CN102417879A - Lotus root health vinegar - Google Patents
Lotus root health vinegar Download PDFInfo
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- 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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- Prior art keywords
- vinegar
- lotus rhizome
- parts
- gorgon fruit
- wheat bran
- Prior art date
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- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 43
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 43
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 31
- 239000000052 vinegar Substances 0.000 title claims abstract description 31
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 24
- 244000268590 Euryale ferox Species 0.000 claims abstract description 23
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 23
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 14
- 235000009566 rice Nutrition 0.000 claims abstract description 14
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract 6
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 36
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 235000013409 condiments Nutrition 0.000 claims description 6
- 230000035800 maturation Effects 0.000 claims description 4
- 230000011218 segmentation Effects 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 8
- 206010059013 Nocturnal emission Diseases 0.000 abstract description 5
- 210000000952 spleen Anatomy 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 206010012735 Diarrhoea Diseases 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 210000004072 lung Anatomy 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 8
- 239000008280 blood Substances 0.000 description 8
- 210000004369 blood Anatomy 0.000 description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 7
- 238000003756 stirring Methods 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 3
- 230000008021 deposition Effects 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000000151 deposition Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000023597 hemostasis Effects 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 230000003014 reinforcing effect Effects 0.000 description 2
- 235000015096 spirit Nutrition 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 206010047139 Vasoconstriction Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 229940099352 cholate Drugs 0.000 description 1
- BHQCQFFYRZLCQQ-OELDTZBJSA-N cholic acid Chemical compound C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(O)=O)C)[C@@]2(C)[C@@H](O)C1 BHQCQFFYRZLCQQ-OELDTZBJSA-N 0.000 description 1
- 208000019902 chronic diarrheal disease Diseases 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
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- 239000000835 fiber Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 206010033675 panniculitis Diseases 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
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- 239000008107 starch Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 210000004304 subcutaneous tissue Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000015961 tonic Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 229960000716 tonics Drugs 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 230000025033 vasoconstriction Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to health-care vinegar, in particular to lotus root vinegar which is prepared by taking lotus roots as a main material and adding gorgon fruit, wheat bran and rice chaff according to a traditional process, wherein the lotus root vinegar comprises the following raw materials in parts by weight: 10-20 parts of lotus root, 5-10 parts of gorgon fruit, 3-5 parts of wheat bran and 3-5 parts of rice chaff. The health vinegar prepared from rhizoma Nelumbinis has rich nutrition and sweet taste, and also has effects of promoting appetite, resolving food stagnation, clearing heat, moistening lung, relieving diarrhea, stopping nocturnal emission, invigorating spleen and replenishing 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 |
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CN102417879A true CN102417879A (en) | 2012-04-18 |
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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CN2010105012454A Pending CN102417879A (en) | 2010-09-26 | 2010-09-26 | Lotus root health vinegar |
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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 |
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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 |