CN103184135A - Desert cistanche nutrition and health care vinegar - Google Patents
Desert cistanche nutrition and health care vinegar Download PDFInfo
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- CN103184135A CN103184135A CN2013101353383A CN201310135338A CN103184135A CN 103184135 A CN103184135 A CN 103184135A CN 2013101353383 A CN2013101353383 A CN 2013101353383A CN 201310135338 A CN201310135338 A CN 201310135338A CN 103184135 A CN103184135 A CN 103184135A
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Abstract
The invention provides a desert cistanche nutrition and health care vinegar. The vinegar integrates the effect of desert cistanche about reinforcing body fluid and improving the sexual function, the effect of medlar about tonifying liver and kidney, the effect of jujube about tonifying liver, nourishing vitality and strengthening muscles and bones and the effect of buckwheat about lowering fat and blood pressure. A scientific leaching method is adopted to respectively obtain a leach liquor by leaching the desert cistanche, the medlar and the jujube, and the leach liquor, together with the raw materials such as buckwheat, bran and the like, participates in the whole fermentation, so that the effective gradients of the raw materials are farthest retained and fully mixed together, and the produced edible vinegar is pure in taste and has a unique nutrition and health care effect.
Description
Technical field
The invention belongs to health promoting beverage, particularly a kind of desert cistanche nutrition and health protection vinegar
Background technology
Vinegar is as one of seasonings indispensable in the human daily life, the existing history that reached at least three thousand years.Because vinegar not only has only seasoning function, the effect of curing the disease, keep healthy, improving looks is arranged more.In the Compendium of Material Medica of LI Shi-Zhen, put down in writing: " vinegar can disappear swollen bitterly, aproll gas, pathogenic toxin killing is managed all medicines ".The traditional Chinese medical science pharmacology analysis traditional Chinese medical science of vinegar thinks that vinegar flavor warm in nature is bitter, has effects such as appetizing, nourishing the liver, diffusing silt, hemostasis, pain relieving, detoxifcation, desinsection.Traditional vinegar is mainly brewageed with grain, also has some nutrition and health protection vinegar, useful fruit to brewage on the market also to have to add traditional Chinese medicine ingredients, but lacks the vinegar product that nourishing YIN and invigorating YANG has nutritive health-care concurrently.On the technology, Traditional Vinegar Manufacturing technical maturity, but add the health vinegar of various fruits, traditional Chinese medicine ingredients does not take full advantage of the traditional fermentation method, produces effective constituent respectively, the mixed configuration vinegar, and its final health protection effect is not remarkable, remains scientific validation.
Summary of the invention
The invention provides a kind of craft science, the effective desert cistanche nutrition and health protection vinegar of nutrition, take full advantage of vinegar brewing technology, Chinese medicine, fruit are participated in fermenting process as raw material, guaranteed that effective constituent fully incorporates vinegar.
Technical scheme of the present invention is:
A kind of desert cistanche nutrition and health protection vinegar, its composition is: desert cistanche, wild jujube, buckwheat, bran, at first desert cistanche, wild jujube are cleaned respectively, with extraction prepare the desert cistanche vat liquor, the wild jujube vat liquor is standby; Be ground into particle diameter at the 0.05-0.2cm fine granularity after 50 kilograms of buckwheats are clean, be mixed to stir and steaming more than 1 hour under the normal pressure with 50 kilograms of rice brans, 40 kilograms of wheat brans, then the compound after steaming is well put into fermentation vat and be cooled to 20 ° more than the C, add wheat bran 10-15 kilogram, yeast 0.1-0.2 kilogram, saccharifying enzyme 0.2-0.5 kilogram, add equivalent desert cistanche vat liquor more than 20 kilograms, wild jujube vat liquor more than 20 kilograms until liquid submergence mixture just, the back sealing and fermenting that stirs 6-10 days; Change the mixture after having fermented over to another fermentation vat, add fresh vinegar unstrained spirits 90-120 kilogram, turn over every day and copy 1-2 time, detect fermenting acidity at 7%-7.5%, after no longer rising, with salt 5-8 kilogram, after-ripening, the every day 1-2 of falling the unstrained spirits time, drench vinegar after 3-5 days, vinegar liquid filters the back sterilization namely.
Described desert cistanche leach extraction method is: 1 kilogram of desert cistanche is put into the lixiviate jar, adds 70-100 kilogram clear water, be warmed to 70-90 ° of C, continue 20-40 minute, concentrate behind the naturally cooling, filter desert cistanche vat liquor 40-60 kilogram.
Described wild jujube leach extraction method is: 1 kilogram of wild jujube is put into the lixiviate jar, adds 50-80 kilogram clear water, be warmed to 60-80 ° of C, continue 20-40 minute, the naturally cooling after-filtration concentrate wild jujube vat liquor 40-60 kilogram.
Described matrimony vine leach extraction method is: 1 kilogram of matrimony vine is put into the lixiviate jar, adds 50-80 kilogram clear water, be warmed to 60-80 ° of C, continue 20-40 minute, the naturally cooling after-filtration concentrate matrimony vine vat liquor 40-60 kilogram.
The effect of the comprehensive desert cistanche nourishing and strengthening vital of the present invention, matrimony vine benefit air lift god, the hard muscles and bones of wild jujube benefit liver tonifying Qi, buckwheat blood fat-reducing blood pressure-decreasing, the leach extraction method of taking the science that is fit to desert cistanche, wild jujube respectively lixiviate obtain vat liquor and participate in the fermentation whole process with raw materials such as buckwheat, brans as raw material, effective constituent can farthest keep and divide fully fusion, the technology cost is reasonable, simple to operate, the vinegar pure taste that makes has unique health protection effect.
Embodiment
Embodiment one:
A kind of desert cistanche nutrition and health protection vinegar, its composition is: desert cistanche, matrimony vine, wild jujube, buckwheat, bran, at first desert cistanche, matrimony vine, wild jujube are cleaned respectively, 1 kilogram of desert cistanche is put into the lixiviate jar, add 70 kilograms of clear water, be warmed to 70 ° of C, continue 20 minutes, concentrate behind the naturally cooling, filter 40 kilograms of desert cistanche vat liquors.1 kilogram of matrimony vine is put into the lixiviate jar, adds 50 kilograms of clear water, be warmed to 60 ° of C, continue 20 minutes, the naturally cooling after-filtration concentrate 40 kilograms of matrimony vine vat liquors.1 kilogram of wild jujube is put into the lixiviate jar, adds 50 kilograms of clear water, be warmed to 60 ° of C, continue 20 minutes, the naturally cooling after-filtration concentrate 40 kilograms of wild jujube vat liquors.
Be ground into the fine granularity that particle diameter does not wait at 0.05-0.2cm after 50 kilograms of buckwheats are clean, keep existing buckwheat particle that flour is arranged again, again with 50 kilograms of rice brans, 10 kilograms of wheat brans are mixed to stir and steam more than 1 hour under normal pressure, then the compound after steaming is well put into fermentation vat and be cooled to 22 ° of C, add 10 kilograms in wheat bran, 0.1 kilogram in yeast, 0.2 kilogram in saccharifying enzyme, add equivalent desert cistanche vat liquor more than 20 kilograms, the matrimony vine vat liquor is more than 20 kilograms, the wild jujube vat liquor more than 20 kilograms until liquid submergence mixture just, the back sealing and fermenting that stirs 6 days; Change the mixture after having fermented over to another fermentation vat, add 90 kilograms of fresh vinegar unstrained spirits, turn over every day and copy 1-2 time, detect fermenting acidity at 7%-7.5%, after no longer rising, with 5 kilograms of salt, after-ripening, the every day 1-2 of falling the unstrained spirits time, drench vinegar after 3-5 days, vinegar liquid filters the back sterilization namely.
Embodiment two:
A kind of desert cistanche nutrition and health protection vinegar, its composition is: desert cistanche, matrimony vine, wild jujube, buckwheat, bran, at first desert cistanche, matrimony vine, wild jujube are cleaned respectively, 1 kilogram of desert cistanche is put into the lixiviate jar, add 80 kilograms of clear water, be warmed to 80 ° of C, continue 30 minutes, concentrate behind the naturally cooling, filter 50 kilograms of desert cistanche vat liquors.1 kilogram of matrimony vine is put into the lixiviate jar, adds 60 kilograms of clear water, be warmed to 70 ° of C, continue 30 minutes, the naturally cooling after-filtration concentrate 50 kilograms of matrimony vine vat liquors.1 kilogram of wild jujube is put into the lixiviate jar, adds 60 kilograms of clear water, be warmed to 70 ° of C, continue 30 minutes, the naturally cooling after-filtration concentrate 50 kilograms of wild jujube vat liquors.
Be ground into the fine granularity that particle diameter does not wait at 0.05-0.2cm after 60 kilograms of buckwheats are clean, keep existing buckwheat particle that flour is arranged again, again with 40 kilograms of rice brans, 15 kilograms of wheat brans are mixed to stir and steam more than 1 hour under normal pressure, then the compound after steaming is well put into fermentation vat and be cooled to 25 ° of C, add 12 kilograms in wheat bran, 0.15 kilogram in yeast, 0.4 kilogram in saccharifying enzyme, add equivalent desert cistanche vat liquor more than 30 kilograms, the matrimony vine vat liquor is more than 30 kilograms, the wild jujube vat liquor more than 30 kilograms until liquid submergence mixture just, the back sealing and fermenting that stirs 8 days; Change the mixture after having fermented over to another fermentation vat, add 100 kilograms of fresh vinegar unstrained spirits, turn over every day and copy 1-2 time, detect fermenting acidity at 7%-7.5%, after no longer rising, with 6 kilograms of salt, after-ripening, the every day 1-2 of falling the unstrained spirits time, drench vinegar after 3-5 days, vinegar liquid filters the back sterilization namely.
Embodiment three:
A kind of desert cistanche nutrition and health protection vinegar, its composition is: desert cistanche, matrimony vine, wild jujube, buckwheat, bran, at first desert cistanche, matrimony vine, wild jujube are cleaned respectively, 1 kilogram of desert cistanche is put into the lixiviate jar, add 100 kilograms of clear water, be warmed to 90 ° of C, continue 40 minutes, concentrate behind the naturally cooling, filter 60 kilograms of desert cistanche vat liquors.1 kilogram of matrimony vine is put into the lixiviate jar, adds 80 kilograms of clear water, be warmed to 80 ° of C, continue 35 minutes, the naturally cooling after-filtration concentrate 60 kilograms of matrimony vine vat liquors.1 kilogram of wild jujube is put into the lixiviate jar, adds 80 kilograms of clear water, be warmed to 80 ° of C, continue 40 minutes, the naturally cooling after-filtration concentrate 60 kilograms of wild jujube vat liquors.
Be ground into the fine granularity that particle diameter does not wait at 0.05-0.2cm after 40 kilograms of buckwheats are clean, keep existing buckwheat particle that flour is arranged again, again with 60 kilograms of rice brans, 20 kilograms of wheat brans are mixed to stir and steam more than 1 hour under normal pressure, then the compound after steaming is well put into fermentation vat and be cooled to 30 ° of C, add 15 kilograms in wheat bran, 0.2 kilogram in yeast, 0.5 kilogram in saccharifying enzyme, add equivalent desert cistanche vat liquor more than 25 kilograms, the wild jujube vat liquor is more than 25 kilograms, the wild jujube vat liquor more than 25 kilograms until liquid submergence mixture just, the back sealing and fermenting that stirs 10 days; Change the mixture after having fermented over to another fermentation vat, add fresh vinegar unstrained spirits 120 kg, turn over every day and copy 1-2 time, detect fermenting acidity at 7%-7.5%, after no longer rising, with 8 kilograms of salt, after-ripening, the every day 1-2 of falling the unstrained spirits time, drench vinegar after 3-5 days, vinegar liquid filters the back sterilization namely.
Claims (4)
1. desert cistanche nutrition and health protection vinegar, its composition is: desert cistanche, matrimony vine, wild jujube, buckwheat, bran, at first desert cistanche, matrimony vine, wild jujube are cleaned respectively, it is standby to prepare desert cistanche vat liquor, matrimony vine vat liquor, wild jujube vat liquor with extraction; Be ground into particle diameter at the 0.05-0.2cm fine granularity after 50 kilograms of buckwheats are clean, be mixed to stir and steaming more than 1 hour under the normal pressure with 50 kilograms of rice brans, 40 kilograms of wheat brans, then the compound after steaming is well put into fermentation vat and be cooled to 20 ° more than the C, add wheat bran 10-15 kilogram, yeast 0.1-0.2 kilogram, saccharifying enzyme 0.2-0.5 kilogram, add equivalent desert cistanche vat liquor more than 20 kilograms, matrimony vine vat liquor more than 20 kilograms, wild jujube vat liquor more than 20 kilograms until liquid submergence mixture just, the back sealing and fermenting that stirs 6-10 days; Change the mixture after having fermented over to another fermentation vat, add fresh vinegar unstrained spirits 90-120 kilogram, turn over every day and copy 1-2 time, detect fermenting acidity at 7%-7.5%, after no longer rising, with salt 5-8 kilogram, after-ripening, the every day 1-2 of falling the unstrained spirits time, drench vinegar after 3-5 days, vinegar liquid filters the back sterilization namely.
2. desert cistanche nutrition and health protection vinegar as claimed in claim 1, it is characterized in that described desert cistanche leach extraction method is: 1 kilogram of desert cistanche is put into the lixiviate jar, add 70-100 kilogram clear water, be warmed to 70-90 ° of C, continue 20 minutes-40 minutes, concentrate behind the naturally cooling, filter desert cistanche vat liquor 40-60 kilogram.
3. desert cistanche nutrition and health protection vinegar as claimed in claim 1, it is characterized in that described wild jujube leach extraction method is: 1 kilogram of wild jujube is put into the lixiviate jar, add 50-80 kilogram clear water, be warmed to 60-80 ° of C, continue 20-40 minute, the naturally cooling after-filtration concentrate wild jujube vat liquor 40-60 kilogram.
4. desert cistanche nutrition and health protection vinegar as claimed in claim 1, it is characterized in that described matrimony vine leach extraction method is: 1 kilogram of matrimony vine is put into the lixiviate jar, add 50-80 kilogram clear water, be warmed to 60-80 ° of C, continue 20-40 minute, the naturally cooling after-filtration concentrate matrimony vine vat liquor 40-60 kilogram.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310135338.3A CN103184135B (en) | 2013-04-18 | 2013-04-18 | Desert cistanche nutrition and health care vinegar |
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| CN201310135338.3A CN103184135B (en) | 2013-04-18 | 2013-04-18 | Desert cistanche nutrition and health care vinegar |
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| CN103184135A true CN103184135A (en) | 2013-07-03 |
| CN103184135B CN103184135B (en) | 2014-08-20 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393115A (en) * | 2013-08-02 | 2013-11-20 | 新疆天山骄子食品有限责任公司 | Preparation method for buckwheat vinegar oral liquid |
| CN103911271A (en) * | 2014-04-08 | 2014-07-09 | 张宗舟 | Method of preparing aromatic vinegar by utilizing cistanche salsa |
| CN107904128A (en) * | 2017-12-07 | 2018-04-13 | 四川大学 | A kind of method by adding koji-making Chinese medicine making vinegar |
Citations (7)
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| CN1169471A (en) * | 1996-06-28 | 1998-01-07 | 牛西午 | Selenium-strontium-rich black-buckwheat health-care vinegar and preparation method thereof |
| JP2003299476A (en) * | 2002-04-09 | 2003-10-21 | Kewpie Jyozo Co Ltd | High-rutin-containing brewed vinegar and method for producing the same |
| KR20040063680A (en) * | 2003-01-08 | 2004-07-14 | 손영석 | Functional vinegar containing diet enzyme, herb medicines and functional materials |
| CN1806693A (en) * | 2004-12-07 | 2006-07-26 | 宋学军 | Nutritious health-care vinegar and method for making same |
| CN1995317A (en) * | 2006-12-20 | 2007-07-11 | 赵广涛 | Preparation method of medlar fruit vinegar and medlar fruit vinegar drink |
| CN101536798A (en) * | 2009-04-17 | 2009-09-23 | 河北华鹏科技开发有限公司 | Strengthened golden-silk jujube vinegar drink and brewing method thereof |
| CN102586071A (en) * | 2012-02-28 | 2012-07-18 | 毕节市天河酱醋厂 | Tartary buckwheat vinegar and production method thereof |
-
2013
- 2013-04-18 CN CN201310135338.3A patent/CN103184135B/en not_active Expired - Fee Related
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1169471A (en) * | 1996-06-28 | 1998-01-07 | 牛西午 | Selenium-strontium-rich black-buckwheat health-care vinegar and preparation method thereof |
| JP2003299476A (en) * | 2002-04-09 | 2003-10-21 | Kewpie Jyozo Co Ltd | High-rutin-containing brewed vinegar and method for producing the same |
| KR20040063680A (en) * | 2003-01-08 | 2004-07-14 | 손영석 | Functional vinegar containing diet enzyme, herb medicines and functional materials |
| CN1806693A (en) * | 2004-12-07 | 2006-07-26 | 宋学军 | Nutritious health-care vinegar and method for making same |
| CN1995317A (en) * | 2006-12-20 | 2007-07-11 | 赵广涛 | Preparation method of medlar fruit vinegar and medlar fruit vinegar drink |
| CN101536798A (en) * | 2009-04-17 | 2009-09-23 | 河北华鹏科技开发有限公司 | Strengthened golden-silk jujube vinegar drink and brewing method thereof |
| CN102586071A (en) * | 2012-02-28 | 2012-07-18 | 毕节市天河酱醋厂 | Tartary buckwheat vinegar and production method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393115A (en) * | 2013-08-02 | 2013-11-20 | 新疆天山骄子食品有限责任公司 | Preparation method for buckwheat vinegar oral liquid |
| CN103911271A (en) * | 2014-04-08 | 2014-07-09 | 张宗舟 | Method of preparing aromatic vinegar by utilizing cistanche salsa |
| CN103911271B (en) * | 2014-04-08 | 2015-12-09 | 张宗舟 | Herba Cistanches is utilized to prepare the method for aromatic vinegar |
| CN107904128A (en) * | 2017-12-07 | 2018-04-13 | 四川大学 | A kind of method by adding koji-making Chinese medicine making vinegar |
| CN107904128B (en) * | 2017-12-07 | 2020-11-06 | 四川大学 | Method for brewing vinegar by adding yeast-making Chinese medicinal materials |
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| CN103184135B (en) | 2014-08-20 |
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