CN101323829B - Safflower vinegar oral liquid and preparation thereof - Google Patents
Safflower vinegar oral liquid and preparation thereof Download PDFInfo
- Publication number
- CN101323829B CN101323829B CN2007101814045A CN200710181404A CN101323829B CN 101323829 B CN101323829 B CN 101323829B CN 2007101814045 A CN2007101814045 A CN 2007101814045A CN 200710181404 A CN200710181404 A CN 200710181404A CN 101323829 B CN101323829 B CN 101323829B
- Authority
- CN
- China
- Prior art keywords
- safflower
- vinegar
- add
- liquid
- fermentation
- Prior art date
- Legal status (The legal status 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 status listed.)
- Active
Links
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 working method thereof, particularly safflower vinegar oral liquid and preparation method thereof.
Background technology
The edible vinegar of processing with traditional making method is as seasonings, in the existing long history of China.Edible vinegar mainly contains acetic acid, and as seasonings, edible vinegar receives 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 abundant nutrients, 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 objective of the invention is to realize 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 processes:
Semen Flos Carthami 10-55, Chinese sorghum 3-20, wheat bran 9-60, corn 5-15, salt 2-5, xylooligosaccharides 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, xylooligosaccharides 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, xylooligosaccharides 4, safflower suede 5.
The working method that above-mentioned each component is processed 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 said 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, under 25 ℃ of-30 ℃ of temperature, carries out the wine fermentation, and fermentation time is 6-8 days;
The juice that 3, 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, ferments; 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 xylooligosaccharides, 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.Reduce fat 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.
Xylooligosaccharides: as a kind of functional sweetener, be a kind of sugar-free, sweeting agent low in calories, can participate in human body metabolism, get into 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.Xylooligosaccharides 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.In check oral liquid of the present invention, contain multiple amino acids and VITAMINs, component concentration is seen 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 |
| Glycocoll (g/100ml) | 0.08 | Gelucystine (g/100ml) | 0.01 |
| Histidine (g/100ml) | 0.02 | Isoleucine (g/100ml) | 0.05 |
| L-arginine (g/100ml) | 0.04 | Leucine (g/100ml) | 0.08 |
| Threonine (g/100ml) | 0.08 | Phenylalanine(Phe) (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 reduce fat, 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 not only has the local flavor of edible vinegar, and tart flavour is pure soft; And abundant nutrients, can be directly oral, 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, xylooligosaccharides 4.
Embodiment 2: safflower 20, Chinese sorghum 15, corn 15, wheat bran 45, salt 5, glutinous millet 5, safflower suede 4, xylooligosaccharides 3.
Embodiment 3: safflower 30, Chinese sorghum 15, corn 5, wheat bran 45, salt 4, safflower suede 5, xylooligosaccharides 4.
Embodiment 4: safflower 40, Chinese sorghum 10, corn 15, wheat bran 30, salt 5, safflower suede 7, xylooligosaccharides 5.
Embodiment 5: safflower 55, Chinese sorghum 3, corn 9, wheat bran 9, salt 2, safflower suede 8, xylooligosaccharides 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 said 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, under 25 ℃ of-30 ℃ of temperature, carries out the wine fermentation, and fermentation time is 6-8 days;
The juice that 3, 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,, after fully stirring, under 35 ℃-38 ℃ temperature, ferments through abundant; 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 xylooligosaccharides, promptly get safflower vinegar after transferring all.
Claims (1)
1. the preparation method of a safflower vinegar oral liquid comprises that the following weight proportion raw material processes, and Semen Flos Carthami 10-55, Chinese sorghum 3-20, wheat bran 9-60, corn 5-15, salt 2-5, xylooligosaccharides 3-6, safflower suede 4-8 is characterized in that the following step is arranged:
1. after the Chinese sorghum after the boiling, corn being cooled to 50 ℃-60 ℃, immerse in the water, add the saccharifying enzyme of weight of material 0.2-0.4%, mix thoroughly, carry out diastatic fermentation under 25 ℃ of-30 ℃ of temperature, 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, under 25 ℃ of-30 ℃ of temperature, carries out the wine fermentation, and fermentation time is 6-8 days;
The juice that 3. 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, ferments; Fermentation time 18-22 days, fully stirring every day once, the back covered with plastics film;
4. the material that ferments 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, Heating temperature, 80 ℃-85 ℃, 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 xylooligosaccharides, after allotment is mixed thoroughly, carry out can, packing is dispatched from the factory.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101814045A CN101323829B (en) | 2007-10-17 | 2007-10-17 | Safflower vinegar oral liquid and preparation thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101814045A CN101323829B (en) | 2007-10-17 | 2007-10-17 | Safflower vinegar oral liquid and preparation thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101323829A CN101323829A (en) | 2008-12-17 |
| CN101323829B true CN101323829B (en) | 2012-04-25 |
Family
ID=40187533
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007101814045A Active CN101323829B (en) | 2007-10-17 | 2007-10-17 | Safflower vinegar oral liquid and preparation thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101323829B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404859B (en) * | 2013-07-29 | 2014-09-03 | 新疆庄子实业有限公司 | Preparation method for Brassica rapa-safflower vinegar oral liquid |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1235792A (en) * | 1998-11-25 | 1999-11-24 | 武继礼 | Safflower product and its producing method |
| CN1254011A (en) * | 1999-11-02 | 2000-05-24 | 陈黎明 | Formula of carthamus seed vinegar |
| CN1401758A (en) * | 2001-08-17 | 2003-03-12 | 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 |
| CN1635101A (en) * | 2004-10-28 | 2005-07-06 | 张广军 | Hygienic vinegar made of rose flowers |
-
2007
- 2007-10-17 CN CN2007101814045A patent/CN101323829B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1235792A (en) * | 1998-11-25 | 1999-11-24 | 武继礼 | Safflower product and its producing method |
| CN1254011A (en) * | 1999-11-02 | 2000-05-24 | 陈黎明 | Formula of carthamus seed vinegar |
| CN1401758A (en) * | 2001-08-17 | 2003-03-12 | 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 |
| CN1635101A (en) * | 2004-10-28 | 2005-07-06 | 张广军 | Hygienic vinegar made of rose flowers |
Non-Patent Citations (3)
| Title |
|---|
| 王红飙 等.红花机械化栽培技术.《新疆农机化》.2002,(第6期),38-39. * |
| 路永芳.谈传统(老法)工艺酿醋生产技术.《中国调味品》.1997,(第9期),19-20. * |
| 鞠国泉 等.红花在运动饮料中的应用.《食品工业》.2004,(第4期),42-43. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101323829A (en) | 2008-12-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104745392B (en) | The method that Semen Coicis Radix Puerariae yellow wine is brewageed in purebred liquid fermentation | |
| CN103013767B (en) | Method for preparing pumpkin sparkling wine | |
| CN102972819A (en) | Preparation method for honey vinegar mulberry juice beverage | |
| CN101457192A (en) | Papaya sake and method for producing the same | |
| CN103849541B (en) | Compound healthcare wine and preparation method thereof | |
| CN105255693A (en) | Method for preparing rose vinegar | |
| CN103602577A (en) | Purely-natural organic honey vinegar | |
| KR102549413B1 (en) | Method for preparing a composition for treating hair loss | |
| CN103865712A (en) | Cynanchum bungei decne healthcare yellow wine and preparation method thereof | |
| CN105482977A (en) | Water chestnut-sticky rice distilled liquor and making method thereof | |
| CN101962606A (en) | Five-bean five-element totally nutrient wine and preparation method thereof | |
| CN105368694A (en) | Beauty health vinegar | |
| CN106819743A (en) | A kind of rose OPC drink and its production method | |
| CN103602556A (en) | Compound fermentation type coix seed health-care wine and production method thereof | |
| CN101948725B (en) | Five-bean five-element Chinese distilled spirit and preparation method thereof | |
| CN103184136A (en) | Peach vinegar production | |
| CN103421671A (en) | Method for producing privet vinegar | |
| CN102071127B (en) | Honey pollen wine and brewing method thereof | |
| CN105018265B (en) | A kind of cherry beer and its production technology | |
| CN101323829B (en) | Safflower vinegar oral liquid and preparation thereof | |
| CN108522925A (en) | A kind of sprouted unpolished rice Wolfberry fruit health vinegar beverage and preparation method thereof | |
| CN101323831B (en) | Safflower blackcurrant vinegar oral liquid and preparation thereof | |
| CN107157869A (en) | A kind of fermented glutinour rice facial mask and preparation method thereof | |
| US20210153537A1 (en) | Compound beverage containing corn peptides and pueraria root extract and preparation method thereof | |
| CN101323830B (en) | Safflower seabuckthorn vinegar oral liquid and preparation thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |