CN101323830B - Safflower seabuckthorn vinegar oral liquid and preparation thereof - Google Patents
Safflower seabuckthorn vinegar oral liquid and preparation thereof Download PDFInfo
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- CN101323830B CN101323830B CN200710181405XA CN200710181405A CN101323830B CN 101323830 B CN101323830 B CN 101323830B CN 200710181405X A CN200710181405X A CN 200710181405XA CN 200710181405 A CN200710181405 A CN 200710181405A CN 101323830 B CN101323830 B CN 101323830B
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- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention pertains to nutritional and health care vinegar and a production method thereof, in particular to a safflower sea backthern vinegar oral liquid and a preparation method thereof. Safflower vinegar prepared by the preparation technique of safflower vinegar, sea backthern juice, xylo-oligosaccharides and safflower velvet are taken as raw materials. The raw materials are weighted according to weight matching. The sea backthern juice is first added with active dried yeast to ferment, the fermented sea backthern juice is added with liquid acetic acid bacteria and treated with fermentation to obtain sea backthern vinegar; the sea backthern vinegar is added with the safflower velvet to age and then the xylo-oligosaccharides and the safflower vinegar are added; the mixture is stirred evenly, filtrated, canned and delivered out of the factory. The nutritional and health care vinegar of the invention not only has the favor of edible vinegar, pure and pleasant acidity, but also has rich nutrient components, can be taken orally directly as health care beverage, can improve the blood circulation of human body, promote the metabolism of the human body, invigorate health effectively and has the function of health care.
Description
Technical field
The invention belongs to nutritious health-care vinegar and production method thereof, particularly safflower seabuckthorn vinegar oral liquid and preparation method thereof.
Background technology
The vinegar of processing with traditional brewage process is as flavouring, in the existing long history of China.Vinegar mainly contains acetic acid, and as flavouring, vinegar receives liking of consumers in general deeply.But the nutritional labeling of vinegar is single, can only be as flavouring in the daily life.
Summary of the invention
The object of the present invention is to provide a kind of safflower seabuckthorn vinegar oral liquid, not only have the local flavor of vinegar, tart flavour is pure soft; And abundant nutrients, as health drink, can be directly oral; Can improve the blood circulation of human body, promote the metabolism of human body, health of body.
Another object of the present invention provides the preparation method of safflower seabuckthorn vinegar oral liquid.
The purpose of invention is achieved in that a kind of safflower seabuckthorn vinegar oral liquid, and it comprises that mainly the raw material of following weight portion processes:
The safflower vinegar 13-17, sea buckthorn juice 30-50, xylo-oligosaccharide 7-9, the safflower suede 1.5-2.5 that process by safflower vinegar preparation technology.
Preparing the ratio range that oral liquid composition of raw materials of the present invention comprises preferred weight (part) is:
The safflower vinegar 14-16, sea buckthorn juice 35-45, xylo-oligosaccharide 7.5-8.5, the safflower suede 1.8-2.3 that process by safflower vinegar preparation technology.
Preparing the ratio range that oral liquid composition of raw materials of the present invention comprises optimum weight (part) is:
Safflower vinegar 15, sea buckthorn juice 40, xylo-oligosaccharide 8, the safflower suede 2 processed by safflower vinegar preparation technology.
The production method that above-mentioned each component is processed oral liquid of the present invention is:
1, in the sea buckthorn juice broken, that squeezing is good, add active dry yeast, addition is 500g/T, mixes fermentation thoroughly, at 25 ℃-30 ℃ temperature bottom fermentation, and time 3-7 days;
2, in the sea buckthorn juice that ferments, add the liquid acetic acid bacterium, carry out liquid state fermentation, addition is the 10-15% of said weight of material, mixes fermentation thoroughly, and fermentation time 15-20 days, 25 ℃-35 ℃ of temperature promptly got sea-buckthorn vinegar;
3, in sea-buckthorn vinegar, add safflower suede, stir, carry out ageing, ageing 7-10 days at normal temperatures;
4, add safflower vinegar, xylo-oligosaccharide then, mix, carry out filtration sterilization, can is dispatched from the factory.
Wherein: the composition of raw materials of making safflower vinegar is:
Kardiseed 10-55, Chinese sorghum 10-20, wheat bran 9-60, corn 5-15, salt 2-5, xylo-oligosaccharide 3-6, safflower suede 4-8.
The production method of safflower vinegar is:
1, the Chinese sorghum after the boiling, corn are cooled to 50 ℃-60 ℃ after, immerse in the water, add the carbohydrase 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, addition is 0.05% of an above-mentioned material, mixes thoroughly, under 30 ℃ of-40 ℃ 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, kardiseed and liquid acetic acid bacterium; The addition of liquid acetic acid bacterium is 10% of a mixed material weight,, after fully stirring, under 30 ℃-35 ℃ temperature, ferments through abundant; Fermentation time 18-20 days, fully stirring every day once, the back covered with plastic sheeting;
4, above-mentioned material is poured in the pond, added the water of 2 times of weight of material, soak out semi-finished product vinegar, soak time 8-12 hour;
5, semi-finished product vinegar is poured in the heating cylinder, flame enrichment carries out drunk unstrained spirits in the bottom of cylinder, 80 ℃-85 ℃ of heating-up temperatures, time 7-9 days;
6, in the good vinegar liquid of drunk unstrained spirits, add safflower suede, mix thoroughly, carry out ageing, time 10-12 month;
7, after the vinegar liquid that ageing goes out filters, add xylo-oligosaccharide, after mixing thoroughly, allotment promptly gets safflower vinegar.
Safflower: annual herb, the corolla salmon pink contains carthamin.Flower can be made emmenagogue, have invigorate blood circulation, the effect of swelling and pain relieving.Contain higher linoleic acid, phosphatide and oryzanol in the Semen Carthami oil.Have and reduce blood fat and serum cholesterol, softening and expansion artery, prevent arteriosclerosis, increase blood circulation, regulate heart and regulate the effect of internal system.Kardiseed in the component of the present invention is meant Semen Carthami, and safflower suede is meant the safflower corolla.
Xylo-oligosaccharide: as a kind of functional sweetener, be a kind of sugar-free, sweetener low in calories, can participate in human body metabolism, get into blood after, do not need insulin to go into cell, and accretion rate is fast with regard to porous, can not cause that blood sugar raises.Xylo-oligosaccharide contains xylitol, and xylitol can reduce free aliphatic acid in the blood, regulates the metabolism of lipid, thereby makes adipose tissue generate minimizing.Xylitol has inhibition glycerine, neutral fat, the synthetic function of free fatty, thereby can control people's body weight, plays the effect of fat-reducing.
Sea-buckthorn: sea-buckthorn is the extremely strong shrub of a kind of vitality, generally is grown in the barren mountain area of drying, cold.In China, sea-buckthorn mainly is distributed in provinces and regions such as Shanxi, Tibet, Inner Mongol, and fructus hippophae and leaf contain abundant bioactive ingredients, is precious medicine food dual purpose plant resource.Before 1300, " month king medicine precious " of the Tang Dynasty, the Four-Volume Medical Code have been put down in writing the medical usage of sea-buckthorn, and motherland's theory of medicine thinks, the main favourable lung of sea-buckthorn, establishing-Yang, nourishing the stomach, invigorating the spleen, invigorate blood circulation, pharmacological action such as stagnation resolvation.
Medical science constituent analysis now shows that sea-buckthorn is rich in nutritional labelings such as vitamin C, vitamin E, carotenoid, several amino acids, protein, linoleic acid, phosphatide, flavones, various trace elements.Unrighted acid contains eight necessary seed amino acids of human body up to 80% in the seabuckthorn seeds, and sea-buckthorn contains the trace element of 11 kinds of needed by human such as calcium, iron, zinc, potassium, selenium.The seabuckthorn seeds of extracting in the sea-buckthorn contains vitamin E, carotenoid, guassin, cumarin, amino acid, unrighted acid etc., thereby sea-buckthorn has significant curative effect to burn, scald and cervical erosion clinically; To chronic superficial gastritis, gastric ulcer, duodenal ulcer, canker sore, weakness due to chronic disease, senile determined curative effect such as weak; Cardiovascular and cerebrovascular diseases such as prevention and treatment coronary heart disease, angina pectoris, artery sclerosis.
Sea-buckthorn contains more than 160 kind of bioactivator, 8 seed amino acids, 11 kinds of trace elements, has high medical value and nutritive value.Sea-buckthorn is rich in vitamin E, can block nitrite at human body syncarcinogen-nitrous ammonium; The catechin that Seabuckthorn Oil is rich in is that benzo has had strong inhibitory effects to cell cancer and the flavomycoin that is caused by TPA; The beta carotene that sea-buckthorn is rich in then is a good antioxidants, can stop the oncogenic process of chemical substance, plays the effect of anticancer.It is particularly remarkable that Seabuckthorm Seed Oil suppresses effect to leukaemia, sarcoma, melanoma, ehrlich ascites tumor, cancer of the stomach etc.
The abundant nutrients of safflower vinegar contains multivitamin and 18 seed amino acids, flavones.Be fit to the higher crowd of blood fat, have softening blood vessel, improve the blood circulation of human body, regulate the metabolism of human body, play the effect of health of body.
Acetic acid bacteria: be the liquid acetic acid bacterium, its model is: 1.04 acetobacters are made in Shanghai, and concentration is 1.2 hundred million/ml.
Safflower, sea-buckthorn have nutritional labeling and pharmacological effect separately.The present invention organically combines sea-buckthorn and safflower; With fine finishining such as advanced immobilized cell technology ferment, brewages; After making sea buckthorn juice be fermented into liquid state; Add safflower suede again and soak and to brewage, eliminated the anaphylactogen in the safflower simultaneously, add auxiliary materials such as xylo-oligosaccharide, safflower vinegar then and brewage and form.Oral liquid of the present invention has five kinds of compound nutritional compositions of kardiseed, safflower suede, sea-buckthorn, vinegar and xylo-oligosaccharide, its abundant nutrients simultaneously.Through check, it is as shown in table 1 that oral liquid of the present invention contains amino acid whose composition:
Table 1
| Test item | Testing result | Test item | Testing result |
| Aspartic acid (g/100ml) | 0.16 | Tyrosine (g/100ml) | 0.03 |
| Glutamic acid (g/100ml) | 0.24 | Valine (g/100ml) | 0.06 |
| Serine (g/100ml) | 0.06 | Methionine (g/100ml) | 0.01 |
| Glycine (g/100ml) | 0.06 | Cystine (g/100ml) | 0.002 |
| Histidine (g/100ml) | 0.04 | Isoleucine (g/100ml) | 0.04 |
| Arginine (g/100ml) | 0.04 | Leucine (g/100ml) | 0.08 |
| Threonine (g/100ml) | 0.05 | Phenylalanine (g/100ml) | 0.04 |
| Alanine (g/100ml) | ?0.08 | Lysine (g/100ml) | ?0.06 |
| Proline (g/100ml) | 0.08 | Tryptophan (g/100ml) | ?1.54 |
It is as shown in table 2 to contain vitamin E
Table 2
| Test item | Testing result | Test item | Testing result |
| Vitamin A (mg/100ml) | 0.43 | Vitamin E (mg/100ml) | 0.08 |
| Vitamin B1 (mg/100ml) | 0.19 | Vitamin B2 (mg/100ml) | 1.87 |
| Vitamin B6 (mg/100ml) | 1.18 | Total vitamin C (mg/100ml) | 51.4 |
The component content of flavones is in rutin, and rutin and relevant index are as shown in table 3 through assay:
Table 3
The present invention is according to the pharmacological effect characteristics of adding component, and is fructus hippophae is broken, squeeze into juice, is fermented into vinegar, adds safflower vinegar, safflower suede, xylo-oligosaccharide etc. again; Make them organically combine to brewage into oral liquid of the present invention, embody the local flavor that the present invention not only has vinegar, tart flavour is pure soft, and abundant nutrients; As the health products beverage, can be directly oral, improve the blood circulation of human body; Promote the metabolism of human body, build up health health of body.
The specific embodiment:
A kind of proportioning raw materials (kilogram) with safflower seabuckthorn vinegar oral liquid:
Safflower vinegar 150, sea buckthorn juice 400, xylo-oligosaccharide 80, safflower suede 20.
The preparation method of safflower seabuckthorn vinegar oral liquid takes by weighing raw material by the weight proportion (kilogram) of above-mentioned raw materials.
1, in the sea buckthorn juice broken, that squeezing is good, add active dry yeast, addition is 500g/T, mix thoroughly, and at 25 ℃-30 ℃ temperature bottom fermentation, 5 days time;
2, in the sea buckthorn juice that ferments, add the liquid acetic acid bacterium, carry out liquid state fermentation, addition is 10% of a said weight of material, mixes fermentation thoroughly, fermentation time 20 days, and 30 ℃-35 ℃ of temperature promptly get sea-buckthorn vinegar;
3, in sea-buckthorn vinegar, add safflower suede, stir, carry out ageing, soaked at normal temperatures 7 days;
4, add safflower vinegar, xylo-oligosaccharide then, mix, filter, sterilize, can is dispatched from the factory.
Claims (3)
1. the preparation method of a safflower seabuckthorn vinegar oral liquid is characterized in that: it is to comprise that the following weight proportion raw material processes safflower vinegar 13-17, sea buckthorn juice 30-50, xylo-oligosaccharide 7-9, safflower suede 1.5-2.5; The composition of raw materials of making safflower vinegar is: kardiseed 10-55, and Chinese sorghum 10-20, wheat bran 9-60, corn 5-15, salt 2-5, xylo-oligosaccharide 3-6, safflower suede 4-8, the production stage of safflower vinegar is following:
1. after the Chinese sorghum after the boiling, corn being cooled to 50 ℃-60 ℃, immerse in the water, add the carbohydrase of weight of material 0.2%, mix thoroughly, under 25 ℃ of-30 ℃ of temperature, carry out diastatic fermentation, the time is 5-8 hour;
2., then add wine uses yeast fungus, addition is 0.05% of an above-mentioned material, mixes thoroughly, under 30 ℃ of-40 ℃ 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, kardiseed and liquid acetic acid bacterium; The addition of liquid acetic acid bacterium is 10% of a mixed material weight, after fully stirring, under 30 ℃-35 ℃ temperature, ferments; Fermentation time 18-20 days, fully stirring every day once, the back covered with plastic sheeting;
4., above-mentioned material is poured in the pond, add the water of 2 times of weight of material, soak out semi-finished product vinegar, soak time 8-12 hour;
5., with semi-finished product vinegar pour into the heating cylinder in, flame enrichment carries out drunk unstrained spirits in the bottom of cylinder, 80 ℃-85 ℃ of heating-up temperatures, time 7-9 days;
6. in the good vinegar liquid of drunk unstrained spirits, add safflower suede, mix thoroughly, carry out ageing, time 10-12 month;
7. after the vinegar liquid that ageing goes out filters, add xylo-oligosaccharide, promptly get safflower vinegar after allotment is mixed thoroughly;
The preparation method of safflower seabuckthorn vinegar oral liquid has the following step:
1., in the sea buckthorn juice broken, that squeezing is good, add active dry yeast, addition is 500g/T, mix thoroughly, and at 25 ℃-30 ℃ temperature bottom fermentation, time 3-7 days;
2., in the sea buckthorn juice that ferments, add the liquid acetic acid bacterium, carry out liquid state fermentation, addition is the 10-15% of weight of material, mixes fermentation thoroughly, fermentation time 15-20 days, 25 ℃-35 ℃ of temperature promptly got sea-buckthorn vinegar;
3., in sea-buckthorn vinegar, add safflower suede, stir, carry out ageing, ageing 7-10 days at normal temperatures;
4., then add safflower vinegar, xylo-oligosaccharide, mix, carry out filtration sterilization, can is dispatched from the factory.
2. the preparation method of safflower seabuckthorn vinegar oral liquid according to claim 1, it is characterized in that: the weight proportion comprising each raw material is safflower vinegar 14-16, sea buckthorn juice 35-45, xylo-oligosaccharide 7.5-8.5, safflower suede 1.8-2.3.
3. the preparation method of safflower seabuckthorn vinegar oral liquid according to claim 1, it is characterized in that: the weight proportion comprising each raw material is safflower vinegar 15, sea buckthorn juice 40, xylo-oligosaccharide 8, safflower suede 2.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1232084A (en) * | 1999-01-21 | 1999-10-20 | 熊志高 | Production process of sea-buckthorn vinegar |
| CN1254011A (en) * | 1999-11-02 | 2000-05-24 | 陈黎明 | Formula of carthamus seed vinegar |
| CN1306778A (en) * | 2000-02-01 | 2001-08-08 | 伊克昭盟新昀科技实业有限责任公司 | Sea-buckthorn acetic acid health beverage |
| CN101006859A (en) * | 2007-01-23 | 2007-08-01 | 青海清华博众生物技术有限公司 | A fruit vinegar beverage of seabuckthorn and its preparation method |
| CN101084965A (en) * | 2006-06-06 | 2007-12-12 | 朱志宏 | Safflower compound preparation and its preparation technology |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1232084A (en) * | 1999-01-21 | 1999-10-20 | 熊志高 | Production process of sea-buckthorn vinegar |
| CN1254011A (en) * | 1999-11-02 | 2000-05-24 | 陈黎明 | Formula of carthamus seed vinegar |
| CN1306778A (en) * | 2000-02-01 | 2001-08-08 | 伊克昭盟新昀科技实业有限责任公司 | Sea-buckthorn acetic acid health beverage |
| CN101084965A (en) * | 2006-06-06 | 2007-12-12 | 朱志宏 | Safflower compound preparation and its preparation technology |
| CN101006859A (en) * | 2007-01-23 | 2007-08-01 | 青海清华博众生物技术有限公司 | A fruit vinegar beverage of seabuckthorn and its preparation method |
Non-Patent Citations (1)
| Title |
|---|
| 山永凯等.降脂利心保健饮料的研制.《中国食物与营养》.2004,(第08期), * |
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