CN103756863A

CN103756863A - Preparation method and standard of pseudo-ginseng health care vinegar

Info

Publication number: CN103756863A
Application number: CN201010536412.9A
Authority: CN
Inventors: 张红旗; 马文华; 冯敬; 张耀文
Original assignee: Individual
Current assignee: Individual
Priority date: 2010-11-03
Filing date: 2010-11-03
Publication date: 2014-04-30

Abstract

A preparation method and standard of a pseudo-ginseng health care vinegar relate to the field of biological engineering. In the various varieties of health care vinegar, a pseudo-ginseng health care vinegar with functions of invigorating energy and enriching blood has not yet been reported. The invention solves the shortcoming that health care vinegar does not have the functions of invigorating energy and enriching blood. Since the implementation of Food Hygiene Law of the People's Republic of China, the quality standard of health care vinegar has reached the international advanced level. The pseudo-ginseng health care vinegar provided by the invention achieves especially good health care effect and reaches the national and international health food standards.

Description

A kind of preparation method of pseudo-ginseng health vinegar and standard

Preparation method and the standard of pseudo-ginseng health vinegar relate to a bioengineering field, and because health vinegar kind is too many, but the pseudo-ginseng health vinegar of tool tonifying Qi blood nourishing function is also not yet reported.The present invention has changed the shortcoming that health vinegar is not protected gas, blood, after Food Hygiene Law of the People's Republic of China is implemented, the quality standard of health vinegar is reached advanced world standards, and pseudo-ginseng health vinegar of the present invention reaches particularly preferred health-care effect, and reaches country and international wholesome food standard.

The preparation method of pseudo-ginseng health vinegar and the feature of standard are: by a combination for pseudo-ginseng+pears vinegar, its ratio is 0.1: 99.9, and its acidity is 0.8～1.5 degree.

A kind of preparation method of pseudo-ginseng health vinegar and the technique of standard are as follows:

The operatic circle cleans → squeezes the juice → zymamsis → filtration → acetic fermentation → add batching → high-temperature sterilization → be drawn into high level tank → filling and sealing → labeling → stamp → vanning → warehouse-in

The pears that clean up are sent into juice extractor opening for feed, juice opening and slag notch are placed respectively container containing, start the machine, and operator will note feeding in raw material toward material mouthful at any time, the operator that are responsible for connecing juice and connecing slag should change the container of filling juice and slag in time, avoid overflowing.

The pear juice of squeezing out is joined to stainless steel fermentor tank, pass into 80～100 ℃ of steam high-temperature sterilizations, the time keeps half an hour, by observing thermometer, observes temperature in fermentor tank and is cooled to 28～32 ℃.Add the yeast sort of quyi (concrete add-on and ratio are shown in fermentation proportioning process list), open stirrer, 200 revs/min of rotating speeds, stir 1 hour.Two, three hours, interval, then stir once, circulate after three times, just do not stirred.

Produce one week of fermentation, and beginning fermentation time is recorded on fermentation procedure recorder, ferment and completely should sample detection, alcoholic strength should reach 4.1～4.2, as inadequate in wine degree, with alcohol allotment, until reach the alcoholic strength of regulation, fruit wine raw material after fermentation is filtered by filter, the raw material after filtering is joined to stainless steel vinegar machine.

The temperature of observing vinegar machine processed should, between 33～35 ℃, if temperature is higher or lower than this, should be led to recirculated water and regulate.Keep this temperature, ferment 24 hours, by fermentation time acetic fermentation recorder, the complete pears vinegar of fermentation is driven in hold-up vessel standby, the general storage time more than one month, more long more glycol of time.In vinegar machine processed, acetic bacteria bacterium bed requires change once for 1 year.

The pears vinegar fermenting is pumped into blend tank, by proportioning process dullness, join, add pseudo-ginseng juice, honey etc., open stirrer, logical steam heating, 80 ℃ of Heating temperatures, carry out High Temperature Sterilization while stirring, at 80 ℃ of temperature, keep 10～30min.Stop heating, deployed pseudo-ginseng health vinegar is driven into high level tank with pump, just can be filling, packed.Stir while starting, should hang and fill in " agitating procedure operating record ", record stirs initial time, dead line, weight, operator etc., and operator should monitor stirring state in time.

A kind of quality standard of pseudo-ginseng health vinegar is as follows:

Physical and chemical index

Type	Total acid (with acetometer), g/100mL	Capacitive solid substance	Ginsenoside
				A	≥1.5	≥5.0	≥10ppm
B	≥1.2	≥4.0	≥8ppm
				C	≥1.0	≥3.0	≥4ppm
D	≥0.8	≥2.0	≥0.1ppm

Sanitary index

Project	Index
		Total arsenic (in As)/(mg/L)≤	0.2
Plumbous (with Pb)/(mg/L)≤	0.05

Microbiological indicator

Project	Index
		Total number of bacterial colony cfu/mL≤	100
Colibacillus MPN/100m L	3
		Pathogenic bacterium	Must not detect

Claims

1. the preparation method of pseudo-ginseng health vinegar and the feature of standard are: by a combination for pseudo-ginseng+pears vinegar, its ratio is 0.1: 99.9, and its acidity is 0.8～1.5 degree.

2. the preparation method of pseudo-ginseng health vinegar and the feature of standard are: by a combination for pseudo-ginseng+pears vinegar, its ratio is 0.1: 99.9, and its acidity is 0.8～1.5 degree, and its ginsenoside quality standard is >=0.1～10ppm.