CN106367300A - Healthcare vinegar for flavoring and making method thereof - Google Patents
Healthcare vinegar for flavoring and making method thereof Download PDFInfo
- Publication number
- CN106367300A CN106367300A CN201610956841.9A CN201610956841A CN106367300A CN 106367300 A CN106367300 A CN 106367300A CN 201610956841 A CN201610956841 A CN 201610956841A CN 106367300 A CN106367300 A CN 106367300A
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- CN
- China
- Prior art keywords
- juice
- vinegar
- weight
- health promoting
- rhizoma zingiberis
- 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.)
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Classifications
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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)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
- A61K36/8962—Allium, e.g. garden onion, leek, garlic or chives
-
- 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)
- A61K36/906—Zingiberaceae (Ginger family)
- A61K36/9068—Zingiber, e.g. garden ginger
Abstract
The invention discloses healthcare vinegar for flavoring. The healthcare vinegar is made from, by weight, 100 parts of onion juice, 1-20 parts of Chinese green onion juice, 1-15 parts of ginger juice, 1-10 parts of edible alcohol and 0.01-0.35 part of active acetic bacteria. A making method of the healthcare vinegar for flavoring comprises the specific steps of making a raw juice solution, wherein onions, Chinese green onions and ginger are cleaned thoroughly and then juiced to obtain the onion juice, the Chinese green onion juice and the ginger juice; performing fermentation, wherein the made onion juice, Chinese green onion juice and ginger juice, the edible alcohol and the activated acetic bacteria are mixed according to the percentage by weight to obtain a mixed juice solution to be fermented for 120-180 h at the temperature of 28-32 DEG C; performing filter pressing, and removing vinegar residues through filter pressing; finally performing aging on the vinegar solution to obtain the healthcare vinegar. The onion juice, the Chinese green onion juice and the ginger juice are adopted as main raw materials, and the healthcare vinegar is simple in production technology, short in production period and low in cost and has good flavoring and fresh-keeping effects.
Description
Technical field
The present invention relates to food processing field is and in particular to a kind of seasoning health promoting vinegar and its manufacture method.
Background technology
Vinegar is traditional flavoring agent in the Chinese major styles of cooking, is with grains such as rice, wheat, Sorghum vulgare Pers. and Semen Maydiss for raw material manufacture
The liquid becoming, main component is acetic acid, also contains the organic acid such as a small amount of lactic acid, malic acid, citric acid, succinic acid.Due to it both
Seasoning can contribute to digesting again, also have bactericidal action concurrently, therefore be unable to do without vinegar in the diet.In prior art, tablet vinegar is general
It is first by raw material pulverizing, the technical process production tablet vinegar such as shine, filter, sterilizing through the swollen that adds water, steaming, fermentation, pouring vinegar, dew,
This traditional processing technique not only consumes the grain of preciousness, and processing technique is complicated, long the production cycle, typically from raw material to
Finished product, the production cycle is up to more than 10 months, leads to Productive statistics big, high cost.
Content of the invention
The technical problem to be solved be traditional edible be to be processed with grain for raw material, complex process,
Long the production cycle, input cost high it is therefore intended that providing a kind of seasoning health promoting vinegar and its manufacture method, be with Conditions of Onion Juice, big
Sucus Allii Fistulosi and Rhizoma Zingiberis Recens juice are primary raw material, simple production process, with short production cycle, low cost.
The present invention is achieved through the following technical solutions:
A kind of seasoning health promoting vinegar, by weight percentage raw material composition includes:
Conditions of Onion Juice: 100 weight portions,
Big Sucus Allii Fistulosi: 1～20 weight portion,
Rhizoma Zingiberis Recens juice: 1～15 weight portion,
Edible ethanol: 1～10 weight portion,
Active acetate bacterium: 0.01～0.35 weight portion.
Preferably, a kind of seasoning health promoting vinegar, by weight percentage raw material composition includes:
Conditions of Onion Juice: 100 weight portions,
Big Sucus Allii Fistulosi: 8～15 weight portions,
Rhizoma Zingiberis Recens juice: 5～10 weight portions,
Edible ethanol: 1～10 weight portion,
Active acetate bacterium: 0.12～0.2 weight portion.
Preferably, the acetic acid content of described health promoting vinegar is more than or equal to 3.5% and is less than 5%.
A kind of manufacture method of above-mentioned seasoning health promoting vinegar, including step in detail below:
Step a: normal juice preparation, respectively Bulbus Allii Cepae, Herba Alii fistulosi and Rhizoma Zingiberis Recenss are cleaned up, after squeezing the juice, obtain Conditions of Onion Juice, Herba Alii fistulosi respectively
Juice and Rhizoma Zingiberis Recens juice；
Step b: fermentation, by the Conditions of Onion Juice of step a preparation, big Sucus Allii Fistulosi and Rhizoma Zingiberis Recens juice, and edible ethanol and active acetate bacterium are pressed
Percentage by weight carries out being mixed and made into mixing juice in 28～32 DEG C of 120～180h that carry out fermenting；
Step c: filter pressing, described step b tunning is removed vinegar body refuse by filter pressing；
Step d: obtain health promoting vinegar finally by vinegar liquid is carried out with ageing.
Preferably, in described b step, oxygen stirring is led to using purification of compressed air and carries out aerobic fermentation.
By oxygen is led to using compressed air, both sufficient oxygen can be provided for fermentation, and the work also by Gas Stirring
With being conducive to making each component uniformly mix, and being conducive to improving fermentation mixed liquor and the contact area of oxygen, prevent mixed liquor office
Portion's anoxia, the quality of impact final products.
Preferably, after described b step is fermented and before step c filter pressing, in fermentation liquid, add edible salt, and Sal adds
Enter amount for the 5～7.5% of raw material gross weight.
The present invention compared with prior art, has such advantages as and beneficial effect:
1st, a kind of present invention seasoning health promoting vinegar and its manufacture method, with respect to traditional with grain for raw material production grain vinegar,
The manufacturing process of this law invention is simple, and the production cycle is only 2 months about, and Productive statistics cost substantially reduces；
2nd, a kind of present invention seasoning health promoting vinegar and its manufacture method, is with Bulbus Allii Cepae, Herba Alii fistulosi and Rhizoma Zingiberis Recenss for main fermenting raw materials
Become, by fermentation after, can effectively remove the pungent abnormal flavour of Bulbus Allii Cepae, Herba Alii fistulosi and Rhizoma Zingiberis Recenss, obtain the flavor effect of delicious,
Has good deodorization fresh-keeping seasoning effect；
4th, a kind of present invention seasoning health promoting vinegar and its manufacture method, Bulbus Allii Cepae blood fat reducing is primarily due to it and contains diallyl two
Sulfide and aminoacid, can reinforcing fiber protein dissolution activity, there is lipid-loweringing；Herba Alii fistulosi has the work dissipating clearly Ink vessel transfusing blood stasis
With, can reduce the content of Blood Cholesterol, the abnormal solidification of anti-Hemostatic Oral Liquid, can prevent and treat atherosclerosiss.Rhizoma Zingiberis Recenss contain
A kind of similar salicylic organic compound, is equivalent to diluent and the anticoagulant of blood, to blood fat reducing, blood pressure lowering, the prevention heart
Flesh infarction, all has outstanding effect.Mutually promoted by different mechanism, different directions by Conditions of Onion Juice, big Sucus Allii Fistulosi and Rhizoma Zingiberis Recens juice
Reduction blood fat is so that the health promoting beverage of the present invention has the effect of the blood fat reducing, blood sugar lowering and blood pressure lowering of effective prevention, therefore
The health promoting vinegar of the present invention also has good nutritional health function.
Specific embodiment
For making the object, technical solutions and advantages of the present invention become more apparent, with reference to embodiment, the present invention is made
Further detailed description, the exemplary embodiment of the present invention and its explanation are only used for explaining the present invention, are not intended as to this
The restriction of invention.
Embodiment 1
A kind of present invention seasoning health promoting vinegar, raw material by weight percentage consists of:
Conditions of Onion Juice: 100 weight portions,
Big Sucus Allii Fistulosi: 1 weight portion,
Rhizoma Zingiberis Recens juice: 1 weight portion,
Edible ethanol: 1 weight portion,
Active acetate bacterium: 0.01 weight portion.
Manufacture method is: first, cleans up Bulbus Allii Cepae, Herba Alii fistulosi and Rhizoma Zingiberis Recenss respectively, obtains Conditions of Onion Juice, big after squeezing the juice respectively
Sucus Allii Fistulosi and Rhizoma Zingiberis Recens juice；Again by the Conditions of Onion Juice of preparation, big Sucus Allii Fistulosi and Rhizoma Zingiberis Recens juice, and edible ethanol and active acetate bacterium are by above-mentioned heavy
Amount percentage ratio carries out being mixed and made into mixing juice in 28～32 DEG C of 120～180h that carry out fermenting, and passes through using net in sweat
Change compressed air logical oxygen stirring and carry out aerobic fermentation；To after fermentation by add in fermentation liquid account for total composition be 5～7.5% edible
Salt, then carry out filter pressing process removal vinegar body refuse；Obtain health promoting vinegar product finally by vinegar liquid is carried out with ageing 480h.
Embodiment 2
A kind of present invention seasoning health promoting vinegar, raw material by weight percentage consists of:
Conditions of Onion Juice: 100 weight portions,
Big Sucus Allii Fistulosi: 20 weight portions,
Rhizoma Zingiberis Recens juice: 15 weight portions,
Edible ethanol: 10 weight portions,
Active acetate bacterium: 0.35 weight portion.
Manufacture method is: first, cleans up Bulbus Allii Cepae, Herba Alii fistulosi and Rhizoma Zingiberis Recenss respectively, obtains Conditions of Onion Juice, big after squeezing the juice respectively
Sucus Allii Fistulosi and Rhizoma Zingiberis Recens juice；Again by the Conditions of Onion Juice of preparation, big Sucus Allii Fistulosi and Rhizoma Zingiberis Recens juice, and edible ethanol and active acetate bacterium are by above-mentioned heavy
Amount percentage ratio carries out being mixed and made into mixing juice in 28～32 DEG C of 120～180h that carry out fermenting, and passes through using net in sweat
Change compressed air logical oxygen stirring and carry out aerobic fermentation；To after fermentation by add in fermentation liquid account for total composition be 5～7.5% edible
Salt, then carry out filter pressing process removal vinegar body refuse；Obtain health promoting vinegar product finally by vinegar liquid is carried out with ageing 480h.
Embodiment 3
A kind of present invention seasoning health promoting vinegar, raw material by weight percentage consists of:
Conditions of Onion Juice: 100 weight portions,
Big Sucus Allii Fistulosi: 8 weight portions,
Rhizoma Zingiberis Recens juice: 5 weight portions,
Edible ethanol: 1 weight portion,
Active acetate bacterium: 0.12 weight portion.
Manufacture method is: first, cleans up Bulbus Allii Cepae, Herba Alii fistulosi and Rhizoma Zingiberis Recenss respectively, obtains Conditions of Onion Juice, big after squeezing the juice respectively
Sucus Allii Fistulosi and Rhizoma Zingiberis Recens juice；Again by the Conditions of Onion Juice of preparation, big Sucus Allii Fistulosi and Rhizoma Zingiberis Recens juice, and edible ethanol and active acetate bacterium are by above-mentioned heavy
Amount percentage ratio carries out being mixed and made into mixing juice in 28～32 DEG C of 120～180h that carry out fermenting, and passes through using net in sweat
Change compressed air logical oxygen stirring and carry out aerobic fermentation；To after fermentation by add in fermentation liquid account for total composition be 5～7.5% edible
Salt, then carry out filter pressing process removal vinegar body refuse；Obtain health promoting vinegar product finally by vinegar liquid is carried out with ageing 480h.
Embodiment 4
A kind of present invention seasoning health promoting vinegar, raw material by weight percentage consists of:
Conditions of Onion Juice: 100 weight portions,
Big Sucus Allii Fistulosi: 15 weight portions,
Rhizoma Zingiberis Recens juice: 10 weight portions,
Edible ethanol: 10 weight portions,
Active acetate bacterium: 0.2 weight portion.
Manufacture method is: first, cleans up Bulbus Allii Cepae, Herba Alii fistulosi and Rhizoma Zingiberis Recenss respectively, obtains Conditions of Onion Juice, big after squeezing the juice respectively
Sucus Allii Fistulosi and Rhizoma Zingiberis Recens juice；Again by the Conditions of Onion Juice of preparation, big Sucus Allii Fistulosi and Rhizoma Zingiberis Recens juice, and edible ethanol and active acetate bacterium are by above-mentioned heavy
Amount percentage ratio carries out being mixed and made into mixing juice in 28～32 DEG C of 120～180h that carry out fermenting, and passes through using net in sweat
Change compressed air logical oxygen stirring and carry out aerobic fermentation；To after fermentation by add in fermentation liquid account for total composition be 5～7.5% edible
Salt, then carry out filter pressing process removal vinegar body refuse；Obtain health promoting vinegar product finally by vinegar liquid is carried out with ageing 480h.
Embodiment 5
A kind of present invention seasoning health promoting vinegar, raw material by weight percentage consists of:
Conditions of Onion Juice: 100 weight portions,
Big Sucus Allii Fistulosi: 10 weight portions,
Rhizoma Zingiberis Recens juice: 8 weight portions,
Edible ethanol: 6 weight portions,
Active acetate bacterium: 0.15 weight portion.
Manufacture method is: first, cleans up Bulbus Allii Cepae, Herba Alii fistulosi and Rhizoma Zingiberis Recenss respectively, obtains Conditions of Onion Juice, big after squeezing the juice respectively
Sucus Allii Fistulosi and Rhizoma Zingiberis Recens juice；Again by the Conditions of Onion Juice of preparation, big Sucus Allii Fistulosi and Rhizoma Zingiberis Recens juice, and edible ethanol and active acetate bacterium are by above-mentioned heavy
Amount percentage ratio carries out being mixed and made into mixing juice in 28～32 DEG C of 120～180h that carry out fermenting, and passes through using net in sweat
Change compressed air logical oxygen stirring and carry out aerobic fermentation；To after fermentation by add in fermentation liquid account for total composition be 5～7.5% edible
Salt, then carry out filter pressing process removal vinegar body refuse；Obtain health promoting vinegar product finally by vinegar liquid is carried out with ageing 480h.
Above-described specific embodiment, has been carried out to the purpose of the present invention, technical scheme and beneficial effect further
Describe in detail, be should be understood that the specific embodiment that the foregoing is only the present invention, be not intended to limit the present invention
Protection domain, all any modification, equivalent substitution and improvement within the spirit and principles in the present invention, done etc., all should comprise
Within protection scope of the present invention.
Claims (6)
1. a kind of seasoning health promoting vinegar is it is characterised in that raw material composition by weight percentage includes:
Conditions of Onion Juice: 100 weight portions,
Big Sucus Allii Fistulosi: 1～20 weight portion,
Rhizoma Zingiberis Recens juice: 1～15 weight portion,
Edible ethanol: 1～10 weight portion,
Active acetate bacterium: 0.01～0.35 weight portion.
2. a kind of seasoning health promoting vinegar according to claim 1 is it is characterised in that raw material composition by weight percentage wraps
Include:
Conditions of Onion Juice: 100 weight portions,
Big Sucus Allii Fistulosi: 8～15 weight portions,
Rhizoma Zingiberis Recens juice: 5～10 weight portions,
Edible ethanol: 1～10 weight portion,
Active acetate bacterium: 0.12～0.2 weight portion.
3. a kind of seasoning health promoting vinegar according to claim 1 is it is characterised in that the acetic acid content of described health promoting vinegar is more than
Equal to 3.5% and less than 5%.
4. a kind of manufacture method of the seasoning health promoting vinegar described in claim 1 is it is characterised in that include step in detail below:
Step a: normal juice preparation, respectively Bulbus Allii Cepae, Herba Alii fistulosi and Rhizoma Zingiberis Recenss are cleaned up, after squeezing the juice, obtain Conditions of Onion Juice, Herba Alii fistulosi respectively
Juice and Rhizoma Zingiberis Recens juice；
Step b: fermentation, by the Conditions of Onion Juice of step a preparation, big Sucus Allii Fistulosi and Rhizoma Zingiberis Recens juice, and edible ethanol and active acetate bacterium are pressed
Percentage by weight carries out being mixed and made into mixing juice in 28～32 DEG C of 120～180h that carry out fermenting；
Step c: filter pressing, described step b tunning is removed vinegar body refuse by filter pressing；
Step d: obtain health promoting vinegar finally by vinegar liquid is carried out with ageing.
5. a kind of manufacture method of seasoning health promoting vinegar according to claim 4 is it is characterised in that in described b step, adopt
Lead to oxygen stirring with purification of compressed air and carry out aerobic fermentation.
6. a kind of manufacture method of seasoning health promoting vinegar according to claim 4 is it is characterised in that described b step is fermented
Afterwards with step c filter pressing before, in fermentation liquid add edible salt, and Sal addition be raw material gross weight 5～7.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610956841.9A CN106367300A (en) | 2016-10-28 | 2016-10-28 | Healthcare vinegar for flavoring and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610956841.9A CN106367300A (en) | 2016-10-28 | 2016-10-28 | Healthcare vinegar for flavoring and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106367300A true CN106367300A (en) | 2017-02-01 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610956841.9A Withdrawn CN106367300A (en) | 2016-10-28 | 2016-10-28 | Healthcare vinegar for flavoring and making method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108102870A (en) * | 2017-12-19 | 2018-06-01 | 苏州美之素食品有限公司 | A kind of the Fish with Chinese Sauerkraut complex flavor vinegar preparation method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1966653A (en) * | 2006-11-22 | 2007-05-23 | 郭翔 | Preparation method of mango vinegar |
| CN101613654A (en) * | 2008-06-23 | 2009-12-30 | 吉首大学 | A kind of aromatic vinegar salt-free aging new technology |
| CN102226144A (en) * | 2011-05-24 | 2011-10-26 | 山东巨野晨农永兴食品有限公司 | Black garlic vinegar and preparation method thereof |
| CN105039126A (en) * | 2015-06-19 | 2015-11-11 | 何伍侠 | Coco nata heat-clearing health vinegar |
-
2016
- 2016-10-28 CN CN201610956841.9A patent/CN106367300A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1966653A (en) * | 2006-11-22 | 2007-05-23 | 郭翔 | Preparation method of mango vinegar |
| CN101613654A (en) * | 2008-06-23 | 2009-12-30 | 吉首大学 | A kind of aromatic vinegar salt-free aging new technology |
| CN102226144A (en) * | 2011-05-24 | 2011-10-26 | 山东巨野晨农永兴食品有限公司 | Black garlic vinegar and preparation method thereof |
| CN105039126A (en) * | 2015-06-19 | 2015-11-11 | 何伍侠 | Coco nata heat-clearing health vinegar |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108102870A (en) * | 2017-12-19 | 2018-06-01 | 苏州美之素食品有限公司 | A kind of the Fish with Chinese Sauerkraut complex flavor vinegar preparation method |
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Application publication date: 20170201 |