CN1721521A - Vinegar made of gingkgo and tartary buckwheat - Google Patents

Vinegar made of gingkgo and tartary buckwheat Download PDF

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Publication number
CN1721521A
CN1721521A CN 200510086127 CN200510086127A CN1721521A CN 1721521 A CN1721521 A CN 1721521A CN 200510086127 CN200510086127 CN 200510086127 CN 200510086127 A CN200510086127 A CN 200510086127A CN 1721521 A CN1721521 A CN 1721521A
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kilograms
kilogram
semen
gingkgo
tartary buckwheat
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CN 200510086127
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CN100417717C (en
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赵肖强
赵肖飞
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Liu Erbao
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  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The gingko-buckwheat vinegar is prepared with gingko kernel, gingko leaf, buckwheat, kaoliang, bran, Daqu yeast, millet, red bean, rice hull, kaoliang hull, licorice, haw, peanut, black sesame, dry yeast, perfume and bran coat in certain proportion, and through solid fermentation. The gingko-buckwheat vinegar is one excellent seasoning with the subsidiary functions of treating hypertension, hyperlipemia, diabetes and other diseases.

Description

Vinegar made of gingkgo and tartary buckwheat
Technical field
The present invention relates to a kind of seasonings, more particularly, relate to a kind of vinegar made of gingkgo and tartary buckwheat and preparation method thereof.
Background technology
Ginkgo has vessel softening, the value medical health care that brings high blood pressure down; Radix Et Rhizoma Fagopyri Tatarici bitter, flat, cold, useful strength, continuous spirit, sharp knowledge and sending down abnormally ascending, wide intestines, the effect of being good for the stomach, but lowering blood glucose, blood fat simultaneously strengthen body immunity.At present,, do not see as yet both at home and abroad but be used for edible vinegar simultaneously to many in food and medicine of the Application and Development of this two kind of plant.
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.

Claims (2)

1. vinegar made of gingkgo and tartary buckwheat, formulated by following material component weight ratio, ginkgo nut 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, dry 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.
2. vinegar made of gingkgo and tartary buckwheat according to claim 1, formulated by following material component weight ratio, 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 dry yeast, 1.2 kilograms of spices, 25 kilograms of cavings.
CNB2005100861270A 2005-07-15 2005-07-15 Vinegar made of gingkgo and tartary buckwheat Active CN100417717C (en)

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CN100417717C CN100417717C (en) 2008-09-10

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102586071A (en) * 2012-02-28 2012-07-18 毕节市天河酱醋厂 Tartary buckwheat vinegar and production method thereof
CN101735934B (en) * 2008-11-21 2013-05-08 张晓兵 Five-grain and gingko vinegar and preparation method thereof
CN103981077A (en) * 2014-04-22 2014-08-13 山西银杏食品科技开发有限公司 Ginkgo and tartary buckwheat vinegar
CN104328058A (en) * 2014-10-10 2015-02-04 山西大学 Biological organic selenium vinegar and production method thereof
CN104757659A (en) * 2015-05-06 2015-07-08 安徽燕之坊食品合肥有限公司 Coarse cereal vinegar beverage and preparation method thereof
CN105194373A (en) * 2015-09-25 2015-12-30 三穗县回春堂中医诊所 Medicine for treating diabetes and preparation method thereof
CN106867863A (en) * 2017-03-09 2017-06-20 上海新肌生物科技有限公司 The brewage process of the dark fund vinegar king of the function with hypotensive and reducing blood lipid

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103734836B (en) * 2014-01-28 2015-01-07 程健博 Method for preparing germinated black tartary buckwheat and hawthorn fruit vinegar beverage

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1055309C (en) * 1992-08-06 2000-08-09 太原功能食品厂 Health vinegar and production thereof
CN1160447C (en) * 2001-09-07 2004-08-04 李改成 Ginkgo vinegar and its preparation method

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101735934B (en) * 2008-11-21 2013-05-08 张晓兵 Five-grain and gingko vinegar and preparation method thereof
CN102586071A (en) * 2012-02-28 2012-07-18 毕节市天河酱醋厂 Tartary buckwheat vinegar and production method thereof
CN102586071B (en) * 2012-02-28 2014-04-02 毕节市天河酱醋厂 Tartary buckwheat vinegar and production method thereof
CN103981077A (en) * 2014-04-22 2014-08-13 山西银杏食品科技开发有限公司 Ginkgo and tartary buckwheat vinegar
CN104328058A (en) * 2014-10-10 2015-02-04 山西大学 Biological organic selenium vinegar and production method thereof
CN104757659A (en) * 2015-05-06 2015-07-08 安徽燕之坊食品合肥有限公司 Coarse cereal vinegar beverage and preparation method thereof
CN105194373A (en) * 2015-09-25 2015-12-30 三穗县回春堂中医诊所 Medicine for treating diabetes and preparation method thereof
CN106867863A (en) * 2017-03-09 2017-06-20 上海新肌生物科技有限公司 The brewage process of the dark fund vinegar king of the function with hypotensive and reducing blood lipid

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Patentee before: Zhao Xiaoqiang