CN101457200A - Health beverage with enriching blood and replenishing vital essence function - Google Patents
Health beverage with enriching blood and replenishing vital essence function Download PDFInfo
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- CN101457200A CN101457200A CNA2007101992057A CN200710199205A CN101457200A CN 101457200 A CN101457200 A CN 101457200A CN A2007101992057 A CNA2007101992057 A CN A2007101992057A CN 200710199205 A CN200710199205 A CN 200710199205A CN 101457200 A CN101457200 A CN 101457200A
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Abstract
The invention belongs to the health beverage technique field, especially relates to a health beverage with enriching blood and replenishing vital functions. The invention mainly provides a preparation method of a Cherokee rose health beverage to overcome the problems of non-strong pertinence of the health beverage efficacy and weak development and utilization of the Cherokee rose in prior art. The technical scheme provided by the invention is that the health beverage with enriching blood and replenishing vital functions is prepared by the following steps: 1. material preparation: choosing fruits and cleaning, crushing the fruits and keeping the Cherokee rose fleshes; 2. leaching; 3. fermentation; 4. completed product preparation: filtering; sterilizing and aging; blending, filtering, bottle filling and sterilizing. The invention has advantages that 1 the products can effectively improve cardio-cerebrovascular and blood circulation, simultaneously have obvious enriching blood, replenishing vital, and lightening body and cold-resistance functions. 2. the effective ingredient utilization rate is high and materials are saved. 3. the production cost is low.
Description
Technical field:
The invention belongs to the health promoting beverage technical field, be specifically related to a kind of health promoting beverage with enriching blood and replenishing vital essence function.
Technical background:
The exploitation of health promoting beverage at present is in the starting stage, the health promoting beverage quantity that can see on the market seldom, the stronger drink quantity of specific aim is still less.Fruit of Cherokee Rose is the fruit of a kind of perennial wild plant, consults document and knows and be rich in abundant vitamins C in its mellow fruit, the material of needed by human body such as oxysuccinic acid, fructose and ten multiple amino acids.But because the character of Fruit of Cherokee Rose fruit itself, the introduction that is applied to the food-drink aspect is seldom arranged, have only seldom document that its utility value is inquired at present, also there is the several patents document that Fruit of Cherokee Rose is made into beverage, wine and carried out invention and set forth, especially more deep to the preparation research of wine of fruit of Cherokee rose.Fruit of Cherokee Rose has the cold-resistant enriching blood and replenishing vital essence effect of making light of one's life by commiting suicide, and its effective constituent also has good effect to the coronary artery dilator and the cerebrovascular, the blood circulation that improves the heart, brain.Carry out the drink exploitation with Fruit of Cherokee Rose as raw material and have good realistic meaning.But the development and use to Fruit of Cherokee Rose in the prior art rest on theory stage, do not have to make the approach of its industrialization.
Summary of the invention:
The present invention mainly provides the preparation method of Fruit of Cherokee Rose health promoting beverage, with overcome the beverage health effect specific aim that prior art exists strong, to the problem of Fruit of Cherokee Rose development and use difference.
For overcoming the problem that prior art exists, technical scheme provided by the present invention is: a kind of health promoting beverage with enriching blood and replenishing vital essence function, by following method preparation, this method comprises the steps: successively
One, get the raw materials ready: choosing fruit, cleaning, broken back keeps Fruit of Cherokee Rose pulp;
Two, lixiviate:
The deodorization edible ethanol that 35～50% (V/V) of quality such as 1. adds in the Fruit of Cherokee Rose pulp soaked 10～15 days, and stir for several times every day, obtains alcohol-pickled liquid after the filtration, and pomace is standby;
2. pomace adds the purified water of 2～3 times of Fruit of Cherokee Rose quality and 0.3%～0.5% polygalacturonase again, is heated to about 50 ℃, keeps 2h～5h, boils 30～40min then;
3. alcohol-pickled liquid is mixed with mash behind the poach stoste;
Three, fermentation: getting stoste adjusting alcoholic strength is 6～8 °, wheat bran, the rice husk admixed after the sterilization are made the vinegar base, insert acetic bacteria, turn evenly, carry out acetic fermentation under solid-state, the moisture content of raw material is controlled at about 50～60%, and the control room temperature is 25 ℃～30 ℃, 39 ℃～41 ℃ of product temperature, inverted engine every day 1～2 time makes the vinegar unstrained spirits loose, supplies with the competent oxygen of acetic bacteria, and distribute heat, behind 12 days～15 days acetic fermentation, the product temperature begins to descend the acetic acid content in the sampling and measuring vinegar unstrained spirits, when recording acetic acid content and no longer raise, fermentation can stop;
Four, finished product preparation:
1. vinegar is drenched in after-ripening:
The vinegar unstrained spirits of fermenting-ripening will add 1.5%～2.0% the salt unstrained spirits that salts down, and after-ripening can be drenched vinegar in 2 days～3 days;
2. filter: through glue clarification down, filter clarifying Normal juice;
3. sterilization, ageing: behind Normal juice sterilization, the enzyme that goes out, ageing 2 months～6 months leaches clear liquid and is Normal juice;
4. allocate, filtration, can, sterilization.
In the above-mentioned steps four, allotment is that honey, sucrose, veltol plus, essence and purified water etc. are added in the drink Normal juice.
Compared with prior art, advantage of the present invention is:
1. the present invention adopts and assists the method for fermentation to make the Fruit of Cherokee Rose drink, can keep the various trace elements in the Fruit of Cherokee Rose, and is nutritious comprehensive, can effectively improve cardiovascular and cerebrovascular, blood circulation, has tangible enriching blood and replenishing vital essence simultaneously and the cold-resistant effect of making light of one's life by commiting suicide.
2. this raw materials technology is easy to get and handles easily, has given full play to the intrinsic advantage of Fruit of Cherokee Rose, for the utilization rate of active components height of Fruit of Cherokee Rose, conservation.
3, whole technology is workable, amplifies production easily, so the low cost of manufacture of product, is easy to be accepted by market.
Embodiment:
Below in conjunction with embodiment the present invention is described in detail.
Embodiment 1, a kind of health promoting beverage with enriching blood and replenishing vital essence function, and by following method preparation, this method comprises the steps: successively
One, get the raw materials ready:
1. choosing fruit, cleaning: choose Fruit of Cherokee Rose fresh, that ripening degree is good, remove rot fruit, impurity, want strictness to reject wormy fruit especially,, pull draining out with the earth of clear water flush away fruit surface;
2. broken: Fruit of Cherokee Rose is crowded broken with big roller apart from squeezing crusher, keep Fruit of Cherokee Rose pulp.
Two, lixiviate:
The deodorization edible ethanol that 50% (V/V) of quality such as 1. adds in the Fruit of Cherokee Rose pulp soaked 10 days, and stir for several times every day, obtains alcohol-pickled liquid after the filtration;
2. pomace adds the purified water of 3 times of Fruit of Cherokee Rose quality and 0.3% polygalacturonase again, is heated to about 50 ℃, keeps 5h, impels the pectin substance hydrolysis, boils 30min then;
3. alcohol-pickled liquid is mixed with mash behind the poach stoste.
Three, fermentation: getting stoste adjusting alcoholic strength is 6 °, wheat bran, the rice husk admixed after the sterilization are made the vinegar base, insert acetic bacteria, turn evenly, carry out acetic fermentation under solid-state, the moisture content of raw material is controlled at about 60%, and the control room temperature is 25 ℃～30 ℃, 39 ℃～41 ℃ of product temperature, inverted engine every day 2 times makes the vinegar unstrained spirits loose, supplies with the competent oxygen of acetic bacteria, and distribute heat, behind 12 days acetic fermentation, the product temperature begins to descend, the acetic acid content in the every day sampling and measuring vinegar unstrained spirits, when recording acetic acid content and no longer raise, fermentation can stop.
Four, finished product preparation:
1. vinegar is drenched in after-ripening:
The vinegar unstrained spirits of fermenting-ripening will add 2.0% the salt unstrained spirits that salts down, and after-ripening can be drenched vinegar in 2 days;
2. filter: just drenched the Fruit of Cherokee Rose fruit vinegar warp glue clarification down that, used the filter coarse filtration for several times again, can obtain clarifying Normal juice;
2. sterilization, ageing: with the Normal juice enzyme of sterilizing, go out, stored in the vat ageing then 6 months, leach clear liquid and be Normal juice;
4. allocate, filtration, can, sterilization: Normal juice is allocated, the honey of adding 1%, 4% sucrose, 0.02% veltol plus, 2 times of amount purified water etc. add in the drink Normal juice during allotment, deployed Normal juice is carried out coarse filtration and smart filter, can, exhaust, seal, sterilization can obtain the Fructus Fructus Rosae Laevigatae vinegar beverage.
Embodiment 2, a kind of health promoting beverage with enriching blood and replenishing vital essence function, and by following method preparation, this method comprises the steps: successively
One, gets the raw materials ready: with embodiment 1;
Two, lixiviate:
The deodorization edible ethanol that 35% (V/V) of quality such as 1. adds in the Fruit of Cherokee Rose pulp soaked 15 days, and stir for several times every day, obtains alcohol-pickled liquid after the filtration;
2. pomace adds the purified water of 2 times of Fruit of Cherokee Rose quality and 0.5% polygalacturonase again, is heated to about 50 ℃, keeps 2h, boils 40min then;
3. alcohol-pickled liquid is mixed with mash behind the poach stoste.
Three, fermentation: getting stoste, to regulate alcoholic strength be 8 °, admixes wheat bran, rice husk after the sterilization, the vinegar base of making, insert acetic bacteria, turn evenly, under solid-state, carry out acetic fermentation, the moisture content of raw material is controlled at about 60%, and the control room temperature is 25 ℃～30 ℃, 39 ℃～41 ℃ of product temperature, inverted engine every day 1 time, behind 15 days acetic fermentation, the product temperature begins to descend the acetic acid content in the sampling and measuring vinegar unstrained spirits, when recording acetic acid content and no longer raise, fermentation can stop.
Four, finished product preparation:
1. vinegar is drenched in after-ripening: the vinegar unstrained spirits of fermenting-ripening will add 1.5% the salt unstrained spirits that salts down, and after-ripening can be drenched vinegar in 3 days;
2. filter: just drenched the Fruit of Cherokee Rose fruit vinegar warp glue clarification down that, used the filter coarse filtration for several times again, can obtain clarifying Normal juice;
2. sterilization, ageing: with the Normal juice enzyme of sterilizing, go out, stored in the vat ageing then 2 months, leach clear liquid and be Normal juice;
4. allocate, filtration, can, sterilization: Normal juice is allocated, during allotment 0.5% honey, 5% sucrose, 0.01% veltol plus, 0.03% essence, 3 times of amount purified water are joined in the drink Normal juice, deployed Normal juice is carried out coarse filtration and smart filter, can, exhaust, seal, sterilization can obtain the Fructus Fructus Rosae Laevigatae vinegar beverage.
Embodiment 3, a kind of health promoting beverage with enriching blood and replenishing vital essence function, and by following method preparation, this method comprises the steps: successively
One, gets the raw materials ready: with embodiment 1;
Two, lixiviate:
The deodorization edible ethanol that 40% (V/V) of quality such as 1. adds in the Fruit of Cherokee Rose pulp soaked 104 days, and stir for several times every day, obtains alcohol-pickled liquid after the filtration;
2. pomace adds the purified water of 2.5 times of Fruit of Cherokee Rose quality and 0.6% polygalacturonase again, is heated to about 50 ℃, keeps 3.5h; Boil 35min then;
3. alcohol-pickled liquid is mixed with mash behind the poach stoste.
Three, Secondary Fermentation: getting stoste, to regulate alcoholic strength be 7 °, admixes wheat bran, rice husk after the sterilization, the vinegar base of making, insert acetic bacteria, turn evenly, under solid-state, carry out acetic fermentation, the moisture content of material is controlled at about 60%, and the control room temperature is 25 ℃～30 ℃, 39 ℃～41 ℃ of product temperature, inverted engine every day 2 times, behind 15 days acetic fermentation, the product temperature begins to descend the acetic acid content in the sampling and measuring vinegar unstrained spirits, when recording acetic acid content and no longer raise, fermentation can stop.
Four, finished product preparation:
1. vinegar is drenched in after-ripening: the vinegar unstrained spirits of fermenting-ripening will add 1.8% the salt unstrained spirits that salts down, and after-ripening can be drenched vinegar in 3 days;
2. filter: just drenched the Fruit of Cherokee Rose fruit vinegar warp glue clarification down that, used the filter coarse filtration for several times again, can obtain clarifying Normal juice;
2. sterilization, ageing: with the Normal juice enzyme of sterilizing, go out, stored in the vat ageing then 2 months～6 months, leach clear liquid and be Normal juice;
4. allocate, filtration, can, sterilization: Normal juice is allocated, during allotment 0.8% honey, 2% sucrose, 0.05% acesulfame-K, 0.007% veltol plus, 0.04% essence and 2.5 times of amount purified water are joined in the drink Normal juice, deployed Normal juice is carried out coarse filtration and smart filter, can, exhaust, seal, sterilization can obtain the Fructus Fructus Rosae Laevigatae vinegar beverage.
Claims (2)
1, a kind of health promoting beverage with enriching blood and replenishing vital essence function, by following method preparation, this method comprises the steps: successively
One, get the raw materials ready: choosing fruit, cleaning, broken back keeps Fruit of Cherokee Rose pulp;
Two, lixiviate:
The deodorization edible ethanol that 35～50% (V/V) of quality such as 1. adds in the Fruit of Cherokee Rose pulp soaked 10～15 days, and stir for several times every day, obtains alcohol-pickled liquid after the filtration, and pomace is standby;
2. pomace adds the purified water of 2～3 times of Fruit of Cherokee Rose quality and 0.3%～0.5% polygalacturonase again, is heated to about 50 ℃, keeps 2h～5h, boils 30～40min then;
3. alcohol-pickled liquid is mixed with mash behind the poach stoste;
Three, fermentation: getting stoste adjusting alcoholic strength is 6～8 °, wheat bran, the rice husk admixed after the sterilization are made the vinegar base, insert acetic bacteria, turn evenly, carry out acetic fermentation under solid-state, the moisture content of raw material is controlled at about 50～60%, and the control room temperature is 25 ℃～30 ℃, 39 ℃～41 ℃ of product temperature, inverted engine every day 1～2 time makes the vinegar unstrained spirits loose, supplies with the competent oxygen of acetic bacteria, and distribute heat, behind 12 days～15 days acetic fermentation, the product temperature begins to descend the acetic acid content in the sampling and measuring vinegar unstrained spirits, when recording acetic acid content and no longer raise, fermentation can stop;
Four, finished product preparation:
1. vinegar is drenched in after-ripening:
The vinegar unstrained spirits of fermenting-ripening will add 1.5%～2.0% the salt unstrained spirits that salts down, and after-ripening can be drenched vinegar in 2 days～3 days;
2. filter: through glue clarification down, filter clarifying Normal juice;
3. sterilization, ageing: behind Normal juice sterilization, the enzyme that goes out, ageing 2 months～6 months leaches clear liquid and is Normal juice;
4. allocate, filtration, can, sterilization.
2, kind as claimed in claim 1 has the health promoting beverage of enriching blood and replenishing vital essence function, it is characterized in that: in the described step 4, allotment is that honey, sucrose, veltol plus, essence and purified water etc. are added in the drink Normal juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101992057A CN101457200A (en) | 2007-12-13 | 2007-12-13 | Health beverage with enriching blood and replenishing vital essence function |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101992057A CN101457200A (en) | 2007-12-13 | 2007-12-13 | Health beverage with enriching blood and replenishing vital essence function |
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| Publication Number | Publication Date |
|---|---|
| CN101457200A true CN101457200A (en) | 2009-06-17 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101992057A Pending CN101457200A (en) | 2007-12-13 | 2007-12-13 | Health beverage with enriching blood and replenishing vital essence function |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273713A (en) * | 2011-08-30 | 2011-12-14 | 广东天地壹号饮料有限公司 | Method for increasing clarity of mature vinegar beverage |
| CN102373142A (en) * | 2010-08-25 | 2012-03-14 | 镇江市恒康调味品厂 | Postmaturation process for brewing fermentation substrate of edible vinegar |
| CN105861265A (en) * | 2016-05-31 | 2016-08-17 | 湖南边城生物科技有限公司 | Cherokee rose fermented health-preserving vinegar and preparation method thereof |
| CN110184161A (en) * | 2019-05-27 | 2019-08-30 | 祁阳县云仙农林开发有限责任公司 | A kind of brewing method of thick bamboo tube fruit wine |
-
2007
- 2007-12-13 CN CNA2007101992057A patent/CN101457200A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102373142A (en) * | 2010-08-25 | 2012-03-14 | 镇江市恒康调味品厂 | Postmaturation process for brewing fermentation substrate of edible vinegar |
| CN102273713A (en) * | 2011-08-30 | 2011-12-14 | 广东天地壹号饮料有限公司 | Method for increasing clarity of mature vinegar beverage |
| CN105861265A (en) * | 2016-05-31 | 2016-08-17 | 湖南边城生物科技有限公司 | Cherokee rose fermented health-preserving vinegar and preparation method thereof |
| CN110184161A (en) * | 2019-05-27 | 2019-08-30 | 祁阳县云仙农林开发有限责任公司 | A kind of brewing method of thick bamboo tube fruit wine |
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Open date: 20090617 |