CN107058053A - 一种槐角保健醋的酿造方法 - Google Patents
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Abstract
本发明公开了一种槐角保健醋的酿造方法,所述的槐角保健醋以槐角为原料,通过以下步骤制成:原料预处理、过滤、灭菌、墨米蒸煮、酒精发酵、醋酸发酵、压榨过滤、陈酿、杀菌、罐装。本发明采用离心泵将槐角汁渣分离,用槐角汁冷却煮熟的墨米,丰富了墨米的营养成分,在醋酸发酵时加入槐角渣,提高了槐角的利用率,成品槐角保健醋具有清凉解暑、开胃健脾、止咳化痰、消除咽喉疼痛、促消化等功效。
Description
技术领域
本发明涉及一种食用醋的酿造工艺,尤其是涉及一种槐角保健醋的酿造方法。
背景技术
槐角:是豆科植物槐的干燥花及花蕾、成熟果实,是我国常用的中药材。《本草求原》记载:“槐角润肝养血。治疳,疔,血痢,崩血;其角中核子,补脑,杀虫。”槐角味苦,性寒。归肝、大肠经。有清热泻火、凉血止血功能。用于肠热便血,痔肿出血,肝热头痛,眩晕目赤。槐角的主要成分是黄酮类、生物碱类、三萜类、氨基酸和糖类等成分,其中异黄酮和黄酮醇及其苷类成分含量较高。目前,槐角大部分被加工成药品,开发利用层次较低,产品种类不丰富。
发明内容
本发明的目的是针对现有槐角存在的开发利用层次较低,产品种类单一等问题,提供一种槐角保健醋的酿造方法,既丰富了食用醋的种类,也为槐角的开发利用提供一条新的途径,提高了槐角的利用率及经济效益。
本发明解决其技术问题所采取的技术方案是:
一种槐角保健醋的酿造方法,其特征在于:所述的酿造工艺采用以下步骤:
A、原料处理:挑选成熟、无病虫害的槐角、南瓜、山芋,清洗切块,制得槐角块、南瓜块、山芋块,取10kg的槐角块、3kg的南瓜块、1kg的山芋块混合均匀,制得混合原料,向10kg混合原料中加入3.5kg浓度为11%柠檬酸溶液后进行打浆,制成原料浆液,并将原料浆液经过紫外线灭菌灯照射4min;
B、过滤:将经过紫外线灯照射后的原料浆液放置到离心泵中进行汁渣分离,离心泵滤网设置为200目,获得原料汁和原料渣,备用;
C、灭菌:将原料汁在125℃环境下进行灭菌4s;
D、墨米蒸煮:取7kg去除杂质后的墨米与2kg去除杂质后的小米、1kg的嫩玉米粒混合均匀,得到原料米,将10kg原料米放入32kg的水中浸泡16小时,捞出滤干放入蒸煮锅进行蒸煮,将4.5kg原料汁均匀洒在10kg熟透、不焦、不粘、不夹生的原料米上,并在10kg熟原料米上均匀洒2kg的白果粉、2kg无花果粉、1kg荞麦粉、1kg海棠果粉,冷却至30℃,制得酒醪;
E、酒精发酵:向10kg酒醪中加入0.05kg的干酵母,经30℃温水活化5min,搅拌均匀,温度控制为24℃,酒醪酒精度为9°时停止酒精发酵;
F、醋酸发酵:将10kg酒精度为9°的酒醪中加入2kg的菱角粉、2kg的胡萝卜粉、2kg的芍药粉、1kg的百合粉,制得醋醅,向10kg的醋醅中加入0.09kg的醋酸菌,温度控制34℃,发酵16天,发酵过程中每日搅拌5次,制得成熟醋醅;
G、压榨过滤:将成熟醋醅通过压滤机进行压榨,向10kg压榨后的液体中加入0.005kg的鱼胶、0.003kg的皂土进行过滤,制得槐角保健醋原浆;
H、陈酿:将槐角保健醋原浆放入消过毒的缸中,将缸封严进行陈酿,陈酿38天;
I、杀菌:将槐角保健醋原浆在85℃温度下杀菌2min,制得槐角保健醋;
J、罐装:真空无菌环境下罐装,检验罐装是否合格,常温下贮藏。
有益效果:本发明采用离心泵将槐角汁渣分离,用槐角汁冷却煮熟的墨米,丰富了墨米的营养成分,在醋酸发酵时加入槐角渣,提高了槐角的利用率,成品槐角保健醋具有清热泻火、凉血止血等功效。
具体实施方式
实施例1:一种槐角保健醋的酿造方法,其特征在于:所述的酿造工艺采用以下步骤:
A、原料处理:挑选成熟、无病虫害的槐角,清洗切块,向10kg槐角块中加入3kg浓度为10%抗坏血酸钠溶液后进行打浆,制成槐角浆液,并将槐角浆液经过紫外线灭菌灯照射3min,加入抗坏血酸钠溶液,避免了槐角浆液被氧化,提高了原料的利用效率;
B、过滤:将经过紫外线灯照射后的槐角浆液放置到离心泵中进行汁渣分离,离心泵滤网设置为180目,获得槐角汁和槐角渣,备用;
C、灭菌:将槐角汁在120℃环境下进行灭菌5s;
D、墨米蒸煮:将去除杂质后的10kg墨米,放入20kg的水中浸泡20小时,捞出滤干放入蒸煮锅进行蒸煮,墨米熟透、不焦、不粘、不夹生后取出,喷洒槐角汁冷却至25℃,向蒸熟冷却后的10kg墨米中加入2.5kg的酒曲,搅拌均匀,制得酒醪,将槐角汁代替水冷却墨米,提高了酒醪的营养;
E、酒精发酵:向10kg酒醪中加入0.03kg的干酵母,经28℃温水活化8min,搅拌均匀,温度控制为20℃,酒醪酒精度为8°时停止酒精发酵;
F、醋酸发酵:将10kg酒精度为8°的酒醪中加入2kg的麸皮、1.5kg的槐角渣,制得醋醅,向10kg的醋醅中加入0.06kg的醋酸菌,温度控制30℃,发酵20天,发酵过程中每日搅拌3次,制得成熟醋醅;
G、压榨过滤:将成熟醋醅通过压滤机进行压榨,向10kg压榨后的液体中加入0.003kg的硅藻土、0.001kg的鱼胶进行过滤,制得槐角保健醋原浆;
H、陈酿:将槐角保健醋原浆放入消过毒的缸中,将缸封严进行陈酿,陈酿30天;
I、杀菌:将槐角保健醋原浆在70℃温度下杀菌5min,制得槐角保健醋;
J、罐装:真空无菌环境下罐装,检验罐装是否合格,常温下贮藏。
实施例2:一种槐角保健醋的酿造方法,其特征在于:所述的酿造工艺采用以下步骤:
A、原料处理:挑选成熟、无病虫害的槐角、佛手瓜、紫薯,清洗切块,制得槐角块、佛手瓜块、紫薯块,取10kg的槐角块、4kg的佛手瓜块、2kg的紫薯块混合均匀,制得混合原料,向10kg混合原料中加入3.3kg浓度为11%抗坏血酸钙溶液后进行打浆,制成原料浆液,并将原料浆液经过紫外线灭菌灯照射4min,加入抗坏血酸钠溶液,避免了原料浆液被氧化,提高了原料的利用效率;
B、过滤:将经过紫外线灯照射后的原料浆液放置到离心泵中进行汁渣分离,离心泵滤网设置为190目,获得原料汁和原料渣,备用;
C、灭菌:将原料汁在125℃环境下进行灭菌4s;
D、墨米蒸煮:取8kg去除杂质后的墨米与2kg去除杂质后的糯米混合均匀,得到原料米,将10kg原料米放入25kg的水中浸泡18小时,捞出滤干放入蒸煮锅进行蒸煮,熟透、不焦、不粘、不夹生后取出,喷洒原料汁冷却至28℃,向10kg蒸熟冷却后的原料米中加入3kg的酒曲,搅拌均匀,制得酒醪,将原料汁代替水冷却墨米,提高了酒醪的营养;
E、酒精发酵:向10kg酒醪中加入0.04kg的干酵母,经29℃温水活化7min,搅拌均匀,温度控制为23℃,酒醪酒精度为7.5°时停止酒精发酵;
F、醋酸发酵:将10kg酒精度为7.5°的酒醪中加入2kg的麸皮、2kg的高粱粉、2kg的槐角渣、1kg的玉竹粉,制得醋醅,向10kg的醋醅中加入0.07kg的醋酸菌,温度控制32℃,发酵18天,发酵过程中每日搅拌3次,制得成熟醋醅;
G、压榨过滤:将成熟醋醅通过压滤机进行压榨,向10kg压榨后的液体中加入0.004kg的硅藻土、0.002kg的壳聚糖进行过滤,制得槐角保健醋原浆;
H、陈酿:将槐角保健醋原浆放入消过毒的缸中,将缸封严进行陈酿,陈酿35天;
I、杀菌:将槐角保健醋原浆在75℃温度下杀菌4min,制得槐角保健醋;
J、罐装:真空无菌环境下罐装,检验罐装是否合格,常温下贮藏。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种槐角保健醋的酿造方法,其特征在于:所述的酿造工艺采用以下步骤:
A、原料处理:挑选成熟、无病虫害的槐角、南瓜、山芋,清洗切块,制得槐角块、南瓜块、山芋块,取10kg的槐角块、3kg的南瓜块、1kg的山芋块混合均匀,制得混合原料,向10kg混合原料中加入3.5kg浓度为11%柠檬酸溶液后进行打浆,制成原料浆液,并将原料浆液经过紫外线灭菌灯照射4min;
B、过滤:将经过紫外线灯照射后的原料浆液放置到离心泵中进行汁渣分离,离心泵滤网设置为200目,获得原料汁和原料渣,备用;
C、灭菌:将原料汁在125℃环境下进行灭菌4s;
D、墨米蒸煮:取7kg去除杂质后的墨米与2kg去除杂质后的小米、1kg的嫩玉米粒混合均匀,得到原料米,将10kg原料米放入32kg的水中浸泡16小时,捞出滤干放入蒸煮锅进行蒸煮,将4.5kg原料汁均匀洒在10kg熟透、不焦、不粘、不夹生的原料米上,并在10kg熟原料米上均匀洒2kg的白果粉、2kg无花果粉、1kg荞麦粉、1kg海棠果粉,冷却至30℃,制得酒醪;
E、酒精发酵:向10kg酒醪中加入0.05kg的干酵母,经30℃温水活化5min,搅拌均匀,温度控制为24℃,酒醪酒精度为9°时停止酒精发酵;
F、醋酸发酵:将10kg酒精度为9°的酒醪中加入2kg的菱角粉、2kg的胡萝卜粉、2kg的芍药粉、1kg的百合粉,制得醋醅,向10kg的醋醅中加入0.09kg的醋酸菌,温度控制34℃,发酵16天,发酵过程中每日搅拌5次,制得成熟醋醅;
G、压榨过滤:将成熟醋醅通过压滤机进行压榨,向10kg压榨后的液体中加入0.005kg的鱼胶、0.003kg的皂土进行过滤,制得槐角保健醋原浆;
H、陈酿:将槐角保健醋原浆放入消过毒的缸中,将缸封严进行陈酿,陈酿38天;
I、杀菌:将槐角保健醋原浆在85℃温度下杀菌2min,制得槐角保健醋;
J、罐装:真空无菌环境下罐装,检验罐装是否合格,常温下贮藏。
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