CN105010543A - Preparation method of vinegar egg liquid drink suitable for beautifying and nursing - Google Patents
Preparation method of vinegar egg liquid drink suitable for beautifying and nursing Download PDFInfo
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- CN105010543A CN105010543A CN201510471245.7A CN201510471245A CN105010543A CN 105010543 A CN105010543 A CN 105010543A CN 201510471245 A CN201510471245 A CN 201510471245A CN 105010543 A CN105010543 A CN 105010543A
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Abstract
The invention relates to the technical field of preparation and production of vinegar egg liquid drink, and particularly relates to a preparation method of vinegar egg liquid drink suitable for beautifying and nursing. The vinegar egg liquid drink consists of apple vinegar, black-bone silky fowl eggs, milk, walnut powder, cooked peanut powder, honey, concentrated juice or L-arabinose, xylooligosaccharide, proanthocyanidin from grape seeds, coenzyme Q10, folium mori extracts, vaccinium oxycoccus pigment and tea polyphenol. The vinegar egg liquid drink suitable for beautifying and nursing comprises the steps of preparing vinegar egg raw stock, preparing vinegar egg raw stock mixed solution, preparing food material mixed solution, preparing raw material mixed solution, and preparing the vinegar egg liquid drink. According to the principle of matching the traditional Chinese medicines with similar effects, matching the main traditional Chinese medicine and the auxiliary traditional Chinese medicine and combing the traditional Chinese medicines, and the theory that meals can be used as medicines, the vinegar egg liquid drink is matched with plant extracts, can be used for improving the effect of the traditional vinegar egg liquid drink, adopts an easily controlled process, has reliable quality and is a health beverage integrating prevention, conditioning and recovery.
Description
Technical field
The present invention relates to preparation and the production technical field of health care of food product, the preparation method of the vinegar egg juice drink of a kind of conditioning that is suitable for improving looks specifically.
Background technology
Vinegar egg juice is that a kind of widespread is at the among the people drink that can improve looks, but the material of traditional fabrication vinegar egg juice generally adopts rice vinegar and egg, the vinegar egg juice that this conventional method is made is difficult to entrance, and user often can not adhere to taking the beauty treatment cycle, so have little effect, or failure.
Summary of the invention
The object of the invention is to want to provide a kind of preparation method of vinegar egg juice drink of the conditioning that is suitable for improving looks, to overcome the defect of prior art.The vinegar egg juice drink prepared with the present invention allow consumer not only improve looks but also reach rehabilitation, health care formula that prevention, treatment are integrated, consumer is lengthened the life in U.S.-China's health.Preparation method of the present invention is as follows:
One, the compatibility of vinegar egg juice drink:
The component of a-1, vinegar egg juice drink:
Be made up of apple vinegar, black-bone chicken egg, milk, walnut powder, ripe peanut powder, honey, inspissated juice, xylo-oligosaccharide, grape pip procyanidin, Co-Q10, mulberry-leaf extract, blueberry anthocyanin, Tea Polyphenols:
A-2, to be made up of apple vinegar, black-bone chicken egg, milk, walnut powder, ripe peanut powder, honey, Arabinose, xylo-oligosaccharide, grape pip procyanidin, Co-Q10, mulberry-leaf extract, blueberry anthocyanin, Tea Polyphenols;
The proportioning of b, each component:
In b-1, compatibility, the volume of apple vinegar, black-bone chicken egg, milk, walnut powder, ripe peanut powder, honey, inspissated juice, xylo-oligosaccharide, grape pip procyanidin, Co-Q10, mulberry-leaf extract, blueberry anthocyanin, Tea Polyphenols or quality proportion compatibility are respectively: (apple) vinegar (black-bone chicken) egg liquid magma 170ml, milk 880ml, ripe peanut powder 6g, walnut powder 6g, honey 90ml, inspissated juice 50ml, xylo-oligosaccharide 7.2g, grape pip procyanidin 2.8g, Co-Q10 540mg, mulberry-leaf extract 3g, blueberry anthocyanin 960mg, Tea Polyphenols 1.8g.
In b-2, compatibility, the volume of apple vinegar, black-bone chicken egg, milk, walnut powder, ripe peanut powder, honey, Arabinose, xylo-oligosaccharide, grape pip procyanidin, Co-Q10, mulberry-leaf extract, blueberry anthocyanin, Tea Polyphenols or quality proportion compatibility are respectively: (apple) vinegar (black-bone chicken) egg liquid magma 170ml, milk 940ml, ripe peanut powder 6g, walnut powder 6g, honey 80ml, Arabinose 36g, xylo-oligosaccharide 7.2g, grape pip procyanidin 2.8g, Co-Q10 540mg, mulberry-leaf extract 3g, blueberry anthocyanin 960mg, Tea Polyphenols 1.8g;
Two, the preparation of vinegar egg juice magma:
A, by inspissated juice and honey, vinegar egg juice magma by volume ratio 50ml:90ml:170ml, converting and stir for subsequent use together, is inspissated juice and honey vinegar-egg magma mixed liquor;
Or by Arabinose, milk, vinegar egg juice magma by quality, volume ratio 36g:220ml:170ml convert stir together for subsequent use; Being blended into by honey, is honey and Arabinose vinegar egg magma mixed liquor again;
B, by xylo-oligosaccharide, milk by weight, volume ratio 7.2g:100ml converts together after stirring and dissolving, obtains xylo-oligosaccharide milk soln, for subsequent use;
C, step (b) gained xylo-oligosaccharide milk soln poured into step (a) gained inspissated juice, honey, vinegar egg juice magma converts and is stirred for vinegar egg magma mixed liquor I together;
Or step (b) gained xylo-oligosaccharide milk soln is poured in step (a) gained honey and Arabinose vinegar egg juice magma solution, be stirred for vinegar egg magma mixed liquor II;
Four, the preparation of food materials mixed liquor:
By ripe peanut powder and walnut powder, milk respectively by weight: weight: be food materials mixed liquor I after volume ratio 6 g:6 g: 300ml stirs;
Or by ripe peanut powder and walnut powder, milk respectively by weight: weight: be food materials mixed liquor II after volume ratio 6 g:6 g: 150ml stirs;
Five, the preparation of raw material mixed liquor:
A, by grape pip procyanidin, milk by weight, volume ratio 2.8g: 100ml converts and stirs together, obtains grape pip procyanidin milk soln, for subsequent use;
B, by Co-Q10, milk by weight, volume ratio 540mg: 80ml converts and stirs together, obtaining Co-Q10 milk soln, is Co-Q10 milk soln I, for subsequent use;
Or by Co-Q10, milk by weight, volume ratio 540mg: 70ml converts and stirs together, obtaining Co-Q10 milk soln, is Co-Q10 milk soln II, for subsequent use;
C, by mulberry-leaf extract, milk by weight, volume ratio 3g:100ml converts and stirs together, obtains mulberry-leaf extract milk soln, for subsequent use;
D, by blueberry anthocyanin, milk by weight, volume ratio 960mg:100ml converts and stirs together, obtains blueberry anthocyanin milk soln, for subsequent use;
E, by Tea Polyphenols, milk by weight, volume ratio 1.8g:100ml converts and stirs together, obtains Tea Polyphenols milk soln, for subsequent use;
F, pour (b) step gained Co-Q10 milk soln I or Co-Q10 milk soln II into (a) step gained grape pip procyanidin milk soln in order with (c) step gained mulberry-leaf extract milk soln, (d) step gained blueberry anthocyanin milk soln, (e) step gained Tea Polyphenols milk soln, stir, be respectively raw material mixed liquor I or raw material mixed liquor II;
Six, the preparation of vinegar egg juice drink:
A, raw material mixed liquor I is blended in food materials mixed liquor I, is blended into again after stirring in vinegar egg magma mixed liquor I, obtains vinegar egg juice drink I;
Or raw material mixed liquor II is blended in food materials mixed liquor II, be blended into again after stirring in vinegar egg magma mixed liquor II, obtain vinegar egg juice drink II;
B, by vinegar egg juice drink through homogenizer homogeneous;
C, by vinegar egg juice drink by the super-pressure normal temperature sterilizing of 600 MPa, obtain finished product;
Seven, the packaging of vinegar egg juice drink:
Select 100ml bottle filling, packing box 12 bottles.
Further, described apple vinegar acidity is not less than 5 °;
Further, described honey Baume degrees is not less than 42 °;
Further, described grape pip procyanidin purity content is not less than 95%, and concentration is not less than 35%;
Further, described Co-Q10 purity content is not less than 98%;
Further, described mulberry-leaf extract purity content is not less than 5%;
Further, described blueberry anthocyanin purity content is not less than 40%;
Further, described Tea Polyphenols purity content is not less than 98%;
In said ratio, the formula of b-1 is suitable for general population and takes, and the b-2 diabetic group that fills a prescription takes.The beauty treatment vinegar egg juice drink that adaptation diabetic takes need use the material inspissated juice in the compatibility of vinegar egg juice drink instead Arabinose, and reduces honey consumption.Arabinose can suppress the absorption of carbohydrate in honey, it acts in sucrose the Arabinose adding 3.5%, can suppress the absorption of 60%-70% sucrose, also makes blood glucose value raise about 50% less simultaneously, Arabinose has the effect pressing down sugared hypoglycemic and fat-reducing, is applicable to patients with diabetes mellitus.
The present invention is in accordance with the traditional Chinese medical science " all medicines of meals, meals medicine homology " theory, in conjunction with the beautifying nourishing composition of vinegar egg juice, compatibility food materials honey, milk, ripe peanut powder, its effect one is that honey property of medicine effect has skin care, improve the effect of skin-nourishing situation, milk property of medicine effect has moist skin, make whitening skin, smooth, increase elasticity, ripe peanut powder property of medicine effect has strengthening epidermal tissue and prevents effect of bacterial invasion, skin aging can be prevented and treated, eczema, chronic eczema and other skin diseases, walnut powder property of medicine effect has profit skin, the effect of crow beard and hair, beauty treatment conditioning effect is better.Two be honey, milk, ripe peanut powder, walnut powder compatibility vinegar egg juice change the mouthfeel of vinegar egg juice, eliminate acetic acid sense, also eliminate the peculiar smell of black-bone chicken egg, then after adding inspissated juice, the mouthfeel of vinegar egg juice drink can match in excellence or beauty with beverage.
Often facts have proved that edible apple vinegar can make the bright and clean delicacy of skin, wrinkle reduces, and appearance is moistened pure white.Black-bone chicken egg is beauty and health care good merchantable brand, especially women's food can make more full of elasticity, soft and smooth, the fine and smooth and whitening of skin, vinegar egg juice beauty treatment conditioning effect that both compatibilities make is stronger.
The present invention is according to the combination principle of Chinese medicine mutual reinforcement between, the mutual-assistance, in conjunction with the beauty treatment comprehensive nutrient composition of vinegar egg juice and food materials, dietary function, compatibility natural plant extracts, more enhance the effect of traditional vinegar egg juice to beauty functions, serve conditioning effect of oral beauty treatment, reach the effect of nature beauty treatment.
research shows:
Raw material grape pip procyanidin in compatibility has very strong antioxidation, can effectively suppress and remove the free radical of human body, clean human inner cell's environment, unimpeded capillary circulation, regulates fragility and the permeability of human capillary vessel, is that skin is delicate, wrinkle reduces, appearance is moistened, and hair increases, medicine for curing poliosis.
In compatibility, the nutrition of its effect energy human activin cell of raw material Co-Q10 and supply cellular energy, to enhancing moistening skin-care, increases elasticity of skin, prevents wrinkle of skin from generating successful ahead of time.
In compatibility, raw material mulberry-leaf extract contains the brass of strengthening capillary, there is good beautifying skin effect, particularly to the acne (being commonly called as acne) of face, moth patch has good curative effect, mulberry leaf can make the effect of skin delicacy, mulberry leaf contain LDL in antibody-lipoprotein oxidation composition in addition, have and improve gut function, relax bowel and antiobesity action.
In compatibility, raw material blueberry anthocyanin is the best oral cosmetics found in the world at present, it acts on skin nutrition, prevent the wrinkle of skin from generating ahead of time, also can maintain Normocellular link, stablizing of blood vessel, strengthen fine vascular circulation, improve the flowing of fine vascular and vein, and then reach the rapid healing of abnormal skin, be natural sunlight overcover, ultraviolet damage skin can be prevented.Skin belongs to sheath, and wherein contained collagen and the total of rigid albumen to skin play an important role, the collagen of protection skin and elastomer; wrinkle is stoped to be formed; obstruction melanin is formed, whitening spot-removing, thus the health status significantly improving skin.
In compatibility, raw material Tea Polyphenols has check melanin formation, produces and suppresses, alleviate pigmentation to lipid oxidation, and protection skin aging, prevents ultraviolet radiation to skin damage.There is compound action in Tea Polyphenols and mucoprotein, polysaccharide, phosphatide etc., thick pore can be made to shrink, and sweat gland expands, and is lax skin contraction, tight and reduce wrinkle, can also suppress the excessive secretion of greasy skin sebum.Tea Polyphenols, because of containing a large amount of hydrophilic gene, is therefore easy to absorb moisture in air, keeps skin moisture content.Tea Polyphenols can also make skin brightening, eliminates color spot, melanin, is the natural ultra-violet absorber of a class.Tea Polyphenols has good anti-corrosive fresh-keeping effect, can remove free radical unnecessary in human body, can improve the permeance property of blood vessel, strengthens vascular wall, promotes ascorbic absorption and assimilation, mediator's internal microorganism, the effect of bacteria growing inhibiting.
In compatibility, raw material xylo-oligosaccharide has and makes Bifidobacterium breed in a large number significantly, thus reach and make probio become enteron aisle dominant bacteria, get rid of harmful bacteria and grow breeding, relax bowel, improve constipation, diarrhoea, prevention intestinal carcinogenesis, reduce blood pressure, serum cholesterol and blood sugar, promote the calcium uptake in food.
Advantage of the present invention is rigorous by process, and formula rationally, the product produced take vinegar egg juice as carrier, in accordance with Chinese medicine mutual reinforcement between, the combination principle of the mutual-assistance, according to the traditional Chinese medical science " all medicines of meals, meals medicine homology " theory, vinegar egg juice and food materials and natural material plant extracts are scientifically carried out compatibility, make beauty treatment conditioning direction consistent, constitute complementarity again, three's effect superposes, more contribute to eliminating lipid oxide in body, scavenging free radicals, impel cytothesis, energy is provided to cell, promote skin blood circulation, be conducive to skin metabolism function to strengthen, accumulation colors is eliminated, be conducive to tension force and the elasticity of recovering skin, the wrinkle of skin and slack is made to reduce and eliminate, obtain toxin-expelling and face nourishing, the effect delayed senility, make skin gloss delicate, wrinkle reduces, is rich in gloss, appearance is moistened pure white, skin is more full of elasticity, soft and smooth, fine and smooth.By vinegar egg juice and food materials and natural material plant extracts compatibility, synergy is naturally improved looks and is in turn enhanced the health-care effect of prevention, treatment, rehabilitation while conditioning.Drink mouthfeel of the present invention is good, and similar water fruit beverage taste is also felt with mouth perfume.Compatibility of the present invention all adopts food materials and natural plant extracts, therefore can long-term taking, is free from side effects, be conducive to consumer's beauty treatment, healthy, lengthen the life.
detailed description of the invention:
various raw and auxiliary material of the present invention is prior art products, commercially all has product sold.
Concrete grammar is:
Embodiment 1
The drink of the present embodiment is suitable for general population and takes.
One, the compatibility of vinegar egg juice drink:
The component of a, vinegar egg juice drink:
Be made up of apple vinegar, black-bone chicken egg, milk, walnut powder, ripe peanut powder, honey, inspissated juice, xylo-oligosaccharide, grape pip procyanidin, Co-Q10, mulberry-leaf extract, blueberry anthocyanin, Tea Polyphenols:
The proportioning of b, each component:
In compatibility, the volume of apple vinegar, black-bone chicken egg, milk, walnut powder, ripe peanut powder, honey, inspissated juice, xylo-oligosaccharide, grape pip procyanidin, Co-Q10, mulberry-leaf extract, blueberry anthocyanin, Tea Polyphenols or quality proportion compatibility are respectively: (apple) vinegar (black-bone chicken) egg liquid magma 170ml, milk 880ml, ripe peanut powder 6g, walnut powder 6g, honey 90ml, inspissated juice 50ml, xylo-oligosaccharide 7.2g, grape pip procyanidin 2.8g, Co-Q10 540mg, mulberry-leaf extract 3g, blueberry anthocyanin 960mg, Tea Polyphenols 1.8g.
Two, the preparation of vinegar egg juice magma:
Fertilization egg under the black-bone chicken that a, choosing are raised scattered, selects the fresh black-bone chicken egg in three days; Apple vinegar selects natural brewageing, and does not have the apple vinegar of additive and anticorrisive agent;
B, cleaned by black-bone chicken egg, after disinfecting in alcohol, the part by weight sealing immersion 72 hours of 2:1 pressed by vinegar egg; Then break seal and the egg film of the black-bone chicken egg eggshell melted broken, after yolk and vinegar liquid being stirred, then seal placement 24 hours; The container of bubble egg is porcelain or glass wares;
C, break seal and to be pulled out by egg film, by 60 order filter screen filtration, the vinegar egg juice after filtration is vinegar egg juice magma after colloid mill refinement;
Three, the preparation of vinegar egg magma mixed liquor:
A, by inspissated juice and honey, vinegar egg juice magma in 50ml:90ml:170ml ratio, convert stir together for subsequent use;
B, by xylo-oligosaccharide, milk in 7.2g:100ml ratio, convert together after stirring and dissolving, obtain xylo-oligosaccharide milk soln, for subsequent use;
C, step (b) gained xylo-oligosaccharide milk soln poured into step (a) gained inspissated juice, honey, vinegar egg juice magma converts and is stirred for vinegar egg magma mixed liquor together;
Four, the preparation of food materials mixed liquor:
By ripe peanut powder and walnut powder, milk respectively in 6 g:6 g: 300ml ratios, be food materials mixed liquor after stirring;
Five, the preparation of raw material mixed liquor:
A, by grape pip procyanidin, milk in 2.8g: 100ml ratio, convert and stir together, obtain grape pip procyanidin milk soln, for subsequent use;
B, by Co-Q10, milk in 540mg: 80ml ratio, convert and stir together, obtain Co-Q10 milk soln, for subsequent use;
C, by mulberry-leaf extract, milk in 3g:100ml ratio, convert and stir together, obtain mulberry-leaf extract milk soln, for subsequent use;
D, by blueberry anthocyanin, milk in 960mg:100ml ratio, convert and stir together, obtain blueberry anthocyanin milk soln, for subsequent use;
E, by Tea Polyphenols, milk in 1.8g:100ml ratio, convert and stir together, obtain Tea Polyphenols milk soln, for subsequent use;
F, pour (b) step gained Co-Q10 milk soln, (c) step gained mulberry-leaf extract milk soln, (d) step gained blueberry anthocyanin milk soln, (e) step gained Tea Polyphenols milk soln into (a) step gained grape pip procyanidin milk soln in order, be stirred for raw material mixed liquor;
Six, the preparation of vinegar egg juice drink:
A, raw material mixed liquor is blended in food materials mixed liquor, is blended into again after stirring in vinegar egg magma mixed liquor, obtains vinegar egg juice drink;
B, by vinegar egg juice drink through homogenizer homogeneous;
C, by vinegar egg juice drink by the super-pressure normal temperature sterilizing of 600 MPa, obtain finished product;
Seven, the packaging of vinegar egg juice drink:
The vinegar egg juice drink total content 1200ml that the present embodiment is prepared, selects 100ml bottle filling, packing box 12 bottles.
This drink shelf-life can reach 6 months.User can service once sooner or later, each oral dose 100ml.
Embodiment 2
The drink diabetic group of the present embodiment takes
One, the compatibility of vinegar egg juice drink:
The component of a, vinegar egg juice drink:
Be made up of apple vinegar, black-bone chicken egg, milk, walnut powder, ripe peanut powder, honey, Arabinose, xylo-oligosaccharide, grape pip procyanidin, Co-Q10, mulberry-leaf extract, blueberry anthocyanin, Tea Polyphenols;
In b, compatibility, the volume of apple vinegar, black-bone chicken egg, milk, walnut powder, ripe peanut powder, honey, Arabinose, xylo-oligosaccharide, grape pip procyanidin, Co-Q10, mulberry-leaf extract, blueberry anthocyanin, Tea Polyphenols or quality proportion compatibility are respectively: (apple) vinegar (black-bone chicken) egg liquid magma 170ml, milk 940ml, ripe peanut powder 6g, walnut powder 6g, honey 80ml, Arabinose 36g, xylo-oligosaccharide 7.2g, grape pip procyanidin 2.8g, Co-Q10 540mg, mulberry-leaf extract 3g, blueberry anthocyanin 960mg, Tea Polyphenols 1.8g;
Two, the preparation of vinegar egg juice magma:
Fertilization egg under the black-bone chicken that a, choosing are raised scattered, selects the fresh black-bone chicken egg in three days; Apple vinegar selects natural brewageing, and does not have the apple vinegar of additive and anticorrisive agent;
B, cleaned by black-bone chicken egg, after disinfecting in alcohol, the part by weight sealing immersion 72 hours of 2:1 pressed by vinegar egg; Then break seal and the egg film of the black-bone chicken egg eggshell melted broken, after yolk and vinegar liquid being stirred, then seal placement 24 hours; The container of bubble egg is porcelain or glass wares;
C, break seal and to be pulled out by egg film, by 60 order filter screen filtration, the vinegar egg juice after filtration is vinegar egg juice magma after colloid mill refinement;
Three, the preparation of vinegar egg magma mixed liquor:
A, by Arabinose, milk, vinegar egg juice magma by quality, volume ratio 36g:220ml:170ml convert stir together for subsequent use; Again honey is blended into, stirs for subsequent use;
B, by xylo-oligosaccharide, milk by weight, volume ratio 7.2g:100ml converts together after stirring and dissolving, obtains xylo-oligosaccharide milk soln, for subsequent use;
C, step (b) gained xylo-oligosaccharide milk soln to be poured in step (a) gained honey and Arabinose vinegar egg juice magma solution, be stirred for vinegar egg magma mixed liquor;
Four, the preparation of food materials mixed liquor:
By ripe peanut powder and walnut powder, milk respectively in 6 g:6 g: 150ml ratios, be food materials mixed liquor after stirring;
Five, the preparation of raw material mixed liquor:
A, pour grape pip procyanidin into 100ml milk in proportion and stir for subsequent use;
B, Co-Q10 poured in proportion 70ml milk stir after for subsequent use;
C, pour mulberry-leaf extract into 100ml milk in proportion and stir for subsequent use;
D, pour blueberry anthocyanin into 100ml milk in proportion and stir for subsequent use;
E, pour Tea Polyphenols into 100ml milk in proportion and stir for subsequent use;
F, by (b) Co-Q10 milk soln, (c) mulberry-leaf extract milk soln, (d) blueberry anthocyanin milk soln, (e) Tea Polyphenols milk soln is poured (a) grape pip procyanidin milk soln in order into and is stirred for raw material mixed liquor;
Six, the preparation of vinegar egg juice drink:
A, raw material mixed liquor poured into after food materials mixed liquor stirs and pour vinegar egg magma mixed liquor synthesis vinegar egg juice drink again into;
B, synthesis drink liquid is completed vinegar egg juice drink after homogenizer homogeneous;
C, vinegar egg juice drink are by finished product after 600 MPa super-pressure normal temperature sterilizings;
6 months d, this drink shelf-lifves.
Seven, the packaging of vinegar egg juice drink:
The vinegar egg juice drink total content 1200ml more than prepared, sooner or later service once, each oral dose 100ml, takes 6 days altogether.Select 100ml bottle filling, packing box 12 bottles.
Feedback information display according to taking after drink that method of the present invention produces: its effect is mainly reflected in the thick pore of face and shrinks, and makes the skin contraction relaxed, tight and reduce wrinkle.Keep skin moisture content, eliminate color spot, when weakening by solar radiation, generation biochemical reaction is formed and makes the melanin granule of skin darkening even cause freckle and foxiness.Suppress the spot accumulated at body surface, suppress the elderly's " senile plaque ", the effect that removal acne and moth patch have had.Do not have the face of spot take this product after two months skin become bright and clean delicacy, appearance is moistened pure white, soft and smooth, fine and smooth.
Example 1, Zhao so-and-so, female, 38 years old, before taking vinegar egg juice drink, face acnes was serious, and stimulate food a bit can not eat, take vinegar egg juice after three months, face acnes is all eliminated, and within five months, rear face exquisiteness is bright and clean.
Example 2, health so-and-so, female, 40 years old, from birth face skin blackout, after taking vinegar egg beverage, four months faces are much pure white.
Example 3, permitted so-and-so, female, 29 years old, face and front overgrow with small brown specks in flakes behind, and many places are done beauty treatment and spent ineffective, take vinegar egg juice drink latter two month small brown specks and start to reduce, basic whole elimination after five months.
Example 4, Zhang, 59 years old, there is large area foxiness block in female, serious year by year over 4 years between facial eye and nose; Take the foxiness block disappearance after five months of vinegar egg beverage, face is bright and clean.
Example 5, Liu so-and-so, man, 63 years old, around nose, pore was thick, and scrutinize picture age spot, take vinegar egg juice after six months, facial pores diminishes, and have fine and smooth sense, senile plaque expelling on hand and on the face also eliminates much.
Finally should be noted that: above embodiment not limits it for illustration of technical scheme of the present invention; those skilled in the art modifies to embodiment or carries out equivalent replacement to portion of techniques feature; and do not depart from the essence of technical solution of the present invention, all should be encompassed within the present invention's scope required for protection.
Claims (8)
1. be suitable for improving looks the preparation method of vinegar egg juice drink of conditioning, it is characterized in that preparation method is as follows: one, the compatibility of vinegar egg juice drink:
The component of a-1, vinegar egg juice drink:
Be made up of apple vinegar, black-bone chicken egg, milk, walnut powder, ripe peanut powder, honey, inspissated juice, xylo-oligosaccharide, grape pip procyanidin, Co-Q10, mulberry-leaf extract, blueberry anthocyanin, Tea Polyphenols;
A-2, to be made up of apple vinegar, black-bone chicken egg, milk, walnut powder, ripe peanut powder, honey, Arabinose, xylo-oligosaccharide, grape pip procyanidin, Co-Q10, mulberry-leaf extract, blueberry anthocyanin, Tea Polyphenols;
The proportioning of b-1, each component:
In compatibility, the volume of apple vinegar, black-bone chicken egg, milk, walnut powder, ripe peanut powder, honey, inspissated juice, xylo-oligosaccharide, grape pip procyanidin, Co-Q10, mulberry-leaf extract, blueberry anthocyanin, Tea Polyphenols or quality proportion compatibility are respectively: (apple) vinegar (black-bone chicken) egg liquid magma 170ml, milk 880ml, ripe peanut powder 6g, walnut powder 6g, honey 90ml, inspissated juice 50ml, xylo-oligosaccharide 7.2g, grape pip procyanidin 2.8g, Co-Q10 540mg, mulberry-leaf extract 3g, blueberry anthocyanin 960mg, Tea Polyphenols 1.8g;
In b-1, compatibility, the volume of apple vinegar, black-bone chicken egg, milk, walnut powder, ripe peanut powder, honey, Arabinose, xylo-oligosaccharide, grape pip procyanidin, Co-Q10, mulberry-leaf extract, blueberry anthocyanin, Tea Polyphenols or quality proportion compatibility are respectively: (apple) vinegar (black-bone chicken) egg liquid magma 170ml, milk 940ml, ripe peanut powder 6g, walnut powder 6g, honey 80ml, Arabinose 36g, xylo-oligosaccharide 7.2g, grape pip procyanidin 2.8g, Co-Q10 540mg, mulberry-leaf extract 3g, blueberry anthocyanin 960mg, Tea Polyphenols 1.8g;
Two, the preparation of vinegar egg juice magma:
Fertilization egg under the black-bone chicken that a, choosing are raised scattered, selects the fresh black-bone chicken egg in three days; Apple vinegar selects natural brewageing, without the apple vinegar having additive and anticorrisive agent;
B, cleaned by black-bone chicken egg, after disinfecting in alcohol, the part by weight sealing immersion 72 hours of 2:1 pressed by vinegar egg; Then break seal and the egg film of the black-bone chicken egg eggshell melted broken, after yolk and vinegar liquid being stirred, then seal placement 24 hours; The container of bubble egg is porcelain or glass wares;
C, break seal and to be pulled out by egg film, by 60 order filter screen filtration, the vinegar egg juice after filtration is vinegar egg juice magma after colloid mill refinement;
Three, the preparation of vinegar egg magma mixed liquor:
A, by inspissated juice and honey, vinegar egg juice magma by volume ratio 50ml:90ml:170ml, converting and stir for subsequent use together, is inspissated juice and honey vinegar-egg magma mixed liquor;
Or by Arabinose, milk, vinegar egg juice magma by quality, volume ratio 36g:220ml:170ml convert stir together for subsequent use; Being blended into by honey, is honey and Arabinose vinegar egg magma mixed liquor again;
B, by xylo-oligosaccharide, milk by weight, volume ratio 7.2g:100ml converts together after stirring and dissolving, obtains xylo-oligosaccharide milk soln, for subsequent use;
C, step (b) gained xylo-oligosaccharide milk soln poured into step (a) gained inspissated juice, honey, vinegar egg juice magma converts and is stirred for vinegar egg magma mixed liquor I together;
Or step (b) gained xylo-oligosaccharide milk soln is poured in step (a) gained honey and Arabinose vinegar egg juice magma solution, be stirred for vinegar egg magma mixed liquor II;
Four, the preparation of food materials mixed liquor:
By ripe peanut powder and walnut powder, milk respectively by weight: weight: be food materials mixed liquor I after volume ratio 6 g:6 g: 300ml stirs;
Or by ripe peanut powder and walnut powder, milk respectively by weight: weight: be food materials mixed liquor II after volume ratio 6 g:6 g: 150ml stirs;
Five, the preparation of raw material mixed liquor:
A, by grape pip procyanidin, milk by weight, volume ratio 2.8g: 100ml converts and stirs together, obtains grape pip procyanidin milk soln, for subsequent use;
B, by Co-Q10, milk by weight, volume ratio 540mg: 80ml converts and stirs together, obtaining Co-Q10 milk soln, is Co-Q10 milk soln I, for subsequent use;
Or by Co-Q10, milk by weight, volume ratio 540mg: 70ml converts and stirs together, obtaining Co-Q10 milk soln, is Co-Q10 milk soln II, for subsequent use;
C, by mulberry-leaf extract, milk by weight, volume ratio 3g:100ml converts and stirs together, obtains mulberry-leaf extract milk soln, for subsequent use;
D, by blueberry anthocyanin, milk by weight, volume ratio 960mg:100ml converts and stirs together, obtains blueberry anthocyanin milk soln, for subsequent use;
E, by Tea Polyphenols, milk by weight, volume ratio 1.8g:100ml converts and stirs together, obtains Tea Polyphenols milk soln, for subsequent use;
F, pour (b) step gained Co-Q10 milk soln I or Co-Q10 milk soln II into (a) step gained grape pip procyanidin milk soln in order with (c) step gained mulberry-leaf extract milk soln, (d) step gained blueberry anthocyanin milk soln, (e) step gained Tea Polyphenols milk soln, stir, be respectively raw material mixed liquor I or raw material mixed liquor II;
Six, the preparation of vinegar egg juice drink:
A, raw material mixed liquor I is blended in food materials mixed liquor I, is blended into again after stirring in vinegar egg magma mixed liquor I, obtains vinegar egg juice drink I;
Or raw material mixed liquor II is blended in food materials mixed liquor II, be blended into again after stirring in vinegar egg magma mixed liquor II, obtain vinegar egg juice drink II;
B, by vinegar egg juice drink through homogenizer homogeneous;
C, by vinegar egg juice drink by the super-pressure normal temperature sterilizing of 600 MPa, obtain finished product;
Seven, the packaging of vinegar egg juice drink:
Select 100ml bottle filling, packing box 12 bottles.
2. the preparation method of the vinegar egg juice drink of a kind of conditioning that is suitable for improving looks as claimed in claim 1, is characterized in that described apple vinegar acidity is not less than 5 °.
3. the preparation method of the vinegar egg juice drink of a kind of conditioning that is suitable for improving looks as claimed in claim 1, is characterized in that described honey Baume degrees is not less than 42 °.
4. the preparation method of the vinegar egg juice drink of a kind of conditioning that is suitable for improving looks as claimed in claim 1, it is characterized in that described grape pip procyanidin purity content is not less than 95%, concentration is not less than 35%.
5. the preparation method of the vinegar egg juice drink of a kind of conditioning that is suitable for improving looks as claimed in claim 1, is characterized in that described Co-Q10 purity content is not less than 98%.
6. the preparation method of the vinegar egg juice drink of a kind of conditioning that is suitable for improving looks as claimed in claim 1, is characterized in that described mulberry-leaf extract purity content is not less than 5%.
7. the preparation method of the vinegar egg juice drink of a kind of conditioning that is suitable for improving looks as claimed in claim 1, is characterized in that described blueberry anthocyanin purity content is not less than 40%.
8. the preparation method of the vinegar egg juice drink of a kind of conditioning that is suitable for improving looks as claimed in claim 1, is characterized in that described Tea Polyphenols purity content is not less than 98%.
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| CN107874155A (en) * | 2017-10-23 | 2018-04-06 | 扬州大学 | A kind of fruity fermented vinegar egg chewable tablets and preparation method thereof |
| CN107874064A (en) * | 2017-10-23 | 2018-04-06 | 扬州大学 | A kind of fruity fermented vinegar egg effervescent tablet and preparation method thereof |
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| CN107874064A (en) * | 2017-10-23 | 2018-04-06 | 扬州大学 | A kind of fruity fermented vinegar egg effervescent tablet and preparation method thereof |
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Application publication date: 20151104 |