CN103589623A - Preparation method of fruity zinc-rich vinegar - Google Patents
Preparation method of fruity zinc-rich vinegar Download PDFInfo
- Publication number
- CN103589623A CN103589623A CN201310478774.0A CN201310478774A CN103589623A CN 103589623 A CN103589623 A CN 103589623A CN 201310478774 A CN201310478774 A CN 201310478774A CN 103589623 A CN103589623 A CN 103589623A
- Authority
- CN
- China
- Prior art keywords
- zinc
- vinegar
- rich
- unstrained spirits
- fruity
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention provides a preparation method of fruity zinc-rich vinegar, aiming at enabling the vinegar to be rich in biological zinc nutrients as well as full of fruit taste. The preparation method comprises the following steps: preparing raw materials by mixing crushed zinc-rich rice, zinc-rich millet and haw based on the mass ratio of 5: 3: 2; preparing auxiliary material by mixing rice bran, wheat bran and rice based on the mass ratio of 4: 3: 3; and then mixing materials, stewing, steaming, cooling and adding yeast, transferring into a tank, performing alcoholic fermentation, performing acetic fermentation, smoking fermented grains, pouring vinegar, sterilizing and extracting, concentrating, filtering and removing turbidity, ageing and storing, thus obtaining the fruity zinc-rich vinegar rich in biological zinc nutrients.
Description
Technical field
The present invention relates to a kind of fruity containing the manufacture method of zinc vinegar.
Background technology
Modern medicine study shows, zinc is a kind of trace element of needed by human, is to form the necessary prerequisite of multiple proteins, the title that have " healthy assistant ", " bioelement ", zinc has anti-oxidation efficacy, can protect the function of biofilm structure, can postpone cell aging, extend cell survival; Scarce zinc can make body's immunity decline.Due to the inequality of China's zinc content, cause zinc element content difference in animal and plant body, thus the otherness that causes flight against senium of human body, immunizing power and zinc deficiency to occur.The emphasis of the current rich zinc health food development of China is the biological organic zinc protective foods of exploitation, biological zinc resource mainly contains natural zinc-rich plant resources, artificial zinc dense plants resource, Microbial resources and the Animal resources etc. that transform, biological zinc is compared with inorganic zinc source, has higher biological activity and edible safety.Vinegar is a kind of family daily bread or seasonings, is rich in the various nutrients of needed by human, but on market, there is not yet the fruity organic zinc edible vinegar that is rich in biological zinc source nutrient.
Summary of the invention
The object of the invention is exactly the deficiency that overcomes above-mentioned prior art, provides a kind of and be rich in biological zinc source nutrient, has the manufacture method of the rich zinc vinegar of the simple fruity of strong fruity mouthfeel and production technique.
Manufacture method of the present invention is:
(1) batching: by rich zinc zinc rice, rich zinc millet and hawthorn fruit after pulverizing in mass ratio the ratio of 5:3:2 be mixed into raw material; By rice bran, wheat bran, paddy in mass ratio the ratio of 4:3:3 to be mixed into auxiliary material stand-by.
The zinc content of described rice rich in zinc, rich zinc millet is all not less than 15 mgs/kg.Hawthorn fruit quality is by dry fruit, hawthorn fruit hollander pulping.Rice rich in zinc and rich zinc millet powder are broken to 40 mesh sieves more than 50%.
(2) shelving: get after 100 kilograms of raw materials stir with auxiliary material 120-130 kilogram and become supplementary material, add clear water 250-280 kilogram and mix thoroughly again, pile up shelving 5-6 hour.
(3) steaming: vexed good material is packed in steamer after again stirring, pass into 90-100 degree steam, normal pressure steaming 2 hours.
(4) cooling adds song: steamed material is taken the dish out of the pot, through raising slag machine, mix thoroughly, cool to 40 ℃, add Daqu and fast bent respectively by 40% and 15-20% of input supplementary material total mass.
(5) enter pond: by adding Daqu and fast bent steaming to mix with activation yeast, by the 80-100% of input raw material total mass, add clear water, through raise slag machine beat even after, cool to 18-25 ℃ and enter pond;
Activation yeast be by active Zinc-rich saccharomyces cerevisiae, distillery yeast and brown sugar three in mass ratio the ratio of 3:2:5 after mixing, add clear water and stir, be warmed to 30-35 ℃, be incubated after 2-4 hour; Active Zinc-rich saccharomyces cerevisiae and distillery yeast are dry yeast, and active Zinc-rich saccharomyces cerevisiae and distillery yeast total amount are according to the 0.1%-0.15% meter of dropped into raw material total mass; Add clear water amount and need add water 200-500 milliliter meter according to the active Zinc-rich saccharomyces cerevisiae of every 100g and distillery yeast total amount; Active Zinc-rich saccharomyces cerevisiae is to make vinegar liquid be rich in the starter of zinc, and distillery yeast is alcoholic ferment.Active Zinc-rich saccharomyces cerevisiae and Yichang, distillery yeast Dou Kecong Hubei Province Angel Yeast company limited buy.
(6) zymamsis: entering pond Hou Jiang Chi Kou sealing, at temperature 25-35 ℃ of bottom fermentation 7-8 days, is zymamsis stage, i.e. wine unstrained spirits.
(7) acetic fermentation: the wine unstrained spirits fermenting goes out Chi Houzai and adds wheat bran and rice bran after raising slag machine and beating evenly, packs ground cylinder into, controls temperature under 40-45 ℃ of condition, ferment 9-10 days vinegar unstrained spirits.
Wheat bran and rice bran add according to the 5-10% that drops into supplementary material total mass respectively.
(8) smoked unstrained spirits: the vinegar unstrained spirits fermenting is gone out after cylinder, get 50% of vinegar unstrained spirits total amount and be placed in the interior smoked unstrained spirits of 90-100 ℃ of smoked cylinder 5 days, remaining 50% vinegar unstrained spirits is standby.
(9) drench vinegar: the vinegar unstrained spirits of having smoked is directly added after water is mixed evenly and packs plate filter filtration into, and gained filtrate is extraction liquid.Amount of water is by the 200-250% of dropped into raw material total mass.
(10) sterilizing extraction: 50% vinegar unstrained spirits of other not smoked unstrained spirits is added to water and mix evenly, amount of water is by the 200-250% of dropped into raw material total mass; Pass into high-temperature steam, under 90-100 degree condition, boil 30 minutes, soak after 8-10 hour, pack plate filter into and filter, gained extraction liquid is standby.
(11) concentrated: after the extraction liquid of above-mentioned two steps is mixed, to be placed in storage cylinder, through being exposed to the sun summer, the winter drags for ice technique and concentrate, and removes moisture, and vinegar liquid acidity is brought up to 5-6 degree by 3-4 degree.
(12) filter turbidity removal: through reverse osmosis membrane facility, filter turbidity removal, obtain vinegar liquid.
(13) old storage: the vinegar liquid filtering after turbidity removal is placed in to old storage under normal temperature condition, and the old storage phase is 5-6 month.Be after filtering the richer zinc vinegar of finished product fruity.
The inventive method technique is rationally simple, and cost is low, and the product of producing is rich in biological zinc source nutrient, and vinegar fragrance swill is soft, taste is sour soft sweet, and with the sour-sweet taste of strong hawthorn fruit, vinegar body is coordinated naturally, cooks safe, good for health.Utilize the function of microbial transformation zinc; rice, millet and hawthorn fruit that organic zinc is rich in utilization are raw material; take active Zinc-rich saccharomyces cerevisiae as starter; through microorganism fermentation, rich zinc thing is organically combined as a whole with tunning; again through techniques such as zymamsis, acetic fermentation, sterilizing extractions; be made into the health vinegar with Shanxi vinegar peculiar flavour that is rich in organic zinc, fruity vitamins and other nutritious components, to flight against senium of human body, protection body, be subject to oxygen free radical injury, raising juvenile virgin Chile growth and body immunity to there is booster action.
The rich zinc vinegar of producing according to the inventive method can be made into the edible vinegar of various different product types and style, and total acid and fixed acid etc. are all in the scope of national standard defined.Application traditional analysis method, spectrophotometry, vapor-phase chromatography detect rich zinc vinegar finished product, and the physics and chemistry technical parameter of the rich zinc vinegar of producing is according to the method described above: total acid (with acetometer) >=5.0-7.0g/l00ml; Volatile acid %(is in lactic acid) >=5.0-5.6g/l00ml; Zinc content >=1-5mg/100ml; Capacitive salt-less solid (with acetometer) >=10.-12g/l00ml.
Embodiment
By dropping into 100 kilograms of raw mixtures, the inventive method specifically:
(1) rice rich in zinc, rich zinc millet and hawthorn fruit after pulverizing are mixed into raw mixture by the mass ratio of 5:3:2; By rice bran, wheat bran, that paddy is mixed into auxiliary material mixture by the mass ratio of 4:3:3 is stand-by;
(2) get 125 kilograms, auxiliary material mixture and stir with raw mixture, mix thoroughly again after adding 250 kilograms, clear water, pile up shelving 6 hours.
(3) vexed good material is packed in steamer after again stirring, pass into high-temperature steam normal pressure steaming 2 hours.
(4) steamed material is taken the dish out of the pot, through raising slag machine, mix thoroughly, cool to 40 ℃, add 90 kilograms, Daqu, 40 kilograms of fast songs;
(5) by active Zinc-rich saccharomyces cerevisiae, distillery yeast, the brown sugar three ratio of 3:2:5 in mass ratio, be, after active Zinc-rich saccharomyces cerevisiae 60g, distillery yeast 40g, brown sugar 100g mix, to add 300 milliliters, clear water, stir, be warmed to 32 ℃, be incubated 3-4 hour and become activation yeast;
By adding Daqu and fast bent steaming to mix with activation yeast, by the 80-100% of input raw material total mass, add clear water, through raise slag machine beat even after, cool to 20-25 ℃ and enter pond.
(6) enter pond Hou Jiang Chi Kou sealing, at temperature 30-35 ℃, carry out zymamsis, ferment and become wine unstrained spirits after 7-8 days.
(7) the wine unstrained spirits fermenting goes out Chi Houzai and adds 22.5 kilograms of wheat brans and 11.25 kilograms of rice brans after raising slag machine and beating evenly, packs ground cylinder into, controls temperature under 42-45 ℃ of condition, ferments and becomes vinegar unstrained spirits after 9-10 days.
(8) the vinegar unstrained spirits fermenting is gone out to cylinder, get 50% of vinegar unstrained spirits total amount and be placed in the interior smoked unstrained spirits of the smoked cylinder of 90-100 ℃ of vinegar unstrained spirits 5 days; 50% vinegar unstrained spirits is in addition standby.
(9) the vinegar unstrained spirits of having smoked is directly added after water is mixed evenly and pack plate filter filtration into, gained filtrate is extraction liquid; Amount of water is by the 200-250% of dropped into raw material total mass.
(10) 50% vinegar unstrained spirits of other not smoked unstrained spirits is added after water is mixed evenly and boiled after 30 minutes, soak 10 hours, pack plate filter into and filter, gained extraction liquid is standby; Amount of water is by the 200-250% of dropped into raw material total mass.
(11) after the extraction liquid of above-mentioned two steps is mixed, be placed in storage cylinder, through being exposed to the sun summer, the winter drags for ice technique and concentrate, and removes moisture, and vinegar liquid acidity is brought up to 5-6 degree by 3-4 degree.
(12) through reverse osmosis membrane facility, filter turbidity removal, obtain vinegar liquid.
(13) the vinegar liquid filtering after turbidity removal is placed in to old storage under normal temperature condition, the old storage phase is 5-6 month; Be after filtering the richer zinc vinegar of fruity finished product.
Claims (5)
1. a manufacture method for the rich zinc vinegar of fruity, is characterized in that:
(1) batching: by rich zinc zinc rice, rich zinc millet and hawthorn fruit after pulverizing in mass ratio the ratio of 5:3:2 be mixed into raw material; By rice bran, wheat bran, paddy in mass ratio the ratio of 4:3:3 to be mixed into auxiliary material stand-by;
(2) shelving: get after 100 kilograms of raw materials stir with auxiliary material 120-130 kilogram and become supplementary material, add clear water 250-280 kilogram and mix thoroughly again, pile up shelving 5-6 hour;
(3) steaming: vexed good material is packed in steamer after again stirring, pass into 90-100 degree steam, normal pressure steaming 2 hours;
(4) cooling adds song: steamed material is taken the dish out of the pot, through raising slag machine, mix thoroughly, cool to 40 ℃, add Daqu and fast bent respectively by 40% and 15-20% of input supplementary material total mass;
(5) enter pond: by adding Daqu and fast bent steaming to mix with activation yeast, by the 80-100% of input raw material total mass, add clear water, through raise slag machine beat even after, cool to 18-25 ℃ and enter pond;
Activation yeast be by active Zinc-rich saccharomyces cerevisiae, distillery yeast and brown sugar three in mass ratio the ratio of 3:2:5 after mixing, add clear water and stir, be warmed to 30-35 ℃, be incubated after 2-4 hour; Active Zinc-rich saccharomyces cerevisiae and distillery yeast total amount are according to the 0.1%-0.15% meter of dropped into raw material total mass; Add clear water amount and need add water 200-500 milliliter meter according to the active Zinc-rich saccharomyces cerevisiae of every 100g and distillery yeast total amount;
(6) zymamsis: entering pond Hou Jiang Chi Kou sealing, at temperature 25-35 ℃ of bottom fermentation 7-8 days, is zymamsis stage, i.e. wine unstrained spirits;
(7) acetic fermentation: the wine unstrained spirits fermenting goes out Chi Houzai and adds wheat bran and rice bran after raising slag machine and beating evenly, packs ground cylinder into, controls temperature under 40-45 ℃ of condition, ferment 9-10 days vinegar unstrained spirits;
Wheat bran and rice bran add according to the 5-10% that drops into supplementary material total mass respectively;
(8) smoked unstrained spirits: the vinegar unstrained spirits fermenting is gone out after cylinder, get 50% of vinegar unstrained spirits total amount and be placed in the interior smoked unstrained spirits of 90-100 ℃ of smoked cylinder 5 days, remaining 50% vinegar unstrained spirits is standby;
(9) drench vinegar: the vinegar unstrained spirits of having smoked is directly added after water is mixed evenly and packs plate filter filtration into, and gained filtrate is extraction liquid; Amount of water is by the 200-250% of dropped into raw material total mass;
(10) sterilizing extraction: 50% vinegar unstrained spirits of other not smoked unstrained spirits is added to water and mix evenly, amount of water is by the 200-250% of dropped into raw material total mass; Pass into steam, under 90-100 degree condition, boil 30 minutes, soak after 8-10 hour, pack plate filter into and filter, gained extraction liquid is standby;
(11) concentrated: after the extraction liquid of above-mentioned two steps is mixed, to be placed in storage cylinder, through being exposed to the sun summer, the winter drags for ice technique and concentrate, and removes moisture, and vinegar liquid acidity is brought up to 5-6 degree by 3-4 degree;
(12) filter turbidity removal: through reverse osmosis membrane facility, filter turbidity removal, obtain vinegar liquid;
(13) old storage: the vinegar liquid filtering after turbidity removal is placed in to old storage under normal temperature condition, and the old storage phase is 5-6 month; After refiltering.
2. the manufacture method of the rich zinc vinegar of fruity as claimed in claim 1, is characterized in that the zinc content of described rice rich in zinc, rich zinc millet is all not less than 15 mgs/kg.
3. the manufacture method of the rich zinc vinegar of fruity as claimed in claim 1, is characterized in that hawthorn fruit quality is by dry fruit, hawthorn fruit hollander pulping.
4. the manufacture method of the rich zinc vinegar of fruity as claimed in claim 1, is characterized in that rice rich in zinc and rich zinc millet powder are broken to 40 mesh sieves more than 50%.
5. the manufacture method of the rich zinc vinegar of fruity as claimed in claim 1, is characterized in that active Zinc-rich saccharomyces cerevisiae and distillery yeast are active dry yeast, all from Yichang Angel Yeast company limited, buys.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310478774.0A CN103589623A (en) | 2013-10-15 | 2013-10-15 | Preparation method of fruity zinc-rich vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310478774.0A CN103589623A (en) | 2013-10-15 | 2013-10-15 | Preparation method of fruity zinc-rich vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103589623A true CN103589623A (en) | 2014-02-19 |
Family
ID=50079944
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310478774.0A Pending CN103589623A (en) | 2013-10-15 | 2013-10-15 | Preparation method of fruity zinc-rich vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103589623A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666668A (en) * | 2017-01-04 | 2017-05-17 | 广州聚澜健康产业研究院有限公司 | Preparation method of zinc-rich fermented soybeans |
| CN108587852A (en) * | 2018-06-08 | 2018-09-28 | 安阳市开天调味品有限公司 | A kind of health care fermented vinegar and preparation method thereof |
| CN109055167A (en) * | 2018-08-01 | 2018-12-21 | 山西老陈壹号生物科技有限公司 | A kind of preparation method of compound haw fruit vinegar |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1056710A (en) * | 1991-05-29 | 1991-12-04 | 方城县晨曦清真食品饮料厂 | The brewing method of haw vinegar |
| CN1150973A (en) * | 1995-11-22 | 1997-06-04 | 李公甫 | Brewing method of haw enriched nutritive vinegar |
| CN1405295A (en) * | 2002-10-31 | 2003-03-26 | 郭俊陆 | Shanxi mature vinegar and its preparation method |
| JP2003339367A (en) * | 2002-05-29 | 2003-12-02 | Ryuukyuu Cement Kk | Method for producing food vinegar by using muscovado as raw material |
| CN101857833A (en) * | 2010-06-11 | 2010-10-13 | 山西三盟实业发展有限公司 | Standardized and industrialized production process for Shanxi mature vinegar |
| CN102242046A (en) * | 2010-05-11 | 2011-11-16 | 刘国忠 | Process of fumigating and roasting and brewing vinegar with low-carbon solid pure grains |
| CN102732413A (en) * | 2012-07-02 | 2012-10-17 | 山西清徐王氏醋业有限公司 | Agelessly-pickled base flavoring vinegar and production process thereof |
-
2013
- 2013-10-15 CN CN201310478774.0A patent/CN103589623A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1056710A (en) * | 1991-05-29 | 1991-12-04 | 方城县晨曦清真食品饮料厂 | The brewing method of haw vinegar |
| CN1150973A (en) * | 1995-11-22 | 1997-06-04 | 李公甫 | Brewing method of haw enriched nutritive vinegar |
| JP2003339367A (en) * | 2002-05-29 | 2003-12-02 | Ryuukyuu Cement Kk | Method for producing food vinegar by using muscovado as raw material |
| CN1405295A (en) * | 2002-10-31 | 2003-03-26 | 郭俊陆 | Shanxi mature vinegar and its preparation method |
| CN102242046A (en) * | 2010-05-11 | 2011-11-16 | 刘国忠 | Process of fumigating and roasting and brewing vinegar with low-carbon solid pure grains |
| CN101857833A (en) * | 2010-06-11 | 2010-10-13 | 山西三盟实业发展有限公司 | Standardized and industrialized production process for Shanxi mature vinegar |
| CN102732413A (en) * | 2012-07-02 | 2012-10-17 | 山西清徐王氏醋业有限公司 | Agelessly-pickled base flavoring vinegar and production process thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666668A (en) * | 2017-01-04 | 2017-05-17 | 广州聚澜健康产业研究院有限公司 | Preparation method of zinc-rich fermented soybeans |
| CN108587852A (en) * | 2018-06-08 | 2018-09-28 | 安阳市开天调味品有限公司 | A kind of health care fermented vinegar and preparation method thereof |
| CN109055167A (en) * | 2018-08-01 | 2018-12-21 | 山西老陈壹号生物科技有限公司 | A kind of preparation method of compound haw fruit vinegar |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103351997A (en) | Selenium-enriched vinegar preparation method | |
| CN103805493B (en) | Konjac oligomerization mannose sweet potato vinegar and preparation method thereof | |
| CN103555554B (en) | Black rice vinegar and preparation method thereof | |
| CN101928657B (en) | Preparation method of wild pawpaw fruit wine | |
| CN102816670B (en) | Method for preparing Rui chang yam white wine | |
| CN101717709A (en) | Preparation method of cordyceps wine | |
| CN101696378A (en) | Bamboo charcoal wine yeasts, bamboo charcoal wine and preparation method thereof | |
| CN102960626B (en) | Method for quickly producing traditional northeast glutinous steamed bun stuffed with sweetened bean paste | |
| CN107034093B (en) | Brewing method of fresh and strong fragrant hovenia dulcis thunb wine | |
| JP2011217678A (en) | Method for producing fermented food material, and fermented food | |
| CN105349348A (en) | Dendrobium officinale and sorghum liquor and production technology thereof | |
| CN106367269B (en) | Preparation method of castanea henryi red koji wine | |
| CN109554274A (en) | A kind of quinoa vinegar and its brewing method | |
| CN103468472B (en) | Maca fruit wine and preparation method thereof | |
| CN104450397A (en) | Preparation method of glutinous rice wine containing dendrobium officinale | |
| CN106701493A (en) | Miao nationality plant distiller yeast health preservation sweet rice wine | |
| CN102424783A (en) | Brewing process of sweet yellow wine | |
| CN102660429B (en) | Rice-flavor Lonicera edulis fruit wine and manufacturing method thereof | |
| CN105112226A (en) | Preparation method of highland barley virgin stock wine | |
| CN107254384A (en) | A kind of preparation method of sweet yeast for brewing rice wine | |
| CN103589623A (en) | Preparation method of fruity zinc-rich vinegar | |
| CN102586047A (en) | Distiller's yeast and method for fermenting and brewing distiller's yeast | |
| CN102260617B (en) | Royal jelly specially-produced wine and preparation technology thereof | |
| CN104152325B (en) | A kind of high preparation technology containing D-ribose yellow rice wine | |
| KR101131715B1 (en) | The vinegar making process tradition liquor use of mulberry |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140219 |