A brewing method of flavored vinegar

Abstract

The present invention discloses a brewing method of flavored vinegar, which relates to the technical field of vinegar. The method includes steps such as crushing, slurry adjustment, gelatinization, fermented grains mixing, double-sided fermentation, aged fermented grains, smoked fermented grains, vinegar pressing, vinegar frying and aging. Sorghum, tartary buckwheat, etc. are used as raw materials to enrich the taste and nutrition of the vinegar. Corn silk is mixed with water for water extraction, and after steaming and gelatinization, it is added to the step of fermented grains mixing, and alcohol extraction is carried out by means of the alcohol fermentation of other raw materials. After two extractions, the vinegar is rich in phenolic and flavonoid compounds. These compounds do not affect the quality of the vinegar, and at the same time can add more pharmacological effects to the vinegar.

Description

Technical Field

[0001] The present invention relates to the technical field of vinegar, and particularly to a brewing method of flavored vinegar. Background Art

[0002] Vinegar is a commonly used condiment in daily life, usually consumed during meals. Within two hours after a meal, blood sugar in the human body will increase significantly. Especially overeating is very unfavorable to blood sugar stability. Ordinary vinegar is difficult to play a role in regulating blood sugar. In addition, vinegar often precipitates after being placed for a certain period of time and needs to be shaken before use. Summary of the Invention

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

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

[0005] A brewing method of flavored vinegar, comprising the following steps:

[0006] S1. Crush sorghum, tartary buckwheat, millet, corn and corn silk, and the particle size is 20 - 40 mesh. The mass ratio of sorghum, tartary buckwheat, corn and corn silk is: 50%, 15%, 15%, 10% and 10%;

[0007] Sorghum contains various nutrients required by the human body, including protein, fat, carbohydrates, dietary fiber and various trace elements; tartary buckwheat is rich in nutrients such as starch, protein, minerals and vitamins; millet is the grain after removing the husk of panicled millet, rich in nutrients such as protein, carbohydrates, B vitamins, vitamin E, zinc, copper, manganese, etc., and has the effects of tonifying the middle qi, nourishing yin and tonifying the kidney, strengthening the spleen and promoting blood circulation, calming the nerves and helping sleep, promoting digestion, stopping diarrhea, blackening hair, strengthening the body and promoting metabolism; corn has a relatively high content of carbohydrates and relatively low contents of fat and protein, and has high nutritional value and health care functions;

[0008] Corn silk is located at the top of the corn and can be used after being dried in the sun. Corn silk contains crude fiber, crude protein, polysaccharides and crude fat. The extract of corn silk contains rich phenolic and flavonoid compounds. Research shows that the water extract of corn silk can reduce the volume of calcium oxalate crystals in the body, avoid and relieve kidney stones. The flavonoid extract from corn silk can significantly reduce the degree of joint swelling in rats with gouty arthritis model and has an anti-gout effect. In addition, the corn silk extract rich in phenolic and flavonoid compounds is an inhibitor of α-amylase and α-glucosidase. The corn silk extract can inhibit the conversion of glucose by inhibiting α-amylase and α-glucosidase, thereby controlling postprandial hyperglycemia. At the same time, research also shows that the extract of corn silk can not only reduce the blood sugar of hyperlipidemic mice, but also improve blood lipid and hemorheology; Using corn silk as a raw material for vinegar can increase the pharmacological efficacy of corn silk in vinegar.

[0009] S2. Uniformly mix the crushed sorghum, tartary buckwheat, millet and corn according to the grain-to-water ratio of 1:(3.5 - 5) to obtain the first slurry, and mix the crushed corn silk according to the grain-to-water ratio of 1:(3.5 - 5), where the water temperature is 40 - 50 °C;

[0010] S3. Cook the first slurry and the second slurry at a temperature above 90 °C for 1 - 2 h to obtain the first gelatinized material and the second gelatinized material;

[0011] S4. Cool the first gelatinized material to 60 °C, then add curtain koji and keep it warm for saccharification for 1 - 3 h to obtain saccharified mash, and the sugar degree of the saccharified mash is 12 - 14 °Bx;

[0012] S5. Cool the saccharified mash to 38 °C, then add Daqu, keep it warm for 4 - 6 h, then cool it to 28 °C, and then add vinegar mother, bran, rice husk and the second gelatinized material cooled to room temperature for pit mixing, where the mass of bran is 90% of the mass of the original grain, and the mass of rice husk is 115% of the mass of the original grain;

[0013] Add corn silk in the pit mixing step to avoid the influence of corn silk on α-amylase and avoid negative impacts on the saccharification of other raw materials.

[0014] S6. Place the pit-mixed mixture in a fermentation tank, carry out solid-state closed fermentation at 25 - 32 °C for 4 days, then raise the temperature to 40 °C, carry out aerobic fermentation for 8 - 10 days, turn the pit every day, and add salt to terminate the fermentation after cooling the temperature to 32 °C to obtain vinegar pit;

[0015] S7. Take part of the vinegar pit for pressing the pit, seal the pit with millet slurry, replenish the slurry and seal it every day until there are no cracks on the surface of the pit to obtain white pit;

[0016] Use millet slurry as the sealing blank. Millet is one of the raw materials for vinegar, which can avoid the influence of the sealing blank on the vinegar pit and will not contaminate the vinegar pit.

[0017] S8. Take a part of the vinegar grains and put them into a smoking vat, smoke the vinegar grains at 80 - 85°C for 4 days to obtain reddish-brown smoked vinegar grains.

[0018] S9. Place the smoked vinegar grains at the lower part of the vinegar leaching vat, and place the white vinegar grains at the upper part of the vinegar leaching vat. Use the circulating leaching method for soaking and leaching, add spices to the vinegar liquid and boil it to obtain semi-finished vinegar.

[0019] S10. Place the semi-finished vinegar in an aging device for aging, filter and sterilize to obtain the said edible vinegar.

[0020] Preferably, in step S9, the spices include Chinese prickly ash, star anise, clove, cinnamon, fennel, galangal, astragalus membranaceus and angelica sinensis; in step S5, the wheat bran and rice husk are pretreated before adding. Add the wheat bran and rice husk to 1 times the mass of water respectively and steam them for 2 h, then cool down to 28°C and add them to mix with the vinegar grains.

[0021] Chinese prickly ash, star anise, fennel and galangal can season the edible vinegar. While clove, cinnamon, astragalus membranaceus and angelica sinensis play a role in seasoning, they can also bring health care effects to the edible vinegar. Among them, clove has the functions of clearing heat, detoxifying, promoting diuresis and removing jaundice; cinnamon is warm in nature, sweet and pungent in taste, fragrant in smell and non-toxic, and has the functions of warming the stomach to dispel cold, activating blood circulation and relaxing tendons, dredging meridians to relieve pain and stopping diarrhea; astragalus membranaceus has the functions of invigorating the spleen and replenishing qi, consolidating superficial resistance to stop sweating, etc.; angelica sinensis has an inhibitory effect on blood deficiency fever, chronic dysentery, thrombosis formation, etc.

[0022] Preferably, in step S9, add corn silk extract, kudzu root extract, ginkgo leaf extract and stevia extract to the vinegar leaching water, and the mass ratio of the extract mixture to water is 1:40; the preparation method of the extract mixture includes the following steps: break and grind corn silk, kudzu root, ginkgo leaf and stevia into powder, add the mixed powder to 20 times the volume of 60% ethanol solution by weight of the mixed powder, ultrasonically mix for 10 min, then microwave extract the mixture at 60°C for 10 min, filter, and reduce the pressure of the filtrate to concentrate it to 1 / 5 of the original volume to obtain the extract mixture.

[0023] Mix the corn silk extract, kudzu root extract, ginkgo leaf extract and stevia extract into the vinegar leaching water to increase the functionality of the vinegar leaching water and further enhance the blood sugar regulation effect of the flavored vinegar.

[0024] Preferably, in step S2, add α-amylase to the obtained first slurry; in step S9, add tannin powder to the obtained semi-finished vinegar, stir and filter.

[0025] Add 0.01 g of α - amylase to every 1 Kg of the first slurry. By adding α - amylase to the slurry, the starch is fully decomposed during the saccharification process, reducing starch residue and avoiding the formation of colloidal macromolecular dextrin and the like from starch, thus preventing precipitation in the vinegar. By adding tannin powder to the semi - finished vinegar, tannin reacts with the undigested protein to form a precipitate. The precipitate is filtered out to remove tannin and protein, avoiding precipitation caused by the presence of macromolecular protein in the vinegar.

[0026] Preferably, the addition 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. Place the semi - finished vinegar in the aging device and gradually heat it to 35 - 37 °C over a heating time of 5 h. Then, ferment it at a temperature of 35 - 37 °C for 10 - 15 days. Then, gradually cool it to - 2 - 0 °C over a cooling time of 5 - 6 h. At a temperature of - 2 - 0 °C, skim the ice every 12 h. After 5 - 10 days, the vinegar is obtained.

[0028] Preferably, the aging device includes an aging tank and an aging pool. The aging tank includes a tank body. A first temperature sensor is fixed inside the tank body. A heating layer and a first heat - insulating layer are provided inside the side wall and the bottom wall of the tank body. A water medium is provided inside the heating layer, and a heating wire is fixed inside the heating layer. The heating wire is wound around the side wall and the bottom wall of the tank body. The first heat - insulating layer is provided outside the heating layer. An outlet is opened at the bottom of the tank body, and a diversion pipe is connected to the outlet. A switch valve is provided on the diversion pipe. The aging pool is provided below the aging tank, and the diversion pipe can extend into the aging pool. The aging pool includes a pool main body. A cooling layer and a second heat - insulating layer are provided inside the side wall and the bottom wall of the pool main body. Ice water or a water medium and a heat - exchange pipe are provided inside the cooling layer. A cooling medium is passed through the heat - exchange pipe. A second temperature sensor is provided inside the cooling layer. The second heat - insulating layer is provided outside the cooling layer.

[0029] Preferably, an openable and closable feed inlet is provided at the top of the aging tank. A stirring shaft is provided inside the aging tank. The stirring shaft is driven by a motor, and the motor is provided at the top of the aging tank. A plurality of groups of first stirring rods are fixed along the height direction of the stirring shaft. The first stirring rods extend towards the side wall of the aging tank. Second stirring rods are simultaneously fixed at the outer ends of the first stirring rods in the same vertical direction. A plurality of mutually - communicating accommodating cavities are provided inside both the first stirring rods and the second stirring rods. Movable ceramic cylinder pieces are provided inside the accommodating cavities. Vent holes are opened on both the first stirring rods and the second stirring rods, and the vent holes communicate with the accommodating cavities.

[0030] Preferably, multiple sets of telescopic members are fixed to the top of the aging tank. The telescopic members telescopically extend vertically downward. An active chain is fixed to the telescopic end of the telescopic member. The bottoms of the multiple active chains are fixed with a screen, and the screen can contact the inner bottom wall of the aging tank. An ice-loading trolley is arranged outside the aging tank, and a material guiding plate is fixed to the ice-loading trolley.

[0031] Preferably, the aging process includes the following steps: adjusting the initial temperature of the aging tank to 25-27°C, introducing semi-finished vinegar into the aging tank through the feed port, gradually increasing the temperature in the aging tank through the heating wire. After the temperature in the aging tank rises to 35-37°C, keep this temperature for brewing for 10-15 days. Stop heating the heating wire, and let the temperature in the aging tank naturally drop to 25-27°C. Control the on-off valve to introduce the semi-finished vinegar in the aging tank into the aging tank. Gradually lower the temperature in the aging tank through the cooling layer. After the temperature in the aging tank drops to -2-0°C, keep this temperature for 5-10 days, and fish out the ice every 12 hours to finally obtain edible vinegar.

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

[0033] 1. Using sorghum, tartary buckwheat, millet, corn, and corn silk as raw materials to enrich the taste and nutrition of edible vinegar. Mix corn silk with water for water extraction, and then add it to the step of mixing with fermented grains after cooking and gelatinization. Carry out alcohol extraction by means of the alcohol fermentation of other raw materials. After two extractions, the edible vinegar is rich in phenolic and flavonoid compounds. These compounds do not affect the quality of edible vinegar, and at the same time can add more pharmacological effects to edible vinegar.

[0034] 2. Tartary buckwheat is rich in bioflavonoids, which can further increase the content of flavonoid compounds in edible vinegar and promote the hypoglycemic effect.

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

[0036] 4. Add tannin powder to the semi-finished vinegar, make tannin react with undigested protein to form a precipitate, filter out the precipitate, reduce the macromolecular protein in the edible vinegar, and avoid the precipitation of edible vinegar due to the presence of macromolecular protein.

[0037] 5. Add corn silk extract to the vinegar leaching water. The corn silk extract can inhibit glucose conversion by inhibiting α-amylase and α-glucosidase to control postprandial hyperglycemia. At the same time, add pueraria root extract, ginkgo leaf extract, and stevia leaf extract to the vinegar leaching water to increase the functionality of the vinegar leaching water and further enhance the blood glucose regulation effect of the flavored vinegar. Description of the Drawings

[0038] Figure 1 is the sectional view of the aging tank in Embodiment 1;

[0039] Figure 2 is the sectional view of the aging pool in Embodiment 1;

[0040] Figure 3 is the structural schematic diagram of the aging device in Embodiment 1.

[0041] In the figure: 10, aging tank; 11, tank body; 12, first temperature sensor; 13, heating layer; 14, first heat preservation layer; 15, heating wire; 16, discharge port; 17, diversion pipe; 18, feed port; 19, stirring shaft; 110, motor; 111, first stirring rod; 112, second stirring rod; 113, accommodating cavity; 114, pottery cylinder piece; 20, aging pool; 21, pool main body; 22, cooling layer; 23, second heat preservation layer; 24, heat exchange pipe; 25, second temperature sensor; 26, telescopic part; 27, movable chain; 28, screen; 29, ice loading trolley; 210, material guiding plate. Detailed implementation mode

[0042] In order to make the technical problems, technical solutions and beneficial effects solved by the invention clearer, the following further describes the invention in combination with the drawings and embodiments.

[0043] Embodiment 1

[0044] This 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 inside the tank body 11. A heating layer 13 and a first heat preservation layer 14 are provided inside the side wall and bottom wall of the tank body 11. A water medium is provided inside the heating layer 13. A heating wire 15 is fixed inside the heating layer 13. The heating wire 15 is wound around the side wall and bottom wall of the tank body 11. The first heat preservation layer 14 is provided outside the heating layer 13. A discharge port 16 is opened at the bottom of the tank body 11. The discharge port 16 is connected with a diversion pipe 17. A diversion pipe 17 is provided on the diversion pipe 17. The aging pool 20 is arranged below the aging tank 10. The diversion pipe 17 can extend into the aging pool 20. The aging pool 20 includes a pool main body 21. A cooling layer 22 and a second heat preservation layer 23 are provided inside the side wall and bottom wall of the pool main body 21. Ice water or a water medium and a heat exchange pipe 24 are provided inside the cooling layer 22. A cooling medium is passed through the heat exchange pipe 24. A second temperature sensor 25 is provided inside the cooling layer 22. The second heat preservation layer 23 is provided outside the cooling layer 22.

[0045] The tank body 11 is made of stainless steel, which has 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 transfers the heat to the inside of the tank body 11. By means of heat conduction and heat exchange, the semi-finished vinegar inside the tank body 11 can be heated, and the temperature inside the tank body 11 can be adjusted and controlled more precisely.

[0046] The aging tank 20 is arranged below the aging pool 20. The materials in the aging tank 10 naturally flow 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 estimate the approximate temperature inside the aging pool 20. The temperature information is transmitted to the external control center, and the control center then judges and adjusts the cooling medium flowing through the plurality of heat exchange tubes 24, so as to cool the temperature of the materials inside the aging pool 20. The two ends of the heat exchange tube 24 can be used to introduce and discharge the cooling medium, and can be adjusted according to the actual situation.

[0047] The top of the aging tank 10 is provided with an openable and closable feed port 18. A stirring shaft 19 is arranged inside the aging tank 10. The stirring shaft 19 is driven by a motor 110. The motor 110 is arranged on the top of the aging tank 10. The stirring shaft 19 is fixedly provided with a plurality of groups of first stirring rods 111 along the height direction. The first stirring rods 111 extend towards the side wall of the aging tank 10. The outer ends of the first stirring rods 111 in the same vertical direction are simultaneously fixedly provided with second stirring rods 112. A plurality of mutually connected accommodating cavities 113 are arranged inside the first stirring rods 111 and the second stirring rods 112. Movable ceramic cylinder pieces 114 are arranged inside the accommodating cavities 113. Vent holes are opened on the first stirring rods 111 and the second stirring rods 112, and the vent holes communicate with the accommodating cavities 113.

[0048] By arranging the first stirring rods 111 and the second stirring rods 112, the materials can be stirred more evenly; by arranging the ceramic cylinder pieces 114 inside the first stirring rods 111 and the second stirring rods 112, the contact opportunity between the ceramic cylinder pieces 114 and the materials is increased, imitating the ancient method of aging, and the prepared vinegar has more charm.

[0049] A plurality of groups of telescopic members 26 are fixedly arranged on the top of the aging pool 20. The telescopic members 26 telescopically extend vertically downward. The telescopic ends of the telescopic members 26 are fixedly provided with movable chains 27. The bottoms of the plurality of movable chains 27 are fixedly provided with a screen 28. The screen 28 can contact the inner bottom wall of the aging pool 20. An ice loading trolley 29 is arranged outside the aging pool 20. A guide plate 210 is fixedly arranged on the ice loading trolley 29. The telescopic members 26 can adopt existing technologies such as air cylinders, which will not be elaborated here.

[0050] Specifically, the aging process includes the following steps: adjust the initial temperature of the aging tank 10 to 25 - 27°C, introduce the semi-finished vinegar into the aging tank 10 through the feed port 18, gradually increase the temperature in the aging tank 10 through the heating wire 15. After the temperature in the aging tank 10 rises to 35 - 37°C, maintain this temperature for brewing for 10 - 15 days, stop heating the heating wire 15, let the temperature in the aging tank 10 naturally drop to 25 - 27°C, control the on-off valve, and introduce the semi-finished vinegar in the aging tank 10 into the aging pool 20. Gradually lower the temperature in the aging pool 20 through the cooling layer 22. After the temperature in the aging pool 20 drops to -2 - 0°C, maintain this temperature for 5 - 10 days, scoop ice every 12 hours. When scooping ice, lift the screen 28 through the telescopic member 26. Initially, the screen 28 is at the bottom of the pool. Due to the movable chain 27, the screen 28 does not rise smoothly in the pool but will shake slightly. During the shaking process, the materials in the ice debris will drain out and fall. When the screen 28 leaves the materials, the telescopic member 26 on one side stops working, and the telescopic member 26 on the other side continues to rise, causing the screen 28 to tilt. Under the action of gravity, the ice debris slides from the screen 28 to the material guiding plate 210 and finally falls into the ice loading trolley 29.

[0051] Since the time of the materials in the aging tank 10 is longer than that in the aging pool 20, when the vinegar brewing is successful, a new batch of materials is still aging in the aging tank 10. Therefore, the idle aging pool 20 does not need to maintain a low temperature and can naturally return to room temperature. When working in the next round, just lower the temperature again. During the brewing process, the temperature change of the materials 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 example provides a brewing method for flavored vinegar, including the following steps:

[0054] S1. Crush sorghum, tartary buckwheat, millet, corn, and corn silk, with a particle size of 20 - 40 mesh. The mass ratio of sorghum, tartary buckwheat, corn, and corn silk is: 50%, 15%, 15%, 10%, and 10%;

[0055] S2. Uniformly mix the crushed sorghum, tartary buckwheat, millet, and corn according to a grain-to-water ratio of 1:4 to obtain the first slurry, and mix the crushed corn silk according to a grain-to-water ratio of 1:4 to obtain the second slurry, where the water temperature is 45°C;

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

[0057] S4. Cool the first gelatinized material to 60°C, then add koji on the curtain, keep warm and saccharify for 2 hours to obtain the saccharified mash, and the sugar degree of the saccharified mash is 12 - 14°Bx;

[0058] S5. Cool the saccharified mash to 38 °C, then add the Daqu. After incubating at this temperature for 5 h, cool it to 28 °C, then add the vinegar yeast, wheat bran, chaff, and the second gelatinized material cooled to room temperature and mix them with the mash. The mass of the wheat bran is 90% of the mass of the raw grains, and the mass of the chaff is 115% of the mass of the raw grains. Before adding, the wheat bran and chaff are pretreated by separately adding them to water with a mass ratio of 1:1 and steaming for 2 h, then cooling to 28 °C before adding to mix with the mash.

[0059] S6. Place the mixture after mixing with the mash into a fermentation vat and carry out solid-state closed fermentation at 28 °C for 4 days, then raise the temperature to 40 °C and carry out aerobic fermentation for 9 days, turning the mash every day. After cooling the temperature to 32 °C, add salt to terminate the fermentation and obtain the vinegar mash.

[0060] S7. Take a part of the vinegar mash for pressing the mash, seal the mash with millet slurry in a closed manner, and replenish the slurry and seal it every day until there are no cracks on the surface of the mash to obtain the white mash.

[0061] S8. Take a part of the vinegar mash and put it into a smoking vat, and carry out smoking the mash at 80 °C for 4 days to obtain the reddish-brown smoked mash.

[0062] S9. Place the smoked mash at the lower part of the vinegar leaching tank, and place the white mash at the upper part of the vinegar leaching tank. Use the circulating countercurrent leaching method for soaking and leaching. Add Chinese prickly ash, star anise, cloves, cinnamon, fennel, galangal, astragalus membranaceus, and angelica sinensis to the vinegar liquid and decoct it to obtain the semi-finished vinegar.

[0063] S10. Place the semi-finished vinegar into an aging device for aging. The initial temperature of the aging device is 25 °C. Place the semi-finished vinegar into the aging device of Example 1, gradually raise the temperature to 35 °C, and the heating time is 5 h. Then carry out brewing at a temperature of 35 - 37 °C for 15 days, and then gradually cool the temperature to -2 °C, and the cooling time is 5 h. At a temperature of -2 - 0 °C, skim the ice every 12 h. After 10 days, filter and sterilize to obtain the edible 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 obtained semi-finished vinegar, stirred, and filtered. The addition amount of the tannin powder is 50 mg / L.

[0068] Comparative Example 3

[0069] The difference between this comparative example and Example 2 is as follows: 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 addition amount of tannin powder is 50 mg / L.

[0070] Comparative Example 4

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

[0072] Comparative Example 5

[0073] The difference between this comparative example and Example 2 is as follows: in step S9, corn silk extract, kudzu root extract, ginkgo leaf extract and stevia extract are added to the vinegar pouring water, and the mass ratio of the extract mixture to water is 1:40; the preparation method of the extract mixture includes the following steps: break and grind corn silk, kudzu root, ginkgo leaf and stevia, add the mixed powder into an ethanol solution with a volume fraction of 60% and 20 times the weight of the mixed powder, ultrasonically mix for 10 min, then microwave extract the mixture at 60 °C for 10 min, filter, and reduce the pressure of the filtrate to concentrate it to 1 / 5 of the original volume to obtain the extract mixture.

[0074] I. Evaluation of Appearance and Physicochemical Indexes

[0075] Take the vinegars of Example 2 and Comparative Examples 1 to 5 for appearance and physicochemical index tests. Among them, 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 are used, and a turbidimeter is used to measure the turbidity of the vinegar in each state.

[0076] The flavonoid yield in the vinegar is measured by the NaNO2-Al(NO3)3 colorimetric method. The absorbance is measured at a wavelength of 510 nm with a UV spectrophotometer. Using rutin as a reference standard, a linear regression is performed with the absorbance value and concentration of the rutin solution, and the concentration of the total flavonoids of the analyte is obtained from the regression equation.

[0077] Table 1 Appearance and Physicochemical Indexes of the Vinegars of Example 2 and Comparative Examples 1 to 5

[0078]

[0079]

[0080] As can be seen from Table 1, the appearance of the vinegars in Example 2 and Comparative Examples 1-5 was clear when they were just made. Comparative Example 3 remained clear and had a low turbidity after being stored for three months, indicating that the treatment with α-amylase and tannin powder can increase the clarity of the vinegar. The total flavonoid content of Comparative Example 4 without the addition of corn silk was less, and the total flavonoid content of the vinegar prepared by adding corn silk raw materials and using the extract to spray the vinegar water increased significantly.

[0081] II. Blood Glucose Test

[0082] Five healthy 30-year-old women with a height of 157-160 cm and a weight of 50-55 kg were selected. On the first day, the test subjects had a normal dinner at 19:00, and the fasting blood glucose W0, 1-hour postprandial blood glucose W1, and 2-hour postprandial blood glucose W2 were recorded respectively. On the second day, when the subjects had dinner at 19:00, they also consumed 10 ml of vinegar, and the fasting blood glucose M0, 1-hour postprandial blood glucose M1, and 2-hour postprandial blood glucose M2 were recorded respectively. All the test subjects had the same three meals at the same time during the two days of the test.

[0083] Table 2 Blood Glucose Test Results of the Test Subjects in Example 2 and Comparative Examples 1-5

[0084]

[0085] As can be seen from Table 2, there was no significant change in the blood glucose of the test subjects in Comparative Example 4 after consuming vinegar compared with the previous day. However, the postprandial blood glucose of the test subjects in Example 2 and Comparative Examples 1-3 showed a downward trend after consuming vinegar, especially the 2-hour postprandial blood glucose decreased significantly. This indicates that adding corn silk to the vinegar raw material and consuming the vinegar with meals can reduce postprandial blood glucose. This is because rich phenolic and flavonoid compounds are extracted from corn silk after being treated with water and alcohol. In particular, the blood glucose of the test subjects in Comparative Example 5 decreased significantly at 1 hour and 2 hours after the meal, indicating that spraying the vinegar water with the extract mixture can further promote the regulation of postprandial blood glucose.

[0086] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principle of the present invention shall fall within the protection scope of the present invention.

Claims

1. A brewing method of flavored vinegar, characterized in that, It includes the following steps: S1. Crush sorghum, tartary buckwheat, proso millet, corn and corn silk, with the particle size being 20 - 40 mesh. The mass ratio of sorghum, tartary buckwheat, corn and corn silk is: 50%, 15%, 15%, 10% and 10% respectively; S2. Uniformly mix the crushed sorghum, tartary buckwheat, proso millet and corn according to the grain - to - water ratio of 1:(3.5 - 5) to obtain the first slurry, and mix the crushed corn silk according to the grain - to - water ratio of 1:(3.5 - 5), where the water temperature is 40 - 50°C; S3. Cook the first slurry and the second slurry at a temperature above 90°C for 1 - 2 h to obtain the first gelatinized material and the second gelatinized material; add α - amylase to the first slurry; S4. Cool the first gelatinized material to 60°C, then add koji cake, and keep warm for saccharification for 1 - 3 h to obtain saccharified mash, and the sugar degree of the saccharified mash is 12 - 14°Bx; S5. Cool the saccharified mash to 38°C, then add daqu, keep warm for 4 - 6 h, then cool to 28°C, then add vinegar mother, bran, rice husk and the second gelatinized material cooled to room temperature, and mix the fermented grains. The mass of bran is 90% of the mass of the original grains, and the mass of rice husk is 115% of the mass of the original grains; S6. Place the mixture after mixing the fermented grains in a fermentation tank, conduct solid - state closed - container fermentation at 25 - 32°C for 4 days, then raise the temperature to 40°C, conduct aerobic fermentation for 8 - 10 days, turn the fermented grains every day, add salt to terminate fermentation after cooling to 32°C to obtain vinegar grains; S7. Take part of the vinegar grains for pressing the fermented grains, seal the fermented grains with proso millet slurry, replenish the slurry and seal every day until there are no cracks on the surface of the fermented grains to obtain white fermented grains; S8. Take part of the vinegar grains and put them into a smoking tank, conduct smoking of the fermented grains at 80 - 85°C for 4 days to obtain reddish - brown smoked fermented grains; S9. Place the smoked fermented grains at the lower part of the vinegar - draining tank, place the white fermented grains at the upper part of the vinegar - draining tank, conduct soaking and draining using the circulating counter - current method, add spices to the vinegar liquid for decocting to obtain semi - finished vinegar; add tannin powder to the semi - finished vinegar, stir, filter, and the addition amount of tannin powder is 50 mg / L; S10. Place the semi - finished vinegar in an aging device for aging, filter and sterilize to obtain edible vinegar.

2. The brewing method of a flavored vinegar according to claim 1, characterized in that, In step S9, the spices include Chinese prickly ash, star anise, clove, cinnamon, fennel, galangal, astragalus membranaceus and angelica sinensis; in step S5, the bran and rice husk are pretreated before adding. Add the bran and rice husk to 1 time of their own mass of water respectively, steam them for 2 h, then cool to 28°C and add them for mixing the fermented grains.

3. A brewing method of flavored vinegar according to claim 1, characterized in that, In step S9, add corn silk extract, kudzu root extract, ginkgo leaf extract and stevia leaf extract to the vinegar - draining water, and the mass ratio of the extract mixture to water is 1:40; the preparation method of the extract mixture includes the following steps: crush corn silk, kudzu root, ginkgo leaf and stevia leaf into powder, add the mixed powder to 20 times the volume of 60% ethanol solution by weight of the mixed powder, ultrasonically mix for 10 min, then microwave - extract the mixture at 60°C for 10 min, filter, and concentrate the filtrate under reduced pressure to 1 / 5 of the original volume to obtain the extract mixture.

4. The brewing method of a flavored vinegar according to claim 1, characterized in that, In step S10, the aging process includes the following steps: the initial temperature of the aging device is 25 - 27°C. Place the semi-finished vinegar in the aging device and gradually heat it up to 35 - 37°C over a heating-up time of 5 hours. Then, ferment it at a temperature of 35 - 37°C for 10 - 15 days. Next, gradually cool it down to -2 - 0°C over a cooling-down time of 5 - 6 hours. At a temperature of -2 - 0°C, skim the ice every 12 hours. After 5 - 10 days, vinegar is obtained.

5. A brewing method of flavored vinegar according to claim 4, characterized in that, The aging device includes 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 inside the tank body (11). A heating layer (13) and a first heat-insulating layer (14) are provided inside the side wall and the bottom wall of the tank body (11). A water medium is provided inside the heating layer (13). A heating wire (15) is fixed inside 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 heat-insulating layer (14) is provided outside the heating layer (13). An outlet (16) is opened at the bottom of the tank body (11). The outlet (16) is connected to a diversion pipe (17). A switching valve is provided on the diversion pipe (17). The aging pool (20) is provided below the aging tank (10). The diversion pipe (17) can extend into the aging pool (20). The aging pool (20) includes a pool main body (21). A cooling layer (22) and a second heat-insulating layer (23) are provided inside the side wall and the bottom wall of the pool main body (21). Ice water or a water medium and a heat exchange pipe (24) are provided inside the cooling layer (22). A cooling medium is passed through the heat exchange pipe (24). A second temperature sensor (25) is provided inside the cooling layer (22). The second heat-insulating layer (23) is provided outside the cooling layer (22).

6. The brewing method of a flavored vinegar according to claim 5, characterized in that, An openable and closable inlet (18) is provided at the top of the aging tank (10). A stirring shaft (19) is provided inside the aging tank (10). The stirring shaft (19) is driven by a motor (110). The motor (110) is provided at the top of the aging tank (10). A plurality of groups of first stirring rods (111) are fixed along the height direction of the stirring shaft (19). The first stirring rods (111) extend towards the side wall of the aging tank (10). Second stirring rods (112) are simultaneously fixed at the outer ends of the first stirring rods (111) in the same vertical direction. A plurality of mutually connected accommodating cavities (113) are provided inside both the first stirring rods (111) and the second stirring rods (112). Movable ceramic cylinder pieces (114) are provided inside the accommodating cavities (113). Vent holes are opened on both the first stirring rods (111) and the second stirring rods (112). The vent holes communicate with the accommodating cavities (113).

7. A brewing method of flavored vinegar according to claim 6, characterized in that, A plurality of telescopic members (26) are fixed to the top of the aging tank (20). The telescopic members (26) telescopically extend vertically downward. An active chain (27) is fixed to the telescopic end of the telescopic member (26). A screen (28) is fixed to the bottom of a plurality of the active chains (27). The screen (28) can contact the inner bottom wall of the aging tank (20). An ice-loading trolley (29) is arranged outside the aging tank (20). A material guide plate (210) is fixed to the ice-loading trolley (29).

8. A brewing method of flavored vinegar according to claim 7, characterized in that, The aging process includes the following steps: adjusting the initial temperature of the aging tank (10) to 25-27 °C, introducing 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). After the temperature in the aging tank (10) rises to 35-37 °C, maintaining this temperature for brewing for 10-15 days, stopping the heating of the heating wire (15), allowing the temperature in the aging tank (10) to naturally drop to 25-27 °C, controlling the on-off valve, introducing the semi-finished vinegar in the aging tank (10) into the aging tank (20), gradually decreasing the temperature in the aging tank (20) through the cooling layer (22). After the temperature in the aging tank (20) drops to -2-0 °C, maintaining this temperature for 5-10 days, fishing for ice every 12 hours, and finally obtaining edible vinegar.

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