Summary of the invention
The invention solves ginkgo and bitter buckwheat are applied to technical problem in the vinegar brewing simultaneously, specifically solved proportioning and preparation technology's method of ginkgo and bitter buckwheat.
The present invention is achieved after preparing by following material component weight ratio: get Semen Ginkgo 15-20 kilogram, Ginkgo Leaf 25-35 kilogram, Radix Et Rhizoma Fagopyri Tatarici 50-80 kilogram, Chinese sorghum 50-80 kilogram, wheat bran 45-60 kilogram, Daqu 25-30 kilogram, millet 10-20 kilogram, Semen Ormosiae Hosiei 10-20 kilogram, rice husk 120-150 kilogram, sorghum husk 130-160 kilogram, Radix Glycyrrhizae 5-10 kilogram, hawthorn 5-10 kilogram, Semen arachidis hypogaeae 10-20 kilogram, Semen Sesami Nigrum 10-20 kilogram, yeast 0.25-0.5 kilogram, spice 1.2-2 kilogram, cavings 25-35 kilogram adopts the method for solid state fermentation to produce vinegar made of gingkgo and tartary buckwheat.
The present invention is preferably by being achieved after the following material component weight ratio preparation: get 15 kilograms of Semen Ginkgos, 25 kilograms of Ginkgo Leaves, 50 kilograms of Radix Et Rhizoma Fagopyri Tataricis, 50 kilograms of Chinese sorghums, 45 kilograms in wheat bran, 25 kilograms in Daqu, 10 kilograms of millets, 10 kilograms of Semen Ormosiae Hosieis, 120 kilograms on rice husk, 130 kilograms of sorghum husks, 5 kilograms in Radix Glycyrrhizae, 5 kilograms of hawthorn, 10 kilograms in Semen arachidis hypogaeae, 10 kilograms of Semen Sesami Nigrums, 0.25 kilogram in yeast, 1.2 kilograms of spices, 25 kilograms of cavings. adopt the method for solid state fermentation to produce vinegar made of gingkgo and tartary buckwheat.
The edible vinegar that the present invention adopts ginkgo and bitter buckwheat to produce, the complete active substance activity that keeps ginkgo nut, Ginkgo Leaf and bitter buckwheat.This product has in diseases such as cardiovascular, the cerebrovascular of treatment, diabetes and apoplexy that other medicines can not replace and inaccessiable effect, simultaneously to regulating human body physiological function, regulating middle-aged and old disordered brain functions etc. has very strong health care and medical knowledge effect, and has no side effect.The present invention compares with existing other various vinegar, and fat is aromatic thick, and the smell of vinegar is soft, the fragrant little hardship of distinguishing the flavor of, and the aftertaste uniqueness, color and luster is limpid, for amber.Not only enjoyed in edible delicious but also reached the effect of health care daily.
Embodiment 1
The present invention is achieved by following steps:
The first step materials: get 50 kilograms of Chinese sorghums, 50 kilograms of Radix Et Rhizoma Fagopyri Tataricis, 15 kilograms of ginkgo nuts, 10 kilograms of millets, Semen Ormosiae Hosiei is pulverized for 10 kilograms and is added 25 kilograms of cavings, 120 kilograms rice husk, 45 kilograms wheat bran, 130 kilograms sorghum husk, 90 kilograms water stirs, material moistening 4 hours.
Second step was steamed material: ready material was steamed one and a half hours under fair gaseity, closing under the gaseity illiteracy 2-4 hour then.
The 3rd walks out of material: elder generation steeps 0.25 kilogram dry yeast with 10 kilograms 40 degrees centigrade water logging, the field of drying in the air is cleaned with clear water prevented microbial contamination then.Take out steaming good material, strive in the shortest time, allowing its temperature drop to 19-21 degree centigrade, add 25 kilograms in Daqu then, soaked dry yeast, 75 kilograms in water stirs together.
The 4th steps into cylinder: the material that will stir is put into sterilized cylinder, with plastic cloth zymamsis is waited in its capping then, and fermentation was generally 7 days, and the 3rd day temperature will be controlled at and not be higher than 33 degree.
The 5th step acetic fermentation: the alcohol that ferments is added equal auxiliary material again according to the different number of degrees of alcohol, and it is stirred connects bacterium into cylinder then.Fermentation time generally also is 7 days, and 1-3 days early stage, temperature generally was controlled at about 40 degrees centigrade in order to connect the bacterium breeding stage; 4-5 days is the acetic fermentation stage, and temperature generally is controlled at about 40-45 degree centigrade; Temperature generally was controlled at about 25-30 degree centigrade in order to support the unstrained spirits stage in 6-7 days.
Smoked unstrained spirits of the 6th step: sophisticated vinegar unstrained spirits is got 1/3rd smoke, generally use 5 day time.
The 7th step was drenched vinegar: 2/3rds vinegar unstrained spirits is filtered, add 5 kilograms in Radix Glycyrrhizae, 5 kilograms of hawthorn, 10 kilograms in Semen arachidis hypogaeae, 10 kilograms of Semen Sesami Nigrums, 1.2 kilograms of spices, 25 kilograms of Ginkgo Leaves boil and boil 100, then behind the cured smoked unstrained spirits of mistake, behind cooling, precipitation, filtration, two-stage sterilization, test package dispatches from the factory.
Embodiment 2
The present invention also can be achieved by following steps:
The first step materials: get 80 kilograms of Chinese sorghums, 80 kilograms of Radix Et Rhizoma Fagopyri Tataricis, 20 kilograms of ginkgo nuts, 20 kilograms of millets, Semen Ormosiae Hosiei is pulverized for 20 kilograms and is added 35 kilograms of cavings, 150 kilograms rice husk, 60 kilograms wheat bran, 160 kilograms sorghum husk, 100 kilograms water stirs, during material moistening 4.
Second step steaming material: the fair gaseity of ready material was steamed one and a half hours down, under the gaseity of pass, covered 2-4 hour then.
The 3rd walks out of material: elder generation steeps 0.5 kilogram dry yeast with 15 kilograms of 40 degrees centigrade of water loggings, the field of drying in the air is cleaned with clear water prevented microbial contamination then.Take out steaming good material, strive in the shortest time, allowing temperature drop to 19-21 degree centigrade, add 30 kilograms in Daqu then, soaked dry yeast, 95 kilograms in water stirs together.
The 4th steps into cylinder: the material that will stir is put into sterilized cylinder, with plastic cloth zymamsis is waited in its capping then, and fermentation was generally 7 days, and the temperature that was controlled at the 3rd day is not higher than 33 degree.
The 5th step acetic fermentation: the alcohol that ferments is added equal auxiliary material again according to the different number of degrees of alcohol, and it is stirred connects bacterium into cylinder then.Fermentation time generally also is 7 days, and 1-3 days early stage, temperature generally was controlled at about 40 degrees centigrade in order to connect the bacterium breeding stage; 4-5 days is the acetic fermentation stage, and temperature generally is controlled at about 40-45 degree centigrade; Temperature generally was controlled at about 25-30 degree centigrade in order to support the unstrained spirits stage in 6-7 days.
Smoked unstrained spirits of the 6th step: sophisticated vinegar unstrained spirits is got 1/3rd smoke, generally use 5 day time.
The 7th step was drenched vinegar: 2/3rds vinegar unstrained spirits is filtered, add 10 kilograms in Radix Glycyrrhizae, 10 kilograms of hawthorn, 20 kilograms in Semen arachidis hypogaeae, 20 kilograms of Semen Sesami Nigrums, 2 kilograms of spices, 35 kilograms of Ginkgo Leaves boil and boil 100 degrees centigrade, then behind the cured smoked unstrained spirits of mistake, behind cooling, precipitation, filtration, two-stage sterilization, test package dispatches from the factory.