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A kind of production technology of yellow ginseng vinegar

A production process and technology of yellow ginseng is applied in the field of edible vinegar to achieve the effects of promoting gastrointestinal motility, easy implementation and soft sour taste

Active Publication Date: 2019-06-18
甘肃省商业科技研究所有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] After searching, up to now, there is only a method of brewing health-care vinegar from plant fruits such as apples, grapes, and hawthorns in China, and there is no new method of brewing vinegar from the root system of the plant - yellow ginseng as the main ingredient.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Embodiment 1 A kind of production technology of yellow ginseng vinegar comprises the following steps:

[0046] ⑴ Mix cornstarch, wheatstarch, and yellow ginseng crushed granules uniformly at a weight ratio (kg / kg) of 4:1:0.8 to obtain a mixed raw material.

[0047] Among them: yellow ginseng crushed particles refer to the particles obtained by crushing the dried yellow ginseng rhizomes after picking and passing through a 60-mesh sieve.

[0048] (2) Add 5 times the weight of water to the mixed raw material, stir evenly, moisten the raw material for 2 hours, add calcium chloride, adjust the pH value of the raw material liquid to 6.3, heat and cook for gelatinization, and add high-temperature α-amylase at the same time, when the heating temperature reaches 92°C stop heating and keep warm for 10 minutes; judge the degree of liquefaction according to the color reaction of iodine, when the color reaction of iodine is brownish yellow, the liquefaction is completed; after the l...

Embodiment 2

[0079] Embodiment 2 A kind of production technology of yellow ginseng vinegar comprises the following steps:

[0080] ⑴ Mix cornstarch, wheatstarch, and yellow ginseng crushed granules uniformly at a weight ratio (kg / kg) of 4:1:0.6 to obtain a mixed raw material.

[0081] Among them: yellow ginseng crushed particles refer to the particles obtained by crushing the dried yellow ginseng rhizomes after picking and passing through a 40-mesh sieve.

[0082] (2) Add 4 times the weight of water to the mixed raw material, stir evenly, moisten the raw material for 2 hours, add calcium chloride, adjust the pH value of the raw material liquid to 6.0, heat and cook for gelatinization, and add high-temperature α-amylase at the same time, when the heating temperature reaches 90°C stop heating and keep warm for 15 minutes; judge the degree of liquefaction according to the iodine color reaction, when the iodine color reaction is brownish yellow, the liquefaction is completed; after the liquefa...

Embodiment 3

[0094] Embodiment 3 A kind of production technology of yellow ginseng vinegar comprises the following steps:

[0095] ⑴ Mix cornstarch, wheatstarch, and yellow ginseng crushed granules uniformly at a weight ratio (kg / kg) of 4:1:1.0 to obtain a mixed raw material.

[0096] Among them: yellow ginseng crushed particles refer to the particles obtained by crushing the dried yellow ginseng rhizomes after picking and passing through an 80-mesh sieve.

[0097] (2) Add 6 times the weight of water to the mixed raw material, stir evenly, moisten the raw material for 2 hours, add calcium chloride, adjust the pH value of the raw material liquid to 6.5, heat and cook for gelatinization, and add high-temperature α-amylase at the same time, when the heating temperature reaches 93°C stop heating and keep warm for 12 minutes; judge the degree of liquefaction according to the color reaction of iodine, when the color reaction of iodine is brownish yellow, the liquefaction is completed; after the ...

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Abstract

The invention relates to a production process of Sphallerocarpus gracilis vinegar. The process comprises the following steps: (1) evenly mixing corn starch, wheat starch and Sphallerocarpus gracilis pulverized particles to obtain a mixed raw material; (2) adding water and calcium chloride in the mixed raw material, regulating pH value, then heating, cooking and pasting, meanwhile adding high-temperature alpha-amylase, and liquefying and cooling to obtain emulsion; (3) adding saccharifying mouldy bran in the emulsion, saccharifying, and immediately cooling after saccharifying is finished to obtain saccharified liquid; (4) inoculating activated wine-brewing high-activity dried yeast in the saccharified liquid, and carrying out alcoholic fermentation to obtain alcoholic fermentation mash; (5) mixing the alcoholic fermentation mash with bran and rice husks, carrying out solid-state acetic fermentation, and adding salt after solid-state acetic fermentation is finished to obtain ripening vinegar culture; and (6) soaking the ripening vinegar culture, sprinkling vinegar, heating and sterilizing, checking out, canning and packing to obtain the finished Sphallerocarpus gracilis vinegar. The production process is simple and convenient to operate and easy to implement, the obtained product has obvious vinegar fragrance, meanwhile has faint Sphallerocarpus gracilis flavor, and has a certain health-care effect.

Description

technical field [0001] The invention relates to the technical field of edible vinegar, in particular to a production process of yellow ginseng vinegar. Background technique [0002] Yellow ginseng is produced in Shandan County, Zhangye City, Gansu Province on the Loess Plateau. It is the original ecological treasure brought by the Loess Plateau to the people of Shandan, and it is also one of the specialties of Shandan, Gansu. It is the "three treasures" of Shandan along with ground ear and Nostoc. According to "Compendium of Materia Medica", yellow ginseng is sweet in taste and warm in nature, and has the effects of invigorating qi and nourishing blood, nourishing yin and strengthening yang, dredging meridian and activating collaterals, invigorating the stomach and soothing the liver. It has good effects on middle-aged and elderly people with stomach qi deficiency and cold, mental fatigue, women's qi and blood disorders, children's growth retardation, malnutrition, picky e...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 宋勇强胡先望张红霞杜建泉洪霞梁宁李素岳张鸣明
Owner 甘肃省商业科技研究所有限公司
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