CN108208627A - The formula and preparation process of a kind of vinegar egg juice - Google Patents

The formula and preparation process of a kind of vinegar egg juice Download PDF

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Publication number
CN108208627A
CN108208627A CN201711494071.1A CN201711494071A CN108208627A CN 108208627 A CN108208627 A CN 108208627A CN 201711494071 A CN201711494071 A CN 201711494071A CN 108208627 A CN108208627 A CN 108208627A
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vinegar
parts
beasts
birds
eggs
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卢宁
于帅
其他发明人请求不公开姓名
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Shandong Yu Ze Pharmaceutical Technology Co Ltd
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Shandong Yu Ze Pharmaceutical Technology Co Ltd
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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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/25—Addition or treatment with microorganisms or enzymes
    • 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
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • 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)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Botany (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)

Abstract

The invention discloses the formulas and preparation process of a kind of vinegar egg juice, belong to food formulation technical field.Preparation method includes preparing birds, beasts and eggs vinegar solution, prepare Traditional Chinese herbal vinegar solution and preparing three steps of vinegar egg juice.A kind of vinegar egg juice of the present invention has the function of preferable tonifying Qi and blood, and therapeutic effect is lasting, and preparation method can improve the property stability of vinegar egg juice, reduce the acidity of vinegar egg juice, reduce the stimulation to patient's stomach.

Description

The formula and preparation process of a kind of vinegar egg juice
Technical field
The present invention relates to the formulas and preparation process of a kind of vinegar egg juice, belong to food formulation technical field.
Background technology
Vinegar egg juice is a kind of dietotherapy folk prescription of folklore, as the term suggests it is exactly that clean egg is immersed in pure natural wine It makes in rice vinegar, can be mixed well together with plain boiled water, honey after soaking edible.Existing vinegar egg juice uses egg and vinegar simply immersing more It obtains, there are following defects for existing vinegar egg juice：First, existing self-control vinegar egg juice acidity is high, and stomach is stimulated greatly after taking, Especially children and the people with gastrointestinal diseases such as gastric ulcer, duodenal ulcer diseases can not eat, and middle-aged and the old's tooth Skeleton bulking, the higher vinegar egg juice of inedibility acidity；However vinegar egg juice acidity is too low, and can lead to it in storage sales process In easily corruption.Secondly, though there is the addition of the design, in the prior art traditional Chinese medicine ingredients of addition traditional Chinese medicine ingredients in existing vinegar egg juice Mode is mostly added in using decocting method extraction Chinese medical concrete in vinegar egg juice, and vinegar egg juice finished product is made；It is found by the research of applicant： The vinegar egg juice finished product that existing preparation method obtains after vinegar egg juice finished product is stood for a long time, easily forms precipitation, reduces vinegar egg The value that liquid finished product is sold as liquid beverage.Again, although in the prior art in the presence of will be associated with vinegar egg juice and traditional Chinese medicine ingredients Design, but its effect is unsatisfactory.Applicant it has been investigated that：It is due to the collocation of vinegar egg juice and traditional Chinese medicine ingredients in existing formula It is unreasonable to cause.
Invention content
The technical problem to be solved by the present invention is to：Overcome the deficiencies of the prior art and provide a kind of formula for being formulated vinegar egg juice And preparation process, the vinegar egg juice have the function of preferable tonifying Qi and blood, the character that preparation method can improve vinegar egg juice is steady Acidity that is qualitative, reducing vinegar egg juice, reduces the stimulation to patient's stomach.
The technical solution adopted by the present invention to solve the technical problems is：The vinegar egg juice, by the raw material system of following parts by weight Into：30~80 parts of rice vinegar, 5~30 parts of birds, beasts and eggs, 5~10 parts of arillus longan, 5~10 parts of matrimony vine, 5~10 parts of jujube, sea cucumber collagen egg White 1~2 part, 20~50 parts of honey, 0.02~0.1 part of bromelain, 0.02~0.1 part of pepsin.
The vinegar egg juice, which is characterized in that be made of the raw material of following parts by weight：40~70 parts of rice vinegar, 5~25 parts of birds, beasts and eggs, 5~8 parts of arillus longan, 5~8 parts of matrimony vine, 5~8 parts of jujube, 1~1.5 part of holothurian collagen, 20~40 parts of honey, bromelain 0.02~0.08 part of enzyme, 0.02~0.08 part of pepsin.
The vinegar egg juice, which is characterized in that be made of the raw material of following parts by weight：40~65 parts of rice vinegar, 5~20 parts of birds, beasts and eggs, 5~7 parts of arillus longan, 5~7 parts of matrimony vine, 5~7 parts of jujube, 1~1.3 part of holothurian collagen, 20~35 parts of honey, bromelain 0.02~0.06 part of enzyme, 0.02~0.06 part of pepsin.
The vinegar egg juice, which is characterized in that be made of the raw material of following parts by weight：40~60 parts of rice vinegar, 5~15 parts of birds, beasts and eggs, 5~6.5 parts of arillus longan, 5~6.5 parts of matrimony vine, 5~6.5 parts of jujube, 1~1.2 part of holothurian collagen, 20~30 parts of honey, spinach 0.02~0.05 part of trailing plants proteinase-10 .02~0.05 part, pepsin.
The birds, beasts and eggs are egg, pigeon egg and quail egg by weight 3~10：2：1 mixing.
Acetic acid content is 5~9 grams/100ml in the rice vinegar.
Acetic acid content is 9 grams/100ml (referred to as 9 degree of rice vinegars) in the rice vinegar.
The preparation method of the vinegar egg juice, which is characterized in that using following steps：
Prepare birds, beasts and eggs vinegar solution：Birds, beasts and eggs are added in into soaking in rice vinegar, soaking time 2~7 days, 20~40 DEG C of soaking temperature, leaching It stirred after bubble, filter acquisition birds, beasts and eggs vinegar solution；
Prepare Traditional Chinese herbal vinegar solution：Arillus longan, matrimony vine, jujube are separately added into soaking in rice vinegar, soaking time 2~7 days is impregnated 20~40 DEG C of temperature stirs after immersion, filters acquisition Traditional Chinese herbal vinegar solution；
Prepare vinegar egg juice：The birds, beasts and eggs vinegar solution obtained and Traditional Chinese herbal vinegar solution are mixed, addition holothurian collagen, bee Honey, bromelain, pepsin, to get vinegar egg juice after stirring evenly；
By following parts by weight raw material：30~80 parts of rice vinegar, 5~30 parts of birds, beasts and eggs, 5~10 parts of arillus longan, matrimony vine 5~10 Part, 5~10 parts of jujube, 1~2 part of holothurian collagen, 20~50 parts of honey, 0.02~0.1 part of bromelain, pepsin 0.02~0.1 part.
The concrete operations for preparing birds, beasts and eggs vinegar solution step are：Birds, beasts and eggs are added in into soaking in rice vinegar, birds, beasts and eggs are with rice vinegar by weight 3 ~4：5 additions, soaking time 2~7 days, 20~40 DEG C of soaking temperature, being stirred after immersion makes the yolk of birds, beasts and eggs crush, filter Insoluble impurity is removed, obtains birds, beasts and eggs vinegar solution；The birds, beasts and eggs are made a living birds, beasts and eggs.
Prepare the soaking time 2~4 days described in birds, beasts and eggs vinegar solution step, 25~35 DEG C of soaking temperature；Prepare Traditional Chinese herbal vinegar Soaking time described in solution step 2~4 days, 25~35 DEG C of soaking temperature.
Birds, beasts and eggs in the present invention can need to replace with one or more of duck's egg, goose egg according to the state of an illness.Applicant is grinding Study carefully middle discovery：Duck's egg, goose egg eggshell it is harder be not easy to impregnate, the active ingredient that egg or quail egg is applied alone is single, and dove is applied alone The cost of sub- egg is higher, and optimal selection is egg, pigeon egg and quail egg by weight 3~10：2：1 is used in mixed way.Egg, taste It is sweet, it is mild-natured, there is nourishing Yin and moistening dryness, the effect of bushing allays excitement, nourishing blood and preventing abortion, detoxifying and relieving itching.It is unhappy to cure mainly pyreticosis, consumptive disease hectic fever due to yin, Insomnia of palpitating with fear, cough caused by dryness celostomia, day red pharyngalgia, fetal irritability, puerperal thirst, infantile emaciation, scald, boil, tinea itches.Pigeon egg, Egg for Columbidae animal wild pigeon or pigeon etc..It is sweet in flavor, salty, it is mild-natured, have effects that filling liver kidney, strengthening the essence gas, rich skin are all, mainly For diseases such as the soreness and weakness of waist and knees caused by kidney deficiency, fatigue and weak, palpitations and insomnias.Quail egg, containing abundant protein, cephalin, ovum Phosphatide, lysine, cystine, dimension A, dimension B2, dimension B1, iron, phosphorus, the nutriments such as calcium, can invigorating qi and benefiting blood, strengthen muscles and bones.Have The effect of invigorating qi and benefiting blood controls rheumatism, strengthens muscles and bones.Amino acid classes are complete in quail egg, rich content, and also high quality is more Kind of the ingredient needed by human such as phosphatide, hormone, iron, riboflavin and vitamin A content be higher by twice or so than same amount egg, and Cholesterol then low compared with egg about 1/3rd, so being the preferable nourishing food of various weak patients and old man, children and pregnant woman. Egg, pigeon egg and quail egg add in soaking in rice vinegar 2~7 days, and the active ingredient in raw egg can be made fully to be dissolved into rice vinegar, And macro-molecular protein can be promoted to be decomposed into high activity small protein, polypeptide and amino acid.Using soaking temperature 20~40 DEG C, it can effectively ensure the activity of proteinaceous components in vinegar egg juice, high temperature is avoided to lead to proteinaceous components deactivation.
Rice vinegar is exactly with grains such as millet, sorghum, glutinous rice, barley, corn, sweet potato, vinasse, jujube, apple, grape, persimmons Food and fruit are raw material, are formed by fermented soy, and fermentation process is conventional method for brewing vinegar.9 degree of rice vinegars refer to every 100 milliliters Rice vinegar containing 9 grams of acetic acid in solution.It is sour, bitter, it is warm-natured.Enter liver, stomach.There are appetizing, nourishing the liver, dissipate the effect of stasis of blood, analgesic.Work( It can cure mainly：Dissipate the stasis of blood, hemostasis, removing toxic substances, desinsection.
Honey is the honey that the nectar that honeybee is adopted from the flowering plant's flowers is brewed in honeycomb.It is sweet in flavor, it is mild-natured, it can mend In, moisturize, relieve pain, detoxifying.Preferred honey is Mel Jujubae, honey of lungan flowers, matrimony vine honey, lily honey, one kind in rose honey or several Kind.
Arillus longan refers to that fresh longan bakes the longan become after dry fruit in Chinese medicine.Crude drug arillus longan is by top longitudinal direction Splitting has irregular block piece, and gas is fragrant, the dense sweet tea of taste and it is special.Surface yellowish-brown, it is translucent；One side shrinkage close to pericarp is uneven, It is coarse, it is bright and have vertical wrinkle close to the one side of kind of skin.Arillus longan is about 1.5 centimetres, and 1.3~3.5 centimetres wide, thickness is not as good as 1 Millimeter.Matter is soft and micro- toughness, often bonds in bulk.And longan because its kind circle black light pool, hilum protrusion is white, seems biography Be right the eyes of " dragon ", so gaining the name.Fresh longan meat is extremely tender, and how happy juice is, tasty, actually other fruits institute not And.
Matrimony vine refers to the dry mature fruit from lycium barbarum.Before this title of matrimony vine is first appeared in Chinese two thousand years 's《The Book of Songs》.Drug scholar's Li Shizhen (1518-1593 A.D.) cloud of the Ming Dynasty：" matrimony vine, two tree names.The thorn of this object spine such as Chinese holly, the item of stem such as Qi, therefore and name It." road book speech：Thousand carry matrimony vine, shaped like dog, therefore obtain Chinese holly name, unexamined to be said yes or no praising：There are three types of henon bamboo withered culms：First, matrimony vine；When Vegetables, leaf is like hare's-lettuce；First, the black person of the color of withered bamboo pole.Property is sweet, and taste is put down.With nourishing the liver, the effect of nourshing kidney, moistening lung.
Jujube, i.e. jujube, belong to Angiospermae, Dicotyledoneae, Rhamnales, Rhamnaceae, zizyphus plant.It is tieed up Raw cellulose content is very high, there is the good reputation of " natural complex ball ", has nourishment for vitality, the effect of enriching blood.For qi-blood-body fluid not Foot, spleen eating less, weak loose stool, palpitation and severe palpitation, hysteria of womam.
Holothurian collagen is the collagen that therefrom extracts using sea cucumber as raw material.Holothurian collagen is than it The purity higher of the collagen of its classification, not only collagen, rich in not available for collagen 18 kinds of amino acid, A variety of rare nutritional ingredients such as Sea Cucumber Glycosides and sea cucumber polysaccharide.Therefore, holothurian collagen is otherwise known as in collagen Local tyrant's gold.
Bromelain, also known as bromelain.By the thiol protease of the extractions such as pineapple juice, skin.Light yellow amorphous powder, It is micro- have it is special smelly.Molecular weight 33000.Optimum pH to casein, hemoglobin, BAEE is 6~8, is pH value to gelatin 5.0.Enzymatic activity is inhibited by heavy metal.Water is slightly soluble in, insoluble in ethyl alcohol, acetone, chloroform and ether.Its selective hydrolysis basic amine group Peptide chain on the carboxyl side of sour (such as arginine) or aromatic amino acid (such as phenylalanine, tyrosine), selective hydrolysis Fibrin, decomposable asymmetric choice net muscle fibre, and fibrinogen is acted on faint.Available for beer clarification, medicinal aid digestion and anti-inflammatory Detumescence.
Pepsin is a kind of digestible protein enzyme, by gastric chief cells (the gastric chief in stomach Cell) secreted, it by the breaks down proteins in food is small peptide fragment that function, which is,.The precursor of pepsin is referred to as stomach cardia Proenzyme.
Ancient medicine man is had sore throat using the treatment of vinegar egg, angina pectoris, a variety of diseases, the modern nutriology such as stomachache are thought, Organic acid, amino acid, trace element and vitamin there are many containing in rice vinegar.The study found that vinegar egg juice can reduce blood fat, enhancing The effect of body Green Tea Extract, prevention of arterial is hardened it is helpful, also have certain defaecation, losing weight, improve it is immune and anti- Fatigue effect, can long-term drinking without other side effects.
Applicant has found under study for action：Best control can be played after birds, beasts and eggs vinegar egg juice and Traditional Chinese herbal vinegar the solution mixing of the present invention Therapeutic effect.And the solution of arillus longan, matrimony vine and jujube must be included in Traditional Chinese herbal vinegar solution.Only with arillus longan, matrimony vine and big The effect of any one of three kinds of solution of jujube or solution of two kinds of acquisitions, benefiting qi and nourishing blood, is undesirable.
Applicant has found under study for action：Sea cucumber collagen egg is added in after birds, beasts and eggs vinegar egg juice and Traditional Chinese herbal vinegar the solution mixing of the present invention In vain, pepsin, bromelain, holothurian collagen can improve immunity, and pepsin, bromelain can be by macromoleculars Breaks down proteins are small protein or small peptide, it is easier to which absorption of human body can play optimum therapeuticing effect.
Compared with prior art, advantageous effect possessed by a kind of formula of formula vinegar egg juice of the invention and preparation process It is：
1. the vinegar egg juice has the function of preferably to improve the immunity of the human body, and therapeutic effect is lasting.In vinegar egg juice Small protein, polypeptide and the combination of amino acid traditional Chinese medicine ingredients have the function of to enhance drug effect.Pass through pepsin and pineapple egg The enzymolysis of white enzyme so that macro-molecular protein is decomposed, and shortens decomposition absorption process of the protein in human body.And compared with Small protein, polypeptide and the amino acid of high activity are the important components of human immunocyte and various hormones, to exempt from Epidemic disease is adjusted and endocrine metabolic diseases provide raw material.Arillus longan, matrimony vine, jujube is used in conjunction has effects that replenishing vital essence and invigorating vital QI.
2. the vinegar egg juice can long-time storage, and character stablize, be long placed in and be not easy to form precipitation.Birds, beasts and eggs vinegar in the present invention Egg liquid and Traditional Chinese herbal vinegar solution use rice vinegar to be obtained for solvent extraction, have preferable compatibility after the two mixing, final to obtain Vinegar egg juice in comprising multiple nutritional components formed colloidal solution, and character stablize, be long placed in and be not easy to form sediment, just In canned and sale.
3. the preparation method of the vinegar egg juice is easy to operate.It prepares birds, beasts and eggs vinegar solution step and prepares Traditional Chinese herbal vinegar solution step energy It is enough carried out at the same time, has saved the time for impregnating raw material.It is used in Traditional Chinese herbal vinegar solution step is prepared and Chinese medicine material is used into 9 degree of rice Vinegar impregnates, and further reduced the acidity of vinegar egg juice, honey is added in vinegar egg juice step is prepared, and enriches the sweet taste mouth of vinegar egg juice Sense, the vinegar egg juice mouthfeel finally obtained is suitable, and acidity is low, small to the irritation of stomach, suitable for long-term drinking.
Specific embodiment
Examples 1 to 4 be the present invention a kind of formula of formula vinegar egg juice and the specific embodiment of preparation process, wherein Embodiment 1 is most preferred embodiment.
Embodiment 1
The present embodiment raw material composition is by following parts by weight：9 degree of 40 parts of rice vinegars, 11 parts of birds, beasts and eggs, 6 parts of arillus longan, matrimony vine 6 Part, 6 parts of jujube, 1 part of holothurian collagen, 26 parts of honey, 0.01 part of bromelain, 0.01 part of pepsin；The fowl Egg is egg, pigeon egg and quail egg by weight 3：2：1 mixing.
The preparation method of the present embodiment, using following steps：
Prepare birds, beasts and eggs vinegar solution：Birds, beasts and eggs are added in into soaking in rice vinegar, soaking time 2 days, 25 DEG C of soaking temperature, after immersion Stirring, filtering obtain birds, beasts and eggs vinegar solution；
Prepare Traditional Chinese herbal vinegar solution：Arillus longan, matrimony vine, jujube are separately added into soaking in rice vinegar, soaking time 2 days impregnates temperature 25 DEG C of degree stirs after immersion, filters acquisition Traditional Chinese herbal vinegar solution；
Prepare vinegar egg juice：The birds, beasts and eggs vinegar solution obtained and Traditional Chinese herbal vinegar solution are mixed, addition holothurian collagen, bee Honey, bromelain, pepsin, to get vinegar egg juice after stirring evenly.
Embodiment 2
The present embodiment raw material composition is by following parts by weight：9 degree of 45 parts of rice vinegars, 13 parts of birds, beasts and eggs, 7 parts of arillus longan, matrimony vine 7 Part, 7 parts of jujube, 1.5 parts of holothurian collagen, 28 parts of honey, 0.02 part of bromelain, 0.02 part of pepsin；Described Birds, beasts and eggs are egg, pigeon egg and quail egg by weight 4：2：1 mixing.
The preparation method of the present embodiment, using following steps：
Prepare birds, beasts and eggs vinegar solution：Birds, beasts and eggs are added in into soaking in rice vinegar, soaking time 2 days, 30 DEG C of soaking temperature, after immersion Stirring, filtering obtain birds, beasts and eggs vinegar solution；
Prepare Traditional Chinese herbal vinegar solution：Arillus longan, matrimony vine, jujube are separately added into soaking in rice vinegar, soaking time 2 days impregnates temperature 30 DEG C of degree stirs after immersion, filters acquisition Traditional Chinese herbal vinegar solution；
Prepare vinegar egg juice：The birds, beasts and eggs vinegar solution obtained and Traditional Chinese herbal vinegar solution are mixed, addition holothurian collagen, bee Honey, bromelain, pepsin, to get vinegar egg juice after stirring evenly.
Embodiment 3
The present embodiment raw material composition is by following parts by weight：9 degree of 50 parts of rice vinegars, 15 parts of birds, beasts and eggs, 8 parts of arillus longan, matrimony vine 8 Part, 8 parts of jujube, 2 parts of holothurian collagen, 30 parts of honey, 0.03 part of bromelain, 0.03 part of pepsin；The fowl Egg is egg, pigeon egg and quail egg by weight 5：2：1 mixing.
The preparation method of the present embodiment, using following steps：
Prepare birds, beasts and eggs vinegar solution：Birds, beasts and eggs are added in into soaking in rice vinegar, soaking time 3 days, 20 DEG C of soaking temperature, after immersion Stirring, filtering obtain birds, beasts and eggs vinegar solution；
Prepare Traditional Chinese herbal vinegar solution：Arillus longan, matrimony vine, jujube are separately added into soaking in rice vinegar, soaking time 3 days impregnates temperature 20 DEG C of degree stirs after immersion, filters acquisition Traditional Chinese herbal vinegar solution；
Prepare vinegar egg juice：The birds, beasts and eggs vinegar solution obtained and Traditional Chinese herbal vinegar solution are mixed, addition holothurian collagen, bee Honey, bromelain, pepsin, to get vinegar egg juice after stirring evenly.
Embodiment 4
The present embodiment raw material composition is by following parts by weight：9 degree of 55 parts of rice vinegars, 15 parts of birds, beasts and eggs, 5 parts of arillus longan, matrimony vine 5 Part, 5 parts of jujube, 0.5 part of holothurian collagen, 30 parts of honey, 0.005 part of bromelain, 0.005 part of pepsin；It is described Birds, beasts and eggs be egg, pigeon egg and quail egg by weight 3：2：1 mixing.
The preparation method of the present embodiment, using following steps：
Prepare birds, beasts and eggs vinegar solution：Birds, beasts and eggs are added in into soaking in rice vinegar, soaking time 3 days, 25 DEG C of soaking temperature, after immersion Stirring, filtering obtain birds, beasts and eggs vinegar solution；
Prepare Traditional Chinese herbal vinegar solution：Arillus longan, matrimony vine, jujube are separately added into soaking in rice vinegar, soaking time 3 days impregnates temperature 25 DEG C of degree stirs after immersion, filters acquisition Traditional Chinese herbal vinegar solution；
Prepare vinegar egg juice：The birds, beasts and eggs vinegar solution obtained and Traditional Chinese herbal vinegar solution are mixed, addition holothurian collagen, bee Honey, bromelain, pepsin, to get vinegar egg juice after stirring evenly.
The vinegar egg juice that applicant is obtained Examples 1 to 4 samples, and each embodiment samples 3 parts, and every part of sample is 100ml Vinegar egg juice is put into conical flask and stands storage.After 30 days, the stability of visual observations Examples 1 to 4 samples taken.It is it was found that real The vinegar egg juice for applying example 1~4 has good stability, conical flask bottom deposit-free, shakes conical flask without bulky grain suspension insoluble matter.
The above described is only a preferred embodiment of the present invention, being not that the invention has other forms of limitations, appoint What those skilled in the art changed or be modified as possibly also with the technology contents of the disclosure above equivalent variations etc. Imitate embodiment.But it is every without departing from technical solution of the present invention content, technical spirit according to the present invention is to above example institute Any simple modification, equivalent variations and the remodeling made still falls within the protection domain of technical solution of the present invention.

Claims (9)

1. a kind of vinegar egg juice, it is characterised in that be made of the raw material of following parts by weight：30~80 parts of rice vinegar, 5~30 parts of birds, beasts and eggs, dragon 5~10 parts of eye meat, 5~10 parts of matrimony vine, 5~10 parts of jujube, 1~2 part of holothurian collagen, 20~50 parts of honey, bromelain 0.02~0.1 part of enzyme, 0.02~0.1 part of pepsin.
2. vinegar egg juice according to claim 1, it is characterised in that be made of the raw material of following parts by weight：Rice vinegar 40~70 Part, 5~25 parts of birds, beasts and eggs, 5~8 parts of arillus longan, 5~8 parts of matrimony vine, 5~8 parts of jujube, 1~1.5 part of holothurian collagen, honey 20 ~40 parts, 0.02~0.08 part of bromelain, 0.02~0.08 part of pepsin.
3. vinegar egg juice according to claim 1, it is characterised in that be made of the raw material of following parts by weight：Rice vinegar 40~65 Part, 5~20 parts of birds, beasts and eggs, 5~7 parts of arillus longan, 5~7 parts of matrimony vine, 5~7 parts of jujube, 1~1.3 part of holothurian collagen, honey 20 ~35 parts, 0.02~0.06 part of bromelain, 0.02~0.06 part of pepsin.
4. vinegar egg juice according to claim 1, it is characterised in that be made of the raw material of following parts by weight：Rice vinegar 40~60 Part, 5~15 parts of birds, beasts and eggs, 5~6.5 parts of arillus longan, 5~6.5 parts of matrimony vine, 5~6.5 parts of jujube, 1~1.2 part of holothurian collagen, 20~30 parts of honey, 0.02~0.05 part of bromelain, 0.02~0.05 part of pepsin.
5. vinegar egg juice according to claim 1, it is characterised in that the birds, beasts and eggs are egg, pigeon egg and quail egg by weight Measure ratio 3~10：2：1 mixing.
6. a kind of vinegar egg juice according to claim 1, it is characterised in that：In the rice vinegar acetic acid content for 5~9 grams/ 100ml。
7. the preparation method of vinegar egg juice described in claim 1, it is characterised in that using following steps：
Prepare birds, beasts and eggs vinegar solution：Birds, beasts and eggs are added in into soaking in rice vinegar, soaking time 2~7 days, 20~40 DEG C of soaking temperature impregnates knot It stirred after beam, filter acquisition birds, beasts and eggs vinegar solution；
Prepare Traditional Chinese herbal vinegar solution：Arillus longan, matrimony vine, jujube are separately added into soaking in rice vinegar, soaking time 2~7 days, soaking temperature It 20~40 DEG C, stirred after immersion, filter acquisition Traditional Chinese herbal vinegar solution；
Prepare vinegar egg juice：The birds, beasts and eggs vinegar solution obtained and Traditional Chinese herbal vinegar solution are mixed, addition holothurian collagen, honey, spinach Trailing plants protease, pepsin, to get vinegar egg juice after stirring evenly；
By following parts by weight raw material：It is 30~80 parts of rice vinegar, 5~0 parts of birds, beasts and eggs, 5~10 parts of arillus longan, 5~10 parts of matrimony vine, big 5~10 parts of jujube, 1~2 part of holothurian collagen, 20~50 parts of honey, 0.02~0.1 part of bromelain, pepsin 0.02 ~0.1 part.
8. the preparation method of vinegar egg juice according to claim 7, it is characterised in that：Prepare the specific of birds, beasts and eggs vinegar solution step It operates and is：Birds, beasts and eggs are added in into soaking in rice vinegar, birds, beasts and eggs are with rice vinegar by weight 3~4：5 additions, soaking time 2~7 days impregnate temperature 20~40 DEG C of degree, being stirred after immersion crushes the yolk of birds, beasts and eggs, filters the insoluble impurity of removal, obtains birds, beasts and eggs vinegar solution；Institute The birds, beasts and eggs stated are made a living birds, beasts and eggs.
9. a kind of preparation method of vinegar egg juice according to claim 7, it is characterised in that：It prepares in birds, beasts and eggs vinegar solution step The soaking time 2~4 days, 25~35 DEG C of soaking temperature；Prepare the soaking time 2~4 described in Traditional Chinese herbal vinegar solution step My god, 25~35 DEG C of soaking temperature.
CN201711494071.1A 2017-12-31 2017-12-31 The formula and preparation process of a kind of vinegar egg juice Pending CN108208627A (en)

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CN109329677A (en) * 2018-09-12 2019-02-15 江苏参源康生物科技有限公司 A kind of preparation method of ginseng vinegar egg peptide drink
CN113180203A (en) * 2021-05-07 2021-07-30 大连工业大学 Preparation process of protease hydrolyzed vinegar egg liquid

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JP5364021B2 (en) * 2010-03-24 2013-12-11 キユーピー株式会社 Egg salad manufacturing method
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Publication number Priority date Publication date Assignee Title
CN109329677A (en) * 2018-09-12 2019-02-15 江苏参源康生物科技有限公司 A kind of preparation method of ginseng vinegar egg peptide drink
CN113180203A (en) * 2021-05-07 2021-07-30 大连工业大学 Preparation process of protease hydrolyzed vinegar egg liquid

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Application publication date: 20180629