CN105316197A - Production method of selenium-rich tea vinegar - Google Patents
Production method of selenium-rich tea vinegar Download PDFInfo
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- CN105316197A CN105316197A CN201410272712.9A CN201410272712A CN105316197A CN 105316197 A CN105316197 A CN 105316197A CN 201410272712 A CN201410272712 A CN 201410272712A CN 105316197 A CN105316197 A CN 105316197A
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Abstract
The invention belongs to the technical field of food seasonings and particularly relates to a production method of selenium-rich tea vinegar. The selenium-rich tea vinegar is prepared from tea, selenium-rich grains and crude-processed agricultural and sideline products thereof as raw materials through scientific material blending, alcohol fermentation, acetic acid fermentation and salt addition and compression on the fermenting grains. The selenium-rich tea vinegar contains organic selenium, organic acids and tea polyphenol in certain amounts, not only integrates characteristic taste of both vinegar and tea, but also has the effects of resisting and inhibiting cancer of the organic selenium, inhibiting and resisting bacteria of the vinegar, and removing grease, losing weight and improving reproduction of the tea, wherein all the effects have health-caring effects on human body.
Description
Technical field
The invention belongs to food seasoning technical field, be specifically related to a kind of production method of tea rich in selenium vinegar.
Background technology
Grain fermentation vinegar has history of long standing and well established in China, and its good pharmacology and nourishing function are also extensively admitted, and China is vinegar production and consumption state maximum in the world.In recent years, along with the nourishing function of vinegar is constantly excavated, various vinegar product innovation emerges in an endless stream, and product function, diversified trend are further obvious.The short new raw material that melting property is good mutually is mutually added in producing at vinegar, contribute to realizing vinegar original nourishing function synergy and giving new flavor characteristic, simultaneously, also can more expansion vinegars as seasonings in variant production except raw meat, solution is had a strong smell, flavouring, go greasy, the function such as to help digestion segmentation, and then develop all kinds of special vinegar, disappear as oral fat vinegar, vinegar for beautification, hairdressing vinegar, crab vinegar, eat seafood vinegar raw, noodles vinegar, dumpling vinegar, cold and dressed with sauce vinegar, meat vinegar, white cut libation at an ancient wedding ceremony vinegar etc., edible vinegar is made to break away from low value-added state, larger profit margin can be brought for vinegar manufacturing enterprise.
Up to now, mainly undertaken fermenting or directly tealeaves and vinegar mixed preparing being formed by interpolation edible ethanol and acetic bacteria about tea vinegar production technique.If Liao Xiangping etc. is by adding tealeaves and edible ethanol, be that bacterial classification carries out fermentation and obtains health vinegar with acetic bacteria; Cheng Jianfeng etc. utilize tealeaves and barley to be raw material, produce tea vinegar beverage through acetic fermentation; Imperial court minister in ancient times etc. will become tea vinegar beverage with the mixing preparation such as mature vinegar, honey after infusion of tea; ZHANG Xie-liang etc. for raw material, develop green tea mulberry vinegar beverage with SHANGSHENCU, green tea, rock sugar and citric acid; The millet paste that tealeaves is obtained by lixiviate mixes with Sucus Mali pumilae by Zhang Fang etc., and inoculation acetic bacteria carries out the Apple tea vinegar of acetic fermentation brewing healthy type, retains fruit vinegar and tealeaves feature.
Tea rich in selenium vinegar will remain with more organoselenium, organic acid and tea-polyphenol in vinegar, and merged the typical flavor of vinegar and tealeaves, both possessed the prevention Keshan disease of organoselenium and cancer-resisting, vinegar enhance metabolism and bacteriostasis antibiosis, the going greasy fat-reducing and strengthen the pharmacological actions such as reproductive function of tea, again at control cardiovascular and cerebrovascular diseases, removing toxic substances is protected in liver, resisting oxidation and delaying senility and raising immunity etc. has syneryistic effect.Product will play an important role for the health level improving people.But tea rich in selenium vinegar product concept and technique are showed no relevant report so far at present.
Therefore, the production method of tea rich in selenium vinegar that how to provide a kind of science, that have nourishing function is the problem that those skilled in the art need solution badly.
Summary of the invention
In view of this, the invention provides one with tealeaves, rich selenium grain and roughing agricultural byproducts thereof for raw material, tea rich in selenium vinegar is produced through scientific ingredients, zymamsis, acetic fermentation and salt adding pressure unstrained spirits, containing appropriate organoselenium, organic acid and tea-polyphenol in the tea rich in selenium vinegar produced, all human body is had to the effect of health care.
For achieving the above object, the invention provides following technical scheme:
A production method for tea rich in selenium vinegar, mainly comprises the following steps:
1, select materials: tealeaves, selenium-rich rice or rich selenium are cracked rice, Se-rich wheat wheat bran and rich selenium rice chaff are raw material, selenium-rich rice selenium content 100-200 μ g/Kg, Se-rich wheat wheat bran and rich selenium rice chaff selenium content 100-500 μ g/Kg.
2, the preparation of vinegar millet paste is drenched: first by tea leaf powder breakdown mill, being ground into median size is about 0.25mm, then with hot water extraction, water temperature is 90 ~ 95 DEG C, lixiviate 30min, the ratio of tea and hot water is 1: 50 (w/v), lixiviate 3 times repeatedly, and by the millet paste of lixiviate stainless steel sift net filtration, tea grounds supplies solid state fermentation spice after can making drying treatment, three times millet paste merges cooling, adds alimentary acetic acid with the volume ratio of 1%.
3, the cleaning of selenium-rich rice and rice dipping: with flowing water, selenium-rich rice is rinsed well, put into rice dipping cylinder and soak, water temperature with 10 DEG C ~ 20 DEG C, about 24 hours time, the water yield not have meter Wei Yi, be dipped into the grain of rice knead powder.
4, steamed rice and pouring meal: the raw material selenium-rich rice after immersion carries out normal pressure steamed rice, the time to be generally after vapour about 30 minutes, and require that rice grain is thoroughly well cooked but not mushy, firmly and not half-cooked, rice grain is complete, steamed rice terminates rear clean tap water shower and is cooled to about 35 DEG C.
5, zymamsis: the grog of the shower cooling described in step 4 is put into pithos and first carries out opened type diastatic fermentation, add the Angel sweet yeast for brewing rice wine of 1 ‰ ~ 5 ‰, and stir, zymamsis is carried out again time colourless to iodine inspection, pour the clean water of 4 times of rice amounts, add the active dry yeast of 1 ‰, leavening temperature controls at about 30 DEG C, when alcoholic strength reaches more than 9% (V/V), it is now distiller's wort.
6, the preparation of tea rich in selenium vinegar unstrained spirits: the Se-rich wheat wheat bran described in step 1 and rich selenium rice chaff are put into fermentation vat, add the wet tea grounds about 5% in step 2 simultaneously, again the distiller's wort described in step 5 is added in pond to mix thoroughly and make vinegar unstrained spirits, vinegar unstrained spirits moisture controlled 60% ~ 63%, alcoholic strength controls 4.0% ~ 4.5%, then add acetic acid bacteria strain in the middle and upper part of whole vinegar unstrained spirits to inoculate, i.e. solid state fermentation.
7, acetic fermentation: inoculate after 24 hours, start to determine that the degree of depth of turning over unstrained spirits once turns over unstrained spirits according to the height of vinegar unstrained spirits temperature every day, make homogeneous temperature consistent, temperature is made all to reach more than 38 DEG C in 3 days, keep after 3 days main fermentation temperature at 40-45 DEG C, within every 24 hours, turn over unstrained spirits once and measure vinegar unstrained spirits each point temperature.After about 10 days, vinegar unstrained spirits temperature starts to decline, and now fermentation closes to an end, and measure vinegar unstrained spirits acidity and alcoholic strength every day, when acidity no longer rises or slightly declines, Primary Fermentation terminates.
8, salt adding pressure unstrained spirits: after Primary Fermentation terminates, the compacting of vinegar unstrained spirits built by food grade plastic, salt adding envelope unstrained spirits, falls pond for about 5 days again and turns over unstrained spirits once and again seal unstrained spirits, repeat, at least 20 days unstrained spirits time of envelope, obtain ripe light brown vinegar unstrained spirits by above method.
9, drench vinegar: ripe vinegar unstrained spirits is put into vinegar spaying pool, the millet paste described in step 2 is used for immersing raw vinegar, and millet paste and vinegar unstrained spirits ratio are 2: 1, soak and drench to obtain head vinegar after 24 hours, again with 2 times of clear water immersing raw vinegars, drench to obtain two vinegar after 24 hours, head vinegar and two vinegar merge and obtain new tea rich in selenium vinegar.
10, ageing: be placed in by new tea rich in selenium vinegar in outdoor stainless cylinder of steel, airtight ageing is tea rich in selenium vinegar in more than 60 days.
Preferably, in the production method of above-mentioned tea rich in selenium vinegar, described Se-rich wheat wheat bran require fresh, sheet is large, look white, soft and have wheat bran fragrance, rich selenium rice chaff requires without free from insect pests, the pure color of going rotten, and tealeaves meets the regulation of GB/T14456.2 " (green tea part 2: large leaf green tea ".
Preferably, in the production method of above-mentioned tea rich in selenium vinegar, described tealeaves can be replaced by the by product tea dust of tea or old tea, and tea dust need not pulverize grinding, directly can prepare millet paste with hot water extraction.
Preferably, in the production method of above-mentioned tea rich in selenium vinegar, add in batching carry out acetic fermentation with the described wet tea grounds after lixiviate millet paste, wet tea grounds consumption accounts for 5% of total unstrained spirits amount.
Tea rich in selenium vinegar is very high to the requirement of raw material, technical very strong, also very strict to the requirement of temperature in the process of fermentation, and the production time is long, but adopt the by product of tealeaves and tea, the tea rich in selenium vinegar quality of rich selenium grain and roughing agricultural byproducts and auxiliary material fermentative production is desirable and easy to use, product remains with more organoselenium, organic acid and tea-polyphenol, not only merge the typical flavor of vinegar and tealeaves, and possessed prevention Keshan disease and the cancer-resisting of organoselenium, enhancing metabolism and bacteriostasis antibiosis of vinegar, the going greasy fat-reducing and strengthen the pharmacological action such as reproductive function of tea, again at control cardiovascular and cerebrovascular diseases, liver is protected in removing toxic substances, the aspects such as resisting oxidation and delaying senility and raising immunity have syneryistic effect, the health level improving people is played an important role.
Embodiment
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
The embodiment of the invention discloses a kind of production method of tea rich in selenium vinegar, specifically comprise:
(1) select materials: select the by product tea dust of green tea and green tea or old tea, selenium-rich rice or rich selenium are cracked rice, Se-rich wheat wheat bran and rich selenium rice chaff are raw material, selenium-rich rice or rich selenium are cracked rice selenium content 100-200 μ g/Kg, Se-rich wheat wheat bran and rich selenium rice chaff selenium content 100-500 μ g/Kg.
Selenium-rich rice, rich selenium are cracked rice, rich selenium rice chaff, Se-rich wheat wheat bran look far into the distance Se-rich farm products company limited by Nanjing provides, and tealeaves is provided by tea plantation, the Pingshan Mountain, Liuhe District, Nanjing.
Selenium-rich rice or rich selenium crack rice totally 500 kilograms, rich selenium rice chaff 750 kilograms, 900 kilograms, Se-rich wheat wheat bran, tealeaves 62 kilograms.
(2) preparation of vinegar millet paste is drenched: first green tea powder breakdown mill (if select tea dust, not needing this step), to improve leaching yield, is ground into about median size 0.25mm.With hot pure water lixiviate, tea ratio is 1: 10 (w/v), and water temperature is 90 ~ 95 DEG C, repeats lixiviate 2 times, each 30min,, by the millet paste of lixiviate stainless steel sift net filtration, after tea grounds can make drying treatment, (if continuous seepage becomes can not make drying treatment) is for solid state fermentation spice, twice millet paste merges cooling, add alimentary acetic acid with the volume ratio of 1%, composition is sunk in preliminary acid of removing in millet paste, causes acetic acid loss in vinegar unstrained spirits too much during to reduce and to drench vinegar.
(3) selenium-rich rice or rich selenium are cracked rice and are cleaned and rice dipping: clean with running water, put into rice dipping cylinder and soak, water temperature is advisable with 10 DEG C ~ 20 DEG C, about 24 hours time, immersion water not have meter Wei Yi, be dipped into the grain of rice knead powder, water-intake rate is about 35%.
(4) steamed rice and drench meal: the meter Jin Hang normal pressure steamed rice after immersion, the time to be generally after vapour 30 minutes, requires that rice grain is thoroughly well cooked but not mushy, firmly and not half-cooked, rice grain is complete, is cooled to about 35 DEG C by clean tap water shower.
(5) zymamsis: pithos put into by the grog of shower cooling, admix Angel sweet yeast for brewing rice wine, yeast for brewing rice wine consumption is 1 ‰ ~ 5 ‰, uncoveredly carry out diastatic fermentation about 36 hours, time colourless to iodine inspection, pour the clean water of 4 times of rice amounts, the active dry yeast adding 1 ‰ carries out zymamsis, leavening temperature controls at about 30 DEG C, when reaching more than 9% (V/V) to alcoholic strength, is distiller's wort.
(6) tea rich in selenium vinegar unstrained spirits preparation: distiller's wort, Se-rich wheat wheat bran and rich selenium rice chaff are dropped in fermentation vat, add the wet tea grounds about 5% in step 2 simultaneously, fully mix thoroughly and make vinegar unstrained spirits, vinegar unstrained spirits moisture controlled 60% ~ 63%, alcoholic strength controls 4.0 ~ 4.5%, add acetic acid bacteria strain or the fermentation half ripe vinegar unstrained spirits of 5 days carries out solid state fermentation, be seeded in the middle and upper part of whole vinegar unstrained spirits.
(7) acetic fermentation: inoculate after 24 hours, start to determine that the degree of depth of turning over unstrained spirits carries out turning over unstrained spirits once according to the height of vinegar unstrained spirits temperature every day, make homogeneous temperature consistent, temperature is made all to reach more than 38 DEG C in 3 days, keep main fermentation temperature at 40 ~ 45 DEG C afterwards, within every 24 hours, turn over unstrained spirits once and measure vinegar unstrained spirits each point temperature.After about 10 days, vinegar unstrained spirits temperature starts decline, and now fermentation closes to an end, and timing every day detects vinegar unstrained spirits temperature, acidity and alcoholic strength by upper, middle and lower multiple spot, and when acidity no longer rises or slightly decline, alcoholic strength are 0, Primary Fermentation terminates.
(8) salt adding pressure unstrained spirits: after Primary Fermentation terminates, the compacting of vinegar unstrained spirits is also built with food grade plastic film, salt adding envelope unstrained spirits, within about 5 days, fall pond again and turn over unstrained spirits once and again seal unstrained spirits, repeat by above method, at least 20 days unstrained spirits time of envelope, obtain ripe vinegar unstrained spirits, ripe vinegar unstrained spirits is red-brown.Now vinegar unstrained spirits acidity is about 6.5 degree, and organic selenium content is 350 ~ 400 micrograms in every 500 grams.
(9) vinegar is drenched: ripe vinegar unstrained spirits is ploughed under vinegar spaying pool, with the millet paste immersing raw vinegar that step 2 is obtained, millet paste consumption and vinegar unstrained spirits sum-rate are 2: 1, soak after 24 hours, head vinegar is drenched to obtain through 12 hours, remaining vinegar unstrained spirits soaks with 1 times of clear water again, and drenched to obtain two vinegar through 12 hours after 24 hours, head vinegar and two vinegar merge and obtain tea rich in selenium vinegar work in-process.
(10) ageing: tea rich in selenium vinegar work in-process are placed in outdoor stainless cylinder of steel, airtight ageing more than 60 days.
(11) allocate, decoct vinegar, filtration, filling: the tea rich in selenium vinegar warp of ageing maturation, after the characteristic component monitoring of the composition adjustment of total acid, fixed acid, volatile acid and organoselenium, tea-polyphenol reaches standard, namely carry out 90 ~ 96 DEG C of maintenances and decoct vinegar sterilizing in 30 minutes, then can be filling through cooling sedimentation and filtration.
(12) product principal character index: total acid (with acetometer) 3.75 ~ 4.05g/100mL in finished product tea rich in selenium vinegar, wherein fixed acid (in lactic acid) 0.55 ~ 0.60g/100mL, more than soluble saltless solid 1.5g/100mL, organic selenium content is 200 ~ 500 μ g/L, and polyphenol content is 500 ~ 1000mg/L.Above index all detects by the method standard of national regulations.
In this specification sheets, each embodiment adopts the mode of going forward one by one to describe, and what each embodiment stressed is the difference with other embodiments, between each embodiment identical similar portion mutually see.For device disclosed in embodiment, because it corresponds to the method disclosed in Example, so description is fairly simple, relevant part illustrates see method part.
To the above-mentioned explanation of the disclosed embodiments, professional and technical personnel in the field are realized or uses the present invention.To be apparent for those skilled in the art to the multiple amendment of these embodiments, General Principle as defined herein can without departing from the spirit or scope of the present invention, realize in other embodiments.Therefore, the present invention can not be restricted to these embodiments shown in this article, but will meet the widest scope consistent with principle disclosed herein and features of novelty.
Claims (4)
1. a production method for tea rich in selenium vinegar, is characterized in that, comprises following steps:
(1) select materials: tealeaves, selenium-rich rice or rich selenium are cracked rice, Se-rich wheat wheat bran and rich selenium rice chaff are raw material, selenium-rich rice selenium content 100-200 μ g/Kg, Se-rich wheat wheat bran and rich selenium rice chaff selenium content 100-500 μ g/Kg;
(2) preparation of vinegar millet paste is drenched: first by tea leaf powder breakdown mill, being ground into median size is about 0.25mm, then with hot water extraction, water temperature is 90 ~ 95 DEG C, lixiviate 30min, the ratio of tea and hot water is 1: 50 (w/v), lixiviate 3 times repeatedly, and by the millet paste of lixiviate stainless steel sift net filtration, tea grounds supplies solid state fermentation spice after can making drying treatment, cooling after three times millet paste merges, adds alimentary acetic acid with the volume ratio of 1%;
(3) cleaning of selenium-rich rice and rice dipping: with flowing water, selenium-rich rice is rinsed well, put into rice dipping cylinder and soak, water temperature with 10 DEG C ~ 20 DEG C, about 24 hours time, the water yield not have meter Wei Yi, be dipped into the grain of rice knead powder;
(4) steamed rice and pouring meal: the raw material selenium-rich rice after immersion carries out normal pressure steamed rice, time to be generally after vapour about 30 minutes, require that rice grain is thoroughly well cooked but not mushy, firmly and not half-cooked, rice grain is complete, steamed rice terminates rear clean tap water shower and is cooled to about 35 DEG C;
(5) zymamsis: the grog of the cooling of shower described in step 4 is put into pithos and first carries out opened type diastatic fermentation, add the Angel sweet yeast for brewing rice wine of 1 ‰ ~ 5 ‰, and stir, zymamsis is carried out again time colourless to iodine inspection, pour the clean water of 4 times of rice amounts, add the active dry yeast of 1 ‰, leavening temperature controls at about 30 DEG C, when alcoholic strength reaches more than 9% (V/V), it is now distiller's wort;
(6) preparation of tea rich in selenium vinegar unstrained spirits: the Se-rich wheat wheat bran described in step 1 and rich selenium rice chaff are put into fermentation vat, add the wet tea grounds about 5% in step 2 simultaneously, again the distiller's wort described in step 5 is added in pond to mix thoroughly and make vinegar unstrained spirits, vinegar unstrained spirits moisture controlled 60% ~ 63%, alcoholic strength controls 4.0% ~ 4.5%, then add acetic acid bacteria strain in the middle and upper part of whole vinegar unstrained spirits to inoculate, i.e. solid state fermentation;
(7) acetic fermentation: inoculate after 24 hours, start to determine that the degree of depth of turning over unstrained spirits once turns over unstrained spirits according to the height of vinegar unstrained spirits temperature every day, make homogeneous temperature consistent, in 3 days, make temperature all reach more than 38 DEG C, after 3 days, keep main fermentation temperature at 40-45 DEG C, within every 24 hours, turn over unstrained spirits once and measure vinegar unstrained spirits each point temperature, after about 10 days, vinegar unstrained spirits temperature starts to decline, and now fermentation closes to an end, and measures vinegar unstrained spirits acidity and alcoholic strength every day, when acidity no longer rises or slightly declines, Primary Fermentation terminates;
(8) salt adding pressure unstrained spirits: after Primary Fermentation terminates, the compacting of vinegar unstrained spirits is built by food grade plastic, salt adding envelope unstrained spirits, falls pond for about 5 days again and turns over unstrained spirits once and again seal unstrained spirits, repeat, at least 20 days unstrained spirits time of envelope, obtain ripe light brown vinegar unstrained spirits by above method;
(9) drench vinegar: ripe vinegar unstrained spirits is put into vinegar spaying pool, millet paste described in step 2 is used for immersing raw vinegar, and millet paste and vinegar unstrained spirits ratio are 2: 1, soak and drench to obtain head vinegar after 24 hours, again with 2 times of clear water immersing raw vinegars, drench to obtain two vinegar after 24 hours, head vinegar and two vinegar merge and obtain new tea rich in selenium vinegar;
(10) ageing: be placed in by new tea rich in selenium vinegar in outdoor stainless cylinder of steel, airtight ageing is tea rich in selenium vinegar in more than 60 days.
2. the production method of a kind of tea rich in selenium vinegar as claimed in claim 1, it is characterized in that, described Se-rich wheat wheat bran require fresh, sheet is large, look white, soft and have wheat bran fragrance, rich selenium rice chaff requires without free from insect pests, the pure color of going rotten, and tealeaves meets the regulation of GB/T14456.2 " (green tea part 2: large leaf green tea ";
3. the production method of a kind of tea rich in selenium vinegar as claimed in claim 1, is characterized in that, described tealeaves can be replaced by the by product tea dust of tea or old tea, and tea dust need not pulverize grinding, directly can prepare millet paste with hot water extraction.
4. the production method of a kind of tea rich in selenium vinegar as claimed in claim 1, is characterized in that the wet tea grounds after with lixiviate millet paste adds in batching and carries out acetic fermentation, and wet tea grounds consumption accounts for 5% of total unstrained spirits amount.
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| CN101397536A (en) * | 2008-10-17 | 2009-04-01 | 南京庞阳调味品厂 | Method for producing selenium-enriched vinegar |
| CN102719351A (en) * | 2012-07-11 | 2012-10-10 | 王称兴 | Preparation method of rice vinegar containing tea |
| CN102860374A (en) * | 2012-05-23 | 2013-01-09 | 华中农业大学 | Tea vinegar beverage and method for preparing same |
| CN103749796A (en) * | 2014-02-15 | 2014-04-30 | 哈尔滨伟平科技开发有限公司 | Manufacturing method of green tea fermented beverage |
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2014
- 2014-06-13 CN CN201410272712.9A patent/CN105316197A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1907059A (en) * | 2005-08-01 | 2007-02-07 | 李路娟 | Chrysanthemum flower grape vinegar tea |
| CN101397536A (en) * | 2008-10-17 | 2009-04-01 | 南京庞阳调味品厂 | Method for producing selenium-enriched vinegar |
| CN102860374A (en) * | 2012-05-23 | 2013-01-09 | 华中农业大学 | Tea vinegar beverage and method for preparing same |
| CN102719351A (en) * | 2012-07-11 | 2012-10-10 | 王称兴 | Preparation method of rice vinegar containing tea |
| CN103749796A (en) * | 2014-02-15 | 2014-04-30 | 哈尔滨伟平科技开发有限公司 | Manufacturing method of green tea fermented beverage |
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Application publication date: 20160210 |