CN101715965B - Fruit vinegar capsules and preparation method - Google Patents
Fruit vinegar capsules and preparation method Download PDFInfo
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- CN101715965B CN101715965B CN200910220442A CN200910220442A CN101715965B CN 101715965 B CN101715965 B CN 101715965B CN 200910220442 A CN200910220442 A CN 200910220442A CN 200910220442 A CN200910220442 A CN 200910220442A CN 101715965 B CN101715965 B CN 101715965B
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Abstract
The invention provides fruit vinegar capsules and a preparation method applied in the technical field of food. A product formulation comprises fruit vinegar powder, rice bran dietary fiber, inulin, soy peptide, barley seedling leaf powder, lotus leaf powder and grape pip proanthocyanidins. The preparation method comprises: taking high-quality fresh fruits or concentrate juice thereof as main raw material; obtaining fruit vinegar through alcohol microbial fermentation and acetic acid microbial fermentation; concentrating the fruit vinegar through membrane concentration, spray-drying and grinding the obtained product to prepare the fruit vinegar into titratable total acid; washing barley seedling leaves and lotus leaves clean respectively and then preparing the two into dry powder after drying, grinding and sieving; weighing rice bran dietary fiber, inulin, soy peptide and grape pip proanthocyanidins according to the weight in the formulation; mixing the materials well by use of a high-speed mixer; drying and sterilizing the mixture under vacuum through microwave; and obtaining the fruit vinegar capsules through the filling of an full-automatic capsule filling machine. The preparation method has the advantage of novel scientific conception, and the capsules prepared by concentrating and drying the fruit vinegar are safe, effective, incapable of causing gastrointestinal discomfort or dependency, suitable for long-term eating and capable of rapidly clearing free radicals and superfluous fat in human bodies, neutralizing acidic constitution and increasing satiety so as to achieve the aim of losing weight.
Description
Technical field:
The present invention relates to a kind of fruit vinegar capsules and preparation method in the food technology field.
Background technology:
At present, fruit vinegar is to be raw material with fresh fruit such as apple, red date, grape, pears, blueberry, orange, strawberry or its inspissated juice, brewages and forms through alcoholic fermentation, acetic fermentation.Compare with normally used vinegar, fruit vinegar contains more organic acid, and is rich in pectin, vitamin, mineral matter etc., and tart flavour is soft, and is nutritious.Fruit vinegar except that having antiobesity action, the smooth effect such as moisten that also have the level that promotes digestion, reduce bad cholesterol, keep normal blood pressure, keeps skin.Utilize the fruit vinegar fat-reducing, for many years popular in western countries such as America and Europes, domestic is that main fruit vinegar beverage has also occurred for many years with the apple vinegar beverage, but because smell excitant, high acidity and inconvenience, so the existing market space is also very limited.Present domestic diet products also exist security, DeGrain, cause bounce-back easily, indeterminate some problems that wait of the mechanism of action.Therefore the fruit vinegar diet products of developing a kind of " natural, safe, efficient " have the huge market space.Therefore, develop a kind of fruit vinegar capsules and preparation method is new problem anxious to be solved always.
Summary of the invention:
Provide that a kind of scientific formulation is reasonable order of the present invention, the harmonious equilibrium of nutrition, preparation method be superior, the often edible a kind of fruit vinegar capsules and the preparation method that can have good auxiliary fat-reducing effect.
The objective of the invention is to realize like this: a kind of fruit vinegar capsules and preparation method; The percentage by weight of each component is in the formula for a product: fruit vinegar powder 45-50%, rice bran dietary fiber 8-12%, inulin 8-12%; Soya-bean polypeptides 8-10%; Barley young leaf powder 8.5-10%, lotus leaf powder 8.5-10%, grape pip procyanidin 4-6%; Product preparation method is; With quality fresh fruit or its inspissated juice is primary raw material, makes fruit vinegar through 7-10 days alcohol and twice microbial fermentation of acetic acid, and then through film concentrate, fruit vinegar is processed titratable total acid is 15-20% for spray-drying, pulverizing; Granularity is a 100-120 purpose fruit vinegar powder; Again barley young leaf and lotus leaf are cleaned respectively, oven dry, processed 100-120 purpose dry powder after pulverizing, and rice bran dietary fiber, inulin, soya-bean polypeptides and grape pip procyanidin take by weighing by formulation weight, and fully mix with high-speed mixer; Incorporation time is 20-30 minute; Through 45-50 ℃ of micro-wave vacuum sterilization, the time is 5-10 minute, after fruit vinegar capsules is processed in the fully-automatic capsule filling machine can again; Producing of fruit vinegar powder: with quality fresh fruit or its inspissated juice is primary raw material; Make fruit vinegar through 7-10 days alcohol and twice microbial fermentation of acetic acid; Again through film concentrate, fruit vinegar is processed titratable total acid is 15-20% for spray-drying, pulverizing, granularity is the fruit vinegar powder of 100-120 purpose; Producing of barley young leaf powder and lotus leaf powder: process 100-120 purpose dry powder after barley young leaf and lotus leaf are cleaned respectively, dry, pulverize, sieved; Batch mixes: fruit vinegar powder, rice bran dietary fiber, inulin, soya-bean polypeptides, barley young leaf powder, lotus leaf powder and grape pip procyanidin take by weighing by formulation weight, and fully mix with high-speed mixer, and incorporation time is 20-30 minute; Dry sterilization: the material powder that mixes is sterilized through 45-50 ℃ of micro-wave vacuum, and the time is 5-10 minute; The encapsulating capsule: the dry powder behind the dry sterilization is processed fruit vinegar capsules through the fully-automatic capsule filling machine can; Fruit is meant one or more in apple, red date, grape, pears, blueberry, orange, seven kinds of fruit of strawberry; The fruit inspissated juice is meant one or more in apple, red date, grape, pears, blueberry, orange, seven kinds of fruit inspissated juices of strawberry.
Main points of the present invention are its product and preparation method.Its preparation principle is that the present invention promotes the metabolism of sugar, protein from consuming body fat; Utilize in the alkaline matter and acidic constitution; Remove interior free yl, several kinds of principles of complementary diets fiber are taken all factors into consideration the composition formula for a product, to reach the auxiliary fat-reducing effect of general equilibrium.The weight-losing principle of each component is: contained amino acid in the fruit vinegar, and not only can consume body fat, and metabolism such as sugar, protein are carried out smoothly, can receive good fat-reducing effect; Soya-bean polypeptides is prone to absorbed by human consumption; And have prevention of obesity, reduce cholesterolemia, hypotensive activity, low antigen, increase bone density; The prevention of osteoporosis antioxidation is a kind of functional food ingredient that has potentiality, becomes the healthy food of 21 century gradually; Barley young leaf is the seedling of barley growth to the 20-30 centimetre; The contained various nutrients of the seedling in this period are the abundantest; Be that a kind of equilibrium contains the plain and tens kinds of trace elements of the big basic nutritions of needed by human body six, has remarkable toxin expelling effect, but and the high alkalinity pure natural healthy food of vegetative cell; Grape pip procyanidin is the effective active nutrition of from natural grape seed, extracting, and is the new and effective natural material that can not synthesize in a kind of human body.It is present occurring in nature find anti-oxidant, remove one of the strongest material of free radical ability; Lotus leaf is the blade of aquatic herbaceous plant lotus for many years.Its chemical composition mainly contains the alkaline components of Nuciferine, citric acid, malic acid, gluconic acid, oxalic acid, butanedioic acid and other antimitotic effect.Modern pharmacological research shows, that lotus leaf has is hypotensive, the effect of reducing blood lipid, fat-reducing; Inulin is the mixture of one type of natural levulan, is very good functional food ingredient.
A kind of fruit vinegar capsules and preparation method are compared with prior art; Have novel science, manufacture craft is superior, formula nutritional is abundant, the fruit vinegar concentrate drying is processed capsule, safe and effective, can not cause upset,gastro-intestinal, can not cause dependence, be fit to long-term edible, can remove rapidly interior free yl and superabundant fats, in and acidic constitution, increase satiety, reach advantage such as slimming purpose, will be widely used in the food technology field.
The specific embodiment:
Below in conjunction with embodiment the present invention is made further specific descriptions.
A kind of fruit vinegar capsules and preparation method, it is subsequent use that the percentage by weight of each component is got fruit vinegar powder, rice bran dietary fiber, inulin, soya-bean polypeptides, barley young leaf powder, lotus leaf powder, grape pip procyanidin in the formula for a product; Product preparation method is; With quality fresh fruit or its inspissated juice is primary raw material, makes fruit vinegar through 7-10 days alcohol and twice microbial fermentation of acetic acid, and then through film concentrate, fruit vinegar is processed titratable total acid is 15-20% for spray-drying, pulverizing; Granularity is a 100-120 purpose fruit vinegar powder; Again barley young leaf and lotus leaf are cleaned respectively, oven dry, processed 100-120 purpose dry powder after pulverizing, and rice bran dietary fiber, inulin, soya-bean polypeptides and grape pip procyanidin take by weighing by formulation weight, and fully mix with high-speed mixer; Incorporation time is 20-30 minute; Through 45-50 ℃ of micro-wave vacuum sterilization, the time is 5-10 minute, after fruit vinegar capsules is processed in the fully-automatic capsule filling machine can again; Producing of fruit vinegar powder: with quality fresh fruit or its inspissated juice is primary raw material; Make fruit vinegar through 7-10 days alcohol and twice microbial fermentation of acetic acid; Again through film concentrate, fruit vinegar is processed titratable total acid is 15-20% for spray-drying, pulverizing, granularity is the fruit vinegar powder of 100-120 purpose; Producing of barley young leaf powder and lotus leaf powder: process 100-120 purpose dry powder after barley young leaf and lotus leaf are cleaned respectively, dry, pulverize, sieved; Batch mixes: fruit vinegar powder, rice bran dietary fiber, inulin, soya-bean polypeptides, barley young leaf powder, lotus leaf powder and grape pip procyanidin take by weighing by formulation weight, and fully mix with high-speed mixer, and incorporation time is 20-30 minute; Dry sterilization: the material powder that mixes is sterilized through 45-50 ℃ of micro-wave vacuum, and the time is 5-10 minute; The encapsulating capsule: the dry powder behind the dry sterilization is processed fruit vinegar capsules through the fully-automatic capsule filling machine can; Fruit is meant one or more in apple, red date, grape, pears, blueberry, orange, seven kinds of fruit of strawberry; The fruit inspissated juice is meant one or more in apple, red date, grape, pears, blueberry, orange, seven kinds of fruit inspissated juices of strawberry.
Make further specific descriptions in the face of the present invention down:
Embodiment one, take by weighing quality fresh apple and pears each 25%, through clean, broken, transfer that sugar, alcoholic fermentation, acetic fermentation, filtration, film are concentrated, fruit vinegar is processed titratable total acid is 20% for spray-drying, pulverizing, granularity is 100 purpose fruit vinegar powder; Take by weighing each 100kg of barley young leaf and lotus leaf, it is subsequent use to process 100-120 purpose dry powder after cleaning respectively, dry, pulverize, sieving; Take by weighing fruit vinegar powder 45kg, rice bran dietary fiber 11kg, inulin 11kg, soya-bean polypeptides 9.5kg, barley young leaf powder 9kg, lotus leaf powder 9.5kg, grape pip procyanidin 5kg; And fully mix with high-speed mixer, incorporation time is 20-30 minute, through 45-50 ℃ of micro-wave vacuum sterilization, the time is 5-10 minute, after fruit vinegar capsules is processed in the fully-automatic capsule filling machine can again.
Embodiment two, take by weighing the apple 50% of quality fresh, through clean, broken, transfer that sugar, alcoholic fermentation, acetic fermentation, filtration, film are concentrated, fruit vinegar is processed titratable total acid is 20% for spray-drying, pulverizing, granularity is 100 purpose fruit vinegar powder; Take by weighing each 100kg of barley young leaf and lotus leaf, it is subsequent use to process 100-120 purpose dry powder after cleaning respectively, dry, pulverize, sieving; Take by weighing fruit vinegar powder 45kg, rice bran dietary fiber 11kg, inulin 11kg, soya-bean polypeptides 9.5kg, barley young leaf powder 9kg, lotus leaf powder 9.5kg, grape pip procyanidin 5kg; And mix with mixer, incorporation time is 20-30 minute, through 45-50 ℃ of micro-wave vacuum sterilization, the time is 5-10 minute, after fruit vinegar capsules is processed in the fully-automatic capsule filling machine can again.
Embodiment three, take by weighing concentrated apple juice, concentrated pear juice, concentrate jujube juice each 8%, through pol adjustment, alcoholic fermentation, acetic fermentation, filtration, film concentrate, fruit vinegar is processed titratable total acid is 15% for spray-drying, pulverizing, granularity is 100 purpose fruit vinegar powder; Take by weighing each 100kg of barley young leaf and lotus leaf, it is subsequent use to process 100-120 purpose dry powder after cleaning respectively, dry, pulverize, sieving; Take by weighing fruit vinegar powder 50kg, rice bran dietary fiber 10kg, inulin 10kg, soya-bean polypeptides 8kg, barley young leaf powder 9kg, lotus leaf powder 9kg, grape pip procyanidin 4kg; And mix with mixer, incorporation time is 20-30 minute, through 45-50 ℃ of micro-wave vacuum sterilization, the time is 5-10 minute, after fruit vinegar capsules is processed in the fully-automatic capsule filling machine can again.
Embodiment four, take by weighing concentrated apple juice 25%, through pol adjustment, alcoholic fermentation, acetic fermentation, filtration, film concentrate, fruit vinegar is processed titratable total acid is 15% for spray-drying, pulverizing, granularity is 100 purpose fruit vinegar powder; Take by weighing each 100kg of barley young leaf and lotus leaf, it is subsequent use to process 100-120 purpose dry powder after cleaning respectively, dry, pulverize, sieving; Take by weighing fruit vinegar powder 50kg, rice bran dietary fiber 10kg, inulin 10kg, soya-bean polypeptides 8kg, barley young leaf powder 9kg, lotus leaf powder 9kg, grape pip procyanidin 4%; And mix with mixer, incorporation time is 20-30 minute, through 45-50 ℃ of micro-wave vacuum sterilization, the time is 5-10 minute, after fruit vinegar capsules is processed in the fully-automatic capsule filling machine can again.
Claims (4)
1. fruit vinegar capsules, it is characterized in that: the percentage by weight of each component is in the formula for a product: fruit vinegar powder 45-50%, rice bran dietary fiber 8-12%; Inulin 8-12%, soya-bean polypeptides 8-10%, barley young leaf powder 8.5-10%; Lotus leaf powder 8.5-10%, grape pip procyanidin 4-6%.
2. the preparation method of a kind of fruit vinegar capsules according to claim 1, it is characterized in that: said product preparation method is, is primary raw material with quality fresh fruit or its inspissated juice; Make fruit vinegar through 7-10 days alcohol and twice microbial fermentation of acetic acid; And then through film concentrate, fruit vinegar is processed titratable total acid is 15-20% for spray-drying, pulverizing, granularity is a 100-120 purpose fruit vinegar powder, again barley young leaf and lotus leaf is cleaned respectively, is processed 100-120 purpose dry powder after the oven dry, pulverizing; And rice bran dietary fiber, inulin, soya-bean polypeptides and grape pip procyanidin take by weighing by formulation weight; And fully mix with high-speed mixer, incorporation time is 20-30 minute, again through 45-50 ℃ of micro-wave vacuum sterilization; Time is 5-10 minute, after fruit vinegar capsules is processed in the fully-automatic capsule filling machine can.
3. the preparation method of a kind of fruit vinegar capsules according to claim 2, it is characterized in that: described fruit is meant one or more in apple, red date, grape, pears, blueberry, orange, seven kinds of fruit of strawberry.
4. the preparation method of a kind of fruit vinegar capsules according to claim 2, it is characterized in that: described fruit inspissated juice is meant one or more in apple, red date, grape, pears, blueberry, orange, seven kinds of fruit inspissated juices of strawberry.
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| CN200910220442A CN101715965B (en) | 2009-12-04 | 2009-12-04 | Fruit vinegar capsules and preparation method |
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| CN200910220442A CN101715965B (en) | 2009-12-04 | 2009-12-04 | Fruit vinegar capsules and preparation method |
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| CN101715965A CN101715965A (en) | 2010-06-02 |
| CN101715965B true CN101715965B (en) | 2012-09-19 |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228303A (en) * | 2011-07-13 | 2011-11-02 | 佛山市海天调味食品股份有限公司 | Solid preparation of fruit vinegar effervescent tablets and processing technology thereof |
| JP5937884B2 (en) * | 2012-05-09 | 2016-06-22 | ライオン株式会社 | Food and drink |
| CN105886325A (en) * | 2014-11-07 | 2016-08-24 | 江苏学府生物工程有限公司 | Production method of jerusalem artichoke aromatic vinegar |
| AU2016363567B2 (en) | 2015-12-04 | 2022-04-28 | Société des Produits Nestlé S.A. | Cocoa polyphenols and soluble dietary fiber for use in the treatment or prevention disorders associated with an above-normal number of granulocytes in a tissue |
| CN105495599B (en) * | 2015-12-29 | 2018-09-18 | 镇江恒顺生物工程有限公司 | A kind of blood fat reducing soft capsule and preparation method thereof |
| CN106172782B (en) * | 2016-07-04 | 2020-02-14 | 南京卫岗乳业有限公司 | Seasoning milk added with barley and folium rosae rugosae and preparation method of seasoning milk |
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| JP2003102428A (en) * | 2001-09-27 | 2003-04-08 | Best Amenity Kk | Food including wood vinegar and method of producing the same |
| CN1593224A (en) * | 2004-06-22 | 2005-03-16 | 王美岭 | Apple vinegar nutritious product and its production method |
| CN1795900A (en) * | 2004-12-27 | 2006-07-05 | 孙梅君 | Soft capsule of acetic acid of hawkthorn, and preparation method |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003102428A (en) * | 2001-09-27 | 2003-04-08 | Best Amenity Kk | Food including wood vinegar and method of producing the same |
| CN1593224A (en) * | 2004-06-22 | 2005-03-16 | 王美岭 | Apple vinegar nutritious product and its production method |
| CN1795900A (en) * | 2004-12-27 | 2006-07-05 | 孙梅君 | Soft capsule of acetic acid of hawkthorn, and preparation method |
Non-Patent Citations (3)
| Title |
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| JP2003－102428A 2003.04.08 |
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| 雷玛莎.果醋的产生和研制.《中国调味品》.2001,(第5期),6-8. |
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Denomination of invention: Fruit vinegar capsules and preparation method Effective date of registration: 20131104 Granted publication date: 20120919 Pledgee: Shenyang SME financing Company Limited by Guarantee Pledgor: Shenyang Maijinli Food Making Co., Ltd. Registration number: 2013990000817 |
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Date of cancellation: 20141113 Granted publication date: 20120919 Pledgee: Shenyang SME financing Company Limited by Guarantee Pledgor: Shenyang Maijinli Food Making Co., Ltd. Registration number: 2013990000817 |
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