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Astragalus sinicus vinegar

A technique of Vetch, wheat, applied in the preparation of vinegar, microorganisms, biochemical equipment and methods, etc., to achieve the effects of reducing production costs, appropriate concentration, and body clarification

Active Publication Date: 2014-02-05
SHANGHAI DINGFENG BREWING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, the production of vinegar mainly uses starchy grains, potatoes, etc. as raw materials, and apples, pineapples, lychees, tomatoes, yams, melons and other fruits or vegetables are added to produce various health vinegars, but Ziyun The production of milk vetch health vinegar as raw material from the stems and leaves of vetch has not yet been reported and the product has not been put on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1, a kind of milk vetch vinegar, adopts the following steps to make:

[0021] A. Milk vetch pretreatment: take the fresh stems and leaves of milk vetch used in full-blooming vegetables, remove dead branches and impurities, cut into 3-5 cm long sections, put them into a grinder and crush them into a paste, and obtain a paste of milk vetch ;

[0022] B. Wheat pretreatment: take the full-grained wheat grains, peel them with a peeling machine after moistening, squeeze the peeled wheat with a roller machine, put them into the mash pot, add water three times the weight of the peeled wheat, and heat until 75°C, add 0.3% α-amylase by weight of the peeled wheat, stir evenly, keep for 3 hours, end when the sugar content reaches 12 degrees Baume, and prepare wheat saccharification liquid;

[0023] C. Alcoholic fermentation: Take 20 kg of milk vetch pulp and 100 kg of wheat saccharification liquid, mix well, add distiller's mother when the temperature of the mixture rea...

Embodiment 2

[0027] Embodiment 2, a kind of milk vetch vinegar, adopts the following steps to make:

[0028] A. Milk vetch pretreatment: take the fresh stems and leaves of milk vetch used in full-blooming vegetables, remove dead branches and impurities, cut into 3-5 cm long sections, put them into a grinder and crush them into a paste, and obtain a paste of milk vetch ;

[0029] B. Wheat pretreatment: take the full-grained wheat grains, peel them with a peeling machine after moistening, squeeze the peeled wheat with a pair of rollers, put them into the mash pot, add water 5 times the weight of the peeled wheat, and heat until 85°C, add 0.5% α-amylase by weight of the peeled wheat, stir evenly, keep for 4 hours, and end when the sugar content reaches 13 degrees Baume, and prepare the wheat saccharification liquid;

[0030] C. Alcoholic fermentation: Take 40 kg of milk vetch pulp and 120 kg of wheat saccharification liquid, mix well, add distiller's mother when the temperature of the mixtur...

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Abstract

The invention discloses astragalus sinicus vinegar. The astragalus sinicus vinegar which has nutrition and health care functions is produced by taking astragalus sinicus stem leaves as a raw material and adopting a solid-state fermentation method; as the astragalus sinicus stem leaves and wheat which are extremely high in yield are used as main raw materials, the investment of a large number of raw materials with higher cost can be saved, the production cost is remarkably reduced, astragalus sinicus can be planted and harvested all year round, and the raw materials are obtained very easily; the astragalus sinicus vinegar produced by using the steps is rich in nutritional ingredients of astragalus sinicus and has the efficacies of clearing away heat and toxic materials, expelling the mind, invigorating spleen and supplementing qi and has light brown color, soft sour, strong flavor of vinegar, appropriate concentration, clear appearance and special flavor of astragalus sinicus; and the problem that peasants are unwilling to plant as the astragalus sinicus is only used as green manure at present in China is solved while a new member is provided for the table vinegar family in China.

Description

technical field [0001] The invention relates to a health-care vinegar and a preparation method thereof, in particular to a method for producing health-care vinegar with milk vetch stems and leaves as main raw materials. Background technique [0002] Milk vetch, astragalus is an annual or perennial herb, also known as safflower grass, safflower, and safflower. "Dictionary of Chinese Medicine" contains: Safflower, slightly sweet, pungent, flat, has the effects of clearing heat and detoxification, expelling wind and improving eyesight, cooling blood and stopping bleeding; it is mainly used for sore throat, wind-phlegm cough, red eyes and swelling pain, teeth bleeding, blood platelets Reduced purpura, boils, herpes zoster, hemorrhoids, traumatic bleeding. "National Chinese Herbal Medicine Compilation" contains: saffron, which can dispel wind and improve eyesight, invigorate the spleen and replenish qi, detoxify and relieve pain. [0003] Modern research has confirmed that the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04C12R1/02C12R1/865
Inventor 魏巍何淑芳
Owner SHANGHAI DINGFENG BREWING FOOD
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