CN103815465A - Vinegar beverage with blood fat reducing effect - Google Patents
Vinegar beverage with blood fat reducing effect Download PDFInfo
- Publication number
- CN103815465A CN103815465A CN201210461568.4A CN201210461568A CN103815465A CN 103815465 A CN103815465 A CN 103815465A CN 201210461568 A CN201210461568 A CN 201210461568A CN 103815465 A CN103815465 A CN 103815465A
- Authority
- CN
- China
- Prior art keywords
- vinegar beverage
- vinegar
- blood fat
- fermentation
- beverage
- 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.)
- Pending
Links
- 239000000052 vinegar Substances 0.000 title claims abstract description 24
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 24
- 235000013361 beverage Nutrition 0.000 title claims abstract description 15
- 239000008280 blood Substances 0.000 title claims abstract description 10
- 210000004369 blood Anatomy 0.000 title claims abstract description 10
- 230000001603 reducing effect Effects 0.000 title abstract description 4
- 230000000694 effects Effects 0.000 claims abstract description 8
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 6
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 6
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 6
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 6
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 6
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 6
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 6
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 6
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 6
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 6
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 4
- 244000241838 Lycium barbarum Species 0.000 claims description 4
- 235000011201 Ginkgo Nutrition 0.000 claims description 3
- 244000194101 Ginkgo biloba Species 0.000 claims description 3
- 235000008100 Ginkgo biloba Nutrition 0.000 claims description 3
- 240000001341 Reynoutria japonica Species 0.000 claims description 3
- 235000018167 Reynoutria japonica Nutrition 0.000 claims description 3
- 240000004980 Rheum officinale Species 0.000 claims description 3
- 235000008081 Rheum officinale Nutrition 0.000 claims description 3
- 240000000171 Crataegus monogyna Species 0.000 claims 1
- 238000000855 fermentation Methods 0.000 abstract description 23
- 230000004151 fermentation Effects 0.000 abstract description 23
- 239000002994 raw material Substances 0.000 abstract description 14
- 235000013399 edible fruits Nutrition 0.000 abstract description 9
- 230000001476 alcoholic effect Effects 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 238000001914 filtration Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000001954 sterilising effect Effects 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 2
- 238000003483 aging Methods 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 235000021022 fresh fruits Nutrition 0.000 abstract description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 235000008216 herbs Nutrition 0.000 abstract 2
- 239000004480 active ingredient Substances 0.000 abstract 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- 239000003814 drug Substances 0.000 description 7
- 239000007788 liquid Substances 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 241001092040 Crataegus Species 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 239000002054 inoculum Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 108010059892 Cellulase Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000009102 absorption Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000011477 liquorice Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000000108 ultra-filtration Methods 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Organic Chemistry (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Mycology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a vinegar beverage with a blood fat reducing effect. The vinegar beverage mainly adopts traditional Chinese herbs and fresh fruit as raw materials. The production method of the vinegar beverage comprises the following steps: cleaning the raw materials, squeezing juice, and performing alcoholic fermentation at low temperature, acetic fermentation, ageing, filtering and sterilizing, so that the vinegar beverage is obtained. The vinegar beverage is better than the table vinegar which adopts grains as the raw material in the internal ingredients and nutritive value. The vinegar beverage keeps the sour, sweet and good taste characteristics of fruit vinegar and the active ingredients in the traditional Chinese herbs, is good in quality, strong in fruity flavor, crisp, soft, rich in nutrition, and high in quality, has the effects of invigorating stomach, helping digestion, reducing blood fat and keeping healthy, and suitable for consumer groups with different ages and different gender.
Description
Technical field
The present invention relates to a kind of acetic acid beverage, relate in particular to a kind of vinegar beverage that reduces blood fat effect that has.
Background technology
Modern medicine proves, vinegar to human body have eliminate tired, help digest, be beneficial to absorptions, in advance anti-aging, antibiotic and sterilizing, hemangiectasis, beauty and skin care, control obesity, regulate effect such as acid-base balance and enhancing liver and kidney function of blood, in recent years, along with the understanding of people to vinegar function, the functional component to vinegar and mouthfeel require more and more higher.But existing fruit vinegar is mostly take the Common Fruits such as apple, pears as raw material, mouthfeel, nutrition, effect are single.
Summary of the invention
Based on above background, an object of the present invention is to provide a kind of vinegar beverage that reduces blood fat effect that has.The present invention is mainly that employing Chinese medicine and fresh fruit are raw material, by cleaning, squeeze the juice, low temperature alcoholic fermentation, acetic fermentation, ageing, filtration, sterilizing obtain, the inherent composition of the present invention, nutritive value are all better than the vinegar take grain as raw material, it has kept the sour-sweet good to eat feature of fruits vinegar, keep again the effective ingredient in Chinese medicine, quality better, and adopt alcoholic fermentation, acetic fermentation one step to complete, shorten the production cycle.
The invention provides a kind of vinegar beverage that reduces blood fat effect that has, formed by following component: hawthorn 1000kg, Radix Glycyrrhizae 6-8Kg, fleece-flower root 3-5Kg, rheum officinale 2-3Kg, ginkgo leaf 3-5Kg, matrimony vine 2-3Kg and red date 2-3Kg.
The present invention has adopted enzyme engineering technology and microbe fermentation method to process hawthorn, thereby has greatly improved the utilization rate of haw raw material and the efficiency of alcoholic fermentation and acetic fermentation production, acetic acid productive rate has been had by a relatively large margin and improve.With respect to solid fermentation, the self-suction type liquid deep layer acetic fermentation process that the present invention adopts is produced fruit vinegar technology, realize the process practice completing to alcoholic fermentation, acetic fermentation one-step method from alcoholic fermentation, acetic fermentation two-step process, be more suitable for China's large-scale industrialized production of fruit vinegar from now on, thereby drive the development of fruit vinegar beverage.
The present invention adopts optimized production process, diet nutritional balance formula, the distinctive local flavor of matrimony vine and nutrition are kept preferably, the smell of fruits is very sweet, acid refreshing soft, nutritious, quality is high-grade, there is certain stomach invigorating, help digestion, reducing blood lipid and health-care efficacy, can be suitable for the consumer group of all ages and classes, different sexes.
The specific embodiment
Embodiment 1:
Extracting liquorice 6-8Kg, fleece-flower root 3-5Kg, rheum officinale 2-3Kg, ginkgo leaf 3-5Kg, matrimony vine 2-3Kg and red date 2-3Kg mix, and add the water of 10 times of above-mentioned Chinese medicine mixture weight, soak 30 minutes, decoct and within 2 hours, filter extracting liq; By getting the water that adds again 8 times of Chinese medicine mixture weight in filter residue surplus after liquid, decoct after 1 hour, filter second extraction liquid; Add again 8 times of water gagings of Chinese medicine mixture weight by getting for the second time in filter residue last after liquid, decoct after 1 hour, filter extracting liq; The filtration extract that three times is filtered to gained merges.
Get raw material hawthorn 100Kg, water cleans up; By broken clean haw pulp making beating; The extract dilution hawthorn slurry that doubly adds the above-mentioned Chinese medicine that filters gained for three times by the 5-7 of raw material hawthorn weight, stirs; By 0.5% pectase of haw raw material weight, and 0.5% cellulase of haw raw material weight joins in dilution, keeps 5 hours at 30 ℃, carries out enzyme processing; Add 1% shitosan of raw material weight fully to stir evenly through enzyme treatment fluid, then at room temperature leave standstill 12 hours to clarification, centrifugal, remove slag; The fermentation of inoculation yeast bacterium, inoculum concentration is 1% of haw raw material weight, and fermentation temperature is 30 ℃, and the time is 10 days, fermentation ends in the time that alcoholic strength reaches 5%; Inoculation acetic acid bacteria ferments in alcohol fermentation liquid, adopts deep fermentation method, and inoculum concentration is 1% of haw raw material weight, and fermentation temperature is at 32 ℃, and in the time that acidity reaches 3%, fermentation stops: placing 20 days at normal temperature; By filtering fermentation liquor, collected cleaner liquid; Natural subsidence 10 days; To cross cleaner liquid ultrafiltration.
Filtered fluid after natural subsidence is added water and is mixed with sour and sweet palatability, the pure fruit vinegar beverage of local flavor with honey.
Claims (1)
1. there is a vinegar beverage that reduces blood fat effect, it is characterized in that: formed by following component: hawthorn 1000kg, Radix Glycyrrhizae 6-8Kg, fleece-flower root 3-5Kg, rheum officinale 2-3Kg, ginkgo leaf 3-5Kg, matrimony vine 2-3Kg and red date 2-3Kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210461568.4A CN103815465A (en) | 2012-11-16 | 2012-11-16 | Vinegar beverage with blood fat reducing effect |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210461568.4A CN103815465A (en) | 2012-11-16 | 2012-11-16 | Vinegar beverage with blood fat reducing effect |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103815465A true CN103815465A (en) | 2014-05-28 |
Family
ID=50750994
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210461568.4A Pending CN103815465A (en) | 2012-11-16 | 2012-11-16 | Vinegar beverage with blood fat reducing effect |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103815465A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104830659A (en) * | 2015-04-30 | 2015-08-12 | 合肥不老传奇保健科技有限公司 | Flavone-enriched haw/golden-silk jujube aged vinegar and preparation method thereof |
| CN105146609A (en) * | 2015-06-11 | 2015-12-16 | 甘秋金 | Lipid-lowering intestine-moistening vinegar drink and preparation method thereof |
| CN111575143A (en) * | 2020-05-21 | 2020-08-25 | 陆河国泰青梅产业发展有限公司 | Green plum fruit fermented vinegar beverage and preparation method thereof |
-
2012
- 2012-11-16 CN CN201210461568.4A patent/CN103815465A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104830659A (en) * | 2015-04-30 | 2015-08-12 | 合肥不老传奇保健科技有限公司 | Flavone-enriched haw/golden-silk jujube aged vinegar and preparation method thereof |
| CN105146609A (en) * | 2015-06-11 | 2015-12-16 | 甘秋金 | Lipid-lowering intestine-moistening vinegar drink and preparation method thereof |
| CN111575143A (en) * | 2020-05-21 | 2020-08-25 | 陆河国泰青梅产业发展有限公司 | Green plum fruit fermented vinegar beverage and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140528 |