CN108004114A - A kind of rose health-care vinegar and its manufacture craft - Google Patents
A kind of rose health-care vinegar and its manufacture craft Download PDFInfo
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- CN108004114A CN108004114A CN201810095239.XA CN201810095239A CN108004114A CN 108004114 A CN108004114 A CN 108004114A CN 201810095239 A CN201810095239 A CN 201810095239A CN 108004114 A CN108004114 A CN 108004114A
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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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Abstract
The invention discloses a kind of rose health-care vinegar, it is made of following raw material according to parts by weight：0.1 0.5 parts of 190 220 parts of scented rice, 95 110 parts of glutinous rice, 140 160 parts of red yeast rice, 1.2 2 parts of rose, 750 780 parts of wheat bran, 150 190 parts of husk, 220 240 parts of salt, 1.5 4 parts of viable yeast, 2,200 2500 parts of clear water and acetic acid bacteria.The present invention also disclosed the manufacture craft of the health-care vinegar.Raw material sources of the present invention are extensive, and preparation process is simple, suitable for large-scale industrial production；Multi-rice is subjected to boiling, fermentation, leaching vinegar in the present invention and with vinegar, the finished product of preparation there is health care, beauty and health, without toxic side effect, can meet the use demand of people.
Description
Technical field
The present invention relates to a kind of vinegar product, is specifically a kind of rose health-care vinegar.
Background technology
Vinegar is flavouring traditional in the Chinese major styles of cooking, and vinegar has very important status in the culinary art of Chinese dishes, often
It is usually used in preparing the tartar sauce of salad for slipping dish, cold vegetable dish in sauce etc., in western-style food or is soaked sauerkraut, is usually used in making in Japanese cuisine
The meal of sushi.According to existing literature record, ancient Chinese working people is using wine as leavening come the brewing vinegar that ferments, east vinegar
Originating from China, according to the wine vinegar history being documented at least also more than 3,000 years.Due to raw material, technique and eating habit
Difference, the taste of various regions vinegar differ greatly, the vinegar of Chinese Famous have " the mysterious western Hunan " former aromatic vinegar, zhenjiang vinegar, Shanxi mature vinegar,
Protect peaceful vinegar, Tianjin DULIU vinegar, the old vinegar in Fujian Yongchun, Guangling are come on stage fort vinegar, Qishan vinegar, the special vinegar of the old soft-shelled turtle one in Henan and red yeast rice
Vinegar.Dispelling fatigue etc. can be played the role of by often drinking vinegar, and vinegar also has the effect to cure cold.
But the vinegar with health care and beautification function not yet occurs in the market, this product has a vast market.
The content of the invention
It is an object of the invention to provide a kind of rose health-care vinegar, to solve the problems mentioned in the above background technology.
To achieve the above object, the present invention provides following technical solution：
A kind of rose health-care vinegar, is made of following raw material according to parts by weight：It is 190-220 parts of scented rice, 95-110 parts of glutinous rice, red
Bent rice 140-160 parts, 1.2-2 parts of rose, 750-780 parts of wheat bran, 150-190 parts of husk, 220-240 parts of salt, viable yeast
0.1-0.5 parts of 1.5-4 parts, 2200-2500 parts of clear water and acetic acid bacteria.
As the further scheme of the present invention：The rose health-care vinegar, is made of following raw material according to parts by weight：Scented rice
200-220 parts, 100-110 parts of glutinous rice, 150-160 parts of red yeast rice, 1.5-2 parts of rose, 765-780 parts of wheat bran, husk 150-190
Part, 225-240 parts of salt, 2-4 parts of viable yeast, 2250-2500 parts of clear water and 0.2-0.5 parts of acetic acid bacteria.
As the further scheme of the present invention：The rose health-care vinegar, is made of following raw material according to parts by weight：Scented rice
205 parts, 106 parts of glutinous rice, 155 parts of red yeast rice, 1.9 parts of rose, 770 parts of wheat bran, 180 parts of husk, 230 parts of salt, viable yeast 3
0.4 part of part, 2320 parts of clear water and acetic acid bacteria.
The manufacture craft of the rose health-care vinegar, comprises the following steps that：
Step 1, puffed wheat：Pond is cleaned up, scented rice, glutinous rice and red yeast rice are poured into pond and soaked, by what is soaked
Rice is pulled out and is filtered dry, and pithos is cleaned up and pours into clear water equivalent in six pithos, spare；
Step 2, steamed rice：Pour the rice being filtered dry into steamer, when steaming 1.5 is small since being put steam, then press stop valve simultaneously
And kept for 10 minutes, the rice equivalent cooked is mounted in pithos and adds viable yeast equivalent in each pithos, is sealed by fermentation
5-8 days, separation of solid and liquid is carried out, obtains zymotic fluid；
Step 3, fermentation：Fermentation vat is cleaned up and no-trump wheat bran is poured into fermentation vat, is taken out zymotic fluid with water pumper
Enter in fermentation vat and stand one day, then add acetic acid bacteria and rose and ferment one month, daily equivalent in fermentation process
Husk is added on the surface of fermentation vat and turns over slag once, fermentation covers plastic film after one month and uniformly spills salt
In fermentation pool surface, continue heat-preservation fermentation 3-12 months, you can obtain Normal juice vinegar；
Step 4, drenches vinegar：Normal juice vinegar is subjected to leaching vinegar processing, by product heats to 100 degrees Celsius, obtains semi-finished product；
Step 5, with vinegar：By semi-finished product natural cooling and suitable salt, caramel and sodium benzoate are added, is allocated to acid
Spend for 48-53 degree, you can obtain finished product.
As the further scheme of the present invention：In step 1 summer soak time for 8-10 it is small when, winter immersion when
Between for 10-16 it is small when.
Compared with prior art, the beneficial effects of the invention are as follows：Raw material sources of the present invention are extensive, and preparation process is simple, fit
For large-scale industrial production；Multi-rice is subjected to boiling, fermentation in the present invention, vinegar is drenched and has with vinegar, the finished product of preparation
There are health care, beauty and health, without toxic side effect, can meet the use demand of people.
Embodiment
The technical solution of this patent is described in more detail with reference to embodiment.
Embodiment 1
A kind of rose health-care vinegar, is made of following raw material according to parts by weight：190 parts of scented rice, 95 parts of glutinous rice, red yeast rice 140
Part, 1.2 parts of rose, 750 parts of wheat bran, 150 parts of husk, 220 parts of salt, 1.5 parts of viable yeast, 2200 parts of clear water and acetic acid bacteria 0.1
Part.
The manufacture craft of the rose health-care vinegar, comprises the following steps that：
Step 1, puffed wheat：Pond is cleaned up, scented rice, glutinous rice and red yeast rice are poured into pond and soaked, by what is soaked
Rice is pulled out and is filtered dry, and pithos is cleaned up and pours into clear water equivalent in six pithos, spare；
Step 2, steamed rice：Pour the rice being filtered dry into steamer, when steaming 1.5 is small since being put steam, then press stop valve simultaneously
And kept for 10 minutes, the rice equivalent cooked is mounted in pithos and adds viable yeast equivalent in each pithos, is sealed by fermentation 5
My god, separation of solid and liquid is carried out, obtains zymotic fluid；
Step 3, fermentation：Fermentation vat is cleaned up and no-trump wheat bran is poured into fermentation vat, is taken out zymotic fluid with water pumper
Enter in fermentation vat and stand one day, then add acetic acid bacteria and rose and ferment one month, daily equivalent in fermentation process
Husk is added on the surface of fermentation vat and turns over slag once, fermentation covers plastic film after one month and uniformly spills salt
In fermentation pool surface, continue heat-preservation fermentation 6 months, you can obtain Normal juice vinegar；
Step 4, drenches vinegar：Normal juice vinegar is subjected to leaching vinegar processing, by product heats to 100 degrees Celsius, obtains semi-finished product；
Step 5, with vinegar：By semi-finished product natural cooling and suitable salt, caramel and sodium benzoate are added, is allocated to acid
Spend for 48 degree, you can obtain finished product.
Embodiment 2
A kind of rose health-care vinegar, is made of following raw material according to parts by weight：200 parts of scented rice, 100 parts of glutinous rice, red yeast rice 150
0.2 part of part, 1.5 parts of rose, 765 parts of wheat bran, 150 parts of husk, 225 parts of salt, 2 parts of viable yeast, 2250 parts of clear water and acetic acid bacteria.
The manufacture craft of the rose health-care vinegar, comprises the following steps that：
Step 1, puffed wheat：Pond is cleaned up, scented rice, glutinous rice and red yeast rice are poured into pond and soaked, summer immersion
Time for 9 it is small when, winter immersion time for 14 it is small when, the rice soaked is pulled out and is filtered dry, pithos is cleaned up simultaneously
And pour into clear water equivalent in six pithos, it is spare；
Step 2, steamed rice：Pour the rice being filtered dry into steamer, when steaming 1.5 is small since being put steam, then press stop valve simultaneously
And kept for 10 minutes, the rice equivalent cooked is mounted in pithos and adds viable yeast equivalent in each pithos, is sealed by fermentation 7
My god, separation of solid and liquid is carried out, obtains zymotic fluid；
Step 3, fermentation：Fermentation vat is cleaned up and no-trump wheat bran is poured into fermentation vat, is taken out zymotic fluid with water pumper
Enter in fermentation vat and stand one day, then add acetic acid bacteria and rose and ferment one month, daily equivalent in fermentation process
Husk is added on the surface of fermentation vat and turns over slag once, fermentation covers plastic film after one month and uniformly spills salt
In fermentation pool surface, continue heat-preservation fermentation 3 months, you can obtain Normal juice vinegar；
Step 4, drenches vinegar：Normal juice vinegar is subjected to leaching vinegar processing, by product heats to 100 degrees Celsius, obtains semi-finished product；
Step 5, with vinegar：By semi-finished product natural cooling and suitable salt, caramel and sodium benzoate are added, is allocated to acid
Spend for 50 degree, you can obtain finished product.
Embodiment 3
A kind of rose health-care vinegar, is made of following raw material according to parts by weight：205 parts of scented rice, 106 parts of glutinous rice, red yeast rice 155
0.4 part of part, 1.9 parts of rose, 770 parts of wheat bran, 180 parts of husk, 230 parts of salt, 3 parts of viable yeast, 2320 parts of clear water and acetic acid bacteria.
The manufacture craft of the rose health-care vinegar, comprises the following steps that：
Step 1, puffed wheat：Pond is cleaned up, scented rice, glutinous rice and red yeast rice are poured into pond and soaked, by what is soaked
Rice is pulled out and is filtered dry, and pithos is cleaned up and pours into clear water equivalent in six pithos, spare；
Step 2, steamed rice：Pour the rice being filtered dry into steamer, when steaming 1.5 is small since being put steam, then press stop valve simultaneously
And kept for 10 minutes, the rice equivalent cooked is mounted in pithos and adds viable yeast equivalent in each pithos, is sealed by fermentation 6
My god, separation of solid and liquid is carried out, obtains zymotic fluid；
Step 3, fermentation：Fermentation vat is cleaned up and no-trump wheat bran is poured into fermentation vat, is taken out zymotic fluid with water pumper
Enter in fermentation vat and stand one day, then add acetic acid bacteria and rose and ferment one month, daily equivalent in fermentation process
Husk is added on the surface of fermentation vat and turns over slag once, fermentation covers plastic film after one month and uniformly spills salt
In fermentation pool surface, continue heat-preservation fermentation 12 months, you can obtain Normal juice vinegar；
Step 4, drenches vinegar：Normal juice vinegar is subjected to leaching vinegar processing, by product heats to 100 degrees Celsius, obtains semi-finished product；
Step 5, with vinegar：By semi-finished product natural cooling and suitable salt, caramel and sodium benzoate are added, is allocated to acid
Spend for 52 degree, you can obtain finished product.
Embodiment 4
A kind of rose health-care vinegar, is made of following raw material according to parts by weight：220 parts of scented rice, 110 parts of glutinous rice, red yeast rice 160
0.5 part of part, 2 parts of rose, 780 parts of wheat bran, 190 parts of husk, 240 parts of salt, 4 parts of viable yeast, 2500 parts of clear water and acetic acid bacteria.
The manufacture craft of the rose health-care vinegar, comprises the following steps that：
Step 1, puffed wheat：Pond is cleaned up, scented rice, glutinous rice and red yeast rice are poured into pond and soaked, summer immersion
Time for 10 it is small when, winter immersion time for 15 it is small when, the rice soaked is pulled out and is filtered dry, pithos is cleaned up simultaneously
And pour into clear water equivalent in six pithos, it is spare；
Step 2, steamed rice：Pour the rice being filtered dry into steamer, when steaming 1.5 is small since being put steam, then press stop valve simultaneously
And kept for 10 minutes, the rice equivalent cooked is mounted in pithos and adds viable yeast equivalent in each pithos, is sealed by fermentation 8
My god, separation of solid and liquid is carried out, obtains zymotic fluid；
Step 3, fermentation：Fermentation vat is cleaned up and no-trump wheat bran is poured into fermentation vat, is taken out zymotic fluid with water pumper
Enter in fermentation vat and stand one day, then add acetic acid bacteria and rose and ferment one month, daily equivalent in fermentation process
Husk is added on the surface of fermentation vat and turns over slag once, fermentation covers plastic film after one month and uniformly spills salt
In fermentation pool surface, continue heat-preservation fermentation 6 months, you can obtain Normal juice vinegar；
Step 4, drenches vinegar：Normal juice vinegar is subjected to leaching vinegar processing, by product heats to 100 degrees Celsius, obtains semi-finished product；
Step 5, with vinegar：By semi-finished product natural cooling and suitable salt, caramel and sodium benzoate are added, is allocated to acid
Spend for 48 degree, you can obtain finished product.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Profit requires rather than described above limits, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.
Moreover, it will be appreciated that although the present specification is described in terms of embodiments, not each embodiment is only wrapped
Containing an independent technical solution, this narrating mode of specification is only that those skilled in the art should for clarity
Using specification as an entirety, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
It is appreciated that other embodiment.
Claims (5)
1. a kind of rose health-care vinegar, it is characterised in that be made of following raw material according to parts by weight：190-220 parts of scented rice, glutinous rice
95-110 parts, 140-160 parts of red yeast rice, 1.2-2 parts of rose, 750-780 parts of wheat bran, 150-190 parts of husk, salt 220-240
Part, 1.5-4 parts of viable yeast, 2200-2500 parts of clear water and 0.1-0.5 parts of acetic acid bacteria.
2. rose health-care vinegar according to claim 1, it is characterised in that be made of following raw material according to parts by weight：Scented rice
200-220 parts, 100-110 parts of glutinous rice, 150-160 parts of red yeast rice, 1.5-2 parts of rose, 765-780 parts of wheat bran, husk 150-190
Part, 225-240 parts of salt, 2-4 parts of viable yeast, 2250-2500 parts of clear water and 0.2-0.5 parts of acetic acid bacteria.
3. rose health-care vinegar according to claim 1, it is characterised in that be made of following raw material according to parts by weight：Scented rice
205 parts, 106 parts of glutinous rice, 155 parts of red yeast rice, 1.9 parts of rose, 770 parts of wheat bran, 180 parts of husk, 230 parts of salt, viable yeast 3
0.4 part of part, 2320 parts of clear water and acetic acid bacteria.
4. the manufacture craft of a kind of rose health-care vinegar as described in claim 1-3 is any, it is characterised in that specific steps are such as
Under：
Step 1, puffed wheat：Pond is cleaned up, scented rice, glutinous rice and red yeast rice are poured into pond and soaked, the rice soaked is dragged for
Go out and be filtered dry, pithos is cleaned up and pours into clear water equivalent in six pithos, it is spare；
Step 2, steamed rice：Pour the rice being filtered dry into steamer, when steaming 1.5 is small since being put steam, then presses stop valve and protect
Hold 10 minutes, the rice equivalent cooked is mounted in pithos and adds viable yeast equivalent in each pithos, is sealed by fermentation 5-8
My god, separation of solid and liquid is carried out, obtains zymotic fluid；
Step 3, fermentation：Fermentation vat is cleaned up and no-trump wheat bran is poured into fermentation vat, zymotic fluid is pumped into water pumper and is sent out
In ferment pond and one day is stood, acetic acid bacteria and rose is then added and ferments one month, equivalent is being sent out daily in fermentation process
The surface in ferment pond adds husk and turns over slag once, and fermentation covers plastic film after one month and salt is uniformly sprinkled upon to hair
Ferment pool surface, continues heat-preservation fermentation 3-12 months, you can obtain Normal juice vinegar；
Step 4, drenches vinegar：Normal juice vinegar is subjected to leaching vinegar processing, by product heats to 100 degrees Celsius, obtains semi-finished product；
Step 5, with vinegar：By semi-finished product natural cooling and suitable salt, caramel and sodium benzoate are added, allocates to acidity and is
48-53 degree, you can obtain finished product.
5. the manufacture craft of rose health-care vinegar according to claim 4, it is characterised in that summer soaks in the step 1
Time for 8-10 it is small when, winter immersion time for 10-16 it is small when.
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1635101A (en) * | 2004-10-28 | 2005-07-06 | 张广军 | Hygienic vinegar made of rose flowers |
| CN1763169A (en) * | 2005-09-30 | 2006-04-26 | 孙士尧 | Brewing of honey vinegar and nutritious healthy vinegar and method for making vinegar drink |
| CN101280268A (en) * | 2008-05-16 | 2008-10-08 | 浙江工商大学 | Pure rose wine and preparation thereof |
| CN101503657A (en) * | 2009-03-17 | 2009-08-12 | 江南大学 | Method for brewing health care edible vinegar |
| CN102876556A (en) * | 2012-10-18 | 2013-01-16 | 柳州市京阳节能科技研发有限公司 | Fast and efficient rice vinegar brewing technology |
| CN103642667A (en) * | 2013-12-10 | 2014-03-19 | 杜国霞 | White vinegar |
| CN106801003A (en) * | 2015-11-26 | 2017-06-06 | 郑州国手生物科技有限公司 | The manufacture craft of rose vinegar for beautification |
| CN107400621A (en) * | 2017-09-15 | 2017-11-28 | 山西源源醋业有限公司 | A kind of preparation method of rose vinegar |
-
2018
- 2018-02-01 CN CN201810095239.XA patent/CN108004114A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1635101A (en) * | 2004-10-28 | 2005-07-06 | 张广军 | Hygienic vinegar made of rose flowers |
| CN1763169A (en) * | 2005-09-30 | 2006-04-26 | 孙士尧 | Brewing of honey vinegar and nutritious healthy vinegar and method for making vinegar drink |
| CN101280268A (en) * | 2008-05-16 | 2008-10-08 | 浙江工商大学 | Pure rose wine and preparation thereof |
| CN101503657A (en) * | 2009-03-17 | 2009-08-12 | 江南大学 | Method for brewing health care edible vinegar |
| CN102876556A (en) * | 2012-10-18 | 2013-01-16 | 柳州市京阳节能科技研发有限公司 | Fast and efficient rice vinegar brewing technology |
| CN103642667A (en) * | 2013-12-10 | 2014-03-19 | 杜国霞 | White vinegar |
| CN106801003A (en) * | 2015-11-26 | 2017-06-06 | 郑州国手生物科技有限公司 | The manufacture craft of rose vinegar for beautification |
| CN107400621A (en) * | 2017-09-15 | 2017-11-28 | 山西源源醋业有限公司 | A kind of preparation method of rose vinegar |
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Application publication date: 20180508 |