CN101323829A - Safflower vinegar oral liquid and preparation thereof - Google Patents
Safflower vinegar oral liquid and preparation thereof Download PDFInfo
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- CN101323829A CN101323829A CNA2007101814045A CN200710181404A CN101323829A CN 101323829 A CN101323829 A CN 101323829A CN A2007101814045 A CNA2007101814045 A CN A2007101814045A CN 200710181404 A CN200710181404 A CN 200710181404A CN 101323829 A CN101323829 A CN 101323829A
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- safflower
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- oral liquid
- xylo
- corn
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Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a safflower vinegar oral liquid and a preparation method thereof. The oral liquid takes safflower, broomcorn, bran, corn, table salt, xylo-oligosaccharides and safflower velvet as raw materials. The broomcorn and the corn are first boiled and then treated with diastatic fermentation and alcoholic fermentation; the bran, the table salt, the safflower and liquid acetic acid bacteria are added into the fermented materials, stirred and fermented; the fermented materials are poured into a pool and water is added to steep out semi-manufactured vinegar; the safflower velvet is added into the well fermented vinegar liquid, stirred, aged and filtrated; then the xylo-oligosaccharides are added and evenly blended; the vinegar can be delivered out of the factory after canning and split charging. The prescription and the preparation method of the invention are unique; the safflower vinegar oral liquid not only has the favor of edible vinegar, pure and pleasant acidity, but also has rich nutrient components, can be taken orally directly, improve the blood circulation of human body, improves and adjusts the metabolism of the human body and has the function of health care.
Description
Technical field
The invention belongs to nutrition and health protection vinegar and production method thereof, particularly safflower vinegar oral liquid and preparation method thereof.
Background technology
The edible vinegar made from traditional making method is as seasonings, in the existing long history of China.Edible vinegar mainly contains acetic acid, and as seasonings, edible vinegar is subjected to liking of consumers in general deeply.But the nutritive ingredient of edible vinegar is single, and is very limited to the health-care effect of human body.
Summary of the invention
The object of the present invention is to provide a kind of safflower vinegar oral liquid, not only have the local flavor of edible vinegar, tart flavour is pure soft, and nutritive ingredient is abundant, can be directly oral, can improve the blood circulation of human body, improve and regulate the metabolism of human body, play the effect of health of body.
Another object of the present invention provides the preparation method of safflower vinegar oral liquid.
The object of the present invention is achieved like this: a kind of safflower vinegar oral liquid of using, the prescription of this oral liquid comprise that following weight (part) proportion raw material makes:
Semen Flos Carthami 10-55, Chinese sorghum 3-20, wheat bran 9-60, corn 5-15, salt 2-5, xylo-oligosaccharide 3-6, safflower suede 4-8.
Preparing the ratio range that oral liquid composition of raw materials of the present invention comprises preferred weight (part) is:
Semen Flos Carthami 20-30, Chinese sorghum 10-15, wheat bran 30-50, corn 8-12, salt 3-5, xylo-oligosaccharide 3-5, safflower suede 4-6.
Preparing the ratio range that oral liquid composition of raw materials of the present invention comprises optimum weight (part) is:
Semen Flos Carthami 20, Chinese sorghum 15, wheat bran 45, corn 15, salt 5, xylo-oligosaccharide 4, safflower suede 5.
The production method that above-mentioned each component is made oral liquid of the present invention is:
1, the Chinese sorghum after the boiling, corn are cooled to 50 ℃-60 ℃ after, immerse in the water, add the saccharifying enzyme of described weight of material 0.2-0.4%, mix thoroughly, under 25 ℃ of-30 ℃ of temperature, carry out diastatic fermentation, the time is 5-8 hour;
2, add wine uses yeast fungus then, add-on is 0.05% of an above-mentioned material, mixes thoroughly, carries out the wine fermentation under 25 ℃ of-30 ℃ of temperature, and fermentation time is 6-8 days;
3, the juice that will ferment is emitted, in fermentation materials, add wheat bran, salt, Semen Flos Carthami and liquid acetic acid bacterium, the add-on of liquid acetic acid bacterium is 10% of a mixture weight, after fully stirring, under 30 ℃-38 ℃ temperature, ferment, fermentation time 18-22 days, fully stirred once and then cover with plastics film every day between yeast phase;
4, the material of step 3 is poured in the pond, added the water of 2 times of weight of material, soak out work in-process vinegar, soak time 8-12 hour;
5, work in-process vinegar is poured in the heating cylinder, flame enrichment carries out drunk unstrained spirits in the bottom of cylinder, 80 ℃-85 ℃ of Heating temperatures, time 8-12 days;
6, in the good vinegar liquid of drunk unstrained spirits, add safflower suede, mix thoroughly, carry out ageing, time 10-14 month;
7, after the vinegar liquid that ageing goes out filters, add xylo-oligosaccharide, after allotment is mixed thoroughly, carry out can, packing is dispatched from the factory.
Safflower: annual herb, the corolla orange contains carthamin.Flower can be made emmenagogue, have invigorate blood circulation, the effect of swelling and pain relieving.Contain higher linolic acid, phosphatide and thiaminogen in the Semen Carthami oil.Blood fat reducing and serum cholesterol, softening and expansion artery are arranged, prevent arteriosclerosis, increase blood circulation, regulate the effect of heart and endocrine regulation system.Semen Flos Carthami in the component of the present invention is meant Semen Carthami.Safflower suede is meant the safflower corolla.
Xylo-oligosaccharide: as a kind of functional sweetener, be a kind of sugar-free, sweeting agent low in calories, can participate in human body metabolism, enter blood after, do not need Regular Insulin to go into cell, and accretion rate is fast with regard to porous, can not cause blood sugar increasing.Xylo-oligosaccharide contains Xylitol, and Xylitol can reduce free lipid acid in the blood, regulates the metabolism of lipid, thereby makes fatty tissue generate minimizing.Xylitol has the glycerine of inhibition, neutral fat, free fatty acids synthetic function, thereby can control people's body weight, plays the effect of fat-reducing.
The model of saccharifying enzyme is 3.4309 saccharifying enzyme, 50,000 units.
The liquid acetic acid bacterium: its model is that 1.04 bacillus aceticuss are made in Shanghai, and concentration is 1.2 hundred million/ml.
An important feature of the present invention is to contain abundant nutrition in the oral liquid of the present invention.Contain multiple amino acids and VITAMIN in check oral liquid of the present invention, component concentration sees Table 1:
Table 1
| Test item | Detected result | Test item | Detected result |
| Aspartic acid (g/100ml) | 0.06 | Tyrosine (g/100ml) | 0.04 |
| L-glutamic acid (g/100ml) | 0.28 | Xie Ansuan (g/100ml) | 0.07 |
| Serine (g/100ml) | 0.06 | Methionine(Met) (g/100ml) | 0.02 |
| Glycine (g/100ml) | 0.08 | Gelucystine (g/100ml) | 0.01 |
| Histidine (g/100ml) | 0.02 | Isoleucine (g/100ml) | 0.05 |
| Arginine (g/100ml) | 0.04 | Leucine (g/100ml) | 0.08 |
| Threonine (g/100ml) | 0.08 | Phenylalanine (g/100ml) | 0.04 |
| L-Ala (g/100ml) | 0.14 | Methionin (g/100ml) | 0.03 |
| Proline(Pro) (g/100ml) | 0.10 | Tryptophane (g/100ml) | 0.75 |
Contain vitamin-E and see Table 2:
Table 2
| Test item | Detected result | Test item | Detected result |
| Give birth to plain A (mg/100ml) | 0.04 | Vitamin-E (mg/100ml) | 0.08 |
| Give birth to plain B 1(mg/100ml) | 0.43 | Give birth to plain B 2(mg/100ml) | 0.72 |
| Give birth to plain B 6(mg/100ml) | 0.48 | Total vitamins C (mg/100ml) | 8.22 |
Contain flavones (in rutin) 〉=0.8mg/100ml.Flavones can blood fat reducing, blood viscosity lowering, promotes microcirculation.Saccharifying enzyme is 3.4309 saccharifying enzyme, 50,000 units.Wine uses yeast fungus is the high temperature resistant wine uses yeast fungus of Angel board.Add safflower suede and can also reduce and eliminate allergic component.
Safflower vinegar oral liquid of the present invention, the local flavor that not only has edible vinegar, tart flavour is pure soft, and nutritive ingredient is abundant, can be directly oral, and the present invention extracts the elite of safflower, increase Xylitol, can improve the blood circulation of human body, improve and regulate the metabolism of human body, play the effect of health of body.
Embodiment:
A kind of proportioning raw materials (kilogram) with safflower vinegar oral liquid
Embodiment 1: safflower 10, Chinese sorghum 20, corn 10, wheat bran 60, salt 5, safflower suede 5, xylo-oligosaccharide 4.
Embodiment 2: safflower 20, Chinese sorghum 15, corn 15, wheat bran 45, salt 5, glutinous millet 5, safflower suede 4, xylo-oligosaccharide 3.
Embodiment 3: safflower 30, Chinese sorghum 15, corn 5, wheat bran 45, salt 4, safflower suede 5, xylo-oligosaccharide 4.
Embodiment 4: safflower 40, Chinese sorghum 10, corn 15, wheat bran 30, salt 5, safflower suede 7, xylo-oligosaccharide 5.
Embodiment 5: safflower 55, Chinese sorghum 3, corn 9, wheat bran 9, salt 2, safflower suede 8, xylo-oligosaccharide 6.
The preparation method of safflower vinegar oral liquid takes by weighing raw material by the proportioning raw materials (kilogram) of embodiment 1.
1, the Chinese sorghum after the boiling, corn are cooled to 50 ℃-55 ℃ after, immerse in the water, add the saccharifying enzyme of described weight of material 0.2%, mix thoroughly, under 25 ℃ of-30 ℃ of temperature, carry out diastatic fermentation, the time is 5-8 hour;
2, add wine uses yeast fungus then, add-on is 0.05% of an above-mentioned material, mixes thoroughly, carries out the wine fermentation under 25 ℃ of-30 ℃ of temperature, and fermentation time is 6-8 days;
3, the juice that will ferment is emitted, in fermentation materials, add wheat bran, salt, safflower and liquid acetic acid bacterium, the add-on of liquid acetic acid bacterium is 10% of a mixture weight, through fully after fully stirring, under 35 ℃-38 ℃ temperature, ferment, fermentation time 20 days, fully stir once and then cover with plastics film every day between yeast phase;
4, the material of step 3 is poured in the pond, added the water of 2 times of weight of material, soak out work in-process vinegar, soak time 10 hours;
5, work in-process vinegar is poured in the heating cylinder, flame enrichment carries out drunk unstrained spirits in the bottom of cylinder, 80 ℃-85 ℃ of Heating temperatures, 8 days time;
6, in the good vinegar liquid of drunk unstrained spirits, add safflower suede, mix thoroughly, carry out ageing, 12 months time;
7, after the vinegar liquid that ageing goes out filters, add xylo-oligosaccharide, promptly get safflower vinegar after transferring all.
Claims (4)
1, a kind of safflower vinegar oral liquid is characterized in that: it is to comprise that the following weight proportion raw material makes Semen Flos Carthami 10-55, Chinese sorghum 3-20, wheat bran 9-60, corn 5-15, salt 2-5, xylo-oligosaccharide 3-6, safflower suede 4-8.
2, safflower vinegar oral liquid according to claim 1 is characterized in that: the weight proportion comprising each raw material is Semen Flos Carthami 20-30, Chinese sorghum 10-15, wheat bran 30-50, corn 8-12, salt 3-5, xylo-oligosaccharide 3-5, safflower suede 4-6.
3, safflower vinegar oral liquid according to claim 1 is characterized in that: the weight proportion comprising each raw material is Semen Flos Carthami 20, Chinese sorghum 15, wheat bran 45, corn 15, salt 5, xylo-oligosaccharide 4, safflower suede 5.
4, the preparation method of safflower vinegar oral liquid according to claim 1 comprises diastatic fermentation and wine fermentation behind boiling Chinese sorghum, the corn, it is characterized in that the following step is arranged:
1., the juice that will ferment is emitted, in fermentation materials, add wheat bran, salt, Semen Flos Carthami and liquid acetic acid bacterium, the add-on of liquid acetic acid bacterium is 10% of a mixture weight, through fully after fully stirring, under 30 ℃-38 ℃ temperature, ferment, fermentation time 18-22 days, fully stirring every day once, the back covered with plastics film;
2., the material that ferments is poured in the pond, add the water of 2 times of weight of material, soak out work in-process vinegar, soak time 8-12 hour;
3., with work in-process vinegar pour into the heating cylinder in, flame enrichment carries out drunk unstrained spirits in the bottom of cylinder, 80 ℃-85 ℃ of Heating temperatures, time 8-12 days;
4., in the good vinegar liquid of drunk unstrained spirits, add safflower suede, mix thoroughly, carry out ageing, time 10-14 month;
5., after the vinegar liquid that ageing goes out filters, add xylo-oligosaccharide, after allotment is mixed thoroughly, carry out can, packing is dispatched from the factory.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2007101814045A CN101323829B (en) | 2007-10-17 | 2007-10-17 | Safflower vinegar oral liquid and preparation thereof |
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| CN101323829B CN101323829B (en) | 2012-04-25 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404859A (en) * | 2013-07-29 | 2013-11-27 | 新疆庄子实业有限公司 | Preparation method for Brassica rapa-safflower vinegar oral liquid |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1235792A (en) * | 1998-11-25 | 1999-11-24 | 武继礼 | Safflower product and its producing method |
| CN1072716C (en) * | 1999-11-02 | 2001-10-10 | 陈黎明 | Formula of carthamus seed vinegar |
| CN1203168C (en) * | 2001-08-17 | 2005-05-25 | 杨志东 | Process for preparing dietetic health vinegar, and dietetic heath vinegar produced thereby |
| CN1532275A (en) * | 2003-03-20 | 2004-09-29 | 郭雄辉 | Oligo xylose fruit vinegar |
| CN1269947C (en) * | 2004-10-28 | 2006-08-16 | 张广军 | Hygienic vinegar made of rose flowers |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103404859A (en) * | 2013-07-29 | 2013-11-27 | 新疆庄子实业有限公司 | Preparation method for Brassica rapa-safflower vinegar oral liquid |
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