CN103525680A - Process for producing peony vinegar - Google Patents
Process for producing peony vinegar Download PDFInfo
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- CN103525680A CN103525680A CN201310183734.3A CN201310183734A CN103525680A CN 103525680 A CN103525680 A CN 103525680A CN 201310183734 A CN201310183734 A CN 201310183734A CN 103525680 A CN103525680 A CN 103525680A
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- vinegar
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Abstract
The invention discloses a process for producing peony vinegar, and belongs to the technical field of health-care vinegar production process. The process is characterized by comprising the following steps: preparing materials; treating materials; fermenting with alcohol; fermenting with acetic acid; generating vinegar; sterilizing and immersing; inspecting and filling. According to the peony vinegar produced by adopting peony petals, rice vinegar is adopted as a solvent to extract nutritional components in peony flowers, table vinegar serving as a carrier is organically combined with health-care components flavonoid, and the peony vinegar has a good dietary therapy effect in nourishing blood and activating lung, reducing blood pressure, relieving cough, resisting cancer, strengthening immunity and other aspects.
Description
Technical field
The present invention relates to health vinegar technical field of producing, especially a kind of production technique of tree peony vinegar.
Background technology
The human being's production vinegar long history of existing 7000, along with continuous excavation and the discovery of nutrition vinegar dietary function, human consumer is familiar with gradually and starts to accept nutrition vinegar, has had certain market now; The product category of nutrition vinegar is more, of many uses; In recent years, people continue to increase the comprehensive exploitation ability of Tree Peony flower, as developed Tree Peony flower beverage, jasmine tea, dinner party with singsong girls in attendance, tree peony sauce, tree peony cake, the numerous products of Tree Peony flower essential oil; The trace element that peony petal contains abundant calcium, manganese, iron, copper, zinc, amino acid and various needed by human and mineral element also contain the materials such as flavonod that can remove human free radical simultaneously; With peony petal, enter vinegar, can the lung alive that nourishes blood, lower blood pressure, antibechic, antitumor, strengthen aspect immunologic function and play good dietary function; At present, through retrieving, there is no the relevant report that Tree Peony flower vinegar is produced both at home and abroad.
Summary of the invention
The production technique that the object of this invention is to provide a kind of tree peony vinegar, it take peony petal as the raw material tree peony vinegar that in addition prepared by other auxiliary material, with peony petal, enter vinegar, can the lung alive that nourishes blood, lower blood pressure, antibechic, antitumor, strengthen aspect immunologic function and play good dietary function.
The production technique of a kind of tree peony vinegar of the present invention adopts following operation: materials proportioning, and------------drench vinegar---mattress that goes out is brewed---checks filling acetic fermentation in zymamsis in raw material processing.
Above-mentioned materials proportioning is selected as follows according to quality proportioning: 90 ~ 110 parts of millets, 20 ~ 30 parts, wheat bran, 35 ~ 45 parts, wheat bran, 80 ~ 100 parts of rice chaff, 300 ~ 400 parts, water, 0.3 ~ 0.7 part of Tree Peony flower, 7 ~ 10.5 parts of salt, 0.04 ~ 0.06 part, dry yeast.
In above-mentioned raw materials processing, millet soaks 4 ~ 6 hours, and in 6 ~ 8 hours winters, with wheat bran, rice chaff mixing is mixed thoroughly, and normal pressure steams one hour, and spreading for cooling to 28 ~ 30 ℃ take the dish out of the pot.
In above-mentioned zymamsis, the dry yeast of 0.04 ~ 0.06 part is stirred evenly to activation 40 minutes with 37 ℃ of water, add wheat bran and water-lute, zymamsis 7 days.
Above-mentioned acetic fermentation when rising to 42 ℃ until temperature, starts to turn over unstrained spirits, and temperature is controlled between 40 ~ 42 ℃, after 6 ~ 7 days, temperature is controlled between 36 ~ 38 ℃, continues to turn over unstrained spirits, after 4 ~ 5 days, temperature is down to below 33 ℃, no longer rises to acidity, stops turning over unstrained spirits.
Drench in vinegar acetic fermentation is finished to admix 1% salt in rear vinegar unstrained spirits, after-ripening, after one month, drenches the acetic acid of acidity more than 3.5 g/100ml.
The above-mentioned mattress that goes out is brewed is middlely heated to 85 ~ 100 ℃ by drenching the vinegar, and is cooled to 80 ℃ and adds Tree Peony flower, maintains the temperature between 60 ~ 80 ℃, brewedly more than 3 hours adds salt, makes salts contg between 1 ~ 1.5%, filters.
The beneficial effect of the production technique of a kind of tree peony vinegar of the present invention is: the tree peony vinegar that adopts peony petal to produce, adopting rice vinegar is the nutritive ingredient of solvent extraction Tree Peony flower, utilize vinegar as carrier, health-care components flavonoid in Tree Peony flower etc. is organically combined with vinegar, the lung alive that nourishes blood, lower blood pressure, antibechic, antitumor, strengthen aspect immunologic function and play good dietary function.
Embodiment
embodiment 1
Get 90 parts of millets, 20 parts, wheat bran, 35 parts, wheat bran, 80 parts of rice chaff, 300 parts, water, 0.3 part of Tree Peony flower, 7 parts of salt, 0.04 part, dry yeast.
Millet is soaked 4 hours, and winter can 6 hours, and then with wheat bran, rice chaff is mixed and mixed thoroughly, drives vapour dress pot, and normal pressure steams one hour, stewing pot 30 minutes, and spreading for cooling to 28 ℃ takes the dish out of the pot.
First the dry yeast of 0.04 part is stirred evenly to activation 40 minutes with 37 ℃ of water and together add in the material after taking the dish out of the pot with wheat bran after above, then add remaining water, stir, enter cylinder or pond compacting, with plastic cloth, seal, zymamsis is 7 days under field conditions (factors).
Acetic fermentation: after zymamsis finishes, throw off plastic cloth, turn over unstrained spirits, surface access acetic acid mattress, when temperature rises to 42 ℃, start to turn over unstrained spirits, turn over unstrained spirits every day once, temperature is controlled at 40 ℃, after 6 days, temperature is controlled to 36 ℃, continues to turn over unstrained spirits once every day, after 4 days, temperature is down to below 33 ℃, until acidity no longer rises, stops turning over unstrained spirits.
Acetic fermentation is finished to admix 1% salt in rear vinegar unstrained spirits, mix compacting thoroughly, after-ripening, after one month, drenches the acetic acid of acidity more than 3.5 g/100ml.
The mattress that goes out is brewed: by drenching the vinegar, heats 85 ℃, is then cooled to 80 ℃ and adds Tree Peony flower, maintain the temperature at 60 ℃, and brewed more than 3 hours, then add salt, and make salts contg between 1 ~ 1.5%, filter.
Filling without mattress after check.
embodiment 2
Get 100 parts of millets, 25 parts, wheat bran, 40 parts, wheat bran, 90 parts of rice chaff, 350 parts, water, 0.5 part of Tree Peony flower, 8.8 parts of salt, 0.05 part, dry yeast.
Raw material is processed: millet is soaked 5 hours, and winter can 7 hours, and then with wheat bran, rice chaff is mixed and mixed thoroughly, drives vapour dress pot, and normal pressure steams one hour, stewing pot 30 minutes, and spreading for cooling to 29 ℃ takes the dish out of the pot.
First the dry yeast of 0.05 part is stirred evenly to activation 40 minutes with 37 ℃ of water and together add in the material after taking the dish out of the pot with wheat bran after above, then add remaining water, stir, enter cylinder or pond compacting, with plastic cloth, seal, zymamsis is 7 days under field conditions (factors).
Acetic fermentation: after zymamsis finishes, throw off plastic cloth, turn over unstrained spirits, surface access acetic acid mattress, when temperature rises to 42 ℃, start to turn over unstrained spirits, turn over unstrained spirits every day once, temperature is controlled at 41 ℃, after 7 days, temperature is controlled to 36 ℃, continues to turn over unstrained spirits once every day, after 5 days, temperature is down to below 33 ℃, until acidity no longer rises, stops turning over unstrained spirits.
Acetic fermentation is finished to admix 1% salt in rear vinegar unstrained spirits, mix compacting thoroughly, after-ripening, after one month, drenches the acetic acid of acidity more than 3.5 g/100ml.
The mattress that goes out is brewed: by drenching the vinegar, heats 90 ℃, is then cooled to 80 ℃ and adds Tree Peony flower, maintain the temperature at 70 ℃, and brewed more than 3 hours, then add salt, and make salts contg between 1 ~ 1.5%, filter.
Filling without mattress after check.
embodiment 3
Get 110 parts of millets, 30 parts, wheat bran, 45 parts, wheat bran, 100 parts of rice chaff, 400 parts, water, 0.7 part of Tree Peony flower, 10.5 parts of salt, 0.06 part, dry yeast.
Raw material is processed: millet is soaked 6 hours, and winter can 8 hours, and then with wheat bran, rice chaff is mixed and mixed thoroughly, drives vapour dress pot, and normal pressure steams one hour, stewing pot 30 minutes, and spreading for cooling to 30 ℃ takes the dish out of the pot.
First the dry yeast of 0.06 part is stirred evenly to activation 40 minutes with 37 ℃ of water and together add in the material after taking the dish out of the pot with wheat bran after above, then add remaining water, stir, enter cylinder or pond compacting, with plastic cloth, seal, zymamsis is 7 days under field conditions (factors).
Acetic fermentation: after zymamsis finishes, throw off plastic cloth, turn over unstrained spirits, surface access acetic acid mattress, when temperature rises to 42 ℃, start to turn over unstrained spirits, turn over unstrained spirits every day once, temperature is controlled at 42 ℃, after 7 days, temperature is controlled to 38 ℃, continues to turn over unstrained spirits once every day, after 5 days, temperature is down to below 33 ℃, until acidity no longer rises, stops turning over unstrained spirits.
Acetic fermentation is finished to admix 1% salt in rear vinegar unstrained spirits, mix compacting thoroughly, after-ripening, after one month, drenches the acetic acid of acidity more than 3.5 g/100ml.
The mattress that goes out is brewed: by drenching the vinegar, heats 100 ℃, is then cooled to 80 ℃ and adds Tree Peony flower, maintain the temperature at 80 ℃, and brewed more than 3 hours, then add salt, and make salts contg between 1 ~ 1.5%, filter.
Filling without mattress after check.
It should be noted last that, above embodiment is only unrestricted in order to technical scheme of the present invention to be described, with reference to embodiment, the present invention is had been described in detail, those of ordinary skill in the art is to be understood that, can modify or be equal to replacement technical scheme of the present invention, and not depart from the spirit and scope of technical solution of the present invention; Without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, and these changes and improvements are all in the claimed scope of the invention, and the claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (7)
1. a production technique for tree peony vinegar, is characterized in that: adopt following operation: materials proportioning that------------drench vinegar---mattress that goes out is brewed---checks filling acetic fermentation in zymamsis in raw material processing.
2. the production technique of a kind of tree peony vinegar according to claim 1, it is characterized in that: materials proportioning is selected as follows according to quality proportioning: 90 ~ 110 parts of millets, 20 ~ 30 parts, wheat bran, 35 ~ 45 parts, wheat bran, 80 ~ 100 parts of rice chaff, 300 ~ 400 parts, water, 0.3 ~ 0.7 part of Tree Peony flower, 7 ~ 10.5 parts of salt, 0.04 ~ 0.06 part, dry yeast.
3. the production technique of a kind of tree peony vinegar according to claim 1, is characterized in that: in raw material processing, millet soaks 4 ~ 6 hours, and in 6 ~ 8 hours winters, with wheat bran, rice chaff mixing is mixed thoroughly, and normal pressure steams one hour, and spreading for cooling to 28 ~ 30 ℃ take the dish out of the pot.
4. the production technique of a kind of tree peony vinegar according to claim 1, is characterized in that: in zymamsis, the dry yeast of 0.05 part is stirred evenly to activation 40 minutes with 37 ℃ of water, add wheat bran and water-lute, zymamsis 7 days.
5. the production technique of a kind of tree peony vinegar according to claim 1, it is characterized in that: acetic fermentation is when rising to 42 ℃ until temperature, start to turn over unstrained spirits, temperature is controlled between 40 ~ 42 ℃, after 6 ~ 7 days, temperature is controlled between 36 ~ 38 ℃, continue to turn over unstrained spirits, after 4 ~ 5 days, temperature is down to below 33 ℃, no longer rise to acidity, stop turning over unstrained spirits.
6. the production technique of a kind of tree peony vinegar according to claim 1, is characterized in that: drench in vinegar acetic fermentation is finished to admix 1% salt in rear vinegar unstrained spirits, after-ripening, after one month, drenches the acetic acid of acidity more than 3.5 g/100ml.
7. the production technique of a kind of tree peony vinegar according to claim 1, it is characterized in that: the mattress that goes out is brewed is middlely heated to 85 ~ 100 ℃ by drenching the vinegar, be cooled to 80 ℃ and add Tree Peony flower, maintain the temperature between 60 ~ 80 ℃, brewed more than 3 hours, add salt, make salts contg between 1 ~ 1.5%, filter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310183734.3A CN103525680A (en) | 2013-05-17 | 2013-05-17 | Process for producing peony vinegar |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310183734.3A CN103525680A (en) | 2013-05-17 | 2013-05-17 | Process for producing peony vinegar |
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| CN103525680A true CN103525680A (en) | 2014-01-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310183734.3A Withdrawn CN103525680A (en) | 2013-05-17 | 2013-05-17 | Process for producing peony vinegar |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104031816A (en) * | 2014-05-28 | 2014-09-10 | 河南科技大学 | Processing method of fermented peony flower vinegar |
| CN104382171A (en) * | 2014-12-02 | 2015-03-04 | 申健 | Paeonia ostii vinegar drink and preparation method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6147180A (en) * | 1984-08-14 | 1986-03-07 | Kurorera Kogyo Kk | Production of grain vinegar |
| CN1883305A (en) * | 2006-06-26 | 2006-12-27 | 张英强 | Method for preparing seasonings by combination of peony natural organic compounds |
| KR20080000008A (en) * | 2006-06-26 | 2008-01-02 | 주식회사 비아이지 | Phellinus linteus vinegar having an anti-hypertension activity |
| CN102827752A (en) * | 2012-09-24 | 2012-12-19 | 王婉真 | Paeonia suffruticosa vinegar and preparation method thereof |
| CN102994360A (en) * | 2011-09-09 | 2013-03-27 | 山西三盛合酿造有限公司 | Method for preparing millet vinegar through multi-micro-ventilation reflux |
-
2013
- 2013-05-17 CN CN201310183734.3A patent/CN103525680A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6147180A (en) * | 1984-08-14 | 1986-03-07 | Kurorera Kogyo Kk | Production of grain vinegar |
| CN1883305A (en) * | 2006-06-26 | 2006-12-27 | 张英强 | Method for preparing seasonings by combination of peony natural organic compounds |
| KR20080000008A (en) * | 2006-06-26 | 2008-01-02 | 주식회사 비아이지 | Phellinus linteus vinegar having an anti-hypertension activity |
| CN102994360A (en) * | 2011-09-09 | 2013-03-27 | 山西三盛合酿造有限公司 | Method for preparing millet vinegar through multi-micro-ventilation reflux |
| CN102827752A (en) * | 2012-09-24 | 2012-12-19 | 王婉真 | Paeonia suffruticosa vinegar and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104031816A (en) * | 2014-05-28 | 2014-09-10 | 河南科技大学 | Processing method of fermented peony flower vinegar |
| CN104031816B (en) * | 2014-05-28 | 2016-01-20 | 河南科技大学 | A kind of working method of fermented type Paeonia suffruticosa vinegar |
| CN104382171A (en) * | 2014-12-02 | 2015-03-04 | 申健 | Paeonia ostii vinegar drink and preparation method |
| CN104382171B (en) * | 2014-12-02 | 2016-06-22 | 南陵旺科知识产权运营有限公司 | A kind of Paeonia ostii vinegar beverage and preparation method |
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Application publication date: 20140122 |