CN110771764A - Preparation method of jasmine flower-flavored vinegar beverage - Google Patents
Preparation method of jasmine flower-flavored vinegar beverage Download PDFInfo
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- CN110771764A CN110771764A CN201911081310.XA CN201911081310A CN110771764A CN 110771764 A CN110771764 A CN 110771764A CN 201911081310 A CN201911081310 A CN 201911081310A CN 110771764 A CN110771764 A CN 110771764A
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- jasmine
- jasmine flower
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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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
-
- 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
-
- 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
Abstract
A preparation method of a jasmine flower fragrance vinegar beverage comprises the steps of firstly taking honey, jasmine flower, fresh yeast wine, mushroom, cassia bark, star anise, fresh ginger, purple perilla, liquorice, dried orange peel, brown sugar and spring water according to a proportion, firstly boiling part of the spring water, cooling to 60-80 ℃, adding honey, uniformly stirring, adding a first jasmine flower after the honey liquid is cooled to 28-30 ℃, uniformly mixing, filling into a cylinder, sealing, and fermenting at normal temperature for 15-20 days to obtain a honey and jasmine flower fermentation material; adding the shiitake mushrooms, the cinnamon, the star anise, the fresh ginger, the purple perilla, the liquorice, the dried orange peel and the brown sugar into spring water, boiling with strong fire, stewing with slow fire for 20-30 minutes, cooling to 60-80 ℃, adding the fresh yeast liquor while the mixture is hot, cooling to 28-30 ℃, adding the honey and jasmine fermented material, mixing, fermenting for 3 months, taking clear liquid, sterilizing and filling to obtain the product. The jasmine flower fragrance vinegar beverage prepared by the method has jasmine flower fragrance, smooth taste, sour and sweet taste, and has the effects of stimulating appetite, helping digestion, reducing blood pressure, benefiting weight loss, eliminating fatigue, preventing aging, moistening, whitening and the like.
Description
Technical Field
The invention relates to the technical field of beverages, in particular to a preparation method of a jasmine flower-flavored vinegar beverage.
Background
Along with the improvement of living standard and the enrichment of substances, the dietary level of people is greatly improved, food is richer and richer, people eat better and better, and a great number of people have overnutrition and obesity in different degrees; therefore, the health is not good, a series of diseases can be bred possibly, and the health of people is influenced, so that more and more people begin to do active sports, participate in aerobic exercise, pay attention to diet, ingest certain foods or beverages which can remove greasiness and improve the internal environment and are nutritional and healthy.
The jasmine is extremely fragrant, and is a famous scented tea raw material and an important essence raw material. Jasmine flower, known as
Jasminum sambac (Linn.) AitonThe family name is Oleaceae, which is the favorite fresh flower of people, and one song of 'good beautiful jasmine' brings beautiful enjoyment to people. Jasmine tea is one of ten famous teas in China, is prepared by scenting full jasmine flowers picked from spring and tea leaves together, has the fragrance of fragrant flowers and the fresh smell of the tea leaves, and is popular with people with fragrant and sweet mouthfeel. The jasmine tea is frequently drunk by women, so that the jasmine tea not only can beautify and beautify the face and whiten the skin, but also can resist aging and retain the young tail. Also has effects of dredging intestine and stomach, relieving constipation, guiding qi downward, refreshing brain, lowering blood pressure and blood lipid, resisting bacteria and virus, and treating cancer. As the Guangxi Zhuang autonomous region horizontal county has unique environmental climate and soil, the jasmine in the horizontal county is named as the world with fragrance, the jasmine is planted hundreds of years ago, and the jasmine is scented, so that the jasmine in the horizontal county is fragrant and floating in the sea and in the abroad, the horizontal county is currently used as a global jasmine peanut production center, the annual jasmine tea yield is 8 ten thousand tons, and the fresh jasmine is mainly used for scenting tea at present. In addition to scenting tea, because jasmine has unique fragrance and efficacy, jasmine and related products are enjoyed by more and more people, and in recent years there are many literature reports on the development of uses for jasmine, such as processing jasmine beverages, jasmine textiles, jasmine cosmetics, such as jasmine perfume (essence), jasmine fresheners, jasmine decorations, jasmine foods, such as jasmine scented rice, jasmine cake, jasmine dish, etc.;
from some literatures, it is also seen that the extracted jasmine is a new application as wine beverage and vinegar beverage, because the addition of jasmine in wine beverage and vinegar beverage can not only increase nutrition, but also concentrate flower fragrance, and is a new direction for the deep processing of jasmine. In order to meet the market, jasmine is used for vinegar beverage, and the obtained vinegar beverage has jasmine fragrance. The publication also reports some jasmine flavored vinegar beverages, such as:
1. chinese patent: a jasmine tea vinegar beverage and a preparation method thereof, the application number is as follows: 201510527146.6, filing date: 2015.08.25, Applicant: east elegans, address: guangxi Zhuang autonomous region Nanning city of city No. village West Lu 18, inventor: stone east elegance, abstract: the invention discloses a jasmine tea vinegar beverage and a preparation method thereof, belonging to the technical field of beverage processing, wherein the beverage comprises the following raw materials: jasmine, Xishan tea, selfheal, American ginseng, fructus momordicae, honey, crystal sugar, lemon vinegar, fig powder, vitamins, potassium sorbate, xanthan gum, gellan gum, guar gum, carrageenan, locust bean gum and purified water, wherein the beverage is prepared by the steps of leaching, blending, sterilizing, filling, sealing, cooling and the like. The jasmine tea vinegar beverage is reasonable in nutrition matching, sour, sweet, tasty and refreshing, has strong tea aroma, and is a novel nutritional tea vinegar beverage; the preparation method is simple, the period for producing the tea vinegar beverage is short, and the product storage time is long.
2. Chinese patent: a preparation method of jasmine vinegar beverage has application number: 201510367538.0, filing date: 2015.06.29, Applicant: color shadow, address: the inventor is in a shop of level 2 a in the dragon pool of the major road of jasmine flower, tiandongzhou, yowa, guangxi Zhuang, Nanning City, Guangxi autonomous region: aging and brilliant shadows, and abstracting: the invention discloses a preparation method of jasmine vinegar beverage, which comprises the steps of adopting fresh jasmine, removing flower base, growing flower and opening flower buds to perfume, adding white sugar for sealed fermentation, and finally adding pure rice vinegar for soaking to obtain the pure natural jasmine vinegar beverage. The jasmine vinegar beverage prepared by the invention keeps the pure white color of jasmine, emits pure natural fragrance, slowly releases fragrance, has the effects of clearing liver, improving eyesight, promoting the production of body fluid, quenching thirst, eliminating phlegm and treating dysentery, more importantly has the effects of beautifying, maintaining beauty and delaying senescence, can be drunk according to personal preference, is added with a proper amount of honey and water, can quickly supplement physical strength, eliminate fatigue and enhance the resistance to diseases, is suitable for people of all ages, is delicious, is beneficial to physical and mental health, and prolongs the life of people.
3. Chinese patent: a preparation process of jasmine enzyme, which has an application number of: 201710299447.7, filing date: 2017.05.02, Applicant: address of sanjiang biotechnology limited, liuan: the economic technology development area of Liuan city, Anhui province passes through the east side of three paths (science and technology industry creation center 502 #), and the inventor: plum-dazzling pavilion, abstract: the invention provides a preparation process of jasmine enzyme. The Kluyveromyces lactis, the acetic acid bacteria and the Kluyveromyces marxianus are adopted for multiple fermentation, so that the effect of the ferment product is greatly improved, and the product has better health-care functions of regulating immunity, tranquilizing and allaying excitement, clearing away heat and toxic materials, losing weight, reducing fat and the like; the green tea and the jasmine flowers are stacked and then frozen, so that the fragrance of the jasmine flowers can be kept, and after fermentation, partial effective components such as ketone, alcohol and the like which emit fragrance are still stored to emit fragrance; the fruit and vegetable raw pulp and the soybean milk are added, so that cellulose, protein and various different trace elements can be supplemented, and the nutrition is richer.
Disclosure of Invention
The invention aims to provide a preparation method of a jasmine flower fragrant vinegar beverage, which can be used for blending most essence of jasmine flowers into the jasmine flower fragrant vinegar beverage, so that the prepared jasmine flower fragrant vinegar beverage has jasmine flower fragrance, smooth and soft taste, is sour, sweet and delicious, and has the effects of appetizing, helping digestion, reducing blood pressure, benefiting weight reduction, eliminating fatigue, preventing aging, moistening, whitening and the like.
In order to achieve the purpose, the invention adopts the technical scheme that:
a preparation method of a jasmine flower-flavored vinegar beverage is prepared from the following raw materials in parts by weight:
2-5 parts of honey, 6-10 parts of jasmine flower, 30-50 parts of fresh yeast liquid, 1-3 parts of mushroom, 0.1-0.5 part of cassia bark, 0.1-0.5 part of star anise, 1-3 parts of fresh ginger, 0.3-0.5 part of purple perilla, 0.1-0.3 part of liquorice, 0.1-0.3 part of dried orange peel, 3-5 parts of brown sugar and 110-170 parts of spring water. The said yeast liquor is obtained from the non-deteriorated distiller's grains left after distilling grain. The mountain spring water meets the drinking standard.
The preparation process of the jasmine flower vinegar beverage comprises the following steps:
(1) boiling part of spring water, cooling to 60-80 ℃, adding honey, uniformly stirring, adding the base-removed jasmine flowers when the honey liquid is cooled to 28-30 ℃, uniformly stirring, filling into a cylinder, sealing, and fermenting at normal temperature for 15-20 days to obtain a honey and jasmine flower fermented material; the weight ratio of the honey to the warm boiled water is 1: (5-10);
(2) adding the shiitake mushrooms, the cinnamon, the star anise, the fresh ginger, the perilla, the liquorice, the dried orange peel and the brown sugar into the rest spring water, boiling the mixture with big fire, stewing the mixture with small fire for 20 to 30 minutes, cooling the mixture to 60 to 80 ℃, and filtering the mixture to obtain liquid;
(3) adding the hot filtrate into the fresh yeast liquor, cooling to 28-30 ℃, adding the honey and jasmine fermentation material, mixing and fermenting for 3 months to obtain jasmine flower vinegar stock solution;
(4) testing acidity of the jasmine flower fragrance vinegar stock solution, controlling the pH value of the jasmine flower fragrance vinegar stock solution to be 4-6, filtering and inspecting the clear solution, sterilizing, disinfecting and filling to obtain the product. The sterilization and disinfection filling is pasteurization filling, or filling after heating the precipitation liquid to more than 80 ℃.
The jasmine flowers are organically planted, jasmine flower buds which are wanted to be placed in bud are picked in 1 to 5 pm of sunny days, after the jasmine flowers are picked, the jasmine flowers do not need to be tightly pressed in the loading and transporting process, and the jasmine flowers are loaded in a ventilated bamboo basket; placing the bamboo basket filled with the buds into a temperature-controllable and humidity-controllable house, controlling the temperature at 25-35 ℃ by keeping the temperature at 25-30 ℃ for 2-3 hours and keeping the temperature at 30-35 ℃ for 1-2 hours, and controlling the humidity at 50-85%, wherein the jasmine flower buds to be released are the flower buds with the buds when the color of the jasmine flowers is changed from light yellow to white and the flower bones are enlarged. The flower is mature at this time, and the fragrance is strong.
The above background art introduces jasmine as a raw material of scented tea, an important raw material of essence, and various raw materials of daily necessities. In the following, the function of the jasmine is introduced, and according to the health-care efficacy research of the jasmine in the traditional Chinese medicine and modern pharmacology, the jasmine is considered as follows: the flos Jasmini sambac has effects of invigorating qi, relieving pain, warming spleen and stomach, regulating stomach function, relieving swelling, removing toxic substance, and enhancing immune system. Has good therapeutic effect on dysentery, abdominal pain, conjunctivitis and skin sore, and also has effects of removing liver fire, improving eyesight, promoting fluid production, quenching thirst, eliminating phlegm, treating dysentery, relaxing bowels, promoting diuresis, dispelling pathogenic wind, relieving exterior syndrome, invigorating qi, lowering blood pressure, preventing dental caries, preventing radiation, resisting cancer, resisting aging, enhancing immunity, and prolonging life. Meanwhile, the traditional Chinese medicine composition has the effects of regulating qi, preventing miscarriage, moistening skin, improving the anxiety state of the body and having good conditioning effect on chronic diseases, menstrual disorder and dizziness of the body. Also has antiinflammatory, antiasthmatic, anticancer, muscles and tendons relaxing, collateral flow activating, blood pressure lowering, kidney invigorating, and essence strengthening effects. In addition, the jasmine flower oral liquid can promote toxin excretion in human body, and can lubricate skin, beautify face and beautify hair. Therefore, the jasmine flower fragrance vinegar beverage prepared by using the jasmine flower as the vinegar beverage is particularly the very important characteristic of the invention, has jasmine flower fragrance, smooth and soft taste, is sour and sweet and delicious, has the effects of appetizing, helping digestion, reducing blood pressure, benefiting weight reduction, eliminating fatigue, preventing aging, moistening, whitening and the like, and is the main purpose of the invention! Therefore, in the step (5), the supernatant of the banana fermented material is mixed with the filtrate extracted from the shiitake mushroom, the cinnamon, the aniseed, the fresh ginger, the perilla and the brown sugar, the jasmine flower and the sodium citrate are added, the mixture is uniformly stirred, and the product is obtained by fermenting in a sealed room at normal temperature for 3 months.
Honey is a natural sweet substance obtained by honey bees from flowers of flowering plants through full brewing in a honeycomb. The bee uses nectar or secretion with water content about 75% from flower of plant, and stores it in the second stomach, under the action of several conversions in body, after 15 days, the polysaccharide in nectar is converted into monosaccharide glucose and fructose which can be directly absorbed by human body, and the water content is less than 23%, and then the nectar or secretion is stored in the nest hole, and sealed by beeswax. Honey is supersaturated sugar solution, and can generate crystallization at low temperature, wherein the generated crystallization is glucose, and the part without crystallization is mainly fructose.
Shiitake (academic name:
Lentinus edodes) The mushroom is also called flower mushroom, hericium erinaceus, shiitake mushroom, xiangxin, shiitake mushroom, winter mushroom and wild mushroom, is the second most edible mushroom in the world, is one of special products in China, is called mountain delicacies among people, is aromatic in flavor and rich in nutrition, contains 18 amino acids, and 7 amino acids are necessary for human bodies; the ergosterol contained in the composition can be converted into vitamin D, and has effects of enhancing human body resistance to diseases and preventing common cold; polysaccharides in Lentinus Edodes has anti-tumor effect, and adenine and choline can be used for preventing liver cirrhosis and angiosclerosis; the complex amino acid oxidase has the effect of reducing blood pressure; the dsRNA can induce the production of interferon and has antiviral effect. Lentinus edodes is used for removing toxic substance, benefiting stomach qi and treating wind and blood stasis in folk.
Cassia bark, Latin scientific name:
Cinnamomum tamala (Bauch.-Ham.) Nees et Ebermalso known as cinnamon, cinnamon bark or cinnamon bark, is the generic name given to the bark of Cinnamomum japonicum, Cinnamomum cassia or Cinnamomum cassia of Lauraceae. The product is a common traditional Chinese medicine, and is also a food spice or a cooking seasoning. The original plants of commercial cinnamon are relatively complex, and about more than ten kinds of cinnamon are all plants in the genus of cinnamomum in the family of lauraceae. 8 kinds of herbs are commonly used in various regions, among which Guishu, blunt-leaved Guigui, Yin Xiang and Hua nan Gui are the main herbs in many regions. Various varieties are used as fragrances in ancient western times. The five-spice powder is used for seasoning stewed meat in Chinese food and is one of the components of the five-spice powder. The cassia bark is pungent and sweet in flavor and hot in nature, has the effects of tonifying primordial yang, warming spleen and stomach, removing cold accumulation, dredging collaterals, relieving pain and stopping diarrhea after entering kidney, spleen and bladder channels, and is mainly used for treating symptoms such as decline of vital gate fire, cold limbs, slight pulse, yang exhaustion and collapse, abdominal pain and diarrhea, cold hernia, cold pain in waist and knee, deep carbuncle of yin, multiple abscess, floating yang deficiency, upper heat and lower cold.
Anise, Latin school name:
Illicium verum Hook.f.also called aniseed (compendium of materia Medica), aniseed and Mai jiao (Guangxi Zhuang language), is a plant of the family Anisodiaceae and genus Anise. It is reported that star anise can be used as avian influenza drug, and contains shikimic acid-the basic component of tamiflu, and star anise becomes the source of main component of tamiflu. The oleum Anisi Stellati is prepared from fresh branches and leaves of fructus Anisi StellatiOr the ripe fruit is obtained by steam distillation, is colorless to light yellow clear liquid, has fragrant smell and pungent and sweet taste. Star anise is a very popular appetizer, and sometimes it is ground into powder and added to coffee or tea to make the breath fragrant. Meat dishes such as pigs or ducks can be seasoned with illicium verum, and even desserts can be added to it. Meanwhile, the star anise is also one of the main flavors of Chaoshan brine. The star anise essential oil is a main component of star anise, is also a good natural spice and food seasoning, has the effects of warming the middle-jiao and invigorating the stomach, can inhibit the overexcitation of gastrointestinal tracts, promotes gastric secretion to help digestion, is clinically used as an aromatic stomachic, is medically used for aromatic seasoning and the like.
Fresh ginger is the rhizome of fresh ginger, ginger (scientific name:
Zingiber officinale Rosc.) A perennial herb of the genus zingiberaceae. Rhizome with yellow-green flower and pungent flavor. The plant height is 0.5-1 m; the rhizome is thick, multi-branched, fragrant and pungent. The leaves are in a needle shape or a linear needle shape, and have no hair and handle; lamina linguistics. The total peduncle length is up to 25 cm; the panicle-shaped inflorescence is cone-shaped; the bract is oval, light green or yellowish in edge, and has a small tip at the top. Calyx tube about 1 cm long; the corolla is yellow green, and the splinters are needle-shaped; the central fissure of the labial flap is in the shape of a long circle and an inverted oval. The rhizome is used for medicine, and the dried ginger is mainly used for treating cold pain in heart and abdomen, vomiting and diarrhea, cold limbs and slight pulse, cough and asthma due to cold fluid retention, and anemofrigid-damp arthralgia. "Sheng Jiang Zhu Qia" common cold wind-cold, vomiting, phlegm and fluid retention, cough and asthma, fullness; rhizoma Pinelliae, rhizoma arisaematis, fish, crab, bird, animal and vegetable botulinum. It can also be used as cooking ingredient or made into pickles and sugared ginger. Aromatic oil can be extracted from stem, leaf and rhizome, and can be used in food, beverage and cosmetic perfume. In the middle of China, from the southeast to the southwest, Xifenghuo longlaifeng, Tongshan, Yanxin, huo city, Xianning and Dazhuie provinces are cultivated widely. Cultivation is also common in tropical regions of asia. The rhizome is used as medicine, and the fresh or dried product can be used as cooking ingredient or made into pickles and sugared ginger. Aromatic oil can be extracted from stem, leaf and rhizome, and can be used in food, beverage and cosmetic perfume.
Perilla (academic name:
Perilla frutescens) Ancient famous Perilla frutescens, also known as Su, Perilla frutescens and Gui Perilla frutescens (Er)Elegans), common perilla, red perilla, common perilla, black perilla, white perilla, green perilla, wild perilla, perilla grass, Tang perilla, wrinkled gianthyssop, chicken perilla, common rue, perilla frutescens, false perilla, water cimicifuga foetida, wild agastache, deaf-ear sesame, cumin, xing palustro (Tibetan) and the like, are unique species of perilla of the labiatae, annual herbaceous plants mainly produced in the central and south areas such as northwest China, southeast Asia, Taiwan, Jiangxi China, Hunan and the like, himalaya areas, Japan, Burmese, Korean peninsula, India and Nipol are also introduced, and the north america also grow. The Shanxi and Gansu introduction of China are early, and the Qingyang in Gansu has 2000 years of cultivation history, and the purple perilla has abundant purple perilla resources as one of oil sources. The efficacy of perilla leaf: pungent in flavor and warm in nature, and has the effects of relieving exterior syndrome, dispelling cold, promoting qi circulation and regulating stomach. It is pungent, fragrant, warm and dispersing, enters lung to disperse wind-cold, and also moves spleen to promote blood circulation to relieve middle energizer, so it is especially suitable for wind-cold affection by external factors and damp stagnation in interior. The book of "Su xi Ju diet book" says that it "purges qi, prevents abortion, promotes blood circulation to relieve pain, regulates the middle warmer to promote appetite, relieves cough and phlegm, dissolves food, dispels wind-cold". From Ben Cao gang mu, it says "Jie Shi exterior, dispel wind-cold, promote the circulation of qi and relieve the epigastric distention, resolve phlegm and benefit the lung, and stop pain due to blood temperature, relieve asthma and prevent abortion". Perilla, Perilla frutescens, with strong fragrance, opening skin and hair, purging lung-qi to open the striae, and then removing nasal obstruction, and clearing head and eyes, is a wind-cold exogenous drug; in the middle, it opens the diaphragm and chest, invigorates the spleen and stomach, disperses phlegm and fluid, relieves stasis and promotes qi stagnation. For patients with slight symptoms of wind-cold type common cold such as aversion to cold, nasal obstruction and discomfort in pharynx, the decoction of perilla leaf is effective when being taken alone, but because the sweating, exterior syndrome relieving and cold dispelling effects of perilla leaf are mild, aversion to cold, fever, anhidrosis, headache and nasal obstruction accompanied with cough of common cold are often combined with apricot kernel, whiteflower hogfennel root, platycodon root and the like, such as xing su powder. Generally, for light and shallow cold, 10 g of purple perilla is kneaded into coarse powder for tea making, and the effect is good. Abdominal distension, chest distress, nausea and vomiting caused by qi stagnation of the spleen and stomach can be treated by decocting 15 g of caulis Perillae and petiolus Nelumbinis respectively.
Licorice (academic name:
Glycyrrhiza uralensis Fisch) Alias: radix Angelicae Dahuricae, radix Glycyrrhizae, and radix Glycyrrhizae. Leguminosae, Glycyrrhiza perennial herbs with strong root and rhizomeIs a tonifying Chinese herbal medicine. The medicinal part is root and rhizome, and the medicinal root is cylindrical, 25-100 cm long and 0.6-3.5 cm in diameter. The skin has different elasticity, and the surface is reddish brown or grayish brown. The root and stem are cylindrical, the surface has bud mark, and the middle of the section has marrow. Light smell, sweet and special taste. The functions are mainly used for clearing away heat and toxic material, eliminating phlegm and relieving cough, and treating abdominal cavity and the like.
The pericarpium Citri Tangerinae is Rutaceae plant Citrus reticulata Blanco
Citrus reticulata BlancoDried mature fruit peel of cultivars thereof; tangerine peel, also known as orange peel, is listed in compendium: orange peel, bitter in flavor and purging in property can dry, pungent in flavor and dispersing in property and warm in property. For all kinds of diseases, it is always used to regulate qi and dry dampness, tonics are used to tonify qi, purgatives are used to purge qi, ascending qi and descending qi. Spleen is the key point of original qi and Zhi mu, and lung is the key point of qi governing, so orange peel is the key point of qi system of two meridians, but it can tonify and purge ascending and descending along with it. "daily herbal medicine: "Ben Cao Jing Shu" (Ben Cao Jing Shu) "has the effects of dispelling and purging, warming and tonifying, eliminating diaphragm qi, resolving phlegm and saliva, harmonizing spleen to relieve cough and treating five stranguria: "pungent flavor can disperse, bitter flavor can purge, warm flavor can pass through, adverse qi downward, vomiting and cough can be stopped, heat in the chest and abdomen can be eliminated , spleen is the viscera of the body worn by exercise, [1 ]]Qi stagnation failing to resolve food and water is manifested as vomiting, cholera and diarrhea, and bitter and warm property can gouge dampness of spleen and house to make qi stagnation move, which is self-curing . "(the summary of the present materia Medica): "Wei Xie shan san" can open qi; the stomach is bitter and purgative, so it can remove phlegm; it is mild in temperature and good at dredging, so it can stop vomiting, relieve cough, strengthen spleen and harmonize stomach. Dongyuan is recorded as follows: for the couple, mainly the spleen and stomach, and the treatment is preceded by qi regulation, so that the effect of orange peel is the best one for those who want to regulate qi and invigorate spleen. ".
Brown sugar is a red crystal prepared by squeezing stems of sugar cane of grass family, and extracting juice. And (3) synonymy: sugar, brown sugar, purple sugar, and tablet brown sugar. It is rich in sugar, minerals and glycolic acid. The raw materials of brown sugar are the sugarcane, contain about 95% cane sugar, the ancient method is to cut up the sugarcane that reaps and roll, the juice that squeezes out removes impurity such as earth, bacterium, fibre earlier, it boils for 5 ~ 6 hours to connect with the slow fire, constantly stir and let moisture content evaporate slowly, make the concentration of sugar increase gradually, the thick sugar of solid cubic can solidify into after the cooling of high concentration syrup, also be the brown sugar brick, original nutrition of sugarcane has been kept to such traditional way, also make the brown sugar have the special flavor of a strand of similar caramel simultaneously. Brown sugar has various special effects, and mainly benefits from its natural ingredients. According to the intensive research of dermatologists in the hong Kong Saite skin research center for 20 years, the brown sugar is found to contain a large amount of nutrient substances which have unique effects on the health and nutrition of the skin: 1. the brown sugar contains glucose, fructose and other monosaccharide and polysaccharide energy substances, and can accelerate metabolism of skin cells and provide energy for the cells. 2. The brown sugar contains folic acid and trace substances, which can accelerate blood circulation, increase blood volume, stimulate hemopoietic function of organism, expand blood volume, and increase nutrition, oxygen and water supply of local skin. 3. Part of vitamins and electrolyte components contained in the brown sugar can balance water metabolism of intracellular environment, eliminate cell metabolites and keep the intracellular and extracellular environments clean by regulating the concentration of certain substances among tissues. 4. The brown sugar contains various vitamins and antioxidant substances, and can resist free radicals, rebuild and protect cell infrastructure, and maintain normal function and metabolism of cells. 5. The brown sugar contains amino acids, cellulose and other substances, and can effectively protect and recover the fiber structure and water locking capacity of epidermis and dermis, strengthen the tissue structure and skin elasticity of skin, supplement skin nutrition and promote cell regeneration. 6. The brown sugar contains certain natural acids and pigment regulating substances, and can effectively regulate various pigment metabolic processes, balance pigment secretion quantity and pigment distribution condition in skin, and reduce abnormal accumulation of local pigment. In addition: in Chaoshan, people are used to call brown sugar "Wu sugar". The variety is also many. Among them, brown granulated sugar and hard sugar with irregular sugar blocks are the most popular. From the perspective of traditional Chinese medicine, brown sugar is warm in nature and sweet in taste, enters spleen, and has the effects of tonifying qi and enriching blood, tonifying spleen and warming stomach, relieving pain, and activating blood circulation to dissipate blood stasis. To exert the functions of brown sugar, the praise is also very detailed: the brown sugar is boiled in the poached eggs, so that the nutrition of the eggs and the brown sugar can be complemented, and the old people can have a ruddy and spiritual complexion; the dried longan is soaked with brown sugar for administration, which has positive effect on improving sleep; the brown sugar soaked with Ginseng radix has effects of regulating qi and improving hypotension. The traditional Chinese medicine considers that the postpartum women have excessive body stasis and eight vessels are empty and deficient, and abdominal pain is caused every time. For those with blood stasis, doctors usually take biochemical decoction, Shixiao powder or Jinlingzi powder, and order to take the decoction with brown sugar after decocting, aiming at relieving pain by the action of the brown sugar to remove blood stasis or expel lochia. For those who are unable to purchase medicine or are not ready to prepare medicine, appropriate amount of urine of middle-stage children is mixed with brown sugar for oral administration, so that the effect of isoqu and isoqu can also be obtained. "woman is not able to be whooping sugarless" means brown sugar. One young girl has a long-term illness, and the body is thin and weak, and the weight is less than 50 kg. She is seriously burdened with thought after pregnancy and worries that she cannot bear her own, and the traditional Chinese food therapy method is adopted to design a 'food for syndrome' for tonifying deficiency-cold by warm heat: the sticky rice fermented glutinous rice laid eggs and the millet congee added with the brown sugar and the sesame are eaten by the baby, so that healthy babies are born, the bodies of the babies are firmer and healthier than those before the baby is born, the baby keeps nursing after the baby is born, and the baby also grows well, is lively and healthy.
The invention has the beneficial effects that:
1. according to the detection in practice of the inventor, every 100 g of jasmine contains 2-3 g of volatile oil substances, the main components are benzyl alcohol or esters thereof, jasminodin, linalool benzoate and the like, jasminolide substances are mixed with the filtrate extracted from mushroom, cassia bark, star anise, fresh ginger, purple perilla, liquorice, dried orange peel, brown sugar and fresh yeast wine for fermentation, and the product is soft in taste, sour and sweet and tasty, and has the effects of appetizing, reducing blood pressure, losing weight, eliminating fatigue, and delicious taste, Preventing aging, moistening and whitening, and the like, and embodies the unique beverage making characteristics.
2. The preparation method is characterized by skillfully adding the shiitake mushroom, the cassia bark, the star anise, the fresh ginger, the purple perilla, the liquorice, the dried orange peel and the brown sugar into the rest mountain spring water, boiling the mixture with a big fire, stewing the mixture with a small fire for 20 to 30 minutes, cooling the mixture to 60 to 80 ℃, and filtering the mixture to obtain liquid; adding the hot filtrate into the fresh yeast liquor, cooling to 28-30 ℃, adding the honey and jasmine fermentation material, mixing and fermenting for 3 months to obtain jasmine fragrance vinegar stock solution, wherein the fermentation achievement rate can be improved, the sour and sweet taste of the aromatic vinegar can be increased, the jasmine fragrance vinegar stock solution is two completely different flavors compared with the rice vinegar fermentation, the added rice vinegar fermentation is heavy in sour taste, and is not soft and has slight pungent smell; adding Lentinus Edodes, cortex Cinnamomi Japonici, fructus Anisi Stellati, fresh rhizoma Zingiberis recens, Perillae herba, Glycyrrhrizae radix, pericarpium Citri Tangerinae and brown sugar into spring water, boiling with strong fire, decocting with slow fire for 20-30 minutes, cooling to obtain filtrate, mixing, and making into various tastes, with light sour taste, moderate sweet taste, soft taste and good taste.
3. According to the application, the mushroom, the cinnamon, the star anise, the fresh ginger, the purple perilla, the liquorice, the dried orange peel and the brown sugar are added into mountain spring water and boiled with strong fire, the mixture is boiled with small fire for 20-30 minutes, the filtrate is obtained through cooling and filtering, the mixture serves as one of mixed liquid of aromatic vinegar, and after the mixture is boiled, the mushroom, the cinnamon, the star anise, the fresh ginger, the purple perilla, the liquorice, the dried orange peel and the brown sugar can be fused, so that the aromatic vinegar does not have a strong traditional Chinese medicine flavor, and has the effects of appetizing, helping digestion, reducing blood pressure, benefiting weight, eliminating fatigue, preventing aging. If the fragrant vinegar is directly soaked by the shiitake mushroom, the cassia bark, the star anise, the fresh ginger, the perilla, the liquorice, the dried orange peel and the brown sugar, the taste of the traditional Chinese medicine is prominent, and the finally obtained fragrant vinegar is not soft and mellow in taste and not fragrant and sweet enough.
4. Boiling part of spring water, cooling to 60-80 ℃, adding honey, uniformly stirring, adding the base-removed jasmine flowers when the honey liquid is cooled to 28-30 ℃, uniformly stirring, placing in a cylinder, sealing, and fermenting at normal temperature for 15-20 days to obtain a honey jasmine flower fermentation material, wherein the honey jasmine flower fermentation material adds jasmine fragrance and nutrient components of jasmine flowers to vinegar; the industrial popularization of the jasmine flower aromatic vinegar can enrich the material life of people, improve the added value of products, improve the utilization rate and application of the jasmine flower in the Yangxian county, meet the material life requirements of people and simultaneously have immeasurable promotion effect on the development of local economy.
Detailed Description
In order to describe the present invention in more detail, the present invention will be further described with reference to the following examples.
Example 1
The jasmine flower-fragrance vinegar beverage can be prepared by adopting the following process steps:
(1) 2-5 parts of honey, 6-10 parts of jasmine flower, 30-50 parts of fresh yeast, 1-3 parts of mushroom, 0.1-0.5 part of cassia bark, 0.1-0.5 part of star anise, 1-3 parts of fresh ginger, 0.3-0.5 part of purple perilla, 0.1-0.3 part of liquorice, 0.1-0.3 part of dried orange peel, 3-5 parts of brown sugar and 110-170 parts of mountain spring water. The said yeast liquor is obtained from the non-deteriorated distiller's grains left after distilling grain. The mountain spring water meets the drinking standard. The jasmine flowers are organically planted, jasmine flower buds which are wanted to be placed in bud are picked in 1 to 5 pm of sunny days, after the jasmine flowers are picked, the jasmine flowers do not need to be tightly pressed in the loading and transporting process, and the jasmine flowers are loaded in a ventilated bamboo basket; placing the bamboo basket filled with the buds into a temperature-controllable and humidity-controllable house, controlling the temperature at 25-35 ℃ by keeping the temperature at 25-30 ℃ for 2-3 hours and keeping the temperature at 30-35 ℃ for 1-2 hours, and controlling the humidity at 50-85%, wherein the jasmine flower buds to be released are the flower buds with the buds when the color of the jasmine flowers is changed from light yellow to white and the flower bones are enlarged. The flower is mature at this time, and the fragrance is strong.
(2) Boiling part of spring water, cooling to 60-80 ℃, adding honey, uniformly stirring, adding the base-removed jasmine flowers when the honey liquid is cooled to 28-30 ℃, uniformly stirring, filling into a cylinder, sealing, and fermenting at normal temperature for 15-20 days to obtain a honey and jasmine flower fermented material; the weight ratio of the honey to the warm boiled water is 1: (5-10);
(3) adding the shiitake mushrooms, the cinnamon, the star anise, the fresh ginger, the perilla, the liquorice, the dried orange peel and the brown sugar into the rest spring water, boiling the mixture with big fire, stewing the mixture with small fire for 20 to 30 minutes, cooling the mixture to 60 to 80 ℃, and filtering the mixture to obtain liquid;
(4) adding the hot filtrate into the fresh yeast liquor, cooling to 28-30 ℃, adding the honey and jasmine fermentation material, mixing and fermenting for 3 months to obtain jasmine flower vinegar stock solution;
(5) testing acidity of the jasmine flower fragrance vinegar stock solution, controlling the pH value of the jasmine flower fragrance vinegar stock solution to be 4-6, filtering and inspecting clear solution, and performing pasteurization and filling to obtain the product.
Example 2
The jasmine flower-fragrance vinegar beverage can be prepared by adopting the following process steps:
(1) 2-5 parts of honey, 6-10 parts of jasmine flower, 30-50 parts of fresh yeast, 1-3 parts of mushroom, 0.1-0.5 part of cassia bark, 0.1-0.5 part of star anise, 1-3 parts of fresh ginger, 0.3-0.5 part of purple perilla, 0.1-0.3 part of liquorice, 0.1-0.3 part of dried orange peel, 3-5 parts of brown sugar and 110-170 parts of mountain spring water. The said yeast liquor is obtained from the non-deteriorated distiller's grains left after distilling grain. The mountain spring water meets the drinking standard. The jasmine flowers are organically planted, jasmine flower buds which are wanted to be placed in bud are picked in 1 to 5 pm of sunny days, after the jasmine flowers are picked, the jasmine flowers do not need to be tightly pressed in the loading and transporting process, and the jasmine flowers are loaded in a ventilated bamboo basket; placing the bamboo basket filled with the buds into a temperature-controllable and humidity-controllable house, controlling the temperature at 25-35 ℃ by keeping the temperature at 25-30 ℃ for 2-3 hours and keeping the temperature at 30-35 ℃ for 1-2 hours, and controlling the humidity at 50-85%, wherein the jasmine flower buds to be released are the flower buds with the buds when the color of the jasmine flowers is changed from light yellow to white and the flower bones are enlarged. The flower is mature at this time, and the fragrance is strong.
(2) Boiling part of spring water, cooling to 60-80 ℃, adding honey, uniformly stirring, adding the base-removed jasmine flowers when the honey liquid is cooled to 28-30 ℃, uniformly stirring, filling into a cylinder, sealing, and fermenting at normal temperature for 15-20 days to obtain a honey and jasmine flower fermented material; the weight ratio of the honey to the warm boiled water is 1: (5-10);
(3) adding the shiitake mushrooms, the cinnamon, the star anise, the fresh ginger, the perilla, the liquorice, the dried orange peel and the brown sugar into the rest spring water, boiling the mixture with big fire, stewing the mixture with small fire for 20 to 30 minutes, cooling the mixture to 60 to 80 ℃, and filtering the mixture to obtain liquid;
(4) adding the hot filtrate into the fresh yeast liquor, cooling to 28-30 ℃, adding the honey and jasmine fermentation material, mixing and fermenting for 3 months to obtain jasmine flower vinegar stock solution;
(5) testing acidity of the jasmine flower fragrance vinegar stock solution, controlling the pH value of the jasmine flower fragrance vinegar stock solution to be 4-6, filtering and inspecting the clear solution to be qualified, heating the precipitation solution to be more than 80 ℃, and filling to obtain the product.
The application example is as follows:
1. when a certain company, a member of Yongning county, Li, is 36 years old, works for jasmine tea production, and is irregular in work and rest, tired in work, causes deficiency of qi and blood, and dark yellow in facial color and skin, the skin color of the face is obviously ruddy after drinking the enzyme of the invention for 20 days, and the face is also very fragrant when sleeping.
2. Certain Li, a woman, Yongning City, Yong county, 33 years old, children 2 years old and half old, constipation just after certain Li's production, skin becomes rough and dull, and when certain Li's morning and evening drinks one cup of the enzyme of the invention, the stool is smooth and the constipation condition does not appear. After 1 month of drinking the ferment of the invention, the skin becomes ruddy and glossy, and the whole person is also more spiritual and powerful.
3. If a certain woman is in 31 years old, the face of the certain woman is rough and dull and has black spots after the certain woman is in 10 months in a certain pregnancy, and the certain woman is easy to fatigue; through introduction of friends, when a person drinks a cup of the enzyme of the invention in one morning and one night, the skin becomes ruddy and the black spots become light after 1 month, and the whole person is also more spiritual.
The above description is not intended to limit the present invention, and the present invention is not limited to the above examples, and those skilled in the art should understand that they can make various changes, modifications, additions and substitutions within the spirit and scope of the present invention.
Claims (6)
1. A preparation method of a jasmine flower-flavored vinegar beverage is characterized by comprising the following steps: the feed is prepared from the following raw materials in parts by weight:
2-5 parts of honey, 6-10 parts of jasmine flower, 30-50 parts of fresh yeast liquid, 1-3 parts of mushroom, 0.1-0.5 part of cassia bark, 0.1-0.5 part of star anise, 1-3 parts of fresh ginger, 0.3-0.5 part of purple perilla, 0.1-0.3 part of liquorice, 0.1-0.3 part of dried orange peel, 3-5 parts of brown sugar and 110-170 parts of spring water.
2. The method of preparing a jasmine flower-flavored vinegar beverage according to claim 1, characterized in that: the preparation process comprises the following steps:
(1) boiling part of spring water, cooling to 60-80 ℃, adding honey, uniformly stirring, adding the base-removed jasmine flowers when the honey liquid is cooled to 28-30 ℃, uniformly stirring, filling into a cylinder, sealing, and fermenting at normal temperature for 15-20 days to obtain a honey and jasmine flower fermented material; the weight ratio of the honey to the warm boiled water is 1: (5-10);
(2) adding the shiitake mushrooms, the cinnamon, the star anise, the fresh ginger, the perilla, the liquorice, the dried orange peel and the brown sugar into the rest spring water, boiling the mixture with big fire, stewing the mixture with small fire for 20 to 30 minutes, cooling the mixture to 60 to 80 ℃, and filtering the mixture to obtain liquid;
(3) adding the hot filtrate into the fresh yeast liquor, cooling to 28-30 ℃, adding the honey and jasmine fermentation material, mixing and fermenting for 3 months to obtain jasmine flower vinegar stock solution;
(4) testing acidity of the jasmine flower fragrance vinegar stock solution, controlling the pH value of the jasmine flower fragrance vinegar stock solution to be 4-6, filtering and inspecting the clear solution, sterilizing, disinfecting and filling to obtain the product.
3. The preparation method of a jasmine flower-flavored vinegar beverage according to claim 1 or 2, characterized in that: the yeast liquid is obtained from new distiller's grains after grain distillation.
4. The preparation method of a jasmine flower-flavored vinegar beverage according to claim 1 or 2, characterized in that: the mountain spring water meets the drinking standard.
5. The preparation method of a jasmine flower-flavored vinegar beverage according to claim 1 or 2, characterized in that: the jasmine flowers are organically planted, jasmine flower buds which are wanted to be placed in bud are picked in 1 to 5 pm of sunny days, after the jasmine flowers are picked, the jasmine flowers do not need to be tightly pressed in the loading and transporting process, and the jasmine flowers are loaded in a ventilated bamboo basket; placing the bamboo basket filled with the buds into a temperature-controllable and humidity-controllable house, controlling the temperature at 25-35 ℃ by keeping the temperature at 25-30 ℃ for 2-3 hours and keeping the temperature at 30-35 ℃ for 1-2 hours, and controlling the humidity at 50-85%, wherein the jasmine flower buds to be released are the flower buds with the buds when the color of the jasmine flowers is changed from light yellow to white and the flower bones are enlarged.
6. The preparation method of a jasmine flower-flavored vinegar beverage according to claim 1 or 2, characterized in that: the sterilization and disinfection filling is pasteurization filling, or filling after heating the precipitation liquid to more than 80 ℃.
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| CN105029606A (en) * | 2015-06-29 | 2015-11-11 | 陈艳影 | Preparation method of jasmine vinegar beverage |
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| CN106417528A (en) * | 2016-10-21 | 2017-02-22 | 广西横县百利食品有限公司 | Jasmine flower cakes and production method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101381664A (en) * | 2008-09-26 | 2009-03-11 | 陈宜斗 | Honeymead and honey vinegar brewed by natural plant spice and preparation method thereof |
| CN105029606A (en) * | 2015-06-29 | 2015-11-11 | 陈艳影 | Preparation method of jasmine vinegar beverage |
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Application publication date: 20200211 |