Radix astragali and radix codonopsis vinegar and preparation method thereof

Abstract

The invention provides astragalus membranaceus and codonopsis pilosula vinegar and a preparation method thereof, and relates to the technical field of seasoning processing, and the astragalus membranaceus and codonopsis pilosula vinegar is prepared from the following raw materials: astragalus membranaceus, codonopsis pilosula, sorghum, bran, rice husk, yeast for making hard liquor, yeast and selenium-enriched yeast. The active ingredients of the astragalus membranaceus and the codonopsis pilosula are fully fused into the table vinegar, so that the table vinegar has the medical effects of tonifying the kidney, nourishing the liver, tonifying the spleen and promoting blood circulation; wherein the active ingredients in the astragalus membranaceus, such as astragalus polysaccharide, can regulate the immune function and enhance the body resistance; components such as codonopsis pilosula polysaccharide in the codonopsis pilosula are beneficial to regulating gastrointestinal functions and promoting hematopoiesis; the astragalus membranaceus and codonopsis pilosula vinegar is helpful for maintaining the health state of the body and improving the immunity of the body after being eaten for a long time, is especially suitable for people with low immunity, weak spleen and kidney and the like, and has higher medical health care value.

Description

Technical Field

[0001] The invention relates to the technical field of condiment processing, in particular to astragalus and codonopsis vinegar and a preparation method thereof. Background Art

[0002] Vinegar, a common condiment in daily life, not only adds flavor to food but also has certain nutritional value. As people's health awareness continues to increase, the demand for vinegar is no longer limited to its simple seasoning function, but is now more focused on its health benefits and unique flavor.

[0003] Traditional vinegar only has basic seasoning effects and lacks targeted health functions. Although some consumers will take health supplements to improve their physical condition, health supplements are often expensive and may have certain side effects; secondly, consumers have increasingly higher requirements for the flavor of vinegar. The flavor of traditional vinegar is relatively single, mainly sour, which is difficult to meet the increasingly diverse taste needs of consumers; in addition, with the development of the food industry, consumers' attention to food safety and quality continues to increase. In order to pursue profits, unscrupulous businesses use inferior raw materials or adopt non-standard production processes in the vinegar production process, resulting in uneven product quality and even safety hazards. Summary of the Invention

[0004] The purpose of the present invention is to provide an astragalus and codonopsis vinegar and a preparation method thereof, so as to solve the technical problems existing in the prior art.

[0005] In order to achieve the above-mentioned object of the invention, the technical solution adopted by the present invention is:

[0006] The invention discloses astragalus and codonopsis pilosula vinegar and a preparation method thereof. The vinegar is prepared from the following raw materials: astragalus, codonopsis pilosula, sorghum, bran, rice husk, daqu, yeast and selenium-enriched yeast.

[0007] Furthermore, the weight of the raw materials is: 15-60 kg of astragalus, 7-35 kg of codonopsis, 40-95 kg of sorghum, 200-380 kg of bran, 120-420 kg of rice husk, 50-220 kg of Daqu, 0.1-2.5 kg of yeast, and 7-28 kg of selenium-enriched yeast.

[0008] Furthermore, the weight of the raw materials is: 20-50 kg of astragalus, 15-30 kg of codonopsis, 60-80 kg of sorghum, 250-300 kg of bran, 180-300 kg of rice husk, 75-150 kg of Daqu, 0.5-2 kg of yeast, and 15-21 kg of selenium-enriched yeast.

[0009] Furthermore, the method comprises the following steps: S1: wall breaking and powdering, wherein astragalus and codonopsis are put into a wall breaking device and the walls are broken and powdered at low temperature; sorghum, bran and rice husk are soaked; S2: solid-state fermentation, wherein astragalus and codonopsis powder are mixed with the soaked sorghum, bran, rice husk and daqu in a preset proportion and then steamed for 1-2 hours; S3: saccharification, wherein the raw materials are taken out, spread out and cooled to 27-30°C, and then yeast and daqu are evenly sprinkled into the raw materials and stirred to form a mixed material; the mixed material is placed in a fermentation tank for saccharification and alcohol fermentation for 7-9 days, during which period, stirring is required regularly, and the fermentation temperature is controlled at 27-30°C and the humidity is controlled at 55%-65%; S4: acetic acid fermentation Fermentation: add acetic acid to the fermentation tank after saccharification for fermentation, control the temperature at 20-40℃, and turn the mash every day; the duration of acetic acid fermentation is 5-9 days; S5: smoking and seasoning: take 2 / 5-3 / 5 of the vinegar mash and transfer it to the smoking tank for smoking, control the smoking temperature at 55-75℃, and continue smoking for 3-5 days; mix the smoked vinegar mash with the remaining unsmoked vinegar mash, add appropriate amount of boiling water and soak for 5-8 hours; after soaking, perform vinegar leaching operation through vinegar leaching equipment, filter the vinegar liquid, and obtain edible vinegar with an acidity of 5° / 100ml; S6: filling and sterilization: perform secondary sterilization on the edible vinegar and then fill it; affix product label information on the filled packaging bottle and pack it into the warehouse.

[0010] Compared with the prior art, the present invention has the following beneficial effects:

[0011] (1) The effective ingredients of Astragalus and Codonopsis in the present invention are fully integrated into the vinegar, so that the present invention has the medical effects of nourishing the kidney and liver, nourishing the spleen and raising blood; the active ingredients in Astragalus, such as Astragalus polysaccharide, can regulate immune function and enhance the body's resistance; the ingredients such as Codonopsis polysaccharide in Codonopsis help regulate gastrointestinal function and promote hematopoiesis; long-term and appropriate consumption of the Astragalus and Codonopsis vinegar of the present invention helps maintain a healthy state of the body and improve the body's immunity. It is particularly suitable for people with low immunity, weak spleen and kidney, etc., and has high medical and health value;

[0012] (2) The astragalus and codonopsis vinegar prepared by the present invention has a brown-red color, a soft and sour taste, and a mild taste without an overly irritating sour taste, which meets the taste preferences of most consumers. The flavor substances such as esters produced during the fermentation process give the vinegar a rich aroma and a unique aftertaste. The special aroma of astragalus and codonopsis is integrated with the flavor of traditional vinegar, leaving a deep taste impression, enriching the flavor level of the vinegar, and improving the consumer's eating experience.

[0013] (3) The Astragalus and Codonopsis Vinegar prepared by the present invention complies with the national standard GB18187-2000 for edible vinegar. From raw material selection, production process to product quality control, it strictly follows the national standard requirements, ensuring the quality and safety of the product, allowing consumers to eat it with confidence. DETAILED DESCRIPTION

[0014] In order to make the purpose, technical solution and technical effect of the present invention more clear, the specific embodiments of the present invention are described below. It should be understood that the specific embodiments described here are only used to explain the present invention and are not used to limit the present invention.

[0015] This embodiment provides an astragalus and codonopsis vinegar and a preparation method thereof, which is made from the following raw materials: astragalus, codonopsis, sorghum, bran, rice husk, Daqu, yeast, and selenium-enriched yeast. The specific effects are as follows:

[0016] Astragalus: Sweet in taste, slightly warm in nature, enters the spleen and lung meridians, and has the effects of tonifying qi and raising yang, consolidating the exterior and stopping sweating, promoting diuresis and reducing swelling, promoting fluid production and nourishing blood, relieving stagnation and relieving numbness, expelling toxins and pus, and healing sores and promoting tissue regeneration.

[0017] Codonopsis: sweet in taste, neutral in nature, enters the spleen and lung meridians, can replenish spleen and lung qi, and has the effects of strengthening the spleen and lungs, nourishing blood, promoting fluid production, regulating gastrointestinal function, and enhancing immunity;

[0018] Sorghum: sweet, astringent, warm in nature, enters the spleen, stomach, and large intestine meridians, and has the effects of strengthening the spleen and stomach, stopping diarrhea, warming the middle and dispelling cold, and supplementing nutrition;

[0019] Bran: It has the effects of promoting intestinal health, controlling blood sugar, lowering cholesterol and providing nutrition;

[0020] Rice husk: It is rich in cellulose and lignin;

[0021] Daqu: Contains a wealth of microorganisms, such as molds, yeasts, and bacteria. Molds can break down starch in the raw materials into sugars, and yeasts further ferment the sugars into alcohol. At the same time, bacteria participate in the formation of various flavor substances.

[0022] Yeast: It has the effects of fermenting pasta, supplementing nutrition and improving the intestines;

[0023] Selenium-rich yeast: has the effects of supplementing selenium, anti-oxidation, enhancing immunity and assisting in cancer prevention and treatment.

[0024] Example 1:

[0025] The weight of the raw materials is as follows: 15 kg of astragalus, 7 kg of codonopsis, 40 kg of sorghum, 200 kg of bran, 120 kg of rice husk, 50 kg of Daqu, 0.1 kg of yeast, and 7 kg of selenium-enriched yeast;

[0026] S1: Wall breaking and grinding: After removing impurities, the astragalus and codonopsis are put into the wall breaking equipment. In order to maximize the retention of the effective ingredients in the astragalus and codonopsis, they are broken and ground at low temperature; at the same time, the sorghum, bran, and rice husks are soaked to ensure that the sorghum, bran, and rice husks fully absorb water;

[0027] S2: Solid-state fermentation: Astragalus root, Codonopsis root powder, soaked sorghum, bran, rice husks, and Daqu are thoroughly stirred in a stirring device according to a preset ratio to make them evenly mixed, and then steamed in a steamer for 1 hour to allow the raw materials to be cooked thoroughly and the ingredients to be integrated;

[0028] S3: Saccharification: Take out the above raw materials, spread them out and cool them to 27°C, then evenly sprinkle yeast and Daqu into the above raw materials and stir them to form a mixed material; Place the mixed material into a sterilized fermentation tank for saccharification and alcohol fermentation for 7 days, during which it needs to be stirred regularly, and the fermentation temperature is controlled at 27°C and the humidity is controlled at 55%. During this period, in order to ensure more complete and uniform fermentation, the materials in the tank need to be stirred regularly at preset intervals to ensure that the yeast can fully convert the sugars in the raw materials into alcohol under a suitable environment;

[0029] S4: Acetic acid fermentation: Add acetic acid to the fermentation tank after saccharification. The temperature is controlled at 20°C and the mash is turned over daily to ensure that the acetic acid bacteria are in full contact with the fermentation material, promote oxygen supply, and make the acetic acid fermentation more uniform and efficient. The acetic acid fermentation lasts for 5 days. During this period, the state changes of the fermentation material and various indicators should be closely observed to ensure the normal fermentation process.

[0030] S5: Smoking and seasoning: 2 / 5 of the vinegar mash is transferred to a smoking vat for smoking at a controlled temperature of 55°C for 3 days. The vinegar mash gradually undergoes physical and chemical reactions at the appropriate temperature, forming unique color and flavor substances, adding a rich smoked aroma to the final product; the smoked vinegar mash is mixed with the remaining unsmoked vinegar mash, and an appropriate amount of boiling water is added and soaked for 5 hours, which helps further integrate and release the various flavor components; after soaking, the vinegar is subjected to a vinegar soaking operation using a vinegar soaking device, and the vinegar liquid is filtered through multiple layers of fine filters to obtain edible vinegar with an acidity of 5° / 100ml. The above edible vinegar has both a mellow taste and rich flavor levels;

[0031] S6: Filling and sterilization: the edible vinegar is sterilized twice before filling; product labels are affixed to the filled bottles and the bottles are packed and put into storage; the product label information includes: product name, raw material ingredients, production date, shelf life, etc.

[0032] Example 2:

[0033] The weight of the raw materials is: 60kg of astragalus, 35kg of codonopsis, 95kg of sorghum, 380kg of bran, 420kg of rice husk, 220kg of Daqu, 2.5kg of yeast, and 28kg of selenium-enriched yeast;

[0034] S1: Wall breaking and grinding: After removing impurities, the astragalus and codonopsis are put into the wall breaking equipment. In order to maximize the retention of the effective ingredients in the astragalus and codonopsis, they are broken and ground at low temperature; at the same time, the sorghum, bran, and rice husks are soaked to ensure that the sorghum, bran, and rice husks fully absorb water;

[0035] S2: Solid-state fermentation: Astragalus root, Codonopsis root powder, soaked sorghum, bran, rice husks, and Daqu are thoroughly stirred in a mixing device according to a preset ratio to make them evenly mixed. The mixture is then steamed for 1.5 hours to allow the raw materials to be cooked thoroughly and the ingredients to blend together.

[0036] S3: Saccharification: Take out the above raw materials, spread them out and cool them to 29°C, then evenly sprinkle yeast and Daqu into the above raw materials and stir them to form a mixed material; Place the mixed material into a sterilized fermentation tank for saccharification and alcohol fermentation for 8 days, during which time it needs to be stirred regularly, and the fermentation temperature is controlled at 29°C and the humidity is controlled at 60%. During this period, in order to ensure more complete and uniform fermentation, the materials in the tank need to be stirred regularly at preset intervals to ensure that the yeast can fully convert the sugars in the raw materials into alcohol under a suitable environment;

[0037] S4: Acetic acid fermentation: Add acetic acid to the fermentation tank after saccharification. The temperature is controlled at 35°C and the mash is turned over daily to ensure that the acetic acid bacteria are in full contact with the fermentation material, promote oxygen supply, and make the acetic acid fermentation more uniform and efficient. The acetic acid fermentation lasts for 8 days. During this period, the state changes of the fermentation material and various indicators should be closely monitored to ensure the normal fermentation process.

[0038] S5: Smoking and seasoning: 2 / 5 of the vinegar mash is transferred to a smoking vat for smoking at a controlled temperature of 60°C for 4 days. The vinegar mash gradually undergoes physical and chemical reactions at the appropriate temperature, forming unique color and flavor substances, adding a rich smoked aroma to the final product; the smoked vinegar mash is mixed with the remaining unsmoked vinegar mash, and an appropriate amount of boiling water is added and soaked for 6 hours, which helps further integrate and release various flavor components; after soaking, the vinegar is subjected to a vinegar soaking operation through a vinegar soaking device, and the vinegar liquid is filtered through multiple layers of fine filters to obtain edible vinegar with an acidity of 5° / 100ml. The above edible vinegar has both a mellow taste and rich flavor levels;

[0039] S6: Filling and sterilization: the edible vinegar is sterilized twice before filling; product labels are affixed to the filled bottles and the bottles are packed and put into storage; the product label information includes: product name, raw material ingredients, production date, shelf life, etc.

[0040] Example 3:

[0041] The weight of the raw materials is as follows: 20kg of astragalus, 15kg of codonopsis, 60kg of sorghum, 250kg of bran, 180kg of rice husk, 75kg of Daqu, 0.5kg of yeast, and 15kg of selenium-enriched yeast;

[0042] S1: Wall breaking and grinding: After removing impurities, the astragalus and codonopsis are put into the wall breaking equipment. In order to maximize the retention of the effective ingredients in the astragalus and codonopsis, they are broken and ground at low temperature; at the same time, the sorghum, bran, and rice husks are soaked to ensure that the sorghum, bran, and rice husks fully absorb water;

[0043] S2: Solid-state fermentation: Astragalus root, Codonopsis root powder, soaked sorghum, bran, rice husks, and Daqu are thoroughly stirred in a mixing device according to a preset ratio to make them evenly mixed. The mixture is then steamed for 1.5 hours to allow the raw materials to be cooked thoroughly and the ingredients to blend together.

[0044] S3: Saccharification: Take out the above raw materials, spread them out and cool them to 29°C, then evenly sprinkle yeast and Daqu into the above raw materials and stir them to form a mixed material; Place the mixed material into a sterilized fermentation tank for saccharification and alcohol fermentation for 8 days, during which time it needs to be stirred regularly, and the fermentation temperature is controlled at 29°C and the humidity is controlled at 60%. During this period, in order to ensure more complete and uniform fermentation, the materials in the tank need to be stirred regularly at preset intervals to ensure that the yeast can fully convert the sugars in the raw materials into alcohol under a suitable environment;

[0045] S4: Acetic acid fermentation: Add acetic acid to the fermentation tank after saccharification. The temperature is controlled at 35°C and the mash is turned over daily to ensure that the acetic acid bacteria are in full contact with the fermentation material, promote oxygen supply, and make the acetic acid fermentation more uniform and efficient. The acetic acid fermentation lasts for 8 days. During this period, the state changes of the fermentation material and various indicators should be closely monitored to ensure the normal fermentation process.

[0046] S5: Smoking and seasoning: 2 / 5 of the vinegar mash is transferred to a smoking vat for smoking at a controlled temperature of 60°C for 4 days. The vinegar mash gradually undergoes physical and chemical reactions at the appropriate temperature, forming unique color and flavor substances, adding a rich smoked aroma to the final product; the smoked vinegar mash is mixed with the remaining unsmoked vinegar mash, and an appropriate amount of boiling water is added and soaked for 6 hours, which helps further integrate and release various flavor components; after soaking, the vinegar is subjected to a vinegar soaking operation through a vinegar soaking device, and the vinegar liquid is filtered through multiple layers of fine filters to obtain edible vinegar with an acidity of 5° / 100ml. The above edible vinegar has both a mellow taste and rich flavor levels;

[0047] S6: Filling and sterilization: the edible vinegar is sterilized twice before filling; product labels are affixed to the filled bottles and the bottles are packed and put into storage; the product label information includes: product name, raw material ingredients, production date, shelf life, etc.

[0048] Example 4:

[0049] The weight of the raw materials is: 50kg of astragalus, 30kg of codonopsis, 80kg of sorghum, 300kg of bran, 300kg of rice husk, 150kg of Daqu, 2kg of yeast, and 21kg of selenium-enriched yeast;

[0050] S1: Wall breaking and grinding: After removing impurities, the astragalus and codonopsis are put into the wall breaking equipment. In order to maximize the retention of the effective ingredients in the astragalus and codonopsis, they are broken and ground at low temperature; at the same time, the sorghum, bran, and rice husks are soaked to ensure that the sorghum, bran, and rice husks fully absorb water;

[0051] S2: Solid-state fermentation: Astragalus root, Codonopsis root powder, soaked sorghum, bran, rice husks, and Daqu are thoroughly stirred in a stirring device according to a preset ratio to make them evenly mixed, and then steamed in a steamer for 2 hours to allow the raw materials to be cooked thoroughly and the ingredients to be integrated;

[0052] S3: Saccharification: Take out the above raw materials, spread them out and cool them to 30°C, then evenly sprinkle yeast and Daqu into the above raw materials and stir them to form a mixed material; Place the mixed material into a sterilized fermentation tank for saccharification and alcohol fermentation for 9 days, during which it needs to be stirred regularly, and the fermentation temperature is controlled at 30°C and the humidity is controlled at 65%. During this period, in order to ensure more complete and uniform fermentation, the materials in the tank need to be stirred regularly at preset intervals to ensure that the yeast can fully convert the sugars in the raw materials into alcohol under a suitable environment;

[0053] S4: Acetic acid fermentation: Add acetic acid to the fermentation tank after saccharification. The temperature is controlled at 40°C and the mash is turned over daily to ensure that the acetic acid bacteria are in full contact with the fermentation material, promote oxygen supply, and make the acetic acid fermentation more uniform and efficient. The acetic acid fermentation lasts for 9 days. During this period, the state changes of the fermentation material and various indicators should be closely monitored to ensure the normal fermentation process.

[0054] S5: Smoking and seasoning: 3 / 5 of the vinegar mash is transferred to a smoking vat for smoking at a controlled temperature of 75°C for 5 days. The vinegar mash gradually undergoes physical and chemical reactions at the appropriate temperature, forming unique color and flavor substances, adding a rich smoked aroma to the final product; the smoked vinegar mash is mixed with the remaining unsmoked vinegar mash, and an appropriate amount of boiling water is added and soaked for 8 hours, which helps to further integrate and release the various flavor components; after soaking, the vinegar is subjected to a vinegar leaching operation through a vinegar leaching device, and the vinegar liquid is filtered through multiple layers of fine filters to obtain edible vinegar with an acidity of 5° / 100ml. The above edible vinegar has both a mellow taste and rich flavor levels;

[0055] S6: Filling and sterilization: the edible vinegar is sterilized twice before filling; product labels are affixed to the filled bottles and the bottles are packed and put into storage; the product label information includes: product name, raw material ingredients, production date, shelf life, etc.

[0056] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention shall be included in the scope of protection of the present invention.

Claims

1. An astragalus and codonopsis vinegar, characterized in that: The product is made from the following raw materials: astragalus, codonopsis pilosula, sorghum, bran, rice husk, Daqu, yeast, and selenium-enriched yeast.

2. The astragalus and codonopsis vinegar according to claim 1, wherein: The weight of the raw materials is as follows: 15-60 kg of astragalus, 7-35 kg of codonopsis, 40-95 kg of sorghum, 200-380 kg of bran, 120-420 kg of rice husk, 50-220 kg of Daqu, 0.1-2.5 kg of yeast, and 7-28 kg of selenium-enriched yeast.

3. The astragalus and codonopsis vinegar according to claim 2, wherein: The weight of the raw materials is as follows: 20-50 kg of astragalus, 15-30 kg of codonopsis, 60-80 kg of sorghum, 250-300 kg of bran, 180-300 kg of rice husk, 75-150 kg of Daqu, 0.5-2 kg of yeast, and 15-21 kg of selenium-enriched yeast.

4. The astragalus and codonopsis vinegar according to any one of claims 1 to 3, wherein: The following steps are involved: S1: Breaking and grinding the astragalus and codonopsis into powder, putting them into the wall-breaking equipment and breaking them into powder at low temperature; soaking sorghum, bran and rice husk; S2: solid-state fermentation, mixing astragalus root, codonopsis root powder, soaked sorghum, bran, rice husk and Daqu in a preset proportion and steaming for 1-2 hours; S3: Saccharification: Take out the above raw materials, spread them out and let them cool to 27-30°C, then evenly sprinkle yeast and Daqu into the above raw materials and stir them to form a mixed material; put the mixed material into a fermentation tank for saccharification and alcohol fermentation for 7-9 days, during which time it needs to be stirred regularly, and the fermentation temperature is controlled at 27-30°C and the humidity is controlled at 55%-65%; S4: Acetic acid fermentation: add acetic acid to the fermentation tank after saccharification, control the temperature at 20-40°C, and turn the mash every day; the duration of acetic acid fermentation is 5-9 days; S5: Smoking and seasoning: 2 / 5-3 / 5 of the vinegar mash is transferred to a smoking vat for smoking at a temperature of 55-75°C for 3-5 days; the smoked vinegar mash is mixed with the remaining unsmoked vinegar mash, and an appropriate amount of boiling water is added to soak for 5-8 hours; after soaking, the vinegar is subjected to a vinegar leaching operation through a vinegar leaching device, and the vinegar liquid is filtered to obtain edible vinegar with an acidity of 5° / 100ml; S6: Filling and sterilization: the edible vinegar is sterilized twice before filling; product labels are affixed to the filled bottles and the bottles are packed and put into storage.