CN105624004A - Making method of water lily flavored water chestnut vinegar - Google Patents
Making method of water lily flavored water chestnut vinegar Download PDFInfo
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- CN105624004A CN105624004A CN201610022456.7A CN201610022456A CN105624004A CN 105624004 A CN105624004 A CN 105624004A CN 201610022456 A CN201610022456 A CN 201610022456A CN 105624004 A CN105624004 A CN 105624004A
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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
- 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)
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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)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
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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)
- A61K36/62—Nymphaeaceae (Water-lily family)
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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)
- A61K36/88—Liliopsida (monocotyledons)
-
- 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
- C12J1/08—Addition of flavouring ingredients
Abstract
The invention discloses a making method of water lily flavored water chestnut vinegar. According to the making method, water lily and water chestnuts are taken as raw materials and are added with pueraria flower and screw pine seeds to produce the water lily flavored water chestnut vinegar. The nutrition values of the water lily and the water chestnuts are adequately utilized, and the water lily and the water chestnuts are mutually compatible and synergetic with traditional Chinese medicines, so that the water lily flavored water chestnut vinegar has the efficacies of nourishing liver and kidneys, improving eyesight and removing heat from the liver. The finished water lily flavored water chestnut vinegar is clear in state, proper in concentration, mild in sour, mellow but not bitter, prominent in health functions, suitable for public flavor, easy to store and capable of obviously improving the discomfort of people with sore eyes and blurred vision caused by long-term use of computers and improper use of eyes after being eaten for a long time. The production process is simple and easy to realize, and the water lily flavored water chestnut vinegar is wide in market prospect and can be produced in batches.
Description
Technical field
The present invention relates to food processing field, particularly to Flos nymphaeae (Nymphaea teragona Georgi), Pedicellus et Pericarpium Trapae for raw material, adding the Chinese crude drug with health-care effect, prepared a kind of Flos nymphaeae (Nymphaea teragona Georgi) local flavor Pedicellus et Pericarpium Trapae vinegar.
Background technology
Flos nymphaeae (Nymphaea teragona Georgi), perennial aquatic and herbaceous; Root stock is plump. Leaf two type, leafing of swimming is born in the water surface, circular, oval or avette, the blunt circle of tip, and base portion drastic crack becomes the shape of a hoof or heart-shaped, the wavy full edge of leaf margin or have tooth; Submerged leaf thin film matter is weak. Flower Dan Sheng, flower have size and color point, swim or very water bloomed; Sepal 4 pieces, petal, stamen are many. Fruit is berry silk floss matter, ripe in water, irregular cracking; Seed is hard dark green or pitchy is colloid parcel, has aril. Flos nymphaeae (Nymphaea teragona Georgi) sweet in the mouth, hardship, property is put down, and enters liver, spleen channel, and the effect have relieving summer heat, relieve the effect of alcohol, calming the frightened cures mainly heatstroke, drunk excessive thirst, infantile convulsion.
Pedicellus et Pericarpium Trapae, is Trapaceae, and Pedicellus et Pericarpium Trapae belongs to. Have another name called waist Pedicellus et Pericarpium Trapae, Shui Li, Pedicellus et Pericarpium Trapae real, sweet in the mouth, cool, nontoxic, it is the fruit of annual herb water plant Pedicellus et Pericarpium Trapae, the crisp meat of Pedicellus et Pericarpium Trapae skin is beautiful, peels off edible after steaming and decocting, food of also can cooking gruel. Pedicellus et Pericarpium Trapae contains rich in protein, unsaturated fatty acid and multivitamin and trace element. Pedicellus et Pericarpium Trapae sweet in the mouth, puckery, cool in nature, there is diuresis lactogenesis, quench the thirst, deinebriating effect.
Flos puerariae lobatae, for the dried floral of leguminous plant Pueraria lobota. Relieving acute alcoholism and recuperating the spleen. With circular or slightly become flat kidney shape, long 5-15mm, wide 2-6mm, for the flower of leguminous plant Pueraria lobota, is a kind of famous and precious Chinese crude drug. Its sweet in the mouth, cool in nature, enter Foot yangming Channel, there is effect of relieving acute alcoholism and recuperating the spleen, cure mainly get sick from drinking too much wine heating excessive thirst, anorexia, vomiting acid regurgitation, haematemesis, discharging fresh blood stool.
Fructus Pandani tectorii, evergreen branch shrub or dungarunga, often have aerial root. Leafage is born in Zhi Ding, keratin, banding, is about 1.5m, wide 3-5cm, top gradually narrow one-tenth one long-tail point, edge and have sharp thorn in the back side on arteries and veins. Staminate inflorescence is made up of several spikes, and spike is without total bennet; The long lanceolar of spathe, near-white, long 12-26cm, wide 1.5-4cm, tip tail point; Male flower fragrance, stamen is often more than 10 pieces, how up to 25 pieces, and is born on the filigree bundle of 9mm, arrange in total shape; The female inflorescence head shop front, is singly born in Zhi Ding, spheroidal; Spathe is most, milky, long 15-30cm, wide 1.4-2.5cm, the serration of edge tool density interphase; Carpel 5-12 piece is combined into 1 bundle, and middle and lower part is combined, and top separates, and 5-12 room, there is 1 ovule every room. Collective fruit is big, downwardly depending, and by 40-80 drupe Shu Zucheng, young fruit is green, Chinese red time ripe. August at florescence, fruit month phase 9-10. Fructus Pandani tectorii sweet in the mouth, property is put down, and enters kidney,spleen,liver, stomach four warp, has effect of nourishing spleen and stomach, enriching yin and nourishing kidney, liver heat removing and eyesight improving, cures mainly weakness of the spleen and stomach, wide painful abdominal mass, insobriety, sends out thirsty, hernia, dysuria after drinking.
Vinegar is the tart flavour liquid seasonings of a kind of fermentation, how to be made up of Sorghum vulgare Pers., rice, Semen Maydis, Semen Tritici aestivi and saccharide and wine fermentation. Vinegar has very important status in the culinary art of Chinese dishes, is usually used in slipping dish, cold vegetable dish in sauce etc., is usually used in tartar sauce or the leaching antacid dish of preparation salad, is usually used in making the meal of sushi in Japanese cuisine in western-style food. Additionally it also has health care, the multiple function such as medicinal, medical. With Flos nymphaeae (Nymphaea teragona Georgi), Pedicellus et Pericarpium Trapae for primary raw material, Flos puerariae lobatae, Fructus Pandani tectorii are health material, produce a kind of health-care nutritive vinegar, yet there are no report and launch.
Summary of the invention
The present invention, with Flos nymphaeae (Nymphaea teragona Georgi), Pedicellus et Pericarpium Trapae for raw material, adds Flos puerariae lobatae, Fructus Pandani tectorii develops a kind of Flos nymphaeae (Nymphaea teragona Georgi) local flavor Pedicellus et Pericarpium Trapae vinegar simultaneously. Fill up this kind of raw material of domestic use and make a blank of vinegar.
The brewing method of a kind of Flos nymphaeae (Nymphaea teragona Georgi) local flavor Pedicellus et Pericarpium Trapae vinegar, it is characterised in that adopt following steps:
A. pretreatment of raw material:
A. Flos nymphaeae (Nymphaea teragona Georgi) pretreatment: take Flos nymphaeae (Nymphaea teragona Georgi) rhizome, cleans, is cut into the section shape of 1-2 centimetre;
B. Pedicellus et Pericarpium Trapae pretreatment: take the Pedicellus et Pericarpium Trapae that shell is black, shell and clean up;
C. premixing: by pretreated Flos nymphaeae (Nymphaea teragona Georgi) root, Pedicellus et Pericarpium Trapae mixing, add the water of Flos nymphaeae (Nymphaea teragona Georgi), Pedicellus et Pericarpium Trapae weight 1-2 times, put into the crushed food crusher machine equipped with 60-100 order mesh screen, add appropriate white sugar and carry out pol adjustment, make sugar content reach 110g-150g/L, prepare Flos nymphaeae (Nymphaea teragona Georgi) Pedicellus et Pericarpium Trapae mud;
B. Chinese crude drug pretreatment: take Chinese crude drug Flos puerariae lobatae, Fructus Pandani tectorii by a certain percentage, adds the water of raw materials of traditional Chinese medicinal materials weight 8-15 times, soaks 2-3 hour, then decoct 0.5-1 hour, after together with decoction liquor, make Chinese medicine mud with beater;
C. steaming and decocting: take Flos nymphaeae (Nymphaea teragona Georgi) Pedicellus et Pericarpium Trapae mud 80-100 weight portion, Chinese medicine mud 4-8 weight portion, stir, put into rice steaming car big fire steaming and decocting 30-40 minute, the raw material after cooking continues to boil in a covered pot over a slow fire puts 10-20 minute;
D. mixed song: treat that clinker cooling is to 30-40 DEG C, adds koji 0.3-0.7 weight portion, yeast mixture 2-3 weight portion, mix homogeneously;
E. fermentation: when mixed song clinker temperature is down to 17 DEG C-18 DEG C, loads in jar fermenter or altar and ferments, and temperature controls at 28-30 DEG C, ferments 16-19 hour, product temperature rise to 38-39 DEG C, carries out turning over unstrained spirits, continues fermentation 7-9 hour then the row operation of falling unstrained spirits;
F. mix bran: fermenting 6-7 days, product temperature drops to 32-33 DEG C, mix bran coat 6-10 weight portion, acetic acid bacterium solution 5-10 weight portion, turns uniformly, ferments 1-2 days, when temperature rises to 38-39 DEG C, acetic fermentation 10-12 days, fell unstrained spirits once every 24 hours, temperature drops to 27-29 DEG C, vinegar material fermenting-ripening, adds Sal 1-2 weight portion, turns uniformly, close storage 20-30 days, carry out after-ripening;
G. vinegar is drenched: adopt tradition three to drench method and drench vinegar, make vinegar liquid acetic acid content be maintained at 3.5-4%;
H. sterilization: add Sal 2-4 weight portion, fried sugar 0.05-0.1 weight portion, Pericarpium Zanthoxyli 0.02-0.05 weight portion, Fructus Foeniculi 0.02-0.05 weight portion, Cortex Cinnamomi 0.01-0.03 weight portion, Flos Caryophylli 0.01-0.03 weight portion in vinegar liquid, heat to 85-90 DEG C of sterilization, after put to cylinder, airtight 10-15 days, stand clarification;
I. packaging: the vinegar liquid of standing is filtered, packs in gnotobasis, then check qualified Flos nymphaeae (Nymphaea teragona Georgi) local flavor Pedicellus et Pericarpium Trapae vinegar finished product by passing through, enter in the storehouse of aeration-drying and store.
Step A(c of the present invention) in Flos nymphaeae (Nymphaea teragona Georgi) root, Pedicellus et Pericarpium Trapae mixing part by weight be 2-4:6-8.
Step B of the present invention a certain proportion of Chinese crude drug proportioning is following raw material weight ratio: Flos puerariae lobatae 55-65%, Fructus Pandani tectorii 35-45%.
The mechanism of action of the present invention:
Flos nymphaeae (Nymphaea teragona Georgi), relieves summer heat, relieves the effect of alcohol, calms the frightened; Pedicellus et Pericarpium Trapae, diuresis lactogenesis, quenches the thirst, detoxifies; Flos puerariae lobatae, heat clearing and damp drying, eliminating pathogen in the liver arresting convulsion; Fructus Pandani tectorii, enriching yin and nourishing kidney, liver heat removing and eyesight improving. Utilizing the above four mutual compatibilities of taste Chinese medicine, work in coordination with and come into force, by regulating the strong fortune of spleen, the respectful of lung drops, and promotes that the liter of liver is sent out, admittedly reach effect of nourishing the liver and kidney, improving eyesight liver heat removing.
The present invention, with Flos nymphaeae (Nymphaea teragona Georgi), Pedicellus et Pericarpium Trapae for raw material, adds Flos puerariae lobatae, Fructus Pandani tectorii simultaneously, produces a kind of Flos nymphaeae (Nymphaea teragona Georgi) local flavor Pedicellus et Pericarpium Trapae vinegar. Take full advantage of the nutritive value of Flos nymphaeae (Nymphaea teragona Georgi), Pedicellus et Pericarpium Trapae, compatibility mutual to Chinese medicine, Synergistic, there is effect of nourishing the liver and kidney, improving eyesight liver heat removing. Finished product figure clarifies, and concentration is suitable, and tart flavour is soft, and sweet-smelling is not puckery, and health care highlights, and is suitable for popular taste, easily preserves, and the eyes long-term edible can obviously improve life-time service computer, being not good at causing with eye are dry and astringent, the discomfort of blurred vision crowd. Its processing technology is simple, it is easy to accomplish, wide market, it is possible to produce in batches.
Below in conjunction with embodiment, the present invention is described in further detail.
Detailed description of the invention
Embodiment 1, the brewing method of a kind of Flos nymphaeae (Nymphaea teragona Georgi) local flavor Pedicellus et Pericarpium Trapae vinegar, adopt following steps:
A. pretreatment of raw material:
A. Flos nymphaeae (Nymphaea teragona Georgi) pretreatment: take Flos nymphaeae (Nymphaea teragona Georgi) rhizome, cleans, is cut into the section shape of 1-2 centimetre;
B. Pedicellus et Pericarpium Trapae pretreatment: take the Pedicellus et Pericarpium Trapae that shell is black, shell and clean up;
C. premixing: pretreated Flos nymphaeae (Nymphaea teragona Georgi) root, Flos nymphaeae (Nymphaea teragona Georgi) root are weighed the Pedicellus et Pericarpium Trapae mixing of 3.5 times, addition Flos nymphaeae (Nymphaea teragona Georgi), Pedicellus et Pericarpium Trapae weigh the water of 1.2 times, put into the crushed food crusher machine equipped with 80 order mesh screens, add appropriate white sugar and carry out pol adjustment, make sugar content reach 110g-150g/L, prepare Flos nymphaeae (Nymphaea teragona Georgi) Pedicellus et Pericarpium Trapae mud;
B. Chinese crude drug pretreatment: take by weight proportion the Flos puerariae lobatae of Chinese crude drug 60%, 40% Fructus Pandani tectorii, add raw materials of traditional Chinese medicinal materials and weigh the water of 9 times, soak 2 hours, then decoct 0.6 hour, after together with decoction liquor, make Chinese medicine mud with beater;
C. steaming and decocting: take Flos nymphaeae (Nymphaea teragona Georgi) Pedicellus et Pericarpium Trapae mud 50kg, Chinese medicine mud 2.5kg, stir, put into rice steaming car big fire steaming and decocting 35 minutes, the raw material after cooking continues to boil in a covered pot over a slow fire puts 15 minutes;
D. mixed song: treat that clinker cooling is to 30-35 DEG C, adds koji 0.25kg, yeast mixture 1.25kg, mix homogeneously;
E. fermentation: when mixed song clinker temperature is down to 17-18 DEG C, loads in jar fermenter or altar and ferments, and temperature controls at 28-30 DEG C, ferments 17 hours, product temperature rise to 38-39 DEG C, carries out turning over unstrained spirits, continues fermentation 8 hours then the row operation of falling unstrained spirits;
F. bran is mixed: fermenting 6 days, product temperature drops to 32-33 DEG C, mixes bran coat 5kg, acetic acid bacterium solution 3.5kg, turns uniformly, ferments 3 days, when temperature rises to 38-39 DEG C, acetic fermentation 10 days, fell unstrained spirits once every 24 hours, temperature drops to 27-29 DEG C, vinegar material fermenting-ripening, adds Sal 0.65kg, turns uniformly, close storage 24 days, carry out after-ripening;
G. vinegar is drenched: adopt tradition three to drench method and drench vinegar, make vinegar liquid acetic acid content be maintained at 3.5-4%;
H. sterilization: in vinegar liquid add Sal 2kg, fried sugar 0.035kg, Pericarpium Zanthoxyli 0.0125kg, Fructus Foeniculi 0.0125kg, Cortex Cinnamomi 0.00625kg, Flos Caryophylli 0.00625kg, heating to 85-90 DEG C of sterilization, after put to cylinder, airtight 10 days, stand clarify;
I. packaging: the vinegar liquid of standing is filtered, packs in gnotobasis, then check qualified Flos nymphaeae (Nymphaea teragona Georgi) local flavor Pedicellus et Pericarpium Trapae vinegar finished product by passing through, enter in the storehouse of aeration-drying and store.
Embodiment 2, the brewing method of a kind of Flos nymphaeae (Nymphaea teragona Georgi) local flavor Pedicellus et Pericarpium Trapae vinegar, making step is as follows:
A. pretreatment of raw material:
A. Flos nymphaeae (Nymphaea teragona Georgi) pretreatment: take Flos nymphaeae (Nymphaea teragona Georgi) rhizome, cleans, is cut into the section shape of 1-2 centimetre;
B. Pedicellus et Pericarpium Trapae pretreatment: take the Pedicellus et Pericarpium Trapae that shell is black, shell and clean up;
C. premixing: pretreated Flos nymphaeae (Nymphaea teragona Georgi) root, Flos nymphaeae (Nymphaea teragona Georgi) root are weighed the Pedicellus et Pericarpium Trapae mixing of 3 times, addition Flos nymphaeae (Nymphaea teragona Georgi), Pedicellus et Pericarpium Trapae weigh the water of 1.6 times, put into the crushed food crusher machine equipped with 80 order mesh screens, add appropriate white sugar and carry out pol adjustment, make sugar content reach 110g-150g/L, prepare Flos nymphaeae (Nymphaea teragona Georgi) Pedicellus et Pericarpium Trapae mud;
B. Chinese crude drug pretreatment: take Chinese crude drug Flos puerariae lobatae 27%, Fructus Pandani tectorii 20%, Japanese raisintree fruit 16%, Fructus Sorbi Pohuashanensis 21%, Fructus anacardii 16% by weight proportion, add raw materials of traditional Chinese medicinal materials and weigh the water of 10 times, soak 2.5 hours, can decoct again 0.8 hour, after together with decoction liquor, make Chinese medicine mud with beater;
C. steaming and decocting: take Flos nymphaeae (Nymphaea teragona Georgi) Pedicellus et Pericarpium Trapae mud 70kg, Chinese medicine mud 4.5kg, stir, put into rice steaming car big fire steaming and decocting 32 minutes, the raw material after cooking continues to boil in a covered pot over a slow fire puts 18 minutes;
D. mixed song: treat that clinker cooling is to 35-40 DEG C, adds koji 0.38kg, and yeast mixture 1.9kg, after mix homogeneously;
E. fermentation: when mixed song clinker temperature is down to 17-18 DEG C, loads in jar fermenter or altar and ferments, and temperature controls at 28-30 DEG C, ferments 18 hours, product temperature rise to 38-39 DEG C, carries out turning over unstrained spirits, continues fermentation 8 hours then the row operation of falling unstrained spirits;
F. bran is mixed: fermenting 7 days, product temperature drops to 32-33 DEG C, mixes bran coat 5.5kg, acetic acid bacterium solution 4.7kg, turns uniformly, ferments 4 days, when temperature rises to 38-39 DEG C, acetic fermentation 11 days, fell unstrained spirits once every 24 hours, temperature drops to 27-29 DEG C, vinegar material fermenting-ripening, adds Sal 1kg, turns uniformly, close storage 23 days, carry out after-ripening;
G. vinegar is drenched: adopt tradition three to drench method and drench vinegar, make vinegar liquid acetic acid content be maintained at 3.5-4%;
H. sterilization: in vinegar liquid add Sal 2.3kg, fried sugar 0.46kg, Pericarpium Zanthoxyli 0.023kg, Fructus Foeniculi 0.023kg, Cortex Cinnamomi 0.015kg, Flos Caryophylli 0.015kg, heating to 85-90 DEG C of sterilization, after put to cylinder, stand clarify;
I. packaging: the vinegar liquid of standing is filtered, packs in gnotobasis, then check qualified Flos nymphaeae (Nymphaea teragona Georgi) local flavor Pedicellus et Pericarpium Trapae vinegar finished product by passing through, enter in the storehouse of aeration-drying and store.
Japanese raisintree fruit, for Rhamnaceae Poncirus plant, broad leaved and deciduous broad leaved height megaphanerophyte, the height of tree is up to 30 meters, another name Semen Hoveniae (Fructus Hoveniae), chicken feet pears, papaw, knot meat, knot meat seed, Fructus Citri tangerinae turn round son, chicken feet tree, Hovenia acerba Lindl., chicken foot pawl, Wan Ziguo, pears claw etc., and all there is fragmentary distribution China's major part provinces and regions, wild. Japanese raisintree fruit has medical value, sweet in the mouth, and property is put down, and has clearing away heat and promoting diuresis, cough-relieving relieving restlessness, deinebriating effect.
Fructus Sorbi Pohuashanensis, Fructus Sorbi Pohuashanensis, it is commonly called as: Ma Jiamu (popular name, northeast), another name: smelly Sophora japonica L., Fructus Sorbi Pohuashanensis, Catalpa ovata G. Don, river Chinese catalpa, Hemerocallis citrina Baroni Chinese catalpa, Rosaceae, Sorbus arbor. Its fruity is sweet, bitter, and property is put down, and has sharp lung cough-relieving, effect that spleen reinforcing is promoted the production of body fluid, cures mainly chronic tracheitis, pulmonary tuberculosis, edema.
Fructus anacardii, have another name called all Xian Shu, Ru Shu, heart fruit tree. Aiphyllium, has milk sap. Leaf alternate, keratin, long ellipticity is avette, or obovate, grows 10��20 centimetres, and tip is justified or nick, Quan Yuan, has handle; Lateral vein about 10 pairs, spending little, polygamy, for pushing up the panicle of branch estranged; Brightly yellowish color, has pale red striped. Its sweet in the mouth, property is put down, nontoxic, enters lung meridian, has main thirsty, lung moistening, goes to be tired of, effect of expectorant.
The mechanism of action of the embodiment of the present invention 2:
Flos nymphaeae (Nymphaea teragona Georgi), relieves summer heat, relieves the effect of alcohol, calms the frightened; Pedicellus et Pericarpium Trapae, diuresis lactogenesis, quenches the thirst, detoxifies; Flos puerariae lobatae, heat clearing and damp drying, eliminating pathogen in the liver arresting convulsion; Fructus Pandani tectorii, enriching yin and nourishing kidney, liver heat removing and eyesight improving; Japanese raisintree fruit, clearing away heat and promoting diuresis, cough-relieving relieving restlessness; Fructus Sorbi Pohuashanensis, profit lung cough-relieving, spleen reinforcing are promoted the production of body fluid; Fructus anacardii, main thirsty, lung moistening, go to be tired of, expectorant. Utilizing the above seven mutual compatibilities of taste Chinese medicine, work in coordination with and come into force, by regulating the strong fortune of spleen, the respectful of lung drops, and promotes that the liter of liver is sent out, admittedly reach effect of nourishing the liver and kidney, improving eyesight liver heat removing.
Embodiment 3, the brewing method of a kind of Ulmus pumila L. local flavor Pedicellus et Pericarpium Trapae vinegar, making step is as follows:
A. pretreatment of raw material:
A. Ulmus pumila L. pretreatment: take elm Myriopteron extensum (Wight) K. Schum (Ulmus pumila L.), cleans;
B. Pedicellus et Pericarpium Trapae pretreatment: take the Pedicellus et Pericarpium Trapae that shell is black, shell and clean up;
C. premixing: pretreated Ulmus pumila L., Ulmus pumila L. are weighed the Pedicellus et Pericarpium Trapae mixing of 3.2 times, add the water of Ulmus pumila L., Pedicellus et Pericarpium Trapae weight 1-2 times, put into the crushed food crusher machine equipped with 90 order mesh screens, add appropriate white sugar and carry out pol adjustment, make sugar amount reach 110g-150g/L, prepare Ulmus pumila L. Pedicellus et Pericarpium Trapae mud;
B. Chinese crude drug pretreatment: take Chinese crude drug Flos puerariae lobatae 20%, Fructus Pandani tectorii 16%, Japanese raisintree fruit 12%, the Rhizoma Atractylodis Macrocephalae 14%, Fructus Sorbi Pohuashanensis 10%, Fructus anacardii 12%, Bulbus Lilii 16% by weight proportion, add raw materials of traditional Chinese medicinal materials and weigh the water of 12 times, soak 3 hours, decoct 1 hour again, after together with decoction liquor, make Chinese medicine mud with beater;
C. steaming and decocting: take Ulmus pumila L. Pedicellus et Pericarpium Trapae mud 100kg, Chinese medicine mud 5.5kg, stir, put into rice steaming car big fire steaming and decocting 38 minutes, the raw material after cooking continues to boil in a covered pot over a slow fire puts 14 minutes;
D. mixed song: treat that clinker cooling is to 35-40 DEG C, adds koji 0.5kg, yeast mixture 4kg, mix homogeneously;
E. fermentation: when mixed song clinker temperature is down to 17-18 DEG C, loads in jar fermenter or altar and ferments, and temperature controls at 28-30 DEG C, ferments 18 hours, product temperature rise to 38-39 DEG C, carries out turning over unstrained spirits, continues fermentation 8 hours then the row operation of falling unstrained spirits;
F. bran is mixed: fermenting 7 days, product temperature drops to 32-33 DEG C, mixes bran coat 12.5kg, acetic acid bacterium solution 7kg, turns uniformly, ferments 2 days, when temperature rises to 38-39 DEG C, acetic fermentation 12 days, fell unstrained spirits once every 24 hours, temperature drops to 27-29 DEG C, vinegar material fermenting-ripening, adds Sal 1.5kg, turns uniformly, close storage 28 days, carry out after-ripening;
G. vinegar is drenched: adopt tradition three to drench method and drench vinegar, make vinegar liquid acetic acid content be maintained at 3.5-4%;
H. sterilization: in vinegar liquid add Sal 3kg, fried sugar 0.06kg, Pericarpium Zanthoxyli 0.04kg, Fructus Foeniculi 0.04kg, Cortex Cinnamomi 0.02kg, Flos Caryophylli 0.02kg, heating to 85-90 DEG C of sterilization, after put to cylinder, stand clarify;
I. packaging: the vinegar liquid of standing is filtered, packs in gnotobasis, then check qualified Ulmus pumila L. local flavor Pedicellus et Pericarpium Trapae vinegar finished product by passing through, enter in the storehouse of aeration-drying and store.
Ulmus pumila L., the seed of elm, according to surveying and determination, and every 100 grams of Ulmus pumila L. carbohydrate containing 8.5 grams, 3.8 grams of protein, 1 gram of fat, dietary fiber 1.3 grams, mineral 3.5 grams, calcium 280 milligrams, 100 milligrams of phosphorus, ferrum 22 milligrams, each 0.1 milligram of vitamin B1, B2,1.4 milligrams of nicotinic acid etc. The iron-holder of Ulmus pumila L. is 11 times of Herba Spinaciae, is 50 times of Fructus Lycopersici esculenti. Ulmus pumila L. acrid in the mouth, enters lung meridian, has effect of spleen-benefiting mind-tranquilizing, clearing heart fire, relieving cough and resolving phlegm, clearing away heat and promoting diuresis, parasite killing detumescence, cures mainly the diseases such as insomnia, inappetence, leukorrhagia, dysuria, edema, children's's infantile malnutrition with fever weakness and emaciation, burn and scald, skin ulcer tinea.
The Rhizoma Atractylodis Macrocephalae, calls small wooden raft Ji, Rhizoma Atractylodis Macrocephalae, the winter Rhizoma Atractylodis Macrocephalae, wash rice art, poplar small wooden raft, Wu Shu, sheet art, Rhizoma Atractylodis etc., belongs to Compositae, [WTBX herbaceos perennial. The nice and cool weather of happiness, is used as medicine with rhizome, bitter in the mouth, sweet, warm in nature, returns spleen, stomach warp, has invigorating the spleen and benefiting QI, dampness diuretic, hidroschesis, antiabortive effect, is mainly used in insufficiency of the spleen lack of appetite, abdominal distention is had loose bowels, phlegm retention vertigo and palpitation, edema, spontaneous perspiration, frequent fetal movement.
Bulbus Lilii, have another name called strong another name for Sichuan Province, Flos Lilii viriduli, Bulbus lilii concoloris, celestial, heavily step, Zhongting, sieve that rubs, loaded van, in meet flower, Bulbus Lilii Bulbus Allii, cook's Bulbus Allii, Bulbus Allii brain potato, Flos Magnoliae Cocinis etc., be Liliaceae lilium perennial herb bulbous plant, bulb is containing abundant starch, edible, also make medicinal. Bulbus Lilii sweet in the mouth, micro-hardship, cold nature, GUIXIN, lung meridian, have effect of nourishing YIN and moistening the lung, clearing away heart-fire for tranquillization, cures mainly that deficiency of YIN chronic cough, sputum mixed with blood, calentura later stage, waste heat be clear or the unsuccessful caused fidgets due to deficiency palpitation with fear of feelings will, insomnia and dreamful sleep, absentminded, carbuncle, eczema.
The mechanism of action of the embodiment of the present invention 3:
Ulmus pumila L., spleen-benefiting mind-tranquilizing, clearing heart fire; Pedicellus et Pericarpium Trapae, diuresis lactogenesis, quenches the thirst, detoxifies; Flos puerariae lobatae, heat clearing and damp drying, eliminating pathogen in the liver arresting convulsion; Fructus Pandani tectorii, enriching yin and nourishing kidney, liver heat removing and eyesight improving; Japanese raisintree fruit, clearing away heat and promoting diuresis, the cough-relieving relieving restlessness Rhizoma Atractylodis Macrocephalae, invigorating the spleen and benefiting QI, dampness diuretic; Fructus Sorbi Pohuashanensis, profit lung cough-relieving, spleen reinforcing are promoted the production of body fluid; Fructus anacardii, main thirsty, lung moistening, go to be tired of, expectorant; Bulbus Lilii, nourishing YIN and moistening the lung, clearing away heart-fire for tranquillization. Utilizing the above nine mutual compatibilities of taste Chinese medicine, work in coordination with and come into force, by regulating the strong fortune of spleen, the respectful of lung drops, and promotes that the liter of liver is sent out, admittedly reach effect of improving eyesight liver heat removing, invigorating the spleen and regulating the stomach.
Above embodiments is only that the preferred embodiment of the present invention is described; not the scope of the present invention is defined; under the premise designing spirit without departing from the present invention; various deformation that technical scheme is made by this area ordinary skill technical staff and improvement, all should fall in the protection domain that claims of the present invention are determined.
Part that the present invention does not relate to is all same as the prior art maybe can adopt prior art to be realized.
Claims (3)
1. the brewing method of a Flos nymphaeae (Nymphaea teragona Georgi) local flavor Pedicellus et Pericarpium Trapae vinegar, it is characterised in that adopt following steps:
A. pretreatment of raw material:
A. Flos nymphaeae (Nymphaea teragona Georgi) pretreatment: take Flos nymphaeae (Nymphaea teragona Georgi) rhizome, cleans, is cut into the section shape of 1-2 centimetre;
B. Pedicellus et Pericarpium Trapae pretreatment: take the Pedicellus et Pericarpium Trapae that shell is black, shell and clean up;
C. premixing: by pretreated Flos nymphaeae (Nymphaea teragona Georgi) root, Pedicellus et Pericarpium Trapae mixing, add the water of Flos nymphaeae (Nymphaea teragona Georgi), Pedicellus et Pericarpium Trapae weight 1-2 times, put into the crushed food crusher machine equipped with 60-100 order mesh screen, add appropriate white sugar and carry out pol adjustment, make sugar content reach 110g-150g/L, prepare Flos nymphaeae (Nymphaea teragona Georgi) Pedicellus et Pericarpium Trapae mud;
B. Chinese crude drug pretreatment: take Chinese crude drug Flos puerariae lobatae, Fructus Pandani tectorii by a certain percentage, adds the water of raw materials of traditional Chinese medicinal materials weight 8-15 times, soaks 2-3 hour, can decoct 0.5-1 hour again, after together with decoction liquor, make Chinese medicine mud with beater;
C. steaming and decocting: take Flos nymphaeae (Nymphaea teragona Georgi) Pedicellus et Pericarpium Trapae mud 80-100 weight portion, Chinese medicine mud 4-8 weight portion, stir, put into rice steaming car big fire steaming and decocting 30-40 minute, the raw material after cooking continues to boil in a covered pot over a slow fire puts 10-20 minute;
D. mixed song: treat that clinker cooling is to 30-40 DEG C, adds koji 0.3-0.7 weight portion, yeast mixture 2-3 weight portion, mix homogeneously;
E. fermentation: when mixed song clinker temperature is down to 17 DEG C-18 DEG C, loads in jar fermenter or altar and ferments, and temperature controls at 28-30 DEG C, ferments 16-19 hour, product temperature rise to 38-39 DEG C, carries out turning over unstrained spirits, continues fermentation 7-9 hour then the row operation of falling unstrained spirits;
F. mix bran: fermenting 6-7 days, product temperature drops to 32-33 DEG C, mix bran coat 6-10 weight portion, acetic acid bacterium solution 5-10 weight portion, turns uniformly, ferments 1-2 days, when temperature rises to 38-39 DEG C, acetic fermentation 10-12 days, fell unstrained spirits once every 24 hours, temperature drops to 27-29 DEG C, vinegar material fermenting-ripening, can add Sal 1-2 weight portion, turns uniformly, close storage 20-30 days, carry out after-ripening;
G. vinegar is drenched: adopt tradition three to drench method and drench vinegar, make vinegar liquid acetic acid content be maintained at 3.5-4%;
H. sterilization: add Sal 2-4 weight portion, fried sugar 0.05-0.1 weight portion, Pericarpium Zanthoxyli 0.02-0.05 weight portion, Fructus Foeniculi 0.02-0.05 weight portion, Cortex Cinnamomi 0.01-0.03 weight portion, Flos Caryophylli 0.01-0.03 weight portion in vinegar liquid, heat to 85-90 DEG C of sterilization, after put to cylinder, airtight 10-15 days, stand clarification;
I. packaging: the vinegar liquid of standing is filtered, packs in gnotobasis, then check qualified Flos nymphaeae (Nymphaea teragona Georgi) local flavor Pedicellus et Pericarpium Trapae vinegar finished product by passing through, enter in the storehouse of aeration-drying and store.
2. the brewing method of a kind of Flos nymphaeae (Nymphaea teragona Georgi) local flavor Pedicellus et Pericarpium Trapae vinegar according to claim 1, it is characterised in that: the part by weight that in described step A(c), Flos nymphaeae (Nymphaea teragona Georgi) root, Pedicellus et Pericarpium Trapae mix is 2-4:6-8.
3. the brewing method of a kind of Flos nymphaeae (Nymphaea teragona Georgi) local flavor Pedicellus et Pericarpium Trapae vinegar according to claim 1, it is characterised in that: described step B a certain proportion of Chinese crude drug proportioning is following raw material weight ratio: Flos puerariae lobatae 55-65%, Fructus Pandani tectorii 35-45%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611104270.2A CN106635722A (en) | 2016-01-14 | 2016-01-14 | Elm flavor water caltrop vinegar brewing method |
| CN201611103599.7A CN106635721A (en) | 2016-01-14 | 2016-01-14 | Lotus-flavored water chestnut vinegar |
| CN201610022456.7A CN105624004A (en) | 2016-01-14 | 2016-01-14 | Making method of water lily flavored water chestnut vinegar |
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| CN201610022456.7A CN105624004A (en) | 2016-01-14 | 2016-01-14 | Making method of water lily flavored water chestnut vinegar |
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| CN201611103599.7A Division CN106635721A (en) | 2016-01-14 | 2016-01-14 | Lotus-flavored water chestnut vinegar |
| CN201611104270.2A Division CN106635722A (en) | 2016-01-14 | 2016-01-14 | Elm flavor water caltrop vinegar brewing method |
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| CN201610022456.7A Withdrawn CN105624004A (en) | 2016-01-14 | 2016-01-14 | Making method of water lily flavored water chestnut vinegar |
| CN201611104270.2A Withdrawn CN106635722A (en) | 2016-01-14 | 2016-01-14 | Elm flavor water caltrop vinegar brewing method |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102080039A (en) * | 2009-12-01 | 2011-06-01 | 唐先顺 | Solid edible vinegar produced by using lake born plant raw materials such as water caltrop, gordon euryale seed, lotus seed and the like and production method thereof |
| CN103468558A (en) * | 2013-08-26 | 2013-12-25 | 毕节市天河食品有限责任公司 | Nutritional wild fern root vinegar and preparation method thereof |
| CN103509710A (en) * | 2013-10-17 | 2014-01-15 | 太仓欧锐智能化工程有限公司 | Pueraia vinegar and preparation method thereof |
| CN103740575A (en) * | 2014-01-16 | 2014-04-23 | 山西梁汾醋业有限公司 | Preparation method for virgin pulp aromatic vinegar |
| CN104419632A (en) * | 2013-08-21 | 2015-03-18 | 左华炜 | Burdock vinegar and preparation method thereof |
-
2016
- 2016-01-14 CN CN201611103599.7A patent/CN106635721A/en not_active Withdrawn
- 2016-01-14 CN CN201610022456.7A patent/CN105624004A/en not_active Withdrawn
- 2016-01-14 CN CN201611104270.2A patent/CN106635722A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102080039A (en) * | 2009-12-01 | 2011-06-01 | 唐先顺 | Solid edible vinegar produced by using lake born plant raw materials such as water caltrop, gordon euryale seed, lotus seed and the like and production method thereof |
| CN104419632A (en) * | 2013-08-21 | 2015-03-18 | 左华炜 | Burdock vinegar and preparation method thereof |
| CN103468558A (en) * | 2013-08-26 | 2013-12-25 | 毕节市天河食品有限责任公司 | Nutritional wild fern root vinegar and preparation method thereof |
| CN103509710A (en) * | 2013-10-17 | 2014-01-15 | 太仓欧锐智能化工程有限公司 | Pueraia vinegar and preparation method thereof |
| CN103740575A (en) * | 2014-01-16 | 2014-04-23 | 山西梁汾醋业有限公司 | Preparation method for virgin pulp aromatic vinegar |
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| CN106635721A (en) | 2017-05-10 |
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Application publication date: 20160601 |