CN108795684A - One kind is enriched blood lipid-loweringing jujube health preserving vinegar and preparation method thereof - Google Patents
One kind is enriched blood lipid-loweringing jujube health preserving vinegar and preparation method thereof Download PDFInfo
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- CN108795684A CN108795684A CN201810704966.1A CN201810704966A CN108795684A CN 108795684 A CN108795684 A CN 108795684A CN 201810704966 A CN201810704966 A CN 201810704966A CN 108795684 A CN108795684 A CN 108795684A
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- vinegar
- jujube
- fermentation
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- loweringing
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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 TOILET PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/16—Ginkgophyta, e.g. Ginkgoaceae (Ginkgo family)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET 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)
- A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
- A61K36/725—Ziziphus, e.g. jujube
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET 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)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/06—Antihyperlipidemics
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P35/00—Antineoplastic agents
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P39/00—General protective or antinoxious agents
- A61P39/02—Antidotes
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P7/00—Drugs for disorders of the blood or the extracellular fluid
- A61P7/06—Antianaemics
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P9/00—Drugs for disorders of the cardiovascular system
- A61P9/10—Drugs for disorders of the cardiovascular system for treating ischaemic or atherosclerotic diseases, e.g. antianginal drugs, coronary vasodilators, drugs for myocardial infarction, retinopathy, cerebrovascula insufficiency, renal arteriosclerosis
Abstract
The invention belongs to health care condiment technical field, the problems such as jujube vinegar mouthfeel to solve liquid fermentation method brewing is single, weak flavor, provides one kind and enriches blood lipid-loweringing jujube health preserving vinegar and preparation method thereof.Major ingredient is made in jujube and black rice mixing, saccharifying ferment is made in low temperature yeast and functional red yeast rice mixing, wine brewing song, yeast, brewing water are mixed into row alcoholic fermentation, auxiliary material is made in wheat bran, cavings, rice husk, ginkgo leaf mixing, ripe distiller's wort is mixed into auxiliary material and newly mixes fermented grain, access acetic acid bacteria fire unstrained spirits carries out acetic fermentation, obtains ripe vinegar fermented grain, ripe vinegar fermented grain drenches vinegar using circulating sleeve leaching method, it is new drench vinegar ageing it is old support, allotment, filtration sterilization are enriched blood lipid-loweringing jujube health preserving vinegar to obtain the final product.Color and luster is in rufous, and clear, sour and sweet palatability, flavour is long, and to causing each kinds of oxidation reaction of atherosclerosis and thrombosis to have good inhibiting effect, to preventing heart disease, apoplexy has special efficacy, has protective effect on cancer risk；It is good blood vessel scavenger and stomach street cleaner.
Description
Technical field
The invention belongs to health care condiment technical fields, and in particular to one kind is enriched blood lipid-loweringing jujube health preserving vinegar and its preparation side
Method.
Background technology
Vinegar is indispensable important flavouring in people's daily life, is had in diet between east and west very heavy
The effect wanted.With the continuous improvement of living standards of the people, nutrition and health care consciousness gradually increases, few more vinegar Diet concepts of salt by
It is gradually rooted in the hearts of the people, the color, smell and taste that people are not only satisfied with food are complete, and what is more focused on is the safety and nutrition health-care functions of food.
Jujube belongs to integration of drinking and medicinal herbs food, not only has abundant nutrition, while also having very high medical value.Collection
Medicine, is mended food, is known as " woody grain, excellent tonic product ", the medical value of jujube early in《Mingyi Bielu》,《Herbal guiding principle
Mesh》In just it is on the books：Jujube is sweet in flavor, warm-natured, nontoxic, enters the heart, spleen, stomach.Jujube fills blood, Energy benefit taste, leads to nine orifices and hundred
It is the effect of health cares such as medicine, moisturizing beauty treatment, strong will macrobiosis, all to have a delicate constitution or be intended to the equal edible of postpone aging and prolong life person.It is civil to have
Proverb is said：" eating three jujubes within 1st, bear one's age well all one's life ".Meanwhile red date extract has removing free radical and the enhancing anti-grease matter of body
The ability of peroxidation has the effect of cAMP samples and antiallergic action, antineoplastic action, and eating long or enter herbal cuisine can be with
Adjust internal system.
Black rice is a kind of cereal of dietotherapeutic, is to cultivate a kind of characteristic product formed for a long time by grass rice warp
Kind.Grain shape has two kinds of Xian, round-grained rice, grain matter to be divided to waxy and non-waxy two class.Brown rice is in black or dark brown.Black rice appearance is pitch-dark, battalion
It supports and enriches, there is the good reputation of " black pearl " and " king in world's rice ".Black rice plantation is with a long history, is the ancient and rare water in China
Rice varieties.There is production in many places in China, and the representative are Shaanxi Black Rice, Guizhou black glutinous rice, Hunan black rices etc..It is eaten
It is high with value, in addition to cooking congee, various nutraceutical and brewing yeast vinegar can also be made.Modern medicine also confirms that black rice, which has, to be grown
Cloudy kidney tonifying, the curative effects such as strengthening spleen and warming liver, improving eyesight promoting blood circulation.
Functional red yeast rice rice, also known as red song, red rice, good fortune are bent, are the particle of irregular shape, conjunctival lithiasis；Appearance brownish red, matter
Crisp, section pink, micro- have an acid gas, lightly seasoned, old to be preferred long to be popular in matter shortcake.With promoting blood circulation and removing blood stasis, the effect of reinforcing spleen to promote digestion.
Jujube and black rice are to be favored by people and rare integration of drinking and medicinal herbs food, utilize the jujube that China is abundant
Health-care nutritive fermented beverage is developed with black rice, not only conforms with the overall policy currently made altogether with biofermentation fruit grain, also
The health care value that vinegar can be increased, more more options are provided for the big healthy living of people.
China's vinegar is the cereal vinegar brewed using solid state fermentation mostly, and external vinegar is sent out using liquid mostly
The fruit vinegar that ferment method is brewed.Solid state fermentation has many advantages, such as that flavor is good, in good taste compared with liquid fermentation method, but there is also
Fermentation period is long, labor intensity is big, fermentation process is uncontrollable, easily by living contaminants the shortcomings of.And the advantages of liquid fermentation method
It is that fermentation period is short, labor intensity is small, fermentation process is easy to control, reduces the chance of living contaminants, but due to being purebred
Culture, and fermentation time is limited, therefore the flavor substance that liquid fermentation method is formed is few, flavor and taste are wanted compared with solid state fermentation
Difference.
Invention content
The present invention is in order to which the jujube vinegar mouthfeel for solving liquid fermentation method brewing is single, weak flavor, function component content is insufficient
The problems such as, it provides one kind and enriches blood lipid-loweringing jujube health preserving vinegar and preparation method thereof.
The present invention is realized by following technical solution：One kind is enriched blood lipid-loweringing jujube health preserving vinegar, by weight by jujube and black rice
Than 6：It is 10 by weight that 4 mixing, which are used as major ingredient, low temperature yeast and functional red yeast rice,：1 mixing is used as saccharifying ferment, diastatic fermentation
Agent dosage is to account for major ingredient weight 30% ~ 50%, account for major ingredient weight 3 ‰ ~ 6 ‰ wine brewing it is bent and with account for major ingredient weight 0.5 ‰ ~ 1 ‰
Yeast, the brewing water for accounting for major ingredient weight 240% ~ 300% is mixed into row alcoholic fermentation, after alcoholic fermentation, wheat bran, cavings, rice
Shell, ginkgo leaf are 1 by weight：0.45：0.45：0.10 mixing is used as auxiliary material, and ripe distiller's wort is mixed into auxiliary material and is newly mixed
The weight ratio of fermented grain, mash and auxiliary material is 2.0-2.2:1, access acetic acid bacteria fire unstrained spirits carries out acetic fermentation, acetic acid bacteria fire unstrained spirits with it is new
The weight ratio for mixing fermented grain is 0.05-1.0：5, ripe vinegar fermented grain is obtained, ripe vinegar fermented grain is drenched vinegar using circulating sleeve leaching method, then will newly be drenched
Lipid-loweringing jujube health preserving vinegar that vinegar carries out the old foster, allotment of ageing, filtration sterilization is enriched blood to obtain the final product.
The method for preparing a kind of lipid-loweringing jujube health preserving vinegar of enriching blood, the specific steps are：
（1）Feedstock processing：Extra dry red wine jujube selects impurity elimination except time, with 60 ~ 65 DEG C of warm water by material-water ratio 1 after cleaning up：3 impregnate 8h
Afterwards, it pulls out and drains away the water, be put into boiling in steamer, the timing since circle gas, boiling 40min is enucleated mashing after cooling；It is selected full
With puffed degree for the puffing 1h of 200 ~ 300g/L after full black rice removal of impurities, puffing acc power is 1.2t/h；
（2）Profit of writing music for a song is bent：Low temperature yeast and functional red yeast rice are mixed into saccharifying ferment compounding song in proportion, are crushed to 10 mesh, with
Jujube is starched and the mixed weight of expanded black rice is as major ingredient weight, and the saccharifying ferment compounding for accounting for major ingredient weight 30% ~ 50% is added
Song accounts for the brewing water of major ingredient weight 50% ~ 60%, after mixing room temperature profit song 30min；
（3）Mixed song：It is bent to will be cooled to 28-32 DEG C of major ingredient and the compounding moistened, and accounts for the brewing of major ingredient weight 240% ~ 300%
Water mixing is sized mixing, be added account for major ingredient weight 3 ‰ ~ 6 ‰ wine brewing it is bent and with the yeast that accounts for major ingredient weight 0.5 ‰ ~ 1 ‰, stirring is equal
It is sent into industrialization ethanol fermentation tank after even and carries out alcoholic fermentation；
（4）Alcoholic fermentation：Preceding 3d open fermentations, respectively stirring 1 time of daily morning and afternoon, control product temperature≤33 DEG C；Enter after 72h closed
Fermentation, it is 18 ~ 23 DEG C to keep room temperature, and closed standing for fermentation at least 15 days is down to 20 DEG C, alcohol at a temperature of raw material in cylinder
Degree reaches 8 ° or more, and alcoholic fermentation terminates；
（5）Acetic fermentation：After alcoholic fermentation, ripe distiller's wort and wheat bran, cavings, rice husk, ginkgo leaf are mixed in proportion
Auxiliary material be uniformly mixed in unstrained spirits machine is mixed in industrialization, the weight ratio of mash and auxiliary material is 2.0-2.2：1, adjustment moisture to 64%-
66%, alcohol content is newly mixed fermented grain at 4.5 ° -5.0 °；It product temperature is reached to 42 ~ 45 DEG C of acetic acid bacteria fire unstrained spirits is linked into and newly mix
In fermented grain, acetic acid bacteria fire unstrained spirits and the weight ratio for newly mixing fermented grain are 0.05-1.0：5, after turning uniformly, send to acetic fermentation rotating cylinder
In, heat-preservation fermentation；When product temperature rises to 42-45 DEG C, starts rotating cylinder and turn over unstrained spirits button, 3 ~ 5 circle of rotation；Wait for that product temperature is maintained at 45 DEG C
Afterwards, it keeps turning over unstrained spirits twice daily；When acetic fermentation 8 ~ 9 days, product temperature declined naturally, when unstrained spirits acid reaches 4.5g/100g or more, vinegar
Acid fermentation is completed, and the vinegar fermented grain of fermenting-ripening is obtained；
（6）Drench vinegar：All ripe vinegar fermented grains are packed into vinegar spaying pools, next group is impregnated into the brewing water of extra dry red wine jujube with vinegar slightly when drenching vinegar
85 DEG C or more are mixed and heated to, drenches new leaching vinegar using circulating sleeve leaching method；
（7）Ageing is old to support：15 ~ 30d of summer opening ageing is sealed and is supported 60 ~ 75d of vinegar；45 ~ 60d of winter opening ageing is sealed and is supported vinegar
60~75d；
（8）Allotment, filtering, sterilizing：By the jujube vinegar after the completion of old support, hook tune is carried out through computer hook tune system, it is steady to form flavor
Vinegar fixed, quality is uniform is thrown temporary storage tank into, is then sent through bag type filtering machine three-level filter system after removing insoluble solid
Enter ultra high temperature short time sterilization machine, in 130 DEG C ~ 137 DEG C of temperature, sterilizes 4 ~ 6 seconds to get lipid-loweringing jujube health preserving vinegar of enriching blood.
The low temperature yeast is Fen Daqu starter, and the functional red yeast rice is functional red yeast rice rice.Step（5）The product temperature of middle vinegar fermented grain >=
42 DEG C of time is no less than 4 days.
Jujube of the present invention should meet the regulation of GB/T 5835-2009.Black rice of the present invention should meet NY/T
The regulation of 832-2004 black rices.
Raw material jujube also known as jujube of the present invention belong to Rhamnaceae (Rhamnaceae) jujube jujube tree (Zizphus
Jujuba Mill) fruit.Jujube is not only to receive the favorite food of people, and is the high traditional Chinese medicine of medical value
Material is often indispensable important drugs in drug matching.Its nutrition is extremely abundant.Studies have shown that being mainly contained in jujube fruit
7 kinds of betulinic acid, oleanolic acid, crataegolic acid, malic acid, tartaric acid, catechuic acid, oleic acid etc. or more organic acid, valine, bright ammonia
17 kinds of amino acid such as acid, threonine, phenylalanine, tryptophan, methionine, lysine are that one kind of supplement essential amino acid is good
Good food source.Jujube contains 36 kinds of trace elements such as calcium, magnesium, molybdenum, manganese, boron, phosphorus, potassium, zinc, iron, selenium and vitamin simultaneously
A, B, C, P, wherein ascorbic content is high, per hectogram fresh dates in contain 250~600mg, occupy the hat of all kinds of fruits, and citrin
Content is more surprising, contains 3385 mg in every hectogram fresh dates.Also contain cyclic adenosine monophosphate (c AMP) in jujube, it is fresh per hectogram
Content is up to 50mg in jujube.Sugar content is also quite high in jujube, and general fresh dates sugar content is up to 30% or more, and dry jujube sugar content is up to 70%
More than, mainly based on glucose, also containing fructose, sucrose, the oligosaccharide and acidic polysaccharose being made of glucose and fructose
Deng.In addition, it is a variety of also to contain saponin, flavonoids, resin, mucilaginous substance, coumarin derivatives, catechol, tannin etc. in jujube
The ingredient beneficial to human body.
Chinese medicine always payes attention to dietotherapy in medical practice in thousands of years." integration of drinking and medicinal herbs " is that health important since time immemorial is instructed.
In the present invention, jujube can not only adjust staple food, even more tonifying Qi good merchantable brand, be to be favored by people and rare natural medicine
Eat homology food.Red date nutrient health value is high, is " the tonic king " in fruit.《Qimin yaoshu》Middle 42 kinds of discussed fruits
In, jujube ranks first：" ripe then edible, dry then can mend, when Feng Jian can help, sufferings can be in case medicine, auxiliary grain be to support the people
It is raw ", China is country of the whole world earliest by jujube for medicine.The literature record seen, head was threeth century《Mingyi Bielu》,
Note jujube has the effect of " tonifying middle-Jiao and Qi, hard will strength are treated and hanged under the heart, remove soup addiction except unhappiness ".Li Shizhen (1518-1593 A.D.) exists《Compendium of Materia Medica》In
Recording jujube has, and " embellish lung, tonifying five zang organs, governance wasting, adjusts battalion to defend, slow cloudy blood, born fluid, happy color, removes stomach addiction relieving cough and relieving asthma
The effect of gas ".
Jujube, warm-natured, sweet in flavor, tool blood-enrich, strengthening the spleen and stomach, evacuate pathogenic wind effect, to treatment anaphylactoid purpura, anaemia, height
The serum transaminase of blood pressure, acute, chronic hepatitis and liver cirrhosis patient increases, and prevention transfusion reaction etc. has ideal effect；Greatly
Jujube contains triterpene compound and cyclic adenosine monophosphate, there is stronger suppression cancer, anti-allergic effects；Object containing antifatigue effect in jujube
Matter can enhance the endurance of people；Jujube also has effects that mitigate toxicant to liver damage；Flavone compound in jujube, has
The effect of calm blood pressure lowering.
According to theory of traditional Chinese medical science, the immersion of jujube brewing water, not in its taste, is applied to leaching by red jujube blood-enriching health in its gas
Jujube small molecular fragrance component can be dissolved in new leaching vinegar and play the potential effect for lipid-loweringing jujube health preserving vinegar of enriching blood by vinegar.
Parts of traditional cavings, rice husk are substituted using ginkgo leaf in auxiliary material, using ginkgo leaf rich in Huang based on fibre composition
Flavonoid substances are enriched in acetic fermentation link by the bioconversion of microorganism, make brew by the characteristic of letones
Vinegar have it is promoting blood circulation and removing blood stasis, the effect of removing obstruction in channels to relieve pain, astringe the lung and relieving asthma, change turbid lipid-loweringing.
Low temperature yeast is the common saccharifying agent of conventional grain fermentation, is the complex of multi-cultur es multienzyme system, can be final product
Bring abundant flavor substance and fragrance component；Functional red yeast rice is also known as red song, red rice, good fortune song, has promoting blood circulation and removing blood stasis, reinforcing spleen to promote digestion
The effect of.The functions composition such as Lovastatin contained in functional red yeast rice can be dissolved in fermentation eventually by application function red yeast rice of the present invention
In product, the health-care effect for reducing body's cholesterol is realized.
In alcoholic fermentation：Preceding 3 days open fermentations are conducive to saccharomycete, functional red yeast rice bacterium quickly breeds, static fermentation later
At least 15 days, it is conducive to starch, glucose, protein in the abundant catabolism raw material of microorganism, is decomposed into alcohol, organic acid, ammonia
Base acid is conducive to ester perfume (or spice) ingredient and generates and the Lovastatin dissolution in functional red yeast rice.Low temperature alcoholic fermentation is this product alcoholic fermentation
The characteristics of, and enrich blood lipid-loweringing jujube health preserving vinegar flavor source and functional component enrichment a key factor.
Moisture is adjusted in acetic fermentation to 64%-66%, alcohol content at 4.5 ° -5.0 °, and vinegar fermented grain moisture is adjusted in this ratio
With alcohol content can promote acetic acid bacteria stablize metabolism, prevent fermentation the later stage there is acetic acid peroxidating, influence product yield ratio and
Taste.Meanwhile it is the main feature of lipid-loweringing jujube health preserving vinegar solid-state acetic fermentation of enriching blood that high temperature, which acetifies, acetic acid bacteria is at 42 ~ 45 DEG C
Metabolism is most vigorous, and acetic acid bacteria fire unstrained spirits inoculum concentration is 0.5 ~ 1.0:In 5 ranges, it can ensure period and the functional component of acetic fermentation
Fast enriching.
According to theory of traditional Chinese medical science, the immersion of jujube brewing water, not in its taste, is applied to leaching by red jujube blood-enriching health in its gas
Jujube small molecular fragrance component can be dissolved in new leaching vinegar and play the potential effect for lipid-loweringing jujube health preserving vinegar of enriching blood by vinegar；It is spacious
It is that solid state fermentation is enriched blood the key point of ferment after lipid-loweringing jujube health preserving vinegar that mouthful ageing, sealing be old, which to support,.Open ageing accelerates volatility
Composition volatilizees, while promoting the generation for being esterified ingredient, functional component, because of summer and winter temperature difference, to ensure product special flavour stability,
Summer temperature is high, and the ageing time, ageing was long no more than 1 month, and vinegar loss amount is excessive, and acidity is excessively high, influenced mouthfeel.Winter
Temperature is low, and the ageing time is appropriately extended.It is a flavor and functional component generating process to seal old support, and the lipid-loweringing that helps to enrich blood is red
The fusion of jujube health preserving vinegar flavor, the secondary enrichment of functional component, keeps mouthfeel more soft.
Due to enrich blood lipid-loweringing jujube health preserving vinegar rich in the nutrition such as organic acid, polysaccharide, flavones, polyphenol, iron and vitamin C at
Point, enrich blood lipid-loweringing jujube health preserving vinegar mouthfeel, quality and functional component activity can be ensured using high-temperature short-time sterilization, ensure to mend
The health-preserving function and shelf life of blood lipid-loweringing jujube health preserving vinegar.
The present invention is using integration of drinking and medicinal herbs food jujube and black rice as raw material, using low temperature yeast, functional red yeast rice as diastatic fermentation
Agent, the lipid-loweringing jujube health preserving vinegar of enriching blood brewed using new industrialization solid state fermentation equipment, color and luster are in rufous, and clarification is saturating
Bright, sour and sweet palatability, flavour are long.It is more compared with liquid state fermentation jujube vinegar nutritional ingredient, nutritive value higher, except rich in organic acid,
Outside the nutritional ingredients such as amino acid, the functional components such as iron, Lovastatin, flavones, polyphenol are also rich in, has and enriches blood and extremely strong antioxygen
The property changed, can effectively eliminate free radical, to causing each kinds of oxidation reaction of atherosclerosis and thrombosis to have good suppression
It makes and uses, the circulation of blood can be promoted and reduce the deposit of vascular wall, to preventing heart disease, apoplexy has special efficacy, has anti-cancer
Effect.Solid state fermentation lipid-loweringing jujube health preserving vinegar of enriching blood is good blood vessel scavenger and stomach street cleaner.
Description of the drawings
Fig. 1 is the brewage process flow chart of lipid-loweringing jujube health preserving vinegar of the present invention of enriching blood.
Specific implementation mode
Embodiment 1：One kind is enriched blood lipid-loweringing jujube health preserving vinegar, by jujube and black rice by weight 6：4 mixing are used as major ingredient, low
Warm yeast and functional red yeast rice are 10 by weight：It is to account for major ingredient weight that 1 mixing, which is used as saccharifying ferment, saccharifying ferment dosage,
30%, the wine brewing for accounting for major ingredient weight 3 ‰ is bent and with the yeast that accounts for major ingredient weight 1 ‰, and the brewing water for accounting for major ingredient weight 270% is mixed into
Row alcoholic fermentation, after alcoholic fermentation, wheat bran, cavings, rice husk, ginkgo leaf are 1 by weight：0.45：0.45：0.10 mixing
As auxiliary material, ripe distiller's wort is mixed into auxiliary material and newly mixes fermented grain, the weight ratio of mash and auxiliary material is 2.0:1, access acetic acid
Bacterium fire unstrained spirits carries out acetic fermentation, and acetic acid bacteria fire unstrained spirits and the weight ratio for newly mixing fermented grain are 1.0：5, obtain ripe vinegar fermented grain, ripe vinegar fermented grain
Vinegar is drenched using circulating sleeve leaching method, then will new leaching vinegar carry out ageing it is old support, allotment, filtration sterilization are enriched blood lipid-loweringing jujube health to obtain the final product
Vinegar.
The method for preparing the lipid-loweringing jujube health preserving vinegar of enriching blood, the specific steps are：
（1）Feedstock processing：Extra dry red wine jujube selects impurity elimination except time, with 60 ~ 65 DEG C of warm water by material-water ratio 1 after cleaning up：3 impregnate 8h
Afterwards, it pulls out and drains away the water, be put into boiling in steamer, the timing since circle gas, boiling 40min is enucleated mashing after cooling；It is selected full
With puffed degree for the puffing 1h of 200 ~ 300g/L after full black rice removal of impurities, puffing acc power is 1.2t/h；
（2）Profit of writing music for a song is bent：Low temperature yeast and functional red yeast rice are mixed into saccharifying ferment compounding song in proportion, are crushed to 10 mesh, with
Jujube is starched and the mixed weight of expanded black rice is as major ingredient weight, and the saccharifying ferment compounding song for accounting for major ingredient weight 30% is added, accounts for
The brewing water of major ingredient weight 50%, after mixing room temperature profit song 30min；
（3）Mixed song：28-32 DEG C of major ingredient and compounding moisten song are will be cooled to, and accounts for the brewing water of major ingredient weight 270% and mixes
Conjunction is sized mixing, be added account for major ingredient weight 3 ‰ wine brewing it is bent and with the yeast that accounts for major ingredient weight 1 ‰, industrialization is sent into after stirring evenly
Ethanol fermentation tank carries out alcoholic fermentation；
（4）Alcoholic fermentation：Preceding 3d open fermentations, respectively stirring 1 time of daily morning and afternoon, control product temperature≤33 DEG C；Enter after 72h closed
Fermentation, it is 18 ~ 23 DEG C to keep room temperature, and closed standing for fermentation at least 15 days is down to 20 DEG C, alcohol at a temperature of raw material in cylinder
Degree reaches 8 ° or more, and alcoholic fermentation terminates；
（5）Acetic fermentation：After alcoholic fermentation, ripe distiller's wort and wheat bran, cavings, rice husk, ginkgo leaf are mixed in proportion
Auxiliary material be uniformly mixed in unstrained spirits machine is mixed in industrialization, the weight ratio of mash and auxiliary material is 2.0：1, adjustment moisture to 64%-66%, wine
Smart content is newly mixed fermented grain at 4.5 ° -5.0 °；It product temperature is reached to 42 ~ 45 DEG C of acetic acid bacteria fire unstrained spirits is linked into and newly mix in fermented grain,
Acetic acid bacteria fire unstrained spirits and the weight ratio for newly mixing fermented grain are 1.0：5, after turning uniformly, send into acetic fermentation rotating cylinder, heat-preservation fermentation；It waits for
When product temperature rises to 42-45 DEG C, starts rotating cylinder and turn over unstrained spirits button, 3 ~ 5 circle of rotation；After product temperature is maintained at 45 DEG C, holding is turned over daily
Unstrained spirits is twice；When acetic fermentation 8 ~ 9 days, product temperature declined naturally, and when unstrained spirits acid reaches 4.5g/100g or more, acetic fermentation is completed, and is obtained
To the vinegar fermented grain of fermenting-ripening；
（6）Drench vinegar：All ripe vinegar fermented grains are packed into vinegar spaying pools, next group is impregnated into the brewing water of extra dry red wine jujube with vinegar slightly when drenching vinegar
85 DEG C or more are mixed and heated to, drenches new leaching vinegar using circulating sleeve leaching method；
（7）Ageing is old to support：15 ~ 30d of summer opening ageing is sealed and is supported 60 ~ 75d of vinegar；45 ~ 60d of winter opening ageing is sealed and is supported vinegar
60~75d；
（8）Allotment, filtering, sterilizing：By the jujube vinegar after the completion of old support, hook tune is carried out through computer hook tune system, it is steady to form flavor
Vinegar fixed, quality is uniform is thrown temporary storage tank into, is then sent through bag type filtering machine three-level filter system after removing insoluble solid
Enter ultra high temperature short time sterilization machine, in 130 DEG C ~ 137 DEG C of temperature, sterilizes 4 ~ 6 seconds to get lipid-loweringing jujube health preserving vinegar of enriching blood.
The jujube meets the regulation of GB/T 5835-2009.The black rice meets the regulation of NY/T 832-2004.
Embodiment 2：One kind is enriched blood lipid-loweringing jujube health preserving vinegar, by jujube and black rice by weight 6：4 mixing are used as major ingredient, low
Warm yeast and functional red yeast rice are 10 by weight：It is to account for major ingredient weight that 1 mixing, which is used as saccharifying ferment, saccharifying ferment dosage,
40%, account for major ingredient weight 5 ‰ wine brewing it is bent and with the yeast that accounts for major ingredient weight 0.7 ‰, account for the brewing water mixing of major ingredient weight 240%
Alcoholic fermentation is carried out, after alcoholic fermentation, wheat bran, cavings, rice husk, ginkgo leaf are 1 by weight：0.45：0.45：0.10 is mixed
Cooperation is auxiliary material, and ripe distiller's wort is mixed into auxiliary material and newly mixes fermented grain, and the weight ratio of mash and auxiliary material is 2.1:1, access vinegar
Sour bacterium fire unstrained spirits carries out acetic fermentation, and acetic acid bacteria fire unstrained spirits and the weight ratio for newly mixing fermented grain are 0.5：5, obtain ripe vinegar fermented grain, ripe vinegar
Unstrained spirits drenches vinegar using circulating sleeve leaching method, then will new leaching vinegar carry out ageing it is old support, allotment, filtration sterilization lipid-loweringing jujube of enriching blood to obtain the final product are supported
Raw vinegar.It is added when profit is bent and accounts for the brewing water of major ingredient weight 55% to carry out profit bent, remaining the preparation method is the same as that of Example 1 described preparation side
Method.
Embodiment 3：One kind is enriched blood lipid-loweringing jujube health preserving vinegar, by jujube and black rice by weight 6：4 mixing are used as major ingredient, low
Warm yeast and functional red yeast rice are 10 by weight：It is to account for major ingredient weight that 1 mixing, which is used as saccharifying ferment, saccharifying ferment dosage,
50%, account for major ingredient weight 6 ‰ wine brewing it is bent and with the yeast that accounts for major ingredient weight 0.5 ‰, account for the brewing water mixing of major ingredient weight 300%
Alcoholic fermentation is carried out, after alcoholic fermentation, wheat bran, cavings, rice husk, ginkgo leaf are 1 by weight：0.45：0.45：0.10 is mixed
Cooperation is auxiliary material, and ripe distiller's wort is mixed into auxiliary material and newly mixes fermented grain, and the weight ratio of mash and auxiliary material is 2.2:1, access vinegar
Sour bacterium fire unstrained spirits carries out acetic fermentation, and acetic acid bacteria fire unstrained spirits and the weight ratio for newly mixing fermented grain are 0.05：5, obtain ripe vinegar fermented grain, ripe vinegar
Unstrained spirits drenches vinegar using circulating sleeve leaching method, then will new leaching vinegar carry out ageing it is old support, allotment, filtration sterilization lipid-loweringing jujube of enriching blood to obtain the final product are supported
Raw vinegar.It is added when profit is bent and accounts for the brewing water of major ingredient weight 60% to carry out profit bent, remaining the preparation method is the same as that of Example 1 described preparation side
Method.
Enrich blood lipid-loweringing jujube health preserving vinegar and comparison of liquid state fermentation jujube vinegar under the conditions of same total acid produced by the present invention
1 is the results are shown in Table, the results show that the lipid-loweringing jujube health preserving vinegar oligomeric polysaccharide content of enriching blood prepared by the present invention is liquid jujube vinegar
10 times, Vitamin C content is 8 times of liquid jujube vinegar, and iron content is 6 times of liquid jujube vinegar, and general flavone is liquid jujube vinegar 5
Times, Determination of Polyphenols is nearly 9 times of liquid jujube vinegar.Sensory evaluation result is：Color and luster：In rufous, figure：Clear,
Fragrance：With the intrinsic faint scent of jujube, flavour：Sour and sweet palatability, flavour are long.
Table 1 is enriched blood lipid-loweringing jujube health preserving vinegar and liquid state fermentation jujube vinegar Indexes Comparison
| Index | It enriches blood lipid-loweringing jujube health preserving vinegar | Liquid jujube vinegar |
| Total acid（g/100mL） | 5.00 | 5.00 |
| Fixed acid（g/100mL） | 1.35 | 0.75 |
| Soluble saltless solid（g/100mL） | 8.12 | 1.05 |
| Oligomeric polysaccharide（mg/100mL） | 652 | 67 |
| Vitamin C（mg/100mL） | 65 | 8 |
| Iron（mg/100mL） | 18 | 3 |
| General flavone（mg/100mL） | 60 | 13 |
| Total polyphenols（mg/100mL） | 583 | 65 |
| Lovastatin（mg/100mL） | 23 | 0 |
Claims (4)
- The lipid-loweringing jujube health preserving vinegar 1. one kind is enriched blood, it is characterised in that：By jujube and black rice by weight 6：4 mixing are used as major ingredient, Low temperature yeast and functional red yeast rice are 10 by weight：It is to account for major ingredient weight that 1 mixing, which is used as saccharifying ferment, saccharifying ferment dosage, 30% ~ 50%, account for major ingredient weight 3 ‰ ~ 6 ‰ wine brewing it is bent and with the yeast that accounts for major ingredient weight 0.5 ‰ ~ 1 ‰, account for major ingredient weight 240% ~ 300% brewing water is mixed into row alcoholic fermentation, and after alcoholic fermentation, wheat bran, cavings, rice husk, ginkgo leaf are by weight 1：0.45：0.45：0.10 mixing is used as auxiliary material, and ripe distiller's wort is mixed into auxiliary material and newly mixes fermented grain, the weight of mash and auxiliary material Amount is than being 2.0-2.2:1, access acetic acid bacteria fire unstrained spirits carries out acetic fermentation, and acetic acid bacteria fire unstrained spirits is with the weight ratio for newly mixing fermented grain 0.05-1.0：5, obtain ripe vinegar fermented grain, ripe vinegar fermented grain drenches vinegar using circulating sleeve leaching method, then will newly drench vinegar carry out ageing it is old support, Allotment, filtration sterilization are enriched blood lipid-loweringing jujube health preserving vinegar to obtain the final product.
- 2. the method for preparing a kind of lipid-loweringing jujube health preserving vinegar of enriching blood described in claim 1, it is characterised in that：The specific steps are：（1）Feedstock processing：Extra dry red wine jujube selects impurity elimination except time, with 60 ~ 65 DEG C of warm water by material-water ratio 1 after cleaning up：3 impregnate 8h Afterwards, it pulls out and drains away the water, be put into boiling in steamer, the timing since circle gas, boiling 40min is enucleated mashing after cooling；It is selected full With puffed degree for the puffing 1h of 200 ~ 300g/L after full black rice removal of impurities, puffing acc power is 1.2t/h；（2）Profit of writing music for a song is bent：Low temperature yeast and functional red yeast rice are mixed into saccharifying ferment compounding song in proportion, are crushed to 10 mesh, with Jujube is starched and the mixed weight of expanded black rice is as major ingredient weight, and the saccharifying ferment compounding for accounting for major ingredient weight 30% ~ 50% is added Song accounts for the brewing water of major ingredient weight 50% ~ 60%, after mixing room temperature profit song 30min；（3）Mixed song：It is bent to will be cooled to 28-32 DEG C of major ingredient and the compounding moistened, and accounts for the brewing of major ingredient weight 240% ~ 300% Water mixing is sized mixing, be added account for major ingredient weight 3 ‰ ~ 6 ‰ wine brewing it is bent and with the yeast that accounts for major ingredient weight 0.5 ‰ ~ 1 ‰, stirring is equal It is sent into industrialization ethanol fermentation tank after even and carries out alcoholic fermentation；（4）Alcoholic fermentation：Preceding 3d open fermentations, respectively stirring 1 time of daily morning and afternoon, control product temperature≤33 DEG C；Enter after 72h closed Fermentation, it is 18 ~ 23 DEG C to keep room temperature, and closed standing for fermentation at least 15 days is down to 20 DEG C, alcohol at a temperature of raw material in cylinder Degree reaches 8 ° or more, and alcoholic fermentation terminates；（5）Acetic fermentation：After alcoholic fermentation, ripe distiller's wort and wheat bran, cavings, rice husk, ginkgo leaf are mixed in proportion Auxiliary material be uniformly mixed in unstrained spirits machine is mixed in industrialization, the weight ratio of mash and auxiliary material is 2.0-2.2：1, adjustment moisture to 64%- 66%, alcohol content is newly mixed fermented grain at 4.5 ° -5.0 °；It product temperature is reached to 42 ~ 45 DEG C of acetic acid bacteria fire unstrained spirits is linked into and newly mix In fermented grain, acetic acid bacteria fire unstrained spirits and the weight ratio for newly mixing fermented grain are 0.05-1.0：5, after turning uniformly, send to acetic fermentation rotating cylinder In, heat-preservation fermentation；When product temperature rises to 42-45 DEG C, starts rotating cylinder and turn over unstrained spirits button, 3 ~ 5 circle of rotation；Wait for that product temperature is maintained at 45 DEG C Afterwards, it keeps turning over unstrained spirits twice daily；When acetic fermentation 8 ~ 9 days, product temperature declined naturally, when unstrained spirits acid reaches 4.5g/100g or more, vinegar Acid fermentation is completed, and the vinegar fermented grain of fermenting-ripening is obtained；（6）Drench vinegar：All ripe vinegar fermented grains are packed into vinegar spaying pools, next group is impregnated into the brewing water of extra dry red wine jujube with vinegar slightly when drenching vinegar 85 DEG C or more are mixed and heated to, drenches new leaching vinegar using circulating sleeve leaching method；（7）Ageing is old to support：15 ~ 30d of summer opening ageing is sealed and is supported 60 ~ 75d of vinegar；45 ~ 60d of winter opening ageing is sealed and is supported vinegar 60~75d；（8）Allotment, filtering, sterilizing：By the jujube vinegar after the completion of old support, hook tune is carried out through computer hook tune system, it is steady to form flavor Vinegar fixed, quality is uniform is thrown temporary storage tank into, is then sent through bag type filtering machine three-level filter system after removing insoluble solid Enter ultra high temperature short time sterilization machine, in 130 DEG C ~ 137 DEG C of temperature, sterilizes 4 ~ 6 seconds to get lipid-loweringing jujube health preserving vinegar of enriching blood.
- The method of lipid-loweringing jujube health preserving vinegar 3. preparation according to claim 2 is enriched blood, it is characterised in that：The low temperature yeast For Fen Daqu starter, the functional red yeast rice is functional red yeast rice rice.
- The method of lipid-loweringing jujube health preserving vinegar 4. preparation according to claim 2 is enriched blood, it is characterised in that：Step（5）Middle vinegar The time of product temperature >=42 DEG C of unstrained spirits is no less than 4 days.
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