CN101191115A - Honeysuckle fruit vinegar beverage - Google Patents

Honeysuckle fruit vinegar beverage Download PDF

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Publication number
CN101191115A
CN101191115A CNA2007101154365A CN200710115436A CN101191115A CN 101191115 A CN101191115 A CN 101191115A CN A2007101154365 A CNA2007101154365 A CN A2007101154365A CN 200710115436 A CN200710115436 A CN 200710115436A CN 101191115 A CN101191115 A CN 101191115A
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CN
China
Prior art keywords
juice
fruit
honeysuckle
saccharification
vinegar
Prior art date
Application number
CNA2007101154365A
Other languages
Chinese (zh)
Inventor
魏启龙
陈洪鹏
魏鹏
Original Assignee
魏启龙
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by 魏启龙 filed Critical 魏启龙
Priority to CNA2007101154365A priority Critical patent/CN101191115A/en
Publication of CN101191115A publication Critical patent/CN101191115A/en

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Abstract

The invention discloses a honeysuckle fruit vinegar beverage, wherein, apples, pears, cherries, plums or peaches are taken as raw materials, and fruit juice is produced after washing fruits, crushing and squeezing for standby; extraction juice for accessories is added for saccharification together with the fruit juice during the procedure of saccharification of the fruit juice, and the fruit juice and the extraction juice for accessories are added according to the weight ratio of two to one; the extraction juice for accessories is prepared by following raw materials according to the weight ratio: honeysuckle 5, turmeric 3, Chinese date 5, radix salviae miltiorrhizae 5, medlar 3, fructus momordicae 2, liquorice 1.5 and water 1000; water is heated up to 80 to 90 DEG C; other components are added into and dipped in the hot water for 1.5 to 2 hour, and the extraction juice is obtained after squeezing and filtering; after the saccharification is finished, raw vinegar is obtained after fermentation, filtration and acetification; after the raw vinegar is filtered, purified water the weight of which is 2 to 4 times of the raw vinegar is added into the raw vinegar, and the honeysuckle fruit vinegar beverage is obtained. The invention has the advantages of high content of nutrient components which are beneficial to human health and solution of the technical problem of bad healthcare function of fruit vinegar beverage of the prior art, and is a high quality product among beverages.

Description

A kind of honeysuckle fruit vinegar beverage

Technical field the invention belongs to the fruit vinegar beverage technical field, relates to a kind of honeysuckle fruit vinegar beverage.

The fruit vinegar beverage of background technology prior art, employing fruit is raw material, processes through operations such as the saccharification of squeezing the juice, fermentation, filter residue, acetify.The fruit vinegar beverage that prior art is produced, clean taste, the smell of fruits is very sweet.But nourishing function is relatively poor.

Summary of the invention the objective of the invention is to solve the relatively poor technical problem of prior art fruit vinegar beverage nourishing function, provides a kind of honeysuckle fruit vinegar beverage, to overcome the deficiencies in the prior art.

To achieve these goals, honeysuckle fruit vinegar beverage of the present invention is a raw material with apple, pears, cherry, plum or peach, through washing fruit, fragmentation, squeezing to such an extent that fruit juice is standby; Its main points are to add auxiliary material extraction juice to carry out saccharification together with fruit juice in fruit juice saccharification operation, and fruit juice and auxiliary material extract the weight ratio adding that juice was pressed 2: 1; Said auxiliary material extracts juice and is prepared from by following raw material and weight proportion: Japanese Honeysuckle 5, yellow ginger 3, date 5, the red sage root 5, matrimony vine 3, Grosvenor Momordica 2, Radix Glycyrrhizae 1.5, water 1000, heat water to 80~90 ℃, then other component is joined and soak 1.5~2 hours in the hot water, must extract juice through squeeze and filter; After saccharification finishes, get former vinegar through fermentation, filtration, acetify again; Former vinegar adds weight and is 2~4 times pure water allotment after filtering again, promptly gets honeysuckle fruit vinegar beverage.

Japanese Honeysuckle among the present invention has another name called honeysuckle, Flos Lonicerae, and it is a caprifoliaceae plant, and the bud of honeysuckle contains a large amount of chlorogenic acids to the human body beneficial, the expensive Chinese medicinal materials of generic name, and the mountain area, Yimeng is one of main place of production, exports tens countries and regions.Pharmacopoeia of the People's Republic of China record, Japanese Honeysuckle has " heat-clearing, detoxifcation " function, " being used for warm disease heating, common cold due to wind-heat, swelling and pain in the throat, pneumonia, dysentery, the swollen sore of carbuncle, erysipelas, honeycomb tissue inflammation ".Shennong's Herbal and Compendium of Material Medica have the record of Japanese Honeysuckle " clothes are made light of one's life by commiting suicide for a long time, promote longevity ".Put down in writing in the Compendium of Material Medica: Japanese Honeysuckle can be treated " all rheumatism gas and all pyogenic infections, mange, all evil sores of red bayberry ".Speak approvingly of in the supplementary Amplifications of the Compendium of Materia Medica Japanese Honeysuckle " can whet the appetite wide in, detoxifcation, anti-inflammatory, the heat moon with for tea, raise children's and do not have sore, heat especially can loose "." drive fragrant dimly discernible xerox " mentions kind auspiciousness Japanese Honeysuckle is shown special preference to, and often does tea with Japanese Honeysuckle and quotes, and is coated with face and beauty treatment with the Japanese Honeysuckle distillate.Nanjing wild plant institute proves with animal experiment recently, Japanese Honeysuckle can significantly improve the temperature capacity of animal to hot environment, in same hot environment, therefore control animals mortality ratio 50%, Japanese Honeysuckle are fed the group mortality ratio less than 6%,, in the summer of sweltering heat, no matter honeysuckle beverage is drunk in household, tourism or high-temperature service, is undoubtedly useful.

Honeysuckle fruit vinegar beverage of the present invention on the basis of existing production fruit vinegar technology, adds the extraction juice of Japanese Honeysuckle, yellow ginger, date, the red sage root, matrimony vine, Grosvenor Momordica, Radix Glycyrrhizae in the saccharification operation, and the nutritive ingredient that is of value to healthy in the product is improved.Multiple amino acids that contains in the product and organic acid not only have the obvious suppression killing action to health harmful microorganism such as staphylococcus, typhoid fever bacterium, dysentery characterized by blood in the stool bacterium, mould etc., can also reducing cholesterol, promoting digestion, blood fat reducing and blood pressure, vessel softening.In addition, can also promote the metabolism of skin, suppress skin aging, be the good merchantable brand in the beverage.

Embodiment

Embodiment 1 honeysuckle fruit vinegar beverage of the present invention is a raw material with the apple, through washing fruit, fragmentation, squeezing to such an extent that fruit juice is standby; Add auxiliary material extraction juice and carry out saccharification together with fruit juice in fruit juice saccharification operation, fruit juice and auxiliary material extract the weight ratio adding that juice was pressed 2: 1; Said auxiliary material extracts juice and is prepared from by following raw material and weight proportion: Japanese Honeysuckle 5, yellow ginger 3, date 5, the red sage root 5, matrimony vine 3, Grosvenor Momordica 2, Radix Glycyrrhizae 1.5, water 1000, heat water to 85 ℃, then other component is joined in the hot water and soaked 2 hours, must extract juice through squeeze and filter; After saccharification finishes, get former vinegar through fermentation, filtration, acetify again; Former vinegar after the ageing, adds the pure water allotment after filtration more in proportion, promptly gets honeysuckle fruit vinegar beverage.

The concrete operations step is as follows:

1, wash fruit: apple is fully clean, remove sick fruit, rotten fruit;

2, section:, add anti-brown stain sanitas in the slicing processes with the slicing machine section;

3, squeeze the juice: squeeze the juice with juice extractor, send into the saccharification cylinder then;

4, saccharification: cooled auxiliary material is extracted juice add in proportion in the saccharification cylinder and mix with fruit juice, add 0.1% saccharifying enzyme then and stir carry out saccharification about 33 ℃, be incubated 35 minutes, again that saccharification is good feed liquid is squeezed into condenser, is cooled to 32 ℃;

5, fermentation: will cool off good feed liquid and squeeze in the jar fermenter, the dry yeast of adding 0.1% ferments, and leavening temperature remains on about 35 ℃, ferments 72 hours;

6, filter: the feed liquid that ferments is squeezed into filter, carry out filter and remove residue, must contain wine-filtering fluid, then filtrate is squeezed in the temporary cylinder, prepare acetic fermentation;

7, acetic fermentation: filtrate squeezed in the automatic acetify machine carry out circulating fermentation;

8, ageing: the good vinegar of acetify is squeezed into the vinegar cylinder after filtering, through 6 months deposit the ageing after-ripening, squeeze into again and carry out drink production between beverage truck;

9, the ratio allotment that the fruit vinegar and the pure water of ageing after-ripening is 1: 3 by weight through the smart filter of fine filting machine, sterilization Machine sterilization, packing, promptly gets the Japanese Honeysuckle apple vinegar beverage.

Embodiment 2 is raw material according to embodiment 1 with pears, produces Japanese Honeysuckle pears vinegar beverage.

Embodiment 3 is raw material according to embodiment 1 with the cherry, produces Japanese Honeysuckle cherry vinegar beverage.

Embodiment 4 is raw material according to embodiment 1 with the plum, produces Japanese Honeysuckle plum vinegar beverage.

Embodiment 5 is raw material according to embodiment 1 with the peach, produces Japanese Honeysuckle peach vinegar beverage.

Honeysuckle fruit vinegar beverage accord with Q of the present invention/AXLF002 company standard.

Claims (1)

1. a honeysuckle fruit vinegar beverage is a raw material with apple, pears, cherry, plum or peach, through washing fruit, fragmentation, squeezing to such an extent that fruit juice is standby; It is characterized in that: be to add auxiliary material extraction juice to carry out saccharification together with fruit juice in fruit juice saccharification operation, fruit juice and auxiliary material extract the weight ratio adding that juice was pressed 2: 1; Said auxiliary material extracts juice and is prepared from by following raw material and weight proportion: Japanese Honeysuckle 5, yellow ginger 3, date 5, the red sage root 5, matrimony vine 3, Grosvenor Momordica 2, Radix Glycyrrhizae 1.5, water 1000, heat water to 80~90 ℃, then other component is joined and soak 1.5~2 hours in the hot water, must extract juice through squeeze and filter; After saccharification finishes, get former vinegar through fermentation, filtration, acetify again; Former vinegar adds weight and is 2~4 times pure water allotment after filtering again, promptly gets honeysuckle fruit vinegar beverage.
CNA2007101154365A 2007-12-12 2007-12-12 Honeysuckle fruit vinegar beverage CN101191115A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNA2007101154365A CN101191115A (en) 2007-12-12 2007-12-12 Honeysuckle fruit vinegar beverage

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNA2007101154365A CN101191115A (en) 2007-12-12 2007-12-12 Honeysuckle fruit vinegar beverage

Publications (1)

Publication Number Publication Date
CN101191115A true CN101191115A (en) 2008-06-04

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Family Applications (1)

Application Number Title Priority Date Filing Date
CNA2007101154365A CN101191115A (en) 2007-12-12 2007-12-12 Honeysuckle fruit vinegar beverage

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Country Link
CN (1) CN101191115A (en)

Cited By (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101906376A (en) * 2010-07-22 2010-12-08 郑秀颀 Health-care vinegar
CN102337198A (en) * 2011-10-22 2012-02-01 王姗思 Health care fruit vinegar
CN102429277A (en) * 2011-10-27 2012-05-02 王金民 Technology for preparing double-pear fruit vinegar beverage
CN102604810A (en) * 2012-03-29 2012-07-25 苏州圣隆营养食品有限公司 Preparation method of health dragon fruit vinegar
CN103602573A (en) * 2013-11-27 2014-02-26 史占彪 Preparation method of apple aromatic vinegar
CN103602574A (en) * 2013-11-06 2014-02-26 湖北省丹江口香莲醋业有限公司 Method for producing healthcare yellow ginger vinegar
CN103642663A (en) * 2013-12-22 2014-03-19 罗世灼 Healthcare vinegar
CN103666998A (en) * 2012-09-19 2014-03-26 吴军祥 Preparation method of plum vinegar
CN103897973A (en) * 2014-04-30 2014-07-02 彭常钧 Preparation method of red plum vinegar
CN104473285A (en) * 2015-01-09 2015-04-01 杜斌 Preparation method for traditional Chinese medicine enzyme
CN104911090A (en) * 2015-05-29 2015-09-16 曾剑妮 Mangosteen and cherry fruit vinegar and preparation method thereof
CN105331507A (en) * 2015-12-14 2016-02-17 梁文成 Preparation method of pseudo-ginseng and apple vinegar
CN105349394A (en) * 2015-12-01 2016-02-24 江苏恒顺醋业股份有限公司 Elderberry vinegar and making method thereof
CN105942073A (en) * 2016-06-18 2016-09-21 侯荣山 Production method of barbary wolfberry fruit vinegar beverage
CN105961977A (en) * 2016-06-18 2016-09-28 侯荣山 Red jujube vinegar beverage production method
CN105995352A (en) * 2016-06-18 2016-10-12 侯荣山 Three-scented-tea vinegar beverage production method
CN105995353A (en) * 2016-06-18 2016-10-12 侯荣山 Production method of snow-pear-acetum beverage
CN106399038A (en) * 2016-11-08 2017-02-15 陈亮 Health-care rice vinegar and production method thereof
CN108041382A (en) * 2017-12-12 2018-05-18 中国热带农业科学院农产品加工研究所 A kind of preparation method for the pineapple peel residue fruit vinegar beverage for not adding acetic acid bacteria

Cited By (24)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101906376A (en) * 2010-07-22 2010-12-08 郑秀颀 Health-care vinegar
CN101906376B (en) * 2010-07-22 2012-06-27 郑秀颀 Health-care vinegar
CN102337198A (en) * 2011-10-22 2012-02-01 王姗思 Health care fruit vinegar
CN102429277A (en) * 2011-10-27 2012-05-02 王金民 Technology for preparing double-pear fruit vinegar beverage
CN102429277B (en) * 2011-10-27 2013-07-31 王金民 Technology for preparing double-pear fruit vinegar beverage
CN102604810A (en) * 2012-03-29 2012-07-25 苏州圣隆营养食品有限公司 Preparation method of health dragon fruit vinegar
CN103666998A (en) * 2012-09-19 2014-03-26 吴军祥 Preparation method of plum vinegar
CN103666998B (en) * 2012-09-19 2016-07-06 吴军祥 A kind of preparation method of plum vinegar
CN103602574A (en) * 2013-11-06 2014-02-26 湖北省丹江口香莲醋业有限公司 Method for producing healthcare yellow ginger vinegar
CN103602574B (en) * 2013-11-06 2015-03-18 湖北省丹江口香莲醋业有限公司 Method for producing healthcare yellow ginger vinegar
CN103602573A (en) * 2013-11-27 2014-02-26 史占彪 Preparation method of apple aromatic vinegar
CN103642663A (en) * 2013-12-22 2014-03-19 罗世灼 Healthcare vinegar
CN103897973A (en) * 2014-04-30 2014-07-02 彭常钧 Preparation method of red plum vinegar
CN104473285A (en) * 2015-01-09 2015-04-01 杜斌 Preparation method for traditional Chinese medicine enzyme
CN104911090A (en) * 2015-05-29 2015-09-16 曾剑妮 Mangosteen and cherry fruit vinegar and preparation method thereof
CN105349394A (en) * 2015-12-01 2016-02-24 江苏恒顺醋业股份有限公司 Elderberry vinegar and making method thereof
CN105349394B (en) * 2015-12-01 2018-12-25 江苏恒顺醋业股份有限公司 A kind of elder vinegar and preparation method thereof
CN105331507A (en) * 2015-12-14 2016-02-17 梁文成 Preparation method of pseudo-ginseng and apple vinegar
CN105961977A (en) * 2016-06-18 2016-09-28 侯荣山 Red jujube vinegar beverage production method
CN105995352A (en) * 2016-06-18 2016-10-12 侯荣山 Three-scented-tea vinegar beverage production method
CN105995353A (en) * 2016-06-18 2016-10-12 侯荣山 Production method of snow-pear-acetum beverage
CN105942073A (en) * 2016-06-18 2016-09-21 侯荣山 Production method of barbary wolfberry fruit vinegar beverage
CN106399038A (en) * 2016-11-08 2017-02-15 陈亮 Health-care rice vinegar and production method thereof
CN108041382A (en) * 2017-12-12 2018-05-18 中国热带农业科学院农产品加工研究所 A kind of preparation method for the pineapple peel residue fruit vinegar beverage for not adding acetic acid bacteria

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Application publication date: 20080604