Chrysanthemum vinegar capable of regulating blood fat and lowering blood pressure and preparation process thereof
A preparation process and chrysanthemum technology, applied in the field of condiments, can solve the problems of limited lipid-lowering and blood-pressure-lowering functions, inability to play a role in health care, etc., and achieve the effects of improving efficacy, preventing and treating hypertension, and improving blood pressure.
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Embodiment 1
[0034] Proportion: 600 kg of millet, 300 kg of bran, 12 kg of chrysanthemum, 200 kg of celery, 100 kg of peanut, 600 kg of bran, and 1 kg of wine mother.
[0035] (1) material preparation
[0036]Weigh the raw materials according to the above weight, crush the celery for later use; crush the peanuts and soak them in water, then steam them, add 50 kg of flour, and insert them into Aspergillus oryzae 3.042, and cultivate them at 28-30°C until the peanuts are light yellow and set aside; The inoculation amount of the Shanghai brewing 3.042 Aspergillus oryzae is 0.3%;
[0037] (2) Vinegar material treatment
[0038] Mix the millet and bran and add them to the steaming ball, then add water with 85% of the total mass of millet and bran to steam the material, turn off the steam when the pressure rises to 0.5kg, and open the exhaust valve to exhaust the steam; the pressure is zero Then close the exhaust valve and turn on the steam again, steam for 15 minutes when the pressure rises t...
Embodiment 2
[0050] Proportion: 580 kg of millet, 280 kg of bran, 11 kg of chrysanthemum, 190 kg of celery, 90 kg of peanut, 580 kg of bran, and 0.9 kg of wine mother.
[0051] (1) material preparation
[0052] Weigh the raw materials according to the above weight, crush the celery for later use; crush the peanuts and soak them in water, then steam them, add 42 kg of flour, and insert them into Aspergillus oryzae 3.042, and cultivate them at 28-30°C until the peanuts are pale yellow for later use; The inoculation amount of the Shanghai brewing 3.042 Aspergillus oryzae is 0.3%;
[0053] (2) Vinegar material treatment
[0054] Mix the millet and bran and add them to the steaming ball, then add 90% of the total mass of millet and bran to steam the material, turn off the steam when the pressure reaches 0.6kg, and open the exhaust valve to exhaust the steam; the pressure is zero Then close the exhaust valve and then turn on the steam. When the pressure rises to 1.7kg, steam for 15 minutes. Af...
Embodiment 3
[0066] Proportion: 650 kg millet, 320 kg bran, 13 kg chrysanthemum, 210 kg celery, 110 kg peanut, 650 kg bran, 1.1 kg wine mother.
[0067] (1) material preparation
[0068] Weigh the raw materials according to the above weight, crush the celery for later use; crush the peanuts and soak them in water, then steam them, add 55 kg of flour, add 3.042 Aspergillus oryzae, and cultivate them at 28-30°C until the peanuts are pale yellow for later use; The inoculation amount of the Shanghai brewing 3.042 Aspergillus oryzae is 0.3%;
[0069] (2) Vinegar material treatment
[0070] Mix the millet and bran and add them to the steaming ball, then add 80% of the total mass of millet and bran to steam the material, turn off the steam when the pressure reaches 0.7kg, and open the exhaust valve to exhaust the steam; the pressure is zero Then close the exhaust valve and turn on the steam again, steam for 15 minutes when the pressure rises to 1.8kg, take out the clinker after simmering for 5 ...
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