CN105543061A - Method for preparing vanilla siraitia grosvenorii vinegar - Google Patents
Method for preparing vanilla siraitia grosvenorii vinegar Download PDFInfo
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- CN105543061A CN105543061A CN201610042852.6A CN201610042852A CN105543061A CN 105543061 A CN105543061 A CN 105543061A CN 201610042852 A CN201610042852 A CN 201610042852A CN 105543061 A CN105543061 A CN 105543061A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/42—Cucurbitaceae (Cucumber family)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
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Abstract
The invention belongs to the technical field of food, and particularly relates to a method for preparing vanilla siraitia grosvenorii vinegar. The method comprises the following steps: (1) washing fresh siraitia grosvenorii, and baking for 1-2 days at 60-90 DEG C; (2) crushing the siraitia grosvenorii obtained in the step (1), adding water which is 3-5 times of the weight of siraitia grosvenorii, and boiling, so as to obtain a siraitia grosvenorii filtrate. The invention provides the method for preparing the vanilla siraitia grosvenorii vinegar, siraitia grosvenorii and sticky rice are taken as raw materials, vanilla is added, the prepared siraitia grosvenorii vinegar not only has the fragrance of siraitia grosvenorii, but also the fragrance of vanilla, has good functions of improving appetite and tonifying spleen, relieving summer heat and moistening throat as well as allaying tiredness, and is good in taste.
Description
Technical field
The invention belongs to food technology field, specifically a kind of preparation method of vanilla flavored momordica grosvenori vinegar.
Background technology
Grosvenor Momordica is that Curcurbitaceae Grosvenor Momordica belongs to perennial root stem vine, is the distinctive economy of China, medicinal plant.For the traditional special product in area, northern Guangxi.Among the people, Grosvenor Momordica dry fruit is as expectorant.Evident in efficacy in treatment Whooping cough, chronic tracheitis, flu, constipation, the little disease of stomach and intestine etc.In addition, the average sugariness of the Momordica-Glycosides contained in Grosvenor Momordica is 250 ~ 340 times of sucrose, and has that sweet taste is pure, low-yield, low heat value, does not participate in the glycometabolic feature in human body directly, making the glucose level in body keep stable, is the sugar surrogate that diabetes and obese patient are desirable.
Vanilla also for claiming medicinal herbs, is the plant that can give out unique perfume sometimes, usually also has seasoning, makes the function such as spices or extraction essential oil, wherein much also possess pharmaceutical use.Although general so-called vanilla mainly refers to the part of the leaf taking from green plants, comprising flower, fruit, seed, bark, root etc., is all likely used as medicine in each position of plant.Vanilla is the important component of countries in the world traditional medicine, provides major part to can be used for the medicinal material of disease therapy.But because population growth and city are expanded, the physical environment for plant-growth is destroyed, and adds that chemical pharmacy rises, and the modern times that are used in of herb plant decline gradually.
Vinegar, ancient Chinese character is " jealous woman ", makes " vinegar " again.The record that " Zhou Li " has " vinegar people slaps common vinegar thing ", can confirm, China's vinegar has the Western Zhou Dynasty.Jin Yang (modern Taiyuan) is one of place of origin of my vinegar, and be called B.C. 8th century Jin Yang in history and have vinegar mill, the The Spring and Autumn Period is throughout town and country.Large jealous woman is described altogether, 22 kinds of vinegar methods processed such as husked sorghum god jealous woman to Important Arts for the People's Welfare during the Northern Wei Dynasty.Since Tang and Song Dynasty, due to progress and the development of microorganism and koji technology, to the Ming Dynasty have Daqu, little song and red colouring agent for food, also used as a Chinese medicine point, Shanxi vinegar is with red heart Daqu for high-quality vinegar Daqu, and this song integrates the multiple beneficial microbial populations such as Daqu, little song, red colouring agent for food, also used as a Chinese medicine.Vinegar is the tart flavour seasonings with producing after various ferment.Making vinegar mainly uses rice or jowar to be raw material.Suitable ferment can use the liquid rotating of carbohydrate containing (sugar, starch) to alcoholize and carbonic acid gas, and alcohol is combined i.e. generation acetic acid and water by effect oxygen in air of certain bacterium again.Thus, the process making vinegar is exactly the process making alcohol be oxidized to acetic acid further.Modern medicine is thought, vinegar has the effect of following aspect to health of curing the disease: 1, Ginseng Extract; 2, regulate the acid base equilibrium of blood, maintain the relatively stable of human internal environment; 3, help digest, be conducive to the absorption of food Middle nutrition composition; 4, anti-ageing, suppress and reduce the formation of superoxide in human aging process; 5, there is very strong sterilizing ability, the staphylococcus in enteron aisle, intestinal bacteria, the dry bacterium of sick disease, halophilic bacterium etc. can be killed and wounded; 6, strengthen liver function, enhance metabolism; 7, vasodilation, is conducive to reducing blood pressure, and prevents the generation of cardiovascular disorder; 8, strengthen renal function, have diuretic properties, and glucose in urine content can be reduced; 9, excess fat in body can be made to change physical consumption into fall, and promote the metabolism of sugar and protein, can obesity be prevented and treated; 10, also cancer-resisting substance is contained in vinegar.Due to the functional of vinegar and the widespread use in food in life, a kind of nutritious vinegar is provided to be a kind of exigence of living now.
Summary of the invention
The present invention, in order to provide a kind of preparation method of vanilla flavored momordica grosvenori vinegar, with Grosvenor Momordica and glutinous rice for raw material, adds vanilla, the delicate fragrance that the momordica grosvenori vinegar of gained not only has an arhat also has the fragrance of vanilla, has good Appetizing spleen-tonifying, relieves summer heat and wet one's whistle, the function of Ginseng Extract, taste is good.
To achieve these goals, technical scheme provided by the invention is as follows:
A preparation method for vanilla flavored momordica grosvenori vinegar, comprises the following steps:
(1) new fresh Fructus Momordicae is rinsed well, then toast 1 ~ 2 day at 60 ~ 90 DEG C of temperature;
(2) step (1) gained Grosvenor Momordica is broken, and the water that add-on is Grosvenor Momordica weight 3 ~ 5 times carries out decocting to obtain Grosvenor Momordica filtrate;
(3) carry out 30-50min boiling by cleaning the glutinous rice dried, clear water off the pot turns over and waters, and is cooled to 28-35 DEG C, obtains glutinous rice material; Choose vanilla to filter, be separated, pulverize, carry out boiling, filter out vanilla water, obtain vanilla filter residue, and pack with diaphragm cloth, mix with glutinous rice material and step (2) gained Grosvenor Momordica filtrate, obtain compound;
(4) load in mash-back by after the cooling of the compound of step (3) gained, then the honey of 5 ~ 8% of compound weight ratio is added, fermentation bung is sealed after stirring, when being 10 ~ 15%BX to pol, add the wheat koji of compound weight ratio 6 ~ 10% and the water of 6 ~ 10% again, stir, place 25 ~ 30 days in 20 ~ 30 DEG C of room temperatures;
(5) then add in the liquid of step (3) gained according to the strain Acetobacter xylinum liquid of the 5%-10% of compound weight ratio, control temperature is 25 DEG C ~ 28 DEG C, and ventilation is 0.5 ~ 1.2vvm, ferments and obtains new vinegar after 5 ~ 8 days;
(6) by the new vinegar of step (4) gained through ageing, filtration, sterilizing, namely obtain this vanilla momordica grosvenori vinegar finished product.
Preferably, the weight ratio of described Grosvenor Momordica and glutinous rice is 10 ~ 15:3 ~ 5.
Preferably, the concentration of described strain Acetobacter xylinum liquid is 10
-6-10
-7spore/mL.
Preferably, the weight ratio of described vanilla and glutinous rice raw material is 1:40.
Outstanding substantive distinguishing features of the present invention and marked improvement are:
1. vanilla momordica grosvenori vinegar of the present invention adopts Grosvenor Momordica to be raw material, Grosvenor Momordica is of high nutritive value, it is one of material of the medicine-food two-purpose of the first batch of approval of country, it has relieving cough and reducing sputum, the hypoglycemic function of lipopenicillinase, and Grosvenor Momordica is micro-sweet, but do not produce heat after quoting, so be that the ideal that diabetes, obesity etc. should not eat the people of carbohydrate article substitutes sweet taste product;
2, the vinegar of vanilla momordica grosvenori vinegar special taste of the present invention, the preparation method of this vinegar is simple, easy to operate, by adding vanilla, makes vinegar with vanilla flavored;
The cycle that 3 vanilla momordica grosvenori vinegars of the present invention are produced is short, and production cost is low.
Embodiment
Further illustrate the present invention below by specific embodiment, be easier to make advantages and features of the invention be understood, it should be understood that embodiments of the invention are only used for the present invention, instead of limitation of the present invention.
embodiment 1:
A preparation method for vanilla flavored momordica grosvenori vinegar, comprises the following steps:
(1) new fresh Fructus Momordicae is rinsed well, then toast 2 days at 80 DEG C of temperature;
(2) step (1) gained Grosvenor Momordica is broken, and the water that add-on is Grosvenor Momordica weight 4 times carries out decocting to obtain Grosvenor Momordica filtrate;
(3) getting with the weight ratio of Grosvenor Momordica is 3 ~ 5:10 ~ 15 glutinous rice, and carry out 30min boiling by cleaning the glutinous rice dried, clear water off the pot turns over and waters, and is cooled to 28 DEG C, obtains glutinous rice material; Choosing with the weight ratio of glutinous rice raw material is the vanilla of 1:40, and vanilla is filtered, and is separated, and pulverizes, carry out boiling, filter out vanilla water, obtain vanilla filter residue, and pack with diaphragm cloth, mix with glutinous rice material and step (2) gained Grosvenor Momordica filtrate, obtain compound;
(4) load after the cooling of the compound of step (3) gained in mash-back, then add the honey of 7% of compound weight ratio, after stirring, seal fermentation bung, when being 12%BX to pol, add the wheat koji of compound weight ratio 8% and the water of 8% again, stir, place 28 days in 25 DEG C of room temperatures;
(5) then according to compound weight ratio 8% strain Acetobacter xylinum liquid add in the liquid of step (3) gained, the concentration of strain Acetobacter xylinum liquid is 10
-6spore/mL, control temperature is 22 DEG C, and ventilation is 1vvm, ferments and obtains new vinegar after 6 days;
(6) by the new vinegar of step (4) gained through ageing, filtration, sterilizing, namely obtain this vanilla momordica grosvenori vinegar finished product.
embodiment 2:
A preparation method for vanilla flavored momordica grosvenori vinegar, comprises the following steps:
(1) new fresh Fructus Momordicae is rinsed well, then toast 1 day at 90 DEG C of temperature;
(2) step (1) gained Grosvenor Momordica is broken, and the water that add-on is Grosvenor Momordica weight 5 times carries out decocting to obtain Grosvenor Momordica filtrate;
(3) getting with the weight ratio of Grosvenor Momordica is 3 ~ 5:10 ~ 15 glutinous rice, and carry out 50min boiling by cleaning the glutinous rice dried, clear water off the pot turns over and waters, and is cooled to 35 DEG C, obtains glutinous rice material; Choosing with the weight ratio of glutinous rice raw material is the vanilla of 1:40, and vanilla is filtered, and is separated, and pulverizes, carry out boiling, filter out vanilla water, obtain vanilla filter residue, and pack with diaphragm cloth, mix with glutinous rice material and step (2) gained Grosvenor Momordica filtrate, obtain compound;
(4) load in mash-back by after the cooling of the compound of step (3) gained, then the honey of 8% of compound weight ratio is added, fermentation bung is sealed after stirring, when being 10%BX to pol, add the wheat koji of compound weight ratio 10% and the water of 10% again, stir, place 25 days in 20 ~ 30 DEG C of room temperatures;
(5) then according to compound weight ratio 10% strain Acetobacter xylinum liquid add in the liquid of step (3) gained, the concentration of strain Acetobacter xylinum liquid is 10
-7spore/mL, control temperature is 28 DEG C, and ventilation is 1.2vvm, ferments and obtains new vinegar after 5 days;
(6) by the new vinegar of step (4) gained through ageing, filtration, sterilizing, namely obtain this vanilla momordica grosvenori vinegar finished product.
embodiment 3
A preparation method for vanilla flavored momordica grosvenori vinegar, comprises the following steps:
(1) new fresh Fructus Momordicae is rinsed well, then toast 1.5 days at 60 DEG C of temperature;
(2) step (1) gained Grosvenor Momordica is broken, and the water that add-on is Grosvenor Momordica weight 3 times carries out decocting to obtain Grosvenor Momordica filtrate;
(3) getting with the weight ratio of Grosvenor Momordica is 3 ~ 5:10 ~ 15 glutinous rice, and carry out 40min boiling by cleaning the glutinous rice dried, clear water off the pot turns over and waters, and is cooled to 30 DEG C, obtains glutinous rice material; Choosing with the weight ratio of glutinous rice raw material is the vanilla of 1:40, and vanilla is filtered, and is separated, and pulverizes, carry out boiling, filter out vanilla water, obtain vanilla filter residue, and pack with diaphragm cloth, mix with glutinous rice material and step (2) gained Grosvenor Momordica filtrate, obtain compound;
(4) load after the cooling of the compound of step (3) gained in mash-back, then add the honey of 5% of compound weight ratio, after stirring, seal fermentation bung, when being 15%BX to pol, add the wheat koji of compound weight ratio 6% and the water of 6% again, stir, place 30 days in 20 DEG C of room temperatures;
(5) then according to compound weight ratio 5% strain Acetobacter xylinum liquid add in the liquid of step (3) gained, the concentration of strain Acetobacter xylinum liquid is 10
-7spore/mL, control temperature is 25 DEG C, and ventilation is 0.5vvm, ferments and obtains new vinegar after 8 days;
(6) by the new vinegar of step (4) gained through ageing, filtration, sterilizing, namely obtain this vanilla momordica grosvenori vinegar finished product.
Claims (4)
1. a preparation method for vanilla flavored momordica grosvenori vinegar, is characterized in that: comprise the following steps:
(1) new fresh Fructus Momordicae is rinsed well, then toast 1 ~ 2 day at 60 ~ 90 DEG C of temperature;
(2) step (1) gained Grosvenor Momordica is broken, and the water that add-on is Grosvenor Momordica weight 3 ~ 5 times carries out decocting to obtain Grosvenor Momordica filtrate;
(3) carry out 30-50min boiling by cleaning the glutinous rice dried, clear water off the pot turns over and waters, and is cooled to 28-35 DEG C, obtains glutinous rice material; Choose vanilla to filter, be separated, pulverize, carry out boiling, filter out vanilla water, obtain vanilla filter residue, and pack with diaphragm cloth, mix with glutinous rice material and step (2) gained Grosvenor Momordica filtrate, obtain compound;
(4) load in mash-back by after the cooling of the compound of step (3) gained, then the honey of 5 ~ 8% of compound weight ratio is added, fermentation bung is sealed after stirring, when being 10 ~ 15%BX to pol, add the wheat koji of compound weight ratio 6 ~ 10% and the water of 6 ~ 10% again, stir, place 25 ~ 30 days in 20 ~ 30 DEG C of room temperatures;
(5) then add in the liquid of step (3) gained according to the strain Acetobacter xylinum liquid of the 5%-10% of compound weight ratio, control temperature is 25 DEG C ~ 28 DEG C, and ventilation is 0.5 ~ 1.2vvm, ferments and obtains new vinegar after 5 ~ 8 days;
(6) by the new vinegar of step (4) gained through ageing, filtration, sterilizing, namely obtain this vanilla momordica grosvenori vinegar finished product.
2. the preparation method of a kind of vanilla flavored momordica grosvenori vinegar according to claim 1, is characterized in that: the weight ratio of described Grosvenor Momordica and glutinous rice is 10 ~ 15:3 ~ 5.
3. the preparation method of a kind of vanilla flavored momordica grosvenori vinegar according to claim 1, is characterized in that: the concentration of described strain Acetobacter xylinum liquid is 10
-6-10
-7spore/mL.
4. the preparation method of a kind of vanilla flavored momordica grosvenori vinegar according to claim 1, is characterized in that: the weight ratio of described vanilla and glutinous rice raw material is 1:40.
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|---|---|---|---|
| CN201610042852.6A CN105543061A (en) | 2016-01-22 | 2016-01-22 | Method for preparing vanilla siraitia grosvenorii vinegar |
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| CN201610042852.6A CN105543061A (en) | 2016-01-22 | 2016-01-22 | Method for preparing vanilla siraitia grosvenorii vinegar |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106834079A (en) * | 2017-02-24 | 2017-06-13 | 贺州学院 | The method that the post flow liquid discarded in a kind of Momordica-Glycosides production prepares fruit vinegar |
| CN108967776A (en) * | 2018-06-27 | 2018-12-11 | 广西驰胜农业科技有限公司 | A kind of fermented beverage and preparation method thereof containing Fructus Monordicae extract |
| CN112625855A (en) * | 2021-01-19 | 2021-04-09 | 大闽食品（漳州）有限公司 | Momordica grosvenori fermentation type high-acidity product and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101586071A (en) * | 2009-06-25 | 2009-11-25 | 杨昌标 | Momordica grosvenori vinegar |
| CN101906376A (en) * | 2010-07-22 | 2010-12-08 | 郑秀颀 | Health-care vinegar |
| CN103478328A (en) * | 2013-09-22 | 2014-01-01 | 广西三江县康百氏实业有限公司 | Production method for tea vinegar drink |
| CN104498312A (en) * | 2014-12-08 | 2015-04-08 | 柳州博泽科技有限公司 | Preparation method of vanilla-flavored hericium erinaceus vinegar |
| CN104720034A (en) * | 2013-12-24 | 2015-06-24 | 青岛休闲食品有限公司 | Grosvener siraitia vinegar |
| CN104720035A (en) * | 2013-12-24 | 2015-06-24 | 青岛休闲食品有限公司 | Method for preparing momordica grosvenori vinegar |
-
2016
- 2016-01-22 CN CN201610042852.6A patent/CN105543061A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101586071A (en) * | 2009-06-25 | 2009-11-25 | 杨昌标 | Momordica grosvenori vinegar |
| CN101906376A (en) * | 2010-07-22 | 2010-12-08 | 郑秀颀 | Health-care vinegar |
| CN103478328A (en) * | 2013-09-22 | 2014-01-01 | 广西三江县康百氏实业有限公司 | Production method for tea vinegar drink |
| CN104720034A (en) * | 2013-12-24 | 2015-06-24 | 青岛休闲食品有限公司 | Grosvener siraitia vinegar |
| CN104720035A (en) * | 2013-12-24 | 2015-06-24 | 青岛休闲食品有限公司 | Method for preparing momordica grosvenori vinegar |
| CN104498312A (en) * | 2014-12-08 | 2015-04-08 | 柳州博泽科技有限公司 | Preparation method of vanilla-flavored hericium erinaceus vinegar |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106834079A (en) * | 2017-02-24 | 2017-06-13 | 贺州学院 | The method that the post flow liquid discarded in a kind of Momordica-Glycosides production prepares fruit vinegar |
| CN108967776A (en) * | 2018-06-27 | 2018-12-11 | 广西驰胜农业科技有限公司 | A kind of fermented beverage and preparation method thereof containing Fructus Monordicae extract |
| CN112625855A (en) * | 2021-01-19 | 2021-04-09 | 大闽食品（漳州）有限公司 | Momordica grosvenori fermentation type high-acidity product and preparation method thereof |
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Application publication date: 20160504 |