CN114381353A - Cercis chinensis vinegar beverage and preparation method thereof - Google Patents
Cercis chinensis vinegar beverage and preparation method thereof Download PDFInfo
- Publication number
- CN114381353A CN114381353A CN202210093837.XA CN202210093837A CN114381353A CN 114381353 A CN114381353 A CN 114381353A CN 202210093837 A CN202210093837 A CN 202210093837A CN 114381353 A CN114381353 A CN 114381353A
- Authority
- CN
- China
- Prior art keywords
- vinegar
- weight percent
- leaching
- vinegar beverage
- glutinous rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 92
- 239000000052 vinegar Substances 0.000 title claims abstract description 92
- 235000013361 beverage Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 241000334161 Cercis chinensis Species 0.000 title claims description 25
- 238000002386 leaching Methods 0.000 claims abstract description 39
- 240000007594 Oryza sativa Species 0.000 claims abstract description 30
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 30
- 235000009566 rice Nutrition 0.000 claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 23
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 19
- 238000001816 cooling Methods 0.000 claims abstract description 13
- 235000013339 cereals Nutrition 0.000 claims abstract description 8
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229930091371 Fructose Natural products 0.000 claims abstract description 6
- 239000005715 Fructose Substances 0.000 claims abstract description 6
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 6
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims abstract description 6
- 235000012907 honey Nutrition 0.000 claims abstract description 6
- 239000003814 drug Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000000855 fermentation Methods 0.000 claims description 15
- 230000004151 fermentation Effects 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 15
- 238000000227 grinding Methods 0.000 claims description 13
- 238000002791 soaking Methods 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 9
- 241000220487 Bauhinia Species 0.000 claims description 8
- 235000018907 Tylosema fassoglense Nutrition 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000004321 preservation Methods 0.000 claims description 8
- 239000007858 starting material Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 241000213006 Angelica dahurica Species 0.000 claims description 7
- 235000009467 Carica papaya Nutrition 0.000 claims description 7
- 235000006264 Asimina triloba Nutrition 0.000 claims description 6
- 244000018716 Impatiens biflora Species 0.000 claims description 6
- 235000015912 Impatiens biflora Nutrition 0.000 claims description 6
- 241001180876 Saposhnikovia Species 0.000 claims description 6
- 235000005155 Tanacetum balsamita Nutrition 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006545 Ziziphus mauritiana Nutrition 0.000 claims description 6
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 6
- 235000008529 Ziziphus vulgaris Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 235000009165 saligot Nutrition 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- 241000628997 Flos Species 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 240000003889 Piper guineense Species 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 4
- 244000223014 Syzygium aromaticum Species 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- MUKYLHIZBOASDM-UHFFFAOYSA-N 2-[carbamimidoyl(methyl)amino]acetic acid 2,3,4,5,6-pentahydroxyhexanoic acid Chemical compound NC(=N)N(C)CC(O)=O.OCC(O)C(O)C(O)C(O)C(O)=O MUKYLHIZBOASDM-UHFFFAOYSA-N 0.000 claims description 3
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims description 3
- 244000020518 Carthamus tinctorius Species 0.000 claims description 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 3
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 3
- 241000612118 Samolus valerandi Species 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 240000001085 Trapa natans Species 0.000 claims description 3
- 235000017803 cinnamon Nutrition 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 235000011477 liquorice Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 239000002023 wood Substances 0.000 claims description 3
- 244000061520 Angelica archangelica Species 0.000 claims description 2
- 241000246150 Cercis Species 0.000 claims description 2
- 235000018893 Cercis canadensis var canadensis Nutrition 0.000 claims description 2
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 2
- 241000212322 Levisticum officinale Species 0.000 claims description 2
- 239000001645 levisticum officinale Substances 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims description 2
- 244000189799 Asimina triloba Species 0.000 claims 2
- 244000017160 saligot Species 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 9
- 210000004369 blood Anatomy 0.000 abstract description 9
- 230000003213 activating effect Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000001509 sodium citrate Substances 0.000 abstract description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract description 3
- 231100000419 toxicity Toxicity 0.000 abstract description 3
- 230000001988 toxicity Effects 0.000 abstract description 3
- 230000003796 beauty Effects 0.000 abstract description 2
- 229940126680 traditional chinese medicines Drugs 0.000 abstract description 2
- 241000330736 Bauhinia championii Species 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 6
- 240000006432 Carica papaya Species 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 4
- 230000017531 blood circulation Effects 0.000 description 3
- 241000159213 Zygophyllaceae Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 239000010902 straw Substances 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 235000009759 Bauhinia variegata Nutrition 0.000 description 1
- 244000259585 Bauhinia variegata Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 235000007270 Gaultheria hispida Nutrition 0.000 description 1
- 240000000950 Hippophae rhamnoides Species 0.000 description 1
- 235000003145 Hippophae rhamnoides Nutrition 0.000 description 1
- 235000021424 Jujube vinegar Nutrition 0.000 description 1
- 241000112528 Ligusticum striatum Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 240000005561 Musa balbisiana Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 235000009134 Myrica cerifera Nutrition 0.000 description 1
- 244000269152 Myrica pensylvanica Species 0.000 description 1
- 235000012851 Myrica pensylvanica Nutrition 0.000 description 1
- 244000132436 Myrica rubra Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000015571 Prunus maritima Nutrition 0.000 description 1
- 240000007322 Prunus maritima Species 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 241000221696 Sclerotinia sclerotiorum Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 239000005415 artificial ingredient Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000003170 nutritional factors Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
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- 235000021422 persimmon vinegar Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
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- 235000019633 pungent taste Nutrition 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 235000011649 selenium Nutrition 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
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- 239000003765 sweetening agent Substances 0.000 description 1
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- 231100000167 toxic agent Toxicity 0.000 description 1
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- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Classifications
-
- 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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- 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)
-
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
- A61K36/232—Angelica
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- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
- A61K36/236—Ligusticum (licorice-root)
-
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
- A61K36/238—Saposhnikovia
-
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/27—Asclepiadaceae (Milkweed family), e.g. hoya
-
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
- A61K36/284—Atractylodes
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- A61K36/185—Magnoliopsida (dicotyledons)
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- A61K36/286—Carthamus (distaff thistle)
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- A61K36/47—Euphorbiaceae (Spurge family), e.g. Ricinus (castorbean)
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- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/484—Glycyrrhiza (licorice)
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
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- 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
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a bauhinia championii vinegar beverage and a preparation method thereof. The vinegar beverage is prepared by inoculating and fermenting vinegar grains by using leaching liquor of medicinal and edible traditional Chinese medicines, traditional Chinese medicine yeast powder and sticky rice, and adding honey, white sugar, fructose, maltose and sodium citrate into the fermented vinegar, and has the effects of maintaining beauty, keeping young, soothing qi, activating blood, clearing heat, cooling blood, dispelling wind and removing toxicity.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a redbud vinegar beverage and a preparation method thereof.
Background
With the progress of science and technology, people pay more attention to the concepts of health, nature and the like, and the public not only has strict requirements on food, but also tends to be healthy in the aspect of selecting beverages. Vinegar is sour and bitter, warm in nature, entering liver and stomach meridians; has the functions of eliminating blood stasis, stopping bleeding, detoxicating and killing parasite. Common fruit vinegar fermentation technologies at present comprise sea-buckthorn fruit vinegar, kiwi fruit vinegar, apple vinegar, jujube vinegar, persimmon vinegar, selenium-rich mulberry fruit vinegar, waxberry fruit vinegar, pear vinegar, pineapple vinegar, banana vinegar, papaya vinegar, grape vinegar, red bayberry vinegar, sugarcane vinegar, prunus maritima vinegar, organic plum vinegar and apricot vinegar. Relates to more than 100 varieties of fruits. Fruit vinegar beverage and nutrition-enriched vinegar beverage added with various nutritional factors, such as rice vinegar beverage prepared by adding various vitamins, mineral elements, oligosaccharide, etc. into rice vinegar, and the vinegar beverage has certain health promotion function.
However, most of the current vinegar beverages on the market are prepared by fermented vinegar, a sweetening agent, a pigment, citric acid, a small amount of fruit juice and water. Wherein the content of the fermented vinegar with strong pungent taste is low, and citric acid with soft sour taste is added to assist the sour taste; too much artificial ingredients are added, and the health care function of the vinegar beverage is lost.
Disclosure of Invention
In order to solve the technical problems, the invention adopts the following technical scheme:
the cercis chinensis vinegar beverage comprises the following raw materials in parts by mass: 0.08 to 0.13 weight percent of Chinese redbud bark, 0.08 to 0.13 weight percent of Chinese redbud wood, 0.02 to 0.03 weight percent of dried orange peel, 0.02 to 0.03 weight percent of cassia leaf, 0.015 to 0.019 weight percent of angelica, 0.015 to 0.019 weight percent of liquorice, 0.015 to 0.019 weight percent of safflower, 0.015 to 0.019 weight percent of bunge auriculate root, 0.015 to 0.019 weight percent of szechuan lovage rhizome and 0.33 to 0.35 weight percent of water caltrop powder; 3 to 3.2 weight percent of Chinese redbud, 0.38 to 0.63 weight percent of Chinese date, 0.23 to 0.32 weight percent of dahurian angelica root, 0.38 to 0.63 weight percent of pawpaw, 0.23 to 0.32 weight percent of garden balsam stem, 0.23 to 0.32 weight percent of divaricate saposhnikovia root, 0.23 to 0.32 weight percent of rhizoma atractylodis, 0.38 to 0.63 weight percent of dried ginger, 18 to 19 weight percent of glutinous rice and the balance of water.
The invention also provides a preparation method of the cercis chinensis vinegar beverage, which comprises the following steps:
1) processing the glutinous rice raw materials: selecting glutinous rice with starch content of more than 72%, soaking in water, steaming, and cooling to obtain glutinous rice raw material;
2) leaching raw material treatment: cleaning and airing picked fresh Chinese redbud, grinding Chinese date, angelica dahurica, pawpaw, garden balsam stem, divaricate saposhnikovia root, rhizoma atractylodis and dried ginger to obtain grinding powder, and mixing the grinding powder with the aired Chinese redbud to obtain an extraction raw material;
3) treating raw materials of medicinal yeast: drying cortex cercis chinensis, pericarpium Citri Reticulatae, folium Cinnamomi, radix Angelicae sinensis, radix Glycyrrhizae, flos Carthami, radix Cynanchi auriculati, and rhizoma Chuanxiong in the sun, grinding into powder, and mixing with caltrop powder to obtain raw materials of medicated leaven;
4) boiling the leaching raw material obtained in the step 2) in water, and preserving heat to obtain a leaching solution;
5) adding water into the medicinal yeast raw material in the step 3) for humidifying, kneading into a yeast blank, putting the yeast blank into a greenhouse to heat the yeast blank for a period of time, cooling, drying and grinding to prepare medicinal yeast powder;
6) mixing the sticky rice raw material obtained in the step 1) and the medicinal yeast powder obtained in the step 5), putting the mixture into an alcohol fermentation tank, adding a certain amount of leaching liquor, uniformly stirring, and fermenting to obtain fermented glutinous rice;
7) putting the fermented mash obtained in the step 6) into a fermentation tank, adding a certain amount of leaching liquor, stirring and mixing, adding vinegar grains for inoculation, performing acetic fermentation, and pouring vinegar to obtain fermented vinegar;
8) adding pepper, fennel, cinnamon and clove into the fermented vinegar obtained in the step 7), heating, adding honey, white sugar, fructose, maltose and citric acid, soaking for a period of time, and spraying vinegar again to obtain a vinegar beverage;
9) filling, sterilizing and cooling the vinegar beverage obtained in the step 8) to obtain a vinegar beverage finished product.
Preferably, the granularity of the traditional Chinese medicine starter raw material in the step 3) is 55 meshes to 65 meshes.
Preferably, the heat preservation temperature in the step 4) is 80-90 ℃, and the heat preservation time is 20-25 min.
The leaching method comprises the following steps: putting the leaching raw materials into water for boiling and heat preservation, pouring out the primary leaching solution, adding water for boiling and heat preservation, pouring out the secondary leaching solution, repeating the operation for 2-3 times in sequence, mixing the leaching solutions obtained for many times, wherein the mass of the added water is 120-130% of that of the glutinous rice each time.
Preferably, the temperature of the mesophilic chamber in the step 5) is 20-25 ℃, and the heating time is 6-7 days.
Preferably, the mass of the leaching liquor added in the step 6) is 130-140% of that of the glutinous rice, and the temperature of the leaching liquor in the jar is 20-24 ℃.
Preferably, the mass of the leaching liquor added in the step 7) is 200-220% of that of the glutinous rice, and the mass of the vinegar grains is 20-30% of that of the glutinous rice.
Preferably, the fermented vinegar is heated to 78-85 ℃ in the step 8), and the soaking time is 9.5-10.5 h.
The invention also comprises other steps which can lead the preparation method of the cercis chinensis vinegar beverage to be normally used, and all the other steps are conventional technical means in the field. In addition, the technical means which are not limited in the invention adopt the conventional technical means in the field.
Compared with the prior art, the invention has the beneficial effects that: (1) the bauhinia flowers are bitter in taste and neutral in nature, enter liver, spleen and small intestine channels, and have the effects of clearing heat, cooling blood, treating stranguria, detoxifying and the like; the functional substances soaked in the bauhinia variegata, the Chinese date, the angelica dahurica, the pawpaw, the garden balsam stem, the divaricate saposhnikovia root, the rhizoma atractylodis and the dried ginger are effectively extracted, so that the vinegar beverage has the effects of activating blood circulation and removing blood stasis, clearing heat and cooling blood, and dispelling wind and removing toxicity, and has strong flower fragrance and good taste;
(2) mixing cortex Cercis chinensis, pericarpium Citri Tangerinae, folium Cinnamomi, radix Angelicae sinensis, Glycyrrhrizae radix, Carthami flos, radix Cynanchi auriculati, rhizoma Ligustici Chuanxiong and pedicellus et pericarpium Trapae powder to obtain medicinal yeast powder, which has effects of promoting blood circulation, dredging channels, relieving rigidity of muscles, activating collaterals, dispelling pathogenic wind and dampness, eliminating swelling, resolving hard mass, and removing toxic substance;
(3) the vinegar beverage is prepared by inoculating and fermenting vinegar grains by using leaching liquor of medicinal and edible traditional Chinese medicines, traditional Chinese medicine yeast powder and sticky rice, and adding honey, white sugar, fructose, maltose and sodium citrate into the fermented vinegar, and has the effects of maintaining beauty and keeping young, relieving qi and activating blood, promoting blood circulation to remove blood stasis, relaxing muscles and tendons and activating collaterals, clearing heat and cooling blood, relieving swelling and resolving masses, and dispelling wind and removing toxicity.
Detailed Description
The present invention will be described more clearly with reference to specific embodiments, which are provided herein for the purpose of illustration only and are not to be construed as limiting the invention. All other embodiments, which can be obtained by those skilled in the art without any inventive step based on the embodiments of the present invention, should be included in the scope of the present invention.
Example 1
A cercis chinensis vinegar beverage is prepared from the following raw materials, namely, 0.15kg of cercis chinensis, 0.04kg of dried orange peel, 0.04kg of cassia leaves, 0.02kg of Chinese angelica, 0.02kg of liquorice, 0.02kg of safflower, 0.02kg of bunge auriculate root, 0.02kg of ligusticum wallichii and 0.5kg of water caltrop powder; 4kg of Chinese redbud, 0.8kg of Chinese date, 0.4kg of angelica dahurica, 0.8kg of pawpaw, 0.4kg of garden balsam stem, 0.4kg of divaricate saposhnikovia root, 0.4kg of rhizoma atractylodis, 0.8kg of dried ginger, 28kg of glutinous rice and the balance of water.
The preparation method of the cercis chinensis vinegar beverage comprises the following steps:
1) processing the glutinous rice raw materials: selecting 28kg of glutinous rice with starch content of more than 72%, soaking in water for 12 hours, cooking until the glutinous rice is well cooked, not sticky and not half-cooked, and cooling to 25-26 ℃ to obtain a glutinous rice raw material;
2) leaching raw material treatment: cleaning fresh Chinese redbud, air drying, and grinding fructus Jujubae, radix Angelicae Dahuricae, fructus Chaenomelis, herba Speranskiae Tuberculatae, radix Saposhnikoviae, rhizoma Atractylodis and Zingiberis rhizoma to obtain extraction raw material;
3) treating raw materials of medicinal yeast: drying cortex cercis chinensis, pericarpium Citri Reticulatae, folium Cinnamomi, radix Angelicae sinensis, radix Glycyrrhizae, flos Carthami, radix Cynanchi auriculati, and rhizoma Chuanxiong in the sun, grinding into powder, and mixing with caltrop powder to obtain medicinal starter raw material with particle size of 60 mesh;
4) boiling the leaching raw material obtained in the step 2) in water, keeping the temperature at 85 ℃, and keeping the temperature for 20min to obtain a leaching solution;
the leaching method comprises the following steps: boiling the leaching raw materials in water, keeping the temperature, pouring out the primary leaching solution, adding water, boiling, keeping the temperature, pouring out the secondary leaching solution, mixing the leaching solutions obtained in the two steps, and adding 35kg of water each time.
5) Adding water into the medicinal starter raw material in the step 3) for humidifying, kneading into a starter blank with the width of about 3 cm, placing in a greenhouse at 25 ℃ to ensure that white mould hyphae appear on the surface of the starter blank after the starter blank heats for 6 days, stopping heating, cooling, drying, and grinding to prepare medicinal starter powder;
6) mixing the sticky rice raw material obtained in the step 1) and the medicinal yeast powder obtained in the step 5), putting the mixture into an alcohol fermentation tank, adding 37kg of leaching liquor, uniformly stirring, wherein the temperature of the leaching liquor in the tank is 23 ℃, covering a wood cover, wrapping the periphery of the fermentation tank with linen, starting fermentation in the next day, gradually saccharifying and fermenting until the upper layer is heated in 3 rd day and then gradually heated to the lower layer, the temperature can reach 30 ℃, stirring for 2 times every day before fermentation in 3 days, sealing the tank opening with a plastic film in 4 th day, covering a straw mat to make the straw mat airtight, gradually reducing the temperature of the product, fermenting to the highest peak in 5 th day, finishing main fermentation, keeping fermentation at 18-20 ℃ for 15 days, and fermenting to obtain wine mash;
7) putting the fermented mash obtained in the step 6) into a fermentation tank, adding 60kg of leaching liquor, stirring and mixing, adding 6kg of vinegar mash for inoculation, performing acetic fermentation and vinegar pouring to obtain fermented vinegar;
8) adding pepper, fennel, cinnamon and clove into the fermented vinegar obtained in the step 7), heating to 80 ℃, adding honey, white sugar, fructose, maltose and citric acid, soaking for 10 hours, and spraying vinegar again to obtain a vinegar beverage;
pouring vinegar: putting half of fermented vinegar into a fermented grain smoking jar, heating to 70-80 ℃ with slow fire, covering the jar with a tile basin, turning and stirring for 1 time every day, and discharging the fermented grains after 4 days. Adding the light vinegar liquid of the last vinegar pouring into the other half of the fermented vinegar, adding cold water till the total amount is 2 times of the weight of the fermented vinegar, soaking for 12 hours, and pouring vinegar; adding pepper, fennel, cassia bark and clove into the poured vinegar, heating to about 80 ℃, putting into smoked grains, adding honey, white sugar, fructose, maltose and sodium citrate, soaking for 10 hours, and then pouring the vinegar, wherein the first poured vinegar is orange in color, thick in vinegar taste and sweet after taste; soaking in water after pouring, and pouring out secondary vinegar with light vinegar taste, which is generally reserved for the next vinegar-substituted water;
9) filling, sterilizing and cooling the vinegar beverage obtained in the step 8) to obtain a vinegar beverage finished product.
Having described embodiments of the present invention, the foregoing description is intended to be exemplary, not exhaustive, and not limited to the disclosed embodiments. Many modifications and variations will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the illustrated embodiments.
Claims (8)
1. A bauhinia vinegar beverage is characterized in that: the raw materials of the Chinese redbud vinegar beverage comprise the following components in parts by mass: 0.08 to 0.13 weight percent of Chinese redbud bark, 0.08 to 0.13 weight percent of Chinese redbud wood, 0.02 to 0.03 weight percent of dried orange peel, 0.02 to 0.03 weight percent of cassia leaf, 0.015 to 0.019 weight percent of angelica, 0.015 to 0.019 weight percent of liquorice, 0.015 to 0.019 weight percent of safflower, 0.015 to 0.019 weight percent of bunge auriculate root, 0.015 to 0.019 weight percent of szechuan lovage rhizome and 0.33 to 0.35 weight percent of water caltrop powder; 3 to 3.2 weight percent of Chinese redbud, 0.38 to 0.63 weight percent of Chinese date, 0.23 to 0.32 weight percent of dahurian angelica root, 0.38 to 0.63 weight percent of pawpaw, 0.23 to 0.32 weight percent of garden balsam stem, 0.23 to 0.32 weight percent of divaricate saposhnikovia root, 0.23 to 0.32 weight percent of rhizoma atractylodis, 0.38 to 0.63 weight percent of dried ginger, 18 to 19 weight percent of glutinous rice and the balance of water.
2. A preparation method of a redbud vinegar beverage is characterized by comprising the following steps: the method comprises the following steps:
1) processing the glutinous rice raw materials: selecting glutinous rice with starch content of more than 72%, soaking in water, steaming, and cooling to obtain glutinous rice raw material;
2) leaching raw material treatment: cleaning and airing picked fresh Chinese redbud, grinding Chinese date, angelica dahurica, pawpaw, garden balsam stem, divaricate saposhnikovia root, rhizoma atractylodis and dried ginger to obtain grinding powder, and mixing the grinding powder with the aired Chinese redbud to obtain an extraction raw material;
3) treating raw materials of medicinal yeast: drying cortex cercis chinensis, pericarpium Citri Reticulatae, folium Cinnamomi, radix Angelicae sinensis, radix Glycyrrhizae, flos Carthami, radix Cynanchi auriculati, and rhizoma Chuanxiong in the sun, grinding into powder, and mixing with caltrop powder to obtain raw materials of medicated leaven;
4) boiling the leaching raw material obtained in the step 2) in water, and preserving heat to obtain a leaching solution;
5) adding water into the medicinal yeast raw material in the step 3) for humidifying, kneading into a yeast blank, putting the yeast blank into a greenhouse to heat the yeast blank for a period of time, cooling, drying and grinding to prepare medicinal yeast powder;
6) mixing the sticky rice raw material obtained in the step 1) and the medicinal yeast powder obtained in the step 5), putting the mixture into an alcohol fermentation tank, adding a certain amount of leaching liquor, uniformly stirring, and fermenting to obtain fermented glutinous rice;
7) putting the fermented mash obtained in the step 6) into a fermentation tank, adding a certain amount of leaching liquor, stirring and mixing, adding vinegar grains for inoculation, performing acetic fermentation, and pouring vinegar to obtain fermented vinegar;
8) adding pepper, fennel, cinnamon and clove into the fermented vinegar obtained in the step 7), heating, adding honey, white sugar, fructose, maltose and citric acid, soaking for a period of time, and spraying vinegar again to obtain a vinegar beverage;
9) filling, sterilizing and cooling the vinegar beverage obtained in the step 8) to obtain a vinegar beverage finished product.
3. The preparation method of the bauhinia vinegar beverage according to claim 2, wherein: the granularity of the traditional Chinese medicine starter raw material in the step 3) is 55 meshes-65 meshes.
4. The preparation method of the bauhinia vinegar beverage according to claim 2, wherein: the heat preservation temperature in the step 4) is 80-90 ℃, and the heat preservation time is 20-25 min.
The leaching method comprises the following steps: putting the leaching raw materials into water for boiling and heat preservation, pouring out the primary leaching solution, adding water for boiling and heat preservation, pouring out the secondary leaching solution, repeating the operation for 2-3 times in sequence, mixing the leaching solutions obtained for many times, wherein the mass of the added water is 120-130% of that of the glutinous rice each time.
5. The preparation method of the bauhinia vinegar beverage according to claim 2, wherein: and step 5), the temperature of the middle temperature chamber is 20-25 ℃, and the heating time is 6-7 days.
6. The preparation method of the bauhinia vinegar beverage according to claim 2, wherein: the mass of the leaching liquor added in the step 6) is 130-140% of that of the glutinous rice, and the temperature of the leaching liquor in the jar is 20-24 ℃.
7. The preparation method of the bauhinia vinegar beverage according to claim 2, wherein: the weight of the leaching liquor added in the step 7) is 200-220% of that of the glutinous rice, and the weight of the vinegar culture is 20-30% of that of the glutinous rice.
8. The preparation method of the bauhinia vinegar beverage according to claim 2, wherein: in the step 8), the fermented vinegar is heated to 78-85 ℃ and the soaking time is 9.5-10.5 h.
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| CN107794183A (en) * | 2017-09-28 | 2018-03-13 | 王军 | A kind of ginger juice vinegar beverage and preparation method thereof |
| CN107904128A (en) * | 2017-12-07 | 2018-04-13 | 四川大学 | A kind of method by adding koji-making Chinese medicine making vinegar |
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