CN111658733A - Alcohol-containing white vinegar spray for protection - Google Patents
Alcohol-containing white vinegar spray for protection Download PDFInfo
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- CN111658733A CN111658733A CN202010525987.4A CN202010525987A CN111658733A CN 111658733 A CN111658733 A CN 111658733A CN 202010525987 A CN202010525987 A CN 202010525987A CN 111658733 A CN111658733 A CN 111658733A
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- alcohol
- white vinegar
- fermentation
- vinegar
- protection
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY 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
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/045—Hydroxy compounds, e.g. alcohols; Salts thereof, e.g. alcoholates
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
- A61K31/19—Carboxylic acids, e.g. valproic acid
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/0012—Galenical forms characterised by the site of application
- A61K9/0014—Skin, i.e. galenical aspects of topical compositions
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/10—Dispersions; Emulsions
- A61K9/12—Aerosols; Foams
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P17/00—Drugs for dermatological disorders
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P31/00—Antiinfectives, i.e. antibiotics, antiseptics, chemotherapeutics
- A61P31/02—Local antiseptics
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P31/00—Antiinfectives, i.e. antibiotics, antiseptics, chemotherapeutics
- A61P31/04—Antibacterial agents
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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
-
- 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
-
- 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
- C12J1/08—Addition of flavouring ingredients
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
- A61K2236/19—Preparation or pretreatment of starting material involving fermentation using yeast, bacteria or both; enzymatic treatment
Abstract
The invention discloses a protection alcohol-containing white vinegar spray, which takes rice as a raw material and yeast as a saccharification leaven, after the rice is fermented into wine mash, the wine mash is respectively acetified and alcoholized, and upper-layer liquid is extracted and added with fruit juice for acetic fermentation; adding pericarp to the residual part with residue, and distilling with alcohol; after the acetic acid fermentation is finished, sterilizing at high temperature, and filtering to obtain white vinegar with soft fragrance; adding alcohol, mixing and ageing, and after the alcohol and the white vinegar react fully and stably, producing the novel white vinegar containing alcohol. The invention is a pure natural food product without pungent taste. Not only the stimulation taste of the white vinegar and the alcohol is weakened, but also the natural fruit fragrance is brought; has the functions of protecting skin, diminishing inflammation and sterilizing by white vinegar, and has partial alcohol sterilizing function.
Description
Technical Field
The invention belongs to the technical field of alcohol-containing white vinegar for protection, and particularly relates to alcohol-containing white vinegar spray for protection and a preparation process thereof.
Background
The vinegar has good antibacterial and bactericidal effects, can effectively prevent intestinal diseases, influenza and respiratory diseases, has good protection effect on skin and hair, and is recorded by using vinegar as a medicine in ancient Chinese medicine. The alcohol has strong disinfection effect. However, high-concentration alcohol is volatile and flammable, and has the potential hazard of causing fire. Common disinfectant is corrosive and can cause damage to skin, and a large amount of disinfectant is used to cause pollution to the environment.
The production and the use of the similar products fused with vinegar and alcohol are not available in the market. The traditional disinfection protective product mainly comprises 75-degree alcohol, 84 disinfectant, hand sanitizer, potassium permanganate and bleaching powder; the traditional white vinegar is produced and used according to food standards, is not unified in production standard for concentration as a disinfecting and protecting product, and has pungent sour taste.
The wine and vinegar are homologous to further develop the production and living purposes of the white vinegar and innovate a sterilization means. Therefore, the invention provides the white vinegar containing the alcohol; the external protective product has the advantages of no toxicity, no harm, no pollution and low cost. Overcomes the defects and risks of the 75 percent alcohol, 84 disinfectant, potassium permanganate, bleaching powder and common white vinegar. The irritation of white vinegar and alcohol is weakened.
Disclosure of Invention
The invention aims to provide an alcohol-containing white vinegar spray for protection, and the invention provides the following technical scheme:
a spray of alcohol-containing white vinegar for protection is prepared from rice as raw material and yeast as saccharifying leaven through fermenting to obtain fermented mash, and acetifying and alcoholizing respectively. 1 extracting upper layer liquid, entering a deep acetic acid fermentation tank, and adding fruit juice for acetic acid fermentation; 2 adding pericarp to the residual part with residue, and distilling with alcohol; 3, after acetic acid fermentation is finished, sterilizing at high temperature and filtering to obtain white vinegar with soft fragrance; 4 adding distilled alcohol with fruit fragrance, mixing and aging to ensure that the alcohol and the white vinegar are fully self-melted and release unique ester fragrance; after the alcohol and the white vinegar react sufficiently and stably, a novel alcohol-containing white vinegar is produced, and then blending and filling are carried out.
As a further scheme of the invention, the alcohol-containing white vinegar for protection is sprayed, has soft smell and aromatic ester fragrance, is clear in color, is transparent in body state, and is free of suspended matters and precipitates.
As a further scheme of the invention, the specific gravity of the lemon juice is 0.8%, and the lemon peel and the tangerine peel are both 0.2%.
As a further proposal of the invention, the vinegar acidity of the white vinegar is 3-6 degrees, the alcoholic strength is 30-60 degrees, and the specific gravity is 4: 1.
As a further scheme of the invention, the production method of the fermentation process of the alcohol-containing white vinegar for protection comprises the following steps:
1. soaking and cleaning raw materials: selecting high-quality rice, wherein the starch content of the rice is more than or equal to 70%;
2. size mixing and liquefying: adding warm water which is 350-400% of the proportion of the raw materials into the rice in the step one, soaking for two hours to ensure that the materials fully absorb water, heating to 97 ℃, and keeping the temperature and liquefying for half an hour;
3. saccharification: cooling the mash in the second step to 60-65 ℃ by cold zone water, stopping cooling, adding bran koji with the amount of 15-20% of the raw material, and carrying out heat preservation and saccharification for two hours;
4. alcoholization: cooling the saccharification liquid obtained in the third step to 30-35 ℃, adding yeast with the specific gravity of 40-60% of the raw material and yeast activating liquid with the specific gravity of 0.1-0.3% of the raw material, performing alcohol fermentation, performing open fermentation in the first three days, controlling the temperature to be 30-33 ℃, starting air to stir for 4 times every day, ten minutes every time, discharging carbon dioxide in a tank, simultaneously adding oxygen, fully growing and reproducing the yeast, sealing after the completion of anaerobic fermentation, measuring the alcoholic strength to be 8-9 ℃ after the completion of an alcohol fermentation period after 15 days, and determining that the acidity is less than 1.2g/100ml, thus finishing the fermentation;
5. extracting 30-50% of the supernatant of the fermented mash obtained in the fourth step, filtering by using a cloth bag filter, putting into a deep fermentation tank, adding 0.8% of lemon juice, adding acetic acid strain, injecting oxygen, controlling the temperature, performing enhanced fermentation, obtaining liquid vinegar after 24 hours, performing high-temperature sterilization and filtering, wherein the acetic acid degree is 3-6 ℃;
6. adding 0.2% of lemon peel and 0.2% of dried orange peel into the remaining wine mash obtained in the fifth step, adding into an alcohol distiller, and performing alcohol extraction to obtain distilled wine for later use, wherein the alcohol degree is 30-60 degrees;
7. and (3) fully self-melting the vinegar obtained in the fifth step and the alcohol obtained in the sixth step with the specific gravity of 4: 1, releasing unique ester fragrance, and blending and filling after the alcohol and the white vinegar are fully reacted and stabilized to obtain the invention.
Compared with the prior art, the invention has the beneficial effects that:
the invention is a pure natural food product, has no pungent smell, has fruit fragrance, can be directly sprayed on the skin, and has the functions of disinfection and sterilization. The invention has the functions of bacteriostasis and sterilization on respiratory tract pathogenic bacteria such as Klebsiella pneumoniae; has antibacterial and bactericidal effects on intestinal bacteria such as Escherichia coli. The invention has no hidden trouble of high-concentration alcohol flammability, has no corrosivity of common disinfectant, and can not cause damage to skin. No pollution to the environment. Overcomes the defects and risks of 75 percent alcohol, 84 disinfectant, potassium permanganate, bleaching powder and common white vinegar.
Drawings
FIG. 1 is a graph showing the results of the ingredient tests of a protective alcohol-containing white vinegar spray.
Fig. 2 is a graph of experimental data for bacteriostatic effects in a protective alcohol-containing white vinegar spray.
FIG. 3 is a data chart of the test of the bactericidal effect in the alcohol-containing white vinegar spray for protection
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1-3, in the embodiment of the invention, rice is used as a raw material, yeast is used as a saccharification leaven, and after fermentation, the rice is acetified and alcoholized respectively. l, extracting the upper layer liquid, entering a deep acetic acid fermentation tank, and adding fruit juice for acetic acid fermentation; 2 adding pericarp to the residual part with residue, and distilling with alcohol; 3, after acetic acid fermentation is finished, sterilizing at high temperature and filtering to obtain fragrant white vinegar; 4 adding distilled alcohol with fruit fragrance, mixing and aging to ensure that the alcohol and the white vinegar are fully self-melted and release unique ester fragrance; after the alcohol and the white vinegar react sufficiently and stably, a novel alcohol-containing white vinegar is produced, and then blending and filling are carried out.
The alcohol-containing white vinegar spray for protection has soft fruit fragrance, clear color, transparent body state and no suspended matters and precipitates, wherein all indexes are shown in figure 1.
The production method of the fermentation process of the alcohol-containing white vinegar for protection comprises the following steps:
1. soaking and cleaning raw materials: selecting high-quality rice, wherein the starch content of the rice is more than or equal to 70%;
2. size mixing and liquefying: adding warm water which is 350-400% of the proportion of the raw materials into the rice in the step one, soaking for two hours to ensure that the materials fully absorb water, heating to 97 ℃, and keeping the temperature and liquefying for half an hour;
3. saccharification: cooling the mash in the second step to 60-65 ℃ by cold zone water, stopping cooling, adding bran koji with the amount of 15-20% of the raw material, and carrying out heat preservation and saccharification for two hours;
4. alcoholization: cooling the saccharification liquid obtained in the third step to 30-35 ℃, adding yeast with the specific gravity of 40-60% of the raw material and yeast activating liquid with the specific gravity of 0.1-0.3% of the raw material, performing alcohol fermentation, performing open fermentation in the first three days, controlling the temperature to be 30-33 ℃, starting air to stir for 4 times every day, ten minutes every time, discharging carbon dioxide in a tank, simultaneously adding oxygen, fully growing and reproducing the yeast, sealing after the completion of anaerobic fermentation, measuring the alcoholic strength to be 8-9 ℃ after the completion of an alcohol fermentation period after 15 days, and determining that the acidity is less than 1.2g/100ml, thus finishing the fermentation;
5. extracting the supernatant of the fermented mash obtained in the fourth step by 20-25%, filtering by a cloth bag filter, putting into a deep fermentation tank, adding 0.8% lemon juice, adding acetic acid strain, injecting oxygen, controlling temperature, performing enhanced fermentation, obtaining liquid vinegar after 24 hours, sterilizing at high temperature and filtering, wherein the acetic acid degree is 3-6 ℃;
6. adding 0.2% of lemon peel and 0.2% of dried orange peel into the remaining wine mash obtained in the fifth step, adding into an alcohol distiller, and performing alcohol extraction to obtain distilled wine for later use, wherein the alcohol degree is 30-60 degrees;
7. and (3) fully self-melting the vinegar obtained in the fifth step and the alcohol obtained in the sixth step with the specific gravity of 4: 1 to release unique ester fragrance, and blending and filling after the alcohol and the white vinegar are fully and uniformly mixed to obtain the invention.
As can be seen from FIG. 2, the present invention conforms to the GB/T18187-2000 standard.
From the figure 2, when the bacteriostasis rate is more than or equal to 50-90%, the product has the bacteriostasis function, and when the bacteriostasis rate is more than or equal to 90%, the product has the stronger bacteriostasis function, so that the invention has the stronger bacteriostasis function.
From figure 3, when the sterilization rate is more than or equal to 90%, the product has sterilization effect. It is understood that the present invention has a bactericidal effect.
The invention is a pure natural food product without pungent taste. Not only weakens the stimulation taste of the white vinegar and the alcohol, but also has natural and soft fruit fragrance; has the functions of protecting skin, diminishing inflammation and sterilizing by white vinegar, and has partial alcohol sterilizing function. The invention has the functions of bacteriostasis and sterilization on respiratory tract pathogenic bacteria such as Klebsiella pneumoniae; has antibacterial and bactericidal effects on intestinal bacteria such as Escherichia coli. The invention has no hidden trouble of high-concentration alcohol flammability, has no corrosivity of common disinfectant, and can not cause damage to skin.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (5)
1. A spray of alcohol-containing white vinegar for protection is prepared by fermenting rice as raw material and yeast as saccharifying ferment to obtain fermented mash, acetifying and alcoholizing respectively, 1, extracting upper layer liquid, adding into deep acetic acid fermentation tank, and adding fruit juice for acetic acid fermentation; 2. adding pericarp to the residual part with residue, and distilling with alcohol; 3. after the acetic acid fermentation is finished, sterilizing at high temperature, and filtering to obtain white vinegar with soft fragrance; 4. adding distilled alcohol with fruity flavor, mixing, aging, and allowing the alcohol and white vinegar to fully self-melt and release unique ester flavor; after the alcohol and the white vinegar react sufficiently and stably, a novel alcohol-containing white vinegar is produced.
2. The alcoholic white vinegar spray for protection as claimed in claim 1, wherein said alcoholic white vinegar has a fragrant ester smell, a clear color, a transparent body, no suspended matter and no sediment.
3. The alcoholic white vinegar spray for protection according to claim 1, wherein the specific gravity of the fruit juice is 0.8%, and the specific gravity of the fruit peel is 0.2%.
4. The alcohol-containing white vinegar spray for protection as claimed in claim 1, wherein the vinegar acidity of the self-vinegar is 3-6 degrees, the alcohol content is 30-60 degrees, and the specific gravity is 4: 1.
5. The alcohol-containing white vinegar spray for protection as claimed in claim 1, wherein the production method of the alcohol-containing white vinegar spray fermentation process for protection comprises the following steps:
1. soaking and cleaning raw materials: selecting high-quality rice, wherein the starch content of the rice is more than or equal to 70%;
2. size mixing and liquefying: adding warm water which is 350-400% of the proportion of the raw materials into the rice in the step one, soaking for two hours to ensure that the materials fully absorb water, heating to 97 ℃, and keeping the temperature and liquefying for half an hour;
3. saccharification: cooling the mash in the second step to 60-65 ℃ by cold zone water, stopping cooling, adding bran koji with the amount of 15-20% of the raw material, and carrying out heat preservation and saccharification for two hours;
4. alcoholization: cooling the saccharification liquid obtained in the third step to 30-35 ℃, adding yeast with the specific gravity of 40-60% of the raw material and yeast activating liquid with the specific gravity of 0.1-0.3% of the raw material, performing alcohol fermentation, performing open fermentation in the first three days, controlling the temperature to be 30-33 ℃, starting air to stir for 4 times every day, ten minutes every time, discharging carbon dioxide in a tank, simultaneously adding oxygen, fully growing and reproducing the yeast, sealing after the completion of anaerobic fermentation, measuring the alcoholic strength to be 8-9 ℃ after the completion of an alcohol fermentation period after 15 days, and determining that the acidity is less than 1.2g/100ml, thus finishing the fermentation;
5. extracting 30-50% of the supernatant of the fermented mash obtained in the fourth step, filtering by using a cloth bag filter, putting into a deep fermentation tank, adding 0.8% of lemon juice, adding acetic acid strain, injecting oxygen, controlling the temperature, performing enhanced fermentation, obtaining liquid vinegar after 24 hours, performing high-temperature sterilization and filtering, wherein the acetic acid degree is 3-6 ℃;
6. adding 0.2% of lemon peel into the wine mash remaining after the step five, adding into an alcohol distiller, and carrying out alcohol extraction to obtain distilled wine for later use, wherein the alcohol degree is 30-60 degrees;
7. and (3) fully self-melting the vinegar obtained in the fifth step and the alcohol obtained in the sixth step with the specific gravity of 4: 1, releasing unique ester fragrance, and blending and filling after the alcohol and the white vinegar are fully reacted and stabilized to obtain the invention.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010525987.4A CN111658733A (en) | 2020-06-10 | 2020-06-10 | Alcohol-containing white vinegar spray for protection |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010525987.4A CN111658733A (en) | 2020-06-10 | 2020-06-10 | Alcohol-containing white vinegar spray for protection |
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| CN111658733A true CN111658733A (en) | 2020-09-15 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114886995A (en) * | 2022-05-07 | 2022-08-12 | 李广科 | Disinfecting and sterilizing composition |
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|---|---|---|---|---|
| CN104388296A (en) * | 2014-12-04 | 2015-03-04 | 滕州市鼎盛酿造有限责任公司 | Vinegar making process by liquid deep-layer fermentation |
| CN106675988A (en) * | 2017-01-16 | 2017-05-17 | 山西紫林醋业股份有限公司 | Solid brewed flavored vinegar with ester aroma and production method of vinegar |
| CN107034120A (en) * | 2017-06-26 | 2017-08-11 | 闻喜县唯源调味食品有限公司 | A kind of preparation method of fruit juice rice vinegar |
| CN107739702A (en) * | 2017-11-24 | 2018-02-27 | 广东百家鲜食品科技有限公司 | A kind of vinegar brewing method |
-
2020
- 2020-06-10 CN CN202010525987.4A patent/CN111658733A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104388296A (en) * | 2014-12-04 | 2015-03-04 | 滕州市鼎盛酿造有限责任公司 | Vinegar making process by liquid deep-layer fermentation |
| CN106675988A (en) * | 2017-01-16 | 2017-05-17 | 山西紫林醋业股份有限公司 | Solid brewed flavored vinegar with ester aroma and production method of vinegar |
| CN107034120A (en) * | 2017-06-26 | 2017-08-11 | 闻喜县唯源调味食品有限公司 | A kind of preparation method of fruit juice rice vinegar |
| CN107739702A (en) * | 2017-11-24 | 2018-02-27 | 广东百家鲜食品科技有限公司 | A kind of vinegar brewing method |
Non-Patent Citations (2)
| Title |
|---|
| 倪根珊等: "《药物分类及药物学概要》", 30 April 1988, 解放军出版社 * |
| 赵宝丰等: "《碳酸饮料 发酵饮料制品410例》", 31 December 2003, 科学技术文献出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114886995A (en) * | 2022-05-07 | 2022-08-12 | 李广科 | Disinfecting and sterilizing composition |
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Application publication date: 20200915 |