Health-preserving table vinegar based on codonopsis pilosula extract and production method of health-preserving table vinegar

Abstract

The invention belongs to the technical field of table vinegar production, and discloses health-preserving table vinegar based on a codonopsis pilosula extract, which comprises the following components in percentage by weight: 70-80% of domestic drinking water, 10-20% of bran, 10-20% of wheat, 10-20% of corn, 10-20% of highland barley, 10-20% of pea, 10-20% of barley, 10-20% of codonopsis pilosula extract, 10-20% of edible salt, 10-20% of alcoholization microorganism and 10-20% of acetic fermentation microorganism. The wheat bran accounts for 15%-20%; the wheat accounts for 5%-15%. The radix codonopsis extract is added into the table vinegar, the radix codonopsis extract, the wheat, the corn, the highland barley, the peas and the barley are jointly used as production raw materials of the table vinegar, and compared with traditional table vinegar, due to addition of the radix codonopsis extract, the taste of the table vinegar can be improved; the health-care vinegar has the effects of nourishing the heart, tonifying middle-Jiao and Qi, invigorating spleen and tonifying lung, nourishing blood and promoting salivation, enhancing immunity, improving cardiovascular and cerebrovascular functions, soothing the nerves and nourishing the heart, and compared with traditional vinegar, the health-care vinegar is higher in nutritional value and does not cause damage to the health of eaters while the edible safety of the vinegar is guaranteed.

Description

Technical Field

[0001] The invention belongs to the technical field of vinegar production, and in particular relates to health-preserving vinegar based on codonopsis pilosula extract and a production method thereof. Background Art

[0002] Vinegar is a liquid acidic condiment made from grains, fruits, alcohol and other materials containing starch, sugar and ethanol, which are fermented by microorganisms. It can be divided into aged vinegar, fragrant vinegar, rice vinegar, white vinegar, etc. It usually contains ingredients such as amino acids, acetic acid, lactic acid, succinic acid, tartaric acid, as well as protein, sugar, vitamin B1, vitamin B2 and minerals such as iron, sodium, calcium, zinc, phosphorus, copper ions, which can promote digestion and increase appetite.

[0003] Vinegar, as a condiment, is an indispensable necessity in daily life. Although the existing vinegar on the market can be used for seasoning, its nutritional effect is poor. In order to extend the shelf life of vinegar, chemical preservatives such as sodium benzoate are usually added to it. At the same time, some manufacturers even add other chemical ingredients to improve the taste of vinegar. If this kind of vinegar is consumed for a long time, the chemical additives inside it will be absorbed by the human body, thereby affecting the health of the consumer. Therefore, improvements are needed. Summary of the Invention

[0004] In view of the deficiencies in the prior art, the present invention provides a health-preserving vinegar based on Codonopsis pilosula extract and a production method thereof, which has the advantage of higher nutritional value.

[0005] To achieve the above object, the present invention provides the following technical solution: a health-preserving vinegar based on Codonopsis pilosula extract, comprising the following ingredients: drinking water, bran, wheat, corn, highland barley, peas, barley, Codonopsis pilosula extract, edible salt, wine-making microorganisms, and acetic acid fermentation microorganisms, calculated by weight percentage:

[0006] The drinking water is 70%-80%;

[0007] The bran is 15%-20%;

[0008] The wheat is 5%-15%;

[0009] The corn is 10%-20%;

[0010] The highland barley is 10%-20%;

[0011] The peas are 10%-20%;

[0012] The barley is 5%-15%;

[0013] The codonopsis pilosula extract is 10%;

[0014] The edible salt is 0.5%-1%;

[0015] The wine-forming microorganisms are 8%;

[0016] The acetic acid fermentation microorganisms account for 8%.

[0017] Preferably, the wine-making microorganism uses an artificial yeast culture solution, which contains yeast and is used to convert sugars into ethanol.

[0018] Preferably, the acetic acid fermentation microorganism is acetic acid bacteria, and the acetic acid bacteria is used to oxidize ethanol into acetic acid.

[0019] Preferably, the method for obtaining the Codonopsis pilosula extract is: cutting the dried Codonopsis pilosula into small pieces, putting them into a grinder and crushing them into powder, then adding distilled water to the Codonopsis pilosula powder for soaking to obtain the first mother liquor, then recovering the Codonopsis pilosula powder and soaking it in distilled water again for the same time and then filtering, mixing the two filtrates to obtain the Codonopsis pilosula extract.

[0020] To achieve the above another object, the present invention provides the following technical solution: a method for producing a health-preserving vinegar based on a Codonopsis pilosula extract, wherein the production method is applicable to the above-mentioned health-preserving vinegar based on a Codonopsis pilosula extract, and the production process thereof comprises the following steps:

[0021] Step 1: Weigh the raw materials

[0022] Weigh 75 kg of bran, 25 kg of wheat, 50 kg of corn, 50 kg of highland barley, 50 kg of peas, 25 kg of barley, 50 kg of Codonopsis pilosula extract, 5 kg of edible salt, 40 kg of wine-making microorganisms, and 40 kg of acetic acid fermentation microorganisms;

[0023] Step 2: Crushing and soaking

[0024] Use pulverizer that wheat, corn, highland barley, pea, barley are ground into powdery, then wheat, corn, highland barley, pea, barley powder are added in mixing tank successively, keep stirring operation while adding, after wheat, corn, highland barley, pea, barley powder add and complete, in mixing tank, add 200 kilograms of drinking water and Codonopsis pilosula extract, turn over with adding, finally be stirred and mixed, make wheat, corn, highland barley, pea, barley fully absorb moisture;

[0025] Step 3: Steaming

[0026] The mixing tank is placed in a steamer for pressure cooking. After the cooking is completed, the mixture in the mixing tank is sieved to remove the lumps in the mixture;

[0027] Step 4: Cooling

[0028] Put the sifted mixture into a glass jar, and then place the glass jar at room temperature for natural cooling. After cooling, put the finely chopped bran into the glass jar, and then add the wine-forming microorganisms into it, and then stir and mix;

[0029] Step 5: Wine

[0030] Place the glass jar at room temperature and monitor the temperature inside the glass jar. When the temperature inside the glass jar rises to 40 degrees Celsius, pour the mixture in the glass jar into a new glass jar to continue fermentation, completing the first pouring of mash. When the temperature inside the new glass jar rises to 40 degrees Celsius, pour the mixture into the new glass jar again, completing the second pouring of mash. Repeat this operation five times until the fermentation is complete.

[0031] Step 6: Acetic Fermentation

[0032] After the fermentation is complete, add acetic acid fermentation microorganisms to the glass jar and repeat the pouring operation in step 5 until the mixture in the glass jar completes acetic acid fermentation. Then, add edible salt to the fermented mixture and mix it evenly to make the edible salt fully dissolved in the mixture. Then, leave it at room temperature for two days.

[0033] Step 7: Aging

[0034] The mixture in the glass jar is filtered using a filtering device to remove residue to obtain an initial vinegar liquid, which is then placed in a glass jar for storage. A slurry made of soil and brine is then used to seal the jar surface. After 40 days of storage, an aged vinegar liquid is obtained, completing the aging process. The flavor of the vinegar is enhanced through aging.

[0035] Step 8: Drizzle with vinegar

[0036] Put the aged vinegar into a glass jar, add 150 kg of water and mix the vinegar to obtain the first, second and third vinegars respectively. At the same time, mark the first, second and third vinegars to prevent confusion.

[0037] Step 9: Clarification

[0038] Place the first, second and third pours of vinegar into a standing tank and let them stand for 24 hours. Keep the standing tank sealed during the standing process. After 24 hours, take the upper layer of solution in the standing tank to obtain a clear vinegar solution.

[0039] Step 10: Sterilization

[0040] The clarified vinegar solution was placed in a glass jar and heated in a water bath at a temperature of 80 degrees Celsius for 3 hours, thereby completing the sterilization operation and obtaining the finished vinegar solution.

[0041] Step 11: Filling

[0042] After sterilization is completed, the finished vinegar liquid is cooled to room temperature, and then it can be classified and filled into first-drip, second-drip and third-drip vinegar through filling equipment and labeled.

[0043] Preferably, during the pressure cooking in step 3, the pressure is set to 150 KPa and the pressure cooking time is 80 minutes.

[0044] Preferably, during the pouring operation in steps 5 and 6, the temperature needs to be controlled not to exceed 42 degrees Celsius.

[0045] Preferably, during the cooling operation described in step 4, the temperature needs to be lowered to 30-33 degrees Celsius in summer and to below 40 degrees Celsius in winter.

[0046] Preferably, the vinegar pouring in step eight is carried out by a three-set circulation method of pouring cylinders.

[0047] Compared with the prior art, the present invention has the following beneficial effects:

[0048] The invention adds codonopsis pilosula extract into vinegar, and the codonopsis pilosula extract, wheat, corn, highland barley, pea and barley are used as raw materials for producing the vinegar. Compared with traditional vinegar, the addition of the codonopsis pilosula extract can not only improve the taste of the vinegar, but also can tonify the middle and replenish qi, strengthen the spleen and lungs, nourish blood and produce body fluid, enhance immunity, improve cardiovascular and cerebrovascular functions, and calm the mind and nourish the heart. Compared with traditional vinegar, the invention has higher nutritional value, ensures the safety of vinegar consumption, and does not cause damage to the health of consumers. DETAILED DESCRIPTION

[0049] Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative work shall fall within the scope of protection of the present invention.

[0050] The embodiment of the present invention provides a health-preserving vinegar based on Codonopsis pilosula extract, comprising the following ingredients: drinking water, bran, wheat, corn, highland barley, peas, barley, Codonopsis pilosula extract, edible salt, wine-making microorganisms, and acetic acid fermentation microorganisms, calculated by weight percentage:

[0051] Drinking water: 70%-80%;

[0052] Bran is 15%-20%;

[0053] Wheat: 5%-15%;

[0054] Corn: 10%-20%;

[0055] Highland barley is 10%-20%;

[0056] Peas: 10%-20%;

[0057] Barley: 5%-15%;

[0058] Codonopsis pilosula extract is 10%;

[0059] Table salt is 0.5%-1%;

[0060] Wine-forming microorganisms are 8%;

[0061] The acetic acid fermentation microorganisms are 8%.

[0062] The vinegar is produced by using extracts from wheat, corn, highland barley, peas, barley and Codonopsis pilosula as raw materials. Compared with traditional vinegar, it has higher nutritional value. While ensuring the safety of vinegar consumption, it will not harm the health of people who consume it.

[0063] Among them, the wine-making microorganisms use artificial yeast culture medium, which contains yeast and is used to convert sugars into ethanol.

[0064] Artificial yeast culture medium is also called yeast starter or koji. It contains a large number of yeasts. Through the metabolic activities of yeasts, sugars can be converted into alcohol and carbon dioxide, thereby providing fermentation substrates for subsequent acetic acid fermentation.

[0065] Among them, acetic acid fermentation microorganisms use acetic acid bacteria, which are used to oxidize ethanol into acetic acid.

[0066] Acetobacter is a type of bacteria that can oxidize ethanol to produce acetic acid. Under aerobic conditions, acetic acid bacteria convert ethanol into acetic acid through metabolism, giving it a unique sour taste. At the same time, acetic acid bacteria can produce a variety of organic acids and esters during the fermentation process. These components together constitute the aroma and flavor of vinegar. In addition to producing acetic acid, they can also produce hydroxy acids such as hydroxyacetic acid, hydroxymalonic acid, tartaric acid, oxalic acid, succinic acid, adipic acid, heptanoic acid, mannonic acid and gluconic acid. Alcohols then undergo esterification reactions with these acids to produce different esters, which constitute the aroma components of vinegar.

[0067] Among them, the method for obtaining Codonopsis pilosula extract is: cut the dried Codonopsis pilosula into small pieces, put it into a grinder and grind it into powder, then add distilled water to the Codonopsis pilosula powder for soaking to obtain the first mother liquor, then recover the Codonopsis pilosula powder and add distilled water to soak it again for the same time and then filter it, mix the two filtrates to obtain the Codonopsis pilosula extract.

[0068] Codonopsis pilosula is a common Chinese medicinal material. It is oblong and slightly curved, with a yellow-brown to gray-brown surface. There are many wart-like protrusions on the root head, stem scars and buds. It has a special aroma and a slightly sweet taste. It has the effects of tonifying the middle and replenishing qi, strengthening the spleen and lungs, nourishing blood and producing body fluid, enhancing immunity, improving cardiovascular and cerebrovascular function, and calming the mind and nourishing the heart.

[0069] The present invention also provides a method for producing a health-preserving vinegar based on a Codonopsis pilosula extract. The method is applicable to the above-mentioned health-preserving vinegar based on a Codonopsis pilosula extract. The production process comprises the following steps:

[0070] Step 1: Weigh the raw materials

[0071] Weigh 75 kg of bran, 25 kg of wheat, 50 kg of corn, 50 kg of highland barley, 50 kg of peas, 25 kg of barley, 50 kg of Codonopsis pilosula extract, 5 kg of edible salt, 40 kg of wine-making microorganisms, and 40 kg of acetic acid fermentation microorganisms;

[0072] Step 2: Crushing and soaking

[0073] Use pulverizer that wheat, corn, highland barley, pea, barley are ground into powdery, then wheat, corn, highland barley, pea, barley powder are added in mixing tank successively, keep stirring operation while adding, after wheat, corn, highland barley, pea, barley powder add and complete, in mixing tank, add 200 kilograms of drinking water and Codonopsis pilosula extract, turn over with adding, finally be stirred and mixed, make wheat, corn, highland barley, pea, barley fully absorb moisture;

[0074] Step 3: Steaming

[0075] The mixing tank is placed in a steamer for pressure cooking. After the cooking is completed, the mixture in the mixing tank is sieved to remove the lumps in the mixture;

[0076] Step 4: Cooling

[0077] Put the sifted mixture into a glass jar, and then place the glass jar at room temperature for natural cooling. After cooling, put the finely chopped bran into the glass jar, and then add the wine-forming microorganisms into it, and then stir and mix;

[0078] Step 5: Wine

[0079] Place the glass jar at room temperature and monitor the temperature inside the glass jar. When the temperature inside the glass jar rises to 40 degrees Celsius, pour the mixture in the glass jar into a new glass jar to continue fermentation, completing the first pouring of mash. When the temperature inside the new glass jar rises to 40 degrees Celsius, pour the mixture into the new glass jar again, completing the second pouring of mash. Repeat this operation five times until the fermentation is complete.

[0080] Step 6: Acetic Fermentation

[0081] After the fermentation is complete, add acetic acid fermentation microorganisms to the glass jar and repeat the pouring operation in step 5 until the mixture in the glass jar completes acetic acid fermentation. Then, add edible salt to the fermented mixture and mix it evenly to make the edible salt fully dissolved in the mixture. Then, leave it at room temperature for two days.

[0082] Step 7: Aging

[0083] The mixture in the glass jar is filtered using a filtering device to remove residue to obtain an initial vinegar liquid, which is then placed in a glass jar for storage. A slurry made of soil and brine is then used to seal the jar surface. After 40 days of storage, an aged vinegar liquid is obtained, completing the aging process. The flavor of the vinegar is enhanced through aging.

[0084] Step 8: Drizzle with vinegar

[0085] Put the aged vinegar into a glass jar, add 150 kg of water and mix the vinegar to obtain the first, second and third vinegars respectively. At the same time, mark the first, second and third vinegars to prevent confusion.

[0086] Step 9: Clarification

[0087] Place the first, second and third pours of vinegar into a standing tank and let them stand for 24 hours. Keep the standing tank sealed during the standing process. After 24 hours, take the upper layer of solution in the standing tank to obtain a clear vinegar solution.

[0088] Step 10: Sterilization

[0089] The clarified vinegar solution was placed in a glass jar and heated in a water bath at a temperature of 80 degrees Celsius for 3 hours, thereby completing the sterilization operation and obtaining the finished vinegar solution.

[0090] Step 11: Filling

[0091] After sterilization is completed, the finished vinegar liquid is cooled to room temperature, and then it can be classified and filled into first-drip, second-drip and third-drip vinegar through filling equipment and labeled.

[0092] Through the above steps, the production of health-preserving vinegar based on Codonopsis pilosula extract can be completed. Compared with traditional vinegar, the addition of Codonopsis pilosula improves the nutritional value of vinegar.

[0093] During the pressure cooking in step 3, the pressure is set to 150 KPa and the pressure cooking time is set to 80 minutes.

[0094] During the pressure cooking process, the cooking time and cooking pressure need to be strictly controlled to prevent overcooking that causes the wheat, corn, barley, peas, and barley to become mushy, or insufficient cooking time that causes the wheat, corn, barley, peas, and barley to be undercooked, thereby reducing the waste of raw materials.

[0095] Among them, when pouring the mash in steps 5 and 6, the temperature needs to be controlled not to exceed 42 degrees Celsius.

[0096] During the fermentation process, the temperature of the vinegar mash will gradually increase due to the metabolic activity of microorganisms. Excessively high temperature will inhibit the growth and fermentation efficiency of fermentation microorganisms, and even cause the death of fermentation microorganisms. The pouring operation can increase the porosity of the vinegar mash, allowing air to circulate better, thereby taking away heat and lowering the temperature of the vinegar mash. It helps to keep the fermentation microorganisms active within the optimal fermentation temperature range and improve fermentation efficiency.

[0097] Among them, during the cooling operation in step 4, the temperature needs to be lowered to 30-33 degrees Celsius in summer and to below 40 degrees Celsius in winter.

[0098] By cooling to different temperatures in summer and winter, subsequent winemaking and acetic acid fermentation are facilitated, thus providing basic conditions for winemaking and acetic acid fermentation.

[0099] Among them, the vinegar pouring in step eight is carried out using a three-set circulation method of pouring cylinders.

[0100] The three sets of leaching vats are circulated. First, the mature vinegar mash is soaked in the second vinegar for 20-24 hours to leach out the first vinegar; then the vinegar residue after the first vinegar is leached out is soaked in the third vinegar to leach out the second vinegar; finally, the vinegar residue after the second vinegar is leached out is soaked in clean water to leach out the third vinegar.

[0101] It should be noted that, in this document, relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the terms "comprises," "comprising," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that includes a list of elements includes not only those elements but also other elements not explicitly listed, or elements inherent to such process, method, article, or apparatus.

[0102] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A health-preserving vinegar based on Codonopsis pilosula extract, characterized in that: The invention comprises the following ingredients: drinking water, bran, wheat, corn, highland barley, pea, barley, codonopsis pilosula extract, edible salt, wine-making microorganisms, and acetic acid fermentation microorganisms, calculated by weight percentage: The drinking water is 70%-80%; The bran is 15%-20%; The wheat is 5%-15%; The corn is 10%-20%; The highland barley is 10%-20%; The peas are 10%-20%; The barley is 5%-15%; The codonopsis pilosula extract is 10%; The edible salt is 0.5%-1%; The wine-forming microorganisms are 8%; The acetic acid fermentation microorganisms account for 8%.

2. The health-preserving vinegar based on Codonopsis pilosula extract according to claim 1, characterized in that: The wine-making microorganism uses an artificial yeast culture solution containing yeast for converting sugars into ethanol.

3. The health-preserving vinegar based on Codonopsis pilosula extract according to claim 1, characterized in that: The acetic acid fermentation microorganism is acetic acid bacteria, and the acetic acid bacteria is used to oxidize ethanol into acetic acid.

4. The health-preserving vinegar based on Codonopsis pilosula extract according to claim 1, characterized in that: The method for obtaining the Codonopsis pilosula extract is as follows: cutting dried Codonopsis pilosula into small pieces, putting the pieces into a grinder and crushing them into powder, then adding distilled water to the Codonopsis pilosula powder for soaking to obtain a first mother liquor, then recovering the Codonopsis pilosula powder and adding distilled water to soak it again for the same period of time and then filtering it, and mixing the two filtrates to obtain the Codonopsis pilosula extract.

5. A method for producing health-preserving vinegar based on Codonopsis pilosula extract, characterized in that: The production method is applicable to the health-preserving vinegar based on Codonopsis pilosula extract as claimed in any one of claims 1 to 4, and the production process comprises the following steps: Step 1: Weigh the raw materials Weigh 75 kg of bran, 25 kg of wheat, 50 kg of corn, 50 kg of highland barley, 50 kg of peas, 25 kg of barley, 50 kg of Codonopsis pilosula extract, 5 kg of edible salt, 40 kg of wine-making microorganisms, and 40 kg of acetic acid fermentation microorganisms; Step 2: Crushing and soaking Use pulverizer that wheat, corn, highland barley, pea, barley are ground into powdery, then wheat, corn, highland barley, pea, barley powder are added in mixing tank successively, keep stirring operation while adding, after wheat, corn, highland barley, pea, barley powder add and complete, in mixing tank, add 200 kilograms of drinking water and Codonopsis pilosula extract, turn over with adding, finally be stirred and mixed, make wheat, corn, highland barley, pea, barley fully absorb moisture; Step 3: Steaming The mixing tank is placed in a steamer for pressure cooking. After the cooking is completed, the mixture in the mixing tank is sieved to remove the lumps in the mixture; Step 4: Cooling Put the sifted mixture into a glass jar, and then place the glass jar at room temperature for natural cooling. After cooling, put the finely chopped bran into the glass jar, and then add the wine-forming microorganisms. Then stir and mix; Step 5: Wine Place the glass jar at room temperature and monitor the temperature inside the glass jar. When the temperature inside the glass jar rises to 40 degrees Celsius, pour the mixture in the glass jar into a new glass jar to continue fermentation, completing the first pouring of mash. When the temperature inside the new glass jar rises to 40 degrees Celsius, pour the mixture into the new glass jar again, completing the second pouring of mash. Repeat this operation five times until the fermentation is complete. Step 6: Acetic Fermentation After the fermentation is complete, add acetic acid fermentation microorganisms to the glass jar and repeat the pouring operation in step 5 until the mixture in the glass jar completes acetic acid fermentation. Then, add edible salt to the fermented mixture and mix it evenly to make the edible salt fully dissolved in the mixture. Then, leave it at room temperature for two days. Step 7: Aging The mixture in the glass jar is filtered using a filtering device to remove residue to obtain an initial vinegar liquid, which is then placed in a glass jar for storage. A slurry made of soil and brine is then used to seal the jar surface. After 40 days of storage, an aged vinegar liquid is obtained, completing the aging process. The flavor of the vinegar is enhanced through aging. Step 8: Drizzle with vinegar Put the aged vinegar into a glass jar, add 150 kg of water and mix the vinegar to obtain the first, second and third vinegars respectively. At the same time, mark the first, second and third vinegars to prevent confusion. Step 9: Clarification Place the first, second and third pours of vinegar into a standing tank and let them stand for 24 hours. Keep the standing tank sealed during the standing process. After 24 hours, take the upper layer of solution in the standing tank to obtain a clear vinegar solution. Step 10: Sterilization The clarified vinegar solution was placed in a glass jar and heated in a water bath at a temperature of 80 degrees Celsius for 3 hours, thereby completing the sterilization operation and obtaining the finished vinegar solution. Step 11: Filling After sterilization is completed, the finished vinegar liquid is cooled to room temperature, and then it can be classified and filled into first-drip, second-drip and third-drip vinegar through filling equipment and labeled.

6. The method for producing health-preserving vinegar based on Codonopsis pilosula extract according to claim 5, characterized in that: During the pressure cooking in step 3, the pressure is set to 150 KPa and the pressure cooking time is 80 minutes.

7. The method for producing health-preserving vinegar based on Codonopsis pilosula extract according to claim 5, characterized in that: When pouring the mash in steps 5 and 6, the temperature must be controlled not to exceed 42 degrees Celsius.

8. The method for producing health-preserving vinegar based on Codonopsis pilosula extract according to claim 5, characterized in that: During the cooling operation described in step 4, the temperature needs to be lowered to 30-33 degrees Celsius in summer and to below 40 degrees Celsius in winter.

9. The method for producing health-preserving vinegar based on Codonopsis pilosula extract according to claim 5, characterized in that: The vinegar pouring described in step eight is carried out by adopting a three-set circulation method of pouring cylinders.