CN114317194A - Chrysanthemum vinegar capable of regulating blood fat and reducing blood pressure and preparation process thereof - Google Patents
Chrysanthemum vinegar capable of regulating blood fat and reducing blood pressure and preparation process thereof Download PDFInfo
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- CN114317194A CN114317194A CN202111530538.XA CN202111530538A CN114317194A CN 114317194 A CN114317194 A CN 114317194A CN 202111530538 A CN202111530538 A CN 202111530538A CN 114317194 A CN114317194 A CN 114317194A
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Abstract
The invention belongs to the technical field of seasonings, and particularly relates to chrysanthemum vinegar for regulating fat and reducing blood pressure, which is prepared from the following raw materials, by weight, 10-30 parts of chrysanthemum, 5-15 parts of lotus leaves, 15-20 parts of hawthorn, 50-75 parts of millet vinegar, 5-10 parts of dried orange peel, 20-30 parts of wolfberry, 10-13 parts of liquorice and 2-4 parts of ginseng. (1) Cleaning, taking out flos Chrysanthemi, folium Nelumbinis, fructus crataegi, pericarpium Citri Tangerinae, fructus Lycii, Glycyrrhrizae radix and Ginseng radix, cleaning with 15-25 deg.C warm water, filtering to remove impurities, and air drying in air-drying chamber; (2) decocting, namely taking out the cleaned hawthorn, dried orange peel, medlar, liquorice and ginseng in the step (1) according to a certain proportion, placing the mixture into a cooking pot, and slowly decocting the mixture for 12 to 14 hours with soft fire; through the arrangement of the hawthorn, lipolysis can be promoted, digestion is facilitated, through the arrangement of the chrysanthemum, the chrysanthemum is sweet and bitter in taste, the taste of the chrysanthemum vinegar is better, and through the arrangement of the ginseng and the medlar, the effects of reducing fat and pressure and strengthening the body are achieved.
Description
Technical Field
The invention belongs to the technical field of seasonings, and particularly relates to chrysanthemum vinegar capable of regulating fat and reducing blood pressure and a preparation process thereof.
Background
The vinegar is one of the seasonings which is popular with consumers. Vinegar is called vinegar and is also called vinegar. Zhou Li is recorded in the publication of "palm-like acylates". Therefore, the vinegar is brewed in the West period of China. There are many records on vinegar in ancient books such as Ben Cao gang mu. After Tang and Song dynasties, due to the progress and development of microorganisms and starter propagation technology, the Ming dynasty had been divided into Daqu, Xiaoqu and Red Rice. The vinegar brewing method is divided into two major types of solid fermentation and liquid fermentation, and the traditional Chinese vinegar brewing solid fermentation method is used up to now.
Vinegar is alkaline food, and people can play a role in neutralizing after eating more acidic food such as fish, meat and the like. The volatile substances and amino acids in vinegar can stimulate cerebral nerve center, and promote secretion of large amount of digestive juice in stomach, and promote digestion and absorption. Meanwhile, the vinegar can dissolve inorganic salts such as calcium, iron, phosphorus and the like contained in the food, and improve the nutritional value of the food. However, the common brewed vinegar has limited lipid regulating and blood pressure reducing functions and cannot play an effective health care role.
Along with the improvement of living standard, the number of people suffering from hyperlipidemia and hypertension is continuously increased, and the chrysanthemum vinegar for regulating lipid and reducing blood pressure and the preparation process thereof are researched and developed, so that the homology of medicine and food is realized, and the chrysanthemum vinegar is the problem to be solved at present.
Disclosure of Invention
To solve the problems set forth in the background art described above. The invention provides chrysanthemum vinegar for regulating fat and reducing blood pressure and a preparation process thereof, and the chrysanthemum vinegar has the characteristics of regulating fat and reducing blood pressure.
In order to achieve the purpose, the invention provides the following technical scheme: a chrysanthemum vinegar for regulating lipid and reducing blood pressure is prepared from the following raw materials, by weight, 10-30 parts of chrysanthemum, 5-15 parts of lotus leaves, 15-20 parts of hawthorn, 50-75 parts of millet vinegar, 5-10 parts of dried orange peel, 20-30 parts of wolfberry fruits, 10-13 parts of liquorice and 2-4 parts of ginseng.
A preparation process of chrysanthemum vinegar for regulating blood fat and reducing blood pressure,
(1) cleaning of
Taking out flos Chrysanthemi, folium Nelumbinis, fructus crataegi, pericarpium Citri Tangerinae, fructus Lycii, Glycyrrhrizae radix and Ginseng radix, cleaning with 15-25 deg.C warm water, filtering to remove impurities, and air drying in air-drying chamber;
(2) decoction method
Taking out the cleaned hawthorn, dried orange peel, medlar, liquorice and ginseng in the step (1) according to a certain proportion, placing the mixture into a cooking pot, and slowly cooking the mixture for 12 to 14 hours with soft fire;
(3) filtration
Taking out the mixed liquid decocted in the step (2), placing the mixed liquid in a glass ware or a pottery ware, standing for 1-2 days, taking out supernatant liquid in the glass ware or the pottery ware, filtering the supernatant liquid for multiple times, and placing the supernatant liquid in the glass ware or the pottery ware for later use;
(4) soaking
Soaking the chrysanthemum and the lotus leaves cleaned in the step (1) in millet vinegar for 30-45 days, taking out the chrysanthemum and the lotus leaves, filtering the soaked millet vinegar, and placing the filtered millet vinegar into a glass vessel for later use.
Preferably, the liquids obtained in the steps (3) and (4) are stirred and mixed according to a certain proportion, the mixed liquid is bottled and sealed, and the bottled and sealed liquid is placed in a cool place for placement.
Preferably, the filtered supernatant of step (3) is sealed in a glass or ceramic vessel and then placed in a cool environment at 18-23 ℃.
Preferably, the millet vinegar soaked in the step (4) is sealed in a glass ware or a pottery ware and then is placed in a cool environment at the temperature of 18-23 ℃.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, through the arrangement of the hawthorn, the hawthorn contains components such as maslinic acid, flavonoids, saccharides, glycosides, iron and multiple vitamins, can promote fat decomposition and help digestion, and has the effects of inhibiting bacteria, reducing blood fat, strengthening heart and the like.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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.
Example 1
The invention provides the following technical scheme: the chrysanthemum vinegar is prepared from 10 parts of chrysanthemum, 5 parts of lotus leaf and 15 parts of hawthorn, wherein the chrysanthemum is sweet and bitter in taste and is cold-resistant in nature, and has the effects of dispelling wind, clearing heat, clearing liver, improving eyesight, detoxifying and diminishing inflammation, the hawthorn contains maslinic acid, flavonoids, saccharides, glycosides, iron, various vitamins and other components, can promote lipolysis and help digestion, and also has the effects of inhibiting bacteria, reducing blood fat and strengthening heart, 50 parts of millet vinegar, 5 parts of dried orange peel, 20 parts of medlar, 10 parts of liquorice and 2 parts of ginseng, and can play roles of tonifying qi, soothing nerves, tonifying liver and kidney and strengthening body through the arrangement of the ginseng and the medlar, and play a role of strengthening body while reducing blood fat and pressure.
A preparation process of chrysanthemum vinegar for regulating blood fat and reducing blood pressure,
(1) cleaning of
Taking out flos Chrysanthemi, folium Nelumbinis, fructus crataegi, pericarpium Citri Tangerinae, fructus Lycii, Glycyrrhrizae radix and Ginseng radix, cleaning with 21 deg.C warm water, filtering to remove impurities, and air drying in air-drying chamber;
(2) decoction method
Taking out the cleaned hawthorn, dried orange peel, medlar, liquorice and ginseng in the step (1) according to a certain proportion, placing the mixture into a cooking pot, and slowly cooking the mixture for 12 hours with soft fire;
(3) filtration
Taking out the mixed liquid decocted in the step (2), placing the mixed liquid in a glass ware or a pottery ware, standing for 1 day, taking out supernatant in the glass ware or the pottery ware, filtering the supernatant for multiple times, and placing the supernatant in the glass ware or the pottery ware for later use;
(4) soaking
Soaking the chrysanthemum and the lotus leaves cleaned in the step (1) in millet vinegar for 34 days, taking out the chrysanthemum and the lotus leaves, filtering the soaked millet vinegar, and placing the filtered millet vinegar into a glass vessel for later use.
Specifically, the liquid obtained in the step (3) and the liquid obtained in the step (4) are stirred and mixed according to a certain proportion, the mixed liquid is bottled and sealed, and the bottled and sealed liquid is placed in a cool place for placement.
Specifically, the filtered supernatant in the step (3) is sealed in a glass ware or a pottery ware, and then the glass ware or the pottery ware is placed in a cool environment at the temperature of 20 ℃.
Specifically, the millet vinegar soaked in the step (4) is sealed in a glass ware or a pottery ware, and then is placed in a cool environment at the temperature of 20 ℃.
Example 2
The invention provides the following technical scheme: 10-30 parts of chrysanthemum, through the arrangement of chrysanthemum, the chrysanthemum is sweet and bitter in taste, the taste of the chrysanthemum vinegar is better, and the chrysanthemum is cold-resistant, and has the effects of dispelling wind and clearing heat, clearing liver and improving eyesight, detoxifying and diminishing inflammation, 13 parts of lotus leaf and 17 parts of hawthorn, through the arrangement of hawthorn, the hawthorn contains components such as maslinic acid, flavonoid, sugar, glycosides, iron, multiple vitamins and the like, can promote lipolysis and help digestion, and also has the effects of inhibiting bacteria, reducing blood fat, strengthening heart and the like, 65 parts of millet vinegar, 6 parts of dried orange peel, 27 parts of medlar, 12 parts of liquorice and 3 parts of ginseng, through the arrangement of ginseng and medlar, the effects of tonifying qi, soothing the nerves, tonifying liver and kidney and strengthening the body can be achieved, and the effects of reducing fat and pressure and strengthening the body can be achieved.
A preparation process of chrysanthemum vinegar for regulating blood fat and reducing blood pressure,
(1) cleaning of
Taking out flos Chrysanthemi, folium Nelumbinis, fructus crataegi, pericarpium Citri Tangerinae, fructus Lycii, Glycyrrhrizae radix and Ginseng radix, cleaning with 20 deg.C warm water, filtering to remove impurities, and air drying in air-drying chamber;
(2) decoction method
Taking out the cleaned hawthorn, dried orange peel, medlar, liquorice and ginseng in the step (1) according to a certain proportion, placing the mixture into a cooking pot, and slowly cooking the mixture for 12 hours with soft fire;
(3) filtration
Taking out the mixed liquid decocted in the step (2), placing the mixed liquid in a glass ware or a pottery ware, standing for 2 days, taking out supernatant in the glass ware or the pottery ware, filtering the supernatant for multiple times, and placing the supernatant in the glass ware or the pottery ware for later use;
(4) soaking
Soaking the chrysanthemum and the lotus leaves cleaned in the step (1) in millet vinegar for 39 days, taking out the chrysanthemum and the lotus leaves, filtering the soaked millet vinegar, and placing the filtered millet vinegar into a glass vessel for later use.
Specifically, the liquid obtained in the step (3) and the liquid obtained in the step (4) are stirred and mixed according to a certain proportion, the mixed liquid is bottled and sealed, and the bottled and sealed liquid is placed in a cool place for placement.
Specifically, the filtered supernatant in the step (3) is sealed in a glass ware or a pottery ware and then is placed in a cool environment at the temperature of 22 ℃.
Specifically, the millet vinegar soaked in the step (4) is sealed in a glass ware or a pottery ware, and then is placed in a cool environment at the temperature of 22 ℃.
Example 3
The invention provides the following technical scheme: the chrysanthemum vinegar is prepared from the following raw materials, by weight, 10-30 parts of chrysanthemum, through the arrangement of the chrysanthemum, the chrysanthemum is sweet and bitter in taste, the chrysanthemum vinegar is better in taste, cold-resistant in nature and has the effects of dispelling wind and clearing heat, clearing liver and improving eyesight, detoxifying and diminishing inflammation, 15 parts of lotus leaf and 20 parts of hawthorn are arranged, through the arrangement of the hawthorn, the hawthorn contains components such as maslinic acid, flavonoids, saccharides, glycosides, iron and multiple vitamins, the decomposition of fat can be promoted, the digestion is assisted, and the effects of inhibiting bacteria, reducing blood fat, strengthening heart and the like are achieved, 75 parts of millet vinegar, 10 parts of dried orange peel, 30 parts of medlar, 13 parts of liquorice and 4 parts of ginseng can play the effects of tonifying qi, soothing the nerves, tonifying liver and kidney and strengthening the body through the arrangement of the ginseng and the medlar, and the effects of reducing fat and pressure and strengthening the body.
A preparation process of chrysanthemum vinegar for regulating blood fat and reducing blood pressure,
(1) cleaning of
Taking out flos Chrysanthemi, folium Nelumbinis, fructus crataegi, pericarpium Citri Tangerinae, fructus Lycii, Glycyrrhrizae radix and Ginseng radix, cleaning with 25 deg.C warm water, filtering to remove impurities, and air drying in air-drying chamber;
(2) decoction method
Taking out the cleaned hawthorn, dried orange peel, medlar, liquorice and ginseng in the step (1) according to a certain proportion, placing the mixture into a cooking pot, and slowly cooking the mixture for 14 hours with soft fire;
(3) filtration
Taking out the mixed liquid decocted in the step (2), placing the mixed liquid in a glass ware or a pottery ware, standing for 2 days, taking out supernatant in the glass ware or the pottery ware, filtering the supernatant for multiple times, and placing the supernatant in the glass ware or the pottery ware for later use;
(4) soaking
Soaking the chrysanthemum and the lotus leaves cleaned in the step (1) in millet vinegar for 45 days, taking out the chrysanthemum and the lotus leaves, filtering the soaked millet vinegar, and placing the filtered millet vinegar into a glass vessel for later use.
Specifically, the liquid obtained in the step (3) and the liquid obtained in the step (4) are stirred and mixed according to a certain proportion, the mixed liquid is bottled and sealed, and the bottled and sealed liquid is placed in a cool place for placement.
Specifically, the filtered supernatant in the step (3) is sealed in a glass ware or a pottery ware and then is placed in a cool environment at 23 ℃.
Specifically, the millet vinegar soaked in the step (4) is sealed in a glass ware or a pottery ware, and then is placed in a cool environment at the temperature of 23 ℃.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (5)
1. The chrysanthemum vinegar for regulating fat and reducing blood pressure is characterized in that: the chrysanthemum tea is prepared from the following raw materials, by weight, 10-30 parts of chrysanthemum, 5-15 parts of lotus leaves, 15-20 parts of hawthorn, 50-75 parts of millet vinegar, 5-10 parts of dried orange peel, 20-30 parts of wolfberry, 10-13 parts of liquorice and 2-4 parts of ginseng.
2. The preparation process of the chrysanthemum vinegar for regulating blood fat and reducing blood pressure as claimed in claim 1, which is characterized in that: (1) cleaning of
Taking out flos Chrysanthemi, folium Nelumbinis, fructus crataegi, pericarpium Citri Tangerinae, fructus Lycii, Glycyrrhrizae radix and Ginseng radix, cleaning with 15-25 deg.C warm water, filtering to remove impurities, and air drying in air-drying chamber;
(2) decoction method
Taking out the cleaned hawthorn, dried orange peel, medlar, liquorice and ginseng in the step (1) according to a certain proportion, placing the mixture into a cooking pot, and slowly cooking the mixture for 12 to 14 hours with soft fire;
(3) filtration
Taking out the mixed liquid decocted in the step (2), placing the mixed liquid in a glass ware or a pottery ware, standing for 1-2 days, taking out supernatant liquid in the glass ware or the pottery ware, filtering the supernatant liquid for multiple times, and placing the supernatant liquid in the glass ware or the pottery ware for later use;
(4) soaking
Soaking the chrysanthemum and the lotus leaves cleaned in the step (1) in millet vinegar for 30-45 days, taking out the chrysanthemum and the lotus leaves, filtering the soaked millet vinegar, and placing the filtered millet vinegar into a glass vessel for later use.
3. The preparation process of the chrysanthemum vinegar for regulating blood fat and reducing blood pressure as claimed in claim 2, which is characterized in that: and (4) stirring and mixing the liquid obtained in the step (3) and the liquid obtained in the step (4) according to a certain proportion, bottling and sealing the mixed liquid, and placing the bottled and sealed liquid in a cool place.
4. The preparation process of the chrysanthemum vinegar for regulating blood fat and reducing blood pressure as claimed in claim 2, which is characterized in that: and (4) sealing the filtered supernatant obtained in the step (3) into a glass ware or a pottery ware, and then placing the sealed supernatant into a cool environment at the temperature of 18-23 ℃.
5. The preparation process of the chrysanthemum vinegar for regulating blood fat and reducing blood pressure as claimed in claim 2, which is characterized in that: sealing the soaked millet vinegar in the step (4) into a glass ware or a pottery ware, and then placing the millet vinegar in a cool environment at the temperature of 18-23 ℃.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102618429A (en) * | 2012-04-12 | 2012-08-01 | 济南居易酿造有限公司 | Chrysanthemum vinegar capable of regulating blood fat and lowering blood pressure and preparation process thereof |
| CN103509708A (en) * | 2012-06-29 | 2014-01-15 | 赵乙锖 | Chrysanthemum and medlar vinegar |
| CN104450488A (en) * | 2015-01-16 | 2015-03-25 | 王体军 | Ginseng lycium barbarum vinegar and preparation method thereof |
| CN109294857A (en) * | 2017-12-20 | 2019-02-01 | 成都川香美食品有限公司 | The production method of edible health vinegar |
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2021
- 2021-12-14 CN CN202111530538.XA patent/CN114317194A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102618429A (en) * | 2012-04-12 | 2012-08-01 | 济南居易酿造有限公司 | Chrysanthemum vinegar capable of regulating blood fat and lowering blood pressure and preparation process thereof |
| CN103509708A (en) * | 2012-06-29 | 2014-01-15 | 赵乙锖 | Chrysanthemum and medlar vinegar |
| CN104450488A (en) * | 2015-01-16 | 2015-03-25 | 王体军 | Ginseng lycium barbarum vinegar and preparation method thereof |
| CN109294857A (en) * | 2017-12-20 | 2019-02-01 | 成都川香美食品有限公司 | The production method of edible health vinegar |
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