CN106047638A - Pumpkin vinegar and preparation process thereof - Google Patents
Pumpkin vinegar and preparation process thereof Download PDFInfo
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- CN106047638A CN106047638A CN201610613980.1A CN201610613980A CN106047638A CN 106047638 A CN106047638 A CN 106047638A CN 201610613980 A CN201610613980 A CN 201610613980A CN 106047638 A CN106047638 A CN 106047638A
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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
-
- 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)
- A61K36/42—Cucurbitaceae (Cucumber family)
-
- 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)
- A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
- A61K36/725—Ziziphus, e.g. jujube
-
- 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)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
-
- 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
- A61K36/8994—Coix (Job's tears)
Abstract
The invention discloses pumpkin vinegar and a preparation process thereof. The pumpkin vinegar is prepared by using pumpkin, wheat, distiller's yeast, sugar, coix chinensis, fruit of Chinese wolfberry and red dates as raw materials. The pumpkin vinegar has the soft and faint scent mouthfeel, is delicious, and also has the efficacies of achieving the detoxification and liver and kidney protection functions, protecting the gastric mucosa, helping the digestion, eliminating cancerogenic substances and the like.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of pumpkin vinegar and preparation technology thereof.
Technical background
Fruit vinegar can enhance metabolism, and regulates acid-base balance, and allaying tiredness, containing the organic acid of more than ten kinds and human body institute
The several amino acids needed.After long-time work and strenuous exercise, a large amount of lactic acid can be produced in human body, make people feel fatigue,
As supplemented fruit vinegar at this moment, can promote that metabolic function recovers, thus allaying tiredness.It addition, the potassium contained in fruit vinegar, zinc etc. are multiple
Alkaline matter can be generated after mineral element metabolism in vivo, acidification of blood can be prevented, reach to regulate the purpose of acid-base balance.But
Along with improving of people's living standard has had more pursuit to the health-care effect of fruit vinegar, commercially, have with Fructus Mali pumilae, Fructus Vitis viniferae,
The fruit vinegar beverage that the various fruit such as Fructus Crataegi is produced by raw material, can not meet the demand of people.
Summary of the invention
The present invention is directed to posed problems above, it is provided that it is delicious, nutritious that a kind of technical scheme can prepare mouthfeel
Health promoting vinegar, pumpkin vinegar mouthfeel of the present invention is soft, delicate fragrance, and tasty nutrition again also has removing toxic substances, protects the liver renal function, protection
Gastric mucosa, help digest, eliminate the effects such as carcinogen.
Technical scheme is as follows:
The pumpkin vinegar of the present invention is prepared as by following raw material: Fructus Cucurbitae moschatae, Semen Tritici aestivi, distillers yeast, sugar, Semen Coicis, Fructus Lycii, Fructus Jujubae.
The pumpkin vinegar of the present invention is prepared as by following parts by weight raw material: Fructus Cucurbitae moschatae 100-120 part, Semen Tritici aestivi 40-50 part, distillers yeast
4-6 part, sugar 20-30 part, Semen Coicis 50-90 part, Fructus Lycii 10-14 part, Fructus Jujubae 8-12 part.
Further, it is preferable to the pumpkin vinegar of the present invention is prepared as by following parts by weight raw material: 110 parts of Fructus Cucurbitae moschatae, Semen Tritici aestivi 45
Part, 5 parts of distillers yeast, sugar 25 parts, Semen Coicis 70 parts, Fructus Lycii 12 parts, Fructus Jujubae 10 parts.
The preparation technology of the pumpkin vinegar of the present invention, comprises the steps:
1) Feedstock treating: Fructus Cucurbitae moschatae, Fructus Lycii, Fructus Jujubae are respectively washed totally, drain away the water, then Fructus Cucurbitae moschatae is removed crust, melon
Flesh, by standby after Fructus Lycii and the Fructus Jujubae mechanical activation comminution of enucleation；
2) pumpkin fermenting: Fructus Cucurbitae moschatae is cut into 2cm length, 1cm width, put into steamer cook, dry in the air cool after, put into sealed fermenting cylinder
Spread out one layer, then the Fructus Lycii of pulverizing, Fructus Jujubae be placed on above Fructus Cucurbitae moschatae, after sugar is placed on above the medlar red date of pulverizing, place into
Fructus Cucurbitae moschatae, is sequentially placed into the raw materials such as the medlar red date of pulverizing, sugar, until the 3/4 of jar fermenter, sealing and fermenting 30-35 days, by jar fermenter
Temperature control at 26-28 DEG C, be spaced 5-6 days stirring once, after fermentation ends, compression filter, it is thus achieved that pumpkin fermenting liquid；
3) Semen Tritici aestivi fermentation: by Semen Tritici aestivi clean water three times, with steamer Semen Tritici aestivi is cooked, dry in the air cool after, add distillers yeast stirring
Uniformly, putting into sealed fermenting cylinder, ferment 30-35 days, temperature controls at 30-35 DEG C, fermentation ends, and compression is filtered, it is thus achieved that little
Wheat fermentation liquid；
4) Semen Coicis fermentation: by Semen Coicis clean water three times, with steamer Semen Coicis is cooked, dry in the air cool after, add distillers yeast, sugar stirs
Mixing uniformly, put into sealed fermenting cylinder, ferment 25-30 days, fermentation temperature controls at 18-25 DEG C, uncapped at interval of 5-6 days and puts one
Secondary gas, fermentation ends, compression is filtered, it is thus achieved that Semen Coicis fermentation liquid；
5) mixing distillation: by pumpkin fermenting liquid, Semen Tritici aestivi fermentation liquid, Semen Coicis fermentation liquid mix homogeneously, after put into boiler
Distill, it is thus achieved that distillate；
6) blending, cooled down by distillate, filter, add Sal, add amount is liquid weight the 1% of Sal, stirring is all
Even, it is thus achieved that to make at the beginning of pumpkin vinegar；
7) aging, carries out after fermentation 10-15 days again by making bottling sealing at the beginning of pumpkin vinegar, it is thus achieved that pumpkin vinegar；
8) sterilization, uses pasteurization to sterilize pumpkin vinegar, pumpkin vinegar of bottling to obtain.
Further, in described pumpkin fermenting, the Fructus Cucurbitae moschatae thickness spread out is 2cm, and the medlar red date thickness of pulverizing is 0.3-
0.5cm, sugar thickness is 0.2-0.3cm.
Further, described Fructus Cucurbitae moschatae sealing and fermenting, it is spaced stirring in 5-6 days once, the most clockwise stirring three times, counterclockwise
Stir three times, make Fructus Cucurbitae moschatae, medlar red date, sugar fully merge fermentation.
Further, described step 4) in Semen Coicis, distillers yeast, sugar mass fraction ratio for 15:1:2.
The invention has the beneficial effects as follows:
1, the raw material of the present invention is simple and easy to get, and preparation method and technique are simple；
2, Fructus Cucurbitae moschatae is rich in B-Hu Luosu, calcium, ferrum, carotene carotene content height, has removing toxic substances, protects the liver renal function, and protection stomach glues
Film, help digest, eliminate the effects such as carcinogen；
3, pumpkin vinegar mouthfeel of the present invention is soft, delicate fragrance, tasty nutrition again；
4, the present invention is on the make, with the addition of Semen Coicis, Fructus Lycii, Fructus Jujubae, makes the pumpkin vinegar produced better, and Semen Coicis has
Having effect of inducing diuresis to remove edema, removing toxic substances and promoting pus discharge, clearing heat and removing internal wetness, Fructus Lycii has liver heat removing and eyesight improving, improves body's immunity power, and Fructus Jujubae has
There are invigorating spleen and reinforcing stomach, invigorating the spleen and replenishing QI, appetite strengthening；
5, the present invention strictly controls the time of fermentation, temperature in preparation process, makes the raw material can be in optimal environment
Sufficiently fermentation, reaches to maximally utilise raw material, it is to avoid waste.
Detailed description of the invention
The following examples can help those skilled in the art to be more completely understood by the present invention.But cannot be with any
Mode limits the present invention, the number in the embodiment of the present invention can be chosen as according to the actual needs gram or kilogram.
Embodiment 1
Pumpkin vinegar is prepared from by the raw material of following weight portion:
100 parts of Fructus Cucurbitae moschatae, Semen Tritici aestivi 40 parts, 4 parts of distillers yeast, white sugar 20 parts, Semen Coicis 50 parts, Fructus Lycii 10 parts, Fructus Jujubae 8 parts.
The preparation technology of above-mentioned pumpkin vinegar, comprises the steps:
1) Feedstock treating: Fructus Cucurbitae moschatae, Fructus Lycii, Fructus Jujubae are respectively washed totally, drain away the water, then Fructus Cucurbitae moschatae is removed crust, melon
Flesh, by standby after Fructus Lycii and the Fructus Jujubae mechanical activation comminution of enucleation；
2) pumpkin fermenting: Fructus Cucurbitae moschatae is cut into 2cm length, 1cm width, put into steamer cook, dry in the air cool after, put into sealed fermenting cylinder
Spread out one layer, then the Fructus Lycii of pulverizing, Fructus Jujubae be placed on above Fructus Cucurbitae moschatae, after white sugar is placed on above the medlar red date of pulverizing, then put
Enter Fructus Cucurbitae moschatae, be sequentially placed into the raw materials such as the medlar red date of pulverizing, white sugar, until the 3/4 of jar fermenter, sealing and fermenting 30 days, will fermentation
The temperature of cylinder controls at 26 DEG C, is spaced stirring in 5 days once, and after fermentation ends, compression is filtered, it is thus achieved that pumpkin fermenting liquid；
3) Semen Tritici aestivi fermentation: by Semen Tritici aestivi clean water three times, with steamer Semen Tritici aestivi is cooked, dry in the air cool after, add distillers yeast stirring
Uniformly, putting into sealed fermenting cylinder, ferment 30 days, temperature controls at 30 DEG C, fermentation ends, and compression is filtered, it is thus achieved that Semen Tritici aestivi ferments
Liquid；
4) Semen Coicis fermentation: by Semen Coicis clean water three times, with steamer Semen Coicis is cooked, dry in the air cool after, add distillers yeast, white sugar
Stirring, put into sealed fermenting cylinder, ferment 25 days, fermentation temperature controls at 18 DEG C, uncapped at interval of 5 days and puts once gas,
Fermentation ends, compression is filtered, it is thus achieved that Semen Coicis fermentation liquid；
5) mixing distillation: by pumpkin fermenting liquid, Semen Tritici aestivi fermentation liquid, Semen Coicis fermentation liquid mix homogeneously, after put into boiler
Distill, it is thus achieved that distillate；
6) blending, cooled down by distillate, filter, add Sal, add amount is liquid weight the 1% of Sal, stirring is all
Even, it is thus achieved that to make at the beginning of pumpkin vinegar；
7) aging, carries out after fermentation 10 days again by making bottling sealing at the beginning of pumpkin vinegar, it is thus achieved that pumpkin vinegar；
8) sterilization, uses pasteurization to sterilize pumpkin vinegar, pumpkin vinegar of bottling to obtain.
Further, in described pumpkin fermenting, the Fructus Cucurbitae moschatae thickness spread out is 2cm, and the medlar red date thickness of pulverizing is
0.3cm, white sugar thickness is 0.2cm.
Further, described Fructus Cucurbitae moschatae sealing and fermenting, it is spaced stirring in 5 days once, stirring three times, stir counterclockwise the most clockwise
Mix three times, make Fructus Cucurbitae moschatae, medlar red date, white sugar fully merge fermentation.
Further, described step 4) in Semen Coicis, distillers yeast, the mass fraction ratio of white sugar be 15: 1: 2.
Embodiment 2
Pumpkin vinegar is prepared from by the raw material of following weight portion:
110 parts of Fructus Cucurbitae moschatae, Semen Tritici aestivi 45 parts, 5 parts of distillers yeast, 25 parts of crystal sugar, Semen Coicis 70 parts, Fructus Lycii 12 parts, Fructus Jujubae 10 parts.
The preparation technology of above-mentioned pumpkin vinegar, comprises the steps:
1) Feedstock treating: Fructus Cucurbitae moschatae, Fructus Lycii, Fructus Jujubae are respectively washed totally, drain away the water, then Fructus Cucurbitae moschatae is removed crust, melon
Flesh, by standby after Fructus Lycii and the Fructus Jujubae mechanical activation comminution of enucleation；
2) pumpkin fermenting: Fructus Cucurbitae moschatae is cut into 2cm length, 1cm width, put into steamer cook, dry in the air cool after, put into sealed fermenting cylinder
Spread out one layer, then the Fructus Lycii of pulverizing, Fructus Jujubae be placed on above Fructus Cucurbitae moschatae, after crystal sugar is placed on above the medlar red date of pulverizing, then put
Enter Fructus Cucurbitae moschatae, be sequentially placed into the raw materials such as the medlar red date of pulverizing, crystal sugar, until the 3/4 of jar fermenter, sealing and fermenting 30-35 days, will send out
The temperature of ferment cylinder controls at 26-28 DEG C, is spaced stirring in 5-6 days once, and after fermentation ends, compression is filtered, it is thus achieved that pumpkin fermenting liquid；
3) Semen Tritici aestivi fermentation: by Semen Tritici aestivi clean water three times, with steamer Semen Tritici aestivi is cooked, dry in the air cool after, add distillers yeast stirring
Uniformly, putting into sealed fermenting cylinder, ferment 30-35 days, temperature controls at 30-35 DEG C, fermentation ends, and compression is filtered, it is thus achieved that little
Wheat fermentation liquid；
4) Semen Coicis fermentation: by Semen Coicis clean water three times, with steamer Semen Coicis is cooked, dry in the air cool after, add distillers yeast, crystal sugar
Stirring, put into sealed fermenting cylinder, ferment 25-30 days, fermentation temperature controls at 18-25 DEG C, uncapped at interval of 5-6 days and puts
Once gas, fermentation ends, compression is filtered, it is thus achieved that Semen Coicis fermentation liquid；
5) mixing distillation: by pumpkin fermenting liquid, Semen Tritici aestivi fermentation liquid, Semen Coicis fermentation liquid mix homogeneously, after put into boiler
Distill, it is thus achieved that distillate；
6) blending, cooled down by distillate, filter, add Sal, add amount is liquid weight the 1% of Sal, stirring is all
Even, it is thus achieved that to make at the beginning of pumpkin vinegar；
7) aging, carries out after fermentation 10-15 days again by making bottling sealing at the beginning of pumpkin vinegar, it is thus achieved that pumpkin vinegar；
8) sterilization, uses pasteurization to sterilize pumpkin vinegar, pumpkin vinegar of bottling to obtain.
Further, in described pumpkin fermenting, the Fructus Cucurbitae moschatae thickness spread out is 2cm, and the medlar red date thickness of pulverizing is 0.3-
0.5cm, crystal sugar thickness is 0.2-0.3cm.
Further, described Fructus Cucurbitae moschatae sealing and fermenting, it is spaced stirring in 5-6 days once, the most clockwise stirring three times, counterclockwise
Stir three times, make Fructus Cucurbitae moschatae, medlar red date, crystal sugar fully merge fermentation.
Further, described step 4) in Semen Coicis, distillers yeast, the mass fraction ratio of crystal sugar be 15: 1: 2.
Embodiment 3
Pumpkin vinegar is prepared from by the raw material of following weight portion:
120 parts of Fructus Cucurbitae moschatae, Semen Tritici aestivi 50 parts, 6 parts of distillers yeast, 30 parts of crystal sugar, Semen Coicis 90 parts, Fructus Lycii 14 parts, Fructus Jujubae 12 parts.
The preparation technology of above-mentioned pumpkin vinegar, comprises the steps:
1) Feedstock treating: Fructus Cucurbitae moschatae, Fructus Lycii, Fructus Jujubae are respectively washed totally, drain away the water, then Fructus Cucurbitae moschatae is removed crust, melon
Flesh, by standby after Fructus Lycii and the Fructus Jujubae mechanical activation comminution of enucleation；
2) pumpkin fermenting: Fructus Cucurbitae moschatae is cut into 2cm length, 1cm width, put into steamer cook, dry in the air cool after, put into sealed fermenting cylinder
Spread out one layer, then the Fructus Lycii of pulverizing, Fructus Jujubae be placed on above Fructus Cucurbitae moschatae, after crystal sugar is placed on above the medlar red date of pulverizing, then put
Enter Fructus Cucurbitae moschatae, be sequentially placed into the raw materials such as the medlar red date of pulverizing, crystal sugar, until the 3/4 of jar fermenter, sealing and fermenting 35 days, will fermentation
The temperature of cylinder controls at 28 DEG C, is spaced stirring in 6 days once, and after fermentation ends, compression is filtered, it is thus achieved that pumpkin fermenting liquid；
3) Semen Tritici aestivi fermentation: by Semen Tritici aestivi clean water three times, with steamer Semen Tritici aestivi is cooked, dry in the air cool after, add distillers yeast stirring
Uniformly, putting into sealed fermenting cylinder, ferment 35 days, temperature controls at 35 DEG C, fermentation ends, and compression is filtered, it is thus achieved that Semen Tritici aestivi ferments
Liquid；
4) Semen Coicis fermentation: by Semen Coicis clean water three times, with steamer Semen Coicis is cooked, dry in the air cool after, add distillers yeast, crystal sugar
Stirring, put into sealed fermenting cylinder, ferment 30 days, fermentation temperature controls at 25 DEG C, uncapped at interval of 6 days and puts once gas,
Fermentation ends, compression is filtered, it is thus achieved that Semen Coicis fermentation liquid；
5) mixing distillation: by pumpkin fermenting liquid, Semen Tritici aestivi fermentation liquid, Semen Coicis fermentation liquid mix homogeneously, after put into boiler
Distill, it is thus achieved that distillate；
6) blending, cooled down by distillate, filter, add Sal, add amount is liquid weight the 1% of Sal, stirring is all
Even, it is thus achieved that to make at the beginning of pumpkin vinegar；
7) aging, carries out after fermentation 15 days again by making bottling sealing at the beginning of pumpkin vinegar, it is thus achieved that pumpkin vinegar；
8) sterilization, uses pasteurization to sterilize pumpkin vinegar, pumpkin vinegar of bottling to obtain.
Further, in described pumpkin fermenting, the Fructus Cucurbitae moschatae thickness spread out is 2cm, and the medlar red date thickness of pulverizing is
0.5cm, crystal sugar thickness is 0.3cm.
Further, described Fructus Cucurbitae moschatae sealing and fermenting, it is spaced stirring in 6 days once, stirring three times, stir counterclockwise the most clockwise
Mix three times, make Fructus Cucurbitae moschatae, medlar red date, crystal sugar fully merge fermentation.
Further, described step 4) in Semen Coicis, distillers yeast, the mass fraction ratio of crystal sugar be 15: 1: 2.
Although, the most with a general description of the specific embodiments the present invention is described in detail, but
On the basis of the present invention, can be modified it or improve, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to the scope of protection of present invention.
Claims (7)
1. a pumpkin vinegar, it is characterised in that be prepared as by following raw material: Fructus Cucurbitae moschatae, Semen Tritici aestivi, distillers yeast, sugar, Semen Coicis, Fructus Lycii, red
Fructus Jujubae.
Pumpkin vinegar the most according to claim 1, it is characterised in that be prepared as by following parts by weight raw material: Fructus Cucurbitae moschatae 100-
120 parts, Semen Tritici aestivi 40-50 part, distillers yeast 4-6 part, sugar 20-30 part, Semen Coicis 50-90 part, Fructus Lycii 10-14 part, Fructus Jujubae 8-12 part.
The preparation technology of pumpkin vinegar the most according to claim 2, it is characterised in that include Feedstock treating, pumpkin fermenting, little
Wheat fermentation, Semen Coicis are fermented, mix distillation, aging, are blent and sterilize, and concrete step of preparation process is as follows:
1) Feedstock treating: Fructus Cucurbitae moschatae, Fructus Lycii, Fructus Jujubae are respectively washed totally, drain away the water, then Fructus Cucurbitae moschatae is removed crust, melon pulp, will
After Fructus Lycii and the Fructus Jujubae mechanical activation comminution of enucleation standby；
2) pumpkin fermenting: Fructus Cucurbitae moschatae is cut into 2cm length, 1cm width, put into steamer cook, dry in the air cool after, put into sealed fermenting cylinder and spread out
One layer, then the Fructus Lycii of pulverizing, Fructus Jujubae are placed on above Fructus Cucurbitae moschatae, after sugar is placed on above the medlar red date of pulverizing, place into Fructus Cucurbitae moschatae,
It is sequentially placed into the raw materials such as the medlar red date of pulverizing, sugar, until the 3/4 of jar fermenter, sealing and fermenting 30-35 days, by the temperature of jar fermenter
Degree controls at 26-28 DEG C, is spaced stirring in 5-6 days once, and after fermentation ends, compression is filtered, it is thus achieved that pumpkin fermenting liquid；
3) Semen Tritici aestivi fermentation: by Semen Tritici aestivi clean water three times, with steamer Semen Tritici aestivi is cooked, dry in the air cool after, add distillers yeast and stir,
Putting into sealed fermenting cylinder, ferment 30-35 days, temperature controls at 30-35 DEG C, fermentation ends, and compression is filtered, it is thus achieved that Semen Tritici aestivi ferments
Liquid；
4) Semen Coicis fermentation: by Semen Coicis clean water three times, with steamer Semen Coicis is cooked, dry in the air cool after, add distillers yeast, sugar stirring all
Even, to put into sealed fermenting cylinder, ferment 25-30 days, fermentation temperature controls at 18-25 DEG C, uncapped at interval of 5-6 days and puts once
Gas, fermentation ends, compression is filtered, it is thus achieved that Semen Coicis fermentation liquid；
5) mixing distillation: by pumpkin fermenting liquid, Semen Tritici aestivi fermentation liquid, Semen Coicis fermentation liquid mix homogeneously, after put into boiler and carry out
Distillation, it is thus achieved that distillate；
6) blend, distillate is cooled down, filters, add Sal, add amount is liquid weight the 1% of Sal, stir, obtain
Obtain and make at the beginning of pumpkin vinegar；
7) aging, carries out after fermentation 10-15 days again by making bottling sealing at the beginning of pumpkin vinegar, it is thus achieved that pumpkin vinegar；
8) sterilization, uses pasteurization to sterilize pumpkin vinegar, pumpkin vinegar of bottling to obtain.
The preparation technology of pumpkin vinegar the most according to claim 3, it is characterised in that described sugar is white sugar or crystal sugar.
The preparation technology of pumpkin vinegar the most according to claim 4, it is characterised in that in described pumpkin fermenting, spread out
Fructus Cucurbitae moschatae thickness is 2cm, and the medlar red date thickness of pulverizing is 0.3-0.5cm, and sugar thickness is 0.2-0.3cm.
The preparation technology of pumpkin vinegar the most according to claim 5, it is characterised in that described Fructus Cucurbitae moschatae sealing and fermenting, interval
Stirring in 5-6 days once, is stirred three times the most clockwise, counterclockwise stirring three times, makes the fully fusion of Fructus Cucurbitae moschatae, medlar red date, sugar send out
Ferment.
The preparation technology of pumpkin vinegar the most according to claim 6, it is characterised in that described step 4) in Semen Coicis, distillers yeast, sugar
Mass fraction ratio be 15: 1: 2.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106479852A (en) * | 2016-10-28 | 2017-03-08 | 谢秩勇 | A kind of vinegar beverage of health care containing Bulbus Allii Cepae and its manufacture method |
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