CN112226330A - Preparation method of health vinegar tea - Google Patents
Preparation method of health vinegar tea Download PDFInfo
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- CN112226330A CN112226330A CN202011154034.8A CN202011154034A CN112226330A CN 112226330 A CN112226330 A CN 112226330A CN 202011154034 A CN202011154034 A CN 202011154034A CN 112226330 A CN112226330 A CN 112226330A
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Abstract
The invention discloses a method for preparing health-care vinegar tea, which comprises the steps of preparing Chinese herbal medicine vinegar koji, soaking rice, cooking porridge, mixing the vinegar koji, preparing vinegar fermented grains, turning over the fermented grains, filling in a jar, sealing the jar, drying the fermented grains, crushing and extruding, baking for sterilization, performing light sterilization, packaging and the like. The health vinegar tea product has the characteristics of simple steps, convenience in carrying and use, simplicity in preparation, acid and soft taste, strong fragrance and the like, and can meet the health care requirements of people on taking various trace elements and the like. The vinegar tea product is mainly prepared by traditional manual production and solid fermentation through strict material selection, scientific study, fine and complex preparation procedures, and has unique property of no duplication.
Description
Technical Field
The invention relates to the technical field of health-care drinks, in particular to a preparation method of health-care vinegar tea.
Background
A traditional sun vinegar is arranged at the junction of Sichuan province and Guizhou province in the southwest region of China, the preparation method of the vinegar type is different from the traditional vinegar brewing process, and natural acetic acid bacteria are generated by solid fermentation and propagation. The vinegar grains and finished vinegar are exposed to the sun, so the vinegar grains and finished vinegar are called as 'sun vinegar'. The raw material is mainly wheat bran and is brewed by matching with dozens of Chinese herbal medicines. The finished vinegar is basically mature only in one hot season, the best product in two or three hot seasons, and the sun-cured vinegar has the characteristics of fragrance, acidity, alcohol, concentration and the like, is reddish brown in color, sour and soft in taste, slightly sweet, not astringent, not mildewed, and rich in fragrance, and is a superior food and gift for home eating and being presented to relatives and friends. However, the traditional vinegar sun-drying process is complex, needs inoculation and fermentation, is not proper in operation, and has the characteristics of reduced quality of finished products, high energy consumption, inconvenience in carrying and the like. Therefore, the modern social demand and market demand cannot be met, and the consumption habit of huge groups of tea drinking is combined and used for reference, so that the traditional process for brewing the solid grain vinegar is improved and innovated.
Disclosure of Invention
Aiming at the technical problems in the background technology, the invention provides a preparation method of health vinegar tea to solve the problems.
The technical scheme of the invention is as follows:
a preparation method of health vinegar tea comprises the following steps
(1) Preparing Chinese herbal medicine vinegar yeast from 100-120 parts of Chinese herbal medicines, 80-100 parts of wheat bran and 80-120 parts of wheat;
(1) soaking 100 parts by weight of rice and 40-50 parts by weight of sticky rice for 30 minutes;
(2) adding 1000 parts by weight of water into a pot, pouring the soaked rice and the sticky rice into the pot after boiling, boiling with fast fire, and then cooking with slow fire into 8-year-old porridge;
(3) pouring the cooked porridge into a crock, adding 18-20 parts by weight of Chinese herbal medicine vinegar koji blocks when the temperature of the porridge is reduced to below 40 ℃, uniformly stirring, fermenting for 15 days at 38.5 ℃, and stirring once every 10-12 hours to prepare vinegar porridge;
(4) mixing vinegar porridge and wheat bran according to the weight ratio of 1: 1, pouring the mixture into a wood vinegar tank, adding 4 ten thousand units of No. 1 crude enzyme, 35 ten thousand units of No. 2 crude enzyme, 5g of active dry yeast and 50g of ester acid bacteria into each kilogram of rice, uniformly stirring, and covering with a screen; manually turning over for 1 time every day, and controlling the fermentation temperature below 40 ℃; adding 0.1kg of salt into each kg of rice when the rice is fermented for 10 days, uniformly stirring, and fermenting for 7 days to obtain vinegar grains;
(5) filling fermented vinegar into a tile jar, filling, compacting, spreading a thin layer of salt on the surface layer, spreading 2g per kg rice, sealing the tile jar, and solarizing in natural environment for over 24 months;
(6) taking out the vinegar grains after 2 years, and mixing the vinegar grains according to the proportion of 1: adding water in a proportion of 0.2, stirring into paste, placing into an extrusion device, extruding into strip column or granule with rice grain size, and oven drying in a baking oven at 80 deg.C for more than 2 hr by pasteurization;
(7) spreading the baked vinegar grains in an airing room, and then irradiating blue light for 6 hours to remove the mould;
(8) and entering a packaging workshop for sealing and packaging.
Preferably, the Chinese herbal medicine comprises the following components in parts by weight: 15 parts of polygonum multiflorum, 5 parts of lysimachia christinae hance, 2 parts of ephedra, 6 parts of red dates, 8 parts of groundsel and 2 parts of honeysuckle; 4 parts of medlar, 6 parts of negundo chastetree fruit, 1 part of nardostachys chinensis bunge and 1 part of salix caput-medusae leaf; 5 parts of vervain, 1 part of wrinkled gianthyssop herb, 6 parts of radix bupleuri, 2 parts of walnut leaves, 1 part of liquorice, 2 parts of radix puerariae, 2 parts of peach kernels, 5 parts of lysimachia sikokiana, 1 part of cassia twig, 2 parts of almonds, 6 parts of bayanxiang, 2 parts of akebia stem, 1 part of peach leaves, 2 parts of radix aconiti agrestis, 2 parts of asarum, 2 parts of cinnamon, 5 parts of rust-coloured crotalaria herb, 2 parts of angelica keiskei and 1 part of small crownday chrysanthemum.
The invention also provides a preparation method of the Chinese herbal medicine vinegar yeast
The technical scheme is as follows:
(1) preparing a koji placing room: selecting a room with good ventilation, heat preservation and moisture preservation, and laying a layer of summer sleeping mat subjected to high-temperature disinfection on the ground after cleaning;
(2) pretreatment of raw materials: weighing the Chinese herbal medicines, the wheat bran and the wheat according to the weight ratio, and putting the Chinese herbal medicines into a pulverizer to be pulverized for later use;
(3) preparing a koji blank: uniformly stirring wheat bran, wheat and Chinese herbal medicines, gradually adding water and stirring, controlling the water content of the stirred raw materials to be 40%, sending the raw materials into a sterilized processing room, making the raw materials into a plurality of small block-shaped yeast embryos of small Pu' er tea cake samples, sending the prepared yeast embryos into a yeast placing room, and closing doors and windows of the yeast placing room;
(4) placing the koji embryo: after the yeast embryo is placed according to the rule, a film is covered on the top;
(5) controlling temperature and turning yeast: controlling the surface temperature of the yeast embryo at 40 ℃, culturing for 7 days, turning over the yeast, and culturing in a yeast room for 15 days;
(6) after the culture is finished, opening the door and the window of the yeast placing room, collecting all yeast embryos, placing the yeast embryos tightly, keeping the state for 15 days to obtain usable yeast blocks, and storing the yeast blocks in a warehouse.
Preferably, the packaging specification of the sealed bags in the step 8 is 10g, 15g, 30g and 50g per bag.
Preferably, the envelope package is made of a breathable paper bag.
The invention has the advantages that:
the invention is mainly prepared by traditional manual production and solid fermentation through strict material selection, scientific study, fine and complex brewing procedures, improves and innovates the traditional technology of brewing vinegar by combining and using the consumption habit of huge groups of drinking tea, organically combines vinegar and tea together and has unique property which can not be copied. The method has the advantages of simple steps, convenience in carrying and use, and simple preparation of the health vinegar tea product, has the characteristics of acid and soft taste, strong fragrance and the like, can meet the health care requirements of people on taking various trace elements and the like, is mainly based on the improved traditional manual production process, and can more scientifically protect effective substances related to the nutritional values of the trace elements and the like of the product.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The following further describes embodiments of the present invention with reference to the drawings. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
Example 1
1. Preparing vinegar yeast containing traditional Chinese medicinal materials: is prepared from testa Tritici, semen Tritici Aestivi, and Chinese medicinal materials by mixing;
100-120 parts of Chinese herbal medicines by weight; 80-100 parts of wheat bran; 80-120 parts of wheat; wherein, the Chinese herbal medicines in each part comprise the following components in parts by weight: 15 parts of polygonum multiflorum; 2 parts of radix puerariae; 2 parts of peach kernel; 5 parts of lysimachia sikokiana; 1 part of cassia twig; 2 parts of almond; 6 parts of Bayanxiang; 2 parts of akebia stem; 1 part of peach leaves; 2 parts of radix aconiti agrestis; 2 parts of asarum; 2 parts of cinnamon; 5 parts of rust-coloured crotalaria herb; 2 parts of pycnotaxis root; 1 part of small crowndaisy incense; 5 parts of lysimachia christinae hance; 2 parts of ephedra; 6 parts of red dates; 8 parts of groundsel; 2 parts of honeysuckle; 4 parts of medlar; 6 parts of negundo chastetree fruit; l parts of nardostachys chinensis; 1 part of Chinese wingnut leaf; 5 parts of iron verbena; 1 part of wrinkled gianthyssop herb; 6 parts of radix bupleuri; 2 parts of walnut leaves; and (5) l parts of liquorice.
The preparation method of the Chinese herbal medicine vinegar yeast comprises the following steps:
(1) preparing a koji placing room: selecting a room with good ventilation, heat preservation and moisture preservation, and laying a layer of summer sleeping mat subjected to high-temperature disinfection on the ground after cleaning;
(2) pretreatment of raw materials: weighing the Chinese herbal medicines, the wheat bran and the wheat according to the weight ratio, and putting the Chinese herbal medicines into a pulverizer to be pulverized for later use;
(3) preparing a koji blank: uniformly stirring wheat bran, wheat and Chinese herbal medicines, gradually adding water and stirring, controlling the water content of the stirred raw materials to be 40%, sending the raw materials into a sterilized processing room, making the raw materials into a plurality of small block-shaped yeast embryos of small Pu' er tea cake samples, sending the prepared yeast embryos into a yeast placing room, and closing doors and windows of the yeast placing room;
(4) placing the koji embryo: after the yeast embryo is placed according to the rule, a film is covered on the top;
(5) controlling temperature and turning yeast: controlling the surface temperature of the yeast embryo at 40 ℃, culturing for 7 days, turning over the yeast, and culturing in a yeast room for 15 days;
(6) after the culture is finished, opening the door and the window of the yeast placing room, collecting all yeast embryos, placing the yeast embryos tightly, keeping the state for 15 days to obtain usable yeast blocks, and storing the yeast blocks in a warehouse.
2. Soaking 100kg of rice and 40kg of glutinous rice in 5cm of water for 30 minutes;
3. adding 1000kg of water into a pot, pouring the soaked rice into the pot after boiling, boiling the rice with fast fire, and then boiling the rice with slow fire for about 15 minutes to cook the rice into 8-degree cooked porridge;
4. pouring the cooked porridge into a crock, adding 18kg of vinegar yeast blocks when the temperature of the porridge is reduced to below 40 ℃, stirring uniformly, fermenting for 15 days at 38.5 ℃, and stirring once every 12 hours;
5. pouring the vinegar porridge into the container, mixing the vinegar porridge with wheat bran according to the weight ratio of 1: 1, adding 400 million units of No. 1 crude enzyme, 3500 million units of No. 2 crude enzyme, 500g active dry yeast and 5000g ester acid bacteria, uniformly stirring, and covering with a screen; manually turning over the fermented grains for 1 time every day, and controlling the fermentation temperature to be below 40 ℃; adding 10kg of salt when the fermented product is fermented to the 10 th day, uniformly stirring, and obtaining vinegar grains after a fermentation period of 7 days;
6. filling fermented vinegar into special tile jar (about 200kg), filling, compacting, spreading a thin layer of salt about 200g on the surface layer, sealing, solarizing in natural environment, and exposing in the sun for over 24 months;
taking out the vinegar grains after 7.2 years, adding a small amount of water according to the weight ratio of 1: stirring into paste at a ratio of 0.2, placing into an extrusion device, extruding into strip column or granule with rice grain size, and oven drying at 80 deg.C for more than 2 hr by pasteurization in a baking oven;
8. spreading the baked vinegar grains in an airing room, and then irradiating blue light for 6 hours to remove the mould;
9. the packaging bag enters a packaging workshop for packaging bags, wherein the packaging bags are breathable paper bags, and each bag can have different packaging specifications of 10g/15g/30g/50g and the like;
10. the last procedure is like drinking tea, the packaged vinegar culture packaging bag is taken out, the packaged vinegar culture packaging bag can be placed in a prepared container or poured into the prepared container like drinking limton tea, and the ratio of boiled water or cold drinking water can be 1: 1 for 5 minutes, pouring out, filtering the vinegar juice by using a filter sieve, and putting the vinegar juice into a tea cup for direct drinking or drinking after cooling; the time for soaking once is increased by 5 minutes, and 5-7 bubbles can be circularly leached. Finally, the residues of the vinegar tea can be left for foot bath or can be reused as other fertilizers.
Example 2:
1. the starter propagation process of the Chinese herbal medicine vinegar starter is as in example 1
2. Soaking 100kg of rice and 50kg of glutinous rice in 5cm of water for 30 minutes;
3. adding 1000kg of water into a pot, pouring the soaked rice into the pot after boiling, boiling the rice with fast fire, and then boiling the rice with slow fire for about 15 minutes to cook the rice into 8-degree cooked porridge;
4. pouring the cooked porridge into a tile jar, adding 20kg of vinegar yeast when the temperature of the porridge is reduced to below 40 deg.C, stirring uniformly, fermenting for 15 days at 38.5 deg.C, and stirring once every 10 hr;
5. pouring the vinegar porridge into the container, mixing the vinegar porridge with wheat bran according to the weight ratio of 1: 1, adding 400 million units of No. 1 crude enzyme, 3500 million units of No. 2 crude enzyme, 500g active dry yeast and 5000g ester acid bacteria, uniformly stirring, and covering with a screen; manually turning over the fermented grains for 1 time every day, and controlling the fermentation temperature to be below 40 ℃; adding 10kg of salt when the fermented product is fermented to the 10 th day, uniformly stirring, and obtaining vinegar grains after 8 days of fermentation;
6. filling fermented vinegar into special tile jar (about 200kg), filling, compacting, spreading a thin layer of salt about 200g on the surface layer, sealing, solarizing in natural environment, and exposing in the sun for over 24 months;
taking out the vinegar grains after 7.2 years, adding a small amount of water according to the weight ratio of 1: stirring into paste at a ratio of 0.2, extruding into strip column shape with rice grain size in an extrusion device, and oven drying at 80 deg.C for more than 2 hr by pasteurization;
8. spreading the baked vinegar grains in an airing room, and then irradiating blue light for 6 hours to remove the mould;
9. entering a packaging workshop for sealing and packaging; each bag can be in different packaging specifications of 10g/15g/30g/50g and the like;
10. the last procedure is like drinking tea, the packaged vinegar culture packaging bag is taken out, the packaged vinegar culture packaging bag can be placed in a prepared container or poured into the prepared container like drinking limton tea, and the ratio of boiled water or cold drinking water can be 1: 1 for 5 minutes, pouring out, filtering the vinegar juice by using a filter sieve, and putting the vinegar juice into a tea cup for direct drinking or drinking after cooling; the time for soaking once is increased by 5 minutes, and 5-7 bubbles can be circularly leached. Finally, the residues of the vinegar tea can be left for foot bath or can be reused as other fertilizers.
The vinegar tea product is mainly prepared by traditional manual production and solid fermentation through strict material selection, scientific study, fine and complex preparation procedures, and has unique property of no duplication. The health vinegar tea product is simple in steps, convenient to carry and use, simple to prepare, has the characteristics of acid and soft taste, strong fragrance and the like, and can meet the health care requirements of people on taking various trace elements and the like.
The embodiments of the present invention have been described in detail with reference to the accompanying drawings, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.
Claims (5)
1. A preparation method of health vinegar tea is characterized by comprising the following steps: comprises the following steps
(1) Preparing Chinese herbal medicine vinegar yeast from 100-120 parts of Chinese herbal medicines, 80-100 parts of wheat bran and 80-120 parts of wheat;
(1) soaking 100 parts by weight of rice and 40-50 parts by weight of sticky rice for 30 minutes;
(2) adding 1000 parts by weight of water into a pot, pouring the soaked rice and the sticky rice into the pot after boiling, boiling with fast fire, and then cooking with slow fire into 8-year-old porridge;
(3) pouring the cooked porridge into a crock, adding 18-20 parts by weight of Chinese herbal medicine vinegar koji blocks when the temperature of the porridge is reduced to below 40 ℃, uniformly stirring, fermenting for 15 days at 38.5 ℃, and stirring once every 10-12 hours to prepare vinegar porridge;
(4) mixing vinegar porridge and wheat bran according to the weight ratio of 1: 1, pouring the mixture into a wood vinegar tank, adding 4 ten thousand units of No. 1 crude enzyme, 35 ten thousand units of No. 2 crude enzyme, 5g of active dry yeast and 50g of ester acid bacteria into each kilogram of rice, uniformly stirring, and covering with a screen; manually turning over for 1 time every day, and controlling the fermentation temperature below 40 ℃; adding 0.1kg of salt into each kg of rice when the rice is fermented for 10 days, uniformly stirring, and fermenting for 7-8 days to obtain vinegar grains;
(5) filling fermented vinegar into a tile jar, filling, compacting, spreading a thin layer of salt on the surface layer, spreading 2g per kg rice, sealing the tile jar, and solarizing in natural environment for over 24 months;
(6) taking out the vinegar grains after 2 years, and mixing the vinegar grains according to the proportion of 1: adding water in a proportion of 0.2, stirring into paste, placing into an extrusion device, extruding into strip column or granule with rice grain size, and oven drying in a baking oven at 80 deg.C for more than 2 hr by pasteurization;
(7) spreading the baked vinegar grains in an airing room, and then irradiating blue light for 6 hours to remove the mould;
(8) and entering a packaging workshop for sealing and packaging.
2. The method for preparing a vinegar tea for health care according to claim 1, wherein: the Chinese herbal medicine comprises the following components in parts by weight: 15 parts of polygonum multiflorum, 5 parts of lysimachia christinae hance, 2 parts of ephedra, 6 parts of red dates, 8 parts of groundsel and 2 parts of honeysuckle; 4 parts of medlar, 6 parts of negundo chastetree fruit, 1 part of nardostachys chinensis bunge and 1 part of salix caput-medusae leaf; 5 parts of vervain, 1 part of wrinkled gianthyssop herb, 6 parts of radix bupleuri, 2 parts of walnut leaves, 1 part of liquorice, 2 parts of radix puerariae, 2 parts of peach kernels, 5 parts of lysimachia sikokiana, 1 part of cassia twig, 2 parts of almonds, 6 parts of bayanxiang, 2 parts of akebia stem, 1 part of peach leaves, 2 parts of radix aconiti agrestis, 2 parts of asarum, 2 parts of cinnamon, 5 parts of rust-coloured crotalaria herb, 2 parts of angelica keiskei and 1 part of small crownday chrysanthemum.
3. The method for preparing a health vinegar tea according to claim 1 or 2, wherein the Chinese herbal medicine vinegar koji in the step 1 is prepared by the following steps:
(1) preparing a koji placing room: selecting a room with good ventilation, heat preservation and moisture preservation, and laying a layer of summer sleeping mat subjected to high-temperature disinfection on the ground after cleaning;
(2) pretreatment of raw materials: weighing the Chinese herbal medicines, the wheat bran and the wheat according to the weight ratio, and putting the Chinese herbal medicines into a pulverizer to be pulverized for later use;
(3) preparing a koji blank: uniformly stirring wheat bran, wheat and Chinese herbal medicines, gradually adding water and stirring, controlling the water content of the stirred raw materials to be 40%, sending the raw materials into a sterilized processing room, making the raw materials into a plurality of small block-shaped yeast embryos of small Pu' er tea cake samples, sending the prepared yeast embryos into a yeast placing room, and closing doors and windows of the yeast placing room;
(4) placing the koji embryo: after the yeast embryo is placed according to the rule, a film is covered on the top;
(5) controlling temperature and turning yeast: controlling the surface temperature of the yeast embryo at 40 ℃, culturing for 7 days, turning over the yeast, and culturing in a yeast room for 15 days;
(6) after the culture is finished, opening the door and the window of the yeast placing room, collecting all yeast embryos, placing the yeast embryos tightly, keeping the state for 15 days to obtain usable yeast blocks, and storing the yeast blocks in a warehouse.
4. The method for preparing a vinegar tea for health care according to claim 1, wherein: in the step 8, the packaging specification of each bag is 10g, 15g, 30g and 50 g.
5. The method for manufacturing health vinegar tea according to claim 1 or 4, wherein: the sealing package adopts a breathable paper bag.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114989933A (en) * | 2022-07-09 | 2022-09-02 | 李明状 | Brewing method of rice vinegar |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101614940B1 (en) * | 2015-09-15 | 2016-04-22 | 최혜빈 | Making method of natural fermentation vinegar utilizing loquat |
| CN106281958A (en) * | 2016-11-04 | 2017-01-04 | 赤水市曾氏晒醋有限公司 | A kind of compound health shines the preparation technology of vinegar |
| CN107460100A (en) * | 2017-09-20 | 2017-12-12 | 山西三盟实业发展有限公司 | The preparation method and paddy fruit leaf solid state fermentation tea of a kind of paddy fruit leaf solid state fermentation tea |
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| CN114989933A (en) * | 2022-07-09 | 2022-09-02 | 李明状 | Brewing method of rice vinegar |
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Application publication date: 20210115 |