Method for brewing Silphium perfoliatum vinegar

A technology of pine leaves vanilla and rosin, which is applied in the field of brewing pine balsamic vinegar to achieve the effects of increasing production and income, protecting the ecological environment and clarifying the body.

Active Publication Date: 2013-11-27
NANLING WANGKE INTPROP MANAGEMENT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, the health vinegar produced by fermenting pine herbs, wheat, and glutinous rice as raw materials has not been reported or launched in China.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1, a kind of brewing method of cypress balsamic vinegar adopts the following steps:

[0028] 1. Pretreatment of cypress herb: take the fresh stems and leaves of cypress herb from the bolting stage to the flowering stage, remove dead leaves, weeds and other impurities, clean them, and crush them with a crusher equipped with a 40-mesh sieve. Then put it into a stainless steel container, add 0.2% pectinase and 0.6% cellulase by weight of the fresh stems and leaves of Pinus cypress, heat to 45°C, and perform combined hydrolysis for 40 minutes to obtain the hydrolyzate of Pinus cypress;

[0029] 2. Wheat pretreatment: take high-quality wheat without mildew, add water to moisten the wheat until the water is 15% after removing impurities, and use a peeling machine for peeling treatment. The peeling should be lightly peeled once, then keep it clean, and use a rolling machine Squeeze the peeled wheat to make wheat flakes, then add water three times the weight of the w...

Embodiment 2

[0039] Embodiment 2, a kind of brewing method of cypress balsamic vinegar adopts the following steps:

[0040]1. Pretreatment of cypress herb: take the fresh stems and leaves of cypress herb from the bolting stage to the flowering stage, remove dead leaves, weeds and other impurities, clean them, and crush them with a crusher equipped with a 40-mesh sieve. Then put it into a stainless steel container, add 0.3% pectinase and 0.8% cellulase by weight of the fresh stems and leaves of Pinus cypress, heat to 40°C, and perform combined hydrolysis for 60 minutes to obtain the hydrolyzate of Pinus cypress;

[0041] 2. Wheat pretreatment: take high-quality wheat without mildew, add water to moisten the wheat until the moisture is 16% after removing impurities, and use a peeling machine for peeling treatment. The peeling should be lightly peeled once, then keep it clean, and use a rolling machine Squeeze the peeled wheat to make wheat flakes, then add water 3-5 times the weight of the w...

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PUM

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Abstract

The invention discloses a method for brewing Silphium perfoliatum vinegar. Silphium perfoliatum with the function of benefiting the liver, strengthening the spleen and improving the physique is matched with glutinous rice with the functions of strengthening the middle-jiao, invigorating qi, strengthening the spleen and nourishing the stomach and kudzu root residue with the functions of relieving exterior syndrome, relieving heat, promoting salivation and quenching thirst as well as wheat. The method comprises the following steps: pretreatment, mixing, enzymolysis, proportioning, alcohol fermentation, acetic fermentation, aging, vinegar pouring, blending, sterilizing, canning and the like. The nutrient health-care components in the Silphium perfoliatum are dissolved in the vinegar. The finished product has clear appearance, soft sourness and thick taste, has the effects of benefiting the liver, strengthening the spleen, strengthening the middle-jiao, invigorating qi, relieving cough and reducing sputum, and can be used as a common seasoning for people. In the invention, the kudzu root residue is used as a filler instead of the traditional rice hull, thereby fully utilizing the nutrient and health-care components in the kudzu root residue, and also fully utilizing the kudzu root powder processing waste-kudzu root residue. The invention provides a novel product for Chinese vinegar market, protects the ecological environment, and effectively promotes yield and income increase of farmers.

Description

technical field [0001] The invention relates to a production method of vinegar, in particular to a method of making health-care vinegar by adding glutinous rice and wheat with cypress herb as raw material. Background technique [0002] Cypress herb is a perennial herbaceous plant of Compositae, which has good nutritional content and higher protein yield per unit area than perennial legumes and corn. Stems and leaves are rich in protein, calcium, phosphorus, potassium, carotene and vitamins. According to the analysis and determination, the calcium content of dried cypress herb is 2.5%-3.22%, the phosphorus content is 0.28%-0.6%, the potassium content is 2%-2.8%, the carotene content is 4.26mg / kg, and the vitamin C content 52.3-52.8mg / kg, vitamin E content is 65mg / kg. Its protein contains 17 kinds of essential amino acids for humans and animals, especially the limiting amino acid lysine, which accounts for 5.58% of the protein content, which can make up for the serious shorta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/08A61K36/899A61P1/14A61P11/10A61P11/14C12R1/865
Inventor 汪永辉
Owner NANLING WANGKE INTPROP MANAGEMENT CO LTD
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