CN104450488B - 一种人参枸杞醋及其制备方法 - Google Patents
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Abstract
本发明涉及一种养生保健醋,具体涉及一种提高免疫力,强身健体的人参枸杞醋及其制备工艺,包括以下重量份数的原料:2‑5份人参,20‑30份小米,2‑5份枸杞,10‑15份大曲,5‑10份怀山药,0.5‑0.8份蛹虫草,10‑15山楂,45‑50份的谷糠,该人参枸杞醋根据各种主要原料的生物学特性以及各自具有功效成分,将原料粉碎蒸煮相比较传统浸泡提取更为方便快捷且蒸煮使之功效成分充分利用,并且通过组合后功效成分更加明确,达到人们日常保健、提高免疫力、强身健体的作用。
Description
技术领域
本发明涉及一种养生保健醋,具体涉及一种提高免疫力,强身健体的人参枸杞醋及其制备工艺。
背景技术
随着社会快速发展,人们工作压力,生活压力不断加大,处于亚健康状态的人群在不断扩大。以心脑血管疾病,各类慢性炎症为代表的现代生活方式呈现低龄化,据最新研究报告显示,不久的将来,人类将有2/3死于心脑血管疾病,1/10死于肿瘤,1/5死于糖尿病等代谢疾病以及各种慢性炎症引发的病变,只有1/10的人有望安享天年。现在人们已经意识到要改变亚健康状态,包括一些科研机构和大的企业,争相研究和开发具有保健作用的药酒和营养保健品,但大多数因价格昂贵、适用范围有限、效果不稳定或者服用麻烦,不被人们认可和接受!醋在古代即可入药,尤其米醋通常多作药引用,可内服也可外用,或用来泡制中药。通过分析比较试验精选人参(人工种植)、枸杞等原料,经过粉碎蒸煮和发酵充分利用其成分功效,开发了一种具有营养保健的人参枸杞醋。此产品开发研制成功后,多次进行试验以及对数据分析比较,证明该产品对提高免疫功能强身健体有明显作用。
发明内容
本发明的目的在于克服现有技术中的不足而提供一种人参枸杞醋及其方法,该人参枸杞醋含有多种营养成分和活性物质,长期饮用具有提高免疫功能和强身健体的功效。
本发明是这样实现的:
一种人参枸杞醋,包括以下重量份数的原料:2-5份人参,20-30份小米,2-5份枸杞,10-15份大曲,5-10份怀山药,0.5-0.8份蛹虫草,10-15山楂,45-50份的谷糠。
基于以上所述,包括以下重量份数的原料:3-4份人参,22-25份小米,2.5-3份枸杞,12-13份大曲,6-7份怀山药,0.6-0.7份蛹虫草,11-12山楂,46-48份的谷糠。
一种人参枸杞醋的制备方法,方法如下:
步骤一,人参浸液:采用2年以上人工种人参,经过挑选,清洗后,在115℃烘房中进行烘干至含水重量为8% -9%,粉碎至100目,用料水重量比为1:10比例,在70-80℃温水中浸泡30个小时,用胶体磨研磨,备用;
步骤二,枸杞浸液、蛹虫草浸液制备:分别经过浸泡、研磨至150目,均采用料水重量比1:10的比例,在70-80℃温水中浸泡36个小时,用胶体磨进行研磨,既得枸杞浸液、蛹虫草浸液;
步骤三,小米粉制备:小米分别经过清洗、烘干后粉碎至50目,备用;
步骤四,山楂制备:采用新鲜无虫蛀山楂,经过清洗后,放入100℃开水中煮10分钟,捞出用粉碎机打碎既得山楂泥;
步骤五,混合蒸煮:将怀山药洗净,切至0.2mm的厚度,在115℃条件下烘干,粉碎至50目,将怀山药粉、小米粉、谷糠混合均匀,然后1:2.5的重量比与30℃的温水进行混合搅拌,此润水过程时间为45分钟,开启蒸汽阀门待压力升至0.15MPa,关闭蒸汽,排压至零,关闭排气阀,开启蒸汽加压至0.2MPa保压蒸煮45分钟,关闭蒸汽,排压至零;
步骤六,接种:将大曲粉碎至50目,然后1:10的重量比与35℃的温水进行浸泡30分钟,待蒸煮好的混合物自然冷却至30-35℃,加入大曲溶液,适量酵母,糖化酶搅拌均匀,即为接种完成;
步骤七,酒精发酵:将接种后的混合物原料入缸,压实加盖塑料薄膜密封,春、秋季在23-25℃条件下密封6天,夏季在25-28℃条件下密封5天,冬季在20-22℃条件下密封7天;
步骤八,醋酸发酵:揭开塑料薄膜,加入混合物重量0.2%的醋酸菌,每天倒醅一次,温度保持在40-45℃,发酵20-23天,直至连续两次检验酸度不再上升为止,为成熟醋醅;
步骤九,淋醋:将成熟的醋醅装入至浸出池,保证醋醅松散平整,疏密一致,醅层的厚度为100-120cm,加入65°-85℃的温水浸泡。加入的温水高出醅层5cm,浸泡时间为24-48个小时,将浸泡好的滤液通过淋池底部的淋层淋出,既得生醋液;
步骤十,配兑:将淋出的生醋配兑后总酸达到≥3.50g/100ml 标准后,加热至100℃即可灭菌完成,常温下静置不少于7天,即可为成品。
基于以上所述,所述的步骤九中醋酸发酵后醋醅淋醋浸泡时的温度在夏季时候为65℃,时间为24小时;在冬季时候水温度为85℃,时间为48个小时,然后淋醋。
本发明具有如下的优点:
该人参枸杞醋根据各种主要原料的生物学特性以及各自具有功效成分,将原料粉碎蒸煮相比较传统浸泡提取更为方便快捷且蒸煮使之功效成分充分利用,并且通过组合后功效成分更加明确,达到人们日常保健、提高免疫力、强身健体的作用。
该人参枸杞醋生产所使用的原料:
人参(人工种植)(注册为***新资源食品批准的品种)、小米、枸杞子、怀山药、蛹虫草、(注册为***新资源食品批准的种种)、山楂、低聚木糖(注册为***新资源食品批准的种种)等都是人们喜爱的传统保健食品和新资源食品,达到基本无毒和无毒水平,在日常生活中正常自由摄入不会带来任何毒副作用,对食用人群无剂量限制,作为一种营养保健醋价格实惠每个家庭都可食用。
人参(人工种植)具有补元气、补肺益气、少气乏力、体质虚弱、益养生津功效,使人们进补的首选,几乎世人皆知。
小米具有滋阴养血、清热解渴、健胃除湿、和胃安眠的功效,小米的营养价值很高,富含丰富的碳水化合物、蛋白质、脂肪、微量元素和维生素,能帮助人们恢复体力。
枸杞富含枸杞多糖,具有明显的降血脂、耐缺氧和抗疲劳的作用。
怀山药具有补脾养胃、生津益肺、补肾涩精、益心安神等作用。
蛹虫草富含硒,这种微量元素已被大家公认是人体必需的微量元素,是谷胱甘肽过氧化酶的活性中心,以硒半胱氨酸的形式连接在酶蛋白的肽链上,保护细胞膜的稳定性的正常的通透性,并刺激免疫球蛋白的抗体的产生,增强机体免疫和抗氧化能力。
山楂是可食用植物,核果为水果,具有抗氧化、增强免疫力、能防治心脑血管疾病、清除肠道有害细菌等功效。
具体实施方式
下面结合具体的实施例对本发明作进一步的描述。
实施例1:
一种人参枸杞醋,其重量份数的原料为:人参(人工种植)3kg、小米20kg、枸杞2kg、大曲12kg、怀山药5kg、蛹虫草0.6kg、山楂10kg、谷糠48kg。
具体的制备工艺如下:
步骤一,人参浸液:采用2年以上人工种人参,经过挑选、清洗、115℃烘房中进行烘干至含水量为8% -9%,粉碎至100目,用料水重比为1:10比例,在75℃°温水中浸泡30个小时,用胶体磨研磨,备用;
步骤二,枸杞浸液、蛹虫草浸液,制备分别经过浸泡、研磨至150目,均采用料水重量比1:10的比例,在75℃温水中浸泡36个小时,用胶体磨进行研磨,既得枸杞浸液、蛹虫草浸液;
步骤三,小米粉制备:小米分别经过清洗、烘干后粉碎至50目,备用;
步骤四,山楂泥制备:采用新鲜无虫蛀山楂,经过清洗后,放入100℃开水中煮10分钟,捞出用粉碎机打碎既得山楂泥;
步骤五,混合蒸煮:将怀山药洗净,切至0.2mm的厚度,在115℃条件下烘干,粉碎至50目,将怀山药粉、谷糠混合均匀,然后1:2.5的重量比与30℃的温水进行混合搅拌,此润水过程时间为45分钟,开启蒸汽阀门待压力升至0.15MPa,关闭蒸汽,排压至零,关闭排气阀,开启蒸汽加压至0.2MPa保压蒸煮45分钟,关闭蒸汽,排压至零;
步骤六,接种:将大曲粉碎至50目,然后1:10的重量比与35℃的温水进行浸泡30分钟。待蒸煮好的混合物自然冷却至32℃,加入大曲溶液,20g酵母,60g糖化酶搅拌均匀,即为接种完成。
步骤七,酒精发酵:将接种后的混合物原料入缸,压实加盖塑料薄膜密封,春天在25℃条件下密封6天。
步骤八,醋酸发酵:揭开塑料薄膜,加入混合物重量0.2%的醋酸菌,每天倒醅一次,温度保持在41℃,发酵22天,直至连续两次检验总酸为7.05g/100ml不再上升为止,为成熟醋醅;
步骤九,淋醋。将成熟的醋醅装入至浸出池,保证醋醅松散平整,疏密一致,醅层的厚度为100cm,加入75℃的温水浸泡。加入的温水高出醅层5cm,浸泡时间为45个小时,将浸泡好的滤液通过淋池底部的淋层淋出,既得生醋液。
步骤十,配兑:将淋出的生醋配兑后总酸达到≥3.50g/100ml 标准后,加热至100℃即可灭菌完成,常温下静置不少于7天,即可为成品。
实施例2:该实施例中原料的制备工艺与实施例1相同。
一种人参枸杞醋,其重量份数的原料为:人参(人工种植)4kg、小米22kg、枸杞2.5kg、大曲13kg、怀山药6kg、蛹虫草0.5kg、山楂12kg、谷糠45kg。
实施例3:该实施例中原料的制备工艺与实施例1相同。
一种人参枸杞醋,其重量份数的原料为:人参(人工种植)2kg、小米25kg、枸杞3kg、大曲10kg、怀山药7kg、蛹虫草0.7kg、山楂11kg、谷糠46kg。
Claims (2)
1.一种人参枸杞醋,其特征在于:包括以下重量份数的原料:2-5份人参,20-30份小米,2-5份枸杞,10-15份大曲,5-10份怀山药,0.5-0.8份蛹虫草,10-15山楂,45-50份的谷糠;
该人参枸杞醋的制备方法如下:
步骤一,人参浸液:采用2年以上人工种人参,经过挑选,清洗后,在115℃烘房中进行烘干至含水重量为8% -9%,粉碎至100目,用料水重量比为1:10比例,在70-80℃温水中浸泡30个小时,用胶体磨研磨,备用;
步骤二,枸杞浸液、蛹虫草浸液制备:分别经过浸泡、研磨至150目,均采用料水重量比1:10的比例,在70-80℃温水中浸泡36个小时,用胶体磨进行研磨,既得枸杞浸液、蛹虫草浸液;
步骤三,小米粉制备:小米分别经过清洗、烘干后粉碎至50目,备用;
步骤四,山楂制备:采用新鲜无虫蛀山楂,经过清洗后,放入100℃开水中煮10分钟,捞出用粉碎机打碎既得山楂泥;
步骤五,混合蒸煮:将怀山药洗净,切至0.2mm的厚度,在115℃条件下烘干,粉碎至50目,将怀山药粉、小米粉、谷糠混合均匀,然后1:2.5的重量比与30℃的温水进行混合搅拌,此润水过程时间为45分钟,开启蒸汽阀门待压力升至0.15MPa,关闭蒸汽,排压至零,关闭排气阀,开启蒸汽加压至0.2MPa保压蒸煮45分钟,关闭蒸汽,排压至零;
步骤六,接种:将大曲粉碎至50目,然后1:10的重量比与35℃的温水进行浸泡30分钟,待蒸煮好的混合物自然冷却至30-35℃,加入大曲溶液,适量酵母,糖化酶搅拌均匀,即为接种完成;
步骤七,酒精发酵:将接种后的混合物原料入缸,压实加盖塑料薄膜密封,春、秋季在23-25℃条件下密封6天,夏季在25-28℃条件下密封5天,冬季在20-22℃条件下密封7天;
步骤八,醋酸发酵:揭开塑料薄膜,加入混合物重量0.2%的醋酸菌,每天倒醅一次,温度保持在40-45℃,发酵20-23天,直至连续两次检验酸度不再上升为止,为成熟醋醅;
步骤九,淋醋:将成熟的醋醅装入至浸出池,保证醋醅松散平整,疏密一致,醅层的厚度为100-120cm,加入65-85℃的温水浸泡,在夏季和冬季时候温度分别为65℃和85℃,加入的温水高出醅层5cm,浸泡时间为24-48个小时,在夏季和冬季的浸泡时间分别为24小时和48小时,将浸泡好的滤液通过淋池底部的淋层淋出,既得生醋液;
步骤十,配兑:将淋出的生醋配兑后总酸达到≥3.50g/100ml 标准后,加热至100℃即可灭菌完成,常温下静置不少于7天,即可为成品。
2.根据权利要求1所述的一种人参枸杞醋,其特征在于:包括以下重量份数的原料:3-4份人参,22-25份小米,2.5-3份枸杞,12-13份大曲,6-7份怀山药,0.6-0.7份蛹虫草,11-12山楂,46-48份的谷糠。
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