CN113088422A - Buckwheat fruit vinegar - Google Patents

Abstract

The buckwheat fruit vinegar is prepared from the following raw materials in parts by weight: 10-20% of corn, 20-30% of tartary buckwheat, 10-20% of barley, 10-16% of bran, 10-18% of rice hull, 10-20% of oat, 0.5-2.0% of edible salt, 0.4-1.6% of citric acid, 0.2-1.2% of potassium sorbate, 0.3-0.5% of acesulfame potassium and a proper amount of purified water. The buckwheat fruit vinegar contains corn and tartary buckwheat, supplements vitamins and trace elements, can not only beautify and nourish the face, but also soften blood vessels and reduce blood fat of a human body, is used for soaking fruits and flowers, and has good taste.

Description

Buckwheat fruit vinegar

Technical Field

The invention relates to the field of fruit vinegar preparation, and particularly relates to buckwheat fruit vinegar.

Background

Vinegar has been used as one of the indispensable condiments in human daily life for at least three thousand years; the vinegar has the seasoning function and has the effects of treating diseases, protecting health and beautifying; the compendium of materia Medica records: vinegar can relieve pain and swelling, disperse water and qi, and kill pathogenic factors and remove various herbs. The traditional Chinese medicine theory of the vinegar is that the vinegar is warm, sour and bitter in taste, and has the effects of appetizing, nourishing the liver, dissipating blood stasis, stopping bleeding, relieving pain, detoxifying, killing insects and the like.

The buckwheat is comprehensive in nutrition, is rich in high-activity medicinal components such as bioflavonoids, skin-enriching substances, sugar alcohols, D-chiro-inositol and the like, and has the functions of reducing blood sugar, blood fat and cholesterol, resisting oxidation and aging and removing free radicals.

The buckwheat contains rich dietary fibers, which are called as the seventh nutrient of human beings, can promote gastrointestinal motility and relax bowels, has good effect on preventing constipation, can reduce blood sugar and blood fat, and has great significance on human health. Buckwheat contains rich vitamin E and vitamin B, and the vitamins are essential organic compounds for human body and play an important role in growth, development and metabolism of human body. Wherein nicotinic acid is a water-soluble vitamin necessary for human body, participates in lipid metabolism of human body, has effects of removing toxic substance, dilating blood vessel, and reducing cholesterol. Rutin, also known as vitamin P, is a member of vitamin family, can protect eyesight, soften blood vessel, reduce blood lipid of human body, effectively prevent cerebral hemorrhage, and has anti-inflammatory effect. The buckwheat contains various trace elements, and the magnesium can dissolve fibrin of a human body, dilate blood vessels and effectively reduce cholesterol; manganese is also one of the trace elements necessary for the human body.

Most of the existing vinegar has only one taste, and is only prepared by fermenting grains, so that the fruit vinegar containing buckwheat is urgently needed.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides the buckwheat fruit vinegar which is simple to prepare, contains corn and tartary buckwheat, supplements vitamins and trace elements, can soften blood vessels and reduce blood fat of a human body, and is used for soaking fruits and fresh flowers.

In order to achieve the aim of the invention, the invention adopts the specific scheme that:

the buckwheat fruit vinegar is prepared from the following raw materials in parts by weight: 10-20% of corn, 20-30% of tartary buckwheat, 10-20% of barley, 10-16% of bran, 10-18% of rice hull, 10-20% of oat, 0.5-2.0% of edible salt, 0.4-1.6% of citric acid, 0.2-1.2% of potassium sorbate, 0.3-0.5% of acesulfame potassium and a proper amount of purified water.

Preferably, the preparation method comprises the following steps:

(1) processing corn, tartary buckwheat, barley, bran, rice hull and oat which are weighed according to a certain proportion into semi-powder;

(2) steaming the semi-powder in the step (1) by using a steamer;

(3) preparing fermented vinegar koji;

(4) stirring the vinegar koji in the step (3) into the steamed material, and fermenting for 35-45 days; making into vinegar through fermentation process; the vinegar is mixed with purified water, edible salt, citric acid, potassium sorbate and acesulfame potassium to prepare the buckwheat fruit vinegar.

The invention has the beneficial effects that:

the medicinal value of the tartary buckwheat is as follows: preventing and treating cardiovascular diseases; reducing blood lipid, blood pressure and blood sugar; enhancing immunity; antioxidation; antibacterial, and brain cell aging preventing effects, and can be used as anticancer agent; protecting gastric mucosa, repairing brain injury, and resisting depression; promoting insulin secretion and improving the affinity of insulin receptors; has inhibitory effect on aldose reductase, and is beneficial for treating diabetic cataract; has protective effect on cerebral ischemia and renal ischemia injury.

The medicinal value of corn: according to the record of the compendium of materia Medica: corn is planted in west soil, is sweet, flat and non-toxic, can regulate the center and stimulate the appetite, the pollen and the embryo of the corn also contain a large amount of vitamin E and corn flavone, the corn product can delay the human body aging and strengthen the physical strength and the endurance of the human body after being eaten frequently, the corn fructose syrup can prevent the gingival bleeding, and has the auxiliary effect on the treatment of cardiovascular diseases.

The buckwheat fruit vinegar contains corn and tartary buckwheat, supplements vitamins and trace elements, can not only beautify and nourish the face, but also soften blood vessels and reduce blood fat of a human body, is used for soaking fruits and flowers, and has good taste.

Detailed Description

The present invention is further described below by way of specific examples, but the present invention is not limited to only the following examples. Variations, combinations, or substitutions of the invention, which are within the scope of the invention or the spirit, scope of the invention, will be apparent to those of skill in the art and are within the scope of the invention.

Example 1: the buckwheat fruit vinegar is prepared from the following raw materials in parts by weight: 10% of corn, 20% of tartary buckwheat, 10% of barley, 10% of bran, 10% of rice hull, 10% of oat, 0.5% of edible salt, 0.4% of citric acid, 0.2% of potassium sorbate, 0.3% of acesulfame potassium and a proper amount of purified water.

The preparation method of the buckwheat fruit vinegar comprises the following steps:

(1) processing corn, tartary buckwheat, barley, bran, rice hull and oat which are weighed according to a certain proportion into semi-powder;

(2) steaming the semi-powder in the step (1) by using a steamer;

(3) preparing fermented vinegar koji;

(4) stirring the vinegar koji in the step (3) into the steamed material, and fermenting for 35-45 days; making into vinegar through fermentation process; the vinegar is mixed with purified water, edible salt, citric acid, potassium sorbate and acesulfame potassium to prepare the buckwheat fruit vinegar.

Example 2: the buckwheat fruit vinegar is prepared from the following raw materials in parts by weight: 15% of corn, 25% of tartary buckwheat, 15% of barley, 13% of bran, 14% of rice hull, 15% of oat, 1.25% of edible salt, 1% of citric acid, 0.7% of potassium sorbate, 0.4% of acesulfame potassium and a proper amount of purified water.

The preparation method of the buckwheat fruit vinegar comprises the following steps:

(1) processing corn, tartary buckwheat, barley, bran, rice hull and oat which are weighed according to a certain proportion into semi-powder;

(2) steaming the semi-powder in the step (1) by using a steamer;

(3) preparing fermented vinegar koji;

(4) stirring the vinegar koji in the step (3) into the steamed material, and fermenting for 35-45 days; making into vinegar through fermentation process; the vinegar is mixed with purified water, edible salt, citric acid, potassium sorbate and acesulfame potassium to prepare the buckwheat fruit vinegar.

Example 3: the buckwheat fruit vinegar is prepared from the following raw materials in parts by weight: 20% of corn, 30% of tartary buckwheat, 20% of barley, 16% of bran, 18% of rice hull, 20% of oat, 2.0% of edible salt, 1.6% of citric acid, 1.2% of potassium sorbate, 0.5% of acesulfame potassium and a proper amount of purified water.

The preparation method of the buckwheat fruit vinegar comprises the following steps:

(1) processing corn, tartary buckwheat, barley, bran, rice hull and oat which are weighed according to a certain proportion into semi-powder;

(2) steaming the semi-powder in the step (1) by using a steamer;

(3) preparing fermented vinegar koji;

(4) stirring the vinegar koji in the step (3) into the steamed material, and fermenting for 35-45 days; making into vinegar through fermentation process; the vinegar is mixed with purified water, edible salt, citric acid, potassium sorbate and acesulfame potassium to prepare the buckwheat fruit vinegar.

The fruit vinegar prepared in the examples 1 and 3 has almost the same taste, and the fruit vinegar prepared in the example 2 is more savory and mellow than the fruit vinegar prepared in the examples 1 and 3.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the present invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention should be included in the scope of the present invention.

Claims (2)

1. The buckwheat fruit vinegar is characterized by being prepared from the following raw materials in parts by weight: 10-20% of corn, 20-30% of tartary buckwheat, 10-20% of barley, 10-16% of bran, 10-18% of rice hull, 10-20% of oat, 0.5-2.0% of edible salt, 0.4-1.6% of citric acid, 0.2-1.2% of potassium sorbate, 0.3-0.5% of acesulfame potassium and a proper amount of purified water.

2. The method for preparing buckwheat fruit vinegar according to claim 1, wherein the method comprises the following steps:

(1) processing corn, tartary buckwheat, barley, bran, rice hull and oat which are weighed according to a certain proportion into semi-powder;

(2) steaming the semi-powder in the step (1) by using a steamer;

(3) preparing fermented vinegar koji;

(4) stirring the vinegar koji in the step (3) into the steamed material, and fermenting for 35-45 days; making into vinegar through fermentation process; the vinegar is mixed with purified water, edible salt, citric acid, potassium sorbate and acesulfame potassium to prepare the buckwheat fruit vinegar.