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Diaphragma juglandis fructus vinegar and preparation method thereof

A technology of wood vinegar and walnut, which is applied in the preparation of vinegar, medical preparations containing active ingredients, and pharmaceutical formulas, etc., can solve the problems of single function and insufficient effect, and achieve wide source of raw materials, scientific and reasonable formula, and convenient consumption Effect

Inactive Publication Date: 2016-09-14
JIANGSU HENGSHUN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Purpose of the invention: The present invention aims at the problem that there are few deep-processed products of walnut heartwood, and the function is single, and the effect is not obvious enough, and provides a production process of walnut heartwood vinegar, so as to realize the full utilization of raw materials, facilitate eating, and improve its nutrition Value and Economic Value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of walnut split wood vinegar, comprising the steps:

[0023] (1) Soaking and cooking: Pour 500kg of glutinous rice into the tank for soaking, and the water volume should be 15-20cm higher than the surface of the material; according to the temperature, soak for 24 hours in winter, and soak for about 15 hours in the other three seasons; after soaking, remove the rice Take out, rinse, drain, and then cook at a temperature of 100°C for 35 minutes to obtain clinker, which must be cooked but not mushy, and has no hard core inside;

[0024] (2) Spraying water cooling: rinse the clinker with clean cold water, and then take the rinse water at about 40°C for back-sprinkling, so that the product temperature is even up and down, and the average temperature is controlled at about 30°C;

[0025] (3) Saccharification and alcoholic fermentation: the clinker after rinsing is placed in a container, 1.2% wheat koji and 0.4% active dry yeast are added by weight of the ...

Embodiment 2

[0033] A preparation method of walnut split wood vinegar, comprising the steps:

[0034] (1) Soaking and cooking: Pour 500kg of glutinous rice into the tank for soaking, and the water volume should be 15-20cm higher than the surface of the material; according to the temperature, soak for 24 hours in winter, and soak for about 15 hours in the other three seasons; after soaking, remove the rice Take out, rinse, drain, and then cook at a temperature of 105°C for 35 minutes to obtain clinker, which must be cooked but not mushy, and has no hard core inside.

[0035] (2). Water cooling: rinse the clinker with clean cold water, and then take the rinse water at about 45°C for back-sprinkling, so that the product temperature is even up and down, and the average temperature is controlled at about 30°C;

[0036] (3). Saccharification and alcoholic fermentation: put the rinsed clinker in a container, add 1.6% wheat koji and 0.5% active dry yeast by weight of the clinker, mix well and carr...

Embodiment 3

[0044] A preparation method of walnut split wood vinegar, comprising the steps:

[0045] (1) Soaking and cooking: Pour 500kg of glutinous rice into the tank for soaking, and the water volume should be 15-20cm higher than the surface of the material; according to the temperature, soak for 24 hours in winter, and soak for about 15 hours in the other three seasons; after soaking, remove the rice Take out, rinse, drain, and then cook at a temperature of 110°C for 40 minutes to obtain clinker, which must be cooked but not mushy, and has no hard core inside.

[0046](2) Cooling with water: rinse the clinker with clean cold water, and then take the rinse water at about 50°C for back-spraying, so that the product temperature is even up and down, and the average temperature is controlled at about 32°C;

[0047] (3) Saccharification and alcoholic fermentation: the washed clinker is placed in a container, and 2.0% of wheat koji and 0.6% active dry yeast are added by weight of the clinker...

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Abstract

The invention discloses a preparation method of a diaphragma juglandis fructus vinegar. The preparation method comprises the following steps: soaking, boiling, cooling through spraying water, performing saccharification and alcoholic fermentation, extracting traditional Chinese herbals by ultrasonic waves, carrying out vinegar fermented grain solid fermentation, spraying vinegar, decocting vinegar, and filling vinegar into bottles. The formula is scientific and reasonable, the nutritional and healthcare functions are comprehensive, moreover, the vinegar has the healthcare functions of tonifying kidney, promoting sperm generation, preventing aging, reliving fatigue, and enhancing the immunity, and meets the requirements of consumers, at the same time, the adopted traditional Chinese herbals have prominent medicinal effects and can be used as food; the raw material resources are wide, and the raw materials are safe, and do not have any side or toxic effect.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a walnut split wood vinegar and a preparation method thereof. Background technique [0002] Most of the existing vinegars are mainly condiments, which have not exerted their anti-oxidation, health care and other effects; at the same time, most of the existing vinegar derivative products are blended fruit vinegar drinks, which are too high in sugar and unhealthy, and have a single flavor. The market is not vast. [0003] Walnut split wood refers to the woody septum in the core of walnut. Generally oval, 2.5-3cm in diameter. Walnut septum contains a variety of chemical components, mainly containing flavonoids, saponins, polysaccharides, alkaloids, tannins and the like. In Uyghur medicine, distracting wood is often used to nourish the kidney, dispel cold, treat spermatorrhea, slippery sperm, enuresis, hematuria, leukorrhea, diarrhea, hyperhidrosis, oral ulcers, bleeding...

Claims

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Application Information

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IPC IPC(8): C12J1/04A61K36/815A61P1/14
CPCC12J1/04A61K36/232A61K36/258A61K36/481A61K36/52A61K36/815A61K2300/00
Inventor 张俊红余永建朱胜虎李童李信
Owner JIANGSU HENGSHUN VINEGAR IND
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