CN108587850A - A kind of processing method of toxin-expelling and face nourishing peach blossom vinegar - Google Patents
A kind of processing method of toxin-expelling and face nourishing peach blossom vinegar Download PDFInfo
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- CN108587850A CN108587850A CN201810379584.6A CN201810379584A CN108587850A CN 108587850 A CN108587850 A CN 108587850A CN 201810379584 A CN201810379584 A CN 201810379584A CN 108587850 A CN108587850 A CN 108587850A
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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 invention discloses a kind of processing methods of toxin-expelling and face nourishing peach blossom vinegar, belong to brewed seasoning manufacture field.The processing method includes the following steps：(1) prepared by peach blossom song；(2) peach blossom alcoholization；(3) steaming alcoholization；(4) acetic fermentation；(5) ageing is filtered；(6) sterilize filling.The fragrance flavor that peach blossom makes vinegar have peach blossom is added in the present invention, it arranges in pairs or groups again Rhizoma Chuanxiong, ginkgo leaf component, enhance vinegar maintaining beauty and keeping young, Chinese yam enhancing vinegar of arranging in pairs or groups softens vessel patency, prevent the generation of angiocardiopathy, in manufactured peach blossom acetic acid band sweet tea, mellow in taste, have it is promoting blood circulation and removing blood stasis, boost metabolism, the important healthcare function of anti-aging.
Description
Technical field
The invention belongs to brewed seasoning manufacture field, the processing method of specifically a kind of toxin-expelling and face nourishing peach blossom vinegar.
Background technology
Vinegar it is sour and mellow, liquid is fragrant and soft, it is a kind of essential flavouring in culinary art, and main component is
Acetic acid, higher alcohols etc..China is the big country of a vinegar production and consumption, and wine vinegar is with a long history, and many people have vinegar
Custom and hobby.The raw material of production vinegar has rice, wheat, sorghum, millet, wheat bran, the fruit etc. containing sugar.Domestic product
There are many name vinegar：The Shanxi mature vinegar of raw material is such as made of sorghum；The Sichuan bran vinegar of raw material is made of wheat bran；Make the Zhenjiang of raw material with glutinous rice
Aromatic vinegar；Rose rice vinegar is moored with the river that rice is raw material；Using white wine as raw material manufactured Dandong tower vinegar；With glutinous rice, red yeast rice, sesame
For the pineapple vinegar and Production of Banana Vinegar of raw material.There are alcohol vinegar, grape alcohol vinegar, apple vinegar, grape vinegar, wheat in external many shops
Bud vinegar, distillation light-coloured vinegar etc..
With the improvement of people ' s living standards and further announcement of the scientific research to vinegar functional characteristic, the use of vinegar
Way is also increasingly wider, and the demand to vinegar and its derived product is increasing.The use of vinegar is not limited solely to traditional
In the cooking, the hobby of more and more people is just increasingly subject to as nourishing beverage, health products etc..Vinegar is suitably drunk, can not only be subtracted
Fertilizer can also promote nutrient burning in vivo and improve heat utilization rate, promote health；Vinegar can inhibit and reduce people
The formation of lipid peroxide in body aging course reduces senile plaque, slows down aging；Vinegar has diuresis, can prevent the retention of urine, just
Secret and various calculus diseases；Vinegar can reduce blood pressure, and soften blood vessel, reduce the accumulation of cholesterol and reduce glucose in urine content, prevent the heart
Vascular diseases and diabetes；Vinegar contains the alkali earth metals such as abundant K, Na, Ca, Mg, is in alkalinity after people's stomach, can adjust blood
Acid-base balance, maintain the relative equilibrium of human internal environment, reduce artery sclerosis because body fluid acidification induces, hyperlipidemia, high blood
A variety of diseases such as sugar and high lithemia.
Peach blossom, i.e. rosaceous plant peach blooming flower piece have very high ornamental value, it may have edible and medicinal
Value.Contain in peach blossom containing Kaempferol, perfume (or spice), beans essence, trifolin and the nutriments such as vitamin A, B, C, these substance energy
Dredging the channel expands tip hair and blood pipe, improves blood circulation, promotes skin-nourishing and oxygen supply, moisturizes the skin, prevents pigment from existing
Chronic precipitation in skin effectively removes the chloasma, freckle, blackspot for hindering beauty in body surface, is had dry skin to prevention, is coarse
And wrinkle etc. is effective, can also enhance the disease resistance of skin.
Invention content
The object of the present invention is to provide a kind of processing method of the peach blossom vinegar with sweet tea in mellow in taste, acid, this method makes peach
Flower is easy to tasty, and vinegar is enabled to have the fragrance flavor of peach blossom, often edible to play the role of beautifying face and moistering lotion.
To achieve the goals above, the present invention is achieved by the following scheme：
A kind of processing method of toxin-expelling and face nourishing peach blossom vinegar, includes the following steps：
(1) prepared by peach blossom song
1. being sent into pulverizer crushing, obtained wheatfeed, barley after wheat bran, barley, pea to be used to suitable quantity of water material moistening respectively
Powder, peameal press 5:3:2 weight ratio is put into steamer after mixing thoroughly, steam 2.5-3.5h under normal pressure, is smashed with crushing machine when taking the dish out of the pot,
Inoculated aspergillus niger, saccharomycete, lactic acid bacteria when being cooled to 37 DEG C, inoculum concentration are respectively to steam 1-1.5%, 1- of mixture weight
2%, 0.8-1.2% enters koji-making pond after mixing thoroughly, ferment 30-35h under conditions of 32-38 DEG C of temperature, humidity 80-90%, obtains
Koji；
2. being immersed after Rhizoma Chuanxiong leaf is crushed in the 75-80 DEG C of hot water of 20-40 times of its weight and extracting 2-3h, river is obtained after filtering
Rhizome of chuanxiong leaf leaching liquor is ground into peach flower powder after peach blossom drying, and wheat flour is ground into after wheat drying, after koji is crushed with peach blossom
Powder, Rhizoma Chuanxiong leaching liquor, wheat flour press 3:2:50：100 weight ratio mixes rear compression moulding thoroughly, is put into koji-making pond, controlled at
32-38 DEG C, humidity 85-90% turn over song after material fermentation 8d for the first time, and regulating and controlling temperature is 53-57 DEG C, humidity 90%, after
Supervention ferment 8d turns over song for the second time, and regulating and controlling temperature is 42-46 DEG C, humidity is less than 80%, continues the 8d that ferments, and obtains peach blossom song；
(2) peach blossom alcoholization
Fresh peach blossom is added to the water of 4-6 times of its quality, mashing prepares peach blossom slurries, and then sugaring adjustment peach blossom slurries always may be used
Dissolubility solid concentration is 13-15%, is inoculated with peach blossom Qu Jinhang alcoholic fermentations, and inoculum concentration is peach blossom grind slurries quality after adjustment
0.03-0.05%, fermentation temperature are 20-28 DEG C, fermentation time 3-5d, stop fermentation when residual sugar content is less than 0.5%, obtain
Peach blossom wass；
(3) steaming alcoholization
Glutinous rice, sorghum, mung bean, sesame, Chinese yam, peach blossom are pressed 50:25:10：5:5:It is cooked after 5 weight ratio mixing
Then processing is added peach blossom Qu Jinhang saccharification alcoholization processing and obtains mixing steaming wass；
(4) acetic fermentation
Peach blossom wass, mixing steaming wass, acetic acid bacteria seed liquor, ginkgo leaf leaching liquor are pressed into 40-60:40-
60:3-5：Ferment 10-15d after the weight ratio mixing of 8-12, and 2-4 is stirred in temperature control daily in 28-33 DEG C, fermentation process
It is secondary, vinegar fermented grain is made；
(5) ageing is filtered
Vinegar fermented grain is sent into aging tank, and 3% salt of addition carries out ageing 2-3 months, then through smoking unstrained spirits, drenching vinegar, at diatomite filtering
Reason；
(6) sterilize filling
Vinegar liquid after filtration treatment is sterilized into 10-15min at 70-80 DEG C, it is canned under sterile vacuum environment, it examines and closes
It is stored under room temperature after lattice.
The advantageous effects of the present invention：The vinegar of processing is set not only to have so that peach blossom and other raw materials to be added after peach blossom koji-making
There is the fragrance flavor of peach blossom, moreover it is possible to ensure that nature and flavor are uniform, naturally mellow；It arranges in pairs or groups again Rhizoma Chuanxiong, ginkgo leaf component, enhances vinegar beauty
Moistening face, collocation Chinese yam enhancing vinegar soften vessel patency, prevent the generation of angiocardiopathy, band in manufactured peach blossom acetic acid
Sweet tea, mellow in taste, have it is promoting blood circulation and removing blood stasis, boost metabolism, the important healthcare function of anti-aging.
Specific implementation mode
Below in conjunction with the specific embodiment of the invention, technical scheme of the present invention is clearly and completely described, is shown
So, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.
Embodiment 1
A kind of processing method of toxin-expelling and face nourishing peach blossom vinegar, includes the following steps：
(1) prepared by peach blossom song
1. being sent into pulverizer crushing, obtained wheatfeed, barley after wheat bran, barley, pea to be used to suitable quantity of water material moistening respectively
Powder, peameal press 5:3:2 weight ratio is put into steamer after mixing thoroughly, steam 2.5h under normal pressure, is smashed with crushing machine when taking the dish out of the pot, and is cooled to
Inoculated aspergillus niger, saccharomycete, lactic acid bacteria at 37 DEG C, inoculum concentration are respectively to steam 1%, 1%, the 0.8% of mixture weight, are mixed thoroughly
After enter koji-making pond, ferment 30h under conditions of 32 DEG C of temperature, humidity 90%, obtains koji；
2. being immersed after Rhizoma Chuanxiong leaf is crushed in 75 DEG C of hot water of 20 times of its weight and extracting 2h, the extraction of Rhizoma Chuanxiong leaf is obtained after filtering
Liquid is ground into peach flower powder after peach blossom drying, and wheat flour is ground into after wheat drying, after koji is crushed with peach flower powder, koji river
Rhizome of chuanxiong leaching liquor, wheat flour press 3:2:50：100 weight ratio mixes rear compression moulding thoroughly, is put into koji-making pond, controlled at 32 DEG C,
Humidity is 90%, and song is turned over for the first time after material fermentation 8d, and regulating and controlling temperature is 53 DEG C, humidity 80%, continues the 8d that ferments, second
Song is turned over, regulating and controlling temperature is 42 DEG C, humidity is less than 80%, continues the 8d that ferments, and obtains peach blossom song；
(2) peach blossom ferments
Fresh peach blossom after blanching 1min, is pulled out, cooled down in boiling water, the water of 4 times of peach blossom quality after cooling, mashing system is added
Standby peach blossom slurries, then sugaring adjustment peach blossom slurries total dissoluble solid a concentration of 13%, inoculation peach blossom Qu Jinhang alcohol are sent out
Ferment, inoculum concentration are 0.03% of peach blossom grind slurries quality after adjusting, and fermentation temperature is 20 DEG C, fermentation time 3d；When residual sugar content
Stop fermentation when less than 0.5%, filters to obtain peach blossom wass；
(3) steaming alcoholization
Glutinous rice, sorghum, mung bean, sesame, Chinese yam, peach blossom are pressed 50:25:10：5:5:It is cooked after 5 weight ratio mixing
Then processing is added peach blossom Qu Jinhang saccharification alcoholization processing and obtains mixing steaming wass；
(4) acetic fermentation
Peach blossom wass, mixing steaming wass, acetic acid bacteria seed liquor, ginkgo leaf leaching liquor are pressed 40:60:3：8
Weight ratio mixing after ferment 10d, temperature is controlled at 28 DEG C, is stirred daily in fermentation process 2 times, and vinegar fermented grain is made；
(5) ageing is filtered
Vinegar fermented grain is sent into aging tank, and 3% salt is added and carries out ageing 2 months, then through smoking unstrained spirits, leaching vinegar, diatomite filtration treatment；
(6) sterilize filling
Vinegar liquid after filtration treatment is sterilized into 10min at 70 DEG C, it is canned under sterile vacuum environment, after the assay was approved often
The lower storage of temperature.
Embodiment 2
A kind of processing method of toxin-expelling and face nourishing peach blossom vinegar, includes the following steps：
(1) prepared by peach blossom song
1. being sent into pulverizer crushing, obtained wheatfeed, barley after wheat bran, barley, pea to be used to suitable quantity of water material moistening respectively
Powder, peameal press 5:3:2 weight ratio is put into steamer after mixing thoroughly, steam 3.5h under normal pressure, is smashed with crushing machine when taking the dish out of the pot, and is cooled to
Inoculated aspergillus niger, saccharomycete, lactic acid bacteria at 37 DEG C, inoculum concentration are respectively to steam 1.5%, 2%, the 1.2% of mixture weight, are mixed
Enter koji-making pond after even, ferment 35h under conditions of 38 DEG C of temperature, humidity 90%, obtains koji；
2. being immersed after Rhizoma Chuanxiong leaf is crushed in 80 DEG C of hot water of 40 times of its weight and extracting 3h, the extraction of Rhizoma Chuanxiong leaf is obtained after filtering
Liquid is ground into peach flower powder after peach blossom drying, and wheat flour is ground into after wheat drying, after koji is crushed with peach flower powder, koji river
Rhizome of chuanxiong leaching liquor, wheat flour press 3:2:50：100 weight ratio mixes rear compression moulding thoroughly, is put into koji-making pond, controlled at 38 DEG C,
Humidity is 90%, and song is turned over for the first time after material fermentation 8d, and regulating and controlling temperature is 57 DEG C, humidity 90%, continues the 8d that ferments, second
Song is turned over, regulating and controlling temperature is 46 DEG C, humidity is less than 80%, continues the 8d that ferments, and obtains peach blossom song；
(2) peach blossom ferments
Fresh peach blossom after blanching 1.5min, is pulled out, cooled down in boiling water, the water of 5 times of peach blossom quality after cooling, mashing is added
Peach blossom slurries are prepared, then sugaring adjustment peach blossom slurries total dissoluble solid a concentration of 14%, is inoculated with peach blossom Qu Jinhang alcohol
Fermentation, inoculum concentration are 0.04% of peach blossom grind slurries quality after adjusting, and fermentation temperature is 25 DEG C, fermentation time 4d；When residual sugar contains
Stop fermentation when amount is less than 0.5%, filters to obtain peach blossom wass；
(3) steaming alcoholization
Glutinous rice, sorghum, mung bean, sesame, Chinese yam, peach blossom are pressed 50:25:10：5:5:It is cooked after 5 weight ratio mixing
Then processing is added peach blossom Qu Jinhang saccharification alcoholization processing and obtains mixing steaming wass；
(4) acetic fermentation
Peach blossom wass, mixing steaming wass, acetic acid bacteria seed liquor, ginkgo leaf leaching liquor are pressed 60:40:5：11
Weight ratio mixing after ferment 13d, temperature is controlled at 30 DEG C, is stirred daily in fermentation process 3 times, and vinegar fermented grain is made；
(5) ageing is filtered
Vinegar fermented grain is sent into aging tank, and 3% salt is added and carries out ageing 3 months, then through smoking unstrained spirits, leaching vinegar, diatomite filtration treatment；
(6) sterilize filling
Vinegar liquid after filtration treatment is sterilized into 12min at 75 DEG C, it is canned under sterile vacuum environment, after the assay was approved often
The lower storage of temperature.
Embodiment 3
A kind of processing method of toxin-expelling and face nourishing peach blossom vinegar, includes the following steps：
(1) prepared by peach blossom song
1. being sent into pulverizer crushing, obtained wheatfeed, barley after wheat bran, barley, pea to be used to suitable quantity of water material moistening respectively
Powder, peameal press 5:3:2 weight ratio is put into steamer after mixing thoroughly, steam 3h under normal pressure, is smashed with crushing machine when taking the dish out of the pot, and is cooled to 37
DEG C when inoculated aspergillus niger, saccharomycete, lactic acid bacteria, inoculum concentration be respectively steam 1.2%, 1.2%, the 1% of mixture weight, mix thoroughly
After enter koji-making pond, ferment 33h under conditions of 35 DEG C of temperature, humidity 85%, obtains koji；
2. being immersed after Rhizoma Chuanxiong leaf is crushed in 78 DEG C of hot water of 30 times of its weight and extracting 2.5h, the leaching of Rhizoma Chuanxiong leaf is obtained after filtering
Extract is ground into peach flower powder after peach blossom drying, and wheat flour is ground into after wheat drying, after koji is crushed with peach flower powder, koji
Rhizoma Chuanxiong leaching liquor, wheat flour press 3:2:50：100 weight ratio mixes rear compression moulding thoroughly, koji-making pond is put into, controlled at 35
DEG C, humidity 88%, turn over song for the first time after material fermentation 8d, regulating and controlling temperature is 55 DEG C, humidity 90%, continues the 8d that ferments, the
Secondary to turn over song, regulating and controlling temperature is 45 DEG C, humidity is not higher than 80%, continues the 8d that ferments, and obtains peach blossom song；
(2) peach blossom ferments
Fresh peach blossom after blanching 1.5min, is pulled out, cooled down in boiling water, the water of 5 times of peach blossom quality after cooling, mashing is added
Peach blossom slurries are prepared, then sugaring adjustment peach blossom slurries total dissoluble solid a concentration of 14%, is inoculated with peach blossom Qu Jinhang alcohol
Fermentation, inoculum concentration are 0.04% of peach blossom grind slurries quality after adjusting, and fermentation temperature is 25 DEG C, fermentation time 4d；When residual sugar contains
Stop fermentation when amount is less than 0.5%, filters to obtain peach blossom wass；
(3) steaming alcoholization
Glutinous rice, sorghum, mung bean, sesame, Chinese yam, peach blossom are pressed 50:25:10：5:5:It is cooked after 5 weight ratio mixing
Then processing is added peach blossom Qu Jinhang saccharification alcoholization processing and obtains mixing steaming wass；
(4) acetic fermentation
Peach blossom wass, mixing steaming wass, acetic acid bacteria seed liquor, ginkgo leaf leaching liquor are pressed 50:50:4：11
Weight ratio mixing after ferment 13d, temperature is controlled at 30 DEG C, is stirred daily in fermentation process 3 times, and vinegar fermented grain is made；
(5) ageing is filtered
Vinegar fermented grain is sent into aging tank, and 3% salt is added and carries out ageing 3 months, then through smoking unstrained spirits, leaching vinegar, diatomite filtration treatment；
(6) sterilize filling
Vinegar liquid after filtration treatment is sterilized into 12min at 75 DEG C, it is canned under sterile vacuum environment, after the assay was approved often
The lower storage of temperature.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
With within principle, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention god.
Claims (1)
1. a kind of processing method of toxin-expelling and face nourishing peach blossom vinegar, which is characterized in that include the following steps：
(1) prepared by peach blossom song
1. being sent into pulverizer after wheat bran, barley, pea to be used to suitable quantity of water material moistening respectively to crush, obtained wheatfeed, pearling cone meal, pea
Bean powder presses 5:3:2 weight ratio is put into steamer after mixing thoroughly, steam 2.5-3.5h under normal pressure, is smashed with crushing machine when taking the dish out of the pot, cooling
To inoculated aspergillus niger, saccharomycete, lactic acid bacteria at 37 DEG C, inoculum concentration be respectively steam mixture weight 1-1.5%, 1-2%,
0.8-1.2% enters koji-making pond after mixing thoroughly, ferment 30-35h under conditions of 32-38 DEG C of temperature, humidity 80-90%, is planted
It is bent；
2. being immersed after Rhizoma Chuanxiong leaf is crushed in the 75-80 DEG C of hot water of 20-40 times of its weight and extracting 2-3h, Rhizoma Chuanxiong leaf is obtained after filtering
Leaching liquor is ground into peach flower powder after peach blossom drying, and wheat flour is ground into after wheat drying, after koji is crushed with peach flower powder, river
Rhizome of chuanxiong leaching liquor, wheat flour press 3:2:50：100 weight ratio mixes rear compression moulding thoroughly, koji-making pond is put into, controlled at 32-38
DEG C, humidity 85-90%, turn over song for the first time after material fermentation 8d, regulating and controlling temperature is 53-57 DEG C, humidity 90%, continues to ferment
8d turns over song for the second time, and regulating and controlling temperature is 42-46 DEG C, humidity is less than 80%, continues the 8d that ferments, and obtains peach blossom song；
(2) peach blossom alcoholization
Fresh peach blossom is added to the water of 4-6 times of its quality, mashing prepares peach blossom slurries, and then sugaring adjustment peach blossom slurries are always soluble
Solid concentration is 13-15%, is inoculated with peach blossom Qu Jinhang alcoholic fermentations, and inoculum concentration is the 0.03- of peach blossom grind slurries quality after adjustment
0.05%, fermentation temperature is 20-28 DEG C, fermentation time 3-5d, stops fermentation when residual sugar content is less than 0.5%, obtains peach blossom
Wass；
(3) steaming alcoholization
Glutinous rice, sorghum, mung bean, sesame, Chinese yam, peach blossom are pressed 50:25:10：5:5:It carries out cooking place after 5 weight ratio mixing
Then reason is added peach blossom Qu Jinhang saccharification alcoholization processing and obtains mixing steaming wass；
(4) acetic fermentation
Peach blossom wass, mixing steaming wass, acetic acid bacteria seed liquor, ginkgo leaf leaching liquor are pressed into 40-60:40-60:3-
5：Ferment 10-15d after the weight ratio mixing of 8-12, and temperature control is stirred 2-4 times in 28-33 DEG C, fermentation process, is made daily
Vinegar fermented grain；
(5) ageing is filtered
Vinegar fermented grain is sent into aging tank, and 3% salt is added and carries out ageing 2-3 months, then through smoking unstrained spirits, leaching vinegar, diatomite filtration treatment；
(6) sterilize filling
Vinegar liquid after filtration treatment is sterilized into 10-15min at 70-80 DEG C, it is canned under sterile vacuum environment, after the assay was approved
It is stored under room temperature.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110800994A (en) * | 2019-10-25 | 2020-02-18 | 武汉轻工大学 | Compound nutrient for reducing values of blood sugar, urine sugar and glycosylated hemoglobin and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110800994A (en) * | 2019-10-25 | 2020-02-18 | 武汉轻工大学 | Compound nutrient for reducing values of blood sugar, urine sugar and glycosylated hemoglobin and preparation method thereof |
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