Application of liquorice and pericarpium citri reticulatae in increasing total flavonoids and alpha-linolenic acid in bran vinegar and production process of herbal bran vinegar

Abstract

The invention belongs to the field of food, and particularly relates to application of liquorice and pericarpium citri reticulatae in increasing total flavonoids and alpha-linolenic acid in bran vinegar and a production process of herbal bran vinegar. The process comprises the following steps: S1, cooking rice and licorice powder, and cooling for later use; s2, adding yeast for making hard liquor and saccharomyces cerevisiae for fermentation to prepare mash, and cooling for later use; s3, adding vinegar koji and wheat bran into the cooled wine mash to prepare vinegar mash, and performing acetic fermentation; s4, uniformly mixing the vinegar mash in acetic fermentation with the multi-flavor medicinal material powder to keep acid production and aroma enhancement; s5, adding vinegar koji and hawthorn powder, and uniformly mixing with the vinegar mash to obtain mature vinegar mash; s6, transferring the vinegar jar filled with the vinegar fermented grains into a fermented grain cooking room, and preserving heat and ageing; s7, spraying vinegar, and adding purple perilla powder for seasoning and aging; and S8, filtering the vinegar liquid, and sterilizing to obtain finished vinegar. According to the method, traditional vinegar fermentation and characteristics of various medicinal materials are combined, the flavor level of the herbal bran vinegar is enriched, and the yield of the herbal bran vinegar is remarkably increased.

Description

Technical Field

[0001] The invention belongs to the field of food, in particular to the technical field of condiment preparation, and specifically relates to the application of liquorice and tangerine peel in increasing the total flavonoids and alpha-linolenic acid in bran vinegar and a production process of herbal bran vinegar. Background Art

[0002] Sichuan bran vinegar is a traditional condiment made from wheat bran and rice through fermentation and sun-drying. It is favored by local people for its unique aroma, taste and color. However, traditional vinegar often faces the problem of single flavor during the production process. Its fermentation process is mainly achieved through the wine fermentation stage and the acetic acid fermentation stage. Therefore, it is particularly important to find a method to enhance the flavor of vinegar and enhance its health value.

[0003] Herbal bran vinegar is made by adding herbal elements during the production process of vinegar, which not only enriches the flavor of vinegar, but also gives it the concept of health and wellness. Compared with traditional vinegar, herbal bran vinegar has a richer taste, a more fragrant aroma, and a higher nutritional value. However, if herbs are added inappropriately during the production of bran vinegar, it is easy to cause the bran vinegar to lack taste due to problems with the timing of addition and the selection of types, and the loss of nutrients in the herbs makes the bran vinegar lack a sense of hierarchy. Not only can the diversity of the flavor of bran vinegar not be achieved, but it may also lead to poor taste of bran vinegar, bitterness and other undesirable conditions.

[0004] Therefore, we should consider the above points more comprehensively when selecting herbs, so as to enhance the health benefits while ensuring the diversity of bran vinegar flavor. Summary of the invention

[0005] The purpose of the present invention is to provide an application of licorice and tangerine peel in increasing the total flavonoids and α-linolenic acid in bran vinegar and a production process of herbal bran vinegar. The present invention adds licorice liquid in the wine fermentation stage in the herbal bran vinegar production process, which can increase the sweet wine feeling and make the wine mash softer in taste. During the acetic acid fermentation, the addition of tangerine peel powder, longan powder, ginger powder and galangal powder simultaneously carries out the acid production and aroma enhancement processes, which not only shortens the production time, but also enriches the aroma layering. This technology of adding medicinal materials in stages allows the reaction in each stage to be fully carried out, thereby enhancing the richness of the aroma. The use of this technology provides people with more choices for health and wellness.

[0006] In order to achieve the above invention object, the technical solution of the present invention is as follows:

[0007] One of the purposes of the present invention is to protect the application of liquorice and tangerine peel in increasing the total flavonoids and α-linolenic acid in bran vinegar.

[0008] Furthermore, the method for applying licorice and tangerine peel in increasing the total flavonoids and α-linolenic acid in bran vinegar is as follows: in the production process of herbal bran vinegar, licorice is added during the raw material steaming step; tangerine peel is added during the fermentation and turning of the mash, and they are jointly used to increase the total flavonoids and α-linolenic acid in bran vinegar.

[0009] As a better implementation method in the present application, the added amount of licorice is 2%-3% of the weight of rice; the added amount of tangerine peel is 3-4% of the weight of bran.

[0010] The second object of the present invention is to protect a production process of herbal bran vinegar, in which liquorice is added in the raw material boiling step of the production process of herbal bran vinegar; tangerine peel is added in the step of fermenting and turning the mash; and the process specifically comprises the following steps:

[0011] S1, mixing high-quality rice, licorice powder and purified water, steaming and cooking, and cooling the rice after it is cooked;

[0012] S2, adding water to brewing yeast and stirring evenly to obtain koji water; mixing the koji water with the substance obtained in S1 and Daqu for fermentation, maintaining the mixing temperature at 28-30°C, and fermenting for 38-42 hours to obtain wine mash;

[0013] S3, mixing the wine mash with bran and vinegar koji to obtain vinegar mash; keeping the vinegar mash warm and fermenting to produce acetic acid;

[0014] S4, after fermenting for 3 days, add tangerine peel powder, longan powder, ginger powder and galangal powder to the vinegar mash to continue fermentation and flavor enhancement and start turning the mash;

[0015] S5, adding a small amount of vinegar koji and hawthorn powder and mixing them evenly with the vinegar mash, turning the mash again, and keeping it for a period of time to obtain a mature vinegar mash, at which time the acidity no longer increases;

[0016] S6. The vinegar jar filled with vinegar mash is transferred to the mature mash room for keeping warm and aging, so that the aroma of the medicine is stable and strong;

[0017] S7, pouring vinegar on the cooked mash, adding basil powder, and keeping warm again;

[0018] S8, filtering and sterilizing the prepared vinegar liquid to obtain finished vinegar.

[0019] As a better implementation method in the present application, in S1 of the production process of herbal bran vinegar, the amount of licorice powder is 2%-3% of the mass of rice, the amount of pure water is 2-2.5 times the mass of rice, the steam heating cooking time is 80-90min, the cooking temperature is 75-80°C, and the rice is cooled to 30-32°C after maturity.

[0020] As a better implementation mode in the present application, in S2 of the production process of the herbal bran vinegar, the amount of brewer's yeast is 4‰-6‰ of the mass of rice, and the amount of Daqu is 5%-8% of the mass of rice.

[0021] As a better implementation mode in the present application, in S3 of the production process of the herbal bran vinegar, the mass ratio of the wine mash to the bran and the vinegar koji is 48-52:43-47:4-6.

[0022] As a better implementation mode in the present application, in S4 of the production process of herbal bran vinegar, the addition amount of tangerine peel powder is 3-4% of the mass of bran; the addition amount of longan powder, ginger powder and galangal powder is 2-3% of the mass of bran, and the frequency of turning the mash is 1 time / 2 days, and it is maintained for 6-8 days.

[0023] As a better implementation mode in the present application, in S5 of the production process of herbal bran vinegar, the addition amount of vinegar koji is 2‰ of the mass of bran, and the addition amount of hawthorn powder is 2-3% of the mass of bran; the frequency of turning over the mash is 1 time / 2 days, and mature mash vinegar is obtained after 2-4 days. The end of acid fermentation is marked by the acidity of the mash being 4.5-5g / 100g and the acidity no longer increasing.

[0024] As a better implementation mode in the present application, in S6 of the production process of the herbal bran vinegar, the insulation temperature is 50-60°C and the insulation time is 30-40 days.

[0025] As a better implementation mode in the present application, in S7 of the production process of the herbal bran vinegar, the addition amount of perilla powder is 2-3% of the mass of the vinegar liquid; after adding perilla, the insulation temperature is 85-95°C and maintained for 2-3 hours.

[0026] The third invention objective of the present invention is to protect a herbal bran vinegar, which is prepared by the production process of the herbal bran vinegar described above.

[0027] Compared with the prior art, the present invention has the following beneficial effects:

[0028] (1) Natural herbs such as licorice powder and tangerine peel powder contain different bioactive ingredients and flavor substances. For example, licorice powder contains glycyrrhizic acid, and tangerine peel powder contains total flavonoids. Adding them in a certain proportion during the production process of herbal bran vinegar can not only prevent the loss of characteristic active ingredients in the production process, but also the addition of Daqu can further utilize the starch, fiber and active substance groups in the herbs, greatly improving the flavor and efficacy of the herbal bran vinegar.

[0029] (ii) The present invention improves the production process of bran vinegar in accordance with the characteristics of different herbal plants. Licorice powder is added during the cooking process so that a large amount of glycyrrhizic acid therein is precipitated and finally enters the vinegar liquid. Tangerine peel powder, Piper longum powder, ginger powder and hawthorn powder are added during the fermentation process of the vinegar mash so that they can participate in the fermentation of the vinegar mash, and during the heat preservation and aging process, the active substances and flavor substances further undergo Maillard and other biochemical reactions. Perilla powder is added during the preparation process to ensure the activity of a large amount of α-linolenic acid therein. Therefore, the herbal bran vinegar produced by this process retains the flavor of bran vinegar while ensuring the active efficacy of the herbal plants.

[0030] (III) The addition of Daqu in the present invention also allows the starch, fiber and active substance groups in the herbal plants to be further utilized, thereby greatly improving the flavor and efficacy of the herbal bran vinegar. DETAILED DESCRIPTION

[0031] All features disclosed in this specification, or steps in all methods or processes disclosed, except mutually exclusive features and / or steps, can be combined in any manner.

[0032] Any feature disclosed in this specification, unless otherwise stated, can be replaced by other equivalent or alternative features with similar purposes. That is, unless otherwise stated, each feature is only an example of a series of equivalent or similar features.

[0033] The features and performance of the present invention are further described in detail below in conjunction with the embodiments.

[0034] In this application, % without special description indicates its mass percentage; all proportions are mass ratios. Steps or devices not described in detail are prior art or have no substantial impact on the effect of this application.

[0035] Embodiment 1:

[0036] The present embodiment provides a production process of herbal bran vinegar, comprising the following steps:

[0037] S1. Raw material cooking: mix (taking 100 kg as an example) high-quality rice with purified water of twice the volume of the rice and add 2% liquorice powder of the rice mass, steam and cook for 85 min at a cooking temperature of 78° C., and cool the rice to 30° C. after it is mature.

[0038] S2. Preparation of wine mash: Add brewer's yeast (4‰ by weight of rice) to water (2 times the volume of rice) and stir evenly to obtain koji water; mix the cooled cooked rice and koji water and add 8% by weight of rice into Daqu; maintain the mixing temperature at 30°C and ferment for 38 hours to obtain wine mash.

[0039] S3. Mixing and stirring the mash: Mix the wine mash with bran and vinegar koji in a mass ratio of 50:45:5, and ferment to produce acetic acid.

[0040] S4. Fermentation and turning over of the mash: After the vinegar mash has been fermented for 3 days, add 4% tangerine peel powder by weight of bran, 2% longan powder by weight of bran, 3% ginger powder by weight of bran and 2% galangal powder by weight of bran to continue fermentation and flavor enhancement and start turning over of the mash. The frequency of turning over of the mash is once every 2 days for 6 days.

[0041] S5. Secondary turning of the mash: add 2‰ of bran mass and 3% of hawthorn powder of bran mass to the mash and mix evenly. Turn the mash once every 2 days. After 3 days, mature mash is obtained, at which time the acidity reaches 4.7g / 100g and no longer increases.

[0042] S6. Insulation and aging: transfer the vinegar jar filled with vinegar mash to the mature mash room for insulation and aging at a temperature of 58°C for 34 days.

[0043] S7. Vinegar preparation: pour vinegar on the cooked mash and add 2% perilla powder by weight of the vinegar solution to prepare. After adding the perilla powder, keep the temperature at 88° C. for 2 hours.

[0044] S8. Sterilization and refining: Filter and sterilize the prepared vinegar solution to obtain finished vinegar.

[0045] Example 2

[0046] The present embodiment provides a production process of herbal bran vinegar, comprising the following steps:

[0047] S1. Steaming of raw materials: Mix high-quality rice with purified water twice the volume of the rice and add licorice powder at 3% of the weight of the rice, steam and cook for 90 minutes at a temperature of 75° C. After the rice is mature, cool it to 28° C.

[0048] S2. Preparation of wine mash: Add 5‰ of brewer's yeast by weight of rice into water with a volume twice that of rice and stir evenly to obtain koji water; mix the cooled cooked rice and koji water and add 6% of Daqu by weight of rice; maintain the mixing temperature at 29°C and ferment for 40 hours to obtain wine mash.

[0049] S3. Mixing and stirring the mash: Mix the wine mash with bran and vinegar koji in a mass ratio of 50:45:5, and ferment to produce acetic acid.

[0050] S4. Fermentation and turning over of the mash: After the vinegar mash has been fermented for 3 days, add 3% tangerine peel powder, 3% longan powder, 2% ginger powder and 3% galangal powder by weight of bran to continue fermentation and flavor enhancement and start turning over of the mash. The frequency of turning over of the mash is once every 2 days for 7 days.

[0051] S5. Secondary turning of the mash: add 2‰ vinegar koji by weight of bran and 2% hawthorn powder by weight of bran and mix evenly with the vinegar mash. Turn the mash once every 2 days. After 2 days, mature vinegar mash is obtained, at which time the acidity reaches 4.8g / 100g and no longer increases.

[0052] S6. Insulation and aging: transfer the vinegar jar filled with vinegar mash to the mature mash room for insulation and aging at a temperature of 55°C for 35 days.

[0053] S7. Vinegar preparation: pour vinegar on the cooked mash and add 3% perilla powder by weight of the vinegar solution to prepare. After adding the perilla powder, keep the temperature at 90° C. for 2 hours.

[0054] S8. Sterilization and refining: Filter and sterilize the prepared vinegar solution to obtain finished vinegar.

[0055] Example 3

[0056] The present embodiment provides a production process of herbal bran vinegar, comprising the following steps:

[0057] S1. Steaming of raw materials: Mix high-quality rice with purified water twice the volume of the rice and add licorice powder at 3% of the weight of the rice, steam and cook for 80 minutes at a temperature of 80° C. After the rice is mature, cool it to 29° C.

[0058] S2. Preparation of wine mash: Add brewer's yeast (6‰ of the mass of rice) to water (2 times the volume of rice) and stir evenly to obtain koji water; mix the cooled cooked rice and koji water and add 5% of the mass of rice into Daqu; maintain the mixing temperature at 28°C and ferment for 42 hours to obtain wine mash.

[0059] S3. Mixing the mash: Mix the mash with bran and vinegar koji in a ratio of 50:45:5 and ferment to produce acetic acid.

[0060] S4. Fermentation and turning over of the mash: After the vinegar mash has been fermented for 3 days, add 3% tangerine peel powder, 3% longan powder, 3% ginger powder and 3% galangal powder by weight of bran to continue fermentation and flavor enhancement and start turning over of the mash. The frequency of turning over of the mash is once every 2 days for 8 days.

[0061] S5. Secondary turning of the mash: add 2‰ vinegar koji by weight of bran and 2.5% hawthorn powder by weight of bran and mix evenly with the vinegar mash. Turn the mash once every 2 days. After 4 days, mature vinegar mash is obtained, at which time the acidity reaches 4.8g / 100g and no longer increases.

[0062] S6. Insulation and aging: transfer the vinegar jar filled with vinegar mash to the mature mash room for insulation and aging at a temperature of 53°C for 38 days.

[0063] S7. Vinegar preparation: After pouring vinegar on the cooked mash, add 2.5% perilla powder by weight of the vinegar solution and prepare. After adding the perilla powder, keep the temperature at 80° C. for 3 hours.

[0064] S8. Sterilization and refining: Filter and sterilize the prepared vinegar solution to obtain finished vinegar.

[0065] Comparative Example 1

[0066] The existing sun-dried vinegar brewing process of wheat bran vinegar is to use wheat bran and rice as the main raw materials for wine fermentation and then acetic acid fermentation, and then naturally sun-dried the fermented grains, which includes the following steps:

[0067] S1. Raw material cooking: Mix high-quality rice with pure water twice the volume of the rice, steam and cook for 80 minutes at a temperature of 80°C. After the rice is mature, cool it to 29°C.

[0068] S2. Preparation of wine mash: Add brewer's yeast (6‰ of the mass of rice) into water (2 times the volume of rice) and stir evenly to obtain koji water; mix the cooled cooked rice and koji water; maintain the mixing temperature at 28°C and ferment for 42 hours to obtain wine mash.

[0069] S3. Mixing the mash: Mix the mash with bran and vinegar koji in a ratio of 50:45:5 and ferment to produce acetic acid.

[0070] S4. Fermentation and turning over of the mash: Turn over of the mash 3 days after fermentation, with a frequency of once every 2 days for 8 days.

[0071] S5. Second turning over of the mash: Add 2‰ of bran mass to the vinegar koji and mix evenly with the vinegar mash. Turn over the mash once every 2 days. After 4 days, mature vinegar mash is obtained. At this time, the acidity reaches 4.7g / 100g and no longer increases.

[0072] S6. Drying of vinegar mash: The vinegar jars filled with vinegar mash are transferred to the drying yard and exposed to the sun and dew at night. After two years of drying, the color of the vinegar mash turns black-red-brown, and the drying of the mash is finished.

[0073] S7. Refining by pouring vinegar: pour vinegar on the vinegar mash after fermentation, and obtain the finished vinegar through blending, filtering and sterilization.

[0074] Comparative Example 2

[0075] This comparative example provides a production process of herbal bran vinegar, comprising the following steps:

[0076] S1. Steaming of raw materials: Mix high-quality rice with purified water twice the volume of the rice and add licorice powder at 3% of the weight of the rice, steam and cook for 80 minutes at a temperature of 80° C. After the rice is mature, cool it to 29° C.

[0077] S2. Preparation of wine mash: Add brewer's yeast (6‰ of the mass of rice) to water (2 times the volume of rice) and stir evenly to obtain koji water; mix the cooled cooked rice and koji water and add 5% of the mass of rice into Daqu; maintain the mixing temperature at 28°C and ferment for 42 hours to obtain wine mash.

[0078] S3. Mixing the mash: Mix the mash with bran and vinegar koji in a ratio of 50:45:5 and ferment to produce acetic acid.

[0079] S4. Fermentation and turning over of the mash: After the vinegar mash has been fermented for 3 days, add 3% tangerine peel powder, 3% longan powder, 3% ginger powder and 3% galangal powder by weight of bran to continue fermentation and flavor enhancement and start turning over of the mash. The frequency of turning over of the mash is once every 2 days for 8 days.

[0080] S5. Second turning over of the mash: add 2‰ of bran mass, 2.5% of hawthorn powder and 2.5% of perilla powder to the mash and mix evenly. Turn over the mash once every 2 days. After 4 days, mature mash is obtained, at which time the acidity reaches 4.8g / 100g and no longer increases.

[0081] S6. Insulation and aging: transfer the vinegar jar filled with vinegar mash to the mature mash room for insulation and aging at a temperature of 53°C for 38 days.

[0082] S7. Vinegar preparation: pour vinegar on the cooked mash and then prepare and keep warm at 80°C for 3 hours.

[0083] S8. Sterilization and refining: Filter and sterilize the prepared vinegar solution to obtain finished vinegar.

[0084] Comparative Example 3

[0085] This comparative example provides a production process of herbal bran vinegar, comprising the following steps:

[0086] S1. Steaming of raw materials: Mix high-quality rice with purified water twice the volume of the rice, and add licorice powder, tangerine peel powder, longan powder, ginger powder and galangal powder in an amount of 3% by weight of the rice in sequence, steam and cook for 80 minutes at a temperature of 80° C. After the rice is cooked, cool it to 29° C.

[0087] S2. Preparation of wine mash: Add brewer's yeast (6‰ of the mass of rice) to water (2 times the volume of rice) and stir evenly to obtain koji water; mix the cooled cooked rice and koji water and add 5% of the mass of rice into Daqu; maintain the mixing temperature at 28°C and ferment for 42 hours to obtain wine mash.

[0088] S3. Mixing the mash: Mix the mash with bran and vinegar koji in a ratio of 50:45:5 and ferment to produce acetic acid.

[0089] S4. Fermentation and turning over of the mash: Turn over of the mash 3 days after fermentation, with a frequency of once every 2 days for 8 days.

[0090] S5. Secondary turning of the mash: add 2‰ vinegar koji by weight of bran and 2.5% hawthorn powder by weight of bran and mix evenly with the vinegar mash. Turn the mash once every 2 days. After 4 days, mature vinegar mash is obtained, at which time the acidity reaches 4.8g / 100g and no longer increases.

[0091] S6. Insulation and aging: transfer the vinegar jar filled with vinegar mash to the mature mash room for insulation and aging at a temperature of 53°C for 38 days.

[0092] S7. Vinegar preparation: After pouring vinegar on the cooked mash, add 2.5% perilla powder by weight of the vinegar solution and prepare. After adding the perilla powder, keep the temperature at 80° C. for 3 hours.

[0093] S8. Sterilization and refining: Filter and sterilize the prepared vinegar solution to obtain finished vinegar.

[0094] Comparative Example 4

[0095] This comparative example provides a production process of herbal bran vinegar, comprising the following steps:

[0096] S1. Steaming of raw materials: Mix high-quality rice with purified water twice the volume of the rice and add licorice powder at 3% of the weight of the rice, steam and cook for 80 minutes at a temperature of 80° C. After the rice is mature, cool it to 29° C.

[0097] S2. Preparation of wine mash: Add brewer's yeast (6‰ of the mass of rice) into water (2 times the volume of rice) and stir evenly to obtain koji water; mix the cooled cooked rice and koji water; maintain the mixing temperature at 28°C and ferment for 42 hours to obtain wine mash.

[0098] S3. Mixing the mash: Mix the mash with bran and vinegar koji in a ratio of 50:45:5 and ferment to produce acetic acid.

[0099] S4. Fermentation and turning over of the mash: After the vinegar mash has been fermented for 3 days, add 3% tangerine peel powder, 3% longan powder, 3% ginger powder and 3% galangal powder by weight of bran to continue fermentation and flavor enhancement and start turning over of the mash. The frequency of turning over of the mash is once every 2 days for 8 days.

[0100] S5. Secondary turning of the mash: add 2‰ vinegar koji by weight of bran and 2.5% hawthorn powder by weight of bran and mix evenly with the vinegar mash. Turn the mash once every 2 days. After 4 days, mature vinegar mash is obtained, at which time the acidity reaches 4.8g / 100g and no longer increases.

[0101] S6. Insulation and aging: transfer the vinegar jar filled with vinegar mash to the mature mash room for insulation and aging at a temperature of 53°C for 38 days.

[0102] S7. Vinegar preparation: After pouring vinegar on the cooked mash, add 2.5% perilla powder by weight of the vinegar solution and prepare. After adding the perilla powder, keep the temperature at 80° C. for 3 hours.

[0103] S8. Sterilization and refining: Filter and sterilize the prepared vinegar solution to obtain finished vinegar.

[0104] The total flavonoids, α-linolenic acid and total acid of the herbal bran vinegar and traditional bran vinegar produced in the examples and comparative examples were detected, and the sensory indicators were compared.

[0105] Table 1 Quality of herbal bran vinegar produced by different processes

[0106]

[0107] As shown in the above table, compared to the comparative test, the herbal bran vinegar brewed in Example 1 to Example 3 has a brown-red color without precipitation, not only has obvious bran vinegar flavor, but also has strong medicinal flavor, and the flavor is better. At the same time, the natural active substance contents such as total flavonoids content, glycyrrhizic acid content, α-linolenic acid content are significantly increased, and total flavonoids have the effects of scavenging free radicals, anti-oxidation and protecting cardiovascular, and α-linolenic acid is a fatty acid required by the human body, and it plays an important role in human body conversion, which shows that herbal bran vinegar has obvious nutritional value effect. And in traditional bran vinegar, total flavonoids, α-linolenic acid content are all lower, and comparative examples 2,3,4 show that changing the order of adding herbs or canceling Daqu addition can cause a greater impact on the content of its active ingredient, thereby ultimately affecting the nutritional efficacy of the product.

[0108] The above-mentioned embodiments only express the specific implementation methods of the present application, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the protection scope of the present application. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the technical solution concept of the present application, and these all belong to the protection scope of the present application.

[0109] This background section is provided to generally present the context of the invention, and the work of the presently named inventors, the work to the extent described in this background section, and aspects of this section that did not constitute prior art at the time of application are neither explicitly nor implicitly admitted to be prior art to the present invention.

Claims

1. Application of licorice and tangerine peel in increasing total flavonoids and α-linolenic acid in bran vinegar.

2. The use according to claim 1, characterized in that: In the production process of herbal bran vinegar, licorice is added during the raw material cooking step; tangerine peel is added during the fermentation and turning of the mash, and they are used together to increase the total flavonoids and α-linolenic acid in the bran vinegar.

3. The use according to claim 1 or 2, characterized in that: The added amount of licorice is 2%-3% of the weight of rice; the added amount of tangerine peel is 3-4% of the weight of bran.

4. A production process of herbal bran vinegar, characterized in that: In the raw material cooking step of the production process of herbal bran vinegar, liquorice is added; in the fermentation and stirring step, tangerine peel is added; specifically comprising the following steps: S1, mixing high-quality rice, licorice powder and purified water, steaming and cooking, and cooling the rice after it is cooked; S2, adding water to brewing yeast and stirring evenly to obtain koji water; mixing the koji water with the substance obtained in S1 and Daqu for fermentation, maintaining the mixing temperature at 28-30°C, and fermenting for 38-42 hours to obtain wine mash; S3, mixing the wine mash with bran and vinegar koji to obtain vinegar mash; keeping the vinegar mash warm and fermenting to produce acetic acid; S4, after fermenting for 3 days, add tangerine peel powder, longan powder, ginger powder and galangal powder to the vinegar mash to continue fermentation and flavor enhancement and start turning the mash; S5, adding a small amount of vinegar koji and hawthorn powder and mixing them evenly with the vinegar mash, turning the mash again, and keeping it for a period of time to obtain a mature vinegar mash, at which time the acidity no longer increases; S6. The vinegar jar filled with vinegar mash is transferred to the mature mash room for keeping warm and aging, so that the aroma of the medicine is stable and strong; S7, pouring vinegar on the cooked mash, adding basil powder, and keeping warm again; S8, filtering and sterilizing the prepared vinegar liquid to obtain finished vinegar.

5. The production process of herbal bran vinegar as claimed in claim 4, characterized in that: In S1, the amount of licorice powder is 2%-3% of the mass of rice, the amount of pure water is 2-2.5 times the mass of rice, the steam heating cooking time is 80-90 minutes, the cooking temperature is 75-80°C, and the rice is cooled to 30-32°C after maturity; in S2, the amount of brewer's yeast is 4‰-6‰ of the mass of rice, and the amount of Daqu is 5%-8% of the mass of rice.

6. The production process of herbal bran vinegar as claimed in claim 4, characterized in that: In S3, the mass ratio of wine mash to bran and vinegar koji is 48-52:43-47:4-6; in S4, the amount of tangerine peel powder added is 3-4% of the mass of bran; the amount of longan powder, ginger powder and galangal powder added is 2-3% of the mass of bran, and the frequency of turning the mash is 1 time / 2 days, and it is maintained for 6-8 days.

7. The production process of herbal bran vinegar as claimed in claim 4, characterized in that: In S5, the amount of vinegar koji added is 2‰ of the mass of bran, and the amount of hawthorn powder added is 2-3% of the mass of bran; the frequency of turning the mash is 1 time / 2 days, and mature vinegar mash is obtained after 2-4 days. The end of acid fermentation is marked by the acidity of the vinegar mash being 4.5-5g / 100g and the acidity no longer increasing.

8. The production process of herbal bran vinegar as claimed in claim 4, characterized in that: In S6, the insulation temperature is 50-60°C and the insulation time is 30-40 days.

9. The production process of herbal bran vinegar according to claim 4, characterized in that: In S7, the amount of perilla powder added is 2-3% of the mass of the vinegar solution; after adding the perilla, the insulation temperature is 85-95° C. and maintained for 2-3 hours.

10. A herbal bran vinegar, characterized in that: The herbal bran vinegar is prepared by the production process of any one of claims 4 to 9.

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