Brewing technology of honeysuckle flower and cydonia oblonga vinegar

A technology for honeysuckle and quince vinegar, which is applied in the field of honeysuckle quince vinegar brewing technology, can solve problems such as products that have not yet been marketed, and achieve the effects of improving taste and flavor, enriching nutrients, and promoting digestion.

Inactive Publication Date: 2018-09-14
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

[0004] The wide range of medicinal value and health care use of honeysuckle brings unlimited business opportunities to merchants. Honeysuckle products such as "Honeysuckle Beer", "Honeysuckle Crystal", "Honeysuckle Dew", and "Honeysuckle Tea" have been developed, but honeysuckle and quince are the most important. The honeysuckle quince vinegar processed as the main raw material 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 brewing process of honeysuckle quince vinegar, characterized in that the brewing process adopts the following steps:

[0020] ①Honeysuckle pretreatment: Take fresh honeysuckle, remove impurities, wash it with running water, use 115°C steam to de-enzyme the honeysuckle for 38 seconds, after steam de-enzyming, grind the honeysuckle with a refiner, then put it into a colloid mill, and grind it into honeysuckle powder. Add 0.08 kg of cellulase, 0.03 kg of pectinase, and 0.4 kg of vitamin C to 10 kg of honeysuckle mince, and combine hydrolysis for 85 minutes at 47°C to make honeysuckle mud;

[0021] ②Quincet pretreatment: take fresh, non-rotten quinces, wash them, steam them in cooking equipment, and grind them with a refiner after cooling to make quince mud;

[0022] ③ Mixing: take honeysuckle mud 10kg, quince mud 8kg, privet privet powder 3kg, berry juice 3kg, quince juice 3kg, Polygonatum odoratum juice 2kg, black pulin juice 2kg, yam juice 2kg, ground ear juice 1kg, ca...

Embodiment 2

[0030] A brewing process of honeysuckle quince vinegar, characterized in that the brewing process adopts the following steps:

[0031] ①Honeysuckle pretreatment: take fresh honeysuckle, cloth dregs leaves, sweet potato leaves, apocynum leaves, gangmei leaves, remove impurities, take 10kg honeysuckle, 7kg cloth dregs leaves, 4kg sweet potato leaves, 1kg apocynum leaves, 1kg gangmei leaves and mix Evenly, the mixed raw material is prepared, the mixed raw material is cleaned with running water, and the raw material leaf is deenzymed by steam at 133°C for 10 seconds. After the steam deenzyming, the raw material leaf is ground with a refiner, then put into a colloid mill, and ground into honeysuckle flakes. Add 0.05kg of cellulase, 0.03kg of pectinase, and 0.8kg of sodium ascorbate to the minced honeysuckle, and compound enzymolysis at 49°C for 100 minutes to make honeysuckle mud;

[0032] ②Quincet pretreatment: Take fresh, non-rotten quinces, chrysanthemums, carambola, and cinnamo...

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Abstract

The invention discloses a brewing technology of honeysuckle flower and cydonia oblonga vinegar. The honeysuckle flower and cydonia oblonga vinegar is brewed through the steps of honeysuckle flower pretreating, cydonia oblonga pretreating, mixing, material steaming, inoculating, fermenting, after-ripening, squeezing and filtering, ageing and the like by taking honeysuckle flower as a main raw material and cydonia oblonga as a matrix material. According to the brewing technology disclosed by the invention, complex enzyme treatment on the honeysuckle flower after fixation, an astringent taste inthe honeysuckle flower can be removed through fixation, and the taste and the flavor of finished vinegar can be improved; through the complex enzyme treatment, active components in the honeysuckle flower can be reserved, and the utilization efficiency of the honeysuckle flower is increased; by taking the cydonia oblonga as a matrix, nutrient substances of the finished vinegar are more enriched, sothat a finished product of the honeysuckle flower and cydonia oblonga vinegar has healthcare functions of resolving toxin with clearing coolness, cooling blood to remove stasis, promoting digestion,nourishing skin and beautifying, and the like.

Description

technical field [0001] The invention relates to a vinegar brewing process, in particular to a honeysuckle quince vinegar brewing process. Background technique [0002] Quince, also known as wood pear, mantan, wedge hawthorn, etc., is warm in nature and sweet in taste. "Ben Cao Tu Jing" records: "Treat the food accumulated in the chest and diaphragm, remove the vinegar water, and quench the thirst. If you want to lie down and eat one or two pieces, you can go to bed. Both raw and cooked are suitable." Quince fruit contains catechins, yellow phosphorus, etc. Similar to active substances, it has more content than other pome fruits, which can enhance the strength of blood vessels and ensure human health. Traditional Chinese medicine believes that quince is warm and non-toxic, and has the functions of dispelling dampness, relieving heat, relaxing muscles and activating collaterals, digesting food, and treating heatstroke, vomiting and diarrhea, abdominal distension, joint pain, ...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): C12J1/04A61K36/355A61P29/00A61P17/00A61P1/14
CPCC12J1/04A61K36/258A61K36/27A61K36/355A61P1/14A61P17/00A61P29/00A61K2300/00
Inventor徐仁钰王放林
Owner芜湖市三山区绿色食品产业协会