CN104140924A - Rose fruit vinegar beverage and preparation method thereof - Google Patents

Abstract

The invention discloses a rose fruit vinegar beverage which is prepared from the following materials in parts by weight: 100-120 parts of rose fruits, 30-40 parts of apples, 20-30 parts of millets, 20-30 parts of brown rice, 8-12 parts of walnut kernels, 30-40 parts of malt syrup, 2-3 parts of leaves of negundo chastetree, 4-5 parts of gynostemma pentaphyllum, 8-10 parts of fructus rubi, 6-7 parts of eucommia ulmoides, 2-3 parts of jade butterflies, 2-3 parts of jerusalem artichoke, 7-8 parts of burdock roots, 1-2 parts of tuber fleeceflower stems, 8-12 parts of ferment powder and an appropriate amount of acetic bacteria. According to the invention, materials such as the apples, the millets and the brown rice are fermented and prepared into raw vinegar by virtue of the acetic bacteria; green tea powder, water chestnut leaf and skim milk are fermented and prepared into fermented milk by virtue of lactobacillus acidophilus, and the raw vinegar and the fermented milk are added into beverage made of the rose fruits, so that the rose fruit vinegar beverage is unique in flavor, tasty in sour and sweet and rich in nutrition, and has effects of improving brain and increasing intelligence, removing fat and lowering blood pressure, soothing the nerves and relieving restlessness, helping digestion and losing weight, building body and tonifying yang, and preventing and treating cancers.

Description

A kind of Rose hips vinegar beverage and preparation method thereof

Technical field

The present invention relates to a kind of nourishing drink, relate in particular to a kind of Rose hips vinegar beverage and preparation method thereof.

Background technology

Beverage taste is varied on the market now, nutrition delicious food, be subject to liking of most consumers, but existing beverage composition is single, health-care effect is not remarkable, can not meet the demand of people to health diet, and the present invention adds multiple nutrients raw material in beverage for this reason, vinegar system, fermentation again, makes its nutritional health function better.

Summary of the invention

The present invention has overcome prior art deficiency, and a kind of Rose hips vinegar beverage and preparation method thereof is provided.

The present invention is achieved by the following technical solutions:

A kind of Rose hips vinegar beverage is to be made up of the raw material of following weight parts:

Rose hips 100-120, apple 30-40, millet 20-30, brown rice 20-30, walnut kernel 8-12, malt syrup 30-40, Leaf of Hempleaf Negundo Chastetree 2-3, gynostemma pentaphylla 4-5, raspberry 8-10, bark of eucommia 6-7, Semen Oroxyli 2-3, jerusalem artichoke 2-3, Root of Great Burdock 7-8, Tuber Fleeceflower Stem 1-2, saleratus 8-12, acetic bacteria are appropriate;

Described saleratus is to be made up of the raw material of following weight ratio: smear tea powder: water caltrop leaf: skimmed milk=1:1:15-20, Lactobacterium acidophilum is appropriate.

A kind of Rose hips vinegar beverage preparation method, comprises the following steps:

(1) by fresh skimmed milk with smear tea powder, water caltrop leaf mixes, little fire boils 20-30 minute, adds appropriate Lactobacterium acidophilum after cooling, at 30-35 DEG C of bottom fermentation 4-5 hour, after lyophilize, pulverizes, and obtains saleratus;

(2) millet, brown rice, walnut kernel being chosen to assorted cleans, little fire stir-fries to ripe perfume (or spice), after pulverizing, mix with 6-7 times of clear water, little fire is stewed 4-5 hour slowly, obtains congee, by the Chinese medicine material such as Leaf of Hempleaf Negundo Chastetree, gynostemma pentaphylla co-grinding, add 8-10 times of clear water, slow fire boiling 1-2 hour, filters, filtrate spraying is dry, obtains Chinese medicine powder;

(3) fresh apple is removed the peel to stoning, with 1-2 times of pure water making beating, obtain apple pulp, mix with congee, Chinese medicine powder, inoculate appropriate acetic bacteria, normal temperature fermentation 10-15 days, filters, and obtains former vinegar after filtrate sterilizing;

(4) fresh Rose hips impurity elimination is cleaned, pulp mixes making beating with 10-15 times of pure water, adds the pulp enzyme of the heavy 0.1-0.2% of slurry, and at 30-35 DEG C, enzymolysis, to finishing, filters after the enzyme that goes out, and obtains enzymolysis solution;

(5) above-mentioned saleratus, former vinegar, enzymolysis solution are mixed with malt syrup, at 30-35 DEG C of bottom fermentation 20-24 hour, obtain finished product through allotment, filtration, after filling.

Compared with prior art, advantage of the present invention is:

The present invention makes former vinegar by raw materials such as apple, millet, brown rice with acetic bacteria fermentation, to smear the Lactobacterium acidophilum fermentation of tea powder, water caltrop leaf, skimmed milk and make fermented milk, all add in the beverage of being made by Rose hips, make its unique flavor, sweet and sour taste, nutritious, there is brain, effect of the lipoid and reducing blood pressure of dispelling, the relieving restlessness of calming the nerves, the fat-reducing that helps digestion, body-building and tonifying yang, cancer preventing and treating.

Embodiment

Below in conjunction with embodiment, the present invention is described in further detail:

Embodiment:

A kind of Rose hips vinegar beverage is to be made up of the raw material of following weight (jin):

Rose hips 100, apple 30, millet 20, brown rice 20, walnut kernel 8, malt syrup 30, Leaf of Hempleaf Negundo Chastetree 2, gynostemma pentaphylla 4, raspberry 8, the bark of eucommia 6, Semen Oroxyli 2, jerusalem artichoke 2, Root of Great Burdock 7, Tuber Fleeceflower Stem 1, saleratus 9, acetic bacteria are appropriate;

Described saleratus is to be made up of the raw material of following weight ratio: smear tea powder: water caltrop leaf: skimmed milk=1:1:16, Lactobacterium acidophilum is appropriate.

A kind of Rose hips vinegar beverage preparation method, comprises the following steps:

(1) by fresh skimmed milk with smear tea powder, water caltrop leaf mixes, little fire boils 30 minutes, adds appropriate Lactobacterium acidophilum after cooling, 35 DEG C of bottom fermentations 4 hours, after lyophilize, pulverizes, and obtains saleratus;

(2) millet, brown rice, walnut kernel being chosen to assorted cleans, little fire stir-fries to ripe perfume (or spice), after pulverizing, mix with 7 times of clear water, little fire is stewed 5 hours slowly, obtains congee, by the Chinese medicine material such as Leaf of Hempleaf Negundo Chastetree, gynostemma pentaphylla co-grinding, add 10 times of clear water, slow fire boiling 2 hours, filters, filtrate spraying is dry, obtains Chinese medicine powder;

(3) fresh apple is removed the peel to stoning, with 2 times of pure water making beating, obtain apple pulp, mix with congee, Chinese medicine powder, inoculate appropriate acetic bacteria, normal temperature fermentation 15 days, filters, and obtains former vinegar after filtrate sterilizing;

(4) fresh Rose hips impurity elimination is cleaned, pulp mixes making beating with 15 times of pure water, adds slurry to weigh 0.1% pulp enzyme, and at 35 DEG C, enzymolysis, to finishing, filters after the enzyme that goes out, and obtains enzymolysis solution;

(5) above-mentioned saleratus, former vinegar, enzymolysis solution are mixed with malt syrup, 30 DEG C of bottom fermentations 24 hours, obtain finished product through allotment, filtration, after filling.

Claims (2)

1. a Rose hips vinegar beverage, it is characterized in that being made up of the raw material of following weight parts:

Rose hips 100-120, apple 30-40, millet 20-30, brown rice 20-30, walnut kernel 8-12, malt syrup 30-40, Leaf of Hempleaf Negundo Chastetree 2-3, gynostemma pentaphylla 4-5, raspberry 8-10, bark of eucommia 6-7, Semen Oroxyli 2-3, jerusalem artichoke 2-3, Root of Great Burdock 7-8, Tuber Fleeceflower Stem 1-2, saleratus 8-12, acetic bacteria are appropriate;

Described saleratus is to be made up of the raw material of following weight ratio: smear tea powder: water caltrop leaf: skimmed milk=1:1:15-20, Lactobacterium acidophilum is appropriate.

2. a Rose hips vinegar beverage preparation method as claimed in claim 1, is characterized in that comprising the following steps:

(1) by fresh skimmed milk with smear tea powder, water caltrop leaf mixes, little fire boils 20-30 minute, adds appropriate Lactobacterium acidophilum after cooling, at 30-35 DEG C of bottom fermentation 4-5 hour, after lyophilize, pulverizes, and obtains saleratus;

(2) millet, brown rice, walnut kernel being chosen to assorted cleans, little fire stir-fries to ripe perfume (or spice), after pulverizing, mix with 6-7 times of clear water, little fire is stewed 4-5 hour slowly, obtains congee, by the Chinese medicine material such as Leaf of Hempleaf Negundo Chastetree, gynostemma pentaphylla co-grinding, add 8-10 times of clear water, slow fire boiling 1-2 hour, filters, filtrate spraying is dry, obtains Chinese medicine powder;

(3) fresh apple is removed the peel to stoning, with 1-2 times of pure water making beating, obtain apple pulp, mix with congee, Chinese medicine powder, inoculate appropriate acetic bacteria, normal temperature fermentation 10-15 days, filters, and obtains former vinegar after filtrate sterilizing;

(4) fresh Rose hips impurity elimination is cleaned, pulp mixes making beating with 10-15 times of pure water, adds the pulp enzyme of the heavy 0.1-0.2% of slurry, and at 30-35 DEG C, enzymolysis, to finishing, filters after the enzyme that goes out, and obtains enzymolysis solution;

(5) above-mentioned saleratus, former vinegar, enzymolysis solution are mixed with malt syrup, at 30-35 DEG C of bottom fermentation 20-24 hour, obtain finished product through allotment, filtration, after filling.