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Preparation method of fragrant solomonseal rhizome vinegar

A production method, Polygonatum Polygonatum technology, applied in the preparation of vinegar, microbe-based methods, biochemical equipment and methods, etc., can solve the problems of pollution, waste of resources and the environment, and achieve a wide range of consumption, simple production process, and appropriate concentration Effect

Active Publication Date: 2011-11-02
江苏预立新能源科技有限公司
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AI Technical Summary

Problems solved by technology

[0003] Chinese patent 201110083855.1 "A Method for Making Polygonatum Polygonatum Wine" discloses a method for producing Polygonatum polygonatum wine by fermentation with Polygonatum polygonatum as raw material. At present, except for a small part of alcohol used as animal feed, most of it is discarded, which wastes available resources and causes environmental pollution
At present, there is no report on the production of Polygonatum Polygonatum Health Vinegar with Polygonatum Polygonatum as raw material

Method used

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Embodiment Construction

[0020] The present invention will be further elaborated below according to specific embodiments.

[0021] Take 100 kilograms of Yuzhu distiller's grains as raw material to make the production steps of Polygonatum odoratum vinegar:

[0022] 1. Raw material processing: 100 kg of Polygonatum vinegar grains, 25 kg of rice, and 25 kg of bran, mixed evenly with a mixer, accumulated for 8 hours, and then steamed for 3 hours under normal pressure to make a mixture;

[0023] 2. Inoculation: When the temperature of the mixture drops to 35-40°C, add 0.75 kg of AS3.350 Aspergillus niger and 2.25 kg of AS3.951 Aspergillus oryzae. Under the condition of ventilation and cultivation for 25 hours, it is made into koji;

[0024] 3. Pre-fermentation: add distiller's mother to the finished koji, and add water at the same time. The amount of water added should be 65% of the water content of the fermented unstrained spirits. After sealing, put it in an environment of 20-25°C for 7 days, and the al...

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Abstract

The invention relates to a preparation method of fragrant solomonseal rhizome vinegar. The method takes fragrant solomonseal rhizome, fragrant solomonseal rhizome vinasse, rice and bran as the raw material, and comprises the steps of mixing, material moistening, inoculation, primary fermentation, secondary fermentation, sprinkling of vinegar, blending, sterilization, inspection and filling. The fragrant solomonseal rhizome vinegar produced through the steps of the invention has dark brown color, strong flavor, soft sourness, slight sweet taste, clear liquid state and appropriate concentration. Wherein, the adoption of fragrant solomonseal rhizome vinasse, a leftover of fragrant solomonseal rhizome wine, as the raw material makes fully use of disused resources. The fragrant solomonseal rhizome vinegar prepared in the invention takes vinegar as the carrier of fragrant solomonseal rhizome nutrients, and is characterized by wide edible scope, stable consumption amount and simple production technology, thus serving as a new member of the table vinegar family in our country. And the method of the invention is easy to master and convenient for realization.

Description

technical field [0001] The invention relates to a method for preparing health-care vinegar, in particular to a method for producing health-care vinegar with Polygonatum Polygonatum as the main raw material. Background technique [0002] Polygonatum odoratum, also known as tail ginseng, jade ginseng, wilt, bell vegetable, is a perennial herb of Liliaceae, and its seedlings and rhizomes are edible. "Supplements to Materia Medica" records: the master is smart, regulates blood and energy, and makes people strong. "Compendium" records: main wind temperature, spontaneous sweating and scorching heat, and malaria cold and heat, deficiency of spleen and stomach, frequent urination in men, loss of sperm, and all depletion. Modern research has confirmed that the rhizome of Polygonatum Polygonatum contains mucilage, which is a polysaccharide, which can be hydrolyzed into D-fructose, glucose and arabinose, trace saponins, chelidic acid, cycloazepam-2-carboxylic acid, kaempferin and arab...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/685C12R1/69C12R1/02
Inventor 汪永辉王之民
Owner 江苏预立新能源科技有限公司
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