CN105861264A - Beauty nourishing and summer-heat eliminating solid grape honey vinegar and preparation method thereof - Google Patents

Abstract

The invention discloses beauty nourishing and summer-heat eliminating solid grape honey vinegar and a preparation method thereof. The beauty nourishing and summer-heat eliminating solid grape honey vinegar comprises, by weight, 1000-1200 parts of grapes, 50-60 parts of cacti, 10-12 parts of ginseng, 100-120 parts of honey, 15-18 parts of liquorice, 13-15 parts of aloe gel, 23-25 parts of gelatin, 500-600 parts of non-glutinous rice, 100-120 parts of rice bran, 15-18 parts of medlar, 15-18 parts of Chinese yam, 10-12 parts of folium nelumbinis nuciferae, 5-6 parts of stevioside, 20-23 parts of bifidus factor, and the balance of water. The beauty nourishing and summer-heat eliminating solid grape honey vinegar is nutritious, fresh in taste, smooth and soft, with good color. Effective ingredients have the advantages of beauty nourishing, summer heat eliminating, appetizing, bacteriostat, and inflammation diminishing.

Description

A kind of skin care clearing away summer-heat immobilization Fructus Vitis viniferae honey vinegar And preparation method thereof

Technical field

The present invention relates to vinegar technical field, particularly relate to a kind of skin care clearing away summer-heat immobilization Fructus Vitis viniferae honey vinegar and preparation method thereof.

Background technology

Vinegar energy appetite stimulator, suppression pathogenic bacteria, help digest, be the traditional brewing seasonings of China.Vinegar is to be raw material with starchiness such as grains, completes the stage brews such as saccharifying, alcohol fermentation, acetic fermentation through different types of microorganisms and forms.Vinegar be mainly composed of acetic acid, possibly together with nutritional labeling and flavor components such as various aminoacid, organic acid, saccharide, vitamin, alcohol and esters, there is the color of uniqueness.

Production technology of vinegar can be divided into solid fermentation, the big class of liquid fermentation two.Folk tradition vinegar many employings solid-state fermentation process, medium and small enterprise uses liquid-state fermentation technology, and some enterprise uses liquid-solid sprinkling circulation technology.Above-mentioned technique is typically all the substantial amounts of raw material of disposable employing and ferments, and is the raw vinegar tapping into a small amount of preservation, relies on a small amount of fermentable therein in solid fermentation；Liquid fermentation is inoculate a small amount of pure strain Acetobacter xylinum to ferment；The vaccination ways of liquid-solid sprinkling circulation technology is similar to solid fermentation.The famous-brand and high-quality vinegar of some local characteristics uses solid fermentation, and other techniques typically can only produce medium-sized vinegar.

At present, the brewing method of Fructus Vitis viniferae industry is a lot, there are nature solid state fermentation, full liquid state fermentation method, immobilized cell fermentation method etc., these methods are respectively arranged with feature, natural solid state fermentation raciness, but fermenting speed is slow, the fast still weak flavor of liquid fermentation method speed, the product special flavour of immobilized cell fermentation method is the best.Anthocyanin is main color-generation material in wine, and anthocyanin character and stability factor and colouration mechanism etc. are affected by raw material, wine brewing process, wine solution environmental condition and aging etc..In wine, anthocyanin has removing interior free yl and antioxidation simultaneously, improves the physiologically active such as liver function and prevention cardiovascular and cerebrovascular disease.The comprehensive prior art of the present invention, and take into account product color, mouthfeel and nutritional labeling, it is provided that a kind of multi-function health-care vinegar.

Summary of the invention

The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of skin care clearing away summer-heat immobilization Fructus Vitis viniferae honey vinegar.

The present invention is achieved by the following technical solutions:

A kind of skin care clearing away summer-heat immobilization Fructus Vitis viniferae honey vinegar, is made up of following raw materials in part by weight:

Fructus Vitis viniferae 1000-1200, Radix et Caulis Opuntiae Dillenii 50-60, Radix Ginseng 10-12, Mel 100-120, Radix Glycyrrhizae 15-18, Aloe glue 13-15, gelatin 23-25, Semen oryzae sativae 500-600, Testa oryzae 100-120, Fructus Lycii 15-18, Rhizoma Dioscoreae 15-18, Folium Nelumbinis 10-12, stevioside 5-6, bifidus factor 20-23 and water are appropriate.

Described a kind of skin care clearing away summer-heat immobilization Fructus Vitis viniferae honey vinegar, is made up of the following step:

1), the Semen oryzae sativae of 1/5-6 is added 2-3 times amount water soaking, eluriate, drain the heating of rear steam, spreading out and dry, adding mass fraction for the first time is that 10-20% mature vinegar is mixed thoroughly, reinstalls in large size ceramic altar, it is the mature vinegar of 20-30% that second time adds mass fraction, seals, and cultivates to when reaching 6-7% containing acetic acid, add the wine of rice fermented with red yeast of 15-20 times amount for the first time, continue to cultivate, when reaching 6-7% containing acetic acid, again add equivalent wine of rice fermented with red yeast, continue to cultivate to reaching 6-7% containing acetic acid, obtain Monas cuspurpureus Went vinegar mother of vinegar；

2), Radix Ginseng, Radix Glycyrrhizae, Fructus Lycii, Rhizoma Dioscoreae, Folium Nelumbinis are cleaned one time with warm water respectively, then soak 20-25 minute, remove bilgy odour, then draining, add Radix et Caulis Opuntiae Dillenii, Aloe glue and 23-25 times amount clear water, slow fire heating makes decoction be concentrated into 1/2-3, then filtering and impurity removing, collects filtrate；

3), respectively remaining Semen oryzae sativae and Testa oryzae are added 2-3 times amount water soaking, eluriate, drain the heating of rear steam, load in fermentation altar after spreading for cooling, add and account for gross mass 1-2% Monas cuspurpureus Went, step 2 gained filtrate and 20-30 times amount clear water, stir evenly, sealing fermentation 50-60 days, period Kaifeng stirring 5-7 time, i.e. prepare wine of rice fermented with red yeast fermented glutinous rice, after being filtered, pasteurization, obtain first wine of rice fermented with red yeast；

4), fresh, ripe Fructus Vitis viniferae is selected, enucleation, clean, adding water squeezes the juice obtains Sucus Vitis viniferae mixture, mass fraction 2-3% compound pectinase is added in Sucus Vitis viniferae mixture, at pH4.5-5.2, enzymolysis 2-3 hour at temperature 40-45 DEG C, with centrifuge centrifugal 3-5min under 5000-6000r/min rotating speed, obtains the first mixture；

5), saccharomyces cerevisiae and acetic acid bacteria are fixed in alginate carrier altogether with the ratio of 8:2-3 obtain immobilization particle, the immobilization particle of its quality 5-10% is added in step 4 gained the first mixture, in 30-32 DEG C of anaerobic fermentation 20-24 hour, then adjusting temperature was that 34-36 DEG C of fermentation obtains the second mixture for 35-40 hour；

6), in brewageing altar, add the 80-85% of Monas cuspurpureus Went vinegar mother of vinegar that obtains of step 1, the 50-60% of first wine of rice fermented with red yeast, step 5 gained the second mixture and bifidus factor that step 3 obtains, after adding a cover cultivation 3-5 days, open altar and take out supernatant, stevioside, gelatin is added after clarification, do not stop to be stirred and heated to boiling, subpackage after being cooled to 50-60 DEG C, shading preserves.

The invention have the advantage that

1, the method for a kind of two microorganisms immobilization brewing grape vinegar that the present invention provides, saccharomyces cerevisiae and acetic acid bacteria are fixed in alginate carrier altogether with the ratio of 8:2 and obtain immobilization particle, not only substantially reduce fermentation time, immobilized cell can be with Reusability, and serialization can be realized, it is thus achieved that preferably product quality.

2, different enzymes acts on the different parts of pectin long-chain, in wine making process, use compound pectinase can not only improve the clarifying effect of wine, but also there is multiple effects such as promoting benefit materials release, raising Fructus Vitis viniferae crushing juice rate, the color and luster strengthening wine and fragrance.

3, the present invention constantly takes out the Monas cuspurpureus Went vinegar of maturation every year from Monas cuspurpureus Went vinegar mother of vinegar altar, adds wine of rice fermented with red yeast simultaneously, forms the liquid circulation brewage process of Monas cuspurpureus Went vinegar, persistently brewages high-quality Monas cuspurpureus Went vinegar so that it is reach permanent benign cycle.

4, a kind of skin care clearing away summer-heat immobilization Fructus Vitis viniferae honey vinegar of the present invention, nutrition is various, clean taste, and exquisite quality is uniform, and quality is simple and honest, and contained effective ingredient has the effects such as skin care, heat clearing away, expelling summer-heat, appetizing, antibacterial, antiinflammatory.

Detailed description of the invention

A kind of skin care clearing away summer-heat immobilization Fructus Vitis viniferae honey vinegar, is made up of following raw materials in part by weight:

Fructus Vitis viniferae 1000, Radix et Caulis Opuntiae Dillenii 50, Radix Ginseng 10, Mel 100, Radix Glycyrrhizae 15, Aloe glue 13, gelatin 23, Semen oryzae sativae 500, Testa oryzae 100, Fructus Lycii 15, Rhizoma Dioscoreae 15, Folium Nelumbinis 10, stevioside 5, bifidus factor 20 and water are appropriate.

Described a kind of skin care clearing away summer-heat immobilization Fructus Vitis viniferae honey vinegar, is made up of the following step:

1), by the Semen oryzae sativae of 1/5 add 2 times amount water soakings, eluriate, drain the heating of rear steam, spreading out and dry, adding mass fraction for the first time is that 10% mature vinegar is mixed thoroughly, reinstalls in large size ceramic altar, it is the mature vinegar of 20% that second time adds mass fraction, seals, and cultivates to when reaching 6% containing acetic acid, add the wine of rice fermented with red yeast of 15 times amount for the first time, continue to cultivate, when reaching 6% containing acetic acid, again add equivalent wine of rice fermented with red yeast, continue to cultivate to reaching 6% containing acetic acid, obtain Monas cuspurpureus Went vinegar mother of vinegar；

2), Radix Ginseng, Radix Glycyrrhizae, Fructus Lycii, Rhizoma Dioscoreae, Folium Nelumbinis are cleaned one time with warm water respectively, then soak 20 minutes, remove bilgy odour, then draining, add Radix et Caulis Opuntiae Dillenii, Aloe glue and 23 times amount clear water, slow fire heating makes decoction be concentrated into 1/2, then filtering and impurity removing, collects filtrate；

3), respectively remaining Semen oryzae sativae and Testa oryzae are added 2 times amount water soakings, eluriate, drain the heating of rear steam, load in fermentation altar after spreading for cooling, add and account for gross mass 1% Monas cuspurpureus Went, step 2 gained filtrate and 20 times amount clear water, stir evenly, sealing fermentation 50 days, period Kaifeng stirring 5 times, i.e. prepare wine of rice fermented with red yeast fermented glutinous rice, after being filtered, pasteurization, obtain first wine of rice fermented with red yeast；

4), selecting fresh, ripe Fructus Vitis viniferae, enucleation, clean, adding water squeezes the juice obtains Sucus Vitis viniferae mixture, mass fraction 2% compound pectinase, enzymolysis 2 hours at pH4.5, temperature 40 DEG C is added in Sucus Vitis viniferae mixture, with centrifuge centrifugal 3min under 5000r/min rotating speed, obtain the first mixture；

5), saccharomyces cerevisiae and acetic acid bacteria are fixed in alginate carrier altogether with the ratio of 8:2 obtain immobilization particle, the immobilization particle of its quality 5% is added in step 4 gained the first mixture, in 30 DEG C of anaerobic fermentations 20 hours, then adjusting temperature was that 34 DEG C of fermentations obtain the second mixture in 35 hours；

6) in brewageing altar, add that step 1 obtains the 80% of Monas cuspurpureus Went vinegar mother of vinegar, step 3 the 50% of first wine of rice fermented with red yeast, step 5 gained the second mixture and the bifidus factor that obtain, after adding a cover cultivation 3 days, open altar and take out supernatant, stevioside, gelatin is added after clarification, do not stop to be stirred and heated to boiling, subpackage after being cooled to 50 DEG C, shading preserves.

Claims (2)

1. a skin care clearing away summer-heat immobilization Fructus Vitis viniferae honey vinegar, it is characterised in that be made up of following raw materials in part by weight:

Fructus Vitis viniferae 1000-1200, Radix et Caulis Opuntiae Dillenii 50-60, Radix Ginseng 10-12, Mel 100-120, Radix Glycyrrhizae 15-18, Aloe glue 13-15, gelatin 23-25, Semen oryzae sativae 500-600, Testa oryzae 100-120, Fructus Lycii 15-18, Rhizoma Dioscoreae 15-18, Folium Nelumbinis 10-12, stevioside 5-6, bifidus factor 20-23 and water are appropriate.

A kind of skin care clearing away summer-heat immobilization Fructus Vitis viniferae honey vinegar the most according to claim 1, it is characterised in that be made up of the following step:

1), the Semen oryzae sativae of 1/5-6 is added 2-3 times amount water soaking, eluriate, drain the heating of rear steam, spreading out and dry, adding mass fraction for the first time is that 10-20% mature vinegar is mixed thoroughly, reinstalls in large size ceramic altar, it is the mature vinegar of 20-30% that second time adds mass fraction, seals, and cultivates to when reaching 6-7% containing acetic acid, add the wine of rice fermented with red yeast of 15-20 times amount for the first time, continue to cultivate, when reaching 6-7% containing acetic acid, again add equivalent wine of rice fermented with red yeast, continue to cultivate to reaching 6-7% containing acetic acid, obtain Monas cuspurpureus Went vinegar mother of vinegar；

2), Radix Ginseng, Radix Glycyrrhizae, Fructus Lycii, Rhizoma Dioscoreae, Folium Nelumbinis are cleaned one time with warm water respectively, then soak 20-25 minute, remove bilgy odour, then draining, add Radix et Caulis Opuntiae Dillenii, Aloe glue and 23-25 times amount clear water, slow fire heating makes decoction be concentrated into 1/2-3, then filtering and impurity removing, collects filtrate；

3), respectively remaining Semen oryzae sativae and Testa oryzae are added 2-3 times amount water soaking, eluriate, drain the heating of rear steam, load in fermentation altar after spreading for cooling, add and account for gross mass 1-2% Monas cuspurpureus Went, step 2 gained filtrate and 20-30 times amount clear water, stir evenly, sealing fermentation 50-60 days, period Kaifeng stirring 5-7 time, i.e. prepare wine of rice fermented with red yeast fermented glutinous rice, after being filtered, pasteurization, obtain first wine of rice fermented with red yeast；

4), fresh, ripe Fructus Vitis viniferae is selected, enucleation, clean, adding water squeezes the juice obtains Sucus Vitis viniferae mixture, mass fraction 2-3% compound pectinase is added in Sucus Vitis viniferae mixture, at pH4.5-5.2, enzymolysis 2-3 hour at temperature 40-45 DEG C, with centrifuge centrifugal 3-5min under 5000-6000r/min rotating speed, obtains the first mixture；

5), saccharomyces cerevisiae and acetic acid bacteria are fixed in alginate carrier altogether with the ratio of 8:2-3 obtain immobilization particle, the immobilization particle of its quality 5-10% is added in step 4 gained the first mixture, in 30-32 DEG C of anaerobic fermentation 20-24 hour, then adjusting temperature was that 34-36 DEG C of fermentation obtains the second mixture for 35-40 hour；

6), in brewageing altar, add the 80-85% of Monas cuspurpureus Went vinegar mother of vinegar that obtains of step 1, the 50-60% of first wine of rice fermented with red yeast, step 5 gained the second mixture and bifidus factor that step 3 obtains, after adding a cover cultivation 3-5 days, open altar and take out supernatant, stevioside, gelatin is added after clarification, do not stop to be stirred and heated to boiling, subpackage after being cooled to 50-60 DEG C, shading preserves.