CN102417879A - Lotus root health vinegar - Google Patents
Lotus root health vinegar Download PDFInfo
- Publication number
- CN102417879A CN102417879A CN2010105012454A CN201010501245A CN102417879A CN 102417879 A CN102417879 A CN 102417879A CN 2010105012454 A CN2010105012454 A CN 2010105012454A CN 201010501245 A CN201010501245 A CN 201010501245A CN 102417879 A CN102417879 A CN 102417879A
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- China
- Prior art keywords
- lotus rhizome
- vinegar
- wheat bran
- lotus
- rice chaff
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Abstract
The invention discloses a health vinegar, particularly a lotus root health vinegar which is prepared by using 10-20 weight portions of lotus root as a main ingredient, and using 5-10 weight portions of gorgon euryale seed, 3-5 weight portions of wheat bran, and 3-5 weight portions of rice chaff as minor ingredients according to a traditional process. The health vinegar prepared by using lotus root has abundant nutrition, luscious taste, and health care effects of promoting appetite and helping digestion, clearing heat and moistening lung, relieving diarrhea and controlling nocturnal emission, and tonifying the center and boosting qi.
Description
Technical field
It is the lotus rhizome vinegar with health-care effect that raw material is processed with lotus rhizome and Gorgon fruit that this product relates to a kind of.
Background technology
Lotus rhizome is little sweet and crisp, can eat raw also and can cook, and pharmaceutical use is quite high, its Gen Genyeye, and the stamen or pistil fruit is precious invariably, all can nourish and be used as medicine.The nutritive value of lotus rhizome is also very high, is rich in trace elements such as iron, calcium, and plant protein, VITAMINs and starch content are also very abundant, and tangible benefiting vital QI and blood is arranged, the enhancing human immune effect.So the traditional Chinese medical science is claimed it: " main bowl spares is reposed, beneficial strength ".Lotus rhizome is given birth to cold in nature, and the clearing away heat and cooling blood effect is arranged, and can be used to treat hot illness; Lotus rhizome distinguish the flavor of sweet many liquid,, bleeding from five sense organs or subcutaneous tissue thirsty, spitting of blood to pyreticosis, the blood person is particularly useful down.Contain mucus albumen and food fibre in the lotus rhizome, can with cholate in the human body, the SUV in the food and triglyceride level combine, and it is discharged from ight soil, thereby reduce the absorption of lipid.Lotus rhizome gives out a kind of unique delicate fragrance, also contains tannin, and certain invigorating the spleen to arrest diarrhea effect is arranged, and can improve a poor appetite, and promoting digestion during appetizing is strong, is of value to anorexia, and poor appetite the person get well.Lotus root contains great deal of tannin acid, and the vasoconstriction effect is arranged, and can be used to hemostasis.Lotus root can also cool blood, the blood that looses, and the traditional Chinese medical science is thought its hemostasis and is not stayed the stasis of blood, is the dietotherapy good merchantable brand of pyreticosis mass formed by blood stasis.
The Gorgon fruit promptly is a Gorgon fruit, Chinese medicinal materials, and the property sweet-puckery flavor is flat, has the effect of reinforcing the kindey to control nocturnal emission, tonifying spleen stopping leak.For nourishing robustness food, similar a bit with lotus seeds, but the convergence controlling nocturnal emission with astringent drugs effect of Gorgon fruit is stronger than lotus seeds, is applicable to chronic diarrhea and frequent micturition, emission, and the women is with many soreness of waist etc.Gorgon fruit in China from ancient times as the vigor of remaining youthful forever, prevent the good thing of becoming old and weak before one's age.
According to retrieval is not the health vinegar of raw material brew with the above-mentioned substance also.
Summary of the invention
The objective of the invention is in order to remedy the deficiency of prior art, is the health vinegar of raw material and provide a kind of with lotus rhizome and Gorgon fruit.
The technical scheme of taking in order to realize the present invention is:
A kind of lotus rhizome health vinegar, it is to be major ingredient with the lotus rhizome, is aided with the lotus rhizome vinegar that process traditionally Gorgon fruit, wheat bran, rice chaff, the weight proportion of each raw material is: lotus rhizome 10-20 part, Gorgon fruit 5-10 part, wheat bran 3-5 part, rice chaff 3-5 part.
Described a kind of lotus rhizome health vinegar, the weight proportion of each raw material is: 20 parts of lotus rhizomes, 10 parts of Gorgon fruits, 5 parts in wheat bran, 5 parts of rice chaff, its making method is the first step: lotus rhizome is cleaned up, drain away the water, it is pulverized into thick liquid; Second step: thick shape thing is ground in the Gorgon fruit; The 3rd step: batching, condiment, boiling, airing is when being cooled to 35-45 ℃; Add distiller's yeast, stir, sealing and fermenting, temperature remain on 30-34 ℃; Fermented 5-7 days, and added wheat bran, rice chaff, vinegar song and water again and stir and change acetic fermentation over to, the time is 15-21 days, with the thick liquid after the fermentation; After soaking 8-12 hour with the warm boiling water of equivalent weight, drench vinegar, through deposition, filter, after the sterilization, pack.Zymamsis and acetic fermentation are carried out in segmentation, after the maturation, drench vinegar, sterilization.
Described a kind of lotus rhizome health vinegar is characterized in that, and is can be separately edible as condiment, also adjustable convert or dilute after directly drink.
The edible vinegar of brewageing with lotus rhizome and Gorgon fruit; Because of the crisp sweet succulence of lotus rhizome, nutritious, the effect of the effect of appetite-stimulating, clearing heat and moistening lung, antidiarrheal controlling nocturnal emission with astringent drugs, invigorating the spleen and replenishing QI and Gorgon fruit reinforcing the kindey to control nocturnal emission, tonifying spleen stopping leak; The two is the thing of strengthening by means of tonics; So the continuous sour-sweet perfume (or spice) of this product, special taste, and have higher health care value concurrently.
Embodiment
Embodiment one
100 kilograms of lotus rhizomes, 50 kilograms of Gorgon fruits, 30 kilograms in wheat bran, 30 kilograms of rice chaff
20 kilograms in distiller's yeast, bent 20 kilograms of vinegar
The first step: lotus rhizome is cleaned up, drain away the water, it is pulverized into thick liquid;
Second step: thick shape thing is ground in the Gorgon fruit;
The 3rd step: batching, condiment, boiling, airing when being cooled to 35-45 ℃, adds distiller's yeast, stirs, and sealing and fermenting, temperature remain on 32 ℃, ferment 5-days, accomplish the distiller's yeast fermentation;
The 4th step: in the wine unstrained spirits, add wheat bran, rice chaff, vinegar song and water and stir and change acetic fermentation over to, the time is 15-21 days;
The 5th step: the thick liquid after will ferment, with the warm boiling water immersion of equivalent weight after 10 hours, pouring vinegar;
The 6th step: after deposition, filtration, sterilization, packing.Zymamsis and acetic fermentation are carried out in segmentation, after the maturation, drench vinegar, sterilization.
Embodiment two
200 kilograms of lotus rhizomes, the 100 kilograms of parts in Gorgon fruit, 50 kilograms in wheat bran, 50 kilograms of rice chaff
35 kilograms in distiller's yeast, bent 35 kilograms of vinegar
The first step: lotus rhizome is cleaned up, drain away the water, it is pulverized into thick liquid;
Second step: thick shape thing is ground in the Gorgon fruit;
The 3rd step: batching, condiment, boiling, airing when being cooled to 35-45 ℃, adds distiller's yeast, stirs, and sealing and fermenting, temperature remain on 35 ℃, ferment 7 days, accomplish the distiller's yeast fermentation;
The 4th step: in the wine unstrained spirits, add wheat bran, rice chaff, vinegar song and water and stir and change acetic fermentation over to, the time is 15-21 days;
The 5th step: the thick liquid after will ferment, with the warm boiling water immersion of equivalent weight after 12 hours, pouring vinegar;
The 6th step: after deposition, filtration, sterilization, packing.Zymamsis and acetic fermentation are carried out in segmentation, after the maturation, drench vinegar, sterilization.
Claims (3)
1. a lotus rhizome health vinegar is characterized in that, it is to be major ingredient with the lotus rhizome, is aided with the lotus rhizome vinegar that process traditionally Gorgon fruit, wheat bran, rice chaff, and the weight proportion of each raw material is: lotus rhizome 10-20 part, Gorgon fruit 5-10 part, wheat bran 3-5 part, rice chaff 3-5 part.
2. a kind of lotus rhizome health vinegar according to claim 1 is characterized in that, it is to be major ingredient with the lotus rhizome; Be aided with the lotus rhizome vinegar that process traditionally Gorgon fruit, wheat bran, rice chaff, the weight proportion of each raw material is: 20 parts of lotus rhizomes, 10 parts of Gorgon fruits; 5 parts in wheat bran, 5 parts of rice chaff, its making method is; The first step: lotus rhizome is cleaned up, drain away the water, it is pulverized into thick liquid; Second step: thick shape thing is ground in the Gorgon fruit; The 3rd step: batching, condiment, boiling, zymamsis and acetic fermentation are carried out in segmentation, after the maturation, drench vinegar, sterilization.
3. a kind of lotus rhizome health vinegar according to claim 1 is characterized in that, and is can be separately edible as condiment, also adjustable convert or dilute after directly drink.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105012454A CN102417879A (en) | 2010-09-26 | 2010-09-26 | Lotus root health vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105012454A CN102417879A (en) | 2010-09-26 | 2010-09-26 | Lotus root health vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102417879A true CN102417879A (en) | 2012-04-18 |
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ID=45942523
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105012454A Pending CN102417879A (en) | 2010-09-26 | 2010-09-26 | Lotus root health vinegar |
Country Status (1)
| Country | Link |
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| CN (1) | CN102417879A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271394A (en) * | 2013-05-23 | 2013-09-04 | 安徽野岭饮料食品有限公司 | Lotus root health-care vinegar beverage and preparation method thereof |
| CN104109625A (en) * | 2014-07-18 | 2014-10-22 | 湖北工业大学 | Fructo-oligosaccharide lotus root vinegar and preparation method thereof |
| CN104651204A (en) * | 2015-02-03 | 2015-05-27 | 马玲 | Rose-lotus root-fruit tea vinegar |
| CN106635720A (en) * | 2016-11-28 | 2017-05-10 | 盐城工学院 | Production process for preparing fruit vinegar from lotus root residues |
-
2010
- 2010-09-26 CN CN2010105012454A patent/CN102417879A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271394A (en) * | 2013-05-23 | 2013-09-04 | 安徽野岭饮料食品有限公司 | Lotus root health-care vinegar beverage and preparation method thereof |
| CN104109625A (en) * | 2014-07-18 | 2014-10-22 | 湖北工业大学 | Fructo-oligosaccharide lotus root vinegar and preparation method thereof |
| CN104651204A (en) * | 2015-02-03 | 2015-05-27 | 马玲 | Rose-lotus root-fruit tea vinegar |
| CN106635720A (en) * | 2016-11-28 | 2017-05-10 | 盐城工学院 | Production process for preparing fruit vinegar from lotus root residues |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120418 |