CN103740571A - Asparagus officinalis vinegar and preparation technology thereof - Google Patents
Asparagus officinalis vinegar and preparation technology thereof Download PDFInfo
- Publication number
- CN103740571A CN103740571A CN201310687062.XA CN201310687062A CN103740571A CN 103740571 A CN103740571 A CN 103740571A CN 201310687062 A CN201310687062 A CN 201310687062A CN 103740571 A CN103740571 A CN 103740571A
- Authority
- CN
- China
- Prior art keywords
- asparagus
- vinegar
- water
- asparagus officinalis
- preparation technology
- 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
Landscapes
- Medicines Containing Plant Substances (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention relates to asparagus officinalis vinegar and a preparation technology thereof, and belongs to the technical field of food processing. The to-be-solved technical problem is to provide edible vinegar prepared by taking asparagus officinalis as a main raw material. The vinegar is capable of regulating human body metabolism and enhancing immunity after being eaten frequently. The preparation technology of the asparagus officinalis vinegar comprises the following technological steps: step 1, putting asparagus officinalis in water, boiling asparagus officinalis at normal pressure, after water is boiled, continuing to boil for 25-40 min, taking out asparagus officinalis, and cooling left asparagus officinalis water; step 2, adding vinegar koji into the asparagus officinalis water; step 3, pouring the asparagus officinalis water mixed with vinegar koji into a fermentation device, and fermenting at 35-40 DEG C for 80-100 days; and step 4, filtering fermented asparagus officinalis vinegar, and bottling or bagging. The prepared asparagus officinalis vinegar has special pharmacologic action on prevention and treatment of hypertension, heart diseases and cancers after being frequently eaten.
Description
Technical field
A kind of asparagus vinegar of the present invention and preparation technology thereof, belong to food processing technology field.
Background technology
Vinegar is one of traditional seasonings of China, not only contains abundant nutritive ingredient, also has unique pharmacological action, and medical research shows: vinegar has great sterilization, bacteriostatic action, is one of edible product indispensable in life.Vinegar normally forms through fermented soy take grain as major ingredient.Along with the progressively raising of standard of living, fruit vinegar and vegetable vinegar also quietly enter into people's dining table in recent years, and after the vinegar that edible fruits and vegetables are made, some nutrition and pharmacology element that itself is contained also can be absorbed by the body by vinegar.
Summary of the invention
The present invention overcomes the deficiency that prior art exists, technical problem to be solved is to provide a kind of vinegar of making take asparagus as main raw material, often eat and can regulate human body organism metabolism and strengthen immunological competence, the prevention to hypertension, heart trouble and cancer and treatment have special pharmacological action.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of preparation technology of asparagus vinegar, makes according to following processing step:
The first step, is placed on asparagus in water, under normal pressure, boils asparagus, and the weight ratio of asparagus and water is 3～5:1, after water boiling, continues to boil 25-40 minute, pulls asparagus out, and remaining asparagus is water-cooled to 45～50 ℃;
Second step adds vinegar song in asparagus water, and the weight of vinegar song is 7～10% of asparagus water gross weight;
The 3rd step, pours the asparagus water that is mixed with vinegar song in fermentation container into, at the temperature bottom fermentation 80-100 days of 35～40 ℃;
The 4th step, bottling or pack after the asparagus vinegar that fermentation is completed filters.
Vinegar song described in second step is monascin.
In asparagus water in described second step, adding weight is the loose material of asparagus water weight 5-15%, and described loose material is rice chaff, or is millet shell, or is sorghum husk, or is wheat bran.
Filtration in described the 4th step is to filter with diatomite filter.
A kind of asparagus vinegar, makes according to above-mentioned processing step.
The beneficial effect that the present invention compared with the existing technology had is: the present invention brewages into often edible vinegar of people by simple processing step by asparagus, there is higher nutrition and health care function, often eat and can regulate human body organism metabolism and strengthen immunological competence, prevention to hypertension, heart trouble and cancer and treatment have special pharmacological action, technique is simple, and cost of manufacture is low.
Asparagus is a kind of low in calories, the nutritive food of lower fat, homoamino acid, be described as " kings of vegetables ", modern nutriology analysis, asparagus contains the multiple nutritional components such as flavonoid compound, saponin(e, steroidal, amino acid, multivitamin, selenium, zinc, iron and protein, polysaccharide.Asparagus protein composition has the necessary each seed amino acid of human body, content ratio is appropriate, in inorganic salt element, there is more selenium, molybdenum, magnesium, the trace elements such as manganese, also contain a large amount of nonprotein nitrogenous compound and Radix Asparagi nitronic acids take asparagine as main body, to cardiovascular diseases, oedema, urocystitis, leukemia is all effective in cure, also there is anticancer effect, therefore the vinegar that edible asparagus is made for a long time can improve a poor appetite, help digest, alleviating fatigue, useful taste, human body numerous disease is had to good result for the treatment of, but also there is reducing blood-fat, hypotensive, vessel softening, diuresis calmness, mend the effect of the strong body of essence and beauty treatment.Asparagus vinegar is also useful to patients such as heart trouble, ephritis, liver cirrhosis, can effectively restrain the misgrowth of cell, impels Growth of Cells normalizing.
Asparagus vinegar has special efficacy to bladder cancer, lung cancer, skin carcinoma etc., and almost all cancers is had to certain curative effect.For conceived women, it is more that asparagus vinegar includes folic acid, often the edible fetal brain development that contributes to.
The rutin of being rich in old stalk of asparagus also has multiple medicinal, physiological activity, being used for the treatment of clinically variously increases the hemorrhagic diseases causing because of capillary fragility, as have blood in stool, hematuria, uterine hemorrhage etc., in the asparagus vinegar made from above-mentioned preparation technology, be rich in rutin, often edible hypertension, Intracerebral hemorrhage and the old trachitis etc. of also can treating.
During the fermentation owing to having added the loose materials such as rice chaff, millet shell, sorghum husk or wheat bran, make heavy flavour of vinegar fragrance, mellow and color and luster bright.
Embodiment
Embodiment mono-
The first step, gets 300 kilograms of asparagus and 100 kg of water, and asparagus is put under water normal pressure and boils asparagus, after water boiling, continues to boil 40 minutes, pulls asparagus out, and remaining asparagus is water-cooled to 45 ℃;
Second step, weighs to asparagus water, and the monascin of getting weight and be asparagus water 10% is added in asparagus water;
The 3rd step, poured the asparagus water that is mixed with monascin in fermentation container into, the temperature bottom fermentations of 40 ℃ 100 days;
The 4th step, bottling or pack after the asparagus vinegar that fermentation is completed filters.
Embodiment bis-
The first step, gets 200 kilograms of asparagus and 50 kg of water, and asparagus is put under water normal pressure and boils asparagus, after water boiling, continues to boil 30 minutes, pulls asparagus out, and remaining asparagus is water-cooled to 50 ℃;
Second step, weighs to asparagus water, and the monascin of getting weight and be asparagus water 8% is added in asparagus water;
The 3rd step, poured the asparagus water that is mixed with monascin in fermentation container into, the temperature bottom fermentations of 38 ℃ 90 days;
The 4th step, bottling or pack after the asparagus vinegar that fermentation is completed filters.
Embodiment tri-
The first step, gets 100 kilograms of asparagus and 20 kg of water, and asparagus is put under water normal pressure and boils asparagus, after water boiling, continues to boil 25 minutes, pulls asparagus out, and remaining asparagus is water-cooled to 50 ℃;
Second step, weighs to asparagus water, and the monascin of getting weight and be asparagus water 7% is added in asparagus water;
The 3rd step, poured the asparagus water that is mixed with monascin in fermentation container into, the temperature bottom fermentations of 35 ℃ 80 days;
The 4th step, bottling or pack after the asparagus vinegar that fermentation is completed filters.
The asparagus vinegar of making according to three kinds of processing steps of above-described embodiment one to embodiment tri-, be rich in multiple amino acids, protein and VITAMIN, its content is all higher than general fruits and vegetables, the l-asparagine and the trace element-selenium that particularly in asparagus vinegar, are rich in, molybdenum, chromium, manganese etc., there is adjusting organism metabolism, improve the effect of body immunity, to hypertension, heart trouble, leukemia, leukemia, oedema, in the prevention of urocystitis etc. and treatment, there is very strong restraining effect and pharmacological effect, the long-term edible useful taste of asparagus vinegar, human body numerous disease is had to good result for the treatment of.
Embodiment tetra-
The first step, gets 300 kilograms of asparagus and 100 kg of water, and asparagus is put under water normal pressure and boils asparagus, after water boiling, continues to boil 40 minutes, pulls asparagus out, and remaining asparagus is water-cooled to 45 ℃;
Second step, weighs to asparagus water, and the monascin of getting weight and be asparagus water 10% is added in asparagus water, and the rice chaff of getting weight and be asparagus water weight 15% is added in asparagus water;
The 3rd step, poured the asparagus water that is mixed with monascin and rice chaff in fermentation container into, the temperature bottom fermentations of 40 ℃ 100 days;
The 4th step, bottling or pack after the asparagus vinegar that fermentation is completed filters.
Embodiment five
The first step, gets 200 kilograms of asparagus and 50 kg of water, and asparagus is put under water normal pressure and boils asparagus, after water boiling, continues to boil 30 minutes, pulls asparagus out, and remaining asparagus is water-cooled to 50 ℃;
Second step, weighs to asparagus water, and the monascin of getting weight and be asparagus water weight 8% is added in asparagus water, and the wheat bran of getting weight and be asparagus water weight 10% is added in asparagus water;
The 3rd step, poured the asparagus water that is mixed with monascin and wheat bran in fermentation container into, the temperature bottom fermentations of 38 ℃ 90 days;
The 4th step, bottling or pack after the asparagus vinegar that fermentation is completed filters.
Embodiment six
The first step, gets 100 kilograms of asparagus and 20 kg of water, and asparagus is put under water normal pressure and boils asparagus, after water boiling, continues to boil 25 minutes, pulls asparagus out, and remaining asparagus is water-cooled to 50 ℃;
Second step, weighs to asparagus water, and the monascin of getting weight and be asparagus water 7% is added in asparagus water, and millet shell and the sorghum husk of getting weight and be asparagus water weight 5% are added in asparagus water;
The 3rd step, poured the asparagus water that is mixed with monascin, millet shell and sorghum husk in fermentation container into, the temperature bottom fermentations of 35 ℃ 80 days;
The 4th step, bottling or pack after the asparagus vinegar that fermentation is completed filters.
The asparagus vinegar of preparing according to three kinds of processing steps of above-described embodiment four to embodiment six, not only have the edible and medicinal function of embodiment mono-, two, three prepared asparagus vinegar, and owing to having added the loose materials such as rice chaff, wheat bran, millet shell and sorghum husk, make the heavy flavour of vinegar fragrance of the asparagus vinegar of preparing, mellow and color and luster bright.
Embodiment seven
The first step, gets 200 kilograms of asparagus and 50 kg of water, and asparagus is put under water normal pressure and boils asparagus, after water boiling, continues to boil 30 minutes, pulls asparagus out, and remaining asparagus is water-cooled to 50 ℃;
Second step, weighs to asparagus water, and the monascin of getting weight and be asparagus water 8% is added in asparagus water;
The 3rd step, poured the asparagus water that is mixed with monascin in fermentation container into, the temperature bottom fermentations of 38 ℃ 90 days;
The 4th step, bottling or pack after the asparagus vinegar diatomite filter that fermentation is completed filters.
The asparagus vinegar of preparing according to the processing step of the present embodiment, not only has the edible and medicinal function of embodiment mono-, two, three prepared asparagus vinegar, and owing to crossing filtration with diatomite filter, has guaranteed clarity and the transparency of asparagus vinegar.
The present invention can summarize with other the specific form without prejudice to spirit of the present invention or principal character.Therefore, no matter from that, above-mentioned embodiment of the present invention all can only think explanation of the present invention can not limit invention, claims have been pointed out scope of the present invention, and scope of the present invention is not pointed out in above-mentioned explanation, therefore, any variation in implication and the scope suitable with claims of the present invention, all should think to be included in the scope of claims.
Claims (5)
1. a preparation technology for asparagus vinegar, is characterized in that making according to following processing step:
The first step, is placed on asparagus in water, under normal pressure, boils asparagus, and the weight ratio of asparagus and water is 3～5:1, after water boiling, continues to boil 25-40 minute, pulls asparagus out, and remaining asparagus is water-cooled to 45～50 ℃;
Second step adds vinegar song in asparagus water, and the weight of vinegar song is 7～10% of asparagus water gross weight;
The 3rd step, pours the asparagus water that is mixed with vinegar song in fermentation container into, at the temperature bottom fermentation 80-100 days of 35～40 ℃;
The 4th step, bottling or pack after the asparagus vinegar that fermentation is completed filters.
2. the preparation technology of a kind of asparagus vinegar according to claim 1, is characterized in that: the vinegar song described in second step is monascin.
3. the preparation technology of a kind of asparagus vinegar according to claim 1 and 2, it is characterized in that: in the asparagus water in described second step, adding weight is the loose material of asparagus water weight 5-15%, and described loose material is rice chaff, or is millet shell, or be sorghum husk, or be wheat bran.
4. the preparation technology of a kind of asparagus vinegar according to claim 1 and 2, is characterized in that: the filtration in described the 4th step is to filter with diatomite filter.
5. an asparagus vinegar, is characterized in that: according to the processing step described in claim 1-4 any one, make.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310687062.XA CN103740571A (en) | 2013-12-17 | 2013-12-17 | Asparagus officinalis vinegar and preparation technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310687062.XA CN103740571A (en) | 2013-12-17 | 2013-12-17 | Asparagus officinalis vinegar and preparation technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103740571A true CN103740571A (en) | 2014-04-23 |
Family
ID=50497639
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310687062.XA Pending CN103740571A (en) | 2013-12-17 | 2013-12-17 | Asparagus officinalis vinegar and preparation technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103740571A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105713863A (en) * | 2016-03-30 | 2016-06-29 | 林映津 | Production technology of microbial agent through recycling of bamboo shoot processing wastewater |
| CN106036321A (en) * | 2016-06-17 | 2016-10-26 | 林映津 | Process for producing beverage by using bamboo shoot cooking concentrated water and bamboo-shoot-flavor beverage thereof |
| CN106085789A (en) * | 2016-08-11 | 2016-11-09 | 山西双锦生物科技有限公司 | A kind of Stigma Croci Asparagus officinalis vinegar and preparation technology thereof and preparation method and application |
| CN106399036A (en) * | 2015-07-29 | 2017-02-15 | 李向东 | Method for brewing asparagus vinegar |
-
2013
- 2013-12-17 CN CN201310687062.XA patent/CN103740571A/en active Pending
Non-Patent Citations (3)
| Title |
|---|
| 孟宪军，等: "《果蔬加工工艺学》", 31 July 2012 * |
| 王娟: "芦笋醋饮料的研制", 《中国林副特产》 * |
| 袁仲，等: "芦笋的保健功能与加工利用", 《食品研究与开发》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106399036A (en) * | 2015-07-29 | 2017-02-15 | 李向东 | Method for brewing asparagus vinegar |
| CN105713863A (en) * | 2016-03-30 | 2016-06-29 | 林映津 | Production technology of microbial agent through recycling of bamboo shoot processing wastewater |
| CN106036321A (en) * | 2016-06-17 | 2016-10-26 | 林映津 | Process for producing beverage by using bamboo shoot cooking concentrated water and bamboo-shoot-flavor beverage thereof |
| CN106085789A (en) * | 2016-08-11 | 2016-11-09 | 山西双锦生物科技有限公司 | A kind of Stigma Croci Asparagus officinalis vinegar and preparation technology thereof and preparation method and application |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103229963B (en) | Coarse cereal food subjected to treatment of germination and preparation method of coarse cereal food | |
| CN102742837B (en) | Health food used for improving symptom of malnutrition and preparation method thereof | |
| CN102919450B (en) | Cereal leaching solution herbal tea and method for preparing same | |
| CN103205356B (en) | Astragalus sinicus vinegar | |
| CN103960358B (en) | A kind of preparation method of Paeonia suffruticosa yogurt | |
| CN102422950A (en) | Hordeum vulgare L. var. nudum hook. f. health tea drink and its processing technology | |
| CN102511881A (en) | Thickened pulp containing walnuts and red jujubes | |
| CN103740571A (en) | Asparagus officinalis vinegar and preparation technology thereof | |
| CN103798571B (en) | Jam with healthcare functions and preparation method thereof | |
| CN102934771B (en) | Selenium-rich noodles | |
| CN102813132B (en) | Selenium-rich mung bean noodles and production method thereof | |
| CN104187472A (en) | Donkey milk and seed melon nutrition powder | |
| CN101649281A (en) | Blueberry acanthopanax sessiliflorus fruit wine and brewing method thereof | |
| CN102578243A (en) | Preparation method of wheat germ bean curd | |
| CN103045453B (en) | Purslane vinegar and production method thereof | |
| CN1410012A (en) | Purple sweet potato health care beverage and its production method | |
| Ye et al. | Traditional goji berry-based functional food in Chinese history | |
| CN106923155A (en) | A kind of health care nutrition powder with function promoting blood circulation and removing blood stasis | |
| CN105495209A (en) | Compound beverage and preparing method thereof | |
| CN103082195B (en) | High-selenium-content mung bean noodles and production method thereof | |
| CN104643098A (en) | Bluish green skin-moistening, anti-inflammatory and digestion promoting lotus root juice and preparation method thereof | |
| CN103082192B (en) | Mung bean noodles and production method thereof | |
| Ye et al. | 1 Traditional Goji Berry | |
| CN103082196B (en) | Selenium-rich mung bean noodles and production method thereof | |
| CN103082193B (en) | Pure mung bean noodles and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140423 |
|
| RJ01 | Rejection of invention patent application after publication |