CN105039124A - Palatable collagen and golden orange rice vinegar and preparation method thereof - Google Patents
Palatable collagen and golden orange rice vinegar and preparation method thereof Download PDFInfo
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- CN105039124A CN105039124A CN201510335881.7A CN201510335881A CN105039124A CN 105039124 A CN105039124 A CN 105039124A CN 201510335881 A CN201510335881 A CN 201510335881A CN 105039124 A CN105039124 A CN 105039124A
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Abstract
The invention discloses palatable collagen and golden orange rice vinegar and a preparation method. The palatable collagen and golden orange rice vinegar is characterized by being prepared by the following raw materials in part by weight: 500-550 parts of golden oranges, 50-55 parts of black rice, 150-165 parts of sticky rice, 30-35 parts of walnut sauce, 15-20 parts of wolfberry fruits, 5-7 parts of salt, 20-25 parts of fish scale collagen protein, 7-9 parts of cassia seeds, 10-12 parts of lotus leaves, 25-30 parts of shepherd's purse, 15-20 parts of spiral seaweed and appropriate water. According to the preparation method, saccharifying and alcoholization time is shortened effectively through II type enzymes, the production efficiency is improved, and living contaminants caused by operation can be reduced. Effective ingredients of the palatable collagen and golden orange rice vinegar have healthcare effects of benefiting qi for tranquillization, building one's body, delaying senescence, resisting wrinkles, removing freckles, resisting bacteria, diminishing inflammation and the like.
Description
Technical field
The present invention relates generally to a kind of agreeable to the taste collagen protein gold mandarin orange rice vinegar 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 a kind of agreeable to the taste collagen protein gold mandarin orange rice vinegar.
The present invention is achieved by the following technical solutions:
A kind of agreeable to the taste collagen protein gold mandarin orange rice vinegar, 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, walnut Lu 30 ~ 35, wolfberry fruit 15 ~ 20, salt 5 ~ 7, fish scale collagen 20 ~ 25, Semen Cassiae 7 ~ 9, lotus leaf 10 ~ 12, shepherd's purse 25 ~ 30, spirulina 15 ~ 20 and water are appropriate.
A preparation method for agreeable to the taste collagen protein gold mandarin orange rice vinegar, 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 mixing steams 25 ~ 30 minutes, 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 mixing such as wolfberry fruit, salt, Semen Cassiae, lotus leaves, add 3 ~ 5 times of water, endure to 1 ~ 2 hour, filter out residue, filtrate mixes with shepherd's purse, spirulina etc. and breaks into homogenate, then step 2 is added, and carries out autoclaving;
4), by step 3 take out and carry out high-pressure filteration, collect filtrate, by the acetic bacteria 10% of fermentating liquid volume access activation, acetic fermentation is carried out, 3 ~ 5 days, in 8 ~ 12 DEG C of refrigerations after sterilizing in 28 ~ 30 DEG C, and mix with the essential oil that fish scale collagen, walnut Lu, step 1 are extracted, homogeneous, encapsulation.
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.
Wolfberry fruit is the agent of kidney tonifying, and nature and flavor are gentle, nourishing YIN and benefiting blood, beneficial Jingming order.Recording wolfberry fruit in ancient literature is already the medicine delaying senility and treat senile disease simply.Therefore be the effective antidotal medicine of help simply to the old liver damage person that suffers from a deficiency of the kidney.Modern study is pointed out, wolfberry fruit has certain therapeutic action to diabetes, hyperlipidaemia, dysfunction of liver, gastritis etc.; Another immunity-regulating, anti-curing oncoma; And alleviate the phenomenon that chemotherapy causes leukopenia.Matrimony vine can be steep in wine, and strengthens the body resistance to consolidate the constitution, production of sperm mends marrow, enriching yin and nourishing kidney, benefiting vital QI for tranquillizing, effect of improving the health, delaying senility.
Semen Cassiae Semen Cassiae is except containing except carbohydrate, protein, fat, and also containing steroidal compounds, chrysophanol, Schuttgelb etc., also have the trace elements iron, zinc, manganese, copper, nickel, cobalt, molybdenum etc. of needed by human.Major function is for clearing liver and improving vision, relaxing bowel, and it can be used for treatment conjunctival congestion with pain and swelling of the eye, the many tear of photophobia, order and secretly fail to understand, headache, dizzy, the dry constipation of intestines; Also can be used for the disease such as swelling and pain in the throat, throat erosive ulcers.In addition, the good medicine of it or step-down, lipopenicillinase, can also lose weight, thus for the sub-health state etc. of obese people.
Fish scale collagen is a kind of white, opaque, unbranched celloglobulin, is the main component of skin.Collagen protein uses as functional health care food, can prevent cardiovascular diseases, stops the loss of calcium; Supplement a certain amount of collagen protein and can maintain skin elasticity, prevent skin from occurring the skin problems such as drying, wrinkle, color spot, Fennel.
Advantage of the present invention is:
1, one of the present invention agreeable to the taste collagen protein gold mandarin orange rice vinegar, adopt purple glutinous 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, preparation method of the present invention, by using II type enzyme, effectively shortening the time of saccharification wine, improve production efficiency, decrease the living contaminants brought because of operation simultaneously.
3, one of the present invention agreeable to the taste collagen protein gold mandarin orange rice vinegar, the health-care effects such as its effective constituent has benefiting vital QI for tranquillizing, improves the health, delays senility, dewrinkling spot-eliminating, antisepsis and anti-inflammation.
4, one of the present invention agreeable to the taste collagen protein gold mandarin orange rice vinegar, has taste sour and sweet palatability, nutritious various, dailyly drinks and cook the features such as tool is good.
Embodiment
Mode below by embodiment further illustrates the present invention.
embodiment one
A kind of agreeable to the taste collagen protein gold mandarin orange rice vinegar, 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, walnut Lu 30 ~ 35, wolfberry fruit 15 ~ 20, salt 5 ~ 7, fish scale collagen 20 ~ 25, Semen Cassiae 7 ~ 9, lotus leaf 10 ~ 12, shepherd's purse 25 ~ 30, spirulina 15 ~ 20 and water are appropriate.
A preparation method for agreeable to the taste collagen protein gold mandarin orange rice vinegar, 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 mixing steams 25 ~ 30 minutes, 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 mixing such as wolfberry fruit, salt, Semen Cassiae, lotus leaves, add 3 ~ 5 times of water, endure to 1 ~ 2 hour, filter out residue, filtrate mixes with shepherd's purse, spirulina etc. and breaks into homogenate, then step 2 is added, and carries out autoclaving;
4), by step 3 take out and carry out high-pressure filteration, collect filtrate, by the acetic bacteria 10% of fermentating liquid volume access activation, acetic fermentation is carried out, 3 ~ 5 days, in 8 ~ 12 DEG C of refrigerations after sterilizing in 28 ~ 30 DEG C, and mix with the essential oil that fish scale collagen, walnut Lu, step 1 are extracted, homogeneous, encapsulation.
Claims (3)
1. an agreeable to the taste collagen protein gold mandarin orange rice vinegar, 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, walnut Lu 30 ~ 35, wolfberry fruit 15 ~ 20, salt 5 ~ 7, fish scale collagen 20 ~ 25, Semen Cassiae 7 ~ 9, lotus leaf 10 ~ 12, shepherd's purse 25 ~ 30, spirulina 15 ~ 20 and water are appropriate.
2. one according to claim 1 agreeable to the taste collagen protein gold mandarin orange rice vinegar, 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 mixing steams 25 ~ 30 minutes, 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 mixing such as wolfberry fruit, salt, Semen Cassiae, lotus leaves, add 3 ~ 5 times of water, endure to 1 ~ 2 hour, filter out residue, filtrate mixes with shepherd's purse, spirulina etc. and breaks into homogenate, then step 2 is added, and carries out autoclaving;
4), by step 3 take out and carry out high-pressure filteration, collect filtrate, by the acetic bacteria 10% of fermentating liquid volume access activation, acetic fermentation is carried out, 3 ~ 5 days, in 8 ~ 12 DEG C of refrigerations after sterilizing in 28 ~ 30 DEG C, and mix with the essential oil that fish scale collagen, walnut Lu, step 1 are extracted, homogeneous, encapsulation.
3. the preparation method of a kind of agreeable to the taste collagen protein gold mandarin orange rice vinegar 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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| Application Number | Priority Date | Filing Date | Title |
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| CN201510335881.7A CN105039124A (en) | 2015-06-17 | 2015-06-17 | Palatable collagen and golden orange rice vinegar and preparation method thereof |
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| CN201510335881.7A CN105039124A (en) | 2015-06-17 | 2015-06-17 | Palatable collagen and golden orange rice vinegar and preparation method thereof |
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Citations (2)
| 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 |
| 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 |
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2015
- 2015-06-17 CN CN201510335881.7A patent/CN105039124A/en active Pending
Patent Citations (2)
| 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 |
| 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 |
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: 20151111 |