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Method for brewing vinegar with Folium Ilicis Cornutae and Rhizoma et Herba Helianthi Tuberosi

A technology of wolfberry leaves and wolfberry, which is applied in the field of brewing Jerusalem artichoke vinegar, can solve the problems of low utilization efficiency and few types of Jerusalem artichoke, and achieve the effects of improving taste and quality, improving color, and increasing utilization efficiency

Inactive Publication Date: 2016-08-17
明毅强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims at the problems that currently there are few kinds of related products of wolfberry leaves and the utilization efficiency of Jerusalem artichoke is not high in the processing process, and provides a brewing method of wolfberry leaf Jerusalem artichoke vinegar, which fully utilizes the nutritional components in the raw materials and improves the The economic value and nutritional value of bone leaves and Jerusalem artichoke have the functions of nourishing yin and clearing heat, nourishing liver and kidney, reducing swelling and pain, and lowering blood sugar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A brewing method of Jerusalem artichoke vinegar, characterized in that the brewing method adopts the following steps:

[0021] a. Pretreatment of Chinese fructus fronds: take fresh fronds of fructus fructus Lycii, remove impurities, wash them with running water, use steam at 124°C to deenzyme the fronds of fructus fructus Lycii for 8 seconds, grind the fronds of fructus fructus Lycii with a refiner, and then Put it into a colloid mill, grind it into minced wolfberry leaves, add 0.008kg of cellulase, 0.003kg of pectinase, and 0.002kg of sodium ascorbate to 10kg of wolfberry leaves, and combine it with hydrolysis for 35min at 45°C to prepare wolfberry leaf puree;

[0022] b. Jerusalem artichoke pretreatment: take fresh, non-rotten Jerusalem artichoke, wash it, steam it in a cooking equipment, and grind it with a refiner after cooling to make Jerusalem artichoke puree;

[0023] c. Mixing: Take 5kg of Chinese wolfberry leaf puree, 2kg of Chinese wolfberry fruit puree, 3kg ...

Embodiment 2

[0032] A brewing method of Jerusalem artichoke vinegar, characterized in that the brewing method adopts the following steps:

[0033] a. Pretreatment of Chinese wolfberry leaves: take fresh Chinese wolfberry leaves, Chinese catalpa leaves, Achyranthes chrysanthemum leaves, and quince leaves, remove impurities, take 10kg Chinese wolfberry leaves, 3kg Chinese catalpa leaves, 2kg Achyranthes chrysanthemum leaves, and 2kg quince leaves The leaves are mixed evenly to obtain the raw leaves. The raw leaves are cleaned with running water, and the raw leaves are cleaned by steam at 128°C for 12 seconds. Osteophyllum, add 0.03kg of cellulase, 0.04kg of pectinase, and 0.02kg of citric acid to 10kg of phyllophyll, and combine hydrolysis for 60min at 48°C to make phyllophyll puree;

[0034] b. Jerusalem artichoke pretreatment: Take fresh, non-rotten Jerusalem artichoke, water chestnut, and chrysanthemum root, wash them, cut them into pieces, water chestnut pieces, and chrysanthemum root pi...

Embodiment 3

[0044] A brewing method of Jerusalem artichoke vinegar, characterized in that the following steps are adopted:

[0045]a. Pretreatment of Chinese wolfberry leaves: Take fresh young Chinese wolfberry leaves, remove impurities, wash them with running water, use steam at 120-125°C to de-enzyme the Chinese wolfberry leaves for 8-10 seconds, and then grind the Chinese wolfberry leaves with steam Grinding by machine, then put into colloid mill, and grind into medlar leaf mince, add 0.06-0.1% cellulase, 0.02-0.03% pectinase, 0.01-0.02% sodium ascorbate by weight to medlar leaf mince , combined with hydrolysis for 30-40min at 42-45°C to make wolfberry leaf paste;

[0046] b. Jerusalem artichoke pretreatment: take fresh, non-rotten Jerusalem artichoke, wash it, steam it in a cooking equipment, and grind it with a refiner after cooling to make Jerusalem artichoke puree;

[0047] c. Mixing: take 45-55 parts by weight of wolfberry leaf puree, 30-40 parts by weight of Jerusalem artichoke ...

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Abstract

The invention discloses a method for brewing Jerusalem artichoke vinegar with wolfberry leaves. The Jerusalem artichoke vinegar with wolfberry leaves is used as the main raw material, and Jerusalem artichoke is used as the base material. It is brewed through the steps of steaming, inoculation, fermentation, post-ripening, pressing and filtering, and aging. In the present invention, the compound enzyme treatment is carried out after the fructus fructus folium is completed, the astringent taste carried in the fructus fructus fructus can be removed, the mouthfeel and flavor of the finished vinegar can be improved, the compound enzyme treatment can improve the utilization efficiency of the fructus fructus fructus fruticosa, and the jerusalem is used as the substrate , more enriched the nutrients of the finished vinegar, improved the color and luster of the finished Jerusalem artichoke vinegar through the clarifier, and improved the taste and quality of the finished Jerusalem artichoke vinegar through aging, so that the finished Jerusalem artichoke vinegar has nutritional properties. Yin clearing heat, nourishing liver and kidney, reducing swelling and relieving pain, moistening lung and relieving cough, lowering blood sugar and other health effects.

Description

technical field [0001] The invention relates to a brewing method of vinegar, in particular to a brewing method of wolfberry leaf artichoke vinegar. Background technique [0002] Chinese wolfberry, also known as cat thorn, tiger thorn, etc., is an evergreen shrub or small tree, with strange leaf shape, bright green, evergreen in all seasons, red fruit full of branches after autumn, and does not wither through winter. The chemical components in the leaves of wolfberry mainly include various types of compounds such as triterpenoid saponins, flavonoids and polyphenols. Many compounds have been isolated and identified from its leaves, including 18 triterpenoid saponins and their aglycones, and 5 flavonoids and their glycosides. , 5 polyphenols and derivatives, 7 fatty acids, and 6 other types. The leaves contain saponins, tannins, bitter substances, etc., which have health effects such as nourishing yin and clearing heat, nourishing liver and kidney, moistening lungs and relievin...

Claims

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Application Information

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IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 明毅强胡稀驰
Owner 明毅强
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