CN103740572A

CN103740572A - Celery juice vinegar

Info

Publication number: CN103740572A
Application number: CN201310690308.9A
Authority: CN
Inventors: 付克梧
Original assignee: LINGBI JIUJIAWEI FOOD Co Ltd
Current assignee: LINGBI JIUJIAWEI FOOD Co Ltd
Priority date: 2013-12-17
Filing date: 2013-12-17
Publication date: 2014-04-23

Abstract

The invention discloses a celery juice vinegar, which comprises the following raw materials by mass percentage: 20-30% of water, 30-40% of wheat bran, 20-30% of sorghum, 10-15% of celery juice and 10-20% of pea. The invention also provides a preparation method. The celery juice vinegar can effectively keep the original mouthfeel of various raw materials, loss of the nutrition ingredients in the raw materials can be reduced, and the celery juice vinegar has certain benefits for reducing blood pressure and blood fats, so that the diet requirement and nutrition required by body health can be satisfied.

Description

A kind of celery juice vinegar

Technical field

The present invention relates to a kind of celery juice vinegar, belong to food processing technology field.

Background technology

Along with social development, people are more and more higher for the requirement of diet, the health of self is also more and more focused on simultaneously, food need to be taken in the main source of energy every day as people, how to guarantee that the food of having can meet mouthfeel, can be rich in again the nutrition of various needed by human body, be the developing direction of present grocery trade.Existing celery juice vinegar technique is in the course of processing, and the mouthfeel of raw material can change, and the nutritive ingredient in raw material also can run off, and cannot meet the requirement of people's health diet, is unfavorable for the health of human body simultaneously.

Summary of the invention

The problem existing for above-mentioned prior art, the invention provides one and can effectively keep the original mouthfeel of raw material and nutritive ingredient in the course of processing, meets people's dietary requirements, is conducive to the celery juice vinegar of HUMAN HEALTH simultaneously.

To achieve these goals, the technical solution used in the present invention is: a kind of celery juice vinegar, the mass percent of its component is: water 20%～30%, wheat bran 30%～40%, Chinese sorghum 20%～30%, Sucus Oenanthes Javanicae 10%～15%, pea 10%～20%.

Said components is prepared into the method for celery juice vinegar, its concrete steps are:

First fresh celery is cleaned dry and used hollander making beating, then use pressure filter to prepare Sucus Oenanthes Javanicae standby; In the ratio in said components, get wheat bran, Chinese sorghum, pea fragmentation, add water, gas steams gelatinization 1.5～2 hours; Add amylase, saccharification 10～12 hours at 40～45 ℃; Inoculation 1～1.1% yeast saccharomyces cerevisiae, 40～45 ℃ of bottom fermentations 180～192 hours; Add the Sucus Oenanthes Javanicae of component ratio, acetic fermentation 220～240 hours at 40～45 ℃, afterripening fermentation 120～125 hours at 25～30 ℃; After raw material maturation, drench vinegar, allotment, filters; 80 ℃ of pasteurizes 15 minutes, are packaged into finished product.

The invention has the beneficial effects as follows: compared with prior art, can effectively keep the original mouthfeel of various raw materials in celery juice vinegar, reduce the loss of nutritive ingredient in raw material simultaneously, thereby further meet people's dietetic requirement and healthy nutritional need.

Embodiment

Below in conjunction with embodiment, the invention will be further elaborated.

embodiment 1

A kind of celery juice vinegar, the mass percent of concrete component is: water 20%, wheat bran 30%, Chinese sorghum 30%, Sucus Oenanthes Javanicae 10%, pea 10%.

First fresh celery is cleaned dry and used hollander making beating, then use pressure filter to prepare Sucus Oenanthes Javanicae standby; In the ratio in said components, get wheat bran, Chinese sorghum, pea fragmentation, add water, gas steams gelatinization 1.5 hours; Add amylase, saccharification 10 hours at 40 ℃; Inoculate 1% yeast saccharomyces cerevisiae, 40 ℃ of bottom fermentations 180 hours; Add the Sucus Oenanthes Javanicae of component ratio, acetic fermentation 220 hours at 40 ℃, afterripening fermentation 120 hours at 25 ℃; After raw material maturation, drench vinegar, allotment, filters; 80 ℃ of pasteurizes 15 minutes, are packaged into finished product.

embodiment 2

A kind of celery juice vinegar, the mass percent of batching is: water 30%, wheat bran 30%, Chinese sorghum 20%, Sucus Oenanthes Javanicae 10%, pea 10%.Said components is prepared into the method for celery juice vinegar, its concrete steps are:

First fresh celery is cleaned dry and used hollander making beating, then use pressure filter to prepare Sucus Oenanthes Javanicae standby; In the ratio in said components, get wheat bran, Chinese sorghum, pea fragmentation, add water, gas steams gelatinization 2 hours; Add amylase, saccharification 12 hours at 45 ℃; Inoculate 1.1% yeast saccharomyces cerevisiae, 45 ℃ of bottom fermentations 192 hours; Add the Sucus Oenanthes Javanicae of component ratio, acetic fermentation 240 hours at 45 ℃, afterripening fermentation 125 hours at 30 ℃; After raw material maturation, drench vinegar, allotment, filters; 80 ℃ of pasteurizes 15 minutes, are packaged into finished product.

embodiment 3

A kind of celery juice vinegar, the mass percent of concrete component is: water 25%, wheat bran 30%, Chinese sorghum 20%, Sucus Oenanthes Javanicae 15%, pea 10%.

First fresh celery is cleaned dry and used hollander making beating, then use pressure filter to prepare Sucus Oenanthes Javanicae standby; In the ratio in said components, get wheat bran, Chinese sorghum, pea fragmentation, add water, gas steams gelatinization 2 hours; Add amylase, saccharification 12 hours at 42 ℃; Inoculate 1% yeast saccharomyces cerevisiae, 45 ℃ of bottom fermentations 190 hours; Add the Sucus Oenanthes Javanicae of component ratio, acetic fermentation 230 hours at 42 ℃, afterripening fermentation 120 hours at 28 ℃; After raw material maturation, drench vinegar, allotment, filters; 80 ℃ of pasteurizes 15 minutes, are packaged into finished product.

In the present invention, owing to before making, starting material being processed, be combined in the control to temperature and time in making processes simultaneously, thereby can effectively keep the original mouthfeel of various raw materials in celery juice vinegar, reduce the loss of nutritive ingredient in raw material, human body is reduced blood pressure and has certain benefit with blood fat, thereby further meet people's dietetic requirement and healthy nutritional need.

Claims

1. a celery juice vinegar, is characterised in that, the mass percent of component is: water 20%～30%, wheat bran 30%～40%, Chinese sorghum 20%～30%, Sucus Oenanthes Javanicae 10%～15%, pea 10%～20%.

2. celery juice vinegar according to claim 1, is characterised in that, its preparation method concrete steps are: first fresh celery is cleaned dry and used hollander making beating, then use pressure filter to prepare Sucus Oenanthes Javanicae standby; In the ratio in said components, get wheat bran, Chinese sorghum, pea fragmentation, add water, gas steams gelatinization 1.5～2 hours; Add amylase, saccharification 10～12 hours at 40～45 ℃; Inoculation 1～1.1% yeast saccharomyces cerevisiae, 40～45 ℃ of bottom fermentations 180～192 hours; Add the Sucus Oenanthes Javanicae of component ratio, acetic fermentation 220～240 hours at 40～45 ℃, afterripening fermentation 120～125 hours at 25～30 ℃; After raw material maturation, drench vinegar, allotment, filters; 80 ℃ of pasteurizes 15 minutes, are packaged into finished product.