CN103393115B - Preparation method for buckwheat vinegar oral liquid - Google Patents

Abstract

The invention discloses a preparation method for a buckwheat vinegar oral liquid, and belongs to the food brewage processing field. The preparation method comprises steps that main materials and auxiliary materials are prepared according to weight ratios, and processed. The raw materials are buckwheat grown in north slope of Tianshan Mountain of Xinjiang, sorghum, corn, wheat and medlar, with compatibility of brown sugar. The product has bright caramel colour, rich vinegar sweet and unique source flavor. The buckwheat vinegar oral liquid contains rutin and nicotinic acid components, can reduce blood fat and cholesterol of human body, soften blood vessel, protect eyesight and prevent cerebrovascular hemorrhage, promotes body metabolism, and enhances detoxifcation ability.

Description

The preparation method of buckwheat vinegar oral liquid

Technical field: the invention belongs to food brewing manufacture field, especially a kind of processing method of vinegar liquid.

Background technology: buckwheat is one of main food kind of people, in numerous cereal crops, has buckwheat only and contains the nutriments such as a large amount of rutins, selenium and vitamin.What people looked is desirable health food, especially hypertension, coronary heart disease, diabetes, cancer etc. is had to special health-care effect.Buckwheat is made to a kind of buckwheat tea of having of drink, and buckwheat tea is with the buckwheat of strict selected mistake, to dry to decoct to form, buckwheat tea formula: 6 grams of tealeaves are ground into powder, add 120 grams of buckwheats, and 60 grams of honey and even, each serving 20 grams, stroke water and brew and drink.With buckwheat wine vinegar, cooking flavouring also has historical for many years.Wuqi County's buckwheat aromatic vinegar is to adopt the traditional brewage process in Wuqi County, and in conjunction with modern microbial fermentation technology, selecting high-quality buckwheat, duck wheat is primary raw material, is equipped with local exclusive " thyme " grass and forms for auxiliary material is refining, and its color and luster is brown vivid, heavy flavour of vinegar fragrance.

Summary of the invention: the object of this invention is to provide a kind of preparation method of buckwheat vinegar oral liquid, buckwheat vinegar is made to the cooking culture that a kind of health food enriches people, strengthen people's health-physical fitness.Object of the present invention realizes by following production method:

The preparation method of buckwheat vinegar oral liquid, comprises and is ready to by weight major ingredient and auxiliary material and major ingredient, auxiliary material are processed.

I major ingredient, auxiliary material comprise following composition

Major ingredient: buckwheat 200

Auxiliary material: rice chaff 100, Chinese sorghum 80, corn 20, wheat bran 20, water 1620, brown sugar 50, matrimony vine 10, Huang Qu 0.025, black bent 0.025, acetic acid bacteria 0.002, salt 25

The preparation method of II buckwheat vinegar oral liquid comprises following technical process

(1), major ingredient buckwheat is made to 20 object flour, claim 200 parts standby.

(2) processing of auxiliary material

1., get 100 parts of rice chaff, 20 parts of wheat brans weigh up standby.

Get 20 parts of 80 parts of Chinese sorghums, corn and be ground into 20 order flour, cook rear temperature and be controlled between 35-38 degree.

2., koji: after 4 parts of 20 parts of wheat brans, water are mixed evenly again by bent 0.025 part of Huang, black bent 0.025 part add mix even after, be layered on moist cloth temperature and be controlled at the koji of fermenting between 35-38 degree.

3., the Chinese sorghum cooking, corn and leaven are mixed and put into saccharification pond and add 100 parts, the water of 35-38 degree to mix thoroughly again, saccharification 3-5 days maturation is standby.

4., 10 parts of matrimony vines are cleaned, add purifying waste water 10 parts of 50-85 degree to soak making beating after 1 hour, 180 orders filter to obtain wolfberry fruit syrup.

(3), the cooperation of major ingredient auxiliary material processing

1., 0.002 part of 200 parts of buckwheat, 100 parts, rice chaff material powder, acetic acid bacteria is fully mixed and is evenly pressed into fermentation vat with the material of saccharification maturation, temperature is controlled at the 35-38 degree unstrained spirits processed that ferments;

2., before fermenting-ripening, in order to control temperature, must turn over pond every day, fermenting-ripening is 25-30 days;

3., getting 25 portions of salt is layered on ripe unstrained spirits top and is convenient to store;

4. 100 parts of material unstrained spirits, getting fermenting-ripening pack into after vinegar spaying pool, add again 750 parts of boiling water to soak after 6 hours, just can go out vinegar, drench altogether secondary, mix to obtain 1500 parts of vinegar, with 180 orders, filter, again by concentrating to obtain 1000 parts, then add 17 parts, 50 parts, brown sugar, wolfberry fruit syrup fully to stir and dissolve, through 200 orders, filter, obtain acidity at 2.8 degree, pol the buckwheat vinegar oral liquid at 8 degree.

The raw material that buckwheat vinegar oral liquid is used be north slop of Xinjiang Tianshan mountain's plantation buckwheat, Chinese sorghum, corn, wheat, matrimony vine simultaneously compatibility brown sugar, product has beautiful sauce fried sugar, taste and has the sweet and unique sauce fragrance of strong vinegar.In buckwheat vinegar oral liquid, contain rutin, can reduce human body blood fat and cholesterol, softening blood vessel, vision protection and the hemorrhage effect of the prevention cerebrovascular.The nicotinic acid composition that it contains can promote body metabolism, strengthen detoxification ability, from preparing burden, on mouthfeel and local flavor, the taste of diet of adaptation most people.

The specific embodiment: be further described below in conjunction with embodiment.

The preparation method of buckwheat vinegar oral liquid, comprises and is ready to by weight major ingredient and auxiliary material and major ingredient, auxiliary material are processed.I major ingredient, auxiliary material batching is by weight as follows

Major ingredient: 2000 kilograms of buckwheats

Auxiliary material: 1000 kilograms of rice chaff, 800 kilograms of Chinese sorghums, 200 kilograms of corns, 200 kilograms of wheat brans, 16.20 tons, water, 500 kilograms, brown sugar, 100 kilograms of matrimony vines, 250 grams of Huang Qu, black bent 250 grams, 20 grams of acetic acid bacterias, 250 kilograms of salt

The preparation method of II buckwheat vinegar oral liquid comprises following technical process

(1), major ingredient buckwheat is made to 20 object flour, claim 2000 kilograms standby.

(2) processing of auxiliary material

1., get 1000 kilograms of rice chaff, 200 kilograms of wheat brans weigh up standby.

Get 200 kilograms of 800 kilograms of Chinese sorghums, corn and be ground into 20 order flour, cook rear temperature and be controlled between 35-38 degree.

2., koji: after 40 kilograms of 200 kilograms of wheat brans, water are mixed evenly again by bent 250 grams, black bent 250 grams of Huang, add mix even after, be layered on moist cloth temperature and be controlled at the koji of fermenting between 35-38 degree.

3., the Chinese sorghum cooking, corn and leaven are mixed and put into saccharification pond and add 1000 kilograms, the water of 35-38 degree to mix thoroughly again, saccharification 3-5 days maturation is standby.

4., 100 kilograms of matrimony vines are cleaned, add purifying waste water 100 kilograms of 50-85 degree to soak making beating after 1 hour, 180 orders filter to such an extent that wolfberry fruit syrup is standby.

(3), the cooperation of major ingredient auxiliary material processing

1., 20 grams of 2000 kilograms of buckwheats, 1000 kilograms, rice chaff material powder, acetic acid bacteria are fully mixed and are evenly pressed into fermentation vat with the material of saccharification maturation, temperature is controlled at the 35-38 degree unstrained spirits processed that ferments;

2., before fermenting-ripening, in order to control temperature, must turn over pond every day, fermenting-ripening is 25-30 days;

3., getting 250 kilograms of salt is layered on ripe unstrained spirits top and is convenient to store;

4., drench in batch vinegar, 1000 kilograms of material unstrained spirits getting fermenting-ripening pack into after vinegar spaying pool, add again 7500 kilograms of boiling water to soak after 6 hours, just can go out vinegar, drench altogether secondary, mix to obtain 15 tons of vinegar, with 180 orders, filter, then to obtain 10 tons by concentrating, then add 500 kilograms, brown sugar, 170 kilograms of abundant stirrings of wolfberry fruit syrup to dissolve, through 200 orders, filter, obtain acidity at 2.8 degree, pol the buckwheat vinegar oral liquid at 8 degree.

Claims (1)

1. the preparation method of buckwheat vinegar oral liquid, comprises and is ready to by weight major ingredient and auxiliary material and major ingredient, auxiliary material are processed, and it is characterized in that: I major ingredient, auxiliary material comprise following composition, major ingredient: buckwheat 200

Auxiliary material: rice chaff 100, Chinese sorghum 80, corn 20, wheat bran 20, water 1620, brown sugar 50, matrimony vine 10, Huang Qu 0.025, black bent 0.025, acetic acid bacteria 0.002, salt 25

The preparation method of II buckwheat vinegar oral liquid comprises following technical process

(1), major ingredient buckwheat is made to 20 object flour, claim 200 parts standby;

(2) processing of auxiliary material

1., get 100 parts of rice chaff, 20 parts of wheat brans weigh up standby;

Get 20 parts of 80 parts of Chinese sorghums, corn and be ground into 20 order flour, cook rear temperature and be controlled between 35-38 degree;

2., koji: after 4 parts of 20 parts of wheat brans, water are mixed evenly again by bent 0.025 part of Huang, black bent 0.025 part add mix even after, be layered on moist cloth temperature and be controlled at the koji of fermenting between 35-38 degree;

3., the Chinese sorghum cooking, corn and leaven are mixed and put into saccharification pond and add 100 parts, the water of 35-38 degree to mix thoroughly again, saccharification 3-5 days maturation is standby;

4., 10 parts of matrimony vines are cleaned, add purifying waste water 10 parts of 50-85 degree to soak making beating after 1 hour, 180 orders filter to such an extent that wolfberry fruit syrup is standby;

(3), the cooperation of major ingredient auxiliary material processing

1., 0.002 part, 100 parts of material powder of 200 parts of buckwheats, rice chaff, acetic acid bacteria are fully mixed and are evenly pressed into fermentation vat with the material of saccharification maturation, temperature is controlled at the 35-38 degree unstrained spirits processed that ferments;

2., before fermenting-ripening, in order to control temperature, must turn over pond every day, fermenting-ripening is 25-30 days;

3., getting 25 portions of salt is layered on ripe unstrained spirits top and is convenient to store;

4. 100 parts of material unstrained spirits, getting fermenting-ripening pack into after vinegar spaying pool, add again 750 parts of boiling water to soak after 6 hours, just can go out vinegar, drench altogether secondary, mix to obtain 1500 parts of vinegar, with 180 orders, filter, again by concentrating to obtain 1000 parts, then add 17 parts, 50 parts, brown sugar, wolfberry fruit syrup fully to stir and dissolve, through 200 orders, filter, obtain acidity at 2.8 degree, pol the buckwheat vinegar oral liquid at 8 degree.