CN104419632A - Burdock vinegar and preparation method thereof - Google Patents

Abstract

The invention relates to burdock vinegar which is composed of following raw materials, by weight, 80-100 parts of burdock, 20-30 parts of folium ginkgo, 40-70 parts of sorghum, 20-70 parts of corn, 300-400 parts of grain bran, 30-90 parts of wheat bran, 20-45 parts of chrysanthemum indicum, 1.0-2.5 parts of dry yeast, 1.0-2.5 parts of spices and 25-50 parts of a mouldy bran. The invention also discloses a method for preparing the burdock vinegar. The method includes following steps: raw material treatment, material steaming, mouldy bran blending for preparing the vinegar, saccharification and alcohol fermentation, acetic fermentation, fermentation grain smoking, vinegar spraying, sterilization and detection. The burdock vinegar not only has functions of conventional vinegar, but also has effects of enhancing and regulating immunity and effects of enlarging blood vessels, reducing blood pressure and fortifying spleen and stomach. The burdock vinegar is a pure natural green product which integrates mouthfeel conditioning, health caring and nutritional values.

Description

A kind of burdock vinegar and preparation method thereof

Technical field

The present invention relates to a kind of vinegar, particularly a kind of burdock vinegar and preparation method thereof.

Background technology

Burdock is a kind of plant of high nutritive value, it contains the multiple nutritional components such as protein, fat, robust fibre, calcium, iron, carotene, vitamins C, and having significantly hypoglycemic, reducing blood-fat, the hypotensive and effect that relaxes bowel, is ideal natural health care.Ginkgo Leaf nature and flavor are sweet, bitter, puckery, flat, thoughts of returning home lung channel, and function is astringed the lung, relieving asthma, promoting blood circulation and removing blood stasis, pain relieving, cough for the deficiency syndrome of the lung breathe heavily, coronary heart diseases and angina pectoris, hyperlipidemia, anti-freezing is solid, has certain probability to improve memory.Ginkgo Leaf has very strong scavenging free radicals and antioxygenation, and the flavonoid glycoside in Ginkgo Leaf, amino acid and Amino acid synthesis collagen protein composition are to human body beauty treatment, and check melanin grows, and keeps skin gloss and elasticity to play no small effect.Wild Chrysanthemum has effect of highly significant to anti-infective, Cardiovarscular, step-down etc.

Along with the continuous improvement of people's living standard, the requirement of people to protective foods is more and more higher, and at present, various functional health vinegar is subject to favorable comment widely, as various fruit vinegar, but about the report of burdock vinegar little.

Summary of the invention

Goal of the invention: the object of this invention is to provide a kind of burdock vinegar and preparation method thereof.

Technical scheme: the technical scheme that the present invention takes is: a kind of burdock vinegar, it is characterized in that, obtained by weight by following material component: burdock 80-100 part, Ginkgo Leaf 20-30 part, Chinese sorghum 40-70 part, corn 20-70 part, cavings 300-400 part, wheat bran 30-90 part, Wild Chrysanthemum 20-45 part, dry yeast 1.0-2.5 part, spices 1.0-2.5 part, wheat bran 25-50 part.

Prepare a method for burdock vinegar, it comprises the following steps:

(1) Feedstock treating: burdock is removed the peel, is cut into small pieces; Choose ginkgo greenery and carry out detoxification process, oven dry, pulverizing 20 order shape; By Wild Chrysanthemum pulverize or juice processed for subsequent use; Chinese sorghum, corn are pulverized, adds cavings, wheat bran, water, stir, infiltrate 2 ~ 4 hours;

(2) steaming: by the mixture that infiltrated and the together boiling of burdock block, the time is 1.5 ~ 2.5 hours, and air pressure remains on 1.2 ~ 2.5P;

(3) mixed song vinegar: put 20 ~ 30 minutes stewing for the raw material cooked, spread out, be cooled to rapidly 22 ~ 35 DEG C, admix wheat bran and yeast, turn 2 ~ 3 times and make it even;

(4) saccharification and zymamsis: the raw material after mixed song is loaded in jar fermenter or altar and ferments, temperature controls at 17 ~ 21 DEG C, and the time is 6 ~ 7 days;

(5) acetic fermentation: inoculation acetic bacteria, is raised to 39 ~ 39.5 DEG C, mixes the Ginkgo Leaf of pulverizing, Wild Chrysanthemum, stir equably by temperature, increase porousness, oxygen supply heats, and in order to acetify, maintains after 6 ~ 7 days;

(6) smoked unstrained spirits: the vinegar unstrained spirits getting 30-35% carries out stifling 4 days, and turn over unstrained spirits every day 1 time, temperature is no more than 80 DEG C;

(7) drench vinegar: get after residue the vinegar unstrained spirits of 65-70% and the smoked unstrained spirits of 30-35% put into vinegar spaying pool, add spices, with 100 DEG C of water soakings 24 hours, then pouring made new advances vinegar;

(8) sterilizing: vinegar is put into Autoclave, 100 DEG C of sterilizings 15 minutes;

(9) check: packaging final prod is through physics and chemistry, sanitary inspection warehousing after passing.

Beneficial effect: burdock vinegar of the present invention had both had the function of traditional vinegar, have again strengthen immunity and immunoloregulation function, vasodilation, reduce blood pressure, the effect such as strengthening the spleen and stomach, be a kind ofly integrate the fully natural green product nursing one's health mouthfeel, health care, nutritive value.

Embodiment

Embodiment 1: take burdock 90 parts, Ginkgo Leaf 25 parts, Chinese sorghum 50 parts, corn 50 parts, cavings 350 parts, 60 parts, wheat bran, Wild Chrysanthemum 30 parts, 2 parts, dry yeast, spices 1.5 parts, 35 parts, wheat bran by weight, be prepared as follows:

(1) Feedstock treating: burdock is removed the peel, is cut into small pieces; Choose ginkgo greenery and carry out detoxification process, oven dry, pulverizing 20 order shape; By for subsequent use to the Radix Astragali, Wild Chrysanthemum pulverizing or juice processed; Will, Chinese sorghum, corn is pulverized, and adds cavings, wheat bran, water, stirs, and infiltrates 3 hours;

(2) steaming: by the mixture that infiltrated and the together boiling of burdock block, the time is 2 hours, and air pressure remains on 2P;

(3) mixed song vinegar: put 20 ~ 30 minutes stewing for the raw material cooked, spread out, be cooled to rapidly 25 DEG C, admix wheat bran and yeast, turn 2 ~ 3 times and make it even;

(4) saccharification and zymamsis: the raw material after mixed song is loaded in jar fermenter or altar and ferments, temperature controls at 17 ~ 21 DEG C, and the time is 6 ~ 7 days;

(5) acetic fermentation: inoculation acetic bacteria, is raised to 39 ~ 39.5 DEG C, mixes the Ginkgo Leaf of pulverizing, Wild Chrysanthemum, stir equably by temperature, increase porousness, oxygen supply heats, and in order to acetify, maintains after 6 ~ 7 days;

(6) smoked unstrained spirits: the vinegar unstrained spirits getting 35% carries out stifling 4 days, and turn over unstrained spirits every day 1 time, temperature is no more than 80 DEG C;

(7) drench vinegar: get after the vinegar unstrained spirits of residue 65% and the smoked unstrained spirits of 35% put into vinegar spaying pool, add spices, with 100 DEG C of water soakings 24 hours, then pouring made new advances vinegar;

(8) sterilizing: vinegar is put into Autoclave, 100 DEG C of sterilizings 15 minutes;

(9) check: packaging final prod is through physics and chemistry, sanitary inspection warehousing after passing.

Embodiment 2: preparation method, with embodiment 1, takes unlike raw material following weight parts: burdock 100 parts, Ginkgo Leaf 20 parts, Chinese sorghum 60 parts, corn 30 parts, cavings 400 parts, 50 parts, wheat bran, Wild Chrysanthemum 20 parts, 1.5 parts, dry yeast, spices 2 parts, 40 parts, wheat bran.

Embodiment 3: preparation method, with embodiment 1, takes unlike raw material following weight parts: burdock 80 parts, Ginkgo Leaf 30 parts, Chinese sorghum 40 parts, corn 70 parts, cavings 300 parts, 90 parts, wheat bran, Wild Chrysanthemum 45 parts, 2.5 parts, dry yeast, spices 2.5 parts, 50 parts, wheat bran.

Embodiment 4: preparation method, with embodiment 1, takes by following weight parts unlike raw material: burdock 90 parts, Ginkgo Leaf 25 parts, Chinese sorghum 60 parts, corn 60 parts, cavings 360 parts, 70 parts, wheat bran, Wild Chrysanthemum 30 parts, 2 parts, dry yeast, spices 1.8 parts, 45 parts, wheat bran.

Claims (2)

1. a burdock vinegar, it is characterized in that, obtained by weight by following material component: burdock 80-100 part, Ginkgo Leaf 20-30 part, Chinese sorghum 40-70 part, corn 20-70 part, cavings 300-400 part, wheat bran 30-90 part, Wild Chrysanthemum 20-45 part, dry yeast 1.0-2.5 part, spices 1.0-2.5 part, wheat bran 25-50 part.

2. a making method for burdock vinegar, is characterized in that comprising the following steps:

(1) Feedstock treating: burdock is removed the peel, is cut into small pieces; Choose ginkgo greenery to carry out detoxification process, dry, be ground into 20 order shapes; By Wild Chrysanthemum pulverize or juice processed for subsequent use; Chinese sorghum, corn are pulverized, adds cavings, wheat bran, water, stir, infiltrate 2-4 hour;

(2) steaming: by the mixture that infiltrated and the together boiling of burdock block, the time is 1.5 ~ 2.5 hours, and air pressure remains on 1.2 ~ 2.5P;

(3) mixed song vinegar: put 20 ~ 30 minutes stewing for the raw material cooked, spread out, be cooled to rapidly 22 ~ 35 DEG C, admix wheat bran and yeast, turn 2 ~ 3 times and make it even;

(4) saccharification and zymamsis: the raw material after mixed song is loaded in jar fermenter or altar and ferments, temperature controls at 17 ~ 21 DEG C, and the time is 6 ~ 7 days;

(5) acetic fermentation: inoculation acetic bacteria, is raised to 39 ~ 39.5 DEG C, mixes the Ginkgo Leaf of pulverizing, Wild Chrysanthemum, stir equably by temperature, increase porousness, oxygen supply heats, and in order to acetify, maintains after 6 ~ 7 days;

(6) smoked unstrained spirits: the vinegar unstrained spirits getting 30-35% carries out stifling 4 days, and turn over unstrained spirits every day 1 time, temperature is no more than 80 DEG C;

(7) drench vinegar: get after residue the vinegar unstrained spirits of 65-70% and the smoked unstrained spirits of 30-35% put into vinegar spaying pool, add spices, with 100 DEG C of water soakings 24 hours, then pouring made new advances vinegar;

(8) sterilizing: vinegar is put into Autoclave, 100 DEG C of sterilizings 15 minutes;

(9) check: packaging final prod is through physics and chemistry, sanitary inspection warehousing after passing.