CN107418860A - A kind of method for directly extracting plant vinegar with wild fruit leaf - Google Patents
A kind of method for directly extracting plant vinegar with wild fruit leaf Download PDFInfo
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- CN107418860A CN107418860A CN201710752003.4A CN201710752003A CN107418860A CN 107418860 A CN107418860 A CN 107418860A CN 201710752003 A CN201710752003 A CN 201710752003A CN 107418860 A CN107418860 A CN 107418860A
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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
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Abstract
The present invention relates to food vinegar technology and brewing technology, and in particular to a kind of method for directly extracting plant vinegar with wild fruit leaf, the step such as specifically includes Feedstock treating, soak, blend, clarifying, filtering, be canned.The present invention, which combines the plant vinegar made using the fruit leaf such as rhus glabra and mountain hydrochloric acid chicken fresh leaf, has fragrant, more seed pod leaf raw materials can make nutrition more abundant, and strengthen the stereovision of mouthfeel, it is and non-stimulated, the smooth nature of mouthfeel, the wooden taste of Chinese sumac fruit vinegar in the prior art is eliminated, while also eliminates the stimulation degree of mountain hydrochloric acid chicken vinegar；The mountain hydrochloric acid chicken leaf of the present invention is handled using stacking flavescence, and plant vinegar color can be caused to show golden yellow, tart flavour more alcohol and, the plant vinegar product quality stabilization that the present invention makes, vinegar liquid color and luster is bright, beautiful appearance, savory and soft；The present invention makes the plant vinegar shelf-life longer by the use of the compound mineral water of selenium strontium metasilicic acid as solution.
Description
Technical field
The present invention relates to food vinegar technology and brewing technology, and in particular to a kind of side that plant vinegar is directly extracted with wild fruit leaf
Method.
Background technology
Chinese sumac is Anacardiaceae Rhus defoliation small arbor, and Chinese sumac is Chinese main economic seeds, be available for pharmacy and
The raw material of industrial dye, its fruit are mainly used to extract oil.In recent years, as the improvement of people's living standards, to health food
Demand more and more higher, the Chinese sumac that is distributed in the whole country, the health-care effect of its leaf are gradually recognized and develop profit
With at present, some people make vinegar, but the vinegar made of Chinese sumac fruit using Chinese sumac fruit, there is wooden taste.
Mountain hydrochloric acid chicken is Myrsinacea Embelia tart fruit rattan, is distributed in the ground such as Yunnan, Guangdong, and its root, leaf whole year can adopt,
Traumatic injury, pruitus etc. are controlled in leaf external application, and at present, some people make mountain hydrochloric acid chicken vinegar, but mountain salt using mountain hydrochloric acid chicken leaf
Sour chicken leaf treatment technology is immature, and when drinking the vinegar made in fact of mountain hydrochloric acid chicken leaf, stimulation degree is stronger, tongue and nose ratio
Compared with stimulation.
The content of the invention
For the deficiencies in the prior art, the invention provides a kind of side that plant vinegar is directly extracted with wild fruit leaf
Method.
Its technical scheme is：
A kind of method for directly extracting plant vinegar with wild fruit leaf, comprises the following steps：
A, raw material：Rhus glabra, mountain hydrochloric acid chicken fresh leaf, acid Chinese quince are dry, tamarind, smoked plum are dry, dried hawthorn, selenium strontium metasilicic acid are compound
Mineral water；
B, Feedstock treating：Rhus glabra, mountain hydrochloric acid chicken fresh leaf are cleaned up with water and dry moisture, by rhus glabra, sourwood
Melon is dry, tamarind, smoked plum are dry, hawthorn dry grinding, and mountain hydrochloric acid Ji Xianyedui is warmed up into flavescence；
C, soak：Each dried fruit after step B is crushed is soaked with boiling water respectively, and heap is warmed up into the mountain hydrochloric acid chicken fresh leaf after turning yellow with 80
~ 85 DEG C of hot-water soak, the ratio of each dried fruit leaf and water is 1:5, soak time 36-48 hours；
D, blend：The soak of above-mentioned each dried fruit leaf is mixed by a certain percentage；
E, clarify：Mixed liquor after blending is stood 10 hours to clarification at room temperature；
F, filter：Solution after clarification is filtered, fruit leaf residue is removed, collected cleaner liquid；
G, sterilize：Solution after filtering is subjected to high-temperature short-time sterilization；
H, it is canned：Solution tinning after sterilizing is preserved.
Further, rhus glabra, mountain hydrochloric acid chicken fresh leaf, acid Chinese quince are dry in the step D, tamarind, smoked plum are dry, dried hawthorn
Soak mixing ratio is 4:2.5:1.5:0.5:1:0.5.
Further, the time that mountain hydrochloric acid Ji Xianyedui warms up in the step B is 36 ~ 48h, and temperature is 32 ~ 40 DEG C.
Chinese sumac vinegar produced by above method, pH value are 2.9 ~ 3.0, meet the standard of vinegar, and tart flavour is pure.
50 Chinese ordinary consumers are found, the present invention is used using the compound mineral water of selenium strontium metasilicic acid as solution
The salt that main component is the plant vinegar of the wild fruit leaf extraction of rhus glabra and mountain hydrochloric acid chicken fresh leaf, individually made of rhus glabra
Skin wood fruit vinegar, the mountain hydrochloric acid chicken vinegar, apple vinegar and the papaya ester that are individually made of mountain hydrochloric acid chicken fresh leaf are given a mark after consumption.
In order to ensure this 50 ordinary consumers do not fix impression to Chinese sumac fruit vinegar, mountain hydrochloric acid chicken vinegar, apple vinegar and papaya ester,
The vinegar of each kind is rejected into label and is numbered with corresponding numbering.By the present invention the plant vinegar directly extracted with wild fruit leaf,
Chinese sumac fruit vinegar, mountain hydrochloric acid chicken vinegar, apple vinegar and papaya ester number consecutively be No. 1 vinegar, No. 2 vinegars, No. 3 it is edible
Vinegar, No. 4 vinegars and No. 5 vinegars, so that it is guaranteed that this 50 ordinary consumers are in experimentation, and it is edible to be unaware of it
Vinegar kind, scoring is provided according to direct sense organ.
Experiment
No. 1 vinegar, No. 3 vinegars of No. 2 vinegars, No. 4 vinegars and No. 5 vinegars are respectively put into 5 cups, put
Put order do not fix, have the card specially sent out in 50 Chinese ordinary consumer hands, allow 50 Chinese ordinary consumers according to
The secondary vinegar in 5 cups is tasted, and trial test order is not fixed, and is felt the delicious of which, is just put the card in hand
It is as follows through statistical result beside the cup for filling that No.1 vinegar：
It can be seen that from above-mentioned experiment so the plant vinegar directly extracted with wild fruit leaf of the present invention is that have certain market prospects
's.
Beneficial effects of the present invention：
1st, the present invention prepares vinegar using rhus glabra and mountain hydrochloric acid chicken fresh leaf, and smell delicate fragrance, mouthfeel are soft, eliminate prior art
The wooden taste of middle Chinese sumac fruit vinegar, while also eliminate the stimulation degree of mountain hydrochloric acid chicken vinegar.
2nd, by many experiments, find acid Chinese quince is dry, tamarind, smoked plum are dry, four kinds of dried hawthorn can with Chinese sumac fruit and
The raw material of mountain hydrochloric acid chicken leaf collocation, and suitable ratio is have found, nutrition can be made more abundant, and strengthen the stereovision of mouthfeel,
And non-stimulated, the smooth nature of mouthfeel；In nature, the common natural plant raw material that can provide tart flavour and sweet taste has thousands of
Kind, the above-mentioned four kinds raw materials that can be arranged in pairs or groups with Chinese sumac fruit and mountain hydrochloric acid chicken leaf are searched out, it is not easy.
3rd, mountain hydrochloric acid chicken leaf of the invention is handled using stacking flavescence, plant vinegar color can be caused to show golden yellow, tart flavour
More alcohol and；By Experimental comparison, do not carry out heap according to the temperature and time of the present invention and warm up, prepared vinegar color is dark yellow
Color, color and luster are not bright enough, tart flavour is not dense, pungent, it is impossible to preferably attract consumer alert, can not provide good
Mouthfeel.Plant vinegar product quality that the present invention makes is stable, and vinegar liquid color and luster is bright, beautiful appearance, savory and soft；
4th, the present invention makes plant vinegar long shelf-life, mineral matter is more, battalion by the use of the compound mineral water of selenium strontium metasilicic acid as solution
It is foster more balanced, more meet the trend requirement of healthy food, the health-care effect with the support of obvious medical test index；
5th, the plant vinegar that the present invention makes is rich in a variety of the essential trace elements of the human bodys, is easy to absorb, adjusts the new old generation of human body
Thank, promote people physically and mentally healthy, be a kind of good flavouring in culinary art, after dilution, can also be drunk as beverage.
Embodiment
Embodiment 1
A kind of method for directly extracting plant vinegar with wild fruit leaf, comprises the following steps：
A, raw material：Rhus glabra, mountain hydrochloric acid chicken fresh leaf, acid Chinese quince are dry, tamarind, smoked plum are dry, dried hawthorn, selenium strontium metasilicic acid are compound
Mineral water；
B, Feedstock treating：Rhus glabra, mountain hydrochloric acid chicken fresh leaf are cleaned up with water and dry moisture, by rhus glabra, sourwood
Melon is dry, tamarind, smoked plum are dry, hawthorn dry grinding, and mountain hydrochloric acid Ji Xianyedui is warmed up into flavescence；
C, soak：Each dried fruit after step B is crushed is soaked with boiling water respectively, and heap is warmed up into the mountain hydrochloric acid chicken fresh leaf after turning yellow with 80
DEG C hot-water soak, the ratio of each dried fruit leaf and water is 1:5, soak time 36-48 hours；
D, blend：The soak of above-mentioned each dried fruit leaf is mixed by a certain percentage；
E, clarify：Mixed liquor after blending is stood 10 hours to clarification at room temperature；
F, filter：Solution after clarification is filtered, fruit leaf residue is removed, collected cleaner liquid；
G, sterilize：Solution after filtering is subjected to high-temperature short-time sterilization；
H, it is canned：Solution tinning after sterilizing is preserved.
Rhus glabra, mountain hydrochloric acid chicken fresh leaf, acid Chinese quince are dry in the step D, tamarind, smoked plum are dry, the soak of dried hawthorn
Mixing ratio is 4:2.5:1.5:0.5:1:0.5.
The time that mountain hydrochloric acid Ji Xianyedui warms up in the step B is 36h, and temperature is 32 DEG C.
Embodiment 2
The hot water temperature that mountain hydrochloric acid chicken fresh leaf is soaked in step C in embodiment 1 is revised as 82 DEG C, by hydrochloric acid chicken in mountain in step B
The time modification that fresh leaf heap is warmed up is 42h, and temperature modification is 35 DEG C.
Embodiment 3
The hot water temperature that mountain hydrochloric acid chicken fresh leaf is soaked in step C in embodiment 1 is revised as 85 DEG C, by mountain hydrochloric acid in step B
The time modification that Ji Xianyedui warms up is 48h, and temperature modification is 40 DEG C.
Claims (3)
- A kind of 1. method for directly extracting plant vinegar with wild fruit leaf, it is characterised in that comprise the following steps：A, raw material：Rhus glabra, mountain hydrochloric acid chicken fresh leaf, acid Chinese quince are dry, tamarind, smoked plum are dry, dried hawthorn, selenium strontium metasilicic acid are compound Mineral water；B, Feedstock treating：Rhus glabra, mountain hydrochloric acid chicken fresh leaf are cleaned up with water and dry moisture, by rhus glabra, sourwood Melon is dry, tamarind, smoked plum are dry, hawthorn dry grinding, and mountain hydrochloric acid Ji Xianyedui is warmed up into flavescence；C, soak：Each dried fruit after step B is crushed is soaked with boiling water respectively, and heap is warmed up into the mountain hydrochloric acid chicken fresh leaf after turning yellow with 80 ~ 85 DEG C of hot-water soak, the ratio of each dried fruit leaf and water is 1:5, soak time 36-48 hours；D, blend：The soak of above-mentioned each dried fruit leaf is mixed by a certain percentage；E, clarify：Mixed liquor after blending is stood 10 hours to clarification at room temperature；F, filter：Solution after clarification is filtered, fruit leaf residue is removed, collected cleaner liquid；G, sterilize：Solution after filtering is subjected to high-temperature short-time sterilization；H, it is canned：Solution tinning after sterilizing is preserved.
- A kind of 2. method for directly extracting plant vinegar with wild fruit leaf according to claim 1, it is characterised in that the step Rhus glabra, mountain hydrochloric acid chicken fresh leaf, acid Chinese quince are dry in rapid D, tamarind, smoked plum are dry, dried hawthorn soak mixing ratio is 4:2.5: 1.5:0.5:1:0.5。
- A kind of 3. method for directly extracting plant vinegar with wild fruit leaf according to claim 1, it is characterised in that the step The time that mountain hydrochloric acid Ji Xianyedui warms up in rapid B is 36 ~ 48h, and temperature is 32 ~ 40 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710752003.4A CN107418860B (en) | 2017-08-28 | 2017-08-28 | Method for directly extracting plant vinegar from wild fruit leaves |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710752003.4A CN107418860B (en) | 2017-08-28 | 2017-08-28 | Method for directly extracting plant vinegar from wild fruit leaves |
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| CN107418860A true CN107418860A (en) | 2017-12-01 |
| CN107418860B CN107418860B (en) | 2020-07-31 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710752003.4A Active CN107418860B (en) | 2017-08-28 | 2017-08-28 | Method for directly extracting plant vinegar from wild fruit leaves |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471468A (en) * | 2020-12-24 | 2021-03-12 | 云南柏莎健康产业有限公司 | Rose flower sauce production method |
| CN116898885A (en) * | 2023-07-25 | 2023-10-20 | 中国科学院西北高原生物研究所 | Water leaching active matter for inhibiting infection of COVID-19XBB 1.5 variant strain and application thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1271772A (en) * | 2000-04-25 | 2000-11-01 | 施鹏昌 | Papaya ester and its preparing process |
| CN1278554A (en) * | 2000-04-24 | 2001-01-03 | 王雪平 | Antilipemic haw vinegar and its production process |
| CN106222052A (en) * | 2016-08-18 | 2016-12-14 | 何云翠 | A kind of mountain hydrochloric acid chicken vinegar preparation method |
| CN106281960A (en) * | 2016-08-18 | 2017-01-04 | 何云翠 | A kind of Fructus rhois chinensis fruit vinegar preparation method |
-
2017
- 2017-08-28 CN CN201710752003.4A patent/CN107418860B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1278554A (en) * | 2000-04-24 | 2001-01-03 | 王雪平 | Antilipemic haw vinegar and its production process |
| CN1271772A (en) * | 2000-04-25 | 2000-11-01 | 施鹏昌 | Papaya ester and its preparing process |
| CN106222052A (en) * | 2016-08-18 | 2016-12-14 | 何云翠 | A kind of mountain hydrochloric acid chicken vinegar preparation method |
| CN106281960A (en) * | 2016-08-18 | 2017-01-04 | 何云翠 | A kind of Fructus rhois chinensis fruit vinegar preparation method |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471468A (en) * | 2020-12-24 | 2021-03-12 | 云南柏莎健康产业有限公司 | Rose flower sauce production method |
| CN116898885A (en) * | 2023-07-25 | 2023-10-20 | 中国科学院西北高原生物研究所 | Water leaching active matter for inhibiting infection of COVID-19XBB 1.5 variant strain and application thereof |
| CN116898885B (en) * | 2023-07-25 | 2024-04-16 | 中国科学院西北高原生物研究所 | Water leaching active matter for inhibiting COVID-19 XBB 1.5 variant infection and application thereof |
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| Publication number | Publication date |
|---|---|
| CN107418860B (en) | 2020-07-31 |
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