CN105969634A - Processing method of bitter chrysanthemum healthcare aromatic vinegar - Google Patents
Processing method of bitter chrysanthemum healthcare aromatic vinegar Download PDFInfo
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- CN105969634A CN105969634A CN201610501970.9A CN201610501970A CN105969634A CN 105969634 A CN105969634 A CN 105969634A CN 201610501970 A CN201610501970 A CN 201610501970A CN 105969634 A CN105969634 A CN 105969634A
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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)
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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)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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- 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)
- A61K36/61—Myrtaceae (Myrtle family), e.g. teatree or eucalyptus
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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)
- A61K36/63—Oleaceae (Olive family), e.g. jasmine, lilac or ash tree
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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)
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- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
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- 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)
- A61K36/75—Rutaceae (Rue family)
- A61K36/752—Citrus, e.g. lime, orange or lemon
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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)
- A61K36/82—Theaceae (Tea family), e.g. camellia
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Abstract
The invention discloses a processing method of bitter chrysanthemum healthcare aromatic vinegar. The processing method includes: using bitter chrysanthemum as a raw material, and subjecting the raw material to pretreatment, soaking, enzymolysis, sterilizing and fermenting to prepare raw wine; inoculating acetic bacteria into the raw wine, fermenting, pulping, and filtering. Bitter chrysanthemum which is extensive in source is utilized to brew an aromatic vinegar product which is good in color, aroma and taste, an effective solution is provided for deep processing of bitter chrysanthemum, and active ingredients of bitter chrysanthemum are effectively retained, so that the aromatic vinegar contains plant protein, vitamin and various organic and inorganic nutritional substances necessary for human body, has a good free radical removing function and can play a role in delaying senility, lowering blood lipid and blood sugar, regulating immunity and preserving health if being eaten for a long time; the aromatic vinegar has unique flavor and taste and has great market development value.
Description
Technical field
The processing method that the present invention relates to a kind of health promoting vinegar, the processing method especially relating to a kind of Herba Lactucae versicoloris health care aromatic vinegar.
Background technology
Herba Lactucae versicoloris is a kind of cultivated plant vegetable of Compositae Cichorium, formal name used at school cultivated chicory, also known as Herba Lactucae versicoloris, is derived from the vegetable that Europe is generally edible, after China successfully introduces cultivation, is deeply liked by the China common people, is popularized the most widely with edible.Herba Lactucae versicoloris protein content is high, in its leaf, stem in addition to containing nutrient substance such as crude fibre, fat, protein, the nutrient substance such as its flavone, vitamin, calcium, phosphorus, potassium, ferrum, zinc, manganese are also and horn of plenty, particularly antioxidant composition in Herba Lactucae versicoloris, there is good Scavenging ability, human body oxidative stress damage relevant disease is played good health-care effect.In the market, the deep processed product of Herba Lactucae versicoloris is less, and Herba Lactucae versicoloris is processed into aromatic vinegar, has no relevant report and Related product listing.
Summary of the invention
It is an object of the invention to provide a kind of method brewageing Herba Lactucae versicoloris health care aromatic vinegar product for primary raw material with Herba Lactucae versicoloris, to originate widely, Herba Lactucae versicoloris is as raw material, and by soaking, enzymolysis, sterilizing, wine base is produced in fermentation；In wine base, inoculate that acetic acid bacteria ferments, sizes mixing, the step such as filtration is brewageed and formed.
The present invention solves its technical problem and is adopted the technical scheme that: the processing method of a kind of Herba Lactucae versicoloris health care aromatic vinegar, and it uses following steps:
A, raw material prepare: pluck fresh tender and crisp Herba Lactucae versicoloris, Fructus psidii guajavae immaturus tender leaf, Caulis et Folium Lactucae Sativae, remove yellow leaf, the impurity being mixed into when plucking, take the Fructus psidii guajavae immaturus tender leaf of the Herba Lactucae versicoloris of 5kg, the Caulis et Folium Lactucae Sativae of 1kg and 0.8kg, Herba Lactucae versicoloris and Caulis et Folium Lactucae Sativae are cut into root, clean, add the Fructus psidii guajavae immaturus tender leaf mix homogeneously cleaned, standby；
B, complete: using steam to complete, steam beating temperature is 180 DEG C, and fixation time is 1-2min, and after completing, the heat radiation of spreading for cooling immediately, the bitterness can removed in raw material that completes and micro-pungent taste, improve the mouthfeel of finished product aromatic vinegar；
C, microwave drying: use microwave dryer the raw material tender leaf after completing is carried out microwave drying treatment, the process time is 3min, raw material tender leaf is dried to water content be 12%；
D, pulverizing: by dried raw material pulverizing, particle diameter is 80 m, prepares Herba Lactucae versicoloris mixed powder；
E, mixing: by Pericarpium Citri Reticulatae, Semen Myristicae and Flos Caryophylli pulverization process, particle diameter is 80 m, prepares XIANGFEN, takes Herba Lactucae versicoloris mixed powder 7kg, XIANGFEN 2kg, 0.5kg jasmine pollen, 0.5kg matcha powder mix homogeneously, prepares raw material powder；
F, immersion: put into by 10kg raw material powder in 30kg water, soak 10min in the water-bath of 55 DEG C, obtain soak；
G, enzymolysis: add the cellulase of the pectase of 0.05kg, 0.08kg in 10kg soak, temperature controls 38 DEG C, and the time controls 2 hours, then heats to 100 DEG C, enzyme denaturing, adds the sucrose of soak weight fraction 2.5kg, stirs, obtain stock solution culture medium；
H, cooking wine ferment: when stock solution culture medium is cooled to 30 DEG C, access the liquid of the yeast of 0.15kg, 1kg in 10kg stock solution culture medium, and 32 DEG C of constant-temperatureanaerobic anaerobic fermentations, the content of reducing sugar in stock solution culture medium is down to fermentation ends during mass fraction 0.4%；
I, aromatic vinegar ferment: adding the acetic acid bacteria strain of 0.8kg in the cooking wine that 10kg fermentation is complete, ferment and no longer rise to acidity for 10 days, adjusting fermentation liquid acidity is 3g/100ml, and total solids content is 8BX, boils；
J, filtration: by feed liquid good for acetic fermentation through filter plant fine straining, prepare Herba Lactucae versicoloris health care aromatic vinegar oleo stock；
K, sterilization: the aromatic vinegar oleo stock that kept healthy by Herba Lactucae versicoloris sterilizes 10min at a temperature of 70 DEG C, prepare Herba Lactucae versicoloris health care aromatic vinegar；
L, canned: canned under sterile vacuum environment, preserve under room temperature after inspection.
Beneficial effect: the present invention utilizes the Herba Lactucae versicoloris of wide material sources to brewage into the aromatic vinegar product with excellent in color, the deep processing not being only Herba Lactucae versicoloris provides effective solution, the most effectively remain the active ingredient of Herba Lactucae versicoloris, not only contain the necessary phytoprotein of human body, vitamin and multiple organic and inorganic nutrient substance, and there is well removing free radical function, it is eaten for a long time, slow down aging can be played, blood fat reducing, blood sugar lowering and regulation immunizing health effect, and there are local flavor and the mouthfeel of uniqueness, there is great market development and be worth.
Detailed description of the invention
Embodiment 1:
A kind of processing method of Herba Lactucae versicoloris health care aromatic vinegar, it uses following steps:
A, raw material prepare: pluck the Herba Lactucae versicoloris of length 2cm, remove yellow leaf, the impurity etc. being mixed into when plucking, standby；
B, complete: using steam to complete, steam beating temperature is 140 DEG C, and fixation time is 5min, and after completing, the heat radiation of spreading for cooling immediately, the bitterness can removed in raw material that completes and micro-pungent taste, improve the mouthfeel of finished product aromatic vinegar；
C, microwave drying: use microwave dryer the raw material tender leaf after completing is carried out microwave drying treatment, the process time is 2min, raw material tender leaf is dried to water content be 20%；
D, pulverizing: pulverized by dried Herba Lactucae versicoloris, particle diameter is 60 m, prepares Herba Lactucae versicoloris powder；
E, mixing: by green tea pulverization process, particle diameter is 60 m, prepares green tea powder, takes Herba Lactucae versicoloris powder 5.5kg, green tea powder 4.5kg mix homogeneously, prepares raw material tea powder；
F, immersion: put in 20kg water by 10kg raw material tea powder, soak 20min in the water-bath of 45 DEG C, obtain soak；
G, enzymolysis: add the cellulase of the pectase of 0.03kg, 0.06kg in 10kg soak, temperature controls 40 DEG C, and the time controls 3 hours, then heats to 90 DEG C, enzyme denaturing, adds the sucrose of soak weight fraction 2kg, stirs, obtain tea liquid culture medium；
H, tea wine are fermented: when liquid culture medium of receiving guest with tea is cooled to 20 DEG C, access the yeast of 0.1kg in 10kg tea liquid culture medium, and 30 DEG C of constant-temperatureanaerobic anaerobic fermentations, the content of reducing sugar in liquid culture medium of receiving guest with tea is down to fermentation ends during mass fraction 0.2%；
I, aromatic vinegar ferment: adding the acetic acid bacteria strain of 0.4kg in the tea wine that 10kg fermentation is complete, ferment and no longer rise to acidity for 8 days, adjusting fermentation liquid acidity is 2g/100ml, and total solids content is 6BX, boils；
J, filtration: by feed liquid good for acetic fermentation through filter plant fine straining, prepare Herba Lactucae versicoloris health care aromatic vinegar oleo stock；
K, sterilization: the aromatic vinegar oleo stock that kept healthy by Herba Lactucae versicoloris sterilizes 12min at a temperature of 60 DEG C, prepare Herba Lactucae versicoloris health care aromatic vinegar；
L, canned: canned under sterile vacuum environment, preserve under room temperature after inspection.
Embodiment 2:
A kind of processing method of Herba Lactucae versicoloris health care aromatic vinegar, it uses following steps:
A, raw material prepare: pluck the Herba Lactucae versicoloris of length 3cm, Broussonetia papyrifera tender leaf, remove yellow leaf, the impurity being mixed into when plucking, and the Broussonetia papyrifera tender leaf of the Herba Lactucae versicoloris and 2kg that take 8kg is mixed homogeneously, standby；
B, complete: using steam to complete, steam beating temperature is 145 DEG C, and fixation time is 4min, and after completing, the heat radiation of spreading for cooling immediately, the bitterness can removed in raw material that completes and micro-pungent taste, improve the mouthfeel of finished product aromatic vinegar；
C, microwave drying: use microwave dryer the raw material tender leaf after completing is carried out microwave drying treatment, the process time is 2.5min, raw material tender leaf is dried to water content be 18%；
D, pulverizing: pulverized by dried Herba Lactucae versicoloris, particle diameter is 70 m, prepares Herba Lactucae versicoloris powder；
E, mixing: by green tea pulverization process, particle diameter is 70 m, prepares green tea powder, takes Herba Lactucae versicoloris powder 6.5kg, green tea powder 2.5kg, 1kg Chimonanthus praecox (L.) Link. root powder mix homogeneously, prepares raw material tea powder；
F, immersion: put in 25kg water by 10kg raw material tea powder, soak 15min in the water-bath of 50 DEG C, obtain soak；
G, enzymolysis: in 10kg soak, add the cellulase of the pectase of 0.04kg, 0.07kg, temperature controls 42 DEG C, and the time controls 2.5 hours, then heat to 95 DEG C, enzyme denaturing, add the sucrose of soak weight fraction 2.3kg, stir, obtain tea liquid culture medium；
H, tea wine are fermented: when liquid culture medium of receiving guest with tea is cooled to 25 DEG C, access the medlar liquid of the yeast of 0.13kg, 2kg in 10kg tea liquid culture medium, and 31 DEG C of constant-temperatureanaerobic anaerobic fermentations, the content of reducing sugar in liquid culture medium of receiving guest with tea is down to fermentation ends during mass fraction 0.3%；
I, aromatic vinegar ferment: adding the acetic acid bacteria strain of 0.6kg in the tea wine that 10kg fermentation is complete, ferment and no longer rise to acidity for 10 days, adjusting fermentation liquid acidity is 2.5g/100ml, and total solids content is 7BX, boils；
J, filtration: by feed liquid good for acetic fermentation through filter plant fine straining, prepare Herba Lactucae versicoloris health care aromatic vinegar oleo stock；
K, sterilization: the aromatic vinegar oleo stock that kept healthy by Herba Lactucae versicoloris sterilizes 11min at a temperature of 65 DEG C, prepare Herba Lactucae versicoloris health care aromatic vinegar；
L, canned: canned under sterile vacuum environment, preserve under room temperature after inspection.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. a processing method for Herba Lactucae versicoloris health care aromatic vinegar, it uses following steps:
A, raw material prepare: pluck fresh tender and crisp Herba Lactucae versicoloris, Fructus psidii guajavae immaturus tender leaf, Caulis et Folium Lactucae Sativae, remove yellow leaf, the impurity being mixed into when plucking, take the Fructus psidii guajavae immaturus tender leaf of the Herba Lactucae versicoloris of 5kg, the Caulis et Folium Lactucae Sativae of 1kg and 0.8kg, Herba Lactucae versicoloris and Caulis et Folium Lactucae Sativae are cut into root, clean, add the Fructus psidii guajavae immaturus tender leaf mix homogeneously cleaned, standby；
B, complete: using steam to complete, steam beating temperature is 180 DEG C, and fixation time is 1-2min, and after completing, the heat radiation of spreading for cooling immediately, the bitterness can removed in raw material that completes and micro-pungent taste, improve the mouthfeel of finished product aromatic vinegar；
C, microwave drying: use microwave dryer the raw material tender leaf after completing is carried out microwave drying treatment, the process time is 3min, raw material tender leaf is dried to water content be 12%；
D, pulverizing: by dried raw material pulverizing, particle diameter is 80 m, prepares Herba Lactucae versicoloris mixed powder；
E, mixing: by Pericarpium Citri Reticulatae, Semen Myristicae and Flos Caryophylli pulverization process, particle diameter is 80 m, prepares XIANGFEN, takes Herba Lactucae versicoloris mixed powder 7kg, XIANGFEN 2kg, 0.5kg jasmine pollen, 0.5kg matcha powder mix homogeneously, prepares raw material powder；
F, immersion: put into by 10kg raw material powder in 30kg water, soak 10min in the water-bath of 55 DEG C, obtain soak；
G, enzymolysis: add the cellulase of the pectase of 0.05kg, 0.08kg in 10kg soak, temperature controls 38 DEG C, and the time controls 2 hours, then heats to 100 DEG C, enzyme denaturing, adds the sucrose of soak weight fraction 2.5kg, stirs, obtain stock solution culture medium；
H, cooking wine ferment: when stock solution culture medium is cooled to 30 DEG C, access the liquid of the yeast of 0.15kg, 1kg in 10kg stock solution culture medium, and 32 DEG C of constant-temperatureanaerobic anaerobic fermentations, the content of reducing sugar in stock solution culture medium is down to fermentation ends during mass fraction 0.4%；
I, aromatic vinegar ferment: adding the acetic acid bacteria strain of 0.8kg in the cooking wine that 10kg fermentation is complete, ferment and no longer rise to acidity for 10 days, adjusting fermentation liquid acidity is 3g/100ml, and total solids content is 8BX, boils；
J, filtration: by feed liquid good for acetic fermentation through filter plant fine straining, prepare Herba Lactucae versicoloris health care aromatic vinegar oleo stock；
K, sterilization: the aromatic vinegar oleo stock that kept healthy by Herba Lactucae versicoloris sterilizes 10min at a temperature of 70 DEG C, prepare Herba Lactucae versicoloris health care aromatic vinegar；
L, canned: canned under sterile vacuum environment, preserve under room temperature after inspection.
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| CN201610501970.9A CN105969634A (en) | 2016-06-30 | 2016-06-30 | Processing method of bitter chrysanthemum healthcare aromatic vinegar |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223276A (en) * | 2014-08-25 | 2014-12-24 | 明光市银岭山生态农业科技有限公司 | White-fungus and dendrobium-officinale drink with supplementing qi and refreshing mind and preparation method thereof |
| CN105124050A (en) * | 2015-09-16 | 2015-12-09 | 曹美兰 | Scindapsus aureus flower tea and processing method of the scindapsus aureus flower tea |
| CN105273967A (en) * | 2015-11-09 | 2016-01-27 | 吴蓓蓓 | Processing method of broccoli and endive healthcare vinegar |
| CN105296320A (en) * | 2013-12-27 | 2016-02-03 | 彭聪 | Brewing method of ardisia japonica tea vinegar |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105296320A (en) * | 2013-12-27 | 2016-02-03 | 彭聪 | Brewing method of ardisia japonica tea vinegar |
| CN105296321A (en) * | 2013-12-27 | 2016-02-03 | 彭聪 | Brewing method of ardisia japonica tea vinegar |
| CN104223276A (en) * | 2014-08-25 | 2014-12-24 | 明光市银岭山生态农业科技有限公司 | White-fungus and dendrobium-officinale drink with supplementing qi and refreshing mind and preparation method thereof |
| CN105124050A (en) * | 2015-09-16 | 2015-12-09 | 曹美兰 | Scindapsus aureus flower tea and processing method of the scindapsus aureus flower tea |
| CN105273967A (en) * | 2015-11-09 | 2016-01-27 | 吴蓓蓓 | Processing method of broccoli and endive healthcare vinegar |
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Application publication date: 20160928 |