CN103815467A

CN103815467A - Vinegar beverage with dampness clearing and water retention alleviating effects

Info

Publication number: CN103815467A
Application number: CN201210461577.3A
Authority: CN
Inventors: 谢集敏
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-11-16
Filing date: 2012-11-16
Publication date: 2014-05-28

Abstract

The invention discloses a vinegar beverage with dampness clearing and water retention alleviating effects. The vinegar beverage mainly comprises the following raw materials: 100 kg of papaya, 6-8 kg of tuckahoe, 4-5 kg of liquorice, 3-5 kg of tangerine peel, 2-4 kg of rhizoma alismatis, 2-3 kg of rhizoma atractylodis, and 2-5 kg of codonopsis pilosula. 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 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

A kind of vinegar beverage with clearing damp profit water effect

Technical field

The present invention relates to a kind of acetic acid beverage, relate in particular to a kind of vinegar beverage with clearing damp profit water effect.

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 with clearing damp profit water 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 clearing damp profit water effect, formed by following component: pawpaw 100Kg, Poria cocos 6-8Kg, Radix Glycyrrhizae 4-5Kg, dried orange peel 3-5Kg, rhizoma alismatis 2-4Kg, bighead atractylodes rhizome 2-3Kg and Radix Codonopsis 2-5Kg.

The present invention has adopted enzyme engineering technology and microbe fermentation method to process pawpaw, thereby has greatly improved the utilization rate of pawpaw 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 pawpaw 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, clearing damp Li Shui and health-care efficacy, can be suitable for the consumer group of all ages and classes, different sexes.

The specific embodiment

Embodiment 1:

Get Poria cocos 6-8Kg, Radix Glycyrrhizae 4-5Kg, dried orange peel 3-5Kg, rhizoma alismatis 2-4Kg, bighead atractylodes rhizome 2-3Kg and Radix Codonopsis 2-5Kg 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 pawpaw 100Kg, water cleans up; By broken clean pawpaw pulp making beating; The extract dilution papaya puree that doubly adds the above-mentioned Chinese medicine that filters gained for three times by the 5-7 of raw material pawpaw weight, stirs; By 0.5% pectase of pawpaw raw material weight, and 0.5% cellulase of pawpaw 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 pawpaw 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 pawpaw 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. a vinegar beverage with clearing damp profit water effect, is characterized in that: be made up of following component: pawpaw 100Kg, Poria cocos 6-8Kg, Radix Glycyrrhizae 4-5Kg, dried orange peel 3-5Kg, rhizoma alismatis 2-4Kg, bighead atractylodes rhizome 2-3Kg and Radix Codonopsis 2-5Kg.