CN1641012A - Active bee glue health-care vinegar - Google Patents
Active bee glue health-care vinegar Download PDFInfo
- Publication number
- CN1641012A CN1641012A CN 200410002361 CN200410002361A CN1641012A CN 1641012 A CN1641012 A CN 1641012A CN 200410002361 CN200410002361 CN 200410002361 CN 200410002361 A CN200410002361 A CN 200410002361A CN 1641012 A CN1641012 A CN 1641012A
- Authority
- CN
- China
- Prior art keywords
- propolis
- radix
- fermentation
- add
- semen sesami
- 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.)
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Abstract
The active health propolis vinegar is brewed with propolis, buckwheat and black sesame as material and through combined modern bioengineering and traditional technique process, and has several functions and bioactivity. The preparation process includes material treatment, enzymolysis and purification, alcohol fermentation, acetic acid fermentation, natural vinegar liquid clarification, eliminating precipitate, initial filtering in diatomite filter, ultrafiltering, sterilizing, packing and other steps.
Description
One, technical field
Active propolis health vinegar belongs to a kind of is raw material with propolis and honey, Radix Et Rhizoma Fagopyri Tatarici, Semen Sesami Nigrum, combines with traditional technology through modern biotechnology and is brewageed, and has multiple function and bioactive health care edible vinegar.
Two, technical background
Vinegar is the requisite in people's daily life, and kind is a lot; But mainly all be to be raw material with cereal, through the brew of different process institute.The tradition vinegar is mainly paid attention to the seasoning effect, ignores nourishing function, does not contain biological activity.
Three, summary of the invention
The objective of the invention is: providing a kind of is raw material with propolis and honey, Radix Et Rhizoma Fagopyri Tatarici, Semen Sesami Nigrum, combines with traditional fermentation technology through modern biotechnology and is brewageed, and has multiple function and bioactive health care edible vinegar.
Technical scheme of the present invention is: will put into honey solution through Radix Et Rhizoma Fagopyri Tatarici, the Semen Sesami Nigrum of frying the roasting break process, and add wine and carry out zymamsis with starter; To put into certain density wine liquid after the propolis pulverizing, and add zymin and carry out the enzymolysis purification; After ripe distiller's wort separation, add acetic bacteria and carry out acetic fermentation; Propolis extract joined in the vinegar wine with dregs merge fermentation, clarification naturally of ripe back, remove throw out, filter is just filtered on diatom, after kind requirement adjustment, again behind Membrane filtering machine molecular retention heat sterilization can to finished product.
The technological line that the present invention adopts modern biotechnology to combine with traditional fermentation technology, by operations such as raw material processing, biological enzymolysis purification, zymamsis, acetic fermentation, molecular retention heat sterilizations, the solution of science propolis and other raw material be difficult to fuse, hinder the technical barrier of fermentation.Because goods have replaced traditional high-temperature sterilizing process with molecular retention heat sterilization technology, keep to greatest extent and utilized active substance and the effective efficiency composition in the propolis, its effect is fully played.Because the heavy metal lead that exceeds standard that may contain in the propolis can generate insoluble plumbic acetate and non-natural inclusion coprecipitation after running into acetic acid, then can be removed cleverly simultaneously, be the highest protective foods of health safety coefficient in the bee glue product.
Four, concrete enforcement
Embodiment combined process prescription carries out:
1, the frying of Radix Et Rhizoma Fagopyri Tatarici, Semen Sesami Nigrum is handled: Radix Et Rhizoma Fagopyri Tatarici, Semen Sesami Nigrum respectively at 160-180 ℃ of frying 3-5 minute, are stir-fry fragrance, not burnt being advisable with frying pan.Broken standby before using.
2, the processing of propolis: propolis is crushed to about 2mm, puts into the wine liquid about 20 degree, add zymin, enzymolysis is 3 hours between 35-60 ℃, isolates clear liquid; Adding 50 degree wine liquid again soaks between 35-60 ℃ and isolated clear liquid in 3 hours; Merge extracted twice liquid standby.
3, fermentation: in proportion Radix Et Rhizoma Fagopyri Tatarici, the Semen Sesami Nigrum handled well are put into 10% honey liquor, add the wine starter, carrying out zymamsis below 25 ℃ in 5-7 days; After zymamsis finishes, distiller's wort is diluted to 4 degree adds acetic bacterias, about 31 ℃, carry out acetic fermentation, add propolis extract when spending, when acidity reaches 5 fermentation ends when spending when acidity reaches 3.
4, handle: after ripe vinegar liquid clarify naturally, removed throw out, just filter through diatomite filter earlier, after kind requirement adjustment, through Membrane filtering machine molecular retention heat sterilization, can is to finished product again.
Product meets: GB18187-2000 country making vinegar standard
GB2760-96 country vinegar hygienic standard
The key technical indexes:
Total acid: 〉=3.5g/100ml
Reducing sugar 〉=1.0g/100ml
Amino acid nitrogen: 〉=0.05g/100ml
Flavonoid: 〉=5.0mg/100ml
Plumbous :≤5ppm/100ml
Claims (1)
1, active propolis health vinegar is characterized in that: with propolis and honey, Radix Et Rhizoma Fagopyri Tatarici, Semen Sesami Nigrum is raw material, through modern biotechnology combine with traditional fermentation technology the institute brewage, have plurality of health care functions and biological activity; (1) frying of Radix Et Rhizoma Fagopyri Tatarici, Semen Sesami Nigrum is handled: Radix Et Rhizoma Fagopyri Tatarici, Semen Sesami Nigrum respectively at 160-180 ℃ of frying 3-5 minute, are stir-fry fragrance with frying pan, and not burnt being advisable, broken standby before using; (2) processing of propolis: propolis is crushed to about 2mm, puts into the wine liquid about 20 degree, add zymin, enzymolysis is 3 hours between 35-60 ℃, isolates clear liquid; Add 50 degree wine liquid again and between 35-60 ℃, soaks and isolated clear liquid in 3 hours, the merging of extracted twice liquid is standby; (3) fermentation: in proportion Radix Et Rhizoma Fagopyri Tatarici, the Semen Sesami Nigrum handled well are put into 10% honey liquor, add the wine starter, carrying out zymamsis below 25 ℃ in 5-7 days, after zymamsis finishes, distiller's wort is diluted to 4 degree adds acetic bacteria, about 31 ℃, carry out acetic fermentation, add propolis extract when spending, when acidity reaches 5 fermentation ends when spending when acidity reaches 3; (4) processing treatment: after ripe vinegar liquid clarified naturally, removes throw out, just filter through diatomite filter earlier, after kind requirement adjustment, through Membrane filtering machine molecular retention heat sterilization, can is to finished product again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410002361 CN1641012A (en) | 2004-01-06 | 2004-01-06 | Active bee glue health-care vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410002361 CN1641012A (en) | 2004-01-06 | 2004-01-06 | Active bee glue health-care vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1641012A true CN1641012A (en) | 2005-07-20 |
Family
ID=34867366
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200410002361 Pending CN1641012A (en) | 2004-01-06 | 2004-01-06 | Active bee glue health-care vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1641012A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100489079C (en) * | 2005-09-30 | 2009-05-20 | 孙士尧 | Brewing of honey vinegar and nutritious healthy vinegar and method for making vinegar drink |
| CN101864356A (en) * | 2010-05-26 | 2010-10-20 | 王彦龙 | Health-care vinegar and brewing process thereof |
| CN102311909A (en) * | 2010-07-06 | 2012-01-11 | 王尧 | Preparation method of watermelon fruit vinegar containing citrulline and propolis |
| CN105368695A (en) * | 2015-12-10 | 2016-03-02 | 湖北工业大学 | Fermented vinegar with poria cocos and propolis and method for manufacturing fermented vinegar |
-
2004
- 2004-01-06 CN CN 200410002361 patent/CN1641012A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100489079C (en) * | 2005-09-30 | 2009-05-20 | 孙士尧 | Brewing of honey vinegar and nutritious healthy vinegar and method for making vinegar drink |
| CN101864356A (en) * | 2010-05-26 | 2010-10-20 | 王彦龙 | Health-care vinegar and brewing process thereof |
| CN101864356B (en) * | 2010-05-26 | 2012-06-27 | 王彦龙 | Health-care vinegar and brewing process thereof |
| CN102311909A (en) * | 2010-07-06 | 2012-01-11 | 王尧 | Preparation method of watermelon fruit vinegar containing citrulline and propolis |
| CN105368695A (en) * | 2015-12-10 | 2016-03-02 | 湖北工业大学 | Fermented vinegar with poria cocos and propolis and method for manufacturing fermented vinegar |
| CN105368695B (en) * | 2015-12-10 | 2017-12-05 | 湖北工业大学 | A kind of Poria cocos propolis fermented vinegar and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |