CN1245497C - Sanmaizhen vinegar - Google Patents
Sanmaizhen vinegar Download PDFInfo
- Publication number
- CN1245497C CN1245497C CN 00130603 CN00130603A CN1245497C CN 1245497 C CN1245497 C CN 1245497C CN 00130603 CN00130603 CN 00130603 CN 00130603 A CN00130603 A CN 00130603A CN 1245497 C CN1245497 C CN 1245497C
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- China
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- present
- vinegar
- rye
- buckwheat
- oats
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- Expired - Fee Related
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Abstract
The present invention relates to Sanmaizhen vinegar which belongs to functional nutrient health-care table vinegar manufactured by pure acetic acid fermentation of oats, buckwheat and rye. The oats, the buckwheat and the rye are put into 4 to 5 times of clear water or fillers after germinated, baked and crushed, and alcoholic fermentation and acetic acid fermentation are carried out in different sections; fermented products are filtered and pressed or added with water vinegar after matured, and the present invention is manufactured through the steps of sterilization, ageing, filtration and filling. Under the precondition of maintaining the inherent taste characteristic of traditional table vinegar, the present invention uses germinated oats, buckwheat and rye as raw materials and also fully exerts the natural unique nutrient health-care functions thereof. The present invention has the advantages of favorable and unique taste, pure mouth feel and moderate acidity, and amino acid and vitamin nutrient substances contained in the present invention are higher than that of the traditional table vinegar. The present invention has various health-care functions of blood sugar reduction, blood lipid reduction, blood pressure reduction, weight reduction, skin protection, cosmetology, etc. The present invention can be diluted and directly drunk and can also be used for cooking, so the present invention has particularly wide market development prospects.
Description
One, technical field
It is raw material that Sanmaizhen vinegar belongs to Radix Et Rhizoma Fagopyri Tatarici, rye, oat, adopts modern fermentor tank closed conduitization not have a kind of new function type health care vinegar of bent purebred acetic acid liquid-state fermentation technology institute brew.
Two, technical background
Vinegar is the requisite in people's daily life, and traditional vinegar kind is a lot; But mainly all being to be raw material with cereal such as Chinese sorghum, rice or corns, is saccharifying ferment to account for the major ingredient consumption up to 60% Daqu, the cylinder pond open solid-state fermentation process institute brew of doing with heavy manual behaviour.Product goes out that rate is low, manufacturing cost is high, hand labor intensity is big, the hygienic safety degree is poor.The tradition vinegar is mainly paid attention to the seasoning effect, ignores nourishing function.
Three, summary of the invention
The objective of the invention is: providing a kind of is raw material with Radix Et Rhizoma Fagopyri Tatarici, rye, oat, and adopting modern fermentor tank closed conduitization not have a kind of new of bent purebred acetic acid liquid-state fermentation technology institute brew can merit type health care edible vinegar.
Technical scheme of the present invention is: through germinateing, cure, after the fragmentation, putting into 4-5 clear water doubly, saccharification, zymamsis and acetic fermentation, ripe back press filtration are carried out in segmentation with Radix Et Rhizoma Fagopyri Tatarici, rye, oat, make through sterilization, aging, filtration, can.
The present invention is a raw material with Radix Et Rhizoma Fagopyri Tatarici, rye, the oat of system behind the bud, the plant enzyme that self is produced with raw material replaces Daqu, replace traditional open solid-state fermentation process in cylinder pond that heavy manual behaviour does with modern fermentor tank closed conduit liquid-state fermentation technology, by scientific and reasonable nutrition-allocated proportion and have complementary functions given full play to and utilized Radix Et Rhizoma Fagopyri Tatarici, rye, oat unique natural nutrition nourishing function, brewage omnidistance practicable whole automatic managements, the raw material availability height, hand labor intensity is low, safety, health, efficient.The quiet and tastefully laid out uniqueness of product special flavour, mouthfeel is pure, and acidity is moderate, and is amino acid contained, and the vitamins nutritive substance all is higher than traditional vinegar, and has plurality of health care functions, can dilute straight drink, and the cooking of can going with rice or bread again has special vast market prospect.
Embodiment combined process prescription carries out:
1, the preparation of Fructus Hordei Germinatus: will clear up fresh Radix Et Rhizoma Fagopyri Tatarici after the removal of impurities, rye, oat respectively with meta-alkalescence clear water below 20 ℃, be interrupted and changed the water logging bubble 40-60 hour, germinateed about seven days in an amount of ventilation the about 15 ℃ behind the draining, place kiln in 50-55 ℃ of air seasoning, broken pure standby before using to the 20-40 order.
2, saccharification: get 50% Radix Et Rhizoma Fagopyri Tatarici, 30% rye, 20% oat that prepare Fructus Hordei Germinatus are put into 4 times clear water by proportion saccharifying tank, carried out saccharification with 37 ℃/30 minutes, 45 ℃/30 minutes, 52 ℃/60 minutes, 65 ℃/60 minutes respectively, it is standby to boil 10 minutes postcooling.
3, zymamsis: will be cooled to the saccharification liquid below 30 ℃, and add 0.1% wine active dry yeast, and carry out zymamsis below the temperature at 30 ℃.
4, acetic fermentation: incite somebody to action the sophisticated distiller's wort of zymamsis, allotment by volume joins in the active good acetic fermentation wine with dregs of 70% ratio to the concentration of 6% ethanol content, carries out acetic fermentation in special use system vinegar tankage between 35-38 ℃.
5, press filtration: the acetic fermentation total acid is reached more than 5%, and ethanol content is lower than the ripe vinegar wine with dregs below 0.5%, carries out press filtration with special-purpose pressure filter and separates.
6, sterilization is aging: after the vinegar liquid that press filtration is gone out carries out conventional sterilization with sterilizing appliance, undertaken aging by certain quality requirements in the acid-resistant container of packing into.
7, filtration, can: the vinegar liquid after will be on request aging get supernatant liquor after the fine filting machine filtering can to finished product.
The key technical indexes: color and luster: amber, limpid transparent; Have strong vinegar fragrance and Fructus Hordei Germinatus fragrance, pure soft, total acid 3.5-5%, also source sugar 1-15%.
Claims (1)
1, Sanmaizhen vinegar through purebred acetic fermentation manufacturing, is characterized in that before keeping traditional vinegar inherent taste characteristic under the topic, being the raw material brew with oat, buckwheat and rye behind the system bud by oat, buckwheat and rye; Through germinateing, cure, after the fragmentation, putting into 4-5 clear water or stopping composition doubly, zymamsis and acetic fermentation are carried out in segmentation with oat, buckwheat and rye, ripe back press filtration or add water and drench vinegar, and through sterilization, aging, filtration, can are made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00130603 CN1245497C (en) | 2000-09-26 | 2000-09-26 | Sanmaizhen vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00130603 CN1245497C (en) | 2000-09-26 | 2000-09-26 | Sanmaizhen vinegar |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1345926A CN1345926A (en) | 2002-04-24 |
| CN1245497C true CN1245497C (en) | 2006-03-15 |
Family
ID=4594204
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 00130603 Expired - Fee Related CN1245497C (en) | 2000-09-26 | 2000-09-26 | Sanmaizhen vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1245497C (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100384978C (en) * | 2006-01-08 | 2008-04-30 | 颜景宗 | Naked oat health-care vinegar and its preparing process |
| CN102559471A (en) * | 2011-12-26 | 2012-07-11 | 内蒙古农业大学 | Production method for oat health-care vinegar by fermenting oat raw materials |
| CN103652636B (en) * | 2013-12-07 | 2015-07-08 | 安徽联喆玉竹有限公司 | Hearth care three-wheat rice crust |
| CN103734836B (en) * | 2014-01-28 | 2015-01-07 | 程健博 | Method for preparing germinated black tartary buckwheat and hawthorn fruit vinegar beverage |
| CN104450487A (en) * | 2014-12-05 | 2015-03-25 | 陕西科技大学 | Method for preparing buckwheat sprout vinegar |
| CN109486642A (en) * | 2018-12-18 | 2019-03-19 | 山西紫林醋业股份有限公司 | The method of bitter buckwheat oat bran Testa sojae atricolor brewing function mature vinegar rich in beta glucan |
| CN112553034A (en) * | 2019-09-25 | 2021-03-26 | 内蒙古伊利实业集团股份有限公司 | Preparation method of quinoa vinegar |
-
2000
- 2000-09-26 CN CN 00130603 patent/CN1245497C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1345926A (en) | 2002-04-24 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: SHANXI LAIFU MATURE VINEGAR GROUP CO.,LTD. Free format text: FORMER OWNER: LIU GUOZHONG Effective date: 20070824 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20070824 Address after: 030400 No. 7 Wen Yuen Road, Qingxu County, Shanxi Patentee after: Shanxi Laifu vinegar Group Co. Ltd. Address before: 157003 No. 86-51 wave road, Xi'an District, Heilongjiang, Mudanjiang Patentee before: Liu Guozhong |
|
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20060315 Termination date: 20150926 |
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| EXPY | Termination of patent right or utility model |