CN109055162A - A kind of haw berry Composite vinegar and preparation method thereof - Google Patents
A kind of haw berry Composite vinegar and preparation method thereof Download PDFInfo
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- CN109055162A CN109055162A CN201810871779.2A CN201810871779A CN109055162A CN 109055162 A CN109055162 A CN 109055162A CN 201810871779 A CN201810871779 A CN 201810871779A CN 109055162 A CN109055162 A CN 109055162A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
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Abstract
The invention belongs to vinegar brewing technology field, a kind of haw berry Composite vinegar and preparation method thereof is provided.By hawthorn, corn, pea, water, yeast, carbohydrase, yeast, amylase, pectase and calcium chloride ferment by a certain percentage.With fruit for grain, reduce the dosage of grain, reduces vinegar fermentation cost, prepared haw berry Composite vinegar acidity, taste, nutritional ingredient are all good, containing there are many needed by human body nutrition, being both the healthcare functions such as the splendid product of seasoning and the active, lowering blood pressure and blood fat of digesting and appetizing, heart tonifying.Contain 23 kinds of ingredients beneficial to human body in the vinegar finally to ferment, it can be used as people of the health care edible vinegar for sub-health state, digesting and appetizing, qi-regulating dissipates the stasis of blood, reducing blood lipid, prevention and treatment of coronary heart disease, reduces cholesterol at blood pressure lowering, and prevention of arterial atherosis etc. can enhance eyesight, brain tonic anti-aging, prevention and treatment hepatopathy, diabetes, prevention kinds cancer etc..
Description
Technical field
The invention belongs to vinegar brewing technology fields, and in particular to a kind of hawthorn Composite vinegar and preparation method thereof.
Background technique
Hawthorn (Crataegus pinnatifida Bunge) also known as hawthorn, large-fruited Chinese hawthorn, rosaceae hawthorn, fallen leaves
Arbor, it is high up to 6 meters.Stone fruit, caryoplasm is hard, and pulp is thin, and taste is slightly sour puckery.Fruit is raw-eaten or makees preserved fruit fruitcake, after drying
It can be used as medicine, be the distinctive dual-purpose of drug and fruit tree species of China, have the effects that reducing blood lipid, blood pressure, heart tonifying, arrhythmia, while
It is the good medicine of spleen benefiting and stimulating the appetite, relieving dyspepsia, phlegm reduction of blood circulation promoting, to chest diaphragm spleen, the diseases such as full, hernia, blood stasis, amenorrhoea have good curative effect.
Flavone compound Vitexin in hawthorn is a kind of stronger drug of antitumaous effect, and extract is to the internal cancer cell of inhibition
Growth, proliferation and infiltration metastasis have certain effect.
Haw berry is considered medicine fruit in herbal data, Longevity, the king in fruit, herbal information, and haw berry contains
16 kinds of nutritional ingredients beneficial to human body, energy digesting and appetizing, qi-regulating dissipate the stasis of blood, and anti arteriosclerosis, reducing blood lipid, blood pressure lowering prevent
Coronary heart disease expands blood vessel, reduces cholesterol, prevention of arterial atherosis etc..
For traditional fermentation vinegar mainly using grains such as sorghum, barley, peas as primary raw material, the usage amount of grain is big, reduces
The utilization rate of grain.
Summary of the invention
The present invention provides a kind of haw berry Composite vinegars and preparation method thereof.Prepared haw berry Composite vinegar acidity, mouth
Taste, nutritional ingredient are all good, the needed by human body nutrition containing there are many, are both that the splendid product of seasoning and digesting and appetizing, heart tonifying are living
The healthcare functions such as network, lowering blood pressure and blood fat.
The present invention is realized by following technical solution: a kind of haw berry Composite vinegar is made: mountain of the raw material of following parts by weight
50-80 parts of short, bristly hair or beard, 20-40 parts of corn, 6-15 parts of pea, 300-500 parts of water, yeast, carbohydrase, yeast, amylase, pectase and
For the additional amount of calcium chloride using hawthorn weight as calculating benchmark, additional amount is respectively as follows: the yeast of 0.15-0.3% hawthorn weight, 0.2-
The carbohydrase of 0.4% hawthorn weight, the yeast of 0.15%-0.3% hawthorn weight, 0.2-0.4% hawthorn weight amylase, 0.2-
The calcium chloride of the pectase of 0.4% hawthorn weight, 0.2-0.3% hawthorn weight.
Optimum ratio are as follows: be made of the raw material of following parts by weight: 60 parts of hawthorn, 30 parts of corn, 10 parts of pea, 400 parts of water,
Yeast, carbohydrase, yeast, amylase, pectase and calcium chloride additional amount using hawthorn weight as calculating benchmark, additional amount difference
Are as follows: the yeast of 0.2% hawthorn weight, the carbohydrase of 0.3% hawthorn weight, the yeast of 0.2% hawthorn weight, 0.3% hawthorn weight
Amylase, the pectase of 0.3% hawthorn weight, 0.25% hawthorn weight calcium chloride.
The method of the preparation haw berry Composite vinegar, steps are as follows:
(1) it the processing of raw material: selects high-quality hawthorn clear water and rinses well, deseeding stalk, it is spare that blender is ground into paste；Corn
It is spare to be crushed to 5-100 mesh respectively with pea；
(2) fermentation haw thorn: hawthorn paste pours into pot in proportion, and the ratio that the mass ratio according to hawthorn paste and water is 4:10 adds water,
40 DEG C of tanning 0.5-1h are then heated to, pectase is added and is left to ferment 2h；
(3) corn, pea saccharification: remaining is added in the corn and pea of crushing and uses water, is heated to 20 DEG C, amylase, sugar is added
Change enzyme, calcium chloride, then heats to 60 DEG C of tanning 1h；
(4) hawthorn fermented slurry and corn pea slurry are mixed, are heated to 100 DEG C, kept 0.3-0.5h, then filter,
Filtrate natural cooling is cooled to 30-35 DEG C, and yeast is added, and injects in urn, and moulded pottery not yet put in a kiln to bake seals urn lid, then controls room temperature and is
38-42 DEG C, temperature is 23-28 DEG C in urn, and urn lid is opened after fermentation 100 days, and liquid is heated to 100-120 DEG C in urn, and sterilize 10-
After 20min.
It is 40 DEG C that room temperature is preferably controlled in step (4), and temperature is 25 DEG C in urn.
Yeast and yeast of the present invention are purchased from Shanxi Taiyuan City Ninghua Fu Yi Yuan Qingcu industry Co., Ltd.
The present invention with fruit for grain reduces the dosage of grain as fermentation major ingredient using haw berry, reduce vinegar fermentation at
This, haw berry and corn and pea carry out diastatic fermentation respectively, acetic fermentation are carried out after then mixing, so that haw berry, corn
It maximumlly ferments and enters in vinegar with the nutritional ingredient in pea, and be independent of each other, 23 kinds are contained in the vinegar finally to ferment
The ingredient beneficial to human body can be used as people of the health care edible vinegar for sub-health state, can digesting and appetizing, qi-regulating dissipates the stasis of blood,
Reducing blood lipid, prevention and treatment of coronary heart disease, reduces cholesterol at blood pressure lowering, and prevention of arterial atherosis etc. can enhance eyesight, and brain tonic is anti-
Aging, prevention and treatment hepatopathy, diabetes, prevention kinds cancer etc..
Since the present invention is used as fermentation major ingredient using haw berry, the dosage of grain is greatly reduced, and peasant plants one mu of grain
Eclipse year income is about 600-1000 member, and plants one mu of hawthorn and be reprocessed into haw berry Composite vinegar annual income reaches 30,000 yuan per acre
Left and right, greatly improves the income of peasant, generates good economic benefit and social benefit.
Specific embodiment
Embodiment 1: a kind of haw berry Composite vinegar is made of the raw material of following parts by weight: 50 parts of hawthorn, 20 parts of corn, pea
6 parts of beans, 300 parts of water, yeast, carbohydrase, yeast, amylase, pectase and calcium chloride additional amount with hawthorn weight be to calculate
Benchmark, additional amount be respectively as follows: the yeast of 0.15% hawthorn weight, the carbohydrase of 0.2% hawthorn weight, 0.15% hawthorn weight ferment
Mother, the amylase of 0.2% hawthorn weight, the pectase of 0.2% hawthorn weight, 0.2% hawthorn weight calcium chloride.
The method for preparing haw berry Composite vinegar, steps are as follows:
(1) it the processing of raw material: selects high-quality hawthorn clear water and rinses well, deseeding stalk, it is spare that blender is ground into paste；Corn
It is spare to be crushed to 5-100 mesh respectively with pea；
(2) fermentation haw thorn: hawthorn paste pours into pot in proportion, and the ratio that the mass ratio according to hawthorn paste and water is 4:10 adds water,
40 DEG C of tanning 0.5-1h are then heated to, pectase is added and is left to ferment 2h；
(3) corn, pea saccharification: remaining is added in the corn and pea of crushing and uses water, is heated to 20 DEG C, amylase, sugar is added
Change enzyme, calcium chloride, then heats to 60 DEG C of tanning 1h；
(4) hawthorn fermented slurry and corn pea slurry are mixed, are heated to 100 DEG C, kept 0.3-0.5h, then filter,
Filtrate natural cooling is cooled to 30-35 DEG C, and yeast is added, and injects in urn, and moulded pottery not yet put in a kiln to bake seals urn lid, then controls room temperature and is
38-42 DEG C, temperature is 23-28 DEG C in urn, and urn lid is opened after fermentation 100 days, and liquid is heated to 100-120 DEG C in urn, and sterilize 10-
After 20min.
Embodiment 2: a kind of haw berry Composite vinegar is made of the raw material of following parts by weight: 60 parts of hawthorn, 30 parts of corn, pea
10 parts of beans, 400 parts of water, yeast, carbohydrase, yeast, amylase, pectase and calcium chloride additional amount with hawthorn weight be to calculate
Benchmark, additional amount be respectively as follows: the yeast of 0.2% hawthorn weight, the carbohydrase of 0.3% hawthorn weight, 0.2% hawthorn weight yeast,
The amylase of 0.3% hawthorn weight, the pectase of 0.3% hawthorn weight, 0.25% hawthorn weight calcium chloride.
Control room temperature is 40 DEG C in step (4), and temperature is 25 DEG C in urn.That the preparation method is the same as that of Example 1 is described for remaining
Method.
Embodiment 3: a kind of haw berry Composite vinegar is made of the raw material of following parts by weight: 80 parts of hawthorn, 40 parts of corn, pea
15 parts of beans, 500 parts of water, yeast, carbohydrase, yeast, amylase, pectase and calcium chloride additional amount with hawthorn weight be to calculate
Benchmark, additional amount be respectively as follows: the yeast of 0.3% hawthorn weight, the carbohydrase of 0.4% hawthorn weight, 0.3% hawthorn weight yeast,
The amylase of 0.4% hawthorn weight, the pectase of 0.4% hawthorn weight, 0.3% hawthorn weight calcium chloride.
Control room temperature is 42 DEG C in step (4), and temperature is 28 DEG C in urn.That the preparation method is the same as that of Example 1 is described for remaining
Method.
Claims (4)
1. a kind of haw berry Composite vinegar, it is characterised in that: be made of the raw material of following parts by weight: 50-80 parts of hawthorn, corn 20-
40 parts, 6-15 parts of pea, 300-500 parts of water, yeast, carbohydrase, yeast, amylase, pectase and calcium chloride additional amount with
Hawthorn weight is calculating benchmark, and additional amount is respectively as follows: the sugar of the yeast of 0.15-0.3% hawthorn weight, 0.2-0.4% hawthorn weight
Change enzyme, the yeast of 0.15%-0.3% hawthorn weight, the amylase of 0.2-0.4% hawthorn weight, 0.2-0.4% hawthorn weight pectin
The calcium chloride of enzyme, 0.2-0.3% hawthorn weight.
2. a kind of haw berry Composite vinegar according to claim 1, it is characterised in that: be made of the raw material of following parts by weight:
60 parts of hawthorn, 30 parts of corn, 10 parts of pea, 400 parts of water, yeast, carbohydrase, yeast, amylase, pectase and calcium chloride plus
Enter amount using hawthorn weight as calculating benchmark, additional amount is respectively as follows: the saccharification of the yeast of 0.2% hawthorn weight, 0.3% hawthorn weight
Enzyme, the yeast of 0.2% hawthorn weight, the amylase of 0.3% hawthorn weight, the pectase of 0.3% hawthorn weight, 0.25% hawthorn weight
Calcium chloride.
3. preparing a kind of method of haw berry Composite vinegar described in claim 1 or claim 2, it is characterised in that: step is such as
Under:
(1) it the processing of raw material: selects high-quality hawthorn clear water and rinses well, deseeding stalk, it is spare that blender is ground into paste；Corn
It is spare to be crushed to 5-100 mesh respectively with pea；
(2) fermentation haw thorn: hawthorn paste pours into pot in proportion, and the ratio that the mass ratio according to hawthorn paste and water is 4:10 adds water,
40 DEG C of tanning 0.5-1h are then heated to, pectase is added and is left to ferment 2h；
(3) corn, pea saccharification: remaining is added in the corn and pea of crushing and uses water, is heated to 20 DEG C, amylase, sugar is added
Change enzyme, calcium chloride, then heats to 60 DEG C of tanning 1h；
(4) hawthorn fermented slurry and corn pea slurry are mixed, are heated to 100 DEG C, kept 0.3-0.5h, then filter,
Filtrate natural cooling is cooled to 30-35 DEG C, and yeast is added, and injects in urn, and moulded pottery not yet put in a kiln to bake seals urn lid, then controls room temperature and is
38-42 DEG C, temperature is 23-28 DEG C in urn, and urn lid is opened after fermentation 100 days, and liquid is heated to 100-120 DEG C in urn, and sterilize 10-
After 20min.
4. the method according to claim 3 for preparing haw berry Composite vinegar, it is characterised in that: in step (4) in control room
Temperature is 40 DEG C, and temperature is 25 DEG C in urn.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810871779.2A CN109055162A (en) | 2018-08-02 | 2018-08-02 | A kind of haw berry Composite vinegar and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810871779.2A CN109055162A (en) | 2018-08-02 | 2018-08-02 | A kind of haw berry Composite vinegar and preparation method thereof |
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| Publication Number | Publication Date |
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| CN109055162A true CN109055162A (en) | 2018-12-21 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810871779.2A Pending CN109055162A (en) | 2018-08-02 | 2018-08-02 | A kind of haw berry Composite vinegar and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114231383A (en) * | 2022-01-21 | 2022-03-25 | 天津科技大学 | Stomach-invigorating and digestion-promoting fruit vinegar and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1248621A (en) * | 1998-09-18 | 2000-03-29 | 刘国忠 | Bear biliary health care beverage vinegar |
| CN103923813A (en) * | 2013-05-14 | 2014-07-16 | 北京农学院 | Tartary-buckwheat haw health-care fruit vinegar and preparation method thereof |
-
2018
- 2018-08-02 CN CN201810871779.2A patent/CN109055162A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1248621A (en) * | 1998-09-18 | 2000-03-29 | 刘国忠 | Bear biliary health care beverage vinegar |
| CN103923813A (en) * | 2013-05-14 | 2014-07-16 | 北京农学院 | Tartary-buckwheat haw health-care fruit vinegar and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114231383A (en) * | 2022-01-21 | 2022-03-25 | 天津科技大学 | Stomach-invigorating and digestion-promoting fruit vinegar and preparation method thereof |
| CN114231383B (en) * | 2022-01-21 | 2024-02-23 | 天津科技大学 | Stomach-invigorating and digestion-promoting fruit vinegar and preparation method thereof |
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Application publication date: 20181221 |