CN106261177A - A kind of processing method of Fructus Cucurbitae moschatae Herba Portulacae vinegar beverage - Google Patents
A kind of processing method of Fructus Cucurbitae moschatae Herba Portulacae vinegar beverage Download PDFInfo
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- CN106261177A CN106261177A CN201510276031.4A CN201510276031A CN106261177A CN 106261177 A CN106261177 A CN 106261177A CN 201510276031 A CN201510276031 A CN 201510276031A CN 106261177 A CN106261177 A CN 106261177A
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- herba portulacae
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of Fructus Cucurbitae moschatae Herba Portulacae vinegar beverage, it is by Fructus Cucurbitae moschatae 55.8%, juice of Herba Portulacae 20%, arhat juice 15%, dry yeast 0.2%, acetic acid bacteria 10%, and fermented, allotment forms.This product have heat-clearing and toxic substances removing, anticancer, regulate and improve hyperlipidemia, hypertension, hyperglycemia and skin care, improve looks, increase body constitution, improve immunity of organisms, the effect such as fat-reducing.Sour-sweet tasty and refreshing, the most pleasant.
Description
The processing method that the present invention relates to a kind of Fructus Cucurbitae moschatae Herba Portulacae vinegar beverage, more specifically, the present invention is to close
In a kind of new health beverage with Fructus Cucurbitae moschatae, Herba Portulacae, Fructus Momordicae as raw material and production method thereof.
Background technology
At present, the fruit vinegar drink that listing is sold is a lot, but with Fructus Cucurbitae moschatae, Herba Portulacae, Fructus Momordicae as raw material
Vinegar beverage there is not yet the report that emerges and be correlated with.
Summary of the invention
The present invention is to overcome existing technical deficiency, it is provided that a kind of with Fructus Cucurbitae moschatae, Herba Portulacae, Fructus Momordicae as raw material
Health beverage.
The purpose of the present invention, will be achieved by following technical proposals.
1, the present invention each component proportion of composing is:
Fructus Cucurbitae moschatae 55.8%
Juice of Herba Portulacae 20%
Arhat juice 15%
Dried yeast 0.2%
Acetic acid bacteria 10%
2, the production method of the present invention is:
Step one: pretreatment
1. Herba Portulacae 40%, water 60%, low baking temperature is decocted to water 30%, goes Herba Portulacae slag, water intaking continuation to decoct to 20%
I.e. prepare juice of Herba Portulacae；
2. Fructus Momordicae 15%, water 85%, low baking temperature is decocted to water 25%, removes arhat peel, slag, takes its water, continues
Continuous low baking temperature is decocted to 15%, i.e. prepares arhat juice；
Step 2: selected Fructus Cucurbitae moschatae, cuts into slices, removes seed, cooks, and stirs pulping, when to 20 DEG C～25 DEG C of temperature,
Accessing 0.2% active dry yeast to ferment, fermentation humidity is 30 °, and temperature is 25-30 DEG C, and ferment 5-7
My god, surveying its Fructus Cucurbitae moschatae fenmented product degree is 5-7 when spending, then terminate fermentation, separate, remove pumpkin residua, take Fructus Cucurbitae moschatae wine liquid,
Access 10% acetic acid bacteria, at a temperature of 25-30 DEG C, ferment 15-20 days, measure its acidity be 8 degree to 10
When spending, add juice of Herba Portulacae, arhat juice, allotment become total acid 3.5-4 degree, through filtration, high temperature sterilization,
Fill i.e. prepares a kind of Fructus Cucurbitae moschatae Herba Portulacae vinegar beverage.
The invention has the beneficial effects as follows:
1, in each component of the present invention:
Fructus Cucurbitae moschatae: containing vitamin and pectin, pectin has good adsorptivity, can bond and eliminate Endophytic bacteria poison
Element and other harmful substances, such as the lead in heavy metal, hydrargyrum and radioelement, can play the effect of removing toxic substances；
Contained pectin can also be protected gastrointestinal tract mucous, stimulates from coarse food, promotes ulcer healing, is suitable for
Patients with gastric disease；Fructus Cucurbitae moschatae ingredient can promote bile secretion, strengthens gastrointestinal peristalsis, helps food digestion.South
Melon contains abundant lead, can enliven the metabolism of human body, and in promoting hemopoietic function, and participant's body, dimension is raw
Element B12Synthesis, be necessary to human islet cell swash secondary element, to preventing and treating diabetes, reduce blood glucose have
Special curative effect.Fructus Cucurbitae moschatae can eliminate the mutation effect of carcinogen nitrosamine, has anti-cancer efficacy, and can firmly help
Help the recovery of Liver and kidney function, strengthen liver, the regeneration capacity of nephrocyte.Containing abundant zinc, ginseng in Fructus Cucurbitae moschatae
With human nucleic acid, the synthesis of protein, it is the proper constituent of adrenocortical hormone, grows for growth in humans
Important substance.
Herba Portulacae: cold in nature, sour in the mouth, have heat-clearing and toxic substances removing, antidiarrheal dysentery, except intestinal dirt, QI invigorating qi-restoratives effect.Real
Trample proof: 1, inducing diuresis to remove edema, reduce blood pressure.Potassium ion contained by Herba Portulacae also directly acts in blood vessel wall,
Distend the blood vessels, stop tremulous pulse to thicken, thus play the effect reduced blood pressure.2, dedusting poison；Eliminate toxic dust,
Prevent phagocyte degeneration and necrosis, it is also possible to prevent lymphatic vessel inflammation and stop fibroid change, stopping silicon
Tuberosity is formed, and also has certain curative effect to vitiligo.3, bactericidal antiphlogistic, have the title of " natural antibiotics ".
4, preventing and treating heart disease, containing a kind of abundant Y-3 fatty acid in Herba Portulacae, it can suppress blood in human body in clearing gallbladder
Sterin and the formation of triglyceride acid, help the prostaglandin of vascular endothelial cell synthesis to increase, and suppression blood is little
Plate forms thrombosis, makes blood viscosity decline, and promotes vasodilation, can prevent platelet aggregation, coronary artery
Spasm and thrombosis, thus play the cardiopathic effect of preventing and treating.Modern study, Herba Portulacae contains abundant
SL3 fatty acid and vitamin A sample material.SL3 fat is that formation cell membrane, especially brain cell are thin with eye
Material necessary to after birth, vitamin A sample speciality can maintain epithelial tissue, such as skin, cornea and combine film
Normal function, participate in the synthesis of rhodopsin, strengthen retinal photoreceptor performance, also assist in internal many peroxides
Change process.
Fructus Momordicae: rich in nutritive value, Chinese medicine thinks, Fructus Momordicae is sweet, sour, cool in nature, has heat clearing away, cool
Blood, cough-relieving of promoting the production of body fluid, intestine moistening toxin expelling, skin care benefit face, moistening the lung and resolving phlegm；Modern medicine research finds, Fructus Momordicae
Glycosides V1 day sugariness is 250-350 times of sucrose, and the appropriateness of V1 is 125 times of sucrose, adds as sweeting agent
It is added in varieties of food items, is a kind of highly desirable to patients such as diabetes, hypertension, chronic bronchitiss
Health product, meanwhile, Fructus Momordicae, containing abundant vitamin C, has defying age, anticancer and beneficial skin beautification function；Have
Blood fat reducing and antiobesity action, can assist treatment hyperlipidemia, improve overweight people etc..
Fruit vinegar beverage is the international forth generation grown up after soda pop, cola drink, lactobacillus beverage
Beverage.Fructus Cucurbitae moschatae, Herba Portulacae, Fructus Momordicae, three taste integration of edible and medicinal herbs food superpositions together, need not adjust add white sugar class,
Mel class, with the most sour-sweet tasty and refreshing, suitable " three high " disease is drunk and is drunk with popular.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described:
Embodiment 1, each component are processed into juice of Herba Portulacae and arhat juice by above-mentioned pretreating process, then with send out
The pumpkin vinegar that ferment completes is deployed into Fructus Cucurbitae moschatae Herba Portulacae vinegar beverage, and its each component ratio is: Fructus Cucurbitae moschatae 55.8%, horse
Bitterroot juice 20%, arhat juice 15%, dry yeast 0.2%, acetic acid bacteria 10%；
Step one: pretreatment
1. Herba Portulacae 40%, water 60%, low baking temperature is decocted to water 30%, goes Herba Portulacae slag, water intaking continuation to decoct to 20%
I.e. prepare juice of Herba Portulacae；
2. Fructus Momordicae 15%, water 85%, low baking temperature is decocted to water 25%, removes arhat peel, slag, takes its water, continues
Continuous low baking temperature is decocted to 15%, i.e. prepares arhat juice；
Step 2: selected Fructus Cucurbitae moschatae, cuts into slices, removes seed, cooks, and stirs pulping, when to 20 DEG C～25 DEG C of temperature,
Access 0.2% active dry yeast to ferment.Fermentation humidity is 30., temperature is 25-30 DEG C, and ferment 5-7
My god, surveying its Fructus Cucurbitae moschatae fenmented product degree is 5-7 when spending, then terminate fermentation, separate, remove pumpkin residua, take Fructus Cucurbitae moschatae wine liquid,
Access 10% acetic acid bacteria.At a temperature of 25-30 DEG C, ferment 15-20 days, measure its acidity be 8 degree to 10
When spending, add juice of Herba Portulacae, arhat juice, allotment become total acid 3.5-4 degree, through filtration, high temperature sterilization,
Fill i.e. prepares a kind of Fructus Cucurbitae moschatae Herba Portulacae vinegar beverage.
Claims (2)
1. the processing method of a Fructus Cucurbitae moschatae Herba Portulacae vinegar beverage and production method thereof, consist of: Fructus Cucurbitae moschatae, Herba Portulacae, Fructus Momordicae, it is characterized in that Fructus Cucurbitae moschatae Herba Portulacae vinegar beverage each component proportion of composing is: Fructus Cucurbitae moschatae 55.8%, juice of Herba Portulacae 20%, arhat juice 15%, dried yeast 0.2%, acetic acid bacteria 10%.
2., according to processing method and the production method thereof of a kind of Fructus Cucurbitae moschatae Herba Portulacae vinegar beverage described in right " 1 ", it is characterized in that described production method is:
Step one: pretreatment
1. Herba Portulacae 40%, water 60%, low baking temperature is decocted to water 30%, goes Herba Portulacae slag, water intaking continuation to decoct to 20% and i.e. prepare juice of Herba Portulacae；
2. Fructus Momordicae 15%, water 85%, low baking temperature is decocted to water 25%, goes arhat peel, slag to take its water, continues low baking temperature and decocts to 15%, i.e. prepares arhat juice；
Step 2:
Selected Fructus Cucurbitae moschatae, section, remove seed, cook, stirring pulping, when to 20 DEG C～25 DEG C of temperature, access 0.2% active dry yeast to ferment, fermentation humidity is 30 °, temperature is 25-30 DEG C, ferment 5-7 days, surveying Fructus Cucurbitae moschatae fenmented product degree is that 5-7 is when spending, then terminate fermentation, separate, remove pumpkin residua, take Fructus Cucurbitae moschatae wine liquid, access 10% acetic acid bacteria, at a temperature of 25-30 DEG C, ferment 15-20 days, measure its acidity when being 8 degree to 10 degree, add juice of Herba Portulacae, arhat juice, allotment becomes total acid 3.5-4 degree, through filtering, high temperature sterilization, fill i.e. prepares a kind of Fructus Cucurbitae moschatae Herba Portulacae vinegar beverage.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107373264A (en) * | 2017-09-11 | 2017-11-24 | 威海职业学院 | A kind of preparation method of rose white fungus health-preserving beverage |
| CN107653172A (en) * | 2017-11-01 | 2018-02-02 | 广西沙田仙人滩农业投资有限公司 | A kind of pumpkin face-nourishing health-care vinegar and preparation method thereof |
| CN108850749A (en) * | 2017-05-10 | 2018-11-23 | 齐兴悦 | The process of balanced beverage is prepared with leaf of Moringa |
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- 2015-05-27 CN CN201510276031.4A patent/CN106261177A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850749A (en) * | 2017-05-10 | 2018-11-23 | 齐兴悦 | The process of balanced beverage is prepared with leaf of Moringa |
| CN107373264A (en) * | 2017-09-11 | 2017-11-24 | 威海职业学院 | A kind of preparation method of rose white fungus health-preserving beverage |
| CN107653172A (en) * | 2017-11-01 | 2018-02-02 | 广西沙田仙人滩农业投资有限公司 | A kind of pumpkin face-nourishing health-care vinegar and preparation method thereof |
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Application publication date: 20170104 |