CN107034115A - The preparation method of fruit of Chinese magnoliavine snakegourd health-care vinegar - Google Patents

Abstract

The invention discloses a kind of preparation method of fruit of Chinese magnoliavine snakegourd health-care vinegar, belong to health-care vinegar manufacture field；It is characterized in that, described fruit of Chinese magnoliavine snakegourd health-care vinegar, the high fruit of Chinese magnoliavine of health value, snakegourd are used for raw material, produce the health-care vinegar of excellent in color, the deep processing for not being only raw material provides effective solution, also effectively remains the nutrition of raw material, with astringeing the lung to stop cough, nourish the health-care effects such as puckery essence, moistening lung for removing phlegm, and there are the local flavor and mouthfeel of uniqueness, be worth with the larger market development.

Description

The preparation method of fruit of Chinese magnoliavine snakegourd health-care vinegar

Technical field

The present invention relates to a kind of preparation method of health-care vinegar, more particularly, to a kind of making side of fruit of Chinese magnoliavine snakegourd health-care vinegar Method.

Background technology

The fruit of Chinese magnoliavine, is the ripening fruits of magnoliaceae schisandra, also known as Chinese magnoliavine, hangs pomegranate etc., is famous Chinese medicine, its fruit contains There are schizandrin and vitamin C, resin, tannin and a small amount of carbohydrate.Have and astringe the lung to stop cough, nourish puckery essence, the effect of antidiarrheal hidroschesis.《Day Magnificent son book on Chinese herbal medicine》Record：" improving eyesight, warming the kidney, control wind, and lower gas helps digestion, choleraic myospasm, Xuan addiction run quickly globefish cold air, consumer edema, gastric disorder causing nausea, Trusted subordinate's inflatable, quenches the thirst, relieving restlessness heat, and relieving alcoholism strengthens the bone.”

Snakegourd, is the dry mature fruit of Curcurbitaceae Trichosanthes snakegourd or trichosanthes rosthornii Harms, belongs to conventional Chinese medicine, with moistening lung The effects such as resolving sputum, sharp gas wide chest, be clinically widely used in treatment phlegm-heat cough, the thick turbid Huang of phlegm, pharyngalgia, pectoralgia, haematemesis, bleeding from five sense organs or subcutaneous tissue, The diseases such as constipation, ulcerative carbuncle pyogenic infections.Modern pharmacology is tested and clinical practice shows that snakegourd has coronary artery dilator, increase coronary blood flow The multiple pharmacological effects such as amount, raising myocardial hypoxia tolerance, reduction serum cholesterol, antibacterial, anticancer, especially to cardiovascular disease Disease has good therapeutic action.

In the market, the health value of the fruit of Chinese magnoliavine is high, and the fruit of Chinese magnoliavine, snakegourd are processed into health-care vinegar, relevant report is had no And Related product listing.

The content of the invention

It is an object of the invention to provide one kind using the fruit of Chinese magnoliavine, snakegourd as primary raw material, the fruit of Chinese magnoliavine snakegourd produced is protected The method of strong vinegar, an effective way is provided for the deep processing of the fruit of Chinese magnoliavine, snakegourd.

The technical scheme adopted by the invention to solve the technical problem is that：A kind of making side of fruit of Chinese magnoliavine snakegourd health-care vinegar Method, it uses following steps：

A, pretreatment of raw material：The fruit of Chinese magnoliavine of fresh mature is selected, snakegourd and Rui cores is added, cleans after impurity elimination, takes 55 parts by weight The fruit of Chinese magnoliavine, the snakegourd of 25 parts by weight, the Rui cores of 20 parts by weight, after crushing, technical finesse is squeezed through cold pressing, and it is 20 to set pressing temperature DEG C, time 45min is squeezed, squeeze pressure is 15MPa, Normal juice and material residue is made；

B, crushing：Using low temperature liquid nitrogen crushing technology, material residue is crushed under -15 DEG C of cryogenic conditions, it is desirable to liquid nitrogen input For 230mL/min, material residue input is 200g/min, and material residue is crushed into 100 mesh, and material residue powder is made；

C, prepare culture medium：By green tea pulverization process, by 1:0.25 ratio adds material residue powder, and mixing tea powder is made；Will mixing Tea powder adds pectase, 0.12% cellulase of mixing tea powder weight 0.35%, temperature in after 45 DEG C of water-bath immersion 20min 35 DEG C of degree control, time control 1 hour then heats to 80 DEG C, go out enzyme, adds appropriate glucose syrup, stirs, obtain tea liquid Culture medium；

D, tea wine fermentation：When tea liquid culture medium is cooled to 20 DEG C, Normal juice is added into tea liquid culture medium, after being well mixed, then The saccharomycete of access 3%, 32 DEG C of constant-temperatureanaerobic anaerobic fermentations, when the content of reducing sugar in tea liquid culture medium is down to mass fraction 0.5% Fermentation ends；

E, acetic fermentation：The acetic acid bacteria strain of access 5% in the tea wine finished to fermentation, ferments 10 days, no longer rises to acidity, adjusts Whole acidity is 6g/100ml, after being filtered through duplex, and acetic acid fermentation liquid is made；

F, clarification：Appropriate bentonite and egg-white powder are added into acetic acid fermentation liquid, is sufficiently mixed uniformly, after static 12h, centrifugation is removed Precipitation, is made clarified solution；

G, flavouring after-ripening：Clarified solution is placed under air-proof condition and carries out flavouring after-ripening in 52 DEG C, is terminated after 3 days, finished product vinegar；

H, sterilization, packaging：Finished product vinegar is carried out sealing filling after ultraviolet sterilization, immediately with vial, as finished product.

Beneficial effect：The present invention uses the high fruit of Chinese magnoliavine of health value, snakegourd for raw material, produces excellent in color Health-care vinegar, only the deep processing of raw material does not provide effective solution, also effectively remains the nutrition of raw material, with holding back The health-care effects such as lung cough-relieving, the puckery essence of nourishing, moistening lung for removing phlegm, and have the local flavor and mouthfeel of uniqueness, with the larger market development Value.

Embodiment

Embodiment 1：

A kind of preparation method of fruit of Chinese magnoliavine snakegourd health-care vinegar, it uses following steps：

A, pretreatment of raw material：The fruit of Chinese magnoliavine of fresh mature is selected, snakegourd, Fructus Corni and honey raisin tree is added, cleans after impurity elimination, takes 45 weights The honey raisin tree of the fruit of Chinese magnoliavine, the snakegourd of 30 parts by weight, the Fructus Corni of 15 parts by weight and 10 parts by weight of part is measured, after crushing, is squeezed through cold pressing Technical finesse, it is 30 DEG C to set pressing temperature, squeezes time 25min, squeeze pressure is 12MPa, and Normal juice and material residue is made；

B, crushing：Using low temperature liquid nitrogen crushing technology, material residue is crushed under -22 DEG C of cryogenic conditions, it is desirable to liquid nitrogen input For 450mL/min, material residue input is 400g/min, and material residue is crushed into 80 mesh, and material residue powder is made；

C, prepare culture medium：By green tea pulverization process, by 1:0.35 ratio adds material residue powder, and mixing tea powder is made；Will mixing Tea powder adds pectase, 0.25% cellulase, temperature of mixing tea powder weight 0.5% in after 55 DEG C of water-bath immersion 10min 35 DEG C of control, time control 1 hour then heats to 85 DEG C, go out enzyme, adds appropriate glucose syrup, stirs, and obtains tea liquid training Support base；

D, tea wine fermentation：When tea liquid culture medium is cooled to 30 DEG C, Normal juice is added into tea liquid culture medium, after being well mixed, then The saccharomycete of access 5%, 38 DEG C of constant-temperatureanaerobic anaerobic fermentations, when the content of reducing sugar in tea liquid culture medium is down to mass fraction 0.1% Fermentation ends；

E, acetic fermentation：The acetic acid bacteria strain of access 8% in the tea wine finished to fermentation, ferments 12 days, no longer rises to acidity, adjusts Whole acidity is 8g/100ml, after being filtered through duplex, and acetic acid fermentation liquid is made；

F, clarification：Appropriate bentonite and egg-white powder are added into acetic acid fermentation liquid, is sufficiently mixed uniformly, after static 8h, centrifugation is removed Precipitation, is made clarified solution；

G, flavouring after-ripening：Clarified solution is placed under air-proof condition and carries out flavouring after-ripening in 48 DEG C, is terminated after 2 days, finished product vinegar；

H, sterilization, packaging：Finished product vinegar is carried out sealing filling after ultraviolet sterilization, immediately with vial, as finished product.

Embodiment 2：

A kind of preparation method of fruit of Chinese magnoliavine snakegourd health-care vinegar, it uses following steps：

A, pretreatment of raw material：The fruit of Chinese magnoliavine of fresh mature is selected, snakegourd and grape pip is added, cleans after impurity elimination, takes 55 parts by weight The fruit of Chinese magnoliavine, the snakegourd of 25 parts by weight, the grape pip of 20 parts by weight, crush after, through cold pressing squeeze technical finesse, set pressing temperature For 20 DEG C, time 45min is squeezed, squeeze pressure is 15MPa, Normal juice and material residue is made；

B, crushing：Using low temperature liquid nitrogen crushing technology, material residue is crushed under -15 DEG C of cryogenic conditions, it is desirable to liquid nitrogen input For 230mL/min, material residue input is 200g/min, and material residue is crushed into 100 mesh, and material residue powder is made；

C, prepare culture medium：By oolong tea pulverization process, by 1:0.5 ratio adds material residue powder, and mixing tea powder is made；Will mixing Tea powder adds pectase, 0.12% cellulase of mixing tea powder weight 0.35%, temperature in after 45 DEG C of water-bath immersion 20min 35 DEG C of degree control, time control 1 hour then heats to 80 DEG C, go out enzyme, adds appropriate glucose syrup, stirs, obtain tea liquid Culture medium；

D, tea wine fermentation：When tea liquid culture medium is cooled to 20 DEG C, Normal juice is added into tea liquid culture medium, after being well mixed, then The saccharomycete of access 3%, 32 DEG C of constant-temperatureanaerobic anaerobic fermentations, when the content of reducing sugar in tea liquid culture medium is down to mass fraction 0.5% Fermentation ends；

E, acetic fermentation：The acetic acid bacteria strain of access 5% in the tea wine finished to fermentation, ferments 10 days, no longer rises to acidity, adjusts Whole acidity is 6g/100ml, after being filtered through duplex, and acetic acid fermentation liquid is made；

F, clarification：Appropriate bentonite and egg-white powder are added into acetic acid fermentation liquid, is sufficiently mixed uniformly, after static 12h, centrifugation is removed Precipitation, is made clarified solution；

G, flavouring after-ripening：Clarified solution is placed under air-proof condition and carries out flavouring after-ripening in 52 DEG C, is terminated after 3 days, finished product vinegar；

H, sterilization, packaging：Finished product vinegar is carried out sealing filling after ultraviolet sterilization, immediately with vial, as finished product.

Embodiment 3：

A kind of preparation method of fruit of Chinese magnoliavine snakegourd health-care vinegar, it uses following steps：

A, pretreatment of raw material：The fruit of Chinese magnoliavine of fresh mature is selected, snakegourd and Rui cores is added, cleans after impurity elimination, takes 55 parts by weight The fruit of Chinese magnoliavine, the snakegourd of 25 parts by weight, the Rui cores of 20 parts by weight, after crushing, technical finesse is squeezed through cold pressing, and it is 20 to set pressing temperature DEG C, time 45min is squeezed, squeeze pressure is 15MPa, Normal juice and material residue is made；

B, crushing：Using low temperature liquid nitrogen crushing technology, material residue is crushed under -15 DEG C of cryogenic conditions, it is desirable to liquid nitrogen input For 230mL/min, material residue input is 200g/min, and material residue is crushed into 100 mesh, and material residue powder is made；

C, prepare culture medium：By green tea pulverization process, by 1:0.25 ratio adds material residue powder, and mixing tea powder is made；Will mixing Tea powder adds pectase, 0.12% cellulase of mixing tea powder weight 0.35%, temperature in after 45 DEG C of water-bath immersion 20min 35 DEG C of degree control, time control 1 hour then heats to 80 DEG C, go out enzyme, adds appropriate glucose syrup, stirs, obtain tea liquid Culture medium；

D, tea wine fermentation：When tea liquid culture medium is cooled to 20 DEG C, Normal juice is added into tea liquid culture medium, after being well mixed, then The saccharomycete of access 3%, 32 DEG C of constant-temperatureanaerobic anaerobic fermentations, when the content of reducing sugar in tea liquid culture medium is down to mass fraction 0.5% Fermentation ends；

E, acetic fermentation：The acetic acid bacteria strain of access 5% in the tea wine finished to fermentation, ferments 10 days, no longer rises to acidity, adjusts Whole acidity is 6g/100ml, after being filtered through duplex, and acetic acid fermentation liquid is made；

F, clarification：Appropriate bentonite and egg-white powder are added into acetic acid fermentation liquid, is sufficiently mixed uniformly, after static 12h, centrifugation is removed Precipitation, is made clarified solution；

G, flavouring after-ripening：Clarified solution is placed under air-proof condition and carries out flavouring after-ripening in 52 DEG C, is terminated after 3 days, finished product vinegar；

H, sterilization, packaging：Finished product vinegar is carried out sealing filling after ultraviolet sterilization, immediately with vial, as finished product.

Embodiment 4：

A kind of preparation method of fruit of Chinese magnoliavine snakegourd health-care vinegar, it uses following steps：

A, pretreatment of raw material：The fruit of Chinese magnoliavine of fresh mature is selected, snakegourd is added He Wen Quince, cleans after impurity elimination, take 55 parts by weight The fruit of Chinese magnoliavine, the snakegourd of 25 parts by weight, 20 parts by weight Wen Quinces, after crushing, technical finesse is squeezed through cold pressing, and it is 20 to set pressing temperature DEG C, time 45min is squeezed, squeeze pressure is 15MPa, Normal juice and material residue is made；

B, crushing：Using low temperature liquid nitrogen crushing technology, material residue is crushed under -15 DEG C of cryogenic conditions, it is desirable to liquid nitrogen input For 230mL/min, material residue input is 200g/min, and material residue is crushed into 100 mesh, and material residue powder is made；

C, prepare culture medium：By green tea pulverization process, by 1:0.25 ratio adds material residue powder, and mixing tea powder is made；Will mixing Tea powder adds pectase, 0.12% cellulase of mixing tea powder weight 0.35%, temperature in after 45 DEG C of water-bath immersion 20min 35 DEG C of degree control, time control 1 hour then heats to 80 DEG C, go out enzyme, adds appropriate glucose syrup, stirs, obtain tea liquid Culture medium；

D, tea wine fermentation：When tea liquid culture medium is cooled to 20 DEG C, Normal juice is added into tea liquid culture medium, after being well mixed, then The saccharomycete of access 3%, 32 DEG C of constant-temperatureanaerobic anaerobic fermentations, when the content of reducing sugar in tea liquid culture medium is down to mass fraction 0.5% Fermentation ends；

E, acetic fermentation：The acetic acid bacteria strain of access 5% in the tea wine finished to fermentation, ferments 10 days, no longer rises to acidity, adjusts Whole acidity is 6g/100ml, after being filtered through duplex, and acetic acid fermentation liquid is made；

F, clarification：Appropriate bentonite and egg-white powder are added into acetic acid fermentation liquid, is sufficiently mixed uniformly, after static 12h, centrifugation is removed Precipitation, is made clarified solution；

G, flavouring after-ripening：Clarified solution is placed under air-proof condition and carries out flavouring after-ripening in 52 DEG C, is terminated after 3 days, finished product vinegar；

H, sterilization, packaging：Finished product vinegar is carried out sealing filling after ultraviolet sterilization, immediately with vial, as finished product.

Embodiment 5：

A kind of preparation method of fruit of Chinese magnoliavine snakegourd health-care vinegar, it uses following steps：

A, pretreatment of raw material：The fruit of Chinese magnoliavine of fresh mature is selected, snakegourd, wintercherry, thorny elaeagnus is added, cleans after impurity elimination, takes 50 weights The fruit of Chinese magnoliavine of amount part, the snakegourd of 25 parts by weight, the wintercherry of 15 parts by weight, the thorny elaeagnus of 10 parts by weight, after crushing, skill is squeezed through cold pressing Art processing, it is 15 DEG C to set pressing temperature, squeezes time 35min, squeeze pressure is 35MPa, and Normal juice and material residue is made；

B, crushing：Using low temperature liquid nitrogen crushing technology, material residue is crushed under -25 DEG C of cryogenic conditions, it is desirable to liquid nitrogen input For 320mL/min, material residue input is 280g/min, and material residue is crushed into 120 mesh, and material residue powder is made；

C, prepare culture medium：By green tea pulverization process, by 1:0.45 ratio adds material residue powder, and mixing tea powder is made；Will mixing Tea powder adds pectase, 0.3% cellulase, temperature of mixing tea powder weight 0.5% in after 40 DEG C of water-bath immersion 10min 40 DEG C of control, time control 1 hour then heats to 75 DEG C, go out enzyme, adds appropriate glucose, stirs, obtain tea liquid culture Base；

D, tea wine fermentation：When tea liquid culture medium is cooled to 28 DEG C, Normal juice is added into tea liquid culture medium, after being well mixed, then The saccharomycete of access 6%, 40 DEG C of constant-temperatureanaerobic anaerobic fermentations, when the content of reducing sugar in tea liquid culture medium is down to mass fraction 0.5% Fermentation ends；

E, acetic fermentation：The acetic acid bacteria strain of access 8% in the tea wine finished to fermentation, ferments 10 days, no longer rises to acidity, adjusts Whole acidity is 6g/100ml, after being filtered through duplex, and acetic acid fermentation liquid is made；

F, clarification：Appropriate bentonite and egg-white powder are added into acetic acid fermentation liquid, is sufficiently mixed uniformly, after static 12h, centrifugation is removed Precipitation, is made clarified solution；

G, flavouring after-ripening：Clarified solution is placed under air-proof condition and carries out flavouring after-ripening in 48 DEG C, is terminated after 5 days, finished product vinegar；

H, sterilization, packaging：Finished product vinegar is carried out sealing filling after ultraviolet sterilization, immediately with vial, as finished product.

Part that the present invention does not relate to is same as the prior art or can be realized using prior art.

Claims (1)

1. a kind of preparation method of fruit of Chinese magnoliavine snakegourd health-care vinegar, it is characterised in that use following steps：

A, pretreatment of raw material：The fruit of Chinese magnoliavine of fresh mature is selected, snakegourd and Rui cores is added, cleans after impurity elimination, takes 55 parts by weight The fruit of Chinese magnoliavine, the snakegourd of 25 parts by weight, the Rui cores of 20 parts by weight, after crushing, technical finesse is squeezed through cold pressing, and it is 20 to set pressing temperature DEG C, time 45min is squeezed, squeeze pressure is 15MPa, Normal juice and material residue is made；

B, crushing：Using low temperature liquid nitrogen crushing technology, material residue is crushed under -15 DEG C of cryogenic conditions, it is desirable to liquid nitrogen input For 230mL/min, material residue input is 200g/min, and material residue is crushed into 100 mesh, and material residue powder is made；

C, prepare culture medium：By green tea pulverization process, by 1:0.25 ratio adds material residue powder, and mixing tea powder is made；Will mixing Tea powder adds pectase, 0.12% cellulase of mixing tea powder weight 0.35%, temperature in after 45 DEG C of water-bath immersion 20min 35 DEG C of degree control, time control 1 hour then heats to 80 DEG C, go out enzyme, adds appropriate glucose syrup, stirs, obtain tea liquid Culture medium；

D, tea wine fermentation：When tea liquid culture medium is cooled to 20 DEG C, Normal juice is added into tea liquid culture medium, after being well mixed, then The saccharomycete of access 3%, 32 DEG C of constant-temperatureanaerobic anaerobic fermentations, when the content of reducing sugar in tea liquid culture medium is down to mass fraction 0.5% Fermentation ends；

E, acetic fermentation：The acetic acid bacteria strain of access 5% in the tea wine finished to fermentation, ferments 10 days, no longer rises to acidity, adjusts Whole acidity is 6g/100ml, after being filtered through duplex, and acetic acid fermentation liquid is made；

F, clarification：Appropriate bentonite and egg-white powder are added into acetic acid fermentation liquid, is sufficiently mixed uniformly, after static 12h, centrifugation is removed Precipitation, is made clarified solution；

G, flavouring after-ripening：Clarified solution is placed under air-proof condition and carries out flavouring after-ripening in 52 DEG C, is terminated after 3 days, finished product vinegar；

H, sterilization, packaging：Finished product vinegar is carried out sealing filling after ultraviolet sterilization, immediately with vial, as finished product.