CN106119069A - A kind of weight-reducing Flos Chrysanthemi vinegar - Google Patents
A kind of weight-reducing Flos Chrysanthemi vinegar Download PDFInfo
- Publication number
- CN106119069A CN106119069A CN201610773519.2A CN201610773519A CN106119069A CN 106119069 A CN106119069 A CN 106119069A CN 201610773519 A CN201610773519 A CN 201610773519A CN 106119069 A CN106119069 A CN 106119069A
- Authority
- CN
- China
- Prior art keywords
- flos chrysanthemi
- vinegar
- weight
- reducing
- chrysanthemi
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
- A61K36/237—Notopterygium
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
- A61K36/287—Chrysanthemum, e.g. daisy
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/31—Brassicaceae or Cruciferae (Mustard family), e.g. broccoli, cabbage or kohlrabi
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/56—Loganiaceae (Logania family), e.g. trumpetflower or pinkroot
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/89—Cyperaceae (Sedge family)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/894—Dioscoreaceae (Yam family)
- A61K36/8945—Dioscorea, e.g. yam, Chinese yam or water yam
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
- A61K36/8994—Coix (Job's tears)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/902—Sparganiaceae (Bur-reed family)
Landscapes
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Veterinary Medicine (AREA)
- Medical Informatics (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Biotechnology (AREA)
- Alternative & Traditional Medicine (AREA)
- Public Health (AREA)
- Botany (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to food processing field, disclose a kind of weight-reducing Flos Chrysanthemi vinegar, be made up of following raw material: Flos Chrysanthemi, Rhizoma Dioscoreae, Corm Eleocharitis, Semen Coicis, Folium chrysanthemi, Flos Chrysanthemi root, Fructus Lycii, Rhizoma Et Radix Notopterygii, Herba Moslae, Herba Lophatheri, Semen Sinapis Albae, Rhizoma Sparganii, Semen Strychni, white sugar, Angel wine yeast, acetic acid bacteria, compound enzyme.The weight-reducing Flos Chrysanthemi vinegar that the present invention provides, nutritious, light yellow in color, tasty and refreshing quench one's thirst, it is possible to weight-reducing, looks improving and the skin nourishing, protect cardiovascular and cerebrovascular vessel；Oven drying at low temperature can keep pattern, retains nutrition, increases pliability；Raw material is through fermenting twice, and aromatic acid is felt well, nutritious, is beneficial to absorb；Just Flos Chrysanthemi vinegar elder generation stand at low temperature, promotes effective ingredient release, then carries out cold preservation, making vinegar body clear stable, mouthfeel is soft mellow and full；Chinese medicine extract is through acetic fermentation, it is possible to desalination Chinese medicine abnormal flavour, reinforced effects, eliminates toxicity；Add Flos Chrysanthemi, Folium chrysanthemi, Flos Chrysanthemi root, make full use of Flos Chrysanthemi plant, increase Household income 13.9%.
Description
Technical field
The invention mainly relates to food processing field, particularly relate to a kind of weight-reducing Flos Chrysanthemi vinegar.
Background technology
Flos Chrysanthemi is China's one of ten big famous flowers, in the cultivation history of state-owned more than 3,000 years, have been assigned luckiness, longevity
Implication.Flos Chrysanthemi is beautiful in colour, aromatic flavor, has good ornamental value, and Flos Chrysanthemi contains stachydrine, wood grass glycoside, big Persian
The compositions such as chrysanthemum glycoside, gland fat purine, choline, glycoside, can be with medicine-food two-purpose, it is possible to protection cardiovascular and cerebrovascular vessel, protects vision, and raising is exempted from
Epidemic disease power, anti-inflammation, antiviral, defying age, antitumor.
China's Flos Chrysanthemi cultivated area is wide, but is that deep processed product is little after drying for medical material with make tea mostly, it is impossible to
Improve the added value of Flos Chrysanthemi, Flos Chrysanthemi is prepared as Flos Chrysanthemi vinegar, it is possible to the vinegar beverage series products on abundant market, change tradition vinegar beverage
Simple beverage application, and aromatic strong, and mouthfeel is soft.
Summary of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of weight-reducing Flos Chrysanthemi vinegar.
A kind of weight-reducing Flos Chrysanthemi vinegar, is made up of the raw material of following weight portion: Flos Chrysanthemi 84 ~ 86, Rhizoma Dioscoreae 57 ~ 59, Corm Eleocharitis 42 ~
44, Semen Coicis 31 ~ 33, Folium chrysanthemi 7 ~ 9, Flos Chrysanthemi root 7 ~ 9, Fructus Lycii 7 ~ 9, Rhizoma Et Radix Notopterygii 6 ~ 8, Herba Moslae 6 ~ 8, Herba Lophatheri 6 ~ 8, Semen Sinapis Albae 5 ~
7, Rhizoma Sparganii 5 ~ 7, Semen Strychni 3 ~ 5, white sugar 7 ~ 9, Angel wine yeast 3 ~ 5, acetic acid bacteria 3 ~ 5, compound enzyme 0.6 ~ 0.8.
Described Flos Chrysanthemi is one or more of medicinal, edible, chrysanthemum for tea use.
Described compound enzyme, is made up of the raw material of following weight ratio: cellulase: amylase: hemicellulase: pectase
=10~12:7~9:5~7:3~5。
The preparation method of a kind of weight-reducing Flos Chrysanthemi vinegar, specifically includes following steps:
(1) being cleaned by Flos Chrysanthemi, stalk, being placed in 38 ~ 40 DEG C and drying to water content is 12 ~ 14%, keeps Flos Chrysanthemi color and luster, retains nutrition,
Strengthen Flos Chrysanthemi pliability, keep petal complete, load mesh bag, obtain petal bag；
(2) Rhizoma Dioscoreae, Corm Eleocharitis, Semen Coicis are cleaned, roguing, be placed in steaming and decocting 35 ~ 40 minutes in steam, making beating, cross 60 ~ 80 mesh sieves,
It is placed in 38 ~ 40 DEG C of water-baths, adds compound enzyme, stirring enzymolysis 220 ~ 240 minutes, increase crushing juice rate, promote nutrient substance release,
Enzymolysis material；
(3) Folium chrysanthemi, Flos Chrysanthemi root, Fructus Lycii, Rhizoma Et Radix Notopterygii, Herba Moslae, Herba Lophatheri, Semen Sinapis Albae, Rhizoma Sparganii and Semen Strychni are cleaned, pulverize, mistake
80 ~ 100 mesh sieves, obtain Chinese medicine powder, add the alcoholic solution that volume fraction is 72 ~ 74% of Chinese medicine powder weight 50 ~ 70 times amount, are placed in
40 ~ 45 DEG C of constant temperature soak 30 ~ 35 minutes, and after boiling, little fire keeps micro-boiling, is original 1/10 to volume, with 6000 revs/min
Centrifugal 10 ~ 12 minutes, removing precipitation, extracting solution being placed in 56 ~ 58 DEG C and dries to water content is 8 ~ 10%, obtains Chinese medicine extract；
(4) in enzymolysis material, add pure water and 1/2 white sugar of enzymolysis material weight 35 ~ 37%, mix homogeneously, add petal bag
And Angel wine yeast, mix homogeneously, be placed in 26 ~ 28 DEG C of ferment at constant temperature 7 ~ 9 days, produce ethanol, add Chinese medicine extract and
Remaining white sugar, mix homogeneously, add acetic acid bacteria, stir, be placed in 27 ~ 29 DEG C of ferment at constant temperature, ethanol is converted into vinegar
Acid, is 3.1 ~ 3.3 to pH, obtains just Flos Chrysanthemi vinegar；
(5) first Flos Chrysanthemi vinegar is placed in 8 ~ 10 DEG C of constant temperature and stands 20 ~ 25 days, promote that nutrition is leached further, take out petal bag, mistake
300 ~ 400 mesh sieves, remove precipitation, are placed in filtrate by petal bag, are placed in 3 ~ 5 DEG C and stand 18 ~ 20 days, promote that unstable material produces
Raw precipitation, makes that mouthfeel is soft, mellow and full, does not stimulates, take out petal bag, cross the microporous filter membrane of 0.22 μm, keep the clarification of vinegar body, will flower
Lobe adds in filtrate, and mix homogeneously, petal is high-visible, attractive appearance, obtains weight-reducing Flos Chrysanthemi vinegar；
(6) vacuum packaging, obtains finished product.
The eating method of described weight-reducing Flos Chrysanthemi vinegar, takes out appropriate weight-reducing Flos Chrysanthemi vinegar, is directly used in culinary art, it is possible to
Be diluted with water to that volume is original volume 4 ~ 5 times, directly drink, every day edible weight-reducing Flos Chrysanthemi vinegar 20 ~ 25ml.
The invention have the advantage that a kind of weight-reducing Flos Chrysanthemi vinegar that the present invention provides, nutritious, light yellow in color, fragrance
Harmony, tasty and refreshing quenches one's thirst, it is possible to weight-reducing, looks improving and the skin nourishing, protects cardiovascular and cerebrovascular vessel；Floral leaf is through oven drying at low temperature, it is possible to keep pattern,
Retain nutrition, increase pliability；Plurality of raw materials is through Angel wine yeast and acetic acid bacteria fermenting twice, bright in colour, aromatic acid
Refreshing, nutritious, it is beneficial to absorb；The first Flos Chrysanthemi vinegar elder generation stand at low temperature of fermentation, promotes that effective ingredient discharges further, removes fermentation
Slag, then carry out cold preservation, removes unstable material, makes vinegar body clear stable, and mouthfeel is soft, mellow and full, do not stimulate；Chinese medicine extract warp
Acetic fermentation, it is possible to desalination Chinese medicine abnormal flavour, reinforced effects, eliminates toxicity, improves Chinese medicine utilization rate；Add Flos Chrysanthemi, Folium chrysanthemi, chrysanthemum
Hua Gen, makes full use of Flos Chrysanthemi plant, improves added value, increases Household income 13.9%.
Detailed description of the invention
With specific embodiment, the present invention is described below.
Embodiment 1
A kind of weight-reducing Flos Chrysanthemi vinegar, is made up of the raw material of following weight portion: Flos Chrysanthemi 84, Rhizoma Dioscoreae 57, Corm Eleocharitis 42, Semen Coicis 31,
Folium chrysanthemi 7, Flos Chrysanthemi root 7, Fructus Lycii 7, Rhizoma Et Radix Notopterygii 6, Herba Moslae 6, Herba Lophatheri 6, Semen Sinapis Albae 5, Rhizoma Sparganii 5, Semen Strychni 3, white sugar 7, Angel
Wine yeast 3, acetic acid bacteria 3, compound enzyme 0.6.
Described Flos Chrysanthemi is one or more of medicinal, edible, chrysanthemum for tea use.
Described compound enzyme, is made up of the raw material of following weight ratio: cellulase: amylase: hemicellulase: pectase
=10:7:5:3。
The preparation method of a kind of weight-reducing Flos Chrysanthemi vinegar, specifically includes following steps:
(1) being cleaned by Flos Chrysanthemi, stalk, being placed in 38 DEG C and drying to water content is 12%, keeps Flos Chrysanthemi color and luster, retains nutrition, strengthens chrysanthemum
Flower pliability, keeps petal complete, loads mesh bag, obtain petal bag；
(2) Rhizoma Dioscoreae, Corm Eleocharitis, Semen Coicis are cleaned, roguing, be placed in steaming and decocting 35 minutes in steam, making beating, cross 60 mesh sieves, be placed in 38
DEG C water-bath, adds compound enzyme, stirring enzymolysis 220 minutes, increases crushing juice rate, promote nutrient substance release, obtain enzymolysis material；
(3) Folium chrysanthemi, Flos Chrysanthemi root, Fructus Lycii, Rhizoma Et Radix Notopterygii, Herba Moslae, Herba Lophatheri, Semen Sinapis Albae, Rhizoma Sparganii and Semen Strychni are cleaned, pulverize, mistake
80 mesh sieves, obtain Chinese medicine powder, add the alcoholic solution that volume fraction is 72% of Chinese medicine powder weight 50 times amount, are placed in 40 DEG C of constant temperature leachings
Steeping 30 minutes, after boiling, little fire keeps micro-boiling, is original 1/10 to volume, is centrifuged 10 minutes with 6000 revs/min, removes
Precipitation, extracting solution being placed in 56 DEG C and dries to water content is 8%, obtains Chinese medicine extract；
(4) in enzymolysis material, add pure water and 1/2 white sugar of enzymolysis material weight 35%, mix homogeneously, add petal bag and peace
Fine jade wine yeast, mix homogeneously, it is placed in 26 DEG C of ferment at constant temperature 7 days, produces ethanol, add Chinese medicine extract and remaining white sand
Sugar, mix homogeneously, add acetic acid bacteria, stir, be placed in 27 DEG C of ferment at constant temperature, ethanol is converted into acetic acid, be 3.1 to pH,
Obtain just Flos Chrysanthemi vinegar；
(5) first Flos Chrysanthemi vinegar is placed in 8 DEG C of constant temperature and stands 20 days, promote that nutrition is leached further, take out petal bag, cross 300 mesh sieves,
Remove precipitation, petal bag is placed in filtrate, be placed in 3 DEG C and stand 18 days, promote that unstable material produces precipitation, make mouthfeel soft
With, mellow and full, do not stimulate, take out petal bag, cross the microporous filter membrane of 0.22 μm, keep the clarification of vinegar body, petal is added in filtrate, mixed
Closing uniformly, petal is high-visible, attractive appearance, obtains weight-reducing Flos Chrysanthemi vinegar；
(6) vacuum packaging, obtains finished product.
The eating method of described weight-reducing Flos Chrysanthemi vinegar, takes out appropriate weight-reducing Flos Chrysanthemi vinegar, is directly used in culinary art, it is possible to
Be diluted with water to that volume is original volume 4 ~ 5 times, directly drink, every day edible weight-reducing Flos Chrysanthemi vinegar 20ml.
Embodiment 2
A kind of weight-reducing Flos Chrysanthemi vinegar, is made up of the raw material of following weight portion: Flos Chrysanthemi 85, Rhizoma Dioscoreae 58, Corm Eleocharitis 43, Semen Coicis 32,
Folium chrysanthemi 8, Flos Chrysanthemi root 8, Fructus Lycii 8, Rhizoma Et Radix Notopterygii 7, Herba Moslae 7, Herba Lophatheri 7, Semen Sinapis Albae 6, Rhizoma Sparganii 6, Semen Strychni 4, white sugar 8, Angel
Wine yeast 4, acetic acid bacteria 4, compound enzyme 0.7.
Described Flos Chrysanthemi is one or more of medicinal, edible, chrysanthemum for tea use.
Described compound enzyme, is made up of the raw material of following weight ratio: cellulase: amylase: hemicellulase: pectase
=11:8:6:4。
The preparation method of a kind of weight-reducing Flos Chrysanthemi vinegar, specifically includes following steps:
(1) being cleaned by Flos Chrysanthemi, stalk, being placed in 39 DEG C and drying to water content is 13%, keeps Flos Chrysanthemi color and luster, retains nutrition, strengthens chrysanthemum
Flower pliability, keeps petal complete, loads mesh bag, obtain petal bag；
(2) Rhizoma Dioscoreae, Corm Eleocharitis, Semen Coicis are cleaned, roguing, be placed in steaming and decocting 38 minutes in steam, making beating, cross 60 mesh sieves, be placed in 39
DEG C water-bath, adds compound enzyme, stirring enzymolysis 230 minutes, increases crushing juice rate, promote nutrient substance release, obtain enzymolysis material；
(3) Folium chrysanthemi, Flos Chrysanthemi root, Fructus Lycii, Rhizoma Et Radix Notopterygii, Herba Moslae, Herba Lophatheri, Semen Sinapis Albae, Rhizoma Sparganii and Semen Strychni are cleaned, pulverize, mistake
80 mesh sieves, obtain Chinese medicine powder, add the alcoholic solution that volume fraction is 73% of Chinese medicine powder weight 60 times amount, are placed in 43 DEG C of constant temperature leachings
Steeping 33 minutes, after boiling, little fire keeps micro-boiling, is original 1/10 to volume, is centrifuged 10 minutes with 6000 revs/min, removes
Precipitation, extracting solution being placed in 57 DEG C and dries to water content is 9%, obtains Chinese medicine extract；
(4) in enzymolysis material, add pure water and 1/2 white sugar of enzymolysis material weight 36%, mix homogeneously, add petal bag and peace
Fine jade wine yeast, mix homogeneously, it is placed in 27 DEG C of ferment at constant temperature 8 days, produces ethanol, add Chinese medicine extract and remaining white sand
Sugar, mix homogeneously, add acetic acid bacteria, stir, be placed in 28 DEG C of ferment at constant temperature, ethanol is converted into acetic acid, be 3.2 to pH,
Obtain just Flos Chrysanthemi vinegar；
(5) first Flos Chrysanthemi vinegar is placed in 9 DEG C of constant temperature and stands 23 days, promote that nutrition is leached further, take out petal bag, cross 300 mesh sieves,
Remove precipitation, petal bag is placed in filtrate, be placed in 4 DEG C and stand 19 days, promote that unstable material produces precipitation, make mouthfeel soft
With, mellow and full, do not stimulate, take out petal bag, cross the microporous filter membrane of 0.22 μm, keep the clarification of vinegar body, petal is added in filtrate, mixed
Closing uniformly, petal is high-visible, attractive appearance, obtains weight-reducing Flos Chrysanthemi vinegar；
(6) vacuum packaging, obtains finished product.
The eating method of described weight-reducing Flos Chrysanthemi vinegar, takes out appropriate weight-reducing Flos Chrysanthemi vinegar, is directly used in culinary art, it is possible to
Be diluted with water to that volume is original volume 4 ~ 5 times, directly drink, every day edible weight-reducing Flos Chrysanthemi vinegar 23ml.
Embodiment 3
A kind of weight-reducing Flos Chrysanthemi vinegar, is made up of the raw material of following weight portion: Flos Chrysanthemi 86, Rhizoma Dioscoreae 59, Corm Eleocharitis 44, Semen Coicis 33,
Folium chrysanthemi 9, Flos Chrysanthemi root 9, Fructus Lycii 9, Rhizoma Et Radix Notopterygii 8, Herba Moslae 8, Herba Lophatheri 8, Semen Sinapis Albae 7, Rhizoma Sparganii 7, Semen Strychni 5, white sugar 9, Angel
Wine yeast 5, acetic acid bacteria 5, compound enzyme 0.8.
Described Flos Chrysanthemi is one or more of medicinal, edible, chrysanthemum for tea use.
Described compound enzyme, is made up of the raw material of following weight ratio: cellulase: amylase: hemicellulase: pectase
=12:9:7:5。
The preparation method of a kind of weight-reducing Flos Chrysanthemi vinegar, specifically includes following steps:
(1) being cleaned by Flos Chrysanthemi, stalk, being placed in 40 DEG C and drying to water content is 14%, keeps Flos Chrysanthemi color and luster, retains nutrition, strengthens chrysanthemum
Flower pliability, keeps petal complete, loads mesh bag, obtain petal bag；
(2) Rhizoma Dioscoreae, Corm Eleocharitis, Semen Coicis are cleaned, roguing, be placed in steaming and decocting 40 minutes in steam, making beating, cross 80 mesh sieves, be placed in 40
DEG C water-bath, adds compound enzyme, stirring enzymolysis 240 minutes, increases crushing juice rate, promote nutrient substance release, obtain enzymolysis material；
(3) Folium chrysanthemi, Flos Chrysanthemi root, Fructus Lycii, Rhizoma Et Radix Notopterygii, Herba Moslae, Herba Lophatheri, Semen Sinapis Albae, Rhizoma Sparganii and Semen Strychni are cleaned, pulverize, mistake
100 mesh sieves, obtain Chinese medicine powder, add the alcoholic solution that volume fraction is 74% of Chinese medicine powder weight 70 times amount, are placed in 45 DEG C of constant temperature leachings
Steeping 35 minutes, after boiling, little fire keeps micro-boiling, is original 1/10 to volume, is centrifuged 12 minutes with 6000 revs/min, removes
Precipitation, extracting solution being placed in 58 DEG C and dries to water content is 10%, obtains Chinese medicine extract；
(4) in enzymolysis material, add pure water and 1/2 white sugar of enzymolysis material weight 37%, mix homogeneously, add petal bag and peace
Fine jade wine yeast, mix homogeneously, it is placed in 28 DEG C of ferment at constant temperature 9 days, produces ethanol, add Chinese medicine extract and remaining white sand
Sugar, mix homogeneously, add acetic acid bacteria, stir, be placed in 29 DEG C of ferment at constant temperature, ethanol is converted into acetic acid, be 3.3 to pH,
Obtain just Flos Chrysanthemi vinegar；
(5) first Flos Chrysanthemi vinegar is placed in 8 ~ 10 DEG C of constant temperature and stands 20 ~ 25 days, promote that nutrition is leached further, take out petal bag, mistake
300 ~ 400 mesh sieves, remove precipitation, are placed in filtrate by petal bag, are placed in 3 ~ 5 DEG C and stand 18 ~ 20 days, promote that unstable material produces
Raw precipitation, makes that mouthfeel is soft, mellow and full, does not stimulates, take out petal bag, cross the microporous filter membrane of 0.22 μm, keep the clarification of vinegar body, will flower
Lobe adds in filtrate, and mix homogeneously, petal is high-visible, attractive appearance, obtains weight-reducing Flos Chrysanthemi vinegar；
(6) vacuum packaging, obtains finished product.
The eating method of described weight-reducing Flos Chrysanthemi vinegar, takes out appropriate weight-reducing Flos Chrysanthemi vinegar, is directly used in culinary art, it is possible to
Be diluted with water to that volume is original volume 4 ~ 5 times, directly drink, every day edible weight-reducing Flos Chrysanthemi vinegar 25ml.
Comparative example
Existing commercially available Flos Chrysanthemi vinegar.
Embodiment and the index evaluation of comparative example Flos Chrysanthemi vinegar:
Respectively embodiment and the mouthfeel of comparative example Flos Chrysanthemi vinegar and nutritional labeling are detected, embodiment and comparative example Flos Chrysanthemi vinegar
Index evaluation is shown in Table 1.
Table 1: embodiment and the index evaluation of comparative example Flos Chrysanthemi vinegar
The result of table 1 shows, embodiment weight-reducing Flos Chrysanthemi vinegar, and aromatic acid is felt well, and mouthfeel is plentiful, mellow and full, and light yellow in color, petal are bright
Aobvious, protein, vitamin and Se content improve 13.9% apparently higher than comparative example, economic benefit, the fat-reducing that the present invention provides are described
Weight reducing Flos Chrysanthemi vinegar has wide market prospect.
Embodiment and the comparison of comparative example Flos Chrysanthemi vinegar weight-reducing function:
Effective: weight loss；
Invalid: body weight is constant or increases.
Randomly choose each 400 of the suitable patient of obesity symptom, be randomly divided into embodiment group and comparative example group, often organize various
The patient of disease 100, does not eat any medicine tested the last week, the most deliberately eats slimming medicine, and every patient eats every day
With the Flos Chrysanthemi vinegar 20ml of this group, the tested time is 30 days, the tested inspection front and back all carrying out disease in hospital, embodiment and contrast
Example Flos Chrysanthemi vinegar weight-reducing function be relatively shown in Table 2.
Table 2: embodiment and the comparison of comparative example Flos Chrysanthemi vinegar weight-reducing function
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example |
| Number | 100 | 100 | 100 | 100 |
| Fat-reducing effective percentage/(%) | 67 | 73 | 71 | 16 |
| Health status | Well | Well | Well | Qualified |
The result of table 2 shows, embodiment weight-reducing Flos Chrysanthemi vinegar, and fat-reducing effective percentage is apparently higher than comparative example, and body after fat-reducing
Body is in a good state of health, and will not have side effects, and illustrates that the weight-reducing Flos Chrysanthemi vinegar that the present invention provides has significantly fat-reducing thin
Body effect.
Claims (5)
1. a weight-reducing Flos Chrysanthemi vinegar, it is characterised in that be made up of the raw material of following weight portion: Flos Chrysanthemi 84 ~ 86, Rhizoma Dioscoreae 57 ~
59, Corm Eleocharitis 42 ~ 44, Semen Coicis 31 ~ 33, Folium chrysanthemi 7 ~ 9, Flos Chrysanthemi root 7 ~ 9, Fructus Lycii 7 ~ 9, Rhizoma Et Radix Notopterygii 6 ~ 8, Herba Moslae 6 ~ 8, Herba Lophatheri 6 ~
8, Semen Sinapis Albae 5 ~ 7, Rhizoma Sparganii 5 ~ 7, Semen Strychni 3 ~ 5, white sugar 7 ~ 9, Angel wine yeast 3 ~ 5, acetic acid bacteria 3 ~ 5, compound enzyme 0.6
~0.8。
Weight-reducing Flos Chrysanthemi vinegar the most according to claim 1, it is characterised in that described Flos Chrysanthemi is that medicinal, edible, tea uses chrysanthemum
One or more of flower.
The most according to claim 1, weight-reducing Flos Chrysanthemi vinegar, it is characterised in that described compound enzyme, by following weight ratio
Raw material forms: cellulase: amylase: hemicellulase: pectase=10 ~ 12:7 ~ 9:5 ~ 7:3 ~ 5.
The preparation method of weight-reducing Flos Chrysanthemi vinegar the most according to claim 1, it is characterised in that specifically include following steps:
(1) being cleaned by Flos Chrysanthemi, stalk, being placed in 38 ~ 40 DEG C and drying to water content is 12 ~ 14%, loads mesh bag, obtains petal bag；
(2) Rhizoma Dioscoreae, Corm Eleocharitis, Semen Coicis are cleaned, roguing, be placed in steaming and decocting 35 ~ 40 minutes in steam, making beating, cross 60 ~ 80 mesh sieves,
It is placed in 38 ~ 40 DEG C of water-baths, adds compound enzyme, stirring enzymolysis 220 ~ 240 minutes, obtain enzymolysis material；
(3) Folium chrysanthemi, Flos Chrysanthemi root, Fructus Lycii, Rhizoma Et Radix Notopterygii, Herba Moslae, Herba Lophatheri, Semen Sinapis Albae, Rhizoma Sparganii and Semen Strychni are cleaned, pulverize, mistake
80 ~ 100 mesh sieves, obtain Chinese medicine powder, add the alcoholic solution that volume fraction is 72 ~ 74% of Chinese medicine powder weight 50 ~ 70 times amount, are placed in
40 ~ 45 DEG C of constant temperature soak 30 ~ 35 minutes, and after boiling, little fire keeps micro-boiling, is original 1/10 to volume, with 6000 revs/min
Centrifugal 10 ~ 12 minutes, removing precipitation, extracting solution being placed in 56 ~ 58 DEG C and dries to water content is 8 ~ 10%, obtains Chinese medicine extract；
(4) in enzymolysis material, add pure water and 1/2 white sugar of enzymolysis material weight 35 ~ 37%, mix homogeneously, add petal bag
And Angel wine yeast, mix homogeneously, it is placed in 26 ~ 28 DEG C of ferment at constant temperature 7 ~ 9 days, adds Chinese medicine extract and remaining white sand
Sugar, mix homogeneously, add acetic acid bacteria, stir, be placed in 27 ~ 29 DEG C of ferment at constant temperature, be 3.1 ~ 3.3 to pH, obtain just Flos Chrysanthemi vinegar；
(5) first Flos Chrysanthemi vinegar is placed in 8 ~ 10 DEG C of constant temperature and stands 20 ~ 25 days, take out petal bag, cross 300 ~ 400 mesh sieves, remove precipitation,
Petal bag is placed in filtrate, is placed in 3 ~ 5 DEG C and stands 18 ~ 20 days, take out petal bag, cross the microporous filter membrane of 0.22 μm, by petal
Add in filtrate, mix homogeneously, obtain weight-reducing Flos Chrysanthemi vinegar；
(6) vacuum packaging, obtains finished product.
5. according to the eating method of weight-reducing Flos Chrysanthemi vinegar described in any one of claim 1 ~ 4, it is characterised in that take out and subtract in right amount
Girth of a garment body Flos Chrysanthemi vinegar, is directly used in culinary art, it is possible to be diluted with water to that volume is original volume 4 ~ 5 times, directly drinks, and every day is edible
With weight-reducing Flos Chrysanthemi vinegar 20 ~ 25ml.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610773519.2A CN106119069A (en) | 2016-08-31 | 2016-08-31 | A kind of weight-reducing Flos Chrysanthemi vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610773519.2A CN106119069A (en) | 2016-08-31 | 2016-08-31 | A kind of weight-reducing Flos Chrysanthemi vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106119069A true CN106119069A (en) | 2016-11-16 |
Family
ID=57273164
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610773519.2A Pending CN106119069A (en) | 2016-08-31 | 2016-08-31 | A kind of weight-reducing Flos Chrysanthemi vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106119069A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106591086A (en) * | 2016-12-01 | 2017-04-26 | 安徽阜南常晖食品有限公司 | Health-caring cabbage vinegar beverage |
| CN108504532A (en) * | 2018-06-26 | 2018-09-07 | 赵玉琢 | A kind of brewing method of craft emperor's chrysanthemum vinegar |
| CN108587850A (en) * | 2018-04-25 | 2018-09-28 | 甘肃乡草坊生态农牧科技发展有限公司 | A kind of processing method of toxin-expelling and face nourishing peach blossom vinegar |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366620A (en) * | 2014-11-17 | 2015-02-25 | 安顺市西秀区钰霖种养殖农民专业合作社 | Chrysanthemum vinegar drink and preparation method thereof |
-
2016
- 2016-08-31 CN CN201610773519.2A patent/CN106119069A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366620A (en) * | 2014-11-17 | 2015-02-25 | 安顺市西秀区钰霖种养殖农民专业合作社 | Chrysanthemum vinegar drink and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106591086A (en) * | 2016-12-01 | 2017-04-26 | 安徽阜南常晖食品有限公司 | Health-caring cabbage vinegar beverage |
| CN108587850A (en) * | 2018-04-25 | 2018-09-28 | 甘肃乡草坊生态农牧科技发展有限公司 | A kind of processing method of toxin-expelling and face nourishing peach blossom vinegar |
| CN108504532A (en) * | 2018-06-26 | 2018-09-07 | 赵玉琢 | A kind of brewing method of craft emperor's chrysanthemum vinegar |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102352299B (en) | Jewel orchid fruit vinegar and jewel orchid fruit vinegar beverage | |
| CN104673589B (en) | A kind of Moringa health liquor formula and preparation method | |
| CN102634431A (en) | Method for brewing dendrobium nobile wine | |
| CN105851751A (en) | Composite small-berry fermentation health beverage and preparing method thereof | |
| CN104172095B (en) | A kind of polygonum cuspidatum sauce | |
| CN107691704A (en) | A kind of black-tea fungus drink and preparation method thereof | |
| CN105018281A (en) | Purple sweet potato sweet-wine and processing method thereof | |
| CN104630010A (en) | Nourishing healthcare wine and preparation method thereof | |
| CN105969597A (en) | Brewing method of banana fruit wine | |
| CN106119069A (en) | A kind of weight-reducing Flos Chrysanthemi vinegar | |
| CN105349307A (en) | Black soya bean wine and making method thereof | |
| CN107937185B (en) | Production method of dendrobium officinale beer | |
| CN1556193A (en) | Method of producing edible fungus and its health protection product using malt saccharification liquid | |
| CN102870932A (en) | Application of Ulmuspumilacvjinye leaves in health-care tea and method for preparing Ulmuspumilacvjinye leaves into health-care tea | |
| CN105360492A (en) | Health-care tea capable of enhancing human body immunity and preparing method of health-care tea | |
| KR20110136659A (en) | Manufacturing method of korean hot pepper paste by cudrania tricupspidate bureau | |
| CN104403902A (en) | Tonic fruit wine and preparation method thereof | |
| CN106336992A (en) | Purple sweet potato wine with beauty maintaining and body slimming effects | |
| CN106561826A (en) | Method for preparing red date-Chinese wolfberry functional type blended milk | |
| CN110074287A (en) | A kind of production technology of And Lycium Chinense Beverage | |
| CN105433261A (en) | Dried tangerine or orange peel mung bean paste and preparation method thereof | |
| CN105942460A (en) | Fermented type blueberry and strawberry hypsizygus marmoreus sauce and preparation method thereof | |
| Ye et al. | Traditional goji berry-based functional food in Chinese history | |
| KR102492573B1 (en) | Noodle sauce and manufacturing method of the same | |
| CN106359741A (en) | Health-caring sweet potato leaf tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161116 |
|
| RJ01 | Rejection of invention patent application after publication |