CN1055309C - Health vinegar and production thereof - Google Patents
Health vinegar and production thereof Download PDFInfo
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- CN1055309C CN1055309C CN92109127A CN92109127A CN1055309C CN 1055309 C CN1055309 C CN 1055309C CN 92109127 A CN92109127 A CN 92109127A CN 92109127 A CN92109127 A CN 92109127A CN 1055309 C CN1055309 C CN 1055309C
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- radix
- fagopyri tatarici
- rhizoma fagopyri
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Abstract
The present invention relates to nutrient health vinegar using tartary buckwheat as main materials, and a manufacturing method thereof. The nutrient health vinegar contains acetic acid, reducing sugar, a large quantity of amino acids, rutin, nicotinic acid and abundant trace elements. The manufacturing method comprises the following steps: the raw materials of the main materials, auxiliary materials and various bacteria are fermented by 15 to 30 days at a temperature of 10 to 35 DEG C, and fermented with acetic acid by 5 to 10 days at a temperature of 35 to 80 DEG C, a part of mature fermented acetic acid materials are fumigated by 5 to 10 days at a temperature of 90 to 180 DEG C, and the rest is sealed to be aged by 10 to 40 days at a temperature of 60 to 95 DEG C. The vinegar is used as a favorable condiment, has the functions of nutrition and health care, and has certain effect of reducing blood fat and blood sugar. Because the raw materials adopt multiple-strain fermentation, the technology is simple, and the fermentation period is shortened.
Description
The present invention relates to a kind of health vinegar and method for making thereof, with Radix Et Rhizoma Fagopyri Tatarici (bitterbuckwheat), claim a kind of health vinegar (bitter-buckwheat nutritive health vinegar) and manufacture craft thereof that bitter buckwheat, tatar buckwheat (Tartory buckwheat) are made for main raw material again more precisely.
The seasonings vinegar just occupies an important position in people's life since ancient times, is a kind of indispensable seasonings in people's diet.In recent years, vinegar more and more was familiar with by people the health-care effect of human body and was proved by modern medicine.
The kind of China's vinegar is a lot, mature vinegar, smoked vinegar, aromatic vinegar are arranged, more famous is Shanxi mature vinegar and brown vinegar etc., but along with the raising of living standards of the people and the change of food configuration, people from nutritional type and the health of turning to simply having adequate food and clothing, therefore take much count of the research to protective foods and health care condiment to the demand of food, seasoning both at home and abroad.Present many countries popular " drinking health vinegar heat ", the fashionable market of health vinegar has entered huge numbers of families.The annual production of the vinegar of the U.S. (in acetic acid 3.5%) reaches 1,340,000 tons, and on average consuming vinegar for each person every year is 6.15 kilograms.Japan's vinegar annual production (in acetic acid 3.5%) reaches 91.4 ten thousand tons more than, on average consumes vinegar for each person every year and reaches 7.88 kilograms.At present, the kind of health vinegar has " special efficacy hair tonic vinegar ", " fruit vinegar ", " ginger juice vinegar " etc.
Chinese patent literature CN1055008A has reported a kind of brewing method of edible vinegar, its technical process is, with the grape is raw material, the grape fragmentation was become original grape juice in about 15 days in 40 °-60 ℃ fermentations, after peeling is removed slag in squeezing, again in 40 °-60 ℃ carry out original juice fermentation about 15 days after, fermented about 7 days with the vinegar bacterium in 30 °-45 ℃, the grape fruitade of clarification back adding 0.1～0.2% is allocated can, sterilization.The vinegar that uses aforesaid method to brewage from not only similar to grain vinegar in appearance, and has a kind of rose that can appetite stimulator.It had both kept all seasoning effects of grain vinegar, and had the odor type of grape local flavor.Because of containing nutritive ingredients such as rich in amino acid, organic acid in the grape, to prevent arteriosclerosis, bring high blood pressure down, appetite stimulator, promoting digestion tool have certain effect.
Radix Et Rhizoma Fagopyri Tatarici is the small coarse cereals crop of Shanxi Province's special product, its nutrition balance index is greater than wheat, rice, up to 80, contain nicotinic acid, rutin again, a lot of trace elements and a large amount of amino acid, VITAMIN etc. are to human body beneficial's composition, so Radix Et Rhizoma Fagopyri Tatarici is a kind of good raw material of making protective foods and health care condiment.
Purpose of the present invention just is to study and makes with the Radix Et Rhizoma Fagopyri Tatarici is a kind of seasoning effect that had both kept vinegar of main raw material, contains the nutrition and health protection vinegar to human body beneficial's composition such as a large amount of amino acid, a lot of trace element and nicotinic acid, rutin again.Make this nutrition and health protection vinegar can prevent arteriosclerosis, bring high blood pressure down, appetite stimulator, promoting digestion; Has embolism resistance again, effects such as blood fat reducing, blood sugar and cholesterol.
Another object of the present invention is that researching and proposing a kind of is the processing method that main raw material is brewageed above-mentioned nutrition and health protection vinegar with the Radix Et Rhizoma Fagopyri Tatarici, this method of brewing, and the cycle is short, and technology is simple, is easy to industrialization, the economic benefit height.
Its composition of a kind of nutrition and health protection vinegar of the present invention is :/100 milliliters of total acid (with acetometer) 3.5～8.5 grams, reducing sugar (weight percentage) 2-15%, / 100 milliliters of rutin, nicotinic acid total content 0.2-1 grams, / 100 milliliters of total amino acid content 1.4-5 grams, trace element is respectively calcium 10～100ppm, iron 40-450ppm, zinc 10-50ppm, copper 0.1～0.8ppm, phosphorus 50-250 milligram/100 grams, all the other are water.
The method of brewing of brewageing above-mentioned a kind of nutrition and health protection vinegar of the present invention, with the Radix Et Rhizoma Fagopyri Tatarici through pulverizing is main raw material, its add-on is a weight unit, the adding total amount of wheat bran is the 100-500% (weight percentage of the Radix Et Rhizoma Fagopyri Tatarici weight of pulverizing, as follows), the adding total amount of grain chaff is supported 100～500% of wheat weight for the hardship of pulverizing, adding big
Amount be the 5-50% of Radix Et Rhizoma Fagopyri Tatarici weight, the amount that adds entry is the 200-500% of Radix Et Rhizoma Fagopyri Tatarici weight; With the grain chaff of the 5-10% of the wheat bran of the 10-20% of the Radix Et Rhizoma Fagopyri Tatarici pulverized, wheat bran total amount, grain chaff total amount and big
Place container to mix with water, in 10 °-35 ℃.Temperature under carried out the saccharification zymamsis 15-30 days, (do not pass through acetic fermentation and generate wine liquid, claim to give birth to the acetic acid embryo), in the wine liquid that generates (promptly giving birth to the acetic acid embryo), add ripe acetic acid embryo and (promptly pass through the ripe acetic acid embryo of acetic fermentation, the embryo that promptly contains acetic bacteria), the add-on of ripe acetic acid embryo is 3～7% of wine liquid (giving birth to a acetic acid embryo) weight, the wheat bran that adds the 80-90% of the wheat bran total amount that the people is left again, grain chaff and the water of the 90-95% of remaining grain chaff total amount, the add-on of water is for generating the 5-20% of wine liquid (giving birth to the acetic acid embryo), mix, in 35 °-80 ℃ carry out acetic fermentation 5-10 days after, the ripe acetic acid embryo through acetic fermentation of 5-40% was smoked 5-10 days under 90 °-180 ℃ temperature, the ripe acetic acid embryo of remaining 60-95% process acetic fermentation is sealed ageings 10-40 days in 60 °-95 ℃, to filter (claiming to drench vinegar in the art) respectively through the ripe acetic acid embryo after smoking with through aged ripe acetic acid embryo, two kinds of filtrate mixing will be formed a kind of nutrition and health protection vinegar finished product of the present invention (claiming sparing of finished product vinegar in the art).
Except containing above-mentioned composition, still can contain/100 milliliters of salt 1-3 grams in the product of a kind of nutrition and health protection vinegar of the present invention, oleic acid, the linolic acid of trace, rope B supports one's family
1, vitamins B
2
In order to make nutrition and health protection vinegar of the present invention have fragrance, when mixing with the Radix Et Rhizoma Fagopyri Tatarici of pulverizing with the Chinese prickly ash of the 0.02-1% of the Radix Et Rhizoma Fagopyri Tatarici weight that is incorporated as pulverizing, be pulverizings Radix Et Rhizoma Fagopyri Tatarici weight 0.02-1% big fennel, be pulverizing the foster wheat weight of hardship 0.02-1% good Rhizoma Zingiberis Recens, serve as the 0.02-1% of pulverizing Radix Et Rhizoma Fagopyri Tatarici weight Chinese cassia tree, serve as that the little fennel of 0.02-1% of pulverizing Radix Et Rhizoma Fagopyri Tatarici weight is for well.In order to accelerate the speed of saccharification zymamsis, in the cycle of shortened process, adding greatly
The time, to add bran
Yeast is good, adds bran
Amount for pulverizing the bitter 0.5-10% that supports wheat weight, the 1-10% that adds the zymic amount and be Radix Et Rhizoma Fagopyri Tatarici weight is advisable, and carries out multi-strain fermentation.
The amount of pulverizing Radix Et Rhizoma Fagopyri Tatarici is decided to be a weight unit, and this weight unit can be decided with the scale of producing for 10 grams, 100 grams, 1 kilogram, 5 kilograms, 100 kilograms, 500 kilograms, 1000 kilograms, 10000 kilograms etc.Said grain chaff is a kind of of various chaffs such as paddy sugar, rice chaff, jowar chaff.
Because the Radix Et Rhizoma Fagopyri Tatarici weave construction is harder, it is ground into 30 orders～150 orders is good, provide good condition to action of microorganisms like this, too slightly influenced the productive rate of vinegar, the filtration (i.e. vinegar is drenched in influence) of ripe acetic acid embryo after too thin influence is smoked and the aged ripe acetic acid embryo of process.
When carrying out the saccharification zymamsis, the utilization ratio that how much directly influences starch of amount of water, amount of water is few, the concentration height of starch, heat of fermentation and respiration heat produce simultaneously, and it is too quickly to cause alcohol liquid to heat up, and yeast early ageing influences liquor output, has reduced the utilization ratio of starch.Amount of water is excessive, and starch concentration reduce to produce the alcohol amount to be reduced, and increases the consumption of auxiliary material again, is polluted by assorted bacterium easily simultaneously, influence the local flavor of vinegar productivity and finished product vinegar, is that the 200-500% of the Radix Et Rhizoma Fagopyri Tatarici weight of pulverizing is advisable so add the amount of entry.
In the acetic fermentation stage, three days of acetic fermentation make the temperature of the wine liquid (giving birth to the acetic acid embryo) of 80-90% reach 36 °-45 ℃ for well.Under this temperature, being suitable for acetic bacteria oxidation alcohol becomes acetic acid, will wipe stranding after three days, and the acetic acid embryo of fermentation is fully contacted with oxygen, and alcohol is oxidized to vinegar.
In order to make a kind of nutrition and health protection vinegar of the present invention can both reach Shanxi vinegar inherent characteristics at color, part is put into the cylinder compacting through the ripe acetic acid embryo of acetic fermentation for this reason, mix obturage after one deck salt (generally covering the bundle jail) in its surface with plastic cloth, sealing ageing 10-40 days, 20-30 days was good with the sealing ageing again.
Carrying out ripe acetic acid embryo when smoking, exactly sophisticated acetic acid embryo is put into the ripe air heating of cylinder, smoked 5-10 days in 90 °-180 ℃, make the alcohol that remains in the acetic acid and lactic acid acetic acid etc. produce esterification, generate ethyl lactate, vinyl acetic monomer, residual starch in the vinegar embryo decomposes saccharogenesis under the effect of alcohol simultaneously, and sugar is oxidized to caramel under acid and high temperature, make product vinegar be formed with the glossy reddish-brown, and the little sweet aftertaste of the continuous acid of mouthfeel is long.(drenching vinegar) available nylon is spreaded out and is made the filtrate clarification when filtering.
Carry out sanitary disinfecting in order to make product more meet hygienic standard in 80 °-150 ℃, its germ-resistant method is identical with the sanitary disinfecting method of prior art.
The advantage of a kind of nutrition and health protection vinegar of the present invention is:
1. product of the present invention has kept the peculiar taste of Shanxi vinegar, and flavor just, flavor is fragrant, look dense, and directly mouthfeel is good, and little sweet, aftertaste is long.Total acidity (with acetometer) is suitable for directly edible, the seasonings that it is still not good, and have functions of nutrition and health care, it is often edible to be suitable for all kinds of people such as the elderly, sportsmen, brain worker, physical labourer, women and children.
2. product of the present invention contains a large amount of amino acid, and its content surpasses standard GB (national edible vinegar standard) more than 5 times, surpasses Shanxi mature vinegar more than 30% under identical total acid, and contains a large amount of trace elements and nicotinic acid, rutin, vitamins B again
1, vitamins B
2Deng composition to the human body beneficial.Rutin can strengthen the capillary blood vessel circulation, promotes vitamins C savings in vivo, so product of the present invention not only can be prevented and treated arteriosclerosis, bring high blood pressure down, improve a poor appetite, digest, and have the function of embolism resistance, reducing blood-fat, hypoglycemic, decreasing cholesterol again, also have antiobesity action.Clinical experiment shows through Shanghai Medical Univ, product of the present invention to hypoglycemic, blood fat is evident in efficacy.
The advantage of brewageing the method for brewing of above-mentioned a kind of nutrition and health protection vinegar of the present invention just is:
1. processing method of the present invention has adopted raw material fermentation, has improved the utilization ratio of starch, and is energy-conservation, saves manpower, reduced production process, technology is simple, has guaranteed the effective efficiency of bacterial classification, less investment, instant effect, technology is easy to grasp, the ratio defective product height, and economic benefit is big, has promotional value.
2. adopt multiple new process for fermenting, reduced fermentation period.
3. the broken control of main raw material Radix Et Rhizoma Fagopyri Tatarici certain particle increases the effect of drenching vinegar (filtration), has improved fermentation and the technology that becomes vinegar, has improved the quality index of finished product vinegar.
With following embodiment product of the present invention and method thereof are further described, will help understanding, and not as the qualification to protection domain of the present invention, protection scope of the present invention is determined by claims the present invention and advantage thereof.
Embodiment 1
Its total acid of nutrition and health protection vinegar of the present invention (with acetometer) is/100 milliliters of 5.22 grams, reducing sugar 10.54% (weight percentage), rutin, / 100 milliliters of nicotinic acid total amount 0.5 grams, / 100 milliliters of total amino acid content 2.044 grams, trace elements calcium is 32.8ppm, iron is 430ppm, zinc is 30.3ppm, copper is 0.47ppm, phosphorus is 175 milligrams/100 grams, all the other are water, in addition, fixed acid (in lactic acid) is/100 milliliters of 1.94 grams, free mineral acid does not detect, and salt-less solid is/100 milliliters of 22.93 grams, and sodium-chlor is/100 milliliters of 1.33 grams, flavacin＜5 mcg/ml, total plate count is 20 a/gram, coliform＜30/100 grams, and pathogenic bacterium are not examined the mountain, lead does not detect, arsenic＜0.05ppm.
100 kilograms of 90 order tartary buckwheat powders, 100 kilograms of wheat bran 120 kgs (be Radix Et Rhizoma Fagopyri Tatarici weight 120%), cavings (for Radix Et Rhizoma Fagopyri Tatarici weight 100%), big
10 kilograms of (be Radix Et Rhizoma Fagopyri Tatarici weight 10%) brans
10 kilograms in 10 kilograms (be Radix Et Rhizoma Fagopyri Tatarici weight 10%), yeast (for Radix Et Rhizoma Fagopyri Tatarici weight 10%), 0.05 kilogram in Chinese prickly ash (for Radix Et Rhizoma Fagopyri Tatarici weight 0.05%), 0.05 kilogram of big fennel (for Radix Et Rhizoma Fagopyri Tatarici weight 0.05%) 0.05 kilogram of little fennel (and for the weight of Radix Et Rhizoma Fagopyri Tatarici 0.05%), 0.05 kilogram of Chinese cassia tree (for Radix Et Rhizoma Fagopyri Tatarici weight 0.05%), 0.05 kilogram of good Rhizoma Zingiberis Recens (for Radix Et Rhizoma Fagopyri Tatarici weight 0.05%).300 kilograms in water (be Radix Et Rhizoma Fagopyri Tatarici weight 300%).
With 100 kilograms of buckwheat powders, 18 kilograms of wheat brans (for cover with mat buckwheat always 15%), 10 kilograms of cavings (be cavings total amount 10%), 10 kilograms are greatly
10 kilograms of brans
10 kilograms of yeast, 0.5 kilogram Chinese prickly ash, 0.05 the big fennel of kilogram, 0.05 the little fennel of kilogram, 0.05 kilogram galingal, 0.05 kilogram Chinese cassia tree and 300 kg of water place container to mix, under 32 ° ± 2 ℃ temperature, carried out the saccharification zymamsis 18 days, and generation wine liquid (giving birth to the acetic acid embryo), in the wine liquid that generates (giving birth to the acetic acid embryo), add sophisticated acetic acid embryo (embryo that contains acetic bacteria), its add-on is 5% of a wine liquid (giving birth to the acetic acid embryo), add 102 kilograms of remaining wheat brans again, remaining 90 kilograms of cavings and water, the add-on of water is for generating 10% of wine liquid (giving birth to the acetic acid embryo), mix, carried out acetic fermentation 7 days in 45 ° ± 2 ℃, the ripe acetic acid embryo that 20% process acetic fermentation is crossed was smoked 8 days under 120 ℃ ± 5 ℃ temperature, 80% the ripe acetic acid embryo of crossing through acetic fermentation is sealed ageings 30 days in 70 ° ± 2 ℃, to filter (pouring vinegar) respectively through ripe acetic acid embryo and the aged ripe acetic acid embryo of smoking of process again, make filtrate be the clarification shape, above-mentioned two kinds of filtrates are mixed, carry out sanitary disinfecting in 120 ° ± 5 ℃, test package dispatches from the factory.
Embodiment 2
/ 100 milliliters of its total acid of a kind of nutrition and health protection vinegar of the present invention (with acetometer) 5.70 grams, reducing sugar 5.60% (weight percentage), rutin, nicotinic acid total amount 0.3/100 milliliters of grams, total amino acid content 1.625 restrain/100 milliliters.Trace elements calcium 31.8ppm, iron 418ppm, zinc 31.0ppm, copper 0.48ppm, phosphorus 190 milligrams/100 grams, all the other are water.In addition, fixed acid (in lactic acid) is/100 milliliters of 2.06 grams, free mineral acid does not detect, / 100 milliliters of salt-less solid 15.66 grams ,/100 milliliters of sodium-chlor 1.38 grams, flavacin＜5 mcg/ml, 30/gram of total plate count, coliform＜30/100 grams, malignant bacteria does not detect, and lead does not detect, arsenic＜0.5ppm.
The technological process of present embodiment is substantially with embodiment 1, and only different is not add Chinese prickly ash, big fennel, little fennel, galingal, Chinese cassia tree.
Embodiment 3
A kind of nutrition and health protection vinegar of the present invention, its total acid (with acetometer) is/100 milliliters of 5.36 grams, reducing sugar 8.96% (weight percentage) rutin, nicotinic acid total amount 0.7/100 milliliters of grams, total amino acid content 2.011 restrain/100 milliliters, trace elements calcium is that 17.8ppm, iron are that 262ppm, zinc are that 24.3ppm, copper are that 0.17ppm, phosphorus are 145 milligrams/100 grams, and all the other are water.In addition, fixed acid (in lactic acid) is/100 milliliters of 2.99 grams, free mineral acid does not detect, salt-less solid is/100 milliliters of 17.13 grams, and sodium-chlor is/100 milliliters of 2.19 grams, flavacin＜5 mcg/ml, 30/gram of total plate count, coliform＜30/100 grams, malignant bacteria does not detect, and lead does not detect, arsenic＜0.5ppm.
The technological process of present embodiment is substantially with embodiment 1, and only different is only to add greatly
30 kilograms (do not add bran
Yeast), so under 33 ° ± 2 ℃ temperature, carried out the saccharification zymamsis 30 days.
Claims (5)
1, a kind of brewing method of bitter-buckwheat nutritive health vinegar is characterized in that it contains the following weight proportion raw material: being a weight unit through the Radix Et Rhizoma Fagopyri Tatarici pulverized; Add the wheat bran of total amount for the 100-500% (weight percentage, as follows) of the Radix Et Rhizoma Fagopyri Tatarici weight of pulverizing; Add the cavings of total amount for the 100-500% of the Radix Et Rhizoma Fagopyri Tatarici weight of pulverizing; Adding total amount is the Daqu of the 5-50% of Radix Et Rhizoma Fagopyri Tatarici weight, and adding total amount is the water of the 200-500% of Radix Et Rhizoma Fagopyri Tatarici weight; Its brewing method may further comprise the steps: place container to mix in cavings, Daqu and the water of the 5-10% of the wheat bran of the 10-20% of the Radix Et Rhizoma Fagopyri Tatarici pulverized, wheat bran total amount, cavings total amount, under 10-35 ℃ temperature, carry out saccharification zymamsis 15-30 days, generate wine liquid (giving birth to the acetic acid embryo); In the wine liquid that generates (giving birth to the acetic acid embryo), add ripe acetic acid embryo, its add-on is the 3-7% of wine liquid (giving birth to the acetic acid embryo) weight, the wheat bran that adds the 80-90% of remaining wheat bran total amount again, cavings and the water of the 90-95% of remaining cavings total amount, the add-on of water mixes for generating the 5-20% of wine liquid (giving birth to the acetic acid embryo), in 35-80 ℃ carry out acetic fermentation 5-10 days after, with 5-40% through smoking 5-10 days under ripe acetic acid embryo sky 90-180 ℃ the temperature of acetic fermentation; The ripe acetic acid embryo through acetic fermentation of remaining 60-95% is sealed ageing 10-40 days in 60-95 ℃; To filter (pouring vinegar) respectively through the ripe acetic acid embryo after smoking with through aged ripe acetic acid embryo, two kinds of filtrates will be mixed (sparing).
2, the brewing method of bitter-buckwheat nutritive health vinegar according to claim 1, it is characterized in that: when wheat bran, cavings, Daqu and water mix with Radix Et Rhizoma Fagopyri Tatarici, be incorporated as the Chinese prickly ash of 0.02-1% of the Radix Et Rhizoma Fagopyri Tatarici weight of pulverizing, big fennel for the 0.02-1% of the Radix Et Rhizoma Fagopyri Tatarici weight pulverized, little fennel for the 0.02-1% of the Radix Et Rhizoma Fagopyri Tatarici weight pulverized, be the good Rhizoma Zingiberis Recens of the 0.02-1% of the Radix Et Rhizoma Fagopyri Tatarici weight pulverized, be the Chinese cassia tree of the 0.02-1% of the Radix Et Rhizoma Fagopyri Tatarici weight pulverized.
3, the brewing method of bitter-buckwheat nutritive health vinegar according to claim 1, it is characterized in that: when adding Daqu, add wheat bran, yeast, the amount of adding wheat bran is the 0.5-10% of the Radix Et Rhizoma Fagopyri Tatarici weight of pulverizing, adds the 1-10% of zymic amount for the Radix Et Rhizoma Fagopyri Tatarici weight of pulverizing.
4, the brewing method of bitter-buckwheat nutritive health vinegar according to claim 1 is characterized in that: tartary buckwheat powder is broken into 30 orders-150 order.
5, the brewing method of bitter-buckwheat nutritive health vinegar according to claim 1 is characterized in that: sealing ageing 20-30 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92109127A CN1055309C (en) | 1992-08-06 | 1992-08-06 | Health vinegar and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92109127A CN1055309C (en) | 1992-08-06 | 1992-08-06 | Health vinegar and production thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1082604A CN1082604A (en) | 1994-02-23 |
| CN1055309C true CN1055309C (en) | 2000-08-09 |
Family
ID=4943986
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN92109127A Expired - Fee Related CN1055309C (en) | 1992-08-06 | 1992-08-06 | Health vinegar and production thereof |
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| Country | Link |
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| CN (1) | CN1055309C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100417717C (en) * | 2005-07-15 | 2008-09-10 | 赵肖强 | Vinegar made of gingkgo and tartary buckwheat |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1062597C (en) * | 1996-06-28 | 2001-02-28 | 牛西午 | Selenium-strontium-rich black-buckwheat health-care vinegar and preparation method thereof |
| CN101182452B (en) * | 2007-11-30 | 2012-02-22 | 陕西省微生物研究所 | Method for preparing buckwheat health vinegar |
| CN102586072A (en) * | 2011-01-06 | 2012-07-18 | 赵继雄 | Technology for brewing nutritive tartary buckwheat vinegar |
| CN102586073B (en) * | 2011-01-15 | 2014-10-29 | 朱大恒 | Tobacco vinegar and production method and application thereof |
| CN102140419B (en) * | 2011-01-28 | 2012-11-28 | 镇江丹和醋业有限公司 | Influenza-prevention mulberry and chrysanthemum aromatic vinegar and production method therefor |
| CN104140923A (en) * | 2013-05-10 | 2014-11-12 | 马文秀 | Tartary buckwheat and millet nutrition vinegar and brewing method thereof |
| CN104560612A (en) * | 2013-10-23 | 2015-04-29 | 镇江市悦源醋业有限公司 | Pickling vinegar |
| CN104312895B (en) * | 2014-10-24 | 2017-05-24 | 三原县甘露池醋厂 | Fagopyrum tararicum vinegar and making method thereof |
| CN107619770B (en) * | 2017-10-10 | 2020-10-30 | 德阳市荞老头食品有限公司 | Brewing process of tartary buckwheat health vinegar |
| CN107858262B (en) * | 2017-12-14 | 2021-02-19 | 广东轻工职业技术学院 | Bletilla striata vinegar and acetic acid beverage and preparation method thereof |
| CN109486642A (en) * | 2018-12-18 | 2019-03-19 | 山西紫林醋业股份有限公司 | The method of bitter buckwheat oat bran Testa sojae atricolor brewing function mature vinegar rich in beta glucan |
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| CN1039841A (en) * | 1989-06-22 | 1990-02-21 | 张广进 | Utilize Pericarpium Vitis viniferae to make the method for vinegar |
| CN1045418A (en) * | 1989-03-09 | 1990-09-19 | 太原金桥专利开发服务公司 | A kind of making method of health vinegar |
| CN1046756A (en) * | 1990-04-23 | 1990-11-07 | 郭先科 | The manufacture method of anti-cancer vitamin vinegar |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1045418A (en) * | 1989-03-09 | 1990-09-19 | 太原金桥专利开发服务公司 | A kind of making method of health vinegar |
| CN1039841A (en) * | 1989-06-22 | 1990-02-21 | 张广进 | Utilize Pericarpium Vitis viniferae to make the method for vinegar |
| CN1046756A (en) * | 1990-04-23 | 1990-11-07 | 郭先科 | The manufacture method of anti-cancer vitamin vinegar |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100417717C (en) * | 2005-07-15 | 2008-09-10 | 赵肖强 | Vinegar made of gingkgo and tartary buckwheat |
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| Publication number | Publication date |
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| CN1082604A (en) | 1994-02-23 |
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