CN105567542A - Fruit vinegar with liver protection effect and preparation method thereof - Google Patents

Abstract

The invention provides fruit vinegar with a liver protection effect. The fruit vinegar is prepared from dry matter including, by weight, 45-55 parts of lemon, 5-15 parts of apples, 15-25 parts of black-peel sugarcane peel, 5-15 parts of hawthorn, 5-10 parts of radix puerariae, 1-5 parts of blessed thistle, 6-10 parts of herba houttuyniae, 0.6-1 part of selenium-enriched yeast powder, 0.1 part of glutathione, 10-15 parts of white granulated sugar and 1-3 parts of flavoring agent. The prepared fruit vinegar is sweet and mellow in taste, sour and delicious, can protect livers, promote health of cardiovascular systems when frequently drunk and reduce hurt caused by environment pollution to human bodies, can effectively eliminate free radicals generated by metabolism of human bodies, and can delay senility, prevent diseases and prolong life when regularly drunk.

Description

A kind of fruit vinegar with hepatoprotective effect and preparation method thereof

Technical field

The present invention relates to function fruit vinegar beverage field, particularly, relate to a kind of fruit vinegar with hepatoprotective effect and preparation method thereof.

Background technology

Hepatitis is that Pandemic infection is sick, particularly Asia, due to physique and inherited genetic factors, and the district occurred frequently of hepatitis especially.According to statistics, in current world wide, only hepatitis B infection patient just reaches 2,000,000,000.China is the severely afflicated area of hepatitis B, and hepatitis B virus carriers is more than 1.2 hundred million.

The feature of chronic hepatitis is that the course of disease is long, changeable, body immunity is once decline, just likely change virus-spreader's (great three positive) into by virus carrier's ("small three positive"), patient, if do not noted Diet lifestyle and mode, finally likely can cause liver cirrhosis or liver cancer.Although medical circle and pharmacy corporation are all tackled key problems to research and develop treatment hepatitis medicament as emphasis problem, regrettably, there is no the specifics for the treatment of hepatitis in current global range.Chinese traditional herbs has definite curative effect in prevention, alleviation and treatment hepatitis, as the Typical Representative of hepatitis treatment medicine, as GANSU KELI etc., though determined curative effect, and is not suitable for popular health care widely and hepatitis prevention; Therefore how to apply modern science and technology, research and develop a kind of heath food/drink with liver-protecting efficacy, enable to be accepted by many people, national health service and the raising physique of the nation people are significant.

Summary of the invention

In order to solve above technical problem, the invention provides a kind of fruit vinegar with liver-protecting efficacy by fruit and herbal medicine co-fermentation.

Technical scheme of the present invention is as follows: a kind of fruit vinegar with hepatoprotective effect, be prepared from by the raw material of dry basis by following weight part: lemon 45-55, apple 5-15, casting skin Sugarcane peel. 15-25, hawthorn 5-15, root of kudzu vine 5-10, Silymarin 1-5, Herba Houttuyniae 6-10, yeast rich in selenium powder 0.6-1, gsh 0.1, white sugar 10-15, correctives 1-3.

Described correctives is 75% high fructose syrup or honey.

Preparation method is as follows:

1) the zymamsis stage:

(1) preparation of raw material: soaked 5 ~ 10 minutes in 50 ~ 60 DEG C of warm water by lemon, removes wax layer, and clean, two ends of pruning, use refiner homogenate, filters, and scum juice is separated; Apple, hawthorn are cleaned, and dry, stoning, and refiner is broken, and add the lemon juice of both total amounts 1%, for subsequent use; Get casting skin Sugarcane peel. clear water to clean, sterilize 10 ~ 20 minutes in 85 ~ 95 DEG C of hot water, its upper microorganism adhered to of deactivation, then meal; The root of kudzu vine, Silymarin and Herba Houttuyniae, homogenate, for subsequent use;

(2) mixing of materials: lemon dregs, apple starched with hawthorn, casting skin Sugarcane peel. meal mixes, be heated to 80 DEG C and keep 5 ~ 10 minutes, sterilizing, and inactivation enzyme system wherein, be cooled to 28 ~ 30 DEG C;

(3) inoculate, add the Angel Yeast that weightmeasurement ratio is 5 ~ 10% in system, 28 ~ 30 DEG C ferment 5 ~ 10 days;

(4) when fermentation enters animated period, add the root of kudzu vine, Silymarin and Herba Houttuyniae in system, continuing fermentation to alcoholic strength is 5 ~ 7%;

(5) when fermentation state declines by prosperous turn, then half lemon juice is slowly added with peristaltic pump in fermentation system;

2) the acetic fermentation stage:

(1) add edible ethanol to adjust alcoholic strength to 8%, and add yeast rich in selenium powder; And then access the bacillus aceticus microbial inoculum that weightmeasurement ratio is 5 ~ 10%; 31 ~ 33 DEG C are carried out acetic fermentation;

(2) when system pH reaches 3.8 ~ 3.9, in system, gsh is added;

(3) before acetic fermentation enters latter stage, in fermentation system, remaining lemon juice is slowly added with peristaltic pump; Ferment 10 ~ 15 days;

(4) ageing: under room temperature, dark condition, leaves standstill 20 ~ 30 days, until layering, and upper strata clarification;

(5) correctives is added, seasoning; Described correctives is high fructose syrup or honey;

(6) sterilizing and storage: 80 ~ 90 DEG C keep 30 ~ 40 minutes, packing is stored.

In the present invention, lemon is containing multivitamin and organic acid, trace element, amino acid, carbohydrate, polyphenolic compound etc.Apple is containing abundant vitamins C and polyphenolic compound.Herba Houttuyniae contains houttuynine sodium bisulfite, volatile oil, thujin etc.There is effect that is clearing heat and detoxicating and suppression pathogenic micro-organism.Casting skin Sugarcane peel. is rich in anthocyanidin, is a kind of efficient antioxidant and food color natural safely.Selenium and gsh are all efficient free-radical scavengerss, and energy available protecting cell, from radical damage, delays senility.Chinese medicine fruit vinegar of the present invention is after honey and high fructose syrup seasoning; fishy smell and bitter taste that Herba Houttuyniae has can be covered; taste sweetness is mellow; acid is refreshing good to eat; often edible, can liver be protected, promote that cardiovascular systems is healthy; lower the injury that environmental pollution causes human body, effectively can remove the free radical that body metabolism produces.Regularity is drunk, and can delay senility, and preventing disease, promotes longevity.

Fruit vinegar is a kind of health drink gradually come into vogue, and introduces the medicinal plant raw materials such as appropriate Herba Houttuyniae, Silymarin and is rich in the casting skin Sugarcane peel. of anthocyanidin, develop the fruit wine/vinegar being rich in Chinese medicinal health-care function in its fermenting raw materials stage.Therefore, in the present invention, rich vitamin C, anthocyanidin, organoselenium, gsh etc., form anti-oxidant combination together, can scavenging free radicals, Cell protection, delays senility.Meanwhile, the acetic acid that fruit vinegar fermentation produces and the organic acid such as citric acid, oxysuccinic acid, the sour environment of formation, can be good at the stability protecting vitamins C, anthocyanidin, gsh.(2) adopt the mode of herb fermenting, by integration of drinking and medicinal herbs Chinese Medicinal Houttuynia Cordata Thunb with protect the liver Chinese medicine Silymarin and combine, make its effective constituent gentle by fermentable and thoroughly discharge.And with fruit wine vinegar for carrier, drink repeatedly a small amount of, regular absorption human body by fruit wine vinegar, thus the effect reaching health care, diseases prevention and preventive treatment of disease.(3) zymotechnique improves: yeast fermentation phase, adopts the mode that lemon scum juice is separated, lemon pomace of first fermenting, secondary fermentation lemon juice, to reduce the restraining effect of acid pH to fermentation.In the acetic fermentation stage, in system, add yeast rich in selenium powder, introduce antioxidant component selenium on the one hand, meanwhile, add the nutrition sources such as nitrogenous source, acetic fermentation is carried out smoothly.

Embodiment

Following examples, just for illustration of the present invention, are not used for limiting range of application of the present invention.

Embodiment 1

(1) preparation of raw material: the lemon of selected mistake is soaked 5 minutes in 60 DEG C of warm water, removes the wax on its top layer, clean, two ends of pruning, take the lemon 50Kg handled well, use refiner homogenate, nylon net filter, centrifugal further, and scum juice is separated; Apple is cleaned, and dries, stoning, takes 15Kg, and refiner is broken, and adds the lemon juice of weight ratio 1%, protects its color not change, for subsequent use; Fresh casting skin Sugarcane peel. clear water is cleaned, and soaks 12 minutes in 90 DEG C of hot water, the microorganism of its upper attachment of deactivation, is then broken into chopper the segment that 1 ~ 3cm grows, takes 20Kg, for subsequent use; Fresh root of kudzu vine 10Kg, Silymarin 3Kg, Herba Houttuyniae 8Kg homogenate, for subsequent use; Take white sugar 10kg, for subsequent use;

(2) mixing of materials: lemon dregs, apple and hawthorn are starched, casting skin Sugarcane peel., white sugar add in fermentor tank; Be steam heated to 80 DEG C 10 minutes, remove miscellaneous bacteria, and deactivation enzyme system wherein.Naturally cool to 28 ~ 30 DEG C;

(3) inoculate, add the Angel Yeast that weightmeasurement ratio is 6% in system, 30 DEG C ferment 10 days;

(4) enter animated period in fermentation in system, add the root of kudzu vine, Silymarin and Herba Houttuyniae homogenate (85 DEG C sterilizing 20 minutes), continue fermentation to alcoholic strength 7%;

(5) for mixed fruit wine fermentation, when fermentation state declines by prosperous turn, in fermentation system, the lemon juice half of continuing to employ slowly is added with peristaltic pump;

2) the acetic fermentation stage:

(1) in lemon wine system, add edible ethanol adjustment alcoholic strength to 8%, and add the yeast rich in selenium powder of 0.6Kg; And then access the bacillus aceticus microbial inoculum that weightmeasurement ratio is 8%, 32 DEG C are carried out acetic fermentation;

(2) when system pH reaches 3.8, in system, add the GSH of 0.1Kg, and stir;

(3) before acetic fermentation enters latter stage, in fermentation system, the lemon juice continued to employ slowly is added with peristaltic pump; Continue fermentation 15 days, naturally terminate fermentation;

(4) ageing: under room temperature, dark condition, leaves standstill 30 days, until layering, and upper strata clarification;

(5) seasoning: the honey or 75% high fructose syrup that add 3Kg, to obtain pleasant taste;

(6) sterilizing and storage: 90 DEG C keep 30 minutes, packing is stored.

Embodiment 2

The step that preparation protects the liver whitening Chinese medicament fruit vinegar magma comprises:

(1) preparation of raw material: the lemon of selected mistake is soaked 5 minutes in 60 DEG C of warm water, removes the wax on its top layer, clean, two ends of pruning, take the lemon 45Kg handled well, use refiner homogenate, nylon net filter, centrifugal further, and scum juice is separated; Apple is cleaned, and dries, stoning, takes 5Kg, and refiner is broken, and adds the lemon juice of weight ratio 1%, protects its color not change, for subsequent use; Fresh casting skin Sugarcane peel. clear water is cleaned, and soaks 10 minutes in 95 DEG C of hot water, the microorganism of its upper attachment of deactivation, is then broken into chopper the segment that 1 ~ 3cm grows, takes 25Kg, for subsequent use; Fresh root of kudzu vine 5Kg, Silymarin 1Kg, Herba Houttuyniae 6Kg homogenate, for subsequent use; Take white sugar 15kg, for subsequent use;

(2) mixing of materials: lemon dregs, apple and hawthorn are starched, casting skin Sugarcane peel., white sugar add in fermentor tank; Be steam heated to 80 DEG C 10 minutes, remove miscellaneous bacteria, and deactivation enzyme system wherein.Naturally cool to 28 ~ 30 DEG C;

(3) inoculate, add the Angel Yeast that weightmeasurement ratio is 10% in system, 30 DEG C ferment 10 days;

(4) enter animated period in fermentation in system, add the root of kudzu vine, Silymarin and Herba Houttuyniae homogenate (85 DEG C sterilizing 20 minutes), continue fermentation to alcoholic strength 7%;

(5) for mixed fruit wine fermentation, when fermentation state declines by prosperous turn, in fermentation system, the lemon juice half of continuing to employ slowly is added with peristaltic pump;

2) the acetic fermentation stage:

(1) in lemon wine system, add edible ethanol adjustment alcoholic strength to 8%, and add the yeast rich in selenium powder of 1Kg; And then access the bacillus aceticus microbial inoculum that weightmeasurement ratio is 10%, 32 DEG C are carried out acetic fermentation;

(2) when system pH reaches 3.8, in system, add the GSH of 0.1Kg, and stir;

(3) before acetic fermentation enters latter stage, in fermentation system, the lemon juice continued to employ slowly is added with peristaltic pump; Continue fermentation 15 days, naturally terminate fermentation;

(4) ageing: under room temperature, dark condition, leaves standstill 30 days, until layering, and upper strata clarification;

(5) seasoning: the honey or 75% high fructose syrup that add 2Kg, to obtain pleasant taste;

(6) sterilizing and storage: 90 DEG C keep 30 minutes, packing is stored.

Embodiment 3

The step that preparation protects the liver whitening Chinese medicament fruit vinegar magma comprises:

(1) preparation of raw material: the lemon of selected mistake is soaked 10 minutes in 50 DEG C of warm water, removes the wax on its top layer, clean, two ends of pruning, take the lemon 55Kg handled well, use refiner homogenate, nylon net filter, centrifugal further, and scum juice is separated; Apple is cleaned, and dries, stoning, takes 10Kg, and refiner is broken, and adds the lemon juice of weight ratio 1%, protects its color not change, for subsequent use; Fresh casting skin Sugarcane peel. clear water is cleaned, and soaks 20 minutes in 85 DEG C of hot water, the microorganism of its upper attachment of deactivation, is then broken into chopper the segment that 1 ~ 3cm grows, takes 15Kg, for subsequent use; Fresh root of kudzu vine 10Kg, Silymarin 5Kg, Herba Houttuyniae 10Kg homogenate, for subsequent use; Take white sugar 13kg, for subsequent use;

(2) mixing of materials: lemon dregs, apple and hawthorn are starched, casting skin Sugarcane peel., white sugar add in fermentor tank; Be steam heated to 80 DEG C 10 minutes, remove miscellaneous bacteria, and deactivation enzyme system wherein.Naturally cool to 28 ~ 30 DEG C;

(3) inoculate, add the Angel Yeast that weightmeasurement ratio is 5% in system, 30 DEG C ferment 10 days;

(4) enter animated period in fermentation in system, add the root of kudzu vine, Silymarin and Herba Houttuyniae homogenate (85 DEG C sterilizing 20 minutes), continue fermentation to alcoholic strength 7%;

(5) for mixed fruit wine fermentation, when fermentation state declines by prosperous turn, in fermentation system, the lemon juice half of continuing to employ slowly is added with peristaltic pump;

2) the acetic fermentation stage:

(1) in lemon wine system, add edible ethanol adjustment alcoholic strength to 8%, and add the yeast rich in selenium powder of 0.8Kg; And then access the bacillus aceticus microbial inoculum that weightmeasurement ratio is 10%, 32 DEG C are carried out acetic fermentation;

(2) when system pH reaches 3.8, in system, add the GSH of 0.1Kg, and stir;

(3) before acetic fermentation enters latter stage, in fermentation system, the lemon juice continued to employ slowly is added with peristaltic pump; Continue fermentation 15 days, naturally terminate fermentation;

(4) ageing: under room temperature, dark condition, leaves standstill 30 days, until layering, and upper strata clarification;

(5) seasoning: the honey or 75% high fructose syrup that add 1Kg, to obtain pleasant taste;

(6) sterilizing and storage: 90 DEG C keep 30 minutes, packing is stored.

The test of pesticide effectiveness

Choose patient's totally 50 examples suffering from chronic hepatitis B, be divided into control group and treatment group two groups at random, often organize 25 people, control group throws away the pharmacological agent that follows conventional lines, and treatment group adds the present invention on the basis of conventional treatment, observe the curative effect after 3 months.

Criterion of therapeutical effect

Recovery from illness: clinical symptom disappearance; Effective: clinical symptom relief, invalid: clinical symptom is without obviously increasing the weight of or alleviating.

The result for the treatment of of two groups is as following table:

The present invention has significant auxiliary therapeutic action to chronic hepatitis B as can be seen from the above table.

Claims (3)

1. one kind has the fruit vinegar of hepatoprotective effect, it is characterized in that, be prepared from by the raw material of dry basis by following weight part: lemon 45-55, apple 5-15, casting skin Sugarcane peel. 15-25, hawthorn 5-15, root of kudzu vine 5-10, Silymarin 1-5, Herba Houttuyniae 6-10, yeast rich in selenium powder 0.6-1, gsh 0.1, white sugar 10-15, correctives 1-3.

2. the fruit vinegar with hepatoprotective effect according to claim 1, is characterized in that, described correctives is 75% high fructose syrup or honey.

3. the fruit vinegar with hepatoprotective effect according to claim 1 and 2, it is characterized in that, preparation method is as follows:

1) the zymamsis stage:

(1) preparation of raw material: soaked 5 ~ 10 minutes in 50 ~ 60 DEG C of warm water by lemon, removes wax layer, and clean, two ends of pruning, use refiner homogenate, filters, and scum juice is separated; Apple, hawthorn are cleaned, and dry, stoning, and refiner is broken, and add the lemon juice of both total amounts 1%, for subsequent use; Get casting skin Sugarcane peel. clear water to clean, sterilize 10 ~ 20 minutes in 85 ~ 95 DEG C of hot water, its upper microorganism adhered to of deactivation, then meal; The root of kudzu vine, Silymarin and Herba Houttuyniae, homogenate, for subsequent use;

(2) mixing of materials: lemon dregs, apple starched with hawthorn, casting skin Sugarcane peel. meal mixes, be heated to 80 DEG C and keep 5 ~ 10 minutes, sterilizing, and inactivation enzyme system wherein, be cooled to 28 ~ 30 DEG C;

(3) inoculate, add the Angel Yeast that weightmeasurement ratio is 5 ~ 10% in system, 28 ~ 30 DEG C ferment 5 ~ 10 days;

(4) when fermentation enters animated period, add the root of kudzu vine, Silymarin and Herba Houttuyniae in system, continuing fermentation to alcoholic strength is 5 ~ 7%;

(5) when fermentation state declines by prosperous turn, then half lemon juice is slowly added with peristaltic pump in fermentation system;

2) the acetic fermentation stage:

(1) add edible ethanol to adjust alcoholic strength to 8%, and add yeast rich in selenium powder; And then access the bacillus aceticus microbial inoculum that weightmeasurement ratio is 5 ~ 10%; 31 ~ 33 DEG C are carried out acetic fermentation;

(2) when system pH reaches 3.8 ~ 3.9, in system, gsh is added;

(3) before acetic fermentation enters latter stage, in fermentation system, remaining lemon juice is slowly added with peristaltic pump; Ferment 10 ~ 15 days;

(4) ageing: under room temperature, dark condition, leaves standstill 20 ~ 30 days, until layering, and upper strata clarification;

(5) correctives is added, seasoning; Described correctives is high fructose syrup or honey;

(6) sterilizing and storage: 80 ~ 90 DEG C keep 30 ~ 40 minutes, packing is stored.