CN101323831B - Safflower blackcurrant vinegar oral liquid and preparation thereof - Google Patents
Safflower blackcurrant vinegar oral liquid and preparation thereof Download PDFInfo
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- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (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 blackcurrant vinegar oral liquid and a preparation method thereof. Safflower vinegar prepared by the preparation technique of safflower vinegar, blackcurrant juice, xylo-oligosaccharides and safflower velvet are taken as raw materials. The raw materials are weighted according to weight matching. The blackcurrant juice is first added with active dried yeast to ferment, the fermented blackcurrant juice is added with liquid acetic acid bacteria and treated with fermentation to obtain blackcurrant vinegar; the blackcurrant vinegar is added with the safflower vinegar, the xylo-oligosaccharides and the safflower velvet; the mixture is stirred evenly, brewed into the finished product, the vinegar of the invention, at room temperature and the finished products are canned delivered out of the factory after filtration. The oral liquid 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 a health care beverage, can improve the blood circulation of human body, prevent arteriosclerosis, promote the metabolism of the human body and enhance the immunity of the human body.
Description
Technical field
The invention belongs to nutrition and health protection vinegar and working method thereof, particularly safflower blackcurrant 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 blackcurrant vinegar oral liquid, not only have the local flavor of edible vinegar, tart flavour is pure soft; And abundant nutrients, as nourishing drink, can be directly oral; Can improve the blood circulation of human body; The prevention of arterial sclerosis is regulated the metabolism of human body, the immunizing power of enhances human body.
Another object of the present invention provides the preparation method of safflower blackcurrant vinegar oral liquid.
The objective of the invention is to realize like this: a kind of safflower blackcurrant vinegar oral liquid, it comprises that mainly the raw material of following weight part processes:
The safflower vinegar 13-17, black currant juice 30-50, xylooligosaccharides 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, black currant juice 35-45, xylooligosaccharides 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, black currant juice 40, xylooligosaccharides 8, the safflower suede 2 processed by safflower vinegar preparation technology.
The working method that above-mentioned each component is processed oral liquid of the present invention is:
1, in the black currant juice broken, that squeezing is good, add active dry yeast, add-on is 500g/T, mix thoroughly, and at 25 ℃-30 ℃ temperature bottom fermentation, time 3-7 days;
2, in the black currant juice that ferments, add the liquid acetic acid bacterium, carry out liquid state fermentation, add-on is the 10-15% of above-mentioned weight of material, mixes all fermentations, fermentation time 15-20 days, promptly gets blackcurrant vinegar;
3, in blackcurrant vinegar, add safflower vinegar, xylooligosaccharides and Flos Carthami suede stirs, and soaks at normal temperatures 7-10 days, promptly gets finished product vinegar oral liquid of the present invention, after filtering, carries out can and dispatches from the factory.
Wherein: the composition of raw materials of making safflower vinegar is:
Semen Flos Carthami 10-55, Chinese sorghum 10-20, wheat bran 9-60, corn 5-15, salt 2-5, xylooligosaccharides 3-6, safflower suede 4-8.
The working 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 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 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, 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 through abundant; Fermentation time 18-20 days, fully stirring every day once, the back covered with plastics film;
4, above-mentioned material 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 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 xylooligosaccharides, after mixing thoroughly, allotment promptly gets safflower vinegar.
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.Safflower in the component of the present invention is meant Semen Carthami and corolla.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.
Black currant: taxonomic species name dust-brand aldehyde chestnut, the another name black bean fruit, this platymiscium has 160 sections approximately, is widely distributed in temperate zone, the Northern Hemisphere and cool temperature zone.
Black currant: be grown in your inversion band; Be a kind of black berry of mystery, contain abundant vitamin A, B, C and mineral phosphorus, potassium, magnesium, calcium, iron level and occupy fruit three hats that the magical secret of black currant is to contain abundant pycnogenols OPC; Human body from plant, absorb 18 in amino acid in the Hei Jiata fruit, look forward to various; Contain a large amount of vitamin A, B, C, D, E, FG family etc. in the black currant fresh fruit, especially ascorbic content is higher than most fruit, will exceed several times hundred times than the content of apple, peach and grape; The minerals calcium that contains higher proportion is very suitable to child and old supplement calcium.Black currant has vessel softening, reducing blood-fat, hypotensive and increase health protection effect such as body immunity.
The abundant nutrients of safflower vinegar contains amino acid in multivitamin and 18, flavones content (with rutin juice) >=0.1mg/100ml.Be fit to the higher crowd of blood fat, have vessel softening, improve the blood circulation of human body, regulate the metabolism of human body, play the effect of health of body.
Acetic bacteria: be the liquid acetic acid bacterium, its model is: 1.04 bacillus aceticuss are made in Shanghai, and concentration is 1.2 hundred million/ml.
Safflower, black currant have nutritive ingredient and pharmacological effect separately.The present invention organically combines the black currant and Flos Carthami, with precision work such as advanced immobilized cell technology ferment, brewages.After being fermented into liquid state to black currant, soak adding safflower suede, eliminated the sensibiligen in the safflower simultaneously, add auxiliary materials such as xylooligosaccharides, safflower vinegar again, essence leads to oral liquid of the present invention, its abundant nutrients.Through check, contain amino acid in 18, multivitamin and flavones in the oral liquid of the present invention.Its nutritive ingredient is as shown in table 1:
Table 1
It is as shown in table 2 to contain vitamin E:
Table 2
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 successively adds safflower suede in the brewing process according to the pharmacological effect characteristics of adding auxiliary material at twice.For the first time adding safflower suede is in order to eliminate allergic component; Add for the second time safflower suede and can reach whole supersensitivity reduction by 50%; Exist when having kept low temperature nutritive ingredient and high temperature nutritive ingredient simultaneously, make the effective constituent of safflower suede embody to greatest extent.Black currant juice becomes to be fermented into vinegar, adds the combination of materials such as safflower vinegar, safflower suede, xylooligosaccharides again, embodies the effect of oral liquid unique nutrient components of the present invention and health of body.The present invention not only has the local flavor of edible vinegar, and tart flavour is pure soft, and abundant nutrients, has vessel softening, improves the blood circulation of human body, and the effect of prevention of arterial hardened can be regulated the metabolism of human body, the immunizing power of enhances human body.
Embodiment:
A kind of proportioning raw materials (kilogram) with blackcurrant vinegar oral liquid:
Safflower vinegar 150, black currant juice 400, xylooligosaccharides 80, safflower suede 20.
The preparation method of safflower blackcurrant vinegar oral liquid takes by weighing raw material by the weight proportion (kilogram) of above-mentioned raw materials.
1, in the black currant juice broken, that squeezing is good, add active dry yeast, add-on is 500g/T, mix thoroughly, and at 25 ℃-30 ℃ temperature bottom fermentation, 5 days time;
2, in the black currant juice that ferments, add the liquid acetic acid bacterium, carry out liquid state fermentation, add-on is 15% of an above-mentioned weight of material, and fermentation time 15 days is processed blackcurrant vinegar;
3, in the blackcurrant vinegar of ageing, add safflower vinegar, xylooligosaccharides and Flos Carthami suede stirs, and ageing was soaked 7 days, and through filtering can, packing is dispatched from the factory.
Claims (3)
1. safflower blackcurrant vinegar oral liquid, it is characterized in that: it is to be processed by the following weight proportion raw material, safflower vinegar 13-17, black currant juice 30-50, xylooligosaccharides 7-9, safflower suede 1.5-2.5; The composition of raw materials of wherein making safflower vinegar is: Semen Flos Carthami 10-55, Chinese sorghum 10-20, wheat bran 9-60, corn 5-15, salt 2-5, xylooligosaccharides 3-6, safflower suede 4-8; Safflower vinegar obtains through following method:
1. after the jowar after the boiling, corn being cooled to 50 ℃-60 ℃, 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 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, 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 through abundant; Fermentation time 18-20 days, fully stirring every day once, the back covered with plastics film;
4. above-mentioned material 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 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 xylooligosaccharides, promptly get safflower vinegar after allotment is mixed thoroughly;
The preparation method of this safflower blackcurrant vinegar oral liquid has the following steps:
1. in the black currant juice broken, that squeezing is good, add active dry yeast, add-on is 500g/T, mix thoroughly, and at 25 ℃-30 ℃ temperature bottom fermentation, time 3-7 days;
2. in the full juice of the black currant that ferments, add the liquid acetic acid bacterium, carry out liquid state fermentation, add-on is the 10-15% of above-mentioned weight of material, fermentation time 15-20 days, promptly gets blackcurrant vinegar;
3. in blackcurrant vinegar, add safflower vinegar, xylooligosaccharides and Flos Carthami suede stirs, and soaks at normal temperatures 7-10 days, promptly gets finished product vinegar oral liquid of the present invention, after filtering, carries out can and dispatches from the factory.
2. safflower blackcurrant vinegar oral liquid according to claim 1 is characterized in that: the weight proportion comprising each raw material is safflower vinegar 14-16, black currant juice 35-45, xylooligosaccharides 7.5-8.5, safflower suede 1.8-2.3.
3. safflower blackcurrant vinegar oral liquid according to claim 1 is characterized in that: the weight proportion comprising each raw material is safflower vinegar 15, black currant juice 40, xylooligosaccharides 8, safflower suede 2.
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| CN101323831B true CN101323831B (en) | 2012-09-12 |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1254011A (en) * | 1999-11-02 | 2000-05-24 | 陈黎明 | Formula of carthamus seed vinegar |
| CN1297038A (en) * | 1999-11-18 | 2001-05-30 | 陈静 | Black currant juice vinegar and its preparing process |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1254011A (en) * | 1999-11-02 | 2000-05-24 | 陈黎明 | Formula of carthamus seed vinegar |
| CN1297038A (en) * | 1999-11-18 | 2001-05-30 | 陈静 | Black currant juice vinegar and its preparing process |
Non-Patent Citations (1)
| Title |
|---|
| 王红飙,孙长雁.红花机械化栽培技术.<新疆农机化>.2001,(第6期), * |
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