CN106811387A - 一种薏米醋及其生产方法 - Google Patents
一种薏米醋及其生产方法 Download PDFInfo
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- CN106811387A CN106811387A CN201710156125.7A CN201710156125A CN106811387A CN 106811387 A CN106811387 A CN 106811387A CN 201710156125 A CN201710156125 A CN 201710156125A CN 106811387 A CN106811387 A CN 106811387A
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- vinegar
- seed
- tears
- job
- unstrained spirits
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Classifications
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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Abstract
一种薏米醋及其生产方法。该薏米醋是以薏米为主料,以糯米和50种中草药为辅料,共同发酵制成的液态产品。生产方法是先将糯米洗净、浸泡后蒸熟,再取中草药和薏米分别粉碎,按比例混合后发酵15天,得到原始醋醅;对原始醋醅翻料后与醋酸发酵剂混合,再进行酸化发酵2次,将成熟醋醅陈化8~10个月,之后将陈化醋醅放入淋醋池内,淋入冷开水,浸泡,再将醋液从池底放出,即为生醋;最后将生醋加热,冷却后装瓶,检验合格,即为成品。本发明的薏米醋是具有保健作用的天然无公害食品,可以在家庭、餐厅、饭店、旅游场地等各种场合作调料用于烹饪,也可用作饮料直接食用。薏米醋风格独特、营养丰富、口感鲜美,是一种具有特殊风味的调料。
Description
技术领域
本发明涉及醋,也涉及醋的制造,具体而言,涉及薏米醋。
背景技术
薏米,又名薏苡仁、苡仁、六谷子,为禾本科植物薏苡的种仁,其营养丰富,既可食用,又可药用,被誉为“世界禾本科植物之王”;在日本,被列为防癌食品;在欧洲,它被称为“生命健康之禾”。薏米其性凉,味甘、淡,入脾、肺、肾经,具有利水、健脾、除痹、清热排脓的功效,且由于容易被消化吸收,因此广泛应用于滋补及医疗领域。中国专利数据库中已有一些涉及薏米醋的申请件,例如ZL201310587714.2号《薏米醋的制备方法》、ZL200410092435.X号《薏米醋》等,这些专利技术的产品究竟口感如何、营养价值怎样都不得而知。为了充分利用薏米资源,更好地为人们的生活服务、增强人们体质,人们仍然在开发新的薏米产品。
发明内容
本发明的目的是提供一种口感醇厚、芬芳浓郁的薏米醋,从而丰富人们的生活,满足人们改善生活的需要。
本发明的又一目的是提供薏米醋的生产方法,使之能够成为工业产品。
发明人提供的薏米醋是以薏米为主料,以糯米和多种中草药为辅料,共同发酵制成的液态产品;所述的中草药是:党参、丹参、红花、当归、枸杞、黄芪、山药、白芍、何首乌、三七、艾叶、杜仲、肉桂、砂仁、豆蔻、八角、桂枝、陈皮、乌梅、甘草、大枣、黄连、贝母、天麻、元胡、番红花、黄芩、甘草、北沙参、桔梗、山茱萸、地黄、杜仲、薏苡仁、山药、银杏、五倍子、猪苓、肉苁蓉、牛膝、续断、益智仁、益母草、远志、苍术、秦艽、桂枝、麻黄、麦冬。
发明人指出,科学研究发现,薏米具有很大的药用价值:
① 抗肿瘤作用。薏米的主要化学活性成分薏米仁酯、薏米仁油等具有很强的抗肿瘤作用,目前抗肿瘤药康莱特注射液的主要成分就是薏米仁脂肪油,现在作为一种较为理想的抗肿瘤药物广泛应用于肺癌、胃癌、肝癌、胰腺癌、鼻咽癌、肾癌等的治疗或辅助治疗。它具有抗肿瘤生长、提高机体免疫力、控制癌性积液、抑制血管生成、提供高能量营养等多种功效,而且没有明显的副作用。据研究人员推测,薏米抑制肿瘤的增殖及诱导肿瘤细胞的凋亡,干扰肿瘤细胞的有丝***,阻止肿瘤新生血管;
②增强免疫力。薏米仁多糖可显著提高免疫力地下的小老鼠腹腔巨噬细胞的吞噬百分率和吞噬指数,促进溶血素形成,促进淋巴细胞转化。晚期原发性肝癌患者,接受薏米提取物的注射液治疗后,治疗组患者外周血中抗肿瘤免疫细胞较治疗前有明显的提高,血清肿瘤标志物明显降低。长期服用薏米,对于胃癌、膀胱癌、肺癌术后预后复发,症状改善,体力恢复等起着积极的作用;
③降血糖作用。薏米仁多糖有显著的降糖作用;
④对心血管的作用。薏米油在低浓度时对蛙离体心脏有兴奋作用,高浓度时则有抑制作用。薏米仁素还有一定的降压作用,可改善心脑血管的动脉硬化,常服用薏米有助于减少心脑血管病的发生;
发明人又指出,上述中草药均含有对人类健康有益的成分,它们与薏米一同发酵,有相互促进、增加效果的作用。
本发明提供的薏米醋的生产方法包括以下步骤:
第一步:将糯米淘洗干净,加水混匀、浸泡,滤出后采用常规方法蒸熟,冷却,备用;
第二步:取以下49味等量的中药材:党参、丹参、红花、当归、枸杞、黄芪、山药、白芍、何首乌、三七、艾叶、杜仲、肉桂、砂仁、豆蔻、八角、桂枝、陈皮、乌梅、甘草、大枣、黄连、贝母、天麻、元胡、番红花、黄芩、甘草、北沙参、桔梗、山茱萸、地黄、杜仲、薏苡、山药、银杏、五倍子、猪苓、肉苁蓉、牛膝、续断、益智仁、益母草、远志、苍术、秦艽、桂枝、麻黄、麦冬,按常规方法预先处理干净,粉碎,备用;
第三步:取主料薏米晒干,去皮,粉碎,备用;
第四步:将上述薏米粉、煮熟的糯米和中草药碎块按1000∶100∶25的质量比例混合,搅拌均匀,得到混合料。其中糯米的质量以生糯米计;
第五步:将混合料送入发酵池进行发酵15天,得到原始醋醅,将原始醋醅进行翻料10~15次;
第六步:取部分新鲜的原始醋醅放置于设有假底、下面开一小洞并加塞的缸内,再将醋酸发酵剂按1∶5000的质量比例均匀拌和于原始醋醅表面,任其生长繁殖,待1~2天温度升高后,采用回流法将缸底塞头拔出,放出醋汁并回浇至面上,然后用手工松醅一次,培养至醋原汁总酸度到3%~4%。
第七步:向上一步得到的醋醅中拌入用于扩大生产的醋醅,进行酸化发酵2次,每次5天;
第八步:将发酵的酸化醋醅送入陈化池进行陈酿8~12个月;
第九步:将陈化的醋醅放入淋醋池内,徐徐淋入与醋醅等量的冷开水浸泡,再将醋液从池底放出,滤去残渣,即得到生醋;
第十步:将生醋加热,冷却后装瓶,检验合格,即为薏米醋成品。
上述方法的第一步中,所述糯米是新鲜、无霉变的优质糯米;所述的浸泡时间为2h。
上述方法的第二步中,所述中草药粉碎后的直径小于2 mm。
上述方法的第三步中,所述薏米晒干、粉碎后的直径小于3mm。
上述方法的第五步中,所述发酵温度控制在40℃~45℃。
上述方法的第六步中,所述培养温度不超过38℃。
上述方法的第七步中,所述酸化发酵的温度控制在38℃~48℃。
上述方法的第八步中,所述陈酿过程的温度控制在20℃以下。
上述方法的第九步中,所述浸泡醋醅的时间为3~8h。
上述方法的第十步中,所述将生醋加热的温度控制在95℃~100℃。
本方法生产的薏米醋常温下可长期保存。
本发明提供的薏米醋是具有保健作用的天然无公害食品,可以在家庭、餐厅、饭店、旅游场地等各种场合作调料用于烹饪。薏米醋风格独特、营养丰富、口感醇厚、色泽明亮,且芬芳浓郁、酸而不涩、香而微甜,是一种具有特殊风味的调料。
具体实施方式
实施例 按以下方法生产薏米醋:
将薏米晒干、粉碎到3 mm以下;取49味中草药:党参、丹参、红花、当归、枸杞、黄芪、山药、白芍、何首乌、三七、艾叶、杜仲、肉桂、砂仁、豆蔻、八角、桂枝、陈皮、乌梅、甘草、大枣、黄连、贝母、天麻、元胡、番红花、黄芩、甘草、北沙参、桔梗、山茱萸、地黄、杜仲、薏苡仁、山药、银杏、五倍子、猪苓、肉苁蓉、牛膝、续断、益智仁、益母草、远志、苍术、秦艽、桂枝、麻黄、麦冬,将其各5kg粉碎到2 mm以下后,与煮熟的1000kg糯米以及粉碎好的10000kg薏米粉进行充分搅拌均匀,放入发酵池发酵15天,温度控制在40℃~45℃;再将发酵好的醋醅进行5~10次翻料,与醋酸发酵剂混合后再进行酸化发酵2次,温度控制在38℃~48℃;再将成熟醋醅放入陈化池内,于20℃以下的温度进行陈酿10个月;之后将陈酿好的醋醅放入淋醋池内,徐徐淋入与醋醅等量的冷开水,浸泡6h,再将醋液从池底放出,即为生醋;最后将生醋加热至95℃~100℃,冷却后装瓶,检验合格,即为薏米醋成品。
Claims (11)
1.一种薏米醋,其特征在于它是以薏米为主料,以糯米和多种中草药为辅料,共同发酵制成的液态产品;所述的中草药是:党参、丹参、红花、当归、枸杞、黄芪、山药、白芍、何首乌、三七、艾叶、杜仲、肉桂、砂仁、豆蔻、八角、桂枝、陈皮、乌梅、甘草、大枣、黄连、贝母、天麻、元胡、番红花、黄芩、甘草、北沙参、桔梗、山茱萸、地黄、杜仲、薏苡仁、山药、银杏、五倍子、猪苓、肉苁蓉、牛膝、续断、益智仁益母草、远志、苍术、秦艽、桂枝、麻黄、麦冬。
2.生产权利要求1所述薏米醋的方法,其特征包括以下步骤:
第一步:将糯米淘洗干净,加水混匀、浸泡,滤出后采用常规方法蒸熟,冷却,备用;
第二步:取以下49味等量的中药材:党参、丹参、红花、当归、枸杞、黄芪、山药、白芍、何首乌、三七、艾叶、杜仲、肉桂、砂仁、豆蔻、八角、桂枝、陈皮、乌梅、甘草、大枣、黄连、贝母、天麻、元胡、番红花、黄芩、甘草、北沙参、桔梗、山茱萸、地黄、杜仲、薏苡仁、山药、银杏、五倍子、猪苓、肉苁蓉、牛膝、续断、益智仁、益母草、远志、苍术、秦艽、桂枝、麻黄、麦冬,按常规方法预先处理干净,粉碎,备用;
第三步:取新鲜薏米粉晒干,去皮,粉碎,备用;
第四步:将上述薏米粉、中草药碎块和煮熟的糯米按1000∶25∶100的质量比例混合,搅拌均匀,得到混合料;其中糯米按生糯米计;
第五步:将混合料送入发酵池进行发酵15天,得到原始醋醅,将原始醋醅进行翻料10~15次;
第六步:取原始醋醅放置于设有假底、下面开一小洞并加塞的缸内,再将醋酸发酵剂按1∶5000的质量比例均匀拌和于原始醋醅表面,任其生长繁殖,待1~2天温度升高后,采用回流法将缸底塞头拔出,放出醋汁并回浇至面上,然后用手工松醅一次,培养至醋原汁总酸度到3%~4%。
3.第七步:向上一步得到的醋醅中拌入用于扩大生产的醋醅,进行酸化发酵2次,每次5天;
第八步:此后将发酵的酸化醋醅送入陈化池进行陈酿2~3个月;
第九步:将陈化的醋醅放入淋醋池内,徐徐淋入与醋醅等量的冷开水浸泡,再将醋液从池底放出,滤去残渣,即得到生醋;
第十步:将生醋加热,冷却后装瓶,检验合格,即为薏米醋成品。
4.如权利要求2所述的方法,其特征在于第一步中所述糯米是新鲜、无霉变的优质糯米;所述的浸泡时间为2h。
5.如权利要求2所述的方法,其特征在于第二步中所述中草药粉碎后的直径小于2 mm。
6.如权利要求2所述的方法,其特征在于第三步中所述薏米晒干、粉碎后的直径小于3mm。
7.如权利要求2所述的方法,其特征在于第五步中所述发酵的温度控制在40℃~45℃。
8.如权利要求2所述的方法,其特征在于第六步中所述培养温度不超过38℃
如权利要求2所述的方法,其特征在于第七步中所述酸化发酵的温度控制在38℃~48℃。
9.如权利要求2所述的方法,其特征在于第八步中所述陈酿过程的温度控制在20℃以下。
10.如权利要求2所述的方法,其特征在于第九步中,所述浸泡醋醅的时间为3~8h。
11.如权利要求2所述的方法,其特征在于第十步中,所述将生醋加热的温度控制在85℃~95℃。
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CN112899117A (zh) * | 2021-03-01 | 2021-06-04 | 山西农业大学 | 红曲霉联合乳酸菌、芽孢菌共发酵高γ-氨基丁酸红枣薏米醋的方法 |
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