CN103897970B - Brewing method of mature radix rehmanniae preparata vinegar - Google Patents
Brewing method of mature radix rehmanniae preparata vinegar Download PDFInfo
- Publication number
- CN103897970B CN103897970B CN201410139456.6A CN201410139456A CN103897970B CN 103897970 B CN103897970 B CN 103897970B CN 201410139456 A CN201410139456 A CN 201410139456A CN 103897970 B CN103897970 B CN 103897970B
- Authority
- CN
- China
- Prior art keywords
- cultivated land
- fermentation
- unstrained spirits
- vinegar
- old vinegar
- 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.)
- Active
Links
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a brewing method of mature radix rehmanniae preparata vinegar. The method comprises the following steps: (1) producing radix rehmanniae preparata yeast; (2) extracting a raw material of radix rehmanniae preparata; (3) carrying out mash fermentation for the first time; (4) carrying out solid state fermentation for the first time; (5) carrying out mash fermentation for the second time; (6) carrying out solid state fermentation for the second time; (7) carrying out semi-solid state mash and grain ripening; (8) leaching. According to the invention, radix rehmanniae preparata yeast with high enzyme activity is selected, a microorganism region is complex and coordinative, and a relatively complex intermediate product is formed in a brewing process, so that the mature radix rehmanniae preparata vinegar is strong in taste. More radix rehmanniae preparata is added in the raw material, so that the mature radix rehmanniae preparata vinegar has the medicinal effect of radix rehmanniae preparata and can be used as both a food and a medicine. The mature radix rehmanniae preparata vinegar not only has the basis of aromatic vinegar, but also has the characteristic of radix rehmanniae preparata. The mature radix rehmanniae preparata vinegar is a good sour seasoning and has the effects of diminishing inflammation, sterilizing, strengthening heart, protecting liver, defying age, beatifying skin, losing weight and bodybuilding.
Description
Technical field
The present invention relates to food technology field, particularly relate to the brewing method of the old vinegar of a kind of cultivated land.
Background technology
Cultivated land has another name called Radix Rehmanniae Preparata.By the block root of scrophulariaceae rehmannia glutinosa plant, repeatedly steam solarization with wine, fructus amomi, dried orange peel for auxiliary material, to interior exogenic color dirty oil profit, quality softness is sticky.Section, Processing methods forms." herbal classic is met former ": " Radix Rehmanniae Preparata, false firepower steams and shines, and it is sweet for turning hardship, is the yang aspect of yin, therefore vigour in energy kidney tonifying." modern study achievement shows, prepared rehmannia root polysaccharide has immunity and anti-tumor activity, and have significant diuresis, protect the liver, cardiac stimulant, hypoglycemic, anti-inflammatory, the effect such as antimycotic, anti-radiation.Take cultivated land as main raw material, technique is unique, and herbal cuisine shares, for larger development space is expanded in the utilization of Radix Rehmanniae Preparata.
Old vinegar is Chinese the most ancient acid condiment, and it is that vinegar is put for a long time, and material restructuring occurs, and the reaction such as esterification, hydroformylation, redox is deepened.Old vinegar occupies an important position in Chinese's life, it can not only cause many chemical transformation in the cooking, improve meals local flavor, remove bad assorted taste, and old vinegar itself has certain nutritive value and germicidal action, food can adjust hydrochloric acid in gastric juice, aid digestion, increase appetite, anti-flu, except tired, benefit is healthy.
The old vinegar of China brewages with starchy material, is long placed in after-ripening and forms.Vinegar is produced, mainly through mashing, zymamsis, acetic fermentation three phases with starchy material.This fermentation main line bar is the main technique of Vinegar Fermentation, is the main process forming vinegar main substance.
But existing old miserable scholar is based on edibleness, seldom there is the old vinegar product of integration of drinking and medicinal herbs.
Summary of the invention
Technical problem to be solved by this invention is to provide the brewing method of the old vinegar of a kind of cultivated land, this cultivated land old vinegar fragrance is unique and long, and taste is abundant and coordinate, and nutritive substance enriches, soluble solid content is high, integrates seasoning and beauty treatment body-building, disease-resistant and protect the liver the seasonings of cardiac stimulant.This brewing method is cultivated land Daqu, solid-liquid five intersection techniques of have employed speciality, fermentation period 50 days, normal temperature after-ripening more than 1 year.It is a kind of delicious, medicative high-grade tart flavour seasonings again.
The technical scheme that the present invention takes is:
The concrete steps of the brewing method of the old vinegar of cultivated land of the present invention are as follows:
(1) cultivated land Daqu is produced
Cultivated land Daqu raw material weight proportioning: cultivated land 50-70%, highland barley 10-30%, wheat 10-30%, pulverized by the raw material of said ratio, particle diameter is less than 1mm, then add water, amount of water is the 80-120% of siccative weight, mixes thoroughly, stack 20 hours, heap temperature is no more than 40 DEG C, then adds cultivated land Daqu mother and plants, add-on is the 0.5-2% of raw material weight, mixes thoroughly, mounted box koji, cultivate 96 hours in 25 DEG C of deep closets, ventilation of windowing, after drying, pulverize, be finished product Daqu, for subsequent use;
(2) cultivated land raw material abstraction
Pulverized by cultivated land, weigh, add 2-4 tap water doubly, at 90 DEG C, extract 4 hours, separating and extracting liquid, is concentrated to proportion 1-1.5, low temperature storage, for subsequent use;
(3) first time mash fermentation
The raw material of following weight proportion is added cooking pot: the cultivated land slag 40-60% after extraction, highland barley 10-30%, Semen Maydis 20-40%, cultivated land slag after extraction calculates by original dry-matter, add water in cooking pot, amount of water is 200% of siccative again, boils 2 hours, become mash, squeeze in liquid state fermentation pond again, cultivated land Daqu prepared by the step (1) that temperature adds weight ratio 2% 30 DEG C time, heat-preservation fermentation 5 days, obtained fermentation liquid, for subsequent use;
(4) first time solid state fermentation
By fermentation liquid prepared by step (3), add the wheat bran of equivalent, mix thoroughly, put in solid state fermentation pond and cover, fermentation of banking up, temperature is no more than 40 DEG C, fermentation time 20 days;
(5) second time mash fermentation
By step (4) solid state fermentation half ripe unstrained spirits of 20 days, add the warm water of equivalent, stir, squeeze into liquid state fermentation pond, ferment 5 days, obtained fermentation liquid, for subsequent use;
(6) second time solid state fermentation
By fermentation liquid prepared by step (5), then add the wheat bran of equivalent, mix thoroughly, put in solid state fermentation pond and cover, fermentation of banking up, temperature is no more than 45 DEG C, fermentation time 20 days, ripe, the obtained solid-state unstrained spirits of the old vinegar of ripe cultivated land, for subsequent use;
(7) semi-solid state wine with dregs unstrained spirits after-ripening
Is added the extracting solution that step (2) is stored in the solid-state unstrained spirits that step (6) is prepared, water down, add-on is 2 times of solid-state unstrained spirits, soaks solid unstrained spirits, then deposits more than 1 year in outdoor, become aging cultivated land old vinegar semi-solid state wine with dregs unstrained spirits;
(8) leaching is drenched
Wine with dregs unstrained spirits prepared by step (7) is added leaching to drench in tank, be separated to obtain old vinegar, old vinegar sterilizing, packaging, quality inspection, obtains finished product.
It is utilize No. 6, satellite Divine Land to carry the black versicolor variety ZM-8 bacterial strain obtained that cultivated land Daqu mother plants, and cultivates the Daqu obtained on cultivated land raw material.ZM-8 bacterial strain is kept at Chinese CCTCC, preservation CCTCC-NO:M209125.
In step (1), preferred cultivated land Daqu raw material weight proportioning: cultivated land 60%, highland barley 20%, wheat 20%.
In step (1), preferred amount of water is 100% of siccative weight.
In step (1), it is 1% of raw material weight that preferred cultivated land Daqu mother plants add-on.
In step (1), mounted box koji, the long 30cm of bent box, wide 15cm, dark 10cm, briquetting, put in a row, often row puts 8 layers, covers with plastic cloth.
In step (2), preferably add the tap water of 3 times.
In step (2), be preferably concentrated to proportion 1.20.
In step (3), preferably the raw material of following weight proportion is added cooking pot: the cultivated land slag 50% after extraction, highland barley 20%, Semen Maydis 30%, wherein, highland barley and Semen Maydis are all after pulverizing.
In step (6), one-tenth unstrained spirits standard is: cultivated land old vinegar unstrained spirits flavour of a drug are given prominence to; Rich and coordinate; Acid is dense and pleasant; Look brown and homogeneous; Unstrained spirits acidity more than 7%, with acetometer.
In step (7), add extracting solution water down after density be 1.02Kg/cm
3, the standard becoming aging cultivated land old vinegar semi-solid state wine with dregs unstrained spirits is: acidity at 5.5-6.5g/100mL, soluble saltless solid>=15g/100mL.
The cultivated land Daqu that the present invention selects high enzyme to live, micro-flora is complicated and coordinate, and forms comparatively complicated intermediate product, make product taste abundant in brewing process.Add more Radix Rehmanniae Preparata in raw material, make product have the medicinal efficacy of cultivated land, food medicine is shared.The old vinegar of cultivated land is provided with the basis of aromatic vinegar, has again the characteristic of Radix Rehmanniae Preparata.The old vinegar of cultivated land is tart flavour seasoning good merchantable brand, and there is anti-inflammatory, sterilization, cardiac stimulant, protect the liver, anti-ageing, face-beautifying noodle, effect of being healthy and strong of making light of one's life by commiting suicide.
The old vinegar of cultivated land is high-grade seasonings, and production cost is moderate, the production cost about 5 yuan (comprise raw material cost, energy consumption, wage for workmen, tax revenue, fund occupy expense etc.) of the old vinegar of per kilogram cultivated land.
The present invention has the following advantages:
1, cultivated land Daqu of selecting the micro-flora that obtains through seed selection in 3 years complicated and the high enzyme coordinated is lived, forms complicated mesostate in the brewing process of the old vinegar of cultivated land, make product taste abundant, coordinate, aromatic.
2, make use of solid-liquid five intersection zymotechniques, ensure that fermented quality.
3, make use of extraction and the special process hocketed that ferments, ensure that making full use of of cultivated land effective constituent, product obtains the due curative effect of medication of cultivated land.
4, production cost is low.
5, the present invention is simple to operate, specification, equipment investment are less.
Embodiment
The following examples describe in further detail of the present invention.
Embodiment 1
(1) cultivated land Daqu is produced
Cultivated land Daqu raw material weight proportioning: cultivated land 50%, highland barley 30%, wheat 20%, pulverized by the raw material of said ratio, particle diameter is less than 1mm, then add water, amount of water is 80% of siccative weight, mixes thoroughly, stack 20 hours, heap temperature is no more than 40 DEG C, then adds cultivated land Daqu mother and plants, add-on is 0.5% of raw material weight, mixes thoroughly, mounted box koji, cultivate 96 hours in 25 DEG C of deep closets, ventilation of windowing, after drying, pulverize, be finished product Daqu, for subsequent use;
(2) cultivated land raw material abstraction
Pulverized by cultivated land, weigh, add the tap water of 2 times, at 90 DEG C, extract 4 hours, separating and extracting liquid, is concentrated to proportion 1, low temperature storage, for subsequent use;
(3) first time mash fermentation
The raw material of following weight proportion is added cooking pot: the cultivated land slag 40% after extraction, highland barley 30%, Semen Maydis 30%, cultivated land slag after extraction calculates by original dry-matter, add water in cooking pot, amount of water is 200% of siccative again, boils 2 hours, become mash, squeeze in liquid state fermentation pond again, cultivated land Daqu prepared by the step (1) that temperature adds weight ratio 2% 30 DEG C time, heat-preservation fermentation 5 days, obtained fermentation liquid, for subsequent use;
(4) first time solid state fermentation
By fermentation liquid prepared by step (3), add the wheat bran of equivalent, mix thoroughly, put in solid state fermentation pond and cover, fermentation of banking up, temperature is no more than 40 DEG C, fermentation time 20 days;
(5) second time mash fermentation
By step (4) solid state fermentation half ripe unstrained spirits of 20 days, add the warm water of equivalent, stir, squeeze into liquid state fermentation pond, ferment 5 days, obtained fermentation liquid, for subsequent use;
(6) second time solid state fermentation
By fermentation liquid prepared by step (5), then add the wheat bran of equivalent, mix thoroughly, put in solid state fermentation pond and cover, fermentation of banking up, temperature is no more than 45 DEG C, fermentation time 20 days, ripe, the obtained solid-state unstrained spirits of the old vinegar of ripe cultivated land, for subsequent use;
(7) semi-solid state wine with dregs unstrained spirits after-ripening
Is added the extracting solution that step (2) is stored in the solid-state unstrained spirits that step (6) is prepared, water down, add-on is 2 times of solid-state unstrained spirits, soaks solid unstrained spirits, then deposits more than 1 year in outdoor, become aging cultivated land old vinegar semi-solid state wine with dregs unstrained spirits;
(8) leaching is drenched
Wine with dregs unstrained spirits prepared by step (7) is added leaching to drench in tank, be separated to obtain old vinegar, old vinegar sterilizing, packaging, quality inspection, obtains finished product.
It is utilize No. 6, satellite Divine Land to carry the black versicolor variety ZM-8 bacterial strain obtained that cultivated land Daqu mother plants, and cultivates the Daqu obtained on cultivated land raw material.ZM-8 bacterial strain is kept at Chinese CCTCC, preservation CCTCC-NO:M209125.
In step (1), mounted box koji, the long 30cm of bent box, wide 15cm, dark 10cm, briquetting, put in a row, often row puts 8 layers, covers with plastic cloth.
In step (3), highland barley and Semen Maydis are all after pulverizing.
In step (6), one-tenth unstrained spirits standard is: cultivated land old vinegar unstrained spirits flavour of a drug are given prominence to; Rich and coordinate; Acid is dense and pleasant; Look brown and homogeneous; Unstrained spirits acidity more than 7%, with acetometer.
In step (7), add extracting solution water down after density be 1.02Kg/cm
3, the standard becoming aging cultivated land old vinegar semi-solid state wine with dregs unstrained spirits is: acidity at 5.5-6.5g/100mL, soluble saltless solid>=15g/100mL.
Embodiment 2
(1) cultivated land Daqu is produced
Cultivated land Daqu raw material weight proportioning: cultivated land 70%, highland barley 10%, wheat 20%, pulverized by the raw material of said ratio, particle diameter is less than 1mm, then add water, amount of water is 120% of siccative weight, mixes thoroughly, stack 20 hours, heap temperature is no more than 40 DEG C, then adds cultivated land Daqu mother and plants, add-on is 2% of raw material weight, mixes thoroughly, mounted box koji, cultivate 96 hours in 25 DEG C of deep closets, ventilation of windowing, after drying, pulverize, be finished product Daqu, for subsequent use;
(2) cultivated land raw material abstraction
Pulverized by cultivated land, weigh, add the tap water of 4 times, at 90 DEG C, extract 4 hours, separating and extracting liquid, is concentrated to proportion 1.5, low temperature storage, for subsequent use;
(3) first time mash fermentation
The raw material of following weight proportion is added cooking pot: the cultivated land slag 60% after extraction, highland barley 10%, Semen Maydis 30%, cultivated land slag after extraction calculates by original dry-matter, add water in cooking pot, amount of water is 200% of siccative again, boils 2 hours, become mash, squeeze in liquid state fermentation pond again, cultivated land Daqu prepared by the step (1) that temperature adds weight ratio 2% 30 DEG C time, heat-preservation fermentation 5 days, obtained fermentation liquid, for subsequent use;
(4) first time solid state fermentation
By fermentation liquid prepared by step (3), add the wheat bran of equivalent, mix thoroughly, put in solid state fermentation pond and cover, fermentation of banking up, temperature is no more than 40 DEG C, fermentation time 20 days;
(5) second time mash fermentation
By step (4) solid state fermentation half ripe unstrained spirits of 20 days, add the warm water of equivalent, stir, squeeze into liquid state fermentation pond, ferment 5 days, obtained fermentation liquid, for subsequent use;
(6) second time solid state fermentation
By fermentation liquid prepared by step (5), then add the wheat bran of equivalent, mix thoroughly, put in solid state fermentation pond and cover, fermentation of banking up, temperature is no more than 45 DEG C, fermentation time 20 days, ripe, the obtained solid-state unstrained spirits of the old vinegar of ripe cultivated land, for subsequent use;
(7) semi-solid state wine with dregs unstrained spirits after-ripening
Is added the extracting solution that step (2) is stored in the solid-state unstrained spirits that step (6) is prepared, water down, add-on is 2 times of solid-state unstrained spirits, soaks solid unstrained spirits, then deposits more than 1 year in outdoor, become aging cultivated land old vinegar semi-solid state wine with dregs unstrained spirits;
(8) leaching is drenched
Wine with dregs unstrained spirits prepared by step (7) is added leaching to drench in tank, be separated to obtain old vinegar, old vinegar sterilizing, packaging, quality inspection, obtains finished product.
It is utilize No. 6, satellite Divine Land to carry the black versicolor variety ZM-8 bacterial strain obtained that cultivated land Daqu mother plants, and cultivates the Daqu obtained on cultivated land raw material.ZM-8 bacterial strain is kept at Chinese CCTCC, preservation CCTCC-NO:M209125.
In step (1), mounted box koji, the long 30cm of bent box, wide 15cm, dark 10cm, briquetting, put in a row, often row puts 8 layers, covers with plastic cloth.
In step (3), highland barley and Semen Maydis are all after pulverizing.
In step (6), one-tenth unstrained spirits standard is: cultivated land old vinegar unstrained spirits flavour of a drug are given prominence to; Rich and coordinate; Acid is dense and pleasant; Look brown and homogeneous; Unstrained spirits acidity more than 7%, with acetometer.
In step (7), add extracting solution water down after density be 1.02Kg/cm
3, the standard becoming aging cultivated land old vinegar semi-solid state wine with dregs unstrained spirits is: acidity at 5.5-6.5g/100mL, soluble saltless solid>=15g/100mL.
Embodiment 3
(1) cultivated land Daqu is produced
Cultivated land Daqu raw material weight proportioning: cultivated land 60%, highland barley 20%, wheat 20%, pulverized by the raw material of said ratio, particle diameter is less than 1mm, then add water, amount of water is 100% of siccative weight, mixes thoroughly, stack 20 hours, heap temperature is no more than 40 DEG C, then adds cultivated land Daqu mother and plants, add-on is 1% of raw material weight, mixes thoroughly, mounted box koji, cultivate 96 hours in 25 DEG C of deep closets, ventilation of windowing, after drying, pulverize, be finished product Daqu, for subsequent use;
(2) cultivated land raw material abstraction
Pulverized by cultivated land, weigh, add the tap water of 3 times, at 90 DEG C, extract 4 hours, separating and extracting liquid, is concentrated to proportion 1.2, low temperature storage, for subsequent use;
(3) first time mash fermentation
The raw material of following weight proportion is added cooking pot: the cultivated land slag 50% after extraction, highland barley 20%, Semen Maydis 30%, cultivated land slag after extraction calculates by original dry-matter, add water in cooking pot, amount of water is 200% of siccative again, boils 2 hours, become mash, squeeze in liquid state fermentation pond again, cultivated land Daqu prepared by the step (1) that temperature adds weight ratio 2% 30 DEG C time, heat-preservation fermentation 5 days, obtained fermentation liquid, for subsequent use;
(4) first time solid state fermentation
By fermentation liquid prepared by step (3), add the wheat bran of equivalent, mix thoroughly, put in solid state fermentation pond and cover, fermentation of banking up, temperature is no more than 40 DEG C, fermentation time 20 days;
(5) second time mash fermentation
By step (4) solid state fermentation half ripe unstrained spirits of 20 days, add the warm water of equivalent, stir, squeeze into liquid state fermentation pond, ferment 5 days, obtained fermentation liquid, for subsequent use;
(6) second time solid state fermentation
By fermentation liquid prepared by step (5), then add the wheat bran of equivalent, mix thoroughly, put in solid state fermentation pond and cover, fermentation of banking up, temperature is no more than 45 DEG C, fermentation time 20 days, ripe, the obtained solid-state unstrained spirits of the old vinegar of ripe cultivated land, for subsequent use;
(7) semi-solid state wine with dregs unstrained spirits after-ripening
Is added the extracting solution that step (2) is stored in the solid-state unstrained spirits that step (6) is prepared, water down, add-on is 2 times of solid-state unstrained spirits, soaks solid unstrained spirits, then deposits more than 1 year in outdoor, become aging cultivated land old vinegar semi-solid state wine with dregs unstrained spirits;
(8) leaching is drenched
Wine with dregs unstrained spirits prepared by step (7) is added leaching to drench in tank, be separated to obtain old vinegar, old vinegar sterilizing, packaging, quality inspection, obtains finished product.
It is utilize No. 6, satellite Divine Land to carry the black versicolor variety ZM-8 bacterial strain obtained that cultivated land Daqu mother plants, and cultivates the Daqu obtained on cultivated land raw material.ZM-8 bacterial strain is kept at Chinese CCTCC, preservation CCTCC-NO:M209125.
In step (1), mounted box koji, the long 30cm of bent box, wide 15cm, dark 10cm, briquetting, put in a row, often row puts 8 layers, covers with plastic cloth.
In step (3), highland barley and Semen Maydis are all after pulverizing.
In step (6), one-tenth unstrained spirits standard is: cultivated land old vinegar unstrained spirits flavour of a drug are given prominence to; Rich and coordinate; Acid is dense and pleasant; Look brown and homogeneous; Unstrained spirits acidity more than 7%, with acetometer.
In step (7), add extracting solution water down after density be 1.03kg/cm
3, the standard becoming aging cultivated land old vinegar semi-solid state wine with dregs unstrained spirits is: acidity at 5.5-6.5g/100mL, soluble saltless solid>=15g/100mL.
The nutritive ingredient of the old vinegar of cultivated land of the present invention is as follows: acidity (with acetometer) >=6g/100mL; Fixed acid (in lactic acid) >=0.6g/100mL; Soluble solid >=15g/100mL; The effective constituent of cultivated land--flavonoid total content >=0.08g/100mL.
Containing effective constituent--the flavonoid total content >=0.08g/100mL of cultivated land in the old vinegar of cultivated land of the present invention, thus make the old vinegar of cultivated land of the present invention have anti-inflammatory, sterilization, cardiac stimulant, protect the liver, anti-ageing, face-beautifying noodle, effect of being healthy and strong of making light of one's life by commiting suicide.
Although illustrate and describe embodiments of the invention, for the ordinary skill in the art, be appreciated that and can carry out multiple change, amendment, replacement and modification to these embodiments without departing from the principles and spirit of the present invention, scope of the present invention is by claims and equivalents thereof.
Claims (10)
1. a brewing method for the old vinegar of cultivated land, is characterized in that: the concrete steps of described method are as follows:
(1) cultivated land Daqu is produced
Cultivated land Daqu raw material weight proportioning: cultivated land 50-70%, highland barley 10-30%, wheat 10-30%, pulverized by the raw material of said ratio, particle diameter is less than 1mm, then add water, amount of water is the 80-120% of siccative weight, mixes thoroughly, stack 20 hours, heap temperature is no more than 40 DEG C, then adds cultivated land Daqu mother and plants, add-on is the 0.5-2% of raw material weight, mixes thoroughly, mounted box koji, cultivate 96 hours in 25 DEG C of deep closets, ventilation of windowing, after drying, pulverize, be finished product Daqu, for subsequent use;
(2) cultivated land raw material abstraction
Pulverized by cultivated land, weigh, add 2-4 tap water doubly, at 90 DEG C, extract 4 hours, separating and extracting liquid, is concentrated to proportion 1-1.5, low temperature storage, for subsequent use;
(3) first time mash fermentation
The raw material of following weight proportion is added cooking pot: the cultivated land slag 40-60% after extraction, highland barley 10-30%, Semen Maydis 20-40%, cultivated land slag after extraction calculates by original dry-matter, add water in cooking pot, amount of water is 200% of siccative again, boils 2 hours, become mash, squeeze in liquid state fermentation pond again, cultivated land Daqu prepared by the step (1) that temperature adds weight ratio 2% 30 DEG C time, heat-preservation fermentation 5 days, obtained fermentation liquid, for subsequent use;
(4) first time solid state fermentation
By fermentation liquid prepared by step (3), add the wheat bran of equivalent, mix thoroughly, put in solid state fermentation pond and cover, fermentation of banking up, temperature is no more than 40 DEG C, fermentation time 20 days;
(5) second time mash fermentation
By step (4) solid state fermentation half ripe unstrained spirits of 20 days, add the warm water of equivalent, stir, squeeze into liquid state fermentation pond, ferment 5 days, obtained fermentation liquid, for subsequent use;
(6) second time solid state fermentation
By fermentation liquid prepared by step (5), then add the wheat bran of equivalent, mix thoroughly, put in solid state fermentation pond and cover, fermentation of banking up, temperature is no more than 45 DEG C, fermentation time 20 days, ripe, the obtained solid-state unstrained spirits of the old vinegar of ripe cultivated land, for subsequent use;
(7) semi-solid state wine with dregs unstrained spirits after-ripening
Is added the extracting solution that step (2) is stored in the solid-state unstrained spirits that step (6) is prepared, water down, add-on is 2 times of solid-state unstrained spirits, soaks solid unstrained spirits, then deposits more than 1 year in outdoor, become aging cultivated land old vinegar semi-solid state wine with dregs unstrained spirits;
(8) leaching is drenched
Wine with dregs unstrained spirits prepared by step (7) is added leaching to drench in tank, be separated to obtain old vinegar, old vinegar sterilizing, packaging, quality inspection, obtains finished product.
2. the brewing method of the old vinegar of cultivated land as claimed in claim 1, is characterized in that: in step (1), cultivated land Daqu raw material weight proportioning: cultivated land 60%, highland barley 20%, wheat 20%.
3. the brewing method of the old vinegar of cultivated land as claimed in claim 1, it is characterized in that: in step (1), amount of water is 100% of siccative weight.
4. the brewing method of the old vinegar of cultivated land as claimed in claim 1, it is characterized in that: in step (1), it is 1% of raw material weight that cultivated land Daqu mother plants add-on, and it is black versicolor variety ZM-8 bacterial strain that cultivated land Daqu mother plants, and cultivates the Daqu obtained on cultivated land raw material.
5. the brewing method of the old vinegar of cultivated land as claimed in claim 1, is characterized in that: in step (1), mounted box koji, the long 30cm of bent box, wide 15cm, dark 10cm, and briquetting, put in a row, often row puts 8 layers, covers with plastic cloth.
6. the brewing method of the old vinegar of cultivated land as claimed in claim 1, is characterized in that: in step (2), add the tap water of 3 times.
7. the brewing method of the old vinegar of cultivated land as claimed in claim 1, is characterized in that: in step (2), be concentrated to proportion 1.20.
8. the brewing method of the old vinegar of cultivated land as claimed in claim 1, it is characterized in that: in step (3), the raw material of following weight proportion is added cooking pot: the cultivated land slag 50% after extraction, highland barley 20%, Semen Maydis 30%, wherein, highland barley and Semen Maydis are all after pulverizing.
9. the brewing method of the old vinegar of cultivated land as claimed in claim 1, is characterized in that: in step (6), and one-tenth unstrained spirits standard is: cultivated land old vinegar unstrained spirits flavour of a drug are given prominence to; Rich and coordinate; Acid is dense and pleasant; Look brown and homogeneous; Unstrained spirits acidity more than 7%, with acetometer.
10. the brewing method of the old vinegar of cultivated land as claimed in claim 1, is characterized in that: in step (7), add extracting solution water down after density be 1.03kg/cm
3, the standard becoming aging cultivated land old vinegar semi-solid state wine with dregs unstrained spirits is: acidity at 5.5-6.5g/100mL, soluble saltless solid>=15g/100mL.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410139456.6A CN103897970B (en) | 2014-04-09 | 2014-04-09 | Brewing method of mature radix rehmanniae preparata vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410139456.6A CN103897970B (en) | 2014-04-09 | 2014-04-09 | Brewing method of mature radix rehmanniae preparata vinegar |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103897970A CN103897970A (en) | 2014-07-02 |
| CN103897970B true CN103897970B (en) | 2015-07-22 |
Family
ID=50989549
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410139456.6A Active CN103897970B (en) | 2014-04-09 | 2014-04-09 | Brewing method of mature radix rehmanniae preparata vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103897970B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104560596A (en) * | 2014-12-30 | 2015-04-29 | 甘肃天水岐黄药业有限责任公司 | Preparation method of Piteguo Daqu vinegar |
| CN106867861B (en) * | 2017-03-02 | 2021-03-02 | 天水弘旭食品有限公司 | Rhubarb mature vinegar and preparation method thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1328130A (en) * | 2000-06-08 | 2001-12-26 | 王志忠 | New process for brewing vinegar by using raw materials |
| CN101250476A (en) * | 2008-04-09 | 2008-08-27 | 天水绿鹏农业科技有限公司 | Space aromatic vinegar and brewing technique thereof |
| CN102604813A (en) * | 2012-04-17 | 2012-07-25 | 山西紫林食品有限公司 | One-liquid dual-solid production method of Shanxi aged vinegar |
| CN103602575A (en) * | 2013-11-19 | 2014-02-26 | 杨伦 | Selenium-enriched health-care vinegar |
-
2014
- 2014-04-09 CN CN201410139456.6A patent/CN103897970B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN103897970A (en) | 2014-07-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103805493B (en) | Konjac oligomerization mannose sweet potato vinegar and preparation method thereof | |
| CN102212434B (en) | Eriobotrya japonica wine and method for manufacturing same | |
| CN102260619A (en) | Health preserving wine | |
| CN101245302A (en) | Method for preparing alcoholic beverage using incubated wild ginseng root | |
| CN105166899A (en) | Fragrance flavored fruit and vegetable enzyme powder preparation method | |
| CN106174042A (en) | A kind of manufacture method of natto | |
| CN103232927A (en) | Sweet yellow wine and brewing process thereof | |
| CN107151610A (en) | A kind of yellow wine brewing method | |
| CN107881047A (en) | A kind of lily beer rich in flavones and preparation method thereof | |
| CN105533524A (en) | Black garlic fruit and vegetable ferment and preparation method thereof | |
| CN104774700A (en) | Cherokee rose fruit craft beer and preparation method thereof | |
| CN103923779B (en) | A kind of preparation method of agate coffee highland barley beer | |
| CN101775350A (en) | Acanthopanax sessiflorus seem. fruit vinegar beverage and preparation method thereof | |
| CN107937185B (en) | Production method of dendrobium officinale beer | |
| CN110250507A (en) | A kind of Herba Cistanches ferment and preparation method | |
| CN106350423A (en) | Preparation method of juice wine with glutinous sorghum and mulberries | |
| CN105039132A (en) | Sea-buckthorn vinegar preparing method | |
| CN103897970B (en) | Brewing method of mature radix rehmanniae preparata vinegar | |
| CN106318773A (en) | Preparation technology of potato rice wine | |
| CN105124581A (en) | Preparation method for raw enzyme liquid used for multiple-source enzyme beverage | |
| CN103911273A (en) | Vinegar prepared by liquid fermentation of lotus seed cores and germinating rice and preparation process thereof | |
| CN109370869A (en) | A kind of bitter buckwheat ethylic acid fermented beverage and preparation method thereof rich in flavones | |
| CN106336992A (en) | Purple sweet potato wine with beauty maintaining and body slimming effects | |
| CN103911271B (en) | Herba Cistanches is utilized to prepare the method for aromatic vinegar | |
| CN109735418A (en) | A kind of tea wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |