Dictyophora rubrovolvata health vinegar and preparation method thereof
The red toad bamboo fungus health vinegar produced through scientific formulas and processes solves the problem of single function of existing edible vinegar, and realizes the combination of multiple nutrients and the multifunctional health effect. It is suitable as an efficient and safe health food.
Patent Information
- Application Number
- CN202311374600.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-10-23
- Publication Date
- 2025-04-25
AI Technical Summary
The current edible vinegar has a high acidity and cannot be consumed directly. Its health care function is single, making it difficult to meet the needs of a variety of nutritional ingredients and health effects.
Through scientific formulas and processes, a kind of red-to-bean bamboo fungus health vinegar, including sorghum, barley, red-to-bean bamboo fungus, fruits and vegetables, vinegar koji, rock sugar, white wine, edible salt and ice cubes. After soaking, steaming, fermenting, vinegar and sun-drying, vinegar products with high nutritional value and multifunctional health effects are formed.
Red Tou Bamboo Fung Health Vinegar not only has the effects of regulating the gastrointestinal tract, clearing heat and detoxifying, but also promotes intestinal peristalsis, replenishing the middle and replenishing qi, promoting fluid and quenching thirst, calming the liver and yang. Appropriate drinking can help antioxidant, whitening the skin, eliminating fatigue, and balancing the body's pH, and is simple to operate and low cost.
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of health food processing, and particularly relates to red bamboo fungus health vinegar and a preparation method thereof. Background Art
[0002] Red stem bamboo fungus is a precious edible and medicinal fungus, known as the best among bamboo fungus. It has rich nutritional and medicinal value. According to the Compendium of Materia Medica, bamboo fungus is as big as a chicken egg grown on bitter bamboo. Modern scientific analysis shows that bamboo fungus contains a variety of mineral elements, amino acids, proteins, carbohydrates, and vitamins B1, B12, C, D and other substances. These ingredients are very beneficial to human health, can enhance immune function, lower cholesterol, improve nerve function, and have a certain role in preventing and treating diseases such as hepatitis B, diabetes and malignant tumors. The Southern Yunnan Materia Medica also says that "bamboo fungus can cure heat diseases in the five internal organs of the human body."
[0003] In addition, the meat of red bamboo fungus is tender, delicious and has a unique smell. It is a rare delicacy on people's tables. Traditional edible vinegar is a condiment. Its main ingredients are acetic acid, higher alcohols, etc. Its function is relatively simple. It is mainly used for food seasoning. Because of the high acidity of edible vinegar, it is generally not directly drinkable. Red bamboo fungus health vinegar is a health product. Its main ingredients are water, sorghum, barley, red bamboo fungus and various fruits and vegetables. It has a relatively high nutritional value. Red bamboo fungus health vinegar is made through special processing. There are many benefits after consumption, such as reducing gastrointestinal irritation, clearing away heat and detoxifying, and strengthening the spleen and stomach. Red bamboo fungus health vinegar can be drunk directly, but be careful not to drink it in large quantities.
[0004] Red-suspension bamboo fungus can reduce body fat, glucose levels, inflammatory cytokines and endotoxins to a certain extent, reduce fat accumulation, etc. Some scientists believe that bamboo fungus may play a role in weight loss by regulating the inflammatory cascade and intestinal flora. Some scientists have conducted research on the chemical composition of fungi and believe that the unique polysaccharides commonly contained in fungi such as bamboo fungus can improve insulin resistance and lipid metabolism. Other scientists have found through research that fungal polysaccharides, a unique active substance in fungi, can repair damaged cell membranes in the human body, that is, cell receptors. Combining the research in these three aspects, we can know that after making red-suspension bamboo fungus into a health product, it also has a high-value health care effect. Summary of the invention
[0005] In order to solve the above problems, the present invention provides a red bamboo fungus health vinegar and a preparation method thereof.
[0006] This is achieved specifically through the following technical solutions:
[0007] 1. A red-stemmed bamboo fungus health vinegar, comprising the following raw materials by weight: 80 parts of sorghum, 65 parts of barley, 60 parts of red-stemmed bamboo fungus, 48 parts of fruits and vegetables, 10 parts of vinegar koji, 18 parts of rock sugar, 11 parts of high-proof liquor brewed from grains, 9 parts of edible salt, and 13 parts of ice cubes.
[0008] 2. The preparation method of the above-mentioned red bamboo fungus health vinegar comprises the following steps:
[0009] Step 1: Wash sorghum, barley, red bamboo fungus, fruits and vegetables, add 6 times the amount of water as the raw materials, and soak them in a refrigerated device at 10-15℃ for 15 hours;
[0010] Step 2: Take out the raw materials, drain and cool them, then crush them through a 60-mesh sieve;
[0011] Step 3: Steam the raw material powder in the steamer until the air rises, steam for 15 minutes, open the steamer and sprinkle a layer of white wine on the surface, and steam for another 5 minutes. When the raw material is loose and soft, it can be removed from the steamer;
[0012] Step 4: Sprinkle ice water of less than 8 degrees into the raw materials in the steamer to stimulate cooling. After draining the water, put the raw materials into the blender, add strong liquor and vinegar koji and stir evenly.
[0013] Step 5: Pour the stirred raw materials into a heat-insulated and sealed container. After 2 days of sealed fermentation at 25-30℃, the raw materials will be golden in color, with a strong smell of wine, sweet and slightly sour, and a pH value of 3.5-4.2.
[0014] Step 6: Raise the fermentation temperature to about 39°C, open the sealed lid and stir evenly twice a day, once in the morning and once in the evening. After repeated fermentation for 7 days, the temperature can be raised to 43-45°C. When the acetic acid no longer rises, salt should be added immediately to prevent peroxidation.
[0015] Step 7: After the raw materials have been ripened, put them into a leaching pool, soak them in water for 12 hours, pour out the vinegar, and then soak them in water for another 6 hours;
[0016] Step 8: Dry the vinegar and blend it. Put the vinegar in a special container and expose it to the sun and dew. Allow it to evaporate naturally. Add ice cubes. Dry the vinegar for 30-45 days. The vinegar concentration will increase by 0.8-1.6g / 100ml.
[0017] Step 9: Blend the dried vinegars, store them in special containers, precipitate and clarify them, and then package them to obtain the finished red bamboo fungus health vinegar.
[0018] In summary, the beneficial effects of the present invention are: the present invention effectively guarantees the effect of red bamboo fungus health vinegar through scientific formula and process, and various trace elements are contained in red bamboo fungus health vinegar. It contains a large amount of acetic acid, organic acid, vitamin B, vitamin C, and vitamin E. Carbohydrates and beneficial human substances such as vitamin B1, B12, C, and D can effectively promote the secretion of digestive juice in the intestine, thereby promoting intestinal peristalsis, and can play the role of replenishing the middle and replenishing qi, promoting body fluid and quenching thirst, clearing away heat and detoxifying, and calming the liver and suppressing yang. It has an improvement effect on qi and blood deficiency. Drinking some health care effects appropriately can also resist free radicals in the body, play the effect of whitening skin, and can eliminate fatigue and balance the pH value in the body. The operation is simple, the process is easy to control, the raw materials are easy to obtain, and the production cost is low. DETAILED DESCRIPTION
[0019] The specific embodiments of the present invention are further described in detail below, but the present invention is not limited to these embodiments, and any improvement or substitution based on the basic spirit of the present embodiment still falls within the scope of protection required by the claims of the present invention.
[0020] Example 1
[0021] 1. A red-stemmed bamboo fungus health vinegar, comprising the following raw materials by weight: 80 parts of sorghum, 65 parts of barley, 60 parts of red-stemmed bamboo fungus, 48 parts of fruits and vegetables, 10 parts of vinegar koji, 18 parts of rock sugar, 11 parts of high-proof liquor brewed from grains, 9 parts of edible salt, and 13 parts of ice cubes.
[0022] 2. The preparation method of the above-mentioned red bamboo fungus health vinegar comprises the following steps:
[0023] Step 1: Wash sorghum, barley, red bamboo fungus, fruits and vegetables, add 6 times the amount of water as the raw materials, and soak them in a refrigerated device at 10-15℃ for 15 hours;
[0024] Step 2: Take out the raw materials, drain and cool them, then crush them through a 60-mesh sieve;
[0025] Step 3: Steam the raw material powder in the steamer until the air rises, steam for 15 minutes, open the steamer and sprinkle a layer of white wine on the surface, and steam for another 5 minutes. When the raw material is loose and soft, it can be removed from the steamer;
[0026] Step 4: Sprinkle ice water of less than 8 degrees into the raw materials in the steamer to stimulate cooling. After draining the water, put the raw materials into the blender, add strong liquor and vinegar koji and stir evenly.
[0027] Step 5: Pour the stirred raw materials into a heat-insulated and sealed container. After 2 days of sealed fermentation at 25-30℃, the raw materials will be golden in color, with a strong smell of wine, sweet and slightly sour, and a pH value of 3.5-4.2.
[0028] Step 6: Raise the fermentation temperature to about 39°C, open the sealed lid and stir evenly twice a day, once in the morning and once in the evening. After repeated fermentation for 7 days, the temperature can be raised to 43-45°C. When the acetic acid no longer rises, salt should be added immediately to prevent peroxidation.
[0029] Step 7: After the raw materials have been ripened, put them into a leaching pool, soak them in water for 12 hours, pour out the vinegar, and then soak them in water for another 6 hours;
[0030] Step 8: Dry the vinegar and blend it. Put the vinegar in a special container and expose it to the sun and dew. Allow it to evaporate naturally. Add ice cubes. Dry the vinegar for 30-45 days. The vinegar concentration will increase by 0.8-1.6g / 100ml.
[0031] Step 9: Blend the dried vinegars, store them in special containers, precipitate and clarify them, and then package them to obtain the finished red bamboo fungus health vinegar.
Claims
1. A red bamboo fungus health vinegar, characterized in that: The ingredients included are as follows by weight: 80 parts of sorghum, 65 parts of barley, 60 parts of red-stemmed bamboo fungus, 48 parts of fruits and vegetables, 10 parts of vinegar, 18 parts of rock sugar, 11 parts of high-proof liquor brewed from grains, 9 parts of edible salt, and 13 parts of ice cubes.
2. The method for preparing the health-care vinegar of red bamboo fungus as claimed in claim 1, characterized in that: The following steps are involved: Step 1: Wash sorghum, barley, red bamboo fungus, fruits and vegetables, add 6 times the amount of water as the raw materials, and soak them in a refrigerated device at 10-15℃ for 15 hours; Step 2: Take out the raw materials, drain and cool them, then crush them through a 60-mesh sieve; Step 3: Steam the raw material powder in the steamer until the air rises, steam for 15 minutes, open the steamer and sprinkle a layer of white wine on the surface, and steam for another 5 minutes. When the raw material is loose and soft, it can be removed from the steamer; Step 4: Sprinkle ice water of less than 8 degrees into the raw materials in the steamer to stimulate cooling. After draining the water, put the raw materials into the blender, add strong liquor and vinegar koji and stir evenly. Step 5: Pour the stirred raw materials into a heat-insulated and sealed container. After 2 days of sealed fermentation at 25-30℃, the raw materials will be golden in color, with a strong smell of wine, sweet and slightly sour, and the pH value will be between 3.5-4.
2. Step 6: Raise the fermentation temperature to about 39°C, open the sealed lid and stir evenly twice a day, once in the morning and once in the evening. After repeated fermentation for 7 days, the temperature can be raised to 43-45°C. When the acetic acid no longer rises, salt should be added immediately to prevent peroxidation. Step 7: After the raw materials have been ripened, put them into a leaching pool, soak them in water for 12 hours, pour out the vinegar, and then soak them in water for another 6 hours; Step 8: Dry the vinegar and blend it. Put the vinegar in a special container and expose it to the sun and dew. Allow it to evaporate naturally. Add ice cubes. Dry the vinegar for 30-45 days. The vinegar concentration will increase by 0.8-1.6g / 100ml. Step 9: Blend the dried vinegars, store them in special containers, precipitate and clarify them, and then package them to obtain the finished red bamboo fungus health vinegar.