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Brewing process of devilpepper leaf and radix pueraiae vinegar

A technology of Rauvolfia leaf and Pueraria root vinegar is applied in the field of brewing technology of Rauvolfia leaf and Pueraria root vinegar, which can solve problems such as products that have not yet been marketed, and achieve the effects of improving taste and flavor, improving utilization efficiency, and enriching nutrients.

Inactive Publication Date: 2015-11-18
余芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Most of the young leaves of Rauvolwolfia are used to make medicines. In addition to being a traditional Chinese medicine, kudzu root is also processed into biscuits, beverages, wine and other products. Pueraria lobata vinegar, no related products listed yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A brewing process of Rauwolfia Puerariae vinegar, characterized in that the brewing process adopts the following steps:

[0021] A. Rauvolwolfia leaf pretreatment: Take fresh Rauvolwolfia leaves, remove impurities, wash them with running water, use steam at 120°C to kill Rauvolwolfia leaves for 10 seconds, and grind Rauwolfia leaves with a refiner after steaming , then enter the colloid mill, grind into Rauwolfia leaf slush, add 0.006kg of cellulase, 0.002kg of pectinase, 0.001kg of sodium ascorbate to 10kg of Rauwolfia leaf slush, and combine hydrolysis at 42°C 40min to make rauwolfia leaf puree;

[0022] B, kudzu root pretreatment: take fresh, non-rotten kudzu root, rinse well, cut into pieces and steam in cooking equipment, grind it with a refiner after cooling, and make kudzu root mud;

[0023] C. Mixing: Take 4kg of Rauwolfia puree, 3kg of kudzu root puree, 2.5kg of chaff, 2kg of pea flour, and 1.5kg of bran, and stir well to make a mixture;

[0024] D. Steaming...

Embodiment 2

[0032] A brewing process of Rauwolfia Puerariae vinegar, characterized in that the brewing process adopts the following steps:

[0033] A. Pretreatment of Rauvolwolfia leaves: Take fresh Rauvolwolfia leaves, mulberry leaves, and Vitex japonica leaves, remove impurities, mix 10kg of Rauvolwolfia leaves, 3kg of mulberry leaves, and 3kg of Vitex japonica leaves evenly, and prepare the raw material leaves, and clean the raw material leaves with running water , using steam at 130°C to deenzyme the raw material leaves for 6 seconds. After steam degreening, the raw material leaves are ground with a refiner, then put into a colloid mill, and ground into Rauvolwolfia leaf powder, and 0.012kg of Rauwolfia leaf powder is added to 10kg of Rauwolfia leaf powder. Cellulase, 0.004kg of pectinase, and 0.004kg of sodium ascorbate were hydrolyzed at 46°C for 25 minutes to make Rauwolfia leaf puree;

[0034] B, kudzu root pretreatment: take fresh, non-rotten kudzu root, burdock, rinse, cut into...

Embodiment 3

[0044] A brewing process of Rauwolfia Puerariae vinegar, characterized in that the brewing process adopts the following steps:

[0045] A. Raw material pretreatment: select mature Rauvolwolfia leaves, kudzu root, wintersweet root, reed root, and houttuynia cordata, clean them and cut them into 1cm pieces to make Rauwolfia leaves, kudzu root sections, and wintersweet root sections , reed rhizome section, Houttuynia cordata section, get 8kg Rauvolwolfia leaves, 6kg kudzu root section, 1kg winter plum root section, 1kg reed rhizome section, 1kg Houttuynia cordata section and mix evenly to prepare raw material section, set aside;

[0046] B, soaking: the raw material section of 10kg is put into 20kg total acidity and is 25% white vinegar and soaks, soaking time is 15 days, obtains soaked vinegar and raw material slag through filtration, and raw material slag is dried for subsequent use;

[0047] C, pulverization: the raw material slag after filtering is pulverized through an ultra...

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Abstract

The invention discloses a brewing process of devilpepper leaf and radix pueraiae vinegar. Devilpepper leaves are adopted as main raw materials of the devilpepper leaf and radix pueraiae vinegar, radix pueraiae is adopted as a matrix material, and the devilpepper leaf and radix pueraiae vinegar is brewed through the steps of devilpepper leaf pretreatment, radix pueraiae pretreatment and mixing, material steaming, inoculation, fermentation, after-ripening, squeezing and filtering, ageing and the like. Complex phosphoesterasum treatment is carried out on the devilpepper leaves after deactivation of enzymes, acrid odor carried in the devilpepper leaves can be removed and the taste and flavor of finished vinegar can be improved through deactivation of enzymes, and the utilization efficiency of the devilpepper leaves can be improved through complex phosphoesterasum treatment. The radix pueraiae is adopted as the matrix material, and the nutrient substances of the finished vinegar are enriched better, so that the finished vinegar has the healthcare functions of calming and reducing pressure, promoting blood circulation to arrest pain, clearing away heat and toxic materials, promoting the production of body fluid to relieve thirst, raising yang and curing diarrhea and the like.

Description

technical field [0001] The invention relates to a brewing process of vinegar, in particular to a brewing process of Rauvolwolfia Puerariae vinegar. Background technique [0002] Rauwolfia, also known as fish gall wood, mountain horseshoe, knife wound medicine, etc., the leaves of Rauwolfia are the young leaves of the upright evergreen shrub Rauwolfia in the family Apocynaceae, and the roots and leaves of Rauwolfia are used for medicinal purposes In the folk, it is used to treat high blood pressure, high fever, cholecystitis, acute jaundice hepatitis, headache, insomnia, dizziness, epilepsy, malaria, snake bites, bruises and other diseases. It has the effects of calming down blood pressure, promoting blood circulation and relieving pain, clearing heat and detoxifying. [0003] Pueraria lobata: the name of traditional Chinese medicine, it is the dried root of the leguminous plant Pueraria mirifica, sweet and pungent in taste, cool in nature, and belongs to the lung and stomac...

Claims

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Application Information

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IPC IPC(8): C12J1/04
Inventor 余芳杨选
Owner 余芳
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