CN105255696A - Vinegar capable of lowering blood pressure and losing weight - Google Patents
Vinegar capable of lowering blood pressure and losing weight Download PDFInfo
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- CN105255696A CN105255696A CN201510749689.2A CN201510749689A CN105255696A CN 105255696 A CN105255696 A CN 105255696A CN 201510749689 A CN201510749689 A CN 201510749689A CN 105255696 A CN105255696 A CN 105255696A
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Abstract
The invention relates to vinegar and in particular relates to vinegar capable of lowering blood pressure and losing weight. The vinegar capable of lowering blood pressure and losing weight is prepared from the following raw materials: a main ingredient, namely maize and buckwheat which are mixed in a ratio of 3:1; auxiliary materials, namely bran with the weight of 145% of the weight of the main ingredient, rice husk with the weight of 60% of the weight of the main ingredient and watermelon peel with the weight of 20% of the weight of the main ingredient; and ingredients metered by the main ingredient, namely 2% of semen cassiae, 4% of mushroom, 1% of apocynum venetum, 4% of selfheal, 6% of kudzu vine root, 3% of red kidney bean, 5% of wild chrysanthemum flower and 3% of spina date seed. Health care vinegar obtained by adopting the technical scheme of the invention has soft, acid, sweet and fragrant tastes and also has an effect of treating and preventing hypertension and a certain effect of losing weight.
Description
Technical field
The present invention relates to a kind of vinegar, be specially a kind of step-down fat-reducing vinegar.
Background technology
Vinegar is a kind of tart flavour liquid seasonings of fermentation, how to be made up of jowar, rice, corn, wheat and carbohydrate and wine fermentation.Vinegar production method can be divided into and to make vinegar and synthetic vinegar.Make vinegar, be with grain, sugar, ethanol for raw material, brewageed by fermentable and form.Synthetic vinegar is with alimentary acetic acid, and add water, acidic flavoring agent, food flavouring, spice, food dye are blent and formed.Vinegar has very important status in the culinary art of Chinese dishes, is usually used in slipping dish, cold vegetable dish in sauce etc., and as the taste conditioning agent of staple food, such as, eats noodles, eat dumpling etc.Be usually used in flavouring paste or the infuse sauerkraut of preparing salad in western-style food, in Japanese cuisine, be usually used in the meal making sushi.Someone thinks that it also has health care, the multiple function such as medicinal, medical in addition.But simple vinegar, we are difficult to make it play corresponding effect.General vinegar is all add some traditional Chinese medicine ingredients to allocate, such as, to obtain corresponding health vinegar, Ginkgo Biloba Vinegar etc.Allegedly there is effect of Cardiovarscular.Hypertension has become Chinese one large Health Killer.Hypertension focuses on prevention, and treatment is a kind of means just, cultivates healthy Diet lifestyle and is only the hypertensive fundamental means of radical cure.Current our people's material conditions extreme enrichment, diet is complicated, and this is all cause the hypertensive cause of disease, and therefore in daily life, the seasonings having certain physical therapy function by eating some every day carrys out prevention and therapy hypertension, is a kind of trial be highly profitable.
Summary of the invention
The present invention can treat and preventing hypertension and the step-down fat-reducing vinegar with certain fat-reducing effect to provide a kind of.
Technical scheme of the present invention is, a kind of step-down fat-reducing vinegar is made up of following raw material:
Major ingredient: corn and buckwheat mix according to the ratio of 3:1, auxiliary material is with the Watermelon rind of the wheat bran of major ingredient 145%, major ingredient 60% rice husk, major ingredient 20; Batching, in major ingredient: 2% Semen Cassiae, 4% mushroom, 1% kendir, 4%
spica Prunellae,6%
the root of kudzu vine,3% red kidney bean, 5% Wild Chrysanthemum, 3% Spina Date Seed.(all with major ingredient weighing scale)
Soak: soak major ingredient 15-24 hour with clear water, require that the grain of rice expands, can twist into pieces, without hard-core with hand.
Steaming: require to steam thoroughly, without the raw heart, do not become pasty state.
Drench material: water with cold water and drench cooling, and wash away the mucus on surface, be cooled to 25-30 DEG C.
Zymamsis:
Add bent powder after the major ingredient of cooling is evenly mixed upper pulverizing, proportioning is major ingredient: bent powder=100:0.5-0.8, puts into jar fermenter, builds container fermentation.
Control the warm 28-30 DEG C of fermentation, fermentation 3-5 days, the fermentation juice reducing sugar content produced in fermentation will reach 30-35g/100ml, and ethanol content reaches 4-5%(v/v).
Filter and take out one time fermentation liquid, in container, thin up also supplements bent powder to promote to continue saccharification and fermentation again, promote the generation of fragrance simultaneously, water addition ratio is that 140%(accounts for major ingredient amount), Qu Fenliang is 6%(major ingredient), stir 1-2 every day to regulate temperature and be no more than 30 DEG C, liquid state fermentation is after 10 days, in Secondary Fermentation liquid, ethanol content reaches 10-14%, terminates zymamsis.
Add in one time fermentation liquid again, 2% Semen Cassiae, 4% mushroom, 1% kendir, 4%
spica Prunellae,6%
the root of kudzu vine,3% red kidney bean, 5% Wild Chrysanthemum, 3% Spina Date Seed, soak 48 hours, filters and obtain herbal medicine immersion liquid.
Herbal medicine immersion liquid and Secondary Fermentation liquid merge into fermented liquid,
1.65 times, wheat bran (accounting for major ingredient) is added, vinegar unstrained spirits 2% (major ingredient), Watermelon rind 2%(major ingredient in fermented liquid), rice husk 80% (major ingredient), 1 times, water, mixes thoroughly and is placed in cylinder, controls product temperature 36 DEG C, ferments and terminate to obtain vinegar after 7 days.
Ageing: fermentation ends vinegar put into ageing cylinder, sealing ageing 30 days, produces fragrance.
The health vinegar that technical solution of the present invention prepares possesses silk floss, acid, the mouthfeel such as sweet, fragrant, has also possessed the effect for the treatment of and preventing hypertension and certain fat-reducing effect.
Embodiment
A kind of step-down fat-reducing vinegar is made up of following raw material:
Major ingredient: corn and buckwheat according to 300 kilograms: 100 kilograms ratio mixing, the wheat bran of auxiliary material 580 kilograms, 240 kilograms of rice husks, Watermelon rind 8 kilograms batchings: 8 kilograms of Semen Cassiaes, 16 kilograms of mushrooms, 4 kilograms of kendirs, 16 kilograms
spica Prunellae,24 kilograms
the root of kudzu vine,12 kilograms of red kidney beans, 20 kilograms of Wild Chrysanthemums, 12 kilograms of Spina Date Seeds.
Soak: soak major ingredient 20 hours with clear water, require that the grain of rice expands, can twist into pieces, without hard-core with hand.
Steaming: require to steam thoroughly, without the raw heart, do not become pasty state.
Drench material: water with cold water and drench cooling, and wash away the mucus on surface, be cooled to 25-30 DEG C.
Zymamsis:
Add 2 kilograms of bent powder after the major ingredient of cooling is evenly mixed upper pulverizing, put into jar fermenter, build container fermentation.
Control the warm 28-30 DEG C of fermentation, fermentation 3-5 days, the fermentation juice reducing sugar content produced in fermentation will reach 30-35g/100ml, and ethanol content reaches 4-5%(v/v).
Filter and take out one time fermentation liquid, in container, thin up also supplements bent powder to promote to continue saccharification and fermentation again, promote the generation of fragrance simultaneously, water addition ratio is 560 kilograms, bent 24 kilograms, powder, stir 1-2 every day to regulate temperature and be no more than 30 DEG C, liquid state fermentation is after 10 days, in Secondary Fermentation liquid, ethanol content reaches 10-14%, terminates zymamsis.
Add in one time fermentation liquid again, 8 kilograms of Semen Cassiaes, 16 kilograms of mushrooms, 4 kilograms of kendirs, 16 kilograms
spica Prunellae,24 kilograms
the root of kudzu vine,12 kilograms of red kidney beans, 20 kilograms of Wild Chrysanthemums, 12 kilograms of Spina Date Seeds, soak 48 hours, filters and obtain herbal medicine immersion liquid.
Herbal medicine immersion liquid and Secondary Fermentation liquid merge into fermented liquid,
In fermented liquid, add wheat bran 580, vinegar unstrained spirits 8, Watermelon rind 8, rice husk 240,400 kilograms, water, mixes thoroughly and is placed in cylinder, controls product temperature 36 DEG C, ferments and terminate to obtain vinegar after 7 days.
Ageing: fermentation ends vinegar put into ageing cylinder, sealing ageing 30 days, produces fragrance.
1.1 experimentation on animals checking blood pressure lowering effects.
1.1.1 laboratory animal and point group selection SHR (spontaneously hypertensive) rat 30, wherein 15 is female rats, and 15 is male rat.Female rats is divided into 3 groups: experimental group (1): low dose group [300mg/ (kgd)], 5; Experimental group (2): high dose group [600mg/ (kgd)], 5; Control group: distilled water group: [300mg/ (kgd)], 5.Buck is divided into 2 groups: experimental group [300mg/ (kgd)] 7; Control group [300mg/ (kgd)] 8.
1.1.2 administration experiment product is, the step-down vinegar prepared according to embodiment 1 scheme.Experimental group step-down vinegar adds milk powder; Control group only gives milk powder and drinking-water.
1.1.3 blood pressure measurement respectively organizes the blood pressure (systolic pressure) that every afternoon measure animal subject of rat before administration, after administration.
2 results affect clearly the blood pressure of SHR rat with discussion 2.1 experimentation on animals step-down vinegar, after taking 3g, namely have significant blood pressure lowering effect.Along with the prolongation of time, effect is by subtracting.Step-down vinegar has obvious hypotensive activity to male SHR rat; Namely significant curative effect is had after medication 3d.Extend in time, experimental group and the blood pressure of control animals are parallel rising.Two kinds of dosage all have hypotensive activity.The blood pressure lowering effect of high dose group is more stable; But low dose group but can when 7d, and effect peaking, declines again subsequently.Various dose, the effect of generation is different.Low dose group blood pressure can reach a Schwellenwert, but high dose group result is very stable.
Weight management is tested
Experimental group 1, age bracket 20-30 year, number 20 people was an observation cycle with 60 days, in 60 days, took 100ml vinegar of the present invention drink every day.Detect starting weight mean value and end time mean value respectively.
Experimental group 2, age bracket 30-45 year, number 20 people was an observation cycle with 60 days, in 60 days, took 200ml vinegar of the present invention drink every day.Detect starting weight mean value and end time mean value respectively.
Experimental group 3, age bracket 50-65 year, number 20 people was an observation cycle with 60 days, in 60 days, took 200ml vinegar of the present invention drink every day.Detect starting weight mean value and end time mean value respectively.
Blank group, age bracket 10-65 year, number 40 people was an observation cycle with 60 days, in 60 days, living condition keep consistent with experimental group.Detect starting weight mean value and end time mean value respectively.
| Group | Starting weight mean value kg | Terminate Weight averages kg |
| Experimental group 1 | 66.7 | 59.2 |
| Experimental group 2 | 76.9 | 73.7 |
| Experimental group 3 | 75.7 | 72.4 |
| Blank group | 69.6 | 70.3 |
As can be seen from above-mentioned contrast test, vinegar drink long-term drinking of the present invention can effectively lose weight.
Claims (2)
1. a step-down fat-reducing vinegar, is characterized in that being made up of following raw material:
Major ingredient: corn and buckwheat mix according to the ratio of 3:1, auxiliary material is with the Watermelon rind of the wheat bran of major ingredient 145%, major ingredient 60% rice husk, major ingredient 20; Batching, in major ingredient: 2% Semen Cassiae, 4% mushroom, 1% kendir, 4%
spica Prunellae,6%
the root of kudzu vine,3% red kidney bean, 5% Wild Chrysanthemum, 3% Spina Date Seed.
2. step-down fat-reducing vinegar, is characterized in that, step, soaks: soak major ingredient 15-24 hour with clear water, requires that the grain of rice expands, can twist into pieces with hand, without hard-core,
Steaming: require to steam thoroughly, without the raw heart, do not become pasty state,
Drench material: water with cold water and drench cooling, and wash away the mucus on surface, be cooled to 25-30 DEG C,
Zymamsis: add bent powder after the major ingredient of cooling is evenly mixed upper pulverizing, proportioning is major ingredient: bent powder=100:0.5-0.8, puts into jar fermenter, builds container fermentation,
Control the warm 28-30 DEG C of fermentation, fermentation 3-5 days, the fermentation juice reducing sugar content produced in fermentation will reach 30-35g/100ml, and ethanol content reaches 4-5%(v/v),
Filter and take out one time fermentation liquid, in container, thin up also supplements bent powder to promote to continue saccharification and fermentation again, promote the generation of fragrance simultaneously, water addition ratio is that 140%(accounts for major ingredient amount), Qu Fenliang is 6%(major ingredient), stir 1-2 every day to regulate temperature and be no more than 30 DEG C, liquid state fermentation is after 10 days, in Secondary Fermentation liquid, ethanol content reaches 10-14%, terminates zymamsis
Add in one time fermentation liquid again, 2% Semen Cassiae, 4% mushroom, 1% kendir, 4%
spica Prunellae,6%
the root of kudzu vine,3% red kidney bean, 5% Wild Chrysanthemum, 3% Spina Date Seed, soak 48 hours, filters and obtain herbal medicine immersion liquid,
Herbal medicine immersion liquid and Secondary Fermentation liquid merge into fermented liquid, 1.65 times, wheat bran (accounting for major ingredient) is added, vinegar unstrained spirits 2% (major ingredient), Watermelon rind 2%(major ingredient) in fermented liquid, rice husk 80% (major ingredient), 1 times, water, mixes thoroughly and is placed in cylinder, controls product temperature 36 DEG C, ferment and terminate to obtain vinegar after 7 days, ageing: fermentation ends vinegar put into ageing cylinder, sealing ageing 30 days, produces fragrance.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510749689.2A CN105255696A (en) | 2015-11-07 | 2015-11-07 | Vinegar capable of lowering blood pressure and losing weight |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510749689.2A CN105255696A (en) | 2015-11-07 | 2015-11-07 | Vinegar capable of lowering blood pressure and losing weight |
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| CN105255696A true CN105255696A (en) | 2016-01-20 |
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| CN201510749689.2A Pending CN105255696A (en) | 2015-11-07 | 2015-11-07 | Vinegar capable of lowering blood pressure and losing weight |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105754832A (en) * | 2016-04-14 | 2016-07-13 | 镇江市恒康调味品厂 | Healthcare vinegar capsule and production method thereof |
| CN106675986A (en) * | 2016-12-19 | 2017-05-17 | 黄腾庆 | Vinegar brewing method by adding watermelon peels |
| CN107484828A (en) * | 2017-09-30 | 2017-12-19 | 美可高特羊乳有限公司 | A kind of sheep breast composition with antihypertensive effect and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1413723A (en) * | 2002-11-18 | 2003-04-30 | 杜新智 | Method for extracting medicine from bluish dogbane |
| KR20120072918A (en) * | 2010-12-24 | 2012-07-04 | 대한민국(농촌진흥청장) | Manufacturing method of natural brewing vinegar for well-being life and brewing vinegar manufactured thereby |
| CN103173344A (en) * | 2013-03-11 | 2013-06-26 | 太原市素有苦荞食品有限公司 | Tartary buckwheat vinegar and preparation process thereof |
| CN103478816A (en) * | 2013-09-18 | 2014-01-01 | 宁夏天瑞产业集团现代农业有限公司 | Coarse cereal watermelon peel vinegar drink and preparation method thereof |
| CN103509710A (en) * | 2013-10-17 | 2014-01-15 | 太仓欧锐智能化工程有限公司 | Pueraia vinegar and preparation method thereof |
-
2015
- 2015-11-07 CN CN201510749689.2A patent/CN105255696A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1413723A (en) * | 2002-11-18 | 2003-04-30 | 杜新智 | Method for extracting medicine from bluish dogbane |
| KR20120072918A (en) * | 2010-12-24 | 2012-07-04 | 대한민국(농촌진흥청장) | Manufacturing method of natural brewing vinegar for well-being life and brewing vinegar manufactured thereby |
| CN103173344A (en) * | 2013-03-11 | 2013-06-26 | 太原市素有苦荞食品有限公司 | Tartary buckwheat vinegar and preparation process thereof |
| CN103478816A (en) * | 2013-09-18 | 2014-01-01 | 宁夏天瑞产业集团现代农业有限公司 | Coarse cereal watermelon peel vinegar drink and preparation method thereof |
| CN103509710A (en) * | 2013-10-17 | 2014-01-15 | 太仓欧锐智能化工程有限公司 | Pueraia vinegar and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105754832A (en) * | 2016-04-14 | 2016-07-13 | 镇江市恒康调味品厂 | Healthcare vinegar capsule and production method thereof |
| CN106675986A (en) * | 2016-12-19 | 2017-05-17 | 黄腾庆 | Vinegar brewing method by adding watermelon peels |
| CN107484828A (en) * | 2017-09-30 | 2017-12-19 | 美可高特羊乳有限公司 | A kind of sheep breast composition with antihypertensive effect and preparation method thereof |
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Application publication date: 20160120 |