CN107034122A - 一种三七花醋及其制备工艺 - Google Patents
一种三七花醋及其制备工艺 Download PDFInfo
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Abstract
本发明属于食品酿造技术领域,具体涉及一种三七花醋及其制备工艺;包括以下组分原料:食醋、淫羊藿、白芷、补骨脂、阳启石、当归、甘草、女贞子、九香虫、丛蓉、枸杞、黄芪、锁阳、洋角叶、五味子、黄精、首乌、熟地、山药、英丝子、巴戟天、灵芝、玉竹、杜仲和三七花;具体制备工艺为:1)食用醋的制备;2)中药的预处理;3)三七花醋的发酵;本发明通过中药材之间的配伍,制备得营养价值丰富的三七花醋,并且原料均使用天然的中药成分,饮用后对人体无副作用;使用含有黄精的溶液对三七花进行蒸煮,能够增大三七皂苷的溶出率的同时,降低三七的苦涩味;本发明制备工艺简单,能够在较低成本的同时生产出较高营养价值的保健醋。
Description
技术领域
本发明属于食品酿造技术领域,具体涉及一种三七花醋及其制备工艺。
背景技术
中国是世界上谷物酿醋最早的国家。食醋具有很高的医疗价值,并对呼吸器官的疾病有帮助,同时还可以软化血管,预防高血压有助钙质吸收。丰富的有机酸可以分解人体肌肉疲劳物质乳酸和丙酮酸,还可以阻碍乳酸产生,缓解身体的疲劳状况。
近几年,果醋作为一种新型保健饮料被越来越多人们接受。那些以水果直接发酵或和陈醋勾兑出来的醋饮料为果醋,其酸中有甜,甜中带酸,既消解了纯醋的酸味,还带有果汁的甜香,喝起来非常爽口。
三七花,为五加科植物三七的干燥花序,夏季花开放前或初开放时采收,干燥。《广西中药材标准》(1990年版)记载:【性味】甘,凉;清热,平肝,降压;用于高血压,头昏,目眩,耳鸣,急性咽喉炎。三七花是传统名贵中药,盛产于云南文山、广西等地,《云南中草药选》、《中华本草》均有记载。三七花既是名贵中药药品,又是优等食品、保健品,因含特有的甘味而受到众多消费者的喜爱,可泡茶、炒肉、煲汤等药膳食疗,长期服用对治病和养生都颇有裨益,将三七花和其他中药成分使用在保健醋的生产过程中,具有较高的应用前景。
发明内容
为了克服背景技术中存在的不足,本发明提出一种三七花醋及其制备工艺,制备的三七花醋不仅口感好,而且具有较高的营养价值。
本发明通过如下技术方案实现的:
一种三七花醋,包括以下组分原料:食醋、淫羊藿、白芷、补骨脂、阳启石、当归、甘草、女贞子、九香虫、丛蓉、枸杞、黄芪、锁阳、洋角叶、五味子、黄精、首乌、熟地、山药、英丝子、巴戟天、灵芝、玉竹、杜仲和三七花。
进一步,包括以下重量组分原料:食醋3800-4000份、淫羊藿2-3份、白芷2-3份、补骨脂2-3份、阳启石2-3份、当归2-3份、甘草2-3份、女贞子2-3份、九香虫2-3份、丛蓉2-3份、枸杞2-3份、黄芪2-3份、锁阳2-3份、洋角叶2-3份、五味子2-3份、黄精2-3份、首乌2-3份、熟地2-3份、山药2-3份、英丝子2-3份、巴戟天2-3份、灵芝2-3份、玉竹2-3份、杜仲2-3份和三七花2-3份。
进一步,包括以下重量组分原料:食醋4000份、淫羊藿2.5份、白芷2.5份、补骨脂2.5份、阳启石2.5份、当归2.5份、甘草2.5份、女贞子2.5份、九香虫2.5份、丛蓉2.5份、枸杞2.5份、黄芪2.5份、锁阳2.5份、洋角叶2.5份、五味子2.5份、黄精2.5份、首乌2.5份、熟地2.5份、山药2.5份、英丝子2.5份、巴戟天2.5份、灵芝2.5份、玉竹2.5份、杜仲2.5份和三七花2.5份。
一种三七花醋的制备工艺,包括以下具体步骤:
1)食用醋的制备
a、选好的糯米用水浸泡7天,洗净后上甑蒸熟;
b、晾凉后,入瓦缸发酵7天;
c、加水,7天后饭粒上浮,每天搅动一次,搅至糊状为止;
d、静置120天使醋水变棕红色;
e、将醋水过滤沉淀,在过滤后的醋水中加入红糖、食盐、草果、八角,煮沸20分钟后,取出过滤、检验、分装即得食用醋;
2)中药的预处理
a、杜仲的预处理:取杜仲丝或块,用盐水拌匀,加入玉竹,闷透,置锅内用文火加热,炒至丝断,表面焦黑色,取出放凉;
b、黄精与三七花的预处理:称取黄精粉碎后在加入3倍重量的水,蒸煮30-45min后加入三七花,再继续蒸煮至水份含量至稠膏状,冷却后粉碎稠膏备用;
c、将淫羊藿、白芷、补骨脂、阳启石、当归、甘草、女贞子、九香虫、丛蓉、枸杞、黄芪、锁阳、洋角叶、五味子、首乌、熟地、山药、英丝子、巴戟天和灵芝,洗净后粉碎备用;
3)三七花醋的发酵
称取步骤2)经过处理后的中药粉碎物置于步骤1)制备的食用醋中,浸泡90-120天,过滤浓缩后即得三七花醋。
进一步,在1)食用醋的制备步骤c中,加入的水是发酵固体的三倍。
进一步,在1)食用醋的制备步骤e中加入每150千克醋水,加3千克红糖、4千克食盐、1千克草果、500克八角。
进一步,在2)中药的预处理步骤a中,每100kg杜仲加食盐2kg。
进一步,在3)三七花醋的发酵步骤中,浓缩后的三七花醋为原食用醋和中药体积之和的1/7。
本发明的有益效果:
1、本发明通过中药材之间的配伍,制备得营养价值丰富的三七花醋,并且原料均使用天然的中药成分,饮用后对人体无副作用;
2.将杜仲和玉竹进行前处理,经过盐水浸泡后的杜仲,与玉竹相互促进,蒸煮后使得杜仲和玉竹的有效成分溢出到溶液中,增大营养价值;
3.使用含有黄精的溶液对三七花进行蒸煮,能够增大三七皂苷的溶出率的同时,降低三七的苦涩味,口感更佳;
4.本发明制备工艺简单,对设备要求较低,能够在较低成本的同时生产出较高营养价值的保健醋。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例,对发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅仅用以解释本发明,并不用于限定本发明。
实施例1
一种三七花醋,包括以下重量组分原料:食醋3800份、淫羊藿2份、白芷2份、补骨脂2份、阳启石2份、当归2份、甘草2份、女贞子2份、九香虫2份、丛蓉2份、枸杞2份、黄芪2份、锁阳2份、洋角叶2份、五味子2份、黄精2份、首乌2份、熟地2份、山药2份、英丝子2份、巴戟天2份、灵芝2份、玉竹2份、杜仲2份和三七花2份。
以上所述的一种三七花醋的制备工艺,包括以下具体步骤:
1)食用醋的制备
a、选好的糯米用水浸泡7天,加入的水是发酵固体的三倍,洗净后上甑蒸熟;
b、晾凉后,入瓦缸发酵7天;
c、加水,7天后饭粒上浮,每天搅动一次,搅至糊状为止;
d、静置120天使醋水变棕红色;
e、将醋水过滤沉淀,在过滤后的醋水中加入红糖、食盐、草果、八角,加入每150千克醋水,加3千克红糖、4千克食盐、1千克草果、500克八角,煮沸20分钟后,取出过滤、检验、分装即得食用醋;
2)中药的预处理
a、杜仲的预处理:取杜仲丝或块,用盐水拌匀,每100kg杜仲加食盐2kg,加入玉竹,闷透,置锅内用文火加热,炒至丝断,表面焦黑色,取出放凉;
b、黄精与三七花的预处理:称取黄精粉碎后在加入3倍重量的水,蒸煮30min后加入三七花,再继续蒸煮至水份含量至稠膏状,冷却后粉碎稠膏备用;
c、将淫羊藿、白芷、补骨脂、阳启石、当归、甘草、女贞子、九香虫、丛蓉、枸杞、黄芪、锁阳、洋角叶、五味子、首乌、熟地、山药、英丝子、巴戟天和灵芝,洗净后粉碎备用;
3)三七花醋的发酵
称取步骤2)经过处理后的中药粉碎物置于步骤1)制备的食用醋中,浸泡90天,过滤浓缩后即得三七花醋,浓缩后的三七花醋为原食用醋和中药体积之和的1/7。
实施例2
一种三七花醋,包括以下重量组分原料:食醋4000份、淫羊藿2.5份、白芷2.5份、补骨脂2.5份、阳启石2.5份、当归2.5份、甘草2.5份、女贞子2.5份、九香虫2.5份、丛蓉2.5份、枸杞2.5份、黄芪2.5份、锁阳2.5份、洋角叶2.5份、五味子2.5份、黄精2.5份、首乌2.5份、熟地2.5份、山药2.5份、英丝子2.5份、巴戟天2.5份、灵芝2.5份、玉竹2.5份、杜仲2.5份和三七花2.5份。
以上所述的一种三七花醋的制备工艺,包括以下具体步骤:
1)食用醋的制备
a、选好的糯米用水浸泡7天,加入的水是发酵固体的三倍,洗净后上甑蒸熟;
b、晾凉后,入瓦缸发酵7天;
c、加水,7天后饭粒上浮,每天搅动一次,搅至糊状为止;
d、静置120天使醋水变棕红色;
e、将醋水过滤沉淀,在过滤后的醋水中加入红糖、食盐、草果、八角,加入每150千克醋水,加3千克红糖、4千克食盐、1千克草果、500克八角,煮沸20分钟后,取出过滤、检验、分装即得食用醋;
2)中药的预处理
a、杜仲的预处理:取杜仲丝或块,用盐水拌匀,每100kg杜仲加食盐2kg,加入玉竹,闷透,置锅内用文火加热,炒至丝断,表面焦黑色,取出放凉;
b、黄精与三七花的预处理:称取黄精粉碎后在加入3倍重量的水,蒸煮40min后加入三七花,再继续蒸煮至水份含量至稠膏状,冷却后粉碎稠膏备用;
c、将淫羊藿、白芷、补骨脂、阳启石、当归、甘草、女贞子、九香虫、丛蓉、枸杞、黄芪、锁阳、洋角叶、五味子、首乌、熟地、山药、英丝子、巴戟天和灵芝,洗净后粉碎备用;
3)三七花醋的发酵
称取步骤2)经过处理后的中药粉碎物置于步骤1)制备的食用醋中,浸泡115天,过滤浓缩后即得三七花醋,浓缩后的三七花醋为原食用醋和中药体积之和的1/7。
实施例3
一种三七花醋,包括以下重量组分原料:食醋4000份、淫羊藿3份、白芷3份、补骨脂3份、阳启石3份、当归3份、甘草3份、女贞子3份、九香虫3份、丛蓉3份、枸杞3份、黄芪3份、锁阳3份、洋角叶3份、五味子3份、黄精3份、首乌3份、熟地3份、山药3份、英丝子3份、巴戟天3份、灵芝3份、玉竹3份、杜仲3份和三七花3份。
以上所述的一种三七花醋的制备工艺,包括以下具体步骤:
1)食用醋的制备
a、选好的糯米用水浸泡7天,加入的水是发酵固体的三倍,洗净后上甑蒸熟;
b、晾凉后,入瓦缸发酵7天;
c、加水,7天后饭粒上浮,每天搅动一次,搅至糊状为止;
d、静置120天使醋水变棕红色;
e、将醋水过滤沉淀,在过滤后的醋水中加入红糖、食盐、草果、八角,加入每150千克醋水,加3千克红糖、4千克食盐、1千克草果、500克八角,煮沸20分钟后,取出过滤、检验、分装即得食用醋;
2)中药的预处理
a、杜仲的预处理:取杜仲丝或块,用盐水拌匀,每100kg杜仲加食盐2kg,加入玉竹,闷透,置锅内用文火加热,炒至丝断,表面焦黑色,取出放凉;
b、黄精与三七花的预处理:称取黄精粉碎后在加入3倍重量的水,蒸煮45min后加入三七花,再继续蒸煮至水份含量至稠膏状,冷却后粉碎稠膏备用;
c、将淫羊藿、白芷、补骨脂、阳启石、当归、甘草、女贞子、九香虫、丛蓉、枸杞、黄芪、锁阳、洋角叶、五味子、首乌、熟地、山药、英丝子、巴戟天和灵芝,洗净后粉碎备用;
3)三七花醋的发酵
称取步骤2)经过处理后的中药粉碎物置于步骤1)制备的食用醋中,浸泡120天,过滤浓缩后即得三七花醋,浓缩后的三七花醋为原食用醋和中药体积之和的1/7。
本发明通过中药材之间的配伍,制备得营养价值丰富的三七花醋,并且原料均使用天然的中药成分,饮用后对人体无副作用;将杜仲和玉竹进行前处理,经过盐水浸泡后的杜仲,与玉竹相互促进,蒸煮后使得杜仲和玉竹的有效成分溢出到溶液中,增大营养价值;使用含有黄精的溶液对三七花进行蒸煮,能够增大三七皂苷的溶出率的同时,降低三七的苦涩味,口感更佳;本发明制备工艺简单,对设备要求较低,能够在较低成本的同时生产出较高营养价值的保健醋。
尽管已用具体实施例来说明和描述了本发明,然而应意识到,在不背离本发明的精神和范围的情况下可以作出许多其它的更改和修改。因此,这意味着在所附权利要求中包括属于本发明范围内的所有这些变化和修改。
Claims (8)
1.一种三七花醋,其特征在于:包括以下组分原料:食醋、淫羊藿、白芷、补骨脂、阳启石、当归、甘草、女贞子、九香虫、丛蓉、枸杞、黄芪、锁阳、洋角叶、五味子、黄精、首乌、熟地、山药、英丝子、巴戟天、灵芝、玉竹、杜仲和三七花。
2.根据权利要求1所述的一种三七花醋,其特征在于:包括以下重量组分原料:食醋3800-4000份、淫羊藿2-3份、白芷2-3份、补骨脂2-3份、阳启石2-3份、当归2-3份、甘草2-3份、女贞子2-3份、九香虫2-3份、丛蓉2-3份、枸杞2-3份、黄芪2-3份、锁阳2-3份、洋角叶2-3份、五味子2-3份、黄精2-3份、首乌2-3份、熟地2-3份、山药2-3份、英丝子2-3份、巴戟天2-3份、灵芝2-3份、玉竹2-3份、杜仲2-3份和三七花2-3份。
3.根据权利要求1所述的一种三七花醋,其特征在于:包括以下重量组分原料:食醋4000份、淫羊藿2.5份、白芷2.5份、补骨脂2.5份、阳启石2.5份、当归2.5份、甘草2.5份、女贞子2.5份、九香虫2.5份、丛蓉2.5份、枸杞2.5份、黄芪2.5份、锁阳2.5份、洋角叶2.5份、五味子2.5份、黄精2.5份、首乌2.5份、熟地2.5份、山药2.5份、英丝子2.5份、巴戟天2.5份、灵芝2.5份、玉竹2.5份、杜仲2.5份和三七花2.5份。
4.一种三七花醋的制备方法,其特征在于:包括以下具体步骤:
1)食用醋的制备
a、选好的糯米用水浸泡7天,洗净后上甑蒸熟;
b、晾凉后,入瓦缸发酵7天;
c、加水,7天后饭粒上浮,每天搅动一次,搅至糊状为止;
d、静置120天使醋水变棕红色;
e、将醋水过滤沉淀,在过滤后的醋水中加入红糖、食盐、草果、八角,煮沸20分钟后,取出过滤、检验、分装即得食用醋;
2)中药的预处理
a、杜仲的预处理:取杜仲丝或块,用盐水拌匀,加入玉竹,闷透,置锅内用文火加热,炒至丝断,表面焦黑色,取出放凉;
b、黄精与三七花的预处理:称取黄精粉碎后在加入3倍重量的水,蒸煮30-45min后加入三七花,再继续蒸煮至水份含量至稠膏状,冷却后粉碎稠膏备用;
c、将淫羊藿、白芷、补骨脂、阳启石、当归、甘草、女贞子、九香虫、丛蓉、枸杞、黄芪、锁阳、洋角叶、五味子、首乌、熟地、山药、英丝子、巴戟天和灵芝,洗净后粉碎备用;
3)三七花醋的发酵
按比例称取步骤2)经过处理后的中药粉碎物置于步骤1)制备的食用醋中,浸泡90-120天,过滤浓缩后即得三七花醋。
5.根据权利要求4所述的一种三七花醋的制备工艺,其特征在于:在1)食用醋的制备步骤c中,加入的水是发酵固体的三倍。
6.根据权利要求4所述的一种三七花醋的制备工艺,其特征在于:在1)食用醋的制备步骤e中每150千克醋水,加3千克红糖、4千克食盐、1千克草果、500克八角。
7.根据权利要求4所述的一种三七花醋的制备工艺,其特征在于:在2)中药的预处理步骤a中,每100kg杜仲加食盐2kg。
8.根据权利要求4所述的一种三七花醋的制备工艺,其特征在于:在3)三七花醋的发酵步骤中,浓缩后的三七花醋为原食用醋和中药体积之和的1/7。
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