CN104789436A - Rose flower and fruit red vinegar and preparation method thereof - Google Patents
Rose flower and fruit red vinegar and preparation method thereof Download PDFInfo
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- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/33—Cactaceae (Cactus family), e.g. pricklypear or Cereus
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/481—Astragalus (milkvetch)
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/57—Magnoliaceae (Magnolia family)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/70—Polygonaceae (Buckwheat family), e.g. spineflower or dock
- A61K36/704—Polygonum, e.g. knotweed
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/71—Ranunculaceae (Buttercup family), e.g. larkspur, hepatica, hydrastis, columbine or goldenseal
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/738—Rosa (rose)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/79—Schisandraceae (Schisandra family)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
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Abstract
The invention discloses a rose flower and fruit red vinegar and a preparation method thereof. The red vinegar is prepared by using the following raw materials, by weight, 80-120 parts of wheat bran, 40-50 parts of Solanum tuberosum Linn., 50-60 parts of purple corn, 15-20 parts of rose flower, 10-15 parts of a mulberry wine, 60-80 parts of rice residue, 10-20 parts of beet root powder, 10-20 parts of dragon fruit peel, 2-3 parts of Nigella damascena, 3-4 parts of Chinese magnoliavine, 2-4 parts of Radix Astragali, 2-3 parts of Cortex Moutan, 2-3 parts of Caulis Polygoni Multiflori, 10-20 parts of distiller's yeast, 12-20 parts of acetic acid bacteria, 10-12 parts of salt, 10-15 parts of pomegranate syrup and a proper amount of a clarificant. The rose flower and fruit red vinegar has the advantages of clarified and transparent color, stable mouthfeel and performances, abundant raw material components, and abundant and balanced nutrition, and Chinese magnoliavine, Caulis Polygoni Multiflori and other raw materials are added to increase the delicate fragrance of rose and make the red vinegar have energy invigorating, blood circulation invigorating, mind tranquillizing and blood enriching effects, so the red vinegar can be properly eaten for a long term to nourish and adjust human body and prolong life.
Description
Technical field
The invention belongs to technical field of edible vinegar production, particularly relate to a kind of Rose arnotto vinegar and preparation method thereof.
Background technology
Vinegar is a kind of liquid tart flavour food flavouring conventional in culinary art, has making vinegar and synthetic vinegar by the difference of production method.The starch-containing many grain raw materials of making vinegar, saccharide raw material, edible ethanol etc. undergo microbial fermentation and make.There is Appetizing spleen-tonifying, the effects such as warm blood, Ginseng Extract, beautifying face and moistering lotion of sobering up.Chinese vinegar goes through the development of 3,000 years, develops into the health vinegar of current trend from the seasonings of traditional fermentation, and this is the performance of vinegar industry science and technology progress, is also vinegar industry Hot spots for development from now on and the trend of China.
Summary of the invention
Technical problem to be solved by this invention overcomes the deficiencies in the prior art, obtains that clarity is high, the vinegar of good stability, meets the demand of special type vinegar, improves quality and the function value of vinegar, provide a kind of Rose arnotto vinegar and preparation method thereof.
The technical solution used in the present invention is as follows:
A kind of Rose arnotto vinegar, be made up of the raw material of following weight parts:
Wheat bran 80-120, black potato 40-50, purple corn 50-60, Rose 15-20, morat 10-15, rice residue 60-80, beet tails powder 10-20, pitaya peel 10-20, Nigella damascena L. 2-3, shizandra berry 3-4, Radix Astragali 2-4, Tree Peony Bark 2-3, Tuber Fleeceflower Stem 2-3, distiller's yeast 10-20, acetic acid bacteria strain 12-20, salt 10-12, Grenadine 10-15, finings are appropriate;
Described finings preparation method is: (1) takes the raw material of following weight part: rhizoma nardostachyos 3-4, cloves 2-3, cassia bark 3-5, nutmeg 3-4-, bamboo charcoal powder 15-20, diatomite 15-20, jade powder 1-2, medical stone 160-170, chitin 1-2, white wine are appropriate; (2), by above-mentioned rhizoma nardostachyos, cloves, cassia bark, nutmeg oven drying at low temperature, be ground to 80-100 order, obtain spices powder; (3), by diatomite, jade powder, medical stone co-grinding to 80-100 order, be that 1:8-10 mixes with 1mol/L hydrochloric acid by solid-to-liquid ratio, soak 18-24 hour, after removing liquid, embathe to neutrality through distilled water, dry stand-by; (4), chitin and 1mol/L hydrochloric acid are deployed into 0.5% chitin solution, stir with neutral mixed powder again, after heat drying, embathe to neutrality with distilled water again, dry, mix with spices powder, bamboo charcoal powder, the white wine adding the 20-25% of mixed powder weight stir-fries to dry, drying and grinding again, crosses 100 mesh sieves, to obtain final product.
The preparation method of described Rose arnotto vinegar, comprises the following steps:
(1), black potato, purple corn removal of impurities are cleaned broken, put into hollander, add 1-2 water doubly and make pulping, then the pectinase enzymatic hydrolysis adding slurries 0.1-0.2% polygalacturonase is complete, obtains fermentation base;
(2), by pitaya peel removal of impurities clean, freezing crushing becomes particle, and add 1-2 times of water with beet tails powder and stir, slow fire boils and boils to micro-, adds Grenadine, continues stewing stewed thick cunning, grinds pulping, obtain honey after cooling;
(3), by Nigella damascena L., shizandra berry, the Radix Astragali, Tree Peony Bark, Tuber Fleeceflower Stem be crushed to 10-20 order, add 5-8 times of soak by water 1-2 hour, filter and remove residue, mix with morat after filtrate cooling, add clean roseleaf, airtight immersion 3-5 days, stand-by;
(4), the base that will ferment, honey mixing, at 60-80 DEG C, stew to moisten 10-15 minute, after cooling, step (3) soak solution mixed with cool slurry, spontaneous fermentation 5-7 days at 28-32 DEG C, mix with rice residue, distiller's yeast, standing for fermentation at 28-32 DEG C, obtain alcohol cordiale unstrained spirits;
(5), alcohol aromatic vinegar unstrained spirits is added acetic acid bacteria strain to stir, sealed cans fermentation 3-5 days, add wheat bran lid unstrained spirits, sealed cans, when wine unstrained spirits temperature rises to 38 DEG C, alr mode is adopted to control wine unstrained spirits temperature at 34-40 DEG C, when acidity reaches 4-6 gram/100 milliliters, acetic fermentation terminates, obtained vinegar unstrained spirits;
(6), in vinegar unstrained spirits, salt is added, 7-10 days is left standstill after stirring, vinegar unstrained spirits after obtained ageing, drench through traditional two pouring methods head vinegar, two vinegar that vinegar obtain again to blend, obtain vinegar liquid and appropriate finings at magnetic stirring apparatus rapid stirring 5-10 minute, after filtration, sterilization, filling, to obtain final product.
Compared with prior art, advantage of the present invention is:
Rose arnotto vinegar of the present invention, color and luster clear, mouthfeel stable performance, feed composition enriches, nutritious equilibrium, finished product adds the raw material such as shizandra berry, Tuber Fleeceflower Stem, increase rose scent, have more inrigorating qi and promoting blood circulation, the effect of enriching blood of calming the nerves, long-term proper amount of edible, nourishing regulates health body, promotes longevity.
Embodiment
A kind of Rose arnotto vinegar, be made up of the raw material of following weight (jin):
Wheat bran 120, black potato 50, purple corn 60, Rose 20, morat 15, rice residue 80, beet tails powder 20, pitaya peel 20, Nigella damascena L. 3, shizandra berry 4, the Radix Astragali 4, Tree Peony Bark 3, Tuber Fleeceflower Stem 3, distiller's yeast 20, acetic acid bacteria strain 20, salt 12, Grenadine 15, finings are appropriate;
Described finings preparation method is: (1) takes the raw material of following weight (jin): rhizoma nardostachyos 4, cloves 3, cassia bark 5, nutmeg 4, bamboo charcoal powder 20, diatomite 20, jade powder 2, medical stone 170, chitin 2, white wine are appropriate; (2), by above-mentioned rhizoma nardostachyos, cloves, cassia bark, nutmeg oven drying at low temperature, be ground to 100 orders, obtain spices powder; (3), by diatomite, jade powder, medical stone co-grinding to 100 order, be that 1:8 mixes with 1mol/L hydrochloric acid by solid-to-liquid ratio, soak 24 hours, after removing liquid, embathe to neutrality through distilled water, dry stand-by; (4), chitin and 1mol/L hydrochloric acid are deployed into 0.5% chitin solution, stir with neutral mixed powder again, after heat drying, embathe to neutrality with distilled water again, dry, mix with spices powder, bamboo charcoal powder, the white wine adding 25% of mixed powder weight stir-fries to dry, drying and grinding again, crosses 100 mesh sieves, to obtain final product.
The preparation method of described Rose arnotto vinegar, comprises the following steps:
(1), clean broken by black potato, purple corn removal of impurities, put into hollander, the water adding 2 times makes pulping, then the pectinase enzymatic hydrolysis adding slurries 0.2% polygalacturonase is complete, obtains fermentation base;
(2), by pitaya peel removal of impurities clean, freezing crushing becomes particle, and add 2 times of water with beet tails powder and stir, slow fire boils and boils to micro-, adds Grenadine, continues stewing stewed thick cunning, grinds pulping, obtain honey after cooling;
(3), by Nigella damascena L., shizandra berry, the Radix Astragali, Tree Peony Bark, Tuber Fleeceflower Stem be crushed to 20 orders, add 8 times of soak by water 2 hours, filter and remove residue, mix with morat after filtrate cooling, add clean roseleaf, airtight leaching 5 days, stand-by;
(4), the base that will ferment, honey mixing, at 880 DEG C, stew to moisten 15 minutes, mixed by step (3) soak solution after cooling with cool slurry, at 32 DEG C, spontaneous fermentation 7 days, mixes with rice residue, distiller's yeast, standing for fermentation at 28-32 DEG C, obtains alcohol cordiale unstrained spirits;
(5), alcohol aromatic vinegar unstrained spirits is added acetic acid bacteria strain stir, sealed cans are fermented 5 days, add wheat bran lid unstrained spirits, sealed cans, when wine unstrained spirits temperature rises to 38 DEG C, alr mode is adopted to control wine unstrained spirits temperature at 26 DEG C, when acidity reaches 6 grams/100 milliliters, acetic fermentation terminates, obtained vinegar unstrained spirits;
(6), in vinegar unstrained spirits add salt, after stirring, leave standstill 10 days, the vinegar unstrained spirits after obtained ageing, drench through traditional two pouring methods head vinegar, two vinegar that vinegar obtain again to blend, obtain vinegar liquid and appropriate finings magnetic stirring apparatus rapid stirring 9 minutes, after filtration, sterilization, filling, to obtain final product.
Claims (2)
1. a Rose arnotto vinegar, it is characterized in that being made up of the raw material of following weight parts:
Wheat bran 80-120, black potato 40-50, purple corn 50-60, Rose 15-20, morat 10-15, rice residue 60-80, beet tails powder 10-20, pitaya peel 10-20, Nigella damascena L. 2-3, shizandra berry 3-4, Radix Astragali 2-4, Tree Peony Bark 2-3, Tuber Fleeceflower Stem 2-3, distiller's yeast 10-20, acetic acid bacteria strain 12-20, salt 10-12, Grenadine 10-15, finings are appropriate;
Described finings preparation method is: (1) takes the raw material of following weight part: rhizoma nardostachyos 3-4, cloves 2-3, cassia bark 3-5, nutmeg 3-4-, bamboo charcoal powder 15-20, diatomite 15-20, jade powder 1-2, medical stone 160-170, chitin 1-2, white wine are appropriate; (2), by above-mentioned rhizoma nardostachyos, cloves, cassia bark, nutmeg oven drying at low temperature, be ground to 80-100 order, obtain spices powder; (3), by diatomite, jade powder, medical stone co-grinding to 80-100 order, be that 1:8-10 mixes with 1mol/L hydrochloric acid by solid-to-liquid ratio, soak 18-24 hour, after removing liquid, embathe to neutrality through distilled water, dry stand-by; (4), chitin and 1mol/L hydrochloric acid are deployed into 0.5% chitin solution, stir with neutral mixed powder again, after heat drying, embathe to neutrality with distilled water again, dry, mix with spices powder, bamboo charcoal powder, the white wine adding the 20-25% of mixed powder weight stir-fries to dry, drying and grinding again, crosses 100 mesh sieves, to obtain final product.
2. a preparation method for Rose arnotto vinegar as claimed in claim 1, is characterized in that comprising the following steps:
(1), black potato, purple corn removal of impurities are cleaned broken, put into hollander, add 1-2 water doubly and make pulping, then the pectinase enzymatic hydrolysis adding slurries 0.1-0.2% polygalacturonase is complete, obtains fermentation base;
(2), by pitaya peel removal of impurities clean, freezing crushing becomes particle, and add 1-2 times of water with beet tails powder and stir, slow fire boils and boils to micro-, adds Grenadine, continues stewing stewed thick cunning, grinds pulping, obtain honey after cooling;
(3), by Nigella damascena L., shizandra berry, the Radix Astragali, Tree Peony Bark, Tuber Fleeceflower Stem be crushed to 10-20 order, add 5-8 times of soak by water 1-2 hour, filter and remove residue, mix with morat after filtrate cooling, add clean roseleaf, airtight immersion 3-5 days, stand-by;
(4), the base that will ferment, honey mixing, at 60-80 DEG C, stew to moisten 10-15 minute, after cooling, step (3) soak solution mixed with cool slurry, spontaneous fermentation 5-7 days at 28-32 DEG C, mix with rice residue, distiller's yeast, standing for fermentation at 28-32 DEG C, obtain alcohol cordiale unstrained spirits;
(5), alcohol aromatic vinegar unstrained spirits is added acetic acid bacteria strain to stir, sealed cans fermentation 3-5 days, add wheat bran lid unstrained spirits, sealed cans, when wine unstrained spirits temperature rises to 38 DEG C, alr mode is adopted to control wine unstrained spirits temperature at 34-40 DEG C, when acidity reaches 4-6 gram/100 milliliters, acetic fermentation terminates, obtained vinegar unstrained spirits;
(6), in vinegar unstrained spirits, salt is added, 7-10 days is left standstill after stirring, vinegar unstrained spirits after obtained ageing, drench through traditional two pouring methods head vinegar, two vinegar that vinegar obtain again to blend, obtain vinegar liquid and appropriate finings at magnetic stirring apparatus rapid stirring 5-10 minute, after filtration, sterilization, filling, to obtain final product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510108136.9A CN104789436A (en) | 2015-03-12 | 2015-03-12 | Rose flower and fruit red vinegar and preparation method thereof |
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| CN201510108136.9A CN104789436A (en) | 2015-03-12 | 2015-03-12 | Rose flower and fruit red vinegar and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107400621A (en) * | 2017-09-15 | 2017-11-28 | 山西源源醋业有限公司 | A kind of preparation method of rose vinegar |
| CN108094904A (en) * | 2017-11-22 | 2018-06-01 | 河南省鑫龙农副产品有限公司 | A kind of health black soya bean and preparation method thereof |
| CN115595228A (en) * | 2021-07-08 | 2023-01-13 | 韩如廷（Cn） | High-calcium liquid prepared by dissolving eggshells into calcium acetate |
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| CN101280268A (en) * | 2008-05-16 | 2008-10-08 | 浙江工商大学 | Pure rose wine and preparation thereof |
| CN102586070A (en) * | 2012-02-28 | 2012-07-18 | 毕节市天河酱醋厂 | Mixed grain rice vinegar and production method thereof |
| CN103289881A (en) * | 2013-07-04 | 2013-09-11 | 宣城市中良枣业有限责任公司 | Preparation method of chaenomeles speciosa vinegar |
| CN103981077A (en) * | 2014-04-22 | 2014-08-13 | 山西银杏食品科技开发有限公司 | Ginkgo and tartary buckwheat vinegar |
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2015
- 2015-03-12 CN CN201510108136.9A patent/CN104789436A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101280268A (en) * | 2008-05-16 | 2008-10-08 | 浙江工商大学 | Pure rose wine and preparation thereof |
| CN102586070A (en) * | 2012-02-28 | 2012-07-18 | 毕节市天河酱醋厂 | Mixed grain rice vinegar and production method thereof |
| CN103289881A (en) * | 2013-07-04 | 2013-09-11 | 宣城市中良枣业有限责任公司 | Preparation method of chaenomeles speciosa vinegar |
| CN103981077A (en) * | 2014-04-22 | 2014-08-13 | 山西银杏食品科技开发有限公司 | Ginkgo and tartary buckwheat vinegar |
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| Title |
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| 徐清萍: "《食醋生产技术问答》", 31 May 2011, 中国纺织出版社 * |
| 杜连启 等: "《酱油食醋生产新技术》", 28 February 2010, 化学工业出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107400621A (en) * | 2017-09-15 | 2017-11-28 | 山西源源醋业有限公司 | A kind of preparation method of rose vinegar |
| CN107400621B (en) * | 2017-09-15 | 2020-10-09 | 山西源源醋业有限公司 | Preparation method of rose vinegar |
| CN108094904A (en) * | 2017-11-22 | 2018-06-01 | 河南省鑫龙农副产品有限公司 | A kind of health black soya bean and preparation method thereof |
| CN115595228A (en) * | 2021-07-08 | 2023-01-13 | 韩如廷（Cn） | High-calcium liquid prepared by dissolving eggshells into calcium acetate |
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