CN103494289B - Method for producing damp clearing and water retention alleviating vinegar beverage - Google Patents
Method for producing damp clearing and water retention alleviating vinegar beverage Download PDFInfo
- Publication number
- CN103494289B CN103494289B CN201310510840.8A CN201310510840A CN103494289B CN 103494289 B CN103494289 B CN 103494289B CN 201310510840 A CN201310510840 A CN 201310510840A CN 103494289 B CN103494289 B CN 103494289B
- Authority
- CN
- China
- Prior art keywords
- vinegar
- chinese medicine
- vinegar beverage
- traditional chinese
- pulp
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 34
- 239000000052 vinegar Substances 0.000 title claims abstract description 33
- 235000013361 beverage Nutrition 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 239000003814 drug Substances 0.000 claims abstract description 22
- 239000007787 solid Substances 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 13
- 230000004151 fermentation Effects 0.000 claims abstract description 13
- 244000197580 Poria cocos Species 0.000 claims abstract description 12
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 12
- 244000036905 Benincasa cerifera Species 0.000 claims abstract description 11
- 235000011274 Benincasa cerifera Nutrition 0.000 claims abstract description 11
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 6
- 244000241235 Citrullus lanatus Species 0.000 claims abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 10
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 9
- 239000008187 granular material Substances 0.000 claims description 7
- 238000001802 infusion Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 239000004480 active ingredient Substances 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 238000005373 pervaporation Methods 0.000 claims description 2
- 244000077995 Coix lacryma jobi Species 0.000 claims 3
- 239000002245 particle Substances 0.000 abstract description 8
- 238000001914 filtration Methods 0.000 abstract description 5
- 238000001704 evaporation Methods 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 2
- 230000035943 smell Effects 0.000 abstract 4
- 240000005979 Hordeum vulgare Species 0.000 abstract 2
- 235000007340 Hordeum vulgare Nutrition 0.000 abstract 2
- 235000012874 Phaseolus calcaratus Nutrition 0.000 abstract 2
- 240000001417 Vigna umbellata Species 0.000 abstract 2
- 235000011453 Vigna umbellata Nutrition 0.000 abstract 2
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 239000000470 constituent Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 241000219109 Citrullus Species 0.000 description 7
- 241000209205 Coix Species 0.000 description 7
- 230000000694 effects Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 230000001225 therapeutic effect Effects 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000011435 rock Substances 0.000 description 2
- 238000009835 boiling Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
A method for producing a damp clearing and water retention alleviating vinegar beverage includes the steps of selecting poria cocos, pearl barley and phaseolus calcaratus, conducting soaking, stewing, filtering and evaporating on the poria cocos, the pearl barley and the phaseolus calcaratus to extract solid particles of traditional Chinese medicine, mixing the solid particles of traditional Chinese medicine with cut watermelon pulp, cut wax gourd pulp, sugar and vinegar to conduct fermentation, and obtaining the damp clearing and water retention alleviating vinegar beverage. Effective constituents in the traditional Chinese medicine are extracted to be the solid particles, other materials are then added to conduct fermentation, and the fermentation can be ensured successful due to the fact that no moisture exists in the fermentation process. The vinegar beverage which is obtained through fermentation has functions of fruit enzymes and functions of traditional Chinese medicinal materials, does not have traditional Chinese medicine smells including the bitter smell, the puckery smell and the stink smell, has the advantage of being sour, sweet and tasty just like fruit vinegar, and can be kept for a long time.
Description
Technical field
The present invention relates to a kind of beverage, be specifically related to a kind of vinegar beverage and production method thereof.
Background technology
Vinegar beverage is in recent years popular health drink, adopts the fruit manufactures such as apple, has health care, but does not generally possess clear and definite therapeutic efficiency.And there is the Chinese medicinal decoction of the employing Chinese medicine infusion of therapeutic efficiency, often more tasty, and cannot retain, need at every turn with boiling with drinking, very inconvenient.Even if adopt Chinese medicine to produce to have the vinegar beverage of therapeutic efficiency, in production method, also face such contradiction: if directly add fruit and vinegar etc. to ferment Chinese medicine, the active ingredient in Chinese medicine is often difficult to soak and extract at normal temperatures, if and Chinese medicine is cooked into after Chinese medicinal decoction and adds in fruit and vinegar again and ferment, tend to cause fermenting unsuccessfully owing to mixing moisture in fermentate.
Summary of the invention
The present invention seeks to openly a kind of vinegar beverage and production method thereof with clearing damp profit water effect.
Vinegar beverage of the present invention adopts the Chinese medicine solid particle being extracted by Poria cocos, the seed of Job's tears, rde bean, make with watermelon pulp, wax gourd pulp, sugar, the extraction of vinegar process and fermentation, it is characterized in that: in vinegar beverage, also include the traditional Chinese medicine ingredients of being extracted by Poria cocos, the seed of Job's tears, rde bean, and the ferment composition being obtained by fermentation by watermelon pulp, wax gourd pulp.
Wherein the quality ratio of components of each material is: Chinese medicine solid particle 1～5, watermelon pulp 5～15, wax gourd pulp 5～15, sugar 10～20, vinegar 10～20.
Chinese medicine solid particle is wherein by Poria cocos 1～3, the seed of Job's tears 1～3, rde bean 1～3, adds water 10～40, the solid particle obtaining through immersion, infusion, filtration, evaporation.
It is material that the present invention adopts particular fruit and Chinese medicine, after extracting and fermenting, obtains, and has effect of clearing damp Li Shui, efficient more than 85%.The present invention does not have hardship, puckery, smelly Chinese medicine odor, and has the sour-sweet good to eat feature of fruits vinegar, drinks well and cures the disease, and is particularly suitable for drinking of children.And can retain the long period, pour out in right amount and drink on demand at any time, very convenient.
A kind of method of producing vinegar beverage of the present invention, comprise the choosing of watermelon pulp and wax gourd pulp, stripping and slicing, the pretreatment such as dry, comprise the choosing of Poria cocos, the seed of Job's tears, rde bean, clean, the pretreatment such as chopping, it is characterized in that: will add water and soak and infusion through pretreated Poria cocos, the seed of Job's tears, rde bean, allow traditional Chinese medicine ingredients be dissolved in and in water, obtain herb liquid, then herb liquid through and filtering to remove the dregs of a decoction, then remove moisture through pervaporation and obtain solid Chinese medicinal granule; Add watermelon pulp, wax gourd pulp, sugar and vinegar to ferment solid Chinese medicinal granule, finally fermentate is filtered to remove after solid residue through crossing, obtain the vinegar beverage that contains traditional Chinese medicine extraction composition and fruit ferment.
Method of the present invention can become solid particle by the extracts active ingredients of Chinese medicine, then adds other materials fermentation, owing to there is no moisture in sweat, can ensure to ferment successfully.Fermentation vinegar beverage out had both had effect of particular fruit ferment, also had the herbal function of Chinese medicine, made vinegar beverage have clear and definite curative effect.
detailed description of the inventionit is below a specific embodiment of the present invention.
1, choose 10 kilograms of watermelons, 10 kilograms, wax gourd, 2 kilograms, Poria cocos, 2 kilograms of the seeds of Job's tears, 2 kilograms of rde beans, 10 kilograms, rock sugar, 15 kilograms of vinegars (Oryza glutinosa vinegar).
2, Poria cocos segment section, the seed of Job's tears and rde bean are cleaned and crushed, add water 20 kilograms, soak 3 hours, infusion 1 hour, pours out liquid, add water again 10 kilograms of slow fire infusion half an hour, pour out again liquid, merge twice medical filtration and remove residue, obtain clean liquid, by liquid evaporation drying in evaporimeter, obtain solid Chinese medicinal granule again.
3, watermelon and wax gourd are washed to the greatest extent, be cut to fruit pulp, remove seed, can not remove the peel, dry.
4,, in container (jar fermenter), by fruit pulp and Chinese medicinal granule and alternately placement of rock sugar layering, then pour vinegar (Oryza glutinosa vinegar) into and carry out sealing and fermenting; (for accelerating fermentation, also can add appropriate leavening).
5, fully after fermentation, (fermentation time apparent temperature and determine, generally at some months to ten month), getting upper strata does not have the clear liquid of solid impurity, passes through filtration, sterilization, dilution and seasoning, obtains vinegar beverage of the present invention.
Claims (2)
1. a production method for clearing damp profit water vinegar beverage, comprising:
(1), according to mass ratio be: Poria cocos 1～3, the seed of Job's tears 1～3, rde bean 1～3, choose Chinese medicine;
(2), Poria cocos section, the seed of Job's tears and rde bean are cleaned and crushed, add water and soak and infusion, allow active ingredient be dissolved in water and obtain herb liquid, then herb liquid was passed through and filters to remove the dregs of a decoction, then remove moisture through pervaporation and obtain solid Chinese medicinal granule;
(3) according to mass ratio be: solid Chinese medicinal granule 1～5, watermelon pulp 5～15, wax gourd pulp 5～15, sugar 10～20, vinegar 10～20, chosen material;
, by watermelon pulp and the stripping and slicing of wax gourd pulp, dry, add solid Chinese medicinal granule, sugar and vinegar, ferment;
, by fermentate through mistake filter to remove after solid residue, obtain the vinegar beverage that contains traditional Chinese medicine extraction composition and fruit ferment.
2. the production method of a kind of clearing damp profit water vinegar beverage according to claim 1, is characterized in that: in vinegar beverage, include the traditional Chinese medicine ingredients of being extracted by Poria cocos, the seed of Job's tears, rde bean, and the ferment composition being obtained by fermentation by watermelon pulp, wax gourd pulp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310510840.8A CN103494289B (en) | 2011-01-31 | 2011-01-31 | Method for producing damp clearing and water retention alleviating vinegar beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310510840.8A CN103494289B (en) | 2011-01-31 | 2011-01-31 | Method for producing damp clearing and water retention alleviating vinegar beverage |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110036361.8A Division CN102613642B (en) | 2011-01-31 | 2011-01-31 | Vinegar beverage possessing efficacy of eliminating dampness to promote diuresis |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103494289A CN103494289A (en) | 2014-01-08 |
| CN103494289B true CN103494289B (en) | 2014-11-12 |
Family
ID=49859628
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310510840.8A Expired - Fee Related CN103494289B (en) | 2011-01-31 | 2011-01-31 | Method for producing damp clearing and water retention alleviating vinegar beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103494289B (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1947591A (en) * | 2005-10-10 | 2007-04-18 | 天津金秦实业发展有限公司 | Beverage contg. melon, Chinese date and vinegar and its prepn. method |
| CN101366530A (en) * | 2008-09-27 | 2009-02-18 | 沈阳麦金利食品制造有限公司 | Process for preparing composite enzyme and product thereof |
| CN101632469A (en) * | 2009-07-30 | 2010-01-27 | 萧永国 | Hawthorn vinegar beverage with appetite enhancing function |
| CN101654647A (en) * | 2009-09-27 | 2010-02-24 | 许朝辉 | Fruit juice health care vinegar production method |
| CN101716008A (en) * | 2009-12-08 | 2010-06-02 | 山东龙力生物科技股份有限公司 | Vinegar beverage with function of protecting and nourishing liver |
-
2011
- 2011-01-31 CN CN201310510840.8A patent/CN103494289B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1947591A (en) * | 2005-10-10 | 2007-04-18 | 天津金秦实业发展有限公司 | Beverage contg. melon, Chinese date and vinegar and its prepn. method |
| CN101366530A (en) * | 2008-09-27 | 2009-02-18 | 沈阳麦金利食品制造有限公司 | Process for preparing composite enzyme and product thereof |
| CN101632469A (en) * | 2009-07-30 | 2010-01-27 | 萧永国 | Hawthorn vinegar beverage with appetite enhancing function |
| CN101654647A (en) * | 2009-09-27 | 2010-02-24 | 许朝辉 | Fruit juice health care vinegar production method |
| CN101716008A (en) * | 2009-12-08 | 2010-06-02 | 山东龙力生物科技股份有限公司 | Vinegar beverage with function of protecting and nourishing liver |
Non-Patent Citations (2)
| Title |
|---|
| 曾卫国等.醋酸发酵饮料的研制.《饮料工业》.1999,第2卷(第03期),25-27. * |
| 醋酸发酵饮料的研制;曾卫国等;《饮料工业》;19990620;第2卷(第03期);25-27 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103494289A (en) | 2014-01-08 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C53 | Correction of patent for invention or patent application | ||
| CB02 | Change of applicant information |
Address after: 315700 Xiangshan City, Ningbo province Dan Dan Dan Road West, No. 121 Applicant after: Xu Zhiqiang Address before: The Lake Lake Village 362211 Chendai town in Fujian province Quanzhou city Jinjiang City Hing Road No. 29-3 Applicant before: Xu Zhiqiang |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: YUAN XIAOHUA Free format text: FORMER OWNER: XU ZHIQIANG Effective date: 20141215 |
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| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 315700 NINGBO, ZHEJIANG PROVINCE TO: 226400 NANTONG, JIANGSU PROVINCE |
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| TR01 | Transfer of patent right |
Effective date of registration: 20141215 Address after: 226400, No. three, 28 yuan Zhuang village, Yuan Zhuang Town, Rudong County, Jiangsu Province Patentee after: Yuan Xiaohua Address before: 315700 Xiangshan City, Ningbo province Dan Dan Dan Road West, No. 121 Patentee before: Xu Zhiqiang |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20141112 Termination date: 20150131 |
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| EXPY | Termination of patent right or utility model |