CN106867865A - A kind of preparation method of bletilla vinegar - Google Patents
A kind of preparation method of bletilla vinegar Download PDFInfo
- Publication number
- CN106867865A CN106867865A CN201710233470.6A CN201710233470A CN106867865A CN 106867865 A CN106867865 A CN 106867865A CN 201710233470 A CN201710233470 A CN 201710233470A CN 106867865 A CN106867865 A CN 106867865A
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- vinegar
- bletilla
- fermentation
- unstrained spirits
- steaming
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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)
- A61K36/898—Orchidaceae (Orchid family)
Abstract
This application discloses a kind of preparation method of bletilla vinegar, comprise the following steps：The treatment of step one, raw material：Selection sorghum flour and bletilla powder, add water after mixing and spread 12 ~ 15h of stacking out；Step 2, steaming：Feeding the mixture into digester carries out steaming；Step 3, mixed song：After steaming, cooled down after taking the dish out of the pot, watering cooling adds Daqu, is uniformly mixing to obtain and treats fermentation material；Step 4, fermentation：To treat that fermentation material is put into alcoholic fermentation cylinder, add alcohol；Fermentation obtains alcohol wine with dregs；Step 5, acetic fermentation：Alcohol wine with dregs is continued to ferment, birth vinegar is drenched；Step 6, concentration storage：The raw vinegar concentration for will be drenched, holder ageing is squeezed into and is obtained mature vinegar in 1 ~ 6 month；Step 7, sterilizing, packaging are dispatched from the factory：Mature vinegar sterilizing after storage, the finished product after packaging are dispatched from the factory.Bletilla vinegar of the invention, is prepared using sorghum and bletilla starch, prepares the bletilla vinegar of a nourishing the stomach stomach invigorating, to fill up the blank of bletilla product, long-term consumption can stomach invigorating control stomach.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation method of bletilla vinegar.
Background technology
Bletilla is also called the bletilla striata, is that orchid family bletilla belongs to herbaceos perennial, be in temperate zone Terrestrial orchid section plant most
One of monoid of economic worth, its stem tuber is the rare Chinese medicine of China's tradition, and pattern is gorgeous, is also that a kind of good landscape is planted
Thing.According to Li Shizhen (1518-1593 A.D.)《Compendium of Materia Medica one bletilla of grass》：" its root white, connects and and gives birth to, therefore named bletilla.”《Compendium of Materia Medica》Carry：
" smell toil, it is nontoxic.Main smelting ulcerative carbuncle is disliked sore and loses subcutaneous ulcer, and the dead flesh of impairment of yin, perverse trend in stomach, harmful wind ghost hits, and miliaria is slow not to be received.Except tinea alba scabies
Worm.Knot heat does not disappear, and the lower impotence of the moon, Shao- blisters on face make us flesh cunning.”
Bletilla is distributed more widely, is distributed in national major part provinces and regions, and there is cultivation various regions.Main product in Guizhou, Sichuan, Hunan,
The provinces and regions such as Hubei, Anhui, Jiangsu, Henan, Yunnan, Guangxi, Zhejiang.Although bletilla is distributed in various regions, due to bletilla
Seed development not exclusively, under field conditions (factors) is difficult to sprout and grows, typically by division propagation, it is difficult to meet the need of a large amount of cultivations
Will.Although the current artificial breeding key technology such as bletilla tissue cultures and facility cultivation has obtained certain development, not
With the report of the rapid popularization and application of tissue culture technique.Also there is kind and Quality Control Technology during bletilla industrialized development
Research and development application is delayed, the problems such as planting type is extensive.
Modern pharmacological research confirms that bletilla contains the compositions such as starch, glucose, volatile oil, mannosan, with obvious
Haemostatic effect.Can be used to treat the diseases such as pulmonary tuberculosis, bronchiectasis hemoptysis, gastric and duodenal ulcer bleeding.
For the exploitation of bletilla product, primarily directed on medicine, the exploitation for food is essentially blank to prior art.
The content of the invention
The present invention is directed to blank of the prior art to bletilla food development, there is provided a kind of preparation method of bletilla vinegar.
The preparation method of bletilla vinegar of the invention, comprises the following steps：The treatment of step one, raw material：Selection full grains,
Free from admixture, powder is beaten without rotten sorghum, and particle diameter is 20 ~ 40 mesh；Selection particle diameter is the bletilla powder of 60 ~ 100 mesh, sorghum flour and bletilla
Powder is according to 1:1 ratio mixing, is afterwards 3 ~ 4 according to the weight ratio of mixture and distilled water:2 stir, temperature be 25 ~
Spread 12 ~ 15h of stacking in 28 DEG C of environment out and obtain compound；
Step 2, steaming：Feeding the mixture into digester carries out steaming, 4 ~ 5h is steamed after upper vapour, to steam without hard-core as standard；
Step 3, mixed song：After compound is through steaming, cooled down after taking the dish out of the pot, watering cooling, the quality of water is 1 ~ 1.3 times of compound,
When temperature is reduced to 26 DEG C ~ 30 DEG C, Daqu is added, be uniformly mixing to obtain and treat fermentation material；
Step 4, fermentation：To treat that fermentation material is put into alcoholic fermentation cylinder, treat that fermentation material adds 0.4 ~ 0.6% according to every 100kg
Alcohol；Including three fermentation periods, the primary fermentation phase is 2 days, is stirred 5 ~ 6 times daily, and temperature is constant in 28 DEG C ~ 30 DEG C, main hair
Ferment is 1 day, and temperature control after main fermentation terminates, seals alcoholic fermentation cylinder between 32 ~ 34 DEG C, and after fermentation is 5 days, temperature control
System obtains alcohol wine with dregs at 30~32 DEG C；
Step 5, acetic fermentation：Alcohol wine with dregs is taken out into alcoholic fermentation cylinder, wheat bran, cavings is admixed, moisture is defined by 60 ~ 65%, stirs
After mixing uniformly, acetic fermentation cylinder is put into；Be put into acetic fermentation cylinder after 6h, start just unstrained spirits fermentation, the time is 3 days, access 43 DEG C ~
45 DEG C of fiery unstrained spirits, it is standard to connect unstrained spirits amount with 10%, is stirred daily 2 times；Using plastics or nylon oilcloth envelope unstrained spirits, four sides are sealed with salt
Firmly, ripe unstrained spirits fermentation time 6 days；Taking 40% vinegar unstrained spirits fumigate 4 days, unstrained spirits is turned over daily 1 time, and 70 ~ 80 DEG C of temperature obtains smoked unstrained spirits, will
Remaining 60% vinegar unstrained spirits and 40% smoked unstrained spirits are put into vinegar spaying pool, and 24h is soaked with boiling water, then drench birth vinegar；
Step 6, concentration storage：The raw vinegar for will be drenched by precipitation, high temperature concentration is carried out, then vinegar is cooled to 50 ~ 60 DEG C, beaten
Enter holder ageing and obtain mature vinegar in 1 ~ 6 month；
Step 7, sterilizing, packaging are dispatched from the factory：Mature vinegar after storage is put into autoclave, after 100 DEG C of sterilizing 15min, after packaging into
Product dispatch from the factory.
Beneficial effects of the present invention：Major ingredient of the invention be sorghum and bletilla powder, using in bletilla powder be rich in bletilla starch,
Vinegar is made after mixing with sorghum flour, the amylopectin ratios in sorghum and bletilla are higher, so absorption speed is fast, viscosity is big,
It is non-aging, there is abundant nutrition, be conducive to esters aromatic substance to generate, there is a great role to improving vinegar flavor, and bletilla
In the bletilla polysaccharide that is rich in（Bletilla glue）, bletilla polysaccharide is to be extracted from traditional Chinese medicine bletilla and must have anti-inflammatory, promote blood coagulation, disease-resistant
It is malicious, antitumor, it is anti-oxidant to wait BA, it is functional slow release, local retention, auto-degradation, nonirritant, nontoxic
The characteristics such as side effect, wheat bran can absorb fermented grain and moisture content, play a part of loose and contain air, right containing rich in protein
The local flavor of vinegar has close relationship.Cavings mainly plays loose vinegar unstrained spirits, moreover it is possible to accumulate and ventilating air, beneficial to acetic acid bacteria
Aerobic fermentation.Mash after saccharification is squeezed into fermentation tank by starch by can obtain glucose after saccharification, then culture in yeast tank
Good yeast is accessed, and glucose by a series of effect of intracellular enzymes, is generated alcohol and CO by saccharomycete2, alcohol is in acetic acid
In the presence of bacterium, acetaldehyde is oxidized to, acetaldehyde continues to be oxidized to acetic acid, raw vinegar is obtained after drenching vinegar, obtained after concentration storage afterwards
Mature vinegar.Bletilla vinegar of the invention, is prepared using sorghum and bletilla starch, and it is dissolved in using the bletilla glue enriched in bletilla starch
In vinegar, the bletilla vinegar of a nourishing the stomach stomach invigorating is prepared, to fill up the blank of bletilla product, while bletilla vinegar unique flavor, has
Unique fragranced, long-term consumption can stomach invigorating control stomach.
Preferably, the bletilla powder is beaten powder and is obtained after drying for pale reddish brown trident bletilla bulb.The shallow lake of pale reddish brown trident bletilla
Powder content is high, and the content of its bletilla polysaccharide is also high, therefore selects pale reddish brown trident bletilla as the source of bletilla starch.
As it is further preferred that can be slagged tap after the completion of step 5 pouring vinegar, acid-sludge acidity will be less than when slagging tap
0.5%。
Preferred as another step, in the step 6, mature vinegar selects ageing 4 months in holder.Mature vinegar ageing 4
During the moon, acetic acid bacteria reaction is complete, and now the fragrance of mature vinegar is denseer, and nutriment is richer.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
Specific embodiment of the invention, but protection scope of the present invention are illustrated by example below, this is not limited to.
Embodiment 1：The preparation method of bletilla vinegar of the invention, comprises the following steps：The treatment of step one, raw material：Selection
Full grains, free from admixture beats powder without rotten sorghum, and particle diameter is 20 ~ 40 mesh；Pale reddish brown trident bletilla bulb is selected to beat after drying
Powder, crosses 60 ~ 100 mesh sieves, and sorghum flour and bletilla powder are according to 1:1 ratio mixing, afterwards according to mixture and the ratio of distilled water
It is 3:2 stir, and spread stacking 12h out in temperature is for 25 ~ 28 DEG C of environment；
Step 2, steaming：Feeding the mixture into digester carries out steaming, 4 ~ 5h is steamed after upper vapour, to steam without hard-core as standard；
Step 3, mixed song：After compound is through steaming, cooled down after taking the dish out of the pot, watering cooling, the quality of water is 1 times of compound, works as temperature
When degree is reduced to 26 DEG C ~ 30 DEG C, Daqu is added, be uniformly mixing to obtain and treat fermentation material；
Step 4, fermentation：To treat that fermentation material is put into alcoholic fermentation cylinder, treat that fermentation material adds 0.4% wine according to every 100kg
Essence；Including three fermentation periods, the primary fermentation phase is 2 days, is stirred 5 ~ 6 times daily, and temperature is constant at 28 DEG C ~ 30 DEG C, and main fermentation is 1
My god, temperature control after main fermentation terminates, seals alcoholic fermentation cylinder between 32 ~ 34 DEG C, and after fermentation is 5 days, and temperature control is 30
~32 DEG C, obtain alcohol wine with dregs；
Step 5, acetic fermentation：Alcohol wine with dregs is taken out into alcoholic fermentation cylinder, wheat bran, cavings is admixed, moisture is defined by 60 ~ 65%, stirs
After mixing uniformly, acetic fermentation cylinder is put into；Be put into acetic fermentation cylinder after 6h, start just unstrained spirits fermentation, the time is 3 days, access 43 DEG C ~
45 DEG C of fiery unstrained spirits, it is standard to connect unstrained spirits amount with 10%, is stirred daily 2 times；Using plastics or nylon oilcloth envelope unstrained spirits, four sides are sealed with salt
Firmly, ripe unstrained spirits fermentation time 6 days；Taking 40% vinegar unstrained spirits fumigate 4 days, unstrained spirits is turned over daily 1 time, and 70 ~ 80 DEG C of temperature obtains smoked unstrained spirits, will
Remaining 60% vinegar unstrained spirits and 40% smoked unstrained spirits are put into vinegar spaying pool, and 24h is soaked with boiling water, then drench birth vinegar, after drenching vinegar to the greatest extent
Can slag tap, acid-sludge acidity will be less than 0.5% when slagging tap；
Step 6, concentration storage：The raw vinegar for will be drenched by precipitation, high temperature concentration is carried out, then vinegar is cooled to 50 ~ 60 DEG C, beaten
Enter holder ageing and obtain mature vinegar in 4 months；
Step 7, sterilizing, packaging are dispatched from the factory：Mature vinegar after storage is put into autoclave, after 100 DEG C of sterilizing 15min, after packaging into
Product dispatch from the factory.
Embodiment 2：The preparation method of bletilla vinegar of the invention, comprises the following steps：The treatment of step one, raw material：Selection
Full grains, free from admixture beats powder without rotten sorghum, and particle diameter is 20 ~ 40 mesh；Pale reddish brown trident bletilla bulb is selected to beat after drying
Powder, crosses 60 ~ 100 mesh sieves, and sorghum flour and bletilla powder are according to 1:1 ratio mixing, afterwards according to mixture and the ratio of distilled water
It is 4:2 stir, and spread stacking 15h out in temperature is for 25 ~ 28 DEG C of environment；
Step 2, steaming：Feeding the mixture into digester carries out steaming, 4 ~ 5h is steamed after upper vapour, to steam without hard-core as standard；
Step 3, mixed song：After compound is through steaming, cooled down after taking the dish out of the pot, watering cooling, the quality of water is 1.3 times of compound, when
When temperature is reduced to 26 DEG C ~ 30 DEG C, Daqu is added, be uniformly mixing to obtain and treat fermentation material；
Step 4, fermentation：To treat that fermentation material is put into alcoholic fermentation cylinder, treat that fermentation material adds 0.4% wine according to every 100kg
Essence；Including three fermentation periods, the primary fermentation phase is 2 days, is stirred 5 ~ 6 times daily, and temperature is constant at 28 DEG C ~ 30 DEG C, and main fermentation is 1
My god, temperature control after main fermentation terminates, seals alcoholic fermentation cylinder between 32 ~ 34 DEG C, and after fermentation is 5 days, and temperature control is 30
~32 DEG C, obtain alcohol wine with dregs；
Step 5, acetic fermentation：Alcohol wine with dregs is taken out into alcoholic fermentation cylinder, wheat bran, cavings is admixed, moisture is defined by 60 ~ 65%, stirs
After mixing uniformly, acetic fermentation cylinder is put into；Be put into acetic fermentation cylinder after 6h, start just unstrained spirits fermentation, the time is 3 days, access 43 DEG C ~
45 DEG C of fiery unstrained spirits, it is standard to connect unstrained spirits amount with 10%, is stirred daily 2 times；Using plastics or nylon oilcloth envelope unstrained spirits, four sides are sealed with salt
Firmly, ripe unstrained spirits fermentation time 6 days；Taking 40% vinegar unstrained spirits fumigate 4 days, unstrained spirits is turned over daily 1 time, and 70 ~ 80 DEG C of temperature obtains smoked unstrained spirits, will
Remaining 60% vinegar unstrained spirits and 40% smoked unstrained spirits are put into vinegar spaying pool, and 24h is soaked with boiling water, then drench birth vinegar, after drenching vinegar to the greatest extent
Can slag tap, acid-sludge acidity will be less than 0.5% when slagging tap；
Step 6, concentration storage：The raw vinegar for will be drenched by precipitation, high temperature concentration is carried out, then vinegar is cooled to 50 ~ 60 DEG C, beaten
Enter holder ageing and obtain mature vinegar in 4 months；
Step 7, sterilizing, packaging are dispatched from the factory：Mature vinegar after storage is put into autoclave, after 100 DEG C of sterilizing 15min, after packaging into
Product dispatch from the factory.
Above-described is only embodiments of the invention, and the general knowledge such as known concrete structure and characteristic is not made herein in scheme
Excessive description.It should be pointed out that for a person skilled in the art, on the premise of structure of the present invention is not departed from, can be with
Some deformations and improvement are made, these should also be considered as protection scope of the present invention, these are implemented all without the influence present invention
Effect and practical applicability.This application claims protection domain should be defined by the content of its claim, in specification
Specific embodiment etc. records the content that can be used for explaining claim.
Claims (4)
1. a kind of preparation method of bletilla vinegar, it is characterised in that comprise the following steps：The treatment of step one, raw material：Selection particle
Full, free from admixture beats powder without rotten sorghum, and particle diameter is 20 ~ 40 mesh；Selection particle diameter is the bletilla powder of 60 ~ 100 mesh, sorghum flour
With bletilla powder according to 1:1 ratio mixing, is afterwards 3 ~ 4 according to the weight ratio of mixture and distilled water:2 stir, in temperature
Spend and spread 12 ~ 15h of stacking out in the environment for 25 ~ 28 DEG C and obtain compound；
Step 2, steaming：Feeding the mixture into digester carries out steaming, 4 ~ 5h is steamed after upper vapour, to steam without hard-core as standard；
Step 3, mixed song：After compound is through steaming, cooled down after taking the dish out of the pot, watering cooling, the quality of water is 1 ~ 1.3 times of compound,
When temperature is reduced to 26 DEG C ~ 30 DEG C, Daqu is added, be uniformly mixing to obtain and treat fermentation material；
Step 4, fermentation：To treat that fermentation material is put into alcoholic fermentation cylinder, treat that fermentation material adds 0.4 ~ 0.6% according to every 100kg
Alcohol；Including three fermentation periods, the primary fermentation phase is 2 days, is stirred 5 ~ 6 times daily, and temperature is constant in 28 DEG C ~ 30 DEG C, main hair
Ferment is 1 day, and temperature control after main fermentation terminates, seals alcoholic fermentation cylinder between 32 ~ 34 DEG C, and after fermentation is 5 days, temperature control
System obtains alcohol wine with dregs at 30~32 DEG C；
Step 5, acetic fermentation：Alcohol wine with dregs is taken out into alcoholic fermentation cylinder, wheat bran, cavings is admixed, moisture is defined by 60 ~ 65%, stirs
After mixing uniformly, acetic fermentation cylinder is put into；Be put into acetic fermentation cylinder after 6h, start just unstrained spirits fermentation, the time is 3 days, access 43 DEG C ~
45 DEG C of fiery unstrained spirits, it is standard to connect unstrained spirits amount with 10%, is stirred daily 2 times；Using plastics or nylon oilcloth envelope unstrained spirits, four sides are sealed with salt
Firmly, ripe unstrained spirits fermentation time 6 days；Taking 40% vinegar unstrained spirits fumigate 4 days, unstrained spirits is turned over daily 1 time, and 70 ~ 80 DEG C of temperature obtains smoked unstrained spirits, will
Remaining 60% vinegar unstrained spirits and 40% smoked unstrained spirits are put into vinegar spaying pool, and 24h is soaked with boiling water, then drench birth vinegar；
Step 6, concentration storage：The raw vinegar for will be drenched by precipitation, high temperature concentration is carried out, then vinegar is cooled to 50 ~ 60 DEG C, beaten
Enter holder ageing and obtain mature vinegar in 1 ~ 6 month；
Step 7, sterilizing, packaging are dispatched from the factory：Mature vinegar after storage is put into autoclave, after 100 DEG C of sterilizing 15min, is obtained into after packaging
Product dispatch from the factory.
2. the preparation method of bletilla vinegar according to claim 1, it is characterised in that：The bletilla powder is pale reddish brown trident bletilla
Bulb plays powder acquisition after drying.
3. the preparation method of bletilla vinegar according to claim 2, it is characterised in that：The step 5 is drenched after the completion of vinegar
Slag tap, acid-sludge acidity will be less than 0.5% when slagging tap.
4. the preparation method of bletilla vinegar according to claim 3, it is characterised in that：In the step 6, mature vinegar selection exists
Ageing 4 months in holder.
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| CN201710233470.6A CN106867865A (en) | 2017-04-11 | 2017-04-11 | A kind of preparation method of bletilla vinegar |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107129920A (en) * | 2017-06-23 | 2017-09-05 | 张俊辉 | A kind of brewing method for careless Semen Cuscutae health-care vinegar of rejuvenating |
| CN107325951A (en) * | 2017-08-24 | 2017-11-07 | 福建回味鲜食品有限公司 | A kind of sorghum vinegar and its production technology for dropping heat |
| CN107858262A (en) * | 2017-12-14 | 2018-03-30 | 广东轻工职业技术学院 | A kind of bletilla striata vinegar and acetic acid beverage and its preparation method |
| CN108456611A (en) * | 2018-04-13 | 2018-08-28 | 宁夏悦丰生态农业科技有限公司 | Bletilla striata wine and preparation method thereof |
| CN109234137A (en) * | 2018-11-29 | 2019-01-18 | 山西辛公府食醋酿造有限公司 | A kind of preparation method of beauty treatment health preserving vinegar |
| CN110656021A (en) * | 2019-11-17 | 2020-01-07 | 晋中市宏艺生物科技有限公司 | Quercus liaodonta vinegar |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN107858262A (en) * | 2017-12-14 | 2018-03-30 | 广东轻工职业技术学院 | A kind of bletilla striata vinegar and acetic acid beverage and its preparation method |
| CN107858262B (en) * | 2017-12-14 | 2021-02-19 | 广东轻工职业技术学院 | Bletilla striata vinegar and acetic acid beverage and preparation method thereof |
| CN108456611A (en) * | 2018-04-13 | 2018-08-28 | 宁夏悦丰生态农业科技有限公司 | Bletilla striata wine and preparation method thereof |
| CN109234137A (en) * | 2018-11-29 | 2019-01-18 | 山西辛公府食醋酿造有限公司 | A kind of preparation method of beauty treatment health preserving vinegar |
| CN110656021A (en) * | 2019-11-17 | 2020-01-07 | 晋中市宏艺生物科技有限公司 | Quercus liaodonta vinegar |
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Application publication date: 20170620 |