CN105331515A - Making method of saussurea involucrata and apple vinegar - Google Patents
Making method of saussurea involucrata and apple vinegar Download PDFInfo
- Publication number
- CN105331515A CN105331515A CN201510931070.3A CN201510931070A CN105331515A CN 105331515 A CN105331515 A CN 105331515A CN 201510931070 A CN201510931070 A CN 201510931070A CN 105331515 A CN105331515 A CN 105331515A
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- Prior art keywords
- vinegar
- saussurea involucrata
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- apple vinegar
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- 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
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/63—Arthropods
- A61K35/64—Insects, e.g. bees, wasps or fleas
- A61K35/644—Beeswax; Propolis; Royal jelly; Honey
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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)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
- A61K36/285—Aucklandia
-
- 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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
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- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Animal Behavior & Ethology (AREA)
- Medicinal Chemistry (AREA)
- Epidemiology (AREA)
- Public Health (AREA)
- Pharmacology & Pharmacy (AREA)
- Zoology (AREA)
- Veterinary Medicine (AREA)
- General Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Botany (AREA)
- Medical Informatics (AREA)
- Alternative & Traditional Medicine (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Food Science & Technology (AREA)
- Insects & Arthropods (AREA)
- Animal Husbandry (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a making method of saussurea involucrata and apple vinegar, in particular to the field of bioengineering. Due to the fact that the quality of health-care vinegar in the market varies, the vinegar which has the functions of dredging the channel and resisting aging and is good in taste is rare. According to the saussurea involucrata and apple vinegar, the defects that the health-care vinegar does not have the functions of dredging the channel and resisting aging and is poor in taste are overcome, and after the Food Hygiene Law of the People's Republic of China is implemented, the quality standard of the health-care vinegar reaches an international advanced level. The saussurea involucrata and apple vinegar has an extremely good health-care effect and reaches national and international food hygienic standards.
Description
Technical field
The present invention relates to bioengineering field, specifically biological health-care product field.
Background technology
Current China is advocating energetically and is revitalizing traditional culture, and Chinese medicine to be us pass on that the wealth of thousand is worth inheriting, wherein Chinese medicine synthesis healthcare products have no side effect and Be very effective and extensively welcoming by society because of it.Because on market, health vinegar quality is uneven, and there is dredging the meridian, antisenility function, the then more rare of better mouthfeel can be had again, the present invention changes health vinegar and does not have dredging the meridian, antisenility function and the poor shortcoming of mouthfeel, after Food Hygiene Law of the People's Republic of China is implemented, the quality standard of health vinegar is reached advanced world standards, and saussurea involucrata cider vinegar of the present invention reaches particularly preferred health-care effect, and reaches country and international wholesome food standard.
Summary of the invention
The preparation method of a kind of saussurea involucrata cider vinegar of the present invention
The preparation method of a kind of saussurea involucrata cider vinegar of the present invention relates to bioengineering field, and because health vinegar kind is too many, but the saussurea involucrata cider vinegar of tool nourishing the lung and the kidney function is also not yet reported.The present invention changes the shortcoming of health vinegar not nourishing the lung and the kidney, after Food Hygiene Law of the People's Republic of China is implemented, the quality standard of health vinegar is reached advanced world standards, and saussurea involucrata cider vinegar of the present invention reaches particularly preferred health-care effect, and reaches country and international wholesome food standard.
The feature of the preparation method of saussurea involucrata cider vinegar is: by a combination for saussurea involucrata+cider vinegar, and its ratio is 3:97, and its acidity is 0.8 ~ 1.5 degree, and sugariness is 0.5-0.7 degree.
The technique of a kind of preparation method of saussurea involucrata cider vinegar is as follows:
Apple cleans → squeezes the juice → zymamsis → filtration → acetic fermentation → add batching → high-temperature sterilization → be drawn into high level tank → cooling → filling and sealing → labeling → stamp → vanning → warehouse-in
The apple cleaned up is sent into juice extractor opening for feed, juice opening and slag notch place container containing respectively, start the machine, and operator will note feeding in raw material toward material mouth at any time, the container filling juice and slag should be changed by operator in time that be responsible for connecing juice and connecing slag, avoids overflowing.
The Sucus Mali pumilae of squeezing out is joined Stainless Steel Vacuum fermentor tank, passes into steam high-temperature sterilization 90 ~ 110 DEG C, the time keeps half an hour, by observing thermometer, observing temperature in fermentor tank and being cooled to 25 ~ 30 DEG C.Add the yeast sort of quyi (concrete add-on and ratio are shown in fermentation batches technique list), open stirrer, rotating speed 150 revs/min, stir half an hour.One, two hours, interval, then stir once, circulates after three times, has not just stirred.
Production fermentation one week, and beginning fermentation time is recorded on fermentation procedure recorder, ferment and completely should sample detection, alcoholic strength should reach 3.9 ~ 4.5, as wine degree is inadequate, with alcohol allotment, until reach the alcoholic strength of regulation, fruit wine raw material after fermentation is filtered by filter, the raw material after filtering is joined stainless steel vinegar machine.
The temperature of observing vinegar machine processed between 30 ~ 35 DEG C, if temperature is higher or lower than this, then should should be led to recirculated water and regulate.Keep this temperature, ferment 24 hours, by fermentation time acetic fermentation recorder, by fermentation complete cider vinegar be driven in hold-up vessel for subsequent use, the general storage time more than one month, time more long more glycol.In vinegar machine processed, acetic bacteria bacterium bed requires change once for 1 to 2 year.
The cider vinegar fermented is pumped into blend tank, joins by proportioning process dullness, add saussurea involucrata juice, honey etc., open stirrer, logical steam heating, Heating temperature 90 DEG C, carries out High Temperature Sterilization while stirring, at 90 DEG C of temperature, keep 10 ~ 30min.Stop heating, with pump, deployed saussurea involucrata cider vinegar is driven into high level tank, just can filling, packed.When stirring beginning, should hang and fill in " agitating procedure operating record ", record stirs initial time, dead line, weight, operator etc., and operator should monitor stirring state in time.
A kind of quality standard of saussurea involucrata cider vinegar is as follows:
Physical and chemical index
Sanitary index
The project indicator
Total arsenic (in As)/(mg/L)≤0.1
Plumbous (with Pb)/(mg/L)≤0.03
Microbiological indicator
Claims (3)
1. a preparation method for saussurea involucrata cider vinegar, is characterized in that: by the combination of saussurea involucrata+cider vinegar, and its ratio is 3: 97, and its acidity is 0.9 ~ 1.6 degree.
2. the preparation method of a kind of saussurea involucrata cider vinegar as claimed in claim 1, it is 0.5-0.7 degree that its feature also comprises sugariness.
3. the preparation method of a kind of saussurea involucrata cider vinegar as claimed in claim 2, is characterized in that saussurea involucrata acid quality standard is >=0.5 ~ 11ppm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510931070.3A CN105331515A (en) | 2015-12-14 | 2015-12-14 | Making method of saussurea involucrata and apple vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510931070.3A CN105331515A (en) | 2015-12-14 | 2015-12-14 | Making method of saussurea involucrata and apple vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105331515A true CN105331515A (en) | 2016-02-17 |
Family
ID=55282284
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510931070.3A Pending CN105331515A (en) | 2015-12-14 | 2015-12-14 | Making method of saussurea involucrata and apple vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105331515A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105713811A (en) * | 2016-04-14 | 2016-06-29 | 镇江市恒康调味品厂 | Cherry fruit vinegar |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815393A (en) * | 2010-11-03 | 2014-05-28 | 张红旗 | Preparation method for health-protection saussurea involucrate vinegar and standard |
| CN103976087A (en) * | 2014-04-28 | 2014-08-13 | 安徽舒绿茶业有限公司 | Blood circulation activating and health preserving tea |
| CN104172340A (en) * | 2014-07-18 | 2014-12-03 | 马鞍山市安康菌业有限公司 | Beautifying rose-pomegranate juice |
-
2015
- 2015-12-14 CN CN201510931070.3A patent/CN105331515A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815393A (en) * | 2010-11-03 | 2014-05-28 | 张红旗 | Preparation method for health-protection saussurea involucrate vinegar and standard |
| CN103976087A (en) * | 2014-04-28 | 2014-08-13 | 安徽舒绿茶业有限公司 | Blood circulation activating and health preserving tea |
| CN104172340A (en) * | 2014-07-18 | 2014-12-03 | 马鞍山市安康菌业有限公司 | Beautifying rose-pomegranate juice |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105713811A (en) * | 2016-04-14 | 2016-06-29 | 镇江市恒康调味品厂 | Cherry fruit vinegar |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160217 |
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| RJ01 | Rejection of invention patent application after publication |