CN107858257A - The preparation method of fructus crataegi pinnatifidae fruit vinegar - Google Patents

The preparation method of fructus crataegi pinnatifidae fruit vinegar Download PDF

Info

Publication number
CN107858257A
CN107858257A CN201711229385.9A CN201711229385A CN107858257A CN 107858257 A CN107858257 A CN 107858257A CN 201711229385 A CN201711229385 A CN 201711229385A CN 107858257 A CN107858257 A CN 107858257A
Authority
CN
China
Prior art keywords
parts
rock sugar
hawthorn
lemon
fructus crataegi
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
CN201711229385.9A
Other languages
Chinese (zh)
Inventor
韦瑞林
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Guangxi Yin Mu Agricultural Science And Technology Development Co Ltd
Original Assignee
Guangxi Yin Mu Agricultural Science And Technology Development Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Guangxi Yin Mu Agricultural Science And Technology Development Co Ltd filed Critical Guangxi Yin Mu Agricultural Science And Technology Development Co Ltd
Priority to CN201711229385.9A priority Critical patent/CN107858257A/en
Publication of CN107858257A publication Critical patent/CN107858257A/en
Withdrawn legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00—Vinegar; Preparation or purification thereof
    • 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)
    • 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)
    • A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
    • A61K36/725—Ziziphus, e.g. jujube
    • 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)
    • A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
    • A61K36/734—Crataegus (hawthorn)
    • 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)
    • A61K36/75—Rutaceae (Rue family)
    • A61K36/752—Citrus, e.g. lime, orange or lemon
    • 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
    • C12J1/08—Addition of flavouring ingredients

Landscapes

  • Health & Medical Sciences (AREA)
  • Natural Medicines & Medicinal Plants (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Animal Behavior & Ethology (AREA)
  • Microbiology (AREA)
  • Epidemiology (AREA)
  • Organic Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Alternative & Traditional Medicine (AREA)
  • Biotechnology (AREA)
  • Botany (AREA)
  • Medical Informatics (AREA)
  • Medicinal Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Food Science & Technology (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The invention discloses a kind of preparation method of fructus crataegi pinnatifidae fruit vinegar, is related to food processing technology field, and the preparation method of this fructus crataegi pinnatifidae fruit vinegar comprises the following steps：Using the raw material of following parts by weight：40~50 parts of hawthorn, 10~15 parts of meter Shi Liu, 10~15 parts of jujube, 10~15 parts of lemon, 30~40 parts of rock sugar, 3~5 parts of salt, 80~100 parts of rice vinegar；First hawthorn is put into bottle, one layer of rock sugar is covered above hawthorn, jujube is put above rock sugar, one layer of rock sugar is covered above jujube, meter Shi Liu is put above rock sugar, one layer of rock sugar is covered above meter Shi Liu, lemon is put above rock sugar, rice vinegar is then gone up, salt is finally sprinkled with lemon；Bottle seal is good, 12~15 days are stood, produces fructus crataegi pinnatifidae fruit vinegar after filtering, solves haw fruit vinegar astringent taste weight, the problem of mouthfeel is bad.

Description

The preparation method of fructus crataegi pinnatifidae fruit vinegar
Technical field
The present invention relates to food processing technology field, especially a kind of preparation method of fructus crataegi pinnatifidae fruit vinegar.
Background technology
Hawthorn contains the materials such as vitamin C, carrotene, can block and reduce the generation of free radical, can strengthen exempting from for body Epidemic disease power, there is the effect of anti-aging, elimination body fat, reduction fat absorption, women eats hawthorn more can reach U.S. face weight reducing Effect.Hawthorn can be anti-oxidant with hypotensive, lipid-loweringing, can eliminate intestines and stomach harmful bacteria, moreover it is possible to and it is aid digestion, more there is nourishing the liver shield The effect of liver, benefit are simply innumerable.But there is the problem of astringent taste is heavier, and mouthfeel is bad in the vinegar that hawthorn is brewed.
The content of the invention
The present invention provides a kind of preparation method of fructus crataegi pinnatifidae fruit vinegar, can solve haw fruit vinegar astringent taste weight, mouthfeel is bad The problem of.
In order to solve the above-mentioned technical problem, the technical solution adopted in the present invention is：The preparation of this fructus crataegi pinnatifidae fruit vinegar Method comprises the following steps：
1）Using the raw material of following parts by weight：40~50 parts of hawthorn, 10~15 parts of meter Shi Liu, 10~15 parts of jujube, lemon 10 ~15 parts, 30~40 parts of rock sugar, 3~5 parts of salt, 80~100 parts of rice vinegar；
2）First hawthorn is put into bottle, one layer of rock sugar is covered above hawthorn, jujube is put above rock sugar, one is covered above jujube Layer rock sugar, meter Shi Liu is put above rock sugar, one layer of rock sugar is covered above meter Shi Liu, lemon is put above rock sugar, then upper rice Vinegar, salt is finally sprinkled with lemon；
3）Bottle seal is good, 12~15 days are stood, fructus crataegi pinnatifidae fruit vinegar is produced after filtering.
In above-mentioned technical proposal, more specifically technical scheme can also be：The hawthorn is by removing at carpopodium and base of fruit Reason, ring fruit stone can not be broken during removal.
Further：The lemon is by removing pericarp and fruit stone processing.
By adopting the above-described technical solution, the present invention has the advantages that compared with prior art：
Separated with rock sugar between hawthorn, meter Shi Liu, jujube and lemon, fermented by the way of lamination, jujube and lemon can be with The astringent taste of hawthorn is removed, meter Shi Liu can increase water yield, and the fructus crataegi pinnatifidae fruit vinegar of brew is without astringent taste, sweet and sour taste；Remove mountain The base of fruit and carpopodium of short, bristly hair or beard, the fructus crataegi pinnatifidae fruit vinegar free from admixture of brew；Remove the pericarp and fruit stone of lemon, the fructus crataegi pinnatifidae fruit of brew For vinegar without bitter taste, that spills that salt can accelerate lemon on lemon goes out water speed.
Embodiment
With reference to instantiation, the invention will be further described：
Embodiment one
The preparation method of this fructus crataegi pinnatifidae fruit vinegar of this example comprises the following steps：
1）Using the raw material of following parts by weight：40 parts of hawthorn, 10 parts of meter Shi Liu, 10 parts of jujube, 10 parts of lemon, rock sugar 30 Part, 3 parts of salt, 80 parts of rice vinegar；
2）First hawthorn is put into bottle, one layer of rock sugar is covered above hawthorn, jujube is put above rock sugar, one is covered above jujube Layer rock sugar, meter Shi Liu is put above rock sugar, one layer of rock sugar is covered above meter Shi Liu, lemon is put above rock sugar, then upper rice Vinegar, salt is finally sprinkled with lemon；
3）Bottle seal is good, 12 days are stood, fructus crataegi pinnatifidae fruit vinegar is produced after filtering.
The hawthorn can not break ring fruit stone by removing carpopodium and base of fruit processing, during removal；The lemon is by removing fruit Skin and fruit stone processing.
Embodiment two
The preparation method of this fructus crataegi pinnatifidae fruit vinegar of this example comprises the following steps：
1）Using the raw material of following parts by weight：50 parts of hawthorn, 15 parts of meter Shi Liu, 15 parts of jujube, 15 parts of lemon, rock sugar 40 Part, 5 parts of salt, 100 parts of rice vinegar；
2）First hawthorn is put into bottle, one layer of rock sugar is covered above hawthorn, jujube is put above rock sugar, one is covered above jujube Layer rock sugar, meter Shi Liu is put above rock sugar, one layer of rock sugar is covered above meter Shi Liu, lemon is put above rock sugar, then upper rice Vinegar, salt is finally sprinkled with lemon；
3）Bottle seal is good, 15 days are stood, fructus crataegi pinnatifidae fruit vinegar is produced after filtering.
The hawthorn can not break ring fruit stone by removing carpopodium and base of fruit processing, during removal；The lemon is by removing fruit Skin and fruit stone processing.

Claims (3)

1. a kind of preparation method of fructus crataegi pinnatifidae fruit vinegar, it is characterised in that comprise the following steps：
1）Using the raw material of following parts by weight：40~50 parts of hawthorn, 10~15 parts of meter Shi Liu, 10~15 parts of jujube, lemon 10 ~15 parts, 30~40 parts of rock sugar, 3~5 parts of salt, 80~100 parts of rice vinegar；
2）First hawthorn is put into bottle, one layer of rock sugar is covered above hawthorn, jujube is put above rock sugar, one is covered above jujube Layer rock sugar, meter Shi Liu is put above rock sugar, one layer of rock sugar is covered above meter Shi Liu, lemon is put above rock sugar, then upper rice Vinegar, salt is finally sprinkled with lemon；
3）Bottle seal is good, 12~15 days are stood, fructus crataegi pinnatifidae fruit vinegar is produced after filtering.
2. the preparation method of fructus crataegi pinnatifidae fruit vinegar according to claim 1, it is characterised in that：The hawthorn is by removing fruit Handle and base of fruit processing, can not break ring fruit stone during removal.
3. the preparation method of fructus crataegi pinnatifidae fruit vinegar according to claim 2, it is characterised in that：The lemon is by removing fruit Skin and fruit stone processing.
CN201711229385.9A 2017-11-29 2017-11-29 The preparation method of fructus crataegi pinnatifidae fruit vinegar Withdrawn CN107858257A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201711229385.9A CN107858257A (en) 2017-11-29 2017-11-29 The preparation method of fructus crataegi pinnatifidae fruit vinegar

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201711229385.9A CN107858257A (en) 2017-11-29 2017-11-29 The preparation method of fructus crataegi pinnatifidae fruit vinegar

Publications (1)

Publication Number Publication Date
CN107858257A true CN107858257A (en) 2018-03-30

Family

ID=61704606

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201711229385.9A Withdrawn CN107858257A (en) 2017-11-29 2017-11-29 The preparation method of fructus crataegi pinnatifidae fruit vinegar

Country Status (1)

Country Link
CN (1) CN107858257A (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104651201A (en) * 2014-06-16 2015-05-27 刘波 Vinegar for treating high blood pressure
CN104974916A (en) * 2015-06-29 2015-10-14 广西大学 Hawthorn vinegar and preparation method thereof
CN105852090A (en) * 2016-04-08 2016-08-17 肇庆康又康饮料食品有限公司 Hawthorn fruit enzyme and preparation method thereof
CN106901115A (en) * 2017-03-22 2017-06-30 张红霞 A kind of hawthorn blueberry juice beverage and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104651201A (en) * 2014-06-16 2015-05-27 刘波 Vinegar for treating high blood pressure
CN104974916A (en) * 2015-06-29 2015-10-14 广西大学 Hawthorn vinegar and preparation method thereof
CN105852090A (en) * 2016-04-08 2016-08-17 肇庆康又康饮料食品有限公司 Hawthorn fruit enzyme and preparation method thereof
CN106901115A (en) * 2017-03-22 2017-06-30 张红霞 A kind of hawthorn blueberry juice beverage and preparation method thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
徐娟: "《完美女人保养手册》", 30 June 2006, 大众文艺出版社 *
阎世英: "《酵素决定健康》", 31 January 2016, 中国医药科技出版社 *

Similar Documents

Publication Publication Date Title
CN101869258B (en) Method for manufacturing jujube sauce
CN105285599A (en) Production method for Chinese wolfberry-shiitake compound beverage
CN105249066A (en) Preparation method of laver and tremella beverage
CN103627515A (en) Health-care sesame oil with effects of tonifying kidney and improving eyesight
CN106071502A (en) A kind of Synsepalum duleificum Hawthorn composite health drink and preparation method thereof
CN103194346A (en) Production method of pitaya and grape composite fruit vine
CN104365956A (en) Production method of preserved fruits of Cornus officinalis
CN107858257A (en) The preparation method of fructus crataegi pinnatifidae fruit vinegar
CN105087344A (en) Persimmon vinegar liquid-state fermentation production method
CN104138000A (en) Method for making qi-tonifying and health-maintaining soup
CN103289865A (en) A processing method for nostoc sphaeroides rice wine
CN108685071A (en) Passion fruit cream
CN106561867A (en) Camellia nitidissima chi tea having assisted glucose lowering effect, and processing method thereof
CN106106765A (en) A kind of manufacture method of Semen Sojae Preparatum Qiang soyabean milk juice
CN104726299A (en) Preparation method of health sea cucumber wine
CN110229734A (en) A kind of Moringa yellow rice wine
CN104055141A (en) Olive-flavored pressed salted duck and processing method thereof
CN107712250A (en) The processing method of fructus crataegi pinnatifidae preserved fruit
CN107629937A (en) The production method of persimmon vinegar
CN106072501A (en) A kind of processing method of Agaricus blazei Murrill nutritious can
CN102719349A (en) Production process of longan and red date vinegar
CN106562337A (en) Technology of using pectin extracted citrus fruit peels to produce low-sugar jam
CN106235002A (en) A kind of processing method of Fructus Jujubae side cake
CN106307283A (en) Green delicious apple acid
CN105309981A (en) Processing method of gynostemma pentaphylla tartaric acid beverage

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
WW01 Invention patent application withdrawn after publication

Application publication date: 20180330

WW01 Invention patent application withdrawn after publication