CN108432984A - A kind of liver-nourishing kidney-boosting fruit vinegar beverage and preparation method thereof - Google Patents
A kind of liver-nourishing kidney-boosting fruit vinegar beverage and preparation method thereof Download PDFInfo
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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
- 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
-
- 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
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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
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- A—HUMAN NECESSITIES
- 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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Abstract
The present invention provides a kind of liver-nourishing kidney-boosting fruit vinegar beverages and preparation method thereof, which is made of the raw material of following parts by weight：40~50 parts of mulberries, 30~40 parts of the fruit of Chinese wolfberry, 5~15 parts of Chinese yam, 5~15 parts of Cortex Eucommiae, 5~15 parts of Gorgon fruit, 5~15 parts of the fleece-flower root, 10~16 parts of chrysanthemum, 10~20 parts of rose.Liver-nourishing kidney-boosting fruit vinegar beverage provided by the invention, fruit vinegar is manufactured into using the mixing of the mulberries fruit of Chinese wolfberry to be equipped with by the extracting solution of Chinese yam, Cortex Eucommiae, Gorgon fruit, the fleece-flower root, chrysanthemum, rose mixing extraction gained, its collocation is ingenious, component is reasonable, integrate medicine perfume (or spice) and vinegar perfume (or spice), green, safety, without chemical addition agent are drunk conveniently, have effects that nourishing liver, invigorating kidney, benefiting shrewd head, invigorate the kidney and stop nocturnal emission, dispersing stagnated hepatoqi, liver and kidney deficiency personage is suitble to drink.
Description
Technical field
The present invention relates to a kind of beverages, and in particular to a kind of liver-nourishing kidney-boosting fruit vinegar beverage and preparation method thereof.
Background technology
Vinegar has a long history in China, it is not only the flavouring in people's life or successive dynasties " integration of drinking and medicinal herbs "
Good merchantable brand.
As the improvement of people's living standards, the enhancing of health care consciousness, the fruit vinegar beverage product demand of nutrition and health care
Growing day by day, there are huge potentiality, the various fruit vinegar beverages developed as raw material using fruit in China consumption market for fruit vinegar product
The smell of fruits is very sweet, vinegar perfume (or spice) is tempting, full of nutrition, sour and sweet palatability, attractive color, integrates deliciousness, nutrition, health care, dietotherapy, has
Wide consumption market and development prospect.
Invention content
The purpose of the present invention is to provide a kind of liver-nourishing kidney-boosting fruit vinegar beverages and preparation method thereof.
The technical solution adopted by the present invention is that：
A kind of liver-nourishing kidney-boosting fruit vinegar beverage, is made of the raw material of following parts by weight：40~50 parts of mulberries, the fruit of Chinese wolfberry 30~40
Part, 5~15 parts of Chinese yam, 5~15 parts of Cortex Eucommiae, 5~15 parts of Gorgon fruit, 5~15 parts of the fleece-flower root, 10~16 parts of chrysanthemum, rose 10~
20 parts.
Further, a kind of liver-nourishing kidney-boosting fruit vinegar beverage, is made of the raw material of following parts by weight：40 parts of mulberries,
30 parts of the fruit of Chinese wolfberry, 5 parts of Chinese yam, 5 parts of Cortex Eucommiae, 5 parts of Gorgon fruit, 5 parts of the fleece-flower root, 10 parts of chrysanthemum, 10 parts of rose.
Further, a kind of liver-nourishing kidney-boosting fruit vinegar beverage, is made of the raw material of following parts by weight：Mulberries 45
Part, 35 parts of the fruit of Chinese wolfberry, 10 parts of Chinese yam, 10 parts of Cortex Eucommiae, 10 parts of Gorgon fruit, 10 parts of the fleece-flower root, 13 parts of chrysanthemum, 15 parts of rose.
Further, a kind of liver-nourishing kidney-boosting fruit vinegar beverage, is made of the raw material of following parts by weight：Mulberries 50
Part, 40 parts of the fruit of Chinese wolfberry, 15 parts of Chinese yam, 15 parts of Cortex Eucommiae, 15 parts of Gorgon fruit, 15 parts of the fleece-flower root, 16 parts of chrysanthemum, 20 parts of rose.
Preparation method includes the following steps：
S10, select ripe mulberry, the fruit of Chinese wolfberry is rinsed well with circulating water, drain away the water, then press 1：2 ratio is added pure
Water is sent into beater, and it is spare that jam is made；
S11, jam made from step S10 is added to the pectase that its mass fraction is 0.03~0.05%, at 45~50 DEG C,
Enzymolysis 2.5 hours；Again through 80 DEG C, is filtered with 200 mesh nylon filtering cloths after digesting within 10~15 minutes, obtain fruit juice；
S12, sugared part adjustment：It is 20~30 ° of Bx that fruit juice pH, which is adjusted to 3.0~5.0 addition rock sugar sugar additions, is heated to 80
~90 DEG C of 5~15min of sterilization, cooling, obtained sterilized juices；
S13, it is transferred to sealed fermenting tank after the grape wine active dry yeast that mass fraction is 0.05% is added in sterilized juices
In, yeast fermentation is carried out under the conditions of temperature is 25~30 DEG C, is stopped when alcohol content in zymotic fluid reaches 7~8% (v/v)
Alcohol fermented beer is made in only alcoholic fermentation；
S14, alcohol fermented beer is poured into apparatus for acetic acid fermentation tank, then acetobacter seed liquor is accessed by 10% inoculum concentration, be passed through
Aseptic compressed air ventilating fermentation measures a total acid content in every 12 hours, and acidity no longer changes, and stops acetic fermentation,
Mulberries medlar fruit vinegar is made in filtering；
S15, mulberries medlar fruit vinegar is entered to altar, aerobic sealing 3~6 months, filtering obtains ageing mulberries medlar fruit vinegar；
S16, Chinese yam, Cortex Eucommiae, Gorgon fruit, the fleece-flower root are mixed to its 4~6 times clear water of addition immersion 3~4 hours, are then heated to
100~120 DEG C are extracted 1~2 hour, filtering, and filter residue adds its 4 times of clear water and is heated to 110 DEG C of 30 points of extractions, filters, and is made
Secondary filtrate filtrate will be merged twice, and clarification takes supernatant liquid, and it is spare that clarified solution A is made；
S17, chrysanthemum, rose are mixed, the pure water termostat that its 4~6 times of temperature are 100 DEG C is then added and impregnates 5~10 points
It is spare to filter obtained extracting solution B for clock；
S18, mulberries medlar fruit vinegar, Chinese medicine clarified solution A, extracting solution B are mixed to addition preservative, sweetener progress homogeneous behaviour
Make, sterilization treatment 15 seconds or more at a temperature of being warming up to 113~115 DEG C, is then rapidly cooled to 80 DEG C of filling, then bottle inversion, sprays
It is cooling, air-dried, pack, examine up to liver-nourishing kidney-boosting fruit vinegar beverage.
Preservative described in preparation methods steps S18 is potassium sorbate, and the sweetener is white granulated sugar.
The effect of each raw material in the present invention：
Mulberry fruit：Mulberry fruit is sweet in flavor sour, cold in nature, and entering lung, liver, kidney, large intestine channel has liver-kidney tonifying, ease constipation of promoting the production of body fluid, UFA eyesight, quenches the thirst
Removing toxic substances, beauty treatment and other effects are suitable for deficiency of YIN-blood, have a dizzy spell, night sweat and injury thirst, quench one's thirst, the diseases such as dry constipation of intestines.
The fruit of Chinese wolfberry：It is sweet in flavor, mild-natured that there is the effect of liver-kidney tonifying,《Compendium of Materia Medica》It is middle to say that " long term usage heavily fortified point muscles and bones, makes light of one's life by commiting suicide not
Always, resistance to cold and heat." Chinese medicine often with it come treat liver-kidney Yin deficiency, soreness and weakness of waist and knees, dizziness, it is forgetful, dizzy, the more tears of blurred vision, quench one's thirst, lose
The illnesss such as essence.Modern pharmacology research confirms that the fruit of Chinese wolfberry is adjusted body's immunity, can effectively inhibit tumour growth and cell
Mutation has the function of anti-aging, anti-fatty liver, adjusting blood fat and blood glucose, promotion hematopoiesis function etc., and is applied to face
Bed.
Chinese yam：Taste sweet, warm.With invigorating the spleen, tonifying lung is reinforced the kidney, strengthening the essence effect.Splenasthenic diarrhea, protracted dysentery are controlled, cough due to consumptive disease disappears
Yearningly, under seminal emission, band, frequent urination.Tonifying spleen nourishing the stomach, engender liquid and benefic lung, the puckery essence of kidney tonifying.
Cortex Eucommiae：It is sweet in flavor, it is warm-natured.Tonify the liver and kidney, strengthen muscles and bones, coordinating Chong and Conception Vessels, strengthen meridian and miscarriage prevention the effect of.Kidney can be treated
Pain in waist and lower extremities caused by the deficiency of yang or aching and limp inability, born of the same parents' tire caused by liver- qi invasion is not solid, the wet equal diseases of itching of scrotum.Modern study Cortex Eucommiae has
Internal rubbish are removed, human body cell metabolism is reinforced, prevent muscle skeleton aging, balanced human's blood pressure, decomposer liner from consolidating
Alcohol reduces body fat, restores blood vessel elasticity, diuresis heat-clearing, broad-spectrum antiseptic, stimulating central nervous system, raising white blood cell pharmacology work
With.
Gorgon fruit：It is sweet in flavor, puckery, it is mild-natured.With supplementing the kidney to control the nocturnal, the effect of tonifying spleen and stopping diarrhea, eliminating dampness and arresting leucorrhea.It is usually used in seminal emission to slide
Essence, enuresis frequent micturition, spleen deficiency chronic diarrhea, gonorrhoea, under.
The fleece-flower root：Nature and flavor bitter sweet is puckery, tepor.Major function：Nourishing the blood and yin；It relaxes bowel；Preventing malaria；Wind-dispelling；Removing toxic substances.Main blood
Empty Light-headedness；Palpitaition；Insomnia；The soreness and weakness of waist and knees of the deficiency of liver-yin and kidney-yin；Poliosis；Tinnitus；Seminal emission；Dry constipation of intestines；Chronic malaria body void；
Rubella itch；Sore carbuncle；Scrofula；Hemorrhoid.
Chrysanthemum：Bitter, sweet, cold nature.With relieve heat heat-clearing, flat liver improving eyesight, heat-clearing toxin-expelling functions.
Rose：Property sweet, slight bitter, temperature.Return liver, the spleen channel.With liver soothing and depression relief, the effect of regulating menstruation by adjusting the flow of blood.
Liver-nourishing kidney-boosting fruit vinegar beverage provided by the invention, using the mulberries fruit of Chinese wolfberry mixing be manufactured into fruit vinegar be equipped with by Chinese yam,
Cortex Eucommiae, Gorgon fruit, the fleece-flower root, chrysanthemum, rose mixing extraction gained extracting solution, collocation it is ingenious, component is reasonable, collection medicine perfume (or spice) and
Vinegar perfume (or spice) is integrated, green, safety, without chemical addition agent, drinks conveniently, has nourishing liver, invigorating kidney, benefiting shrewd head, invigorate the kidney and stop nocturnal emission, dredge
Liver and qi effect is suitble to liver and kidney deficiency personage to drink.
Specific implementation mode
The present invention is made with reference to specific embodiment and further being elaborated.
Embodiment 1
A kind of liver-nourishing kidney-boosting fruit vinegar beverage, is made of the raw material of following parts by weight：40 parts of mulberries, 30 parts of the fruit of Chinese wolfberry, Chinese yam 5
Part, 5 parts of Cortex Eucommiae, 5 parts of Gorgon fruit, 5 parts of the fleece-flower root, 10 parts of chrysanthemum, 10 parts of rose.
Preparation method includes the following steps：
S10, select ripe mulberry, the fruit of Chinese wolfberry is rinsed well with circulating water, drain away the water, then press 1：2 ratio is added pure
Water is sent into beater, and it is spare that jam is made；
S11, jam made from step S10 is added to the pectase that its mass fraction is 0.03%, at 45 DEG C, enzymolysis 2.5 is small
When；Again through 80 DEG C, is filtered with 200 mesh nylon filtering cloths after digesting within 10 minutes, obtain fruit juice；
S12, sugared part adjustment：It is 20 ° of Bx that fruit juice pH, which is adjusted to 3.0 addition rock sugar sugar additions, is heated to 80 DEG C of sterilizations
5min, it is cooling, sterilized juices are made；
S13, it is transferred to sealed fermenting tank after the grape wine active dry yeast that mass fraction is 0.05% is added in sterilized juices
In, yeast fermentation is carried out under the conditions of temperature is 25 DEG C, stops alcohol hair when alcohol content in zymotic fluid reaches 7% (v/v)
Alcohol fermented beer is made in ferment；
S14, alcohol fermented beer is poured into apparatus for acetic acid fermentation tank, then acetobacter seed liquor is accessed by 10% inoculum concentration, be passed through
Aseptic compressed air ventilating fermentation measures a total acid content in every 12 hours, and acidity no longer changes, and stops acetic fermentation,
Mulberries medlar fruit vinegar is made in filtering；
S15, mulberries medlar fruit vinegar is entered to altar, aerobic sealing 3 months, filtering obtains ageing mulberries medlar fruit vinegar；
S16, Chinese yam, Cortex Eucommiae, Gorgon fruit, the fleece-flower root are mixed to its 4 times clear water of addition immersion 3 hours, is then heated to 100 DEG C and carries
It takes 1 hour, filters, filter residue adds its 4 times of clear water and is heated to 110 DEG C of 30 points of extractions, and secondary filtrate is made in filtering, will twice
Filtrate is merged, and clarification takes supernatant liquid, and it is spare that clarified solution A is made；
S17, chrysanthemum, rose are mixed, the pure water termostat that its 4 times of temperature are 100 DEG C is then added and impregnates 5 minutes, filtering
It is spare that extracting solution B is made；
S18, mulberries medlar fruit vinegar, Chinese medicine clarified solution A, extracting solution B are mixed to addition preservative, sweetener progress homogeneous behaviour
Make, sterilization treatment 15 seconds or more at a temperature of being warming up to 113 DEG C, be then rapidly cooled to 80 DEG C it is filling, then bottle inversion, spraying cooling,
It air-dries, pack, examining up to liver-nourishing kidney-boosting fruit vinegar beverage.
Preservative described in preparation methods steps S18 is potassium sorbate, and the sweetener is white granulated sugar.
Embodiment 2
A kind of liver-nourishing kidney-boosting fruit vinegar beverage, is made of the raw material of following parts by weight：45 parts of mulberries, 35 parts of the fruit of Chinese wolfberry, Chinese yam 10
Part, 10 parts of Cortex Eucommiae, 10 parts of Gorgon fruit, 10 parts of the fleece-flower root, 13 parts of chrysanthemum, 15 parts of rose.
Preparation method includes the following steps：
S10, select ripe mulberry, the fruit of Chinese wolfberry is rinsed well with circulating water, drain away the water, then press 1：2 ratio is added pure
Water is sent into beater, and it is spare that jam is made；
S11, jam made from step S10 is added to the pectase that its mass fraction is 0.04%, at 48 DEG C, enzymolysis 2.5 is small
When；Again through 80 DEG C, is filtered with 200 mesh nylon filtering cloths after digesting within 12 minutes, obtain fruit juice；
S12, sugared part adjustment：It is 25 ° of Bx that fruit juice pH, which is adjusted to 4.0 addition rock sugar sugar additions, is heated to 85 DEG C of sterilizations
10min, it is cooling, sterilized juices are made；
S13, it is transferred to sealed fermenting tank after the grape wine active dry yeast that mass fraction is 0.05% is added in sterilized juices
In, yeast fermentation is carried out under the conditions of temperature is 28 DEG C, stops alcohol hair when alcohol content in zymotic fluid reaches 7% (v/v)
Alcohol fermented beer is made in ferment；
S14, alcohol fermented beer is poured into apparatus for acetic acid fermentation tank, then acetobacter seed liquor is accessed by 10% inoculum concentration, be passed through
Aseptic compressed air ventilating fermentation measures a total acid content in every 12 hours, and acidity no longer changes, and stops acetic fermentation,
Mulberries medlar fruit vinegar is made in filtering；
S15, mulberries medlar fruit vinegar is entered to altar, aerobic sealing 5 months, filtering obtains ageing mulberries medlar fruit vinegar；
S16, Chinese yam, Cortex Eucommiae, Gorgon fruit, the fleece-flower root are mixed to its 5 times clear water of addition immersion 3 hours, is then heated to 110 DEG C and carries
It takes 1 hour, filters, filter residue adds its 4 times of clear water and is heated to 110 DEG C of 30 points of extractions, and secondary filtrate is made in filtering, will twice
Filtrate is merged, and clarification takes supernatant liquid, and it is spare that clarified solution A is made；
S17, chrysanthemum, rose are mixed, the pure water termostat that its 5 times of temperature are 100 DEG C is then added and impregnates 8 minutes, filtering
It is spare that extracting solution B is made；
S18, mulberries medlar fruit vinegar, Chinese medicine clarified solution A, extracting solution B are mixed to addition preservative, sweetener progress homogeneous behaviour
Make, sterilization treatment 15 seconds or more at a temperature of being warming up to 114 DEG C, be then rapidly cooled to 80 DEG C it is filling, then bottle inversion, spraying cooling,
It air-dries, pack, examining up to liver-nourishing kidney-boosting fruit vinegar beverage.
Preservative described in preparation methods steps S18 is potassium sorbate, and the sweetener is white granulated sugar.
Embodiment 3
A kind of liver-nourishing kidney-boosting fruit vinegar beverage, is made of the raw material of following parts by weight：50 parts of mulberries, 40 parts of the fruit of Chinese wolfberry, Chinese yam 15
Part, 15 parts of Cortex Eucommiae, 15 parts of Gorgon fruit, 15 parts of the fleece-flower root, 16 parts of chrysanthemum, 20 parts of rose.
Preparation method includes the following steps：
S10, select ripe mulberry, the fruit of Chinese wolfberry is rinsed well with circulating water, drain away the water, then press 1：2 ratio is added pure
Water is sent into beater, and it is spare that jam is made；
S11, jam made from step S10 is added to the pectase that its mass fraction is 0.05%, at 50 DEG C, enzymolysis 2.5 is small
When；Again through 80 DEG C, is filtered with 200 mesh nylon filtering cloths after digesting within 15 minutes, obtain fruit juice；
S12, sugared part adjustment：It is 30 ° of Bx that fruit juice pH, which is adjusted to 5.0 addition rock sugar sugar additions, is heated to 90 DEG C of sterilizations
15min, it is cooling, sterilized juices are made；
S13, it is transferred to sealed fermenting tank after the grape wine active dry yeast that mass fraction is 0.05% is added in sterilized juices
In, yeast fermentation is carried out under the conditions of temperature is 30 DEG C, stops alcohol hair when alcohol content in zymotic fluid reaches 8% (v/v)
Alcohol fermented beer is made in ferment；
S14, alcohol fermented beer is poured into apparatus for acetic acid fermentation tank, then acetobacter seed liquor is accessed by 10% inoculum concentration, be passed through
Aseptic compressed air ventilating fermentation measures a total acid content in every 12 hours, and acidity no longer changes, and stops acetic fermentation,
Mulberries medlar fruit vinegar is made in filtering；
S15, mulberries medlar fruit vinegar is entered to altar, aerobic sealing 6 months, filtering obtains ageing mulberries medlar fruit vinegar；
S16, Chinese yam, Cortex Eucommiae, Gorgon fruit, the fleece-flower root are mixed to its 6 times clear water of addition immersion 4 hours, is then heated to 120 DEG C and carries
It takes 2 hours, filters, filter residue adds its 4 times of clear water and is heated to 110 DEG C of 30 points of extractions, and secondary filtrate is made in filtering, will twice
Filtrate is merged, and clarification takes supernatant liquid, and it is spare that clarified solution A is made；
S17, chrysanthemum, rose are mixed, the pure water termostat that its 6 times of temperature are 100 DEG C is then added and impregnates 10 minutes, filtering
It is spare that extracting solution B is made；
S18, mulberries medlar fruit vinegar, Chinese medicine clarified solution A, extracting solution B are mixed to addition preservative, sweetener progress homogeneous behaviour
Make, sterilization treatment 15 seconds or more at a temperature of being warming up to 115 DEG C, be then rapidly cooled to 80 DEG C it is filling, then bottle inversion, spraying cooling,
It air-dries, pack, examining up to liver-nourishing kidney-boosting fruit vinegar beverage.
Preservative described in preparation methods steps S18 is potassium sorbate, and the sweetener is white granulated sugar.
Claims (6)
1. a kind of liver-nourishing kidney-boosting fruit vinegar beverage, which is characterized in that it is made of the raw material of following parts by weight：40~50 parts of mulberries,
30~40 parts of the fruit of Chinese wolfberry, 5~15 parts of Chinese yam, 5~15 parts of Cortex Eucommiae, 5~15 parts of Gorgon fruit, 5~15 parts of the fleece-flower root, chrysanthemum 10~16
Part, 10~20 parts of rose.
2. a kind of liver-nourishing kidney-boosting fruit vinegar beverage according to claim 1, which is characterized in that its by following parts by weight raw material group
At：40 parts of mulberries, 30 parts of the fruit of Chinese wolfberry, 5 parts of Chinese yam, 5 parts of Cortex Eucommiae, 5 parts of Gorgon fruit, 5 parts of the fleece-flower root, 10 parts of chrysanthemum, 10 parts of rose.
3. a kind of liver-nourishing kidney-boosting fruit vinegar beverage according to claim 1, which is characterized in that its by following parts by weight raw material group
At：45 parts of mulberries, 35 parts of the fruit of Chinese wolfberry, 10 parts of Chinese yam, 10 parts of Cortex Eucommiae, 10 parts of Gorgon fruit, 10 parts of the fleece-flower root, 13 parts of chrysanthemum, rose
15 parts.
4. a kind of liver-nourishing kidney-boosting fruit vinegar beverage according to claim 1, which is characterized in that its by following parts by weight raw material group
At：50 parts of mulberries, 40 parts of the fruit of Chinese wolfberry, 15 parts of Chinese yam, 15 parts of Cortex Eucommiae, 15 parts of Gorgon fruit, 15 parts of the fleece-flower root, 16 parts of chrysanthemum, rose
20 parts.
5. a kind of liver-nourishing kidney-boosting fruit vinegar beverage according to claim 1, which is characterized in that preparation method includes following step
Suddenly：
S10, select ripe mulberry, the fruit of Chinese wolfberry is rinsed well with circulating water, drain away the water, then press 1：2 ratio is added pure
Water is sent into beater, and it is spare that jam is made；
S11, jam made from step S10 is added to the pectase that its mass fraction is 0.03~0.05%, at 45~50 DEG C,
Enzymolysis 2.5 hours；Again through 80 DEG C, is filtered with 200 mesh nylon filtering cloths after digesting within 10~15 minutes, obtain fruit juice；
S12, sugared part adjustment：It is 20~30 ° of Bx that fruit juice pH, which is adjusted to 3.0~5.0 addition rock sugar sugar additions, is heated to 80
~90 DEG C of 5~15min of sterilization, cooling, obtained sterilized juices；
S13, it is transferred to sealed fermenting tank after the grape wine active dry yeast that mass fraction is 0.05% is added in sterilized juices
In, yeast fermentation is carried out under the conditions of temperature is 25~30 DEG C, is stopped when alcohol content in zymotic fluid reaches 7~8% (v/v)
Alcohol fermented beer is made in only alcoholic fermentation；
S14, alcohol fermented beer is poured into apparatus for acetic acid fermentation tank, then acetobacter seed liquor is accessed by 10% inoculum concentration, be passed through
Aseptic compressed air ventilating fermentation measures a total acid content in every 12 hours, and acidity no longer changes, and stops acetic fermentation,
Mulberries medlar fruit vinegar is made in filtering；
S15, mulberries medlar fruit vinegar is entered to altar, aerobic sealing 3~6 months, filtering obtains ageing mulberries medlar fruit vinegar；
S16, Chinese yam, Cortex Eucommiae, Gorgon fruit, the fleece-flower root are mixed to its 4~6 times clear water of addition immersion 3~4 hours, are then heated to
100~120 DEG C are extracted 1~2 hour, filtering, and filter residue adds its 4 times of clear water and is heated to 110 DEG C of 30 points of extractions, filters, and is made
Secondary filtrate filtrate will be merged twice, and clarification takes supernatant liquid, and it is spare that clarified solution A is made；
S17, chrysanthemum, rose are mixed, the pure water termostat that its 4~6 times of temperature are 100 DEG C is then added and impregnates 5~10 points
It is spare to filter obtained extracting solution B for clock；
S18, mulberries medlar fruit vinegar, Chinese medicine clarified solution A, extracting solution B are mixed to addition preservative, sweetener progress homogeneous behaviour
Make, sterilization treatment 15 seconds or more at a temperature of being warming up to 113~115 DEG C, is then rapidly cooled to 80 DEG C of filling, then bottle inversion, sprays
It is cooling, air-dried, pack, examine up to liver-nourishing kidney-boosting fruit vinegar beverage.
6. a kind of liver-nourishing kidney-boosting fruit vinegar beverage according to claim 5, which is characterized in that preparation methods steps S18 institutes
It is potassium sorbate to state preservative, and the sweetener is white granulated sugar.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112063478A (en) * | 2020-09-22 | 2020-12-11 | 山东沃若生物科技有限公司 | Mulberry health wine and preparation method and application thereof |
| CN113197269A (en) * | 2021-04-12 | 2021-08-03 | 天津科技大学 | Chrysanthemum and wolfberry fruit vinegar beverage and preparation method thereof |
-
2018
- 2018-05-07 CN CN201810427334.5A patent/CN108432984A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112063478A (en) * | 2020-09-22 | 2020-12-11 | 山东沃若生物科技有限公司 | Mulberry health wine and preparation method and application thereof |
| CN113197269A (en) * | 2021-04-12 | 2021-08-03 | 天津科技大学 | Chrysanthemum and wolfberry fruit vinegar beverage and preparation method thereof |
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Application publication date: 20180824 |