CN104872563A - Preparing method of health honey vinegar bean - Google Patents
Preparing method of health honey vinegar bean Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparing method of health honey vinegar bean. The preparing method includes the steps of preparing water extracts of cibot rhizome, Cherokee rose fruit, rehmannia rhizome, prepared rehmannia rhizome, Indian bread, mulberry and fleeceflower root; subjecting the extracts of vinegar, the cibot rhizome, the Cherokee rose fruit, the rehmannia rhizome, the prepared rehmannia rhizome, the Indian bread, the mulberry and the fleeceflower root to nine times of steaming and soaking; and finally, performing drying and packaging to obtain the health honey vinegar bean. The health honey vinegar bean prepared by the preparing method is as effective as various food materials having the hair blacking effect; consumers can eat the health honey vinegar bean with no limitations on time, location and manner, the traditional eating method where the different herbal materials need to be decocted or consumed many times is changed, the needs of the consumers for convenience of carrying the health honey vinegar bean, ease and quickness of eating and taste diversity are met, the need for dietary health care is more conveniently met, and the health honey vinegar bean allows dietary health care for more people.
Description
Technical field
The present invention relates to a kind of preparation method of the black soya bean that keeps healthy, especially relate to the black bean health-care food containing abundant protein, lecithin, fat and vitamin, melanin and nicotinic acid.
Background technology
Compendium of Material Medica is said: " beans have the five colors, each treating disorders in five ZANG-organs, and only black soybean water-based is trembled with fear, and can enter kidney.Harness the river, dissipate-swelling, lower gas, control wind-heat and promoting blood circulation and detoxication, often edible black soya bean, can all kinds of diseases and ailments not life.”
The traditional Chinese medical science has constantly held, and black soya bean is the paddy of kidney, enters kidney.There is invigorating spleen for diuresis, the lower gas of detumescence; Nourishing kidney-yin, moistening lung is dry, controls wind-heat and promoting blood circulation and detoxication; Only night sweat, Wu Fa and the effect of promoting longevity.Modern pharmacological research confirms, black soya bean, except containing except rich in protein, lecithin, fat and vitamin, still contains melanin and nicotinic acid.Research prompting, black soya bean has high protein, feature low in calories, and in black soya bean, protein content is up to 36% ~ 40%, is equivalent to 2 times of meat, 3 times of egg, 12 times of milk; Black soya bean contains 18 seed amino acids, particularly 8 seed amino acids of human body needs; Black soya bean also contains the grease of 19%, and its unrighted acid, linoleic acid plus linolenic acid content reach 80%, and absorptivity is up to more than 95%, and decapacitation meets human body to outside the needs of fat, also has the effect reducing blood cholesterol.Therefore, often eat black soya bean, energy softening blood vessel, skin care, delays senility.Particularly to the benefits subjects such as hypertension, heart disease.The content of black soya bean medium trace element as zinc, copper, magnesium, molybdenum, selenium, fluorine etc. is all very high, and these elements are extremely important to delaying human body caducity, reduction blood viscosity etc.In black soya bean, crude fiber content is up to 4%, often eats black soya bean, can provide the crude fibre in food, promotes digestion, prevents constipation from occurring.
Mature vinegar deposits vinegar more of a specified duration after referring to and leading to.Mature vinegar not still seasoning good merchantable brand, more can hyoscine, has certain curative effect and prevention effect to hypertension, hepatitis, skin disease.For a long time, vinegar is widely used by people as flavouring, and in Long-Time Service process, people have had for the health-care efficacy of vinegar and are familiar with more and more clearly.Modern study shows, except acetic acid, containing multiple organic acid in the vinegar of solid state fermentation, and mostly be fixed acid, they have various health care functions.In addition, in vinegar, the plurality kinds of health care factor is also detected, as: river bow piperazine, polyphenol, flavones etc., they are significant for the health care of human body.Due to the own characteristic of vinegar, ordinary consumer has larger limitation to absorption time of vinegar, place and mode, be difficult to realize consumer easy to carry to vinegar, take in easily quick, requirement that mouthfeel is various.
The fleece-flower root is the polygonaceae knotweed race fleece-flower root, belongs to perennial winding liana, has effect that tonifying liver benefit gas, nourishing the blood to expel wind, fitness are prolonged life.Record in Compendium of Material Medica: this thing temperature bitter and puckery flavor, bitter kidney tonifying, temperature compensation liver, can restrain vital essence, so beneficial liver of nourishing blood, controlling nocturnal emission with astringent drugs kidney-nourishing, muscle reinforcing and bone strengthening, Wu Fa is tonic medicine, and cold not dry, merit is on glutinous rehmannia, all medicines of lucid asparagus.RADIX POLYGONI MULTIFLORI PREPARATA can enrich and benefit essence and blood, black beard and hair, strengthening the bones and muscles, filling liver kidney, be common Chinese medicine material.
Mulberry fruit is the fruit ear of moraceae plants mulberry.Ripe Mulberry fruit is nutritious.Traditional Chinese medicine thinks that mulberry fruit is tonified the liver and kidney, nourishing yin and nourishing blood, breath wind, have cure mainly palpitation and insomnia, have a dizzy spell, tinnitus, constipation night sweat, poliosis, insomnia and dreamful sleep, scrofula, the illness such as articular instability.
Poria cocos, is commonly called as Yun Ling, Song Ling, Fu spirit, and for colonizing in the fungi plant on pine roots, shape is as sweet potato, and crust pitchy, the inside is white or pink.Poria cocos energy enhanced machine body immunity function, pachymaran has obvious antitumor action; There is diuresis, the electrolytical discharge such as potassium, sodium, chlorine in urine can be increased; There is the effect such as calmness and protection liver, the generation suppressing ulcer, hypoglycemic, anti-radiation.Poria cocos is also used as cake, Poria cocos shortcake and tuckahoe wine etc.Some countries are using the raw material of Poria cocos as naval's common drug and invigorant.In the higher area of temperature and place, Poria cocos can be used as important dietotherapy kind, often ediblely can invigorating the spleen dry, aid digestion, strong physique.
The Shennong's Herbal meaning dried rhizome of rehmannia: taste is sweet, cold.Cure mainly folding to fall, exhausted muscle, in wound, by blood-arthralgia, fill out marrow, longue meat.Make soup except fever and chills and gather, except numbness.Survivor is especially good.
" new compilation of materia medica " calls cultivated land: sweet, tepor.Return liver, kidney channel.To enrich blood yin-nourishing, life essence-filling, marrow-benefitting." sharp blood vessels, help is Kidney-Yin, clever ear bright meaning dried rhizome of rehmannia order, Hei Fawu palpus for kidney nourishing water, packing marrow.Again can tonifying spleen-yin, only rush down for a long time.Control internal lesion caused by overexertion wandering arthritis, cloudy losing is generated heat, and dry cough phlegm is coughed, dyspnea with shortness of breath, and emptiness of the stomach feels hungry, and acne is demonstrate,proved and had a guilty conscience without purulence, and shin stock is ached after being ill, and the anxious pain of navel abdomen in postpartum, feel card the moon and lose, lossless constipation, all kinds of dynamic blood, all liver-kidney Yin deficiencies, deficient all kinds of diseases and ailments are strengthening renal yin to inhibit predominant yang medicine.”
Rhizoma cibotii is the dry rhizome of Dicksoniaceae plant scythian lamb rhizome, bitter, sweet, warm in nature.Have in Compendium of Material Medica: strong liver kidney, strong bone, controls the record of wind void.
The fruit of Cherokee rose is the dry mature fruit of the rosaceous plant fruit of Cherokee rose, has controlling nocturnal emission with astringent drugs contracting urine, curing metrorrhagia and leukorrhagia, effect of relieving diarrhea with astringents.
" detailed outline " calls honey: He Yingwei, profit internal organs, logical three is burnt, adjusts taste.Shennong's Herbal is classified as " stone honey, honeybee, beeswax " top grade, points out the effect of " except all kinds of diseases and ailments and hundred medicines ", and " takes clothes of a specified duration not hurt sb.'s feelings more.”
Although have some black soya beans and vinegar food in the market, as natto, fermented soya bean, mature vinegar or some other take black soya bean as the food that raw material makes, mostly to occur as flavouring or bread and cheese, also rarely seen in market as health food.Although the health-care effect of black soya bean and mature vinegar is widely known by the people, but due to the own characteristic of vinegar, ordinary consumer has larger limitation to absorption time of vinegar, place and mode, be difficult to realize consumer easy to carry to vinegar, take in easily quick, requirement that mouthfeel is various.Adopt honey vinegar beans prepared by preparation method of the present invention, not only possesses the feature of the food materials of multiple tool black effect, and consumer can not be limited to absorption time of honey vinegar beans, place and mode, the tradition absorption mode needing pot Chinese medicine processed in the past or repeatedly took different medicinal material can be changed, the requirement that consumer is easy to carry to honey vinegar beans, absorption is light fast, mouthfeel is various can be realized, the demand of Dietotherapy health can be made to be able to realize more easily, to expand the audient of Dietotherapy health.
Summary of the invention
Technical problem to be solved by this invention is above-mentioned deficiency of the prior art, provides a health food containing abundant protein, lecithin, fat and vitamin, melanin and nicotinic acid.
For solving the problems of the technologies described above, the technical solution used in the present invention is: these health food honey vinegar beans steam nine systems through nine, and vacuum packaging, sterilization is prepared from.
Specifically comprise operating procedure as follows:
Keep healthy the preparation methods of honey vinegar beans, it is characterized in that, nine systems, air-dry, vacuum packaging, sterilization and external packing are steamed in the preparation, nine that its preparation process comprises extract, and concrete steps are:
(1) preparation of each extract
By rhizoma cibotii, the fruit of Cherokee rose, the dried rhizome of rehmannia, cultivated land, Poria cocos, mulberries and the fleece-flower root are cleaned respectively, chopping, put into independent container separately, add respective quality of materials 10 ~ 15 times of drinking water, after soaking 2h, heating decocts, intense fire boils rear 30min at a simmer, 100 mesh screen obtain first time filtrate, filter residue adds the drinking water of material gross mass 4 times, 30min is decocted after boiling, 100 mesh screen obtain second time filtrate, merge twice filtrate, abandon filter residue, obtained each extract is concentrated into respectively with respective quality of materials than being 1:1 ~ 10, namely rhizoma cibotii extract is obtained respectively, fruit of Cherokee rose extract, dried rhizome of rehmannia extract, cultivated land extract, Poria cocos extract, mulberries extract and multiflorum extracting solution.
(2) nine steam nine systems
1) steam for the first time: black soya bean removal of impurities is cleaned, be placed in food steamer and steam 30 minutes, air-dry after the cool that dries in the air, then put in mature vinegar and soak 1 ~ 60 day, after draining mature vinegar, carry out air-dry for the second time;
2) steam for the second time: the black soya bean after vinegar bubble is placed in food steamer and steams 30 minutes, air-dry after the cool that dries in the air, then puts in rhizoma cibotii extract and soak 1 ~ 60 day, carries out air-dry for the second time after draining rhizoma cibotii extract;
3) steam for the third time: the black soya bean after rhizoma cibotii is brewed is placed in food steamer and steams 30 minutes, air-dry after the cool that dries in the air, then put in fruit of Cherokee rose extract and soak 1 ~ 60 day, after draining fruit of Cherokee rose extract, carry out air-dry for the second time;
4) steam for the 4th time: the black soya bean after the fruit of Cherokee rose is brewed is placed in food steamer and steams 30 minutes, air-dry after the cool that dries in the air, then put in dried rhizome of rehmannia extract and soak 1 ~ 60 day, after draining dried rhizome of rehmannia extract, carry out air-dry for the second time;
5) steam for the 5th time: the black soya bean after the dried rhizome of rehmannia is brewed is placed in food steamer and steams 30 minutes, air-dry after the cool that dries in the air, then put in cultivated land extract and soak 1 ~ 60 day, after draining cultivated land extract, carry out air-dry for the second time;
6) steam for the 6th time: the black soya bean after cultivated land is brewed is placed in food steamer and steams 30 minutes, air-dry after the cool that dries in the air, then put in Poria cocos extract and soak 1 ~ 60 day, after draining Poria cocos extract, carry out air-dry for the second time;
7) steam for the 7th time: on the black soya bean after Poria cocos is brewed, be placed in food steamer and steam 30 minutes, air-dry after the cool that dries in the air, then put in mulberries extract and soak 1 ~ 60 day, after draining mulberries extract, carry out air-dry for the second time;
8) steam for the 8th time: the black soya bean after mulberries are brewed is placed in food steamer and steams 30 minutes, air-dry after the cool that dries in the air, then put in multiflorum extracting solution and soak 1 ~ 60 day, after draining multiflorum extracting solution, carry out air-dry for the second time;
9) steam for the 9th time: the black soya bean after the fleece-flower root is brewed is placed in food steamer and steams 30 minutes, air-dry after the cool that dries in the air, then put in honey and soak 1 ~ 60 day, after draining honey, carry out air-dry for the second time, obtain honey vinegar beans semi-finished product.
(3) vacuum packaging
Depending on packaging bag specification and the quantitative package of market demand retort pouch through the air-dry honey vinegar beans obtained, vacuum packaging is also sealed.
(4) sterilization
Water-bath continuous sterilizer will be adopted, sterilization processing 25 ~ 35 minutes at 80 ~ 95 DEG C through vacuum-packed honey vinegar beans.
(5) external packing
By the semi-finished product through disinfection by loading external packing, obtain instant health care honey vinegar beans finished product.
In the vacuum packaging of step (3), packed 10 ~ 50 grams of honey vinegar beans of each boiling.
Step (2) nine steam nine system in air-dry and or second time air-dry be that black soya bean is put into air-cooled drying room, be 5 ~ 25 hours at 1 ~ 15 DEG C of air-dry time, using water content to 35% ~ 55% as control air-dry standard.
The invention has the beneficial effects as follows:
(1), preparation method of the present invention is simple, with black soya bean, rhizoma cibotii, the fruit of Cherokee rose, the dried rhizome of rehmannia, cultivated land, Poria cocos, mulberries, mature vinegar, honey and the fleece-flower root for raw material carries out rational formula, science is processed, and the health food made is natural green food, do not add any anticorrisive agent, each composition effective efficiency is worked in coordination, synergy, suitable for all ages, take all the life, can improve the health, prevent the various disease of human body from occurring, and there is significantly beauty treatment and anti-aging effects.
(2), the present invention adopts rhizoma cibotii, the fruit of Cherokee rose, the dried rhizome of rehmannia, cultivated land, Poria cocos, the aqueous extract of mulberries and the fleece-flower root, and mature vinegar and honey carry out nine steaming nine systems to black soya bean, give the nutrition and health care element that black soya bean is abundant, contribute to human body and efficiently absorb various nutritive and health protection components, made honey vinegar beans have beauty treatment, fat-reducing, kidney tonifying, improving eyesight, effect that crow sends out, effectively can improve constipation, hypertension, high fat of blood, waist and leg ache, prostatosis, white hair, coronary heart disease, and see TV and the long visual impairment caused of machine time, ocular pain, dry and astringent, dizzy, the symptoms such as headache, and have good auxiliary therapeutic action for eye diseases such as improvement myopia, without any side effects, suitable for all ages, can long-term taking.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described.
Embodiment 1:
Keep healthy the preparation methods of honey vinegar beans, it is characterized in that, nine systems, air-dry, vacuum packaging, sterilization and external packing are steamed in the preparation, nine that its preparation process comprises extract, and concrete steps are:
(1) preparation of each extract
By rhizoma cibotii, the fruit of Cherokee rose, the dried rhizome of rehmannia, cultivated land, Poria cocos, mulberries and the fleece-flower root are cleaned respectively, chopping, put into independent container separately, add respective quality of materials 10 ~ 15 times of drinking water, after soaking 2h, heating decocts, intense fire boils rear 30min at a simmer, 100 mesh screen obtain first time filtrate, filter residue adds the drinking water of material gross mass 4 times, 30min is decocted after boiling, 100 mesh screen obtain second time filtrate, merge twice filtrate, abandon filter residue, obtained each extract is concentrated into respectively with respective quality of materials than being 1:4, namely rhizoma cibotii extract is obtained respectively, fruit of Cherokee rose extract, dried rhizome of rehmannia extract, cultivated land extract, Poria cocos extract, mulberries extract and multiflorum extracting solution,
(2) nine steam nine systems
1) steam for the first time: black soya bean removal of impurities is cleaned, be placed in food steamer and steam 30 minutes, air-dry 15 hours with 5 DEG C after the cool that dries in the air, put again in mature vinegar and soak 60 days, after draining mature vinegar, put into air-cooled drying room, air-dry 15 hours at 10 DEG C, using water content to 50% as controlling air-dry standard;
2) steam for the second time: the black soya bean after vinegar bubble is placed in food steamer and steams 30 minutes, after the cool that dries in the air 5 DEG C air-dry 15 hours, then put in rhizoma cibotii extract and soak 1 day, after draining rhizoma cibotii extract, put into air-cooled drying room, air-dry 15 hours at 10 DEG C, using water content to 50% as controlling air-dry standard;
3) steam for the third time: the black soya bean after rhizoma cibotii is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 5 DEG C air-dry 15 hours, then put in fruit of Cherokee rose extract and to soak 1 day, after draining fruit of Cherokee rose extract, put into air-cooled drying room, air-dry 15 hours at 10 DEG C, using water content to 50% as controlling air-dry standard;
4) steam for the 4th time: the black soya bean after the fruit of Cherokee rose is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 5 DEG C air-dry 15 hours, then put in dried rhizome of rehmannia extract and to soak 1 day, after draining dried rhizome of rehmannia extract, put into air-cooled drying room, air-dry 15 hours at 10 DEG C, using water content to 50% as controlling air-dry standard;
5) steam for the 5th time: the black soya bean after the dried rhizome of rehmannia is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 5 DEG C air-dry 15 hours, then put in cultivated land extract and to soak 1 day, after draining cultivated land extract, put into air-cooled drying room, air-dry 15 hours at 10 DEG C, using water content to 50% as controlling air-dry standard;
6) steam for the 6th time: the black soya bean after cultivated land is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 5 DEG C air-dry 15 hours, then put in Poria cocos extract and to soak 1 day, after draining Poria cocos extract, put into air-cooled drying room, air-dry 15 hours at 10 DEG C, using water content to 50% as controlling air-dry standard;
7) steam for the 7th time: the black soya bean after Poria cocos is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 5 DEG C air-dry 15 hours, then put in mulberries extract and to soak 1 day, after draining mulberries extract, put into air-cooled drying room, air-dry 15 hours at 10 DEG C, using water content to 50% as controlling air-dry standard;
8) steam for the 8th time: the black soya bean after mulberries are brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 5 DEG C air-dry 15 hours, then put in multiflorum extracting solution and to soak 1 day, after draining multiflorum extracting solution, put into air-cooled drying room, air-dry 15 hours at 10 DEG C, using water content to 50% as controlling air-dry standard;
9) steam for the 9th time: the black soya bean after the fleece-flower root is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 5 DEG C air-dry 15 hours, then put in honey and to soak 1 day, after draining honey, put into air-cooled drying room, air-dry 15 hours at 10 DEG C, using water content to 50% as controlling air-dry standard, obtain honey vinegar beans semi-finished product.
(3) vacuum packaging
Depending on packaging bag specification and the quantitative package of market demand retort pouch through the air-dry honey vinegar beans obtained, the packed 15 grams of honey vinegar beans of each boiling, vacuum packaging is also sealed.
(4) sterilization
Water-bath continuous sterilizer will be adopted, sterilization processing 35 minutes at 80 DEG C through vacuum-packed honey vinegar beans.
(5) external packing
By the semi-finished product through disinfection by loading external packing, obtain instant health care honey vinegar beans finished product.
Embodiment 2:
Keep healthy the preparation methods of honey vinegar beans, it is characterized in that, nine systems, air-dry, vacuum packaging, sterilization and external packing are steamed in the preparation, nine that its preparation process comprises extract, and concrete steps are:
(1) preparation of each extract
By rhizoma cibotii, the fruit of Cherokee rose, the dried rhizome of rehmannia, cultivated land, Poria cocos, mulberries and the fleece-flower root are cleaned respectively, chopping, put into independent container separately, add respective quality of materials 10 ~ 15 times of drinking water, after soaking 2h, heating decocts, intense fire boils rear 30min at a simmer, 100 mesh screen obtain first time filtrate, filter residue adds the drinking water of material gross mass 4 times, 30min is decocted after boiling, 100 mesh screen obtain second time filtrate, merge twice filtrate, abandon filter residue, obtained each extract is concentrated into respectively with respective quality of materials than being 1:7, namely rhizoma cibotii extract is obtained respectively, fruit of Cherokee rose extract, dried rhizome of rehmannia extract, cultivated land extract, Poria cocos extract, mulberries extract and multiflorum extracting solution,
(2) nine steam nine systems
1) steam for the first time: black soya bean removal of impurities is cleaned, be placed in food steamer and steam 30 minutes, air-dry 8 hours with 15 DEG C after the cool that dries in the air, then put in mature vinegar and soak 60 days, after draining mature vinegar, put into air-cooled drying room, air-dry 12 hours at 8 DEG C, using water content to 45% as controlling air-dry standard;
2) steam for the second time: the black soya bean after vinegar bubble is placed in food steamer and steams 30 minutes, after the cool that dries in the air 15 DEG C air-dry 8 hours, then put in rhizoma cibotii extract and soak 1 day, after draining rhizoma cibotii extract, put into air-cooled drying room, air-dry 12 hours at 8 DEG C, using water content to 45% as controlling air-dry standard;
3) steam for the third time: the black soya bean after rhizoma cibotii is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 15 DEG C air-dry 8 hours, then put in fruit of Cherokee rose extract and to soak 1 day, after draining fruit of Cherokee rose extract, put into air-cooled drying room, air-dry 12 hours at 8 DEG C, using water content to 45% as controlling air-dry standard;
4) steam for the 4th time: the black soya bean after the fruit of Cherokee rose is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 15 DEG C air-dry 8 hours, then put in dried rhizome of rehmannia extract and to soak 1 day, after draining dried rhizome of rehmannia extract, put into air-cooled drying room, air-dry 12 hours at 8 DEG C, using water content to 45% as controlling air-dry standard;
5) steam for the 5th time: the black soya bean after the dried rhizome of rehmannia is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 15 DEG C air-dry 8 hours, then put in cultivated land extract and to soak 1 day, after draining cultivated land extract, put into air-cooled drying room, air-dry 12 hours at 8 DEG C, using water content to 45% as controlling air-dry standard;
6) steam for the 6th time: the black soya bean after cultivated land is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 15 DEG C air-dry 8 hours, then put in Poria cocos extract and to soak 1 day, after draining Poria cocos extract, put into air-cooled drying room, air-dry 12 hours at 8 DEG C, using water content to 45% as controlling air-dry standard;
7) steam for the 7th time: the black soya bean after Poria cocos is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 15 DEG C air-dry 8 hours, then put in mulberries extract and to soak 1 day, after draining mulberries extract, put into air-cooled drying room, air-dry 12 hours at 8 DEG C, using water content to 45% as controlling air-dry standard;
8) steam for the 8th time: the black soya bean after mulberries are brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 15 DEG C air-dry 8 hours, then put in multiflorum extracting solution and to soak 1 day, after draining multiflorum extracting solution, put into air-cooled drying room, air-dry 12 hours at 8 DEG C, using water content to 45% as controlling air-dry standard;
9) steam for the 9th time: the black soya bean after the fleece-flower root is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 15 DEG C air-dry 8 hours, then put in honey and to soak 1 day, after draining honey, put into air-cooled drying room, air-dry 12 hours at 8 DEG C, using water content to 45% as controlling air-dry standard, obtain honey vinegar beans semi-finished product;
(3) vacuum packaging
Depending on packaging bag specification and the quantitative package of market demand retort pouch through the air-dry honey vinegar beans obtained, the packed 30 grams of honey vinegar beans of each boiling, vacuum packaging is also sealed.
(4) sterilization
Water-bath continuous sterilizer will be adopted, sterilization processing 30 minutes at 85 DEG C through vacuum-packed honey vinegar beans.
(5) external packing
By the semi-finished product through disinfection by loading external packing, obtain instant health care honey vinegar beans finished product.
Embodiment 3:
Keep healthy the preparation methods of honey vinegar beans, it is characterized in that, nine systems, air-dry, vacuum packaging, sterilization and external packing are steamed in the preparation, nine that its preparation process comprises extract, and concrete steps are:
(1) preparation of each extract
By rhizoma cibotii, the fruit of Cherokee rose, the dried rhizome of rehmannia, cultivated land, Poria cocos, mulberries and the fleece-flower root are cleaned respectively, chopping, put into independent container separately, add respective quality of materials 10 ~ 15 times of drinking water, after soaking 2h, heating decocts, intense fire boils rear 30min at a simmer, 100 mesh screen obtain first time filtrate, filter residue adds the drinking water of material gross mass 4 times, 30min is decocted after boiling, 100 mesh screen obtain second time filtrate, merge twice filtrate, abandon filter residue, obtained each extract is concentrated into respectively with respective quality of materials than being 1:10, namely rhizoma cibotii extract is obtained respectively, fruit of Cherokee rose extract, dried rhizome of rehmannia extract, cultivated land extract, Poria cocos extract, mulberries extract and multiflorum extracting solution,
(2) nine steam nine systems
1) steam for the first time: black soya bean removal of impurities is cleaned, be placed in food steamer and steam 30 minutes, air-dry 6 hours with 25 DEG C after the cool that dries in the air, then put in mature vinegar and soak 60 days, after draining mature vinegar, put into air-cooled drying room, air-dry 5 hours at 15 DEG C, using water content to 55% as controlling air-dry standard;
2) steam for the second time: the black soya bean after vinegar bubble is placed in food steamer and steams 30 minutes, after the cool that dries in the air 25 DEG C air-dry 6 hours, then put in rhizoma cibotii extract and soak 1 day, after draining rhizoma cibotii extract, put into air-cooled drying room, air-dry 5 hours at 15 DEG C, using water content to 55% as controlling air-dry standard;
3) steam for the third time: the black soya bean after rhizoma cibotii is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 25 DEG C air-dry 6 hours, then put in fruit of Cherokee rose extract and to soak 1 day, after draining fruit of Cherokee rose extract, put into air-cooled drying room, air-dry 5 hours at 15 DEG C, using water content to 55% as controlling air-dry standard;
4) steam for the 4th time: the black soya bean after the fruit of Cherokee rose is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 25 DEG C air-dry 6 hours, then put in dried rhizome of rehmannia extract and to soak 1 day, after draining dried rhizome of rehmannia extract, put into air-cooled drying room, air-dry 5 hours at 15 DEG C, using water content to 55% as controlling air-dry standard;
5) steam for the 5th time: the black soya bean after the dried rhizome of rehmannia is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 25 DEG C air-dry 6 hours, then put in cultivated land extract and to soak 1 day, after draining cultivated land extract, put into air-cooled drying room, air-dry 5 hours at 15 DEG C, using water content to 55% as controlling air-dry standard;
6) steam for the 6th time: the black soya bean after cultivated land is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 25 DEG C air-dry 6 hours, then put in Poria cocos extract and to soak 1 day, after draining Poria cocos extract, put into air-cooled drying room, air-dry 5 hours at 15 DEG C, using water content to 55% as controlling air-dry standard;
7) steam for the 7th time: the black soya bean after Poria cocos is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 25 DEG C air-dry 6 hours, then put in mulberries extract and to soak 1 day, after draining mulberries extract, put into air-cooled drying room, air-dry 5 hours at 15 DEG C, using water content to 55% as controlling air-dry standard;
8) steam for the 8th time: the black soya bean after mulberries are brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 25 DEG C air-dry 6 hours, then put in multiflorum extracting solution and to soak 1 day, after draining multiflorum extracting solution, put into air-cooled drying room, air-dry 5 hours at 15 DEG C, using water content to 55% as controlling air-dry standard;
9) steam for the 9th time: the black soya bean after the fleece-flower root is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 25 DEG C air-dry 6 hours, then put in honey and to soak 1 day, after draining honey, put into air-cooled drying room, air-dry 5 hours at 15 DEG C, using water content to 55% as controlling air-dry standard, obtain honey vinegar beans semi-finished product;
(3) vacuum packaging
Depending on packaging bag specification and the quantitative package of market demand retort pouch through the air-dry honey vinegar beans obtained, the packed 50 grams of honey vinegar beans of each boiling, vacuum packaging is also sealed.
(4) sterilization
Water-bath continuous sterilizer will be adopted, sterilization processing 25 minutes at 95 DEG C through vacuum-packed honey vinegar beans.
(5) external packing
By the semi-finished product through disinfection by loading external packing, obtain instant health care honey vinegar beans finished product.
The above; it is only preferred embodiment of the present invention; not any restriction is done to the present invention, every according to the technology of the present invention essence to any simple modification made for any of the above embodiments, change and equivalent structure change, still belong in the protection domain of the present invention program.
Claims (3)
1. keep healthy the preparation methods of honey vinegar beans, it is characterized in that, nine systems, air-dry, vacuum packaging, sterilization and external packing are steamed in the preparation, nine that its preparation process comprises extract, and concrete steps are:
(1) preparation of each extract
By rhizoma cibotii, the fruit of Cherokee rose, the dried rhizome of rehmannia, cultivated land, Poria cocos, mulberries and the fleece-flower root are cleaned respectively, chopping, put into independent container separately, add respective quality of materials 10 ~ 15 times of drinking water, after soaking 2h, heating decocts, intense fire boils rear 30min at a simmer, 100 mesh screen obtain first time filtrate, filter residue adds the drinking water of material gross mass 4 times, 30min is decocted after boiling, 100 mesh screen obtain second time filtrate, merge twice filtrate, abandon filter residue, obtained each extract is concentrated into respectively with respective quality of materials than being 1:1 ~ 10, namely rhizoma cibotii extract is obtained respectively, fruit of Cherokee rose extract, dried rhizome of rehmannia extract, cultivated land extract, Poria cocos extract, mulberries extract and multiflorum extracting solution,
(2) nine steam nine systems
1) steam for the first time: black soya bean removal of impurities is cleaned, be placed in food steamer and steam 30 minutes, air-dry after the cool that dries in the air, then put in mature vinegar and soak 1 ~ 60 day, after draining mature vinegar, carry out air-dry for the second time;
2) steam for the second time: the black soya bean after vinegar bubble is placed in food steamer and steams 30 minutes, air-dry after the cool that dries in the air, then puts in rhizoma cibotii extract and soak 1 ~ 60 day, carries out air-dry for the second time after draining rhizoma cibotii extract;
3) steam for the third time: the black soya bean after rhizoma cibotii is brewed is placed in food steamer and steams 30 minutes, air-dry after the cool that dries in the air, then put in fruit of Cherokee rose extract and soak 1 ~ 60 day, after draining fruit of Cherokee rose extract, carry out air-dry for the second time;
4) steam for the 4th time: the black soya bean after the fruit of Cherokee rose is brewed is placed in food steamer and steams 30 minutes, air-dry after the cool that dries in the air, then put in dried rhizome of rehmannia extract and soak 1 ~ 60 day, after draining dried rhizome of rehmannia extract, carry out air-dry for the second time;
5) steam for the 5th time: the black soya bean after the dried rhizome of rehmannia is brewed is placed in food steamer and steams 30 minutes, air-dry after the cool that dries in the air, then put in cultivated land extract and soak 1 ~ 60 day, after draining cultivated land extract, carry out air-dry for the second time;
6) steam for the 6th time: the black soya bean after cultivated land is brewed is placed in food steamer and steams 30 minutes, air-dry after the cool that dries in the air, then put in Poria cocos extract and soak 1 ~ 60 day, after draining Poria cocos extract, carry out air-dry for the second time;
7) steam for the 7th time: on the black soya bean after Poria cocos is brewed, be placed in food steamer and steam 30 minutes, air-dry after the cool that dries in the air, then put in mulberries extract and soak 1 ~ 60 day, after draining mulberries extract, carry out air-dry for the second time;
8) steam for the 8th time: the black soya bean after mulberries are brewed is placed in food steamer and steams 30 minutes, air-dry after the cool that dries in the air, then put in multiflorum extracting solution and soak 1 ~ 60 day, after draining multiflorum extracting solution, carry out air-dry for the second time;
9) steam for the 9th time: the black soya bean after the fleece-flower root is brewed is placed in food steamer and steams 30 minutes, air-dry after the cool that dries in the air, then put in honey and soak 1 ~ 60 day, after draining honey, carry out air-dry for the second time, obtain honey vinegar beans semi-finished product;
(3) vacuum packaging
Depending on packaging bag specification and the quantitative package of market demand retort pouch through the air-dry honey vinegar beans obtained, vacuum packaging is also sealed;
(4) sterilization
Water-bath continuous sterilizer will be adopted, sterilization processing 25 ~ 35 minutes at 80 ~ 95 DEG C through vacuum-packed honey vinegar beans;
(5) external packing
By the semi-finished product through disinfection by loading external packing, obtain instant health care honey vinegar beans finished product.
2. the preparation method of a kind of honey vinegar beans that keep healthy according to claim 1, is characterized in that, in the vacuum packaging of step (3), and packed 10 ~ 50 grams of honey vinegar beans of each boiling.
3. the preparation method of a kind of honey vinegar beans that keep healthy according to claim 1, it is characterized in that, step (2) nine steam nine system in air-dry and or second time air-dry be that black soya bean is put into air-cooled drying room, be 5 ~ 25 hours at 1 ~ 15 DEG C of air-dry time, using water content to 35% ~ 55% as control air-dry standard.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639567A (en) * | 2016-01-12 | 2016-06-08 | 佛山科学技术学院 | Preparation method for honey-vinegar peanuts |
| CN105660969A (en) * | 2016-01-12 | 2016-06-15 | 佛山科学技术学院 | Preparation method of honey-vinegar diced ginger |
| CN105995561A (en) * | 2016-05-25 | 2016-10-12 | 佛山科学技术学院 | Honey vinegar black bean cake |
| CN105995568A (en) * | 2016-06-14 | 2016-10-12 | 佛山科学技术学院 | Salt-baked sleeping beans and preparing method |
| CN106071877A (en) * | 2016-06-14 | 2016-11-09 | 佛山科学技术学院 | One moon Fructus Crotonis and preparation method thereof |
| CN106071876A (en) * | 2016-06-14 | 2016-11-09 | 佛山科学技术学院 | A kind of salt is roasting grows stomach bean and method for making |
| CN106071882A (en) * | 2016-06-14 | 2016-11-09 | 佛山科学技术学院 | A kind of salt bakes black hair bean and method for making |
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|---|---|---|---|---|
| CN105639567A (en) * | 2016-01-12 | 2016-06-08 | 佛山科学技术学院 | Preparation method for honey-vinegar peanuts |
| CN105660969A (en) * | 2016-01-12 | 2016-06-15 | 佛山科学技术学院 | Preparation method of honey-vinegar diced ginger |
| CN105995561A (en) * | 2016-05-25 | 2016-10-12 | 佛山科学技术学院 | Honey vinegar black bean cake |
| CN105995568A (en) * | 2016-06-14 | 2016-10-12 | 佛山科学技术学院 | Salt-baked sleeping beans and preparing method |
| CN106071877A (en) * | 2016-06-14 | 2016-11-09 | 佛山科学技术学院 | One moon Fructus Crotonis and preparation method thereof |
| CN106071876A (en) * | 2016-06-14 | 2016-11-09 | 佛山科学技术学院 | A kind of salt is roasting grows stomach bean and method for making |
| CN106071882A (en) * | 2016-06-14 | 2016-11-09 | 佛山科学技术学院 | A kind of salt bakes black hair bean and method for making |
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Application publication date: 20150902 |