CN103509710A

CN103509710A - Pueraia vinegar and preparation method thereof

Info

Publication number: CN103509710A
Application number: CN201310487833.0A
Authority: CN
Inventors: 徐静
Original assignee: TAICANG OURUI INTELLIGENT ENGINEERING Co Ltd
Current assignee: TAICANG OURUI INTELLIGENT ENGINEERING Co Ltd
Priority date: 2013-10-17
Filing date: 2013-10-17
Publication date: 2014-01-15

Abstract

The invention relates to pueraia vinegar which is prepared from the following raw components in weight: 80-100 parts of radix puerariae, 20-30 parts of lotus leaf, 40-70 parts of sorghum, 20-70 parts of maize, 300-400 parts of cavings, 30-90 parts of bran, 20-45 parts of wild chrysanthemum flower, 1.0-2.5 parts of dried yeast, 1.0-2.5 parts of spice, and 25-50 parts of mouldy bran. The invention further discloses a method for preparing the pueraia vinegar. The method comprises the following steps: raw material processing, steaming, stirring koji to prepare vinegar, saccharifying, alcoholic fermenting, acetic fermenting, fumigating, pouring vinegar, sterilizing and testing. The pueraia vinegar has the function of traditional vinegar, also has the effects of reducing blood pressure and blood fat and enhancing the immunity, and is a pure natural green product integrating taste conditioning, health care and nutritive value.

Description

A kind of kudzu root vinegar and preparation method thereof

Technical field

The present invention relates to a kind of vinegar, particularly a kind of kudzu root vinegar and preparation method thereof.

Background technology

The root of kudzu vine is that its main component is starch, in addition containing having an appointment 12% flavonoid compound, comprises that soybean (soya bean) glucoside, daidzein, puerarin etc. more than 10 plant; And contain daucosterol, amino acid, coumarins etc., and be ideal natural health care, to reducing blood pressure, there is good curative effect.Lotus leaf delicate fragrance rises loose, has summer heat relieving and dampness eliminating, and invigorating the spleen rises sun, the effect of loose stasis of blood hemostasis, and there is the effect of lipopenicillinase.Wild Chrysanthemum has the effect of highly significant to anti-infective, Cardiovarscular, step-down etc.

Along with the continuous improvement of people's living standard, people are more and more higher to the requirement of protective foods, and at present, various functional health vinegar is subject to favorable comment widely, and as various fruit vinegars, but the report of relevant kudzu root vinegar seldom.

Summary of the invention

Goal of the invention: the object of this invention is to provide a kind of kudzu root vinegar and preparation method thereof.

Technical scheme: the technical scheme that the present invention takes is: a kind of kudzu root vinegar, is made by weight by following material component: root of kudzu vine 80-100 part, lotus leaf 20-30 part, Chinese sorghum 40-70 part, corn 20-70 part, cavings 300-400 part, wheat bran 30-90 part, Wild Chrysanthemum 20-45 part, dry yeast 1.0-2.5 part, spices 1.0-2.5 part, wheat bran 25-50 part.

Preferably, above-mentioned kudzu root vinegar is made by weight by following material component: 80 parts of the roots of kudzu vine, 30 parts, lotus leaf, 40 parts of Chinese sorghums, 70 parts of corns, 300 parts of cavings, 90 parts, wheat bran, 45 parts of Wild Chrysanthemums, 2.5 parts, dry yeast, 2.5 parts of spices, 50 parts, wheat bran.

A method of preparing kudzu root vinegar, it comprises the following steps:

(1) raw material is processed: the root of kudzu vine is removed the peel, is cut into small pieces; Choose ginkgo greenery and carry out detoxification processing, oven dry, pulverizing 20 order shapes; Wild Chrysanthemum pulverizing or juice processed is standby; Chinese sorghum, corn are pulverized, added cavings, wheat bran, water, stir, infiltrate 2～4 hours;

(2) steaming: by the mixture infiltrating and the together boiling of root of kudzu vine piece, the time is 1.5～2.5 hours, and air pressure remains on 1.2～2.5P;

(3) mixed song vinegar processed: the raw material cooking is boiled in a covered pot over a slow fire and put 20～30 minutes, spread out, be cooled to rapidly 22～35 ℃, admix wheat bran and yeast, turn and make it even for 2～3 times;

(4) saccharification and zymamsis: the raw material after mixed song is packed in jar fermenter or altar and fermented, and temperature is controlled at 17～21 ℃, and the time is 6～7 days;

(5) acetic fermentation: inoculation acetic bacteria, temperature is raised to 30-35 ℃, mix lotus leaf, the Wild Chrysanthemum of pulverizing, stir equably, increase porousness, oxygen supply heats, and in order to acetify, maintains after 6～7 days;

(6) smoked unstrained spirits: the vinegar unstrained spirits of getting 30-35% is fumigated 4 days, turns over unstrained spirits every day 1 time, and temperature is no more than 80 ℃;

(7) drench vinegar: get the residue vinegar unstrained spirits of 65-70% and put into after vinegar spaying pool with the smoked unstrained spirits of 30-35%, add spices, with 100 ℃ of water soakings 24 hours, the pouring vinegar that makes new advances then;

(8) sterilizing: vinegar is put into Autoclave, 100 ℃ of sterilizings 15 minutes;

(9) check: packaging final prod is through physics and chemistry, sanitary inspection warehousing after passing.

Beneficial effect: compared with prior art, kudzu root vinegar of the present invention had both had the function of traditional vinegar, has again the effects such as hypotensive, reducing blood-fat, strengthening immunity, is a kind of fully natural green product that integrates conditioning mouthfeel, health care, nutritive value.

Embodiment

Embodiment 1: take by weight 90 parts of the roots of kudzu vine, 25 parts, lotus leaf, 50 parts of Chinese sorghums, 50 parts of corns, 350 parts of cavings, 60 parts, wheat bran, 30 parts of Wild Chrysanthemums, 2 parts, dry yeast, 1.5 parts of spices, 35 parts, wheat bran, be prepared as follows:

(3) mixed song vinegar processed: the raw material cooking is boiled in a covered pot over a slow fire and put 20～30 minutes, spread out, be cooled to rapidly 25 ℃, admix wheat bran and yeast, turn and make it even for 2～3 times;

(6) smoked unstrained spirits: get 35% vinegar unstrained spirits and fumigate 4 days, turn over unstrained spirits every day 1 time, temperature is no more than 80 ℃;

(7) drench vinegar: the vinegar unstrained spirits of getting residue 65% is put into after vinegar spaying pool with 35% smoked unstrained spirits, adds spices, with 100 ℃ of water soakings 24 hours, the pouring vinegar that makes new advances then;

Embodiment 2:

Preparation method is with embodiment 1, and different is that raw material following weight parts takes: 100 parts of the roots of kudzu vine, 20 parts, lotus leaf, 60 parts of Chinese sorghums, 30 parts of corns, 400 parts of cavings, 50 parts, wheat bran, 20 parts of Wild Chrysanthemums, 1.5 parts, dry yeast, 2 parts of spices, 40 parts, wheat bran.

Embodiment 3:

Preparation method is with embodiment 1, and different is that raw material following weight parts takes: 80 parts of the roots of kudzu vine, 30 parts, lotus leaf, 40 parts of Chinese sorghums, 70 parts of corns, 300 parts of cavings, 90 parts, wheat bran, 45 parts of Wild Chrysanthemums, 2.5 parts, dry yeast, 2.5 parts of spices, 50 parts, wheat bran.

Embodiment 4: preparation method is with embodiment 1, and different is that raw material following weight parts takes: 85 parts of the roots of kudzu vine, 27 parts, lotus leaf, 50 parts of Chinese sorghums, 60 parts of corns, 350 parts of cavings, 70 parts, wheat bran, 40 parts of Wild Chrysanthemums, 2 parts, dry yeast, 2 parts of spices, 40 parts, wheat bran.

Claims

1. a kudzu root vinegar, it is characterized in that, by following material component, made by weight: root of kudzu vine 80-100 part, lotus leaf 20-30 part, Chinese sorghum 40-70 part, corn 20-70 part, cavings 300-400 part, wheat bran 30-90 part, Wild Chrysanthemum 20-45 part, dry yeast 1.0-2.5 part, spices 1.0-2.5 part, wheat bran 25-50 part.

2. kudzu root vinegar according to claim 1, it is characterized in that, by following material component, made by weight: 80 parts of the roots of kudzu vine, 30 parts, lotus leaf, 40 parts of Chinese sorghums, 70 parts of corns, 300 parts of cavings, 90 parts, wheat bran, 45 parts of Wild Chrysanthemums, 2.5 parts, dry yeast, 2.5 parts of spices, 50 parts, wheat bran.

3. the making method of kudzu root vinegar claimed in claim 1, is characterized in that comprising the following steps:

(1) raw material is processed: the root of kudzu vine is removed the peel, is cut into small pieces; Choose lotus leaf and carry out detoxification processing, oven dry, pulverizing 20 order shapes; Wild Chrysanthemum pulverizing or juice processed is standby; Chinese sorghum, corn are pulverized, added cavings, wheat bran, water, stir, infiltrate 2～4 hours;