CN103815466A - Vinegar beverage with cough and asthma relieving effect - Google Patents
Vinegar beverage with cough and asthma relieving effect Download PDFInfo
- Publication number
- CN103815466A CN103815466A CN201210461570.1A CN201210461570A CN103815466A CN 103815466 A CN103815466 A CN 103815466A CN 201210461570 A CN201210461570 A CN 201210461570A CN 103815466 A CN103815466 A CN 103815466A
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- vinegar beverage
- vinegar
- fermentation
- cough
- beverage
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- 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
- C12J1/02—Vinegar; Preparation or purification thereof from wine
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a vinegar beverage with a cough and asthma relieving effect. The vinegar beverage mainly comprises the following raw materials: 100 kg of pears, 7-8 kg of fructus aristolochiae, 3-4 kg of cortex mori, 3-5 kg of bulb of fritillary, 3-4 kg of lily bulb, and 5-7 kg of red dates. 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. The vinegar beverage is better than the table vinegar using 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, and is produced by alcoholic fermentation and acetic fermentation in one step, so that the production cycle is shortened.
Description
Technical field
The present invention relates to a kind of acetic acid beverage, relate in particular to a kind of vinegar beverage with cough and asthma relieving efficacy.
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 pear, 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 with relieving mental strain and helping sleep effect.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 with cough and asthma relieving efficacy, formed by following composition: pear 100Kg, birthwort 7-8Kg, root bark of white mulberry 3-4Kg, bulb of fritillary 3-5Kg, lily 3-4Kg and red date 5-7Kg.
The present invention has adopted enzyme engineering technology and microbe fermentation method to process pear, thereby has greatly improved the utilization rate of pear 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 fruit 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, relieving cough and asthma and health-care efficacy, can be suitable for the consumer group of all ages and classes, different sexes.
The specific embodiment
Embodiment 1:
Get birthwort 7-8Kg, root bark of white mulberry 3-4Kg, bulb of fritillary 3-5Kg, lily 3-4Kg and red date 5-7Kg and mix, 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 pear 100Kg, water cleans up; By broken clean pear pulp making beating; The extract dilution pear slurry that doubly adds the above-mentioned Chinese medicine that filters gained for three times by the 5-7 of raw material pear weight, stirs; By 0.5% pectase of pear raw material weight, and 0.5% cellulase of pear 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 pear 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 pear 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. a vinegar beverage with cough and asthma relieving efficacy, is characterized in that: be made up of following composition: pear 100Kg, birthwort 7-8Kg, root bark of white mulberry 3-4Kg, bulb of fritillary 3-5Kg, lily 3-4Kg and red date 5-7Kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210461570.1A CN103815466A (en) | 2012-11-16 | 2012-11-16 | Vinegar beverage with cough and asthma relieving effect |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210461570.1A CN103815466A (en) | 2012-11-16 | 2012-11-16 | Vinegar beverage with cough and asthma relieving effect |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103815466A true CN103815466A (en) | 2014-05-28 |
Family
ID=50750995
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210461570.1A Pending CN103815466A (en) | 2012-11-16 | 2012-11-16 | Vinegar beverage with cough and asthma relieving effect |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103815466A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104774729A (en) * | 2015-04-30 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | Lily and golden-silk jujube fruit aged vinegar and preparation method thereof |
-
2012
- 2012-11-16 CN CN201210461570.1A patent/CN103815466A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104774729A (en) * | 2015-04-30 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | Lily and golden-silk jujube fruit aged vinegar 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 |