CN102337198B - Health care fruit vinegar - Google Patents
Health care fruit vinegar Download PDFInfo
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- CN102337198B CN102337198B CN2011103231150A CN201110323115A CN102337198B CN 102337198 B CN102337198 B CN 102337198B CN 2011103231150 A CN2011103231150 A CN 2011103231150A CN 201110323115 A CN201110323115 A CN 201110323115A CN 102337198 B CN102337198 B CN 102337198B
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- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 1
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Abstract
The invention provides a health care fruit vinegar. The health care fruit vinegar is prepared by the steps of washing, squeezing, fermenting, ageing, filtering and sterilizing through taking fresh and matured gallnut, ophiopogon root, wheat, liquorice, medlar, sticky rice, honeysuckle and grape seeds as raw materials. The health care fruit vinegar has a certain health care function.
Description
Technical field
The present invention relates to a kind of working method of fruit vinegar, specifically a kind of preparation method of Health-care fruit vinegar.
Background technology
The flavor acid of vinegar is and mellow, and liquid is fragrant and soft, and it is a kind of requisite seasonings in the culinary art, and staple is acetate, higher alcohols etc.Mainly contain " rice vinegar ", " smoked vinegar ", " special vinegar " " sweet and sour ", " wine vinegar ", " light-coloured vinegar " etc. with vinegar, the height of the tart flavour intensity of vinegar mainly is that the size of wherein contained acetic acid amount determines at present.
Vinegar, the acid of the bitter temperature flavor of property is gone into liver, the stomach warp; Effect " merit of sore is held back in dissipating blood stasis for subsidence of swelling, therapeutic method to keep the adverse qi flowing downward dissipate-swelling ".Compendium of Material Medica is then stated: " subduing inflammation, aproll gas, pathogenic toxin killing, all medicines of reason, sterilization helps digestion, and is vicious extremely, broken knot gas ", " the prosperous Ma Ji that treats of unit " has saying of " rice vinegar dissipate-swelling ".Modern study thinks that vinegar contains rich in protein, 8 kinds of organic acids, VITAMINs such as 18 kinds of total free aminoacidss and VB1, VB2, VC; And the trace element of multiple needed by human can increase the dissolving absorption of trace elements such as Ca, Fe, P; Imidazolidinyl Urea, vasodilation brings high blood pressure down; Improve blood circulation, prevent arteriosclerosis; And bactericidal antiphlogistic is arranged, restrain astringent or styptic treatment for spontaneous sweating, blood stasis removing analgesic; Improve a poor appetite, help digest, the reducing cholesterol effect.The acetic acid degree of health vinegar is lower, is generally about 3%, and taste is better, and every day, morning and evening or taking medicine after meal 1 spoon (10 milliliters) were good.But, because the brewing process of health vinegar is complicated, at present unpromising market the fruit vinegar of generally accepted health care.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of Health-care fruit vinegar; It is to be raw material with fresh, sophisticated Turkey-galls, the tuber of dwarf lilyturf, wheat, Radix Glycyrrhizae, wolfberry fruit, glutinous rice, Japanese Honeysuckle, Semen Vitis viniferae; Through clean, squeeze the juice, fermentation, ageing, filtration, sterilization prepare, and has certain health-care effect.
The invention provides a kind of preparation method of Health-care fruit vinegar, it comprises the following process steps completion:
Plant material: Turkey-galls 10 weight parts, the tubers of dwarf lilyturf 5 weight part, wheat 30 weight parts, Radix Glycyrrhizae 4 weight parts, wolfberry fruit 5 weight parts, glutinous rice 30 weight parts, Japanese Honeysuckle 5 weight parts, Semen Vitis viniferae 10 weight parts;
Clean: get glutinous rice, wolfberry fruit, the wheat water that ripe and fresh gathers and clean up;
Getting Turkey-galls, the tuber of dwarf lilyturf, Radix Glycyrrhizae, Japanese Honeysuckle, Semen Vitis viniferae water cleans up;
Homogenate: the raw material homogenate of cleaning is broken;
Dilution: 10 times of weight by homogenate add the entry dilution, stir;
Enzyme is handled: 0.5% cellulase of 0.5% polygalacturonase of plant material weight and raw material weight is joined in the diluent, kept 5 hours down in 30 ℃, carry out enzyme and handle;
Clarification: 1% chitosan that adds raw material weight through the enzyme treatment solution fully stirs, and at room temperature leaves standstill 12 hours then to clarification, and is centrifugal, removes slag;
Zymamsis: the fermentation of inoculation yeast bacterium, inoculum size is 1% of a plant material weight, and leavening temperature is 30 ℃, and the time is 10 days, fermentation ends when alcoholic strength reaches 5%;
Acetic fermentation: the inoculation acetic bacteria ferments in alcohol fermentation liquid, adopts the deep fermentation method, and inoculum size is 1% of a plant material weight, and leavening temperature is at 32 ℃, and when acidity reached 3%, fermentation stopped:
Ageing: normal temperature was placed 20 days;
Filter:, collected cleaner liquid filtering fermentation liquor;
Stabilization treatment: natural subsidence 10 days;
Ultrafiltration: will cross the cleaner liquid ultrafiltration,
Add proper honey, both.
Yeast, the source of acetic bacteria includes, without being limited to commercially available.
Embodiment
Embodiment 1:
Plant material: Turkey-galls 10g, the tuber of dwarf lilyturf 5g, wheat 30g, Radix Glycyrrhizae 4g, wolfberry fruit 5g, glutinous rice 30g, Japanese Honeysuckle 5g, Semen Vitis viniferae 10g;
Clean: get glutinous rice, wolfberry fruit, the wheat water that ripe and fresh gathers and clean up;
Getting Turkey-galls, the tuber of dwarf lilyturf, Radix Glycyrrhizae, Japanese Honeysuckle, Semen Vitis viniferae water cleans up;
Homogenate: the raw material homogenate of cleaning is broken;
Dilution: 10 times of weight by homogenate add the entry dilution, stir;
Enzyme is handled: 0.5% cellulase of 0.5% polygalacturonase of plant material weight and raw material weight is joined in the diluent, kept 5 hours down in 30 ℃, carry out enzyme and handle;
Clarification: 1% chitosan that adds raw material weight through the enzyme treatment solution fully stirs, and at room temperature leaves standstill 12 hours then to clarification, and is centrifugal, removes slag;
Zymamsis: the fermentation of inoculation yeast bacterium, inoculum size is 1% of a plant material weight, and leavening temperature is 30 ℃, and the time is 10 days, fermentation ends when alcoholic strength reaches 5%;
Acetic fermentation: the inoculation acetic bacteria ferments in alcohol fermentation liquid, adopts the deep fermentation method, and inoculum size is 1% of a plant material weight, and leavening temperature is at 32 ℃, and when acidity reached 3%, fermentation stopped:
Ageing: normal temperature was placed 20 days;
Filter:, collected cleaner liquid filtering fermentation liquor;
Stabilization treatment: natural subsidence 10 days;
Ultrafiltration: will cross the cleaner liquid ultrafiltration;
Add proper honey, both.
Embodiment 2:
The quality index of Health-care fruit vinegar of the present invention:
1, physical and chemical index
Soluble solid: >=7%;
Acidity: >=0.4%;
Arsenic (in As) :≤0.4mg/kg;
Plumbous (in pb) :≤1.0mg/kg;
Copper (in Cu) :≤8.0mg/kg.
Embodiment 3:
The Oranoleptic indicator
Flavour is pure. sour-sweet coordination, and tasty and refreshing pleasant;
Structural state: clarification, transparent, brown has slight fruit juice deposition;
Impurity: the visible tramp material of no naked eyes.
Embodiment 4:
Microbiological indicator
Total number of bacterial colony (individual/100mL)≤80; Coliform (individual/100mL)≤5; No pathogenic bacterium.
Embodiment 5: the effect that Health-care fruit vinegar recovers appetite, recovers immunizing power cancer patient
Liver cancer 40 examples are observed in clinical trial, and multiple untoward reaction appears in chemicotherapy, white corpuscle, and red corpuscle, thrombocyte, oxyphorase descends.Be divided into 2 groups at random, 20 people/groups,
The Health-care fruit vinegar group, oral administration 20g/ time, 2 times/d, continues 30 days;
Comparative group, Quilonum Retard for oral administration 50mg/ time 2 times/d, continues 30 days.
Effect
The Health-care fruit vinegar group, symptoms such as tired, vomiting, apocleisis can be alleviated at 3 hours. lithium carbonate group, and do not have and alleviate;
After 5 days, the patient of Health-care fruit vinegar group, red corpuscle, thrombocyte, oxyphorase promote. lithium carbonate group, red corpuscle, thrombocyte, oxyphorase are constant;
After 30 days; The patient of Health-care fruit vinegar group, red corpuscle, thrombocyte, oxyphorase lifting degree are higher than the degree with Quilonum Retard. and what promote rapidly significantly red corpuscle, thrombocyte, oxyphorase accounts for 80%, and what effectively promote accounts for 15%; Invalid accounts for 5%, total obvious effective rate 95%.Therefore, can promote white corpuscle rapidly with Health-care fruit vinegar.
Claims (1)
1. the preparation method of a Health-care fruit vinegar is characterized in that it is accomplished by the following process steps preparation to obtain:
Plant material: Turkey-galls 10 weight parts, the tubers of dwarf lilyturf 5 weight part, wheat 30 weight parts, Radix Glycyrrhizae 4 weight parts, wolfberry fruit 5 weight parts, glutinous rice 30 weight parts, Japanese Honeysuckle 5 weight parts, Semen Vitis viniferae 10 weight parts;
Clean: get glutinous rice, wolfberry fruit, the wheat water that ripe and fresh gathers and clean up;
Getting Turkey-galls, the tuber of dwarf lilyturf, Radix Glycyrrhizae, Japanese Honeysuckle, Semen Vitis viniferae water cleans up;
Homogenate: the raw material homogenate of cleaning is broken;
Dilution: 10 times of weight by homogenate add the entry dilution, stir;
Enzyme is handled: 0.5% cellulase of 0.5% polygalacturonase of plant material weight and raw material weight is joined in the diluent, kept 5 hours down in 30 ℃, carry out enzyme and handle;
Clarification: 1% chitosan that adds raw material weight through the enzyme treatment solution fully stirs, and at room temperature leaves standstill 12 hours then to clarification, and is centrifugal, removes slag;
Zymamsis: the fermentation of inoculation yeast bacterium, inoculum size is 1% of a plant material weight, and leavening temperature is 30 ℃, and the time is 10 days, fermentation ends when alcoholic strength reaches 5%;
Acetic fermentation: the inoculation acetic bacteria ferments in alcohol fermentation liquid, adopts the deep fermentation method, and inoculum size is 1% of a plant material weight, and leavening temperature is at 32 ℃, and when acidity reached 3%, fermentation stopped:
Ageing: normal temperature was placed 20 days;
Filter:, collected cleaner liquid filtering fermentation liquor;
Stabilization treatment: natural subsidence 10 days;
Ultrafiltration: will cross the cleaner liquid ultrafiltration,
Add proper honey, both.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103231150A CN102337198B (en) | 2011-10-22 | 2011-10-22 | Health care fruit vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103231150A CN102337198B (en) | 2011-10-22 | 2011-10-22 | Health care fruit vinegar |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102337198A CN102337198A (en) | 2012-02-01 |
| CN102337198B true CN102337198B (en) | 2012-11-07 |
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|---|---|---|---|
| CN2011103231150A Active CN102337198B (en) | 2011-10-22 | 2011-10-22 | Health care fruit vinegar |
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| CN100447232C (en) * | 2006-12-20 | 2008-12-31 | 赵广涛 | Preparation method of medlar fruit vinegar and medlar fruit vinegar drink |
| CN101191115A (en) * | 2007-12-12 | 2008-06-04 | 魏启龙 | Honeysuckle fruit vinegar beverage |
| CN102311909A (en) * | 2010-07-06 | 2012-01-11 | 王尧 | Preparation method of watermelon fruit vinegar containing citrulline and propolis |
| CN101906376B (en) * | 2010-07-22 | 2012-06-27 | 郑秀颀 | Health-care vinegar |
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