CN102978099A - Brewing method of burdock crabapple vinegar - Google Patents
Brewing method of burdock crabapple vinegar Download PDFInfo
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- CN102978099A CN102978099A CN 201210505599 CN201210505599A CN102978099A CN 102978099 A CN102978099 A CN 102978099A CN 201210505599 CN201210505599 CN 201210505599 CN 201210505599 A CN201210505599 A CN 201210505599A CN 102978099 A CN102978099 A CN 102978099A
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Abstract
The invention discloses a brewing method of burdock crabapple vinegar, and relates to a beverage and a brewing method thereof. The burdock crabapple vinegar provided by the invention comprises the following components in proportion of basic formula: 30-50% of haw juice, 25-40% of burdock juice, 10-32% of medlar juice, 4-8% of lily juice, and 2-5% of crystal sugar. Effective ingredients of haws and burdock are utilized to be matched with nutritional ingredients of raw materials of medlar, lily and the like, the burdock crabapple vinegar is brewed scientifically by utilizing fermentation and the like, is much thick in flavor, and has the efficacies of appetizing, tonifying spleen, helping to produce saliva and slake thirst, whetting appetite, delaying aging, preventing cardiovascular diseases and the like.
Description
Technical field
The present invention relates to beverage and brewing method thereof, specifically, relate to a kind of brewing method of burdock haw vinegar.
Background technology
Haw has another name called hawthorn, Fruit of Pashi Pear, sour short, bristly hair or beard, the VITAMIN of rich connotation, Crategolic acid, citric acid, flavonoid etc., promoting digestion and removing indigestion, blood fat reducing are arranged and alleviate arteriosclerotic curative effect, but often eat reducing cholesterol, the cardiovascular disordeies such as preventing hypertension, coronary heart disease, arteriosclerosis.Root of Great Burdock contains rich in protein, Mierocrystalline cellulose, carotene (higher 280 times than Radix Dauci Sativae), VITAMIN, and macroelement and the trace element of the needed by human such as Ca, Mg, Fe, Mn, Zn, effect anticancer, anti-mutation that its polyphenols has, thereby have very high nutritive value and pharmacologically active more widely.At present hawthorn fruit drink, fruit vinegar product are a lot, but the haw fruit vinegar of existing processing method manufacturing makes mainly with haw, and its mineral element lacks, and composition be the problems such as release that can obtain maximum.
Summary of the invention
The object of the invention is to utilize burdock and haw, give full play to nutritive ingredient and the health-care effect of burdock and haw and brewage the burdock haw vinegar.
The technical solution adopted in the present invention is a kind of brewing method of burdock haw vinegar, comprises Sucus Crataegi, burdock juice, wolfberry juice, lily juice, rock sugar.The basic components ratio is: Sucus Crataegi 30-50%, burdock juice 25-40%, wolfberry juice 10-32%, lily juice 4-8%, rock sugar 2-5%.The complete processing of described burdock juice is that burdock is put into the stainless steel saucepan, fills out 2 times of water soaking 2-3 hours, boils 1.5-2.5 hour under 100 ℃ of water temperatures; Then with three metafiltration nets past burdock dregs, get burdock juice and naturally dry in the air cool for subsequent use.The zymotechnique of described Sucus Crataegi is that the hawthorn clear liquid is naturally cool to 36-39 ℃, puts into the bifidus factor lactobacillus-fermented 8-9 hour, forms Sucus Crataegi.
Brew method of the present invention is as follows:
1. select materials and wash material: select smooth, the anosis haw of unsalted surface, burdock, matrimony vine, lily and clean respectively.
2. broken: as with roller hawthorn to be pulverized
3. hawthorn stirs boiling and gets clear liquid: hawthorn is put into the boiling cylinder, and fill out 3.5 times of water, boiling is 20 minutes under 100 ℃ of temperature; And then boiling 40 minutes under 98 ℃ of temperature; With three metafiltration nets the raw material waste residue is filtered again, get the hawthorn clear liquid.
4. fermentation: the hawthorn clear liquid is naturally cool to 36-39 ℃, put into the bifidus factor lactobacillus-fermented 8-9 hour, the formation Sucus Crataegi.
5. clear liquid is got in the burdock boiling: burdock is put into the stainless steel saucepan, filled out 2 times of water soaking 2-3 hours, boiled 1.5-2.5 hour under 100 ℃ of water temperatures; Then with three metafiltration nets past burdock dregs, get burdock juice and naturally dry in the air cool for subsequent use.
6. clear liquid is got in matrimony vine, lily boiling: lily and matrimony vine are inserted respectively in the saucepan, insert 2 times of clear water, boiled 1-1.2 hour under 100 ℃ of water temperatures; Then get clear liquid with three metafiltration net filtrations, place respectively nature and dry in the air cool for subsequent use.
7. fill a prescription: in Sucus Crataegi, allocate by prescription adding burdock juice, wolfberry juice, lily juice, rock sugar;
8. can sterilization.
After adopting such scheme, compared with prior art, increase the burdock composition, the effective combination of effect with hawthorn and burdock, so that fruity is denseer, its Appetizing spleen-tonifying, promote the production of body fluid to quench thirst, improve a poor appetite, delay senility, the effect of preventing cardiovascular disease promotes, and is good healthcare products and seasonings.
Embodiment
Embodiment:
1. select materials and wash material: select smooth, the anosis haw of unsalted surface, burdock, matrimony vine, lily and clean respectively.
2. broken: as with roller hawthorn to be pulverized
3. hawthorn stirs boiling and gets clear liquid: hawthorn is put into the boiling cylinder, and fill out 3.5 times of water, boiling is 20 minutes under 100 ℃ of temperature; And then boiling 40 minutes under 98 ℃ of temperature; With three metafiltration nets the raw material waste residue is filtered again, get the hawthorn clear liquid.
4. fermentation: the hawthorn clear liquid is naturally cool to 39 ℃, put into the bifidus factor lactobacillus-fermented 8.5 hours, the formation Sucus Crataegi.
5. clear liquid is got in the burdock boiling: burdock is put into the stainless steel saucepan, filled out 2 times of water soakings 2.5 hours, boiled 2 hours under 100 ℃ of water temperatures; Then with three metafiltration nets past burdock dregs, get burdock juice and naturally dry in the air cool for subsequent use.
6. clear liquid is got in matrimony vine, lily boiling: lily and matrimony vine are inserted respectively in the saucepan, insert 2 times of clear water, boiled 1 hour under 100 ℃ of water temperatures; Then get clear liquid with three metafiltration net filtrations, place respectively nature and dry in the air cool for subsequent use.
7. prescription: get 90 milliliters of Sucus Crataegis, add 60 milliliters of burdock juice, 32 milliliters of wolfberry juices, 12 milliliters of lily juice, 6 milliliters of rock sugar and allocate;
8. can sterilization.
Increase the burdock composition among the present invention, with the effective combination of effect of hawthorn and burdock so that fruity is denseer, its Appetizing spleen-tonifying, promote the production of body fluid to quench thirst, improve a poor appetite, delay senility, the effect of preventing cardiovascular disease promotes, and is good healthcare products and seasonings.
Claims (3)
1. the brewing method of a burdock haw vinegar is characterized in that: comprise Sucus Crataegi, burdock juice, wolfberry juice, lily juice, rock sugar; The basic components ratio is: Sucus Crataegi 30-50%, burdock juice 25-40%, wolfberry juice 10-32%, lily juice 4-8%, rock sugar 2-5%.
2. the brewing method of a kind of burdock haw vinegar according to claim 1, it is characterized in that: the complete processing of described burdock juice is that burdock is put into the stainless steel saucepan, fills out 2 times of water soaking 2-3 hours, boils 1.5-2.5 hour under 100 ℃ of water temperatures; Then with three metafiltration nets past burdock dregs, get burdock juice and naturally dry in the air cool for subsequent use.
3. the brewing method of a kind of burdock haw vinegar according to claim 1 is characterized in that: the zymotechnique of described Sucus Crataegi is for putting into the bifidus factor lactobacillus-fermented 8-9 hour to 36-39 ℃, the formation Sucus Crataegi with the hawthorn clear liquid is naturally cool.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210505599 CN102978099A (en) | 2012-12-03 | 2012-12-03 | Brewing method of burdock crabapple vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210505599 CN102978099A (en) | 2012-12-03 | 2012-12-03 | Brewing method of burdock crabapple vinegar |
Publications (1)
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| CN102978099A true CN102978099A (en) | 2013-03-20 |
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| CN 201210505599 Pending CN102978099A (en) | 2012-12-03 | 2012-12-03 | Brewing method of burdock crabapple vinegar |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901689A (en) * | 2016-03-31 | 2016-08-31 | 黄芳 | Health-preserving health-care liquid brewed through fermentation and manufacturing method thereof |
| WO2016197276A1 (en) * | 2015-06-11 | 2016-12-15 | 杨磊 | Traditional chinese medicine composition containing arctigenin, and preparation method therefor |
| CN107156588A (en) * | 2017-06-21 | 2017-09-15 | 江苏真蒡生物科技有限公司 | A kind of burdock solid beverage and preparation method thereof |
| CN107156559A (en) * | 2017-06-21 | 2017-09-15 | 江苏真蒡生物科技有限公司 | A kind of burdock composite beverage and preparation method thereof |
-
2012
- 2012-12-03 CN CN 201210505599 patent/CN102978099A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016197276A1 (en) * | 2015-06-11 | 2016-12-15 | 杨磊 | Traditional chinese medicine composition containing arctigenin, and preparation method therefor |
| CN105901689A (en) * | 2016-03-31 | 2016-08-31 | 黄芳 | Health-preserving health-care liquid brewed through fermentation and manufacturing method thereof |
| CN107156588A (en) * | 2017-06-21 | 2017-09-15 | 江苏真蒡生物科技有限公司 | A kind of burdock solid beverage and preparation method thereof |
| CN107156559A (en) * | 2017-06-21 | 2017-09-15 | 江苏真蒡生物科技有限公司 | A kind of burdock composite beverage and preparation method thereof |
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| C06 | Publication | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130320 |