CN103815470A - Vinegar beverage with effects of clearing heat and removing toxicity - Google Patents

Vinegar beverage with effects of clearing heat and removing toxicity Download PDF

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Publication number
CN103815470A
CN103815470A CN201210462434.4A CN201210462434A CN103815470A CN 103815470 A CN103815470 A CN 103815470A CN 201210462434 A CN201210462434 A CN 201210462434A CN 103815470 A CN103815470 A CN 103815470A
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CN
China
Prior art keywords
vinegar beverage
vinegar
fermentation
beverage
raw
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
Application number
CN201210462434.4A
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Chinese (zh)
Inventor
谢集敏
Original Assignee
谢集敏
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 谢集敏 filed Critical 谢集敏
Priority to CN201210462434.4A priority Critical patent/CN103815470A/en
Publication of CN103815470A publication Critical patent/CN103815470A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a vinegar beverage with the effects of clearing heat and removing toxicity. The vinegar beverage mainly comprises the following raw materials: 100 kg of pitaya, 5-8 kg of honeysuckle, 3-6 kg of folium isatidis, 2-5 kg of fructus forsythiae, 3-6 kg of dandelion, 3-4 kg of purslane, and 2-3 kg of common andrographis herb. 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 heat-clearing toxin-expelling functions
Technical field
The present invention relates to a kind of acetic acid beverage, relate in particular to a kind of vinegar beverage with heat-clearing toxin-expelling functions.
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 heat-clearing toxin-expelling functions.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 heat-clearing toxin-expelling functions, formed by following component: dragon fruit 100Kg, honeysuckle 5-8Kg, folium isatidis 3-6Kg, capsule of weeping forsythia 2-5Kg, dandelion 3-6Kg, purslane 3-4Kg and Herba Andrographitis 2-3Kg.
The present invention has adopted enzyme engineering technology and microbe fermentation method to process dragon fruit, thereby has greatly improved the utilization rate of dragon fruit 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, clearing heat and detoxicating and health-care efficacy, can be suitable for the consumer group of all ages and classes, different sexes.
The specific embodiment
Embodiment 1:
Extracting honeysuckle 5-8Kg, folium isatidis 3-6Kg, capsule of weeping forsythia 2-5Kg, dandelion 3-6Kg, purslane 3-4Kg and Herba Andrographitis 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 dragon fruit 100Kg, water cleans up; By broken clean dragon fruit pulp making beating; The extract dilution flue pulp that doubly adds the above-mentioned Chinese medicine that filters gained for three times by the 5-7 of raw material dragon fruit weight, stirs; By 0.5% pectase of dragon fruit raw material weight, and 0.5% cellulase of dragon fruit 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 dragon fruit 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 dragon fruit 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 heat-clearing toxin-expelling functions, is characterized in that: be made up of following component: dragon fruit 100Kg, honeysuckle 5-8Kg, folium isatidis 3-6Kg, capsule of weeping forsythia 2-5Kg, dandelion 3-6Kg, purslane 3-4Kg and Herba Andrographitis 2-3Kg.
CN201210462434.4A 2012-11-16 2012-11-16 Vinegar beverage with effects of clearing heat and removing toxicity Pending CN103815470A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201210462434.4A CN103815470A (en) 2012-11-16 2012-11-16 Vinegar beverage with effects of clearing heat and removing toxicity

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201210462434.4A CN103815470A (en) 2012-11-16 2012-11-16 Vinegar beverage with effects of clearing heat and removing toxicity

Publications (1)

Publication Number Publication Date
CN103815470A true CN103815470A (en) 2014-05-28

Family

ID=50750999

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201210462434.4A Pending CN103815470A (en) 2012-11-16 2012-11-16 Vinegar beverage with effects of clearing heat and removing toxicity

Country Status (1)

Country Link
CN (1) CN103815470A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105112276A (en) * 2015-09-14 2015-12-02 安徽五星果品有限公司 Pitaya fruit vinegar and preparation method thereof
CN105316202A (en) * 2015-10-25 2016-02-10 李琪 Brewing process of vinegar with ingredients of forsythia flowers and purple sweet potatoes
CN105770553A (en) * 2016-04-15 2016-07-20 杨胜 Heat clearing and toxicity removing nutritional dissolved medicine
CN109182071A (en) * 2018-09-30 2019-01-11 广西海泉农业有限公司 Flue fruit vinegar of clearing heat and removing internal heat and preparation method thereof

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105112276A (en) * 2015-09-14 2015-12-02 安徽五星果品有限公司 Pitaya fruit vinegar and preparation method thereof
CN105316202A (en) * 2015-10-25 2016-02-10 李琪 Brewing process of vinegar with ingredients of forsythia flowers and purple sweet potatoes
CN105770553A (en) * 2016-04-15 2016-07-20 杨胜 Heat clearing and toxicity removing nutritional dissolved medicine
CN109182071A (en) * 2018-09-30 2019-01-11 广西海泉农业有限公司 Flue fruit vinegar of clearing heat and removing internal heat and preparation method thereof

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Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20140528

C02 Deemed withdrawal of patent application after publication (patent law 2001)