Brewing process of hoya carnosa pyrus calleryana vinegar

A technology for bean pear and qiulan, which is applied in the field of brewing technology of qiulan bean pear vinegar to achieve the effects of improving utilization efficiency, improving taste and flavor, and enriching nutrients

Inactive Publication Date: 2018-07-20
芜湖市三山区绿色食品产业协会
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no relevant report about Qiulan Bean Pear Vinegar in the market today

Method used

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Examples

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Effect test

Embodiment 1

[0018] A brewing process of ball orchid bean pear vinegar, which is characterized in that: the brewing process is brewed through the steps of ball orchid flower pretreatment, bean pear pretreatment, mixing, steaming, inoculation, fermentation, post-ripening, pressing and filtering, and aging. The brewing process uses the following steps:

[0019] ① Pretreatment of orchid balls: take fresh orchid balls, remove impurities, wash them with running water, and use 115°C steam to kill orchid balls for 38 seconds. To form orchid ball paste, add 0.08kg of cellulase, 0.03kg of pectinase, and 0.4kg of vitamin C to 10kg of ball orchid paste, and combine hydrolysis for 85 minutes at 47°C to make ball orchid paste;

[0020] ②Pear pear pretreatment: take fresh, non-rotten pear, wash it, steam it in a cooking equipment, and grind it with a refiner after cooling to make pear puree;

[0021] ③Mix: take ball orchid puree 10kg, bean pear puree 8kg, privet fruit powder 3kg, berry juice 3kg, quinc...

Embodiment 2

[0029] A brewing process of ball orchid bean pear vinegar, which is characterized in that: the brewing process is brewed through the steps of ball orchid flower pretreatment, bean pear pretreatment, mixing, steaming, inoculation, fermentation, post-ripening, pressing and filtering, and aging. The brewing process uses the following steps:

[0030] ①Pretreatment of orchid balls: take fresh orchid balls, ginseng flowers, notoginseng flowers, and pendant lights, remove impurities, take 10kg orchid balls, 5kg ginseng flowers, 2kg notoginseng flowers, and 1kg pendant lights and mix them evenly to prepare mixed raw materials. Clean the mixed raw materials with running water, and use 123°C steam to de-enzyme the raw material leaves for 16 seconds. After the steam de-enzyming, the raw material leaves are ground with a refiner, then put into a colloid mill, and ground into ball orchid powder. Add 0.35 to the ball orchid powder. kg of cellulase, 0.2 kg of pectinase, and 0.5 kg of sodium ...

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PUM

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Abstract

The invention provides a brewing process of hoya carnosa pyrus calleryana vinegar. The brewing process of the hoya carnosa pyrus calleryana vinegar comprises the steps that hoya carnosa is taken as aprincipal raw material, pyrus calleryana is taken as a base material, the steps of hoya carnosa pretreatment, pyrus calleryana pretreatment, mixing, steaming, inoculation, fermentation, postripeness,compression and filtration, ageing and the like are carried out. The hoya carnosa is treated with complex phosphoesterasum after deactivation of enzymes is carried out, the deactivation of enzymes canremove the astringent carried in the hoya carnosa and improve the taste and flavor of the finished vinegar, the complex phosphoesterasum treatment can preserve the active ingredients in the hoya carnosa and improving the utilization rate of the hoya carnosa, the pyrus calleryana is taken as the base material, the nutrients of the finished vinegar are further increased, so that the finished ball pea vinegar has the health-care effects of clearing heat and dissipating phlegm, invigorating stomach, promoting digestion and the like.

Description

technical field [0001] The invention relates to a brewing process of vinegar, in particular to a brewing process of Qiulan bean pear vinegar. Background technique [0002] Ball orchid, also known as: Ma Liujie, dog tongue vine, iron foot plate, etc., belongs to the genus Ball orchid of the family Astragalus. Climbing shrubs, epiphytic on trees or rocks, with angry roots on stem nodes. Distributed in Yunnan, Guangxi, Guangdong, and Taiwan regions; it is also cultivated or wild in other tropical and subtropical regions. Plains, forests or cultivated. The whole plant is used medicinally to treat pneumonia, etc. [0003] Bean pear, also known as deer pear, Tang pear, wild pear, bird pear, etc., is native to East China, South China and Vietnam, and has several varieties. Often wild in warm and humid hillsides, swamps, miscellaneous forests, it can be used as rootstock (zhēn) for grafting pears, etc. The roots and leaves have medicinal value, which can nourish the lungs and r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/08
CPCC12J1/04C12J1/08
Inventor 汪保华郑玲方
Owner 芜湖市三山区绿色食品产业协会
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