CN105331510A - Grape and purple yam vinegar - Google Patents

Abstract

The invention discloses grape and purple yam vinegar. The grape and purple yam vinegar is prepared from the following raw materials: fresh grapes, purple yams, sucrose, grape roots, grape vines, grape leaves, wheat grass, fresh bamboo leaves, barley, dried tangerine or orange peels, pomelo peels, table salt, distiller's yeast, acetic bacteria, fiveleaf gynostemma herb extract, Chinese herbaceous peony extract, pectinase, cellulase and a saccharifying enzyme. The grape and purple yam vinegar provided by the invention has abundant nutrients, and rich and harmonious aroma, and is fine, smooth and soft; a plurality of types of food materials and traditional Chinese medicinal materials are added and are fermented by the distiller's yeast containing traditional Chinese medicinal materials, and effective components can be extracted in a fermentation process, so that an extracting procedure is omitted and the cost is saved; the plurality of types of traditional Chinese medicinal materials are added so that nutritional, healthy and flavored components of the grape vinegar are enriched; the aroma is rich and harmonious; in a cooking process, the flavor can be increased; the grape and purple yam vinegar has the effects of eliminating grease, removing fishy smell, keeping fragrance, activating blood and dredging collaterals, enhancing the immunity of organisms, resisting cancers, resisting ageing, resisting oxidization and prolonging life; the grape and Chinese yam vinegar is sterilized before and after filling, so that infectious microbes are avoided and the guarantee period is prolonged.

Description

A kind of greyish purple yam vinegar

Technical field

The present invention relates generally to and makes vinegar technical field, particularly relates to a kind of greyish purple yam vinegar.

Background technology

Vinegar is China's traditional condiment, it is for raw material with grain or fruit, through the seasonings of the natural fermented brew of multiple-microorganism, its rich in nutrition content, containing protein, amino acid, organic acid, inorganics and various carbohydrate, and contains the total free aminoacids of more than 18 kinds, 8 seed amino acids of needed by human all contain, nutrition, health value are high, dish can not only be made to increase flavour, and medically also have important effect.Modern study shows, vinegar has alleviating fatigue, regulates blood sugar and lipid metabolism, anti-oxidant, promotes the pharmacological actions such as appetite.

Take fruit as the fruit vinegar of fermenting raw materials brew be developed recently, along with the raising of people's living standard, material and cultural life is progress more and more, and people get more and more to the concern of health care.Grape is nutritious, containing abundant VITAMIN, mineral substance and flavonoid, there is disease-resistant poisoning bacterium, cancer-resisting, treatment pernicious anemia, treatment gastritis, enteritis, atherosclerosis, treatment neurasthenia and eliminate overtired effect, the root, rattan, leaf etc. of grape have good expelling wind and removing dampness, the effect of detoxify and promote the subsdence of swelling, diuresis, antiabortive, scavenging free radicals, pregnancy reactions can be treated, rheumatic arthralgia, wound, vomits noisy, edema, grease on cleaning vessel wall, vitimin supplement P, alleviates the bleeding of vein and capillary vessel.

Purple Chinese yam also claims " purple ginseng ", has another name called Chinese yam and long taro, belongs to Dioscoreaceae, with the block root of its hypertrophy or cylindric edible.Containing protein 1.5% in block root, carbohydrate 14.4%, and containing multivitamin and choline etc., high nutritive value.Be rich in Chinese yam soap (natural DHEA), interior containing various hormone base substance, often eat the effect that purple Chinese yam has endocrine regulation.Purple Chinese yam has very high pharmaceutical use, can be clearing heat and detoxicating, and antisepsis and anti-inflammation, often eats, not only can increase the resistibility of human body, hypotensive, hypoglycemic, anti-ageingly to lengthen one's life, spleen, lung, kidney can also be benefited, be good tonic material, be called again the good reputation of " kings of vegetables " by people.Purple Chinese yam contains the nutritive substances such as a large amount of protein, polysaccharide and starch, and it has grows lung kidney-nourishing, invigorating the spleen to arrest diarrhea, does not heal, dietary function that consumptive disease cough, emission due to deficiency of the kidney, frequency of micturition etc. are certain to insufficiency of the spleen diarrhoea, protracted dysentery, and food flavor is delicious; There is a large amount of food fibres in purple Chinese yam, the effect of weight-reducing can be played; Purple Chinese yam contains a large amount of purple anthocyanidin, is conducive to Cardiovarscular, and plays anti-oxidant, the effect of beautifying face and moistering lotion.

Summary of the invention

In order to make up the defect of prior art, the object of this invention is to provide a kind of greyish purple yam vinegar.

A kind of greyish purple yam vinegar, is made up of the raw material of following weight part: fresh grape 80 ~ 100, purple Chinese yam 22 ~ 26, sucrose 5 ~ 7, Root of European Grape 6 ~ 8, grape vine 3 ~ 5, grape leaf 3 ~ 5, agropyron 6 ~ 8, the fresh leaf of bamboo 8 ~ 10, barley 8 ~ 10, dried orange peel 3 ~ 5, pomelo peel 3 ~ 5, salt 3 ~ 5, distiller's yeast 0.7 ~ 0.9, acetic bacteria 0.1 ~ 0.2, Herb Gynostemmae Pentaphylli extract 0.3 ~ 0.5, Radix Paeoniae Alba extract 0.3 ~ 0.5, polygalacturonase 0.2 ~ 0.4, cellulase 0.1 ~ 0.3, saccharifying enzyme 0.2 ~ 0.4.

Described fresh grape, is made up of the raw material of following weight part: the star 35 ~ 40 of Hei Baladuo 50 ~ 60, rose, summer sunlight 28 ~ 34, early raw meat agate this 20 ~ 25, sunlight rose 16 ~ 20.

Described distiller's yeast, for the Fujian medicine that market is bought is bent, by 36 taste Chinese herbal medicine powders, flour, white white clay, spring is mixing and stirring in wooden barrel, rubs and compresses real shaping, be cut into small pieces (or with wooden model), admix Chen Qu powder to roll, allow Chen Qu powder evenly be bonded on knee-piece, the sieve that sieves removes powder, dry, display 1 year.

Described acetic bacteria, directly can buy from market, does not need to activate, and directly adds in vinegar unstrained spirits.

A preparation method for greyish purple yam vinegar, specifically comprises the following steps:

(1) by fresh grape stalk, clean, broken, remove Semen Vitis viniferae and Pericarpium Vitis viniferae, add sucrose, be stirred to completely evenly, obtain grape slurry;

(2) purple Chinese yam is removed the peel, clean, be cut into the segment that 3 ~ 5cm is long, steam 30 ~ 40 minutes in pot, cease fire, more vexed 10 ~ 15 minutes, take out, making beating, add in the grape slurry that step 1) obtains, obtain greyish purple Chinese yam pulp;

(3) Pericarpium Vitis viniferae is pulverized with grape leaf, agropyron together with the fresh leaf of bamboo, crosses 60 ~ 80 mesh sieves, add step 2) in the greyish purple Chinese yam pulp that obtains, mix, 700 ~ 800W microwave heating 7 ~ 9 minutes, carry out protecting look, add polygalacturonase and cellulase, mix, 36 ~ 40 DEG C of water-baths, enzymolysis 2 ~ 3 hours, adds saccharifying enzyme, stirs, 58 ~ 62 DEG C of water-baths, enzymolysis 4 ~ 5 hours, 90 ~ 95 DEG C of water-baths 8 ~ 10 minutes, go out enzyme, obtains wine unstrained spirits;

(4) zymamsis: distiller's yeast is broken, adds in the wine unstrained spirits that step 3) obtains, mixes, and 14 ~ 16 DEG C of fermentations 12 ~ 14 days, are 6 ~ 8% (v/v) to ethanol content, obtain the former wine of greyish purple Chinese yam;

(5) Semen Vitis viniferae, Root of European Grape, grape vine, barley, dried orange peel and pomelo peel are pulverized, cross 80 ~ 100 mesh sieves, add in the former wine of greyish purple Chinese yam, mix, obtain vinegar unstrained spirits;

(6) acetic fermentation: acetic bacteria is added in vinegar unstrained spirits, mix, 28 ~ 30 DEG C ferment, and in first 6 ~ 7 days, turn over unstrained spirits every day once, ferment 15 ~ 17 days, when being 3.8 ~ 4.0g/100ml to acid content (with acetometer), add salt, suppress the fermentation of acetic bacteria, adopt four one-step circulation methods to drench vinegar, obtain greyish purple Chinese yam just vinegar;

(7) ageing: add Herb Gynostemmae Pentaphylli extract and Radix Paeoniae Alba extract in greyish purple Chinese yam just vinegar, 16 ~ 18 DEG C of ageing 8 ~ 12 days, make fragrance more harmonious, adopt the cellulose acetate membrane filtration of 0.2 μm, 98 ~ 102 DEG C of sterilizings 40 ~ 60 seconds, obtain greyish purple yam vinegar by rapid 30 ~ 35 DEG C with water of condensation;

(8) filling by carrying out after sterilizing containers, radiosterilization 10 ~ 12 minutes, yield of radiation is 1.75 ~ 1.84KGy, and inspection, labels, obtain finished product.

Agropyron, comprehensive nutrition, can antisepsis and anti-inflammation, anti-oxidant, removing toxic substances, hypoglycemic, hypotensive, prevents carious tooth, deodorizing, and beauty treatment hair care, promotes gastrointestinal function.

The fresh leaf of bamboo, containing flavones, phenolic ketone, anthraquinone, lactone, polysaccharide, amino acid, trace element etc., has excellent Green Tea Extract; anti-oxidant, anti-ageing, antifatigue; reducing blood-fat, prevention cardiovascular and cerebrovascular diseases, protection liver; expansion capillary vessel, dredging microcirculation, activation brain; promote memory; improving water flood, anticancer, beautifies effect of skin.

Barley, high microsteping, high anti-oxidation composition, does not have cholesterol, lower fat, can strengthening the spleen to promote digestion, and heat extraction quenches the thirst, diuresis, anti-oxidant, anti-ageing, nourishing consumptive disease, strong arteries and veins benefit skin.

Herb Gynostemmae Pentaphylli extract, anticancer, anti-ageing, strengthening immunity, reducing blood-fat, hypotensive, protect liver, sedation-analgesia, clearing heat and detoxicating, antiulcer agent, cough-relieving apophlegmatic, prevention cardiovascular and cerebrovascular diseases.

Radix Paeoniae Alba extract, builds up health and immunologic function, anti-ageing, anti-inflammatory cough-relieving, eliminating phlegm and relieving asthma, and hair care is taken care of hair, prevention rheumatic arthritis, coronary heart disease, gynaecopathia.

Dried orange peel, taste is exceptionally fragrant, and containing compositions such as volatile oil, hesperidine, vitamins B, C, can disappear stagnant stomach invigorating, ventilation invigorating the spleen, eliminating dampness and eliminating phlegm, separates greasy lasting, stopping nausea and vomiting by lowering the adverse flow of QI.

Pomelo peel, has activating QI to eliminate phlegm, moistening lung gut purge, effects such as invigorating the spleen of enriching blood, and can control food few, the diseases such as mouth is light, maldigestion, can help digest, eliminating phlegm is quenched the thirst, dissipating bind of regulating the flow of vital energy.

Advantage of the present invention is: the greyish purple yam vinegar of one provided by the invention, nutritious, gives off a strong fragrance, harmonious, fine and smooth soft; Add purple Chinese yam, ferment, can enrich the nutrition of vinegar, the small molecules nutritive substance produced after fermentation, can increase the local flavor of vinegar; Add the root of grape, rattan, leaf, skin and seed, make full use of grape resource, turn waste into wealth, have additional nutrients and nourishing function, cost-saving; Carry out zymamsis with the distiller's yeast containing herbal medicine, and add several kinds of Chinese medicinal materials, medium-height grass the effective elements of the medicine can be extracted during the fermentation, save abstraction process, cost-saving, the nutrition the adding of multiple herbal medicine obviously can enriching vinegar, health care and flavor compound, give off a strong fragrance, harmonious, can local flavor be increased during culinary art, separate greasy, remove raw meat, lasting, and can be promoting blood circulation and removing obstruction in channels, enhancing body immunizing power, anticancer, anti-ageing, anti-oxidant, promote longevity; Sterilization is all carried out in filling front and back, avoids varied bacteria growing, extends the shelf life.

Embodiment

With specific embodiment, the present invention is described below, but is not limitation of the present invention.

Embodiment 1

A kind of greyish purple yam vinegar, is made up of the raw material of following weight part: fresh grape 80, purple Chinese yam 22, sucrose 5, Root of European Grape 6, grape vine 3, grape leaf 3, agropyron 6, the fresh leaf of bamboo 8, barley 8, dried orange peel 3, pomelo peel 3, salt 3, distiller's yeast 0.7, acetic bacteria 0.1, Herb Gynostemmae Pentaphylli extract 0.3, Radix Paeoniae Alba extract 0.3, polygalacturonase 0.2, cellulase 0.1, saccharifying enzyme 0.2.

Described fresh grape, is made up of the raw material of following weight part: the star 35 of Hei Baladuo 50, rose, summer sunlight 28, early raw meat agate this 20, sunlight rose 16.

A preparation method for greyish purple yam vinegar, specifically comprises the following steps:

(1) by fresh grape stalk, clean, broken, remove Semen Vitis viniferae and Pericarpium Vitis viniferae, add sucrose, be stirred to completely evenly, obtain grape slurry;

(2) purple Chinese yam is removed the peel, clean, be cut into the segment that 3cm is long, steam 30 minutes in pot, cease fire, more vexed 10 minutes, take out, making beating, add in the grape slurry that step 1) obtains, obtain greyish purple Chinese yam pulp;

(3) Pericarpium Vitis viniferae is pulverized with grape leaf, agropyron together with the fresh leaf of bamboo, crosses 60 mesh sieves, add step 2) in the greyish purple Chinese yam pulp that obtains, mix, 700W microwave heating 7 minutes, carry out protecting look, add polygalacturonase and cellulase, mix, 36 DEG C of water-baths, enzymolysis 2 hours, adds saccharifying enzyme, stirs, 58 DEG C of water-baths, enzymolysis 4 hours, 90 DEG C of water-baths 8 minutes, go out enzyme, obtains wine unstrained spirits;

(4) zymamsis: distiller's yeast is broken, adds in the wine unstrained spirits that step 3) obtains, mixes, and 14 DEG C of fermentations 12 days, are 6% (v/v) to ethanol content, obtain the former wine of greyish purple Chinese yam;

(5) Semen Vitis viniferae, Root of European Grape, grape vine, barley, dried orange peel and pomelo peel are pulverized, cross 80 mesh sieves, add in the former wine of greyish purple Chinese yam, mix, obtain vinegar unstrained spirits;

(6) acetic fermentation: acetic bacteria is added in vinegar unstrained spirits, mix, 28 DEG C ferment, and in first 6 days, turn over unstrained spirits every day once, ferment 15 days, to acid content (with acetometer) for 3.8g/100ml time, add salt, suppress the fermentation of acetic bacteria, adopt four one-step circulation methods to drench vinegar, obtain greyish purple Chinese yam just vinegar;

(7) ageing: add Herb Gynostemmae Pentaphylli extract and Radix Paeoniae Alba extract in greyish purple Chinese yam just vinegar, 16 DEG C of ageing 8 days, make fragrance more harmonious, adopt the cellulose acetate membrane filtration of 0.2 μm, 98 DEG C of sterilizings 40 ~ 60 seconds, obtain greyish purple yam vinegar by rapid 30 DEG C with water of condensation;

(8) filling by carrying out after sterilizing containers, radiosterilization 10 minutes, yield of radiation is 1.75KGy, and inspection, labels, obtain finished product.

Embodiment 2

A kind of greyish purple yam vinegar, is made up of the raw material of following weight part: fresh grape 90, purple Chinese yam 24, sucrose 6, Root of European Grape 7, grape vine 4, grape leaf 4, agropyron 7, the fresh leaf of bamboo 9, barley 9, dried orange peel 4, pomelo peel 4, salt 4, distiller's yeast 0.8, acetic bacteria 0.15, Herb Gynostemmae Pentaphylli extract 0.4, Radix Paeoniae Alba extract 0.4, polygalacturonase 0.3, cellulase 0.2, saccharifying enzyme 0.3.

Described fresh grape, is made up of the raw material of following weight part: the star 38 of Hei Baladuo 55, rose, summer sunlight 30, early raw meat agate this 23, sunlight rose 18.

A preparation method for greyish purple yam vinegar, specifically comprises the following steps:

(1) by fresh grape stalk, clean, broken, remove Semen Vitis viniferae and Pericarpium Vitis viniferae, add sucrose, be stirred to completely evenly, obtain grape slurry;

(2) purple Chinese yam is removed the peel, clean, be cut into the segment that 4cm is long, steam 35 minutes in pot, cease fire, more vexed 13 minutes, take out, making beating, add in the grape slurry that step 1) obtains, obtain greyish purple Chinese yam pulp;

(3) Pericarpium Vitis viniferae is pulverized with grape leaf, agropyron together with the fresh leaf of bamboo, crosses 60 ~ 80 mesh sieves, add step 2) in the greyish purple Chinese yam pulp that obtains, mix, 750W microwave heating 8 minutes, carry out protecting look, add polygalacturonase and cellulase, mix, 38 DEG C of water-baths, enzymolysis 2.5 hours, adds saccharifying enzyme, stirs, 60 DEG C of water-baths, enzymolysis 4.5 hours, 93 DEG C of water-baths 9 minutes, go out enzyme, obtains wine unstrained spirits;

(4) zymamsis: distiller's yeast is broken, adds in the wine unstrained spirits that step 3) obtains, mixes, and 15 DEG C of fermentations 13 days, are 7% (v/v) to ethanol content, obtain the former wine of greyish purple Chinese yam;

(5) Semen Vitis viniferae, Root of European Grape, grape vine, barley, dried orange peel and pomelo peel are pulverized, cross 90 mesh sieves, add in the former wine of greyish purple Chinese yam, mix, obtain vinegar unstrained spirits;

(6) acetic fermentation: acetic bacteria is added in vinegar unstrained spirits, mix, 229 DEG C ferment, and in first 6.5 days, turn over unstrained spirits every day once, ferment 16 days, to acid content (with acetometer) for 3.9g/100ml time, add salt, suppress the fermentation of acetic bacteria, adopt four one-step circulation methods to drench vinegar, obtain greyish purple Chinese yam just vinegar;

(7) ageing: add Herb Gynostemmae Pentaphylli extract and Radix Paeoniae Alba extract in greyish purple Chinese yam just vinegar, 17 DEG C of ageing 10 days, make fragrance more harmonious, adopt the cellulose acetate membrane filtration of 0.2 μm, 100 DEG C of sterilizings 50 seconds, obtain greyish purple yam vinegar by rapid 33 DEG C with water of condensation;

(8) filling by carrying out after sterilizing containers, radiosterilization 11 minutes, yield of radiation is 1.79KGy, and inspection, labels, obtain finished product.

Embodiment 3

A kind of greyish purple yam vinegar, is made up of the raw material of following weight part: fresh grape 100, purple Chinese yam 26, sucrose 7, Root of European Grape 8, grape vine 5, grape leaf 5, agropyron 8, the fresh leaf of bamboo 10, barley 10, dried orange peel 5, pomelo peel 5, salt 5, distiller's yeast 0.9, acetic bacteria 0.2, Herb Gynostemmae Pentaphylli extract 0.5, Radix Paeoniae Alba extract 0.5, polygalacturonase 0.4, cellulase 0.3, saccharifying enzyme 0.4.

Described fresh grape, is made up of the raw material of following weight part: the star 40 of Hei Baladuo 60, rose, summer sunlight 34, early raw meat agate this 25, sunlight rose 20.

A preparation method for greyish purple yam vinegar, specifically comprises the following steps:

(1) by fresh grape stalk, clean, broken, remove Semen Vitis viniferae and Pericarpium Vitis viniferae, add sucrose, be stirred to completely evenly, obtain grape slurry;

(2) purple Chinese yam is removed the peel, clean, be cut into the segment that 5cm is long, steam 40 minutes in pot, cease fire, more vexed 15 minutes, take out, making beating, add in the grape slurry that step 1) obtains, obtain greyish purple Chinese yam pulp;

(3) Pericarpium Vitis viniferae is pulverized with grape leaf, agropyron together with the fresh leaf of bamboo, crosses 80 mesh sieves, add step 2) in the greyish purple Chinese yam pulp that obtains, mix, 800W microwave heating 9 minutes, carry out protecting look, add polygalacturonase and cellulase, mix, 40 DEG C of water-baths, enzymolysis 3 hours, adds saccharifying enzyme, stirs, 62 DEG C of water-baths, enzymolysis 5 hours, 95 DEG C of water-baths 10 minutes, go out enzyme, obtains wine unstrained spirits;

(4) zymamsis: distiller's yeast is broken, adds in the wine unstrained spirits that step 3) obtains, mixes, and 16 DEG C of fermentations 14 days, are 8% (v/v) to ethanol content, obtain the former wine of greyish purple Chinese yam;

(5) Semen Vitis viniferae, Root of European Grape, grape vine, barley, dried orange peel and pomelo peel are pulverized, cross 100 mesh sieves, add in the former wine of greyish purple Chinese yam, mix, obtain vinegar unstrained spirits;

(6) acetic fermentation: acetic bacteria is added in vinegar unstrained spirits, mix, 30 DEG C ferment, and in first 7 days, turn over unstrained spirits every day once, ferment 17 days, to acid content (with acetometer) for 4.0g/100ml time, add salt, suppress the fermentation of acetic bacteria, adopt four one-step circulation methods to drench vinegar, obtain greyish purple Chinese yam just vinegar;

(7) ageing: add Herb Gynostemmae Pentaphylli extract and Radix Paeoniae Alba extract in greyish purple Chinese yam just vinegar, 18 DEG C of ageing 12 days, make fragrance more harmonious, adopt the cellulose acetate membrane filtration of 0.2 μm, 102 DEG C of sterilizings 60 seconds, obtain greyish purple yam vinegar by rapid 35 DEG C with water of condensation;

(8) filling by carrying out after sterilizing containers, radiosterilization 12 minutes, yield of radiation is 1.84KGy, and inspection, labels, obtain finished product.

Comparative example

Commercially available common glucose vinegar.

The leading indicator of the greyish purple yam vinegar of embodiment:

Detect according to GB/T5009.41-2003, GB5009.12-2010, GB4789.4-2010, the leading indicator detected result of the greyish purple yam vinegar of embodiment is in table 1.

Table 1: the leading indicator detected result of the greyish purple yam vinegar of embodiment

Project	Embodiment 1	Embodiment 2	Embodiment 3
				Total acid (with acetometer)/(g/100ml)	3.85	4.97	4.09
Fixed acid (in lactic acid)/(g/100ml)	1.24	1.25	1.27
				Plumbous (in Pb)/(mg/L)	Do not detect	Do not detect	Do not detect
Total arsenic (in As)/(mg/L)	Do not detect	Do not detect	Do not detect
				Total number of bacterial colony/(cfu/ml)	1	0	0
Coliform/(MPN/100ml)	2	1	1
				Pathogenic bacterium	Do not detect	Do not detect	Do not detect

As can be seen from Table 1, the greyish purple yam vinegar of embodiment meets national standard, and edible safety is healthy, can not produce any disadvantageous effect to health.

The subjective appreciation of embodiment and comparative example vinegar:

Stochastic choice 40 experimenter, add and vinegar equal-volume pure water to each vinegar, mix, accurate dilutions 1 times, every experimenter carries out subjective appreciation to each vinegar, and gives a mark, and every part amounts to 10 points, and 1 ~ 3 is general, and 4 ~ 6 is good, and 7 ~ 9 is excellent.10 is full marks, gets its mean value, and the results of sensory evaluation of embodiment and comparative example vinegar is as shown in table 2.

Table 2: the subjective appreciation of embodiment and comparative example vinegar

Project	Mouthfeel	Fragrance	Outward appearance	Color and luster
					Embodiment 1	8	9	8	9
Embodiment 2	9	9	9	9
					Embodiment 3	9	9	9	9
Comparative example	6	6	8	7

As can be seen from Table 2, the comprehensive nutrition of the greyish purple yam vinegar of embodiment, gives off a strong fragrance, harmonious, and fine and smooth soft, clear, is subject to liking of consumers in general.

The anti-oxidant function of embodiment and comparative example vinegar:

Stochastic choice 200 experimenters, be divided into 4 groups at random, often organize 50 people, select the age in 18-65 year, physical integrity is good, without obvious brain, the heart, liver, lung, kidney, Hematological Diseases, without Long-term taking medicine history, each edible vinegar 50 milliliters for each person every day, the tested time is 60 days, the inspection of immune indexes is all carried out in tested front and back in hospital, and record check result; The anti-oxidant function of embodiment and comparative example vinegar the results are shown in Table 3.

Table 3: the anti-oxidant function of embodiment and comparative example vinegar

Can find out from table 3, the greyish purple yam vinegar of embodiment is after tested, the rate of rise of lipid peroxide product (MDA) rate of descent of patient, superoxide-dismutase (SOD) rate of rise and Selenoperoxidase (GSH-PX) is obviously large compared with comparative example, illustrates that greyish purple yam vinegar provided by the invention has obvious anti-oxidant function.

Claims (5)

1. a greyish purple yam vinegar, it is characterized in that, be made up of the raw material of following parts by weight of raw materials: fresh grape 80 ~ 100, purple Chinese yam 22 ~ 26, sucrose 5 ~ 7, Root of European Grape 6 ~ 8, grape vine 3 ~ 5, grape leaf 3 ~ 5, agropyron 6 ~ 8, the fresh leaf of bamboo 8 ~ 10, barley 8 ~ 10, dried orange peel 3 ~ 5, pomelo peel 3 ~ 5, salt 3 ~ 5, distiller's yeast 0.7 ~ 0.9, acetic bacteria 0.1 ~ 0.2, Herb Gynostemmae Pentaphylli extract 0.3 ~ 0.5, Radix Paeoniae Alba extract 0.3 ~ 0.5, polygalacturonase 0.2 ~ 0.4, cellulase 0.1 ~ 0.3, saccharifying enzyme 0.2 ~ 0.4.

2. greyish purple yam vinegar according to claim 1, is characterized in that, described fresh grape is made up of the raw material of following weight part: the star 35 ~ 40 of Hei Baladuo 50 ~ 60, rose, summer sunlight 28 ~ 34, early raw meat agate this 20 ~ 25, sunlight rose 16 ~ 20.

3. greyish purple yam vinegar according to claim 1, is characterized in that, described distiller's yeast, for the Fujian medicine that market is bought is bent, by 36 taste Chinese herbal medicine powders, flour, white white clay, spring is mixing and stirring in wooden barrel, rubs and compresses real shaping, be cut into small pieces (or with wooden model), admix Chen Qu powder to roll, allow Chen Qu powder evenly be bonded on knee-piece, the sieve that sieves removes powder, dry, display 1 year.

4. greyish purple yam vinegar according to claim 1, is characterized in that, described acetic bacteria directly can be bought from market, does not need to activate, and directly adds in vinegar unstrained spirits.

5., according to the preparation method of the greyish purple yam vinegar one of claim 1-4 Suo Shu, it is characterized in that, comprise the following steps:

(1) by fresh grape stalk, clean, broken, remove Semen Vitis viniferae and Pericarpium Vitis viniferae, add sucrose, be stirred to completely evenly, obtain grape slurry;

(2) purple Chinese yam is removed the peel, clean, be cut into the segment that 3 ~ 5cm is long, steam 30 ~ 40 minutes in pot, cease fire, more vexed 10 ~ 15 minutes, take out, making beating, add in the grape slurry that step 1) obtains, obtain greyish purple Chinese yam pulp;

(3) Pericarpium Vitis viniferae is pulverized with grape leaf, agropyron together with the fresh leaf of bamboo, crosses 60 ~ 80 mesh sieves, add step 2) in the greyish purple Chinese yam pulp that obtains, mix, 700 ~ 800W microwave heating 7 ~ 9 minutes, carry out protecting look, add polygalacturonase and cellulase, mix, 36 ~ 40 DEG C of water-baths, enzymolysis 2 ~ 3 hours, adds saccharifying enzyme, stirs, 58 ~ 62 DEG C of water-baths, enzymolysis 4 ~ 5 hours, 90 ~ 95 DEG C of water-baths 8 ~ 10 minutes, go out enzyme, obtains wine unstrained spirits;

(4) zymamsis: distiller's yeast is broken, adds in the wine unstrained spirits that step 3) obtains, mixes, and 14 ~ 16 DEG C of fermentations 12 ~ 14 days, are 6 ~ 8% (v/v) to ethanol content, obtain the former wine of greyish purple Chinese yam;

(5) Semen Vitis viniferae, Root of European Grape, grape vine, barley, dried orange peel and pomelo peel are pulverized, cross 80 ~ 100 mesh sieves, add in the former wine of greyish purple Chinese yam, mix, obtain vinegar unstrained spirits;

(6) acetic fermentation: acetic bacteria is added in vinegar unstrained spirits, mix, 28 ~ 30 DEG C ferment, and in first 6 ~ 7 days, turn over unstrained spirits every day once, ferment 15 ~ 17 days, when being 3.8 ~ 4.0g/100ml to acid content (with acetometer), add salt, suppress the fermentation of acetic bacteria, adopt four one-step circulation methods to drench vinegar, obtain greyish purple Chinese yam just vinegar;

(7) ageing: add Herb Gynostemmae Pentaphylli extract and Radix Paeoniae Alba extract in greyish purple Chinese yam just vinegar, 16 ~ 18 DEG C of ageing 8 ~ 12 days, make fragrance more harmonious, adopt the cellulose acetate membrane filtration of 0.2 μm, 98 ~ 102 DEG C of sterilizings 40 ~ 60 seconds, obtain greyish purple yam vinegar by rapid 30 ~ 35 DEG C with water of condensation;

(8) filling by carrying out after sterilizing containers, radiosterilization 10 ~ 12 minutes, yield of radiation is 1.75 ~ 1.84KGy, and inspection, labels, obtain finished product.