CN108531358A - A kind of brewage process of Jin Yin Hua Quinces Quince vinegar - Google Patents
A kind of brewage process of Jin Yin Hua Quinces Quince vinegar Download PDFInfo
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- CN108531358A CN108531358A CN201810543187.8A CN201810543187A CN108531358A CN 108531358 A CN108531358 A CN 108531358A CN 201810543187 A CN201810543187 A CN 201810543187A CN 108531358 A CN108531358 A CN 108531358A
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- vinegar
- honeysuckle
- quinces quince
- quince
- fermentation
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Classifications
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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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
- A61K36/258—Panax (ginseng)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/27—Asclepiadaceae (Milkweed family), e.g. hoya
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/35—Caprifoliaceae (Honeysuckle family)
- A61K36/355—Lonicera (honeysuckle)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P17/00—Drugs for dermatological disorders
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P29/00—Non-central analgesic, antipyretic or antiinflammatory agents, e.g. antirheumatic agents; Non-steroidal antiinflammatory drugs [NSAID]
Abstract
The invention discloses a kind of brewage process of Jin Yin Hua Quinces Quince vinegar, the described gold silver flower Wen Quince vinegar is using honeysuckle as primary raw material; using Wen Quince as substrate material, by honeysuckle pretreatment, the pretreatment of Wen Quince, mixing, steaming, inoculation, fermentation, after-ripening, squeeze and filter, ageing and etc. make.The present invention is using progress complex enzyme processing after honeysuckle finishes, water-removing can remove the astringent taste carried in honeysuckle, improve the mouthfeel and flavor of finished product vinegar, the active constituent in honeysuckle can be retained by compound enzymatic treatment, utilization ratio of honeysuckle is improved using Quinces Quince as matrix, more enriches the nutriment of finished product vinegar, makes finished product Jin Yin Hua Quinces Quince vinegar that there is refreshing and detoxicating, cooling blood and removing stasis, promote the health-care effects such as digestion, skin maintenance.
Description
Technical field
The present invention relates to a kind of brewage process of vinegar, more particularly, to a kind of brewage process of Jin Yin Hua Quinces Quince vinegar.
Background technology
Quinces Quince is also oblonga, rough wingceltis, wedge short, bristly hair or beard etc., warm-natured, sweet and sour.《Bencao Tujing》It records：" having indigestion in chest diaphragm is controlled, is gone
Diluted vinegar, lower gas quench the thirst.It is intended to crouch and eats one or two piece and get into bed, it is raw ripe all suitable.” Quinces Quince fruits contain the classes active materials such as catechin, yellow phosphorus element,
It is more compared with other a kind of fruit, such as apple, pear, etc. contents, blood vessel intensity can be promoted, ensure health.Chinese medicine Ren Wei Quinces Quince is warm-natured nontoxic, there is clearing damp, solution
Heat, relaxing tendons and activating collaterals, the effect for helping digestion and treating the diseases such as heatstroke vomiting and diarrhoea, abdominal distension, arthralgia, spasm, indigestion.
Honeysuckle also known as honeysuckle have the effects that reducing blood lipid, antiendotoxin, booster immunization function, anti-inflammatory and antipyretic,《God
Agriculture book on Chinese herbal medicine passes through》It carries：" honeysuckle is cold in nature sweet in flavor, has the effect of clearing heat and detoxicating, cool bloodization is become silted up, at the beginning of curing mainly affection of exogenous wind-heat, seasonal febrile diseases
Rise, sore serious case of furuncle, red and swollen heat pain, passing stool with pus and blood " etc..
The extensive medical value of honeysuckle and health purpose, unlimited business opportunity is brought to businessman, develops " honeysuckle beer
The honeysuckle flower products such as wine ", " honeysuckle is brilliant ", " distilled liquid of honeysuckle ", " honeysuckle tea ", but added as primary raw material with Wen Quince using honeysuckle
The Jin Yin Hua Quinces Quince vinegar of work, there is not yet Related product lists.
Invention content
The present invention takes full advantage of the nutritional ingredient in raw material for a kind of brewage process of Jin Yin Hua Quinces Quince vinegar is provided,
Improve the economic value and nutritive value of honeysuckle, Quinces Quince.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of brewage process of Jin Yin Hua Quinces Quince vinegar, which is characterized in that use following steps：
1. honeysuckle pre-processes：Take new fresh honeysuckle, flower of Panax ginseng, sanchi flower, Hibiscus schizopetalus, remove impurity, take 10kg honeysuckles,
5kg flower of Panax ginseng, 2kg sanchi flowers, 1kg Hibiscus schizopetalus are uniformly mixed, and mixed raw material is made, mixed raw material is cleaned up with flowing water,
Water-removing 16s is carried out to raw material leaf using 123 DEG C of steam, raw material leaf is ground with fiberizer after steam beating, reenters colloid mill,
Honeysuckle gruel is worn into, the ascorbic acid of the cellulase of 0.35kg, the pectase of 0.2kg, 0.5kg is added into honeysuckle gruel
Sodium, the complex enzyme hydrolysis 120min in 43 DEG C of conditions, is made gold and silver flower mud；
② Quinces Quince pre-processes：Take it is fresh, without Fu Lan Quinces Quince, sea-buckthorn, the dried immature fruit of citron orange, siberian rose, rinse well, Qie Cheng Quinces Quince block, sand
Spine, the dried immature fruit of citron orange, siberian rose take 10kg Quinces Quince block, the sea-buckthorn of 7kg, the dried immature fruit of citron orange of 3kg, 1kg siberian roses to be placed in boiling after mixing
It cooks, is ground with fiberizer after cooling, Cheng Quinces Quince mud processed in equipment；
3. mixing：Extracting honeysuckle mud 12kg, Quinces Quince mud 7kg, Sweet Potato Leaf powder 4kg, nostoc commune powder 2kg, black corn flour 2kg, Quinces Quince juice
1kg, snakegourd powder 1kg, leaf of Chinese ilex powder 1kg, stir, mixture are made；
4. steaming, inoculation：Mixture enters in digesting apparatus, is passed through steam, 32min is steamed, until well-done；Airing is made to room temperature afterwards
Raw material unstrained spirits；
5. alcoholic fermentation：The brewer yeast of 0.24kg is added into 10kg raw material unstrained spirits, after stirring evenly, the drinking water of 18kg is added,
Temperature control is 54 DEG C, is fermented 13 days, and vinegar fermented grain is made；
6. acetic fermentation：The acetic acid saccharomycete of 0.19kg is added into 10kg vinegar fermented grains, stirs evenly, ferments 15 days under 35 DEG C of environment
Afterwards, no longer temperature control, vinegar fermented grain are naturally cooling to 38 DEG C, when fermentation to vinegar fermented grain acidity reaches 8.5g/100ml, stop acetic fermentation；
7. after-ripening：The salt of 0.25kg is added in vinegar fermented grain after fermenting to 10kg, is stirred until homogeneous, stands 8 days；
8. filtering ageing：Vinegar fermented grain after after-ripening is filtered by filter press, acetic acid fermentation liquid is obtained, adds into 10kg acetic acid fermentation liquids
Enter the bentonite of 0.04kg, the diatomite of 0.025kg, stir evenly, stand 14h, fermentation vinegar liquid is made, fermentation vinegar liquid merging is close
It closes and stands ageing 25 days in container, Jin Yin Hua Quinces Quince vinegar is made；
9. sterilizing, being filling：Jin Yin Hua Quinces Quince vinegar is sterilized into 8min under 86 DEG C of environment, is filled under sterile vacuum environment after sterilization
It fills, is stored in aeration-drying environment.
Advantageous effect：The present invention can be removed in honeysuckle using complex enzyme processing, water-removing is carried out after honeysuckle finishes
The astringent taste of carrying improves the mouthfeel and flavor of finished product vinegar, the active constituent in honeysuckle can be retained by compound enzymatic treatment, is carried
The utilization ratio , of high honeysuckle more enriches the nutriment of finished product vinegar using Quinces Quince as matrix, makes finished product Jin Yin Hua Quinces Quince vinegar
With refreshing and detoxicating, cooling blood and removing stasis, promote the health-care effects such as digestion, skin maintenance.
Specific implementation mode
Embodiment 1：
A kind of brewage process of Jin Yin Hua Quinces Quince vinegar, which is characterized in that the brewage process uses following steps：
1. honeysuckle pre-processes：New fresh honeysuckle is taken, impurity is removed, is cleaned up with flowing water, using 115 DEG C of steam to gold and silver
Flower carries out water-removing 38s, grinds honeysuckle with fiberizer after steam beating, reenters colloid mill, wears into honeysuckle gruel, to 10kg gold
The vitamin C of the cellulase of 0.08kg, the pectase of 0.03kg, 0.4kg is added in honeysuckle flower gruel, combines water in 47 DEG C of conditions
85min is solved, gold and silver flower mud is made；
② Quinces Quince pre-processes：Take it is fresh, without Fu Lan Quinces Quince, rinse well, be placed in digesting apparatus and cook, defibrination is used after cooling
Machine is ground, Cheng Quinces Quince mud processed；
3. mixing：Extracting honeysuckle mud 10kg, Quinces Quince mud 8kg, ligustrum lucidum powder 3kg, siberian rose juice 3kg, Quinces Quince juice 3kg, polygonatum odoratum juice
2kg, black cloth woods juice 2kg, Succus Rhizoma Dioscoreae 2kg, nostoc commune juice 1kg, star fruit juice 1kg, stir, mixture are made；
4. steaming, inoculation：Mixture enters in digesting apparatus, is passed through steam, 20min is steamed, until well-done；Airing is made to room temperature afterwards
Raw material unstrained spirits；
5. alcoholic fermentation：0.19kg brewer yeasts are added into 10kg raw material unstrained spirits, after stirring evenly, the drinking water of 18kg is added, temperature
Degree control is 52 DEG C, is fermented 10 days, and vinegar fermented grain is made；
6. acetic fermentation：The acetic acid saccharomycete of 0.23kg is added into 10kg vinegar fermented grains, stirs evenly, ferments 14 days under 44 DEG C of environment
Afterwards, no longer temperature control, vinegar fermented grain are naturally cooling to 32 DEG C, when fermentation to vinegar fermented grain acidity reaches 8.6g/100ml, stop acetic fermentation；
7. after-ripening：The salt of 0.2kg is added in vinegar fermented grain after fermenting to 10kg, is stirred until homogeneous, stands 7 days；
8. filtering ageing：Vinegar fermented grain after after-ripening is filtered by filter press, acetic acid fermentation liquid is obtained, adds into 10kg acetic acid fermentation liquids
Enter the diatomite of 0.04kg, the activated carbon of 0.01kg, stir evenly, stand 15h, fermentation vinegar liquid is made, by fermentation vinegar liquid merging
Ageing 21 days are stood in closed container, and Jin Yin Hua Quinces Quince vinegar is made；
9. sterilizing, being filling：Jin Yin Hua Quinces Quince vinegar is sterilized into 5min under 88 DEG C of environment, is filled under sterile vacuum environment after sterilization
It fills, is stored in aeration-drying environment.
Embodiment 2：
A kind of brewage process of Jin Yin Hua Quinces Quince vinegar, which is characterized in that the brewage process uses following steps：
1. honeysuckle pre-processes：New fresh honeysuckle, strophanthus divaricatus, Sweet Potato Leaf, Folium Apocyni Veneti, holly leaf are taken, impurity is removed, takes 10kg
Honeysuckle, 7kg strophanthus divaricatus, 4kg Sweet Potato Leafs, 1kg Folium Apocyni Venetves, 1kg holly leafs are uniformly mixed, and mixed raw material is made, will mix
Raw material is cleaned up with flowing water, is carried out water-removing 10s to raw material leaf using 133 DEG C of steam, is ground raw material leaf after steam beating
Pulp grinder is ground, and reenters colloid mill, wears into honeysuckle gruel, and the cellulase of 0.05kg, the fruit of 0.03kg are added into honeysuckle gruel
The sodium ascorbate of glue enzyme, 0.8kg, the complex enzyme hydrolysis 100min in 49 DEG C of conditions, is made gold and silver flower mud；
② Quinces Quince pre-processes：Take it is fresh, without Fu Lan Quinces Quince, chrysanthemum potato, carambola, manaca, rinse well, Qie Cheng Quinces Quince block, chrysanthemum
Potato wedge, carambola block, manaca take 10kg Quinces Quince block, 6kg chrysanthemums potato wedge, 3kg carambola block, 1kg manaca to be placed in steaming after mixing
It boils in equipment and cooks, ground with fiberizer after cooling, Cheng Quinces Quince mud processed；
3. mixing：Extracting honeysuckle mud 10kg, Quinces Quince mud 6kg, lotus leaf powder 3kg, red back of the body powder 2kg, mulberry leaf powder 1.5kg, buckwheat leaf
1kg, black corn flour 1kg, wheat bran 1kg, V. amurensis leaf powder 1kg, lotus leaf powder 0.7kg, Lotus root congee 0.5kg, stir, system
Resulting mixture；
4. steaming, inoculation：Mixture enters in digesting apparatus, is passed through steam, 25min is steamed, until well-done；Airing is made to room temperature afterwards
Raw material unstrained spirits；
5. alcoholic fermentation：Glucose solution, the 4kg of brewer yeast, the 17kg a concentration of 18% of 0.24kg are added into 10kg raw material unstrained spirits
Snakegourd powder, 2kg rhizoma imperataes powder, 1kg bleed root powder, after stirring evenly, temperature control is 56 DEG C, is fermented 14 days, and vinegar fermented grain is made；
6. acetic fermentation：The acetic acid saccharomycete of 0.24kg is added into 10kg vinegar fermented grains, temperature controls 36 DEG C, keeps the temperature 60min, stirring
Uniformly, fermentation time is 13 days, and air inflow when fermentation is 14m3/Thr, the acidity of the acetic acid mother liquor after detection fermentation, when
When acidity is 9.7g/100ml, stop inflation, terminates acetic fermentation；
7. after-ripening：The salt of 0.27kg is added in vinegar fermented grain after fermenting to 10kg, is stirred until homogeneous, stands 10 days；
8. filtering ageing：Vinegar fermented grain after after-ripening is filtered by filter press, acetic acid fermentation liquid is obtained, adds into 10kg acetic acid fermentation liquids
Enter the fish glue of 0.03kg, the agar of 0.02kg, 0.01kg bentonite, stir evenly, stand for 24 hours, fermentation vinegar liquid is made, by fermented vinegar
Liquid, which is placed in closed container, stands ageing 22 days, and Jin Yin Hua Quinces Quince vinegar is made；
9. sterilizing, being filling：Jin Yin Hua Quinces Quince vinegar is sterilized into 8s under 138 DEG C of environment, it is filling under sterile vacuum environment after sterilization,
It is stored in aeration-drying environment
The preferred embodiment of the present invention has been described above in detail, still, the tool during present invention is not limited to the embodiments described above
Body details can carry out a variety of simple variants, these letters to technical scheme of the present invention within the scope of the technical concept of the present invention
Monotropic type all belongs to the scope of protection of the present invention.
It is further to note that specific technical features described in the above specific embodiments, in not lance
In the case of shield, can be combined by any suitable means, in order to avoid unnecessary repetition, the present invention to it is various can
The combination of energy no longer separately illustrates.
In addition, various embodiments of the present invention can be combined randomly, as long as it is without prejudice to originally
The thought of invention, it should also be regarded as the disclosure of the present invention.
Part that the present invention does not relate to is the same as those in the prior art or can be realized by using the prior art.
Claims (1)
1. a kind of brewage process of Jin Yin Hua Quinces Quince vinegar, which is characterized in that use following steps：
1. honeysuckle pre-processes：Take new fresh honeysuckle, flower of Panax ginseng, sanchi flower, Hibiscus schizopetalus, remove impurity, take 10kg honeysuckles,
5kg flower of Panax ginseng, 2kg sanchi flowers, 1kg Hibiscus schizopetalus are uniformly mixed, and mixed raw material is made, mixed raw material is cleaned up with flowing water,
Water-removing 16s is carried out to raw material leaf using 123 DEG C of steam, raw material leaf is ground with fiberizer after steam beating, reenters colloid mill,
Honeysuckle gruel is worn into, the ascorbic acid of the cellulase of 0.35kg, the pectase of 0.2kg, 0.5kg is added into honeysuckle gruel
Sodium, the complex enzyme hydrolysis 120min in 43 DEG C of conditions, is made gold and silver flower mud；
② Quinces Quince pre-processes：Take it is fresh, without Fu Lan Quinces Quince, sea-buckthorn, the dried immature fruit of citron orange, siberian rose, rinse well, Qie Cheng Quinces Quince block, sand
Spine, the dried immature fruit of citron orange, siberian rose take 10kg Quinces Quince block, the sea-buckthorn of 7kg, the dried immature fruit of citron orange of 3kg, 1kg siberian roses to be placed in boiling after mixing
It cooks, is ground with fiberizer after cooling, Cheng Quinces Quince mud processed in equipment；
3. mixing：Extracting honeysuckle mud 12kg, Quinces Quince mud 7kg, Sweet Potato Leaf powder 4kg, nostoc commune powder 2kg, black corn flour 2kg, Quinces Quince juice
1kg, snakegourd powder 1kg, leaf of Chinese ilex powder 1kg, stir, mixture are made；
4. steaming, inoculation：Mixture enters in digesting apparatus, is passed through steam, 32min is steamed, until well-done；Airing is made to room temperature afterwards
Raw material unstrained spirits；
5. alcoholic fermentation：The brewer yeast of 0.24kg is added into 10kg raw material unstrained spirits, after stirring evenly, the drinking water of 18kg is added,
Temperature control is 54 DEG C, is fermented 13 days, and vinegar fermented grain is made；
6. acetic fermentation：The acetic acid saccharomycete of 0.19kg is added into 10kg vinegar fermented grains, stirs evenly, ferments 15 days under 35 DEG C of environment
Afterwards, no longer temperature control, vinegar fermented grain are naturally cooling to 38 DEG C, when fermentation to vinegar fermented grain acidity reaches 8.5g/100ml, stop acetic fermentation；
7. after-ripening：The salt of 0.25kg is added in vinegar fermented grain after fermenting to 10kg, is stirred until homogeneous, stands 8 days；
8. filtering ageing：Vinegar fermented grain after after-ripening is filtered by filter press, acetic acid fermentation liquid is obtained, adds into 10kg acetic acid fermentation liquids
Enter the bentonite of 0.04kg, the diatomite of 0.025kg, stir evenly, stand 14h, fermentation vinegar liquid is made, fermentation vinegar liquid merging is close
It closes and stands ageing 25 days in container, Jin Yin Hua Quinces Quince vinegar is made；
9. sterilizing, being filling：Jin Yin Hua Quinces Quince vinegar is sterilized into 8min under 86 DEG C of environment, is filled under sterile vacuum environment after sterilization
It fills, is stored in aeration-drying environment.
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|---|---|---|---|
| CN201810543187.8A CN108531358A (en) | 2018-05-31 | 2018-05-31 | A kind of brewage process of Jin Yin Hua Quinces Quince vinegar |
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| CN201810543187.8A CN108531358A (en) | 2018-05-31 | 2018-05-31 | A kind of brewage process of Jin Yin Hua Quinces Quince vinegar |
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| CN108531358A true CN108531358A (en) | 2018-09-14 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105925459A (en) * | 2016-06-08 | 2016-09-07 | 柴华 | Brewing process of camellia sasanqua and pyrus pyrifolia vinegar |
| CN107164201A (en) * | 2017-06-29 | 2017-09-15 | 彭超昀莉 | The brewage process of Loropetalum wood kudzu root vinegars |
| CN107574110A (en) * | 2017-09-28 | 2018-01-12 | 程龙凤 | The brewage process of semen astragali complanati ginseng vinegar |
-
2018
- 2018-05-31 CN CN201810543187.8A patent/CN108531358A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105925459A (en) * | 2016-06-08 | 2016-09-07 | 柴华 | Brewing process of camellia sasanqua and pyrus pyrifolia vinegar |
| CN107164201A (en) * | 2017-06-29 | 2017-09-15 | 彭超昀莉 | The brewage process of Loropetalum wood kudzu root vinegars |
| CN107574110A (en) * | 2017-09-28 | 2018-01-12 | 程龙凤 | The brewage process of semen astragali complanati ginseng vinegar |
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Application publication date: 20180914 |
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