CN114410422A - Kudzu vine root vinegar beverage and preparation method thereof - Google Patents
Kudzu vine root vinegar beverage and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kudzuvine root vinegar beverage and a preparation method thereof, and is characterized in that the kudzuvine root vinegar beverage is prepared from the following raw materials by weight: 50-100 parts of kudzu root, 10-50 parts of rice, 50-100 parts of kudzu root juice, 2-10 parts of scorched rice cake and 3-10 parts of maltose. According to the vinegar beverage, the kudzu root and the rice are mixed and fermented to be used as the raw materials of the vinegar beverage, the mouth feel of the kudzu root in the vinegar beverage and the characteristics of activating blood and tonifying spleen of the kudzu root are fully reflected through the mixing preparation of the kudzu root powder and the kudzu root juice, the effects of promoting the production of body fluid to quench thirst, clearing away heat and relieving summer-heat, softening blood vessels and regulating blood pressure, blood fat and blood sugar of the vinegar beverage are improved, patients with hypertension and the like can obtain a better regulating effect after using the vinegar beverage, the kudzu root has the characteristic of sweet taste, the sour taste of the beverage after fermentation can be effectively relieved, and the mouth feel of the vinegar beverage is improved; the used raw materials are easy to obtain and low in price, and the raw materials can play a complementary role, so that the functional diversity and the mouthfeel of the invention are improved to the maximum extent.
Description
Technical Field
The invention relates to the technical field of health-care vinegar, and particularly relates to a kudzuvine root vinegar beverage and a preparation method thereof.
Background
The vinegar beverage is a novel health-care beverage, and is accepted by more and more consumers due to the effects of health preservation and the like. At present, vinegar beverages on the market are various in types and have respective emphasis on functions; some vinegar beverages have single or not ideal functions, and some vinegar beverages have more traditional Chinese medicine components, or have the problems of complex preparation process, high cost and the like. They have different characteristics and also have respective defects, so that different vinegar beverages can coexist in the market, and people can also select favorite types according to hobbies. Therefore, more varieties of the health vinegar beverage can be more convenient for people to select.
Chinese patent CN1995315A discloses a kudzu root and black rice nutritious aromatic vinegar and a preparation method thereof, the raw materials are calculated by weight, 200-300 parts of kudzu root granules or powder as a main material, 100-150 parts of black rice and 100-150 parts of glutinous rice are mixed, clear water is added for soaking various main material granules, the mixture is cleaned, drained and steamed thoroughly, the mixture is taken out and showered by cold water for cooling, saccharification fermentation and alcohol fermentation are carried out, the wine mash formed after the alcohol fermentation is finished is mixed with subsidiary material bran, filling material rice husks or rice chaffs and rice color for acetic fermentation, the subsidiary material bran accounts for 850-900 parts, the filling material or the rice chaffs accounts for 450-500 parts, the rice color accounts for 130-140 parts, after the acetic fermentation is finished, adding 20-25 parts of salt to perform after-ripening culture, then adding water to the ripened vinegar culture, leaching, filtering the vinegar liquid, adding 5-7 parts of sugar to the filtered vinegar liquid, blending, clarifying, sterilizing, and storing in a sealed manner for 6-12 months to obtain the kudzu root and black rice nutritional aromatic vinegar. The raw materials and the process are complex, and the taste is not ideal enough.
Disclosure of Invention
The invention aims to provide a kudzuvine root vinegar beverage and a preparation method thereof, wherein common raw materials with low price are selected, the kudzuvine root vinegar beverage is easy to prepare and has the characteristics of multiple functions and better taste.
The invention is realized in such a way that the kudzuvine root vinegar beverage is prepared from the following raw materials in parts by weight: 50-100 parts of kudzu root, 10-50 parts of rice, 50-100 parts of kudzu root juice, 2-10 parts of scorched rice cake and 3-10 parts of maltose.
The kudzu root vinegar beverage is prepared from the following raw materials: 60-90 parts of kudzu root, 20-40 parts of rice, 40-80 parts of kudzu root juice, 3-7 parts of scorched rice cake and 5-8 parts of maltose.
The kudzu root vinegar beverage is prepared from the following raw materials: 70-80 parts of kudzu root, 25-35 parts of rice, 45-85 parts of kudzu root juice, 4-6 parts of scorched rice cake and 4-7 parts of maltose.
In the kudzu root vinegar beverage, the scorched rice cakes are rice cakes which are obtained by washing high-quality rice with clear water, putting the rice cakes into an iron pan, adding water, and cooking until the rice at the bottom layer of the pan is scorched at the position where the rice sticks to the pan.
In the kudzu root vinegar beverage, the kudzu root juice is prepared by cleaning fresh kudzu roots, removing impurities and peel, cutting into small sections, and squeezing the fresh kudzu root juice by a juicer, wherein the kudzu root juice comprises the following components in parts by weight: the ratio of water is 3-4:6-7, and the kudzu root juice is obtained by heating and curing after being diluted by drinking water.
A preparation method of a kudzuvine root vinegar beverage,
1) pulverizing radix Puerariae into powder to obtain product A;
2) washing rice, and filtering to obtain product B;
3) mixing product A with product B to obtain product C;
4) steaming product C in steamer to obtain product D;
5) cooling the product D to 16-36 ℃, adding fermentation enzyme, mixing uniformly, and fermenting in a jar for 10-25 days to obtain a product E;
6) distilling the product E, and taking a distillate with the temperature of 3-15 ℃ to obtain a product F;
7) putting the product F into a container, adding 3-8 parts of the scorched rice cake and 4-7 parts of the maltose according to the proportion, and sealing the container for 30-100 days to obtain a product G;
8) and adding the G product into the kudzu root juice according to a proportion, mixing, sealing the jar for 20-50 days, and taking filtrate to obtain a finished product.
7. The method for preparing pueraria vinegar beverage according to claim 6, wherein the fermentation enzyme is a Chinese herbal medicine distiller's yeast.
According to the preparation method of the kudzu root vinegar beverage, the adding proportion of the distiller's yeast is 3-15% of that of the kudzu root.
According to the preparation method of the kudzu root vinegar beverage, the starter propagation raw materials of the Chinese herbal medicine distiller's yeast are Tou Gu Xiang, creeping groundsel, Diloquat, Ling grass and rice, fresh herbal medicines are adopted, cleaned, sundries are removed, the filtration is carried out, the rice is soaked, and then the filtration and dry water are mixed into rice powder for later use; mixing the 4 kinds of herbal medicines of the Tou Gu Xiang, the creeping groundsel incense, the Di Eriobotrya and the jingzao according to the ratio of 1:1, smashing to obtain herbal medicine slurry, mixing and stirring evenly 10-50 parts of herbal medicine powder and 30-100 parts of rice powder according to the parts by weight, kneading into small cakes, placing on a clean straw mat, covering clean straw on the small cakes, and fermenting for 10-30 days to obtain the Chinese herbal medicine distiller's yeast.
Compared with the prior art, the invention has the following advantages;
the applicant has been engaged in the product development and research of radix puerariae and Miao medicine Chinese herbal medicines for many years, and in order to enrich radix puerariae series products, the applicant obtains the radix puerariae vinegar beverage through long-term research and research, and the radix puerariae vinegar beverage is well appreciated by consumers after being put into the market, and the sales volume is continuously increased. The vinegar beverage has the advantages that the kudzuvine root and the rice are mixed and fermented to be used as raw materials of the vinegar beverage, the mouth feel of the kudzuvine root in the vinegar beverage and the characteristics of activating blood and tonifying spleen of the kudzuvine root are fully embodied through the mixing preparation of adding the kudzuvine root powder before fermentation and adding the kudzuvine root juice after fermentation, the effects of promoting the secretion of saliva or body fluid to quench thirst, clearing away summer heat, softening blood vessels and regulating blood pressure, blood fat and blood sugar of the vinegar beverage are improved, patients with hypertension and the like can obtain better regulating effects after using the vinegar beverage, the kudzuvine root has the characteristic of sweet taste, the sour taste of the beverage after fermentation can be effectively relieved, and the mouth feel of the vinegar beverage is improved; however, the kudzu root is cool and can affect the stomach cold, so the kudzu root and the rice are mixed for preparation, the cool performance of the kudzu root can be effectively inhibited through the spleen and stomach tonifying effect of the rice, the vinegar beverage can be suitable for people with physical deficiency and cold or allergy, the rice also has the effect of easy absorption, and the characteristics of the kudzu root can be utilized to the maximum extent; the pueraria flavone and the puerarin contained in the pueraria juice can enable the vinegar beverage to have the effects of enlarging breast, beautifying, removing freckles, moistening skin and the like, enrich the functionality of the vinegar beverage, further improve the functions of the spleen and the stomach through the stomach invigorating effect of the pueraria juice, and improve the applicability of the vinegar beverage; because the kudzuvine root juice contains less sugar and has a light taste, which is not beneficial to the drinking of users, the sweet sugar and the scorched rice cake are added, so that the sweetness and the taste of the vinegar beverage can be improved, the vinegar beverage can be more easily accepted by the users, and the quality guarantee period of the vinegar beverage can be prolonged while the functionality of the vinegar beverage is improved through the effects of moistening the lung, relieving the cough and inhibiting the microbial value of the sweet sugar, thereby reducing the use of preservatives, ensuring that the vinegar beverage is healthier and has better fermentation effect. The raw materials used for preparing the invention are easy to obtain and low in price, and the raw materials can play a complementary role, so that the functional diversity and the taste of the invention are improved to the maximum extent. The rice cake is also called rice coke or coke rice cake; the rice from the rice cake is burnt yellow after being pasted on a pan. The pan cake has sweet, light and flat taste. The pan cake has effects of nourishing intestine and stomach and promoting digestion. Soaking the scorched rice cake in low-alcohol-degree liquor below 15 degrees, sealing the jar, and covering for 10-30 days, wherein the jar sealing fermentation has the function of producing acetic acid bacteria.
The compatibility of the 4 Chinese herbal medicine starter propagation raw materials is reasonable, scientific and effective, creeping groundsel is taken as a monarch, eriobotrya japonica is taken as a minister, caulis perllae is taken as an assistant, rust-coloured crotalaria herb is taken as an assistant, and rice is taken as an auxiliary material. The Chinese herbal medicine climbing-earth fragrant distiller's yeast has mellow wine body, sweet and soft wine taste, fragrant taste, comfortable and harmonious abdomen, no excessive internal heat and no headache for various brewed grain wines or plant wines. In the remote rural areas in the last 50-70 years, the homemade Chinese herbal medicine climbing fragrant wine koji specially used by the housewife gives the father to brew rice wine, sweet potato wine, green barberry wine, corn wine and the like to be eaten together with rice or bread at morning and evening. The inventor is influenced and inherited by parents to brew wine by making distiller's yeast in the adolescent age, and the secret recipe and the making technology of making distiller's yeast are invented in the last 90 th century, and in the ' method for brewing wine by using Chinese herbal medicines and kudzu root wine brewed by using the method ', the intensive research and years of practice on Chinese herbal medicine creeping Xiang distiller ' are started, and Chinese herbal medicine creeping Xiang distiller ' is successfully brewed into delicious wine by using Chinese herbal medicine creeping Xiang distiller ' for crowds to drink. Meanwhile, fermentation experiments are respectively carried out on Chinese herbal medicines such as kudzu vine root, Chinese yam, rhizoma polygonati, Chinese date, Chinese holly root, lily bulb, potato, white poria, bayberry leaf, plantain herb, garden balsam stem and the like and various grains, sweet and soft beauty wine can be brewed, and the wine can also be used for brewing vinegar products such as apple vinegar, roxburgh rose vinegar, red date vinegar, rice vinegar and the like.
In the research and development of radix puerariae fermented wine products in more than 20 years, the applicant considers the aim of eating vinegar and starts to research radix puerariae vinegar 10 years ago by how to sufficiently improve the utilization rate of residual low-alcohol tail wine when high-alcohol wine is distilled and obtained and embodying the product value. The method contributes to the development of radix puerariae vinegar beverage into a large health market, prevention of hypertension, hyperglycemia and hyperlipidemia for more people and improvement of the health life rate of human bodies. In recent 5 years, researches on the kudzuvine root vinegar beverage are concentrated, extensive experiments on kudzuvine root plants, particularly experiments on kudzuvine root powder and kudzuvine root juice, are deeply carried out, the successful brewing is achieved through the method, and the detection result of the center for analyzing, testing and evaluating the quality of natural products in chemical key laboratories of the national academy of sciences in Guizhou province is 24 days in 2021, so that the kudzuvine root vinegar beverage has no toxic or side effect on long-term eating together with rice or bread. Is a novel beverage which can be eaten by the public to prevent diseases.
Detailed Description
The present invention is further illustrated by the following examples, which are not to be construed as limiting the invention. Various modifications and improvements of the technical solution of the present invention may be made by those skilled in the art without departing from the spirit of the present invention, and the technical solution of the present invention is to be covered by the protection scope defined by the claims.
Examples are given. A kudzuvine root vinegar beverage is prepared from the following raw materials in parts by weight: 50-100 parts of kudzu root, 10-50 parts of rice, 50-100 parts of kudzu root juice, 2-10 parts of scorched rice cake and 3-10 parts of maltose.
More preferably, the composition is prepared from the following raw materials: 60-90 parts of kudzu root, 20-40 parts of rice, 40-80 parts of kudzu root juice, 3-7 parts of scorched rice cake and 5-8 parts of maltose.
More preferably, the composition is prepared from the following raw materials: 70-80 parts of kudzu root, 25-35 parts of rice, 45-85 parts of kudzu root juice, 4-6 parts of scorched rice cake and 4-7 parts of maltose.
The scorched rice cakes are selected from high-quality rice, washed by clear water, put into an iron pan, added with water, and cooked until the rice at the bottom layer of the pan is scorched at the position where the rice is stuck to the pan.
The kudzu vine root juice is prepared by cleaning fresh kudzu vine root, removing impurities and peel, cutting into small segments, and squeezing the fresh kudzu vine root juice by a juicer according to the following parts by weight: the ratio of water is 3-4:6-7, and the kudzu root juice is obtained by heating and curing after being diluted by drinking water.
A preparation method of a kudzuvine root vinegar beverage,
1) pulverizing radix Puerariae into powder to obtain product A;
2) washing rice, and filtering to obtain product B;
3) mixing product A with product B to obtain product C;
4) steaming product C in steamer to obtain product D;
5) cooling the product D to 16-36 ℃, adding fermentation enzyme, mixing uniformly, and fermenting in a jar for 10-25 days to obtain a product E;
6) distilling the product E, and taking a distillate with the temperature of 3-15 ℃ to obtain a product F;
7) putting the product F into a container, adding 3-8 parts of the scorched rice cake and 4-7 parts of the maltose according to the proportion, and sealing the container for 30-100 days to obtain a product G;
8) and adding the G product into the kudzu root juice according to a proportion, mixing, sealing the jar for 20-50 days, and taking filtrate to obtain a finished product.
The fermentation enzyme is Chinese herbal medicine distiller's yeast.
The blending proportion of the distiller's yeast is 3-15% of the kudzu root.
The starter propagation raw materials of the Chinese herbal medicine distiller's yeast are Gaultheria Yunnanensis, creeping groundsel herb, eriobotrya japonica, rust-coloured crotalaria herb and rice, fresh herbal medicines are adopted, cleaned, sundries are removed, the rice is filtered, and filtered and dried water is beaten into rice flour for later use; mixing the 4 kinds of herbal medicines of the Tou Gu Xiang, the creeping groundsel incense, the Di Eriobotrya and the jingzao according to the ratio of 1:1, smashing to obtain herbal medicine slurry, mixing and stirring evenly 10-50 parts of herbal medicine powder and 30-100 parts of rice powder according to the parts by weight, kneading into small cakes, placing on a clean straw mat, covering clean straw on the small cakes, and fermenting for 10-30 days to obtain the Chinese herbal medicine distiller's yeast. The fermented distiller's yeast is preferably white fermented yeast, and is useless when it is black.
The techniques of the present invention are further illustrated below with reference to specific examples:
example 1, a kudzu root vinegar beverage is prepared from the following raw materials in parts by weight: 100 parts of kudzuvine root, 10 parts of rice, 50 parts of kudzuvine root juice, 5 parts of scorched rice cake and 10 parts of maltose.
The preparation method comprises the following specific steps:
1) cleaning 100 parts of radix Puerariae, and pulverizing into powder to obtain product A;
2) washing 10 parts of rice, and filtering to obtain product B;
3) mixing product A and product B to obtain product C;
4) steaming product C in steamer to obtain product D;
5) cooling product D to 15 deg.C, adding 3 parts of fermented koji, stirring, and fermenting in a fermenter for 20 days to obtain product E;
6) distilling product E in retort by conventional distillation method, and putting 15% (alcohol content) distillate into a container to obtain product F;
7) adding maltose 10 parts and charred glutinous rice cake 5 parts, and sealing the jar for 100 days to obtain product G;
8) adding 50 parts of radix Puerariae juice into the product G, mixing, sealing for 20 days, and collecting filtrate to obtain the final product.
Embodiment 2. the kudzuvine root vinegar beverage is prepared from the following raw materials in parts by weight: 50 parts of kudzu root, 50 parts of rice, 50 parts of kudzu root juice, 8 parts of scorched rice cake and 3 parts of maltose.
The preparation method comprises the following specific steps:
1) cleaning 50 parts of radix Puerariae, and pulverizing into powder to obtain product A;
2) washing 50 parts of rice, and filtering to obtain product B;
3) mixing product A and product B to obtain product C;
4) steaming product C in steamer to obtain product D;
5) cooling product D to 36 deg.C, adding 6 parts of fermented koji, stirring, and fermenting in a fermenter for 10 days to obtain product E;
6) distilling product E in retort by conventional distillation method, and putting 5% (alcohol degree) distillate into a container to obtain product F;
7) putting the product F into a container, adding 8 parts of the scorched rice cake and 3 parts of the maltose according to the proportion, and sealing the container for 50 days to obtain a product;
8) adding radix Puerariae juice into product G at a certain proportion, mixing, sealing jar for 50 days, and collecting filtrate to obtain the final product. The kudzu root juice is prepared by cleaning fresh kudzu root, removing impurities and peel, cutting into small segments, and squeezing the fresh kudzu root juice by a juicer according to the parts by weight: the water ratio is 3:7, and the water-soluble organic silicon fertilizer is obtained by adding drinking water to dilute and heating and curing.
The starter propagation raw materials of the fermentation starter are Gaultheria Yunnanensis, creeping groundsel herb, eriobotrya japonica, rust-coloured crotalaria herb and rice, fresh herbal medicines are adopted, cleaned, sundries are removed, the rice is filtered, and filtered and dried water is ground into rice flour for later use; mixing the 4 kinds of herbal medicines of the Tou Gu Xiang, the creeping groundsel incense, the Di Eriobotrya and the jingle bell root according to the ratio of 1:1, smashing to obtain herbal medicine slurry, mixing and stirring uniformly 20 parts of herbal medicine powder and 70 parts of rice powder according to the parts by weight, kneading into a small cake, placing on a clean straw cushion, covering clean straw on the small cake, and fermenting for 20 days to obtain the Chinese herbal medicine distiller's yeast.
Embodiment 3, a kudzu root vinegar beverage is prepared from the following raw materials in parts by weight: 90 parts of kudzuvine root, 20 parts of rice, 60 parts of kudzuvine root juice, 6 parts of scorched rice cake and 8 parts of maltose.
The preparation method comprises the following specific steps:
1) cleaning 90 parts of radix Puerariae, and pulverizing into powder to obtain product A;
2) washing 20 parts of rice, and filtering to obtain product B;
3) mixing product A and product B to obtain product C;
4) steaming product C in steamer to obtain product D;
5) cooling product D to 20 deg.C, adding 6 parts of fermented koji, stirring, and fermenting in a fermenter for 18 days to obtain product E; the fermentation starter adopts finished product of distiller's yeast in the existing market.
6) Distilling product E in retort by conventional distillation method, and putting 12% (alcohol degree) distillate into a container to obtain product F;
7) putting the product F into a container, adding 6 parts of the scorched rice cake and 8 parts of the maltose according to the proportion, and sealing the container for 75 days to obtain a product;
8) adding radix Puerariae juice into product G at a certain proportion, mixing, sealing jar for 30 days, and collecting filtrate to obtain the final product. The kudzu root juice is prepared by cleaning fresh kudzu root, removing impurities and peel, cutting into small segments, and squeezing the fresh kudzu root juice by a juicer according to the parts by weight: the water ratio is 4:6, and the water-soluble organic fertilizer is obtained by adding drinking water to dilute and heating and curing.
Example 4, a pueraria vinegar beverage is prepared from the following raw materials in parts by weight: 60 parts of kudzuvine root, 40 parts of rice, 70 parts of kudzuvine root juice, 8 parts of scorched rice cake and 5 parts of maltose.
The preparation method comprises the following specific steps:
1) cleaning 60 parts of radix Puerariae, and pulverizing into powder to obtain product A;
2) washing 40 parts of rice, and filtering to obtain product B;
3) mixing product A and product B to obtain product C;
4) steaming product C in steamer to obtain product D;
5) cooling product D to 20 deg.C, adding 7 parts of fermented koji, stirring, and fermenting in a fermenter for 12 days to obtain product E;
6) distilling product E in retort by conventional distillation method, and putting 7% (alcohol content) distillate into a container to obtain product F;
7) putting the product F into a container, adding 8 parts of the scorched rice cake and 5 parts of the maltose according to the proportion, and sealing the container for 40 days to obtain a product;
8) adding radix Puerariae juice into product G at a certain proportion, mixing, sealing jar for 40 days, and collecting filtrate to obtain the final product.
The starter propagation raw materials of the fermentation starter are Gaultheria Yunnanensis, creeping groundsel herb, eriobotrya japonica, rust-coloured crotalaria herb and rice, fresh herbal medicines are adopted, cleaned, sundries are removed, the rice is filtered, and filtered and dried water is ground into rice flour for later use; mixing the 4 kinds of herbal medicines of the Tou Gu Xiang, the creeping groundsel incense, the Di Eriobotrya and the jingle bell root according to the ratio of 1:1, smashing to obtain herbal medicine slurry, mixing and stirring uniformly 15 parts of herbal medicine powder and 90 parts of rice powder according to the parts by weight, kneading into a small cake, placing on a clean straw cushion, covering clean straw on the small cake, and fermenting for 15 days to obtain the Chinese herbal medicine distiller's yeast.
Example 5, a kudzu root vinegar beverage is prepared from the following raw materials in parts by weight: 80 parts of kudzu root, 25 parts of rice, 65 parts of kudzu root juice, 10 parts of scorched rice cake and 7 parts of maltose.
The preparation method comprises the following specific steps:
1) selecting 80 parts of radix Puerariae, removing impurities, and pulverizing into powder to obtain product A;
2) washing 25 parts of rice, and filtering to obtain product B;
3) mixing product A and product B to obtain product C;
4) steaming product C in steamer to obtain product D;
5) cooling product D to 23 deg.C, adding 7 parts of fermented koji, stirring, and fermenting in a fermenter for 16 days to obtain product E;
6) distilling product E in retort by conventional distillation method, and putting 10% (alcohol content) distillate into a container to obtain product F;
7) putting the product F into a container, adding 10 parts of the scorched rice cake and 7 parts of the maltose according to the proportion, and sealing the container for 65 days to obtain a product;
8) adding radix Puerariae juice into product G at a certain proportion, mixing, sealing jar for 32 days, and collecting filtrate to obtain the final product.
The starter propagation raw materials of the fermentation starter are Gaultheria Yunnanensis, creeping groundsel herb, eriobotrya japonica, rust-coloured crotalaria herb and rice, fresh herbal medicines are adopted, cleaned, sundries are removed, the rice is filtered, and filtered and dried water is ground into rice flour for later use; mixing the 4 kinds of herbal medicines of the Tou Gu Xiang, the creeping groundsel incense, the Diloquat and the rust-coloured crotalaria herb according to the ratio of 1:1, smashing to obtain herbal medicine slurry, mixing and stirring evenly 35 parts of herbal medicine powder and 75 parts of rice powder according to the parts by weight, kneading into small cakes, placing on a clean straw cushion, covering clean straw on the small cakes, and fermenting for 18 days to obtain the Chinese herbal medicine distiller's yeast.
Example 6, a kudzu root vinegar beverage is prepared from the following raw materials in parts by weight: 70 parts of kudzuvine root, 35 parts of rice, 60 parts of kudzuvine root juice, 7 parts of scorched rice cake and 6 parts of maltose.
The preparation method comprises the following specific steps:
1) cleaning 70 parts of radix Puerariae, and pulverizing into powder to obtain product A;
2) washing 35 parts of rice, and filtering to obtain product B;
3) mixing product A and product B to obtain product C;
4) steaming product C in steamer to obtain product D;
5) cooling product D to 23 deg.C, adding 8 parts of fermented koji, stirring, and fermenting in a fermenter for 14 days to obtain product E;
6) distilling product E in retort by conventional distillation method, and putting 8% (alcohol content) distillate into a container to obtain product F;
7) putting the product F into a container, adding 7 parts of the scorched rice cake and 6 parts of the maltose according to the proportion, and sealing the container for 65 days to obtain a product;
8) adding radix Puerariae juice into product G at a certain proportion, mixing, sealing jar for 38 days, and collecting filtrate to obtain the final product.
The starter propagation raw materials of the fermentation starter are Gaultheria Yunnanensis, creeping groundsel herb, eriobotrya japonica, rust-coloured crotalaria herb and rice, fresh herbal medicines are adopted, cleaned, sundries are removed, the rice is filtered, and filtered and dried water is ground into rice flour for later use; mixing the 4 kinds of herbal medicines of the Tou Gu Xiang, the creeping groundsel incense, the Di Eriobotrya and the jingle bell root according to the ratio of 1:1, smashing to obtain herbal medicine slurry, mixing and stirring uniformly 15 parts of herbal medicine powder and 80 parts of rice powder according to the parts by weight, kneading into a small cake, placing on a clean straw cushion, covering clean straw on the small cake, and fermenting for 28 days to obtain the Chinese herbal medicine distiller's yeast.
Example 7, a kudzu root vinegar beverage is prepared from the following raw materials in parts by weight: 75 parts of kudzuvine root, 30 parts of rice, 65 parts of kudzuvine root juice, 3 parts of scorched rice cake and 6 parts of maltose.
The preparation method comprises the following specific steps:
1) cleaning 75 parts of radix Puerariae, and pulverizing into powder to obtain product A;
2) washing 30 parts of rice, and filtering to obtain product B;
3) mixing product A and product B to obtain product C;
4) steaming product C in steamer to obtain product D;
5) cooling product D to 23 deg.C, adding 6 parts of fermented koji, stirring, and fermenting in a fermenter for 15 days to obtain product E;
6) distilling product E in retort by conventional distillation method, and putting 9% (alcohol content) distillate into a container to obtain product F;
7) putting the product F into a container, adding 3 parts of the scorched rice cake and 6 parts of the maltose according to the proportion, and sealing the container for 60 days to obtain a product;
8) adding radix Puerariae juice into product G at a certain proportion, mixing, sealing jar for 35 days, and collecting filtrate to obtain the final product.
The starter propagation raw materials of the fermentation starter are Gaultheria Yunnanensis, creeping groundsel herb, eriobotrya japonica, rust-coloured crotalaria herb and rice, fresh herbal medicines are adopted, cleaned, sundries are removed, the rice is filtered, and filtered and dried water is ground into rice flour for later use; mixing the 4 kinds of herbal medicines of the Tou Gu Xiang, the creeping groundsel incense, the Di Eriobotrya and the jingzao according to a ratio of 1:1, smashing to obtain herbal medicine slurry, mixing and stirring uniformly 45 parts of herbal medicine powder and 70 parts of rice powder according to parts by weight, kneading into a small cake, placing on a clean straw cushion, covering clean straw on the small cake, and fermenting for 18 days to obtain the Chinese herbal medicine distiller's yeast.
Claims (9)
1. The kudzuvine root vinegar beverage is characterized by being prepared from the following raw materials in parts by weight: 50-100 parts of kudzu root, 10-50 parts of rice, 50-100 parts of kudzu root juice, 2-10 parts of scorched rice cake and 3-10 parts of maltose.
2. The pueraria vinegar beverage according to claim 1, which is prepared from the following raw materials: 60-90 parts of kudzu root, 20-40 parts of rice, 40-80 parts of kudzu root juice, 3-7 parts of scorched rice cake and 5-8 parts of maltose.
3. The pueraria vinegar beverage according to claim 1, which is prepared from the following raw materials: 70-80 parts of kudzu root, 25-35 parts of rice, 45-85 parts of kudzu root juice, 4-6 parts of scorched rice cake and 4-7 parts of maltose.
4. The pueraria vinegar beverage according to claim 1, wherein the burnt rice cake is prepared by washing high-quality rice with clear water, putting the rice into an iron pan, adding water, and cooking until rice at the bottom layer of the pan is stuck to the pan and is burnt yellow.
5. The pueraria vinegar beverage according to claim 1, wherein the pueraria juice is prepared by washing fresh pueraria, removing impurities and peel, cutting into small segments, and squeezing the fresh pueraria juice by a juicer, wherein the juice comprises the following components in parts by weight: the ratio of water is 3-4:6-7, and the kudzu root juice is obtained by heating and curing after being diluted by drinking water.
6. The preparation method of pueraria vinegar beverage according to any one of claims 1 to 5,
1) pulverizing radix Puerariae into powder to obtain product A;
2) washing rice, and filtering to obtain product B;
3) mixing product A with product B to obtain product C;
4) steaming product C in steamer to obtain product D;
5) cooling the product D to 16-36 ℃, adding fermentation enzyme, mixing uniformly, and fermenting in a jar for 10-25 days to obtain a product E;
6) distilling the product E, and taking a distillate with the temperature of 3-15 ℃ to obtain a product F;
7) putting the product F into a container, adding 3-8 parts of the scorched rice cake and 4-7 parts of the maltose according to the proportion, and sealing the container for 30-100 days to obtain a product G;
8) and adding the G product into the kudzu root juice according to a proportion, mixing, sealing the jar for 20-50 days, and taking filtrate to obtain a finished product.
7. The method for preparing pueraria vinegar beverage according to claim 6, wherein the fermentation enzyme is a Chinese herbal medicine distiller's yeast.
8. The method for preparing pueraria vinegar beverage according to claim 7, wherein the koji is added in an amount of 3 to 15% based on pueraria.
9. The preparation method of pueraria vinegar beverage according to claim 7, wherein the koji-making raw materials of the Chinese herbal medicine distiller's yeast are tougu, creeping climbing groundsel, eriobotrya japonica, rust-coloured crotalaria herb and rice, fresh herbs are adopted, cleaned, sundries are removed, filtered, the rice is soaked, filtered and dried, and then the filtered and dried water is made into rice flour for later use; mixing the 4 kinds of herbal medicines of the Tou Gu Xiang, the creeping groundsel incense, the Di Eriobotrya and the jingzao according to the ratio of 1:1, smashing to obtain herbal medicine slurry, mixing and stirring evenly 10-50 parts of herbal medicine powder and 30-100 parts of rice powder according to the parts by weight, kneading into small cakes, placing on a clean straw mat, covering clean straw on the small cakes, and fermenting for 10-30 days to obtain the Chinese herbal medicine distiller's yeast.
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