CN105820940A - Euphorbia humifusa and pipewort vinegar brewing method - Google Patents
Euphorbia humifusa and pipewort vinegar brewing method Download PDFInfo
- Publication number
- CN105820940A CN105820940A CN201610361070.9A CN201610361070A CN105820940A CN 105820940 A CN105820940 A CN 105820940A CN 201610361070 A CN201610361070 A CN 201610361070A CN 105820940 A CN105820940 A CN 105820940A
- Authority
- CN
- China
- Prior art keywords
- vinegar
- powder
- raw material
- pipewort
- fermentation
- Prior art date
- 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.)
- Pending
Links
Classifications
-
- 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
-
- 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)
- A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
-
- 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)
- A61K36/47—Euphorbiaceae (Spurge family), e.g. Ricinus (castorbean)
-
- 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)
- A61K36/57—Magnoliaceae (Magnolia family)
- A61K36/575—Magnolia
-
- 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)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
-
- 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)
-
- 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)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
Abstract
The invention provides an euphorbia humifusa and pipewort vinegar brewing method .According to euphorbia humifusa and pipewort vinegar, euphorbia humifusa and pipewort serve as main materials, smallanthus sonchifolius serves as the matrix, and the vinegar is brewed through the step of raw material preprocessing, smallanthus sonchifolius preprocessing, mixing, steaming, inoculation, fermentation, after-ripening, squeezing and filtering, homogeneous ageing, sterilization, filling and the like .Euphorbia humifusa and pipewort are subjected to compound enzyme processing after steaming, bitter taste carried in euphorbia humifusa and pipewort can be removed through steaming, taste and flavor of the finished vinegar are improved, utilization efficiency of euphorbia humifusa and pipewort can be improved through compound enzyme processing, nutritional substances of finished vinegar are enriched with smallanthus sonchifolius as the matrix, the color of the finished euphorbia humifusa and pipewort vinegar is improved through clarification of a compound clarification agent, taste and quality of the finished euphorbia humifusa and pipewort vinegar are further improved through ageing, and accordingly the finished euphorbia humifusa and pipewort vinegar has the health-care functions of clearing away heat and toxin, removing dampness and relieving jaundice, improving eyesight and removing nebula and the like.
Description
Technical field
The present invention relates to the brewing method of a kind of vinegar, especially relate to the brewing method of the double CAOSU of a kind of Radix seu Caulis Parthenocissi tricuspidatae paddy essence.
Background technology
Herba Euphorbiae Humifusae, is again Herba cynodontis, blood wind grass etc., and for the annual herbaceous plant that crawls of Euphorbiaceae Euphorbia, its acrid in the mouth, property is put down, and returns lung, liver, stomach, large intestine, bladder warp." Chinese herbal medicine is commonly used in Shanghai " is recorded: " hemostasis, diuresis, stomach invigorating, promoting blood circulation and detoxication.Harness the Yellow River subcutaneous ulcer, dysentery, diarrhoea, urinary tract infection, have blood in stool, hematuria, metrorrhagia, bleeding hemorrhoids, treating swelling and pain by traumatic injury, woman's galactostasis, venom, head sore, skin sore." there is the health-care effects such as heat-clearing and toxic substances removing, dampness removing jaundice eliminating, promoting blood circulation and hemostasis, stomach invigorating antidiarrheal.
Flos Eriocauli, have another name called Herba Phyllanthi Urinariae, and pick one's ears grass, and for Eriocaulaceae eriocaulon buergerianum annual herb plant, its acrid in the mouth, sweet, property is put down, and returns liver, lung meridian.Compendium of Material Medica is recorded: " the light property of Flos Eriocauli body is floated, can the bright dividing line of up sun.All control all diseases in mesh, add and with it, the best.The merit of improving acuity of vision and removing nebula, seemingly on Flos Chrysanthemi also." there is the effect such as dispelling wind and heat pathogens, nebula removing tomorrow.
Raising along with people's health care consciousness, nutritious, the Herba Euphorbiae Humifusae of green health, wide material sources, Flos Eriocauli are in addition to as Chinese herbal medicine, the products such as the most processed tea, beverage, and with Herba Euphorbiae Humifusae, Flos Eriocauli as primary raw material, the health promoting vinegar brewageed for substrate of Smallanthus sonchifolius, there is not yet Related product listing.
Summary of the invention
The present invention provides the brewing method of the double CAOSU of a kind of Radix seu Caulis Parthenocissi tricuspidatae paddy essence, this method takes full advantage of the nutritional labeling in raw material, improve Herba Euphorbiae Humifusae, the economic worth of Flos Eriocauli and nutritive value, make the double CAOSU of finished product Radix seu Caulis Parthenocissi tricuspidatae paddy essence have the health-care effects such as heat-clearing and toxic substances removing, dampness removing jaundice eliminating, dispelling wind and heat pathogens, nebula removing tomorrow.
The present invention solves its technical problem and is adopted the technical scheme that:
The brewing method of the double CAOSU of a kind of Radix seu Caulis Parthenocissi tricuspidatae paddy essence, it is characterised in that described brewing method employing following steps:
A. pretreatment of raw material: take fresh Herba Euphorbiae Humifusae, Flos Eriocauli, Cortex Magnoliae Officinalis flower, thorn tender bud, Folium Lycii, Rhizoma Imperatae, go the removal of impurity, clean up with flowing water, use the steam of 132 DEG C to Herba Euphorbiae Humifusae, Flos Eriocauli, Cortex Magnoliae Officinalis flower, thorn tender bud, Folium Lycii, Rhizoma Imperatae is carried out completing 16s, by 10kg Herba Euphorbiae Humifusae after steam beating, 6kg Flos Eriocauli, 1kg Cortex Magnoliae Officinalis flower, 1kg thorn tender bud, 1kg Folium Lycii, 1kg Rhizoma Imperatae fiberizer grinds, reenter colloid mill, wear into raw material grass rotten, the cellulase of 0.2kg is added in raw material grass gruel, the pectase of 0.1kg, the hemicellulase of 0.1kg, the saccharifying enzyme of 0.06kg, united hydrolysis 150min in 49 DEG C of conditions, make raw material cob；
B. Smallanthus sonchifolius pretreatment: take Smallanthus sonchifolius fresh, that nothing is rotten, rinse well, insert in digesting apparatus and cook, grind with fiberizer after cooling, make Smallanthus sonchifolius mud；
C. mixing: take raw material cob 10kg, Smallanthus sonchifolius mud 7kg, Dioscorea subcalva Prain et Burhll powder 4kg, seed of Fructus Crataegi powder 2kg, linseed meal 2kg, popular feeling fruit powder 2kg, Caulis Piperis Kadsurae powder 1kg, Lycium ruthenicum Murr. juice 1kg, Radix Saurauiae Tristylae juice 1kg, Succus Rhizoma Dioscoreae 1kg, Folium Chrysanthemi juice 1kg, stir, make mixture；
D. steaming: mixture enters in digesting apparatus, is passed through steam, steams 32min, and to well-done, rear airing, to room temperature, makes raw material unstrained spirits；
E. alcohol fermentation: add winter jasmine pollen, the Radix Achyranthis Bidentatae inulin of 2kg, the maca powder of 2kg, the spiny jujuba seed powder of 1kg, the glucose of 1kg, the wax gourd seed powder of 1kg of the yeast of 0.35kg, 3kg in raw material unstrained spirits, after stirring, add the drinking water of 28kg, it is 38 DEG C that temperature controls, ferment 20 days, prepare raw vinegar；
F. acetic fermentation: add the acetic acid bacteria of 0.22kg, the birch-leaf pear juice of 2kg, 1kg the West Sucus Pyri, the Folium Euryales powder of 1kg in raw vinegar, stir, 45 DEG C of environment bottom fermentations are after 16 days, no longer temperature control, raw vinegar is naturally cooling to 30 DEG C, when fermentation to raw vinegar acidity reaches 9.5g/100ml, stops acetic fermentation；
G. after-ripening: add the Sal of 0.5kg in the raw vinegar after fermentation, stands 10 days after stirring；
H. squeeze and filter: by the raw vinegar after after-ripening through Filter Press, obtain acetic acid fermentation liquid, adds the Bentonite of 0.06kg, the fish glue of 0.01kg, the kieselguhr of 0.01kg in acetic acid fermentation liquid, stirs, and stands 15h, prepares fermented vinegar liquid；
I. homogenizing aging: fermented vinegar liquid homogenizing is processed, temperature is 72 DEG C, use double-stage homogenization, one-level homogenization pressure is 36Mpa, double-stage homogenization pressure 20Mpa, puts in sterilized cylinder by the fermented vinegar liquid after homogenizing, potting is sternly carried out aging, aging 20 days, temperature is 4 DEG C, prepares the double CAOSU of Radix seu Caulis Parthenocissi tricuspidatae paddy essence；
J. sterilization, fill: sterilize under 127 DEG C of environment 20S by double for Radix seu Caulis Parthenocissi tricuspidatae paddy essence CAOSU, fill under sterile vacuum environment after sterilization is preserved in aeration-drying environment.
Beneficial effect: the present invention uses Herba Euphorbiae Humifusae, compound enzyme process is carried out after Flos Eriocauli steam beating, steam beating can remove Herba Euphorbiae Humifusae, the harsh flavor carried in Flos Eriocauli, improve mouthfeel and the local flavor of finished product vinegar, processed by compound enzyme and can improve Herba Euphorbiae Humifusae, the utilization ratio of Flos Eriocauli, with Smallanthus sonchifolius as substrate, more enrich the nutrient substance of finished product vinegar, by compound clarifier clarifying treatment, improve the color pool of the double CAOSU of finished product Radix seu Caulis Parthenocissi tricuspidatae paddy essence, pass through aging, further improve mouthfeel and the quality of the double CAOSU of finished product Radix seu Caulis Parthenocissi tricuspidatae paddy essence, the double CAOSU of finished product Radix seu Caulis Parthenocissi tricuspidatae paddy essence is made to have heat-clearing and toxic substances removing, dampness removing jaundice eliminating, dispelling wind and heat pathogens, tomorrow nebula removing, the health-care effects such as stomach invigorating antidiarrheal.
Detailed description of the invention
Embodiment one:
The brewing method of the double CAOSU of a kind of Radix seu Caulis Parthenocissi tricuspidatae paddy essence, it is characterised in that described brewing method employing following steps:
A. pretreatment of raw material: take fresh Herba Euphorbiae Humifusae, Flos Eriocauli, Cortex Magnoliae Officinalis flower, thorn tender bud, Folium Lycii, Rhizoma Imperatae, go the removal of impurity, clean up with flowing water, use the steam of 132 DEG C to Herba Euphorbiae Humifusae, Flos Eriocauli, Cortex Magnoliae Officinalis flower, thorn tender bud, Folium Lycii, Rhizoma Imperatae is carried out completing 16s, by 10kg Herba Euphorbiae Humifusae after steam beating, 6kg Flos Eriocauli, 1kg Cortex Magnoliae Officinalis flower, 1kg thorn tender bud, 1kg Folium Lycii, 1kg Rhizoma Imperatae fiberizer grinds, reenter colloid mill, wear into raw material grass rotten, the cellulase of 0.2kg is added in raw material grass gruel, the pectase of 0.1kg, the hemicellulase of 0.1kg, the saccharifying enzyme of 0.06kg, united hydrolysis 150min in 49 DEG C of conditions, make raw material cob；
B. Smallanthus sonchifolius pretreatment: take Smallanthus sonchifolius fresh, that nothing is rotten, rinse well, insert in digesting apparatus and cook, grind with fiberizer after cooling, make Smallanthus sonchifolius mud；
C. mixing: take raw material cob 10kg, Smallanthus sonchifolius mud 7kg, Dioscorea subcalva Prain et Burhll powder 4kg, seed of Fructus Crataegi powder 2kg, linseed meal 2kg, popular feeling fruit powder 2kg, Caulis Piperis Kadsurae powder 1kg, Lycium ruthenicum Murr. juice 1kg, Radix Saurauiae Tristylae juice 1kg, Succus Rhizoma Dioscoreae 1kg, Folium Chrysanthemi juice 1kg, stir, make mixture；
D. steaming: mixture enters in digesting apparatus, is passed through steam, steams 32min, and to well-done, rear airing, to room temperature, makes raw material unstrained spirits；
E. alcohol fermentation: add winter jasmine pollen, the Radix Achyranthis Bidentatae inulin of 2kg, the maca powder of 2kg, the spiny jujuba seed powder of 1kg, the glucose of 1kg, the wax gourd seed powder of 1kg of the yeast of 0.35kg, 3kg in raw material unstrained spirits, after stirring, add the drinking water of 28kg, it is 38 DEG C that temperature controls, ferment 20 days, prepare raw vinegar；
F. acetic fermentation: add the acetic acid bacteria of 0.22kg, the birch-leaf pear juice of 2kg, 1kg the West Sucus Pyri, the Folium Euryales powder of 1kg in raw vinegar, stir, 45 DEG C of environment bottom fermentations are after 16 days, no longer temperature control, raw vinegar is naturally cooling to 30 DEG C, when fermentation to raw vinegar acidity reaches 9.5g/100ml, stops acetic fermentation；
G. after-ripening: add the Sal of 0.5kg in the raw vinegar after fermentation, stands 10 days after stirring；
H. squeeze and filter: by the raw vinegar after after-ripening through Filter Press, obtain acetic acid fermentation liquid, adds the Bentonite of 0.06kg, the fish glue of 0.01kg, the kieselguhr of 0.01kg in acetic acid fermentation liquid, stirs, and stands 15h, prepares fermented vinegar liquid；
I. homogenizing aging: fermented vinegar liquid homogenizing is processed, temperature is 72 DEG C, use double-stage homogenization, one-level homogenization pressure is 36Mpa, double-stage homogenization pressure 20Mpa, puts in sterilized cylinder by the fermented vinegar liquid after homogenizing, potting is sternly carried out aging, aging 20 days, temperature is 4 DEG C, prepares the double CAOSU of Radix seu Caulis Parthenocissi tricuspidatae paddy essence；
J. sterilization, fill: sterilize under 127 DEG C of environment 20S by double for Radix seu Caulis Parthenocissi tricuspidatae paddy essence CAOSU, fill under sterile vacuum environment after sterilization is preserved in aeration-drying environment.
Embodiment two:
The brewing method of the double CAOSU of a kind of Radix seu Caulis Parthenocissi tricuspidatae paddy essence, it is characterised in that described brewing method employing following steps:
A. pretreatment of raw material: select the Herba Euphorbiae Humifusae of maturation, Flos Eriocauli, Folium Ilicis Purpureae, medlar bud, Radix Calystegiae sepii, Herba Hyperici Patuli, broken section of 2mm it is cut into respectively after cleaning up, make Herba Euphorbiae Humifusae section, Flos Eriocauli section, Folium Ilicis Purpureae section, medlar bud section, Flos Calystegiae sepii root segment, Herba Hyperici Patuli section, take 10kg Herba Euphorbiae Humifusae section, 7kg Flos Eriocauli section, 2kg Folium Ilicis Purpureae section, 2kg medlar bud section, 2kg Flos Calystegiae sepii root segment, 1kg Herba Hyperici Patuli section mix homogeneously, prepare raw material section, standby；
B. soak: raw material section being put in the white vinegar that total acidity is 34% of 67kg and soak, soak time is 24 days, through being filtrated to get immersion vinegar and raw material slag, raw material slag is filtered dry standby；
C. pulverize: the raw material slag after being filtered dry is pulverized through ultra-fine superfine wall-broken grinder, prepare raw material powder, standby；
D. Smallanthus sonchifolius pretreatment: by once purged to fresh Smallanthus sonchifolius, Carlina acaulis, Fructus Caricae, Rhizoma Fagopyri Dibotryis; it is cut into Smallanthus sonchifolius grain, Carlina acaulis grain, Fructus Caricae grain, Rhizoma Fagopyri Dibotryis grain respectively; granularity is 7 grams/; place in digester after taking 10kg Smallanthus sonchifolius grain, 5kg Carlina acaulis grain, 2kg Fructus Caricae grain, 2kg Rhizoma Fagopyri Dibotryis grain mix homogeneously and cook to ripe and do not stick with paste; spread cooling, prepare Smallanthus sonchifolius material；
E. mixing: add the raw material powder of 13kg, 4kg Semen Coicis powder, 4kg Herba Dendrobii leaf powder, the Semen Juglandis powder of 2kg, the Rhizoma Bistortae powder of 2kg, the Semen Canavaliae powder of 1kg, the Rhizoma Polygonati Odorati powder of 1kg, the Folium Ligustri Lucidi powder of 1kg, the Herba Oxalidis Corniculatae powder of 1kg in the Smallanthus sonchifolius material of 10kg, stir, prepare compound；
F. alcohol fermentation: add the brewer yeast of 0.39kg in compound, after stirring, add glucose solution that 37kg concentration is 45%, one hundred days inulin of 3kg, 3kg Rabdosia rubescens powder, 3kg hold up Soviet Union rattan powder, the Herba Herminii bulleyi powder of 2kg, the arhat juice of 2kg, the juice of Fructus Hippophae of 1kg, the Fructus Sechii edulis juice of 1kg, the water chestnut juice of 1kg, 1kg Lignum Xanthoceratis juice, it is 54 DEG C that temperature controls, fermentation 120h, prepares alcohol fermentation material；
G. acetic fermentation: after alcohol fermentation terminates, the acetic acid yeast of 0.45kg, the ground ear dish juice of 4kg, the Polygonum cynanchoides Hemsl. juice of 3kg, the Sucus Chaenomelis of 3kg, the Cornu Draconis Fossilia grass juice factor of 2kg, 1kg yacon juice, 1kg chicken feet Sucus Pyri, 1kg Fructus Benincasae chiehquae juice, 1kg red Lee juice, the Coprinus comatus powder of 1kg is added in alcohol fermentation material, stir, 48 DEG C of environment bottom fermentation 150h, prepare acetic fermentation material；
H. after-ripening: add the Sal of 0.6kg in the raw vinegar after fermentation, stands 13 days after stirring；
I. squeeze and filter: by acetic fermentation material through Filter Press, obtain acetic acid fermentation liquid, adds the tannin of the chitosan of 0.04kg, 0.02kg in acetic acid fermentation liquid, stirs, and stands 17 days, obtains fermented vinegar；
J. mixing: take the fermented vinegar 7kg soaked in vinegar 11kg, step i in step b, stir, prepare mixing vinegar, mixing vinegar is put in sterilized cylinder, potting sternly carries out aging, aging 30 days, and temperature is 2 DEG C, continue after aging to stand 6 days in hermetic container, prepare the double CAOSU of Radix seu Caulis Parthenocissi tricuspidatae paddy essence；
K. sterilization, fill: sterilize under 83 DEG C of environment 6min by double for Radix seu Caulis Parthenocissi tricuspidatae paddy essence CAOSU, fill under sterile vacuum environment after sterilization is preserved in aeration-drying environment.
Embodiment three:
The brewing method of the double CAOSU of a kind of Radix seu Caulis Parthenocissi tricuspidatae paddy essence, it is characterised in that described brewing method employing following steps:
nullA. pretreatment of raw material: take fresh Herba Euphorbiae Humifusae、Flos Eriocauli、Bean Folium pyri、Morning glory、Radix Hibisci Rosae-Sinensis、Flos Buddlejae、Folium Ilicis asprellae，Go the removal of impurity，Take 10kg Herba Euphorbiae Humifusae、5kg Flos Eriocauli、3kg bean Folium pyri、2kg morning glory、2kg Radix Hibisci Rosae-Sinensis、1kg Flos Buddlejae、1kg Folium Ilicis asprellae mix homogeneously，Prepare compound，Compound flowing water is cleaned up，Compound is completed 45s by the steam using 122 DEG C，After steam beating, compound fiberizer is ground，Reenter colloid mill，Wear into raw material rotten，The cellulase of 0.6kg is added in raw material gruel、The pectase of 0.04kg、The flavor protease of 0.01kg、The vitamin C of 0.5kg、The wild grape juice of 2kg、The Herba Saussureae Involueratae juice of 2kg、The thorn certain kind of berries juice of 2kg、The Lonicera standishii juice of 1kg、The seed of Flos Moutan powder of 1kg，United hydrolysis 160min in 47 DEG C of conditions，Make raw material mud；
B. Smallanthus sonchifolius pretreatment: take Smallanthus sonchifolius fresh, that nothing is rotten, Herba Cichorii, Pedicellus et Pericarpium Trapae, Fructus Arctii, Rhizoma Dioscoreae esculentae, rinse well, it is cut into Smallanthus sonchifolius block, Herba Cichorii block, diamond-shaped block, Fructus Arctii block, Rhizoma Dioscoreae esculentae block, insert in digesting apparatus after taking 10kg Smallanthus sonchifolius block, 3kg Herba Cichorii block, 3kg diamond-shaped block, 2kg Fructus Arctii block, 1kg Rhizoma Dioscoreae esculentae block mix homogeneously and cook, grind with fiberizer after cooling, make Smallanthus sonchifolius mud；
C. mixing: take raw material mud 10kg, Smallanthus sonchifolius mud 8.5kg, Fructus rhois chinensis leaf powder 5kg, Fructus Lycii powder 3kg, Flos Camelliae Japonicae pollen 3kg, Caulis et folium euphorbiae milii fruit juice 2kg, gold bead fruit juice 2kg, acid Sucus Pyri 1kg, Herba Hemisteptae Lyratae powder 1kg, Carambola leaves powder 1kg, copper coin grass meal 1kg, Pseudobulbus Cremastrae Seu Pleiones powder 1kg, pleurotusgeesteranuspowder powder 1kg, Radix Cynanchi Auriculati powder 1kg, stir, make mixture；
D. steaming: mixture enters in digesting apparatus, is passed through steam, steams 40min, and to well-done, rear airing, to room temperature, makes raw material unstrained spirits；
E. alcohol fermentation: add the brewer yeast of 0.52kg in raw material unstrained spirits, after stirring, add 38kg concentration be 3.5% selenium-rich water solution, the Fructus Akebiae juice of 3kg, the rocket salad juice of 3kg, the Amaranthus retroflexus juice of 2kg, the Folium Linderae strychnifoliae juice of 2kg, the juice of 1kg, the lantern fruit juice of 1kg, it is 36 DEG C that temperature controls, ferment 15 days, prepare raw vinegar；
F. acetic fermentation: add the acetic acid yeast of 0.54kg in raw vinegar, stir, 42 DEG C of environment bottom fermentations are after 13 days, and no longer temperature control, raw vinegar is naturally cooling to 35 DEG C, when fermentation to raw vinegar acidity reaches 9.7g/100ml, stops acetic fermentation；
G. after-ripening: add the Sal of 0.7kg in the raw vinegar after fermentation, be stirred until homogeneous, stand 18 days；
H. squeeze and filter: by the raw vinegar after after-ripening through Filter Press, obtain acetic acid fermentation liquid, adds the activated carbon of 0.03kg, the Bentonite of 0.01kg, the fish glue of 0.01kg in acetic acid fermentation liquid, stirs, and stands 50h, prepares fermented vinegar liquid；
I. aging: put into by fermented vinegar liquid in sterilized cylinder, sternly carries out aging, aging 15 days by potting, and temperature is 2 DEG C, and sterilize after aging at a temperature of 134 DEG C 12s by fermented vinegar liquid, prepares the double CAOSU of Radix seu Caulis Parthenocissi tricuspidatae paddy essence；
J. purification, fill: the double CAOSU of Radix seu Caulis Parthenocissi tricuspidatae paddy essence after sterilizing are 18MPa at pressure, the aperture of ultrafilter membrane is to carry out ultrafilter membrane purification under conditions of 5 μm, the double CAOSU of Radix seu Caulis Parthenocissi tricuspidatae paddy essence after purification is canned under sterile vacuum environment, and it is canned the most qualified to check, and preserves under room temperature.
Embodiment four:
The brewing method of the double CAOSU of a kind of Radix seu Caulis Parthenocissi tricuspidatae paddy essence, it is characterised in that described brewing method employing following steps:
A. pretreatment of raw material: select the Herba Euphorbiae Humifusae of maturation, Flos Eriocauli, Herba Houttuyniae, Camellia sasanqua Thunb. flower, Cacumen et folium sageretiae, Herba Chelidonii, broken section of 2mm it is cut into respectively after cleaning up, make Herba Euphorbiae Humifusae section, Flos Eriocauli section, Herba Houttuyniae section, Camellia sasanqua Thunb. flower section, Cacumen et folium sageretiae section, Herba Chelidonii section, take 10kg Herba Euphorbiae Humifusae section, 6kg Flos Eriocauli section, 4kg Herba Houttuyniae section, 2kg Camellia sasanqua Thunb. flower section, 2kg Cacumen et folium sageretiae section, 1kg Herba Chelidonii section mix homogeneously, prepare raw material section, standby；
B. soak: raw material section being put in the white vinegar that total acidity is 37% of 56kg and soak, soak time is 20 days, through being filtrated to get immersion vinegar and raw material slag, raw material slag is filtered dry standby；
C. pulverize: the raw material slag after being filtered dry is pulverized through superfine wall-broken grinder, prepare raw material powder, standby；
D. Smallanthus sonchifolius pretreatment: by once purged to fresh Smallanthus sonchifolius, Rhizoma Dioscoreae, porkling potato; it is cut into Smallanthus sonchifolius grain, Chinese yam powder, porkling potato grain respectively; granularity is 9 grams/; place in digester after taking 10kg Smallanthus sonchifolius grain, 4kg Chinese yam powder, 2kg porkling potato grain mix homogeneously and cook to ripe and do not stick with paste; spread cooling, prepare Smallanthus sonchifolius material；
E. raw material mixing: add the raw material powder of 13kg, the Fagopyrum esculentum Moench powder of 5kg, 4kg eagle tea powder, 2kg Radix Crepidis elongatae powder, the powder of Radix Puerariae of 2kg, the astronomical grass meal of 1kg, the peony pollen of 1kg, the Pleurotus nebrodensis powder of 1kg, the Herba Sonerilae cantonensis grass meal of 1kg in the Smallanthus sonchifolius material of 10kg, stir, prepare compound；
F. alcohol fermentation: add the brewer yeast of 0.39kg in compound, after stirring, add the Fructus Crataegi juice solution that concentration is 83% of 58kg, the fiery spine juice of 3kg, the gooseberry juice of 2kg, the Ficus carica juice of 2kg, the Garbo fruit juice of 1kg, the Cerasus humilis Bunge juice of 1kg, the Cranberry Juice Cocktail of 1kg, it is 48 DEG C that temperature controls, ferment 20 days, prepare alcohol fermentation material；
G. acetic fermentation: after alcohol fermentation terminates, the acetic acid yeast of 0.46kg, the Folium olive juice of 3kg, the Herba Duchesneae Indicae juice of 2kg, the Rabdosia japonica juice of 2kg, the Fructus Arctii juice of 1kg, the Rubus corchorifolius Linn. f. juice of 1kg is added in alcohol fermentation material, stir, 52 DEG C of environment bottom fermentations 18 days, prepare acetic fermentation material；
H. squeeze and filter: by acetic fermentation material through Filter Press, obtain acetic acid fermentation liquid, adds the agar of the activated carbon of 0.05kg, 0.03kg in acetic acid fermentation liquid, stirs, and stands 14 days, obtains fermented vinegar；
I. mixing: take the fermented vinegar 10kg soaked in vinegar 8kg, step h in step b, stir, prepare mixing vinegar, mixing vinegar is stood in hermetic container 30 days, prepares the double CAOSU of Radix seu Caulis Parthenocissi tricuspidatae paddy essence；
J. sterilization, fill: sterilize under 86 DEG C of environment 5min by the Radix seu Caulis Parthenocissi tricuspidatae paddy double CAOSU of essence, is 17MPa at pressure after sterilization, and the aperture of ultrafilter membrane is to carry out ultrafilter membrane purification, after purification fill under sterile vacuum environment under conditions of 8 μm, storage in aeration-drying environment.
Embodiment five:
The brewing method of the double CAOSU of a kind of Radix seu Caulis Parthenocissi tricuspidatae paddy essence, it is characterised in that described brewing method employing following steps:
A. pretreatment of raw material: take fresh Herba Euphorbiae Humifusae, Flos Eriocauli, leaf of Moringa, Herba Hemisteptae Lyratae, Folium Schisandrae Chinensis, Eucheuma gelatinosum, Flos Bombacis Malabarici, go the removal of impurity, take 10kg Herba Euphorbiae Humifusae, 7kg Flos Eriocauli, 4kg leaf of Moringa, 4kg Herba Hemisteptae Lyratae, 2kg Folium Schisandrae Chinensis, 1kg Eucheuma gelatinosum, 1kg Flos Bombacis Malabarici, 1kg Flos Buddlejae mix homogeneously, prepare mixing raw material, mixing raw material flowing water is cleaned up, raw material leaf is completed 12s by the steam using 135 DEG C, after steam beating, mixing raw material fiberizer is ground, reenter colloid mill, wear into raw material grass rotten, the cellulase of 0.35kg is added in raw material grass gruel, the pectase of 0.22kg, the flavor protease of 0.14kg, united hydrolysis 100min in 52 DEG C of conditions, make raw material cob；
B. Smallanthus sonchifolius pretreatment: take fresh, without rot Smallanthus sonchifolius, Radix Panacis Quinquefolii, Fructus Trichosanthis, rinse well, it is cut into Smallanthus sonchifolius block, block, Radix Panacis Quinquefolii block, Fructus Trichosanthis block, insert in digesting apparatus after taking 10kg Smallanthus sonchifolius block, 5kg block, 3kg Radix Panacis Quinquefolii block, 1kg Fructus Trichosanthis block mix homogeneously and cook, grind with fiberizer after cooling, make Smallanthus sonchifolius mud；
C. mixing: take raw material cob 10kg, Smallanthus sonchifolius mud 9kg, Fructus Tsaoko powder 4kg, south Semen Armeniacae Amarum powder 3kg, Fructus Forsythiae pollen 3kg, Rhizoma Dioscoreae Semen Glycines powder 2kg, Banewort 2kg, Caulis Bambusae In Taenia powder 1kg, common vetch vegetable powder 1kg, Radix Scrophulariae powder 1kg, Pilus Sus domestica vegetable powder 1kg, Radix haleniae ellipticae powder 1kg, stir, make mixture；
D. steaming: mixture enters in digesting apparatus, is passed through steam, steams 28min, and to well-done, rear airing, to room temperature, makes raw material unstrained spirits；
E. alcohol fermentation: add the brewer yeast of 0.52kg, the bacillus subtilis of 0.04kg, the glucose of 2kg in raw material unstrained spirits, after stirring, adds the drinking water of the vitamin c solution that 29kg concentration is 3.4%, and it is 36 DEG C that temperature controls, and ferments 20 days, prepares raw vinegar；
F. acetic fermentation: add the acetic acid yeast of 0.47kg in raw vinegar, stir, 35 DEG C of environment bottom fermentations are after 16 days, and no longer temperature control, raw vinegar is naturally cooling to 29 DEG C, when fermentation to raw vinegar acidity reaches 8.6g/100ml, stops acetic fermentation；
G. after-ripening: add the Sal of 0.3kg in the raw vinegar after fermentation, stands 9 days after stirring；
H. squeeze and filter: by the raw vinegar after after-ripening through Filter Press, obtain acetic acid fermentation liquid, adds the tannin of 0.04kg, the chitosan of 0.02kg, the fish glue of 0.01kg in acetic acid fermentation liquid, stirs, and stands 40h, prepares fermented vinegar liquid；
I. aging: inserted by fermented vinegar liquid in hermetic container and stand 15 days, prepares the double CAOSU of Radix seu Caulis Parthenocissi tricuspidatae paddy essence；
J. sterilization, fill: sterilize under 85 DEG C of environment 6min by double for Radix seu Caulis Parthenocissi tricuspidatae paddy essence CAOSU, fill under sterile vacuum environment after sterilization is preserved in aeration-drying environment.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the brewing method of the double CAOSU of Radix seu Caulis Parthenocissi tricuspidatae paddy essence, it is characterised in that described brewing method employing following steps:
A. pretreatment of raw material: take fresh Herba Euphorbiae Humifusae, Flos Eriocauli, Cortex Magnoliae Officinalis flower, thorn tender bud, Folium Lycii, Rhizoma Imperatae, go the removal of impurity, clean up with flowing water, use the steam of 132 DEG C to Herba Euphorbiae Humifusae, Flos Eriocauli, Cortex Magnoliae Officinalis flower, thorn tender bud, Folium Lycii, Rhizoma Imperatae is carried out completing 16s, by 10kg Herba Euphorbiae Humifusae after steam beating, 6kg Flos Eriocauli, 1kg Cortex Magnoliae Officinalis flower, 1kg thorn tender bud, 1kg Folium Lycii, 1kg Rhizoma Imperatae fiberizer grinds, reenter colloid mill, wear into raw material grass rotten, the cellulase of 0.2kg is added in raw material grass gruel, the pectase of 0.1kg, the hemicellulase of 0.1kg, the saccharifying enzyme of 0.06kg, united hydrolysis 150min in 49 DEG C of conditions, make raw material cob；
B. Smallanthus sonchifolius pretreatment: take Smallanthus sonchifolius fresh, that nothing is rotten, rinse well, insert in digesting apparatus and cook, grind with fiberizer after cooling, make Smallanthus sonchifolius mud；
C. mixing: take raw material cob 10kg, Smallanthus sonchifolius mud 7kg, Dioscorea subcalva Prain et Burhll powder 4kg, seed of Fructus Crataegi powder 2kg, linseed meal 2kg, popular feeling fruit powder 2kg, Caulis Piperis Kadsurae powder 1kg, Lycium ruthenicum Murr. juice 1kg, Radix Saurauiae Tristylae juice 1kg, Succus Rhizoma Dioscoreae 1kg, Folium Chrysanthemi juice 1kg, stir, make mixture；
D. steaming: mixture enters in digesting apparatus, is passed through steam, steams 32min, and to well-done, rear airing, to room temperature, makes raw material unstrained spirits；
E. alcohol fermentation: add winter jasmine pollen, the Radix Achyranthis Bidentatae inulin of 2kg, the maca powder of 2kg, the spiny jujuba seed powder of 1kg, the glucose of 1kg, the wax gourd seed powder of 1kg of the yeast of 0.35kg, 3kg in raw material unstrained spirits, after stirring, add the drinking water of 28kg, it is 38 DEG C that temperature controls, ferment 20 days, prepare raw vinegar；
F. acetic fermentation: add the acetic acid bacteria of 0.22kg, the birch-leaf pear juice of 2kg, 1kg the West Sucus Pyri, the Folium Euryales powder of 1kg in raw vinegar, stir, 45 DEG C of environment bottom fermentations are after 16 days, no longer temperature control, raw vinegar is naturally cooling to 30 DEG C, when fermentation to raw vinegar acidity reaches 9.5g/100ml, stops acetic fermentation；
G. after-ripening: add the Sal of 0.5kg in the raw vinegar after fermentation, stands 10 days after stirring；
H. squeeze and filter: by the raw vinegar after after-ripening through Filter Press, obtain acetic acid fermentation liquid, adds the Bentonite of 0.06kg, the fish glue of 0.01kg, the kieselguhr of 0.01kg in acetic acid fermentation liquid, stirs, and stands 15h, prepares fermented vinegar liquid；
I. homogenizing aging: being processed by fermented vinegar liquid homogenizing, temperature is 72 DEG C, uses double-stage homogenization, one-level homogenization pressure is 36Mpa, double-stage homogenization pressure 20Mpa, puts in sterilized cylinder by the fermented vinegar liquid after homogenizing, potting sternly carries out aging, aging 20 days, and temperature is 4 DEG C；
J. sterilization, fill: sterilize under 127 DEG C of environment 20S by double for Radix seu Caulis Parthenocissi tricuspidatae paddy essence CAOSU, fill under sterile vacuum environment after sterilization is preserved in aeration-drying environment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610361070.9A CN105820940A (en) | 2016-05-29 | 2016-05-29 | Euphorbia humifusa and pipewort vinegar brewing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610361070.9A CN105820940A (en) | 2016-05-29 | 2016-05-29 | Euphorbia humifusa and pipewort vinegar brewing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105820940A true CN105820940A (en) | 2016-08-03 |
Family
ID=56532265
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610361070.9A Pending CN105820940A (en) | 2016-05-29 | 2016-05-29 | Euphorbia humifusa and pipewort vinegar brewing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105820940A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106190766A (en) * | 2016-10-01 | 2016-12-07 | 芜湖市三山区绿色食品产业协会 | A kind of brewage process of Caulis et Folium Kochiae Hibiscus Sabdariffa Linn tea vinegar |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105062857A (en) * | 2015-08-30 | 2015-11-18 | 余芳 | Brewing process of devilpepper leaf and radix pueraiae vinegar |
| CN105062861A (en) * | 2015-09-18 | 2015-11-18 | 李琪 | Brewage technique of peppermint leaf/perilla leaf/lily root vinegar |
| CN105316202A (en) * | 2015-10-25 | 2016-02-10 | 李琪 | Brewing process of vinegar with ingredients of forsythia flowers and purple sweet potatoes |
-
2016
- 2016-05-29 CN CN201610361070.9A patent/CN105820940A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105062857A (en) * | 2015-08-30 | 2015-11-18 | 余芳 | Brewing process of devilpepper leaf and radix pueraiae vinegar |
| CN105062861A (en) * | 2015-09-18 | 2015-11-18 | 李琪 | Brewage technique of peppermint leaf/perilla leaf/lily root vinegar |
| CN105316202A (en) * | 2015-10-25 | 2016-02-10 | 李琪 | Brewing process of vinegar with ingredients of forsythia flowers and purple sweet potatoes |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106190766A (en) * | 2016-10-01 | 2016-12-07 | 芜湖市三山区绿色食品产业协会 | A kind of brewage process of Caulis et Folium Kochiae Hibiscus Sabdariffa Linn tea vinegar |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101824371B (en) | Fig natural health nourishing wine and preparation process thereof | |
| CN100482206C (en) | Hair conditioning and brain nourishing liquid | |
| CN105624006A (en) | Preparing technology for moringa oleifera and kaempferia galangal vinegar | |
| CN101507507A (en) | Health-care soy-bean milk | |
| CN105316202A (en) | Brewing process of vinegar with ingredients of forsythia flowers and purple sweet potatoes | |
| CN103540493A (en) | Preparation method of ganoderma lucidum tea wine | |
| CN104172095B (en) | A kind of polygonum cuspidatum sauce | |
| CN103948095B (en) | A kind of coconut juice vinegar beverage and processing method thereof | |
| CN101392218B (en) | Nutrient health wine brewed by natural honey and Chinese herbal medicine and preparation method thereof | |
| CN106010877A (en) | Brewage method of mulberry fruit wine | |
| CN106047565A (en) | Dragon fruit sweet wine and preparation method thereof | |
| CN105255699A (en) | Scripus triqueter, horned melon and radix paeoniae alba fruit vinegar brewing method | |
| CN103876019A (en) | Nourishing cherry flour and preparation method thereof | |
| CN106616712A (en) | Preparation method of leisure health maintenance herba dendrodii officinalis jelly | |
| CN105925462A (en) | Brewing method of edgeworthia chrysantha-oxystelma esculentum granular health vinegar | |
| CN105820940A (en) | Euphorbia humifusa and pipewort vinegar brewing method | |
| CN102793242B (en) | Chuanminshen violaceum functional beverage and production method thereof | |
| CN105831327A (en) | Snow chrysanthemum herbal tea drink, and preparation method and application thereof | |
| CN106635726A (en) | Healthcare fruit vinegar and preparation method thereof | |
| CN105901657A (en) | Preparation method of soybean sauce prepared from turpinia arguta seem, allium macrostemon and tea | |
| CN105925459A (en) | Brewing process of camellia sasanqua and pyrus pyrifolia vinegar | |
| CN105861269A (en) | Making method of common selfheal fruit-spike and herba hyperici sampsonii vinegar | |
| CN106350386A (en) | Mulberry fruit and pollen pini compound brewed wine formula and manufacture method of compound brewed wine | |
| CN108835594A (en) | A kind of production method of Moringa husky ginger soy sauce | |
| CN108165406A (en) | Morat and its brew method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160803 |
|
| WD01 | Invention patent application deemed withdrawn after publication |