CN104988040A - Throat wetting and stomach adjusting kumquat purple sticky rice vinegar and preparing method thereof - Google Patents
Throat wetting and stomach adjusting kumquat purple sticky rice vinegar and preparing method thereof Download PDFInfo
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- CN104988040A CN104988040A CN201510334467.4A CN201510334467A CN104988040A CN 104988040 A CN104988040 A CN 104988040A CN 201510334467 A CN201510334467 A CN 201510334467A CN 104988040 A CN104988040 A CN 104988040A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
- A61K36/725—Ziziphus, e.g. jujube
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/75—Rutaceae (Rue family)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/894—Dioscoreaceae (Yam family)
- A61K36/8945—Dioscorea, e.g. yam, Chinese yam or water yam
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
- A61K36/8967—Lilium, e.g. tiger lily or Easter lily
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
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Abstract
The invention relates to throat wetting and stomach adjusting kumquat purple sticky rice vinegar and a preparing method thereof. The throat wetting and stomach adjusting kumquat purple sticky rice vinegar is characterized by comprising, by weight, 500-550 parts of kumquat, 50-55 parts of purple rice, 150-165 parts of sticky rice, 50-55 parts of a pea, 150-160 parts of a tomato, 30-35 parts of fructus hippophae, 7-9 parts of salt, 30-35 parts of lily, 202-5 parts of colla corii asini, 50-55 parts of Chinese yam and an appropriate amount of water. The throat wetting and stomach adjusting kumquat purple sticky rice vinegar has the beneficial effects of being acid and thick in taste, vigorous in color and luster, rich in smell and the like, and effective constituents of the throat wetting and stomach adjusting kumquat purple sticky rice vinegar have the healthy care effects of nourishing the body to beautify a user, facilitating digestion, clearing lung to eliminate phlegm and the like.
Description
Technical field
The present invention relates generally to one and wets one's whistle and adjust purple Oryza glutinosa vinegar of stomach gold mandarin orange and preparation method thereof.
Background technology
Amylose starch in purple rice, fat and protein content are high, and in fermenting process, raw sour amplitude is large, and product acid is highly seasoned, and mouthfeel is poor, and the yield of rice wine juice is low, does not have the meaning of suitability for industrialized production.Glutinous rice is nearly all be made up of the amylopectin of easy gelatinization, and the rice wine of full glutinous rice fermentation is very sweet, and clean juice production is also larger, has exceeded nearly 1/3 than full purple rice fermentation.And total sugar content is very high, reducing sugar content is low, and illustrate that in fermenting process, the utilization ratio of glucose is high, fragrance and the flavour substances of generation are many, and sensory evaluation is best.Purple glutinous 1: 3 mixed fermentation has then taken into account the characteristic of said two devices, has both solved the shortcoming that the raw acid of full purple rice fermentation is large, also because the use of purple rice raw material, rice wine is provided with differ from the peculiar flavour of traditional glutinous rice rice wine; In addition its rice wine juice yield and full glutinous rice yield are more or less the same, and can think that carrying out purple rice wine with the glutinous proportioning raw materials than 1:3 of purple ferments relatively good.Rice wine carries out vinegar processed thus, and the nutrition of gained rice vinegar and local flavor all can be greatly improved.Shi Jin mandarin orange big producing country of China, cumquat is not only attractive in appearance, and its fruit contains the composition such as abundant vitamins C, cumquat glucoside, to safeguarding cardiovascular function, prevents the disease such as arteriosclerosis, hypertension from having certain effect.Gold orange peel oil is one of main active ingredient of golden orange peel, show that golden orange peel oil has many biological activitys through large quantity research, as the medicinal activity etc. that oxidation activity, bacteriostatic activity, insecticidal action, calm human central nervous, Ginseng Extract, antiproliferative effect and cell death inducing etc. act on.The present invention not only remains the whole nutritive value of major ingredient gold mandarin orange, is also organically combined by the flavour of itself and rice vinegar, makes people obtain nutrition, can enjoy local flavor again.
Summary of the invention
The present invention seeks to adjust the purple Oryza glutinosa vinegar of stomach gold mandarin orange to provide one to wet one's whistle.
The present invention is achieved by the following technical solutions:
One wets one's whistle and adjusts the purple Oryza glutinosa vinegar of stomach gold mandarin orange, it is characterized in that it is made up of following weight parts raw material:
Gold mandarin orange 500 ~ 550, purple rice 50 ~ 55, glutinous rice 150 ~ 165, pea 50 ~ 55, tomato 150 ~ 160, Fructus Hippophae 30 ~ 35, salt 7 ~ 9, lily 30 ~ 35, donkey-hide gelatin jujube 20 ~ 25, Chinese yam 50 ~ 55 and water are appropriate.
Wet one's whistle and adjust a preparation method for the purple Oryza glutinosa vinegar of stomach gold mandarin orange, comprise the following steps:
1), fresh golden mandarin orange will be screened, through cleaning, pericarp is separated, and pulp is collected for subsequent use, by peel crushing, be that extraction liquid carries out the extraction of pericarp essential oil with deionized water, extraction temperature 100 ~ 130 DEG C, extracting pressure is 8 ~ 12MPa, and extraction time is 30 ~ 40 minutes, extracting solution gets supernatant essential oil after cooling fast, filtration, precipitation, saves backup;
2), purple rice, glutinous rice are cleaned respectively, clear water soaks 1 ~ 2 hour, then mixing steams, drench cold with cold boiling water again, when being cooled to 40 ~ 45 DEG C, mixing with rice water and beat into homogenate, and with oxysuccinic acid, its pH value is adjusted in 3.5 ~ 4.5, treat that its temperature reaches 32 ~ 38 DEG C, add II type enzyme with inoculum size 600U/g, carry out saccharification and wineization 2 ~ 3 days;
3), by little for pea iron pan fiery frying, constantly stir-fry and make its thermally equivalent, frying 10 ~ 15 minutes, burnt odor is distributed to it, pulverize after taking-up, then mix with lily, Fructus Hippophae, salt, donkey-hide gelatin jujube etc., add 2 ~ 3 times of water infusion to 15 ~ 20 minute, again by step 2 be squeezed into the tomato of homogenate, golden hesperidium aurantium meat, Chinese yam etc. and add, carry out autoclaving;
4), by step 2 take out and filter, collect filtrate, by the acetic bacteria 10% of fermentating liquid volume access activation, carry out acetic fermentation in 28 ~ 30 DEG C, 3 ~ 5 days, mix with the essential oil that step 1 is extracted, homogeneous after sterilizing, encapsulate and refrigerate.
Gold mandarin orange contains the composition such as abundant vitamins C, cumquat glucoside, to safeguarding cardiovascular function, prevents the disease such as arteriosclerosis, hypertension from having certain effect.Gold orange peel oil is one of main active ingredient of golden orange peel, show that golden orange peel oil has many biological activitys through large quantity research, as the medicinal activity etc. that oxidation activity, bacteriostatic activity, insecticidal action, calm human central nervous, Ginseng Extract, antiproliferative effect and cell death inducing etc. act on.
Chinese yam is conventional Chinese medicine, and property is put down, and taste is sweet.Chinese yam main component is starch, and a part wherein can be converted into the degradation production dextrin of starch, and dextrin can help digest, so Chinese yam to eat something rare, and not fatty, protein content comparatively Ipomoea batatas is high, containing various trace elements, wherein the content of potassium is higher.Chinese yam have invigorating the spleen, dehumidifying, tonifying Qi, beneficial lung, reinforce the kidney, benefit essence effect, Chinese yam contains soluble fiber, and in deferrable stomach, food is emptying, controls blood sugar increasing after meal.
Lily is sweet cool clear and rich, and master enters the lung heart, is longer than clearing away lung-heat and moistening dryness cough-relieving, and clearing away the heart fire and tranquillizing is calmed the frightened, and controls the cough caused by dryness-heat of deficiency of lung-YIN, and chronic cough of deficiency lung, sputum mixed with blood, labor are coughed and spat blood, by xeropulmonary cough, dysphoria uneasiness are commonly used.Lily is rich in lymphatic temperament and VITAMIN, useful to skin cell metabolism, often eats lily, has certain beautification function.Lily, containing multiple alkaloid, has prophylactic effect to leukopenia, and energy hemocytes increasing, has therapeutic action to cytopenia after chemotherapy and radiation treatment; Lily can also promote and strengthen monocytic series in vivo and to unify phagocytic function, and improve the humoral immunization ability of body, therefore lily all has good preventing iron-smelting effect to kinds cancer.
Donkey-hide gelatin jujube donkey-hide gelatin jujube is with first-class red date for raw material, and add the Chinese medicinal ingredients such as sweet osmanthus, dried orange peel, donkey-hide gelatin, refining is made, and having effect of the micro-hardship of delicate mouthfeel, agreeably sweet, blood-enriching face-nourishing, is the good merchantable brand of women's skin maintenance.Life-time service has effect that beneficial gas is supported kidney, nourished beauty treatment, is beneficial to digestion.
Advantage of the present invention is:
1, one of the present invention wets one's whistle and adjusts the purple Oryza glutinosa vinegar of stomach gold mandarin orange, and have mouthfeel acid alcohol, the features such as color and luster is simple and honest, strong flavor, its effective constituent has nourishing beauty treatment, is beneficial to the health-care effects such as digestion, removing heat from the lung and dissipating phlegm.
2, preparation method of the present invention have be easily understood, easy handling, the convenient feature promoted, particularly saccharification and wineization are carried out simultaneously, not only shorten the working hour, also avoid operating because opening, feeding intake etc. and making raw material by living contaminants simultaneously.
3, the present invention is by the pulp of golden mandarin orange and pericarp different treatment respectively, and making the full nutrition of its preserving capital mandarin orange, and select finally to be added by golden hesperidium aurantium peel essential oil, is to prevent high temperature by its component damage, the loss of reduction simultaneously.
Embodiment
mode below by embodiment further illustrates the present invention.
embodiment one
One wets one's whistle and adjusts the purple Oryza glutinosa vinegar of stomach gold mandarin orange, it is characterized in that it is made up of following weight parts raw material:
Gold mandarin orange 500 ~ 550, purple rice 50 ~ 55, glutinous rice 150 ~ 165, pea 50 ~ 55, tomato 150 ~ 160, Fructus Hippophae 30 ~ 35, salt 7 ~ 9, lily 30 ~ 35, donkey-hide gelatin jujube 20 ~ 25, Chinese yam 50 ~ 55 and water are appropriate.
Wet one's whistle and adjust a preparation method for the purple Oryza glutinosa vinegar of stomach gold mandarin orange, comprise the following steps:
1), fresh golden mandarin orange will be screened, through cleaning, pericarp is separated, and pulp is collected for subsequent use, by peel crushing, be that extraction liquid carries out the extraction of pericarp essential oil with deionized water, extraction temperature 100 ~ 130 DEG C, extracting pressure is 8 ~ 12MPa, and extraction time is 30 ~ 40 minutes, extracting solution gets supernatant essential oil after cooling fast, filtration, precipitation, saves backup;
2), purple rice, glutinous rice are cleaned respectively, clear water soaks 1 ~ 2 hour, then mixing steams, drench cold with cold boiling water again, when being cooled to 40 ~ 45 DEG C, mixing with rice water and beat into homogenate, and with oxysuccinic acid, its pH value is adjusted in 3.5 ~ 4.5, treat that its temperature reaches 32 ~ 38 DEG C, add II type enzyme with inoculum size 600U/g, carry out saccharification and wineization 2 ~ 3 days;
3), by little for pea iron pan fiery frying, constantly stir-fry and make its thermally equivalent, frying 10 ~ 15 minutes, burnt odor is distributed to it, pulverize after taking-up, then mix with lily, Fructus Hippophae, salt, donkey-hide gelatin jujube etc., add 2 ~ 3 times of water infusion to 15 ~ 20 minute, again by step 2 be squeezed into the tomato of homogenate, golden hesperidium aurantium meat, Chinese yam etc. and add, carry out autoclaving;
4), by step 3 take out and filter, collect filtrate, by the acetic bacteria 10% of fermentating liquid volume access activation, carry out acetic fermentation in 28 ~ 30 DEG C, 3 ~ 5 days, mix with the essential oil that step 1 is extracted, homogeneous after sterilizing, encapsulate and refrigerate.
Claims (2)
1. wet one's whistle and adjust the purple Oryza glutinosa vinegar of stomach gold mandarin orange, it is characterized in that it is made up of following weight parts raw material:
Gold mandarin orange 500 ~ 550, purple rice 50 ~ 55, glutinous rice 150 ~ 165, pea 50 ~ 55, tomato 150 ~ 160, Fructus Hippophae 30 ~ 35, salt 7 ~ 9, lily 30 ~ 35, donkey-hide gelatin jujube 20 ~ 25, Chinese yam 50 ~ 55 and water are appropriate.
2. one according to claim 1 wets one's whistle and adjusts the purple Oryza glutinosa vinegar of stomach gold mandarin orange, it is characterized in that being made up of the following step:
1), fresh golden mandarin orange will be screened, through cleaning, pericarp is separated, and pulp is collected for subsequent use, by peel crushing, be that extraction liquid carries out the extraction of pericarp essential oil with deionized water, extraction temperature 100 ~ 130 DEG C, extracting pressure is 8 ~ 12MPa, and extraction time is 30 ~ 40 minutes, extracting solution gets supernatant essential oil after cooling fast, filtration, precipitation, saves backup;
2), purple rice, glutinous rice are cleaned respectively, clear water soaks 1 ~ 2 hour, then mixing steams, drench cold with cold boiling water again, when being cooled to 40 ~ 45 DEG C, mixing with rice water and beat into homogenate, and with oxysuccinic acid, its pH value is adjusted in 3.5 ~ 4.5, treat that its temperature reaches 32 ~ 38 DEG C, add II type enzyme with inoculum size 600U/g, carry out saccharification and wineization 2 ~ 3 days;
3), by little for pea iron pan fiery frying, constantly stir-fry and make its thermally equivalent, frying 10 ~ 15 minutes, burnt odor is distributed to it, pulverize after taking-up, then mix with lily, Fructus Hippophae, salt, donkey-hide gelatin jujube etc., add 2 ~ 3 times of water infusion to 15 ~ 20 minute, again by step 2 be squeezed into the tomato of homogenate, golden hesperidium aurantium meat, Chinese yam etc. and add, carry out autoclaving;
4), by step 2 take out and filter, collect filtrate, by the acetic bacteria 10% of fermentating liquid volume access activation, carry out acetic fermentation in 28 ~ 30 DEG C, 3 ~ 5 days, mix with the essential oil that step 1 is extracted, homogeneous after sterilizing, encapsulate and refrigerate.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510334467.4A CN104988040A (en) | 2015-06-17 | 2015-06-17 | Throat wetting and stomach adjusting kumquat purple sticky rice vinegar and preparing method thereof |
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| CN201510334467.4A CN104988040A (en) | 2015-06-17 | 2015-06-17 | Throat wetting and stomach adjusting kumquat purple sticky rice vinegar and preparing method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060496A (en) * | 1990-10-04 | 1992-04-22 | 杭州工农酿造厂 | A kind of technology for making vinegar |
| CN1311980A (en) * | 2000-03-07 | 2001-09-12 | 李仕清 | Multifunctional integral enclosed sucking harvester-seeder |
| CN101647594A (en) * | 2009-07-15 | 2010-02-17 | 刘名汉 | Foaming black-rice fruit vinegar and preparation method thereof |
| CN103622111A (en) * | 2013-07-30 | 2014-03-12 | 邹济琼 | Preparation method of golden pomelo and glutinous rice vinegar beverage and golden pomelo and glutinous rice vinegar beverage prepared by method |
| CN104651205A (en) * | 2015-02-03 | 2015-05-27 | 马玲 | Red date raw juice health-care fruit tea vinegar |
-
2015
- 2015-06-17 CN CN201510334467.4A patent/CN104988040A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060496A (en) * | 1990-10-04 | 1992-04-22 | 杭州工农酿造厂 | A kind of technology for making vinegar |
| CN1311980A (en) * | 2000-03-07 | 2001-09-12 | 李仕清 | Multifunctional integral enclosed sucking harvester-seeder |
| CN101647594A (en) * | 2009-07-15 | 2010-02-17 | 刘名汉 | Foaming black-rice fruit vinegar and preparation method thereof |
| CN103622111A (en) * | 2013-07-30 | 2014-03-12 | 邹济琼 | Preparation method of golden pomelo and glutinous rice vinegar beverage and golden pomelo and glutinous rice vinegar beverage prepared by method |
| CN104651205A (en) * | 2015-02-03 | 2015-05-27 | 马玲 | Red date raw juice health-care fruit tea vinegar |
Non-Patent Citations (2)
| Title |
|---|
| 熊华等: "紫米酒发酵工艺条件的研究", 《食品与发酵工业》 * |
| 王岩: "金柑果醋生产工艺优化", 《中国调味品》 * |
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Application publication date: 20151021 |
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