CN110684636A - Vinegar rich in dietary fiber and preparation method thereof - Google Patents
Vinegar rich in dietary fiber and preparation method thereof Download PDFInfo
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- CN110684636A CN110684636A CN201911123170.8A CN201911123170A CN110684636A CN 110684636 A CN110684636 A CN 110684636A CN 201911123170 A CN201911123170 A CN 201911123170A CN 110684636 A CN110684636 A CN 110684636A
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Abstract
The invention discloses a vinegar rich in dietary fiber and a preparation method thereof, wherein the vinegar is prepared from the following raw materials in parts by weight: 50-60 parts of sorghum, 10-24 parts of millet, 5-10 parts of barley, 4-12 parts of corn, 5-15 parts of soybean, 3-9 parts of peanut, 2-8 parts of dried jujube, 2-8 parts of wild jujube, 3-9 parts of red bean, 2-7 parts of wolfberry fruit and 8-16 parts of yeast. According to the invention, the vinegar is brewed by adopting food rich in dietary fibers, so that the prepared vinegar is rich in dietary fibers, the physique of people is enhanced well, the resistance of people is enhanced effectively, the dietary fibers and the vinegar are well combined together in the vinegar brewing process, the dietary fibers, nutrient substances and the like contained in the food materials are mixed in the vinegar, and the food materials are well fused with sorghum, millet and the like by adopting a juicing and soaking mode, so that the absorption is promoted.
Description
Technical Field
The invention relates to the field of vinegar, and particularly relates to vinegar rich in dietary fibers and a preparation method thereof.
Background
Vinegar is the traditional condiment in Chinese each major vegetable system, according to the existing writing, the ancient labour people of China use wine as leaven to ferment and brew vinegar, the oriental vinegar originates from China, according to the vinegar brewing history recorded in the literature is at least more than three thousand years, the vinegar production method can be divided into brewing vinegar and artificially synthesized vinegar, the brewing vinegar is brewed by using grain, sugar and ethanol as raw materials and fermenting through microorganism, the artificially synthesized vinegar is prepared by blending edible acetic acid, water, sour agent, seasoning, spice and edible pigment.
At present, common vinegar contains less dietary fibers, and the brewing method of the vinegar is very complicated, so that the vinegar rich in the dietary fibers and the preparation method thereof are provided.
Disclosure of Invention
The invention aims to solve the defects in the prior art, and provides vinegar rich in dietary fibers and a preparation method thereof.
In order to achieve the purpose, the invention adopts the technical scheme that:
the invention discloses a vinegar rich in dietary fiber and a preparation method thereof, wherein the vinegar is prepared from the following raw materials in parts by weight: 50-60 parts of sorghum, 10-24 parts of millet, 5-10 parts of barley, 4-12 parts of corn, 5-15 parts of soybean, 3-9 parts of peanut, 2-8 parts of dried jujube, 2-8 parts of wild jujube, 3-9 parts of red bean, 2-7 parts of wolfberry fruit, 8-16 parts of yeast, 8-17 parts of pectin, 2-7 parts of hawthorn, 4-9 parts of dried orange peel, 4-10 parts of ginger, 4-9 parts of momordica grosvenori, 2-7 parts of strawberry, 8-15 parts of apple, 2-7 parts of chrysanthemum, 1-5 parts of green tea and 20-26 parts of white spirit.
Preferably, the invention discloses vinegar rich in dietary fiber, which is prepared from the following raw materials in parts by weight: 55-57 parts of sorghum, 17-19 parts of millet, 6-8 parts of barley, 8-10 parts of corn, 9-11 parts of soybean, 5-7 parts of peanut, 4-6 parts of dried jujube, 4-6 parts of wild jujube, 5-7 parts of red bean, 4-6 parts of wolfberry fruit, 12-14 parts of yeast, 10-15 parts of pectin, 3-6 parts of hawthorn, 5-8 parts of dried orange peel, 6-8 parts of ginger, 5-7 parts of momordica grosvenori, 3-6 parts of strawberry, 11-13 parts of apple, 4-6 parts of chrysanthemum, 2-4 parts of green tea and 23-25 parts of white spirit.
Preferably, the invention discloses vinegar rich in dietary fiber, which is prepared from the following raw materials in parts by weight: 56 parts of sorghum, 18 parts of millet, 7 parts of barley, 9 parts of corn, 10 parts of soybean, 6 parts of peanut, 5 parts of dried jujube, 5 parts of wild jujube, 6 parts of red bean, 5 parts of wolfberry fruit, 13 parts of yeast, 13 parts of pectin, 4 parts of hawthorn, 6 parts of dried orange peel, 7 parts of ginger, 6 parts of momordica grosvenori, 4 parts of strawberry, 12 parts of apple, 5 parts of chrysanthemum, 3 parts of green tea and 24 parts of white spirit.
Preferably, the invention also discloses a preparation method of the dietary fiber-rich vinegar, which comprises the following specific steps:
① juicing and soaking semen Maydis, semen glycines, semen Arachidis Hypogaeae, semen Phaseoli, strawberry and fructus Mali Pumilae, juicing in a juicer, adding 10-15ml purified water and juice, stirring, sieving with 180 mesh sieve and 200 mesh sieve, adding jowar, semen Setariae and fructus Hordei vulgaris into the juice, and stirring;
② steaming, draining water from the sorghum, millet and barley soaked in step ①, and steaming in a steamer;
③ stirring, adding yeast and pectin into the steamed jowar, semen Setariae and fructus Hordei vulgaris of step ①, and stirring;
④ fermenting, loading the stirred jowar, millet and barley of step ③ into jar, and fermenting;
⑤ acetifying, putting Chinese liquor into the jar, acetifying for 2-4 days, adding 80-100ml purified water to reduce alcohol concentration;
⑥ soaking, acetifying for 25-29 days, and soaking dried fructus Jujubae, fructus Ziziphi Spinosae, fructus Lycii, fructus crataegi, pericarpium Citri Reticulatae, rhizoma Zingiberis recens, fructus Momordicae, flos Chrysanthemi, and green tea in jar;
⑦ filtering, stirring the soaked solution uniformly, and filtering to obtain the final product.
Preferably, the temperature in the step ① is kept at 20-25 ℃, and the soaking time is 4-6 h.
Preferably, the fermentation temperature in the step ④ is kept at 22-24 ℃ for 15-20 h.
Preferably, the soaking time in the step ⑥ is 1-2 d.
Preferably, the step ⑦ is performed using a 200-250 mesh sieve.
Compared with the prior art, the invention has the following beneficial effects:
1. the vinegar is brewed by adopting food rich in dietary fibers, so that the prepared vinegar is rich in the dietary fibers, and the dietary fibers have the effects of resisting diarrhea, treating constipation, detoxifying, preventing and treating intestinal diverticulosis, treating cholelithiasis, reducing blood cholesterol and triglyceride, reducing blood sugar of adult diabetics and the like, so that the vinegar well enhances the physique of people and effectively enhances the resistance of people;
2. the vinegar brewing process is simple, the food materials rich in dietary fibers are well combined with vinegar, the dietary fibers, nutrient substances and the like contained in the food materials are mixed in the vinegar, and the food materials are well fused with sorghum, millet and the like by adopting a juicing and soaking mode, so that the absorption is promoted.
Drawings
FIG. 1 is a flow chart of a method for preparing vinegar rich in dietary fiber and a preparation method thereof.
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example 1
The invention discloses a vinegar rich in dietary fiber, which is prepared from the following raw materials in parts by weight: 56 parts of sorghum, 18 parts of millet, 7 parts of barley, 9 parts of corn, 10 parts of soybean, 6 parts of peanut, 5 parts of dried jujube, 5 parts of wild jujube, 6 parts of red bean, 5 parts of wolfberry fruit, 13 parts of yeast, 13 parts of pectin, 4 parts of hawthorn, 6 parts of dried orange peel, 7 parts of ginger, 6 parts of momordica grosvenori, 4 parts of strawberry, 12 parts of apple, 5 parts of chrysanthemum, 3 parts of green tea and 24 parts of white spirit.
The invention also discloses a preparation method of the vinegar rich in dietary fiber, which comprises the following steps:
① juicing and soaking semen Maydis, semen glycines, semen Arachidis Hypogaeae, semen Phaseoli, strawberry and fructus Mali Pumilae, juicing in a juicer, adding 10ml purified water and juice, stirring, sieving with 180 mesh sieve, adding jowar, semen Setariae and fructus Hordei vulgaris, stirring, maintaining the temperature at 20 deg.C, and soaking for 4 hr;
② steaming, draining water from the sorghum, millet and barley soaked in step ①, and steaming in a steamer;
③ stirring, adding yeast and pectin into the steamed jowar, semen Setariae and fructus Hordei vulgaris of step ①, and stirring;
④ fermenting, loading the stirred jowar, millet and barley of step ③ into jar, fermenting at 22 deg.C for 15 hr;
⑤ acetifying, putting Chinese liquor into the jar, acetifying for 2d, adding 80ml purified water to reduce alcohol concentration;
⑥ soaking, acetifying for 25d, and soaking dried fructus Jujubae, fructus Ziziphi Spinosae, fructus Lycii, fructus crataegi, pericarpium Citri Reticulatae, rhizoma Zingiberis recens, fructus Siraitiae Grosvenorii, flos Chrysanthemi, and green tea in a jar for 1 d;
⑦ filtering, stirring the soaked solution, filtering to obtain final product, and sieving with 200 mesh sieve.
Example 2
The invention discloses a vinegar rich in dietary fiber, which is prepared from the following raw materials in parts by weight: 55 parts of sorghum, 17 parts of millet, 6 parts of barley, 8 parts of corn, 9 parts of soybean, 5 parts of peanut, 4 parts of dried jujube, 4 parts of wild jujube, 5 parts of red bean, 4 parts of wolfberry fruit, 12 parts of yeast, 10 parts of pectin, 3 parts of hawthorn, 5 parts of dried orange peel, 6 parts of ginger, 5 parts of momordica grosvenori, 3 parts of strawberry, 11 parts of apple, 4 parts of chrysanthemum, 2 parts of green tea and 23 parts of white spirit.
Preferably, the invention also discloses a preparation method of the dietary fiber-rich vinegar, which comprises the following specific steps:
① juicing and soaking semen Maydis, semen glycines, semen Arachidis Hypogaeae, semen Phaseoli, strawberry and fructus Mali Pumilae, juicing, adding 13ml purified water and juice, stirring, sieving with 190 mesh sieve, adding jowar, semen Setariae and fructus Hordei vulgaris, stirring, maintaining at 23 deg.C, and soaking for 5 hr;
② steaming, draining water from the sorghum, millet and barley soaked in step ①, and steaming in a steamer;
③ stirring, adding yeast and pectin into the steamed jowar, semen Setariae and fructus Hordei vulgaris of step ①, and stirring;
④ fermenting, loading the stirred sorghum, millet and barley of step ③ into a jar, fermenting, keeping the fermentation temperature at 23 deg.C for 17 h;
⑤ acetifying, putting Chinese liquor into the jar, acetifying for 3d, adding 90ml purified water to reduce alcohol concentration;
⑥ soaking, acetifying for 27 days, and soaking dried fructus Jujubae, fructus Ziziphi Spinosae, fructus Lycii, fructus crataegi, pericarpium Citri Reticulatae, rhizoma Zingiberis recens, fructus Siraitiae Grosvenorii, flos Chrysanthemi, and green tea in a jar for 1.5 days;
⑦ filtering, stirring the soaked solution, filtering to obtain final product, and filtering with 230 mesh sieve.
Example 3
The invention discloses a vinegar rich in dietary fiber, which is prepared from the following raw materials in parts by weight: 57 parts of sorghum, 19 parts of millet, 8 parts of barley, 10 parts of corn, 11 parts of soybean, 7 parts of peanut, 6 parts of dried jujube, 6 parts of wild jujube, 7 parts of red bean, 6 parts of wolfberry fruit, 14 parts of yeast, 15 parts of pectin, 6 parts of hawthorn, 8 parts of dried orange peel, 8 parts of ginger, 7 parts of momordica grosvenori, 6 parts of strawberry, 13 parts of apple, 6 parts of chrysanthemum, 4 parts of green tea and 25 parts of white spirit.
Preferably, the invention also discloses a preparation method of the dietary fiber-rich vinegar, which comprises the following specific steps:
① juicing and soaking semen Maydis, semen glycines, semen Arachidis Hypogaeae, semen Phaseoli, strawberry and fructus Mali Pumilae, juicing, adding 15ml purified water and juice, stirring, sieving with 200 mesh sieve, adding jowar, semen Setariae and fructus Hordei vulgaris, stirring, maintaining at 25 deg.C, and soaking for 6 hr;
② steaming, draining water from the sorghum, millet and barley soaked in step ①, and steaming in a steamer;
③ stirring, adding yeast and pectin into the steamed jowar, semen Setariae and fructus Hordei vulgaris of step ①, and stirring;
④ fermenting, loading the stirred sorghum, millet and barley of step ③ into a jar, fermenting, keeping the fermentation temperature at 24 deg.C for 20 h;
⑤ acetifying, putting Chinese liquor into the jar, acetifying for 4d, adding 100ml purified water to reduce alcohol concentration;
⑥ soaking, acetifying for 29 days, and soaking dried fructus Jujubae, fructus Ziziphi Spinosae, fructus Lycii, fructus crataegi, pericarpium Citri Reticulatae, rhizoma Zingiberis recens, fructus Siraitiae Grosvenorii, flos Chrysanthemi, and green tea in a jar for 2 days;
⑦ filtering, stirring the soaked solution, filtering to obtain final product, and filtering with 250 mesh sieve.
The vinegar prepared by the application is brewed by adopting food rich in dietary fibers, the prepared vinegar is rich in the dietary fibers, the dietary fibers have the effect of resisting diarrhea, constipation is treated, detoxification is realized, intestinal diverticulosis is prevented and treated, cholelithiasis is treated, blood cholesterol and triglyceride are reduced, the blood sugar of adult diabetics is reduced, the constitution of people is well enhanced by the vinegar, the resistance of people is effectively enhanced, the dietary fibers and the vinegar are well combined together in the brewing process of the vinegar, the dietary fibers, nutrient substances and the like contained in the food materials are mixed in the vinegar, the food materials are well fused with sorghum, millet and the like by adopting a juicing and soaking mode, and absorption is promoted.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (8)
1. A vinegar rich in dietary fiber, which is characterized in that: the composition is prepared from the following raw materials in parts by weight: 50-60 parts of sorghum, 10-24 parts of millet, 5-10 parts of barley, 4-12 parts of corn, 5-15 parts of soybean, 3-9 parts of peanut, 2-8 parts of dried jujube, 2-8 parts of wild jujube, 3-9 parts of red bean, 2-7 parts of wolfberry fruit, 8-16 parts of yeast, 8-17 parts of pectin, 2-7 parts of hawthorn, 4-9 parts of dried orange peel, 4-10 parts of ginger, 4-9 parts of momordica grosvenori, 2-7 parts of strawberry, 8-15 parts of apple, 2-7 parts of chrysanthemum, 1-5 parts of green tea and 20-26 parts of white spirit.
2. A dietary fiber-rich vinegar according to claim 1, characterized in that: the composition is prepared from the following raw materials in parts by weight: 55-57 parts of sorghum, 17-19 parts of millet, 6-8 parts of barley, 8-10 parts of corn, 9-11 parts of soybean, 5-7 parts of peanut, 4-6 parts of dried jujube, 4-6 parts of wild jujube, 5-7 parts of red bean, 4-6 parts of wolfberry fruit, 12-14 parts of yeast, 10-15 parts of pectin, 3-6 parts of hawthorn, 5-8 parts of dried orange peel, 6-8 parts of ginger, 5-7 parts of momordica grosvenori, 3-6 parts of strawberry, 11-13 parts of apple, 4-6 parts of chrysanthemum, 2-4 parts of green tea and 23-25 parts of white spirit.
3. A dietary fiber-rich vinegar according to claim 1, characterized in that: the composition is prepared from the following raw materials in parts by weight: 56 parts of sorghum, 18 parts of millet, 7 parts of barley, 9 parts of corn, 10 parts of soybean, 6 parts of peanut, 5 parts of dried jujube, 5 parts of wild jujube, 6 parts of red bean, 5 parts of wolfberry fruit, 13 parts of yeast, 13 parts of pectin, 4 parts of hawthorn, 6 parts of dried orange peel, 7 parts of ginger, 6 parts of momordica grosvenori, 4 parts of strawberry, 12 parts of apple, 5 parts of chrysanthemum, 3 parts of green tea and 24 parts of white spirit.
4. The process for producing dietary fiber-enriched vinegar according to any one of claims 1 to 3, wherein: the method comprises the following specific steps:
① juicing and soaking semen Maydis, semen glycines, semen Arachidis Hypogaeae, semen Phaseoli, strawberry and fructus Mali Pumilae, juicing in a juicer, adding 10-15ml purified water and juice, stirring, sieving with 180 mesh sieve and 200 mesh sieve, adding jowar, semen Setariae and fructus Hordei vulgaris into the juice, and stirring;
② steaming, draining water from the sorghum, millet and barley soaked in step ①, and steaming in a steamer;
③ stirring, adding yeast and pectin into the steamed jowar, semen Setariae and fructus Hordei vulgaris of step ①, and stirring;
④ fermenting, loading the stirred jowar, millet and barley of step ③ into jar, and fermenting;
⑤ acetifying, putting Chinese liquor into the jar, acetifying for 2-4 days, adding 80-100ml purified water to reduce alcohol concentration;
⑥ soaking, acetifying for 25-29 days, and soaking dried fructus Jujubae, fructus Ziziphi Spinosae, fructus Lycii, fructus crataegi, pericarpium Citri Reticulatae, rhizoma Zingiberis recens, fructus Momordicae, flos Chrysanthemi, and green tea in jar;
⑦ filtering, stirring the soaked solution uniformly, and filtering to obtain the final product.
5. The method for preparing dietary fiber-rich vinegar according to claim 4, wherein the temperature in step ① is maintained at 20-25 deg.C, and the soaking time is 4-6 h.
6. The method for preparing vinegar rich in dietary fiber according to claim 4, wherein the fermentation temperature in step ④ is kept at 22-24 deg.C for 15-20 h.
7. The method for preparing dietary fiber-enriched vinegar according to claim 4, wherein the soaking time in step ⑥ is 1-2 days.
8. The method for preparing vinegar rich in dietary fiber as claimed in claim 4, wherein the step ⑦ is performed by filtering with a 200-mesh and 250-mesh sieve.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285644A (en) * | 2015-12-03 | 2016-02-03 | 江苏恒顺醋业股份有限公司 | Vinegar beverage rich in dietary fiber and preparation method thereof |
| CN106399038A (en) * | 2016-11-08 | 2017-02-15 | 陈亮 | Health-care rice vinegar and production method thereof |
| CN108641885A (en) * | 2018-05-18 | 2018-10-12 | 马鞍山中粮生物化学有限公司 | A kind of corn fruit vinegar and its production technology |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285644A (en) * | 2015-12-03 | 2016-02-03 | 江苏恒顺醋业股份有限公司 | Vinegar beverage rich in dietary fiber and preparation method thereof |
| CN106399038A (en) * | 2016-11-08 | 2017-02-15 | 陈亮 | Health-care rice vinegar and production method thereof |
| CN108641885A (en) * | 2018-05-18 | 2018-10-12 | 马鞍山中粮生物化学有限公司 | A kind of corn fruit vinegar and its production technology |
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