husk;
(2) infiltrate and cook: Radix Et Rhizoma Fagopyri Tatarici, glutinous rice infiltrate and cook respectively, Radix Et Rhizoma Fagopyri Tatarici will filter unnecessary yellow water before complete wetting, reduce bitter taste, bitter buckwheat adopts the normal pressure steaming in cooking process, before upper large vapour slowly with hot water from twice, rice steamer top drip washing material, finally remove yellow rice steamer foot water, further reduce the bitter taste of bitter buckwheat;
(3) spice: spice is cooking, cooling after, by the cooling ripe glutinous rice, ripe Radix Et Rhizoma Fagopyri Tatarici, the health-care sobering Chinese medicine of pulverizing, the buckwheat shell is mixed thoroughly, when the spice temperature is 30-32 ℃, admix saccharifying enzyme, wheat bran and dry yeast, add the water of the heavy 25-30% of raw material, mix to obtain compound;
(4) dual fermentation: compound carries out the dual fermentation of 15 saccharification limit, remotest places alcoholization in fermentation vat, obtains the vinegar unstrained spirits, and fermentation vat covers with straw mulch;
(5) acetic fermentation: the acetic fermentation unstrained spirits of using after batch acetic fermentation completes is fermented as seed, the 2-3% that inoculum size is the vinegar unstrained spirits, and acetic fermentation temperature 45-55 ℃, yeast phase turns over the vinegar unstrained spirits 5-10 time, and acetic fermentation is aerobic fermentation, during fermentation, does not seal;
(6) ageing: after acetic fermentation completes, salt is added to the vinegar unstrained spirits, then salt adding vinegar unstrained spirits is put into to fermentation vat, in ageing 2-3 below 20 ℃ month;
(7) drench vinegar: by ageing, good vinegar unstrained spirits is put into vinegar spaying pool and is slowly drenched into the cold boiling water with vinegar unstrained spirits equivalent, soaks 3-8 hour, then vinegar liquid is emitted at the bottom of pond to the vinegar of making a living;
(8) with seasoning matter: by living vinegar assistant with honey, snow pear, Radix Glycyrrhizae, fresh tangerine peel, bright lotus root piece, fennel, anise, cassia twig, cardamom heated and boiled to 85-95 ℃ of time 30min-40min, carry out fully filtering good rear, cooling, check and bottle and get final product.
The above-mentioned raw materials grinding particle size is not done strict requirement, and Radix Et Rhizoma Fagopyri Tatarici and glutinous rice are after beater grinder is pulverized, and coarse grain and particulate respectively account for half, and the Chinese medicinal materials mixture is gone over through beater grinder, broken getting final product, and seasoning matter is not broken.
Above-mentioned spice be the wheat bran amount of admixing that the vigor of saccharifying enzyme is 1500 units/g be raw material heavy 5%, the active dry yeast ADY amount of admixing be raw material heavy 0.01%;
Above-mentioned dual fermentation temperature is 32-34 ℃ in early stage, mid-term 30-40 ℃, later stage 34-36 ℃, last vinegar unstrained spirits ethanol content 7.5-8%, acidity 0.3%-0.5%, the 5-6 that total acid content is raw material is doubly heavy.
Above-mentioned acetic fermentation can use in section 1.41 pure acetic acid bacteria strain fermentation.
The above-mentioned acetic fermentation stage, when the vinegar amount is 4.5-4.7g/100ml, when acidity no longer increases, stops fermentation, and salt adding is processed.
The present invention has following evident characteristic:
1. a new approach has been opened up in effective utilization that the present invention is Radix Et Rhizoma Fagopyri Tatarici.
2. the present invention has solved the problem of Radix Et Rhizoma Fagopyri Tatarici " hardship " by several means:
While 1. infiltrating, go out the part bitter taste; 2. remove again the part bitter taste during boiling; 3. decompose and remove again the part bitter taste by fermentation; 4. removing again the part bitter taste by dilution, is 3.5g/100ml because food vinegar ethanol content is very low, and in drenching the vinegar process, through large water gaging dilution, bitter taste is almost nil; 5. by with seasoning matter, covered the taste of " hardship ".
3. if the present invention makes the health-care sobering raw material with homology Chinese medicine, without any side effects, not only drunk poisoning people can take, usually the people of health also can take, not only can after drinking, take separately middle the taking also of drinking simultaneously, and as vinegar condiment, in all case use, reach relieve the effect of alcohol, sober up, the purpose of nourishing, invigorating the spleen, stomach invigorating, liver protecting.
4. to take full advantage of local Black Radix Et Rhizoma Fagopyri Tatarici be main raw material in the present invention, uses the vinegar making method of science, and the bitter buckwheat vinegar aftertaste delicate fragrance of production is strong, and tart flavour is soft long, and sweet-smelling is containing sweet.Help again the non-defective unit that relieves the effect of alcohol, the acetic acid of sobering up of producing is sweet good to eat, also with pure and fresh fruit aroma.
Test shows the vinegar of sobering up that the bitter buckwheat vinegar of our factory's production is main raw material, not only retained bitter buckwheat vinegar reducing blood-fat originally, hypotensive, the hypoglycemic health-care effect that waits, help on this basis again with the above-mentioned non-defective unit that relieves the effect of alcohol and boil the vinegar of sobering up formed, have more and sober up, the effect such as relieve the effect of alcohol, be the best drink of sobering up after drinking.
Embodiment
Embodiment 1.
(1) take Radix Et Rhizoma Fagopyri Tatarici 1000Kg by formulation ratio, glutinous rice 100Kg, each 500g of nourishing Chinese medicine of various co-grindings, each 500g of seasoning matter, pulverize Radix Et Rhizoma Fagopyri Tatarici with beater grinder, make bitter buckwheat coarse grain and particulate respectively account for half, sieve, remove the buckwheat shell, the buckwheat shell, for replacing the husk spice, is pulverized glutinous rice equally, degree of grinding is with bitter buckwheat, mixture of Chinese herbal medicines is pulverized, taken various seasoning matter 500g, salt 20-40Kg;
(2) by the flooding of the weight such as buckwheat powder adds twice, remove bitter yellow water, then add 50% heavy water material moistening 3-4h, by the raw material the moistened normal pressure steamer of packing into, with hot water drip washing raw material twice, then steam upper vapour 1h before upper vapour, stewing 1h, equally sticky rice flour is added to 50% heavy water material moistening 3-4h, the steamer of packing into, upper decatize 1h, stewing 1h, steamed grog is scattered, the spreading for cooling cooling;
(3) ripe glutinous rice, ripe bitter buckwheat, the Chinese medicine of pulverizing, the buckwheat shell of cooling are mixed thoroughly, add the heavy 2-2.5 of spice doubly heavy hot water admix raw material weigh 5% wheat bran when the spice temperature be 30-32 ℃, raw material weighs 0.01% dry yeast ADY, mixes to obtain compound;
(4) dual fermentation: compound carries out the dual fermentation leavening temperature 32-34 ℃ in early stage of saccharification limit, the limit alcoholization of 15 days in fermentation vat, mid-term 38-40 ℃, later stage 34-36 ℃ the vinegar unstrained spirits, fermentation vat lid straw mulch;
(5) the acetic fermentation unstrained spirits after using batch acetic fermentation and completing is fermented as seed, the inoculum size 130Kg-150Kg vinegar cylinder of packing into, and second day starts to turn over unstrained spirits, and acetic fermentation temperature 45-55 ℃, when the vinegar amount is 4.5-4.7g/100ml; Acidity stops fermentation while no longer increasing, salt adding is processed;
(6) ageing: the ageing purpose is to promote esterification, increases fragrance mediation flavour, makes the vinegar clear, after acetic fermentation completes, salt is added to the vinegar unstrained spirits, salt adding vinegar unstrained spirits is put into to fermentation vat, in the ageing 2-3 month below 20 ℃;
(7) drench vinegar: by ageing, good vinegar unstrained spirits is put into vinegar spaying pool and is slowly drenched into the cold boiling water with vinegar unstrained spirits equivalent, soaks 3-8 hour, then vinegar liquid is emitted at the bottom of pond to the vinegar of making a living;
(8) with seasoning matter: by living vinegar assistant with honey, snow pear, Radix Glycyrrhizae, fresh tangerine peel, bright lotus root piece, ginger, fennel, anise, cassia twig, cardamom heated and boiled to 85-95 ℃, time 30-40min, fully filter, cooling, check, bottling.
Product of the present invention, have the peculiar fragrance of vinegar, and without bad smell, tart flavour is soft, slightly pleasantly sweet, not puckery, not bitter, without other peculiar smell, and clarification, no suspended substance and precipitation, without mould colored epistasis, without vinegar eel and vinegar lice, the acetic acid degree is 3.5g/100ml.
Claims (6)
1. the bitter buckwheat vinegar of sobering up, is characterized in that take that Radix Et Rhizoma Fagopyri Tatarici is as main raw material, take glutinous rice as auxiliary material, make the health-care sobering material with the Chinese medicine of integration of drinking and medicinal herbs,, finally be equipped with various seasoning matter and process through saccharification, alcoholization and acidifying fermentation by conventional solid fermented vinegar technique, each component formulation ratio is:
Radix Et Rhizoma Fagopyri Tatarici 1000Kg
Glutinous rice 100Kg
Integration of drinking and medicinal herbs herbal medicine: matrimony vine, Radix Codonopsis, date, Chinese yam, Semen Coicis, leaf of Jobstears, dark plum, gingko, Folium Ginkgo, ginger, Semen Maydis, each 500g of the root of herbaceous peony
Various seasoning matter: honey, snow pear, Radix Glycyrrhizae, fresh tangerine peel, bright lotus root piece, fennel, anise, cassia twig, each 500g of cardamom
Salt: 4-6Kg.
2. according to the described a kind of bitter buckwheat of claims 1 vinegar working method of sobering up, comprise the raw material pulverizing in conventional solid-state fermented vinegar production technique. add husk, spice, infiltrate, cook, cooling, saccharification, wine, acetic fermentation, salt adding, ageing, pouring vinegar, sterilizing and test package, it is characterized in that (1) raw material pulverizing: with pulverizer, Radix Et Rhizoma Fagopyri Tatarici, glutinous rice and mixture of Chinese herbal medicines are pulverized respectively, screen out the buckwheat shell, with buckwheat shell and Folium Ginkgo, leaf of Jobstears, replace husk;
(2) infiltrate and cook: Radix Et Rhizoma Fagopyri Tatarici, glutinous rice infiltrate and cook respectively, Radix Et Rhizoma Fagopyri Tatarici will filter unnecessary yellow water before complete wetting, reduce bitter taste, bitter buckwheat adopts the normal pressure steaming in cooking process, before upper large vapour slowly with hot water from twice, rice steamer top drip washing material, finally remove yellow rice steamer foot water, further reduce the bitter taste of bitter buckwheat;
(3) spice: spice is cooking, cooling after, by the cooling ripe glutinous rice, ripe Radix Et Rhizoma Fagopyri Tatarici, the health-care sobering Chinese medicine of pulverizing, the buckwheat shell is mixed thoroughly, when the spice temperature is 30-32 ℃, admix saccharifying enzyme, wheat bran and dry yeast, add the water of the heavy 25-30% of raw material, mix to obtain compound;
(4) dual fermentation: compound carries out the dual fermentation of 15 saccharification limit, remotest places alcoholization in fermentation vat, obtains the vinegar unstrained spirits, and fermentation vat covers with straw mulch;
(5) acetic fermentation: the acetic fermentation unstrained spirits of using after batch acetic fermentation completes is fermented as seed, the 2-3% that inoculum size is the vinegar unstrained spirits, and acetic fermentation temperature 45-55 ℃, yeast phase turns over the vinegar unstrained spirits 5-10 time;
(6) ageing: after acetic fermentation completes, salt is added to the vinegar unstrained spirits, then salt adding vinegar unstrained spirits is put into to fermentation vat, in ageing 2-3 below 20 ℃ month;
(7) drench vinegar: by ageing, good vinegar unstrained spirits is put into vinegar spaying pool and is slowly drenched into the cold boiling water with vinegar unstrained spirits equivalent, soaks 3-8 hour, then vinegar liquid is emitted at the bottom of pond to the vinegar of making a living;
(8) with seasoning matter: by living vinegar assistant with honey, snow pear, Radix Glycyrrhizae, fresh tangerine peel, bright lotus root piece, fennel, anise, cassia twig, cardamom heated and boiled to 85-95 ℃ of time 30min-40min, carry out fully filtering good rear, cooling, check, pack and get final product.
3. a kind of bitter buckwheat according to claim 2 method of vinegar processing of sobering up, it is characterized in that the raw material pulverizing granularity do not do strict requirement, Radix Et Rhizoma Fagopyri Tatarici and glutinous rice are after beater grinder is pulverized, coarse grain and particulate respectively account for half, the Chinese medicinal materials mixture is gone over through beater grinder, broken getting final product, seasoning matter is not broken.
4. a kind of bitter buckwheat according to claim 2 vinegar working method of sobering up, the wheat bran amount of admixing that the vigor that it is characterized in that saccharifying enzyme is 1500 units/g be raw material heavy 5%, active dry yeast ADY be raw material heavy 0.01%.
5. a kind of bitter buckwheat according to claim 2 vinegar working method of sobering up, is characterized in that the dual fermentation temperature is 32-34 ℃ in early stage, mid-term 30-40 ℃, later stage 34-36 ℃, last vinegar unstrained spirits ethanol content 7.5-8%, acidity 0.3%-0.5%, the 5-6 that total acid content is raw material is doubly heavy.
6. a kind of bitter buckwheat according to claim 2 vinegar working method of sobering up, is characterized in that the acetic fermentation stage, when the vinegar amount is 4.5-4.7g/100ml, when acidity no longer increases, stops fermentation, and salt adding is processed.
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| CN104450375A (en) * | 2014-10-28 | 2015-03-25 | 安徽省华皖酒业有限公司 | Tartary-buckwheat-containing white wine and preparation method thereof |
| CN104789440B (en) * | 2015-04-30 | 2016-09-07 | 宁夏强尔萨清真食品有限公司 | Return to one's home village the manufacture craft of old vinegar in tradition Ningxia |
| CN104789440A (en) * | 2015-04-30 | 2015-07-22 | 宁夏强尔萨清真食品有限公司 | Novel production process of traditional Ningxia Hui vinegar |
| CN104845862A (en) * | 2015-06-05 | 2015-08-19 | 湖北工业大学 | Method for preparing sprouted bitter buckwheat-lotus root vinegar by virtue of liquid fermentation |
| CN105039127A (en) * | 2015-06-30 | 2015-11-11 | 广西油情米意农产品有限公司 | White vinegar self-making technology |
| CN105567540A (en) * | 2016-01-22 | 2016-05-11 | 刘硕 | Chinese yam vinegar drink with health-care function and making method thereof |
| CN105586246A (en) * | 2016-03-29 | 2016-05-18 | 史占彪 | Vinegar mainly made of apple juice and making method of vinegar |
| CN106359601A (en) * | 2016-09-26 | 2017-02-01 | 中国食品工业（集团）公司 | Nutritional meal replacement yoghourt and preparing method thereof |
| CN107227250A (en) * | 2017-07-01 | 2017-10-03 | 宁夏梓欣醋业有限责任公司 | The wine vinegar technique that a kind of utilization traditional-handwork and modern science and technology are combined |
| CN107686808A (en) * | 2017-09-27 | 2018-02-13 | 杜文亮 | A kind of vinegar preparation method of hot fermentation |
| CN110089738A (en) * | 2019-05-09 | 2019-08-06 | 薛春生 | A kind of black tartary buckwheat flavone oral liquid and preparation method thereof |
| CN110607218A (en) * | 2019-10-09 | 2019-12-24 | 天津科技大学 | Sobering-up vinegar and preparation method and application thereof |
| CN110607218B (en) * | 2019-10-09 | 2022-04-08 | 天津科技大学 | Sobering-up vinegar and preparation method and application thereof |
| CN113398234A (en) * | 2021-06-17 | 2021-09-17 | 广州中医药大学(广州中医药研究院) | Traditional Chinese medicine composition with obvious sobering and liver protecting effects and preparation method thereof |
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