CN1256423C

CN1256423C - Process for preparing medlar health-care vinegar

Info

Publication number: CN1256423C
Application number: CN 200410055444
Authority: CN
Inventors: 张铁
Original assignee: Individual
Current assignee: Individual
Priority date: 2004-07-28
Filing date: 2004-07-28
Publication date: 2006-05-17
Anticipated expiration: 2024-07-28
Also published as: CN1603400A

Abstract

The present invention relates to a production technology of health care vinegar containing Chinese wolfberry, which is characterized in that the production technology of traditional edible vinegar is used as the basis; after the traditional edible vinegar is added to a pool to be fermented by acetic acid, fresh Chinese wolfberry juice is added in the process of preparation, and then, the health care vinegar containing Chinese wolfberry is obtained. Thus, the present invention provides a new variety of edible vinegar, and provides a new use method for Chinese wolfberry. The health care vinegar containing Chinese wolfberry obtained by the method of the present invention not only has the functions of traditional edible vinegar, but also has the efficiency of Chinese wolfberry of enhancing immunity, enhancing immunological regulation functions, reducing blood fat, resisting fatty liver, tumor and senescence, invigorating the kidney, etc. A fermentation mode and a direct preparation mode are especially adopted by the present invention in the adding process of Chinese wolfberry; thus, various effective components in the Chinese wolfberry are fully extracted and utilized, and products have high conditioning value, health care value and nutrient value; the taste of the health care vinegar containing Chinese wolfberry can also be regulated.

Description

The production technique of medlar health care vinegar

Technical field

The present invention relates to the production technique of vinegar, particularly relate to a kind of production technique of medlar health care vinegar.

Background technology

Vinegar is used as seasonings traditionally always and uses.Simultaneously, the successive dynasties, the medicine scholar found that also vinegar has certain pharmaceutical use, and put down in writing in " Shennong Bencaojing notes " for TAO Hong-Jing as beam: jealous woman wine is usefulness, did not have institute and did not go into, and is better.LI Shi-Zhen is recorded and narrated in Compendium of Material Medica: vinegar is controlled the swollen long-pending piece of all sores, trusted subordinate's pain, and phlegm water blood disease is oppressed dish and parasites poison gas extremely, and having again looses becomes silted up the merit of detoxifcation.Modern medicine also proves, vinegar to human body Ginseng Extract is arranged, help digest, be beneficial to absorption, in advance anti-aging, antibiotic and sterilizing, vasodilation, beauty and skin care, control obesity, regulate the acid base equilibrium of blood and strengthen functions such as liver and kidney function.In recent years, more and more higher to the requirement of vinegar along with the understanding of people to the vinegar function, still, the vinegar that adopts traditional technology to make does not have the specific nutrition composition, under the situation of the diversification of consumer demand, can't satisfy market demand yet.

Summary of the invention

Purpose of the present invention just is to provide the vinegar product innovation---the production technique of Chinese wolfberry health-care vinegar, products obtained therefrom not only have the multiple function of traditional vinegar, the peculiar function that also has matrimony vine and had.

The present invention is achieved through the following technical solutions:

A kind of production technique of medlar health care vinegar, its technological process is after major ingredient Chinese sorghum and corn are mixed, pulverize, add the long-pending infiltration of water-water reactor, again through boiling, saccharification wineization, together carry out acetic fermentation with auxiliary material rice husk and wheat bran, obtain finished product vinegar after drenching vinegar, allotment, sterilization, it is characterized in that: the weight ratio according to the 5%-15% of the 15%-25% of saccharification liquid and living vinegar adds fresh lycium chinense juice respectively in above-mentioned acetic fermentation technology and allocating technology process;

Above-mentioned major ingredient Chinese sorghum and corn are according to 1.5-2.5: 1 mixed;

The add-on of above-mentioned auxiliary material rice husk and wheat bran is 3-4 a times of major ingredient gross weight, and wherein rice husk accounts for 80-90%, and wheat bran accounts for 10-20%.

The present invention adds fresh lycium chinense juice based on the production technique of traditional vinegar in the allocation process after it goes into pond acetic fermentation and fermentation, obtains medlar health care vinegar, thereby for vinegar family has added the newcomer, also provides new using method for matrimony vine simultaneously.The medlar health care vinegar that obtains by the inventive method had both had the function of traditional vinegar, have effects such as enhancing immunity that matrimony vine has and immunoloregulation function, reducing blood-fat, anti-fatty liveranti-fatty liver, antitumor, anti-ageing, kidney tonifying again, especially the present invention has adopted fermentation and has directly allocated dual mode the interpolation of matrimony vine, not only make the various effective constituents in the matrimony vine fully be extracted, utilize, make product itself have very high conditioning, health care, nutritive value, can adjust the mouthfeel of medlar health care vinegar again.

Check station check through Ningxia Hui Autonomous Region's food quality supervision, its lead content is (in Pb) 0.1mg/kg, arsenic content (in As) 0.05mg/kg, aflatoxin B1 does not detect, benzoic acid content 0.53g/kg, Sorbic Acid content does not detect, and meets national food hygienic standard fully.

Embodiment

1. raw material is prepared: select not have go mouldy, 300 jin of 600 jin of the Chinese sorghums of no worm-eaten, no-sundries and corns, pulverize (the many particles of face are few), mix, add about 1300 jin water, pile up infiltration 5 to 20 hours;

2. material cooking: will moisten mixing raw material Chinese sorghum corn behind the water and go into that atmospheric cooking stewing 2 to 3 hours, took the dish out of the pot about 2 to 2.5 hours in the steaming stock pot;

3. saccharification, wineization: the grog of boiling is cooled to 24-28 ℃, after go into saccharifying tank (adorning 300 jin of unstrained spirits approximately for every jar), every jar adds 1500 jin in water, wheat bran 30-40% (90-120 jin), live yeast 250 grams are in about 25 ℃ following saccharification wineization of room temperature, go out jar after 7 days, detecting ethanol content is the 7-9 degree;

4. acetic fermentation: ripe saccharification liquid is gone out jar, the fresh lycium chinense juice of admixing the 15-25% (being preferably 20%) of 2700 jin of wheat brans, 500 jin of rice husks, 250 gram acetic bacterias and saccharification liquid ferments, middle attention is unstrained spirits, and control unstrained spirits temperature generally is no more than 41 ℃ at 38-40 ℃, about about 23 days, the unstrained spirits temperature begins to descend, and shows that acetic fermentation finishes, and this moment is with salt 35-45 jin, placed two days, and be after-ripening;

5. pouring vinegar: ripe unstrained spirits moved into drench the pond, add two trickles and soaked 20-24 hour, adopt three groups of cover pouring methods to obtain living vinegar;

6. allotment: the fresh lycium chinense juice with 5%-15% (being preferably 10%) is allocated with living vinegar;

7. after sterilization, be medlar health care vinegar of the present invention.

Claims

1. the production technique of a medlar health care vinegar, its technological process is after major ingredient Chinese sorghum and corn are mixed, pulverize, add the long-pending infiltration of water-water reactor, again through boiling, saccharification wineization, together carry out acetic fermentation with auxiliary material rice husk and wheat bran, obtain finished product vinegar after drenching vinegar, allotment, sterilization, it is characterized in that: the weight ratio according to the 5%-15% of the 15%-25% of saccharification liquid and living vinegar adds fresh lycium chinense juice respectively in above-mentioned acetic fermentation technology and allocating technology process.

2. according to the production technique of the described medlar health care vinegar of claim 1, it is characterized in that: above-mentioned major ingredient Chinese sorghum and corn are according to 1.5-2.5: 1 mixed.

3. according to the production technique of the described medlar health care vinegar of claim 1, it is characterized in that: the add-on of above-mentioned auxiliary material rice husk and wheat bran is 3-4 a times of major ingredient gross weight, and wherein rice husk accounts for 80-90%, and wheat bran accounts for 10-20%.