CN106047650A - Antibacterial blood-pressure-reducing sea buckthorn-flavor pectin vinegar and preparation method thereof - Google Patents

Abstract

The invention discloses antibacterial blood-pressure-reducing sea buckthorn-flavor pectin vinegar and a preparation method thereof. The pectin vinegar is prepared from the raw materials including, by weight, 1000-1100 parts of sea buckthorn fruit, 200-230 parts of soybean milk, 300-350 parts of liquor, 120-130 parts of rice bran peptide, 30-35 parts of matcha powder, 10-12 parts of flowers of kudzuvine, 10-12 parts of radix ophiopogonis, 6-7 parts of tea seed oil, 25-30 parts of stir-fried Chinese yam, 30-35 parts of dried apples, 10-12 parts of cortex moutan, 20-23 parts of edible pectin, 10-12 parts of artemisia apiacea, 10-12 parts of concha haliotidis, 10-12 parts of cape jasmine, and 30-35 parts of Chinese date honey. The antibacterial blood-pressure-reducing sea buckthorn-flavor pectin vinegar has the effects of bacteria resistance, blood pressure reduction, immunity enhancement, fatigue alleviation and heat dissipation.

Description

A kind of antibacterial blood pressure lowering Fructus Hippophae local flavor pectin vinegar and preparation method thereof

Technical field

The present invention relates to fruit vinegar technical field, particularly relate to a kind of antibacterial blood pressure lowering Fructus Hippophae local flavor pectin vinegar and preparation side thereof Method.

Background technology

Fructus Hippophae is the fruit of Elaeangnaceae hippophae plant Fructus Hippophae, has another name called fructus hippophae, and acid bur, is a kind of small-sized slurry Really, the nutritive value of Fructus Hippophae is the highest, containing the various nutrients such as fat, protein, saccharide and vitamin, wherein vitamin C Content is extremely abundant, be significantly larger than fresh Fructus Jujubae and Fructus actinidiae chinensis, is described as the treasure-house of natural complex, and in addition, Fructus Hippophae also contains There are the compositions such as substantial amounts of vitamin E, vitamin A, flavone, SOD.Often food Fructus Hippophae can reduce cholesterol, sending out of allevating angina pectoris Make, it is also possible to prevent and treat coronary atherosclerotic heart disease, it addition, Fructus Hippophae also eliminates the phlegm, cough-relieving, relieving asthma and treat chronic The effect of tracheitis, moreover it is possible to the treatment disease such as gastric duodenal ulcer and dyspepsia, to chronic superficial gastritis, atrophic The disease curative effect such as gastritis, colitis is the most notable.Fructus Hippophae has a prominent edible and medical value, and it is more and more in recent years Being favored by consumers in general, but the Fructus Hippophae collecting period is shorter, its fruit is difficult to storage, and listing is subject to seasonal restrictions, people It is difficult to taste fresh Fructus Hippophae throughout the year.

Vinegar, property hardship temperature sour in the mouth, enter liver, stomach warp；Effect " dissipating blood stasis for subsidence of swelling, therapeutic method to keep the adverse QI flowing downwards relieving distension, the merit of sore ".Compendium of Material Medica Then stating: " subduing inflammation, aproll gas, pathogenic toxin killing, manage all medicines, sterilization, helps digestion, kills vicious, broken stagnation of QI ", " unit is prosperous treats Ma Ji " has " rice Vinegar relieving distension " say.Modern study thinks that vinegar contains rich in protein, 8 kinds of organic acid, 18 kinds of free amino acids and VB1, The vitamin such as VB2, VC, and the trace element of multiple needed by human can increase the trace element such as Ca, Fe, P dissolving inhale Receive, stimulate skin, expand blood vessel, reduce blood pressure, improve blood circulation, prevent arteriosclerosis；And having bactericidal antiphlogistic, convergence is solid Puckery, eliminating stasis to stop pain；Appetite stimulator, helps digest, and reduces cholesterol effect.The acetic acid degree of health promoting vinegar is relatively low, and generally about 3%, Taste is preferable, and every day is sooner or later or taking medicine after meal 1 spoon (10 milliliters) is preferred.But, owing to the fermentation technique of health promoting vinegar is complicated, the most also Not for the fruit vinegar of the generally accepted health care in market.

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 antibacterial blood pressure lowering Fructus Hippophae local flavor pectin vinegar.

The present invention is achieved by the following technical solutions:

A kind of antibacterial blood pressure lowering Fructus Hippophae local flavor pectin vinegar, is made up of following raw materials in part by weight:

Fructus Hippophae 1000-1100, bean milk 200-230, Chinese liquor 300-350, Testa oryzae peptide 120-130, matcha powder 30-35, Flos puerariae lobatae 10- 12,10-12 Radix Ophiopogonis, Oleum Camelliae 6-7, Rhizoma dioscoreae (parched) 25-30, dried apple slices 30-35, Cortex Moutan 10-12, edible pectin 20-23, Herba Artemisiae Annuae 10-12, Concha Haliotidis 10-12, Fructus Gardeniae 10-12, Mel Jujubae 30-35.

Described one antibacterial blood pressure lowering Fructus Hippophae local flavor pectin vinegar, is made up of the following step:

1), Fructus Hippophae is cleaned, squeeze the juice after fruit juice and marc two parts, in fruit juice add 1-2 times of quality clear water carry out Dilution, adds and accounts for gross mass 0.05-0.1% wine active dry yeast, anaerobic fermentation 5-6 days under the conditions of 24-26 DEG C；

2), Flos puerariae lobatae, Radix Ophiopogonis, Cortex Moutan, Herba Artemisiae Annuae, Concha Haliotidis, Fructus Gardeniae mixing being added 10-13 times amount water, it is little that slow fire simmers 1.5-2 Time, addition matcha powder, Oleum Camelliae, Rhizoma dioscoreae (parched), dried apple slices, bean milk stir, and boil to boiling, stir high-pressure filteration after squeezing the juice, Collect filtrate；

3), by step 1 gained fruit juice autoclave sterilization 15-20 minute, add after being cooled to room temperature and account for sole mass 0.5- The pectase of 0.6%, and the cellulase of the 0.5-0.6% of raw material weight, keep 5-7 hour at 28-30 DEG C, carry out at enzyme Reason；

4), by step 3 through ferment treatment liquid High Temperature High Pressure enzyme denaturing 15-20 minute, the 1-of raw material weight after being cooled to room temperature, is added 1.2% chitosan fully stirs evenly, and the most at room temperature stands 10-12 hour to clarification, centrifugal, removes slag, collects filtrate；

5) Chinese liquor, by marc adding 30-40% soaks, and soak time is 5-6 days, soaks and filters after terminating, and filtrate adds clearly Alcoholic strength is down to 4-5% by water, centrifugal, removes slag, and collects filtrate；

6), by step 2,4,5 filtrates collected and the fermentation of Testa oryzae peptide combined inoculation acetic acid bacteria, use deep fermentation method, connect The amount of kind is the 1-1.2% of raw material weight, and fermentation temperature is at 30-32 DEG C, and when acidity reaches 3-5%, fermentation stops；

7), room temperature place 15-20 days, by filtering fermentation liquor, collected cleaner liquid, high temperature sterilize 15-20 minute, natural subsidence 10-12 days, by cleaner liquid ultrafiltration, call in Mel Jujubae, edible pectin, stir, heated and boiled, it is cooled to 50-55 DEG C bottling.

The invention have the advantage that

1, the present invention is with Fructus Hippophae as raw material, sea buckthorn juice and sea-buckthorn pomace is all effectively utilized, and not only improves product Amount, reduction cost, add the nutritional labeling in finished product the most to greatest extent.

2, the present invention by juice of Fructus Hippophae after enzymolysis processing, clear, be not susceptible to precipitation, mouthfeel is soft, with bean milk, in After the mixing of the material such as medicament extracting solution, Chinese liquor, wine body is simple and honest deep, has fruital and the aroma of mellow harmony of Fructus Hippophae, and by sending out Ferment, tune add sweet taste product to reduce the bitterness sense of medicine juice.

3, the one of the present invention antibacterial blood pressure lowering Fructus Hippophae local flavor pectin vinegar, its effective ingredient has antibacterial, blood pressure lowering, enhancing is exempted from The effects such as epidemic disease power, fatigue alleviating, heat radiation.

4, the kind of the present invention antibacterial blood pressure lowering Fructus Hippophae local flavor pectin vinegar uses deep fermentation method, can reduce fermentation time, Fully make feed liquid fermentation uniformly, exquisite quality, and Mel Jujubae is arranged in pairs or groups with fruit vinegar perfection, add the characteristic of latex state, make Its mouthfeel is unique, and color and luster is sparkling and crystal-clear.

Detailed description of the invention

A kind of antibacterial blood pressure lowering Fructus Hippophae local flavor pectin vinegar, is made up of following raw materials in part by weight:

Fructus Hippophae 1000, bean milk 200, Chinese liquor 300, Testa oryzae peptide 120, matcha powder 30, Flos puerariae lobatae 10, Radix Ophiopogonis 10, Oleum Camelliae 6, stir-fry mountain Medicine 25, dried apple slices 30, Cortex Moutan 10, edible pectin 20, Herba Artemisiae Annuae 10, Concha Haliotidis 10, Fructus Gardeniae 10, Mel Jujubae 30.

Described one antibacterial blood pressure lowering Fructus Hippophae local flavor pectin vinegar, is made up of the following step:

1), Fructus Hippophae is cleaned, squeeze the juice after fruit juice and marc two parts, in fruit juice add 1 times of quality clear water carry out dilute Release, add and account for gross mass 0.05% wine active dry yeast, anaerobic fermentation 5 days under the conditions of 24 DEG C；

2), Flos puerariae lobatae, Radix Ophiopogonis, Cortex Moutan, Herba Artemisiae Annuae, Concha Haliotidis, Fructus Gardeniae mixing being added 10 times amount water, slow fire simmers 1.5 hours, adds Matcha powder, Oleum Camelliae, Rhizoma dioscoreae (parched), dried apple slices, bean milk stir, and boil to boiling, stir high-pressure filteration after squeezing the juice, collect filter Liquid；

3), by step 1 gained fruit juice autoclave sterilization 15 minutes, the fruit accounting for sole mass 0.5% after being cooled to room temperature, is added Glue enzyme, and the cellulase of the 0.5% of raw material weight, keep 5 hours at 28 DEG C, carry out ferment treatment；

4), by step 3 through ferment treatment liquid High Temperature High Pressure enzyme denaturing 15 minutes, 1% shell of raw material weight after being cooled to room temperature, is added Polysaccharide fully stirs evenly, and the most at room temperature stands 10 hours to clarification, centrifugal, removes slag, collects filtrate；

5) Chinese liquor, by marc adding 30% soaks, and soak time is 5 days, soaks and filters after terminating, and filtrate adds clear water will Alcoholic strength is down to 4%, centrifugal, removes slag, and collects filtrate；

6), by step 2,4,5 filtrates collected and the fermentation of Testa oryzae peptide combined inoculation acetic acid bacteria, use deep fermentation method, connect The amount of kind is the 1% of raw material weight, and fermentation temperature is at 30 DEG C, and when acidity reaches 3%, fermentation stops；

7), room temperature place 15 days, by filtering fermentation liquor, collected cleaner liquid, high temperature sterilize 15 minutes, natural subsidence 10 days, will Cross cleaner liquid ultrafiltration, call in Mel Jujubae, edible pectin, stir, heated and boiled, it is cooled to 50 DEG C of bottlings.

Claims (2)

1. an antibacterial blood pressure lowering Fructus Hippophae local flavor pectin vinegar, it is characterised in that be made up of following raw materials in part by weight:

Fructus Hippophae 1000-1100, bean milk 200-230, Chinese liquor 300-350, Testa oryzae peptide 120-130, matcha powder 30-35, Flos puerariae lobatae 10- 12,10-12 Radix Ophiopogonis, Oleum Camelliae 6-7, Rhizoma dioscoreae (parched) 25-30, dried apple slices 30-35, Cortex Moutan 10-12, edible pectin 20-23, Herba Artemisiae Annuae 10-12, Concha Haliotidis 10-12, Fructus Gardeniae 10-12, Mel Jujubae 30-35.

One the most according to claim 1 antibacterial blood pressure lowering Fructus Hippophae local flavor pectin vinegar, it is characterised in that be by the following step system Become:

1), Fructus Hippophae is cleaned, squeeze the juice after fruit juice and marc two parts, in fruit juice add 1-2 times of quality clear water carry out Dilution, adds and accounts for gross mass 0.05-0.1% wine active dry yeast, anaerobic fermentation 5-6 days under the conditions of 24-26 DEG C；

2), Flos puerariae lobatae, Radix Ophiopogonis, Cortex Moutan, Herba Artemisiae Annuae, Concha Haliotidis, Fructus Gardeniae mixing being added 10-13 times amount water, it is little that slow fire simmers 1.5-2 Time, addition matcha powder, Oleum Camelliae, Rhizoma dioscoreae (parched), dried apple slices, bean milk stir, and boil to boiling, stir high-pressure filteration after squeezing the juice, Collect filtrate；

3), by step 1 gained fruit juice autoclave sterilization 15-20 minute, add after being cooled to room temperature and account for sole mass 0.5- The pectase of 0.6%, and the cellulase of the 0.5-0.6% of raw material weight, keep 5-7 hour at 28-30 DEG C, carry out at enzyme Reason；

4), by step 3 through ferment treatment liquid High Temperature High Pressure enzyme denaturing 15-20 minute, the 1-of raw material weight after being cooled to room temperature, is added 1.2% chitosan fully stirs evenly, and the most at room temperature stands 10-12 hour to clarification, centrifugal, removes slag, collects filtrate；

5) Chinese liquor, by marc adding 30-40% soaks, and soak time is 5-6 days, soaks and filters after terminating, and filtrate adds clearly Alcoholic strength is down to 4-5% by water, centrifugal, removes slag, and collects filtrate；

6), by step 2,4,5 filtrates collected and the fermentation of Testa oryzae peptide combined inoculation acetic acid bacteria, use deep fermentation method, connect The amount of kind is the 1-1.2% of raw material weight, and fermentation temperature is at 30-32 DEG C, and when acidity reaches 3-5%, fermentation stops；

7), room temperature place 15-20 days, by filtering fermentation liquor, collected cleaner liquid, high temperature sterilize 15-20 minute, natural subsidence 10-12 days, by cleaner liquid ultrafiltration, call in Mel Jujubae, edible pectin, stir, heated and boiled, it is cooled to 50-55 DEG C bottling.