CN109423425A - Folium artemisiae argyi vinegar - Google Patents
Folium artemisiae argyi vinegar Download PDFInfo
- Publication number
- CN109423425A CN109423425A CN201710733746.7A CN201710733746A CN109423425A CN 109423425 A CN109423425 A CN 109423425A CN 201710733746 A CN201710733746 A CN 201710733746A CN 109423425 A CN109423425 A CN 109423425A
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- CN
- China
- Prior art keywords
- folium artemisiae
- artemisiae argyi
- vinegar
- fermentation
- adjustment
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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 present invention relates to a kind of folium artemisiae argyi vinegar and preparation method thereof, and using folium artemisiae argyi as raw material, the techniques such as cleaned, extraction, composition adjustment, fermentation, filtering, cooking, allotment, filling are to get folium artemisiae argyi vinegar finished product.The product total acidity is calculated as 48.6g/L, general flavone content 124.6mg/L with acetic acid.This product contains the compounds such as protein, fatty acid, multivitamin, minerals, tannin, sterols, flavonoids, it has been sufficiently reserved the nutrition and effect of folium artemisiae argyi, it is warm but not dry, and irritation to stomach can be mitigated, it is powerful to treatment irregular menstruation, eczema, scabies, carbuncle swells and hemorrhoid etc., and have decompression, beauty moisturizing, antibacterial, antiviral and other effects.
Description
Technical field
The present invention relates to a kind of folium artemisiae argyi vinegar, mainly by being soaked with hot water or alcohol to the effective component in folium artemisiae argyi
It mentions, makes Folium artemisiae argyi wine with flavonoids, polysaccharide compound, fatty acid mixt equal size leaching liquor abundant, Folium artemisiae argyi wine is used again
Acetic acid bacteria, which ferments, is made folium artemisiae argyi health-care vinegar.
Background technique
Containing nutritional ingredient necessary to human body and effective component beneficial to health in folium artemisiae argyi, wherein mainly albumen
Matter, fat, multivitamin, minerals and essential amino acid and chlorophyll, adenine, choline, tannin, sterols, flavones
Class, polysaccharide compound etc. have cough-relieving, relieving asthma, eliminating the phlegm, antibacterial, antiallergy, analgesia, anticoagulation, enhance immune, protect liver benefit
Gallbladder, decompression, promoting flow of qi by warming channel, ward off the cold analgesic, beautifying face and moistering lotion, anti-aging and other effects.Natural bioactivity substance in folium artemisiae argyi exists
The application of pharmaceuticals industry is very extensive, but using less in food.Currently, vinegar in the market is various in style, as rice vinegar, fruit vinegar,
It is sweet and sour etc., but folium artemisiae argyi vinegar belongs to blank.
Folium artemisiae argyi is used rich in compounds such as protein, fatty acid, multivitamin, minerals, tannin, sterols, flavonoids
It makes vinegar not only unique flavor, and nutritive value is more preferably than traditional vinegar, and can mitigate the irritation to stomach, has and increases food
It is intended to, promotes digestion, is warm but not dry, is powerful to treatment irregular menstruation, eczema, scabies, carbuncle swells and hemorrhoid etc., and having decompression, beauty
Hold moisturizing, antibacterial, antiviral and other effects.
Summary of the invention
In view of above-mentioned status, the present invention by using folium artemisiae argyi as raw material, by with hot water or alcohol in folium artemisiae argyi it is effective at
It point is extracted, makes Folium artemisiae argyi wine with leaching liquor, then a kind of color is made in brownish red, clear, wind with acetic acid bacteria fermentation
Taste uniqueness, folium artemisiae argyi health-care vinegar full of nutrition.
Method of the invention is:
1, raw material: the light green folium artemisiae argyi without mould, sour, tart flavour or other abnormal smells of the food value of leaf is chosen.
Ingredient: saccharomycete, white granulated sugar, citric acid, acetic acid bacteria, edible alcohol.
2, it crushes: crossing 60 meshes after mechanical crushing.
3, extract: folium artemisiae argyi and water mixing ratio are 1: 25, are mixed, 70 DEG C of extraction 20min, are filtered, then plus 25 times of same items of water phase
Part extraction, filtering, merging filtrate.
4, adjust: adjustment filtrate sugar content is that 18%~23%, pH is adjusted to 3.2.
5, saccharomycete activates: 10 times of water are added in active dry yeast, 38~40 DEG C of water temperature, 8% white granulated sugar stirs evenly,
After activating 30min, 5 times of folium artemisiae argyi leaching liquor activation 15mmin are added.
6, inoculation fermentation: the fermentation of 0.3% activated yeast is inoculated in folium artemisiae argyi leaching liquor after the adjustment, hair is controlled during fermentation
Ferment temperature is at 30 DEG C hereinafter, stirring 3~4 times daily.
7, filter: fermentation liquid residual sugar is down to 5% hereinafter, filtering.
8, acetic acid bacteria expands culture: acetic acid bacteria uses liquid culture, expands culture by three-level seed and obtains production hair
Ferment agent, 1% yeast extract of preceding secondary medium, 1% glucose, 121 DEG C of sterilizing 20min, using 2% calcium carbonate of preceding addition, 3%
(V/V) dehydrated alcohol, third level culture medium are cultivated with 35 DEG C of folium artemisiae argyi leaching liquor.
9, acetic fermentation: adjustment fermentating wine alcohol content is adjusted to 4.5 to 8%, pH, is inoculated with 5% acetic acid bacteria culture fluid
Ferment 5d, and 35 DEG C of temperature are controlled during fermentation.
10, boil vinegar, filling: new vinegar, which is heated to edge, minute bubbles generation, filling while hot.
In the present invention, signified raw material is dry moxa leaf.
In the present invention, signified ingredient saccharomycete, white granulated sugar, citric acid, acetic acid bacteria, edible alcohol are to meet national standard
Product.
In short, the present invention be meet current people consumption tide-is natural, nutrition, health care, safe, hygienic needs, adopt
It is raw material with folium artemisiae argyi, through techniques such as hot water extraction, fermentation, ageing, the Folium artemisiae argyi wine that brews.This product has cough-relieving, relievings asthma, dispels
Phlegm, antibacterial, antiallergy, analgesia, hemostasis, enhancing is immune, protect liver cholagogue, decompression, promoting flow of qi by warming channel, analgesic of warding off the cold, beautifying face and moistering lotion, prolongs
Slow aging and other effects.
Specific embodiment
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1
1, raw material: the light green folium artemisiae argyi without mould, sour, tart flavour or other abnormal smells of the food value of leaf is chosen.
Ingredient saccharomycete, white granulated sugar, citric acid, acetic acid bacteria, edible alcohol.
2, it crushes: with being mechanically pulverized, crossing 60 meshes.
3, extract: folium artemisiae argyi and water mixing ratio are 1: 25, are mixed, 70 DEG C of extraction 20min, are filtered, then plus 25 times of same items of water phase
Part extraction, filtering, merging filtrate.
4, adjust: adjustment filtrate sugar content is that 18%~23%, pH is adjusted to 3.2.
5, alcoholic fermentation: the activated yeast of inoculation 0.3% carries out sealed fermenting, fermentation in folium artemisiae argyi leaching liquor after the adjustment
Period controls fermentation temperature at 28~30 DEG C, stirs 3~4 times daily.
6, filter: fermentation liquid residual sugar is down to 5% hereinafter, filtering.
7, acetic fermentation: adjustment fermentating wine alcohol content is adjusted to 4.5 to 8%, pH, is inoculated with 5% acetic acid bacteria culture fluid
Open fermentation 5d controls 35 DEG C of temperature during fermentation.
8, boil vinegar, filling: new vinegar, which is heated to edge, minute bubbles generation, filling while hot.
Quality standard
The product is in straw yellow, there is sweet tea in acid, and sweet and sour has the unique flavor of folium artemisiae argyi and the distinctive wind of fermented vinegar
Taste.Total acid is calculated as 30~50g/L, general flavone content 124.6mmg/L with acetic acid.
Embodiment 2
1, raw material: the light green folium artemisiae argyi without mould, sour, tart flavour or other abnormal smells of the food value of leaf is chosen.
Ingredient: saccharomycete, white granulated sugar, citric acid, acetic acid bacteria, edible alcohol.
2, it crushes: with being mechanically pulverized, crossing 60 meshes.
3, extract: folium artemisiae argyi and volume fraction are mixed for 15% edible alcohol solution in 1: 50 ratio, 70 DEG C of extractions
50min filters to obtain folium artemisiae argyi leaching liquor.
4, it adjusts: folium artemisiae argyi leaching liquor being diluted with water, alcohol content is adjusted to 8%, pH and is adjusted to 4.5.
5, acetic fermentation: it is inoculated with 5% acetic acid bacteria culture fluid fermentation, 35 DEG C of temperature are controlled during fermentation, fermentation time 5d.
6, boil vinegar, filling: new vinegar, which is heated to edge, minute bubbles generation, filling while hot.
Quality standard
The product wine is in dark brown, and bright color, folium artemisiae argyi is distinctive to give off a strong fragrance, no bad smell, sour and slightly sweet.Total acid
30~50g/L, general flavone content 124.6mg/L are calculated as with acetic acid.
Claims (5)
1. a kind of folium artemisiae argyi vinegar, it is characterized in that: the product total acidity is calculated as 48.6g/L, volatile acid≤1g/L with acetic acid, general flavone contains
Amount is 124.6mg/L.
2. a kind of folium artemisiae argyi vinegar preparation method, specifically: folium artemisiae argyi is cleaned, extraction, adjustment containing sugared acid content, alcoholic fermentation, filtering,
Acetic fermentation boils vinegar.It is characterized in that: leaching process are as follows: folium artemisiae argyi is 1:25,70 DEG C of extraction 20min with water mixed proportion, is filtered,
Again plus 25 times of water the same terms extract, merging filtrate；Adjustment process are as follows: adjustment folium artemisiae argyi filtrate sugar content is 18%~23%, pH
3.2 are adjusted to, is stirred evenly；Alcoholic fermentation process are as follows: the activated yeast of inoculation 0.3% carries out in folium artemisiae argyi leaching liquor after the adjustment
Fermentation controls fermentation temperature at 30 DEG C hereinafter, stirring 3~4 times daily during fermentation；Filter process are as follows: fermentation liquid residual sugar is down to
5% or less filters, and filtrate is put into container；Acetic fermentation process are as follows: adjustment fermentating wine alcohol content to 8%, pH is adjusted to
4.5, it is inoculated with 5% acetic acid bacteria culture fluid open fermentation 5d, 35 DEG C of temperature are controlled during fermentation；Boil vinegar, pouring process are as follows: new vinegar
Being heated to edge has minute bubbles generation, filling while hot.
3. folium artemisiae argyi vinegar preparation method as claimed in claim 2, it is characterized in that: the leaching process can be changed to: folium artemisiae argyi and volume
The edible alcohol solution that score is 15% is mixed in 1: 50 ratio, and 70 DEG C of extraction 50min filter to obtain folium artemisiae argyi leaching liquor.
4. folium artemisiae argyi vinegar preparation method as claimed in claim 2 or claim 3, it is characterized in that: the adjustment process can be changed to: by Folium artemisiae argyi wine
Smart leaching liquor is diluted with water, and alcohol content is adjusted to 8%.
5. folium artemisiae argyi vinegar preparation method as claimed in claim 2 or claim 3, it is characterized in that: the folium artemisiae argyi is dry product, after mechanical crushing
60 meshes are crossed to be made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710733746.7A CN109423425A (en) | 2017-08-23 | 2017-08-23 | Folium artemisiae argyi vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710733746.7A CN109423425A (en) | 2017-08-23 | 2017-08-23 | Folium artemisiae argyi vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109423425A true CN109423425A (en) | 2019-03-05 |
Family
ID=65500819
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710733746.7A Pending CN109423425A (en) | 2017-08-23 | 2017-08-23 | Folium artemisiae argyi vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109423425A (en) |
-
2017
- 2017-08-23 CN CN201710733746.7A patent/CN109423425A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190305 |
|
| WD01 | Invention patent application deemed withdrawn after publication |