CN103695279A - Preparation method of persimmon vinegar - Google Patents
Preparation method of persimmon vinegar Download PDFInfo
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- CN103695279A CN103695279A CN201310703130.7A CN201310703130A CN103695279A CN 103695279 A CN103695279 A CN 103695279A CN 201310703130 A CN201310703130 A CN 201310703130A CN 103695279 A CN103695279 A CN 103695279A
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Abstract
The invention discloses a preparation method of persimmon vinegar. The persimmon is put into a fermentation cylinder after being sorted and deastringented, so as to prepare the natural persimmon vinegar in a natural fermentation manner. The persimmon vinegar has the functions of cleaning away heat and toxic materials, moistening the lung and quenching thirst. The prepared persimmon vinegar has a function of softening a blood vessel after being drunk, and has a certain auxiliary treatment effect on a hypertensive disease.
Description
Technical field
The present invention relates to a kind of preparation method of persimmon vinegar, belong to the field of Chinese medicines.
Background technology
Vinegar: different name Bitters, vinegar generally consist of medicinal extract matter, ash content, volatile acid, fixed acid, reducing sugar, concrete material has higher alcohols, the carbohydrates such as 3-hydroxyl ethyl ketone, otan, tyrosol, acetaldehyde, formaldehyde, acetal, acetic acid, succsinic acid, oxalic acid and sorbose.Vinegar is not only the seasoning matter good merchantable brand in human diet, and the pharmaceutical use of vinegar is very high, has the function of the loose stasis of blood, hemostasis, removing toxic substances, desinsection, controls cough, haematemesis, aphtha, kills all fishes, meat, dish poison.The raw material of vinegar is mainly made with rice, wheat, jowar or vinasse etc. at present, makes vinegar and has taken a large amount of raw grains, has increased the consumption of grain.
Summary of the invention
Therefore, there is great demand to fruit vinegar processed in people, also do not find up to now about relevant report of the present invention, and the inventor, through research trial repeatedly, finally successfully works out and adopts persimmon vinegar processed, thereby completed the present invention.
Object of the present invention is just to provide a kind of preparation method of persimmon vinegar.
The present invention selects persimmon to be prepared, persimmon, different name Shi, for Ebenaceae plant, the fruit of persimmon DiospyroskakilF, in fruit, containing sucrose, glucose, fructose, underdone fruit is containing tannin, its composition is mainly grey glucoside Laucoanthocyanin, containing citrulline L-citrullina, fresh persimmon is containing 49.7 milligrams of % of iodine again, and oral persimmon can promote the oxidation of ethanol in blood, fresh persimmon amount of iodine is high, therefore can be made into certain preparation.Shi Wei China originates in, approximately 800,000 tons of annual production, and persimmon is various in style, have golden persimmon, ox star persimmon, cubic persimmon, Mopan Persimmon, cubic persimmon, little side's persimmon, steamed bun persimmon, large circular persimmon, also have sweet persimmon, what sugar degree was high is golden persimmon, large circular persimmon, fruit is large, and single fruit weight can reach 7-8 two, and the maximum weighs 1 jin, persimmon nature and flavor are sweet, puckery, cold, and thoughts of returning home lung, large intestine channel, have heat-clearing, the function of moistening lung, controls heat thirsty, cough, spit blood, aphtha.No matter which kind of persimmon, can make Bitters.
Preparation process of the present invention is as follows
One, the making of persimmon vinegar
1, select materials: between the Frost's Descent to the Beginning of Winter, pluck, select and there is no insect pest, not damaged, immaculate, epidermis is smooth, full persimmon.
2, take away the puckery taste: the persimmon of choosing is put into the processing of taking away the puckery taste of chest or drying room, 8-15 days storage period dry persimmon, or by a small amount of apple and persimmon with put one 8-10 days baking persimmon.
3, the making of jar fermenter: after jar fermenter is peace and quiet, remove the calyx and receptacle of a persimmon, drying persimmon, put into cylinder, jar fermenter uses plastic cloth that cylinder lid is good after filling and drying persimmon, and fasten cylinder mouth with rope, then jar fermenter is put in the sun, received the irradiation of sunlight, dry persimmon spontaneous fermentation after the irradiation of sunlight, after 1-3 month fermentation precipitation, dry the Bitters that persimmon is just transformed into natural lighting, extract the clear liquid on top, obtain natural persimmon vinegar.
4, the making of fermentor tank: pack the baking persimmon of removing the calyx and receptacle of a persimmon into fermentor tank, fermentor tank is filled and dried after persimmon, fermentor tank is placed on to the place of Chaoyang, can fully obtain the irradiation of sunlight, after the fermentation precipitation of 1-3 month, obtains natural persimmon vinegar.
Above two kinds of production programs, all by natural lighting fermentation, according to the height of early, middle and late natural temperature round the clock, change, to shine natural brewageing by shining of sunlight, vinegar out, has very high edible and pharmaceutical use, not containing any additive or chemical substance, be a kind of green product innovation of pure natural, with fruit persimmon, make vinegar at present and go back so far beyond example.
Two, the making of preparation vinegar
1, hawthorn is soaked vinegar: get 100 grams of hawthorn, 1000 milliliters of persimmon vinegar, put into persimmon vinegar bottle by hawthorn, soaks 10, obtains persimmon Hawthorn Vinegar.
2, tree peony is soaked vinegar: get 120 grams of Tree Peony Barks, 1000 milliliters of persimmon vinegar, put into persimmon vinegar bottle by Tree Peony Bark, soaks 10, obtains persimmon tree peony vinegar.
3, mother chrysanthemum is soaked vinegar: get 100 grams, mother chrysanthemum, 1000 milliliters of persimmon vinegar, put into persimmon vinegar bottle by mother chrysanthemum, soaks 7, obtains persimmon mother chrysanthemum vinegar.
Persimmon is that people like the fruit of eating, and has certain nutritive value, through processing, conversion, makes new product, has not only enriched the edibleness of fruit, has also developed the pharmaceutical use of persimmon,
The present invention has heat-clearing, removing toxic substances, moistening lung, the function of quenching the thirst, the persimmon vinegar of drinking preparation has the function of vessel softening, hypertension is had to certain auxiliary therapeutic action, also can mediation body in digestive function, increase appetite, long-term taking can reach beauty and health care, the effect of promoting longevity, is the up-to-date good merchantable brand of current comparatively desirable body-care, and exploitation of the present invention will have been filled up the blank of the domestic and international same industry.
Below by test example, further set forth medicinal effect of the present invention.
1, accept hyperpietic 60 people for medical treatment, be divided into 4 groups, every group of 15 people, every group of blood pressure 150/90mmHg-160/95mmHg patient 12 people wherein, 165/100mmHg-170/110mmHg patient 3 people.
2, instructions of taking
1 group of oral persimmon Hawthorn Vinegar, every twice-daily, each 20 milliliters, 15 is a course for the treatment of, serve on three courses for the treatment of.
2 groups of oral persimmon tree peony vinegar, every twice-daily, each 20 milliliters, 15 is a course for the treatment of, serve on three courses for the treatment of.
3 groups of oral persimmon mother chrysanthemum vinegar, every twice-daily, each 20 milliliters, 15 is a course for the treatment of, serve on three courses for the treatment of.
4 groups is contrast photograph, oral isopyknic green tea, and every twice-daily, serve on three courses for the treatment of.
3, test result
1,12 human blood pressure drops are wherein to 145/90mmHg-150/90mmHg in 2 groups, and 3 human blood pressure drops are to 155/95mmHg-160/100mmHg.
In 3 groups, 12 human blood pressure drops are wherein to 145/90mmHg-155/95mmHg, and 3 human blood pressure drops are to 160/100mmHg-165/105mmHg.
Not too large variation of 15 people's blood pressures in 4 groups of control groups.
Claims (2)
1. a preparation method for persimmon vinegar, is characterized in that: it comprises the following steps:
(1) making of persimmon vinegar
(1) select materials: between the Frost's Descent to the Beginning of Winter, pluck, select and there is no insect pest, not damaged, immaculate, epidermis is smooth, full persimmon;
(2) take away the puckery taste: the persimmon of choosing is put into the processing of taking away the puckery taste of chest or drying room, 8-15 days storage period dry persimmon, or by a small amount of apple and persimmon with put one 8-10 days baking persimmon;
(3) making of jar fermenter: after jar fermenter is peace and quiet, remove the calyx and receptacle of a persimmon, drying persimmon, put into cylinder, jar fermenter uses plastic cloth that cylinder lid is good after filling and drying persimmon, and fasten cylinder mouth with rope, then jar fermenter is put in the sun, received the irradiation of sunlight, dry persimmon spontaneous fermentation after the irradiation of sunlight, after 1-3 month fermentation precipitation, dry the Bitters that persimmon is just transformed into natural lighting, extract the clear liquid on top, obtain natural persimmon vinegar;
(4) making of fermentor tank: pack the baking persimmon of removing the calyx and receptacle of a persimmon into fermentor tank, fermentor tank is filled and dried after persimmon, fermentor tank is placed on to the place of Chaoyang, can fully obtain the irradiation of sunlight, after the fermentation precipitation of 1-3 month, obtains natural persimmon vinegar.
2. a preparation method who prepares vinegar, is characterized in that: the method for preparation is as follows:
(1) making of preparation vinegar
(1) hawthorn is soaked vinegar: get 100 grams of hawthorn, 1000 milliliters of persimmon vinegar, put into persimmon vinegar bottle by hawthorn, soaks 10, obtains persimmon Hawthorn Vinegar;
(2) tree peony is soaked vinegar: get 120 grams of Tree Peony Barks, 1000 milliliters of persimmon vinegar, put into persimmon vinegar bottle by Tree Peony Bark, soaks 10, obtains persimmon tree peony vinegar;
(3) mother chrysanthemum is soaked vinegar: get 100 grams, mother chrysanthemum, 1000 milliliters of persimmon vinegar, put into persimmon vinegar bottle by mother chrysanthemum, soaks 7, obtains persimmon mother chrysanthemum vinegar.
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| CN201310703130.7A CN103695279B (en) | 2013-12-19 | 2013-12-19 | A kind of preparation method of persimmon vinegar |
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| CN201310703130.7A CN103695279B (en) | 2013-12-19 | 2013-12-19 | A kind of preparation method of persimmon vinegar |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104328017A (en) * | 2014-10-08 | 2015-02-04 | 登封市绿之源农副产品开发有限公司 | Swelling-diminishing and pain-easing persimmon vinegar and preparation method thereof |
| CN104382171A (en) * | 2014-12-02 | 2015-03-04 | 申健 | Paeonia ostii vinegar drink and preparation method |
| CN106811389A (en) * | 2015-12-02 | 2017-06-09 | 金钟硕 | The manufacture method of spontaneous fermentation persimmon vinegar |
| CN106942552A (en) * | 2017-03-27 | 2017-07-14 | 徐巧灵 | A kind of preparation method of persimmon beverage and the persimmon beverage made of it |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101518354A (en) * | 2009-04-15 | 2009-09-02 | 张红玲 | Hypertension relieving vinegar beverage and preparation method thereof |
| CN101892146A (en) * | 2010-08-05 | 2010-11-24 | 许朝辉 | Microbe-based quick persimmon vinegar brewing method |
| CN101906375A (en) * | 2010-07-12 | 2010-12-08 | 徐泽银 | Persimmon vinegar and production method thereof |
| CN102634441A (en) * | 2012-04-20 | 2012-08-15 | 江苏大学 | Method for preparing health-care vinegar |
| CN102860378A (en) * | 2011-07-09 | 2013-01-09 | 张新强 | Blood pressure reducing health-care persimmon vinegar tea beverage and preparation method thereof |
-
2013
- 2013-12-19 CN CN201310703130.7A patent/CN103695279B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518354A (en) * | 2009-04-15 | 2009-09-02 | 张红玲 | Hypertension relieving vinegar beverage and preparation method thereof |
| CN101906375A (en) * | 2010-07-12 | 2010-12-08 | 徐泽银 | Persimmon vinegar and production method thereof |
| CN101892146A (en) * | 2010-08-05 | 2010-11-24 | 许朝辉 | Microbe-based quick persimmon vinegar brewing method |
| CN102860378A (en) * | 2011-07-09 | 2013-01-09 | 张新强 | Blood pressure reducing health-care persimmon vinegar tea beverage and preparation method thereof |
| CN102634441A (en) * | 2012-04-20 | 2012-08-15 | 江苏大学 | Method for preparing health-care vinegar |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104328017A (en) * | 2014-10-08 | 2015-02-04 | 登封市绿之源农副产品开发有限公司 | Swelling-diminishing and pain-easing persimmon vinegar and preparation method thereof |
| CN104382171A (en) * | 2014-12-02 | 2015-03-04 | 申健 | Paeonia ostii vinegar drink and preparation method |
| CN104382171B (en) * | 2014-12-02 | 2016-06-22 | 南陵旺科知识产权运营有限公司 | A kind of Paeonia ostii vinegar beverage and preparation method |
| CN106811389A (en) * | 2015-12-02 | 2017-06-09 | 金钟硕 | The manufacture method of spontaneous fermentation persimmon vinegar |
| CN106942552A (en) * | 2017-03-27 | 2017-07-14 | 徐巧灵 | A kind of preparation method of persimmon beverage and the persimmon beverage made of it |
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| CN103695279B (en) | 2015-09-02 |
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Effective date of registration: 20200520 Address after: 236000 No.90, Xiqiao community, Xinhua office, Yingdong District, Fuyang City, Anhui Province Patentee after: Yan Wentao Address before: 236800 Anhui Province, Bozhou City Qiaocheng District No. 26 Dong Qiao Zhen Zhu Yuan Patentee before: Xu Shijie |
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Granted publication date: 20150902 Termination date: 20211219 |