CN1109100C - Antilipemic haw vinegar and its production process - Google Patents
Antilipemic haw vinegar and its production process Download PDFInfo
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- CN1109100C CN1109100C CN00105955A CN00105955A CN1109100C CN 1109100 C CN1109100 C CN 1109100C CN 00105955 A CN00105955 A CN 00105955A CN 00105955 A CN00105955 A CN 00105955A CN 1109100 C CN1109100 C CN 1109100C
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Abstract
The present invention relates to an antilipemic haw fruit vinegar and a preparing method thereof. The antilipemic haw fruit vinegar mainly comprises haw, raw coix lachryma-jobi, pumpkin, raw Chinese yam, vitamin C, acetic acid bacteria and natural plant rubusoside. The haw, the raw Chinese yam, the pumpkin and the raw coix lachryma-jobi are mixed while preparing; fruit wine can be obtained by being added with the vitamin C to be processed with alcohol fermentation; acetic acid bacteria are added into the made fruit wine to be processed with acetic acid fermentation, and mother materials of the haw fruit vinegar is prepared; then mother liquor is added with the rubusoside, and the mixtures are processed with stirring and mixing by a homogenizer, dilution and preparation by water, and filtration. The product has obvious functions of reducing blood fat, blood pressure and blood sugar, strengthening the spleen and nourishing the stomach. The present invention the most ideal, economic and convenient health care product which is suitable for popular consumption and has the functions of preventing cardiovascular disease, preventing cerebrovascular disease, strengthening the spleen and nourishing the stomach besides that the present invention is suitable for the safe administration of patients who suffer from hypertension, hyperlipemia, hyperglycemia and diabetes.
Description
The present invention relates to functional health-care food vinegar, particularly a kind of Antilipemic haw vinegar and preparation method thereof.
As everyone knows, cardiovascular and cerebrovascular diseases is one of the highest disease of world today's M ﹠ M, and according to incompletely statistics, annual nearly 2,300 ten thousand people in the whole world die from cardiovascular and cerebrovascular diseases, and only China Beijing just had 1 people to die from cardiovascular and cerebrovascular diseases in per 20 minutes.For solving this worldwide difficult medical problem, humanly worked out many different methods of treatment and medicine once, still, have effective prophylactic effect, particularly collection convenience, safety, economy, effectively be that the prevention and health care class technology or the medicine of one is comparatively rare.In view of global cardiovascular and cerebrovascular diseases M ﹠ M high, and the present situation that falls behind relatively of cardiovascular and cerebrovascular diseases complex genesis, cycle long (about 10-20), early prevention technology, the product that production has effect for reducing fat has become the task of top priority.
At present, the preparation raw material of edible vinegar that sell in market is usually based on grain, and is aided with cavings, wheat bran and acetic acid bacteria strain, forms through mixed fermentation.In addition, " cider vinegar and preparation method thereof " that " fruits and vegetable vinegar and preparation method thereof " that Chinese patent CN1221790A is invented and Chinese patent CN1224058A are invented, though all relate to vegetables or fruit fermentation brewing fruit vinegar, and mention vessel softening and health-care effect such as be good for the stomach, but select for use the raw material composition to products made thereby from it, show through clinical trial, these fruits and vegetable vinegars or grain vinegar still show not ideal enough and definite on the concrete effect of reducing blood-fat, blood sugar, blood pressure and strengthening spleen and nourishing stomach.Trace it to its cause and be: at present, edible vinegar comprises that formulating of recipe, the raw material of existing fruit vinegar are selected for use and all lacks specific aim and scientific basis.Therefore, on clinical and daily health caring, can not satisfy prevention blood fat, blood sugar, blood pressure increases and the health care needs that reduce.
The purpose of this invention is to provide a kind of Antilipemic haw vinegar with remarkable blood fat reducing, blood pressure, blood sugar and strengthening spleen and nourishing stomach function.
Another object of the present invention provides a kind of preparation method of above-mentioned Antilipemic haw vinegar.
The raw material of Antilipemic haw vinegar of the present invention comprises hawthorn, raw pearl barley, pumpkin, Rhizoma Dioscoreae, vitamin c, acetic bacteria and natural phant glycosides, and the parts by weight proportioning of wherein said each composition is:
Hawthorn 30-80 part
Raw pearl barley 5-10 part
Pumpkin 5-20 part
Rhizoma Dioscoreae 5-20 part
Vitamin c 0.5-2 part
Acetic bacteria 2-30 part
Natural phant glycosides 0.1-1 part
Water 100-900 part
Wherein, described hawthorn is commonly called as haw.Described Rhizoma Dioscoreae also claims RHIIZOMA DIOSCOREAE frOm Henan of China.Described vitamin c is as antioxidant.Described natural phant glycosides can be the juice that the natural phant sweet tea presses, or is the glycosides product that commercially available Guilin strength whole food company limited produces.
Described acetic bacteria can be commercially available hyperbolic bacterium, Shanghai makes 1.01
#, or Shen Ou 112-7
#Acetic bacteria.
Described water can be distilled water or pure water.
The wheat bran that can also comprise 1-4 part in this Antilipemic haw vinegar, the cavings of 1-4 part, the salt of 0.5-2 part.
Antilipemic haw vinegar of the present invention is at by blood pressure, blood fat, blood sugar, cholesterol increases and saturating cardiovascular and cerebrovascular diseases and the weakness of the spleen and the stomach influence of sending out to cardiovascular and cerebrovascular diseases, and existing grain and fruits and vegetable vinegar lipopenicillinase, hypoglycemic, the strengthening spleen and nourishing stomach effect is remarkable inadequately, definite inadequately reaching according to ineffective, the not problem such as science of filling a prescription, the effective lipopenicillinase that provides a kind of employing Chinese Pharmacopoeia version in 2000 to record, hypoglycemic, strengthening spleen and nourishing stomach, and the raw material that belongs to food medicine dual-purpose, it is hawthorn, Rhizoma Dioscoreae, pumpkin, cook the wine vinegar raw material that Mi Renwei mainly eats the medicine dual-purpose rawly, with the vitamin c is the antioxidant of above-mentioned raw materials, with natural phant sweet tea or its extract glycosides is lipopenicillinase, the reinforcer of hypoglycemic is formed effective raw material of strengthening Antilipemic haw vinegar.
A kind of preparation method of Antilipemic haw vinegar of the present invention comprises the fresh fruit of hawthorn, RHIIZOMA DIOSCOREAE frOm Henan of China, pumpkin, the raw pearl barley benevolence back of squeezing the juice is mixed, add then after vitamin c stirs, zymamsis method is routinely made fruit wine under 30-40 ℃ of temperature, in the 6-20 days, in made fruit wine, add acetic bacteria again, under 30 ℃ of-40 ℃ of temperature, carried out acetic fermentation 8-12 days, make the haw fruit vinegar masterbatch; Add juice or its extract glycosides that the natural phant sweet tea presses then in the haw fruit vinegar mother liquor, mix through clarifixator, the dilute with water allotment is finished product more after filtration.
This preparation method can also comprise and filters can again after the clarification, sterilization, packing.
The another kind of preparation method of Antilipemic haw vinegar of the present invention comprises the dry product that adopts hawthorn, RHIIZOMA DIOSCOREAE frOm Henan of China, pumpkin, seed of Job's tears, after pulverizing, mixing and soaking, zymamsis method is routinely made fruit wine under 30-40 ℃ of temperature, in the 6-20 days, in made fruit wine, add acetic bacteria again, under 30 ℃ of-40 ℃ of temperature, carried out acetic fermentation 8-12 days, make the haw fruit vinegar masterbatch; Add juice or its extract glycosides that the natural phant sweet tea presses then in the haw fruit vinegar mother liquor, mix through clarifixator, the dilute with water allotment is finished product more after filtration.
Wherein, the proportioning that described hawthorn, RHIIZOMA DIOSCOREAE frOm Henan of China, pumpkin, seed of Job's tears mix back immersion process and water is 1: 6-10, promptly 1 part of dry powder that proportioning is good adds 6-10 part water, soaks 1-4 days.
Another preparation method of Antilipemic haw vinegar of the present invention comprises earlier will reach the raw material hawthorn, RHIIZOMA DIOSCOREAE frOm Henan of China, pumpkin, seed of Job's tears clean, dry, be crushed to the 20-60 order, get hawthorn powder then, Chinese yam powder, pumpkin powder and seed of Job's tears powder mix, add wheat bran again, the hyperbolic bacterium, cavings and salt, add portion water before the steaming, add portion water after the steaming again, add portion water again before going into cylinder, through zymamsis, acetic fermentation, in generation, is ripe in salt, the vinegar ferment drenches the vinegar process makes work in-process, and then add the natural plant extracts glycosides, mix through homogeneous and can obtain Antilipemic haw vinegar product of the present invention.
Antilipemic haw vinegar outward appearance of the present invention is a light brown, transparent liquid, sweet and sour taste, do not contain heat sugar part and any chemical additive.This product is except that being suitable for suffering from hypertension, hyperlipidemia, hyperglycemia, diabetics's safety drinks, and equally also is mass consumption and prevention cardiovascular and cerebrovascular diseases and strengthening spleen and nourishing stomach is ideal, economical, healthcare products easily.
The composition of Antilipemic haw vinegar product of the present invention by analysis, it contains rich organic acid, Crategolic acid, lactic acid and VITAMIN
B1, VITAMIN
B2, vitamin c, flavonoid, Hyperoside, slack skin element, epicatechin; Wherein the amino acid composition reaches 18 kinds.
This product is on probation through 50 trouble hypertension, hyperlipidemia volunteer, takes 25ml every day three times at every turn, takes continuously 30 days, and blood pressure, blood fat, blood sugar all have obvious returning to fall, and wherein 6 patient's blood fat recover normally.In addition, through 20 normal healthy people tests, drink the 30ml haw fruit vinegar after drinking, it is comfortable promptly to feel stomach after 1 hour.Suffer from the diabetes volunteer through 20 and drink, every day three times, each 30ml, blood sugar, glucose in urine promptly have obvious returning to fall effect after 30 days.
To further set forth explanation to the present invention by embodiment below.
Embodiment one:
The raw material of Antilipemic haw vinegar of the present invention comprises hawthorn, raw pearl barley, pumpkin, Rhizoma Dioscoreae, vitamin c, acetic bacteria and natural phant glycosides, and the parts by weight proportioning of wherein said each composition is:
60 kilograms of hawthorn
8 kilograms of raw pearl barleys
20 kilograms in pumpkin
10 kilograms of Rhizoma Dioscoreaes
1 kilogram of vitamin c
Shanghai makes 1.01
#20 kilograms
18 kilograms of natural phant glycosides
900 kilograms of distilled water
Earlier with the cleaning respectively of fresh haw berry, RHIIZOMA DIOSCOREAE frOm Henan of China, pumpkin, seed of Job's tears, airing, crushing and beating, squeeze the juice, add vitamin c, then by formula rate the requirements mixing wine fermentation of going ahead of the rest.Get 600 kilograms in the fruit wine that ferments then, place the pottery container, add Shanghai and make 1.01
#Acetic bacteria carries out the routine fermentation for 18 kilograms, temperature is 26 ℃, 6 days time, make after the haw fruit vinegar mother liquor, get the natural phant sweet tea and squeeze the juice 18 kilograms and be added in the haw fruit vinegar mother liquor, add 900 kilograms of distilled water again, it is 3.0 that haw fruit vinegar acidity is transferred to PH, after stirring by homogeneous at last, be 1000 kilograms of Antilipemic haw vinegar finished products.
Embodiment two:
The raw material of Antilipemic haw vinegar of the present invention comprises hawthorn, raw pearl barley, pumpkin, Rhizoma Dioscoreae, vitamin c, Shen Ou 112-7
#Acetic bacteria and natural phant glycosides, the parts by weight proportioning of wherein said each composition is:
50 kilograms of hawthorn powder
5 kilograms in raw pearl barley powder
10 kilograms of pumpkin powder
10 kilograms in Rhizoma Dioscoreae powder
1 kilogram of vitamin c
Shen Ou 112-7
#30 kilograms of acetic bacterias
0.8 kilogram of natural phant glycosides
394.2 kilograms of pure water
The dry fruit that will ask for hawthorn, RHIIZOMA DIOSCOREAE frOm Henan of China, pumpkin, seed of Job's tears by formula rate respectively cleaning, airing, be crushed to 60 orders, get 50 kilograms of hawthorn powder, 10 kilograms of Chinese yam powders, 10 kilograms of pumpkin powder, 5 kilograms of seed of Job's tears, totally 75 kilograms of dry powder mixing and water addings are 500 kilograms, add vitamin c, heat to 60 ℃ hours,, soaked 30 hours, get 575 kilograms of mixed solutions, brew fruit wine into this mixed solution, and then in Howthorn Wine, add commercial goods Shen Ou 112-7
#30 kilograms of acetic bacteria fermentation soups, carry out acetic fermentation, make acidity and be 3%, degree Beaume is the haw fruit vinegar mother liquor of 18 ° of Be, afterwards, 0.8 kilogram of the tea glucoside of getting of getting the extraction of natural phant sweet tea is added in the haw fruit vinegar mother liquor, the pure water that adds 394.2 kilograms is again made 1000 kilograms, acidity PH and is 3.0 Antilipemic haw vinegar.
Embodiment three
The raw material of Antilipemic haw vinegar of the present invention comprises hawthorn, raw pearl barley, pumpkin, Rhizoma Dioscoreae, vitamin c, acetic bacteria and natural phant glycosides, and the parts by weight proportioning of wherein said each composition is:
50 kilograms of hawthorn powder
15 kilograms in raw pearl barley powder
20 kilograms of pumpkin powder
15 kilograms in Rhizoma Dioscoreae powder
1 kilogram of vitamin c
1 kilogram of natural phant glycosides
140 kilograms of distilled water
And 73 kilograms of wheat brans, 62.5 kilograms of hyperbolic bacterium, 73 kilograms of cavings, 5 kilograms of salt.
The raw material hawthorn in one's power of will filling a prescription earlier, RHIIZOMA DIOSCOREAE frOm Henan of China, pumpkin, seed of Job's tears clean, dry, be crushed to the 20-60 order, get 50 kilograms of hawthorn powder then, 15 kilograms of RHIIZOMA DIOSCOREAE frOm Henan of China, 20 kilograms of pumpkin powder, 15 kilograms in seed of Job's tears powder, add up to 100 kilograms of jowar major ingredients in the fermentation major ingredients replacement Shanxi mature vinegar, add after the vitamin c mixing, allocate wheat bran into by producing other accessory formula requirement of Shanxi mature vinegar, the hyperbolic bacterium, cavings and salt, add 50 kilograms in water before the steaming, add 25 kilograms in water after the steaming, add 65 kilograms in water before going into cylinder, through zymamsis, acetic fermentation, in generation, is ripe in salt, the vinegar ferment drenches the vinegar technique process makes 500 kilograms of work in-process, and then, mix through homogeneous and can obtain finished product by adding the natural plant extracts glycosides.
Claims (8)
1, a kind of preparation method of Antilipemic haw vinegar is characterized in that its raw material comprises hawthorn, raw pearl barley, pumpkin, Rhizoma Dioscoreae, vitamin c, acetic bacteria and natural phant glycosides, and the parts by weight proportioning of wherein said each composition is:
Hawthorn 30-80 part raw pearl barley 5-10 part
Pumpkin 5-20 part Rhizoma Dioscoreae 5-20 part
Vitamin c 0.5-2 part acetic bacteria 2-30 part
Natural phant glycosides 0.1-1 part water 100-900 part;
During preparation, mix after earlier the fresh fruit of hawthorn, Rhizoma Dioscoreae, pumpkin, raw pearl barley benevolence being squeezed the juice, add then after vitamin c stirs, zymamsis method is routinely made fruit wine under 30-40 ℃ of temperature, in the 6-20 days, in made fruit wine, add acetic bacteria again, under 30 ℃ of-40 ℃ of temperature, carried out acetic fermentation 8-12 days, make the haw fruit vinegar masterbatch; Add the natural phant glycosides then in the haw fruit vinegar mother liquor, mix through clarifixator, the dilute with water allotment is finished product more after filtration.
2, preparation method as claimed in claim 1 is characterized in that also comprising and filters can again after the clarification, sterilization, packing.
3, a kind of preparation method of Antilipemic haw vinegar is characterized in that its raw material comprises hawthorn, raw pearl barley, pumpkin, Rhizoma Dioscoreae, vitamin c, acetic bacteria and natural phant glycosides, and the parts by weight proportioning of wherein said each composition is:
Hawthorn 30-80 part raw pearl barley 5-10 part
Pumpkin 5-20 part Rhizoma Dioscoreae 5-20 part
Vitamin c 0.5-2 part acetic bacteria 2-30 part
Natural phant glycosides 0.1-1 part water 100-900 part;
During preparation, adopt the dry product of hawthorn, Rhizoma Dioscoreae, pumpkin, SEMEN COICIS earlier, after pulverizing, mix, add vitamin c and immersion, zymamsis method is routinely made fruit wine under 30-40 ℃ of temperature, in the 6-20 days, in made fruit wine, add acetic bacteria again, under 30 ℃ of-40 ℃ of temperature, carried out acetic fermentation 8-12 days, make the haw fruit vinegar masterbatch; Add the natural phant glycosides then in the haw fruit vinegar mother liquor, mix through clarifixator, the dilute with water allotment is finished product more after filtration.
4, preparation method as claimed in claim 3 is characterized in that the proportioning of described hawthorn, Rhizoma Dioscoreae, pumpkin, seed of Job's tears mixing back immersion process and water is 1: 6-10, promptly 1 part of dry powder that proportioning is good adds 6-10 part water, soaks 1-4 days.
5, a kind of by any Antilipemic haw vinegar that the described preparation method of claim makes in the claim 1 to 4.
6, Antilipemic haw vinegar as claimed in claim 5 is characterized in that described acetic bacteria is that commercially available hyperbolic bacterium, Shanghai make 1.01
#, or Shen Ou 112-7
#Acetic bacteria.
7, Antilipemic haw vinegar as claimed in claim 5 is characterized in that described water is distilled water or pure water.
8, Antilipemic haw vinegar as claimed in claim 5 is characterized in that comprising the wheat bran of 1-4 part, the salt of the cavings of 1-4 part and 0.5-2 part.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00105955A CN1109100C (en) | 2000-04-24 | 2000-04-24 | Antilipemic haw vinegar and its production process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00105955A CN1109100C (en) | 2000-04-24 | 2000-04-24 | Antilipemic haw vinegar and its production process |
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| CN1278554A CN1278554A (en) | 2001-01-03 |
| CN1109100C true CN1109100C (en) | 2003-05-21 |
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| CN00105955A Expired - Fee Related CN1109100C (en) | 2000-04-24 | 2000-04-24 | Antilipemic haw vinegar and its production process |
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| CN101243874A (en) * | 2008-03-21 | 2008-08-20 | 王志亭 | Health care edible vinegar |
| CN101632469B (en) * | 2009-07-30 | 2012-05-23 | 萧永国 | Hawthorn vinegar beverage with appetite enhancing function |
| CN101851575B (en) * | 2010-05-26 | 2012-08-22 | 王彦龙 | Vinegar for beautification and brewing process thereof |
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| CN104287013B (en) * | 2014-10-09 | 2015-11-11 | 青岛嘉瑞生物技术有限公司 | A kind of reducing blood lipid function of blood sugar reduction sexual health vinegar beverage and production technology thereof |
| CN105462797A (en) * | 2015-12-10 | 2016-04-06 | 戴启亮 | Microbial fermentation lipid-lowering vinegar |
| CN105779253A (en) * | 2016-04-20 | 2016-07-20 | 明光市昊昊蜂业有限公司 | Hawthorn-flavored honey vinegar and preparation method thereof |
| CN105942110A (en) * | 2016-06-18 | 2016-09-21 | 侯荣山 | Production method for coix seed, tea and vinegar beverage |
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| CN106047638A (en) * | 2016-07-28 | 2016-10-26 | 莫丽婷 | Pumpkin vinegar and preparation process thereof |
| CN106222051A (en) * | 2016-08-07 | 2016-12-14 | 钱玉连 | A kind of blood sugar lowering vinegar and preparation method thereof |
| CN107418860B (en) * | 2017-08-28 | 2020-07-31 | 段永安 | Method for directly extracting plant vinegar from wild fruit leaves |
| CN110257215A (en) * | 2019-07-25 | 2019-09-20 | 林振祥 | Oyster vinegar |
| CN110862899A (en) * | 2019-11-12 | 2020-03-06 | 濮阳古澶西生物科技有限公司 | Kudzu vine root and sealwort vinegar and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1155008A (en) * | 1996-01-17 | 1997-07-23 | 赫炎光 | Process for preparing health-care edible vinegar |
| CN1248621A (en) * | 1998-09-18 | 2000-03-29 | 刘国忠 | Bear biliary health care beverage vinegar |
-
2000
- 2000-04-24 CN CN00105955A patent/CN1109100C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1155008A (en) * | 1996-01-17 | 1997-07-23 | 赫炎光 | Process for preparing health-care edible vinegar |
| CN1248621A (en) * | 1998-09-18 | 2000-03-29 | 刘国忠 | Bear biliary health care beverage vinegar |
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| CN1278554A (en) | 2001-01-03 |
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