CN103146560A - Health-care vinegar and preparation method thereof - Google Patents
Health-care vinegar and preparation method thereof Download PDFInfo
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- CN103146560A CN103146560A CN2013100762208A CN201310076220A CN103146560A CN 103146560 A CN103146560 A CN 103146560A CN 2013100762208 A CN2013100762208 A CN 2013100762208A CN 201310076220 A CN201310076220 A CN 201310076220A CN 103146560 A CN103146560 A CN 103146560A
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Abstract
The invention discloses health-care vinegar and a preparation method thereof, belonging to the technical field of food processing. The preparation method comprises the processes such as raw material pretreatment, saccharification, alcoholization, acetification, sterilization and leaching. The method specially comprises the following steps: firstly, washing rice, removing the peels of rhizoma dioscoreae, and adding water so as to grind the rice and the rhizoma dioscoreae into thick liquid, and carrying out sterilization on the thick liquid; then, adding 0.2-0.4% of saccharifying bacteria into the thick liquid so as to ferment the thick liquid until the sugar degree of the thick liquid is no longer changed; adding 0.4-0.6% of a dry yeast or 6-8% of a saccharomycetes exact into the thick liquid, fermenting the obtained mixture at a temperature of 28-35 DEG C until the sugar degree of the obtained mixture is no longer reduced; adding 9-12% of acetic bacteria liquor into the obtained object, fermenting the obtained object at a temperature of 28-35 DEG C until the acidity of fermented liquor is 4-5 g/ml, thereby obtaining original vinegar liquor; and finally, crushing 1-2 parts of pseudo-ginseng and 1-2 parts of hawthorn, carrying out lixiviation for 3-36 hours by using 200-250 parts of original vinegar liquor, and carrying out impurity removal on the obtained product so as to obtain health-care vinegar. The health-care vinegar prepared according to the preparation method can effectively maintain the active components of traditional Chinese medicines, and has a good health care efficacy with a rich taste; and meanwhile, the health-care vinegar is simple in production process, wide in raw material sources, high in equipment generalization degree, and suitable for mass production.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of mouthfeel that has good health-care efficacy concurrently and enrich, and preparation technology is simple, health vinegar that technique interchangeability is good and preparation method thereof.
Background technology
The production of vinegar has very long history in China, is also the requisite in daily life, is widely used in the aspects such as seasoning, sterilization, disease prevention, beauty and health care.Health vinegar is the novel product that has seasonings and healthcare products function concurrently that grew up in recent years, compares with traditional grain vinegar to have more various nutritive ingredient and abundant mouthfeel.
Chinese yam has another name called Chinese yam, and the piece root contains a large amount of starch and protein, and sweet, the property of distinguishing the flavor of is flat, has the tonifying spleen nourishing the stomach, the beneficial lung that promotes the production of body fluid, the effect of the puckery essence of kidney tonifying.Pseudo-ginseng has another name called pseudo-ginseng, it is the root of panax araliaceae plant, be China's tradition rare traditional Chinese medicine, the effects such as its saponin constituent that is rich in has hemostasis, antithrombotic, anti-inflammatory, protects the liver, analgesia, not only effective vasodilation, hypotensive, prevention and treatment cardiovascular and cerebrovascular diseases can also promote the metabolism of blood cell, improve mental, hypermnesis delays senility.Hawthorn is the fruit of rosaceous plant Fruit of Pashi Pear, distinguish the flavor of sweet, slightly warm in nature is sour, can prevention and cure of cardiovascular disease, can also appetite-stimulating indigestion-relieving, be widely used in multiple digestant medicine, in addition, hawthorn also has auxiliary curative effect preferably to wound.
The Chinese medicine of cereal with integration of drinking and medicinal herbs such as Chinese yam, pseudo-ginseng, hawthorn is combined for the production of health vinegar, and not only vinegar itself has good nourishing function, as vasodilation, protection liver, strengthen mental, promoting digestion etc., has increased the added value of vinegar.Can make again the comprehensive utilization of the Chinese medicines such as Chinese yam more complete, utilize to greatest extent the various nutritive ingredients in Chinese medicine.In addition, the application of hawthorn can also make up the bad mouthfeel of other traditional Chinese medicine ingredients, makes the health vinegar of production strengthen on the one hand nutrient health-care function, has on the other hand pure and fresh soft taste.Meet the people of the world today to food from the demand that trends towards the nutrition and health care type simply having adequate food and clothing.
Summary of the invention
In order to make up the deficiencies in the prior art, the first purpose of the present invention is to provide a kind of and has good health-care efficacy and the mouthfeel of enriching concurrently, and preparation technology is simple, the preparation method of the health vinegar that technique interchangeability is good.The second purpose of the present invention is to provide the health vinegar by this preparation method's preparation.
The first purpose of the present invention is achieved in that and comprises raw materials pretreatment, saccharification, wine, acetify, sterilization, lixiviate operation, specifically comprises:
A, pre-treatment: 10 ~ 15 parts, rice is cleaned, drained; Add the water mill slurry after 2 ~ 5 parts of Chinese yams are cleaned, remove the peel together with rice, in water adjustment slurry, starch quality concentration is more than 10%; Then, slurry is sterilized under 121 ~ 137 ℃ 5 ~ 10min;
B, saccharification: add the amylomyces of stock quality 0.2 ~ 0.5% in the slurry after sterilization, 25 ~ 30 ℃ of lower saccharification, until pol when no longer changing, stops fermentation;
C, wine: add the dry yeast of stock quality 0.4 ~ 0.6% or 6 ~ 8% yeast liquid in the slurry after saccharification, at 28 ~ 35 ℃ of bottom fermentations, until the alcohol volume content is when being 9 ~ 12%, pol no longer descends, and stops fermentation;
D, acetify: the alcohol volume content that water is adjusted fermented liquid is 6 ~ 8%, adds the acetic bacteria liquid of fermented liquid quality 9 ~ 12%, and at 28 ~ 35 ℃ of bottom fermentations, until fermented liquid acidity is when being 4 ~ 5g/ml, acidity no longer rises, and stops fermentation, gets former vinegar liquid;
E, sterilization: former vinegar liquid was sterilized under 95 ~ 100 ℃ 10 ~ 15 minutes;
F, lixiviate: with 1 ~ 2 part of pseudo-ginseng, 1 ~ 2 part of pulverizing of hawthorn, after mixing thoroughly, with 200 ~ 250 parts of lixiviates of former vinegar liquid after sterilization 3 ~ 36 hours, get health vinegar after removal of impurities.
The second purpose of the present invention is achieved in that the health vinegar of described preparation method's preparation.
Compared with prior art, the present invention has following beneficial effect:
Health vinegar provided by the invention and preparation method thereof, adopt cereal and Chinese yam, pseudo-ginseng, hawthorn to carry out the mutual collocation of health-care effect, nutritive ingredient and taste, overcome the deficiency of single grain vinegar aspect nutritive health-care, effect with reducing blood-fat, decreasing cholesterol, and can restraining and sterilizing bacteria, appetite-stimulating indigestion-relieving, delay senility.
The zymotechnique that adopts is conducive to the extraction of effective constituent in the medicinal materials such as Chinese yam, can utilize to greatest extent the various nutritive ingredients in medicinal material, avoided in traditional preparation technology, medicinal material being decocted, and then with the method for the former vinegar blend destruction to the Chinese medicine beneficiating ingredient.
Health vinegar clear, the vinegar of the present invention preparation aromatic thick, mouthfeel is pure and fresh, not only can use as seasonings, can also be as health promoting beverage and the daily beverage of medical assistance.Preparation method's technique of the present invention is simple, and raw material sources are extensive, and the Device-General degree is high, is suitable for scale operation.
Description of drawings
Fig. 1 is preparation flow block diagram of the present invention.
Embodiment
Below the present invention is further illustrated, but never in any form the present invention is limited, any conversion based on training centre of the present invention is done all falls into protection scope of the present invention.
The preparation method of health vinegar of the present invention comprises raw materials pretreatment, saccharification, wine, acetify, sterilization, lixiviate operation, specifically comprises:
A, pre-treatment: 10 ~ 15 parts, rice is cleaned, drained; Add the water mill slurry after 2 ~ 5 parts of Chinese yams are cleaned, remove the peel together with rice, in water adjustment slurry, starch quality concentration is more than 10%; Then, slurry is sterilized under 121 ~ 137 ℃ 5 ~ 10min;
B, saccharification: add the amylomyces of stock quality 0.2 ~ 0.5% in the slurry after sterilization, 25 ~ 30 ℃ of lower saccharification, until pol when no longer changing, stops fermentation;
C, wine: add the dry yeast of stock quality 0.4 ~ 0.6% or 6 ~ 8% yeast liquid in the slurry after saccharification, at 28 ~ 35 ℃ of bottom fermentations, until the alcohol volume content is when being 9 ~ 12%, pol no longer descends, and stops fermentation;
D, acetify: the alcohol volume content that water is adjusted fermented liquid is 6 ~ 8%, adds the acetic bacteria liquid of fermented liquid quality 9 ~ 12%, and at 28 ~ 35 ℃ of bottom fermentations, until fermented liquid acidity is when being 4 ~ 5g/ml, acidity no longer rises, and stops fermentation, gets former vinegar liquid;
E, sterilization: former vinegar liquid was sterilized under 95 ~ 100 ℃ 10 ~ 15 minutes;
F, lixiviate: with 1 ~ 2 part of pseudo-ginseng, 1 ~ 2 part of pulverizing of hawthorn, after mixing thoroughly, with 200 ~ 250 parts of lixiviates of former vinegar liquid after sterilization 3 ~ 36 hours, get health vinegar after removal of impurities.
Described preparation method also is included in and adds 2 ~ 5% sweeting agent flavoring in health vinegar.
Described sweeting agent is white sugar, brown sugar or honey.
Described preparation method also comprises health vinegar was sterilized under 95 ~ 100 ℃ 10 ~ 15 minutes, then carries out sterile filling.
The described rice of steps A can be long-grained nonglutinous rice, polished rice or glutinous rice.
The described pre-treatment of steps A also comprises 10 ~ 15 parts, rice is placed in fermentation vat, adds the water soaking that is equivalent to 3 ~ 5 times of its quality, and soaked 24 hours general winter, soaks 12 hours summer, until the grain of rice soaks into without the white heart.Soak afterwash, drain.
The described pre-treatment of steps A also comprises to be cleaned 10 ~ 15 parts, rice, drain; 2 ~ 5 parts of Chinese yams are cleaned, steamed 30 ~ 40 minutes after peeling, and the degree that cooks requires rice to twist with the fingers to press without the white heart, Chinese yam twist with the fingers press frangible.
The described amylomyces of step B can be aspergillus or head mold.
The preferred aspergillus oryzae of described aspergillus or aspergillus niger; The preferred Rhizopus oryzae of described head mold, zhizopchin or bread mould.
The described dry yeast concentration of step C is 10
10~ 10
11CFU/ml; Yeast liquid concentration is 10
9~ 10
10CFU/ml.
The described acetic acid bacterial concentration of step D is 10
8~ 10
9CFU/ml.
The described pulverizing of step F is that pseudo-ginseng, the former medicinal powder of hawthorn are broken into 40 ~ 60 order sizes.
The described pseudo-ginseng of step F, the former medicinal powder of hawthorn be broken, mix rear available slow fire fried dry thoroughly to the flavour of a drug giving off a strong fragrance, then carry out lixiviate.
The described lixiviate of step F can be adopted circumfluence method, ultrasonic extraction or percolation.
Described circumfluence method adopts Soxhlet extractor to carry out, and the former cartridge bag of pseudo-ginseng, hawthorn after pulverizing is pricked be placed in extractor, adds former vinegar liquid, and reflux 3 ~ 5 hours per hour refluxes 3 ~ 4 times, collects phegma, filters.
Described wrapping can be adopted filter paper or gauze.
Described ultrasonic extraction adopts the supersound extraction instrument to carry out, the former medicine of pseudo-ginseng, hawthorn after pulverizing is placed in extractor, add former vinegar liquid, soak after 0.5 hour, extractor is placed in the ultrasonic extraction instrument processed 0.5 hour, stir, standing 0.5 hour, then repeat above-mentioned steps, amount to three times, collect extracting solution, filter.
Described percolation adopts the stainless steel percolator, and the former medicine of pseudo-ginseng, hawthorn after pulverizing is placed in percolator, flattens, and covers with filter paper or gauze on it, adds former vinegar liquid, after adding a cover standing 24 ~ 36 hours, collects percolate, filters.
The described removal of impurities of step F is to add the finings of vinegar liquid quality 1 ~ 3% in the compound vinegar liquid that obtains after lixiviate, standing after stirring, filtration.
Described finings is diatomite, egg white or 101 finingss.
Embodiment 1:
A, pre-treatment: 10 parts of long-grained nonglutinous rices are placed in fermentation vat, add the water soaking 24 hours that is equivalent to 3 times of its quality,, clean, drain without the white heart until the grain of rice soaks into.Steamed together with long-grained nonglutinous rice 30 minutes after 5 parts of Chinese yams are cleaned, remove the peel, the degree that cooks requires the long-grained nonglutinous rice sth. made by twisting to press the white heart of nothing, and it is frangible that Chinese yam is twisted with the fingers pressure.Then, add the water mill slurry, in water adjustment slurry, starch quality concentration is 15%; Then, slurry is sterilized under 121 ℃ 10min;
B, saccharification: add the aspergillus oryzae of stock quality 0.2% in the slurry after sterilization, 25 ℃ of lower saccharification, until pol when no longer changing, stops fermentation;
C, wine: the concentration that adds stock quality 0.4% in the slurry after saccharification is 10
10~ 10
11The dry yeast of CFU/ml, at 28 ℃ of bottom fermentations, until the alcohol volume content is when being 9%, pol no longer descends, and stops fermentation;
D, acetify: the alcohol volume content that water is adjusted fermented liquid is 6%, and the concentration that adds fermented liquid quality 9% is 10
8~ 10
9The acetic bacteria liquid of CFU/ml, at 35 ℃ of bottom fermentations, until fermented liquid acidity is when being 4g/ml, acidity no longer rises, and stops fermentation, gets former vinegar liquid;
E, sterilization: former vinegar liquid was sterilized 15 minutes under 95 ℃;
F, lixiviate: 2 parts of 1 part of pseudo-ginseng, hawthorn are ground into 40 orders sizes, mix thoroughly and tie with filter paper packet to the flavour of a drug giving off a strong fragrance with the slow fire fried dry afterwards, add 200 parts of former vinegar liquid after sterilization, reflux is 3 hours in Soxhlet extractor, per hour reflux 4 times, collect phegma, filter.Then, add the diatomite of vinegar liquid quality 3% in the compound vinegar liquid that obtains after lixiviate, standing after stirring, filter to get health vinegar.
Then, add 2% brown sugar flavoring in health vinegar.
At last, health vinegar after 15 minutes, is carried out sterile filling in sterilization under 95 ℃.
Embodiment 2:
A, pre-treatment: 15 parts of polished rices are placed in fermentation vat, add the water soaking 12 hours that is equivalent to 5 times of its quality,, clean, drain without the white heart until the grain of rice soaks into.Steamed together with polished rice 40 minutes after 2 parts of Chinese yams are cleaned, remove the peel, the degree that cooks requires the polished rice sth. made by twisting to press the white heart of nothing, and it is frangible that Chinese yam is twisted with the fingers pressure.Then, add the water mill slurry, in water adjustment slurry, starch quality concentration is 12%; Then, slurry is sterilized under 137 ℃ 5min;
B, saccharification: add the rhizopus niger of stock quality 0.5% in the slurry after sterilization, 30 ℃ of lower saccharification, until pol when no longer changing, stops fermentation;
C, wine: the concentration that adds stock quality 0.6% in the slurry after saccharification is 10
10~ 10
11The dry yeast of CFU/ml, at 35 ℃ of bottom fermentations, until the alcohol volume content is when being 12%, pol no longer descends, and stops fermentation;
D, acetify: the alcohol volume content that water is adjusted fermented liquid is 8%, and the concentration that adds fermented liquid quality 12% is 10
8~ 10
9The acetic bacteria liquid of CFU/ml, at 28 ℃ of bottom fermentations, until fermented liquid acidity is when being 5g/ml, acidity no longer rises, and stops fermentation, gets former vinegar liquid;
E, sterilization: former vinegar liquid was sterilized 10 minutes under 100 ℃;
F, lixiviate: 1 part of 2 parts of pseudo-ginseng, hawthorn is ground into 60 orders sizes, mix thoroughly and be placed in extractor with slow fire fried dry to flavour of a drug giving off a strong fragrance afterwards, add 250 parts of former vinegar liquid after sterilization, soak after 0.5 hour, extractor is placed in the ultrasonic extraction instrument processed 0.5 hour, stir, standing 0.5 hour, then repeat above-mentioned steps, amount to three times, collect extracting solution, filter.Then, add 101 finingss of vinegar liquid quality 1% in the compound vinegar liquid that obtains after lixiviate, standing after stirring, filter to get health vinegar.
Then, add 5% honey flavoring in health vinegar.
At last, health vinegar after 10 minutes, is carried out sterile filling in sterilization under 100 ℃.
Embodiment 3:
A, pre-treatment: 12 parts, glutinous rice is placed in fermentation vat, adds the water soaking 18 hours that is equivalent to 4 times of its quality,, clean, drain without the white heart until the grain of rice soaks into.Steamed together with glutinous rice 35 minutes after 3 parts of Chinese yams are cleaned, remove the peel, the degree that cooks requires the glutinous rice sth. made by twisting to press the white heart of nothing, and it is frangible that Chinese yam is twisted with the fingers pressure.Then, add the water mill slurry, in water adjustment slurry, starch quality concentration is 16%; Then, slurry is sterilized under 130 ℃ 6min;
B, saccharification: add the black-koji mould of stock quality 0.3% in the slurry after sterilization, 28 ℃ of lower saccharification, until pol when no longer changing, stops fermentation;
C, wine: the concentration that adds stock quality 7% in the slurry after saccharification is 10
9~ 10
10The yeast liquid of CFU/ml, at 32 ℃ of bottom fermentations, until the alcohol volume content is when being 10%, pol no longer descends, and stops fermentation;
D, acetify: the alcohol volume content that water is adjusted fermented liquid is 7%, and the concentration that adds fermented liquid quality 11% is 10
8~ 10
9The acetic bacteria liquid of CFU/ml, at 32 ℃ of bottom fermentations, until fermented liquid acidity is when being 4.5g/ml, acidity no longer rises, and stops fermentation, gets former vinegar liquid;
E, sterilization: former vinegar liquid was sterilized 12 minutes under 100 ℃;
F, lixiviate: 1 part of 1 part of pseudo-ginseng, hawthorn is ground into 60 orders sizes, mixes thoroughly and be placed in percolator with slow fire fried dry to flavour of a drug giving off a strong fragrance afterwards, pressing, cover with filter paper or gauze on it, add 220 parts of former vinegar liquid after sterilization, after adding a cover standing 36 hours, collect percolate, filter.Then, add the egg white of vinegar liquid quality 3% in the compound vinegar liquid that obtains after lixiviate, standing after stirring, filter to get health vinegar.
Then, add 3% white sugar flavoring in health vinegar.
At last, health vinegar after 12 minutes, is carried out sterile filling in sterilization under 100 ℃.
Claims (10)
1. the preparation method of a health vinegar, is characterized in that comprising raw materials pretreatment, saccharification, wine, acetify, sterilization, lixiviate operation, specifically comprises:
A, pre-treatment: 10 ~ 15 parts, rice is cleaned, drained; Add the water mill slurry after 2 ~ 5 parts of Chinese yams are cleaned, remove the peel together with rice, in water adjustment slurry, starch quality concentration is more than 10%; Then, slurry is sterilized under 121 ~ 137 ℃ 5 ~ 10min;
B, saccharification: add the amylomyces of stock quality 0.2 ~ 0.5% in the slurry after sterilization, 25 ~ 30 ℃ of lower saccharification, until pol when no longer changing, stops fermentation;
C, wine: add the dry yeast of stock quality 0.4 ~ 0.6% or 6 ~ 8% yeast liquid in the slurry after saccharification, at 28 ~ 35 ℃ of bottom fermentations, until the alcohol volume content is when being 9 ~ 12%, pol no longer descends, and stops fermentation;
D, acetify: the alcohol volume content that water is adjusted fermented liquid is 6 ~ 8%, adds the acetic bacteria liquid of fermented liquid quality 9 ~ 12%, and at 28 ~ 35 ℃ of bottom fermentations, until fermented liquid acidity is when being 4 ~ 5g/ml, acidity no longer rises, and stops fermentation, gets former vinegar liquid;
E, sterilization: with the former vinegar liquid 10 ~ 15min that sterilizes under 95 ~ 100 ℃;
F, lixiviate: with 1 ~ 2 part of pseudo-ginseng, 1 ~ 2 part of pulverizing of hawthorn, after mixing thoroughly, with 200 ~ 250 parts of lixiviates of former vinegar liquid after sterilization 3 ~ 36 hours, get health vinegar after removal of impurities.
2. preparation method as claimed in claim 1 characterized by further comprising add 2 ~ 5% sweeting agent flavoring in health vinegar.
3. preparation method as claimed in claim 1 or 2, characterized by further comprising 10 ~ 15min that health vinegar is sterilized under 95 ~ 100 ℃.
4. preparation method as claimed in claim 1 or 2, is characterized in that the described amylomyces of step B is aspergillus or head mold.
5. preparation method as claimed in claim 4, is characterized in that described aspergillus is aspergillus oryzae or aspergillus niger; Described head mold is Rhizopus oryzae, zhizopchin or bread mould.
6. preparation method as claimed in claim 1 or 2, is characterized in that the described dry yeast concentration of step C is 10
10~ 10
11CFU/ml; Yeast liquid concentration is 10
9~ 10
10CFU/ml.
7. preparation method as claimed in claim 1 or 2, is characterized in that the described acetic acid bacterial concentration of step D is 10
8~ 10
9CFU/ml.
8. preparation method as claimed in claim 1 or 2 is characterized in that the described lixiviate of step F is a kind of in circumfluence method, ultrasonic extraction or percolation.
9. preparation method as claimed in claim 1 or 2, is characterized in that the described removal of impurities of step F is to add the finings of vinegar liquid quality 1 ~ 3% in the compound vinegar liquid that obtains after lixiviate, standing after stirring, filtration.
10. health vinegar by preparation method claimed in claim 1 preparation.
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| CN104263653A (en) * | 2014-09-02 | 2015-01-07 | 丹江口市曲之源生物科技有限公司 | Production method of vinegar yeast as well as vinegar yeast |
| CN104789427A (en) * | 2015-03-12 | 2015-07-22 | 凤台县贵禧酱醋有限公司 | Mind tranquillizing and ageing resisting health edible vinegar and production method thereof |
| CN104789426A (en) * | 2015-03-12 | 2015-07-22 | 凤台县贵禧酱醋有限公司 | Weight reducing and body strengthening health edible vinegar and preparation method thereof |
| CN104789435A (en) * | 2015-03-12 | 2015-07-22 | 凤台县贵禧酱醋有限公司 | Fragrant health edible vinegar and preparation method thereof |
| CN104804972A (en) * | 2015-03-12 | 2015-07-29 | 凤台县贵禧酱醋有限公司 | Chrysanthemum nankingense health-care table vinegar and preparation method thereof |
| CN105567540A (en) * | 2016-01-22 | 2016-05-11 | 刘硕 | Chinese yam vinegar drink with health-care function and making method thereof |
| CN105936867A (en) * | 2016-07-11 | 2016-09-14 | 江苏恒顺醋业股份有限公司 | Diaphragma juglandis fructus vinegar and preparation method thereof |
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| CN106754227A (en) * | 2016-12-24 | 2017-05-31 | 庆阳敦博科技发展有限公司 | A kind of radix bupleuri vinegar and preparation method thereof |
| CN107653177A (en) * | 2017-11-23 | 2018-02-02 | 张红 | A kind of notoginseng haulm health-care vinegar and preparation method thereof |
| CN110353139A (en) * | 2019-08-19 | 2019-10-22 | 江西药都百禾生物科技有限公司 | A kind of preparation method and kudzu root beverage of kudzu root beverage |
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| CN104263653A (en) * | 2014-09-02 | 2015-01-07 | 丹江口市曲之源生物科技有限公司 | Production method of vinegar yeast as well as vinegar yeast |
| CN104789427A (en) * | 2015-03-12 | 2015-07-22 | 凤台县贵禧酱醋有限公司 | Mind tranquillizing and ageing resisting health edible vinegar and production method thereof |
| CN104789426A (en) * | 2015-03-12 | 2015-07-22 | 凤台县贵禧酱醋有限公司 | Weight reducing and body strengthening health edible vinegar and preparation method thereof |
| CN104789435A (en) * | 2015-03-12 | 2015-07-22 | 凤台县贵禧酱醋有限公司 | Fragrant health edible vinegar and preparation method thereof |
| CN104804972A (en) * | 2015-03-12 | 2015-07-29 | 凤台县贵禧酱醋有限公司 | Chrysanthemum nankingense health-care table vinegar and preparation method thereof |
| CN105567540A (en) * | 2016-01-22 | 2016-05-11 | 刘硕 | Chinese yam vinegar drink with health-care function and making method thereof |
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| CN107653177A (en) * | 2017-11-23 | 2018-02-02 | 张红 | A kind of notoginseng haulm health-care vinegar and preparation method thereof |
| CN110353139A (en) * | 2019-08-19 | 2019-10-22 | 江西药都百禾生物科技有限公司 | A kind of preparation method and kudzu root beverage of kudzu root beverage |
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