CN105624017A - Brewage method of nutrient health-care angelica vinegar - Google Patents
Brewage method of nutrient health-care angelica vinegar Download PDFInfo
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- CN105624017A CN105624017A CN201610206210.5A CN201610206210A CN105624017A CN 105624017 A CN105624017 A CN 105624017A CN 201610206210 A CN201610206210 A CN 201610206210A CN 105624017 A CN105624017 A CN 105624017A
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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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- A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
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- A61K36/18—Magnoliophyta (angiosperms)
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- A61K36/70—Polygonaceae (Buckwheat family), e.g. spineflower or dock
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Abstract
The invention discloses a brewage method of nutrient health-care angelica vinegar, belonging to the technical field of table vinegar brewage. The method comprises the following steps: (1) angelica treatment; (2) primary pulp vinegar A preparation; (3) unblended wine vinegar B preparation; and (4) angelica vinegar preparation. The angelica is maximally utilized to prepare the nutrient health-care angelica vinegar, which has the advantages of unique style, abundant nutrition and favorable mouthfeel and has the health-care effects of relaxing the muscles, stimulating the blood circulation, regulating the immunity and resisting aging. The nutrient health-care angelica vinegar belongs to natural no-pollution food, has wide prospects, and is suitable for popularization.
Description
Technical field
The invention belongs to edible vinegar technology and brewing technology, it is specifically related to the brewing method of a kind of nutritive health-care Radix Angelicae Sinensis vinegar.
Background technology
At present, commercially available food miserable scholar causes to be divided into and brewages vinegar, synthetic vinegar and light-coloured vinegar three kinds, and what China's use was maximum is brewage vinegar. Brewageing vinegar is taking starchiness such as grains as raw material, become through stage brews such as microorganism koji, saccharification, zymamsis, acetic fermentations, main component is except acetic acid (3��5%), also containing nutritive ingredient and flavor compound such as each seed amino acid, organic acid, carbohydrate, VITAMIN, alcohol and esters, there is unique look, perfume (or spice), taste, it is not only seasoning good merchantable brand, often eats and vasodilation, cancer-resisting, enhancing renal function etc. are also benefited.
Brewageing vinegar and can be divided into solid state fermentation and the big class of liquid state fermentation two production technique, wherein solid state fermentation vinegar product special flavour is good, but fermentation period is long, and output capacity is relatively low, cost height; And vinegar by liquid fermentation is with short production cycle, product goes out rate height, and production cost is relatively low, but mouthfeel is good not as solid state fermentation vinegar.
Radix Angelicae Sinensis is the traditional Chinese medicine relatively commonly used simply, and always the traditional Chinese medical science is invigorated blood circulation in order to enrich blood, menstruction regulating and pain relieving, and effect is obvious. The composition of Radix Angelicae Sinensis is quite complicated, is divided into two portions substantially: a part is lipid-soluble substance (Radix Angelicae Sinensis oil), and another part is water-soluble substances (Radix Angelicae Sinensis polysaccharide class material). In recent ten years, many scholars apply the research that modem medical science means have carried out a large amount of pharmacology aspects, point out that Radix Angelicae Sinensis has the effects such as anti-oxidant, antitumor, immunomodulatory, analgesia, hematopoiesis can be promoted and there is obvious immunocompetence, the disease such as tumour, radiation injury is also shown better curative effect, can reducing diabetes to the damage of internal organs, can be used for reducing the complication of diabetes, Radix Angelicae Sinensis polysaccharide has good anti-aging effects.
On market, health vinegar quality is uneven, and has dredging the meridian, antisenility function, can have again the then more rare of better mouthfeel.
Summary of the invention
The deficiency that technical problem to be solved by this invention exists for prior art, it is provided that the brewing method of a kind of nutritive health-care Radix Angelicae Sinensis vinegar, the food vinegar that the method is brewageed containing Radix Angelicae Sinensis activeconstituents, have dredge through invigorating blood circulation, immunomodulatory, anti-ageing health-care effect.
In order to realize above-mentioned purpose, the present invention is achieved by the following technical solutions.
A brewing method for nutritive health-care Radix Angelicae Sinensis vinegar, comprises following concrete steps:
(1) Radix Angelicae Sinensis process
1. get clean buckwheat seeds to mix by the weight ratio of 2-3:1 with tartary buckwheat shell, pulverize, cross No. two sieves and obtain bitter buckwheat meal, taking bitter buckwheat meal joins in soaking vessel with cover, add the 45%-55% ethanol that weightmeasurement ratio is 0.8-1.2 times amount again, infiltrate 4-5h, bitter buckwheat meal after infiltration joins to ooze filters in cylinder, then to oozing, cylinder of filtering adds a small amount of 45%-55% ethanol remaining after infiltration, continue to add new 45%-55% ethanol, make 45%-55% ethanol add cumulative volume be bitter buckwheat meal weight 1.2-1.5 doubly, close valve and add lid, place 12-24h, open and ooze a bottom valve collection percolate of filtering, obtain percolate A, and collect bitter buckwheat slag, for subsequent use,
2. clean Radix Angelicae Sinensis is got, pulverize, cross No. two sieves and obtain Radix Angelicae Sinensis meal, taking Radix Angelicae Sinensis meal joins in soaking vessel with cover, add the infiltration solvent that weightmeasurement ratio is 1-1.5 times amount again, described infiltration solvent is the mixed solution that 65%-70% ethanol is made by 5-10:1 volume ratio with bitter buckwheat percolate, add lid rear enclosed container, pressurization infiltrates 3-5h, described pressurization gauge pressure is 5-15KPa, Radix Angelicae Sinensis meal after infiltration joins to ooze filters in cylinder, then to oozing, cylinder of filtering adds a small amount of infiltration solvent remaining after infiltration, continue to add new infiltration solvent, make infiltration solvent add cumulative volume be Radix Angelicae Sinensis meal weight 1.3-1.6 doubly, close valve and add lid, place 12-24h, open and ooze a bottom valve collection percolate of filtering, obtain percolate B, and collect Radix Angelicae Sinensis slag, for subsequent use,
3. bitter buckwheat slag and Radix Angelicae Sinensis slag are mixed to get mixing residue by the weight ratio of 15:7-10, percolate B is made the solution C of spirituosity concentration 20%-35%, for subsequent use;
(2) prepared by magma vinegar A
1. by step mixing residue (1) and Testa Tritici, Chinese sorghum, barley, glutinous rice in mass ratio 22-25:100:75:45:60 be mixed into compound, the water adding compound weight 0.5-0.7 times amount is mixed thoroughly, material moistening 3-5h, the compound normal pressure moistened steams 3-4h, the compound cooked evenly is spilled into the solution C of compound weight 0.3 times amount, the compound cooked is made to be cooled to 25 DEG C, Daqu is added in the ripe compound of cooling, when adding Daqu, Daqu is worn into fine powder, by the weight ratio of 10:3-3.5, compound and Daqu fine powder are mixed thoroughly, send into zymamsis pond, add water wherein, control material-water ratio is 1:1.5, stir even rear enclosed zymamsis pond, ferment 15-18 days, temperature controls to obtain wine wine with dregs at 28-35 DEG C,
2. wine wine with dregs being proceeded to acetic fermentation pool, add the acetic bacteria of wine wine with dregs weight 5%-7%, ferment 15-18 days, temperature controls at 30-35 DEG C, and in fermenting process, every day stirs 3 times, obtained vinegar unstrained spirits;
3. vinegar unstrained spirits feeding ageing pond carries out ageing 1-2 month, by the ripe vinegar unstrained spirits after ageing through diatomite filtration, is heated to 65-80 DEG C, insulation 30-60min, naturally cooling, obtained magma vinegar A;
(3) prepared by former wine vinegar B
1. by Testa Tritici, Chinese sorghum, barley, glutinous rice in mass ratio 20:15:9:12 be mixed into compound, the water adding compound weight 0.6-0.8 times amount is mixed thoroughly, material moistening 4-5h, the compound normal pressure moistened steams 2-3h, the compound cooked evenly is spilled into the cold boiling water of compound weight 0.4 times amount, the compound cooked is made to be cooled to 28 DEG C, Daqu is added in the ripe compound of cooling, when adding Daqu, Daqu is worn into fine powder, by the weight ratio of 10:4-4.5, compound and Daqu fine powder are mixed thoroughly, send into zymamsis pond, add water wherein, control material-water ratio is 1:1.5, stir even rear enclosed zymamsis pond, ferment 15-18 days, temperature controls to obtain wine wine with dregs at 32-35 DEG C,
2. wine wine with dregs being proceeded to acetic fermentation pool, add solution C and cold boiling water, in adjustment pond, alcoholic strength is 12%-15%, adds the acetic bacteria of wine wine with dregs weight 7%-10%, ferments 8-11 days, and temperature controls at 30-35 DEG C, and in fermenting process, every day stirs 3 times, obtained vinegar unstrained spirits;
3. vinegar unstrained spirits sends into ageing pond, adds 2% salt and carries out ageing 2-3 month, then through smoked unstrained spirits, pouring vinegar, diatomite filtration, is heated to 75-90 DEG C, insulation 0.5-1h, naturally cooling, obtained former wine vinegar B;
(4) Radix Angelicae Sinensis vinegar preparation
By weight, magma vinegar A55-85%, former wine vinegar B15-45% are allocated, homogeneous, filling after high-temperature short-time sterilization namely obtain Radix Angelicae Sinensis vinegar.
The Advantageous Effects of the present invention: Radix Angelicae Sinensis is utilized maximumization by the present invention, made unique style, nutritious, tasty mouthfeel and have dredge through invigorating blood circulation, immunomodulatory, anti-ageing healthcare effect nutritive health-care Radix Angelicae Sinensis vinegar, belong to natural nuisance-free food, have a extensive future, be suitable for promoting.
Embodiment
Further the present invention is set forth in conjunction with the embodiments, it is not construed as limiting the invention.
Embodiment
A brewing method for nutritive health-care Radix Angelicae Sinensis vinegar, comprises following concrete steps:
(1) Radix Angelicae Sinensis process
1. get clean buckwheat seeds to mix by the weight ratio of 2-3:1 with tartary buckwheat shell, pulverize, cross No. two sieves and obtain bitter buckwheat meal, taking bitter buckwheat meal joins in soaking vessel with cover, add the 45%-55% ethanol that weightmeasurement ratio is 0.8-1.2 times amount again, infiltrate 4-5h, bitter buckwheat meal after infiltration joins to ooze filters in cylinder, then to oozing, cylinder of filtering adds a small amount of 45%-55% ethanol remaining after infiltration, continue to add new 45%-55% ethanol, make 45%-55% ethanol add cumulative volume be bitter buckwheat meal weight 1.2-1.5 doubly, close valve and add lid, place 12-24h, open and ooze a bottom valve collection percolate of filtering, obtain percolate A, and collect bitter buckwheat slag, for subsequent use,
2. clean Radix Angelicae Sinensis is got, pulverize, cross No. two sieves and obtain Radix Angelicae Sinensis meal, taking Radix Angelicae Sinensis meal joins in soaking vessel with cover, add the infiltration solvent that weightmeasurement ratio is 1-1.5 times amount again, described infiltration solvent is the mixed solution that 65%-70% ethanol is made by 5-10:1 volume ratio with bitter buckwheat percolate, add lid rear enclosed container, pressurization infiltrates 3-5h, described pressurization gauge pressure is 5-15KPa, Radix Angelicae Sinensis meal after infiltration joins to ooze filters in cylinder, then to oozing, cylinder of filtering adds a small amount of infiltration solvent remaining after infiltration, continue to add new infiltration solvent, make infiltration solvent add cumulative volume be Radix Angelicae Sinensis meal weight 1.3-1.6 doubly, close valve and add lid, place 12-24h, open and ooze a bottom valve collection percolate of filtering, obtain percolate B, and collect Radix Angelicae Sinensis slag, for subsequent use,
3. bitter buckwheat slag and Radix Angelicae Sinensis slag are mixed to get mixing residue by the weight ratio of 15:7-10, percolate B is made the solution C of spirituosity concentration 20%-35%, for subsequent use;
(2) prepared by magma vinegar A
1. by step mixing residue (1) and Testa Tritici, Chinese sorghum, barley, glutinous rice in mass ratio 22-25:100:75:45:60 be mixed into compound, the water adding compound weight 0.5-0.7 times amount is mixed thoroughly, material moistening 3-5h, the compound normal pressure moistened steams 3-4h, the compound cooked evenly is spilled into the solution C of compound weight 0.3 times amount, the compound cooked is made to be cooled to 25 DEG C, Daqu is added in the ripe compound of cooling, when adding Daqu, Daqu is worn into fine powder, by the weight ratio of 10:3-3.5, compound and Daqu fine powder are mixed thoroughly, send into zymamsis pond, add water wherein, control material-water ratio is 1:1.5, stir even rear enclosed zymamsis pond, ferment 15-18 days, temperature controls to obtain wine wine with dregs at 28-35 DEG C,
2. wine wine with dregs being proceeded to acetic fermentation pool, add the acetic bacteria of wine wine with dregs weight 5%-7%, ferment 15-18 days, temperature controls at 30-35 DEG C, and in fermenting process, every day stirs 3 times, obtained vinegar unstrained spirits;
3. vinegar unstrained spirits feeding ageing pond carries out ageing 1-2 month, by the ripe vinegar unstrained spirits after ageing through diatomite filtration, is heated to 65-80 DEG C, insulation 30-60min, naturally cooling, obtained magma vinegar A;
(3) prepared by former wine vinegar B
1. by Testa Tritici, Chinese sorghum, barley, glutinous rice in mass ratio 20:15:9:12 be mixed into compound, the water adding compound weight 0.6-0.8 times amount is mixed thoroughly, material moistening 4-5h, the compound normal pressure moistened steams 2-3h, the compound cooked evenly is spilled into the cold boiling water of compound weight 0.4 times amount, the compound cooked is made to be cooled to 28 DEG C, Daqu is added in the ripe compound of cooling, when adding Daqu, Daqu is worn into fine powder, by the weight ratio of 10:4-4.5, compound and Daqu fine powder are mixed thoroughly, send into zymamsis pond, add water wherein, control material-water ratio is 1:1.5, stir even rear enclosed zymamsis pond, ferment 15-18 days, temperature controls to obtain wine wine with dregs at 32-35 DEG C,
2. wine wine with dregs being proceeded to acetic fermentation pool, add solution C and cold boiling water, in adjustment pond, alcoholic strength is 12%-15%, adds the acetic bacteria of wine wine with dregs weight 7%-10%, ferments 8-11 days, and temperature controls at 30-35 DEG C, and in fermenting process, every day stirs 3 times, obtained vinegar unstrained spirits;
3. vinegar unstrained spirits sends into ageing pond, adds 2% salt and carries out ageing 2-3 month, then through smoked unstrained spirits, pouring vinegar, diatomite filtration, is heated to 75-90 DEG C, insulation 0.5-1h, naturally cooling, obtained former wine vinegar B;
(4) Radix Angelicae Sinensis vinegar preparation
By weight, magma vinegar A55-85%, former wine vinegar B15-45% are allocated, homogeneous, filling after high-temperature short-time sterilization namely obtain Radix Angelicae Sinensis vinegar.
Claims (1)
1. the brewing method of a nutritive health-care Radix Angelicae Sinensis vinegar, it is characterised in that, comprise following concrete steps:
(1) Radix Angelicae Sinensis process
1. get clean buckwheat seeds to mix by the weight ratio of 2-3:1 with tartary buckwheat shell, pulverize, cross No. two sieves and obtain bitter buckwheat meal, taking bitter buckwheat meal joins in soaking vessel with cover, add the 45%-55% ethanol that weightmeasurement ratio is 0.8-1.2 times amount again, infiltrate 4-5h, bitter buckwheat meal after infiltration joins to ooze filters in cylinder, then to oozing, cylinder of filtering adds a small amount of 45%-55% ethanol remaining after infiltration, continue to add new 45%-55% ethanol, make 45%-55% ethanol add cumulative volume be bitter buckwheat meal weight 1.2-1.5 doubly, close valve and add lid, place 12-24h, open and ooze a bottom valve collection percolate of filtering, obtain percolate A, and collect bitter buckwheat slag, for subsequent use,
2. clean Radix Angelicae Sinensis is got, pulverize, cross No. two sieves and obtain Radix Angelicae Sinensis meal, taking Radix Angelicae Sinensis meal joins in soaking vessel with cover, add the infiltration solvent that weightmeasurement ratio is 1-1.5 times amount again, described infiltration solvent is the mixed solution that 65%-70% ethanol is made by 5-10:1 volume ratio with bitter buckwheat percolate, add lid rear enclosed container, pressurization infiltrates 3-5h, described pressurization gauge pressure is 5-15KPa, Radix Angelicae Sinensis meal after infiltration joins to ooze filters in cylinder, then to oozing, cylinder of filtering adds a small amount of infiltration solvent remaining after infiltration, continue to add new infiltration solvent, make infiltration solvent add cumulative volume be Radix Angelicae Sinensis meal weight 1.3-1.6 doubly, close valve and add lid, place 12-24h, open and ooze a bottom valve collection percolate of filtering, obtain percolate B, and collect Radix Angelicae Sinensis slag, for subsequent use,
3. bitter buckwheat slag and Radix Angelicae Sinensis slag are mixed to get mixing residue by the weight ratio of 15:7-10, percolate B is made the solution C of spirituosity concentration 20%-35%, for subsequent use;
(2) prepared by magma vinegar A
1. by step mixing residue (1) and Testa Tritici, Chinese sorghum, barley, glutinous rice in mass ratio 22-25:100:75:45:60 be mixed into compound, the water adding compound weight 0.5-0.7 times amount is mixed thoroughly, material moistening 3-5h, the compound normal pressure moistened steams 3-4h, the compound cooked evenly is spilled into the solution C of compound weight 0.3 times amount, the compound cooked is made to be cooled to 25 DEG C, Daqu is added in the ripe compound of cooling, when adding Daqu, Daqu is worn into fine powder, by the weight ratio of 10:3-3.5, compound and Daqu fine powder are mixed thoroughly, send into zymamsis pond, add water wherein, control material-water ratio is 1:1.5, stir even rear enclosed zymamsis pond, ferment 15-18 days, temperature controls to obtain wine wine with dregs at 28-35 DEG C,
2. wine wine with dregs being proceeded to acetic fermentation pool, add the acetic bacteria of wine wine with dregs weight 5%-7%, ferment 15-18 days, temperature controls at 30-35 DEG C, and in fermenting process, every day stirs 3 times, obtained vinegar unstrained spirits;
3. vinegar unstrained spirits feeding ageing pond carries out ageing 1-2 month, by the ripe vinegar unstrained spirits after ageing through diatomite filtration, is heated to 65-80 DEG C, insulation 30-60min, naturally cooling, obtained magma vinegar A;
(3) prepared by former wine vinegar B
1. by Testa Tritici, Chinese sorghum, barley, glutinous rice in mass ratio 20:15:9:12 be mixed into compound, the water adding compound weight 0.6-0.8 times amount is mixed thoroughly, material moistening 4-5h, the compound normal pressure moistened steams 2-3h, the compound cooked evenly is spilled into the cold boiling water of compound weight 0.4 times amount, the compound cooked is made to be cooled to 28 DEG C, Daqu is added in the ripe compound of cooling, when adding Daqu, Daqu is worn into fine powder, by the weight ratio of 10:4-4.5, compound and Daqu fine powder are mixed thoroughly, send into zymamsis pond, add water wherein, control material-water ratio is 1:1.5, stir even rear enclosed zymamsis pond, ferment 15-18 days, temperature controls to obtain wine wine with dregs at 32-35 DEG C,
2. wine wine with dregs being proceeded to acetic fermentation pool, add solution C and cold boiling water, in adjustment pond, alcoholic strength is 12%-15%, adds the acetic bacteria of wine wine with dregs weight 7%-10%, ferments 8-11 days, and temperature controls at 30-35 DEG C, and in fermenting process, every day stirs 3 times, obtained vinegar unstrained spirits;
3. vinegar unstrained spirits sends into ageing pond, adds 2% salt and carries out ageing 2-3 month, then through smoked unstrained spirits, pouring vinegar, diatomite filtration, is heated to 75-90 DEG C, insulation 0.5-1h, naturally cooling, obtained former wine vinegar B;
(4) Radix Angelicae Sinensis vinegar preparation
By weight, magma vinegar A55-85%, former wine vinegar B15-45% are allocated, homogeneous, filling after high-temperature short-time sterilization namely obtain Radix Angelicae Sinensis vinegar.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106167757A (en) * | 2016-07-28 | 2016-11-30 | 莫丽婷 | A kind of Semen Pini vinegar and preparation technology thereof |
| CN108639399A (en) * | 2018-03-21 | 2018-10-12 | 南通大学 | Solid powder and solvent precision proportioning filling process and its device |
| CN109170425A (en) * | 2018-08-28 | 2019-01-11 | 张清仲 | A kind of preparation method of anti-three high natural bambo juice vinegar beverages |
| CN110846200A (en) * | 2019-12-25 | 2020-02-28 | 武威柏树庄醋业有限责任公司 | Brewing method of health care vinegar |
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| JP2003299476A (en) * | 2002-04-09 | 2003-10-21 | Kewpie Jyozo Co Ltd | High-rutin-containing brewed vinegar and method for producing the same |
| KR20060106190A (en) * | 2005-04-06 | 2006-10-12 | 남정식 | The product method, the drink and vinegar maked from buckwheat |
| CN102266104A (en) * | 2010-12-20 | 2011-12-07 | 李良 | Angelica apple vinegar beverage and preparation method thereof |
| CN102586071A (en) * | 2012-02-28 | 2012-07-18 | 毕节市天河酱醋厂 | Tartary buckwheat vinegar and production method thereof |
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| JP2003299476A (en) * | 2002-04-09 | 2003-10-21 | Kewpie Jyozo Co Ltd | High-rutin-containing brewed vinegar and method for producing the same |
| KR20060106190A (en) * | 2005-04-06 | 2006-10-12 | 남정식 | The product method, the drink and vinegar maked from buckwheat |
| CN102266104A (en) * | 2010-12-20 | 2011-12-07 | 李良 | Angelica apple vinegar beverage and preparation method thereof |
| CN102586071A (en) * | 2012-02-28 | 2012-07-18 | 毕节市天河酱醋厂 | Tartary buckwheat vinegar and production method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106167757A (en) * | 2016-07-28 | 2016-11-30 | 莫丽婷 | A kind of Semen Pini vinegar and preparation technology thereof |
| CN108639399A (en) * | 2018-03-21 | 2018-10-12 | 南通大学 | Solid powder and solvent precision proportioning filling process and its device |
| CN109170425A (en) * | 2018-08-28 | 2019-01-11 | 张清仲 | A kind of preparation method of anti-three high natural bambo juice vinegar beverages |
| CN110846200A (en) * | 2019-12-25 | 2020-02-28 | 武威柏树庄醋业有限责任公司 | Brewing method of health care vinegar |
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| CN105624017B (en) | 2018-06-08 |
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