CN104988031A - Brain-strengthening digestant kumquat, crab meat and fragrant black glutinous rice vinegar and preparation method thereof - Google Patents
Brain-strengthening digestant kumquat, crab meat and fragrant black glutinous rice vinegar and preparation method thereof Download PDFInfo
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Abstract
The invention discloses brain-strengthening digestant kumquat, crab meat and fragrant black glutinous rice vinegar and a preparation method thereof. The vinegar is characterized by comprising, by weight, 500-550 parts of kumquat, 50-55 parts of purple rice, 150-165 parts of glutinous rice, 50-55 parts of water chestnuts, 15-20 parts of crabmeat paste, 25-30 parts of hawthorns, 30-35 parts of sauced peanuts, 7-9 parts of lotus flowers, 15-20 parts of grape seed extract, 30-35 parts of walnut powder, 20-25 parts of ears of green wheel and an appropriate amount of water. The brain-strengthening digestant kumquat, crab meat and fragrant black glutinous rice vinegar is mild and elegant in flavor, rich in nutrition, bright in color and smooth in taste; the effective ingredients of the vinegar have the health care effects of promoting digestion, strengthening the brain, relieving fatigue, resisting bacteria, diminishing inflammation and the like.
Description
Technical field
The present invention relates generally to fragrant purple Oryza glutinosa vinegar of the aid digestion golden mandarin orange crab of a kind of brain tonic and preparation method thereof.
Background technology
Amylose starch in purple rice, fat and protein content are high, and in fermenting process, raw sour amplitude is large, and product acid is highly seasoned, and mouthfeel is poor, and the yield of rice wine juice is low, does not have the meaning of suitability for industrialized production.Glutinous rice is nearly all be made up of the amylopectin of easy gelatinization, and the rice wine of full glutinous rice fermentation is very sweet, and clean juice production is also larger, has exceeded nearly 1/3 than full purple rice fermentation.And total sugar content is very high, reducing sugar content is low, and illustrate that in fermenting process, the utilization ratio of glucose is high, fragrance and the flavour substances of generation are many, and sensory evaluation is best.Purple glutinous 1: 3 mixed fermentation has then taken into account the characteristic of said two devices, has both solved the shortcoming that the raw acid of full purple rice fermentation is large, also because the use of purple rice raw material, rice wine is provided with differ from the peculiar flavour of traditional glutinous rice rice wine; In addition its rice wine juice yield and full glutinous rice yield are more or less the same, and can think that carrying out purple rice wine with the glutinous proportioning raw materials than 1:3 of purple ferments relatively good.Rice wine carries out vinegar processed thus, and the nutrition of gained rice vinegar and local flavor all can be greatly improved.Shi Jin mandarin orange big producing country of China, cumquat is not only attractive in appearance, and its fruit contains the composition such as abundant vitamins C, cumquat glucoside, to safeguarding cardiovascular function, prevents the disease such as arteriosclerosis, hypertension from having certain effect.Gold orange peel oil is one of main active ingredient of golden orange peel, show that golden orange peel oil has many biological activitys through large quantity research, as the medicinal activity etc. that oxidation activity, bacteriostatic activity, insecticidal action, calm human central nervous, Ginseng Extract, antiproliferative effect and cell death inducing etc. act on.The present invention not only remains the whole nutritive value of major ingredient gold mandarin orange, is also organically combined by the flavour of itself and rice vinegar, makes people obtain nutrition, can enjoy local flavor again.
Summary of the invention
The present invention seeks to provide the aid digestion golden mandarin orange crab of a kind of brain tonic fragrant purple Oryza glutinosa vinegar.
The present invention is achieved by the following technical solutions:
A kind of brain tonic the is aid digestion fragrant purple Oryza glutinosa vinegar of golden mandarin orange crab, is characterized in that it is made up of following weight parts raw material:
Gold mandarin orange 500 ~ 550, purple rice 50 ~ 55, glutinous rice 150 ~ 165, water chestnut 50 ~ 55, crab meat 15 ~ 20, hawthorn 25 ~ 30, halogen peanut 30 ~ 35, lotus 7 ~ 9, Semen Vitis viniferae extract 15 ~ 20, walnut powder 30 ~ 35, the blue or green wheat head 20 ~ 25 and water are appropriate.
A preparation method for brain tonic the is aid digestion fragrant purple Oryza glutinosa vinegar of golden mandarin orange crab, comprises the following steps:
1), fresh golden mandarin orange will be screened, through cleaning, pericarp is separated, and pulp is collected for subsequent use, by peel crushing, be that extraction liquid carries out the extraction of pericarp essential oil with deionized water, extraction temperature 100 ~ 130 DEG C, extracting pressure is 8 ~ 12MPa, and extraction time is 30 ~ 40 minutes, extracting solution gets supernatant essential oil after cooling fast, filtration, precipitation, saves backup;
2), purple rice, glutinous rice are cleaned respectively, clear water soaks 1 ~ 2 hour, then mix with crab meat and steam, drench cold with cold boiling water again, when being cooled to 40 ~ 45 DEG C, mixing with rice water and beat into homogenate, and with oxysuccinic acid, its pH value is adjusted in 3.5 ~ 4.5, treat that its temperature reaches 32 ~ 38 DEG C, add II type enzyme with inoculum size 600U/g, carry out saccharification and wineization 2 ~ 3 days;
3), by the little fiery frying of iron pan such as the blue or green wheat head, walnut powder, constantly stir-fry and make its thermally equivalent, frying 10 ~ 15 minutes, burnt odor is distributed to it, take out and mix with hawthorn, halogen peanut, Semen Vitis viniferae extract etc. again, add 2 ~ 3 times of water infusion to 15 ~ 20 minute, then by step 2 be squeezed into the water chestnut of homogenate, golden hesperidium aurantium meat etc. and add, carry out autoclaving;
4), by step 2 take out and filter, collect filtrate, by the acetic bacteria 10% of fermentating liquid volume access activation, carry out acetic fermentation in 28 ~ 30 DEG C, 3 ~ 5 days, mix with the essential oil that step 1 is extracted, homogeneous after sterilizing, encapsulate and refrigerate.
Gold mandarin orange contains the composition such as abundant vitamins C, cumquat glucoside, to safeguarding cardiovascular function, prevents the disease such as arteriosclerosis, hypertension from having certain effect.Gold orange peel oil is one of main active ingredient of golden orange peel, show that golden orange peel oil has many biological activitys through large quantity research, as the medicinal activity etc. that oxidation activity, bacteriostatic activity, insecticidal action, calm human central nervous, Ginseng Extract, antiproliferative effect and cell death inducing etc. act on.
Hawthorn contains the nutritive substances such as abundant vitamins C, protein, haematochrome, pectin, calcium, iron, phosphorus.Hawthorn has the loose stasis of blood that helps digestion, and the effects such as hydrochloric acid in gastric juice are controlled in reducing blood-fat.
Walnut kernel contains and compares rich in protein and fat, also has abundant mineral substance and VITAMIN, also containing other some elements, such as carbohydrate, phosphorus, iron, VitB1, nicotinic acid etc., wherein, fat the inside is called linolic acid containing one, and it has very high nutritive value.Linolic acid, he is the indispensable fatty acid of human body, is the desirable skin hairdressing agent of human body; The various trace elements such as calcium, zinc, phosphorus, potassium abundant in walnut, the skeleton development and the dental growth that can be infant provide necessary nutrition; The vitamin B complex that walnut is abundant and vitamin-E, can slow down cell senescence, have brain tonic, memory and the effect delayed senility.
Advantage of the present invention is:
1, the present invention is by glutinous for purple 1: 3 mixed fermentation, solve the shortcoming that the raw acid of full purple rice fermentation is large, the rice wine maintaining again glutinous rice fermentation is very sweet, the advantage that clean juice production is large, also because the use of purple rice raw material, rice vinegar is provided with differ from the peculiar flavour of traditional glutinous rice rice vinegar.
2, the fragrant purple Oryza glutinosa vinegar of the aid digestion golden mandarin orange crab of a kind of brain tonic of the present invention, the smell of vinegar is simple and elegant, nutritious, and color and luster is clear bright, and mouthfeel is smooth, its effective constituent have help digestion, the health-care effect such as brain tonic, alleviating fatigue, antisepsis and anti-inflammation.
3, the fragrant purple Oryza glutinosa vinegar of the aid digestion golden mandarin orange crab of a kind of brain tonic of the present invention, have fermentation time short, step is simple, is easy to the features such as grasp.
Embodiment
mode below by embodiment further illustrates the present invention.
embodiment one
A kind of brain tonic the is aid digestion fragrant purple Oryza glutinosa vinegar of golden mandarin orange crab, is characterized in that it is made up of following weight parts raw material:
Gold mandarin orange 500 ~ 550, purple rice 50 ~ 55, glutinous rice 150 ~ 165, water chestnut 50 ~ 55, crab meat 15 ~ 20, hawthorn 25 ~ 30, halogen peanut 30 ~ 35, lotus 7 ~ 9, Semen Vitis viniferae extract 15 ~ 20, walnut powder 30 ~ 35, the blue or green wheat head 20 ~ 25 and water are appropriate.
A preparation method for brain tonic the is aid digestion fragrant purple Oryza glutinosa vinegar of golden mandarin orange crab, comprises the following steps:
1), fresh golden mandarin orange will be screened, through cleaning, pericarp is separated, and pulp is collected for subsequent use, by peel crushing, be that extraction liquid carries out the extraction of pericarp essential oil with deionized water, extraction temperature 100 ~ 130 DEG C, extracting pressure is 8 ~ 12MPa, and extraction time is 30 ~ 40 minutes, extracting solution gets supernatant essential oil after cooling fast, filtration, precipitation, saves backup;
2), purple rice, glutinous rice are cleaned respectively, clear water soaks 1 ~ 2 hour, then mix with crab meat and steam, drench cold with cold boiling water again, when being cooled to 40 ~ 45 DEG C, mixing with rice water and beat into homogenate, and with oxysuccinic acid, its pH value is adjusted in 3.5 ~ 4.5, treat that its temperature reaches 32 ~ 38 DEG C, add II type enzyme with inoculum size 600U/g, carry out saccharification and wineization 2 ~ 3 days;
3), by the little fiery frying of iron pan such as the blue or green wheat head, walnut powder, constantly stir-fry and make its thermally equivalent, frying 10 ~ 15 minutes, burnt odor is distributed to it, take out and mix with hawthorn, halogen peanut, Semen Vitis viniferae extract etc. again, add 2 ~ 3 times of water infusion to 15 ~ 20 minute, then by step 2 be squeezed into the water chestnut of homogenate, golden hesperidium aurantium meat etc. and add, carry out autoclaving;
4), by step 2 take out and filter, collect filtrate, by the acetic bacteria 10% of fermentating liquid volume access activation, carry out acetic fermentation in 28 ~ 30 DEG C, 3 ~ 5 days, mix with the essential oil that step 1 is extracted, homogeneous after sterilizing, encapsulate and refrigerate.
Claims (3)
1. the fragrant purple Oryza glutinosa vinegar of the aid digestion golden mandarin orange crab of brain tonic, is characterized in that it is made up of following weight parts raw material:
Gold mandarin orange 500 ~ 550, purple rice 50 ~ 55, glutinous rice 150 ~ 165, water chestnut 50 ~ 55, crab meat 15 ~ 20, hawthorn 25 ~ 30, halogen peanut 30 ~ 35, lotus 7 ~ 9, Semen Vitis viniferae extract 15 ~ 20, walnut powder 30 ~ 35, the blue or green wheat head 20 ~ 25 and water are appropriate.
2. the fragrant purple Oryza glutinosa vinegar of the aid digestion golden mandarin orange crab of a kind of brain tonic according to claim 1, it is characterized in that being made up of the following step:
1), fresh golden mandarin orange will be screened, through cleaning, pericarp is separated, and pulp is collected for subsequent use, by peel crushing, be that extraction liquid carries out the extraction of pericarp essential oil with deionized water, extraction temperature 100 ~ 130 DEG C, extracting pressure is 8 ~ 12MPa, and extraction time is 30 ~ 40 minutes, extracting solution gets supernatant essential oil after cooling fast, filtration, precipitation, saves backup;
2), purple rice, glutinous rice are cleaned respectively, clear water soaks 1 ~ 2 hour, then mix with crab meat and steam, drench cold with cold boiling water again, when being cooled to 40 ~ 45 DEG C, mixing with rice water and beat into homogenate, and with oxysuccinic acid, its pH value is adjusted in 3.5 ~ 4.5, treat that its temperature reaches 32 ~ 38 DEG C, add II type enzyme with inoculum size 600U/g, carry out saccharification and wineization 2 ~ 3 days;
3), by the little fiery frying of iron pan such as the blue or green wheat head, walnut powder, constantly stir-fry and make its thermally equivalent, frying 10 ~ 15 minutes, burnt odor is distributed to it, take out and mix with hawthorn, halogen peanut, Semen Vitis viniferae extract etc. again, add 2 ~ 3 times of water infusion to 15 ~ 20 minute, then by step 2 be squeezed into the water chestnut of homogenate, golden hesperidium aurantium meat etc. and add, carry out autoclaving;
4), by step 2 take out and filter, collect filtrate, by the acetic bacteria 10% of fermentating liquid volume access activation, carry out acetic fermentation in 28 ~ 30 DEG C, 3 ~ 5 days, mix with the essential oil that step 1 is extracted, homogeneous after sterilizing, encapsulate and refrigerate.
3. the preparation method of the fragrant purple Oryza glutinosa vinegar of the aid digestion golden mandarin orange crab of a kind of brain tonic according to claim 2, is characterized in that II type enzyme can make saccharification wine turn into carrying out simultaneously at 35 ~ 37 DEG C.
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| CN201510335756.6A CN104988031A (en) | 2015-06-17 | 2015-06-17 | Brain-strengthening digestant kumquat, crab meat and fragrant black glutinous rice vinegar and preparation method thereof |
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| CN201510335756.6A CN104988031A (en) | 2015-06-17 | 2015-06-17 | Brain-strengthening digestant kumquat, crab meat and fragrant black glutinous rice vinegar and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060496A (en) * | 1990-10-04 | 1992-04-22 | 杭州工农酿造厂 | A kind of technology for making vinegar |
| CN1364873A (en) * | 2002-01-25 | 2002-08-21 | 江西省农学会 | Process for brewing organge fruit vinegar |
| CN103113980A (en) * | 2013-02-16 | 2013-05-22 | 福建农林大学 | Efficient extraction and purification method of mandarin peel oil |
| CN103622111A (en) * | 2013-07-30 | 2014-03-12 | 邹济琼 | Preparation method of golden pomelo and glutinous rice vinegar beverage and golden pomelo and glutinous rice vinegar beverage prepared by method |
| CN103989224A (en) * | 2014-05-09 | 2014-08-20 | 王建新 | Kumquat fruit vinegar and kumquat fruit vinegar beverage production technology |
-
2015
- 2015-06-17 CN CN201510335756.6A patent/CN104988031A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060496A (en) * | 1990-10-04 | 1992-04-22 | 杭州工农酿造厂 | A kind of technology for making vinegar |
| CN1364873A (en) * | 2002-01-25 | 2002-08-21 | 江西省农学会 | Process for brewing organge fruit vinegar |
| CN103113980A (en) * | 2013-02-16 | 2013-05-22 | 福建农林大学 | Efficient extraction and purification method of mandarin peel oil |
| CN103622111A (en) * | 2013-07-30 | 2014-03-12 | 邹济琼 | Preparation method of golden pomelo and glutinous rice vinegar beverage and golden pomelo and glutinous rice vinegar beverage prepared by method |
| CN103989224A (en) * | 2014-05-09 | 2014-08-20 | 王建新 | Kumquat fruit vinegar and kumquat fruit vinegar beverage production technology |
Non-Patent Citations (1)
| Title |
|---|
| 熊华 等: "紫米酒发酵工艺条件的研究", 《食品与发酵工业》 * |
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Application publication date: 20151021 |