CN104164357A - Production method of giant knotweed health-care vinegar - Google Patents
Production method of giant knotweed health-care vinegar Download PDFInfo
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- CN104164357A CN104164357A CN201410435126.1A CN201410435126A CN104164357A CN 104164357 A CN104164357 A CN 104164357A CN 201410435126 A CN201410435126 A CN 201410435126A CN 104164357 A CN104164357 A CN 104164357A
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Abstract
The invention discloses a production method of a giant knotweed health-care vinegar, which comprises the following steps: by using giant knotweed rhizome capable of clearing away heat and toxic material, relieving cough and reducing sputum, tonifying Yang and replenishing vital essence and Citrus aurantium amara capable of regulating the flow of qi, stimulating the appetite, soothing the liver and activating qi and matching with wheat and corn, pretreating, mixing, carrying out alcohol fermentation and acetic fermentation, aging, pouring, blending, sterilizing, canning and the like. By dissolving the nutrient health-care components of the giant knotweed and Citrus aurantium amara in the vinegar, the finished product has the advantages of amber color, sour and sweet taste and thick smell, has the effects of clearing away heat and toxic material, regulating the flow of qi, stimulating the appetite, relieving cough and reducing sputum, tonifying Yang and replenishing vital essence, can be used as a daily seasoning for people, and can also be used as an oral health-care liquid for special people. The method provides a new product for table vinegar market in China, and also provides a new way for alleviating poverty and becoming prosperous for rural farmers planting giant knotweed.
Description
The application is dividing an application of application number 201310300537.5, July 18 2013 applying date, denomination of invention " a kind of giant knotweed health vinegar ".
Technical field
The present invention relates to a kind of production method of vinegar, specifically a kind of making method of giant knotweed health vinegar.
Background technology
Giant knotweed, the perennial shrub shape of polygonaceae Polygonum herbaceous plant.The herbal medicine that Qi Wei China traditional Chinese medical science is conventional, < < the southern regions of the Yunnan Province book on Chinese herbal medicine > > carries: attack all pyogenic infections, only have sore throat, diuresis, walks channels and collaterals.The bun of < < medical center wants > > to carry: hard kidney, strong Yang yi Jing, strengthens the bone, and increases strength.< < property of medicine opinion > > carries: giant knotweed, the heat moon and Radix Glycyrrhizae are decocted, look is as amber, lovely may seeing, and that tastes is sweet and refreshing, bottle is put in well, make cold clearly as ice, in ceramic whiteware device and silverware, contain, like tea, inhale it, Shi Renhu is cold drink, again and honor in tender tea leaves.
Main containing many phenoloids such as Anthraquinones, diphenylethylene, flavonoid, tannins in giant knotweed, that the diphenylethylene compounds that the trans-resveratrol of wherein take is representative has is antibacterial, antitumor, Green Tea Extract and improve cardiovascular disorder isoreactivity, be widely used in the industries such as medical and health, health care, makeup, there is huge commercial value.Modern study confirms, the effect of giant knotweed tool antitussive and antiasthmatic, hypoglycemic, blood fat, and it is clearing heat and detoxicating, promoting the function of the gallbladder to alleviate jaundice, expelling wind and removing dampness, loose stasis of blood analgesic therapy, relieving cough and reducing sputum.
Vinegar is the traditional acid condiment of China, main component is acetic acid, contain in addition amino acid, sugar, lipid material, sour, sweet, fresh, salty coordination is agreeable to the taste, be not only seasonings, also have improve a poor appetite, help digest, the effect such as bactericidal antiphlogistic, vessel softening, be indispensable seasonings during people live.
At present, take giant knotweed rhizome and wheat as raw material, the health vinegar becoming through ferment making have not been reported and launch at home.
Summary of the invention
The object of the invention is to adopt giant knotweed rhizome, wheat, corn is raw material, and what through given zymotechnique, be made into is a kind of for the daily edible health vinegar of people, to fill up the blank of this product of domestic food field.
The present invention is achieved in that
A giant knotweed health vinegar, is characterized in that: adopt following steps to make:
A, wheat pre-treatment: it is clean to get wheat drip washing, puts in container, add wheat weight 3-4 water doubly, soak 3-8 hour, the rear refining equipment defibrination of using, requires more than fineness reaches 100 orders, adding water adjustment starch concentration is 8-10%, the α-amylase that adds again 0.2-0.5%, is heated to 92-96 ℃ and insulation, keeps 30-50 minute, after be cooled to 62-65 ℃, the saccharifying enzyme that adds again wheat weight 0.2-0.6% keeps 40-50 minute in 62-65 ℃ of environment, makes wheat fermentation base;
B, corn pre-treatment: the corn of selecting full grains, drip washing is clean, put in container, add corn weight 2-5 water doubly, soak 4-6 hour, after use refining equipment defibrination, more than requirement fineness reaches 80 orders, adding water adjustment starch concentration is 10-12%, adds the α-amylase of corn weight 0.2-0.6%, be heated to 95-98 ℃ and insulation, keep 30-40 minute, after be cooled to 62-65 ℃, then add the saccharifying enzyme of corn weight 0.3-0.6%, in 62-65 ℃ of environment, keep 40-50 minute, make corn fermentation base;
C, giant knotweed pre-treatment: get fresh giant knotweed underground rhizome, clean up in the disintegrating apparatus that postposition is equipped with 40 order mesh screens broken, after pour in container, add the polygalacturonase of giant knotweed rhizome weight 0.3-0.5%, the cellulase of 0.2-0.4%, be heated to 40-45 ℃, combine hydrolysis 45-60 minute, make giant knotweed hydrolyzate;
D, mixing: get wheat fermentation base, corn fermentation base, giant knotweed hydrolyzate, the rice husk of certain part by weight, stir, make mixture;
E, zymamsis: the active dry yeast to adding 20-22 weight part in mixture, stir, standing for fermentation 6-12 days in 30-33 ℃ of environment, when alcoholic strength reaches 6% volume ratio, zymamsis finishes, and makes wine unstrained spirits;
F, acetic fermentation: in wine unstrained spirits, add cultured acetic bacteria 20-22 weight part, after stirring, standing for fermentation, when product temperature rises to 42 ℃, adopt alr mode to control product temperature at 38-44 ℃, when acidity reaches 6 grams/100 milliliters, acetic fermentation finishes, and makes vinegar unstrained spirits;
G, ageing: to the salt that adds 5-10 weight part in vinegar unstrained spirits, standing 4-6 days after stirring, makes the vinegar unstrained spirits after ageing;
H, drench vinegar: in the vinegar unstrained spirits after ageing, add the warm water of 60-65 ℃, with submergence vinegar unstrained spirits, be advisable, after 3-4 hour, drench and lift one's head vinegar, then add the warm water of appropriate 60-65 ℃, again soak after 3-4 hour, drench two vinegar;
I, blend, sterilization, canned, check, storage: a vinegar, two vinegar are blent in proportion, and it is more than 4% making acidity, with bar, goes out after bactericidal assay sterilization, and employing food grade wrapper packaged, through after the assay was approved, puts in ventilation, dry storehouse and preserve.
In invention, the wheat of certain part by weight fermentation base, corn fermentation base, giant knotweed hydrolyzate, rice husk in step D, its proportioning is: wheat fermentation base 60-80 weight part, corn fermentation base 70-100 weight part, giant knotweed hydrolyzate 20-22 weight part, rice husk 110-140 weight part.
In invention, before acetic fermentation, also can add the rotten slurry of CitrusaurantiumL.Var.amara Engl., to improve fragrance, flavour and the health care of finished product, be worth.
The present invention adopts that tool is clearing heat and detoxicating, relieving cough and reducing sputum, the giant knotweed rhizome of strong Yang yi Jing, be equipped with wheat and corn, through pre-treatment, mixing, zymamsis, acetic fermentation, ageing, pouring vinegar, blend, sterilization, the technique such as canned be made, the nutritive and health protection components of giant knotweed is dissolved in vinegar, finished product look as sweet in being with in amber, acid, sweet-smelling is tasty and refreshing, tool is clearing heat and detoxicating, relieving cough and reducing sputum, the effect of strong Yang yi Jing, can be people and use as daily seasonings, also can be used as the oral health promoting liquid of special population.When Wei China vinegar market provides a product innovation, also for mountain area peasant planting giant knotweed provides a new way as shaking off poverty and setting out on the road to prosperity.
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment
Embodiment 1, and a kind of giant knotweed health vinegar adopts following steps to make:
1, wheat pre-treatment: it is clean to get wheat drip washing, puts in container, adds the water of 4 times of wheat weight, soak 6 hours, with the paste mill grinding that 100 order mesh screens are housed, adding water adjustment starch concentration is 10%, then adds 0.5% α-amylase afterwards, be heated to 92 ℃ and insulation, keep 40 minutes, after be cooled to 62 ℃, then add the saccharifying enzyme of wheat weight 0.6%, in 62 ℃ of environment, keep 50 minutes, make wheat fermentation base;
2, corn pre-treatment: select the corn of full grains, drip washing is clean, puts in container, the water that adds 3 times of corn weight, soaks 4 hours, and rear use is equipped with the paste mill grinding of 100 order mesh screens, adding water adjustment starch concentration is 10%, the α-amylase that adds corn weight 0.6%, is heated to 95 ℃ and insulation, keeps 40 minutes, after be cooled to 62 ℃, the saccharifying enzyme that adds again corn weight 0.6% keeps 50 minutes in 62 ℃ of environment, makes corn fermentation base;
3, giant knotweed pre-treatment: get fresh giant knotweed underground rhizome, clean up in the crusher that postposition is equipped with 40 order mesh screens broken, after pour in container, add the polygalacturonase of giant knotweed rhizome weight 0.5%, 0.4% cellulase, be heated to 45 ℃, combine hydrolysis 50 minutes, make giant knotweed hydrolyzate;
4, mix: get 60 kilograms, base of wheat fermentation, 80 kilograms, corn fermentation base, 20 kilograms of giant knotweed hydrolyzates, rice husk 120 kg, stir, make mixture;
5, zymamsis: add the active dry yeast of 22 kilograms in mixture, stir, standing for fermentation is 8 days in 30-33 ℃ of environment, and when alcoholic strength reaches 6% volume ratio, zymamsis finishes, and makes wine unstrained spirits;
6, acetic fermentation: in wine unstrained spirits, add 20 kilograms of cultured acetic bacterias, after stirring, standing for fermentation, when product temperature rises to 42 ℃, adopt alr mode to control product temperature at 42-44 ℃, when acidity reaches 6 grams/100 milliliters, acetic fermentation finishes, and makes vinegar unstrained spirits;
7, ageing: add the salt of 8 kilograms in vinegar unstrained spirits, the last stirring standing 6 days, make the vinegar unstrained spirits after ageing;
8, drench vinegar: in the vinegar unstrained spirits after ageing, add the warm water of 65 ℃, with submergence vinegar unstrained spirits, be advisable, after 4 hours, drench and lift one's head vinegar, then add the warm water of appropriate 65 ℃, again soak after 4 hours, drench two vinegar;
9, blend, sterilization, canned, check, storage: a vinegar, two vinegar are blent in proportion, and it is more than 4% making acidity, with clinging to, goes out after bactericidal assay sterilization, adopts aseptic glass bottle packaging, through after the assay was approved, puts in ventilation, dry storehouse and preserves.
Embodiment 2, and a kind of production method of giant knotweed health vinegar adopts following steps:
1, wheat pre-treatment: it is clean to get wheat drip washing, puts in container, adds the water of 3 times of wheat weight, soak 4 hours, with the paste mill grinding that 100 order mesh screens are housed, adding water adjustment starch concentration is 8%, then adds 0.3% α-amylase afterwards, be heated to 96 ℃ and insulation, keep 30 minutes, after be cooled to 65 ℃, then add the saccharifying enzyme of wheat weight 0.4%, in 65 ℃ of environment, keep 40 minutes, make wheat fermentation base;
2, corn pre-treatment: select the corn of full grains, drip washing is clean, puts in container, the water that adds 3 times of corn weight, soaks 4 hours, and rear use is equipped with the paste mill grinding of 100 order mesh screens, adding water adjustment starch concentration is 10%, the α-amylase that adds corn weight 0.3%, is heated to 98 ℃ and insulation, keeps 30 minutes, after be cooled to 65 ℃, the saccharifying enzyme that adds again corn weight 0.5% keeps 40 minutes in 65 ℃ of environment, makes corn fermentation base;
3, giant knotweed pre-treatment: get fresh giant knotweed underground rhizome, clean up in the disintegrating apparatus that postposition is equipped with 40 order mesh screens broken, after pour in stainless steel vessel, add the polygalacturonase of giant knotweed rhizome weight 0.3%, 0.4% cellulase, be heated to 42 ℃, combine hydrolysis 60 minutes, make giant knotweed hydrolyzate;
4, CitrusaurantiumL.Var.amara Engl. pre-treatment: get dry CitrusaurantiumL.Var.amara Engl., after cleaning up, put in container, add dry CitrusaurantiumL.Var.amara Engl. to weigh the water soaking 4 hours of 10 times, after together with soaking water, drop in the hollander that 60 order mesh screens are housed and break into gruel, make the rotten slurry of CitrusaurantiumL.Var.amara Engl.;
5, mix: get 80 kilograms, base of wheat fermentation, 100 kilograms, corn fermentation base, 22 kilograms of giant knotweed hydrolyzates, 22 kilograms, the rotten slurry of CitrusaurantiumL.Var.amara Engl., 140 kilograms, rice husk, stir, make mixture;
6, zymamsis: add the active dry yeast of 22 kilograms in mixture, stir, standing for fermentation is 7 days in 33 ℃ of environment, and when alcoholic strength reaches 6% volume ratio, zymamsis finishes, and makes wine unstrained spirits;
7, acetic fermentation: in wine unstrained spirits, add 21 kilograms of cultured acetic bacterias, after stirring, standing for fermentation, when product temperature rises to 42 ℃, adopt alr mode to control product temperature at 40-43 ℃, when acidity reaches 6 grams/100 milliliters, acetic fermentation finishes, and makes vinegar unstrained spirits;
8, ageing: add the salt of 9 kilograms in vinegar unstrained spirits, the last stirring standing 5 days, make the vinegar unstrained spirits after ageing;
9, drench vinegar: in the vinegar unstrained spirits after ageing, add the warm water of 63 ℃, with submergence vinegar unstrained spirits, be advisable, after 3.5 hours, drench and lift one's head vinegar, then add the warm water of appropriate 63 ℃, again soak after 3.5 hours, drench two vinegar;
10, blend, sterilization, canned, check, storage: a vinegar, two vinegar are blent in proportion, and it is more than 4% making acidity, with after pasteurization sterilization, adopts aseptic vial canned, through after the assay was approved, puts in ventilation, dry storehouse and preserves.
CitrusaurantiumL.Var.amara Engl., the bud of rutaceae, cold nature, taste acid.The Multiple components that it contains cardiotonic glycoside and non-cardiotonic glycoside, sees among the pharmacopeia of many countries, and China's traditional Chinese medical science is referred to as Herba Adonidis.< < medicine materical crude slice is newly joined > > and is carried: Daidaihua, the wide chest of regulating the flow of vital energy, appetizing preventing or arresting vomiting.< < Zhejiang medicinal plant will > > carries: CitrusaurantiumL.Var.amara Engl., soothing the liver sharp gas, pain relieving; Cure mainly depression of QI, gastral cavilty is had a pain, distension and fullness in the abdomen.Modern study confirmation, CitrusaurantiumL.Var.amara Engl. has the function of cardiac stimulant, diuresis, calmness and reducing heart rate, can reduce neural excitability and spinal reflex superfunction, for acute disease and chronic cardiac insufficiency.
In embodiments of the invention 2, before acetic fermentation, in wine unstrained spirits, added the rotten slurry of CitrusaurantiumL.Var.amara Engl., product is increased added the fragrance of CitrusaurantiumL.Var.amara Engl., simultaneously, because of the regulate the flow of vital energy health-care effect of appetizing, soothing the liver sharp gas of CitrusaurantiumL.Var.amara Engl. tool, more make finished product giant knotweed health vinegar increase the health-care effect of regulate the flow of vital energy appetizing, soothing the liver sharp gas, its color and luster, taste, flavour, health care are worth and have obtained further improvement and raising.
Above embodiment is described the preferred embodiment of the present invention; not scope of the present invention is limited; design under the prerequisite of spirit not departing from the present invention; various distortion and improvement that the common engineering technical personnel in this area make technical scheme of the present invention, all should fall in the definite protection domain of claims of the present invention.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a production method for giant knotweed health vinegar, is characterized in that: adopt following steps:
A, wheat pre-treatment: it is clean to get wheat drip washing, puts in container, adds the water of 3 times of wheat weight, soak 4 hours, with the paste mill grinding that 100 order mesh screens are housed, adding water adjustment starch concentration is 8%, then adds 0.3% α-amylase afterwards, be heated to 96 ℃ and insulation, keep 30 minutes, after be cooled to 65 ℃, then add the saccharifying enzyme of wheat weight 0.4%, in 65 ℃ of environment, keep 40 minutes, make wheat fermentation base;
B, corn pre-treatment: select the corn of full grains, drip washing is clean, put in container, the water that adds 3 times of corn weight, soaks 4 hours, and rear use is equipped with the paste mill grinding of 100 order mesh screens, adding water adjustment starch concentration is 10%, the α-amylase that adds corn weight 0.3%, is heated to 98 ℃ and insulation, keeps 30 minutes, after be cooled to 65 ℃, the saccharifying enzyme that adds again corn weight 0.5% keeps 40 minutes in 65 ℃ of environment, makes corn fermentation base;
C, giant knotweed pre-treatment: get fresh giant knotweed underground rhizome, clean up in the disintegrating apparatus that postposition is equipped with 40 order mesh screens broken, after pour in stainless steel vessel, add the polygalacturonase of giant knotweed rhizome weight 0.3%, 0.4% cellulase, be heated to 42 ℃, combine hydrolysis 60 minutes, make giant knotweed hydrolyzate;
D, CitrusaurantiumL.Var.amara Engl. pre-treatment: get dry CitrusaurantiumL.Var.amara Engl., after cleaning up, put in container, add dry CitrusaurantiumL.Var.amara Engl. to weigh the water soaking 4 hours of 10 times, after together with soaking water, drop in the hollander that 60 order mesh screens are housed and break into gruel, make the rotten slurry of CitrusaurantiumL.Var.amara Engl.;
E, mixing: get 80 kilograms, base of wheat fermentation, 100 kilograms, corn fermentation base, 22 kilograms of giant knotweed hydrolyzates, 22 kilograms, the rotten slurry of CitrusaurantiumL.Var.amara Engl., 140 kilograms, rice husk, stir, make mixture;
F, zymamsis: in mixture, add the active dry yeast of 22 kilograms, stir, in 33 ℃ of environment, standing for fermentation is 7 days, and when alcoholic strength reaches 6% volume ratio, zymamsis finishes, and makes wine unstrained spirits;
G, acetic fermentation: in wine unstrained spirits, add 21 kilograms of cultured acetic bacterias, after stirring, standing for fermentation, when product temperature rises to 42 ℃, can adopt alr mode to control product temperature at 40-43 ℃, when acidity reaches 6 grams/100 milliliters, acetic fermentation finishes, and makes vinegar unstrained spirits;
H, ageing: can in vinegar unstrained spirits, add the salt of 9 kilograms, the last stirring standing 5 days, make the vinegar unstrained spirits after ageing;
I, drench vinegar: in the vinegar unstrained spirits after ageing, add the warm water of 63 ℃, with submergence vinegar unstrained spirits, be advisable, after 3.5 hours, drench and lift one's head vinegar, can add again the warm water of appropriate 63 ℃, again soak after 3.5 hours, drench two vinegar;
J, blend, sterilization, canned, check, storage: a vinegar, two vinegar are blent in proportion, and it is more than 4% making acidity, with after pasteurization sterilization, adopts aseptic vial canned, through after the assay was approved, puts in ventilation, dry storehouse and preserves.
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| CN201410435126.1A CN104164357B (en) | 2013-07-18 | 2013-07-18 | A kind of production method of Polygonum cuspidatum healthcare vinegar |
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| CN103564337B (en) * | 2013-11-09 | 2015-04-01 | 安徽宝恒农业有限公司 | Health-care achyranthes bidentata rice crust |
| CN103865746A (en) * | 2014-02-19 | 2014-06-18 | 孙钰家 | Preparation method of cynomorium songaricum and medlar vinegar |
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| CN101125015A (en) * | 2007-09-05 | 2008-02-20 | 潘标志 | Method for preparing giant knotweed rhizome beverage |
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| CN101249212B (en) * | 2008-03-24 | 2011-05-25 | 郭永胜 | Externally used drug for curing epidemic parotitis |
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| CN101125015A (en) * | 2007-09-05 | 2008-02-20 | 潘标志 | Method for preparing giant knotweed rhizome beverage |
| CN101735934A (en) * | 2008-11-21 | 2010-06-16 | 张晓兵 | Five-grain and gingko vinegar and preparation method thereof |
| KR20130039309A (en) * | 2011-10-11 | 2013-04-19 | 김선미 | Garlic and yolk extract including functionality food composite for health |
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| CN103343082B (en) | 2014-08-27 |
| CN103343082A (en) | 2013-10-09 |
| CN104164357B (en) | 2015-08-26 |
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