CN105907599A - Brewing method for microcos paniculata and sweet potato vinegar - Google Patents
Brewing method for microcos paniculata and sweet potato vinegar Download PDFInfo
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- CN105907599A CN105907599A CN201610434313.7A CN201610434313A CN105907599A CN 105907599 A CN105907599 A CN 105907599A CN 201610434313 A CN201610434313 A CN 201610434313A CN 105907599 A CN105907599 A CN 105907599A
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- vinegar
- microcoris paniculatae
- folium microcoris
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- rhizoma dioscoreae
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/39—Convolvulaceae (Morning-glory family), e.g. bindweed
Abstract
The invention discloses a brewing method for microcos paniculata and sweet potato vinegar. The microcos paniculata and sweet potato vinegar takes microcos paniculata as a main raw material and takes sweet potatoes as a matrix material, and microcos paniculata and the sweet potatoes are pretreated, mixed, steamed, inoculated, fermented, subjected to after-ripening, squeezed, filtered and aged to prepare the vinegar. Microcos paniculata is subjected to complex enzyme treatment after being subjected to fixation, by means of fixation, astringency carried in microcos paniculata can be removed, taste and flavor of the finished product vinegar are improved, utilization efficiency of microcos paniculata can be improved by means of complex enzyme treatment, the sweet potatoes are used as the matrix, the nutrient substance of the finished product vinegar is enriched better, by means of a compound clarifying agent, the color of the microcos paniculata and sweet potato vinegar is improved, by means of aging, the taste and the quality of the finished product microcos paniculata and sweet potato vinegar are improved, and the finished product microcos paniculata and sweet potato vinegar has the healthcare effects of promoting digestion to eliminate stagnation, clearing heat, promoting diuresis, tonifying spleen, promoting appetite and reducing blood sugar.
Description
Technical field
The present invention relates to the brewing method of a kind of vinegar, especially relate to the brewing method of a kind of Folium Microcoris paniculatae sweet potato vinegar.
Background technology
Folium Microcoris paniculatae, is again Folium Microcoris paniculatae, burlap leaf, for the dried leaves of Tiliaceae plant Microcos paniculata, bitter in the mouth, cool in nature, returns spleen, stomach warp, picking leaves summer and autumn, dries.Clearing away summer-heat, helps digestion, and reduces phlegm.For catching a cold, heatstroke, dyspepsia, diarrhoea.Herbal tea can be joined.The whole world has 60 kinds, is distributed in Africa, India, Malaysia.China produces 2 kinds, for Folium Microcoris paniculatae and Hainan Folium Microcoris paniculatae.It is distributed mainly on the ground such as Guangdong, Guangxi, Hainan, Yunnan.Especially wide with Guangdong Province's distribution, yield is big, and aboundresources has the health-care effect such as relieving dyspepsia, clearing away heat-damp and promoting diuresis.
Rhizoma Dioscoreae, has another name called Rhizoma Remusatiae Viviparae, Rhizoma Dioscoreae esculentae, sweet potato etc., is Convolvulaceae annual herb plant, and Radix Ipomoeae rich in proteins, starch, pectin, cellulose, aminoacid, vitamin and several mineral materials have the reputation of " life prolonging food ".Sugar content reaches 15%-20%.Ming Dynasty's Li Shizhen (1518-1593 A.D.) Compendium of Material Medica note has " kidney tonifying is cloudy for Rhizoma Dioscoreae esculentae qi-restoratives, spleen benefiting and stimulating the appetite ", and says the longevity of marine people's food.The traditional Chinese medical science regards Radix Ipomoeae as good medicine.There are the effects such as anticancer, cardioprotection, prevention emphysema, diabetes, fat-reducing.
Development along with science and technology, Folium Microcoris paniculatae is processed to medicine, there is the less deficiency of associated product category, Rhizoma Dioscoreae is processed to the products such as vermicelli, dessert, beverage, such as the patent disclosure processing technology of sweet potato vinegar of Application No. 200910212851.1, this Rhizoma Dioscoreae fruit vinegar by Rhizoma Dioscoreae being pulverized being prepared from of laggard row fermentation, direct fermentation after Rhizoma Dioscoreae is pulverized, it is unfavorable for that Rhizoma Dioscoreae nutrient substance separates out comprehensively, there is the problem that raw material utilization efficiency is low.
Summary of the invention
The present invention is directed to the problem that associated product category is less, Rhizoma Dioscoreae utilization ratio in the course of processing is the highest of current Folium Microcoris paniculatae, the brewing method of a kind of Folium Microcoris paniculatae sweet potato vinegar is provided, take full advantage of the nutritional labeling in raw material, improve Folium Microcoris paniculatae, the economic worth of Rhizoma Dioscoreae and nutritive value, there is the effects such as relieving dyspepsia, clearing away heat-damp and promoting diuresis, spleen benefiting and stimulating the appetite, blood sugar lowering.
The present invention solves its technical problem and is adopted the technical scheme that:
The brewing method of a kind of Folium Microcoris paniculatae sweet potato vinegar, it is characterised in that described brewing method employing following steps:
A. Folium Microcoris paniculatae pretreatment: take fresh Folium Microcoris paniculatae, go the removal of impurity, clean up with flowing water, Folium Microcoris paniculatae is completed 15s by the steam using 128 DEG C, is ground by Folium Microcoris paniculatae fiberizer, reenter colloid mill after steam beating, wear into Folium Microcoris paniculatae rotten, the cellulase of 0.07kg, the pectase of 0.04kg, the sodium ascorbate of 0.2kg is added in 10kg Folium Microcoris paniculatae gruel, united hydrolysis 100min in 48 DEG C of conditions, makes Folium Microcoris paniculatae mud；
B. Rhizoma Dioscoreae pretreatment: take Rhizoma Dioscoreae fresh, that nothing is rotten, rinse well, insert in digesting apparatus and cook, grind with fiberizer after cooling, make Rhizoma Dioscoreae mud；
C. mixing: take Folium Microcoris paniculatae mud 7kg, Rhizoma Dioscoreae mud 5kg, rice husk powder 3kg, Rhizoma Dioscoreae powder 2kg, black corn flour 2kg, wheat bran 2kg, peameal 1kg, Lycium ruthenicum Murr. powder 1kg, stir, make mixture；
D. steaming, inoculation: mixture enters in digesting apparatus, is passed through steam, steams 20min, to well-done；Rear airing, to room temperature, makes raw material unstrained spirits；
E. alcohol fermentation: add the brewer yeast of 0.19kg in 10kg raw material unstrained spirits, after stirring, adds the drinking water of 14kg, and it is 51 DEG C that temperature controls, and ferments 6 days, prepares raw vinegar；
F. acetic fermentation: add the acetic acid yeast of 0.18kg in 10kg raw vinegar, stir, 40 DEG C of environment bottom fermentations are after 11 days, and no longer temperature control, raw vinegar is naturally cooling to 35 DEG C, when fermentation to raw vinegar acidity reaches 8.7g/100ml, stops acetic fermentation；
G. after-ripening: add the Sal of 0.6kg in the raw vinegar after 10kg ferments, be stirred until homogeneous, stand 9 days；
H. squeeze and filter: by the raw vinegar after after-ripening through Filter Press, obtain acetic acid fermentation liquid, adds the fish glue of 0.02kg, 0.02kg gelatin in 10kg acetic acid fermentation liquid, stirs, and stands 18h, prepares fermented vinegar liquid；
I. aging: inserted by fermented vinegar liquid in hermetic container and stand 14 days, prepares Folium Microcoris paniculatae sweet potato vinegar；
J, sterilization, fill: sterilize under 84 DEG C of environment 7min by Folium Microcoris paniculatae sweet potato vinegar, fill under sterile vacuum environment after sterilization, preserve in aeration-drying environment.
Beneficial effect: the present invention uses after being completed by Folium Microcoris paniculatae and carries out compound enzyme process, complete and can remove the astringent taste carried in Folium Microcoris paniculatae, improve mouthfeel and the local flavor of finished product vinegar, compound enzyme processes the utilization ratio that can improve Folium Microcoris paniculatae, with Rhizoma Dioscoreae as substrate, more enrich the nutrient substance of finished product vinegar, pass through compound clarifier, improve the color and luster of finished product Folium Microcoris paniculatae sweet potato vinegar, pass through aging, improve mouthfeel and the quality of finished product Folium Microcoris paniculatae sweet potato vinegar, make finished product Folium Microcoris paniculatae sweet potato vinegar have the health-care effects such as relieving dyspepsia, clearing away heat-damp and promoting diuresis, spleen benefiting and stimulating the appetite, blood sugar lowering.
Detailed description of the invention
Embodiment 1:
The brewing method of a kind of Folium Microcoris paniculatae sweet potato vinegar, it is characterised in that described brewing method employing following steps:
A. Folium Microcoris paniculatae pretreatment: take fresh Folium Microcoris paniculatae, go the removal of impurity, clean up with flowing water, Folium Microcoris paniculatae is completed 15s by the steam using 128 DEG C, is ground by Folium Microcoris paniculatae fiberizer, reenter colloid mill after steam beating, wear into Folium Microcoris paniculatae rotten, the cellulase of 0.07kg, the pectase of 0.04kg, the sodium ascorbate of 0.2kg is added in 10kg Folium Microcoris paniculatae gruel, united hydrolysis 100min in 48 DEG C of conditions, makes Folium Microcoris paniculatae mud；
B. Rhizoma Dioscoreae pretreatment: take Rhizoma Dioscoreae fresh, that nothing is rotten, rinse well, insert in digesting apparatus and cook, grind with fiberizer after cooling, make Rhizoma Dioscoreae mud；
C. mixing: take Folium Microcoris paniculatae mud 7kg, Rhizoma Dioscoreae mud 5kg, rice husk powder 3kg, Rhizoma Dioscoreae powder 2kg, black corn flour 2kg, wheat bran 2kg, peameal 1kg, Lycium ruthenicum Murr. powder 1kg, stir, make mixture；
D. steaming, inoculation: mixture enters in digesting apparatus, is passed through steam, steams 20min, to well-done；Rear airing, to room temperature, makes raw material unstrained spirits；
E. alcohol fermentation: add the brewer yeast of 0.19kg in 10kg raw material unstrained spirits, after stirring, adds the drinking water of 14kg, and it is 51 DEG C that temperature controls, and ferments 6 days, prepares raw vinegar；
F. acetic fermentation: add the acetic acid yeast of 0.18kg in 10kg raw vinegar, stir, 40 DEG C of environment bottom fermentations are after 11 days, and no longer temperature control, raw vinegar is naturally cooling to 35 DEG C, when fermentation to raw vinegar acidity reaches 8.7g/100ml, stops acetic fermentation；
G. after-ripening: add the Sal of 0.6kg in the raw vinegar after 10kg ferments, be stirred until homogeneous, stand 9 days；
H. squeeze and filter: by the raw vinegar after after-ripening through Filter Press, obtain acetic acid fermentation liquid, adds the fish glue of 0.02kg, 0.02kg gelatin in 10kg acetic acid fermentation liquid, stirs, and stands 18h, prepares fermented vinegar liquid；
I. aging: inserted by fermented vinegar liquid in hermetic container and stand 14 days, prepares Folium Microcoris paniculatae sweet potato vinegar；
J, sterilization, fill: sterilize under 84 DEG C of environment 7min by Folium Microcoris paniculatae sweet potato vinegar, fill under sterile vacuum environment after sterilization, preserve in aeration-drying environment.
Embodiment 2:
The brewing method of a kind of Folium Microcoris paniculatae sweet potato vinegar, it is characterised in that described brewing method employing following steps:
A. Folium Microcoris paniculatae pretreatment: select the Folium Microcoris paniculatae of maturation, flower of Paeonia lactiflora Pal1., Hibiscus Sabdariffa Linn, Folium toonae sinensis, leaf of Herb Gynostemmae Pentaphylli, Castanea seguinii Dode (Involucrum Castaneae Seguinii) leaf, broken section of 4mm it is cut into respectively after cleaning up, make Folium Microcoris paniculatae section, flower of Paeonia lactiflora Pal1. section, Hibiscus Sabdariffa Linn section, Folium toonae sinensis section, leaf of Herb Gynostemmae Pentaphylli section, Castanea seguinii Dode (Involucrum Castaneae Seguinii) leaf section, take the Castanea seguinii Dode (Involucrum Castaneae Seguinii) leaf section mix homogeneously of 10kg Folium Microcoris paniculatae, 7kg flower of Paeonia lactiflora Pal1. section, 4kg Hibiscus Sabdariffa Linn section, 2kg Folium toonae sinensis section, 1kg leaf of Herb Gynostemmae Pentaphylli section, 1kg, prepare raw material section, standby；
B. soak: the raw material section of 10kg being put in the white vinegar that total acidity is 19% of 26kg and soak, soak time is 23 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 machine through superfine disruption and pulverized, prepare raw material powder, standby；
D. Rhizoma Dioscoreae pretreatment: by once purged to fresh Rhizoma Dioscoreae, Smallanthus sonchifolius, Herba Cichorii; being cut into Rhizoma Dioscoreae grain, Smallanthus sonchifolius grain, Herba Cichorii grain respectively, granularity is 6 grams/, places in digester and cook to ripe and do not stick with paste after taking the Herba Cichorii grain mix homogeneously of 10kg Rhizoma Dioscoreae grain, 4kg Smallanthus sonchifolius grain, 2kg; spread cooling, prepare Rhizoma Dioscoreae material；
E. mixing: add the Fructus Arctii seed powder of the raw material powder of 8kg, 4kg Lycium ruthenicum Murr. powder, 3kg black corn flour, the coixlacrymajobi powder of 2kg, the Rhizoma Dioscoreae powder of 1kg, 1kg in the Rhizoma Dioscoreae material of 10kg, stir, prepares compound；
F. alcohol fermentation: add the brewer yeast of 0.33kg in the compound of 10kg, after stirring, adding the drinking water of 19kg, 4kg Fructus Choerospondiatis juice, the Fructus Trichosanthis juice of 3kg, the gooseberry juice of 2kg, 1kg fire spine juice, 1kg Fagopyrum esculentum Moench powder, it is 54 DEG C that temperature controls, fermentation 72h, prepares alcohol fermentation material；
G. acetic fermentation: after alcohol fermentation terminates, the acetic acid yeast of 0.23kg, the Herba Houttuyniae juice of 3kg, the Spica Prunellae juice of 2kg, 2kg mulberry juice, 2kg Fructus Aurantii Immaturus juice, 1kg Cranberry Juice is added in 10kg alcohol fermentation material, stir, 42 DEG C of environment bottom fermentation 50h, prepare acetic fermentation material；
H. squeeze and filter: by acetic fermentation material through Filter Press, obtain acetic acid fermentation liquid, adds the gelatin of the Bentonite of 0.03kg, 0.03kg in 10kg acetic acid fermentation liquid, stirs, and stands 12 days, obtains Folium Microcoris paniculatae Rhizoma Dioscoreae fermented vinegar；
I. mixing: take fermented wine 8kg soaked in vinegar 3kg, step H in step B, stir, prepare mixing vinegar, mixing vinegar is stood 22 days in hermetic container, prepare Folium Microcoris paniculatae sweet potato vinegar；
J. sterilization, fill: sterilize under 85 DEG C of environment 4min by Folium Microcoris paniculatae sweet potato vinegar, fill under sterile vacuum environment after sterilization, preserves in aeration-drying environment.
Embodiment 3:
The brewing method of a kind of Folium Microcoris paniculatae sweet potato vinegar, it is characterised in that described brewing method employing following steps:
A. Folium Microcoris paniculatae pretreatment: select the Folium Microcoris paniculatae of maturation, Rhizoma Dioscoreae, leaf of Moringa, Folium Nelumbinis, Folium Chrysanthemi, Folium Sennae, broken section of 3mm it is cut into respectively after cleaning up, make Folium Microcoris paniculatae section, Rhizoma Dioscoreae section, leaf of Moringa section, Folium Nelumbinis section, Folium Chrysanthemi section, Folium Sennae section, take 10kg Folium Microcoris paniculatae, 6kg Rhizoma Dioscoreae section, 4kg leaf of Moringa section, 3kg Folium Nelumbinis section, 1kg Folium Chrysanthemi section, 1kg Folium Sennae section mix homogeneously, prepare raw material section, standby；
B. soak: the raw material section of 10kg being put in the white vinegar that total acidity is 29% of 27kg and soak, soak time is 13 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 machine through superfine disruption and pulverized, prepare raw material powder, standby；
D. Rhizoma Dioscoreae pretreatment: by once purged to fresh Rhizoma Dioscoreae, Sirikaya, Castanea seguinii Dode (Involucrum Castaneae Seguinii); being cut into Rhizoma Dioscoreae grain, Fructus Fici grain respectively, granularity is 10 grams/, places in digester and cook to ripe and do not stick with paste after taking 12kg Rhizoma Dioscoreae grain, 5kg Sirikaya grain, 2kg Castanea seguinii Dode (Involucrum Castaneae Seguinii) grain mix homogeneously; spread cooling, prepare Rhizoma Dioscoreae material；
E. raw material mixing: add the raw material powder of 8kg, the ground ear powder of 2kg, 2kg Fructus Crataegi powder, the Semen Celosiae powder of 1kg, the Volvariella volvacea (Bull.Ex Franch.) Singer． powder of 1kg in the Rhizoma Dioscoreae material of 10kg, stir, prepares compound；
F. alcohol fermentation: add the brewer yeast of 0.25kg in the compound of 10kg, after stirring, adding the drinking water of 18kg, the beerwort of 3kg, 3kg Flos Cucurbitae juice, the thunderbolt fruit juice of 2kg, 1kg Cerasus humilis Bunge juice, it is 47 DEG C that temperature controls, fermentation 58h, prepares alcohol fermentation material；
G. acetic fermentation: after alcohol fermentation terminates, the acetic acid yeast of 0.32kg, the Ficus carica juice of 3kg, the Herba Duchesneae Indicae juice of 2kg, 1kg Ilex cornuta Lindl. fruit juice, 1kg DICAO fruit juice is added in 10kg alcohol fermentation material, stir, 53 DEG C of environment bottom fermentation 70h, prepare acetic fermentation material；
H. squeeze and filter: by acetic fermentation material through Filter Press, obtain acetic acid fermentation liquid, adds the gelatin of the tannin of 0.02kg, 0.04kg in 10kg acetic acid fermentation liquid, stirs, and stands 14 days, obtains Folium Microcoris paniculatae Rhizoma Dioscoreae fermented vinegar；
I. mixing: take fermented wine 7kg soaked in vinegar 5kg, step H in step B, stir, prepare mixing vinegar, mixing vinegar is stood 14 days in hermetic container, prepare Folium Microcoris paniculatae sweet potato vinegar；
J. sterilization, fill: sterilize under 88 DEG C of environment 3min by Folium Microcoris paniculatae sweet potato vinegar, fill under sterile vacuum environment after sterilization, preserves in aeration-drying environment.
Embodiment 4:
The brewing method of a kind of Folium Microcoris paniculatae sweet potato vinegar, it is characterised in that described brewing method employing following steps:
A. Folium Microcoris paniculatae pretreatment: take fresh Folium Microcoris paniculatae, Folium Isatidis, Folium Mori, Folium Ipomoea, Cacumen Platycladi, go the removal of impurity, take 10kg Folium Microcoris paniculatae, 4kg Folium Isatidis, 3kg Folium Mori, 2kg Folium Ipomoea, 2kg Cacumen Platycladi mix homogeneously, prepare raw material leaf, raw material leaf flowing water is cleaned up, raw material leaf is completed 22s by the steam using 124 DEG C, after steam beating, raw material leaf fiberizer is ground, reenter colloid mill, wear into Folium Microcoris paniculatae rotten, the cellulase of 0.04kg is added in 10kg Folium Microcoris paniculatae gruel, the pectase of 0.02kg, the citric acid of 0.01kg, united hydrolysis 80min in 43 DEG C of conditions, make Folium Microcoris paniculatae mud；
B. Rhizoma Dioscoreae pretreatment: take Rhizoma Dioscoreae fresh, that nothing is rotten, Pedicellus et Pericarpium Trapae, Fructus Arctii, rinse well, be cut into yam loaf, diamond-shaped block, Rhizoma Imperatae block, insert in digesting apparatus after taking 10kg yam loaf, 3kg diamond-shaped block, 3kg Fructus Arctii block mix homogeneously and cook, grind with fiberizer after cooling, make Rhizoma Dioscoreae mud；
C. mixing: take Folium Microcoris paniculatae 10kg, Rhizoma Dioscoreae mud 6kg, rice husk powder 3kg, kidney bean powder 3kg, Semen Granati powder 2kg, Fructus Arctii seed powder 1kg, Rhizoma Dioscoreae Semen Glycines powder 1kg, purple sweet potato powder 1kg, Radix Paeoniae pollen 1kg, Thallus Gracilariae powder 1kg, stir, make mixture；
D. steaming, inoculation: mixture enters in digesting apparatus, is passed through steam, steams 31min, to well-done；Rear airing, to room temperature, makes raw material unstrained spirits；
E. alcohol fermentation: add the brewer yeast of 0.27kg in 10kg raw material unstrained spirits, after stirring, adds the drinking water of 19kg, and it is 52 DEG C that temperature controls, and ferments 8 days, prepares raw vinegar；
F. acetic fermentation: add the acetic acid yeast of 0.34kg in 10kg raw vinegar, stir, 47 DEG C of environment bottom fermentations are after 12 days, and no longer temperature control, raw vinegar is naturally cooling to 33 DEG C, when fermentation to raw vinegar acidity reaches 8.5g/100ml, stops acetic fermentation；
G. after-ripening: add the Sal of 0.3kg in the raw vinegar after 10kg ferments, be stirred until homogeneous, stand 4 days；
H. squeeze and filter: by the raw vinegar after after-ripening through Filter Press, obtain acetic acid fermentation liquid, adds the tannin of 0.05kg, 0.01kg kieselguhr in 10kg acetic acid fermentation liquid, stirs, and stands 24h, prepares fermented vinegar liquid；
I. aging: inserted by fermented vinegar liquid in hermetic container and stand 18 days, prepares Folium Microcoris paniculatae sweet potato vinegar；
J, sterilization, fill: sterilize under 81 DEG C of environment 6min by Folium Microcoris paniculatae sweet potato vinegar, fill under sterile vacuum environment after sterilization, preserve in aeration-drying environment.
Embodiment five:
The brewing method of a kind of Folium Microcoris paniculatae sweet potato vinegar, it is characterised in that described brewing method employing following steps:
A. Folium Microcoris paniculatae pretreatment: take fresh Folium Microcoris paniculatae, leaf of Caulis Sacchari sinensis, fresh Folium Bambusae, Citrus chachiensis Hort. (C. Suavissima Tanaka), go the removal of impurity, take 10kg Folium Microcoris paniculatae, 6kg leaf of Caulis Sacchari sinensis, the fresh Folium Bambusae of 3kg, 2kg Citrus chachiensis Hort. (C. Suavissima Tanaka) mix homogeneously, prepare raw material leaf, raw material leaf flowing water is cleaned up, raw material leaf is completed 10s by the steam using 134 DEG C, after steam beating, raw material leaf fiberizer is ground, reenter colloid mill, wear into Folium Microcoris paniculatae rotten, the cellulase of 0.045kg is added in 10kg Folium Microcoris paniculatae gruel, the pectase of 0.07kg, the sodium ascorbate of 0.05kg, united hydrolysis 60min in 48 DEG C of conditions, make Folium Microcoris paniculatae mud；
B. Rhizoma Dioscoreae pretreatment: take Rhizoma Dioscoreae fresh, that nothing is rotten, Rhizoma Dioscoreae, Radix Paeoniae, rinse well, be cut into yam loaf, Rhizoma Dioscoreae block, Radix Paeoniae block, insert in digesting apparatus after taking 10kg yam loaf, 4kg Rhizoma Dioscoreae block, 2kg Radix Paeoniae block mix homogeneously and cook, grind with fiberizer after cooling, make Rhizoma Dioscoreae mud；
C. mixing: take Radix Rauvolfiae mud 8kg, Rhizoma Dioscoreae mud 7kg, rice husk powder 2.5kg, Fructus Arctii seed powder 2kg, peameal 2kg, wheatfeed 1kg, Rhizoma Polygonati powder 1kg, Rhizoma Polygonati Odorati powder 1kg, Herba Murdanniae Nudiflorae powder 1kg, Herba Houttuyniae powder 1kg, return to life from the nether world grass meal 1kg, stir, make mixture；
D. steaming, inoculation: mixture enters in digesting apparatus, is passed through steam, steams 23min, to well-done；Rear airing, to room temperature, makes raw material unstrained spirits；
E. alcohol fermentation: add the brewer yeast of 0.31kg in 10kg raw material unstrained spirits, after stirring, adds the drinking water of 22kg, and it is 46 DEG C that temperature controls, and ferments 10 days, prepares raw vinegar；
F. acetic fermentation: add the acetic acid yeast of 0.26kg in 10kg raw vinegar, stir, 43 DEG C of environment bottom fermentations are after 14 days, and no longer temperature control, raw vinegar is naturally cooling to 36 DEG C, when fermentation to raw vinegar acidity reaches 7.9g/100ml, stops acetic fermentation；
G. after-ripening: add the Sal of 0.4kg in the raw vinegar after 10kg ferments, be stirred until homogeneous, stand 11 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 0.06kg, 0.02kg fish glue in 10kg acetic acid fermentation liquid, stirs, and stands 30h, prepares fermented vinegar liquid；
I. aging: inserted by fermented vinegar liquid in hermetic container and stand 19 days, prepares Folium Microcoris paniculatae sweet potato vinegar；
J, sterilization, fill: sterilize under 87 DEG C of environment 5min by Folium Microcoris paniculatae sweet potato vinegar, fill under sterile vacuum environment after sterilization, preserve 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 a Folium Microcoris paniculatae sweet potato vinegar, it is characterised in that employing following steps:
A. Folium Microcoris paniculatae pretreatment: take fresh Folium Microcoris paniculatae, go the removal of impurity, clean up with flowing water, Folium Microcoris paniculatae is completed 15s by the steam using 128 DEG C, is ground by Folium Microcoris paniculatae fiberizer, reenter colloid mill after steam beating, wear into Folium Microcoris paniculatae rotten, the cellulase of 0.07kg, the pectase of 0.04kg, the sodium ascorbate of 0.2kg is added in 10kg Folium Microcoris paniculatae gruel, united hydrolysis 100min in 48 DEG C of conditions, makes Folium Microcoris paniculatae mud；
B. Rhizoma Dioscoreae pretreatment: take Rhizoma Dioscoreae fresh, that nothing is rotten, rinse well, insert in digesting apparatus and cook, grind with fiberizer after cooling, make Rhizoma Dioscoreae mud；
C. mixing: take Folium Microcoris paniculatae mud 7kg, Rhizoma Dioscoreae mud 5kg, rice husk powder 3kg, Rhizoma Dioscoreae powder 2kg, black corn flour 2kg, wheat bran 2kg, peameal 1kg, Lycium ruthenicum Murr. powder 1kg, stir, make mixture；
D. steaming, inoculation: mixture enters in digesting apparatus, is passed through steam, steams 20min, to well-done；Rear airing, to room temperature, makes raw material unstrained spirits；
E. alcohol fermentation: add the brewer yeast of 0.19kg in 10kg raw material unstrained spirits, after stirring, adds the drinking water of 14kg, and it is 51 DEG C that temperature controls, and ferments 6 days, prepares raw vinegar；
F. acetic fermentation: add the acetic acid yeast of 0.18kg in 10kg raw vinegar, stir, 40 DEG C of environment bottom fermentations are after 11 days, and no longer temperature control, raw vinegar is naturally cooling to 35 DEG C, when fermentation to raw vinegar acidity reaches 8.7g/100ml, stops acetic fermentation；
G. after-ripening: add the Sal of 0.6kg in the raw vinegar after 10kg ferments, be stirred until homogeneous, stand 9 days；
H. squeeze and filter: by the raw vinegar after after-ripening through Filter Press, obtain acetic acid fermentation liquid, adds the fish glue of 0.02kg, 0.02kg gelatin in 10kg acetic acid fermentation liquid, stirs, and stands 18h, prepares fermented vinegar liquid；
I. aging: inserted by fermented vinegar liquid in hermetic container and stand 14 days, prepares Folium Microcoris paniculatae sweet potato vinegar；
J, sterilization, fill: sterilize under 84 DEG C of environment 7min by Folium Microcoris paniculatae sweet potato vinegar, fill under sterile vacuum environment after sterilization, preserve in aeration-drying environment.
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| CN201610434313.7A CN105907599A (en) | 2016-06-19 | 2016-06-19 | Brewing method for microcos paniculata and sweet potato vinegar |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101701176A (en) * | 2009-10-30 | 2010-05-05 | 张青波 | Making technique of sweet potato vinegar |
| CN102965267A (en) * | 2011-08-31 | 2013-03-13 | 刘树平 | Health care vinegar beverage |
| CN104855645A (en) * | 2015-05-01 | 2015-08-26 | 侯荣山 | Preparation method of herb tea vinegar beverage |
| CN104939239A (en) * | 2015-06-16 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato papaya beverage |
| 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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- 2016-06-19 CN CN201610434313.7A patent/CN105907599A/en active Pending
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|---|---|---|---|---|
| CN101701176A (en) * | 2009-10-30 | 2010-05-05 | 张青波 | Making technique of sweet potato vinegar |
| CN102965267A (en) * | 2011-08-31 | 2013-03-13 | 刘树平 | Health care vinegar beverage |
| CN104855645A (en) * | 2015-05-01 | 2015-08-26 | 侯荣山 | Preparation method of herb tea vinegar beverage |
| CN104939239A (en) * | 2015-06-16 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | Purple sweet potato papaya beverage |
| 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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| 周景春等: "凉茶瑰宝布渣叶", 《首都食品与医药》 * |
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