CN113817570A - Brewing process of juicy peach vinegar - Google Patents

Brewing process of juicy peach vinegar Download PDF

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Publication number
CN113817570A
CN113817570A CN202111155559.8A CN202111155559A CN113817570A CN 113817570 A CN113817570 A CN 113817570A CN 202111155559 A CN202111155559 A CN 202111155559A CN 113817570 A CN113817570 A CN 113817570A
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vinegar
parts
weight
juicy peach
powder
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李红光
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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
    • 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)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
    • A61K36/287—Chrysanthemum, e.g. daisy
    • 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)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/35—Caprifoliaceae (Honeysuckle family)
    • A61K36/355—Lonicera (honeysuckle)
    • 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)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
    • A61K36/736—Prunus, e.g. plum, cherry, peach, apricot or almond
    • 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)
    • A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
    • A61K36/8962—Allium, e.g. garden onion, leek, garlic or chives
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/06—Antihyperlipidemics
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/08—Drugs for disorders of the metabolism for glucose homeostasis
    • A61P3/10—Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics
    • 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
    • A61P31/12—Antivirals
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P9/00—Drugs for disorders of the cardiovascular system
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P9/00—Drugs for disorders of the cardiovascular system
    • A61P9/12—Antihypertensives
    • 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

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  • Natural Medicines & Medicinal Plants (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
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  • Obesity (AREA)
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  • Heart & Thoracic Surgery (AREA)
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Abstract

A brewing process of honey peach vinegar relates to the technical field of food processing. The feed is characterized by comprising the following raw materials in parts by weight: 35 parts of juicy peach juice, 40 parts of bran, 30 parts of millet powder, 20 parts of walnut kernel powder and 5 parts of traditional Chinese medicine powder. The invention has the beneficial effects that: the formula is scientific, reasonable and novel; has rich nutrition, and has health promotion effects of lowering blood sugar, reducing blood lipid, lowering blood pressure, preventing cardiovascular disease and cerebrovascular disease, and resisting virus; while providing a new product for the vinegar market in China, the method also effectively avoids resource waste and protects the ecological environment.

Description

Brewing process of juicy peach vinegar
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a brewing process of juicy peach vinegar.
Background
The vinegar in China mainly comprises: the brewing vinegar and the preparation vinegar are divided into grain vinegar, alcohol vinegar, sugar vinegar, wine vinegar, fruit vinegar and the like, and the grain vinegar comprises the following components: mature vinegar, aromatic vinegar, bran vinegar, rice vinegar and smoked vinegar. The edible vinegar is essential in daily life, and has effects of resisting bacteria, killing bacteria, relieving fatigue, improving metabolism, lowering blood sugar, reducing blood lipid, lowering blood pressure, resisting oxidation, resisting aging, resisting cancer, preventing cancer, and preventing osteoporosis. However, the brewing enterprises have the focus on the yield, and neglect the quality of the product. The existing vinegar needs to be improved in nutrition effect and dietotherapy effect.
The honey peaches are widely planted in China and rich in resources, but the production and planting are relatively excessive, and the honey peaches can be stored for only half a month at normal temperature due to intolerance of storage, so that certain loss is caused to fruit growers and fruit industry. However, the unique flavor, rich nutrient components and remarkable health care effect of the health care food all ensure the special position of the health care food in food processing. Therefore, the vinegar prepared by processing the juicy peach juice, the bran, the millet flour, the walnut kernel powder and the traditional Chinese medicine powder has the faint scent of grains and the fragrance of juicy peach fruits, has the health-care effect of the traditional Chinese medicine powder, is richer in nutrition and is more beneficial to promoting the health.
Disclosure of Invention
In order to overcome the problems, the invention provides a brewing process of juicy peach vinegar, which is used for making up the deficiency.
The technical scheme adopted by the invention for solving the technical problems is as follows: the brewing process of the honey peach vinegar is characterized by comprising the following raw materials in parts by weight: 35 parts of juicy peach juice, 40 parts of bran, 30 parts of millet powder, 20 parts of walnut kernel powder and 5 parts of traditional Chinese medicine powder. The production steps of the juicy peach juice are as follows: cleaning juicy peach, removing core, grinding with a mill, and sieving with 40 mesh sieve to obtain juicy peach juice for use. The production steps of the traditional Chinese medicine powder are as follows: (1) weighing 4 parts of honeysuckle, 2 parts of chrysanthemum and 2 parts of garlic according to the following weight parts; (2) grinding flos Lonicerae, flos Chrysanthemi, and Bulbus Allii with a pulverizer, mixing, and sieving with 20 mesh sieve to obtain Chinese medicinal powder. The production steps are as follows: (1) fully and uniformly stirring the juicy peach juice, the bran, the millet flour and the walnut kernel powder, then adding cold water accounting for 35-45% of the weight of the juicy peach juice, mixing and stirring to prepare a mixture, putting the mixture into cooking equipment, introducing steam, steaming for 20-30min till the mixture is well cooked, and spreading and drying to room temperature to obtain raw material fermented grains for later use; (2) adding wine yeast 1-2% of the weight of the raw material fermented grains into the raw material fermented grains, uniformly stirring, adding drinking water 120-130% of the weight of the raw material fermented grains, controlling the temperature to be 52-55 ℃, and fermenting for 3-5 days to obtain vinegar fermented grains for later use; (3) adding acetic acid yeast with the weight of 1-2% of that of the fermented grains into the vinegar, uniformly stirring, fermenting for 8-10 days at 40-42 ℃, then, no longer controlling the temperature, naturally cooling the vinegar to 36-38 ℃, and stopping acetic acid fermentation when the acidity of the vinegar reaches 7-8g/100ml, so as to obtain after-ripened vinegar grains for later use; (4) filtering the after-ripened vinegar grains by a filter press to obtain an acetic acid fermentation liquor, adding bentonite accounting for 0.2-0.4% of the weight of the acetic acid fermentation liquor and chitosan accounting for 0.1-0.2% of the weight of the acetic acid fermentation liquor, uniformly stirring, and standing for 10-12 hours to obtain a fermented vinegar liquid for later use; (5) mixing the fermented vinegar liquid and the Chinese medicinal powder, standing in a sealed container for 15-20 days, and separating residue and liquid to obtain honey peach vinegar; (6) sterilizing a honey peach vinegar at 80-86 deg.C for 6-8min, bottling under vacuum sterile environment, and storing in ventilation dry environment.
The invention has the beneficial effects that: the formula is scientific, reasonable and novel; has rich nutrition, and has health promotion effects of lowering blood sugar, reducing blood lipid, lowering blood pressure, preventing cardiovascular disease and cerebrovascular disease, and resisting virus; while providing a new product for the vinegar market in China, the method also effectively avoids resource waste and protects the ecological environment.
Detailed Description
The invention will be further illustrated with reference to the following specific examples.
Examples
The brewing process of the honey peach vinegar is characterized by comprising the following raw materials in parts by weight: 35 kg of juicy peach juice, 40 kg of bran, 30 kg of millet powder, 20 kg of walnut kernel powder and 5 kg of traditional Chinese medicine powder. The production steps of the juicy peach juice are as follows: cleaning juicy peach, removing core, grinding with a mill, and sieving with 40 mesh sieve to obtain juicy peach juice for use. The production steps of the traditional Chinese medicine powder are as follows: weighing 4 kg of honeysuckle, 2 kg of chrysanthemum and 2 kg of garlic according to the following weight parts; grinding flos Lonicerae, flos Chrysanthemi, and Bulbus Allii with a pulverizer, mixing, and sieving with 20 mesh sieve to obtain Chinese medicinal powder. The production steps are as follows: fully and uniformly stirring the juicy peach juice, the bran, the millet flour and the walnut kernel powder, then adding cold water accounting for 35 percent of the weight of the juicy peach juice, mixing and stirring to prepare a mixture, putting the mixture into cooking equipment, introducing steam, steaming for 20min till the mixture is completely cooked, and spreading and drying to room temperature to obtain raw material fermented grains for later use; adding wine yeast 1% of the weight of the raw material fermented grains into the raw material fermented grains, uniformly stirring, adding drinking water 120% of the weight of the raw material fermented grains, controlling the temperature to be 52 ℃, and fermenting for 5 days to obtain vinegar fermented grains for later use; adding acetic acid yeast with the weight of 1% of that of the fermented grains into the vinegar grains, uniformly stirring, fermenting for 10 days at 40 ℃, then, no longer controlling the temperature, naturally cooling the vinegar grains to 36 ℃, and stopping acetic acid fermentation when the acidity of the vinegar grains reaches 7g/100ml, so as to obtain post-mature vinegar grains for later use; filtering the after-ripened vinegar grains by a filter press to obtain an acetic acid fermentation liquor, adding bentonite accounting for 0.2 percent of the weight of the acetic acid fermentation liquor and chitosan accounting for 0.1 percent of the weight of the acetic acid fermentation liquor, uniformly stirring, and standing for 10 hours to obtain a fermented vinegar liquid for later use; mixing the fermented vinegar liquid and the Chinese medicinal powder, standing in a sealed container for 20 days, and separating residue and liquid to obtain honey peach vinegar; sterilizing a juicy peach vinegar at 80 deg.C for 8min, bottling under vacuum sterile environment, and storing in ventilation dry environment.

Claims (4)

1. The brewing process of the honey peach vinegar is characterized by comprising the following raw materials in parts by weight: 35 parts of juicy peach juice, 40 parts of bran, 30 parts of millet powder, 20 parts of walnut kernel powder and 5 parts of traditional Chinese medicine powder.
2. The brewing process of juicy peach vinegar of claim 1, wherein the juicy peach juice is produced by the following steps: cleaning juicy peach, removing core, grinding with a mill, and sieving with 40 mesh sieve to obtain juicy peach juice for use.
3. The brewing process of juicy peach vinegar according to claim 1, wherein the production steps of the traditional Chinese medicine powder are as follows: (1) weighing 4 parts of honeysuckle, 2 parts of chrysanthemum and 2 parts of garlic according to the following weight parts; (2) grinding flos Lonicerae, flos Chrysanthemi, and Bulbus Allii with a pulverizer, mixing, and sieving with 20 mesh sieve to obtain Chinese medicinal powder.
4. The brewing process of the juicy peach vinegar as claimed in claim 1, which is characterized by comprising the following production steps: (1) fully and uniformly stirring the juicy peach juice, the bran, the millet flour and the walnut kernel powder, then adding cold water accounting for 35-45% of the weight of the juicy peach juice, mixing and stirring to prepare a mixture, putting the mixture into cooking equipment, introducing steam, steaming for 20-30min till the mixture is well cooked, and spreading and drying to room temperature to obtain raw material fermented grains for later use; (2) adding wine yeast 1-2% of the weight of the raw material fermented grains into the raw material fermented grains, uniformly stirring, adding drinking water 120-130% of the weight of the raw material fermented grains, controlling the temperature to be 52-55 ℃, and fermenting for 3-5 days to obtain vinegar fermented grains for later use; (3) adding acetic acid yeast with the weight of 1-2% of that of the fermented grains into the vinegar, uniformly stirring, fermenting for 8-10 days at 40-42 ℃, then, no longer controlling the temperature, naturally cooling the vinegar to 36-38 ℃, and stopping acetic acid fermentation when the acidity of the vinegar reaches 7-8g/100ml, so as to obtain after-ripened vinegar grains for later use; (4) filtering the after-ripened vinegar grains by a filter press to obtain an acetic acid fermentation liquor, adding bentonite accounting for 0.2-0.4% of the weight of the acetic acid fermentation liquor and chitosan accounting for 0.1-0.2% of the weight of the acetic acid fermentation liquor, uniformly stirring, and standing for 10-12 hours to obtain a fermented vinegar liquid for later use; (5) mixing the fermented vinegar liquid and the Chinese medicinal powder, standing in a sealed container for 15-20 days, and separating residue and liquid to obtain honey peach vinegar; (6) sterilizing a honey peach vinegar at 80-86 deg.C for 6-8min, bottling under vacuum sterile environment, and storing in ventilation dry environment.
CN202111155559.8A 2021-09-24 2021-09-24 Brewing process of juicy peach vinegar Withdrawn CN113817570A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106047645A (en) * 2016-08-12 2016-10-26 韦志春 Juicy peach vinegar and preparation method thereof
CN110272805A (en) * 2019-07-02 2019-09-24 李红光 A kind of brewage process of scorpion vinegar
CN113214956A (en) * 2021-05-17 2021-08-06 李红光 Brewing process of kiwi fruit vinegar

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106047645A (en) * 2016-08-12 2016-10-26 韦志春 Juicy peach vinegar and preparation method thereof
CN110272805A (en) * 2019-07-02 2019-09-24 李红光 A kind of brewage process of scorpion vinegar
CN113214956A (en) * 2021-05-17 2021-08-06 李红光 Brewing process of kiwi fruit vinegar

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Application publication date: 20211221