CN105039120A - Oat and black rice fruit vinegar - Google Patents

Abstract

The invention relates to oat and black rice fruit vinegar which is prepared from the following raw materials in parts by weight: 130-135 parts of tangerine, 100-120 parts of kiwi fruits, 40-50 parts of oat powder, 3-5 parts of distiller's yeast, 4-6 parts of lily powder, 40-45 parts of black rice, 1-2 parts of coix seed oil, 100-120 parts of yoghourt, 10-15 parts of pine kernels, 10-12 parts of purple cabbage, 50-60 parts of red wine, 5-6 parts of aloe, 6-7 parts of angelica sinensis, 5-6 parts of fresh lalang grass rhizome and the like. The oat and black rice fruit vinegar is prepared from oat, black rice and the fruits including tangerine according to different processes, has the grain flavor of oat and black rice, and the nutrition of the at and the black rice, and meanwhile, extracts of aloe, angelica sinensis, fresh lalang grass rhizome, gardenia, lotus plumule and the like are added, so that the oat and black rice fruit vinegar has certain effects of lubricating the intestines and clearing heat.

Description

A kind of oat black rice fruit vinegar

Technical field

The present invention relates generally to health vinegar and preparing technical field thereof, particularly relates to a kind of oat black rice fruit vinegar.

Background technology

Vinegar is the seasonings of diet, also has fruit vinegar beverage, forms greatly mainly with grain and fruit brew, on market, the kind of health vinegar is little, and its nourishing function is few, and mouthfeel is bad, along with the raising of people's daily life level, existing health vinegar kind can not meet the demand of people.

Summary of the invention

The present invention, in order to make up the defect of prior art, provides a kind of oat black rice fruit vinegar and preparation method thereof.

The present invention is achieved by the following technical solutions: a kind of oat black rice fruit vinegar, is made up of following raw material: orange 130-135, Kiwifruit 100-120, oatmeal 40-50, distiller's yeast 3-5, lily bulb powder 4-6, black rice 40-45, coix seed oil 1-2, Yoghourt 100-120, Semen pini koraiensis 10-15, purple cabbage 10-12, red wine 50-60, aloe 5-6, Radix Angelicae Sinensis 6-7, fresh Rhizoma Imperatae 5-6, Flower of Bailan 1-3, Plumula Nelumbinis 4-5, Rosmarinus officinalis 5-6, tilia europaea 4-5, pineapple is appropriate, water is appropriate:

Nutritive medium, is made up of following raw material: egg 50-60, rice wine 20-23, pawpaw 70-80, banana 45-50, milk powder 20-25, milk-acid bacteria 2-3, greengage juice 100-120, propolis liquid 10-15, water are appropriate;

The preparation method of nutritive medium: egg is cleaned by (1), egg liquid is squeezed in container, adds rice wine, fully stirs, and after stirring, container is put into pot and cooks, and is taken out by material in container, puts into paste roller mill defibrination, obtain slurries for subsequent use;

(2) pawpaw, banana are cleaned, get its pulp, after blending and milk powder, milk-acid bacteria merge and put into container, stir secondary fermentation 2-3 days, after obtaining fermented product, fermented product is put into pot, pour greengage juice, propolis liquid into, heated and boiled, cooled and filtered, it is for subsequent use to get filtrate;

(3) slurries in step 1, the filtrate in step 2 are merged, mix and obtain nutritive medium.

A preparation method for oat black rice fruit vinegar, comprises the following steps:

(1) orange, Kiwifruit are cleaned, get its pulp, mix put into container after breaking into juice with oatmeal, distiller's yeast, lily bulb powder, after stirring, fermentation 10-13 days, obtains fermented product for subsequent use;

(2) cleaned by black rice, put into pot, heating stir-fries, and pours coix seed oil into after making popular, continues to stir-fry ripe to rice, is taken out by black rice and puts into container, add Yoghourt, and after stirring, sealing refrigeration 5-7 days, obtains Yoghourt black rice for subsequent use;

(3) purple cabbage is cleaned, mix with Semen pini koraiensis, red wine that to break into slurries for subsequent use; By aloe, Radix Angelicae Sinensis, fresh Rhizoma Imperatae, Flower of Bailan, Plumula Nelumbinis, Rosmarinus officinalis, the tilia europaea water extraction of 5-9 times amount, filter, obtain extracting solution for subsequent use;

(4) pineapple is cleaned, cut in half, remove part pineapple meat, get pineapple shell for subsequent use; In unclassified stores by dewatering in surplus stock, outside pineapple and step 1, in fermented product, step 3, slurries merge, pineapple shell is put into after stirring, no longer obviously increase to acidity at 28-30 DEG C of condition bottom fermentation, get all materials in pineapple, merge with extracting solution in Yoghourt black rice, step 3 in step 2 after filtration sterilization, stir filling.

Invention advantage: the invention discloses a kind of oat black rice fruit vinegar, there is the fruit such as oat, black rice cooperation orange, be mixed with according to different technique and form, there are paddy fragrance and its abundant nutrition of oat and black rice, also add the extract of aloe, Radix Angelicae Sinensis, fresh Rhizoma Imperatae, Flower of Bailan, Plumula Nelumbinis etc. simultaneously, there is certain ease constipation, the effect of heat-clearing.

Embodiment

A kind of oat black rice fruit vinegar, be made up of following weight part (Kg) raw material: orange 130-135, Kiwifruit 100-120, oatmeal 40-50, distiller's yeast 3-5, lily bulb powder 4-6, black rice 40-45, coix seed oil 1-2, Yoghourt 100-120, Semen pini koraiensis 10-15, purple cabbage 10-12, red wine 50-60, aloe 5-6, Radix Angelicae Sinensis 6-7, fresh Rhizoma Imperatae 5-6, Flower of Bailan 1-3, Plumula Nelumbinis 4-5, Rosmarinus officinalis 5-6, tilia europaea 4-5, pineapple is appropriate, water is appropriate:

Nutritive medium, is made up of following weight part (Kg) raw material: egg 50, rice wine 20, pawpaw 70, banana 45, milk powder 20, milk-acid bacteria 2, greengage juice 100, propolis liquid 10, water are appropriate;

The preparation method of nutritive medium: egg is cleaned by (1), egg liquid is squeezed in container, adds rice wine, fully stirs, and after stirring, container is put into pot and cooks, and is taken out by material in container, puts into paste roller mill defibrination, obtain slurries for subsequent use;

(2) pawpaw, banana are cleaned, get its pulp, after blending and milk powder, milk-acid bacteria merge and put into container, stir secondary fermentation 2-3 days, after obtaining fermented product, fermented product is put into pot, pour greengage juice, propolis liquid into, heated and boiled, cooled and filtered, it is for subsequent use to get filtrate;

(3) slurries in step 1, the filtrate in step 2 are merged, mix and obtain nutritive medium.

A preparation method for oat black rice fruit vinegar, comprises the following steps:

(1) orange, Kiwifruit are cleaned, get its pulp, mix with oatmeal, distiller's yeast, lily bulb powder after breaking into juice and put into container, after stirring, ferment 10 days, obtain fermented product for subsequent use;

(2) cleaned by black rice, put into pot, heating stir-fries, and pours coix seed oil into after making popular, continues to stir-fry ripe to rice, is taken out by black rice and puts into container, add Yoghourt, seal refrigeration 5 days, obtain Yoghourt black rice for subsequent use after stirring;

(3) purple cabbage is cleaned, mix with Semen pini koraiensis, red wine that to break into slurries for subsequent use; By aloe, Radix Angelicae Sinensis, fresh Rhizoma Imperatae, Flower of Bailan, Plumula Nelumbinis, Rosmarinus officinalis, the tilia europaea water extraction of 5 times amount, filter, obtain extracting solution for subsequent use;

(4) pineapple is cleaned, cut in half, remove part pineapple meat, get pineapple shell for subsequent use; In unclassified stores by dewatering in surplus stock, outside pineapple and step 1, in fermented product, step 3, slurries merge, pineapple shell is put into after stirring, no longer obviously increase to acidity at 28 DEG C of condition bottom fermentations, get all materials in pineapple, merge with extracting solution in Yoghourt black rice, step 3 in step 2 after filtration sterilization, stir filling.

Claims (2)

1. an oat black rice fruit vinegar, it is characterized in that, be made up of following raw material: orange 130-135, Kiwifruit 100-120, oatmeal 40-50, distiller's yeast 3-5, lily bulb powder 4-6, black rice 40-45, coix seed oil 1-2, Yoghourt 100-120, Semen pini koraiensis 10-15, purple cabbage 10-12, red wine 50-60, aloe 5-6, Radix Angelicae Sinensis 6-7, fresh Rhizoma Imperatae 5-6, Flower of Bailan 1-3, Plumula Nelumbinis 4-5, Rosmarinus officinalis 5-6, tilia europaea 4-5, pineapple is appropriate, water is appropriate:

Described nutritive medium, is made up of following raw material: egg 50-60, rice wine 20-23, pawpaw 70-80, banana 45-50, milk powder 20-25, milk-acid bacteria 2-3, greengage juice 100-120, propolis liquid 10-15, water are appropriate;

The preparation method of described nutritive medium: egg is cleaned by (1), egg liquid is squeezed in container, adds rice wine, fully stirs, and after stirring, container is put into pot and cooks, and is taken out by material in container, puts into paste roller mill defibrination, obtain slurries for subsequent use;

(2) pawpaw, banana are cleaned, get its pulp, after blending and milk powder, milk-acid bacteria merge and put into container, stir secondary fermentation 2-3 days, after obtaining fermented product, fermented product is put into pot, pour greengage juice, propolis liquid into, heated and boiled, cooled and filtered, it is for subsequent use to get filtrate;

(3) slurries in step 1, the filtrate in step 2 are merged, mix and obtain nutritive medium.

2. the preparation method of a kind of oat black rice fruit vinegar as claimed in claim 1, is characterized in that, comprise the following steps:

(1) orange, Kiwifruit are cleaned, get its pulp, mix put into container after breaking into juice with oatmeal, distiller's yeast, lily bulb powder, after stirring, fermentation 10-13 days, obtains fermented product for subsequent use;

(2) cleaned by black rice, put into pot, heating stir-fries, and pours coix seed oil into after making popular, continues to stir-fry ripe to rice, is taken out by black rice and puts into container, add Yoghourt, and after stirring, sealing refrigeration 5-7 days, obtains Yoghourt black rice for subsequent use;

(3) purple cabbage is cleaned, mix with Semen pini koraiensis, red wine that to break into slurries for subsequent use; By aloe, Radix Angelicae Sinensis, fresh Rhizoma Imperatae, Flower of Bailan, Plumula Nelumbinis, Rosmarinus officinalis, the tilia europaea water extraction of 5-9 times amount, filter, obtain extracting solution for subsequent use;

(4) pineapple is cleaned, cut in half, remove part pineapple meat, get pineapple shell for subsequent use; In unclassified stores by dewatering in surplus stock, outside pineapple and step 1, in fermented product, step 3, slurries merge, pineapple shell is put into after stirring, no longer obviously increase to acidity at 28-30 DEG C of condition bottom fermentation, get all materials in pineapple, merge with extracting solution in Yoghourt black rice, step 3 in step 2 after filtration sterilization, stir filling.