CN107177471A - The method of wilsonii brewing edible vinegar - Google Patents
The method of wilsonii brewing edible vinegar Download PDFInfo
- Publication number
- CN107177471A CN107177471A CN201610153063.XA CN201610153063A CN107177471A CN 107177471 A CN107177471 A CN 107177471A CN 201610153063 A CN201610153063 A CN 201610153063A CN 107177471 A CN107177471 A CN 107177471A
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- CN
- China
- Prior art keywords
- fermentation
- wilsonii
- acetic acid
- vinegar
- alcoholization
- 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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- 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
Abstract
The method that patent of the present invention discloses wilsonii brewing edible vinegar：It includes 1, wilsonii and crushed；2nd, increase rice, add water；3rd, inoculation Daqu, yeast；4th, be saccharified alcoholization；5th, fermentation is acetified；6th, salt is added；7th, vinegar is drenched；8th, finished product.It is characterized in that described wilsonii crushes (1), it is that Radix Acanthopanacis Senticosi root, rhizome, stem and leaf are cleaned into dries pulverizing；Described increasing meter Jia Shui (2), is the matrix to form a biofermentation；Described inoculation Daqu, yeast (3), the alcoholization that is saccharified (4), it is that starch transition is sugared after fermentation generation ethanol to acetify fermentation (5), make acetic fermentation in the presence of acetic acid bacteria, oxidation of ethanol is generated into acetic acid, two biochemical stages of alcohol fermentation and acetic fermentation, its principle characteristic is the product containing wine without distillation that will be obtained after saccharification, alcoholization (4), becomes wilsonii acetic acid under the catalysis oxidation of acetic acid bacteria：Plus salt (6) drenches vinegar (7), finished product (8) after a few days.
Description
Technical field
Patent of the present invention is related to the method for wilsonii brewing edible vinegar, is exactly that a kind of wilsonii is
A kind of machaka of Araliaceae Acanthopanax, ovendry power is cleaned by the root of wilsonii, rhizome, stem and leaf
Broken use biofermentation principle, the method for the wilsonii brewing edible vinegar of production.
Background technology
At present, continuing to develop due to food industry science and technology, the vinegar of traditional fermentation production is significantly reduced,
And edible miserable scholar part is all edible glacial acetic acid exchange, edible glacial acetic acid can make acid, fumet.
Synthesis vinegar can be produced.Not comparable with the vinegar brewageed from nutrition and smell, it is grain to brewage now
Produced for raw material, apply the ratio very little in exchange vinegar, produced by raw material of machaka wilsonii
The method of wilsonii brewing edible vinegar do not have also both at home and abroad at present.
The content of the invention
The purpose of patent of the present invention is effectively to solve the above problems, and is to provide the side for brewageing wilsonii vinegar
Method, Main Ingredients and Appearance contains：A variety of carbohydrates, amino acid, aliphatic acid, vitamin A, the Hu of B1, B2 and volume
Radish element；Separately have containing sesamin, sterol, coumarin, flavones, suberone, nonaro-maticity unsaturation
The method of the wilsonii brewing edible vinegar of machine acid and lot of trace mineral matter.
The technical scheme of patent of the present invention is；The method of wilsonii brewing edible vinegar；It includes 1, thorn five
Plus crush；2nd, increase rice, add water；3rd, inoculation Daqu, yeast；4th, be saccharified alcoholization；5th, fermentation is acetified；
6th, salt is added；7th, vinegar is drenched；8th, finished product.It is characterized in that described wilsonii crushes (1), it is that will pierce five
Plus root, rhizome, stem and leaf clean dries pulverizing；Described increasing meter Jia Shui (2), is to form a biology
The matrix of fermentation；Described inoculation Daqu, yeast (3), saccharification alcoholization (4), acetifying fermentation (5) is
Starch transition is sugared after fermentation generation ethanol, and acetic fermentation is made in the presence of acetic acid bacteria, oxidation of ethanol is generated
Acetic acid, two biochemical stages of alcohol fermentation and acetic fermentation, in 35 DEG C of early stage temperature, 45 DEG C of mid-term, later stage
48 DEG C, this process is fermentation, and its principle characteristic is being saccharified, obtain after alcoholization (4)
Product containing wine without distillation, then with fermented after the mixing such as wilsonii acetic acid bacteria, control early stage latter temperature,
Acetic acid content is up to more than 6.5%, and ethanol becomes wilsonii acetic acid under the catalysis oxidation of acetic acid bacteria：Plus salt (6)
Vinegar (7), finished product (8) are drenched after a few days；New reasonable, the simple to operate thorn of patent technique uniqueness of the present invention
The method of slender acanthopanax brewing edible vinegar.
Brief description of the drawings
Figure is the method process chart of wilsonii brewing edible vinegar, and wherein it includes the crushing of 1, wilsonii；
2nd, increase rice, add water；3rd, inoculation Daqu, yeast；4th, be saccharified alcoholization；5th, fermentation is acetified；6th, salt is added；
7th, vinegar is drenched；8th, finished product.
Embodiment
The method of wilsonii brewing edible vinegar；It includes 1, wilsonii and crushed；2nd, increase rice, add water；
3rd, inoculation Daqu, yeast；4th, be saccharified alcoholization；5th, fermentation is acetified；6th, salt is added；7th, vinegar is drenched；8th, into
Product.It is characterized in that described wilsonii crushes (1), it is to clean Radix Acanthopanacis Senticosi root, rhizome, stem and leaf to dry
Dry grinding；Described increasing meter Jia Shui (2), is the matrix to form a biofermentation；Described inoculation is big
Bent, yeast (3), saccharification alcoholization (4), it is that starch transition is sugared after fermentation generation ethanol to acetify fermentation (5),
Make acetic fermentation in the presence of acetic acid bacteria, oxidation of ethanol is generated into acetic acid, alcohol fermentation and acetic fermentation two
Biochemical stage, in 35 DEG C of early stage temperature, 45 DEG C of mid-term, 48 DEG C of later stage, this process is fermentation, its
Principle characteristic is the product containing wine without distillation that will be saccharified, obtain after alcoholization (4), then with pierce five
Plus fermented after the mixing such as acetic acid bacteria, control early stage latter temperature, acetic acid content is up to more than 6.5%, and ethanol exists
Become wilsonii acetic acid under the catalysis oxidation of acetic acid bacteria：Plus salt (6) drenches vinegar (7), finished product (8) after a few days.
Patent technique uniqueness of the present invention is new reasonable, and the method for wilsonii brewing edible vinegar simple to operate, is to change
Philanthropist's class food seasoning, with the local flavor made vinegar, human body is provided again needs nutrition, filling liver kidney, strengthening the bones and muscles
It is health care's flavouring containing acetic acid；Brewageed containing substantial amounts of outside acetic acid, also containing calcium, iron, grape
Acid, lactic acid, glycerine, aliphatic acid and salt, can dissolve the calcium and iron in food, human body is easily absorbed,
The nutriment in food can also be protected not to be destroyed, promote internal excess fat to be transformed into physical consumption,
Sugar and protein that body absorbs are digested, allows metabolism to be smoothed out, promotes the burning of nutrient in vivo
With raising heat utilization rate, promote healthy.
Claims (2)
1. the method for wilsonii brewing edible vinegar, it includes 1, wilsonii and crushed；2nd, increase rice, add water；
3rd, inoculation Daqu, yeast；4th, be saccharified alcoholization；5th, fermentation is acetified；6th, salt is added；7th, vinegar is drenched；8、
Finished product.
2. the method for wilsonii brewing edible vinegar according to claims 1, it is characterised in that described thorn
Slender acanthopanax crushes (1), is that Radix Acanthopanacis Senticosi root, rhizome, stem and leaf are cleaned into dries pulverizing；Described adds
Rice adds water (2), is the matrix to form a biofermentation；Described inoculation Daqu, yeast (3),
The alcoholization that is saccharified (4), it is that starch transition is sugared after fermentation generation ethanol to acetify fermentation (5), in acetic acid
Make acetic fermentation in the presence of bacterium, oxidation of ethanol is generated into acetic acid, alcohol fermentation and acetic fermentation two
Biochemical stage, in 35 DEG C of early stage temperature, 45 DEG C of mid-term, 48 DEG C of later stage, this process is that fermentation is made
With, its principle characteristic is the product containing wine without distillation that will be obtained after saccharification, alcoholization (4),
Fermented again with after the mixing such as wilsonii acetic acid bacteria, control early stage latter temperature, acetic acid content is up to 6.5
More than %, ethanol becomes wilsonii acetic acid under the catalysis oxidation of acetic acid bacteria：Plus salt (6) is after a few days
Drench vinegar (7), finished product (8).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610153063.XA CN107177471A (en) | 2016-03-11 | 2016-03-11 | The method of wilsonii brewing edible vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610153063.XA CN107177471A (en) | 2016-03-11 | 2016-03-11 | The method of wilsonii brewing edible vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107177471A true CN107177471A (en) | 2017-09-19 |
Family
ID=59830444
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610153063.XA Pending CN107177471A (en) | 2016-03-11 | 2016-03-11 | The method of wilsonii brewing edible vinegar |
Country Status (1)
| Country | Link |
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| CN (1) | CN107177471A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1467286A (en) * | 2002-07-12 | 2004-01-14 | 胡明营 | Solid bran koji fermented vinegar and method for making the same |
| CN101711593A (en) * | 2009-12-28 | 2010-05-26 | 朱俊义 | Method for preparing normal juice of acanthopanax fruit and beverage thereof |
| CN105316208A (en) * | 2015-12-05 | 2016-02-10 | 宁静 | Anti-aging vinegar |
-
2016
- 2016-03-11 CN CN201610153063.XA patent/CN107177471A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1467286A (en) * | 2002-07-12 | 2004-01-14 | 胡明营 | Solid bran koji fermented vinegar and method for making the same |
| CN101711593A (en) * | 2009-12-28 | 2010-05-26 | 朱俊义 | Method for preparing normal juice of acanthopanax fruit and beverage thereof |
| CN105316208A (en) * | 2015-12-05 | 2016-02-10 | 宁静 | Anti-aging vinegar |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170919 |