Brewing method of flavor vinegar

Abstract

The invention discloses a brewing method of flavor vinegar, and relates to the technical field of table vinegar, the brewing method comprises the steps of crushing, size mixing, gelatinization, stirring of fermented grains, bilateral fermentation, aging of the fermented grains, smoking of the fermented grains, vinegar spraying, vinegar decocting, aging and the like, sorghum, tartary buckwheat and the like are adopted as raw materials, the taste and nutrition of the table vinegar are enriched, corn stigma is mixed with water for water extraction, cooking and gelatinization are performed, and then stirring of the fermented grains is performed. Alcohol extraction is carried out by virtue of alcohol fermentation of other raw materials, after two times of extraction, the table vinegar is rich in phenolic and flavonoid compounds, the phenolic and flavonoid compounds do not influence the quality of the table vinegar, and meanwhile, more pharmacological effects can be added to the table vinegar.

Description

Technical Field

[0001] The invention relates to the technical field of vinegar, in particular to a method for brewing flavored vinegar. Background Art

[0002] Vinegar is a common condiment in daily life and is usually consumed with meals. People's blood sugar will rise significantly within two hours after a meal. Overeating is especially detrimental to the stability of blood sugar. Ordinary vinegar is difficult to regulate blood sugar. In addition, vinegar often precipitates after being left for a certain period of time and needs to be shaken before use. Summary of the invention

[0003] In view of the defects of the above-mentioned prior art, the present invention provides a method for brewing flavored vinegar, which can adjust blood sugar in the body and reduce precipitation.

[0004] The purpose of the present invention is achieved by the following technical solutions:

[0005] A method for brewing flavored vinegar comprises the following steps:

[0006] S1. Grind sorghum, buckwheat, millet, corn and corn silk to a particle size of 20-40 mesh, wherein the mass ratios of sorghum, buckwheat, corn and corn silk are 50%, 15%, 15%, 10% and 10%;

[0007] Sorghum contains a variety of nutrients needed by the human body, including protein, fat, carbohydrates, dietary fiber and a variety of trace elements; bitter buckwheat is rich in starch, protein, minerals, vitamins and other nutrients; millet is the kernel after the millet is shelled, rich in protein, carbohydrates, B vitamins, vitamin E, zinc, copper, manganese and other nutrients, and has the effects of tonifying the middle and replenishing qi, nourishing yin and kidney, strengthening the spleen and activating blood circulation, calming the nerves and promoting sleep, promoting digestion, stopping diarrhea, darkening hair, nourishing and strengthening the body, and promoting metabolism; corn has a higher carbohydrate content and lower fat and protein content, and has a higher nutritional value and health care effect;

[0008] Corn silk is located at the top of corn and can be dried for use. Corn silk contains crude fiber, crude protein, polysaccharides and crude fat. Corn silk extract is rich in phenolic and flavonoid compounds. Studies have shown that corn silk water extract can reduce the volume of calcium oxalate crystals in the body, avoid and relieve kidney stones, and flavonoid extract in corn silk can significantly reduce the degree of joint swelling in rats with gouty arthritis model, and has anti-gout effects. In addition, corn silk extract rich in phenolic and flavonoid compounds is an inhibitor of α-amylase and α-glucosidase. Corn silk extract can inhibit glucose conversion by inhibiting α-amylase and α-glucosidase, thereby controlling postprandial hyperglycemia. At the same time, studies have also shown that corn silk extract can not only lower blood sugar in hyperlipidemia mice, but also improve blood lipids and blood rheology; using corn silk as a raw material for vinegar can increase the pharmacological efficacy of corn silk in vinegar.

[0009] S2, the crushed sorghum, buckwheat, millet and corn are uniformly mixed at a grain-water ratio of 1: (3.5-5) to obtain a first slurry, and the crushed corn silk is mixed at a grain-water ratio of 1: (3.5-5) to obtain a second slurry, wherein the water temperature is 40-50° C.;

[0010] S3, cooking the first slurry and the second slurry at a temperature higher than 90° C. for 1 to 2 hours respectively to obtain a first gelatinized material and a second gelatinized material;

[0011] S4, cooling the first gelatinized material to 60°C, then adding the curtain song, keeping the temperature for saccharification for 1 to 3 hours, and obtaining saccharified mash, the sugar content of which is 12 to 14°Bx;

[0012] S5, cooling the saccharified mash to 38°C, then adding Daqu, keeping it warm for 4-6 hours, cooling it to 28°C, then adding vinegar mother, bran, husk and the second gelatinized material cooled to room temperature to mix with the mash, wherein the mass of bran is 90% of the mass of the original grain, and the mass of husk is 115% of the mass of the original grain;

[0013] Corn silk is added during the mash mixing step to prevent it from affecting α-amylase and negatively affecting the saccharification of other raw materials.

[0014] S6, placing the mixture after mixing with the mash in a fermentation tank, and performing solid-state closed fermentation at 25-32° C. for 4 days, then heating to 40° C. and performing aerobic fermentation for 8-10 days, turning the mash every day, and adding salt after lowering the temperature to 32° C. to terminate the fermentation, thereby obtaining vinegar mash;

[0015] S7, taking part of the vinegar mash to press the mash, sealing the mash with millet slurry, replenishing the slurry and sealing it every day until there are no cracks on the surface of the mash, and obtaining white mash;

[0016] Millet slurry is used as the sealing dough. Millet is one of the raw materials of vinegar. It can prevent the sealing dough from affecting the vinegar mash and will not contaminate the vinegar mash.

[0017] S8, taking part of the vinegar mash into a smoking vat, and smoking the mash at 80-85° C. for 4 days to obtain a reddish-brown smoked mash;

[0018] S9, placing the smoked mash in the lower part of the vinegar pouring pool, placing the white mash in the upper part of the vinegar pouring pool, soaking and pouring by a circulating pouring method, adding spices to the vinegar liquid for decoction, and obtaining semi-finished vinegar;

[0019] S10, placing the semi-finished vinegar in an aging device for aging, filtering, and sterilizing to obtain the vinegar.

[0020] Preferably, in step S9, the spices include prickly ash, aniseed, cloves, cinnamon, cumin, ginger, Astragalus and angelica; in step S5, the bran and husk are pretreated before adding, the bran and husk are respectively added to 1 times the mass of water and steamed for 2 hours, then cooled to 28°C and added to the mixed mash.

[0021] Sichuan pepper, star anise, cumin and galangal can be used to flavor vinegar. Cloves, cinnamon, Astragalus membranaceus and Angelica sinensis can not only play a role in flavoring, but also bring health benefits to vinegar. Cloves have the effects of clearing heat, detoxifying, promoting dampness and relieving jaundice. Cinnamon is hot in nature, sweet and spicy in taste, aromatic and non-toxic. It has the functions of warming the stomach, dispelling cold, activating blood circulation, relaxing muscles, unblocking meridians, relieving pain and stopping diarrhea. Astragalus membranaceus has the functions of tonifying the spleen and replenishing qi, consolidating the exterior and stopping sweating. Angelica sinensis has an inhibitory effect on blood deficiency fever, chronic diarrhea and thrombosis.

[0022] Preferably, in step S9, corn silk extract, kudzu root extract, ginkgo leaf extract and stevia extract are added to the vinegar water, and the mass ratio of the extract mixture to water is 1:40; the method for preparing the extract mixture comprises the following steps: crushing corn silk, kudzu root, ginkgo leaf and stevia into powder, adding the mixed powder into a 60% ethanol solution with a volume fraction of 20 times the weight of the mixed powder, ultrasonically mixing for 10 minutes, then subjecting the mixture to microwave extraction at 60°C for 10 minutes, filtering, and decompressing and concentrating the filtrate to 1 / 5 of the original volume to obtain an extract mixture.

[0023] Corn silk extract, kudzu root extract, ginkgo leaf extract and stevia extract are added to the vinegar water to increase the functionality of the vinegar water and further enhance the blood sugar regulating effect of the vinegar.

[0024] Preferably, in step S2, α-amylase is added to the obtained first slurry; in step S9, tannin powder is added to the obtained semi-finished vinegar, stirred, and filtered.

[0025] 0.01 g of α-amylase is added to every 1 kg of the first slurry. By adding α-amylase to the slurry, starch is fully decomposed during the saccharification process, starch residue is reduced, and starch is prevented from generating gelatinous macromolecular dextrins, etc., thereby preventing vinegar from precipitating. Tannin powder is added to the semi-finished vinegar to react with undecomposed protein to form a precipitate, and the precipitate is filtered out to remove tannin and protein, thereby preventing vinegar from precipitating due to macromolecular protein.

[0026] Preferably, the added amount of tannin powder is 50 mg / L.

[0027] Preferably, in step S10, the aging includes the following steps: the initial temperature of the aging device is 25-27°C, the semi-finished vinegar is placed in the aging device, and the temperature is gradually increased to 35-37°C for 5 hours, then brewed at 35-37°C for 10-15 days, and then gradually cooled to -2-0°C for 5-6 hours, at a temperature of -2-0°C, ice is removed once every 12 hours, and vinegar is obtained after 5-10 days.

[0028] Preferably, the aging device comprises an aging tank and an aging pool, the aging tank comprises a tank body, a first temperature sensor is fixed in the tank body, a heating layer and a first thermal insulation layer are arranged in the side wall and bottom wall of the tank body, a water medium is arranged in the heating layer, a heating wire is fixed in the heating layer, the heating wire is wound around the side wall and bottom wall of the tank body, the first thermal insulation layer is arranged on the outside of the heating layer, a discharge port is opened at the bottom of the tank body, a flow guide pipe is connected to the discharge port, a switch valve is arranged on the flow guide pipe, the aging pool is arranged below the aging tank, the flow guide pipe can extend into the aging pool, the aging pool comprises a pool body, a cooling layer and a second thermal insulation layer are arranged in the side wall and bottom wall of the pool body, ice water or water medium and a heat exchange tube are arranged in the cooling layer, a cooling medium is passed through the heat exchange tube, a second temperature sensor is arranged in the cooling layer, and the second thermal insulation layer is arranged on the outside of the cooling layer.

[0029] Preferably, the top of the aging tank is provided with an openable and closable feed port, the aging tank is provided with a stirring shaft, the stirring shaft is driven by a motor, the motor is arranged at the top of the aging tank, the stirring shaft is fixed with multiple groups of first stirring rods along the height direction, the first stirring rods extend toward the side wall of the aging tank, and the outer ends of the first stirring rods in the same vertical direction are simultaneously fixed with second stirring rods, the first stirring rods and the second stirring rods are each provided with a plurality of mutually connected accommodating cavities, the accommodating cavities are each provided with movable ceramic cylinder pieces, the first stirring rods and the second stirring rods are each provided with air holes, and the air holes are connected to the accommodating cavities.

[0030] Preferably, a plurality of telescopic parts are fixed on the top of the aging tank, and the telescopic parts are telescopically extended downward. A movable chain is fixed to the telescopic end of the telescopic parts, and a screen is fixed to the bottom of the plurality of movable chains, and the screen can contact the inner bottom wall of the aging tank. An ice loading trolley is provided on the outside of the aging tank, and a material guide plate is fixed on the ice loading trolley.

[0031] Preferably, the aging comprises the following steps: adjusting the initial temperature of the aging tank to 25-27°C, introducing the semi-finished vinegar into the aging tank through a feed port, gradually raising the temperature in the aging tank by a heating wire, and after the temperature in the aging tank rises to 35-37°C, maintaining the temperature for 10-15 days, stopping heating by the heating wire, and the temperature in the aging tank naturally drops to 25-27°C, controlling the switch valve, introducing the semi-finished vinegar in the aging tank into the aging pool, and gradually lowering the temperature in the aging pool by a cooling layer, and after the temperature in the aging pool drops to -2-0°C, maintaining the temperature for 5-10 days, scooping ice once every 12 hours, and finally obtaining vinegar.

[0032] The beneficial effects of the present invention are:

[0033] 1. Use sorghum, buckwheat, millet, corn and corn silk as raw materials to enrich the taste and nutrition of vinegar. Mix corn silk with water for water extraction. After steaming and gelatinization, add the mixing step. Use the alcohol fermentation of other raw materials to perform alcohol extraction. After two extractions, the vinegar is rich in phenolic and flavonoid compounds. These compounds will not affect the quality of the vinegar, and can also add more pharmacological effects to the vinegar.

[0034] 2. Buckwheat is rich in bioflavonoids, which can further increase the content of flavonoids in vinegar and promote the effect of lowering blood sugar.

[0035] 3. Add α-amylase to the first slurry to fully decompose starch during the saccharification process, reduce starch residue, prevent starch from generating gelatinous macromolecular dextrin, and avoid precipitation of vinegar.

[0036] 4. Add tannin powder to the semi-finished vinegar to make the tannin react with the undecomposed protein to form a precipitate. Filter out the precipitate to reduce the large molecular protein in the vinegar and avoid the precipitation of large molecular protein in the vinegar.

[0037] 5. Add corn silk extract to the vinegar water. Corn silk extract can inhibit glucose conversion by inhibiting α-amylase and α-glucosidase, thus controlling postprandial hyperglycemia. At the same time, add kudzu root extract, ginkgo leaf extract and stevia extract to the vinegar water to increase the functionality of the vinegar water and further enhance the blood sugar regulating effect of the vinegar. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] Figure 1 is a cross-sectional view of the aging tank in Example 1;

[0039] Figure 2 is a cross-sectional view of the aging tank in Example 1;

[0040] Figure 3 It is a schematic diagram of the structure of the aging device of Example 1.

[0041] In the figure: 10, aging tank; 11, tank body; 12, first temperature sensor; 13, heating layer; 14, first insulation layer; 15, heating wire; 16, discharge port; 17, guide pipe; 18, feed port; 19, stirring shaft; 110, motor; 111, first stirring rod; 112, second stirring rod; 113, accommodating chamber; 114, ceramic cylinder piece; 20, aging pool; 21, pool body; 22, cooling layer; 23, second insulation layer; 24, heat exchange tube; 25, second temperature sensor; 26, telescopic member; 27, movable chain; 28, screen; 29, ice loading trolley; 210, guide plate. DETAILED DESCRIPTION

[0042] In order to make the technical problems, technical solutions and beneficial effects solved by the invention more clearly understood, the invention is further described below in conjunction with the accompanying drawings and embodiments.

[0043] Example 1

[0044] The present embodiment provides an aging device, including an aging tank 10 and an aging pool 20. The aging tank 10 includes a tank body 11, a first temperature sensor 12 is fixed in the tank body 11, a heating layer 13 and a first thermal insulation layer 14 are arranged in the side wall and the bottom wall of the tank body 11, a water medium is arranged in the heating layer 13, a heating wire 15 is fixed in the heating layer 13, the heating wire 15 is wound around the side wall and the bottom wall of the tank body 11, the first thermal insulation layer 14 is arranged outside the heating layer 13, and a discharge port 16 is opened at the bottom of the tank body 11. 16 is connected with a guide pipe 17, a guide pipe 17 is provided on the guide pipe 17, an aging pool 20 is arranged below the aging tank 10, the guide pipe 17 can extend into the aging pool 20, the aging pool 20 includes a pool body 21, a cooling layer 22 and a second thermal insulation layer 23 are arranged in the side wall and the bottom wall of the pool body 21, ice water or water medium and a heat exchange tube 24 are arranged in the cooling layer 22, cooling medium is passed through the heat exchange tube 24, a second temperature sensor 25 is arranged in the cooling layer 22, and the second thermal insulation layer 23 is arranged on the outside of the cooling layer 22.

[0045] The tank body 11 is made of stainless steel with fast heat conduction. The first temperature sensor 12 is used to sense the temperature inside the tank body 11 and transmit the temperature information to the external control center in real time. The control center then controls the operation of the heating wire 15. The heating wire 15 heats the water medium, and the water medium then transfers the heat to the tank body 11. The semi-finished vinegar in the tank body 11 is heated by heat conduction and heat exchange, which can more accurately adjust and control the temperature inside the tank body 11.

[0046] The aging pool 20 is arranged below the aging tank 10. The material in the aging tank 10 naturally flows into the aging pool 20 under the action of gravity. The second temperature sensor 25 is used to sense the temperature of the cooling layer 22, and then calculate the approximate temperature in the aging pool 20. The temperature information is transmitted to the external control center, and the control center then determines and adjusts the cooling medium in the plurality of heat exchange tubes 24, so as to cool the temperature of the material in the aging pool 20. The cooling medium can be introduced and discharged at both ends of the heat exchange tube 24, and the adjustment is made according to the actual situation.

[0047] An openable and closable feed port 18 is provided at the top of the aging tank 10, and a stirring shaft 19 is provided inside the aging tank 10. The stirring shaft 19 is driven by a motor 110, and the motor 110 is arranged at the top of the aging tank 10. A plurality of first stirring rods 111 are fixed to the stirring shaft 19 along the height direction, and the first stirring rods 111 extend toward the side wall of the aging tank 10. A second stirring rod 112 is fixed to the outer end of the first stirring rod 111 in the same vertical direction. A plurality of mutually connected accommodating cavities 113 are provided in the first stirring rod 111 and the second stirring rod 112, and a movable ceramic cylinder piece 114 is provided in the accommodating cavity 113. Air holes are provided on the first stirring rod 111 and the second stirring rod 112, and the air holes are connected to the accommodating cavity 113.

[0048] By providing the first stirring rod 111 and the second stirring rod 112, the material can be stirred more evenly; by providing the ceramic cylinder piece 114 in the first stirring rod 111 and the second stirring rod 112, the contact opportunity between the ceramic cylinder piece 114 and the material is increased, imitating the ancient method of aging, and the prepared vinegar has more charm.

[0049] A plurality of telescopic members 26 are fixed on the top of the aging tank 20, and the telescopic members 26 are telescopically extended downward. A movable chain 27 is fixed to the telescopic end of the telescopic member 26, and a screen 28 is fixed to the bottom of the plurality of movable chains 27. The screen 28 can contact the inner bottom wall of the aging tank 20. An ice loading trolley 29 is provided on the outside of the aging tank 20, and a guide plate 210 is fixed on the ice loading trolley 29. The telescopic member 26 can adopt existing technologies such as a cylinder, which will not be described here.

[0050] Specifically, the aging includes the following steps: adjusting the initial temperature of the aging tank 10 to 25-27°C, introducing the semi-finished vinegar into the aging tank 10 through the feed port 18, gradually increasing the temperature in the aging tank 10 through the heating wire 15, and after the temperature in the aging tank 10 rises to 35-37°C, maintaining the temperature for 10-15 days, stopping the heating by the heating wire 15, and the temperature in the aging tank 10 naturally drops to 25-27°C, controlling the switch valve, introducing the semi-finished vinegar in the aging tank 10 into the aging tank 20, and gradually reducing the temperature in the aging tank 20 through the cooling layer 22. After the temperature drops to -2 to 0°C, the temperature is maintained for 5 to 10 days, and ice is scooped every 12 hours. When scooping ice, the screen 28 is lifted by the telescopic member 26. The screen 28 is initially at the bottom of the pool. Due to the relationship between the movable chain 27, the screen 28 is not raised steadily in the pool, but will shake slightly. During the shaking process, the material in the ice chips will leak out and fall. When the screen 28 leaves the material, the telescopic member 26 on one side stops working, and the telescopic member 26 on the other side continues to rise, the screen 28 tilts, and the ice chips slide from the screen 28 to the guide plate 210 under the action of gravity, and finally fall into the ice loading trolley 29.

[0051] Since the material stays in the aging tank 10 longer than in the aging pool 20, when the vinegar is successfully brewed, a new batch of material is still aged in the aging tank 10, so the idle aging pool 20 no longer needs to be kept at a low temperature, and can naturally return to room temperature, and the temperature can be lowered again when the next round of work is started. During the brewing process, the temperature change of the material occurs gradually, rather than suddenly, which is closer to the ancient brewing method and preserves the flavor of the vinegar.

[0052] Example 2

[0053] This embodiment provides a method for brewing flavored vinegar, comprising the following steps:

[0054] S1. Grind sorghum, buckwheat, millet, corn and corn silk to a particle size of 20-40 mesh, wherein the mass ratios of sorghum, buckwheat, corn and corn silk are 50%, 15%, 15%, 10% and 10%;

[0055] S2, the crushed sorghum, buckwheat, millet and corn are uniformly mixed at a grain-water ratio of 1:4 to obtain a first slurry, and the crushed corn silk is mixed at a grain-water ratio of 1:4 to obtain a second slurry, wherein the water temperature is 45° C.;

[0056] S3, cooking the first slurry and the second slurry at a temperature higher than 90° C. for 2 hours respectively to obtain a first gelatinized material and a second gelatinized material;

[0057] S4, cooling the first gelatinized material to 60°C, then adding the curtain song, keeping the temperature for saccharification for 2 hours, and obtaining saccharified mash, the sugar content of which is 12-14°Bx;

[0058] S5, cooling the saccharified mash to 38°C, then adding Daqu, keeping it warm for 5 hours, cooling it to 28°C, then adding vinegar mother, bran, husk and the second gelatinized material cooled to room temperature to mix with the mash, wherein the mass of bran is 90% of the mass of the original grain, and the mass of husk is 115% of the mass of the original grain; the bran and husk are pretreated before adding, and the bran and husk are respectively added to 1 times the mass of water and steamed for 2 hours, and then cooled to 28°C before adding to mix with the mash;

[0059] S6, placing the mixture after mixing with the mash in a fermentation tank, performing solid-state closed fermentation at 28° C. for 4 days, then raising the temperature to 40° C. and performing aerobic fermentation for 9 days, turning the mash every day, lowering the temperature to 32° C. and adding salt to terminate the fermentation, thereby obtaining vinegar mash;

[0060] S7, taking part of the vinegar mash to press the mash, sealing the mash with millet slurry, replenishing the slurry and sealing it every day until there are no cracks on the surface of the mash, and obtaining white mash;

[0061] S8, taking part of the vinegar mash into a smoking vat, and smoking the mash at 80° C. for 4 days to obtain a reddish brown smoked mash;

[0062] S9, placing the smoked mash in the lower part of the vinegar pouring pool, placing the white mash in the upper part of the vinegar pouring pool, soaking and pouring by a circulating pouring method, adding pepper, aniseed, cloves, cinnamon, cumin, ginger, Astragalus and angelica to the vinegar liquid for decoction to obtain a semi-finished vinegar;

[0063] S10, placing the semi-finished vinegar in an aging device for aging, the initial temperature of the aging device is 25° C., placing the semi-finished vinegar in the aging device of Example 1, gradually heating it to 35° C., the heating time is 5 hours, then brewing it at a temperature of 35-37° C. for 15 days, then gradually cooling it to -2° C., the cooling time is 5 hours, at a temperature of -2-0° C., scooping ice once every 12 hours, filtering and sterilizing after 10 days to obtain vinegar.

[0064] Comparative Example 1

[0065] The difference between this comparative example and Example 2 is that in step S2, 0.01 g of α-amylase is added to every 1 kg of the first slurry.

[0066] Comparative Example 2

[0067] The difference between this comparative example and Example 2 is that: in step S9, tannin powder is added to the semi-finished vinegar, stirred, and filtered, and the amount of tannin powder added is 50 mg / L.

[0068] Comparative Example 3

[0069] The difference between this comparative example and Example 2 is that: in step S2, 0.01 g of α-amylase is added to every 1 kg of the first slurry; in step S9, tannin powder is added to the obtained semi-finished vinegar, stirred, and filtered, and the amount of tannin powder added is 50 mg / L.

[0070] Comparative Example 4

[0071] The difference between this comparative example and Example 2 is that the raw material corn silk is not contained.

[0072] Comparative Example 5

[0073] The difference between this comparative example and Example 2 is that: in step S9, corn silk extract, kudzu root extract, ginkgo leaf extract and stevia extract are added to the vinegar water, and the mass ratio of the extract mixture to water is 1:40; the preparation method of the extract mixture comprises the following steps: crushing corn silk, kudzu root, ginkgo leaf and stevia into powder, adding the mixed powder into a 60% ethanol solution with a volume fraction of 20 times the weight of the mixed powder, ultrasonically mixing for 10 minutes, then subjecting the mixture to microwave extraction at 60° C. for 10 minutes, filtering, and decompressing and concentrating the filtrate to 1 / 5 of the original volume to obtain an extract mixture.

[0074] 1. Evaluation of appearance and physical and chemical indicators

[0075] The vinegar of Example 2 and Comparative Examples 1 to 5 were tested for appearance and physical and chemical indexes, wherein the appearance test was performed on the original appearance state A0, the appearance state A1 after static storage at 25°C for one month, the appearance state A2 after static storage at 25°C for two months, and the appearance state A after static storage at 25°C for three months, and the turbidity of the vinegar in each state was measured using a turbidity meter.

[0076] The NaNO2-Al(NO3)3 colorimetric method was used to determine the flavonoid yield in vinegar. The absorbance was measured at a wavelength of 510 nm using an ultraviolet spectrophotometer. Rutin was used as a reference standard. The absorbance value of the rutin solution and its concentration were linearly regressed, and the concentration of total flavonoids in the analyte was obtained from the regression equation.

[0077] Table 1 Appearance and physical and chemical indexes of vinegar of Example 2 and Comparative Examples 1 to 5

[0078]

[0079]

[0080] As can be seen from Table 1, the appearance of the vinegars of Example 2 and Comparative Examples 1 to 5 is clear when they are just made, and Comparative Example 3 is still clear and has low turbidity after being placed for three months, which shows that the treatment of α-amylase and tannin powder can increase the clarity of vinegar. The total flavonoid content of Comparative Example 4 without adding corn silk is low, and the total flavonoid content of the vinegar prepared by adding corn silk raw materials and using extracts to soak in vinegar water is significantly increased.

[0081] 2. Blood Glucose Test

[0082] Five healthy women aged 30 years old with a height of 157-160 cm and a weight of 50-55 kg were selected. On the first day, the subjects had a normal dinner at 19:00, and recorded their blood sugar before meal W0, blood sugar 1 hour after meal W1, and blood sugar 2 hours after meal W2. On the second day, the subjects consumed 10 ml of vinegar while having dinner at 19:00, and recorded their blood sugar before meal M0, blood sugar 1 hour after meal M1, and blood sugar 2 hours after meal M2. All subjects had the same three meals at the same time on the two days of the test.

[0083] Table 2 Blood glucose test results of the subjects in Example 2 and Comparative Examples 1 to 5

[0084]

[0085] As can be seen from Table 2, the blood sugar of the test subject in Comparative Example 4 after consuming vinegar did not change significantly compared with the previous day. However, the test subjects in Example 2 and Comparative Examples 1 to 3 showed a downward trend in postprandial blood sugar after consuming vinegar, especially a significant decrease in blood sugar two hours after the meal. This shows that adding corn silk to the vinegar raw material and consuming the vinegar with a meal can reduce postprandial blood sugar. This is because rich phenolic and flavonoid compounds are extracted from the corn silk after being treated with water and alcohol. In particular, the blood sugar of the test subject in Comparative Example 5 decreased significantly one hour and two hours after the meal, which shows that the use of the extract mixture to drizzle vinegar water can further promote postprandial blood sugar regulation.

[0086] 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 should fall within the protection scope of the present invention.

Claims

1. A method for brewing flavored vinegar, characterized in that: The following steps are involved: S1. Grind sorghum, buckwheat, millet, corn and corn silk to a particle size of 20-40 mesh, wherein the mass ratios of sorghum, buckwheat, corn and corn silk are 50%, 15%, 15%, 10% and 10%; S2, the crushed sorghum, buckwheat, millet and corn are uniformly mixed at a grain-water ratio of 1: (3.5-5) to obtain a first slurry, and the crushed corn silk is mixed at a grain-water ratio of 1: (3.5-5) to obtain a second slurry, wherein the water temperature is 40-50°C; S3, cooking the first slurry and the second slurry at a temperature higher than 90° C. for 1 to 2 hours respectively to obtain a first gelatinized material and a second gelatinized material; S4, cooling the first gelatinized material to 60°C, then adding the curtain song, keeping the temperature for saccharification for 1 to 3 hours, and obtaining saccharified mash, the sugar content of which is 12 to 14°Bx; S5, cooling the saccharified mash to 38°C, then adding Daqu, keeping it warm for 4-6 hours, cooling it to 28°C, then adding vinegar mother, bran, husk and the second gelatinized material cooled to room temperature, and mixing the mash, wherein the mass of bran is 90% of the mass of the original grain, and the mass of husk is 115% of the mass of the original grain; S6, placing the mixture after mixing with the mash in a fermentation tank, and performing solid-state closed fermentation at 25-32° C. for 4 days, then heating to 40° C. and performing aerobic fermentation for 8-10 days, turning the mash every day, and adding salt after lowering the temperature to 32° C. to terminate the fermentation, thereby obtaining vinegar mash; S7, taking part of the vinegar mash to press the mash, sealing the mash with millet slurry, filling the slurry and sealing it every day until there are no cracks on the surface of the mash, and obtaining white mash; S8, taking part of the vinegar mash and putting it into a smoking tank, and smoking the mash at 80-85° C. for 4 days to obtain a reddish-brown smoked mash; S9, placing the smoked mash in the lower part of the vinegar pouring pool, placing the white mash in the upper part of the vinegar pouring pool, soaking and pouring by a circulating pouring method, adding spices to the vinegar liquid for decoction, and obtaining semi-finished vinegar; S10, placing the semi-finished vinegar in an aging device for aging, filtering, and sterilizing to obtain the vinegar.

2. The method for brewing flavored vinegar according to claim 1, characterized in that: In step S9, the spices include prickly ash, aniseed, cloves, cinnamon, cumin, ginger, Astragalus and angelica; in step S5, the bran and husk are pretreated before being added, and the bran and husk are respectively added to 1 times the mass of water and steamed for 2 hours, and then cooled to 28°C and added to the mixed mash.

3. The method for brewing flavored vinegar according to claim 1, characterized in that: In step S9, corn silk extract, kudzu root extract, ginkgo leaf extract and stevia extract are added to the vinegar water, and the mass ratio of the extract mixture to water is 1:40; the preparation method of the extract mixture comprises the following steps: crushing corn silk, kudzu root, ginkgo leaf and stevia into powder, adding the mixed powder into a 60% ethanol solution with a volume fraction of 20 times the weight of the mixed powder, ultrasonically mixing for 10 minutes, then subjecting the mixture to microwave extraction at 60° C. for 10 minutes, filtering, and decompressing and concentrating the filtrate to 1 / 5 of the original volume to obtain an extract mixture.

4. The method for brewing flavored vinegar according to claim 1, characterized in that: In step S2, α-amylase is added to the obtained first slurry; in step S9, tannin powder is added to the obtained semi-finished vinegar, stirred, and filtered.

5. The method for brewing flavored vinegar according to claim 4, characterized in that: The amount of tannin powder added is 50 mg / L.

6. The method for brewing flavored vinegar according to claim 1, characterized in that: In step S10, the aging includes the following steps: the initial temperature of the aging device is 25-27°C, the semi-finished vinegar is placed in the aging device, and the temperature is gradually increased to 35-37°C for 5 hours, and then brewed at a temperature of 35-37°C for 10-15 days, and then gradually cooled to -2-0°C for 5-6 hours. At a temperature of -2-0°C, ice is removed every 12 hours, and vinegar is obtained after 5-10 days.

7. The method for brewing flavored vinegar according to claim 6, characterized in that: The aging device comprises an aging tank (10) and an aging pool (20), wherein the aging tank (10) comprises a tank body (11), wherein a first temperature sensor (12) is fixed in the tank body (11), a heating layer (13) and a first thermal insulation layer (14) are provided in the side wall and the bottom wall of the tank body (11), wherein a water medium is provided in the heating layer (13), wherein a heating wire (15) is fixed in the heating layer (13), wherein the heating wire (15) is wound around the side wall and the bottom wall of the tank body (11), wherein the first thermal insulation layer (14) is provided outside the heating layer (13), and a discharge port (16) is provided at the bottom of the tank body (11), wherein the discharge port (16) is connected to a A flow guide pipe (17) is connected, and a switch valve is provided on the flow guide pipe (17). The aging pool (20) is arranged below the aging tank (10), and the flow guide pipe (17) can extend into the aging pool (20). The aging pool (20) comprises a pool body (21), and a cooling layer (22) and a second thermal insulation layer (23) are provided in the side wall and the bottom wall of the pool body (21). Ice water or water medium and a heat exchange pipe (24) are provided in the cooling layer (22), and a cooling medium flows in the heat exchange pipe (24). A second temperature sensor (25) is provided in the cooling layer (22), and the second thermal insulation layer (23) is provided on the outside of the cooling layer (22).

8. The method for brewing flavored vinegar according to claim 7, characterized in that: The top of the aging tank (10) is provided with an openable and closable feed port (18). The aging tank (10) is provided with a stirring shaft (19) therein. The stirring shaft (19) is driven by a motor (110). The motor (110) is provided at the top of the aging tank (10). The stirring shaft (19) is fixed with a plurality of first stirring rods (111) along the height direction. The first stirring rods (111) extend toward the side wall of the aging tank (10). Second stirring rods (112) are simultaneously fixed to the outer ends of the first stirring rods (111) in the same vertical direction. The first stirring rods (111) and the second stirring rods (112) are both provided with a plurality of mutually connected accommodating cavities (113). The accommodating cavities (113) are each provided with a movable ceramic cylinder piece (114). The first stirring rods (111) and the second stirring rods (112) are both provided with air holes, and the air holes are connected to the accommodating cavities (113).

9. The method for brewing flavored vinegar according to claim 8, characterized in that: A plurality of groups of telescopic members (26) are fixed on the top of the aging tank (20), the telescopic members (26) telescope vertically downward, a movable chain (27) is fixed to the telescopic end of the telescopic member (26), a screen (28) is fixed to the bottom of the plurality of movable chains (27), the screen (28) can contact the inner bottom wall of the aging tank (20), an ice loading trolley (29) is provided on the outside of the aging tank (20), and a material guide plate (210) is fixed to the ice loading trolley (29).

10. The method for brewing flavored vinegar according to claim 9, characterized in that: The aging process comprises the following steps: adjusting the initial temperature of the aging tank (10) to 25-27°C, introducing the semi-finished vinegar into the aging tank (10) through a feed port (18), gradually raising the temperature in the aging tank (10) through a heating wire (15), and after the temperature in the aging tank (10) rises to 35-37°C, maintaining the temperature for 10-15 days, stopping the heating of the heating wire (15), and causing the temperature in the aging tank (10) to naturally drop to 25-27°C, controlling the switch valve to introduce the semi-finished vinegar in the aging tank (10) into the aging pool (20), and gradually lowering the temperature in the aging pool (20) through a cooling layer (22), and after the temperature in the aging pool (20) drops to -2-0°C, maintaining the temperature for 5-10 days, and removing ice once every 12 hours, thereby finally obtaining edible vinegar.

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