CN110771764A - Preparation method of jasmine flower-flavored vinegar beverage - Google Patents

Abstract

A preparation method of jasmine balsamic vinegar beverage, the preparation process is to first take honey, jasmine, fresh wine mother liquor, shiitake mushroom, cinnamon, star anise, fresh ginger, perilla, licorice, dried orange peel, brown sugar and mountain spring water in proportion, and first use part of the mountain spring water. Boil the spring water and cool it to 60-80°C, add honey and stir evenly. After the honey liquid is cooled to 28-30°C, add jasmine and mix well. Put it in a tank and seal it and ferment it at room temperature for 15-20 days to obtain honey jasmine fermentation material; , star anise, fresh ginger, basil, licorice, dried tangerine peel and brown sugar are added to the mountain spring water and boiled over high heat, simmer for 20-30 minutes, cool to 60-80°C, add fresh wine mother liquor while it is still hot, wait to cool to 28-30 ℃, adding honey jasmine fermented material and mixing and fermenting for 3 months, taking the clarified liquid for disinfection and filling to obtain the product. The jasmine balsamic vinegar beverage prepared by the method has jasmine fragrance, soft taste, sweet and sour taste, and has the functions of appetizing digestion, lowering blood pressure, reducing weight, eliminating fatigue, preventing aging, moisturizing and whitening, and the like.

Description

A kind of preparation method of jasmine balsamic vinegar beverage

technical field

The invention relates to the technical field of beverages, in particular to a preparation method of a jasmine balsamic vinegar beverage.

Background technique

With the improvement of living standards and the enrichment of materials, people's dietary standards have been greatly improved, food has become more and more abundant, people eat better and better, and many people have varying degrees of overnutrition and obesity; this is not only very It is not good for health, and it may breed a series of diseases and affect people's physical health, so now more and more people start to pay attention to diet in addition to active sports and aerobic exercise. Due to the above reasons, the food or beverages that are greasy, improve the internal environment and are nutritious and healthy, the beverage industry is developing with each passing day, with a variety of varieties, especially beverages with health functions have become the new favorite, and sour and vinegar beverages came into being.

Jasmine flower is very fragrant, it is a famous flower tea raw material and an important flavor raw material. Jasmine, scientific name Jasminum sambac (Linn.) Aiton , family name is Oleaceae, is people's favorite flower, the song "A Beautiful Jasmine" brings people a beautiful enjoyment. Jasmine tea is one of the top ten famous teas in my country. It is extracted from the blooming jasmine flowers and tea leaves in spring to make scented tea. It has the aroma of fragrant flowers and the freshness of tea leaves. It is a very popular scented tea with a sweet taste. . Often drinking jasmine tea for women can not only beautify the skin, whiten the skin, but also resist aging and retain the tail of youth. It can also dredge the human stomach and intestines, can defecate, clear the brain, lower blood pressure and blood lipids, and also has a huge effect and effect on resisting bacteria and viruses in the treatment of cancer. Due to its unique environment, climate and soil, Hengxian County, Guangxi Zhuang Autonomous Region, is famous for its fragrance and fragrance. Jasmine was planted hundreds of years ago, and jasmine tea was scented, making Hengxian jasmine tea scented at home and abroad. , At present, as the global jasmine production center, the annual output of jasmine tea is 80,000 tons. At present, jasmine flowers are mainly used for scenting tea. In addition to scenting tea, jasmine and related products are more and more popular due to its unique aroma and efficacy. In recent years, there have been many literature reports on the development of jasmine's uses, such as processing jasmine beverages, jasmine textiles, Jasmine cosmetics, such as jasmine perfume (fragrance), jasmine freshener, jasmine decorations, jasmine food, such as jasmine rice, jasmine cakes, jasmine dishes, etc.;

From some literatures, we also see that after jasmine is extracted, it is also a new use as alcoholic beverages and vinegar beverages, because adding jasmine to alcoholic beverages and vinegar beverages can not only increase nutrition, but also concentrate the floral fragrance. A new direction for deep processing of jasmine. In order to cater to the market, people use jasmine flowers in sour and vinegar beverages, and the obtained sour and vinegar beverages have the aroma of jasmine. Some jasmine balsamic vinegar beverages have also been reported in the open literature, such as:

1. Chinese patent: a jasmine tea vinegar beverage and its preparation method, application number: 201510527146.6, application date: 2015. 08.25, applicant: Shi Dongxiu, address: No. 18, West Road, Changkun Village, Nanning, Guangxi Zhuang Autonomous Region, inventor: Shi Dongxiu, Abstract: The present invention discloses a jasmine tea vinegar beverage and a preparation method thereof, belonging to the technical field of beverage processing. , fig powder, vitamins, potassium sorbate, xanthan gum, gellan gum, guar gum, carrageenan, locust bean gum, purified water, the beverage is prepared by extraction, preparation, sterilization, filling, sealing, obtained by cooling and other steps. The jasmine tea vinegar beverage of the invention has reasonable nutrition, sweet and sour taste, and strong tea aroma, and is a novel nutritional tea vinegar beverage; the preparation method of the invention is simple, the production cycle of the tea vinegar beverage is short, and the product storage time is long.

2. Chinese Patent: Preparation Method of Jasmine Vinegar Beverage, Application No.: 201510367538.0, Application Date: 2015.06.29, Applicant: Chen Yanying, Address: No. 3, Longxiang Garden, Longchi New City, Hengzhou Town, Heng County, Nanning City, Guangxi Zhuang Autonomous Region A shop on the 2nd floor of the building, inventor: Chen Yanying, Abstract: The present invention discloses a preparation method of a jasmine vinegar beverage. Fresh jasmine flowers are used, the stalks are removed, the flower buds are grown and opened and fragrant, and white sugar is added to seal and ferment, Finally, pure rice vinegar is added for brewing to obtain a pure natural jasmine vinegar beverage. The jasmine vinegar beverage prepared by the consumption of the present invention maintains the white color of the jasmine flower, emits a pure natural fragrance, the fragrance is slowly released, and has the effects of clearing the liver, improving eyesight, promoting body fluid and quenching thirst, removing phlegm and curing dysentery, and more importantly, It has the functions of beauty and anti-aging. You can also add an appropriate amount of honey and water to drink according to personal preferences, which can quickly replenish physical strength, eliminate fatigue, and enhance resistance to diseases. It is suitable for all ages, delicious and beneficial to physical and mental health. Longevity.

3. Chinese patent: a preparation process of jasmine enzyme, application number: 201710299447.7, application date: 2017.05.02, applicant: Lu'an Sanjiang Biotechnology Co., Ltd., address: Economic and Technological Development Zone, Lu'an City, Anhui Province On the east side of the road (502# of Science and Technology Entrepreneurship Center), inventor: Li Yaoting, abstract: The present invention provides a preparation process of jasmine flower enzyme. Kluyveromyces lactis, acetic acid bacteria and Kluyveromyces marxianus are used for multiple fermentations, which greatly improves the efficacy of enzyme products, making the products have better immune regulation, sedative and soothing, heat-clearing and detoxifying, weight loss and lipid-lowering health functions; The green tea and jasmine flowers are piled up for freezing treatment, which is beneficial to retain the aroma of jasmine flowers. After fermentation, some of the aroma-emitting ketones, alcohols and other active ingredients are preserved and scented; adding fruit and vegetable puree and soy milk can supplement cellulose , protein and a variety of different trace elements, more nutritious.

SUMMARY OF THE INVENTION

The object of the present invention is to provide a method for preparing a jasmine balsamic vinegar beverage, which can incorporate most of the essence of jasmine flowers into it, so that the prepared jasmine balsamic vinegar beverage has the aroma of jasmine, the taste is soft, sweet and sour, and has appetizers and digestion, It has the functions of lowering blood pressure, reducing weight, eliminating fatigue, preventing aging, moisturizing and whitening.

In order to achieve the above object, the technical scheme adopted in the present invention is:

A preparation method of jasmine balsamic vinegar beverage is made of the following raw materials by weight:

2-5 parts of honey, 6-10 parts of jasmine, 30-50 parts of fresh wine mother liquor, 1-3 parts of shiitake, 0.1-0.5 parts of cinnamon, 0.1-0.5 parts of star anise, 1-3 parts of fresh ginger, 0.3-0.5 parts of perilla parts, 0.1-0.3 parts of licorice, 0.1-0.3 parts of dried tangerine peel, 3-5 parts of brown sugar, and 110-170 parts of mountain spring water. The liquor mother liquor is obtained from the unmodified distiller's grains remaining after the grain distillation of liquor. The mountain spring water is mountain spring water that meets drinking standards.

The preparation process of jasmine balsamic vinegar beverage is as follows:

(1) Boil some mountain spring water and cool it to 60~80℃, add honey and stir evenly. After the honey liquid cools to 28~30℃, add the jasmine flowers that have been removed from the stem and stir evenly. Put it in a cylinder and seal it and ferment it at room temperature for 15-20 days. Obtain honey jasmine fermented material; the weight ratio of honey and warm boiled water is 1: (5～10);

(2) Add shiitake mushrooms, cinnamon, star anise, fresh ginger, basil, licorice, dried tangerine peel, and brown sugar to the remaining mountain spring water, boil over high heat, simmer for 20-30 minutes, cool to 60-80°C, filter and extract the liquid ;

(3) Add the filtrate to the fresh wine mother liquor while it is still hot, and after it cools to 28-30°C, add the honey jasmine fermented material and mix and ferment for 3 months to obtain the jasmine balsamic vinegar stock solution;

(4) Test the acidity of the jasmine balsamic vinegar stock solution, control its pH at 4-6, take the clarified solution and filter it to pass the inspection, then sterilize and fill the product to obtain the product. The sterilization and sterilization filling is pasteurized filling, or the precipitation liquid is heated to above 80°C and then filled.

The jasmine flower is the jasmine flower obtained by organic cultivation, and the jasmine flower buds that are about to be released should be picked at 1:00 pm to 5:00 pm on a sunny day. The baskets of flower buds are placed in a temperature-controlled and humidity-controlled house, the temperature is controlled at 25-35°C, the control method is to keep 25-30°C for 2-3 hours, 30-35°C for 1-2 hours, and the humidity to be controlled at 50-85°C %, the jasmine flower buds that are about to be put in buds are the flower buds when the color of the jasmine flower is changed from light yellow to white and the flower bones become larger. The flowers are mature and fragrant at this time.

The above background art introduces jasmine as a raw material for scented tea and an important raw material for essence and various daily necessities. In the following, we will introduce the functions of jasmine. According to the research on the health effects of jasmine in Chinese medicine and modern pharmacology, it is believed that jasmine has the effects of invigorating qi and relieving pain, warming and neutralizing the stomach, reducing swelling and detoxification, and strengthening the immune system. It has a good therapeutic effect on dysentery, abdominal pain, conjunctivitis and sore in the body. In addition, it also has the functions of clearing liver and improving eyesight, promoting body fluid and quenching thirst, removing phlegm and treating dysentery, clearing water, dispelling wind and relieving table, nourishing qi and lowering blood pressure. , To prevent dental caries, anti-radiation, anti-cancer, anti-aging effects, can enhance the body's immunity, prolong life. At the same time, it also has the effects of regulating qi, soothing and moisturizing, which can improve the anxiety state of the body, and has a good conditioning effect on chronic diseases, menstrual disorders and dizziness of the body. It also has the effects of anti-inflammatory, anti-asthmatic, anti-cancer, relaxing muscles and collaterals, lowering blood pressure, invigorating the kidney and strengthening the essence. In addition, oral jasmine promotes the excretion of toxins in the body, and can also lubricate the skin and beauty salons. Therefore, using jasmine flower as a vinegar beverage, especially the unique processing of the present invention, is a very important feature of the present invention, so that the prepared jasmine flower vinegar beverage has the aroma of jasmine, the taste is soft, sweet and sour, and has the functions of appetizing, digesting, reducing The effects of blood pressure, reducing weight, eliminating fatigue, preventing aging, moisturizing and whitening are the main purposes of the present invention! Therefore, in the above step (5), the supernatant of the banana fermented material is mixed with the filtrate extracted from mushrooms, cinnamon, star anise, fresh ginger, perilla and brown sugar, and jasmine and sodium citrate are added. Compared with the prior art and the comparative documents listed in the background technology, the present invention can incorporate most of the essence of jasmine into it, which is also the best effect obtained by the inventor through many technological experiments.

Honey is a naturally sweet substance that is fully brewed in the hive from the nectar collected by bees from the flowers of flowering plants. Bees take nectar or secretions with a water content of about 75% from the flowers of plants and store them in their second stomachs. Under the action of various transformations in the body, they repeatedly brew various vitamins, minerals and When the amino acid is rich to a certain value, the polysaccharide in the nectar is converted into the monosaccharide glucose and fructose that can be directly absorbed by the human body, and the moisture content is less than 23%, which is stored in the nest and sealed with beeswax. Honey is a supersaturated solution of sugar, and it will crystallize at low temperature. Glucose is the crystal that forms, and fructose is the part that does not crystallize.

Shiitake mushroom (scientific name: Lentinus edodes ), also known as flower mushroom, Hericium erinaceus, fragrant mushroom, fragrant letter, fragrant mushroom, shiitake mushroom, fragrant wild mushroom, is the second largest edible mushroom in the world and one of the specialties of our country. Known as "Shanzhen", it has a strong fragrance and rich nutrition. It contains 18 kinds of amino acids, 7 kinds of which are necessary for the human body; the ergosterol contained in it can be converted into vitamin D, which can enhance the body's anti-disease and prevent colds. Polysaccharide has anti-tumor effect, adenine and choline can prevent liver cirrhosis and vascular sclerosis; tyrosine oxidase has the effect of lowering blood pressure; double-stranded RNA can induce the production of interferon, which has anti-viral effect. Folks use shiitake mushrooms for detoxification, invigorating stomach qi and curing wind and blood.

Cinnamon bark, Latin name: Cinnamomum tamala (Bauch.-Ham.) Nees et Eberm . This product is a commonly used traditional Chinese medicine, and is also a food spice or cooking seasoning. The original plants of commercial cinnamon are more complex, and there are about ten species, all of which are Lauraceae. There are 8 species commonly used in various places, among which the main ones are osmanthus, blunt-leaf laurel, yam incense and southern cinnamon and other species are mostly used in regional medicine. Various varieties were used as spices in ancient times in the West. It is used to flavor stewed meat in Chinese food, and it is one of the ingredients of five-spice powder. Cinnamon is pungent and sweet in nature, hot in nature, enters the kidney, spleen, and bladder meridians, and has the effect of replenishing Yuanyang, warming the spleen and stomach, removing cold accumulation, dredging the veins, relieving pain and diarrhea, and treating the failure of fire in the door of life, cold limbs and weak pulse, and depletion of yang. , abdominal pain and diarrhea, cold hernia, cold pain in the waist and knees, vaginal gangrene flow, asthenia yang floating over the upper heat and lower cold embolism.

Star anise, Latin scientific name: Illicium verum Hook.f. , also known as star anise (Compendium of Materia Medica), star anise, mark angle (Guangxi Zhuang language), is a plant of the family star anise and star anise. According to reports, star anise can be used as a bird flu medicine, and it contains shikimic acid, the basic component of Tamiflu, and star anise has become the source of the main component of Tamiflu. Star anise oil is obtained from the fresh branches and leaves of star anise or ripe fruit by steam distillation. Star anise is a popular appetizer and is sometimes ground into coffee or tea to freshen the breath. Meat dishes such as pig or duck can be seasoned with star anise, and even desserts can be added to it. At the same time, star anise is also one of the most important spices in Chaoshan brine. The main ingredient of star anise is star anise essential oil. Star anise essential oil is also a good natural spice and food seasoning. It has the effect of warming and strengthening the stomach, inhibiting the excessive peristalsis of the gastrointestinal tract, promoting the secretion of gastric juice and helping digestion. As an aromatic stomachic agent, it is medically used for aroma seasoning and the like.

Fresh ginger is the rhizome of fresh ginger, ginger (scientific name: Zingiber officinale Rosc. ), a perennial herb of the Zingiberaceae family. Rhizomes with yellow-green flowers and a pungent fragrance. Plant height 0.5-1 meters; rhizomes are hypertrophic, multi-branched, aromatic and spicy. Leaf blade lanceolate or linear-lanceolate, glabrous, sessile; ligule membranous. The total pedicel is up to 25 cm long; the spikes are cone-shaped; the bracts are ovate, light green or light yellow at the edge, with a small point at the top. Calyx tube about 1 cm long; corolla yellow-green, lobes lanceolate; central lobes of labial petals oblong-obovate. The rhizome is used for medicinal purposes, and dried ginger is mainly used to treat "cold pain in the confidant, vomiting and diarrhea, cold limbs and weak pulse, cold drink and cough, wind-cold-damp arthralgia." Xia, Tiannanxing, fish and crabs, and botulism of birds and animals." It can also be used as a cooking ingredient or made into pickles and sugar ginger. Aromatic oils can be extracted from stems, leaves and rhizomes, which are used in food, beverage and cosmetic fragrances. In central, southeastern and southwestern China, Xianfeng live Longlaifeng, Tongshan, Yangxin, Echeng, Xianning, and Daye provinces are widely cultivated. It is also commonly cultivated in tropical Asia. The rhizomes are used for medicinal purposes, and the fresh or dried products can be used as cooking ingredients or made into pickles and candied ginger. Aromatic oils can be extracted from stems, leaves and rhizomes, which are used in food, beverage and cosmetic fragrances.

Perilla frutescens (scientific name: Perilla frutescens ), the ancient name is 描, also known as Su, Baisu, Guiren ("Er Ya"), 菏子, Chisu, Hongsu, Xiangsu, Heisu, white perilla, Qingsu , Wild Su, Su Ma, Su Cao, Tang Perilla, Fried Leaf Su, Chicken Su, Stinky Su, Big Perilla, False Perilla, Water Cohosh, Wild Huo Ma, Deaf Ear Ma, Zizhu, Xing Pasha ( Tibetan), etc., is the only species in the genus Perilla frutescens, an annual herb, mainly produced in Northwest China, Southeast Asia, Taiwan, China Jiangxi, Hunan and other central and southern regions, the Himalayas, Japan, Myanmar, the Korean Peninsula, India , Nepal has also introduced this species, and North America has also grown. Shaanxi and Gansu in China were introduced earlier. Qingyang, Gansu has a cultivation history of 2,000 years. As one of the oil sources, it has rich perilla resources. Effects of perilla leaves: Pungent in taste, warm in nature, it has the functions of relieving the exterior and dispelling cold, promoting qi and stomach. This product is fragrant and warm, enters the lungs and disperses wind and cold, and also travels through the spleen to circulate blood and widens the middle. "Suixiju Diet Spectrum" states that it "depresses qi, relieves miscarriage, promotes blood circulation and relieves pain, neutralizes appetizers, stops cough and eliminates phlegm, resolves food, and disperses wind-cold.""Compendium of Materia Medica" states that it "relieves muscle release, disperses wind and cold, promotes qi in the middle, eliminates phlegm and benefits the lung, relieves pain in the blood temperature, calms asthma and relieves miscarriage". "Ben Cao Zhengyi" states: "Perilla has a strong aroma, and it opens the fur on the outside, relieves the lung qi and clears the stomach. On the top, it clears the nasal congestion and clears the head and eyes. Drink, relieve stagnation and improve qi stagnation." For patients with mild cold symptoms such as chills, nasal congestion, throat discomfort, etc., it is effective to take perilla leaf decoction alone. The strength of surface and cold dispelling is relatively moderate. Therefore, those who have aversion to cold, fever, no sweat, headache, nasal congestion and cough due to colds are often combined with almonds, Qianhu, and Campanulaceae, such as Xingsusan. Generally, for mild colds, use 10 grams of basil, knead it into a thick powder to make tea, and the effect is also good. Abdominal distention, chest tightness, nausea, and vomiting caused by stagnation of spleen and stomach qi can be treated by taking 15 grams of each decoction of Su stem and lotus leaf stem.

Licorice (scientific name: Glycyrrhiza uralensis Fisch ) alias: Guolao, sweet grass, Ural licorice, sweet root. Leguminosae and licorice are perennial herbs with strong roots and rhizomes, and are a kind of tonic Chinese herbal medicine. A very good medicine for the human body, the medicinal parts are the roots and rhizomes, and the roots of the medicinal materials are cylindrical, 25-100 cm long and 0.6-3.5 cm in diameter. The outer skin varies in elasticity, and the surface is reddish-brown or gray-brown. The rhizome is cylindrical, with bud scars on the surface and pith in the middle of the section. Gas micro, sweet and special. Function Indications: clearing away heat and detoxifying, expelling phlegm and relieving cough, epigastric abdomen, etc.

Citrus reticulata Blanco and its cultivars are dried and mature peels of tangerine peels; tangerine peels are also known as orange peels. "Compendium": "Tangerine peels are bitter and can purify and dry, pungent and powdery, and warm and moderate. They can cure all diseases. , always take its power of regulating qi and drying dampness, with tonics for replenishing, with laxatives for diarrhea, with ascending drugs for ascending, with descending drugs for descending. The spleen is the mother of vital qi, and the lung is the key to absorbing qi, so the orange peel is The two meridians are divided into the essentials, but they can be supplemented, reduced, and ascended according to what they are equipped with.""Daily Use Materia Medica": "It can disperse and relieve diarrhea, warm and replenish, eliminate qi, resolve phlegm and saliva, and calm the spleen, stop cough, and clear the five "Drinking""Ben Cao Jing Shu": "Xin can be dissipated, bitter can be purging, and warm energy can pass, then the counter-qi will go down, the vomiting will stop, the heat in the chest will disappear, the spleen is the organ that moves and grinds things, [1] Qi stagnation causes The inability to digest water grains is the cause of vomiting, cholera, diarrhea, etc. The bitterness and warmth can pierce the dampness of the spleen, make the stagnant qi move, and all the symptoms are cured by themselves.""Compendium of Materia Medica": "The taste is pungent and good, so it can Open Qi; the stomach is bitter and venting, so it can remove phlegm; its temperature is flat, and it is good at access, so it can stop vomiting, cough, and strengthen the spleen and stomach. For the first, if you want to regulate Qi and strengthen the spleen, the power of orange peel is the first.".

Brown sugar is a red crystal made from the stalk of sugarcane, a gramineous herb, by squeezing the juice. Synonyms: sugar, red sugar, purple sugar, brown sugar. Rich in sugar, minerals and glycolic acid. The raw material of brown sugar is sugar cane, which contains about 95% sucrose. The ancient method is to chop and crush the harvested sugar cane. The pressed juice first removes impurities such as soil, bacteria and fiber, and then boils it with a small fire for 5-6 For hours, keep stirring to let the water evaporate slowly, so that the concentration of sugar gradually increases. Nutritious, but also gives brown sugar a special flavor similar to caramel. The special effects of brown sugar are mainly due to its natural ingredients. According to 20 years of dedicated research by dermatology experts from the Hong Kong Saite Skin Research Center, it was found that brown sugar contains a lot of nutrients and has unique effects on skin health and nutrition: 1. Brown sugar contains glucose, fructose, etc. It is a kind of monosaccharide and polysaccharide energy substances, which can accelerate the metabolism of skin cells and provide energy for cells. 2. The folic acid and trace substances contained in brown sugar can accelerate blood circulation and increase blood volume, stimulate the body's hematopoietic function, expand blood volume, and improve the supply of nutrients, oxygen and water to the local skin. 3. Part of the vitamins and electrolytes contained in brown sugar can balance the water metabolism in the intracellular environment by adjusting the concentration of certain substances between tissues, eliminate cellular metabolites, and keep the intracellular and external environments clean. 4. The various vitamins and antioxidants contained in brown sugar can resist free radicals, rebuild and protect the basic structure of cells, and maintain the normal function and metabolism of cells. 5. The amino acids, cellulose and other substances contained in brown sugar can effectively protect and restore the fibrous structure and water-locking ability of the epidermis and dermis, strengthen the skin tissue structure and skin elasticity, and at the same time replenish skin nutrition and promote cell regeneration. 6. Certain natural acids and pigment regulating substances contained in brown sugar can effectively regulate various pigment metabolism processes, balance the amount of pigment secretion and pigment distribution in the skin, and reduce the abnormal accumulation of local pigments. In addition: in the Chaoshan area, people are used to calling brown sugar "black sugar". There are also many varieties. Among them, "red sugar" and black sugar with irregular sugar lumps are the most popular. From the perspective of traditional Chinese medicine, brown sugar is warm in nature, sweet in taste, and enters the spleen. To give full play to these effects of brown sugar, the eating method is also very particular: boiled poached eggs with brown sugar can complement the nutrition of eggs and brown sugar, making the elderly look ruddy and energetic; taking dried longan soaked in brown sugar has a positive effect on improving sleep Effect; Brown sugar soaked ginseng, it has the effect of conditioning breath and improving low blood pressure. Traditional Chinese medicine believes that postpartum women have more silt in the body, and the eight channels are empty, which often causes abdominal pain. For those with partial stasis, the doctor often prescribes Shenghua Tang, Shixiao Powder or Jinlingzi Powder, and instructs the medicine to be mixed with brown sugar after decoction. Purpose. For those who are unable to purchase medicines or are unable to prepare medicines, take an appropriate amount of child urine mixed with brown sugar orally, and the same effect can be achieved. "Women can't be sugar-free for 100 days" refers to brown sugar. There was once a young woman who was weak and weighed less than 50 kilograms due to a long-term illness. After she became pregnant, she had a heavy mental burden and was worried that she would not be able to bear it. After adopting traditional Chinese dietary methods, she designed a "contradictory food" to warm up deficiency and cold: give her glutinous rice wine-stuffed eggs and brown sugar and sesame seeds. Millet porridge and other foods resulted in not only a healthy baby, but also a stronger and healthier body than before. She insisted on breastfeeding after giving birth, and the baby developed well and was lively and healthy.

The beneficial effects of the present invention are:

1. In the above-mentioned process of the present invention, take part of the mountain spring water, boil it and cool it to 60～80°C, add honey and stir evenly, wait for the honey liquid to cool to 28～30°C and then add the jasmine flowers without stems and stir together, and then ferment at room temperature in a sealed tank. It is a very important step to obtain honey jasmine fermented material in 15-20 days, so that most of the essence of jasmine can be incorporated into the product. According to the inventor's practice test, every 100 grams of jasmine contains 2-3 volatile oily substances. gram, the main components are benzyl alcohol or its lipids, jasmonin, linalool benzoate, etc., frangipani, and the filtrate extracted from mushroom, cinnamon, star anise, fresh ginger, perilla, licorice, tangerine peel and brown sugar. The fresh wine mother liquor is mixed and fermented. The product tastes soft, sweet and sour, and has the functions of appetizing digestion, lowering blood pressure, reducing weight, eliminating fatigue, preventing aging, moisturizing and whitening, and reflecting the unique characteristics of beverage production.

2. This application also skillfully adds mushrooms, cinnamon, star anise, fresh ginger, basil, licorice, dried tangerine peel, and brown sugar to the remaining spring water and boils over high heat, simmer for 20-30 minutes, and cool to 60-80°C , filter and extract the liquid; add the filtrate to the fresh wine mother liquor while it is still hot, wait for it to cool to 28-30℃, add the honey jasmine fermented material and mix and ferment for 3 months to obtain the jasmine balsamic vinegar stock solution, which can improve the fermentation rate and increase the balsamic vinegar. The sweet and sour taste is completely different from the addition of rice vinegar fermentation. The addition of rice vinegar fermentation is more sour, and it is not smooth and has a slightly irritating smell. The dried tangerine peel and brown sugar are added to the mountain spring water and boiled over high heat, boiled on low heat for 20-30 minutes, and the filtrate obtained after cooling can combine various flavors and reduce miscellaneous flavors.

3. In this application, mushrooms, cinnamon, star anise, fresh ginger, basil, licorice, dried tangerine peel and brown sugar are added to mountain spring water and boiled over high heat, simmered over low heat for 20-30 minutes, cooled, and filtered to obtain the filtrate as a mixture of balsamic vinegar One, after cooking, the active ingredients of mushrooms, cinnamon, star anise, fresh ginger, basil, licorice, dried tangerine peel and brown sugar can be blended, so that it will not have a strong taste of traditional Chinese medicine, and make the balsamic vinegar have appetizers, digestion, and lower blood pressure. , benefit weight loss, eliminate fatigue, prevent aging and moisturizing whitening and other effects. If it is directly soaked with mushrooms, cinnamon, star anise, fresh ginger, basil, licorice, dried tangerine peel and brown sugar, the taste of traditional Chinese medicine will be prominent, and the final balsamic vinegar taste is not soft and sweet enough.

4. Boil some mountain spring water and cool it to 60~80℃, add honey and stir evenly. When the honey liquid cools to 28~30℃, add the jasmine flowers that have been removed from the stem and stir evenly. Put it in a jar and seal it and ferment it at room temperature for 15-20 days. The honey jasmine fermented material adds the fragrance of jasmine and the nutrients of jasmine to vinegar; and the industrialization promotion of jasmine balsamic vinegar will enrich the material life of the people, improve the secondary value of the product, and improve the utilization rate and application of jasmine flowers in Hengxian County. While meeting the material needs of the people, it also has an immeasurable role in promoting local economic development.

Detailed ways

In order to introduce the present invention in more detail, the present invention will be further described below with reference to the embodiments.

Example 1

The jasmine balsamic vinegar beverage can be prepared by adopting the following process steps:

(1) Take 2-5 parts of honey, 6-10 parts of jasmine flowers, 30-50 parts of fresh wine mother liquor, 1-3 parts of shiitake mushrooms, 0.1-0.5 parts of cinnamon, 0.1-0.5 parts of star anise, 1- 3 parts, 0.3-0.5 parts of perilla, 0.1-0.3 parts of licorice, 0.1-0.3 parts of dried tangerine peel, 3-5 parts of brown sugar and 110-170 parts of mountain spring water. The liquor mother liquor is obtained from the unmodified distiller's grains remaining after the grain distillation of liquor. The mountain spring water is mountain spring water that meets drinking standards. The jasmine flower is the jasmine flower obtained by organic cultivation, and the jasmine flower buds that are about to be released should be picked at 1:00 pm to 5:00 pm on a sunny day. The baskets of flower buds are placed in a temperature-controlled and humidity-controlled house, the temperature is controlled at 25-35°C, the control method is to keep 25-30°C for 2-3 hours, 30-35°C for 1-2 hours, and the humidity to be controlled at 50-85°C %, the jasmine flower buds that are about to be put in buds are the flower buds when the color of the jasmine flower is changed from light yellow to white and the flower bones become larger. The flowers are mature and fragrant at this time.

(2) Boil part of the mountain spring water and cool it to 60-80℃, add honey and stir evenly. After the honey liquid cools to 28-30℃, add the jasmine flowers that have been removed from the stem and stir evenly. Put it in a cylinder and seal it and ferment it at room temperature for 15-20 days. Obtain honey jasmine fermented material; the weight ratio of honey and warm boiled water is 1: (5～10);

(3) Add shiitake mushrooms, cinnamon, star anise, fresh ginger, basil, licorice, dried tangerine peel, and brown sugar to the remaining mountain spring water, boil over high heat, simmer for 20-30 minutes, cool to 60-80°C, filter and extract the liquid ;

(4) Add the filtrate to the fresh wine mother liquor while it is still hot, and after it cools to 28-30°C, add the honey jasmine fermented material and mix and ferment for 3 months to obtain the jasmine balsamic vinegar stock solution;

(5) Test the acidity of the jasmine balsamic vinegar stock solution, control its pH at 4-6, take the clarified solution and filter it to pass the inspection, and then pasteurize and fill the product to obtain the product.

Example 2

The jasmine balsamic vinegar beverage can be prepared by adopting the following process steps:

(1) Take 2-5 parts of honey, 6-10 parts of jasmine flowers, 30-50 parts of fresh wine mother liquor, 1-3 parts of shiitake mushrooms, 0.1-0.5 parts of cinnamon, 0.1-0.5 parts of star anise, 1- 3 parts, 0.3-0.5 parts of perilla, 0.1-0.3 parts of licorice, 0.1-0.3 parts of dried tangerine peel, 3-5 parts of brown sugar and 110-170 parts of mountain spring water. The liquor mother liquor is obtained from the unmodified distiller's grains remaining after the grain distillation of liquor. The mountain spring water is mountain spring water that meets drinking standards. The jasmine flower is the jasmine flower obtained by organic cultivation, and the jasmine flower buds that are about to be released should be picked at 1:00 pm to 5:00 pm on a sunny day. The baskets of flower buds are placed in a temperature-controlled and humidity-controlled house, the temperature is controlled at 25-35°C, the control method is to keep 25-30°C for 2-3 hours, 30-35°C for 1-2 hours, and the humidity to be controlled at 50-85°C %, the jasmine flower buds that are about to be put in buds are the flower buds when the color of the jasmine flower is changed from light yellow to white and the flower bones become larger. The flowers are mature and fragrant at this time.

(2) Boil part of the mountain spring water and cool it to 60-80℃, add honey and stir evenly. After the honey liquid cools to 28-30℃, add the jasmine flowers that have been removed from the stem and stir evenly. Put it in a cylinder and seal it and ferment it at room temperature for 15-20 days. Obtain honey jasmine fermented material; the weight ratio of honey and warm boiled water is 1: (5～10);

(3) Add shiitake mushrooms, cinnamon, star anise, fresh ginger, basil, licorice, dried tangerine peel, and brown sugar to the remaining mountain spring water, boil over high heat, simmer for 20-30 minutes, cool to 60-80°C, filter and extract the liquid ;

(4) Add the filtrate to the fresh wine mother liquor while it is still hot, and after it cools to 28-30°C, add the honey jasmine fermented material and mix and ferment for 3 months to obtain the jasmine balsamic vinegar stock solution;

(5) Test the acidity of the stock solution of jasmine balsamic vinegar, control its pH at 4-6, take the clear liquid and filter it to pass the inspection, heat the precipitation liquid to above 80 °C, and then fill the product to obtain the product.

Application example:

1. Li Moumou, female, employee of a company in Hengxian County, Nanning City, 36 years old, engaged in the production of jasmine tea, due to irregular work and rest, tired work, resulting in insufficient qi and blood, complexion and dark yellow skin, after drinking the enzyme of the present invention for 20 days , The complexion of the face is obviously ruddy, and the sleep is also very fragrant.

2. Li Moumou, female, from Hengxian County, Nanning City, 33 years old, the child is 2 and a half years old, Li Moumou had constipation just after giving birth, and the skin became rough and dull. Li Moumou drinks a cup of the enzyme of the present invention in the morning and evening , The stools were smooth, and there was no constipation. After drinking the enzyme of the present invention for 1 month, Li Moumou's skin became rosy and lustrous, and the whole person was more energetic.

3. Zhang Moumou, female, 31 years old, from Nanning, the child is 10 months old, Zhang Moumou's face became rough and dull with dark spots in the later stage of pregnancy, and people were easily fatigued; Zhang Moumou was recommended by a friend to drink it in the morning and evening One cup of the enzyme of the present invention, after 1 month, the skin becomes ruddy, the dark spots become lighter, and the whole person is more energetic.

The above description is not intended to limit the present invention, and the present invention is not limited to the above-mentioned examples. Those of ordinary skill in the art, within the scope of the present invention, make changes, modifications, additions or replacements, all of which should belong to the present invention. scope of protection.

Claims (6)

1. a preparation method of jasmine balsamic vinegar beverage, is characterized in that: is made by the raw material of following parts by weight: 2-5 parts of honey, 6-10 parts of jasmine, 30-50 parts of fresh wine mother liquor, 1-3 parts of shiitake, 0.1-0.5 parts of cinnamon, 0.1-0.5 parts of star anise, 1-3 parts of fresh ginger, 0.3-0.5 parts of perilla parts, 0.1-0.3 parts of licorice, 0.1-0.3 parts of dried tangerine peel, 3-5 parts of brown sugar, and 110-170 parts of mountain spring water. 2. the preparation method of jasmine balsamic vinegar beverage according to claim 1, is characterized in that: preparation process is: (1) Boil some mountain spring water and cool it to 60~80℃, add honey and stir evenly. After the honey liquid cools to 28~30℃, add the jasmine flowers that have been removed from the stem and stir evenly. Put it in a cylinder and seal it and ferment it at room temperature for 15-20 days. Obtain honey jasmine fermented material; the weight ratio of honey and warm boiled water is 1: (5～10); (2) Add shiitake mushrooms, cinnamon, star anise, fresh ginger, basil, licorice, dried tangerine peel, and brown sugar to the remaining mountain spring water, boil over high heat, simmer for 20-30 minutes, cool to 60-80°C, filter and extract the liquid ; (3) Add the filtrate to the fresh wine mother liquor while it is still hot, and after it cools to 28-30°C, add the honey jasmine fermented material and mix and ferment for 3 months to obtain the jasmine balsamic vinegar stock solution; (4) Test the acidity of the jasmine balsamic vinegar stock solution, control its pH at 4-6, take the clarified solution and filter it to pass the inspection, then sterilize and fill the product to obtain the product. 3. the preparation method of jasmine balsamic vinegar beverage according to claim 1 and 2, is characterized in that: described liquor mother liquor is the liquid obtained from the fresh distiller's grains after grain distilled liquor. 4. the preparation method of jasmine balsamic vinegar beverage according to claim 1 and 2, is characterized in that: described mountain spring water is the mountain spring water that meets drinking standard. 5. the preparation method of jasmine balsamic vinegar beverage according to claim 1 and 2, is characterized in that: described jasmine is the jasmine that organic planting obtains, need to pluck at 1 o'clock to 5 o'clock in the afternoon of a sunny day and be ready to put After harvesting the jasmine flower buds, do not press tightly when shipping, and use a ventilated basket to pack the flowers; put the basket with the flower buds in a temperature-controlled and humidity-controlled house, the temperature is controlled at 25-35 ℃, and the control method is 25-30 The temperature is kept for 2-3 hours, 30-35°C for 1-2 hours, and the humidity is controlled at 50-85%. The buds of the jasmine flowers that are about to bloom are when the color of the jasmine flowers changes from light yellow to white and the flower bones become larger. bud. 6. the preparation method of jasmine balsamic vinegar beverage according to claim 1 and 2, it is characterized in that: described sterilization filling is to adopt pasteurization filling, or the precipitation liquid is heated to more than 80 ℃ and then filled .