CN106754217A - The manufacture craft of lemon beauty Huang vinegar - Google Patents

Abstract

The present invention relates to a kind of manufacture craft of lemon beauty Huang vinegar, it is characterized in that：Selection high-quality millet, is ground into meal, is steamed into half-mature standby；It is standby that concentrate is extracted in the fried acquisition of reselection purslane；Take half-mature millet meal raw material to be uniformly mixed with purslane herb dry powder, add drinking water, be defined by flooding raw material, use common apparatus steaming process, cook, admix 10% strain, allow it fully to ferment, 62h is brewageed, squeeze and filter obtains rough vinegar filter stoste, it is eventually adding purslane concentrate, lemon juice, heating, after ageing 10 days, filtering, sterilizing, it is filling, sealing, packaging.

Description

The manufacture craft of lemon beauty Huang vinegar

Technical field

The present invention relates to a kind of manufacture craft of lemon beauty Huang vinegar.

Background technology

People like eating salubrious agreeable to the taste vinegar cold vegetable dish in sauce in summer, if vinegar can be made to strengthen sterilized, anti-corrosion energy beautification function again, so that it may improve the application value of vinegar.Found by market analysis and research, wild vegetables purslane has very strong antibacterial action, and nutrition is very high, vinegar is made jointly with purslane, lemon and millet, it will be a good thinking, the edible cold vegetable dish in sauce of people or eat other foods no matter allowing, can seasoning sterilization, anti-corrosion, health care, beauty neglect neither, improve its broader practice and be worth.

The content of the invention

The purpose of the present invention is to propose to a kind of manufacture craft of lemon beauty Huang vinegar.

The object of the present invention is achieved like this, and preparation method is as follows：

A, selection high-quality millet, meal is ground into stainless steel pulverizer, uses general steaming plant, and 80 DEG C of temperature is steamed into half-mature, and the time is 0.5h, it is steamed after cooling place stand-by；B, selection purslane, segment wash clean, is put into plus layer pot is interior, adds drinking water, water to be defined more than raw material 5cm, the first low rear continuous control high of temperature 50 DEG C 30 minutes, 60 DEG C 40 minutes, 100 DEG C carry out within 90 minutes heating it is fried, raw material is fried finish after, filtering obtain extract solution；Then again toward adding water in purslane filter residue, secondary fried, secondary filter, decocting liquid twice is merged to pour into carries out 80 DEG C and concentrates in another plus layer pot, obtains concentrate stand-by；C, take a steps obtain it is steamed after meal millet as essentials 50-80%, separately take purslane herb dry powder 20-50%, be mixed uniformly with mixer, add drinking water, it is defined by flooding raw material, it is suctioned moisture, uses common apparatus steaming process, cook, used time 2h, then cools to 30 DEG C, takes out while hot, in putting fermentation tank into, 10% strain is admixed, allows it fully to ferment, temperature control is at 30 DEG C, brewage 62h, it is 8 degree to test its acidity, and pol is 15 degree, carries out squeeze and filter, rough vinegar filter stoste can be obtained, it is stand-by；Rough vinegar that d, the purslane concentrate 5-10% and step c that are obtained with b step are obtained filter stoste 80-90%, lemon juice 5-10%, it is blended to stir, in then placing into fermentation tank, it is heated to 80 DEG C, 30 minutes used times, after standing clarification, ageing 10 days, flow it into and be equipped with the funnel of filter cloth in advance, filtering, sterilizing is filling, sealing, packaging.

The positive effect of the present invention is：Purslane：Composition containing nutrient chemistry：18 kinds of amino acid of the needed by human body such as protein, crude fibre, VC, VE, VA, VB, VD, sodium, potassium, calcium, zinc, iron, manganese, niacin, carotene, alpha-linolenic acid, malic acid, lysine, glutamic acid, aspartic acid, alanine, also contain noradrenalin, resin, alkaloid, Coumarins, flavonoids, cardiac glycoside, anthraquinone glycoside, ш -3 aliphatic acid.These materials authoritative sources claims to diabetes, heart disease, hypertension, high fat of blood, platelet aggregation, thrombus, anti-inflammation, diarrhoea, dysentery, hemorrhoid, appendicitis, dislikes sore, infantile pertussis, fat-reducing etc. and have and certain prevent and treat meaning；Lemon juice：Composition containing nutrient chemistry：Protein, crude fibre, VC, VE, VA, VB, millet：German millet nutrition enriches, with rice（That is polished rice）Compare, vitamin B1 is high 1.5 times, vitamin B2 is high 1 times, and dietary fiber is high 2-7 times, and be potassium food high, its K factor（Potassium/sodium ratio）>66.The mineral matter element such as calcium, phosphorus, magnesium, zinc, selenium enriches in maize, each contributes to reduce blood sugar.Medical expert thinks, millet can be as the ultimate food of diabetic, to controlling stomach dryness and thin fluid injury patients with type Ⅰ DM, symptoms include that stomach energy is quenched one's thirst, the paddy that disappears easily famine, constipation, mouth parched and tongue scorched, body are become thin etc. is particularly suitable.

Process above, purslane dry powder is added in the millet of fermentation, then carries out mixed fermentation, 20% purslane concentrate is finally added in coarse filtration vinegar liquid with its ageing 10 days, its antibacterial effect was so both enhanced, Semen setariae vinegar is more had the peculiar flavour of natural plants purslane again.On probation with the contrast of common rice vinegar to find, the vinegar has certain obvious antibacterial action.

Specific embodiment

Embodiment：A, selection high-quality millet, meal is ground into stainless steel pulverizer, uses general steaming plant, and 80 DEG C of temperature is steamed into half-mature, and the time is 0.5h, it is steamed after cooling place stand-by；B, selection purslane, segment wash clean, is put into plus layer pot is interior, adds drinking water, water to be defined more than raw material 5cm, the first low rear continuous control high of temperature 50 DEG C 30 minutes, 60 DEG C 40 minutes, 100 DEG C carry out within 90 minutes heating it is fried, raw material is fried finish after, filtering obtain extract solution；Then again toward adding water in purslane filter residue, secondary fried, secondary filter, decocting liquid twice is merged to pour into carries out 80 DEG C and concentrates in another plus layer pot, obtains concentrate stand-by；C, take a steps obtain it is steamed after meal millet as essentials 50-80%, separately take purslane herb dry powder 20-50%, be mixed uniformly with mixer, add drinking water, it is defined by flooding raw material, it is suctioned moisture, uses common apparatus steaming process, cook, used time 2h, then cools to 30 DEG C, takes out while hot, in putting fermentation tank into, 10% strain is admixed, allows it fully to ferment, temperature control is at 30 DEG C, brewage 62h, it is 8 degree to test its acidity, and pol is 15 degree, carries out squeeze and filter, rough vinegar filter stoste can be obtained, it is stand-by；Rough vinegar that d, the purslane concentrate 5-10% and step c that are obtained with b step are obtained filter stoste 80-90%, lemon juice 5-10%, it is blended to stir, in then placing into fermentation tank, it is heated to 80 DEG C, 30 minutes used times, after standing clarification, ageing 10 days, flow it into and be equipped with the funnel of filter cloth in advance, filtering, sterilizing is filling, sealing, packaging.

Claims (1)

1. the manufacture craft of a kind of lemon beauty Huang vinegar, its preparation process is：A, selection high-quality millet, meal is ground into stainless steel pulverizer, uses general steaming plant, and 80 DEG C of temperature is steamed into half-mature, and the time is 0.5h, it is steamed after cooling place stand-by；B, selection purslane, segment wash clean, is put into plus layer pot is interior, adds drinking water, water to be defined more than raw material 5cm, the first low rear continuous control high of temperature 50 DEG C 30 minutes, 60 DEG C 40 minutes, 100 DEG C carry out within 90 minutes heating it is fried, raw material is fried finish after, filtering obtain extract solution；Then again toward adding water in purslane filter residue, secondary fried, secondary filter, decocting liquid twice is merged to pour into carries out 80 DEG C and concentrates in another plus layer pot, obtains concentrate stand-by；C, take a steps obtain it is steamed after meal millet as essentials 50-80%, separately take purslane herb dry powder 20-50%, be mixed uniformly with mixer, add drinking water, it is defined by flooding raw material, it is suctioned moisture, uses common apparatus steaming process, cook, used time 2h, then cools to 30 DEG C, takes out while hot, in putting fermentation tank into, 10% strain is admixed, allows it fully to ferment, temperature control is at 30 DEG C, brewage 62h, it is 8 degree to test its acidity, and pol is 15 degree, carries out squeeze and filter, rough vinegar filter stoste can be obtained, it is stand-by；Rough vinegar that d, the purslane concentrate 5-10% and step c that are obtained with b step are obtained filter stoste 80-90%, lemon juice 5-10%, it is blended to stir, in then placing into fermentation tank, it is heated to 80 DEG C, 30 minutes used times, after standing clarification, ageing 10 days, flow it into and be equipped with the funnel of filter cloth in advance, filtering, sterilizing is filling, sealing, packaging.