CN105567537A - Preparation method of rhizoma dioscoreae and apple vinegar - Google Patents
Preparation method of rhizoma dioscoreae and apple vinegar Download PDFInfo
- Publication number
- CN105567537A CN105567537A CN201510930678.4A CN201510930678A CN105567537A CN 105567537 A CN105567537 A CN 105567537A CN 201510930678 A CN201510930678 A CN 201510930678A CN 105567537 A CN105567537 A CN 105567537A
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- CN
- China
- Prior art keywords
- vinegar
- health
- rhizoma dioscoreae
- preparation
- care
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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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
Abstract
The invention relates to a preparation method of rhizoma dioscoreae and apple vinegar and relates to the field of bioengineering. The quality of health-care vinegar in the market is uneven, and vinegar, which has functions of dredging the channels and collaterals and resisting ageing, and has a relatively good taste, is relatively rare. With the adoption of the rhizoma dioscoreae and apple vinegar, the disadvantages that the health-care vinegar does not have the functions of dredging the channels and collaterals and resisting ageing, and has a relatively poor taste are overcome; after the Food Hygiene Law of the Peoples Republic of China is implemented, the quality standards of the health-care vinegar reach an international advanced level; the rhizoma dioscoreae and apple vinegar provided by the invention has a very good health-care effect, and reaches national and international food hygiene 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 Chinese yam 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 Chinese yam cider vinegar of the present invention
The preparation method of a kind of Chinese yam cider vinegar of the present invention relates to bioengineering field, and because health vinegar kind is too many, but the Chinese yam 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 Chinese yam 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 Chinese yam cider vinegar is: by a combination for Chinese yam+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 Chinese yam 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, add Succus Rhizoma Dioscoreae, honey etc., open stirrer by proportioning process dullness, 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 Chinese yam 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 Chinese yam cider vinegar is as follows:
Physical and chemical index
Index of classification
Total acid (with acetometer), g/100mL
The acid of capacitive solid substance Chinese yam
A≥1.5≥5.0≥10ppm
B≥1.2≥4.0≥8ppm
C≥1.0≥3.0≥4ppm
D≥0.8≥2.0≥0.1ppm
Sanitary index
The project indicator
Total arsenic (in As)/(mg/L)≤0.1
Plumbous (with Pb)/(mg/L)≤0.03
Microbiological indicator
The project indicator
Total number of bacterial colony cfu/mL≤90
Coliform MPN/100mL3
Pathogenic bacterium must not detect.
Claims (3)
1. a preparation method for Chinese yam cider vinegar, is characterized in that: by the combination of Chinese yam+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 Chinese yam 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 Chinese yam cider vinegar as claimed in claim 2, is characterized in that Chinese yam acid quality standard is >=0.5 ~ 11ppm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510930678.4A CN105567537A (en) | 2015-12-14 | 2015-12-14 | Preparation method of rhizoma dioscoreae and apple vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510930678.4A CN105567537A (en) | 2015-12-14 | 2015-12-14 | Preparation method of rhizoma dioscoreae and apple vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105567537A true CN105567537A (en) | 2016-05-11 |
Family
ID=55878173
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510930678.4A Pending CN105567537A (en) | 2015-12-14 | 2015-12-14 | Preparation method of rhizoma dioscoreae and apple vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105567537A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669628A (en) * | 2008-09-10 | 2010-03-17 | 宁小静 | Weight reducing health vinegar |
| CN103756865A (en) * | 2010-11-03 | 2014-04-30 | 张红旗 | Preparation method and standard of Chinese caterpillar fungus health care vinegar |
-
2015
- 2015-12-14 CN CN201510930678.4A patent/CN105567537A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669628A (en) * | 2008-09-10 | 2010-03-17 | 宁小静 | Weight reducing health vinegar |
| CN103756865A (en) * | 2010-11-03 | 2014-04-30 | 张红旗 | Preparation method and standard of Chinese caterpillar fungus health care vinegar |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160511 |