CN111471570A - Preparation method of aronia melanocarpa vinegar - Google Patents
Preparation method of aronia melanocarpa vinegar Download PDFInfo
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- CN111471570A CN111471570A CN202010377989.3A CN202010377989A CN111471570A CN 111471570 A CN111471570 A CN 111471570A CN 202010377989 A CN202010377989 A CN 202010377989A CN 111471570 A CN111471570 A CN 111471570A
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- aronia melanocarpa
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- 235000007425 Aronia melanocarpa Nutrition 0.000 title claims abstract description 34
- 239000000052 vinegar Substances 0.000 title claims abstract description 23
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 5
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- 235000013305 food Nutrition 0.000 abstract description 4
- 230000001737 promoting effect Effects 0.000 abstract description 4
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- 235000015816 nutrient absorption Nutrition 0.000 abstract description 2
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- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 150000002632 lipids Chemical class 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 235000010208 anthocyanin Nutrition 0.000 description 3
- 239000004410 anthocyanin Substances 0.000 description 3
- 229930002877 anthocyanin Natural products 0.000 description 3
- 150000004636 anthocyanins Chemical class 0.000 description 3
- 229930003944 flavone Natural products 0.000 description 3
- 235000011949 flavones Nutrition 0.000 description 3
- 238000001727 in vivo Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 238000011160 research Methods 0.000 description 3
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- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000037396 body weight Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 150000002213 flavones Chemical class 0.000 description 2
- 231100000869 headache Toxicity 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 208000002874 Acne Vulgaris Diseases 0.000 description 1
- 241000132064 Ainsliaea Species 0.000 description 1
- 241001444063 Aronia Species 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
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- 206010030113 Oedema Diseases 0.000 description 1
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- 240000005001 Paeonia suffruticosa Species 0.000 description 1
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- 206010000496 acne Diseases 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
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- 210000004027 cell Anatomy 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000007791 dehumidification Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 210000002889 endothelial cell Anatomy 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000007160 gastrointestinal dysfunction Effects 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 208000010501 heavy metal poisoning Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000007803 itching Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000026731 phosphorylation Effects 0.000 description 1
- 238000006366 phosphorylation reaction Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
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- 230000001105 regulatory effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000021309 simple sugar Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 210000001635 urinary tract Anatomy 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method of aronia melanocarpa vinegar, which comprises the following steps: s1, cleaning fresh aronia melanocarpa, emptying water, smashing and filling into a container for later use; s2, adding white sugar and distiller' S yeast, stirring, covering with a cover, and naturally fermenting at 24-25 deg.C for 3-4 weeks; s3, fishing out the aronia melanocarpa, squeezing, putting into a container, sealing with white cloth, and placing in a room with 24-25 ℃ for 7-8 weeks to obtain aronia melanocarpa vinegar; the Aronia melanocarpa vinegar prepared by the method does not contain additives such as artificial pigment, flavoring essence and preservative, and has the functions of burning fat, promoting nutrient absorption, accelerating food digestion and promoting metabolism.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for making aronia melanocarpa vinegar.
Background
The fruit vinegar is an edible vinegar product prepared by fermenting whole fruits or fruit juice serving as a main raw material, is rich in nutrient components, contains various organic acids, amino acids, vitamins and bioactive substances, and is fresh and cool in taste and rich in flavor compared with the traditional grain vinegar.
In the fruit vinegar production in the prior art, because the raw material components selected by the fruit vinegar are improper, the obtained fruit vinegar has single nutrition and poor effect, so that the fruit vinegar is still in an original state, and the requirements of modern people are difficult to meet.
Aronia melanocarpa, academic name: aronia melanocarpa, English name: aronia melanocarpa (Michx.) Elliott also known as cerasus serrulata. Aronia melanocarpa is Rosaceae, Aronia, perennial deciduous shrub; blooming in 5 months and fruiting in 6-7 months. Native to northeast North America, the Boragi coast to the Pacific coast are distributed.
In 1991, a study on the disease resistance of Bulgarian juice showed that Bulgarian juice had anti-inflammatory properties, activated NF-KBX was used to determine the phosphorylation K of NF-K day p65, and the generation of active oxygen was determined by yellow light 2 detection, 7 "A-D yellow light:: acetic acid surface (0 CFH-DM). The extract of Ainsliaea amabilis was tested to show inhibition of ICAW-I and IVCM 1 expression, NF. KB p65 and phosphorylated. Reducing TNFA-ROS to treat inflammation. Thus, Bulaofu extract has anti-inflammatory effect. By inhibiting the expression of endothelial cell mucin molecules, as would be the case. Reducing weight, and controlling body weight.
In addition to finding that the aronia melanocarpa can reduce body fat through basic research, the food research specialist of Beziville, Ministry of Maryland, USA also proves that the aronia melanocarpa is helpful for regulating body weight through human body experimental research, and can prevent the fat from being stored in the origin of a human body. Furthermore, Bolan Huasha medical university found in 2008's research and development that eating inelegant would increase 23. The lipid-linked 6 is secreted by a rear prevention cell and maintains the in vivo simple sugar. Lipid balance is related to body fat and body load index in a negative way. Therefore, the concentration of adiponectin is low for patients with high in vivo lipid tolerance or body quality index, and conversely, the concentration of adiponectin depends on the concentration for patients with moderate in vivo lipid or body quality index.
The anthocyanin and flavone (the content of fresh fruits is as high as 0.25-0.35%) in the aronia melanocarpa fruits and the polyphenol are the highest in the known plants. The fruit also contains various vitamins and mineral elements. Polyphenols are very important substances for improving the structure and function of capillaries and blood vessels, and also contribute to stimulation and improvement of the circulatory system. Anthocyanins and flavones are capable of maintaining the health of the human heart and body. Anthocyanins and flavones (and their glycosides) help to maintain urinary tract health. The Aronia melanocarpa fruit is rich in Vc and antioxidant (Beta Carotene), and the antioxidant has anti-aging function. The fruit extract has good therapeutic effect on radiation disease and heavy metal poisoning.
Disclosure of Invention
Aiming at the technical defects, the invention aims to provide the preparation method of the aronia melanocarpa vinegar, and the aronia melanocarpa vinegar prepared by the method does not contain additives such as artificial pigment, flavoring essence, preservative and the like, and has the advantages of natural safety.
In order to solve the technical problems, the invention adopts the following technical scheme:
the invention provides a preparation method of aronia melanocarpa vinegar, which comprises the following steps:
s1, cleaning fresh aronia melanocarpa, emptying water, smashing and filling into a container for later use;
s2, adding white sugar and distiller' S yeast, stirring, covering with a cover, and naturally fermenting at 24-25 deg.C for 3-4 weeks;
s3, fishing out the aronia melanocarpa fruits, squeezing into juice, putting into a container, sealing with white cloth, and placing in a room with 24-25 ℃ for 7-8 weeks to obtain the aronia melanocarpa vinegar.
Preferably, the mass ratio of the fresh aronia melanocarpa fruits, the white sugar and the distiller's yeast is 5000:1000: 1.
The invention has the beneficial effects that: the Aronia melanocarpa vinegar prepared by the method does not contain additives such as artificial pigment, flavoring essence and preservative, and has the functions of burning fat, promoting nutrient absorption, accelerating food digestion and promoting metabolism.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The preparation method of the aronia melanocarpa vinegar comprises the following steps: weighing 10kg of fresh Aronia melanocarpa, cleaning, removing pedicel, draining, crushing, mixing with 2kg of white sugar, stirring, placing into a sterilized container, standing for one day, adding 5g of distiller's yeast, stirring, covering, and naturally fermenting at 24-25 deg.C for 3-4 weeks; taking out the aronia melanocarpa fruits, squeezing to obtain juice, placing into a container, sealing with white cloth, and placing in a room with 24-25 deg.C for 7-8 weeks to obtain aronia melanocarpa vinegar.
Evaluation of the effects:
women, aged one month later, were completely improved after taking the drug for one month.
Jin, woman, che, man, age, the person suffering from gastrointestinal dysfunction was well improved after one week of administration.
Women, age, improved hypertension and diabetic symptoms after 2 months of administration.
And improving various symptoms caused by osteoporosis after 6 months of administration.
An, male, age, ultraviolet allergy, male, age, skin itching, acne, and other symptoms improve after one month of administration.
Tumors disappeared after one month of administration to a human aged by age, nose.
Plum, female, a person with cerebral insufficiency and headache and hypodynamia who takes the medicine for one month does not have headache and feels powerful.
Weight of women after 1-2 months of age does not change, but edema disappears due to the fact that the women are subjected to dehumidification and develop seedlings.
Women, aged 1-2 days lost 5 kg.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (2)
1. The preparation method of the aronia melanocarpa vinegar is characterized by comprising the following steps:
s1, cleaning fresh aronia melanocarpa, emptying water, smashing and filling into a container for later use;
s2, adding white sugar and distiller' S yeast, stirring, covering with a cover, and naturally fermenting at 24-25 deg.C for 3-4 weeks;
s3, fishing out the aronia melanocarpa, squeezing, putting into a container, sealing with white cloth, and placing in a room with 24-25 ℃ for 7-8 weeks to obtain the aronia melanocarpa vinegar.
2. The method for making the aronia melanocarpa vinegar as claimed in claim 1, wherein the mass ratio of the aronia melanocarpa fresh fruit, the white sugar and the distiller's yeast is 5000:1000: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010377989.3A CN111471570A (en) | 2020-05-07 | 2020-05-07 | Preparation method of aronia melanocarpa vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010377989.3A CN111471570A (en) | 2020-05-07 | 2020-05-07 | Preparation method of aronia melanocarpa vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111471570A true CN111471570A (en) | 2020-07-31 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010377989.3A Pending CN111471570A (en) | 2020-05-07 | 2020-05-07 | Preparation method of aronia melanocarpa vinegar |
Country Status (1)
| Country | Link |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004267102A (en) * | 2003-03-10 | 2004-09-30 | Otaki Mura | Aronia vinegar and method for producing the same |
| CN1955274A (en) * | 2006-09-22 | 2007-05-02 | 昆明瑞鹏生态农业科技有限公司 | Saussurea involucrata fruit health-care vinegar and its preparation process |
| CN101011141A (en) * | 2006-01-30 | 2007-08-08 | 王鑫 | Method for production of health care vinegar, health care white spirit and health care soy sauce |
| CN106883980A (en) * | 2017-04-26 | 2017-06-23 | 刘高锋 | A kind of preparation method of mixed edible vinegar |
| CN108925798A (en) * | 2018-05-30 | 2018-12-04 | 江南大学 | A kind of wild cherry certain kind of berries fruit vinegar beverage and preparation method thereof rich in anthocyanidin |
| CN110106061A (en) * | 2019-06-19 | 2019-08-09 | 杨凌职业技术学院 | A kind of black fruit Sorbus alnifloria compound fruit vinegar of Fructus Corni and preparation method thereof |
-
2020
- 2020-05-07 CN CN202010377989.3A patent/CN111471570A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004267102A (en) * | 2003-03-10 | 2004-09-30 | Otaki Mura | Aronia vinegar and method for producing the same |
| CN101011141A (en) * | 2006-01-30 | 2007-08-08 | 王鑫 | Method for production of health care vinegar, health care white spirit and health care soy sauce |
| CN1955274A (en) * | 2006-09-22 | 2007-05-02 | 昆明瑞鹏生态农业科技有限公司 | Saussurea involucrata fruit health-care vinegar and its preparation process |
| CN106883980A (en) * | 2017-04-26 | 2017-06-23 | 刘高锋 | A kind of preparation method of mixed edible vinegar |
| CN108925798A (en) * | 2018-05-30 | 2018-12-04 | 江南大学 | A kind of wild cherry certain kind of berries fruit vinegar beverage and preparation method thereof rich in anthocyanidin |
| CN110106061A (en) * | 2019-06-19 | 2019-08-09 | 杨凌职业技术学院 | A kind of black fruit Sorbus alnifloria compound fruit vinegar of Fructus Corni and preparation method thereof |
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Application publication date: 20200731 |