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Brewing process of bifoliate lily vinegar

A technology of lily vinegar and craftsmanship is applied in the field of brewing technology of double leaf lily vinegar, which can solve the problems that the product has not yet been marketed and is difficult to be welcomed by consumers, and achieves the effects of improving taste and flavor and enriching nutrients.

Inactive Publication Date: 2017-07-25
李琪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Mint leaves and perilla leaves are difficult to be welcomed by consumers due to their own pungent taste, which leads to relatively few other products except for medicinal materials. tea, beverages and other products, while Futaba Lily Vinegar brewed with mint leaves and perilla leaves as the main raw materials and lily as the base has not yet seen related products on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of brewing technology of double leaf lily vinegar is characterized in that, described brewing technology adopts the following steps:

[0020] A. Raw material pretreatment: take fresh mint leaves and perilla leaves, remove impurities, wash them with running water, mix 13kg of mint leaves and 7kg of perilla leaves evenly to prepare mixed raw materials, and use 120°C steam to kill the mixed raw materials 20s, spread to cool down immediately after finishing, add 0.6kg of salt to 15kg of mixed raw materials after finishing, stir evenly, take it out after standing for 9 hours, wash with clean water, and steam again, the temperature of finishing is 128°C, and the finishing time is 10s , after finishing, spread to cool and dissipate heat, after steam finishing, the mixed raw materials are ground with a refiner, then enter the colloid mill, and grind into raw material, add 0.008kg of cellulase, 0.002kg of pectinase, 0.002kg of sodium ascorbate was subjected to compound e...

Embodiment 2

[0029] A kind of brewing technology of double leaf lily vinegar is characterized in that, described brewing technology adopts the following steps:

[0030] A. Raw material pretreatment: take fresh mint leaves, perilla leaves, mulberry leaves, grape leaves, pomegranate leaves, remove impurities, wash them with running water, take 15kg mint leaves, 8kg perilla leaves, 3kg mulberry leaves, 2kg grape leaves, Mix 1 kg of pomegranate leaves evenly to prepare the mixed raw materials. Use steam at 128°C to fix the mixed raw materials for 14 seconds. After the greening, immediately spread it to cool and dissipate heat. Add 0.7 kg of salt to the 20 kg mixed raw materials after finishing, stir evenly, and let it stand for 12 hours Finally, take it out and wash it with clean water, and steam it again. The temperature of fixing is 132°C, and the time of fixing is 6s. After finishing, spread it to cool and dissipate heat. , add 0.012 kg of cellulase, 0.04 kg of pectinase, and 0.003 kg of s...

Embodiment 3

[0039] A kind of brewing technology of double leaf lily vinegar is characterized in that, described brewing technology adopts the following steps:

[0040] A. Raw material pretreatment: take fresh mint leaves, perilla leaves, vetex leaves, elm leaves, and eucalyptus leaves, remove impurities, and wash them with running water. Take 18kg of mint leaves, 9kg of basil leaves, 4kg of vitex leaves, 2kg of elm leaves, and 2kg of cymbidium leaves. Mix the leaves evenly to prepare the mixed raw materials. Use steam at 130°C to fix the mixed raw materials for 10 seconds. After finishing, spread them to cool and dissipate heat immediately. Add 1.3kg of salt to the 20kg mixed raw materials after finishing, stir them evenly, and take them out after standing for 14 hours. After cleaning with clean water, perform steam de-enzyming again. The de-enzyming temperature is 135°C, and the de-enzyming time is 5s.

[0041] B, beating treatment: 10kg of mixed raw materials after finishing are put into...

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PUM

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Abstract

The invention discloses a brewing process of bifoliate lily vinegar. The brewing process includes steps: using mint leaf and perilla leaf as main raw material and lily as a matrix material; preating the mint leaf and the perilla leaf, pretreating the lily, mixing, steaming, inoculating, fermenting, after-ripening, squeezing, filtering, and aging. Compound enzyme treatment is performed on the mint leaf and the perilla leaf after being dehydrated twice, pungent flavor carried by the mint leaf and the perilla leaf can be removed through two times of dehydration, and taste and flavor of the vinegar can be improved; nutritional ingredients in the raw materials can be fully extracted through compound enzyme treatment, so that utilization efficiency of the mint leaf and the perilla leaf is improved; the lily is used as a matrix, so that nutritional substances of the vinegar are enriched further, and the vinegar is enabled to have healthcare effects of relieving exterior syndrome to dispel cold, promoting qi to harmonize stomach, clearing heat for detoxification and inducing diuresis and reducing phlegm.

Description

technical field [0001] The invention relates to a vinegar brewing process, in particular to a Futaba Lily vinegar brewing process. Background technique [0002] Mint, the native name is Yindancao, which is a plant of Labiatae. Mint is a commonly used traditional Chinese medicine in China. The young stem tips can be used as ingredients, and the whole plant can be used as medicine to treat colds, fever, sore throat, headache, red eyes, muscle pain, Itching of skin rubella, impermeable measles, etc. It is also effective for carbuncle, gangrene, scabies, ringworm, and paint sores. It has the effects of antisepsis and sterilization, diuresis and phlegm, stomach and digestion. [0003] Perilla, also known as Guiren, Baisu, Chisu, etc., is an annual herb of the Lamiaceae. Li Shizhen in the Ming Dynasty once recorded: "Perilla has leaves when it is young, and it is very fragrant when eaten with vegetables, or salt and plum brine. It can be seen that perilla is very common in Chine...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/865
CPCC12J1/04
Inventor 李琪刘文文陈雷
Owner 李琪
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