CN107853614A - A kind of compound vinegar egg juice with effect of weight reducing and preparation method and application - Google Patents
A kind of compound vinegar egg juice with effect of weight reducing and preparation method and application Download PDFInfo
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- CN107853614A CN107853614A CN201710957015.0A CN201710957015A CN107853614A CN 107853614 A CN107853614 A CN 107853614A CN 201710957015 A CN201710957015 A CN 201710957015A CN 107853614 A CN107853614 A CN 107853614A
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Classifications
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- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Mycology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of compound vinegar egg juice with effect of weight reducing and preparation method and application, it by tea shallow lake grape, calophyllum inophyllum, loguat leaf and egg is raw material to be, its parts by weight is：10 15 parts of tea shallow lake grape, 68 parts of calophyllum inophyllum, 25 parts of loguat leaf, 48 parts of egg, the compound vinegar egg juice of the present invention overcomes in the prior art the problems such as vinegar egg juice functional result is bad, product category is single and mouthfeel is poor, the compound vinegar egg juice of the present invention possesses higher nutritive value while with good taste.The present invention is improved on the basis of traditional vinegar egg juice, compatibility science, it is reasonable to prepare, by carrying out screening study to raw material, while being worth with good taste and better nutritivity, the effective control body weight of energy, fat mass is reduced, and preparation method is simple, it is easy to quality control, is adapted to industrial-scale production, there are preferable nutrition, healthcare function and good market prospects.
Description
Technical field
It is more particularly to a kind of with fat-reducing effect the present invention relates to a kind of preparation method of vinegar egg juice of field of food health care
Vinegar egg juice and preparation method and application.
Background technology
At present, as the developing rapidly of social economy, the raising of modernization of industry degree, the living standard of people gradually carry
Height, the improvement of living condition and dietary structure it is unreasonable, cause per capita body weight gradually rise, obesity increasingly aggravates.It is and fertile
It is fat closely related with a variety of diseases such as mankind's cardiovascular and cerebrovascular disease, type II diabetes, hypertension, high fat of blood.Into 21 century with
Come, relevant international body has investigated display, the whole world because fat and dead number alreadys exceed starvation and dead number, it is clear that section
The social concern paid close attention to jointly in world wide certainly will be turned into by learning preventing and treating and improving obesity.
Traditional vinegar egg juice is to soak 1 egg with high-quality rice vinegar 200mL, after eggshell softening, thin skin is needled and stirred
Even, daily morning is diluted with warm water and is administered at empty stomach once, can continuously be taken 1 week.The traditional Chinese medical science thinks continuously to take, can enriching yin support
Liver, bowl spares appetizing etc..Vinegar egg juice is liked with its unique mouthfeel, flavor, high alimentary health-care function by people's.
Such as the application for a patent for invention of Application No. 201510883755.5, " the preparation method and vinegar egg of vinegar egg juice is disclosed
Liquid ", it is characterised in that comprise the following steps：Choose egg；Egg is soaked to eggshell, egg film clothing, egg until egg in vinegar
White and yolk acetifies, and forms vinegar egg juice.
The application for a patent for invention of Application No. 201510062646.7, disclose " one kind solarization vinegar vinegar egg juice and its preparation side
Method ", it is characterised in that solve in existing vinegar-egg health care food that nutrition health-care functions are low, have a poor flavour, and lack science with being
The problem of evaluation of system.The solarization vinegar vinegar egg juice of the invention is made up of the raw material of following parts by weight：Egg 10-20 parts, quail egg 2-
15 parts, solarization vinegar 65-85 parts.The invention need not add other flavor substances, be widely used.
The and for example application for a patent for invention of Application No. 201510878185.0, disclose " a kind of vinegar egg juice and its preparation side
Method ", it is characterised in that the vinegar egg juice includes 70~100 parts of birds, beasts and eggs, 90~170 parts of rice vinegar, 0.5~3 part of jujube, longan 0.5
~3 parts, 0.5~3 part of matrimony vine, 50~120 parts of honey.Its preparation method includes preparing birds, beasts and eggs vinegar solution, preparing Traditional Chinese herbal vinegar solution
With prepare three steps of vinegar egg juice.A kind of vinegar egg juice of the invention has the function that preferable tonifying Qi and blood, and therapeutic effect
Persistently, its preparation method can improve the property stability of vinegar egg juice, reduce the acidity of vinegar egg juice, reduce the thorn to patient's stomach
Swash.
But at present, vinegar egg and its product are studied in the prior art, still suffer from problems with.Raw material is single, production
Kind class is single, and the functional result such as fitness slimming is bad；Vinegar egg food has a poor flavour：The vinegar egg juice fishy smell prepared by tradition
It is dense, flavor and taste are poor.Therefore, vinegar egg juice product category, taste and functional result can not meet Vehicles Collected from Market need
Ask and limit the making and sale of vinegar egg juice correlated product.
The content of the invention
The purpose of the present invention is a kind of Composite vinegar with fat-reducing effect for being directed to the problem of above technology is present and providing
Egg liquid and preparation method thereof, it using tea shallow lake grape, calophyllum inophyllum, loguat leaf and egg is raw material through alcoholic fermentation, acetic fermentation that it, which is,
The compound vinegar egg juice allocated afterwards, the compound vinegar egg juice control body weight, reducing fat mass etc. has good feature
Effect, and its taste flavor is good, and fat-reducing effect is better than traditional vinegar egg juice.
The present invention is on the basis of the compound vinegar egg juice is provided, there is provided a kind of compound vinegar egg juice and preparation method thereof is with answering
With.
To achieve the above object, the present invention adopts the following technical scheme that：
A kind of compound vinegar egg juice with effect of weight reducing, the compound vinegar egg juice is mainly by the raw material of following parts by weight
Prepare：：Tea shallow lake grape 10-15 parts, calophyllum inophyllum 6-8 parts, loguat leaf 2-5 parts, egg 4-8 parts.
Further, the compound vinegar egg juice is mainly prepared by the raw material of following parts by weight：12 parts of tea shallow lake grape, sea
7 parts of Chinese bush cherry fruit, 4 parts of loguat leaf, 6 parts of egg.
It is a further object of the present invention to provide a kind of preparation method of the compound fruit vinegar egg liquid with effect of weight reducing, including with
Lower step：
(1) pre-process：By tea shallow lake grape, calophyllum inophyllum and loguat leaf, mixed by weight ratio after screening, add Vitamin C
Acid is simultaneously squeezed the juice, and obtains clear juice；
(2) alcoholic fermentation and acetic fermentation：Clear juice through alcoholic fermentation and acetic fermentation, obtains fruit of fermenting successively
Vinegar；
(3) plus egg mixes：Egg after cleaning is soaked in diluted fermentation fruit vinegar according to weight proportion, treats eggshell
After softening, thin skin is needled and stirred, it is filtered, produce compound vinegar egg juice.
Further, in the step (1), after the mixing by tea shallow lake grape, calophyllum inophyllum and loguat leaf, to mixed fruit
The middle ascorbic acid for adding mass percent 0.03%-0.06% is simultaneously squeezed the juice, and is filtered using plate and frame press filtration, obtains clarifying fruit
Juice.
Further, in the step (1), tea shallow lake grape, calophyllum inophyllum and loguat leaf are needed by clear water before weighing
Chosen after cleaning and rot to wait fruit, and tea shallow lake grape debranching, calophyllum inophyllum stripping and slicing without going mouldy.
Further, it is as follows the step of the alcoholic fermentation in the step (2)：Sugarcane is added into the clear juice
Sugar, the total sugar content for adjusting clear juice with sucrose obtain clear juice mixed liquor, add yeast thereto to 250-300g/L
Bacterium, alcoholic fermentation is carried out, obtains fruit wine mash.
Further, the inoculum concentration of the saccharomycete is 1.9 × 108-5.8×109CFU/L clear juice mixed liquors；Wine
At 20-30 DEG C, fermentation time is 4-7 days for smart fermentation temperature control, the total sugar concentration in detection zymotic fluid per 6-12h, when total reducing sugar is dense
Degree stops fermentation when being less than 5g/L, obtains fruit wine mash.
Further, it is as follows the step of the acetic fermentation in the step (2)：Distilled water is added into fruit wine mash,
The alcohol concentration of the fruit wine mash is diluted to 7%-10% (v/v), access Acetobacter pasteurianus carries out acetic fermentation, prepared
Obtain the fruit vinegar that ferments.
Further, the inoculum concentration of Pasteur's acetobacter is 2.7 × 108-6.1×109CFU/L fruit wine mash；It is described
Acetic fermentation temperature be 30-35 DEG C, rotating speed 180-220r/min, per 6-12h detection zymotic fluid in total acid, when total acid no longer
Stop fermentation during growth.
Further, in the step (3), the fermentation fruit vinegar is diluted before egg is added with distilled water, dilute
Release to fermentation fruit vinegar acidity be 4-6g/100mL.
Further, in the step (3), 5-35 DEG C of the soaking temperature of the egg, soak time is 5-8 days.
It is a further object of the present invention to provide the application of the compound fruit vinegar egg liquid with effect of weight reducing.
The powdery acid-treated egg that the compound vinegar egg juice obtains after low temperature drying, pulvis, particle is made after adding food additives
One kind in agent, capsule, tablet, oral liquid.
Compound fruit vinegar egg liquid can directly be drunk.
Further, compound fruit vinegar egg liquid addition honey is used in mixed way, it is proposed that dosage is answered to drink 40mL daily
Close fruit vinegar egg liquid.
Obese people is after drinking compound fruit vinegar egg liquid 10 days daily, the crowd that relatively drinks common vinegar egg juice, and its total courage is consolidated
Alcohol, content of triglyceride significantly decrease, and the compound vinegar egg juice of the present invention has good fat-reducing effect, in control body weight, subtracts
Few fat mass, reduce T-CHOL etc. more traditional vinegar egg juice and have more significant effect.Drink Composite vinegar of the present invention simultaneously
The immunity of organism of the crowd of egg liquid also has significant enhancing, and it is within the 2-6 months after drinking compound fruit vinegar egg liquid, hair of catching a cold
The probability of burning significantly reduces.
Tea shallow lake grape, calophyllum inophyllum, loguat leaf and egg used in compound fruit vinegar milk beverage of the present invention are early stage
After it is preferred that, it is verified by experiments, and the vinegar egg juice that above-mentioned preparation method prepares has good taste and higher nutritive value,
Special effect of weight reducing is shown, there are preferable market prospects.
Beneficial effect：
1st, compound vinegar egg juice prepared by the present invention has significant effect of weight reducing：
Compared with blank group, model group body weight and body fat ratio have significant difference, illustrate that nutrient fodder can dramatically increase
Obesity of Rats；Compared with model group, negative control group and dosage group, at the end of experiment, body weight has a significant difference, and body
There is significant difference in fat, be combined with original body mass than only dosage group, and initial guess, negative control group to a certain extent may be used
To suppress the increase of body weight, and dosage group can significantly reduce body fat ratio to reach mitigation body while increased weight is suppressed
The purpose of weight.
After continuous gavage 30 days, weighing in, cutting open the belly after taking body fat (testis and perinephric fat pad) and weighing, determining
The conventional lipid metabolism index such as T-CHOL, triglycerides in each group rat blood serum, as a result as shown in table 2.As a result show, with
Blank group is compared, and model group T-CHOL and triglycerides have significant difference, and continuous nutrient fodder of feeding can cause rat
Internal T-CHOL and triglyceride levels are higher；Compared with model group, negative control group only total cholesterol level has conspicuousness
Reduce, and dosage group T-CHOL and triglyceride levels have conspicuousness reduction；Compared with negative dosage group, high dose group is total
Cholesterol and triglycerides have significant difference, and low dose group triglycerides has significant difference.
The compound vinegar egg juice has good fat-reducing effect, and it is in sides such as control body weight, reduction fat mass, reduction T-CHOLs
There is significant difference in face, absolutely prove that its effect is more preferable than traditional vinegar egg juice effect in some aspects with traditional vinegar egg juice.
2nd, tea shallow lake grape, calophyllum inophyllum, the selection of loguat leaf and scientific compatibility in fruit vinegar raw material, for more traditional rice vinegar,
The flavor and taste of vinegar egg juice can be not only effectively improved, and its fruit vinegar liquid is fermented rear compound with egg, for control volume
Weight, reducing fat mass etc. has significant gain effect and synergy, significantly improves the mouthfeel and wind of vinegar egg juice
Taste, fat-reducing effect are better than traditional vinegar egg juice.
3rd, compound vinegar egg juice prepared by the present invention also there is enhancing to be immunized, anti-inflammation detumescence and other effects.
It should be noted that the knot for having the technical effect that each component and mutually cooperateing with, interacting of the compound vinegar egg juice of the present invention
Fruit, the superposition of not simple raw material function, the science compounding of each raw material components and extraction, caused effect is considerably beyond each list
The superposition of one component function and effect, there is preferably advanced and practicality.
Embodiment
For the ease of understanding the present invention, especially exemplified by following examples.Its act on be understood to be to the present invention explaination and
The non-any type of limitation to the present invention.
A kind of preparation of the compound fruit vinegar egg liquid with effect of weight reducing of embodiment 1
(1) a kind of compound fruit vinegar egg liquid with effect of weight reducing is made up of the raw material of following parts by weight：Tea shallow lake grape 12
Part, 7 parts of calophyllum inophyllum, 3.5 parts of loguat leaf, 6 parts of egg.
Pretreatment：By tea shallow lake grape, calophyllum inophyllum and loguat leaf, needing to choose without corruption of going mouldy after clear water cleans before weighing
It is rotten to wait fruit, and tea shallow lake grape debranching, calophyllum inophyllum stripping and slicing, mixing, the anti-of mass percent 0.04% is added into mixed fruit
Bad hematic acid is simultaneously squeezed the juice, and is filtered using plate and frame press filtration, is obtained clear juice.
(2) alcoholic fermentation and acetic fermentation：Clear juice through alcoholic fermentation and acetic fermentation, obtains fruit of fermenting successively
Vinegar；Wherein, the step of alcoholic fermentation is as follows：Sucrose is added into the clear juice, the total reducing sugar of clear juice is adjusted with sucrose
Content obtains clear juice mixed liquor, adds saccharomycete thereto, inoculum concentration is 2.0 × 10 to 270g/L9CFU/L clarifies fruit
Juice mixed liquor；For alcoholic fermentation temperature control at 28 DEG C, fermentation time is 5 days, the total sugar concentration in detection zymotic fluid per 10h, when total
Sugared concentration stops fermentation when being less than 5g/L, obtains fruit wine mash.
Wherein, the step of acetic fermentation is as follows：Distilled water is added into fruit wine mash, the alcohol of the fruit wine mash is dense
Degree is diluted to 8.5% (v/v), and access Acetobacter pasteurianus carries out acetic fermentation, the inoculum concentration of Pasteur's acetobacter for 3.0 ×
109CFU/L fruit wine mash；Described acetic fermentation temperature is 32 DEG C, rotating speed 200r/min, total in detection zymotic fluid per 10h
Acid, stop fermentation when total acid no longer increases, fermentation fruit vinegar is prepared.
(3) plus egg mixes：It is diluted with distilled water fermentation fruit vinegar preparation-obtained to step (2), is diluted to fermentation
The acidity of fruit vinegar is 5g/100mL；The egg after cleaning is soaked in diluted fermentation fruit vinegar according to weight proportion afterwards,
After eggshell softening, thin skin is needled and stirred, it is filtered, produce compound vinegar egg juice；The wherein soaking temperature 20 of egg
DEG C, soak time is 6 days.
The powdery acid-treated egg that prepared compound vinegar egg juice is obtained after low temperature drying, sweetener, starch, system are added thereto
Into powder product.
A kind of preparation of the compound fruit vinegar egg liquid with effect of weight reducing of embodiment 2
(1) a kind of compound fruit vinegar egg liquid with effect of weight reducing is made up of the raw material of following parts by weight：Tea shallow lake grape 10
Part, 6 parts of calophyllum inophyllum, 2 parts of loguat leaf, 4 parts of egg.
Pretreatment：By tea shallow lake grape, calophyllum inophyllum and loguat leaf, needing to choose without corruption of going mouldy after clear water cleans before weighing
It is rotten to wait fruit, and tea shallow lake grape debranching, calophyllum inophyllum stripping and slicing, mixing, the anti-of mass percent 0.03% is added into mixed fruit
Bad hematic acid is simultaneously squeezed the juice, and is filtered using plate and frame press filtration, is obtained clear juice.
(2) alcoholic fermentation and acetic fermentation：Clear juice through alcoholic fermentation and acetic fermentation, obtains fruit of fermenting successively
Vinegar；Wherein, the step of alcoholic fermentation is as follows：Sucrose is added into the clear juice, the total reducing sugar of clear juice is adjusted with sucrose
Content obtains clear juice mixed liquor, adds saccharomycete thereto, inoculum concentration is 1.9 × 10 to 250g/L8CFU/L clarifies fruit
Juice mixed liquor；Alcoholic fermentation temperature control is at 20 DEG C, the total sugar concentration in detection zymotic fluid per 12h, when total sugar concentration is less than 5g/L
When stop fermentation, obtain fruit wine mash, fermentation time is 7 days,.
Wherein, the step of acetic fermentation is as follows：Distilled water is added into fruit wine mash, the alcohol of the fruit wine mash is dense
Degree is diluted to 7% (v/v), and access Acetobacter pasteurianus carries out acetic fermentation, the inoculum concentration of Pasteur's acetobacter for 2.7 ×
108CFU/L fruit wine mash；Described acetic fermentation temperature is 30 DEG C, rotating speed 180r/min, total in detection zymotic fluid per 12h
Acid, stop fermentation when total acid no longer increases, fermentation fruit vinegar is prepared.
(3) plus egg mixes：It is diluted with distilled water fermentation fruit vinegar preparation-obtained to step (2), is diluted to fermentation
The acidity of fruit vinegar is 4g/100mL；The egg after cleaning is soaked in diluted fermentation fruit vinegar according to weight proportion afterwards,
After eggshell softening, thin skin is needled and stirred, it is filtered, produce compound vinegar egg juice；The wherein soaking temperature 5 of egg
DEG C, soak time is 8 days.
The powdery acid-treated egg that prepared compound vinegar egg juice is obtained after low temperature drying, sweetener, thickener are added thereto
And preservative is prepared into granule product.
A kind of preparation of the compound fruit vinegar egg liquid with effect of weight reducing of embodiment 3
(1) a kind of compound fruit vinegar egg liquid with effect of weight reducing is made up of the raw material of following parts by weight：Tea shallow lake grape 15
Part, 8 parts of calophyllum inophyllum, 5 parts of loguat leaf, 8 parts of egg.
Pretreatment：By tea shallow lake grape, calophyllum inophyllum and loguat leaf, needing to choose without corruption of going mouldy after clear water cleans before weighing
It is rotten to wait fruit, and tea shallow lake grape debranching, calophyllum inophyllum stripping and slicing, mixing, the anti-of mass percent 0.06% is added into mixed fruit
Bad hematic acid is simultaneously squeezed the juice, and is filtered using plate and frame press filtration, is obtained clear juice.
(2) alcoholic fermentation and acetic fermentation：Clear juice through alcoholic fermentation and acetic fermentation, obtains fruit of fermenting successively
Vinegar；Wherein, the step of alcoholic fermentation is as follows：Sucrose is added into the clear juice, the total reducing sugar of clear juice is adjusted with sucrose
Content obtains clear juice mixed liquor, adds saccharomycete thereto, inoculum concentration is 5.8 × 10 to 300g/L9CFU/L clarifies fruit
Juice mixed liquor；Alcoholic fermentation temperature control is at 30 DEG C, the total sugar concentration in detection zymotic fluid per 12h, when total sugar concentration is less than 5g/L
When stop fermentation, obtain fruit wine mash, fermentation time is 4 days.
Wherein, the step of acetic fermentation is as follows：Distilled water is added into fruit wine mash, the alcohol of the fruit wine mash is dense
Degree is diluted to 10% (v/v), and access Acetobacter pasteurianus carries out acetic fermentation, the inoculum concentration of Pasteur's acetobacter for 6.1 ×
109CFU/L fruit wine mash；Described acetic fermentation temperature is 35 DEG C, rotating speed 180-220r/min, the detection zymotic fluid per 12h
Middle total acid, stop fermentation when total acid no longer increases, fermentation fruit vinegar is prepared.
(3) plus egg mixes：It is diluted with distilled water fermentation fruit vinegar preparation-obtained to step (2), is diluted to fermentation
The acidity of fruit vinegar is 6g/100mL；The egg after cleaning is soaked in diluted fermentation fruit vinegar according to weight proportion afterwards,
After eggshell softening, thin skin is needled and stirred, it is filtered, produce compound vinegar egg juice；The wherein soaking temperature 35 of egg
DEG C, soak time is 5 days.
The powdery acid-treated egg that prepared compound vinegar egg juice is obtained after low temperature drying, thereto add honey, preservative,
Water, it is prepared into oral liquid product.
A kind of preparation of the compound fruit vinegar egg liquid with effect of weight reducing of embodiment 4
A kind of compound fruit vinegar egg liquid with effect of weight reducing and preparation method thereof, comprises the following steps：
(1) pre-process：By tea shallow lake grape, calophyllum inophyllum and loguat leaf, needing to choose without mould after clear water cleans before weighing
Become and rot to wait fruit, and tea shallow lake grape debranching, calophyllum inophyllum stripping and slicing；Weigh tea shallow lake tea shallow lake grape berry 120kg, calophyllum inophyllum pulp
70kg, loguat leaf 40kg, the ascorbic acid of mass percent 0.04% is added into mixed fruit and is squeezed the juice, using plate and frame pressure
Filtration filter, obtains clear juice.
(2) alcoholic fermentation and acetic fermentation：Clear juice through alcoholic fermentation and acetic fermentation, obtains fruit of fermenting successively
Vinegar；Wherein, the step of alcoholic fermentation is as follows：Sucrose is added into the clear juice, the total reducing sugar of clear juice is adjusted with sucrose
Content obtains clear juice mixed liquor, adds saccharomycete thereto, inoculum concentration is 4.0 × 10 to 280g/L9CFU/L clarifies fruit
Juice mixed liquor；Alcoholic fermentation temperature control is at 25 DEG C, the total sugar concentration in detection zymotic fluid per 12h, when total sugar concentration is less than 5g/L
When stop fermentation, obtain fruit wine mash.
Wherein, the step of acetic fermentation is as follows：Distilled water is added into fruit wine mash, the alcohol of the fruit wine mash is dense
Degree is diluted to 8% (v/v), and access Acetobacter pasteurianus carries out acetic fermentation, the inoculum concentration of Pasteur's acetobacter for 5.0 ×
109CFU/L fruit wine mash；Described acetic fermentation temperature is 30 DEG C, rotating speed 200r/min, total in detection zymotic fluid per 12h
Acid, stop fermentation when total acid no longer increases, fermentation fruit vinegar is prepared.
(3) plus egg mixes：60kg egg is soaked in the fermentation for being suitably diluted to that acidity is 6g/100ml through distilled water
In fruit vinegar, after eggshell softening, thin skin is needled and stirred, it is filtered, produce compound vinegar egg juice；The wherein immersion of egg
10 DEG C of temperature, soak time are 7 days.
A kind of preparation of the compound fruit vinegar egg liquid with effect of weight reducing of embodiment 5
A kind of compound fruit vinegar egg liquid with effect of weight reducing and preparation method thereof, comprises the following steps：
(1) pre-process：By tea shallow lake grape, calophyllum inophyllum and loguat leaf, needing to choose without mould after clear water cleans before weighing
Become and rot to wait fruit, and tea shallow lake grape debranching, calophyllum inophyllum stripping and slicing；Weigh tea shallow lake tea shallow lake grape berry 100kg, calophyllum inophyllum pulp
60kg, loguat leaf 20kg, the ascorbic acid of mass percent 0.05% is added into mixed fruit and is squeezed the juice, using plate and frame pressure
Filtration filter, obtains clear juice.
(2) alcoholic fermentation and acetic fermentation：Clear juice through alcoholic fermentation and acetic fermentation, obtains fruit of fermenting successively
Vinegar；Wherein, the step of alcoholic fermentation is as follows：Sucrose is added into the clear juice, the total reducing sugar of clear juice is adjusted with sucrose
Content obtains clear juice mixed liquor, adds saccharomycete thereto, inoculum concentration is 3.0 × 10 to 250g/L9CFU/L clarifies fruit
Juice mixed liquor；Alcoholic fermentation temperature control is at 20 DEG C, the total sugar concentration in detection zymotic fluid per 12h, when total sugar concentration is less than 5g/L
When stop fermentation, obtain fruit wine mash.
Wherein, the step of acetic fermentation is as follows：Distilled water is added into fruit wine mash, the alcohol of the fruit wine mash is dense
Degree is diluted to 7% (v/v), and access Acetobacter pasteurianus carries out acetic fermentation, the inoculum concentration of Pasteur's acetobacter for 3.8 ×
109CFU/L fruit wine mash；Described acetic fermentation temperature is 30 DEG C, rotating speed 200r/min, total in detection zymotic fluid per 12h
Acid, stop fermentation when total acid no longer increases, fermentation fruit vinegar is prepared.
(3) plus egg mixes：40kg egg is soaked in the fermentation for being suitably diluted to that acidity is 5g/100ml through distilled water
In fruit vinegar, after eggshell softening, thin skin is needled and stirred, it is filtered, produce compound vinegar egg juice；The wherein immersion of egg
5 DEG C of temperature, soak time are 5 days.
The experimental example of embodiment 6
A kind of compound vinegar egg juice with effect of weight reducing provided by the invention, to prove its effect, inventor is according to implementation
The vinegar egg juice that example 4 provides carries out animal obesity models experiment, and result of study is as follows：
Wherein：Blank group：Distilled water；Model group：Distilled water；
Negative control group：60kg eggs are soaked in and are suitably diluted in the conventional rice vinegar that acidity is 6g/100ml, rice vinegar
It is same as Example 4 to soak volume, 10 DEG C of soaking temperature, soak time is that (preparation method is the same as embodiment 4 for agitation and filtration after 7 days
The step of (3)), produce traditional egg vinegar liquid.
Experimental group：The compound vinegar egg juice prepared by embodiment 4.
1 animal packet and raising
Healthy SD rat, male, body weight 180-220g, 24 ± 1 DEG C of raising temperature, relative humidity 40-60%, is spaced round the clock
12h, water of freely ingesting set blank group and fat group, and wherein fat group feeds nutrient fodder (basal feed 80%, lard
10%th, yolk powder 10%), blank group feeds basal feed, determines body weight after 30 days, chooses that fat group body weight is larger and amplification phase
To consistent 40, random packet is divided into model group, negative control group and high low dose group, every group 10, ensure model group,
The body weight significance difference opposite sex is not present between negative control group and high low dose group each group and each group has significant difference with blank group
Property body weight.
After packet, blank group continues to feed basal feed, and model group, negative control group, high low dose group are fed nutrition and raised
Material, it is every group 10, continuous to feed 30 days.
2 animal administering modes and dosage：
High low dose group, high dose group given low are 6 × 10-3ML/g/ days, low dose group given low was given low
For 3 × 10-3ML/g/ days, continuous 30 days, the vinegar egg juice that gavage embodiment 1 provides.
Negative control group, given low are 3 × 10-3ML/g/ days, continuous 30 days, the vinegar egg juice that gavage embodiment 3 provides.
Blank group and model group, daily gavage once, each 0.4mL distilled water, continuous 30 days.
Rapid Dose Calculation：40mL vinegar egg juices are drunk daily according to adult's (body weight is calculated by 70kg) to calculate, rat conversion dosage
By human body 5 again based on, i.e. rat drinks 200mL/70kg daily, i.e., rat oral gavage dosage is 2.86 × 10-3ML/g, for ease of meter
Administered volume is calculated, according to daily 3 × 10-3ML/g given lows are tested, and high dose group is 2 times of normal dose.
3 test experiences
3.1 rat body weights change
After continuous gavage 30 days, each group rat body weight is weighed, is cut open the belly and is taken body fat (testis and perinephric fat pad) and claim
Weight, fat body ratio is calculated, as a result as shown in table 1.As a result show, compared with blank group, model group body weight and body fat ratio have significantly
Sex differernce, illustrate that nutrient fodder can dramatically increase Obesity of Rats；Compared with model group, negative control group and dosage group, testing
At the end of, body weight has significant difference, and body fat has significant difference than only dosage group, is combined with original body mass, just
Step speculates that negative control group can suppress the increase of body weight to a certain extent, and dosage group is while increased weight is suppressed,
Body fat can be significantly reduced than the purpose that is lost weight to reach.
The each group rat body weight result of variations of table 1
| Group | Original body mass/g | Terminate body weight/g | Fat body ratio/% |
| Blank group | 197.51±6.87 | 224.69±4.36 | 1.73±0.31 |
| Model group | 316.41±4.78# | 385.49±19.57# | 3.94±0.42# |
| Negative control group | 310.75±5.99 | 329.14±17.68* | 3.51±0.57 |
| Low dose group | 312.19±5.42 | 267.22±20.38*a | 2.74±0.64*a |
| High dose group | 318.39±6.05 | 245.78±16.42*a | 2.23±0.56*a |
Note：Compared with blank group, #p<0.05；Compared with model group, * p<0.05；Compared with negative control group, ap<
0.05。
3.2 rat lipid metabolism index determinings are tested
After continuous gavage 30 days, weighing in, cutting open the belly after taking body fat (testis and perinephric fat pad) and weighing, determining
The conventional lipid metabolism index such as T-CHOL, triglycerides in each group rat blood serum, as a result as shown in table 2.As a result show, with
Blank group is compared, and model group T-CHOL and triglycerides have significant difference, and continuous nutrient fodder of feeding can cause rat
Internal T-CHOL and triglyceride levels are higher；Compared with model group, negative control group only total cholesterol level has conspicuousness
Reduce, and dosage group T-CHOL and triglyceride levels have conspicuousness reduction；Compared with negative dosage group, high dose group is total
Cholesterol and triglycerides have significant difference, and low dose group triglycerides has significant difference.
Influence of the present invention of table 2 to mouse lipid metabolism material
Note：Compared with blank group, #p<0.05；Compared with model group, * p<0.05；Compared with negative control group, ap<
0.05。
4 summarize
In summary, the compound vinegar egg juice has good fat-reducing effect, and it is total in control body weight, reduction fat mass, reduction
There is significant difference in cholesterol etc., absolutely prove its effect in some aspects than traditional vinegar egg juice with traditional vinegar egg juice
Effect is more preferable；In addition, compound vinegar egg juice prepared by the present invention has significant work(to enhancing immunity of organism, anti-inflammation detumescence etc.
Effect, the immunocompetence of body can be significantly improved, can soon eliminate the inflammation of body.
Claims (10)
1. a kind of preparation method of the compound vinegar egg juice with effect of weight reducing, it is characterised in that mainly with tea shallow lake grape, marine alga
Fruit, loguat leaf, egg are prepared for raw material, are comprised the following steps：
(1) pre-process：By tea shallow lake grape, calophyllum inophyllum and loguat leaf, mixed by weight ratio after screening, addition ascorbic acid is simultaneously
Squeeze the juice, obtain clear juice；
(2) alcoholic fermentation and acetic fermentation：Clear juice through alcoholic fermentation and acetic fermentation, obtains the fruit vinegar that ferments successively；
(3) plus egg mixes：Egg after cleaning is soaked in diluted fermentation fruit vinegar according to weight proportion, treats that eggshell softens
Afterwards, thin skin is needled and stirred, it is filtered, produce compound vinegar egg juice.
2. a kind of preparation method of the compound vinegar egg juice with effect of weight reducing as claimed in claim 1, it is characterised in that former
The parts by weight of material are as follows：Tea shallow lake grape 10-15 parts, calophyllum inophyllum 6-8 parts, loguat leaf 2-5 parts, egg 4-8 parts.
A kind of 3. preparation method of the compound vinegar egg juice with effect of weight reducing as claimed in claim 1, it is characterised in that：It is described
In step (1), after the mixing by tea shallow lake grape, calophyllum inophyllum and loguat leaf, mass percent is added into mixed fruit
0.03%-0.06% ascorbic acid is simultaneously squeezed the juice, and is filtered using plate and frame press filtration, is obtained clear juice.
A kind of 4. preparation method of the compound vinegar egg juice with effect of weight reducing as claimed in claim 1, it is characterised in that：It is described
It is as follows the step of the alcoholic fermentation in step (2)：Sucrose is added into the clear juice, clear juice is adjusted with sucrose
Total sugar content to 250-300g/L, obtain clear juice mixed liquor, add saccharomycete thereto, carry out alcoholic fermentation, obtain
Fruit wine mash.
A kind of 5. preparation method of the compound vinegar egg juice with effect of weight reducing as claimed in claim 4, it is characterised in that：It is described
The inoculum concentration of saccharomycete is 1.9 × 108-5.8×109CFU/L clear juice mixed liquors；Alcoholic fermentation temperature control is in 20-30
DEG C, fermentation time is 4-7 days, and per 6-12h, total sugar concentration in detection zymotic fluid, stops fermentation when total sugar concentration is less than 5g/L,
Obtain fruit wine mash.
A kind of 6. preparation method of the compound vinegar egg juice with effect of weight reducing as claimed in claim 1, it is characterised in that：It is described
It is as follows the step of the acetic fermentation in step (2)：Distilled water is added into fruit wine mash, by the alcohol of the fruit wine mash
Concentration dilution to 7%-10% (v/v), access Acetobacter pasteurianus carries out acetic fermentation, fermentation fruit vinegar is prepared.
A kind of 7. preparation method of the compound vinegar egg juice with effect of weight reducing as claimed in claim 6, it is characterised in that：It is described
The inoculum concentration of Pasteur's acetobacter is 2.7 × 108-6.1×109CFU/L fruit wine mash；Described acetic fermentation temperature is 30-35
DEG C, rotating speed 180-220r/min, per 6-12h, total acid in detection zymotic fluid, stops fermentation when total acid no longer increases.
A kind of 8. preparation method of the compound vinegar egg juice with effect of weight reducing as claimed in claim 1, it is characterised in that：It is described
In step (3), the fermentation fruit vinegar is diluted before egg is added with distilled water, and the acidity for being diluted to fermentation fruit vinegar is
4-6g/100mL；5-35 DEG C of the soaking temperature of the egg, soak time are 5-8 days.
9. the obtained compound vinegar egg juice with effect of weight reducing of any preparation methods of claim 1-8.
10. the purposes of the compound vinegar egg juice with effect of weight reducing described in claim 9, it is characterised in that the compound vinegar egg juice
The powdery acid-treated egg obtained after low temperature drying, it is made after adding food additives in pulvis, granule, capsule, tablet, oral liquid
One kind.
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| 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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