CN105886322A - Brewing process for fructus galangae, semen myristicae, amomum cardamomum and galangal vinegar - Google Patents
Brewing process for fructus galangae, semen myristicae, amomum cardamomum and galangal vinegar Download PDFInfo
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Abstract
The invention discloses a brewing process for fructus galangae, semen myristicae, amomum cardamomum and galangal vinegar. According to the fructus galangae, semen myristicae, amomum cardamomum and galangal vinegar, fructus galangae, semen myristicae, amomum cardamomum and galangal are adopted as main raw materials, purple sweet potatoes serve as matrix materials, and the vinegar is brewed through the steps of raw material pretreatment, purple sweet potato pretreatment, mixing, steaming, inoculation, fermentation, after-ripening, pressing and filtering, aging and the like. The raw materials are mixed and cut up and then soaked in white vinegar, losses of nutrient substances in the raw materials are avoided, and the utilization rate of the raw materials is increased; raw material residues obtained after soaking are fermented, active ingredients in the raw materials are fully reserved, and the utilization efficiency of the raw materials is further improved; the purple sweet potatoes are adopted as matrixes, so that nutrient substances in the finished vinegar are better enriched, and the finished fructus galangae, semen myristicae, amomum cardamomum and galangal vinegar has the healthcare effects of dispelling cold and eliminating dampness, enlivening the spleen and helping digestion, warming the stomach and stopping vomiting, eliminating cold to stop pain, promoting circulation of qi and helping digestion and the like.
Description
Technical field
The present invention relates to the brewage process of a kind of vinegar, especially relate to the brewage process of a kind of three cool Rhizoma Alpiniae Officinarum vinegar.
Background technology
Fructus Galangae, for the dry mature fruit of zingiberaceous plant Rhizoma Alpiniae Galangae, acrid in the mouth, warm in nature, Compendium of Material Medica is recorded: " Fructus Galangae, in Li Dong Yuan taste medicine conventional it, also take its hot fragrance, warming the lung of being amusing, cold expelling dampness, the merit that helps digestion you." there is cold expelling dampness, the health-care effect such as help digestion of being amusing.
Semen Myristicae, is again flesh fruit, semen myristicae etc., and for Nutmeg aiphyllium plant, its kernel is used as medicine, and can control diarrhea of deficiency type cold-dysentery, coldness and pain in the epigastrium, vomiting etc.；External can make parasite expellent, and treatment rheumatalgia etc., additionally, also can make flavoring agent, iundustrial oil raw material etc..Lima bean is a kind of important spice, medicinal plants." Japan hanako materia medica " is recorded: " in tune, the therapeutic method to keep the adverse QI flowing downwards, antidiarrheal dysentery, appetizing, help digestion.The outer network of skin, the therapeutic method to keep the adverse QI flowing downwards, alcoholic intoxication, control cholera." there is warming middle-JIAO astringing intestine to stop diarrhea, effect that circulation of qi promoting helps digestion.
Fructus Amomi Rotundus, has another name called boniness, shell cool, for zingiberaceous plant, acrid in the mouth, warm in nature, returns lung, spleen, stomach warp, has the effect of removing dampness circulation of qi promoting, warming middle-JIAO to arrest vomiting, appetite-stimulating indigestion-relieving.
Rhizoma Alpiniae Officinarum, calls wind Rhizoma Zingiberis Recens, little Rhizoma Alpiniae Officinarum, Chinese medicine name, for the dry rhizome of zingiberaceous plant Rhizoma Alpiniae Officinarum, excavates at the beginning of autumn late summer, removes fibrous root and the scale of residual, cleans, cutting, dries.Compendium of Material Medica is recorded: " strengthening the spleen and stomach, wide dysphagic, broken cold addiction, except subtertian malaria." there is stomach warming preventing or arresting vomiting, the effect of dispersing cold for relieving pain.
At present, Fructus Galangae, Semen Myristicae, Fructus Amomi Rotundus, Rhizoma Alpiniae Officinarum are used as Chinese crude drug mostly, and with Fructus Galangae, Semen Myristicae, Fructus Amomi Rotundus, Rhizoma Alpiniae Officinarum as primary raw material, the three cool Rhizoma Alpiniae Officinarum vinegar with Rhizoma Dioscoreae esculentae as substrate, there is not yet Related product listing.
Summary of the invention
The present invention is directed to provide the brewage process of a kind of three cool Rhizoma Alpiniae Officinarum vinegar, take full advantage of the nutritional labeling in raw material, improve Fructus Galangae, Semen Myristicae, Fructus Amomi Rotundus, the economic worth of Rhizoma Alpiniae Officinarum and nutritive value, enrich the product category of raw material, there is cold expelling dampness, the effect such as help digestion, stomach warming preventing or arresting vomiting, dispersing cold for relieving pain, circulation of qi promoting help digestion of being amusing.
The present invention solves its technical problem and is adopted the technical scheme that:
The brewage process of a kind of three cool Rhizoma Alpiniae Officinarum vinegar, it is characterised in that described brewage process employing following steps:
A. pretreatment of raw material: take fresh Fructus Galangae, Semen Myristicae, Fructus Amomi Rotundus, Rhizoma Alpiniae Officinarum, Pedicellus et Pericarpium Trapae, Rhizoma Polygonati Odorati, Fractus Eriobotryae, Caulis Et Folium Skimmiae, go the removal of impurity, take the Fructus Galangae of 3kg, the Semen Myristicae of 2kg, the Fructus Amomi Rotundus of 2kg, the Rhizoma Alpiniae Officinarum of 1kg, the Pedicellus et Pericarpium Trapae of 1kg, the Rhizoma Polygonati Odorati of 1kg, the Fractus Eriobotryae of 0.5kg, the Caulis Et Folium Skimmiae mix homogeneously of 0.5kg, prepare mixing raw material, mixing raw material is cut into particle, prepare raw material grain, 10kg raw material grain is put in the white vinegar that 18kg total acidity is 29% and soaks, soak time is 10 days, through being filtrated to get immersion vinegar and raw material slag, carry out the broken machine of superfine disruption powder after being filtered dry by raw material slag to pulverize, prepare raw material powder, standby；
B. Rhizoma Dioscoreae esculentae pretreatment: take Rhizoma Dioscoreae esculentae fresh, that nothing is rotten, Fructus Momordicae, Radix Paeoniae, Jerusalem artichoke, rinse well, it is cut into Rhizoma Dioscoreae esculentae block, Fructus Momordicae block, Radix Paeoniae block, Jerusalem artichoke block, insert in digesting apparatus after taking the Jerusalem artichoke block mix homogeneously of 10kg Rhizoma Dioscoreae esculentae block, 3kg Fructus Momordicae block, 2kg Radix Paeoniae block, 1kg and cook, grind with fiberizer after cooling, make mashed purple sweet potato；
C. mix, inoculate: take raw material powder 7kg, mashed purple sweet potato 5kg, Sorghum vulgare Pers. powder 3kg, Herba Portulacae powder 2kg, Semen Celosiae powder 1.5kg, Semen Maydis powder 1kg, wheat bran 1kg, Folium Nelumbinis powder 0.5kg, Lotus root congee 0.5kg, stir, make mixture, mixture is entered in digesting apparatus, it is passed through steam, steam 40min, to well-done；Rear airing, to room temperature, makes raw material unstrained spirits；
D. alcohol fermentation: add the brewer yeast of 0.3kg in 10kg raw material unstrained spirits, 20kg concentration is the glucose solution of 2%, after stirring, it is 58 DEG C that temperature controls, and ferments 9 days, prepares raw vinegar；
E. acetic fermentation: add the acetic acid yeast of 0.28kg in 10kg raw vinegar, temperature controls 32 DEG C, insulation 50min, stirring, fermentation time is 10 days, and air inflow during fermentation is 12m3/T hr, the acidity of the acetic acid mother liquor after detection fermentation, when acidity is 9.2g/100ml, stop inflation, terminate acetic fermentation；
F. after-ripening: add the Sal of 0.9kg in the raw vinegar after 10kg ferments, be stirred until homogeneous, stand 6 days；
G. aging is filtered: by the raw vinegar after after-ripening through Filter Press, obtain acetic acid fermentation liquid, take the immersion vinegar 5.5kg in step A, acetic acid fermentation liquid 4.5kg mix homogeneously, prepare mixing vinegar liquid, in 10kg mixing vinegar liquid, add the fish glue of the kieselguhr of 0.03kg, 0.03kg, stir, stand 10h, finished product vinegar liquid after filtration, inserts finished product vinegar liquid and stands aging 23 days in hermetic container, prepare three cool Rhizoma Alpiniae Officinarum vinegar；
H. sterilization, fill: sterilize under 125 DEG C of environment 6s by three cool Rhizoma Alpiniae Officinarum vinegar, it is 10MPa by three cool Rhizoma Alpiniae Officinarum vinegar at pressure after sterilization, the aperture of ultrafilter membrane is to carry out ultrafilter membrane purification under conditions of 8 μm, three cool Rhizoma Alpiniae Officinarum vinegar after purification are canned under sterile vacuum environment, it is canned the most qualified to check, and preserves under room temperature.
Beneficial effect: the present invention uses and soaks in white vinegar after raw material mixing chopping, avoid the nutrient substance in raw material to run off, improve the utilization rate of raw material, raw material slag after soaking is fermented, the active component being sufficiently reserved in raw material, improves the utilization ratio of raw material, further with Rhizoma Dioscoreae esculentae as substrate, more enrich the nutrient substance in finished product vinegar, make finished product three cool Rhizoma Alpiniae Officinarum vinegar have cold expelling dampness, be amusing help digestion, the health-care effect such as stomach warming preventing or arresting vomiting, dispersing cold for relieving pain, circulation of qi promoting help digestion.
Detailed description of the invention
Embodiment 1:
The brewage process of a kind of three cool Rhizoma Alpiniae Officinarum vinegar, it is characterised in that described brewage process employing following steps:
A. pretreatment of raw material: take fresh Fructus Galangae, Semen Myristicae, Fructus Amomi Rotundus, Rhizoma Alpiniae Officinarum, go the removal of impurity, take the Rhizoma Alpiniae Officinarum mix homogeneously of the Fructus Galangae of 4kg, the Semen Myristicae of 2.5kg, the Fructus Amomi Rotundus of 2.5kg, 1.5kg, prepare mixing raw material, mixing raw material is cut into particle, prepare raw material grain, 10kg raw material grain is put in the white vinegar that 20kg total acidity is 22% and soaks, soak time is 13 days, through being filtrated to get immersion vinegar and raw material slag, carry out the broken machine of superfine disruption powder after being filtered dry by raw material slag to pulverize, prepare raw material powder, standby；
B. Rhizoma Dioscoreae esculentae pretreatment: take Rhizoma Dioscoreae esculentae fresh, that nothing is rotten, rinse well, insert in digesting apparatus and cook, grind with fiberizer after cooling, make mashed purple sweet potato；
C. mixing, inoculate: take raw material powder 5kg, mashed purple sweet potato 4kg, peameal 2kg, dehydrated potato powder 1kg, stir, make mixture, entered by mixture in digesting apparatus, be passed through steam, steam 25min, to well-done, rear airing, to room temperature, makes raw material unstrained spirits；
D. alcohol fermentation: add 0.18kg brewer yeast in 10kg raw material unstrained spirits, after stirring, adds the drinking water of 15kg, and it is 55 DEG C that temperature controls, and ferments 6 days, prepares raw vinegar；
E. acetic fermentation: add the acetic acid yeast of 0.15kg in 10kg raw vinegar, stir, 42 DEG C of environment bottom fermentations are after 8 days, and no longer temperature control, raw vinegar is naturally cooling to 35 DEG C, when fermentation to raw vinegar acidity reaches 9.6g/100ml, stops acetic fermentation；
F. after-ripening: add the Sal of 0.6kg in the raw vinegar after 10kg ferments, be stirred until homogeneous, stand 5 days；
G. aging is filtered: by the raw vinegar after after-ripening through Filter Press, obtain acetic acid fermentation liquid, the chitosan of the Bentonite of 0.02kg, 0.01kg is added in 10kg acetic acid fermentation liquid, stir, stand 14h, prepare fermented vinegar liquid, take the immersion vinegar 4kg in step A, fermented vinegar liquid 6kg mix homogeneously, prepare mixing vinegar liquid, mixing vinegar liquid is inserted hermetic container stands aging 18 days, prepare three cool Rhizoma Alpiniae Officinarum vinegar；
H. sterilization, fill: sterilize under 85 DEG C of environment 9min by three cool Rhizoma Alpiniae Officinarum vinegar, fill under sterile vacuum environment after sterilization, preserves in aeration-drying environment.
Embodiment 2:
The brewage process of a kind of three cool Rhizoma Alpiniae Officinarum vinegar, it is characterised in that described brewage process employing following steps:
A. pretreatment of raw material: take fresh Fructus Galangae, Semen Myristicae, Fructus Amomi Rotundus, Rhizoma Alpiniae Officinarum, Fructus Fici, Cortex Cinnamomi, go the removal of impurity, take the Fructus Galangae of 5kg, the Semen Myristicae of 3kg, the Fructus Amomi Rotundus of 3kg, the Rhizoma Alpiniae Officinarum of 1kg, the Fructus Fici of 0.5kg, the Cortex Cinnamomi mix homogeneously of 0.5kg, prepare mixing raw material, mixing raw material is cut into particle, prepare raw material grain, 10kg raw material grain is put in the white vinegar that 25kg total acidity is 18% and soaks, soak time is 16 days, through being filtrated to get immersion vinegar and raw material slag, carry out the broken machine of superfine disruption powder after being filtered dry by raw material slag to pulverize, prepare raw material powder, standby；
B. Rhizoma Dioscoreae esculentae pretreatment: take Rhizoma Dioscoreae esculentae fresh, that nothing is rotten, rinse well, insert in digesting apparatus and cook, grind with fiberizer after cooling, make mashed purple sweet potato；
C. mix, inoculate: take raw material powder 6kg, mashed purple sweet potato 5kg, peameal 3kg, burdock powder 2kg, Rhizoma Dioscoreae powder 1kg, dehydrated potato powder 1kg, stir, make mixture, mixture is entered in digesting apparatus, be passed through steam, steam 35min, to well-done, rear airing, to room temperature, makes raw material unstrained spirits；
D. alcohol fermentation: add 0.22kg brewer yeast in 10kg raw material unstrained spirits, after stirring, adds the drinking water of 18kg, and it is 58 DEG C that temperature controls, and ferments 9 days, prepares raw vinegar；
E. acetic fermentation: add the acetic acid yeast of 0.23kg in 10kg raw vinegar, stir, 45 DEG C of environment bottom fermentations are after 12 days, and no longer temperature control, raw vinegar is naturally cooling to 32 DEG C, when fermentation to raw vinegar acidity reaches 10.3g/100ml, stops acetic fermentation；
F. after-ripening: add the Sal of 0.8kg in the raw vinegar after 10kg ferments, be stirred until homogeneous, stand 6 days；
G. aging is filtered: by the raw vinegar after after-ripening through Filter Press, obtain acetic acid fermentation liquid, take the immersion vinegar 5kg in step A, acetic acid fermentation liquid 5kg mix homogeneously, prepare mixing vinegar liquid, in 10kg mixing vinegar liquid, add the chitosan of the Bentonite of 0.05kg, 0.03kg, stir, stand 14h, finished product vinegar liquid after filtration, inserts finished product vinegar liquid and stands aging 22 days in hermetic container, prepare three cool Rhizoma Alpiniae Officinarum vinegar；
H. sterilization, fill: sterilize under 78 DEG C of environment 12min by three cool Rhizoma Alpiniae Officinarum vinegar, fill under sterile vacuum environment after sterilization, preserves in aeration-drying environment.
Embodiment 3:
The brewage process of a kind of three cool Rhizoma Alpiniae Officinarum vinegar, it is characterised in that described brewage process employing following steps:
A. pretreatment of raw material: take fresh Fructus Galangae, Semen Myristicae, Fructus Amomi Rotundus, Rhizoma Alpiniae Officinarum, Pericarpium Citri tangerinae, Herba Epimedii, Rhizoma Polygoni Cuspidati, go the removal of impurity, take the Fructus Galangae of 5.5kg, the Semen Myristicae of 3.2kg, the Fructus Amomi Rotundus of 2.6kg, the Rhizoma Alpiniae Officinarum of 2kg, the Pericarpium Citri tangerinae of 1kg, the Herba Epimedii of 1kg, the Rhizoma Polygoni Cuspidati mix homogeneously of 1kg, prepare mixing raw material, mixing raw material is cut into particle, prepare raw material grain, 10kg raw material grain is put in the white vinegar that 30kg total acidity is 27% and soaks, soak time is 18 days, through being filtrated to get immersion vinegar and raw material slag, carry out the broken machine of superfine disruption powder after being filtered dry by raw material slag to pulverize, prepare raw material powder, standby；
B. Rhizoma Dioscoreae esculentae pretreatment: take Rhizoma Dioscoreae esculentae fresh, that nothing is rotten, Jerusalem artichoke, rinse well, insert in digesting apparatus after taking the Jerusalem artichoke mix homogeneously of the Rhizoma Dioscoreae esculentae of 10kg, 4kg and cook, grind with fiberizer after cooling, make mashed purple sweet potato；
C. mix, inoculate: take raw material powder 7kg, mashed purple sweet potato 3kg, peameal 1.5kg, Bulbus Lilii powder 1kg, ginkgo powder 1kg, dehydrated potato powder 0.5kg, Fructus Lycii powder 0.5kg, stir, make mixture, mixture is entered in digesting apparatus, it is passed through steam, steams 40min, to well-done, rear airing, to room temperature, makes raw material unstrained spirits；
D. alcohol fermentation: add 0.27kg brewer yeast in 10kg raw material unstrained spirits, after stirring, adds the drinking water of 20kg, and it is 50 DEG C that temperature controls, and ferments 10 days, prepares raw vinegar；
E. acetic fermentation: add the acetic acid yeast of 0.29kg in 10kg raw vinegar, stir, 46 DEG C of environment bottom fermentations are after 13 days, and no longer temperature control, raw vinegar is naturally cooling to 30 DEG C, when fermentation to raw vinegar acidity reaches 7.2g/100ml, stops acetic fermentation；
F. after-ripening: add the Sal of 0.7kg in the raw vinegar after 10kg ferments, be stirred until homogeneous, stand 7 days；
G. aging is filtered: by the raw vinegar after after-ripening through Filter Press, obtain acetic acid fermentation liquid, take the immersion vinegar 6kg in step A, acetic acid fermentation liquid 4kg mix homogeneously, prepare mixing vinegar liquid, in 10kg mixing vinegar liquid, add the fish glue of the gelatin of 0.04kg, 0.02kg, stir, stand 24h, finished product vinegar liquid after filtration, inserts finished product vinegar liquid and stands aging 12 days in hermetic container, prepare three cool Rhizoma Alpiniae Officinarum vinegar；
H. sterilization, fill: sterilize under 88 DEG C of environment 6min by three cool Rhizoma Alpiniae Officinarum vinegar, fill under sterile vacuum environment after sterilization, preserves in aeration-drying environment.
Embodiment 4:
The brewage process of a kind of three cool Rhizoma Alpiniae Officinarum vinegar, it is characterised in that employing following steps:
A. pretreatment of raw material: take fresh Fructus Galangae, Semen Myristicae, Fructus Amomi Rotundus, Rhizoma Alpiniae Officinarum, go the removal of impurity, take the Fructus Galangae of 35-45 weight portion, the Semen Myristicae of 20-25 weight portion, the Fructus Amomi Rotundus of 20-25 weight portion, the Rhizoma Alpiniae Officinarum mix homogeneously of 10-15 weight portion, prepare mixing raw material, mixing raw material is cut into particle, prepare raw material grain, raw material grain is put in the white vinegar that its weight 1-2 times total acidity is 20-30% and soak, soak time is 10-15 days, through being filtrated to get immersion vinegar and raw material slag, carry out the broken machine of superfine disruption powder after being filtered dry by raw material slag to pulverize, prepare raw material powder, standby；
B. Rhizoma Dioscoreae esculentae pretreatment: take Rhizoma Dioscoreae esculentae fresh, that nothing is rotten, rinse well, insert in digesting apparatus and cook, grind with fiberizer after cooling, make mashed purple sweet potato；
C. mix, inoculate: take raw material powder 50-55
Weight portion, mashed purple sweet potato 35-45 weight portion, peameal 20-25
Weight portion, dehydrated potato powder 10-15 weight portion, stir, make mixture, entered by mixture in digesting apparatus, is passed through steam, steams 20-30min, to well-done；Rear airing, to room temperature, makes raw material unstrained spirits；
D. alcohol fermentation: add the brewer yeast of its weight 1-2% in raw material unstrained spirits, after stirring, adds the drinking water of raw material unstrained spirits weight 130-150%, and temperature controls, for 52-55 DEG C, to ferment 6-8 days, prepares raw vinegar；
E. acetic fermentation: add the acetic acid yeast of its weight 1-2% in raw vinegar, stir, 40-42 DEG C of environment bottom fermentation is after 8-10 days, and no longer temperature control, raw vinegar is naturally cooling to 36-38 DEG C, when fermentation to raw vinegar acidity reaches 8-10g/100ml, stops acetic fermentation；
F. after-ripening: add the Sal of its weight 4-6% in the raw vinegar after fermentation, be stirred until homogeneous, stand 3-5 days；
G. aging is filtered: by the raw vinegar after after-ripening through Filter Press, obtain acetic acid fermentation liquid, the chitosan of the Bentonite of its weight 0.2-0.4%, 0.1-0.2% is added in acetic acid fermentation liquid, stir, stand 12-15h, prepare fermented vinegar liquid, take the immersion vinegar 30-45 weight portion in step A, fermented vinegar liquid 55-70 weight portion mix homogeneously, prepare mixing vinegar liquid, mixing vinegar liquid is inserted standing aging 15-20 in hermetic container
My god, prepare three cool Rhizoma Alpiniae Officinarum vinegar；
H. sterilization, fill: sterilize under 80-86 DEG C of environment 8-10min by three cool Rhizoma Alpiniae Officinarum vinegar, fill under sterile vacuum environment after sterilization, preserves 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 brewage process of a cool Rhizoma Alpiniae Officinarum vinegar, it is characterised in that employing following steps:
A. pretreatment of raw material: take fresh Fructus Galangae, Semen Myristicae, Fructus Amomi Rotundus, Rhizoma Alpiniae Officinarum, Pedicellus et Pericarpium Trapae, Rhizoma Polygonati Odorati, Fractus Eriobotryae, Caulis Et Folium Skimmiae, go the removal of impurity, take the Fructus Galangae of 3kg, the Semen Myristicae of 2kg, the Fructus Amomi Rotundus of 2kg, the Rhizoma Alpiniae Officinarum of 1kg, the Pedicellus et Pericarpium Trapae of 1kg, the Rhizoma Polygonati Odorati of 1kg, the Fractus Eriobotryae of 0.5kg, the Caulis Et Folium Skimmiae mix homogeneously of 0.5kg, prepare mixing raw material, mixing raw material is cut into particle, prepare raw material grain, 10kg raw material grain is put in the white vinegar that 18kg total acidity is 29% and soaks, soak time is 10 days, through being filtrated to get immersion vinegar and raw material slag, carry out the broken machine of superfine disruption powder after being filtered dry by raw material slag to pulverize, prepare raw material powder, standby；
B. Rhizoma Dioscoreae esculentae pretreatment: take Rhizoma Dioscoreae esculentae fresh, that nothing is rotten, Fructus Momordicae, Radix Paeoniae, Jerusalem artichoke, rinse well, it is cut into Rhizoma Dioscoreae esculentae block, Fructus Momordicae block, Radix Paeoniae block, Jerusalem artichoke block, insert in digesting apparatus after taking the Jerusalem artichoke block mix homogeneously of 10kg Rhizoma Dioscoreae esculentae block, 3kg Fructus Momordicae block, 2kg Radix Paeoniae block, 1kg and cook, grind with fiberizer after cooling, make mashed purple sweet potato；
C. mix, inoculate: take raw material powder 7kg, mashed purple sweet potato 5kg, Sorghum vulgare Pers. powder 3kg, Herba Portulacae powder 2kg, Semen Celosiae powder 1.5kg, Semen Maydis powder 1kg, wheat bran 1kg, Folium Nelumbinis powder 0.5kg, Lotus root congee 0.5kg, stir, make mixture, mixture is entered in digesting apparatus, it is passed through steam, steam 40min, to well-done；Rear airing, to room temperature, makes raw material unstrained spirits；
D. alcohol fermentation: add the brewer yeast of 0.3kg in 10kg raw material unstrained spirits, 20kg concentration is the glucose solution of 2%, after stirring, it is 58 DEG C that temperature controls, and ferments 9 days, prepares raw vinegar；
E. acetic fermentation: add the acetic acid yeast of 0.28kg in 10kg raw vinegar, temperature controls 32 DEG C, insulation 50min, stirring, fermentation time is 10 days, and air inflow during fermentation is 12m3/T hr, the acidity of the acetic acid mother liquor after detection fermentation, when acidity is 9.2g/100ml, stop inflation, terminate acetic fermentation；
F. after-ripening: add the Sal of 0.9kg in the raw vinegar after 10kg ferments, be stirred until homogeneous, stand 6 days；
G. aging is filtered: by the raw vinegar after after-ripening through Filter Press, obtain acetic acid fermentation liquid, take the immersion vinegar 5.5kg in step A, acetic acid fermentation liquid 4.5kg mix homogeneously, prepare mixing vinegar liquid, in 10kg mixing vinegar liquid, add the fish glue of the kieselguhr of 0.03kg, 0.03kg, stir, stand 10h, finished product vinegar liquid after filtration, inserts finished product vinegar liquid and stands aging 23 days in hermetic container, prepare three cool Rhizoma Alpiniae Officinarum vinegar；
H. sterilization, fill: sterilize under 125 DEG C of environment 6s by three cool Rhizoma Alpiniae Officinarum vinegar, it is 10MPa by three cool Rhizoma Alpiniae Officinarum vinegar at pressure after sterilization, the aperture of ultrafilter membrane is to carry out ultrafilter membrane purification under conditions of 8 μm, three cool Rhizoma Alpiniae Officinarum vinegar after purification are canned under sterile vacuum environment, it is canned the most qualified to check, and preserves under room temperature.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN107418864A (en) * | 2017-07-28 | 2017-12-01 | 宇琪 | A kind of preparation technology of ox wood galingal vinegar |
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| CN101654649A (en) * | 2008-08-24 | 2010-02-24 | 刘刚 | Formula of spiced vinegar |
| CN103756856A (en) * | 2014-02-13 | 2014-04-30 | 余芳 | Process for brewing subprostrate sophora wine |
| CN105316202A (en) * | 2015-10-25 | 2016-02-10 | 李琪 | Brewing process of vinegar with ingredients of forsythia flowers and purple sweet potatoes |
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| KR20090130733A (en) * | 2008-06-16 | 2009-12-24 | 무안군 | Method for producing lotus vinegar |
| CN101654649A (en) * | 2008-08-24 | 2010-02-24 | 刘刚 | Formula of spiced vinegar |
| CN103756856A (en) * | 2014-02-13 | 2014-04-30 | 余芳 | Process for brewing subprostrate sophora wine |
| CN105316202A (en) * | 2015-10-25 | 2016-02-10 | 李琪 | Brewing process of vinegar with ingredients of forsythia flowers and purple sweet potatoes |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN107418864A (en) * | 2017-07-28 | 2017-12-01 | 宇琪 | A kind of preparation technology of ox wood galingal vinegar |
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Application publication date: 20160824 |