CN104164357B - A kind of production method of Polygonum cuspidatum healthcare vinegar - Google Patents
A kind of production method of Polygonum cuspidatum healthcare vinegar Download PDFInfo
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Abstract
The invention discloses a kind of production method of Polygonum cuspidatum healthcare vinegar, employing tool is clearing heat and detoxicating, relieving cough and reducing sputum, the giant knotweed rhizome of strong Yang yi Jing, tool is regulated the flow of vital energy appetizing, the CitrusaurantiumL.Var.amara Engl. of soothing the liver sharp gas, be equipped with wheat and corn, through pre-treatment, mixing, zymamsis, acetic fermentation, ageing, drench vinegar, blend, sterilization, the technique such as canned is made, the nutritive and health protection components of giant knotweed and CitrusaurantiumL.Var.amara Engl. is dissolved in vinegar, finished product look is as amber, be with sweet in acid, sweet-smelling is tasty and refreshing, tool is clearing heat and detoxicating, to regulate the flow of vital energy appetizing, relieving cough and reducing sputum, effect of strong Yang yi Jing, can be people to use as daily seasonings, also can be used as the oral healthcare liquid of special population.While providing a product innovation for China's vinegar market, also provide a new way as shaking off poverty and setting out on the road to prosperity for mountain area peasant planting giant knotweed.
Description
The application is the divisional application of application number 201310300537.5, July 18 2013 applying date, denomination of invention " a kind of Polygonum cuspidatum healthcare vinegar ".
Technical field
The present invention relates to a kind of production method of vinegar, specifically a kind of making method of Polygonum cuspidatum healthcare vinegar.
Background technology
Giant knotweed, polygonaceae Polygonum perennial shrub shape herbaceous plant.Its herbal medicine commonly used for China's traditional Chinese medical science, " the southern regions of the Yunnan Province book on Chinese herbal medicine " carries: attack all pyogenic infections, only have sore throat, diuresis, walk channels and collaterals." medical center bun will " carries: hard kidney, and strong Yang yi Jing, strengthens the bone, and increases strength." property of medicine opinion " carries: giant knotweed, and the heat moon and Radix Glycyrrhizae are decocted, and look, as amber, lovelyly may to be seen, that tastes is sweet and refreshing, and bottle is put in well, makes cold clear as ice, contains in ceramic whiteware device and silverware, inhales it like tea, and Shi Renhu is that cold drink is sub, again and honor in tender tea leaves.
Main containing many phenoloids such as Anthraquinones, diphenylethylene, flavonoid, tannins in giant knotweed, be wherein that the diphenylethylene compounds of representative has antibacterial, antitumor, Green Tea Extract and improves cardiovascular disorder isoreactivity with trans-resveratrol, be widely used in the industries such as medical and health, health care, makeup, there is huge commercial value.Modern study confirms, 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, in addition containing 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, with giant knotweed rhizome and wheat for raw material, the health vinegar be made through fermentation 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 to be raw material, through the daily edible health vinegar of a kind of confession people that given zymotechnique is made into, to fill up the blank of this product of domestic food field.
The present invention is achieved in that
A kind of Polygonum cuspidatum healthcare vinegar, is characterized in that: adopt following steps to make:
A, wheat pre-treatment: get wheat drip washing totally, put in container, add wheat weight 3-4 water doubly, soak 3-8 hour, rear refining equipment defibrination, requires that fineness reaches more than 100 orders, the adjustment starch concentration that adds water is 8-10%, add the α-amylase of 0.2-0.5% again, be heated to 92-96 DEG C and be incubated, keep 30-50 minute, after be cooled to 62-65 DEG C, add the saccharifying enzyme of wheat weight 0.2-0.6% again, in 62-65 DEG C of environment, keep 40-50 minute, obtained wheat fermentation base;
B, corn pre-treatment: the corn 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, require that fineness reaches more than 80 orders, the adjustment starch concentration that adds water is 10-12%, adds the α-amylase of corn weight 0.2-0.6%, be heated to 95-98 DEG C and be incubated, keep 30-40 minute, after be cooled to 62-65 DEG C, then add the saccharifying enzyme of corn weight 0.3-0.6%, 40-50 minute is kept, obtained corn fermentation base in 62-65 DEG C of environment;
C, giant knotweed pre-treatment: get fresh giant knotweed underground rhizome, clean up rearmounted to be equipped with in the disintegrating apparatus of 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 DEG C, united hydrolysis 45-60 minute, obtained giant knotweed hydrolyzate;
D, mixing: wheat fermentation base, corn fermentation base, giant knotweed hydrolyzate, the rice husk of getting certain part by weight, stir, obtained mixture;
E, zymamsis: the active dry yeast adding 20-22 weight part in mixture, stirs, standing for fermentation 6-12 days in 30-33 DEG C of environment, when alcoholic strength reaches 6% volume ratio, zymamsis terminates, obtained 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 DEG C, alr mode is adopted to control product temperature at 38-44 DEG C, when acidity reaches 6 grams/100 milliliters, acetic fermentation terminates, obtained vinegar unstrained spirits;
G, ageing: the salt adding 5-10 weight part in vinegar unstrained spirits, leave standstill 4-6 days after stirring, the vinegar unstrained spirits after obtained ageing;
H, drench vinegar: the warm water adding 60-65 DEG C in the vinegar unstrained spirits after ageing, be advisable with submergence vinegar unstrained spirits, drench after 3-4 hour and lift one's head vinegar, then add the warm water of appropriate 60-65 DEG C, again soak after 3-4 hour, drench two vinegar;
I, blend, sterilization, canned, inspection, storage: head vinegar, two vinegar are blent in proportion, make acidity be more than 4%, go out after bactericidal assay sterilization with bar, adopt food grade wrapper packaged, through after the assay was approved, put in the storehouse of ventilations, drying and preserve.
In invention, wheat fermentation base, corn fermentation base, giant knotweed hydrolyzate, the rice husk of certain part by weight 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 CitrusaurantiumL.Var.amara Engl. gruel slurry, to improve the fragrance of finished product, flavour and health value.
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 is made, the nutritive and health protection components of giant knotweed is dissolved in vinegar, finished product look as be with in amber, acid sweet, sweet-smelling is tasty and refreshing, tool is clearing heat and detoxicating, relieving cough and reducing sputum, effect of strong Yang yi Jing, can be people to use as daily seasonings, also can be used as the oral healthcare liquid of special population.While providing a product innovation for China's vinegar market, also provide a new way as shaking off poverty and setting out on the road to prosperity for mountain area peasant planting giant knotweed.
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment
Embodiment 1, a kind of Polygonum cuspidatum healthcare vinegar, adopts following steps to make:
1, wheat pre-treatment: get wheat drip washing totally, put in container, add the water of wheat weight 4 times, soak 6 hours, afterwards with the paste mill grinding that 100 order mesh screens are housed, the adjustment starch concentration that adds water is 10%, then adds the α-amylase of 0.5%, be heated to 92 DEG C and be incubated, keep 40 minutes, after be cooled to 62 DEG C, then add the saccharifying enzyme of wheat weight 0.6%, keep 50 minutes in 62 DEG C of environment, obtained wheat fermentation base;
2, corn pre-treatment: the corn selecting full grains, drip washing is clean, puts in container, add the water of corn weight 3 times, soak 4 hours, the rear paste mill grinding with being equipped with 100 order mesh screens, the adjustment starch concentration that adds water is 10%, add the α-amylase of corn weight 0.6%, be heated to 95 DEG C and be incubated, keep 40 minutes, after be cooled to 62 DEG C, add the saccharifying enzyme of corn weight 0.6% again, keep 50 minutes in 62 DEG C of environment, obtained corn fermentation base;
3, giant knotweed pre-treatment: get fresh giant knotweed underground rhizome, clean up rearmounted to be equipped with in the crusher of 40 order mesh screens broken, after pour in container, add the polygalacturonase of giant knotweed rhizome weight 0.5%, the cellulase of 0.4%, be heated to 45 DEG C, united hydrolysis 50 minutes, obtained giant knotweed hydrolyzate;
4, mix: get wheat fermentation 60 kilograms, base, 80 kilograms, corn fermentation base, giant knotweed hydrolyzate 20 kilograms, rice husk 120 kg, stir, obtained mixture;
5, zymamsis: the active dry yeast adding 22 kilograms in mixture, stirs, standing for fermentation 8 days in 30-33 DEG C of environment, and when alcoholic strength reaches 6% volume ratio, zymamsis terminates, obtained wine unstrained spirits;
6, acetic fermentation: add cultured acetic bacteria 20 kilograms in wine unstrained spirits, after stirring, standing for fermentation, when product temperature rises to 42 DEG C, alr mode is adopted to control product temperature at 42-44 DEG C, when acidity reaches 6 grams/100 milliliters, acetic fermentation terminates, obtained vinegar unstrained spirits;
7, ageing: the salt adding 8 kilograms in vinegar unstrained spirits, leaves standstill 6 days after stirring, the vinegar unstrained spirits after obtained ageing;
8, drench vinegar: in the vinegar unstrained spirits after ageing, add the warm water of 65 DEG C, be advisable with submergence vinegar unstrained spirits, drench after 4 hours and lift one's head vinegar, then add the warm water of appropriate 65 DEG C, again soak after 4 hours, drench two vinegar;
9, blend, sterilization, canned, inspection, storage: head vinegar, two vinegar are blent in proportion, make acidity be more than 4%, go out after bactericidal assay sterilization with bar, adopt sterile glass vials packaging, through after the assay was approved, put in the storehouse of ventilations, drying and preserve.
Embodiment 2, a kind of production method of Polygonum cuspidatum healthcare vinegar, adopts following steps:
1, wheat pre-treatment: get wheat drip washing totally, put in container, add the water of wheat weight 3 times, soak 4 hours, afterwards with the paste mill grinding that 100 order mesh screens are housed, the adjustment starch concentration that adds water is 8%, then adds the α-amylase of 0.3%, be heated to 96 DEG C and be incubated, keep 30 minutes, after be cooled to 65 DEG C, then add the saccharifying enzyme of wheat weight 0.4%, keep 40 minutes in 65 DEG C of environment, obtained wheat fermentation base;
2, corn pre-treatment: the corn selecting full grains, drip washing is clean, puts in container, add the water of corn weight 3 times, soak 4 hours, the rear paste mill grinding with being equipped with 100 order mesh screens, the adjustment starch concentration that adds water is 10%, add the α-amylase of corn weight 0.3%, be heated to 98 DEG C and be incubated, keep 30 minutes, after be cooled to 65 DEG C, add the saccharifying enzyme of corn weight 0.5% again, keep 40 minutes in 65 DEG C of environment, obtained corn fermentation base;
3, giant knotweed pre-treatment: get fresh giant knotweed underground rhizome, clean up rearmounted to be equipped with in the disintegrating apparatus of 40 order mesh screens broken, after pour in stainless steel vessel, add the polygalacturonase of giant knotweed rhizome weight 0.3%, the cellulase of 0.4%, be heated to 42 DEG C, united hydrolysis 60 minutes, obtained giant knotweed hydrolyzate;
4, CitrusaurantiumL.Var.amara Engl. pre-treatment: get dry CitrusaurantiumL.Var.amara Engl., after cleaning up, puts in container, adds the water soaking 4 hours that dry CitrusaurantiumL.Var.amara Engl. weighs 10 times, after to drop in the hollander that 60 order mesh screens are housed together with immersion water and break into gruel, obtained CitrusaurantiumL.Var.amara Engl. gruel slurry;
5, mix: get wheat fermentation 80 kilograms, base, 100 kilograms, corn fermentation base, giant knotweed hydrolyzate 22 kilograms, CitrusaurantiumL.Var.amara Engl. gruel slurry 22 kilograms, 140 kilograms, rice husk, stir, obtained mixture;
6, zymamsis: the active dry yeast adding 22 kilograms in mixture, stirs, standing for fermentation 7 days in 33 DEG C of environment, and when alcoholic strength reaches 6% volume ratio, zymamsis terminates, obtained wine unstrained spirits;
7, acetic fermentation: add 21 kilograms of cultured acetic bacterias in wine unstrained spirits, after stirring, standing for fermentation, when product temperature rises to 42 DEG C, alr mode is adopted to control product temperature at 40-43 DEG C, when acidity reaches 6 grams/100 milliliters, acetic fermentation terminates, obtained vinegar unstrained spirits;
8, ageing: the salt adding 9 kilograms in vinegar unstrained spirits, leaves standstill 5 days after stirring, the vinegar unstrained spirits after obtained ageing;
9, drench vinegar: in the vinegar unstrained spirits after ageing, add the warm water of 63 DEG C, be advisable with submergence vinegar unstrained spirits, drench after 3.5 hours and lift one's head vinegar, then add the warm water of appropriate 63 DEG C, again soak after 3.5 hours, drench two vinegar;
10, blend, sterilization, canned, inspection, storage: head vinegar, two vinegar are blent in proportion, make acidity be more than 4%, after pasteurization sterilization, adopt sterile glass vials canned, through after the assay was approved, put ventilations, drying storehouse in preserve.
CitrusaurantiumL.Var.amara Engl., the bud of rutaceae, cold nature, taste acid.It contains the Multiple components of cardiotonic glycoside and non-cardiotonic glycoside, and among the pharmacopeia seeing many countries, China's traditional Chinese medical science is referred to as Herba Adonidis." medicine materical crude slice is newly joined " carries: Daidaihua, 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 confirms, 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, CitrusaurantiumL.Var.amara Engl. gruel slurry is with the addition of in wine unstrained spirits, product is made to increase the fragrance that with the addition of CitrusaurantiumL.Var.amara Engl., simultaneously, because CitrusaurantiumL.Var.amara Engl. tool is regulated the flow of vital energy the health-care effect of appetizing, soothing the liver sharp gas, more make finished product Polygonum cuspidatum healthcare vinegar add to regulate the flow of vital energy the health-care effect of appetizing, soothing the liver sharp gas, its color and luster, taste, flavour, health value obtain further extension and improvement.
Above embodiment is only be described the preferred embodiment of the present invention; not scope of the present invention is limited; under not departing from the present invention and designing the prerequisite of spirit; the various distortion that the common engineering technical personnel in this area make technical scheme of the present invention and improvement, all should fall in protection domain that claims of the present invention determine.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a production method for Polygonum cuspidatum healthcare vinegar, is characterized in that: adopt following steps:
A, wheat pre-treatment: get wheat drip washing totally, put in container, add the water of wheat weight 3 times, soak 4 hours, afterwards with the paste mill grinding that 100 order mesh screens are housed, the adjustment starch concentration that adds water is 8%, then adds the α-amylase of 0.3%, be heated to 96 DEG C and be incubated, keep 30 minutes, after be cooled to 65 DEG C, then add the saccharifying enzyme of wheat weight 0.4%, keep 40 minutes in 65 DEG C of environment, obtained wheat fermentation base;
B, corn pre-treatment: the corn selecting full grains, drip washing is clean, puts in container, add the water of corn weight 3 times, soak 4 hours, the rear paste mill grinding with being equipped with 100 order mesh screens, the adjustment starch concentration that adds water is 10%, add the α-amylase of corn weight 0.3%, be heated to 98 DEG C and be incubated, keep 30 minutes, after be cooled to 65 DEG C, add the saccharifying enzyme of corn weight 0.5% again, keep 40 minutes in 65 DEG C of environment, obtained corn fermentation base;
C, giant knotweed pre-treatment: get fresh giant knotweed underground rhizome, clean up rearmounted to be equipped with in the disintegrating apparatus of 40 order mesh screens broken, after pour in stainless steel vessel, add the polygalacturonase of giant knotweed rhizome weight 0.3%, the cellulase of 0.4%, be heated to 42 DEG C, united hydrolysis 60 minutes, obtained giant knotweed hydrolyzate;
D, CitrusaurantiumL.Var.amara Engl. pre-treatment: get dry CitrusaurantiumL.Var.amara Engl., after cleaning up, put in container, adds the water soaking 4 hours that dry CitrusaurantiumL.Var.amara Engl. weighs 10 times, after to drop in the hollander that 60 order mesh screens are housed together with immersion water and break into gruel, obtained CitrusaurantiumL.Var.amara Engl. gruel slurry;
E, mixing: get wheat fermentation 80 kilograms, base, 100 kilograms, corn fermentation base, giant knotweed hydrolyzate 22 kilograms, CitrusaurantiumL.Var.amara Engl. gruel slurry 22 kilograms, 140 kilograms, rice husk, stir, obtained mixture;
F, zymamsis: the active dry yeast adding 22 kilograms in mixture, stirs, standing for fermentation 7 days in 33 DEG C of environment, and when alcoholic strength reaches 6% volume ratio, zymamsis terminates, obtained 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 DEG C, alr mode is adopted to control product temperature at 40-43 DEG C, when acidity reaches 6 grams/100 milliliters, acetic fermentation terminates, obtained vinegar unstrained spirits;
H, ageing: the salt adding 9 kilograms in vinegar unstrained spirits, leaves standstill 5 days after stirring, the vinegar unstrained spirits after obtained ageing;
I, drench vinegar: in the vinegar unstrained spirits after ageing, add the warm water of 63 DEG C, submergence vinegar unstrained spirits, drench after 3.5 hours and lift one's head vinegar, then add the warm water of appropriate 63 DEG C, again soak after 3.5 hours, drench two vinegar;
J, blend, sterilization, canned, inspection, storage: head vinegar, two vinegar are blent in proportion, make acidity be more than 4%, after pasteurization sterilization, adopt sterile glass vials canned, through after the assay was approved, put ventilations, drying storehouse in preserve.
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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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