CN103509708A - Chrysanthemum and medlar vinegar - Google Patents
Chrysanthemum and medlar vinegar Download PDFInfo
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- CN103509708A CN103509708A CN201210218813.9A CN201210218813A CN103509708A CN 103509708 A CN103509708 A CN 103509708A CN 201210218813 A CN201210218813 A CN 201210218813A CN 103509708 A CN103509708 A CN 103509708A
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- vinegar
- chrysanthemum
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- medlar vinegar
- chrysanthemum medlar
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Abstract
The invention provides a method for brewing chrysanthemum and medlar vinegar. The method comprises the following steps: firstly providing chrysanthemum, medlar, glutinous rice vinegar with degree of vinegar being 3.0-3.5g/100ml and rock sugars, then mixing the chrysanthemum, the medlar, the glutinous rice vinegar and the rock sugars in a mass ratio of 1:1:3:0.8 in a container to form a soak solution, sealing the soak solution at 25-35 DEG C and preserving the soak solution for 30-40 days; and then unsealing the container for 2-5 days to exhaust carbon dioxide in the soak solution. The method has the advantage that the brewing process can be simplified.
Description
Technical field
The present invention relates to a kind of brew method of vinegar, especially a kind of brew method of chrysanthemum medlar vinegar.
Background technology
The composition that comprises chrysanthemum, matrimony vine and vinegar at chrysanthemum medlar vinegar therefore has some effects of vinegar and chrysanthemum, matrimony vine simultaneously.For example: chrysanthemum, these two kinds of raw materials of matrimony vine all have eyeshield, alleviate the effects such as eye strain, eyes that excess eye-using produces are dry and astringent; Both unifications, the curative effect that treatment eyestrain, blurred vision have been had.The amino acid containing in rice vinegar, the nutritive substance that acetic acid etc. are abundant, can improve removing toxic substances and the metabolic function of liver.Above advantage makes the wider range of application of having of chrysanthemum medlar vinegar, for example, can stimulate circulation, prevent arteriosclerosis, also can prevent fatty hoarding in liver, promotes the metabolism in body, plays the effect of fat-eliminating slimming etc.
Yet the brew method of existing brew chrysanthemum medlar vinegar is comparatively loaded down with trivial details, and easily the nutritive ingredient of chrysanthemum medlar vinegar is exerted an influence.
Summary of the invention
The present invention proposes a kind of brew method of chrysanthemum medlar vinegar, and it can simplify brewing process.
The brew method that the invention provides a kind of chrysanthemum medlar vinegar, it comprises the following steps.First be to provide chrysanthemum, matrimony vine, vinegar degree and be Oryza glutinosa vinegar and the rock sugar of 3.0～3.5 grams/100 milliliters.Then, ratio that the mass ratio of take in container is 1:1:3:0.8 is mixed chrysanthemum, matrimony vine, Oryza glutinosa vinegar and rock sugar formation soak solution, at these soak solutions of temperature lower seal of 25～35 degrees Celsius and preserve 30～40 days.Then, this container is broken a seal 2～5 days, to discharge the carbonic acid gas in this soak solution.
The brew method of chrysanthemum medlar vinegar can adopt raw material brew, it is without process high temperature steaming, therefore can simplify brewing process, and therefore can effectively avoid in high temperature steaming, the decomposition of the nutritive substances such as VITAMIN being destroyed, and then be conducive to obtain the chrysanthemum medlar vinegar of taste good.
Embodiment
Below in conjunction with embodiment, the brew method of chrysanthemum medlar vinegar of the present invention is described in further detail.
The acidity that first brew method of the chrysanthemum medlar vinegar of the embodiment of the present invention is to provide chrysanthemum, matrimony vine, vinegar is Oryza glutinosa vinegar and the rock sugar of 3.0～3.5 grams/100 milliliters.Wherein, Oryza glutinosa vinegar brew method can be included in take the ratio that mass ratio is 100:300:1 and mixes glutinous rice, water and distiller's yeast in container, at the temperature of 25～35 degrees Celsius, preserve 15～30 days, for example 20 days, until the temperature of the mixture of glutinous rice, water and distiller's yeast starts to decline, just can obtain Oryza glutinosa vinegar.Wherein to start to decline be mainly that the oxidizing reaction that can show the mixture of glutinous rice, water and distiller's yeast completes to the mixture temperature of glutinous rice, water and distiller's yeast.Especially, this glutinous rice rice of making a living; And for increasing the loose degree of the mixture of glutinous rice, water and distiller's yeast, so that oxygen supply heats, and be conducive to the acetify of the mixture of glutinous rice, water and distiller's yeast, in the early stage of preserving the mixture of this glutinous rice, water and distiller's yeast, also can adopt clean wooden stick to stir the mixture of glutinous rice, water and distiller's yeast, for example, in first 10 days that preserve, stir once every day, for example stirs 1 minute at every turn.In addition, distiller's yeast can adopt Lishui, Zhejiang Province to make every effort to overcome the distiller's yeast of making every effort to overcome of 50 grams/bag that bio tech ltd produces.
Then, the ratio that the mass ratio of take in container is 1:1:3:0.8 mixes this chrysanthemum, matrimony vine, Oryza glutinosa vinegar and rock sugar forms soak solution, at these soak solutions of temperature lower seal of 25～35 degrees Celsius and preserve for example 30 days 30～40 days.
Then, container is broken a seal 2～5 days, to discharge the carbonic acid gas in this soak solution.Wherein, by the method in container Kaifeng, can be at the seal edge of container, to open a little tiny venting ports.
After the carbonic acid gas in soak solution is discharged, soak solution has just formed the work in-process of chrysanthemum medlar vinegar.
Claims (9)
1. a brew method for chrysanthemum medlar vinegar, it comprises the following steps: it is Oryza glutinosa vinegar and the rock sugar of 3.0～3.5 grams/100 milliliters that chrysanthemum, matrimony vine, vinegar degree are provided; The ratio that the mass ratio of take in container is 1:1:3:0.8 mixes this chrysanthemum, matrimony vine, Oryza glutinosa vinegar and rock sugar forms soak solution, at these soak solutions of temperature lower seal of 25～35 degrees Celsius and preserve 30～40 days; And this container is broken a seal 2～5 days, to discharge the carbonic acid gas in this soak solution.
2. the brew method of chrysanthemum medlar vinegar as claimed in claim 1, it is characterized in that: the brew method of this Oryza glutinosa vinegar is included in take the ratio that mass ratio is 100:300:1 and mix glutinous rice, water and distiller's yeast in container, at the temperature of 25～35 degrees Celsius, preserve 15～30 days, until the temperature of the mixture of glutinous rice, water and distiller's yeast starts to decline.
3. the brew method of chrysanthemum medlar vinegar as claimed in claim 2, is characterized in that: in the early stage preserving the mixture of this glutinous rice, water and distiller's yeast, also comprise every a scheduled time and stir this mixture.
4. the manufacture method of chrysanthemum medlar vinegar as claimed in claim 1, is characterized in that: the method that this container is broken a seal is in the place of the sealing of container, to open a little tiny venting ports.
5. the manufacture method of chrysanthemum medlar vinegar as claimed in claim 1, is characterized in that: after the carbonic acid gas in discharging this soak solution, also comprise and take out this soak solution, and filtered formation chrysanthemum medlar vinegar.
6. the manufacture method of chrysanthemum medlar vinegar as claimed in claim 5, is characterized in that: the chrysanthemum medlar vinegar of formation also passes through sterilization and bottling.
7. the manufacture method of chrysanthemum medlar vinegar as claimed in claim 6, is characterized in that: the method for this sterilization is pasteurization.
8. the manufacture method of chrysanthemum medlar vinegar as claimed in claim 7, is characterized in that: the method for this sterilization is included at the temperature of 60 degrees Celsius and places 30 minutes.
9. the manufacture method of chrysanthemum medlar vinegar as claimed in claim 5, is characterized in that: the total acidity of the chrysanthemum medlar vinegar after sterilization is 2.0 grams/100 milliliters.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210218813.9A CN103509708A (en) | 2012-06-29 | 2012-06-29 | Chrysanthemum and medlar vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210218813.9A CN103509708A (en) | 2012-06-29 | 2012-06-29 | Chrysanthemum and medlar vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103509708A true CN103509708A (en) | 2014-01-15 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210218813.9A Pending CN103509708A (en) | 2012-06-29 | 2012-06-29 | Chrysanthemum and medlar vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103509708A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104611189A (en) * | 2015-01-24 | 2015-05-13 | 马玲 | Healthcare chrysanthemum and raspberry vinegar |
| CN108504532A (en) * | 2018-06-26 | 2018-09-07 | 赵玉琢 | A kind of brewing method of craft emperor's chrysanthemum vinegar |
| CN114317194A (en) * | 2021-12-14 | 2022-04-12 | 山东川鹰食品有限责任公司 | Chrysanthemum vinegar capable of regulating blood fat and reducing blood pressure and preparation process thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1580232A (en) * | 2003-08-07 | 2005-02-16 | 丹东酿造厂 | Nutrient vinegar |
| CN102373141A (en) * | 2010-08-06 | 2012-03-14 | 赵乙锖 | Method for brewing olive vinegar |
-
2012
- 2012-06-29 CN CN201210218813.9A patent/CN103509708A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1580232A (en) * | 2003-08-07 | 2005-02-16 | 丹东酿造厂 | Nutrient vinegar |
| CN102373141A (en) * | 2010-08-06 | 2012-03-14 | 赵乙锖 | Method for brewing olive vinegar |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104611189A (en) * | 2015-01-24 | 2015-05-13 | 马玲 | Healthcare chrysanthemum and raspberry vinegar |
| CN108504532A (en) * | 2018-06-26 | 2018-09-07 | 赵玉琢 | A kind of brewing method of craft emperor's chrysanthemum vinegar |
| CN114317194A (en) * | 2021-12-14 | 2022-04-12 | 山东川鹰食品有限责任公司 | Chrysanthemum vinegar capable of regulating blood fat and reducing blood pressure and preparation process thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140115 |
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| WD01 | Invention patent application deemed withdrawn after publication |