CN103519276A - Production method of heat clearing and toxin removing vinegar drink - Google Patents
Production method of heat clearing and toxin removing vinegar drink Download PDFInfo
- Publication number
- CN103519276A CN103519276A CN201310491253.9A CN201310491253A CN103519276A CN 103519276 A CN103519276 A CN 103519276A CN 201310491253 A CN201310491253 A CN 201310491253A CN 103519276 A CN103519276 A CN 103519276A
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- CN
- China
- Prior art keywords
- chinese medicine
- vinegar
- pulp
- traditional chinese
- fermentation
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- Granted
Links
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 33
- 239000000052 vinegar Substances 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 239000003053 toxin Substances 0.000 title abstract 4
- 231100000765 toxin Toxicity 0.000 title abstract 4
- 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 12
- 230000004151 fermentation Effects 0.000 claims abstract description 12
- 235000014676 Phragmites communis Nutrition 0.000 claims abstract description 11
- 240000004922 Vigna radiata Species 0.000 claims abstract description 11
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 11
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 11
- 239000010231 banlangen Substances 0.000 claims abstract description 11
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 11
- 235000014443 Pyrus communis Nutrition 0.000 claims abstract description 10
- 239000002245 particle Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 6
- 239000004480 active ingredient Substances 0.000 claims abstract description 5
- 238000000605 extraction Methods 0.000 claims abstract description 4
- 235000013361 beverage Nutrition 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 9
- 239000008187 granular material Substances 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 2
- 238000005373 pervaporation Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 3
- 238000001704 evaporation Methods 0.000 abstract description 3
- 230000008020 evaporation Effects 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 2
- 235000009436 Actinidia deliciosa Nutrition 0.000 abstract 1
- 244000298697 Actinidia deliciosa Species 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 241000220324 Pyrus Species 0.000 description 7
- 230000001225 therapeutic effect Effects 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000011435 rock Substances 0.000 description 2
- 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
- 238000002156 mixing Methods 0.000 description 1
- 235000021017 pears Nutrition 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a production method of a heat clearing and toxin removing vinegar drink, which comprises the following steps: performing soaking, boiling, filtration and evaporation extraction on selected mung beans, radix isatidis and reed rhizome to obtain traditional Chinese medicine solid particles; and performing fermentation extraction on the traditional Chinese medicine solid particles together with the diced pear pulp and kiwi fruit pulp, sugar and table vinegar in a closed container to obtain the heat clearing and toxin removing vinegar drink. By adopting the method disclosed by the invention, active ingredients of the traditional Chinese medicine can be extracted into solid particles, and other materials are added for fermentation; since no water exists in the fermentation process, the fermentation success can be guaranteed. The prepared vinegar drink achieves a treatment effect of clearing heat and removing toxin, does not have the bitter, astringent and smelly odor of traditional Chinese medicine but has the source-sweet tasty characteristic of fruit vinegar, and can be stored 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, owing to mixing moisture in fermentate, tend to cause fermenting unsuccessfully.
Summary of the invention
The present invention seeks to disclose a kind of vinegar beverage and production method thereof with heat-clearing toxin-expelling functions.
Vinegar beverage of the present invention adopts the Chinese medicine solid particle being extracted by mung bean, Radix Isatidis, reed rhizome, with the pulp of pear, Chinese grooseberry pulp, sugar, vinegar through extracting and fermentation and making, it is characterized in that: in vinegar beverage, also include the traditional Chinese medicine ingredients of being extracted by mung bean, Radix Isatidis, reed rhizome, and the ferment composition being obtained by fermentation by pear pulp, Chinese grooseberry pulp.
Wherein the quality ratio of components of each material is: Chinese medicine solid particle 1～5, pear pulp 5～15, Chinese grooseberry pulp 5～15, sugar 10～20, vinegar 10～20.
Chinese medicine solid particle is wherein by mung bean 1～3, Radix Isatidis 1～3, reed rhizome 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 clearing heat and detoxicating therapeutic efficiency, efficient more than 85%.The present invention does not have hardship, puckery, smelly Chinese medicine odor, 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 pear pulp and Chinese grooseberry pulp, stripping and slicing, the pretreatment such as dry, comprise the choosing of mung bean, Radix Isatidis, reed rhizome, clean, the pretreatment such as segment, it is characterized in that: will add through pretreated mung bean, Radix Isatidis, reed rhizome that water soaks and infusion, allow active ingredient be dissolved in and in water, obtain herb liquid, then herb liquid through and filtering to remove the dregs of a decoction, then through pervaporation, remove moisture and obtain solid Chinese medicinal granule; Add pear pulp, Chinese grooseberry 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 guarantee to ferment successfully.Fermentation vinegar beverage out had both had the effect of particular fruit ferment, also had the herbal function of Chinese medicine, made vinegar beverage have clear and definite curative effect.
the specific embodimentit is below a specific embodiment of the present invention.
1, choose 10 kilograms of Chinese grooseberry, 10 kilograms of pears, 3 kilograms, mung bean, 1 kilogram of Radix Isatidis, 3 kilograms of reed rhizomes, 10 kilograms, rock sugar, 15 kilograms of vinegars (Oryza glutinosa vinegar).
2, mung bean is cleaned to crushing, Radix Isatidis and reed rhizome and clean segment, add 20 kilograms, water, soak 3 hours, (as adopted dry medicinal material, can add water soak several hours more), infusion 1 hour, pours out liquid, add again 5 kilograms of infusions of water 1 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, pear and Chinese grooseberry are washed to the greatest extent, airing, is cut to fruit pulp.
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), gets the clear liquid that upper strata does not have solid impurity, passes through filtration, sterilization, dilution and seasoning, obtains vinegar beverage of the present invention.
Claims (2)
1. a production method for clearing heat and detoxicating vinegar beverage, comprising:
(1), according to mass ratio, be: mung bean 1～3, Radix Isatidis 1～3, reed rhizome 1～3, choose Chinese medicine;
, mung bean cleaned to crushing, Radix Isatidis and reed rhizome clean segment, add that water soaks and infusion, allow active ingredient be dissolved in water and obtain herb liquid, then herb liquid through and filtering to remove the dregs of a decoction, then through pervaporation, remove moisture and obtain solid Chinese medicinal granule;
(3) according to mass ratio, be: solid Chinese medicinal granule 1～5, pear pulp 5～15, Chinese grooseberry pulp 5～15, sugar 10～20, vinegar 10～20, chosen material;
, by pear pulp and the stripping and slicing of Chinese grooseberry pulp, airing, add Chinese medicine solid particle, sugar and vinegar, ferment;
(5), fermentate is filtered to remove after solid residue through crossing, obtain the vinegar beverage that contains traditional Chinese medicine extraction composition and fruit ferment.
2. in resulting vinegar beverage, contain the traditional Chinese medicine ingredients of being extracted by mung bean, Radix Isatidis and reed rhizome, and the ferment composition being obtained by fermentation by pear pulp and Chinese grooseberry pulp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310491253.9A CN103519276B (en) | 2011-01-31 | 2011-01-31 | Production method of heat clearing and toxin removing vinegar drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310491253.9A CN103519276B (en) | 2011-01-31 | 2011-01-31 | Production method of heat clearing and toxin removing vinegar drink |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110036991.5A Division CN102613644B (en) | 2011-01-31 | 2011-01-31 | Vinegar beverage possessing efficacy of clearing heat and detoxifying and its production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103519276A true CN103519276A (en) | 2014-01-22 |
| CN103519276B CN103519276B (en) | 2014-12-10 |
Family
ID=49921911
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310491253.9A Expired - Fee Related CN103519276B (en) | 2011-01-31 | 2011-01-31 | Production method of heat clearing and toxin removing vinegar drink |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103519276B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104138010A (en) * | 2014-06-20 | 2014-11-12 | 滁州润海甜叶菊高科有限公司 | Mung bean iced tea vinegar beverage and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1966644A (en) * | 2006-11-22 | 2007-05-23 | 郭翔 | Preparation method of pear vinegar |
| CN101041803A (en) * | 2007-01-10 | 2007-09-26 | 新疆库尔勒香梨股份有限公司 | Fragrant pear fruit vinegar production technology |
| 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 |
| 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 |
| CN101632398A (en) * | 2008-07-24 | 2010-01-27 | 李一鸣 | Fruit, vegetable or algae food capable of being stored for long time and method for preparing same |
-
2011
- 2011-01-31 CN CN201310491253.9A patent/CN103519276B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1966644A (en) * | 2006-11-22 | 2007-05-23 | 郭翔 | Preparation method of pear vinegar |
| CN101041803A (en) * | 2007-01-10 | 2007-09-26 | 新疆库尔勒香梨股份有限公司 | Fragrant pear fruit vinegar production technology |
| CN101632398A (en) * | 2008-07-24 | 2010-01-27 | 李一鸣 | Fruit, vegetable or algae food capable of being stored for long time and method for preparing same |
| 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 |
| 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 |
Non-Patent Citations (4)
| Title |
|---|
| 吴忠会等: "仙人掌绿豆醋酸饮料的研究", 《饮料工业》, no. 11, 30 November 2006 (2006-11-30), pages 11 - 14 * |
| 徐子婷等: "绿色食品果醋开发的探讨", 《河北农业科学》, vol. 14, no. 7, 31 July 2010 (2010-07-31), pages 74 - 76 * |
| 李巨秀等: "新型保健饮料－果醋的酿造技术", 《食品科技》, no. 2, 31 March 2001 (2001-03-31) * |
| 雷玛莎: "果醋的产生和研制", 《中国调味品》, no. 5, 31 May 2001 (2001-05-31), pages 6 - 8 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104138010A (en) * | 2014-06-20 | 2014-11-12 | 滁州润海甜叶菊高科有限公司 | Mung bean iced tea vinegar beverage and preparation method thereof |
| CN104138010B (en) * | 2014-06-20 | 2016-01-20 | 滁州润海甜叶菊高科有限公司 | Tea vinegar beverage and preparation method thereof iced by a kind of mung bean |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103519276B (en) | 2014-12-10 |
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| C53 | Correction of patent of invention or patent application | ||
| CB02 | Change of applicant information |
Address after: 515041 Guangdong province Shantou Jinping District Road No. 5 two 402 s. Applicant after: Xu Zhiqiang Address before: 362211 Fujian city of Quanzhou province Jinjiang city Chendai Town Lake Village Road No. 29-3 Lake Applicant before: Xu Zhiqiang |
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| ASS | Succession or assignment of patent right |
Owner name: NINGBO BINGO INTERNATIONAL CO., LTD. Free format text: FORMER OWNER: XU ZHIQIANG Effective date: 20141020 |
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| C41 | Transfer of patent application or patent right or utility model | ||
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| CB03 | Change of inventor or designer information |
Inventor after: Hu Binggu Inventor before: Xu Zhiqiang |
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| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 515041 SHANTOU, GUANGDONG PROVINCE TO: 315600 NINGBO, ZHEJIANG PROVINCE Free format text: CORRECT: INVENTOR; FROM: XU ZHIQIANG TO: HU BINGGU |
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| TA01 | Transfer of patent application right |
Effective date of registration: 20141020 Address after: Ninghai County, Zhejiang province 315600 Yuelong streets of Ningbo, Jiefang Road No. 83 Applicant after: NINGBO BINGO INTERNATIONAL CO., LTD. Address before: 515041 Guangdong province Shantou Jinping District Road No. 5 two 402 s. Applicant before: Xu Zhiqiang |
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| C14 | Grant of patent or utility model | ||
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| CP02 | Change in the address of a patent holder |
Address after: Ninghai County, Zhejiang province 315600 Yuelong streets of Ningbo, No. 1, No. 1 financial center Xue Mian floor 11 Patentee after: NINGBO BINGO INTERNATIONAL CO., LTD. Address before: Ninghai County, Zhejiang province 315600 Yuelong streets of Ningbo, Jiefang Road No. 83 Patentee before: NINGBO BINGO INTERNATIONAL CO., LTD. |
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