CN104988041A - Face beautifying, freckle removing and appetite promoting lime and kumquat black glutinous rice vinegar and preparation method thereof - Google Patents
Face beautifying, freckle removing and appetite promoting lime and kumquat black glutinous rice vinegar and preparation method thereof Download PDFInfo
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Abstract
The invention discloses face beautifying, freckle removing and appetite promoting lime and kumquat black glutinous rice vinegar and a preparation method thereof. The face beautifying, freckle removing and appetite promoting lime and kumquat black glutinous rice vinegar is characterized in that the vinegar is prepared through the following raw materials, by weight, 500-550 parts of kumquat, 50-55 parts of black rice, 150-165 parts of glutinous rice, 15-20 of lime, 25-30 parts of mung bean, 10-12 parts of peach blossom, 150-155 parts of black carp meat, 5-10 donkey-hide glue, 50-55 parts of carrots, 30-35 parts of dried hawthorn, 7-9 parts of fresh ginger, 11-13 parts of fringed iris rhizome and appropriate amount of water. The effective constituents of the face beautifying, freckle removing and appetite promoting lime and kumquat black glutinous rice vinegar have the health care effects of moistening skin, relieving eye fatigue, promoting appetite, restoring consciousness, preventing diseases and the like.
Description
Technical field
The present invention relates generally to a kind of face-beautifying and spot-removing and to whet the appetite purple Oryza glutinosa vinegar of blue or green lemon 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 provide a kind of face-beautifying and spot-removing to whet the appetite the purple Oryza glutinosa vinegar of blue or green lemon gold mandarin orange.
The present invention is achieved by the following technical solutions:
A kind of face-beautifying and spot-removing whets the appetite the purple Oryza glutinosa vinegar of blue or green lemon 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, green lemon 15 ~ 20, mung bean 25 ~ 30, peach blossom 10 ~ 12, Carnis Mylopharyngodon piceus 150 ~ 155, donkey-hide gelatin 5 ~ 10, Radix Dauci Sativae 50 ~ 55, dried hawthorn 30 ~ 35, ginger 7 ~ 9, Rhizome of Fringed Iris 11 ~ 13 and water are appropriate.
Face-beautifying and spot-removing whets the appetite the preparation method of the purple Oryza glutinosa vinegar of blue or green lemon gold mandarin orange, comprises 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 mix with peach blossom and steam, 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 mung bean 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 Carnis Mylopharyngodon piceus, donkey-hide gelatin, ginger, dried hawthorn, Rhizome of Fringed Iris etc., add 2 ~ 3 times of water infusion to 20 ~ 25 minute, again by step 2 be squeezed into the Radix Dauci Sativae of homogenate, golden hesperidium aurantium meat, green lemon 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.
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.
Green lemon is a kind of fruit of rich vitamin, also containing abundant organic acid, citric acid.Lemon is high alka food, has very strong antioxygenation, to promoting the metabolism of skin, delaying senility and suppressing pigmentation etc. very effective.The rich contained vitamin C of lemon and vitamin P, can strengthen blood vessel elasticity and toughness, can prevention and therapy hypertension and myocardial infarction symptoms; Lemon pericarp is rich in aromatic volatile component, and can promote the production of body fluid relieving summer-heat, and appetizing is amusing; Lemon rich vitamin C, the effect played human body, just as natural antibiotics, has antisepsis and anti-inflammation, strengthens the multiple efficacies such as body immunity; Lemon can also preventing phlegm from forming and stopping coughing.
Hawthorn contains the nutritive substances such as abundant vitamins C, protein, haematochrome, pectin, calcium, iron, phosphorus.Hawthorn has the loose stasis of blood that helps digestion, and the effects such as hydrochloric acid in gastric juice are controlled in reducing blood-fat.
Containing abundant VITAMIN and various mineral substance in Radix Dauci Sativae, can increase the resistibility of human body, reduce human body respiration tract disease and digestive tract diseases, the vitamin A in Radix Dauci Sativae can skin care, prevention nyctalopia.
Advantage of the present invention is:
1, a kind of face-beautifying and spot-removing of the present invention whets the appetite the purple Oryza glutinosa vinegar of blue or green lemon gold mandarin orange, and its effective constituent has skin care, alleviates eye strain, health-care effect such as appetizing restoring consciouness, preventing disease etc.
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, a kind of face-beautifying and spot-removing that prepared by the present invention whets the appetite the purple Oryza glutinosa vinegar of blue or green lemon gold mandarin orange, has the features such as bright, nutrition is various, mouthfeel is smooth.
4, a kind of face-beautifying and spot-removing of the present invention whets the appetite blue or green lemon gold mandarin orange purple rice vinegar, can brew and drink, can cook taste again, as more obvious in life-time service health-care effect.
Embodiment
mode below by embodiment further illustrates the present invention.
embodiment one
A kind of face-beautifying and spot-removing whets the appetite the purple Oryza glutinosa vinegar of blue or green lemon 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, green lemon 15 ~ 20, mung bean 25 ~ 30, peach blossom 10 ~ 12, Carnis Mylopharyngodon piceus 150 ~ 155, donkey-hide gelatin 5 ~ 10, Radix Dauci Sativae 50 ~ 55, dried hawthorn 30 ~ 35, ginger 7 ~ 9, Rhizome of Fringed Iris 11 ~ 13 and water are appropriate.
Face-beautifying and spot-removing whets the appetite the preparation method of the purple Oryza glutinosa vinegar of blue or green lemon gold mandarin orange, comprises 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 mix with peach blossom and steam, 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 mung bean 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 Carnis Mylopharyngodon piceus, donkey-hide gelatin, ginger, dried hawthorn, Rhizome of Fringed Iris etc., add 2 ~ 3 times of water infusion to 20 ~ 25 minute, again by step 2 be squeezed into the Radix Dauci Sativae of homogenate, golden hesperidium aurantium meat, green lemon 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 (3)
1. face-beautifying and spot-removing whets the appetite the purple Oryza glutinosa vinegar of blue or green lemon 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, green lemon 15 ~ 20, mung bean 25 ~ 30, peach blossom 10 ~ 12, Carnis Mylopharyngodon piceus 150 ~ 155, donkey-hide gelatin 5 ~ 10, Radix Dauci Sativae 50 ~ 55, dried hawthorn 30 ~ 35, ginger 7 ~ 9, Rhizome of Fringed Iris 11 ~ 13 and water are appropriate.
2. a kind of face-beautifying and spot-removing according to claim 1 whets the appetite the purple Oryza glutinosa vinegar of blue or green lemon 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 mix with peach blossom and steam, 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 mung bean 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 Carnis Mylopharyngodon piceus, donkey-hide gelatin, ginger, dried hawthorn, Rhizome of Fringed Iris etc., add 2 ~ 3 times of water infusion to 20 ~ 25 minute, again by step 2 be squeezed into the Radix Dauci Sativae of homogenate, golden hesperidium aurantium meat, green lemon 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.
3. a kind of suitable face-beautifying and spot-removing according to claim 2 whets the appetite the preparation method of the purple Oryza glutinosa vinegar of blue or green lemon gold mandarin orange, it is characterized in that II type enzyme can make saccharification wine turn into carrying out simultaneously at 35 ~ 37 DEG C.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107586693A (en) * | 2017-09-22 | 2018-01-16 | 太仓市林港农场专业合作社 | One kind lifting is immune to make every effort to promote digestion A black garlic vinegar and a method for preparing the same and its production technology |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107586693A (en) * | 2017-09-22 | 2018-01-16 | 太仓市林港农场专业合作社 | One kind lifting is immune to make every effort to promote digestion A black garlic vinegar and a method for preparing the same and its production technology |
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Application publication date: 20151021 |