CN104473283B - A kind of Flos Rosae Rugosae ginger vinegar beverage and preparation method thereof - Google Patents
A kind of Flos Rosae Rugosae ginger vinegar beverage and preparation method thereof Download PDFInfo
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Abstract
A kind of Flos Rosae Rugosae ginger vinegar beverage and preparation method thereof, prepared by following raw material and step: 1.9~2 parts by weight Flos Rosae Rugosaes, 1.9~2 parts of ginger powders, 0.8~1 part of Plumula Nelumbinis, 0.8~1 part of Flos Lonicerae, 2.8~3 parts of Radix Glycyrrhizaes, 2.9wt%~3.1wt% fermentation white vinegars 100 parts filter after at room temperature soaking 16~24h, filtrate is standby, and filtering residue is abandoned;Step prepared in the past filtrate 10wt%, Mel 4wt%~5 wt%, white sugar 5wt%~6wt%, fructose 1wt%~2wt%, maltose 1wt%~2wt%, sodium citrate 0.15wt%~0.2wt%, surplus water ratio mixing after allotment uniformly;Centrifugation or filtration, obtain liquefied mixture after being separated by the solid impurity in mixture;Through 85~90 DEG C, 10~12min sterilization processing after tinning, obtain Flos Rosae Rugosae ginger vinegar beverage.
Description
Technical field
The present invention relates to a kind of health-care vinegar beverage and preparation method, particularly relate to a kind of Flos Rosae Rugosae ginger vinegar beverage and preparation method thereof.
Background technology
Along with the progress of the mankind, the health care consciousness of people is increasingly stronger, the most increasing to the demand of health food.Vinegar is indispensable flavoring agent in people's dietetic life.Research confirms, vinegar has the health cares such as antisepsis and sterilization, allaying tiredness, appetite stimulator, facilitating digestion absorption, the concentration of alcohol prevented in fatty liver, prophylaxis of hypertension, reduction cylinder super-oxidation lipid and blood.Development multi items, multi-functional beverage are that vinegar moves towards the inexorable trend of Modern drinks consumer goods from traditional flavoring agent.Since entering the nineties in 20th century, the U.S. releases apple vinegar, and France releases grape vinegar, and Britain then releases alegar, and fruit vinegar is shown special preference to by Japan especially, has the greatest esteem.The most common vinegar beverage has the fruit vinegar beverages such as apple vinegar, Hawthorn Vinegar, Chinese gooseberry vinegar, Citrullus vulgaris vinegar, and adds the nutrition reinforced type vinegar beverage of various trophic factors.Such as in rice vinegar, add the rice vinegar drink that various vitamin, mineral element, Margarita powder, oligosaccharide etc. are made.Above-mentioned vinegar beverage all possesses certain health care.
But vinegar beverage in the market mostly is and utilizes fermented vinegar, sweeting agent, citric acid, a small amount of fruit juice formulated with water.The fermented vinegar content that wherein pungent taste is stronger is the lowest, is commonly incorporated into the citric acid auxiliary tart flavour that tart flavour is soft;Manual member adds too much, loses the due health-care effect of vinegar beverage;The most not yet find at present to have on market medicine food with pure natural vinegar beverage.
Summary of the invention
For the deficiencies in the prior art, the technical problem to be solved be to provide a kind of medicine food with health-care vinegar beverage and preparation method thereof, this health-care vinegar beverage has looks improving and the skin nourishing, slow down aging, raising immunity, anticancer, the effect of sterilization, and the fragrance of flowers is strong, and mouthfeel is more preferably.
In order to solve above-mentioned technical problem, according to an aspect of the present invention, the present invention provides the preparation method of a kind of Flos Rosae Rugosae ginger vinegar beverage, comprises the following steps:
1) vinegar lixiviating solution is prepared: 1.9~2 parts by weight Flos Rosae Rugosaes, 1.9~2 parts of ginger powders, 0.8~1 part of Plumula Nelumbinis, 0.8~1 part of Flos Lonicerae, 2.8~3 parts of Radix Glycyrrhizaes, 2.9wt%~3.1wt% fermentation white vinegars 100 parts filter after at room temperature soaking 16~24h, filtrate is standby, and filtering residue is abandoned;
2) allotment: the filtrate 10wt%, Mel 4wt%~5 wt% that prepare in step 1), white sugar 5wt%~6wt%, fructose 1wt%~2wt%, maltose 1wt%~2wt%, sodium citrate 0.15wt%~0.2wt%, surplus water ratio mixing after allotment uniformly;
3) centrifugation or filtration: by step 2) prepare mixture in solid impurity separate after obtain liquefied mixture;
4) sterilization: through 85~90 DEG C, 10~12min sterilization processing after tinning, obtain Flos Rosae Rugosae ginger vinegar beverage.
According to another aspect of the present invention, the present invention provides Flos Rosae Rugosae ginger vinegar beverage, contains in this beverage: Flos Rosae Rugosae ginger vinegar stock solution 10wt% that 1.9~2 parts by weight Flos Rosae Rugosaes, 1.9~2 parts of ginger powders, 0.8~1 part of Plumula Nelumbinis, 0.8~1 part of Flos Lonicerae, 2.8~3 parts of Radix Glycyrrhizaes, 2.9wt%~3.1wt% fermentation white vinegars 100 parts are filtrated to get after at room temperature soaking 16~24h;Mel 4wt%~5wt%;White sugar 5wt%~6wt%;Fructose 1wt%~2wt%;Maltose 1wt%~2wt%;Sodium citrate 0.15 wt%~0.2wt%;Surplus is water.
In the present invention, the water of surplus and surplus are that " surplus " in water refers to that in beverage, each component quality sum is 100%, deducts the mass percentage content listing component, remaining mass percentage content.The water of surplus includes that the method by present invention offer is without the impurity separated.
Production method and prepared product that the present invention provides have the advantages that Flos Rosae Rugosae sweet and slightly bitter taste, slightly warm in nature, return liver, spleen, stomach warp, containing 300 various chemical components in Flos Rosae Rugosae, alcohol, aldehyde, fatty acid, phenol and the oil containing essence and fat such as fragrance, regulate the flow of vital energy, invigorate blood circulation, Thyme Extract, cure mainly menoxenia, the diseases such as traumatic injury, irritability are had a stomachache, newborn too fat to move pain;Often food can be waken up stomach with easing the affected liver, has a respite and invigorates blood circulation, and looks improving and the skin nourishing makes us refreshing refreshing.Rhizoma Zingiberis property heat, pungent strong property is relatively strong, is longer than warming middle-JIAO recuperating depleted YANG, hold concurrently can warming the lung to resolve fluid-retention, be usually used in treating deficiency-cold in middle-JIAO clinically, sun declines and is intended to de-violate the cards such as pulmonary distention with cold fluid-retention.Rhizoma Zingiberis Recens can stimulate gastric mucosa, causes vasomotor center and orthosympathetic reflex excitation, blood circulation promoting, rouses oneself stomach function, reaches stomach invigorating, pain relieving, diaphoresis, antipyretic effect;Rhizoma Zingiberis Recens can also strengthen the secretion of gastric juice and the wriggling of intestinal wall, thus helps digest;Rhizoma Zingiberis Recens has the effect significantly inhibiting dermatophytes He killing trichomonas vaginitis, can treat various carbuncle sore tumefacting virus;Rhizoma Zingiberis Recens has anticancer activity, reduces the toxic action of cancer, can play effect of anti-cancer;Rhizoma Zingiberis Recens has relieving the exterior syndrome by diaphoresis, warming the lung to relieve cough, effect of removing toxic substances, can control the diseases such as affection of exogenous wind-cold, gastrofrigid vomiting, cough due to wind and cold, abdominal pain diarrhea, middle fish Eriocheir sinensis poison.Plumula Nelumbinis has clearing away heart-fire for tranquillization, restoring normal coordination between the heart and kidney, unsmoothing the sperm and stopping bleeding effect.Flos Lonicerae is cold in nature, sweet in the mouth, enters lung, the heart, stomach warp, has heat-clearing and toxic substances removing, antiinflammatory, effect of qi-restoratives treatment wind.Radix Glycyrrhizae agent has the function of antiinflammatory and antiallergic action, alleviates cough, eliminates the phlegm, and treats pharyngalgia laryngitis.Mel can improve the composition of blood, advances heart and brain and blood vessel function, takes for cardiovascular patient very good;Mel has maintenance effects to liver, can advance liver cell regeneration, and fatty liver is formed certain inhibition;Edible Mel can make up rapidly strength, eliminates tired out, builds up one's resistance to disease;Mel also has the effect of sterilization, and edible Mel, not only on tooth without impact, moreover it is possible to play the effect of sterilizing in oral cavity.The present invention use tablet vinegar prepared by solid fermentation soak Flos Rosae Rugosae, ginger powder and part medicine food with Chinese crude drug, add the health promoting vinegar of functional materials preparation again, extraction that this product is more and keep the effective ingredient of medicine, each component has coordinating effect, and long-term drink has the original health-care effects such as fat-reducing, beauty treatment, anticancer, sterilization.
Detailed description of the invention
Embodiment is used for providing a further understanding of the present invention, constitutes the part of the application, and the schematic description and description of the present invention is used for explaining the present invention, is not intended that inappropriate limitation of the present invention.
Embodiment 1
Flos Rosae Rugosae ginger vinegar drink formula, contains in beverage: Flos Rosae Rugosae ginger vinegar stock solution 10wt% that 1.9 parts by weight Flos Rosae Rugosaes, 2 parts of ginger powders, 0.8 part of Plumula Nelumbinis, 1 part of Flos Lonicerae, 2.8 parts of Radix Glycyrrhizaes, 2.9wt% fermentation white vinegars 100 parts are filtrated to get after at room temperature soaking 16h;Mel 4wt%;White sugar 6wt%;Fructose 1wt%;Maltose 2wt%;Sodium citrate 0.15wt%;Surplus is water.
The preparation method of Flos Rosae Rugosae ginger vinegar beverage, comprises the following steps:
1) vinegar lixiviating solution is prepared: 1.9 parts by weight Flos Rosae Rugosaes, 2 parts of ginger powders, 0.8 part of Plumula Nelumbinis, 1 part of Flos Lonicerae, 2.8 parts of Radix Glycyrrhizaes, 2.9wt% fermentation white vinegars 100 parts filter after at room temperature soaking 16h, and filtrate is standby, and filtering residue is abandoned;
2) allotment: the filtrate 10wt% prepared by step 1);Mel 4wt%;White sugar 6wt%;Fructose 1wt%;Maltose 2wt%;Sodium citrate 0.15wt%;After the ratio mixing of the water of surplus, allotment is uniformly;
3) centrifugation or filtration: by step 2) prepare mixture in solid impurity separate after obtain liquefied mixture;
4) sterilization: through 85 DEG C, 12min sterilization processing after tinning, obtain Flos Rosae Rugosae ginger vinegar beverage.
Embodiment 2
Flos Rosae Rugosae ginger vinegar drink formula, contains in beverage: Flos Rosae Rugosae ginger vinegar stock solution 10wt% that 2 parts by weight Flos Rosae Rugosaes, 1.9 parts of ginger powders, 1 part of Plumula Nelumbinis, 0.8 part of Flos Lonicerae, 3 parts of Radix Glycyrrhizaes, 3.1wt% fermentation white vinegars 100 parts are filtrated to get after at room temperature soaking 24h;Mel 5wt%;White sugar 5wt%;Fructose 2wt%;Maltose 1wt%;Sodium citrate 0.2wt%;Surplus is water.
The preparation method of Flos Rosae Rugosae ginger vinegar beverage, comprises the following steps:
1) vinegar lixiviating solution is prepared: 2 parts by weight Flos Rosae Rugosaes, 1.9 parts of ginger powders, 1 part of Plumula Nelumbinis, 0.8 part of Flos Lonicerae, 3 parts of Radix Glycyrrhizaes, 3.1wt% fermentation white vinegars 100 parts filter after at room temperature soaking 24h, and filtrate is standby, and filtering residue is abandoned;
2) allotment: the filtrate 10wt% prepared by step 1);Mel 5wt%;White sugar 5wt%;Fructose 2wt%;Maltose 1wt%;Sodium citrate 0.2wt%;After the ratio mixing of the water of surplus, allotment is uniformly;
3) centrifugation or filtration: by step 2) prepare mixture in solid impurity separate after obtain liquefied mixture;
4) sterilization: through 90 DEG C, 10min sterilization processing after tinning, obtain Flos Rosae Rugosae ginger vinegar beverage.
Embodiment 3
Flos Rosae Rugosae ginger vinegar drink formula, contains in beverage: Flos Rosae Rugosae ginger vinegar stock solution 10wt% that 1.95 parts by weight Flos Rosae Rugosaes, 1.95 parts of ginger powders, 0.9 part of Plumula Nelumbinis, 0.9 part of Flos Lonicerae, 2.9 parts of Radix Glycyrrhizaes, 3.0wt% fermentation white vinegars 100 parts are filtrated to get after at room temperature soaking 20h;Mel 4.5wt%;White sugar 5.5wt%;Fructose 1.5wt%;Maltose 1.5wt%;Sodium citrate 0.18wt%;Surplus is water.
The preparation method of Flos Rosae Rugosae ginger vinegar beverage, comprises the following steps:
1) vinegar lixiviating solution is prepared: 1.95 parts by weight Flos Rosae Rugosaes, 1.95 parts of ginger powders, 0.9 part of Plumula Nelumbinis, 0.9 part of Flos Lonicerae, 2.9 parts of Radix Glycyrrhizaes, 3.0wt% fermentation white vinegars 100 parts filter after at room temperature soaking 20h, and filtrate is standby, and filtering residue is abandoned;
2) allotment: the filtrate 10wt% prepared by step 1);Mel 4.5wt%;White sugar 5.5wt%;Fructose 1.5wt%;Maltose 1.5wt%;Sodium citrate 0.18wt%;After the ratio mixing of the water of surplus, allotment is uniformly;
3) centrifugation or filtration: by step 2) prepare mixture in solid impurity separate after obtain liquefied mixture;
4) sterilization: through 87 DEG C, 11min sterilization processing after tinning, obtain Flos Rosae Rugosae ginger vinegar beverage.
Embodiment uses certain density fermentation white vinegar soaking at room temperature to extract Flos Rosae Rugosae, ginger powder, Plumula Nelumbinis and the effective efficiency composition of Flos Lonicerae, and extract content is high, and mouthfeel is dense, holding bright in colour is constant, Flos Rosae Rugosae and Sucus Zingberis give off a strong fragrance, and low cost is simple to operate, efficiency is high, the product obtained is dense without preservative and essence, Flos Rosae Rugosae and Sucus Zingberis fragrance, sweet and sour taste, long shelf-life, is suitable for various crowds and eats.
This product contrasts with other leach extraction methods, use white vinegar room temperature extraction 16~24h, the product obtained is without precipitation, as clear as crystal, giving off a strong fragrance of Flos Rosae Rugosae and Sucus Zingberis, color and luster has bright-coloured rose-colored and Sucus Zingberis secondary colour, sour and sweet palatability, nonirritant, the method detection that microbiological indicator is specified by GB 4789.2-2010 " national food safety standard food microbiological examination total plate count mensuration " and GB 4789.3-2008 " national food safety standard food microbiological examination coliform mensuration ", meets beverage standard.Comparative test result is as follows.
For a person skilled in the art, the present invention can have various modifications and variations.Within all spirit in the claims in the present invention and principle, any modification, equivalent substitution and improvement etc. made, should be included within the scope of the present invention.
Claims (2)
1. the preparation method of a Flos Rosae Rugosae ginger vinegar beverage, it is characterised in that comprise the following steps:
1) vinegar lixiviating solution is prepared: 1.9~2 parts by weight Flos Rosae Rugosaes, 1.9~2 parts of ginger powders, 0.8~1 part of Plumula Nelumbinis, 0.8~1 part of Flos Lonicerae, 2.8~3 parts of Radix Glycyrrhizaes, 2.9wt%~3.1wt% fermentation white vinegars 100 parts filter after at room temperature soaking 16~24h, filtrate is standby, and filtering residue is abandoned;
2) allotment: the filtrate 10wt%, Mel 4wt%~5 wt% that prepare in step 1), white sugar 5wt%~6wt%, fructose 1wt%~2wt%, maltose 1wt%~2wt%, sodium citrate 0.15wt%~0.2wt%, surplus water ratio mixing after allotment uniformly;
3) centrifugation or filtration: by step 2) prepare mixture in solid impurity separate after obtain liquefied mixture;
4) sterilization: through 85~90 DEG C, 10~12min sterilization processing after tinning, obtain Flos Rosae Rugosae ginger vinegar beverage.
2. a Flos Rosae Rugosae ginger vinegar beverage, it is characterized in that, beverage contains: Flos Rosae Rugosae ginger vinegar stock solution 10wt% that 1.9~2 parts by weight Flos Rosae Rugosaes, 1.9~2 parts of ginger powders, 0.8~1 part of Plumula Nelumbinis, 0.8~1 part of Flos Lonicerae, 2.8~3 parts of Radix Glycyrrhizaes, 2.9wt%~3.1wt% fermentation white vinegars 100 parts are filtrated to get after at room temperature soaking 16~24h;Mel 4wt%~5wt%;White sugar 5wt%~6wt%;Fructose 1wt%~2wt%;Maltose 1wt%~2wt%;Sodium citrate 0.15wt%~0.2wt%;Surplus is water.
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