CN106591086A - Health-caring cabbage vinegar beverage - Google Patents
Health-caring cabbage vinegar beverage Download PDFInfo
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- CN106591086A CN106591086A CN201611086356.7A CN201611086356A CN106591086A CN 106591086 A CN106591086 A CN 106591086A CN 201611086356 A CN201611086356 A CN 201611086356A CN 106591086 A CN106591086 A CN 106591086A
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- 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
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/702—Oligosaccharides, i.e. having three to five saccharide radicals attached to each other by glycosidic linkages
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
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- 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
- A61K36/06—Fungi, e.g. yeasts
- A61K36/062—Ascomycota
- A61K36/064—Saccharomycetales, e.g. baker's yeast
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- 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)
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- 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
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- 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)
- A61K36/42—Cucurbitaceae (Cucumber family)
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- 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)
- A61K36/70—Polygonaceae (Buckwheat family), e.g. spineflower or dock
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- 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
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Abstract
The invention mainly relates to the technical field of food, and discloses a health-caring cabbage vinegar beverage. The health-caring cabbage vinegar beverage comprises the following raw materials: cabbage, Chinese chestnut, white gourd, sweet potato starch, galactooligosaccharide, salt, angel wine yeast, acetobacter rancens, compound enzyme, a yeast extract, and a kochia scoparia extract product; the raw materials are abundant, the sour and sweet taste is moderate, immunity is enhanced, cardio cerebrovascular is protected, and the materials have the functions of reducing fat and reducing weight, beautifying and caring skin, and resisting cancer and inhibiting cancer; the cabbage is subjected to enzymatic hydrolysis through compound enzyme, juice yield is increased by 8.7%, the raw material utilization rate is increased, production cost is saved; a plurality of raw materials are added, the compatibility is scientific, a deep processing approach for cabbage, Chinese chestnut and white gourd is increased, economic income is increased by 12.4%; through multiple microbial fermentation, the product acetic acid content is 1.7-1.9%, the sugar content is 4-5%, the sour-sweet taste is moderate; addition of a plurality of nutrition extraction solvents can promote fermentation, increases the fragrance, increases the nutrition and health care components, promotes the absorption, and protects the skin, and the sales volume is increased by 9.3%.
Description
Technical field
The invention mainly relates to food technology field, more particularly to a kind of health care Chinese cabbage vinegar beverage.
Background technology
Chinese cabbage contains the mineral elements such as abundant vitamin B group, vitamin C, calcium, ferrum, phosphorus, as the saying goes：" hundred dishes are not as white
Dish ", Chinese cabbage are not only nutritious, and also with more health care, Jing often to eat is used, can sharp intestinal relieving constipation, help digest, strengthen
Body's immunity, beauty treatment weight reducing promote skeleton development, protect cardiovascular and cerebrovascular vessel, cancer-resisting.
The usual eating method of Chinese cabbage is to stew and boiling, but can so cause a large amount of losses of Chinese cabbage nutrition, existing market
On also no Chinese cabbage vinegar beverage sale, it is impossible to meet the mouthfeel and health care demand of consumer.
The content 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 health care Chinese cabbage vinegar beverage.
A kind of health care Chinese cabbage vinegar beverage, is made up of the raw material of following weight portion：Chinese cabbage 82 ~ 84, Semen Castaneae 26 ~ 28, Fructus Benincasae 26 ~
28th, sweet potato starch 12 ~ 14, oligomeric galactose 21 ~ 23, Sal 1.7 ~ 1.9, Angel wine yeast 6 ~ 8, acetic acid bacteria 4 ~ 6, compound
Enzyme 0.07 ~ 0.09, yeast extract 0.3 ~ 0.5, wheat extract 0.2 ~ 0.4.
Described Chinese cabbage, is fresh Chinese cabbage.
Described compound enzyme, is made up of the raw material of following weight portion：Cellulase 13 ~ 15, hemicellulase 7 ~ 9, pectin
Enzyme 6 ~ 8, amylase 3 ~ 5.
Described yeast extract, is beer yeast extract, enriches fragrance and nutrition, promotes lactobacter growth.
Described ground wheat extract, is to clean ground wheat, is crushed, and is fried to burnt odor, adds the body of ground wheat 30 ~ 35 times of amounts of weight
The alcoholic solution of fraction 37 ~ 39%, in 46 ~ 48 DEG C, 32 ~ 34kHz supersound extraction 35 ~ 40 minutes, filters, extracting solution is dried,
Obtain ground wheat extract.
A kind of preparation method of health care Chinese cabbage vinegar beverage, specifically includes following steps：
（1）Chinese cabbage is cleaned, adds the water of Chinese cabbage weight 8 ~ 10%, beating to add compound enzyme, mix homogeneously to be placed in 40 ~ 42 DEG C
Stirring enzymolysis 160 ~ 180 minutes, precipitation is gone in centrifugation, improves crushing juice rate, obtains enzymolysis cabbage juice；
（2）Semen Castaneae is shelled, Fructus Benincasae peeling, stripping and slicing are cleaned, add sweet potato starch, mixing beating to sterilize 15 ~ 20 points in 121 DEG C
Clock, is cooled to 40 ~ 50 DEG C, obtains mixing grog；
（3）Mixing grog is added into enzymolysis cabbage juice, is tarted up, after mixing, added Angel wine yeast, stir,
It is placed in 31 ~ 33 DEG C to ferment 36 ~ 40 hours, produces ethanol, suppresses varied bacteria growing, have additional nutrients and local flavor, obtain alcohol fermentation juice；
（4）Oligomeric galactose and yeast extract are added into alcohol fermentation juice, is stirred, be placed in 24 ~ 26 DEG C of fermentations 13 ~ 15 little
When, obtain acetic fermentation juice；
（5）Add acetic fermentation juice, mix homogeneously, cold preservation to cross 0.22 μm of filter membrane Sal and ground wheat extract, increase stable
Property, it is to avoid precipitation is produced, health care Chinese cabbage vinegar beverage is obtained；
（6）Fill, inspection, obtains finished product.
The step（5）Cold preservation, for be placed in 1 ~ 3 DEG C stand 40 ~ 50 days.
It is an advantage of the invention that：A kind of health care Chinese cabbage vinegar beverage that the present invention is provided, abundant raw material are sour-sweet moderate, clarification
It is stable, without precipitation, can enhancing immunity, protect cardiovascular and cerebrovascular vessel, weight-reducing, beauty and skin care, anticancer suppression cancer；Chinese cabbage Jing is combined
Enzyme is digested, and is made crushing juice rate improve 8.7%, is improved raw material availability, saves production cost；Plurality of raw materials, compatibility science is added to increase
Plus the further technological processing way of Chinese cabbage, Semen Castaneae and Fructus Benincasae, income raising 12.4%；The multiple fermentables of Jing, product acetic acid content
For 1.7 ~ 1.9%, sugar content is 4 ~ 5%, sour-sweet moderate；Various nutrition extractants are added, fermentation can be promoted, tarted up, also
Can have additional nutrients and health-care components, promote to absorb, protect skin；Without any additive, safety and Health, sales volume improve 9.3%.
Specific embodiment
Below with the specific embodiment explanation present invention.
Embodiment 1
A kind of health care Chinese cabbage vinegar beverage, is made up of the raw material of following weight portion：Chinese cabbage 82, Semen Castaneae 26, Fructus Benincasae 26, sweet potato starch
12nd, oligomeric galactose 21, Sal 1.7, Angel wine yeast 6, acetic acid bacteria 4, compound enzyme 0.07, yeast extract 0.3, wheat
Extract 0.2.
Described Chinese cabbage, is fresh Chinese cabbage.
Described compound enzyme, is made up of the raw material of following weight portion：Cellulase 13, hemicellulase 7, pectase 6, shallow lake
Powder enzyme 3.
Described yeast extract, is beer yeast extract, enriches fragrance and nutrition, promotes lactobacter growth.
Described ground wheat extract, is to clean ground wheat, is crushed, and is fried to burnt odor, adds the volume of ground wheat 30 times of amounts of weight
The alcoholic solution of fraction 37%, in 46 DEG C, 32kHz supersound extraction 35 minutes, filters, extracting solution is dried, and obtains ground wheat extract.
A kind of preparation method of health care Chinese cabbage vinegar beverage, specifically includes following steps：
（1）Chinese cabbage is cleaned, adds the water of Chinese cabbage weight 10%, beating to add compound enzyme, mix homogeneously to be placed in 42 DEG C of stirring enzymes
Solution 180 minutes, centrifugation go precipitation, obtain enzymolysis cabbage juice；
（2）Semen Castaneae is shelled, Fructus Benincasae peeling, stripping and slicing are cleaned, adds sweet potato starch, mixing beating to sterilize 20 minutes in 121 DEG C,
40 ~ 50 DEG C are cooled to, mixing grog is obtained；
（3）Mixing grog is added into enzymolysis cabbage juice, is tarted up, after mixing, added Angel wine yeast, stir,
It is placed in 33 DEG C to ferment 40 hours, produces ethanol, suppresses varied bacteria growing, have additional nutrients and local flavor, obtain alcohol fermentation juice；
（4）Oligomeric galactose and yeast extract are added into alcohol fermentation juice, is stirred, be placed in 26 DEG C and ferment 15 hours, obtain
Acetic fermentation juice；
（5）Acetic fermentation juice, mix homogeneously, cold preservation is added to be placed in 2 DEG C and stand 50 days, cross 0.22 μ Sal and ground wheat extract
The filter membrane of m, obtains health care Chinese cabbage vinegar beverage；
（6）Fill, inspection, obtains finished product.
Embodiment 2
A kind of health care Chinese cabbage vinegar beverage, is made up of the raw material of following weight portion：Chinese cabbage 83, Semen Castaneae 27, Fructus Benincasae 27, sweet potato starch
13rd, oligomeric galactose 22, Sal 1.8, Angel wine yeast 7, acetic acid bacteria 5, compound enzyme 0.08, yeast extract 0.4, wheat
Extract 0.3.
Described Chinese cabbage, is fresh Chinese cabbage.
Described compound enzyme, is made up of the raw material of following weight portion：Cellulase 14, hemicellulase 8, pectase 7, shallow lake
Powder enzyme 4.
Described yeast extract, is beer yeast extract, enriches fragrance and nutrition, promotes lactobacter growth.
Described ground wheat extract, is to clean ground wheat, is crushed, and is fried to burnt odor, adds the volume of ground wheat 33 times of amounts of weight
The alcoholic solution of fraction 38%, in 47 DEG C, 33kHz supersound extraction 38 minutes, filters, extracting solution is dried, and obtains ground wheat extract.
Preparation method, with embodiment 1.
Embodiment 3
A kind of health care Chinese cabbage vinegar beverage, is made up of the raw material of following weight portion：Chinese cabbage 84, Semen Castaneae 28, Fructus Benincasae 28, sweet potato starch
14th, oligomeric galactose 23, Sal 1.9, Angel wine yeast 8, acetic acid bacteria 6, compound enzyme 0.09, yeast extract 0.5, wheat
Extract 0.4.
Described Chinese cabbage, is fresh Chinese cabbage.
Described compound enzyme, is made up of the raw material of following weight portion：Cellulase 15, hemicellulase 9, pectase 8, shallow lake
Powder enzyme 5.
Described yeast extract, is beer yeast extract, enriches fragrance and nutrition, promotes lactobacter growth.
Described ground wheat extract, is to clean ground wheat, is crushed, and is fried to burnt odor, adds the volume of ground wheat 35 times of amounts of weight
The alcoholic solution of fraction 39%, in 48 DEG C, 34kHz supersound extraction 40 minutes, filters, extracting solution is dried, and obtains ground wheat extract.
Preparation method, with embodiment 1.
Comparative example 1
Remove Semen Castaneae and Fructus Benincasae, remaining preparation method, with embodiment 1.
Comparative example 2
Remove sweet potato starch, remaining preparation method, with embodiment 1.
Comparative example 3
Remove yeast extract, remaining preparation method, with embodiment 1.
Comparative example 4
Removably wheat extract, remaining preparation method, with embodiment 1.
Comparative example 5
Step（4）In oligomeric galactose and yeast extract in step（3）Add together, remaining preparation method, same to embodiment
1。
Comparative example 6
Removal step（5）Cold preservation and cross 0.22 μm of filter membrane, remaining preparation method, with embodiment 1.
Embodiment and comparative example Chinese cabbage vinegar beverage drink effect：
The suitable experimenter 800 of random selection hyperlipidemic conditions, is randomly divided into 9 groups, and 100 per group, every group of experimenter is daily
The Chinese cabbage vinegar beverage 200ml of the group, observation and record hyperlipidemia effective percentage are drunk, hyperlipidemic conditions mitigate or recovery from illness uniformly has
Effect, hyperlipidemic conditions are constant or increase uniform invalid, and the effect of drinking of embodiment and comparative example Chinese cabbage vinegar beverage is shown in Table 1.
Table 1：Embodiment and comparative example Chinese cabbage vinegar beverage drink effect
As it can be seen from table 1 the health care Chinese cabbage vinegar beverage of embodiment, aromatic mellow, sour-sweet moderate, tissue stabilization keeps longer
Clear state, Shelf-life protects cardiovascular and cerebrovascular vessel, and hyperlipidemia effective percentage reaches 47%, hence it is evident that high compared with comparative example, illustrate
The health care Chinese cabbage vinegar beverage that invention is provided has preferably drinks effect.
Claims (7)
1. a kind of health care Chinese cabbage vinegar beverage, it is characterised in that be made up of the raw material of following weight portion：Chinese cabbage 82 ~ 84, Semen Castaneae 26 ~
28th, Fructus Benincasae 26 ~ 28, sweet potato starch 12 ~ 14, oligomeric galactose 21 ~ 23, Sal 1.7 ~ 1.9, Angel wine yeast 6 ~ 8, acetic acid
Bacterium 4 ~ 6, compound enzyme 0.07 ~ 0.09, yeast extract 0.3 ~ 0.5, wheat extract 0.2 ~ 0.4.
2. health care Chinese cabbage vinegar beverage according to claim 1, it is characterised in that described Chinese cabbage, is fresh Chinese cabbage.
3. health care Chinese cabbage vinegar beverage according to claim 1, it is characterised in that described compound enzyme, by following weight portion
Raw material is constituted：Cellulase 13 ~ 15, hemicellulase 7 ~ 9, pectase 6 ~ 8, amylase 3 ~ 5.
4. health care Chinese cabbage vinegar beverage according to claim 1, it is characterised in that described yeast extract, is beer yeast
Extract.
5. health care Chinese cabbage vinegar beverage according to claim 1, it is characterised in that described ground wheat extract, is to wash ground wheat
Only, crush, fry to burnt odor, add the alcoholic solution of the volume fractions 37 ~ 39% of ground wheat 30 ~ 35 times of amounts of weight, in 46 ~ 48 DEG C, 32
~ 34kHz supersound extraction 35 ~ 40 minutes, filters, extracting solution is dried, and obtains ground wheat extract.
6. a kind of preparation method of the Chinese cabbage vinegar beverage of health care according to claim 1, it is characterised in that specifically include following step
Suddenly：
（1）Chinese cabbage is cleaned, adds the water of Chinese cabbage weight 8 ~ 10%, beating to add compound enzyme, mix homogeneously to be placed in 40 ~ 42 DEG C
Stirring enzymolysis 160 ~ 180 minutes, precipitation is gone in centrifugation, obtains enzymolysis cabbage juice；
（2）Semen Castaneae is shelled, Fructus Benincasae peeling, stripping and slicing are cleaned, add sweet potato starch, mixing beating to sterilize 15 ~ 20 points in 121 DEG C
Clock, is cooled to 40 ~ 50 DEG C, obtains mixing grog；
（3）Mixing grog is added into enzymolysis cabbage juice, after mixing, Angel wine yeast is added, is stirred, be placed in 31 ~ 33
DEG C fermentation 36 ~ 40 hours, obtain alcohol fermentation juice；
（4）Oligomeric galactose and yeast extract are added into alcohol fermentation juice, is stirred, be placed in 24 ~ 26 DEG C of fermentations 13 ~ 15 little
When, obtain acetic fermentation juice；
（5）Acetic fermentation juice, mix homogeneously, cold preservation is added to cross 0.22 μm of filter membrane, obtain health care white Sal and ground wheat extract
Dish vinegar beverage；
（6）Fill, inspection, obtains finished product.
7. the preparation method of health care Chinese cabbage vinegar beverage according to claim 6, it is characterised in that the step（5）Cold preservation,
40 ~ 50 days are stood to be placed in 1 ~ 3 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611086356.7A CN106591086A (en) | 2016-12-01 | 2016-12-01 | Health-caring cabbage vinegar beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611086356.7A CN106591086A (en) | 2016-12-01 | 2016-12-01 | Health-caring cabbage vinegar beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106591086A true CN106591086A (en) | 2017-04-26 |
Family
ID=58594324
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611086356.7A Withdrawn CN106591086A (en) | 2016-12-01 | 2016-12-01 | Health-caring cabbage vinegar beverage |
Country Status (1)
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| CN (1) | CN106591086A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1439709A (en) * | 2003-02-13 | 2003-09-03 | 张生俊 | Vegetables vinegar production |
| CN105586240A (en) * | 2016-03-21 | 2016-05-18 | 华南理工大学 | Preparation method of apple vinegar primary pulp |
| CN106119069A (en) * | 2016-08-31 | 2016-11-16 | 安徽国丰农业科技发展有限公司 | A kind of weight-reducing Flos Chrysanthemi vinegar |
-
2016
- 2016-12-01 CN CN201611086356.7A patent/CN106591086A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1439709A (en) * | 2003-02-13 | 2003-09-03 | 张生俊 | Vegetables vinegar production |
| CN105586240A (en) * | 2016-03-21 | 2016-05-18 | 华南理工大学 | Preparation method of apple vinegar primary pulp |
| CN106119069A (en) * | 2016-08-31 | 2016-11-16 | 安徽国丰农业科技发展有限公司 | A kind of weight-reducing Flos Chrysanthemi vinegar |
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Application publication date: 20170426 |