CN108504532A - A kind of brewing method of craft emperor's chrysanthemum vinegar - Google Patents
A kind of brewing method of craft emperor's chrysanthemum vinegar Download PDFInfo
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- CN108504532A CN108504532A CN201810665598.4A CN201810665598A CN108504532A CN 108504532 A CN108504532 A CN 108504532A CN 201810665598 A CN201810665598 A CN 201810665598A CN 108504532 A CN108504532 A CN 108504532A
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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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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention relates to a kind of brewing methods of manual emperor's chrysanthemum vinegar, and ingredient and proportioning are respectively：5 parts of spun gold emperor chrysanthemum, 2 parts of maize flour, 1 part of wheat koji, 2 parts of cavings, making step is as follows：(1) selected emperor chrysanthemum is put into iron pan and adds water infusion；(2) it gets out pot after maize flour stirring is added into step (1) and spreads cooling out；(3) wheat koji is added in the pasty mixture into step (2) and stirs evenly；(4) mixture after being stirred evenly in step (3) is put into Porcelain Jar and is sealed by fermentation；(5) it admixes cavings into step (4) and pours into spontaneous fermentation in mud cylinder；(6) substance after spontaneous fermentation in step (5) is put into leaching cylinder and carries out leaching system, then precipitated, be exposed to the sun；(7) substance being exposed to the sun in step (6) is stored into sealing container.Manufacturing process of the present invention is simple, low manufacture cost, and the emperor's chrysanthemum vinegar nutritive value being fabricated to is higher, can be widely used in brewage process technical field.
Description
Technical field
The present invention relates to brewage process technical field, in particular to a kind of brewing methods of manual emperor's chrysanthemum vinegar.
Background technology
Spun gold emperor chrysanthemum rises in the villages Xia Bao of county of Fcngxin Jiangxi, is continuous thousand, flower shape such as silk ball, color such as gold,
Nutritive value is high, and the flavones cellulose content in emperor chrysanthemum is high, is rich in a variety of amino acid, vitamin and Trace selenium, and yellow
Letones can largely penetrate into water, and aromatic flavour is graceful, refreshing.Emperor chrysanthemum have relieve summer heat promote the production of body fluid, wind-dispelling wets one's whistle,
It supports mesh protect liver, blood pressure lowering and the effect for eliminating cancer cell, and to coronary artery dilator and antibacterial has certain effect.Long-term drinking
Calcareous human body, enhancing myocardial function, reduction cholesterol can be increased, by traditional handicraft by emperor's chrysanthemum vinegar caused by emperor chrysanthemum wine, and
It has a distinctive flavour.
Invention content
In order to solve the above technical problems, technical solution provided by the invention is：A kind of brewing method of craft emperor's chrysanthemum vinegar, institute
The ingredient and proportioning for stating manual emperor chrysanthemum vinegar be respectively：5 parts of spun gold emperor chrysanthemum, 2 parts of maize flour, 1 part of wheat koji, 2 parts of cavings, making step
It is as follows：
(1) selected emperor chrysanthemum organic, that nothing is gone rotten, color and luster is good and volume is well-balanced is put into iron pan, and a certain amount of water is added
15~20min of infusion after stirring, until the soup that water and emperor chrysanthemum form is in golden yellow；
(2) maize flour is added in the golden yellow soup into step (1) to be stirred to form pasty mixture, it then will paste
Shape mixture gets out pot and spreads cooling out；
(3) when the pasty mixture temperature in step (2) is down to non-scald on hand, wheat koji is added into mixture and stirs equal
It is even；
(4) mixture after being stirred evenly in step (3) is put into Porcelain Jar and is sealed by fermentation 25-30 days, and according to reality
Seasonal variations accordingly adjust fermentation time length；
(5) cavings is admixed in the substance obtained after being sealed by fermentation into step (4), and obtained substance is poured into big mouth mud
Spontaneous fermentation in cylinder is stirred 2-3 times daily after fermentation temperature rising；
(6) substance after spontaneous fermentation in step (5) is put into leaching cylinder and carries out leaching system, then precipitated, be exposed to the sun；
(7) substance being exposed to the sun in step (6) is stored into sealing container.
As advanced optimizing for the present invention, the emperor chrysanthemum in the step (1) is without pesticide, fertilizer residue.
As advanced optimizing for the present invention, the time required when fermenting in winter of the mixture in the step (4) is long
In summer.
As advanced optimizing for the present invention, the time of spontaneous fermentation is 25~35 days in the step (5).
As advanced optimizing for the present invention, natural sedimentation is precipitated as in the step (6).
After the above brewing method, the invention has the advantages that：Production method of the present invention is simple, operating procedure letter
It is single, the use of equipment is existing equipment, and cost is relatively low, the emperor's chrysanthemum vinegar delicious flavour being fabricated to is in good taste, has very high city
Field promotional value.
Specific implementation mode
The present invention is described in further detail below.
Embodiment one：A kind of brewing method of craft emperor's chrysanthemum vinegar, the ingredient and proportioning of manual emperor chrysanthemum vinegar are respectively：Spun gold emperor
5 parts of chrysanthemum, 2 parts of maize flour, 1 part of wheat koji, 2 parts of cavings, making step is as follows：
(1) selected emperor chrysanthemum organic, that nothing is gone rotten, color and luster is good and volume is well-balanced is put into iron pan, and a certain amount of water is added
Infusion 15min after stirring, until the soup that water and emperor chrysanthemum form is in golden yellow；
(2) maize flour is added in the golden yellow soup into step (1) to be stirred to form pasty mixture, it then will paste
Shape mixture gets out pot and spreads cooling out；
(3) when the pasty mixture temperature in step (2) is down to non-scald on hand, wheat koji is added into mixture and stirs equal
It is even；
(4) mixture after being stirred evenly in step (3) is put into Porcelain Jar and is sealed by fermentation 25 days；
(5) cavings is admixed in the substance obtained after being sealed by fermentation into step (4), and obtained substance is poured into big mouth mud
Spontaneous fermentation 25 days in cylinder are stirred 2 times daily after fermentation temperature rising；
(6) substance after spontaneous fermentation in step (5) is put into leaching cylinder and carries out leaching system, then carry out natural sedimentation, sudden and violent
It shines；
(7) substance being exposed to the sun in step (6) is stored into sealing container.
Embodiment two：A kind of brewing method of craft emperor's chrysanthemum vinegar, the ingredient and proportioning of manual emperor chrysanthemum vinegar are respectively：Spun gold emperor
5 parts of chrysanthemum, 2 parts of maize flour, 1 part of wheat koji, 2 parts of cavings, making step is as follows：
(1) selected emperor chrysanthemum organic, that nothing is gone rotten, color and luster is good and volume is well-balanced is put into iron pan, and a certain amount of water is added
Infusion 20min after stirring, until the soup that water and emperor chrysanthemum form is in golden yellow；
(2) maize flour is added in the golden yellow soup into step (1) to be stirred to form pasty mixture, it then will paste
Shape mixture gets out pot and spreads cooling out；
(3) when the pasty mixture temperature in step (2) is down to non-scald on hand, wheat koji is added into mixture and stirs equal
It is even；
(4) mixture after being stirred evenly in step (3) is put into Porcelain Jar and is sealed by fermentation 30 days；
(5) cavings is admixed in the substance obtained after being sealed by fermentation into step (4), and obtained substance is poured into big mouth mud
Spontaneous fermentation 35 days in cylinder are stirred 3 times daily after fermentation temperature rising；
(6) substance after spontaneous fermentation in step (5) is put into leaching cylinder and carries out leaching system, then carry out natural sedimentation, sudden and violent
It shines；
(7) substance being exposed to the sun in step (6) is stored into sealing container.
Since winter temperature is relatively low, when making emperor's chrysanthemum vinegar in winter, need longer fermentation times so that it is filled
Distribute ferment.
In conclusion after using the above brewing method, the invention has the advantages that：Production method of the present invention is simple, behaviour
It is simple to make step, the use of equipment is existing equipment, and cost is relatively low, the emperor's chrysanthemum vinegar delicious flavour being fabricated to is in good taste, has
Very high market popularization value.
Claims (5)
1. a kind of brewing method of craft emperor chrysanthemum vinegar, which is characterized in that the ingredient and proportioning of craft emperor's chrysanthemum vinegar be respectively：Gold
5 parts of silk emperor chrysanthemum, 2 parts of maize flour, 1 part of wheat koji, 2 parts of cavings, making step is as follows：
(1) selected emperor chrysanthemum organic, that nothing is gone rotten, color and luster is good and volume is well-balanced is put into iron pan, and a certain amount of water stirring is added
15~20min of infusion afterwards, until the soup that water and emperor chrysanthemum form is in golden yellow；
(2) maize flour is added in the golden yellow soup into step (1) to be stirred to form pasty mixture, then mixes paste
Object is closed to get out pot and spread cooling out；
(3) when the pasty mixture temperature in step (2) is down to non-scald on hand, wheat koji is added into mixture and stirs evenly；
(4) mixture after being stirred evenly in step (3) is put into Porcelain Jar and is sealed by fermentation 25-30 days, and according to practical season
The corresponding adjustment fermentation time length of variation；
(5) cavings is admixed in the substance obtained after being sealed by fermentation into step (4), and obtained substance is poured into big mouth mud cylinder
Spontaneous fermentation is stirred 2-3 times daily after fermentation temperature rising；
(6) substance after spontaneous fermentation in step (5) is put into leaching cylinder and carries out leaching system, then precipitated, be exposed to the sun；
(7) substance being exposed to the sun in step (6) is stored into sealing container.
2. a kind of brewing method of manual emperor's chrysanthemum vinegar according to claim 1, which is characterized in that in the step (1)
Emperor chrysanthemum is without pesticide, fertilizer residue.
3. a kind of brewing method of manual emperor's chrysanthemum vinegar according to claim 1, which is characterized in that in the step (4)
The required time is longer than summer when mixture ferments in winter.
4. a kind of brewing method of manual emperor's chrysanthemum vinegar according to claim 1, which is characterized in that in the step (5) certainly
The time so fermented is 25~35 days.
5. a kind of brewing method of manual emperor's chrysanthemum vinegar according to claim 1, which is characterized in that in the step (6)
It is precipitated as natural sedimentation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810665598.4A CN108504532A (en) | 2018-06-26 | 2018-06-26 | A kind of brewing method of craft emperor's chrysanthemum vinegar |
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| CN201810665598.4A CN108504532A (en) | 2018-06-26 | 2018-06-26 | A kind of brewing method of craft emperor's chrysanthemum vinegar |
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| CN108504532A true CN108504532A (en) | 2018-09-07 |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102618429A (en) * | 2012-04-12 | 2012-08-01 | 济南居易酿造有限公司 | Chrysanthemum vinegar capable of regulating blood fat and lowering blood pressure and preparation process thereof |
| CN103509708A (en) * | 2012-06-29 | 2014-01-15 | 赵乙锖 | Chrysanthemum and medlar vinegar |
| CN104366620A (en) * | 2014-11-17 | 2015-02-25 | 安顺市西秀区钰霖种养殖农民专业合作社 | Chrysanthemum vinegar drink and preparation method thereof |
| CN105876002A (en) * | 2016-04-02 | 2016-08-24 | 曾进 | Production and processing method of imperial chrysanthemums |
| CN106119069A (en) * | 2016-08-31 | 2016-11-16 | 安徽国丰农业科技发展有限公司 | A kind of weight-reducing Flos Chrysanthemi vinegar |
| CN107488570A (en) * | 2017-10-14 | 2017-12-19 | 赵玉琢 | A kind of pure grain vinegar preparation method |
-
2018
- 2018-06-26 CN CN201810665598.4A patent/CN108504532A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102618429A (en) * | 2012-04-12 | 2012-08-01 | 济南居易酿造有限公司 | Chrysanthemum vinegar capable of regulating blood fat and lowering blood pressure and preparation process thereof |
| CN103509708A (en) * | 2012-06-29 | 2014-01-15 | 赵乙锖 | Chrysanthemum and medlar vinegar |
| CN104366620A (en) * | 2014-11-17 | 2015-02-25 | 安顺市西秀区钰霖种养殖农民专业合作社 | Chrysanthemum vinegar drink and preparation method thereof |
| CN105876002A (en) * | 2016-04-02 | 2016-08-24 | 曾进 | Production and processing method of imperial chrysanthemums |
| CN106119069A (en) * | 2016-08-31 | 2016-11-16 | 安徽国丰农业科技发展有限公司 | A kind of weight-reducing Flos Chrysanthemi vinegar |
| CN107488570A (en) * | 2017-10-14 | 2017-12-19 | 赵玉琢 | A kind of pure grain vinegar preparation method |
Non-Patent Citations (1)
| Title |
|---|
| 吴林桦: "《神奇能量花》", 30 October 2017, 北京理工大学出版社 * |
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Application publication date: 20180907 |