Preparation method of purslane health vinegar

Abstract

A preparation method of a purslane health vinegar comprises the following steps: (1) preparing materials; (2) denucleating and crushing: denucleating and shelling red jujubes, mixing and crushing jujube pulp and jujube kernels to obtain a jujube material, and crushing purslane; (3) wall breaking and sterilization: mixing the jujube material with purslane, and performing ultrasonic-assisted low-temperature supersonic gas explosion treatment by taking supercritical CO2 as a medium to obtain a wall-broken material; (4) pulping and leaching: adding water into the wall-broken material, stirring and pulping at normal temperature, carrying out ultrasonic treatment, and carrying out filter pressing to obtain a leaching solution and leaching mud; stirring and pulping the leaching mud at normal temperature again, carrying out ultrasonic treatment, and carrying out filter pressing to obtain a secondary leaching solution and secondary leaching mud; (5) alcoholic fermentation: mixing the two leaching solutions, and performing alcoholic fermentation; (6) acetic fermentation; (7) quality adjustment; (8) removing solid matters; (9) cooling treatment; (10) aging: aging in an electromagnetic field; and (11) sterilizing and filling: sterilizing in a non-heating manner, and filling. The purslane health vinegar prepared by the invention is rich in active ingredients, strong in health-care function and good in flavor quality.

Description

Technical field [0001] The present invention belongs to the field of processing fruit vinegar, particularly a process for the preparation of vinegar purslane. Background technique [0002] purslane( Portulaca Oleracea L.), also known as the five elements grass, longevity dish, widely distributed in temperate and tropical regions around the world, it is one of the world's most widely used medicinal plants as the World Health Organization, and became 101 kinds of Chinese Ministry of Health designated wild plants homologs drugs and food. Purslane as a medicinal and edible common folk medicine in our country is extremely rich resource reserves. For its active chemical constituents of mainly protein, fat, carbohydrates, vitamins and trace elements and so on. Found per 100g protein containing the wild purslane 3.1g, carotene 42mg, VC50mg, VE65mg, potassium 10134mg / kg, Ca 7096mg / kg, magnesium 4055mg / kg, iron 255mg / kg, zinc 185mg / kg, selenium 101mg / kg, 18 kinds of amino acids...

AI Technical Summary

Problems solved by technology

In the existing purslane health-care vinegar production process, the steps of precooking, deenzyme and heat sterilization are high-temperature treatment processes, which will inevitably cause the chemical degradation loss and physical volatilization loss of the above-mentioned various active ingredients, so that the active ingredients in the finished product and the unique Reduced flavor content

Therefore the prior art can't preserve the active ingredients and flavor substances produced in the jujube and in the fermentation process, which reduces the health care effect and flavor quality of jujube vinegar

[0011] 2. Jujube kernels are not utilized by jujube vinegar production at all

[0012] 3. Most of them are fermented with a single strain, and the alcohol conversion rate is low

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