CN113383877A - Vegetable and herbal medicine secondary fermentation vinegar natural nutrient oral liquid and preparation process thereof - Google Patents
Vegetable and herbal medicine secondary fermentation vinegar natural nutrient oral liquid and preparation process thereof Download PDFInfo
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- CN113383877A CN113383877A CN202110574956.2A CN202110574956A CN113383877A CN 113383877 A CN113383877 A CN 113383877A CN 202110574956 A CN202110574956 A CN 202110574956A CN 113383877 A CN113383877 A CN 113383877A
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- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
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- 239000000467 phytic acid Substances 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 230000000552 rheumatic effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 230000008736 traumatic injury Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
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- 239000011716 vitamin B2 Substances 0.000 description 1
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- 239000011708 vitamin B3 Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a vegetable and herbal medicine secondary fermentation vinegar natural nutrient oral liquid and a preparation process thereof. According to the traditional brewing process, fermentation technology and traditional Chinese medicine theory of China, fresh vegetables are made into vegetable vinegar juice by adopting a mud-pool brewing process, and Chinese herbal medicines are made into concentrated juice by adopting the fermentation technology and the decoction technology. And then the vegetable vinegar juice and the Chinese herbal medicine concentrated juice are mixed for secondary fermentation, and then the health-care drink nutrient solution is added to be refined by modern technology. Through the secondary fermentation technology, the secondary activation, decomposition, conversion, precipitation and fusion of nutritional ingredients and functional factors in the original vinegar juice and the traditional Chinese medicinal materials are promoted, so that the vinegar juice has unique taste and quality, better nutritional effect and higher health-care effect. Has effects of balancing nutrition and promoting intelligence development for children, regulating internal and external nutrition for middle-aged women, moistening skin, caring skin, nourishing heart, tranquilizing mind, and prolonging life for the elderly.
Description
Technical key
The invention relates to the field of nutritional health-care drinks, in particular to a vegetable and herbal medicine secondary fermentation vinegar natural nutritional oral liquid and a preparation process thereof.
Background
With the continuous improvement of the living standard and the living quality of the people in China, people not only pursue the color, the fragrance and the taste in daily diet, but also hope to realize the effects of nutrition, health care, disease prevention and body building. However, the common health-care beverage in the market generally has the problems of single technical formula, simple preparation process, single nutrient content, unobvious health-care effect, poor taste, short storage time and the like, and cannot meet the urgent needs of the masses.
The invention relates to a vegetable and herbal medicine secondary fermentation vinegar natural nutrient oral liquid, which is invented on the basis of ' a red date vinegar natural beverage and a preparation process thereof ' invention patent number ZL 200610127166.5 invented by the original inventor ChuYuan ' an (the same person as the invention). 1. The vegetable vinegar fills the blank of 'single raw material technical formula in vinegar brewing industry' in China. The brewing process of the invention creates and fills the blank of the 'vegetable vinegar mud pool brewing process' in China. 3. The invention relates to a secondary fermentation technology of vegetable original vinegar juice and Chinese herbal medicine concentrated juice, which creats and fills the blank of 'the secondary fermentation technology of mixing the original vinegar juice with the Chinese herbal medicine juice' in China, and the secondary fermentation technology has the advantages that the original vinegar juice and the Chinese herbal medicine concentrated juice are subjected to secondary fermentation, so that water, compounds, proteins, fats, saccharides, vitamins, minerals, anthocyanin, phytic acid, fruit and vegetable acid bacteria, enzymes, waxes, alkaloids, inorganic salts, tannins, glycosides, aldehydes, free radicals and volatile oil in the vinegar juice and the Chinese herbal medicine concentrated juice are fully subjected to secondary activation, secondary decomposition and secondary conversion from the physical property and the chemical property, the complete separation and fusion of effective components are promoted, functional factors are generated, the concentration of each 100ml of acetic acid is improved by 1.06g on the primary fermentation data, and the technical indexes of various nutritional components are improved to different degrees, forms a plurality of new flavor substances, makes the texture more mellow, tastes more pleasant, has better nutrition and health care effects, and has higher efficacy and drug effect. 4. The health beverage nutrient solution is natural, rich in nutrition, mellow in texture and unique in taste. 5. The natural nutrient oral liquid of the secondary fermented vinegar of the vegetable and the herbal medicine is prepared by refining the secondary fermented vinegar juice of the vegetable and the herbal medicine and the nutrient solution of the health drink, is not only popular with consumers from the aspect of texture and mouthfeel, but also can meet the requirements of Chinese people on pursuing nutrition, health care and health from the aspect of nutrition and health care efficacy, and simultaneously fills a market gap of the natural nutrient oral liquid of the secondary fermented vinegar of the vegetable and the herbal medicine in China.
Experimental data of the vegetable and herbal medicine secondary fermentation vinegar natural nutrient oral liquid are as follows:
example 1: intelligence-developing nutrient oral liquid for children and juvenile
Six months from 3 to 8 months in 2018 are the first experimental period, the volunteers (with parental consent) are 50 children from 6 to 15 years old, 25 girls from boys are 25, the mixture is divided into five groups, 10 people in each group from 6 to 10 years old, and 10 people in each group from 11 to 15 years old. Each child takes 20ml of the nutritional oral liquid before breakfast and 20ml of the nutritional oral liquid before dinner every day; each teenager takes 40ml of the nutritional oral liquid before breakfast and 40ml of the nutritional oral liquid before supper every day. After the oral liquid is continuously taken for six months, parents and teachers of children evaluate the symptoms of different degrees of anorexia, dyspepsia, emaciation, growth and development badness, inattention and poor memory before the children take the oral liquid, and the change conditions of various symptoms after the children take the oral liquid are evaluated in different degrees. Each group of evaluation results is the average score of each child parent and teacher after evaluation. The evaluation result index is defined as: score 1 indicates not good, score 2 indicates acceptable, score 3 indicates better, score 4 indicates good, and score 5 indicates very good.
| Group of | 1 | 2 | 3 | 4 | 5 |
| Average score per group | Scoring | Scoring | Scoring | Scoring | Scoring |
| Increase appetite | 3.0 | 4.0 | 4.0 | 4.0 | 4.0 |
| Constitution strengthening | 3.0 | 4.0 | 4.0 | 4.0 | 4.0 |
| Inducing resuscitation and improving intelligence | 3.0 | 3.0 | 3.0 | 3.0 | 4.0 |
| Strong and tall | 4.0 | 4.0 | 4.0 | 5.0 | 4.0 |
Six months from 3 to 8 months in 2019 are the second experimental period, the volunteers (with parental consent) are 50 children of 6 to 15 years old, 25 girls of boys are 25, the mixture is divided into five groups, 10 people in each group of children of 6 to 10 years old and 10 people in each group of children of 11 to 15 years old. Each child takes 20ml of the nutritional oral liquid before breakfast and 20ml of the nutritional oral liquid before dinner every day; each teenager takes 40ml of the nutritional oral liquid before breakfast and 40ml of the nutritional oral liquid before supper every day. After the oral liquid is continuously taken for six months, parents and teachers of children evaluate the symptoms of different degrees of anorexia, dyspepsia, emaciation, growth and development badness, inattention and poor memory before the children take the oral liquid, and the change conditions of various symptoms after the children take the oral liquid are evaluated in different degrees. Each group of evaluation results is the average score of each child parent and teacher after evaluation. The evaluation result index is defined as: score 1 indicates not good, score 2 indicates acceptable, score 3 indicates better, score 4 indicates good, and score 5 indicates very good.
| Group of | 1 | 2 | 3 | 4 | 5 |
| Average score per group | Scoring | Scoring | Scoring | Scoring | Scoring |
| Increase appetite | 4.0 | 5.0 | 5.0 | 5.0 | 4.0 |
| Constitution strengthening | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 |
| Inducing resuscitation and improving intelligence | 4.0 | 4.0 | 4.0 | 4.0 | 4.0 |
| Strong and tall | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 |
The third experimental period is six months from 3 months to 8 months in 2020, and all the contents are the same as those of the first experimental period and the second experimental period.
| Group of | 1 | 2 | 3 | 4 | 5 |
| Average score per group | Scoring | Scoring | Scoring | Scoring | Scoring |
| Increase appetite | 5.0 | 5.0 | 5.0 | 5.0 | 4.0 |
| Constitution strengthening | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 |
| Inducing resuscitation and improving intelligence | 4.0 | 5.0 | 5.0 | 4.0 | 5.0 |
| Strong and tall | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 |
Example 2: skin-moistening and face-beautifying nutritional oral liquid for young and middle-aged women
Six months from 3 months to 8 months in 2018 are the first experimental period, and the volunteers are 50 women of 18-45 years old, and are divided into five groups, and 10 persons are in each group of volunteers of different ages. Each volunteer takes 80ml of the nutritional oral liquid before breakfast and 80ml of the nutritional oral liquid before supper every day, and takes the nutritional oral liquid continuously for six months, and beauty therapists and the volunteers in beauty parlors evaluate the symptoms of dry skin, wrinkles, pigments, whelks, plaques, mastitis and gynecological diseases in different degrees before taking the nutritional oral liquid and the change conditions of various symptoms in different degrees through internal and external adjustment after taking the nutritional oral liquid. Each group of evaluation results is the average score after each individual evaluation. The evaluation result index is defined as: score 1 indicates not good, score 2 indicates acceptable, score 3 indicates better, score 4 indicates good, and score 5 indicates very good.
| Group of | 1 | 2 | 3 | 4 | 5 |
| Average score per group | Scoring | Scoring | Scoring | Scoring | Scoring |
| Eliminating dampness and expelling toxin | 3.0 | 3.0 | 4.0 | 2.0 | 3.0 |
| Pigment desalination | 4.0 | 2.0 | 3.0 | 3.0 | 4.0 |
| Acne removing device | 3.0 | 3.0 | 3.0 | 3.0 | 3.0 |
| Skin moistening and whitening | 3.0 | 3.0 | 3.0 | 3.0 | 3.0 |
| Gynecological diseases | 3.0 | 3.0 | 2.0 | 3.0 | 3.0 |
| Mastitis | 1.0 | 3.0 | 3.0 | 3.0 | 2.0 |
Six months from 3 months to 8 months in 2019 are taken as a second experimental period, and the volunteers are 50 women of 18-45 years old, and are divided into five groups, wherein 10 persons are selected from each group of volunteers of different ages. Each volunteer takes 80ml of the nutritional oral liquid before breakfast and 80ml of the nutritional oral liquid before supper every day, and takes the nutritional oral liquid continuously for six months, and beauty therapists and the volunteers in beauty parlors evaluate the symptoms of dry skin, wrinkles, pigments, whelks, plaques, mastitis and gynecological diseases in different degrees before taking the nutritional oral liquid and the change conditions of various symptoms in different degrees after taking the nutritional oral liquid through internal regulation and external nourishing. Each group of evaluation results is the average score after each individual evaluation. The evaluation result index is defined as: score 1 indicates not good, score 2 indicates acceptable, score 3 indicates better, score 4 indicates good, and score 5 indicates very good.
| Group of | 1 | 2 | 3 | 4 | 5 |
| Average score per group | Scoring | Scoring | Scoring | Scoring | Scoring |
| Eliminating dampness and expelling toxin | 3.0 | 3.0 | 4.0 | 4.0 | 3.0 |
| Pigment desalination | 4.0 | 4.0 | 4.0 | 3.0 | 4.0 |
| Acne removing device | 3.0 | 4.0 | 4.0 | 3.0 | 4.0 |
| Skin moistening and whitening | 4.0 | 5.0 | 4.0 | 4.0 | 5.0 |
| Gynecological diseases | 3.0 | 4.0 | 4.0 | 3.0 | 4.0 |
| Mastitis | 4.0 | 4.0 | 3.0 | 4.0 | 3.0 |
The third experimental period is six months from 3 months to 8 months in 2020, and all the contents are the same as those of the first experimental period and the second experimental period.
| Group of | 1 | 2 | 3 | 4 | 5 |
| Average score per group | Scoring | Scoring | Scoring | Scoring | Scoring |
| Eliminating dampness and expelling toxin | 4.0 | 5.0 | 4.0 | 4.0 | 5.0 |
| Pigment desalination | 5.0 | 4.0 | 5.0 | 5.0 | 4.0 |
| Acne removing device | 3.0 | 5.0 | 4.0 | 5.0 | 4.0 |
| Skin moistening and whitening | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 |
| Gynecological diseases | 4.0 | 5.0 | 4.0 | 5.0 | 4.0 |
| Mastitis | 4.0 | 4.0 | 5.0 | 4.0 | 4.0 |
Example 3: soup for prolonging life of old people
Six months from 3 months to 8 months in 2018 are the first experimental period, and the volunteers are 50 old people from 60 years to 70 years old, and are divided into five groups, and 10 people are respectively selected from the volunteers with different ages. After each volunteer takes 80ml of the nutritional oral liquid before breakfast and 80ml of the nutritional oral liquid before supper for six months continuously, doctors and the volunteers evaluate the symptoms of dyspepsia, poor immunity, hypodynamia, asthma, hyperlipidemia, hypertension, hyperglycemia, constipation and blurred vision in different degrees before taking the nutritional oral liquid and the change conditions of various symptoms in different degrees through internal nutrition and external regulation after taking the nutritional oral liquid. Each group of evaluation results is the average score after each individual evaluation.
The evaluation result index is defined as: score 1 indicates not good, score 2 indicates acceptable, score 3 indicates better, score 4 indicates good, and score 5 indicates very good.
| Group of | 1 | 2 | 3 | 4 | 5 |
| Score for each group | Scoring | Scoring | Scoring | Scoring | Scoring |
| Dyspepsia | 2.0 | 3.0 | 3.0 | 4.0 | 3.0 |
| Poor immunity | 3.0 | 3.0 | 4.0 | 3.0 | 4.0 |
| Debilitation | 3.0 | 3.0 | 3.0 | 3.0 | 2.0 |
| Asthma (asthma) | 3.0 | 2.0 | 3.0 | 1.0 | 3.0 |
| Hyperlipidemia | 2.0 | 3.0 | 2.0 | 3.0 | 3.0 |
| Hypertension (hypertension) | 3.0 | 2.0 | 3.0 | 3.0 | 3.0 |
| Hyperglycemia | 2.0 | 3.0 | 3.0 | 2.0 | 3.0 |
| Blurred vision | 2.0 | 3.0 | 3.0 | 3.0 | 3.0 |
| Constipation | 3.0 | 4.0 | 3.0 | 3.0 | 4.0 |
Six months from 3 months to 8 months in 2019 are taken as a second experimental period, and the volunteers are 50 aged people from 60 years to 70 years, and are divided into five groups, and 10 people are taken in each group of volunteers with different ages. Each volunteer takes 80ml of the nutritional oral liquid before breakfast and 80ml of the nutritional oral liquid before supper every day, and takes the nutritional oral liquid continuously for six months, and doctors and the volunteers evaluate symptoms of dyspepsia, poor immunity, hypodynamia, asthma, hyperlipidemia, hypertension, hyperglycemia, constipation and blurred vision in different degrees before taking the nutritional oral liquid and change conditions of various symptoms in different degrees through internal nutrition and external regulation after taking the nutritional oral liquid. Each group of evaluation results is the average score after each individual evaluation. The evaluation result index is defined as: score 1 indicates not good, score 2 indicates acceptable, score 3 indicates better, score 4 indicates very good, and score 5 indicates very good.
| Group of | 1 | 2 | 3 | 4 | 5 |
| Score for each group | Scoring | Scoring | Scoring | Scoring | Scoring |
| Dyspepsia | 4.0 | 3.0 | 4.0 | 4.0 | 3.0 |
| Poor immunity | 4.0 | 4.0 | 4.0 | 3.0 | 4.0 |
| Debilitation | 4.0 | 4.0 | 3.0 | 4.0 | 4.0 |
| Asthma (asthma) | 3.0 | 4.0 | 4.0 | 4.0 | 3.0 |
| Hyperlipidemia | 4.0 | 3.0 | 4.0 | 3.0 | 4.0 |
| Hypertension (hypertension) | 4.0 | 4.0 | 4.0 | 4.0 | 4.0 |
| Hyperglycemia | 4.0 | 4.0 | 3.0 | 4.0 | 3.0 |
| Blurred vision | 3.0 | 4.0 | 3.0 | 3.0 | 4.0 |
| Constipation | 4.0 | 4.0 | 4.0 | 4.0 | 4.0 |
The third experimental period is six months from 3 months to 8 months in 2020, and all the contents are the same as those of the first experimental period and the second experimental period.
| Group of | 1 | 2 | 3 | 4 | 5 |
| Score for each group | Scoring | Scoring | Scoring | Scoring | Scoring |
| Dyspepsia | 5.0 | 4.0 | 5.0 | 5.0 | 4.0 |
| Poor immunity | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 |
| Debilitation | 4.0 | 5.0 | 5.0 | 4.0 | 5.0 |
| Asthma (asthma) | 4.0 | 4.0 | 5.0 | 5.0 | 4.0 |
| Hyperlipidemia | 5.0 | 4.0 | 4.0 | 5.0 | 5.0 |
| Hypertension (hypertension) | 4.0 | 5.0 | 5.0 | 4.0 | 5.0 |
| Hyperglycemia | 4.0 | 4.0 | 5.0 | 5.0 | 4.0 |
| Blurred vision | 3.0 | 4.0 | 5.0 | 5.0 | 4.0 |
| Constipation | 5.0 | 5.0 | 4.0 | 5.0 | 5.0 |
Disclosure of Invention
The invention aims to meet the requirements of China on pursuit of nutrition, health care and health, provides the vegetable and herbal medicine secondary fermentation vinegar natural nutrient oral liquid which has mellow texture, good taste, can effectively supplement the daily required nutrition of human bodies, promotes the balanced nutrition of children and juveniles, benefits intelligence and has the functions of nourishing and regulating the body, moistening the skin and beautifying, nourishing the heart and soothing the nerves and prolonging the life for the old according to the traditional brewing process, the traditional fermentation technology, the traditional Chinese medicine theory and the modern dietary nutriology of China.
The invention also aims to provide a preparation process of the vegetable and herbal medicine secondary fermentation vinegar natural nutrient oral liquid.
The purpose of the invention is realized by the following scheme:
a natural nutritive oral liquid of secondary fermented vinegar of vegetables and herbs is characterized by containing secondary fermented vinegar juice of vegetables, fermented concentrated juice of Chinese herbal medicines and nutritive liquid of health-care beverage.
The vegetable and herbal secondary fermentation vinegar natural nutrient oral liquid comprises the following raw materials in parts by weight:
secondary fermentation of the vegetable vinegar: 18 to 22 percent
Chinese herbal medicine fermentation concentrated juice: 8 to 12 percent of
The health-care beverage nutrient solution: 65 to 75 percent
The proportion is calculated by weight percentage.
The vegetable vinegar juice in the natural nutrient oral liquid of the vegetable and herbal medicine secondary fermentation vinegar is prepared by taking 10 fresh vegetables such as carrot, spinach, towel gourd, pumpkin, tomato, celery, broccoli, mushroom, onion and asparagus lettuce as main materials, taking bran and rice bran as auxiliary materials, adding a proper amount of bran koji, yeast, glucose, amylase and glucoamylase, and carrying out saccharification, alcoholization, acetic acid fermentation, vinegar mash maturation, vinegar pouring and filtration processes of the invention.
The vegetable vinegar juice is prepared from the following raw materials in parts by weight:
main materials: carrot, towel gourd and pumpkin
Spinach, tomato, celery,
Broccoli, mushroom, onion,
The formula of the vegetable and herbal medicine secondary fermentation vinegar natural nutrient oral liquid, namely the traditional Chinese medicine concentrated juice for promoting intelligence development of children and youngsters, is prepared from 14 traditional Chinese medicinal materials of Chinese dates, lilies, sambucus chinensis, teasel roots, walnut kernels, longan, lucid ganoderma, grassleaf sweelflag rhizome, sharpleaf galangal fruit, thinleaf milkwort roots, ginseng, morinda officinalis, astragalus membranaceus and oysters through crushing, fermentation and decoction. Formula two, the concentrated traditional Chinese medicine juice for moisturizing the skin and beautifying the face for middle-aged women, is prepared by crushing and fermenting 14 traditional Chinese medicinal materials of Chinese date, medlar, white paeony root, pilose asiabell root, fragrant solomonseal rhizome, Chinese yam, donkey-hide gelatin, tree peony bark, rhodiola root, white poria, peach blossom, lucid ganoderma, pseudo-ginseng and aloe. The third prescription, an old people life prolonging decoction for all ages, is prepared from 15 Chinese medicinal materials of radix codonopsitis, angelica, white peony root, machine shell, dried orange peel, artificial tiger bone, cortex moutan, bulbus fritilariae, rhizoma alismatis, antler, liquorice, rhizoma atractylodis macrocephalae, tuckahoe, rhizoma cyperi and nux vomica by crushing, fermenting and decocting.
The ratio of the raw materials for preparing the traditional Chinese medicine concentrated juice is as follows:
formula one, concentrated traditional Chinese medicine juice for developing intelligence of children and juveniles: 1 part of Chinese herbal medicine: 3.5 parts of purified water.
Formula II, the skin moistening and beautifying traditional Chinese medicine concentrated juice for young middle-aged women: 1 part of Chinese herbal medicine: 3.8 parts of purified water.
And the third formula is the concentrated traditional Chinese medicine decoction for prolonging life of the old people: 1 part of Chinese herbal medicine: 3.7 parts of purified water.
Decocting the above materials and purified water at a ratio of 1: 3.5 to obtain decoction.
The secondary fermented vinegar of vegetable and herbal medicine in the natural nutrient oral liquid of secondary fermented vinegar of vegetable and herbal medicine is prepared by taking vegetable vinegar juice and concentrated juice of Chinese herbal medicine as main materials, adding a proper amount of barley medicated leaven, saccharifying, alcoholizing, fermenting with acetic acid, maturing fermented vinegar, pouring vinegar and filtering.
The vegetable and herbal vinegar juice is prepared from the following raw materials in parts by weight:
60 to 70 percent of vegetable vinegar juice
30 to 40 percent of Chinese herbal medicine concentrated juice
4 to 6 percent of barley medicated leaven
The vegetable and herbal medicine secondary fermentation vinegar natural nutrient oral liquid is characterized in that the health-care beverage nutrient liquid is prepared by decocting Chinese date, lotus root, medlar and jujube flower honey.
The health-care beverage nutrient solution is prepared from the following raw materials in parts by weight:
the raw materials and purified water are decocted in a ratio of 1: 5 to obtain the traditional Chinese medicine decoction
The preparation process of the vegetable and herbal medicine secondary fermentation vinegar natural nutrient oral liquid comprises the following steps:
(1) after 10 kinds of fresh vegetables including carrot, spinach, towel gourd, pumpkin, tomato, celery, mushroom, broccoli, onion and asparagus lettuce are pretreated, bran and rice bran are added according to a certain proportion, purified water is added according to a certain proportion, bran koji, yeast, glucose, amylase and diastase are added according to a proper proportion, the mixture is uniformly mixed and then is filled into a mud pit, the raw materials are fully saccharified, alcoholized and fermented with acetic acid by adopting the 'mud pit brewing process' for 7 days in an anaerobic and sealed manner and fermented for 14 days in an aerobic and semi-sealed manner, and after the fermented vinegar is mature, the fermented vinegar is sprayed with vinegar, sterilized and filtered to prepare vegetable vinegar juice for later use.
(2) Mixing 14 Chinese medicinal materials of Chinese forgetmenot root, himalayan teasel root, red date, lily, walnut kernel, longan, lucid ganoderma, grassleaf sweelflag rhizome, ginseng, medicinal indianmulberry root, astragalus root, oyster shell, sharpleaf galangal fruit and thinleaf milkwort root-bark, crushing, adding a proper amount of bran, Daqu and purified water into the medicinal powder, uniformly mixing, putting into a small pot, finely distributing the medicinal powder, fermenting at a constant temperature of 28-30 ℃ for 6 days, taking out after the Chinese medicinal materials are fermented, adding the purified water in proportion, soaking for 30 minutes, firstly processing for 15 minutes by using strong fire, adding the purified water in proportion, and decocting for 40 minutes by using slow fire to extract a first medicinal liquid. And adding purified water into the herbal materials according to the proportion, continuously decocting for 30 minutes, and extracting a second liquid medicine. Mixing the primary and secondary extractive liquids, and making into concentrated Chinese medicinal juice for children and teenagers.
Mixing and crushing 14 traditional Chinese medicinal materials of codonopsis pilosula, medlar, Chinese date, white paeony root, fragrant solomonseal rhizome, Chinese yam, donkey-hide gelatin, tree peony bark, white poria, peach blossom, lucid ganoderma, rhodiola rosea, pseudo-ginseng and aloe, adding a proper amount of bran, Daqu and purified water into medicinal powder, uniformly mixing, putting into a small cylinder basin, finely distributing and covering the medicinal powder, fermenting at a constant temperature of 28-30 ℃ for 6 days, taking out after the traditional Chinese medicinal materials are fermented, adding the purified water according to a certain proportion, soaking for 30 minutes, processing for 15 minutes by using strong fire, adding the purified water according to a certain proportion, decocting for 40 minutes by using slow fire, and extracting a first medicinal liquid. And adding purified water into the herbal materials according to the proportion, continuously decocting for 30 minutes, and extracting a second liquid medicine. Mixing the primary and secondary extracted liquid medicines together to prepare the Chinese herbal medicine concentrated juice for moisturizing and beautifying the skin of the young and middle-aged women for later use.
Mixing and crushing 15 traditional Chinese medicines including dried orange peel, Chinese angelica, white paeony root, a machine shell, codonopsis pilosula, artificial tiger bone, cortex moutan, rhizoma alismatis, antler, liquorice, bighead atractylodes rhizome, poria cocos, cyperus rotundus, nux vomica and rhizoma polygonati, adding a proper amount of bran, Daqu and purified water into the medicinal powder, uniformly mixing, putting into a small pot, finely distributing the medicinal powder, fermenting at a constant temperature of 28-30 ℃ for 6 days, taking out the medicinal powder after fermentation is mature, adding the purified water in proportion, soaking for 30 minutes, processing for 15 minutes by using a strong fire, adding the purified water in a certain proportion, and decocting for 40 minutes by using a slow fire, thus obtaining medicinal juice for the first time. And adding purified water into the herbal materials according to the proportion, continuously decocting for 30 minutes, and extracting a second liquid medicine. Mixing the first and second extractive Chinese medicinal liquids, and making into decoction for prolonging life of the elderly people.
(3) The vegetable vinegar juice and the Chinese herbal medicine concentrated juice are filled into a fermentation tank according to the technical ratio, a proper amount of barley medicated leaven is added, the initial fermentation pH value is 3.5, the temperature is 24-26 ℃, the secondary fermentation technology is adopted for standing, anaerobic sealed fermentation for 7 days, aerobic semi-sealed fermentation for 7 days, when the vegetable vinegar juice, the herbal medicine concentrated juice and auxiliary materials are fully saccharified, alcoholized and secondarily fermented by acetic acid, the nutrient components and the medicinal components in the primary vinegar juice and the herbal medicine concentrated juice are fully subjected to secondary activation, secondary decomposition, secondary conversion, complete separation and fusion, after the vinegar juice is mature, the vinegar is sprayed, sterilized and filtered to prepare the vegetable and herbal medicine vinegar juice for standby.
(4) Mixing fructus Jujubae, rhizoma Nelumbinis and fructus Lycii uniformly, adding purified water at a certain proportion, decocting in a jacketed pan under normal pressure for 100 min until sweet and fragrant taste is smelled, extinguishing, cooling, and filtering. When the filtered nutrient juice is cooled to 35 ℃, adding jujube flower honey in a certain proportion to prepare the health-care beverage nutrient solution for later use.
(5) The vegetable and herbal secondary fermentation vinegar juice and the health drink nutrient solution prepared by the method are matched according to technical indexes, and are filled into glass bottles with the volume of 1 × 20ml and 1 × 40ml after being filtered, sterilized and processed conventionally, so that the vegetable and herbal secondary fermentation vinegar natural nutrient oral solution can be prepared.
A natural nutritional oral liquid of secondary fermented vinegar is prepared from fresh vegetables as main material, bran and rice bran as adjuvants, and bran koji, yeast, glucose, diastase, amylase, and purified water by "mud-pool brewing process" to obtain vegetable vinegar juice. A plurality of Chinese herbal medicines are prepared into Chinese herbal medicine concentrated juice by adopting a fermentation technology and a decoction process. And mixing the vegetable vinegar juice with the Chinese herbal medicine concentrated juice, adding barley medicated leaven, and performing secondary fermentation to obtain the vegetable and herbal medicine vinegar juice. Finally, the vegetable and herbal secondary fermentation vinegar juice and the health drink nutrient solution are refined into the natural nutrient oral liquid of the vegetable and herbal secondary fermentation vinegar by the modern scientific technology after being matched by the technology. The mouthfeel is as follows: the fruit and vegetable vinegar is rich and mellow, has the fruit and vegetable fragrance of being fermented, has sweet middle fragrance, contains acid in sweet middle fragrance, and has sweet and sour flavor. The nutrition is as follows: contains carbohydrates, proteins, heat, saccharides, fats, vitamins A, B1, B2, B3, B6, B12 and C, E, D, and minerals such as calcium, phosphorus, iron, potassium, zinc, selenium, magnesium, sodium, copper, manganese, etc. beneficial to human health. A vegetable and herbal medicine secondary fermentation vinegar natural nutrition oral liquid belongs to a natural beverage containing multiple nutritional ingredients and having high medicinal value and health care function, can be drunk all the year round, is suitable for all ages and both sexes, and has good effects of supplementing nutrition, balancing nutrition, promoting development, strengthening and growing, enlightening nine orifices and improving memory for children; has good effects of supplementing nutrition, balancing nutrition, nourishing internally and externally, expelling toxin, eliminating dampness, moistening skin, whitening skin, beautifying body and assisting in treating gynecological diseases for young and middle-aged women; has the good effects of supplementing nutrition, tonifying spleen and stomach, calming the mind, nourishing blood, protecting liver, tonifying qi, promoting the production of body fluid, tonifying yang, tonifying yin, moistening intestine, relaxing bowels, softening blood vessels, assisting to reduce high blood pressure, high blood sugar, high blood fat and high blood sugar, improving immunity and prolonging life for the old.
The main raw materials of the vegetable and herbal medicine secondary fermentation vinegar natural nutrient oral liquid all accord with the national hygienic food standard, and the oral liquid is nontoxic, harmless and mildew-free, and has the nutrient index of 100 g as follows:
the medicine effect and the function of the compatible Chinese herbal medicines are as follows:
the formula I is as follows: chinese herbal medicine for developing children intelligence
1. Chinese forgetmenot root: promoting blood circulation, removing blood stasis, relieving swelling, promoting bone growth, and promoting fracture setting.
2. Lily: clear heart fire, relieve restlessness, calm heart and induce tranquilization.
3. Teasel root: nourishing liver and kidney, strengthening tendons and bones, promoting fracture, and promoting callus formation and growth.
4. Chinese date: strengthen spleen and stomach, strengthen middle-jiao and replenish qi, nourish heart and tranquilize mind.
5. Walnut kernel: nourishing brain, improving intelligence, invigorating kidney, and refreshing brain.
6. Longan: tonify blood, invigorate body, enhance memory and eliminate fatigue.
7. Ganoderma lucidum: protecting liver, invigorating spleen, tranquilizing, regulating qi-flowing, removing blood stasis, activating NK cell activity, promoting metabolism, enhancing immunity, caring skin, delaying aging, and treating palpitation and amnesia.
8. Grassleaf sweelflag rhizome: to calm heart spirit, open heart orifices, regulate qi and eliminate phlegm.
9. Fructus alpiniae oxyphyllae: tonify kidney and spleen, nourish heart and tranquilize mind, prevent amnesia and improve memory.
10. Polygala root: induce tranquilization, benefit intelligence and relieve depression.
11. Ginseng: tonify primordial qi, consolidate constitution, invigorate spleen, benefit lung, promote fluid production, nourish heart, induce tranquilization, and promote intelligence.
12. Morinda officinalis: tonify kidney yang, strengthen tendons and bones.
13. Astragalus root: invigorating spleen and replenishing qi, enhancing macrophage function, enhancing immunity, promoting blood circulation, promoting metabolism, delaying cell aging, and caring skin.
14. Oyster shell: benefiting stomach and promoting fluid production, calming heart and tranquilizing mind, improving intelligence and nourishing brain, strengthening tendons and bones, and caring skin.
And a second formula: skin-moistening and face-beautifying Chinese herbal medicine for young and middle-aged women
1. White peony root: tonifying spleen and stomach, invigorating qi, nourishing blood, softening liver, astringing yin, moistening skin, removing speckle, and whitening skin.
2. Fragrant solomonseal rhizome: moistening lung, protecting heart, clearing away heat and toxic material, nourishing yin, moistening dryness, benefiting qi, promoting fluid production, and resisting aging.
3. Codonopsis pilosula: tonify middle-jiao and Qi, tonify spleen and lung, nourish blood and promote the production of body fluid, protect liver and strengthen heart.
4. Chinese date: strengthening the spleen and stomach, supplementing qi and promoting the production of body fluid, nourishing the heart and soothing the nerves and delaying senility.
5. Medlar: nourishing liver and kidney, nourishing yin and improving eyesight, resisting oxidation, removing toxic substance, caring skin, reducing blood pressure, blood lipid and blood sugar, and resisting aging.
6. Chinese yam: invigorating spleen and stomach, invigorating qi and eliminating dampness, promoting fluid production and benefiting lung, and prolonging life.
7. E, donkey-hide gelatin: enriching blood and nourishing yin, moistening lung and moistening dryness, maintaining beauty and keeping young and delaying senility.
8. Moutan bark: clearing heat and cooling blood, nourishing yin and reducing fire, removing speckle toxin, resisting inflammation and sterilizing.
9. Rhodiola root: nourishing primordial qi, promoting blood circulation, dredging collaterals, improving intelligence, nourishing heart, and resisting aging.
10. White poria: nourish heart and induce tranquilization, cough due to phlegm-fluid retention, invigorate spleen and remove dampness.
11. Peach blossom transportation: beautifying face, promoting blood circulation, expelling toxin, relaxing bowels and regulating menstrual blood.
12. Ganoderma lucidum: move qi and stop liver and stomach qi pain, poor appetite and neurasthenia.
13. Pseudo-ginseng: removing blood stasis, stopping bleeding, promoting blood circulation, relieving pain, treating traumatic injury, relieving swelling and pain, resisting thrombosis, and dilating blood vessel.
14. Aloe vera: sterilizing, relieving inflammation, caring skin, tonifying heart, promoting blood circulation, and resisting aging.
And the formula III: chinese herbal medicine 'Baisui decoction' for prolonging life of old people
1. Dried orange peel: qi moving and regulating the middle energizer, lung qi flowing and obstructing the spleen and stomach, and gastric and abdominal distention and fullness.
2. Chinese angelica: enriching blood and activating blood, moistening intestine and moistening dryness, rheumatic pain, deficiency-cold abdominal pain, coronary heart disease and angina pectoris.
3. White peony root: nourish blood and soften liver, astringe yin and astringe sweat, relieve spasm and pain, alleviate pain due to pathogenic qi and abdominal pain, break hard mass and accumulate cold and heat, and tonify qi.
4. A shell: move qi and relieve epigastric distention, resolve phlegm and remove food retention.
5. Codonopsis pilosula: tonify middle-jiao and Qi, invigorate spleen and benefit lung, loose stool, tonify spleen and benefit lung.
6. Artificial tiger bone: reinforcing kidney and replenishing vital essence, strengthening tendons and bones, promoting intelligence and prolonging life, relaxing muscles and tendons and promoting blood circulation, and strengthening tendons and bones.
7. Cortex moutan: clear heat and cool blood, activate blood and resolve stasis.
8. Rhizoma alismatis: clearing heat, promoting diuresis, treating edema, lowering blood pressure, reducing blood lipid, and reducing blood sugar.
9. Deer horn: promoting blood circulation, relieving swelling, tonifying kidney, and relieving internal injury due to asthenia and lumbago.
10. Licorice root: tonify spleen and qi, remove phlegm and stop cough, clear heat and remove toxicity, and tonify heart qi.
11. White atractylodes rhizome: tonify qi and strengthen spleen, dry dampness and induce diuresis, and weakness of spleen and stomach.
12. Tuckahoe, poria cocos: induce diuresis and drain dampness, calm heart and induce tranquilization, and strengthen spleen and stomach.
13. Cyperus rotundus: regulating qi-flowing, resolving stagnation, liver qi stagnation, and dyspepsia.
14. Nux vomica: unblocking collaterals to alleviate pain, dissipating nodulation to reduce swelling, wind-damp obstinate weakness, numbness and paralysis.
15. Rhizoma polygonati: nourish stomach yin, kidney yin and spleen and stomach yin.
1. The chemical formula of the acetic acid primary fermentation is as follows:
saccharification: hydrolysis from starch to glucose: [ (C)6H10O5)]nH2O → enzyme → nC6H12O6
Alcoholization: conversion of ethanol from glucose: c6H12O6→ enzyme → 2C2H5OH+2CO2↑
Acetification: oxidation from ethanol to acetic acid: CH (CH)3CH2OH+O2→CH3CH(OH)2+H2O
Oxidation to acetic acid by acetic acid bacteria: CH (CH)3COOH+O2→CO2+H2O
2. The chemical formula of the secondary fermentation of acetic acid is as follows:
raw materials: primary fermentation of vegetable and herb vinegar: CH (CH)3COOH + barley medicated leaven
Saccharification: hydrolysis to glucose by maltase: [ (C)6H14N4O2)]nH2O → enzyme → nC6H12O6
Alcoholization: conversion of ethanol from glucose: c6H12O6→ enzyme → 2C2H5OH2+CO2↑
Acetification: oxidation from ethanol to acetic acid: CH (CH)3CH2OH+O2→CH3CH(OH)2+H2O
Oxidation to acetic acid by acetic acid bacteria: CH (CH)3COOH+O2→CO2+H2O
Detailed description of the invention
The following implementation method is the technical core of the invention:
after 10 kinds of fresh vegetables including 16.7 kg of carrots, 16.7 kg of spinach, 16.7 kg of towel gourd, 16.7 kg of pumpkin, 16.7 kg of tomatoes, 16.7 kg of celery, 16.7 kg of broccoli, 16.7 kg of mushrooms, 16.7 kg of onions and 16.7 kg of asparagus lettuce are pretreated, 70 kg of bran and 30 kg of rice bran are added as auxiliary materials, 50 kg of bran koji, 150 g of yeast, 4500 g of glucose, 1000 g of amylase and 2000 g of glucoamylase are added and uniformly mixed, 100 kg of purified water is added and uniformly mixed, then the mixture is filled into a mud tank to be brewed for 7 days in an anaerobic sealing manner by adopting the 'mud tank brewing process', aerobic semi-sealing fermentation is carried out for 14 days to fully saccharify, distill and ferment acetic acid, and after the fermented vinegar is mature, 300 kg of purified water is added to carry out vinegar pouring, sterilization and filtration to prepare vegetable vinegar with total acid (4.5g/100ml of acetic acid juice) for later use.
Preparing a first formula: lily, Chinese date, sambucus chinensis, teasel root, walnut kernel, longan, ganoderma lucidum, grassleaf sweelflag rhizome, ginseng, morinda officinalis, astragalus root, oyster, sharpleaf galangal fruit and polygala root 14 Chinese medicinal materials of 6 coins and 13 coins are mixed and crushed, 350 g of bran, 30 g of Daqu and 120 ml of purified water are added into the medicinal powder, the mixture is uniformly mixed and then put into a small pot, the mixture is finely fermented at a constant temperature of 28-30 ℃ for 6 days, 1000 ml of the mixture is added into the mixture after the Chinese medicinal materials are fermented and taken out, the mixture is soaked for 30 minutes, the mixture is firstly processed for 15 minutes by big fire, 1500 ml of the purified water is. And adding 1000 ml of purified water into the Chinese herbal medicine materials, continuously decocting for 30 minutes, and extracting the second liquid medicine. Mixing the primary and secondary extractive liquids, and making into concentrated Chinese medicinal juice for children and teenagers.
And (2) mixing the following components: the preparation method comprises the steps of mixing and crushing 14 traditional Chinese medicinal materials of codonopsis pilosula, medlar, Chinese date, white paeony root, fragrant solomonseal rhizome, Chinese yam, donkey-hide gelatin, tree peony bark, white poria, peach blossom, lucid ganoderma, rhodiola rosea, pseudo-ginseng and aloe by 0.8-1.5 dollars respectively, adding 350 g of bran, 35 g of Daqu and 130 ml of purified water into medicinal powder, uniformly stirring, putting into a small cylinder basin, finely covering the opening with 28-30 ℃ for constant-temperature fermentation for 6 days, taking out after the traditional Chinese medicinal materials are fermented to be mature, adding 1000 ml of purified water, soaking for 30 minutes, processing for 15 minutes by strong fire, adding 1800 ml of purified water, decocting for 40. And adding 1000 ml of purified water into the Chinese herbal medicine materials, continuously decocting for 30 minutes, and extracting the second liquid medicine. Mixing the primary and secondary extracted liquid medicines together to prepare the skin-moistening and face-beautifying traditional Chinese medicine concentrated juice for young middle-aged women for later use.
And (3) mixing the following components: dried orange peel, Chinese angelica, white paeony root, a machine shell, pilose asiabell root, artificial tiger bone, root bark of tree peony, oriental waterplantain rhizome, antler, liquoric root, largehead atractylodes rhizome, Indian buead, nutgrass flatsedge rhizome, nux vomica and manyflower solomonseal rhizome 15 Chinese medicinal materials which are respectively 0.6 to 1.5 miles are mixed and crushed, 350 g of bran, 30 g of Daqu and 120 ml of purified water are added into the medicinal powder, the mixture is uniformly mixed and then put into a small cylinder basin, the mixture is finely distributed at 28 to 30 ℃ and fermented for 6 days at constant temperature, 1000 ml of purified water is added after the Chinese medicinal materials are fermented and taken out, the mixture is soaked for 30 minutes, the mixture is prepared for 15 minutes by using strong fire, 1700 ml of purified water is added, and the mixture is decocted for 40 minutes by slow fire, and the first-time medicinal liquid is extracted. And adding 1000 ml of purified water into the Chinese herbal medicine materials, continuously decocting for 30 minutes, and extracting the second liquid medicine. Mixing the first and second extractive Chinese medicinal liquids, and making into decoction for prolonging life of the elderly people.
75 kg of vegetable vinegar juice and 25 kg of Chinese herbal medicine concentrated juice are taken and put into a fermentation tank, 5 kg of barley medicated leaven is added, the initial pH value is 3.5, the temperature is 24-26 ℃, the secondary fermentation technology is adopted for standing, anaerobic sealed fermentation for 7 days, aerobic semi-sealed fermentation for 7 days, while the vegetable vinegar juice, the herbal medicine concentrated juice and auxiliary materials are fully saccharified, alcoholized and secondarily acetic acid fermented, the nutritional ingredients and the medicinal ingredients in the primary vinegar juice and the herbal medicine concentrated juice are fully activated, secondarily decomposed, secondarily converted, fully separated and fused, after the vinegar juice is mature, 350 kg of purified water is added, vinegar is drenched with unstrained vinegar, sterilized and filtered to prepare vegetable and herbal medicine vinegar with total acid (acetic acid juice)/(2.0 g/100ml) for standby.
Pretreating 45 kg of Chinese dates and 45 kg of lotus roots, cutting into small sections, 10 kg of medlar, adding 500 kg of purified water, putting into a jacketed kettle, decocting for 100 minutes at normal pressure until sweet and fragrant taste is smelled, extinguishing, cooling and filtering residues. When the filtered nutrient juice is cooled to 35 ℃, adding 20 kg of jujube flower honey to prepare the nutrient solution of the health-care beverage for later use.
The prepared vegetable and herbal secondary fermentation vinegar 25 kg and health drink nutrient solution 75 kg are respectively matched according to technical indexes, are subjected to fine filtration, sterilization and conventional treatment, are tested to be qualified through technical indexes and quality standards, and are filled into glass bottles of 1 × 20ml and 1 × 40ml to prepare the vegetable and herbal secondary fermentation vinegar natural nutrient oral solution.
Claims (11)
1. The natural nutrient oral liquid of the secondary fermented vinegar of the vegetables and the herbs is characterized by comprising secondary fermented vinegar juice of the vegetables, secondary fermented concentrated juice of the Chinese herbal medicines and nutrient solution of health-care drinks, which are prepared by scientific technology.
2. The vegetable and herbal medicine secondary fermentation vinegar natural nutrient oral liquid as claimed in claim 1, which is characterized in that the vegetable secondary fermentation vinegar juice, the traditional Chinese medicine concentrated juice and the health-care beverage nutrient solution are mixed according to the following proportion:
secondary fermentation of the vegetable vinegar: 18 to 22 percent
Secondary fermentation concentrated juice of Chinese herbal medicines: 8 to 12 percent of
The health-care beverage nutrient solution: 65 to 75 percent
The proportion is calculated by weight percentage.
3. The vegetable and herbal medicine secondary fermentation vinegar natural nutrient oral liquid as claimed in claim 2, characterized in that the vegetable vinegar juice is prepared by using 10 fresh vegetables of carrot, spinach, towel gourd, pumpkin, broccoli, tomato, celery, mushroom, onion and asparagus lettuce as main materials, bran and rice bran as auxiliary materials, adding a proper amount of bran koji, yeast, glucose, amylase and diastase, and performing the mud-pool brewing process.
4. The natural nutrient oral liquid of secondary fermented vinegar of vegetable and herb as claimed in claim 3, wherein the ratio of the raw materials for preparing the vegetable vinegar juice is as follows:
main materials: carrot, towel gourd and pumpkin
Spinach, tomato, celery, broccoli,
95 to 105 percent of mushroom, onion and asparagus lettuce
The proportion is calculated by weight percentage.
5. The vegetable and herbal medicine secondary fermented vinegar natural nutrient oral liquid as claimed in claim 2, wherein the formula, a "children and teenagers intelligence development" Chinese herbal medicine fermented concentrated juice, is prepared by fermenting and decocting 14 traditional Chinese medicinal materials of lily, sambucus chinensis, teasel root, walnut kernel, Chinese date, longan, lucid ganoderma, grassleaf sweelflag rhizome, sharpleaf galangal fruit, polygala tenuifolia, ginseng, morinda officinalis, astragalus membranaceus and oyster. Formula II, a Chinese herbal medicine fermented concentrated juice for moisturizing the skin and beautifying the face for middle-aged women, is prepared by fermenting and decocting 14 Chinese herbal medicines of red date, medlar, white paeony root, dangshen, polygonatum, yam, donkey-hide gelatin, moutan bark, rhodiola root, white poria, peach blossom, lucid ganoderma, pseudo-ginseng and aloe. The third prescription, longevity-prolonging decoction for old people, is prepared by fermenting and decocting 15 Chinese medicinal materials of dried orange peel, angelica, white peony root, machine shell, radix codonopsitis, artificial tiger bone, cortex moutan, alisma orientale, antler, liquorice, atractylodes macrocephala, tuckahoe, cyperus rotundus, nux vomica and rhizoma polygonati.
6. The vegetable and herbal secondary fermented vinegar natural nutrient oral liquid as claimed in claim 5, wherein the ratio of the raw materials of the traditional Chinese medicine concentrated juice is as follows:
formula one, concentrated traditional Chinese medicine juice for developing intelligence of children and juveniles: 1 part of Chinese herbal medicine: 3.5 parts of purified water.
Formula II, the skin moistening and beautifying traditional Chinese medicine concentrated juice for young middle-aged women: 1 part of Chinese herbal medicine: 3.8 parts of purified water.
And the third formula is the concentrated traditional Chinese medicine decoction for prolonging life of the old people: 1 part of Chinese herbal medicine: 3.7 parts of purified water.
The proportion is calculated by weight percentage.
7. The natural nutrient oral liquid of secondary fermented vinegar of vegetable and herb as claimed in claim 2, wherein the concentrated juice of vegetable and herb is prepared by mixing vegetable vinegar juice and concentrated juice of Chinese herbal medicine, adding barley medicated leaven and performing secondary fermentation.
8. The natural nutrient oral liquid of secondary fermented vinegar of vegetable and herb as claimed in claim 7, wherein the ratio of the vegetable and herb concentrated juice to the raw materials is:
60 to 70 percent of vegetable vinegar juice
30 to 40 percent of Chinese herbal medicine concentrated juice
4 to 6 percent of barley medicated leaven.
9. The vegetable and herbal secondary fermentation vinegar natural nutrient oral liquid as claimed in claim 2, which is characterized in that the health drink nutrient liquid is prepared by decocting Chinese date, lotus root, medlar and jujube flower honey.
10. The vegetable and herbal secondary fermented vinegar natural nutrient oral liquid as claimed in claim 9, which is characterized in that the health-care drink nutrient liquid comprises the following raw materials in parts by weight:
the proportion is calculated by weight percentage.
11. The vegetarian and herbal secondary fermentation vinegar natural nutrient oral liquid as claimed in claims 1 to 10 is characterized in that:
(1) after 10 natural fresh vegetables including carrots, spinach, towel gourds, pumpkins, tomatoes, celery, mushrooms, broccoli, onions and asparagus lettuce are pretreated, bran and rice bran are added according to a proportion, purified water is added according to a certain proportion, bran koji, yeast, glucose, amylase and diastase are added according to a proper proportion, the mixture is uniformly mixed and then is filled into a mud tank, the 'mud tank brewing process' is adopted for anaerobic sealed brewing for 7 days, aerobic semi-sealed fermentation is carried out for 14 days, so that the raw materials are fully saccharified, alcoholized and acetic acid fermented, and after vinegar fermented grains are mature, the vinegar fermented grains are subjected to vinegar sprinkling, sterilization and filtration to prepare vegetable vinegar juice for later use.
(2) Mixing 14 Chinese medicinal materials of Chinese forgetmenot root, himalayan teasel root, red date, lily, walnut kernel, longan, lucid ganoderma, grassleaf sweelflag rhizome, ginseng, medicinal indianmulberry root, astragalus root, oyster shell, sharpleaf galangal fruit and thinleaf milkwort root-bark, crushing, adding a proper amount of bran, Daqu and purified water into the medicinal powder, uniformly mixing, putting into a small pot, finely distributing the medicinal powder, fermenting at a constant temperature of 28-30 ℃ for 6 days, taking out after the Chinese medicinal materials are fermented, adding the purified water in proportion, soaking for 30 minutes, firstly processing for 15 minutes by using strong fire, adding the purified water in proportion, and decocting for 40 minutes by using slow fire to extract a first medicinal liquid. And adding purified water into the herbal materials according to the proportion, continuously decocting for 30 minutes, and extracting a second liquid medicine. Mixing the primary and secondary extractive liquids, and making into concentrated Chinese medicinal juice for children and teenagers.
Mixing and crushing 14 traditional Chinese medicinal materials of codonopsis pilosula, medlar, Chinese date, white paeony root, fragrant solomonseal rhizome, Chinese yam, donkey-hide gelatin, tree peony bark, white poria, peach blossom, lucid ganoderma, rhodiola rosea, pseudo-ginseng and aloe, adding a proper amount of bran, Daqu and purified water into medicinal powder, uniformly mixing, putting into a small cylinder basin, finely distributing and covering the medicinal powder, fermenting at a constant temperature of 28-30 ℃ for 6 days, taking out after the traditional Chinese medicinal materials are fermented, adding the purified water according to a certain proportion, soaking for 30 minutes, processing for 15 minutes by using strong fire, adding the purified water according to a certain proportion, decocting for 40 minutes by using slow fire, and extracting a first medicinal liquid. And adding purified water into the herbal materials according to the proportion, continuously decocting for 30 minutes, and extracting a second liquid medicine. Mixing the primary and secondary extracted liquid medicines together to prepare the Chinese herbal medicine concentrated juice for moisturizing and beautifying the skin of the young and middle-aged women for later use.
Mixing and crushing 15 traditional Chinese medicines including dried orange peel, Chinese angelica, white paeony root, a machine shell, codonopsis pilosula, artificial tiger bone, cortex moutan, rhizoma alismatis, antler, liquorice, bighead atractylodes rhizome, poria cocos, cyperus rotundus, nux vomica and rhizoma polygonati, adding a proper amount of bran, Daqu and purified water into the medicinal powder, uniformly mixing, putting into a small pot, finely distributing the medicinal powder, fermenting at a constant temperature of 28-30 ℃ for 6 days, taking out the medicinal powder after fermentation is mature, adding the purified water in proportion, soaking for 30 minutes, processing for 15 minutes by using a strong fire, adding the purified water in a certain proportion, and decocting for 40 minutes by using a slow fire, thus obtaining medicinal juice for the first time. And adding purified water into the herbal materials according to the proportion, continuously decocting for 30 minutes, and extracting a second liquid medicine. Mixing the first and second extractive Chinese medicinal liquids, and making into decoction for prolonging life of the elderly people.
(3) The vegetable vinegar juice and the Chinese herbal medicine concentrated juice are filled into a fermentation tank according to the technical ratio, a proper amount of barley medicated leaven is added, the initial fermentation pH value is 3.5, the temperature is 24-26 ℃, the secondary fermentation technology is adopted for standing, anaerobic sealed fermentation for 7 days, aerobic semi-sealed fermentation for 7 days, when the vegetable vinegar juice, the herbal medicine concentrated juice and auxiliary materials are fully saccharified, alcoholized and secondarily fermented by acetic acid, the nutrient components and the medicinal components in the vinegar juice and the herbal medicine concentrated juice are fully subjected to secondary activation, secondary decomposition, secondary conversion, complete separation and fusion, after the vinegar juice is mature, the vinegar is sprayed, sterilized and filtered to prepare the vegetable and herbal medicine vinegar juice for standby.
(4) Mixing fructus Jujubae, rhizoma Nelumbinis and fructus Lycii uniformly, adding purified water at a certain proportion, decocting in a jacketed pan under normal pressure for 100 min until sweet and fragrant taste is smelled, extinguishing, cooling, and filtering. When the filtered nutrient juice is cooled to 35 ℃, adding jujube flower honey in a certain proportion to prepare the health-care beverage nutrient solution for later use.
(5) The prepared secondary fermented vinegar juice of vegetable and herbal medicine and the nutrient solution of the health drink are matched according to technical indexes, and are filled into glass bottles with 1 × 20ml and 1 × 40ml after being subjected to fine filtration, sterilization and conventional treatment, so that the natural nutrient oral liquid of the secondary fermented vinegar of vegetable and herbal medicine can be prepared.
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| CN114732115A (en) * | 2022-04-27 | 2022-07-12 | 安徽知香斋食品有限公司 | Preparation method of health-care pickled vegetables |
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