CN107904125A - Rose health-care vinegar preparation method - Google Patents
Rose health-care vinegar preparation method Download PDFInfo
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- CN107904125A CN107904125A CN201711134165.8A CN201711134165A CN107904125A CN 107904125 A CN107904125 A CN 107904125A CN 201711134165 A CN201711134165 A CN 201711134165A CN 107904125 A CN107904125 A CN 107904125A
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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
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
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Abstract
The present invention relates to a kind of rose health-care vinegar preparation method, including 200 parts of glutinous rice, 400 parts of scented rice, 300 parts of red yeast rice, 3 parts of saccharomyces cerevisiae, 3 parts of rose, 1530 parts of wheat bran, 300 parts of husk, 4500 parts of clear water, 0.4 part of acetic acid bacteria.Major ingredient of the present invention includes glutinous rice, scented rice and red yeast rice at the same time, single major ingredient used by relative to existing wine vinegar technique, the vinegar flavor that the present invention makes is more unique, the vinegar fragrance made as a result of scented rice is denseer, and glutinous rice is used as raw material, the vinegar made is more gentle, has qi-restoratives, enriches blood, the effect such as invigorating the spleen warm stomach, hidroschesis；In addition for red yeast rice as the raw material for making vinegar, the vinegar made possesses the effect of reinforcing spleen to promote digestion, activate blood circulation and disperse blood clots.
Description
Technical field
The present invention relates to a kind of preparation method of vinegar, more particularly to a kind of preparation method of rose health-care vinegar.
Background technology
With the progress of the mankind, the health care consciousness of people is more and more stronger, also increasing to the demand of health food, vinegar
It is indispensable flavouring in people's dietetic life.Research confirm, vinegar have antisepsis and sterilization, dispelling fatigue, improve a poor appetite,
Promote digestion and absorb, prevent the concentration of alcohol in fatty liver, preventing hypertension, reduction cylinder super-oxidation lipid and blood etc. from protecting
Health-care function.
Existing also have a rose vinegar on the market, but existing rose vinegar be typically using the light-coloured vinegar fermented and rose into
Row mixing, then store the regular hour so as to obtaining rose vinegar, this preparation process due to the later stage using the brewed rose of light-coloured vinegar and
Into although obtained rose vinegar can produce certain health-care effect, since brewed rose is not by sufficiently hair
Ferment, the effectiveness of rose are not exploited sufficiently.
The content of the invention
Existing in the prior art in order to solve the problems, such as, the present invention provides a kind of preparation method of rose health-care vinegar to solve
The drawbacks of certainly rose cannot fully ferment, improves the health-care effect of produced rose vinegar.
The technical solution adopted in the present invention is：
A kind of rose health-care vinegar preparation method, including glutinous rice 150-250 parts by weight, 350-450 parts of scented rice, red yeast rice
250-350 parts, 2-4 parts of saccharomyces cerevisiae, 2-4 parts of rose, 1500-1550 parts of wheat bran, 200-400 parts of husk, clear water 4400-4800
Part, 0.3-0.5 parts of acetic acid bacteria；
This method includes：
S1 steps：All glutinous rice, scented rice and red yeast rice are cleaned up；
S2 steps：Glutinous rice in S1 steps, scented rice and red yeast rice are poured into the cement pit of wash clean, noted into cement pit
Enter clear water untill clear water did not had glutinous rice, scented rice and red yeast rice；
S3 steps：Glutinous rice, scented rice and red yeast rice soaked in clear water at a temperature of 20-35 DEG C 8-10 it is small when；It is alternatively, glutinous
Rice, scented rice and red yeast rice soaked in clear water at a temperature of 0-10 DEG C 10-16 it is small when；
S4 steps：The rice finished through the immersion of S3 steps is removed filter dry from cement pit spare；
S5 steps：Rice in S4 steps is sent into steamer and is cooked；
S6 steps：The rice being cooked in S5 steps is divided into 6 equal portions, and takes 6 ceramic cylinders, injects 450- to each ceramic cylinder
550 parts of clear water, while the rice of an equal portions is dispensed into each ceramic cylinder, saccharomyces cerevisiae 0.3- is added into each ceramic cylinder
0.7 part, ceramic cylinder is sealed, is fermented, fermented 7 consecutive days of duration；
S7 steps：Cement pit is cleaned, the fermentate produced after fermenting in S6 steps is sent into cement pit, and at the same time to water
All wheat brans are poured into mud sump, all acetic acid bacterias and all roses are added into cement pit, all husks are divided into
30 equal portions, and the husk of an equal portions is added into cement pit, all materials in cement pit turn over mixed；
S8 steps：29 consecutive days contacted after S7 steps, the husk for adding a decile into cement pit daily are gone forward side by side
Row turns over mixed；
S9 steps：In one day after the completion of S8 steps, cement pit is sealed using plastic film, in cement pit
Fermentate continues to ferment 3-12 months in cement pit；
S10 steps：Vinegar is drenched, drenches Normal juice vinegar, and Normal juice vinegar is warmed to 100 DEG C and is sterilized.
S11 steps：Normal juice vinegar in S10 steps is cooled down.
Preferably, present invention additionally comprises 400-500 parts of salt；
In step s 9, using the opening of covered rearing with plastic film cement pit, and using salt to the side of plastic film into
Row sealing.
Further technical solution：In step s 9, fermentate keeps the temperature in cement pit in the fermentation of cement pit
At 30-35 DEG C.
In general, present invention additionally comprises burnt color 10-15 parts, benzene to transfer sour sodium 2-4 parts, 20-23 parts of salt；
This method further includes S12 steps：Color matching, transfers sour sodium and salt by burnt color, benzene and is added to the original through S11 step process
Match colors in juice vinegar.
Preferably, 200 parts of glutinous rice, 400 parts of scented rice, 300 parts of red yeast rice, 3 parts of saccharomyces cerevisiae, 3 parts of rose, wheat bran 1530
Part, 300 parts of husk, 4500 parts of clear water, 0.4 part of acetic acid bacteria.
Beneficial effects of the present invention：
Major ingredient of the present invention includes glutinous rice, scented rice and red yeast rice at the same time, is adopted relative to existing wine vinegar technique
Single major ingredient, the vinegar flavor made of the present invention is more unique, and the vinegar fragrance made as a result of scented rice is more
Dense, and glutinous rice is as raw material, the vinegar made is more gentle, has qi-restoratives, enriches blood, the effect such as invigorating the spleen warm stomach, hidroschesis；In addition it is red
Bent meter Zuo Wei makes the raw material of vinegar, and the vinegar made possesses the effect of reinforcing spleen to promote digestion, activate blood circulation and disperse blood clots.
Rose in the present invention is together fermented with vinegar, rather than rose is placed into vinegar and carries out brewed, thus rose
It is more abundant into analyzing in rare, thus the cosmetic result of the rose vinegar produced is more prominent, in addition can also strengthen rose
The function promoting blood circulation and removing blood stasis of vinegar, is also equipped with calmness, pacifies and antidepressant function in addition.
Embodiment
The present invention provides a kind of rose health-care vinegar preparation method, 200 parts of glutinous rice, 400 parts of scented rice, 300 parts of red yeast rice, wine
3 parts of brewer yeast, 3 parts of rose, 1530 parts of wheat bran, 300 parts of husk, 4500 parts of clear water, 0.4 part of acetic acid bacteria.
Number above is all replaced with into jin for convenience of understanding.
The preparation method of the rose health-care vinegar includes step：
S1 steps：All glutinous rice, scented rice and red yeast rice are cleaned up；
S2 steps：Glutinous rice in S1 steps, scented rice and red yeast rice are poured into the cement pit of wash clean, noted into cement pit
Enter clear water untill clear water did not had glutinous rice, scented rice and red yeast rice；
It is emphasized that cement pit is under the conditions of indoor.
S3 steps：Glutinous rice, scented rice and red yeast rice soaked in clear water at a temperature of 20-35 DEG C 8-10 it is small when；It is alternatively, glutinous
Rice, scented rice and red yeast rice soaked in clear water at a temperature of 0-10 DEG C 10-16 it is small when；
It can be understood as under certain conditions：When summer immersion 8-10 is small, when winter immersion 10-16 is small.
S4 steps：The rice finished through the immersion of S3 steps is removed filter dry from cement pit spare；
S5 steps：Rice in S4 steps is sent into steamer and is cooked；
S6 steps：The rice being cooked in S5 steps is divided into 6 equal portions, and takes 6 ceramic cylinders, injects 450- to each ceramic cylinder
550 parts of clear water, while the rice of an equal portions is dispensed into each ceramic cylinder, saccharomyces cerevisiae 0.3- is added into each ceramic cylinder
0.7 part, ceramic cylinder is sealed, is fermented, fermented 7 consecutive days of duration；
Wine product is mainly obtained after fermenting after S6 steps.
S7 steps：Cement pit is cleaned, the fermentate produced after fermenting in S6 steps is sent into cement pit, and at the same time to water
All wheat brans are poured into mud sump, all acetic acid bacterias and all roses are added into cement pit, all husks are divided into
30 equal portions, and the husk of an equal portions is added into cement pit, all materials in cement pit turn over mixed；
Husk is added primarily to leading to oxygen into fermentate, ensures that fermentate is sufficiently fermented.
S8 steps：29 consecutive days contacted after S7 steps, the husk for adding a decile into cement pit daily are gone forward side by side
Row turns over mixed；
Sufficiently logical oxygen is carried out within continuous 30 days to fermentate, fermentate also carries out certain fermentation in this process.Only
It is that cement pit is always open state.
S9 steps：In one day after the completion of S8 steps, cement pit is sealed using plastic film, in cement pit
Fermentate continues ferment 3-12 month (30-35 DEG C of fermentation temperature) in cement pit；
The sealing of S9 step cement films be using salt carry out edge sealing, salt melt in its natural state solidification after just
It can realize sealing, the stability of state in cement pit.
S10 steps：Vinegar is drenched, drenches Normal juice vinegar, and Normal juice vinegar is warmed to 100 DEG C and is sterilized.
S11 steps：Normal juice vinegar in S10 steps is cooled down.
S12 steps：Color matching, burnt color, benzene are transferred sour sodium and salt and are added in the Normal juice vinegar through S11 step process matched somebody with somebody
Color.
Claims (5)
- A kind of 1. rose health-care vinegar preparation method, it is characterised in that：Including glutinous rice 150-250 parts by weight, scented rice 350-450 Part, 250-350 parts of red yeast rice, 2-4 parts of saccharomyces cerevisiae, 2-4 parts of rose, 1500-1550 parts of wheat bran, 200-400 parts of husk, clear water 4400-4800 parts, 0.3-0.5 parts of acetic acid bacteria；This method includes：S1 steps：All glutinous rice, scented rice and red yeast rice are cleaned up；S2 steps：Glutinous rice in S1 steps, scented rice and red yeast rice are poured into the cement pit of wash clean, injected into cement pit clear Water was not untill clear water had glutinous rice, scented rice and red yeast rice；S3 steps：Glutinous rice, scented rice and red yeast rice soaked in clear water at a temperature of 20-35 DEG C 8-10 it is small when；Alternatively, glutinous rice, perfume (or spice) Rice and red yeast rice soaked in clear water at a temperature of 0-10 DEG C 10-16 it is small when；S4 steps：The rice finished through the immersion of S3 steps is removed filter dry from cement pit spare；S5 steps：Rice in S4 steps is sent into steamer and is cooked；S6 steps：The rice being cooked in S5 steps is divided into 6 equal portions, and takes 6 ceramic cylinders, injects 450-550 to each ceramic cylinder Part clear water, while dispense into each ceramic cylinder the rice of an equal portions, saccharomyces cerevisiae 0.3-0.7 added into each ceramic cylinder Part, ceramic cylinder is sealed, is fermented, is fermented 7 consecutive days of duration；S7 steps：Cement pit is cleaned, the fermentate produced after fermenting in S6 steps is sent into cement pit, and at the same time to cement pit In pour into all wheat brans, all acetic acid bacterias and all roses are added into cement pit, all husks are divided into 30 etc. Part, and the husk of an equal portions is added into cement pit, all materials in cement pit turn over mixed；S8 steps：29 consecutive days contacted after S7 steps, add the husk of a decile and are turned over into cement pit daily It is mixed；S9 steps：In one day after the completion of S8 steps, cement pit is sealed using plastic film, the fermentation in cement pit Thing continues to ferment 3-12 months in cement pit；S10 steps：Vinegar is drenched, drenches Normal juice vinegar, and Normal juice vinegar is warmed to 100 DEG C and is sterilized；S11 steps：Normal juice vinegar in S10 steps is cooled down.
- 2. rose health-care vinegar preparation method according to claim 1, it is characterised in that：Further include 400-500 parts of salt；In step s 9, using the opening of covered rearing with plastic film cement pit, and it is close using side progress of the salt to plastic film Envelope.
- 3. rose health-care vinegar preparation method according to claim 1, it is characterised in that：In step s 9, fermentate is in water During the fermentation of mud sump, the temperature in cement pit is kept at 30-35 DEG C.
- 4. rose health-care vinegar preparation method according to claim 1, it is characterised in that：Further include burnt color 10-15 parts, benzene transfers Sour sodium 2-4 parts, 20-23 parts of salt；Further include S12 steps：Color matching, transfers sour sodium and salt by burnt color, benzene and is added in the Normal juice vinegar through S11 step process and carry out Color matching.
- 5. rose health-care vinegar preparation method according to claim 1, it is characterised in that：It is 200 parts of glutinous rice, 400 parts of scented rice, red Bent 300 parts of rice, 3 parts of saccharomyces cerevisiae, 3 parts of rose, 1530 parts of wheat bran, 300 parts of husk, 4500 parts of clear water, 0.4 part of acetic acid bacteria.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711134165.8A CN107904125A (en) | 2017-11-15 | 2017-11-15 | Rose health-care vinegar preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711134165.8A CN107904125A (en) | 2017-11-15 | 2017-11-15 | Rose health-care vinegar preparation method |
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| CN107904125A true CN107904125A (en) | 2018-04-13 |
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| CN201711134165.8A Pending CN107904125A (en) | 2017-11-15 | 2017-11-15 | Rose health-care vinegar preparation method |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1635101A (en) * | 2004-10-28 | 2005-07-06 | 张广军 | Hygienic vinegar made of rose flowers |
| CN1962844A (en) * | 2005-11-09 | 2007-05-16 | 陈豪锋 | Process for preparing red rice vinegar with fat-reducing function |
| CN102876558A (en) * | 2012-09-28 | 2013-01-16 | 河北科技师范学院 | Rose vinegar |
| CN103333775A (en) * | 2013-07-15 | 2013-10-02 | 镇江丹和醋业有限公司 | Production method of aromatic vinegar |
-
2017
- 2017-11-15 CN CN201711134165.8A patent/CN107904125A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1635101A (en) * | 2004-10-28 | 2005-07-06 | 张广军 | Hygienic vinegar made of rose flowers |
| CN1962844A (en) * | 2005-11-09 | 2007-05-16 | 陈豪锋 | Process for preparing red rice vinegar with fat-reducing function |
| CN102876558A (en) * | 2012-09-28 | 2013-01-16 | 河北科技师范学院 | Rose vinegar |
| CN103333775A (en) * | 2013-07-15 | 2013-10-02 | 镇江丹和醋业有限公司 | Production method of aromatic vinegar |
Non-Patent Citations (3)
| Title |
|---|
| 王向东等: "《发酵食品工艺》", 31 December 2010, 中国计量出版社 * |
| 王子光等: "《酱油食醋酿造技术与分析》", 31 December 1998, 中国农业科技出版社 * |
| 王维: "《养身保健全方案》", 30 June 2007, 中医古籍出版社 * |
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Application publication date: 20180413 |