CN110195006A - A kind of rose vinegar and preparation method thereof - Google Patents
A kind of rose vinegar and preparation method thereof Download PDFInfo
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- CN110195006A CN110195006A CN201910497318.8A CN201910497318A CN110195006A CN 110195006 A CN110195006 A CN 110195006A CN 201910497318 A CN201910497318 A CN 201910497318A CN 110195006 A CN110195006 A CN 110195006A
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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
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Abstract
The invention discloses a kind of rose vinegars and preparation method thereof, and the invention belongs to vinegar processing technique fields.The rose vinegar is including the following raw material as unit of parts by weight: 2-10 parts of rice, 2-10 parts of brown sugar, 1-3 parts of white wine, 80-100 parts of drinking water, 6-10 parts of fresh roseleaf, and finished product rose vinegar is made by fermentation three times in raw material.The purpose of the present invention is to provide a kind of obvious health-care efficacy, the aromatic substance of rose and volatile benefit materials retain height, and processing technology is easily promoted, the rose vinegar and preparation method thereof that technology is easy to convert.
Description
Technical field
The invention belongs to vinegar processing technique fields, and in particular to a kind of rose vinegar and preparation method thereof.
Background technique
Vinegar as a kind of traditional condiment, have refresh the mind, promotes appetite, beautifying face and moistering lotion, elimination fatigue, blood pressure lowering,
Weight-reducing and lipid-lowering and other effects, the wind of one health care fashion caused by vinegar has come into vogue in recent years, can see on the market
Vinegar has grain vinegar, fruit vinegar, vegetable vinegar, sweet and sour, wine vinegar, but Herb Tea vinegar also belongs to blank.
Because of Rose vinegar nutrition and effect, it is rich in the antioxygens such as a variety of amino acid, vitamin, minerals and polyphenol, flavones
Chemical conversion point has toxin-expelling and face nourishing, and the promoting flow of qi and blood circulation, having one's ideas straightened out is become silted up, soothing the liver to be amusing, and promotes bile secretion, helps digest, regulation mechanism
The effect of.In addition, the no added any fragrance of Rose vinegar and chemical component, full of nutrition, fragrance is sweet, is suitble to suitable for women for drinking,
Has effects that beautifying face and moistering lotion.
Application No. is 201210367896.8 Chinese patents to provide a kind of preparation method of Rose vinegar, with rose
For raw material, using edible alcohol extraction, sour liquid fermentation process, a kind of color is prepared in rose, fragrant odour, nutrition
Abundant, healthcare function Rose vinegar drink.
But process provided by the patent needs to handle rose raw material, that is, need to rose into
Row drying；This prepares rose vinegar, and the process is more complicated, needs accurately to control the technological parameter of each step and right
Supplementary product consumption in processing step is accurately controlled, and popularization is not easy, narrow scope of application；And rose is in the drying process,
The effect of aromatic substance and other volatile benefit materials in rose can be lost, reduce Rose vinegar finished product.
Yunnan is located in southwest, and suitable rose plantation area is mostly the not high area of alpine belt or land values,
The edible rose of plantation is mainly based on Damask Rose and Yunnan black tea rose, for the ease of the processing of rose, rose processing space
Ground is needed close to the setting of plantation area, due to by landform, traffic, fund pressure, less to rose dry place investment,
Traditional processing, i.e., the preparatory processing that can only be acquired, dry, due to by landform or fund can only be carried out to roseleaf
Limitation, the dry place sanitary condition of most rose causes anxiety, and rose final product quality is not high, causes rose finished product product
Matter is low, and public praise decline in market is unfavorable for Technique Popularizing or technical transform.
Therefore, developing a kind of rose vinegar that can solve above-mentioned technical problem is very important.
Summary of the invention
The purpose of the present invention is to provide a kind of obvious health-care efficacy, the aromatic substance of rose and volatile benefit materials
Height is retained, processing technology is easily promoted, the rose vinegar and preparation method thereof that technology is easy to convert.
The object of the present invention is achieved like this, and the rose vinegar is including the following raw material as unit of parts by weight: big
Rice 2-10 parts, 2-10 parts of brown sugar, 1-3 parts of white wine, 80-100 parts of drinking water, 6-10 parts of fresh roseleaf.
The preparation method of the rose vinegar the following steps are included:
A, one time fermentation: the white wine of brown sugar and 1-3 part after 2-10 portions of rice are fried to golden yellow with 2-10 parts stirs
It is homogeneously disposed in fermentation cylinder for fermentation 5-10 days；
B, secondary fermentation；Drinking water 80-100 parts is added into fermentor described in step A to ferment 10-25 days；
C, it ferments three times: fresh roseleaf 6-10 parts of fermentation being added into fermentor described in step B and filters within 50-60 days
?.
Preferably, the white wine alcoholic strength content is no more than 60 degree.
Preferably, the drinking water is mountain spring water.
Preferably, the rose flower variety of the fresh roseleaf is Yunnan black tea rose.
The present invention is basic raw material with fresh roseleaf, is equipped with rice and is prepared, and remains roseleaf and big
Rice pure natural effect and have unique mouthfeel, the rose vinegar being prepared basic amino acid rich in, carbohydrate object
Matter, organic acid, vitamin B1, vitamin B2, vitamin C, inorganic salts, minerals etc..
In the present invention one time fermentation described in the preparation method of rose vinegar be in order to which rice vinegar is made, using rice vinegar as original vinegar into
The production of the subsequent rose vinegar of row.Addition white wine and brown sugar are that the rice in order to ensure frying is not adding bent feelings in one time fermentation
Saccharification and alcoholization are carried out under condition, do not need to carry out mixed song to rice in one time fermentation, using white wine and brown sugar as rice alcoholization
With the catalyst of saccharification, it is ensured that be free of tart flavour in original vinegar, the beneficiating ingredient in the fragrance and brown sugar of rice is remained in original vinegar.
Brown sugar contains 95% or so sucrose, remains the nutritional ingredient of more sugarcane, is also more easier by human consumption
It absorbs, therefore can quickly regain one's strength of body, enhance vigour, so the chocolate in the east that is otherwise known as, wherein not only containing can provide
The carbohydrate of thermal energy also develops indispensable malic acid, riboflavin, carrotene, niacin and micro- containing growth in humans
The various elements such as secondary element manganese, zinc, chromium.
Secondary fermentation described in the preparation method of rose vinegar is reduced to make rice thoroughly be saccharified and acetify in the present invention
Alcohol concentration in original vinegar is prepared with sharp wherein acetic acid bacteria flourish for addition fresh roseleaf.
In the present invention described in the preparation method of rose vinegar three times fermentation be in order to which real rose vinegar is made, i.e., will be fresh
Roseleaf be placed in original vinegar and be saccharified, alcoholization and acetified.Production when being acetified in original vinegar containing a small amount of white wine and rice
Raw alcohol, white wine and alcohol are mainly ethyl alcohol, and ethyl alcohol belongs to organic solvent, can both promote the vinegar of fresh roseleaf
Change, the benefit materials in fresh roseleaf can also be extracted, and alcohol can also carry out Titian to rose vinegar.
Any additive and preservative are not added in entire fresh roseleaf coarsening process, have been sufficiently reserved rose
Nutrition and effect, be rich in the antioxidant contents such as a variety of amino acid, vitamin, minerals and polyphenol, flavones, with toxin expelling support
The effect of face, the promoting flow of qi and blood circulation, having one's ideas straightened out is become silted up, soothing the liver to be amusing, and is promoted bile secretion, is helped digest, regulation mechanism.It is full of nutrition,
Fragrance is sweet, is suitble to suitable for women for drinking, has effects that beautifying face and moistering lotion.
Drinkable mountain spring water is used in the present invention primarily to increasing feeling for rose vinegar, rose vinegar is made to retain mountain
The sweetness of spring.And contain beneficial mineral raw material in mountain spring water, effective component one of of these minerals as rose vinegar,
It will not be deposited or filter, increase the quality of rose vinegar finished product.
In the present invention, it is that rose vinegar alcohol content is higher in order to prevent that white wine alcoholic strength, which is no more than 60 degree, generates stimulation
Property, it influences women or the sensitive personnel of pungent is used.
Present device less investment, it is not high to fund, site requirements, and rose vinegar quality of finished product good, conducive to pushing away on a large scale
It is wide to use.
The present invention needs to be filtered the substance in fermentor after fermenting three times.Residue or solid matter are filtered out,
Filtrate is rose vinegar of the present invention.
Specific embodiment
Below with reference to embodiment, the present invention is further illustrated, but the present invention is limited in any way,
Based on present invention teach that it is made it is any transform or replace, all belong to the scope of protection of the present invention.
Rose vinegar of the present invention is including the following raw material by as unit of parts by weight: 2-10 parts of rice, brown sugar 2-10
Part, 1-3 parts of white wine, 80-100 parts of drinking water, 6-10 parts of fresh roseleaf.
The preparation method of the rose vinegar the following steps are included:
A, one time fermentation: the white wine of brown sugar and 1-3 part after 2-10 portions of rice are fried to golden yellow with 2-10 parts stirs
It is homogeneously disposed in fermentation cylinder for fermentation 5-10 days；
B, secondary fermentation；Drinking water 80-100 parts is added into fermentor described in step A to ferment 10-25 days；
C, it ferments three times: fresh roseleaf 6-10 parts of fermentation being added into fermentor described in step B and filters within 50-60 days
?.
Preferably, the white wine alcoholic strength content is no more than 60 degree.
Preferably, the drinking water is mountain spring water.
Embodiment 1
Rose vinegar of the present invention is including the following raw material by as unit of parts by weight: 2 parts of rice, 2 parts of brown sugar, white
1 part of wine, 80 parts of drinking water, 6 parts of fresh roseleaf.
When making rose vinegar, the raw material that is prepared in advance is needed, raw material is respectively rice 2kg, brown sugar 2kg, white wine
1kg, mountain spring drinking water 80kg, fresh roseleaf 60kg, wherein the rose flower variety of fresh roseleaf is Yunnan black tea rose, can
To be prepared in fermentation stage three times；Fresh roseleaf needs to wash it during preparing, and washing is using drift
Stream method removes silt, dirt and the attachment on roseleaf, and scavenging period is adjusted according to pesticide dosage.If
Fresh roseleaf Harvest time does not apply pesticide, then rinses 1-2 times, is with the attachment removed in fresh roseleaf
It is quasi-；If insect pest is serious in Harvest time, need to spray insecticide, then needs repeatedly to rinse fresh roseleaf, and rinsing
In the process, it needs to add detergent or abluent, after addition detergent or abluent rinsing terminate, needs to carry out again clear
Water rinses, and in clear water rinse cycle, does not need to add any substance in clear water.
A, it one time fermentation: stirs evenly and is placed in 2 parts of brown sugar and 1 part of white wine after 2 portions of rice are fried to golden yellow
Fermentation cylinder for fermentation 5-10 days；
Specifically: 2kg rice is placed in pot, using open firing or electric heating, kettle temperature is heated to 85 DEG C
Or more when, rice is put into pot and is stir-fried, stir-frying can take the dish out of the pot at least 15 minutes；By the rice to take the dish out of the pot and 2kg brown sugar,
1kg white spirit mixed, which stirs evenly, is made fermentation bottom material, and brown sugar needs to carry out pulverization process to it before stirring, with increase brown sugar with
The contact area of rice；Fermentation bottom material is placed in progress room temperature fermentation in fermentor, fermentation time is 5-10 days.Fermentor can
Think existing standard technology fermentor or clay tank, so-called room temperature fermentation is that fermentor is disposed within.
B, secondary fermentation；It is added into fermentor described in step A and drinks 80 parts of mountain spring water fermentations 10-25 days；
Specifically: into 5-10 days fermentation bottom materials of fermentation, addition 80kg drinks mountain spring water, sealed fermenter, at room temperature
Fermentation 10-25 days.
C, ferment three times: 6 parts of fresh roseleaf fermentations filtering in 50-60 days is added into fermentor described in step B is
It can.
Specifically: it is added after bottom material fermentation 10-25 days for drinking mountain spring water, the 6kg fresh roseleaf that will be handled well
It is placed in fermentor, when placing fresh roseleaf, needs to be stirred the bottom material in fermentor, while stirring
It places fresh roseleaf to be filtered the material in fermentor after fermentation 10-25 days, is the present invention obtained by filtrate
The rose vinegar, it is subsequent to need to match colors to rose vinegar, pack.
Embodiment 2
Rose vinegar of the present invention is including the following raw material by as unit of parts by weight: 10 parts of rice, 10 parts of brown sugar,
3 parts of white wine, 100 parts of drinking water, 10 parts of fresh roseleaf.
When making rose vinegar, the raw material that is prepared in advance is needed, raw material is respectively rice 10kg, brown sugar 10kg, white
Wine 3kg, mountain spring drinking water 100kg, fresh roseleaf 10kg, wherein the rose flower variety of fresh roseleaf is Yunnan black tea rose
It is rare, it can be prepared in fermentation stage three times；Fresh roseleaf needs to wash it during preparing, and washing is adopted
With drift method, silt, dirt and the attachment on roseleaf are removed, scavenging period is adjusted according to pesticide dosage
It is whole.If fresh roseleaf Harvest time does not apply pesticide, rinse 1-2 times, it is attached in fresh roseleaf to remove
Subject to object；If insect pest is serious in Harvest time, need to spray insecticide, then needs repeatedly to rinse fresh roseleaf, and
It in rinse cycle, needs to add detergent or abluent, after addition detergent or abluent rinsing terminate, needs again
Clear water rinsing is carried out, in clear water rinse cycle, does not need to add any substance in clear water.
A, it one time fermentation: stirs evenly and sets with 10 parts of brown sugar and 3 parts of white wine after 10 portions of rice are fried to golden yellow
In fermentation cylinder for fermentation 5-10 days；
Specifically: 10kg rice is placed in pot, using open firing or electric heating, kettle temperature is heated to 85 DEG C
Or more when, rice is put into pot and is stir-fried, stir-frying can take the dish out of the pot at least 15 minutes；The rice to take the dish out of the pot and 10kg is red
Sugar, 3kg white spirit mixed, which stir evenly, is made fermentation bottom material, and brown sugar needs to carry out pulverization process to it before stirring, red to increase
The contact area of sugar and rice；Fermentation bottom material is placed in progress room temperature fermentation in fermentor, fermentation time is 5-10 days.Fermentation
Tank can be existing standard technology fermentor or clay tank, and so-called room temperature fermentation is that fermentor is disposed within.
B, secondary fermentation；100 parts of drinking water are added into fermentor described in step A to ferment 10-25 days；
Specifically: 100kg is added into the fermentation bottom material of fermentation 5-10 days and drinks mountain spring water, sealed fermenter, in room temperature
Lower fermentation 10-25 days.
C, ferment three times: 10 parts of fresh roseleaf fermentations filtering in 50-60 days is added into fermentor described in step B is
It can.
Specifically: it is added after bottom material fermentation 10-25 days for drinking mountain spring water, the 10kg fresh roseleaf that will be handled well
It is placed in fermentor, when placing fresh roseleaf, needs to be stirred the bottom material in fermentor, while stirring
It places fresh roseleaf to be filtered the material in fermentor after fermentation 10-25 days, is the present invention obtained by filtrate
The rose vinegar, it is subsequent to need to match colors to rose vinegar, pack.
Embodiment 3
Rose vinegar of the present invention is including the following raw material by as unit of parts by weight: 6 parts of rice, 6 parts of brown sugar, white
2 parts of wine, 90 parts of drinking water, 8 parts of fresh roseleaf.
When making rose vinegar, the raw material that is prepared in advance is needed, raw material is respectively rice 6kg, brown sugar 6kg, white wine
2kg, mountain spring drinking water 90kg, fresh roseleaf 8kg, wherein the rose flower variety of fresh roseleaf is Yunnan black tea rose, can
To be prepared in fermentation stage three times；Fresh roseleaf needs to wash it during preparing, and washing is using drift
Stream method removes silt, dirt and the attachment on roseleaf, and scavenging period is adjusted according to pesticide dosage.If
Fresh roseleaf Harvest time does not apply pesticide, then rinses 1-2 times, is with the attachment removed in fresh roseleaf
It is quasi-；If insect pest is serious in Harvest time, need to spray insecticide, then needs repeatedly to rinse fresh roseleaf, and rinsing
In the process, it needs to add detergent or abluent, after addition detergent or abluent rinsing terminate, needs to carry out again clear
Water rinses, and in clear water rinse cycle, does not need to add any substance in clear water.
A, it one time fermentation: stirs evenly and is placed in 6 parts of brown sugar and 2 parts of white wine after 6 portions of rice are fried to golden yellow
Fermentation cylinder for fermentation 5-10 days；
Specifically: 6kg rice is placed in pot, using open firing or electric heating, kettle temperature is heated to 85 DEG C
Or more when, rice is put into pot and is stir-fried, stir-frying can take the dish out of the pot at least 15 minutes；By the rice to take the dish out of the pot and 6kg brown sugar,
2kg white spirit mixed, which stirs evenly, is made fermentation bottom material, and brown sugar needs to carry out pulverization process to it before stirring, with increase brown sugar with
The contact area of rice；Fermentation bottom material is placed in progress room temperature fermentation in fermentor, fermentation time is 5-10 days.Fermentor can
Think existing standard technology fermentor or clay tank, so-called room temperature fermentation is that fermentor is disposed within.
B, secondary fermentation；90 parts of drinking water are added into fermentor described in step A to ferment 10-25 days；
Specifically: into 5-10 days fermentation bottom materials of fermentation, addition 90kg drinks mountain spring water, sealed fermenter, at room temperature
Fermentation 10-25 days.
C, ferment three times: 8 parts of fresh roseleaf fermentations filtering in 50-60 days is added into fermentor described in step B is
It can.
Specifically: it is added after bottom material fermentation 10-25 days for drinking mountain spring water, the 8kg fresh roseleaf that will be handled well
It is placed in fermentor, when placing fresh roseleaf, needs to be stirred the bottom material in fermentor, while stirring
It places fresh roseleaf to be filtered the material in fermentor after fermentation 10-25 days, is the present invention obtained by filtrate
The rose vinegar, it is subsequent to need to match colors to rose vinegar, pack.
Claims (5)
1. a kind of rose vinegar, which is characterized in that as unit of parts by weight, including following raw material: 2-10 parts of rice, brown sugar 2-10
Part, 1-3 parts of white wine, 80-100 parts of drinking water, 6-10 parts of fresh roseleaf.
2. a kind of preparation method of rose vinegar described in claim 1, it is characterised in that the preparation method packet of the rose vinegar
Include following steps:
A, one time fermentation: the white wine of brown sugar and 1-3 part after 2-10 portions of rice are fried to golden yellow with 2-10 parts stirs evenly
It is placed in fermentation cylinder for fermentation 5-10 days；
B, secondary fermentation；Drinking water 80-100 parts is added into fermentor described in step A to ferment 10-25 days；
C, ferment three times: fresh roseleaf 6-10 parts of fermentation filtering in 50-60 days is added into fermentor described in step B is
It can.
3. preparation method according to claim 2, it is characterised in that the white wine alcoholic strength content is no more than 60 degree.
4. preparation method according to claim 3, it is characterised in that the drinking water is mountain spring water.
5. preparation method according to claim 3, it is characterised in that the rose flower variety of the fresh roseleaf is
Yunnan black tea rose.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910497318.8A CN110195006A (en) | 2019-06-10 | 2019-06-10 | A kind of rose vinegar and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201910497318.8A CN110195006A (en) | 2019-06-10 | 2019-06-10 | A kind of rose vinegar and preparation method thereof |
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ID=67754288
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113136310A (en) * | 2021-06-07 | 2021-07-20 | 青海省农林科学院 | Highland barley and rose vinegar and preparation method thereof |
| CN115181633A (en) * | 2022-07-25 | 2022-10-14 | 上海宝鼎酿造有限公司 | Preparation process of rose vinegar |
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| CN105255693A (en) * | 2015-10-24 | 2016-01-20 | 十堰邦鑫农业开发有限公司 | Method for preparing rose vinegar |
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| CN105255693A (en) * | 2015-10-24 | 2016-01-20 | 十堰邦鑫农业开发有限公司 | Method for preparing rose vinegar |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113136310A (en) * | 2021-06-07 | 2021-07-20 | 青海省农林科学院 | Highland barley and rose vinegar and preparation method thereof |
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