CN106490508A - A kind of preparation method of the vinegar egg juice with invigorating the spleen for eliminating dampness function - Google Patents
A kind of preparation method of the vinegar egg juice with invigorating the spleen for eliminating dampness function Download PDFInfo
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- CN106490508A CN106490508A CN201610946139.4A CN201610946139A CN106490508A CN 106490508 A CN106490508 A CN 106490508A CN 201610946139 A CN201610946139 A CN 201610946139A CN 106490508 A CN106490508 A CN 106490508A
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 55
- 239000000052 vinegar Substances 0.000 title claims abstract description 53
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 210000000952 spleen Anatomy 0.000 title claims abstract description 10
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 11
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 11
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 9
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 7
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 7
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 7
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 5
- 235000012907 honey Nutrition 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 235000013601 eggs Nutrition 0.000 claims description 49
- 239000007788 liquid Substances 0.000 claims description 13
- 108010000912 Egg Proteins Proteins 0.000 claims description 12
- 102000002322 Egg Proteins Human genes 0.000 claims description 12
- 239000003814 drug Substances 0.000 claims description 12
- 150000001875 compounds Chemical class 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000000108 ultra-filtration Methods 0.000 claims description 8
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 6
- 241000132012 Atractylodes Species 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 241000218378 Magnolia Species 0.000 claims description 6
- 244000197580 Poria cocos Species 0.000 claims description 6
- 235000008599 Poria cocos Nutrition 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 210000003278 egg shell Anatomy 0.000 claims description 6
- 210000000969 egg white Anatomy 0.000 claims description 6
- 235000014103 egg white Nutrition 0.000 claims description 6
- 210000002969 egg yolk Anatomy 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 4
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 4
- 235000017443 Hedysarum boreale Nutrition 0.000 claims description 4
- 235000007858 Hedysarum occidentale Nutrition 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 4
- 239000011521 glass Substances 0.000 claims description 4
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 claims description 4
- 239000002932 luster Substances 0.000 claims description 4
- 239000011148 porous material Substances 0.000 claims description 4
- 238000010992 reflux Methods 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 239000002893 slag Substances 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 claims description 2
- -1 L-arabinose potassium sorbate Chemical compound 0.000 claims description 2
- 241000282887 Suidae Species 0.000 claims description 2
- 241001251949 Xanthium sibiricum Species 0.000 claims description 2
- VEUACKUBDLVUAC-UHFFFAOYSA-N [Na].[Ca] Chemical compound [Na].[Ca] VEUACKUBDLVUAC-UHFFFAOYSA-N 0.000 claims description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 2
- 229940084030 carboxymethylcellulose calcium Drugs 0.000 claims description 2
- 235000013373 food additive Nutrition 0.000 claims description 2
- 239000002778 food additive Substances 0.000 claims description 2
- 239000011550 stock solution Substances 0.000 claims description 2
- 230000036541 health Effects 0.000 abstract description 8
- 230000002265 prevention Effects 0.000 abstract description 3
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000003381 stabilizer Substances 0.000 abstract description 2
- 150000001480 arabinoses Chemical class 0.000 abstract 1
- 230000003750 conditioning effect Effects 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 2
- 241000825107 Hierochloe Species 0.000 description 2
- 235000015466 Hierochloe odorata Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- CHHHXKFHOYLYRE-STWYSWDKSA-M potassium sorbate Chemical class [K+].C\C=C\C=C\C([O-])=O CHHHXKFHOYLYRE-STWYSWDKSA-M 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 108090001008 Avidin Proteins 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 150000000992 L-arabinoses Chemical class 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 208000000260 Warts Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000002959 anti-hypotensive effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 229960002685 biotin Drugs 0.000 description 1
- 235000020958 biotin Nutrition 0.000 description 1
- 239000011616 biotin Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 201000010153 skin papilloma Diseases 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- 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
Landscapes
- Medicines Containing Plant Substances (AREA)
- Cosmetics (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a kind of preparation method of the vinegar egg juice with invigorating the spleen for eliminating dampness function, the present invention is by vinegar egg stoste, invigorating the spleen for eliminating dampness extract, potassium sorbate, L arabinoses, honey, sodium carboxymethylcellulose pyce etc. into being grouped into, preparations, the preparation of raw material mixed liquor, homogeneous, sterilizing, several steps such as canned, a kind of prepared vinegar egg juice with invigorating the spleen for eliminating dampness function are extracted in preparation, functional component through vinegar egg stoste.The present invention adds flavor enhancement and stabilizer on the basis of traditional vinegar egg juice, improves the stability and mouthfeel of vinegar egg juice；And Chinese medical extract is added, digesting and assimilating for human body is may advantageously facilitate, is the function type health care beverage that a kind of combination prevention, conditioning, rehabilitation are integrated.
Description
Technical field
The present invention relates to a kind of preparation method of vinegar egg juice of field of food health care, more particularly to a kind of have invigorating the spleen for eliminating dampness work(
The preparation method of the vinegar egg juice of energy.
Background technology
Vinegar egg juice is all at home and abroad the health guarantor that traditional food therapeutic health has rehabilitation, treatment, prevention three-in-one
Strong good merchantable brand, it combine whole nutrition and the food therapy health effect of vinegar and egg.The egg for acetifying, its molecule are fissioned,
Become tiny molecule so as in lecithin, choline, biotin and play the material such as avidin of antitumaous effect easily by human body
Absorb and its physiological function of volatilizing, increase is calcareous, prevents aging（Qi Fengyuan. the manufacture craft [J] of vinegar egg flower life. China
Brewage, 2004 (4): 27, 31.）Numerous studies show that there are in vinegar egg juice a lot of functional components, therefore vinegar egg juice tool
There are the health cares of aspect such as anti-oxidant, hypotensive and blood fat, prevention and treatment of coronary heart disease, treatment osteoporosis, treatment flat wart and pharmacology to make
With.And traditional vinegar egg juice its have the shortcomings that quality is unstable, the shelf-life is short, take inconvenience.
Content of the invention
The present invention adds stabilizer and flavor enhancement on the basis of existing technology, to improve the mouthfeel of vinegar egg juice and stablize
Property, and functional components are added in vinegar egg juice, to overcome the deficiencies in the prior art, and make a kind of with invigorating the spleen for eliminating dampness work(
The vinegar egg juice of energy, can promote gastro-intestinal digestion, the invigorating qi and benefiting blood of human body, be the health beverages that a kind of health is lengthened the life.
Technical scheme is as follows：
A kind of preparation method of the vinegar egg juice with invigorating the spleen for eliminating dampness function, comprises the following steps：
（1）The preparation of vinegar egg juice stoste：
Dissolving eggshell：Take Fresh Egg to clean up, and sterilized with 75% alcohol wipe, with 9 degree of rice vinegars in mass ratio 1:2 immersions
In glass jar, 20 ~ 25 DEG C of room temperature, closed immersion 48 hours is soaked, and ensures that eggshell is completely dissolved；
Dissolving yolk, egg white：Egg film is needled, egg white, yolk and vinegar liquid are stirred and evenly mixed, soaked 24 hours again；
Filter：300 eye mesh screens are crossed, slag film is filtered, the homogeneous faint yellow vinegar egg juice stoste of in good condition, color and luster is obtained；
（2）The preparation of functional components：
1 prescription：Rhizoma atractylodis 15g bighead atractylodes rhizome 15g bark of official magnolia 10g dried orange peel 10g Poria cocos 20g rhizoma alismatis 10g pigs
Siberian cocklebur 10g cassia twig 10g honey-fried licorice root 6g ginger 10g
Rhizoma atractylodis, the bighead atractylodes rhizome, the bark of official magnolia, dried orange peel, Poria cocos, rhizoma alismatis, umbellate pore furgus, cassia twig, honey-fried licorice root, ginger are respectively according to 1.5:1.5:1:1:
2:1:1:1:0.6:1 prescription is mixed, and recipe quantity is carried out 8 ~ 10 times of water refluxing extractions 3 times then, and gained liquid is used
100000 D ultrafiltration posts carry out ultrafiltration, are concentrated into the traditional Chinese medicine compound extract of 1 prescription/90g liquid；
（3）Food additives add：By potassium sorbate, L-arabinose potassium sorbate in mass ratio：L-arabinose：Chinese medicine is multiple
Square extract is 1：5：During 600 ratios are added to traditional Chinese medicine compound extract, the honey stirring of 400 times of potassium sorbate quality is added
Mix, be slowly added to the sodium carboxymethylcellulose of 10 times of potassium sorbate quality, stir to without substantially insoluble carboxymethylcellulose calcium
Sodium, stands to place and dissolves to whole sodium carboxymethylcelluloses, according to traditional Chinese medicine compound extract with vinegar egg stock solution quality ratio be finally
3:5 add vinegar egg juice stoste；
（4）Homogeneous：Mixed vinegar egg juice is crossed high pressure homogenizer, 20 ~ 30MPa of pressure, 10 ~ 20min of homogenizing time is kept；
（5）Above-mentioned vinegar egg juice is carried out carrying out after conventional sterilant canned, then carry out two-stage sterilization, get product.
The temperature of wherein step 4 is 20 40 DEG C, and the conventional sterilant in step 5 is pasteurization.
It is an advantage of the current invention that：
1. the vinegar egg juice contains higher small protein, polypeptide and amino acid etc., easily digested, can be preferable
Raising human body immunity；
2. the functional components of invigorating the spleen for eliminating dampness are with the addition of in the vinegar egg juice, can be effectively promoted the gastrointestinal peristalsis of human body, be promoted to disappear
Change and absorb, so as to reach the purpose of health care；
3. the vinegar egg juice preparation method is simple, good in taste and proterties is stable, is difficult to form precipitation, is conducive to carrying out greatly
The production and selling of scale.
Description of the drawings Fig. 1 is present invention process flow chart.
The invention will be further described below in conjunction with the accompanying drawings for specific embodiment.
The such as Fig. 1 of embodiment 1, takes 2kg Fresh Eggs and cleans up, and sterilized with 75% alcohol wipe, add 9 degree of 4kg
Soaking in rice vinegar in glass jar soaks 25 DEG C of room temperature, closed immersion 48 hours, and ensures that eggshell is completely dissolved, all dissolve
After needle egg film, egg white, yolk and vinegar liquid are stirred and evenly mixed, again soak 24 hours, cross 300 eye mesh screens, filter slag film, obtain
In good condition, the homogeneous faint yellow vinegar egg juice stoste of color and luster；
15g rhizoma atractylodis, the 15g bighead atractylodes rhizomes, the 10g barks of official magnolia, 10g dried orange peels, 20g Poria cocos, 10g rhizoma alismatis, 10g umbellate pore furgus, 10g cassia twig, 6g are processed sweet
Grass, 10g gingers are mixed, and carry out 928g water（I.e. 8 times water）Refluxing extraction 3 times, gained liquid are carried out using 100,000 D ultrafiltration posts
Ultrafiltration, is concentrated into 90g liquid, obtains traditional Chinese medicine compound extract；0.15g potassium sorbates, 0.75gL- arabinoses are added above-mentioned
Chinese medicine recurrence extract in dissolve, add 60g honey and stir and evenly mix, be slowly added to 1.5g sodium carboxymethylcelluloses, stir to
Without substantially insoluble sodium carboxymethylcellulose, stand to place and dissolve to whole sodium carboxymethylcelluloses, be eventually adding 150g vinegar eggs
Liquid stoste；Mixed vinegar egg juice is crossed high pressure homogenizer, pressure 30MPa, homogenizing time 20min, 20 DEG C of temperature is kept；Will be upper
Stating carries out canned after vinegar egg juice carries out conventional sterilant, then carry out two-stage sterilization.
Gained finished product is found through subjective appreciation：The micro- acid of the mouthfeel of vinegar egg juice slightly sweet taste, without fishy smell, without precipitation, mouthfeel is relaxed
Suitable, suitably drink.
Embodiment 2 takes 2kg Fresh Eggs and cleans up, and is sterilized with 75% alcohol wipe, adds 9 degree of rice vinegar leachings of 4kg
Steep in glass jar, soak 20 DEG C of room temperature, closed immersion 48 hours, and ensure that eggshell is completely dissolved, needle after all dissolving
Egg film, egg white, yolk and vinegar liquid are stirred and evenly mixed, and are soaked 24 hours again, are crossed 300 eye mesh screens, are filtered slag film, obtain state good
Good, the homogeneous faint yellow vinegar egg juice stoste of color and luster；
30g rhizoma atractylodis, the 30g bighead atractylodes rhizomes, the 20g barks of official magnolia, 20g dried orange peels, 40g Poria cocos, 20g rhizoma alismatis, 20g umbellate pore furgus, 20g cassia twig, 12g are processed sweet
Grass, 20g gingers are mixed, and carry out 2320g water（I.e. 10 times water）Refluxing extraction 3 times, gained liquid are entered using 100,000 D ultrafiltration posts
Row ultrafiltration, is concentrated into 180g liquid, obtains traditional Chinese medicine compound extract；0.30g potassium sorbates, 1.50g L-arabinoses are added
Dissolve in above-mentioned Chinese medicine recurrence extract, add 120g honey and stir and evenly mix, be slowly added to 3.0g sodium carboxymethylcelluloses, stir
Mix to placement without substantially insoluble sodium carboxymethylcellulose, being stood to the dissolving of whole sodium carboxymethylcelluloses, be eventually adding 300g
Vinegar egg juice stoste；Mixed vinegar egg juice is crossed high pressure homogenizer, pressure 30MPa, homogenizing time 20min, 40 DEG C of temperature is kept；
Above-mentioned vinegar egg juice is carried out carrying out after conventional sterilant canned, then carry out two-stage sterilization.
Claims (3)
1. a kind of preparation method of the vinegar egg juice with invigorating the spleen for eliminating dampness function, it is characterised in that comprise the following steps：
（1）The preparation of vinegar egg juice stoste：
Dissolving eggshell：Take Fresh Egg to clean up, and sterilized with 75% alcohol wipe, with 9 degree of rice vinegars in mass ratio 1:2 immersions
In glass jar, 20 ~ 25 DEG C of room temperature, closed immersion 48 hours is soaked, and ensures that eggshell is completely dissolved；
Dissolving yolk, egg white：Egg film is needled, egg white, yolk and vinegar liquid are stirred and evenly mixed, soaked 24 hours again；
Filter：300 eye mesh screens are crossed, slag film is filtered, the homogeneous faint yellow vinegar egg juice stoste of in good condition, color and luster is obtained；
（2）The preparation of functional components：
1 prescription：Rhizoma atractylodis 15g bighead atractylodes rhizome 15g bark of official magnolia 10g dried orange peel 10g Poria cocos 20g rhizoma alismatis 10g pigs
Siberian cocklebur 10g cassia twig 10g honey-fried licorice root 6g ginger 10g
Rhizoma atractylodis, the bighead atractylodes rhizome, the bark of official magnolia, dried orange peel, Poria cocos, rhizoma alismatis, umbellate pore furgus, cassia twig, honey-fried licorice root, ginger are respectively according to 1.5:1.5:1:1:
2:1:1:1:0.6:1 prescription is mixed, and recipe quantity is carried out 8 ~ 10 times of water refluxing extractions 3 times then, and gained liquid is used
100000 D ultrafiltration posts carry out ultrafiltration, are concentrated into the traditional Chinese medicine compound extract of 1 prescription/90g liquid；
（3）Food additives add：By potassium sorbate, L-arabinose potassium sorbate in mass ratio：L-arabinose：Chinese medicine is multiple
Square extract is 1：5：During 600 ratios are added to traditional Chinese medicine compound extract, the honey stirring of 400 times of potassium sorbate quality is added
Mix, be slowly added to the sodium carboxymethylcellulose of 10 times of potassium sorbate quality, stir to without substantially insoluble carboxymethylcellulose calcium
Sodium, stands to place and dissolves to whole sodium carboxymethylcelluloses, according to traditional Chinese medicine compound extract with vinegar egg stock solution quality ratio be finally
3:5 add vinegar egg juice stoste；
（4）Homogeneous：Mixed vinegar egg juice is crossed high pressure homogenizer, 20 ~ 30MPa of pressure, 10 ~ 20min of homogenizing time is kept；
（5）Above-mentioned vinegar egg juice is carried out carrying out after conventional sterilant canned, then carry out two-stage sterilization, get product.
2. according to claims 1 vinegar egg juice preparation method, it is characterised in that step（4）Temperature be 20-40 DEG C.
3. according to claims 1 vinegar egg juice preparation method, it is characterised in that step（5）In conventional sterilant be bar
Family name sterilizes.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106954810A (en) * | 2017-03-29 | 2017-07-18 | 安徽农业大学 | A kind of preparation method of the vinegar egg beverage with high activity peptide for inhibiting |
| CN108271971A (en) * | 2017-12-21 | 2018-07-13 | 合肥工业大学 | A kind of Chinese medicine vinegar egg juice and preparation method thereof with effect for reducing blood fat |
| CN108552491A (en) * | 2018-02-06 | 2018-09-21 | 内蒙古延龄堂医药科技有限公司 | Compound vinegar egg juice and preparation method thereof with lower hyperlipidemia, hypertension, hyperglycemia illness function |
| CN111567756A (en) * | 2020-06-04 | 2020-08-25 | 东北农业大学 | Vegetable composite vinegar egg liquid product and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103230071A (en) * | 2013-04-02 | 2013-08-07 | 淄博聚贤堂中医药研究所 | Preparation method of vinegar egg honey paste |
| CN105167076A (en) * | 2015-08-13 | 2015-12-23 | 张优苗 | Preparation method of vinegar-egg-honey juice |
-
2016
- 2016-10-26 CN CN201610946139.4A patent/CN106490508A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103230071A (en) * | 2013-04-02 | 2013-08-07 | 淄博聚贤堂中医药研究所 | Preparation method of vinegar egg honey paste |
| CN105167076A (en) * | 2015-08-13 | 2015-12-23 | 张优苗 | Preparation method of vinegar-egg-honey juice |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106954810A (en) * | 2017-03-29 | 2017-07-18 | 安徽农业大学 | A kind of preparation method of the vinegar egg beverage with high activity peptide for inhibiting |
| CN108271971A (en) * | 2017-12-21 | 2018-07-13 | 合肥工业大学 | A kind of Chinese medicine vinegar egg juice and preparation method thereof with effect for reducing blood fat |
| CN108552491A (en) * | 2018-02-06 | 2018-09-21 | 内蒙古延龄堂医药科技有限公司 | Compound vinegar egg juice and preparation method thereof with lower hyperlipidemia, hypertension, hyperglycemia illness function |
| CN111567756A (en) * | 2020-06-04 | 2020-08-25 | 东北农业大学 | Vegetable composite vinegar egg liquid product and preparation method thereof |
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Application publication date: 20170315 |