CN1327045A - Spleen strengthening and stomach nourishing health haw vinegar and its preparing method - Google Patents
Spleen strengthening and stomach nourishing health haw vinegar and its preparing method Download PDFInfo
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- CN1327045A CN1327045A CN 00107953 CN00107953A CN1327045A CN 1327045 A CN1327045 A CN 1327045A CN 00107953 CN00107953 CN 00107953 CN 00107953 A CN00107953 A CN 00107953A CN 1327045 A CN1327045 A CN 1327045A
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Abstract
The materials for the health vinegar includes haw, Chinese yam, fried malt, fried amomum fruit, vinegar bacterium and sweet tea glycoside. During its preparation, haw and Chinese yam are first mixed with water and squeezed to obtain juice; fruit wine is then produced through conventional alcohol fermentation process and mixed with vinegar bacterium and the mixture is fermented to prepare health vinegar mother liquid; fried haw, fried malt and fried amomum fruit crushed to 60-100 mesh are soaked into the vinegar liquid and through heated reflux, mixing with sweet tea glycoside, clarification, filtering, disinfection, and vacuum packing, the product is produced. The vinegar of the present invention has obvious spleen strengthening and stomach nourishing health function.
Description
The present invention relates to functional health-care food vinegar, particularly a kind of spleen strengthening and stomach nourishing health haw vinegar and preparation method thereof.
As everyone knows, a people's digestion and absorptive function immediate parties's health level.According to incompletely statistics, the whole world has 3/4 crowd to suffer from the different maldigestion disease disease of degree approximately, especially lives in the people of modern metropolitan cities, and because of rhythm of life is accelerated, factor such as stress and the maldigestion of bringing out and the situation of having a stomach upset are more outstanding.Therefore, research economy, safe and effective spleen strengthening and stomach nourishing health product and technology also seem very necessary.
At present, stomach strengthening and digestion promoting series products common on the market roughly has three classes, and a class is synthetic (as a Pepsin enzyme digestants); Two classes are made stomach strengthening and digestion promoting medicine of haw raw material or food; Three classes are the edible vinegar through biological fermentation system.Facts have proved that though the chemical classes medicine has the fast advantage of produce effects, the steadiness of effect is generally relatively poor; Hawthorn class stomach strengthening and digestion promoting product and medicine ubiquity are taken the shortcoming of inconvenience; Though common edible vinegar has the effect of certain stomach strengthening and digestion promoting, the science that the materials of existing vinegar product and prescription generally lack specific aim and treat both principal and secondary aspect of disease.In addition, Chinese invention patent CN1224058A disclosed " cider vinegar and preparation method thereof " and Chinese invention patent CN1221790A disclosed " fruits and vegetable vinegar and preparation method thereof " are though all relate to fruits and vegetables fermentations brewing health-care vinegar and all narrate the function that it has stomach strengthening and digestion promoting, but, from medical science and pharmacy angle analysis, its described functions of strengthening stomach and promoting digestion lacks the scientific basis of necessary pharmacological property aspect and definite effective constituent.Therefore, the stomach strengthening and digestion promoting effect about traditional vinegar waits further research and perfect.After some gastritis, a certain amount of vinegar food of stomach ulcer edible for patients, not only do not reach the health care purpose of stomach strengthening and digestion promoting, also can stimulate stomach mucous membrane on the contrary, even cause stress gastrorrhagia.
The objective of the invention is raw material, and combine with scientific formula, a kind of spleen strengthening and stomach nourishing health haw food vinegar is provided with modern biotechnology according to state's Traditional Chinese medical theory among the strengthening spleen and nourishing stomach and 2000 editions records of Chinese Pharmacopoeia and disclosed effective dietotherapeutic.
Another object of the present invention provides a kind of scientific formula and preparation method of above-mentioned hawthorn strengthening spleen and nourishing stomach vinegar.
The formula material of hawthorn strengthening spleen and nourishing stomach vinegar of the present invention comprises hawthorn, Chinese yam, Fructus Hordei Germinatus, fructus amomi, acetic bacteria and the natural phant glycosides of dietotherapeutic, and the parts by weight proportioning of wherein said each composition is:
20-80 parts of hawthorn
5-50 parts of Chinese yams
10-30 parts of stir-baked FRUCTUS CRATAEGIs
5-30 parts of roasted malts
Fry 5-30 parts of fructus amomis
1-30 parts of acetic bacterias
0.1-2 parts of natural phant glycosides
50-1000 parts in water
Wherein said hawthorn also claims haw, Fruit of Pashi Pear; Described Chinese yam also claims light yam; Described stir-baked FRUCTUS CRATAEGI means that hawthorn fries hawthorn to coke yellow through marmite and warm fire; Described roasted malt is that the mature fruit of grass barley is fried to coke yellow through the germination drying and through warm fire; Described stir-fry fructus amomi is the dry mature fruit of zingiberaceous plant Fructus Amomi, green shell sand or SEMEN AMOMI LONGILIGULA, and fries to coke yellow through marmite and warm fire; Described acetic bacteria is commercially available Daqu, wheat bran, Shanghai wine 1.01
#Or Shen Ou 112-7
#Acetic bacteria.Described natural phant glycosides is the commercial goods that Guilin strength whole food company limited produces.Described water can be distilled water, mineral water or pure water.
This spleen strengthening and stomach nourishing health haw vinegar can also comprise 1-6 parts wheat bran, 1-6 parts cavings, 0.5-5 parts salt in preparation process.
Spleen strengthening and stomach nourishing health haw vinegar of the present invention is unhealthful at the weakness of the spleen and the stomach maldigestion that easily causes of human body, and the medicine of existing stomach strengthening and digestion promoting, food uses inconvenience or has problem such as certain side effect, the effective strengthening spleen and nourishing stomach that provides a kind of employing Chinese Pharmacopoeia to be recorded, and the raw material that belongs to dietotherapeutic, it is hawthorn, Chinese yam is the main vinegar raw material of making, and soak stir-baked FRUCTUS CRATAEGI described in the present invention's prescription with made vinegar liquid, roasted malt, fry the abrasive dust of fructus amomi, behind reflux and clarification filtration, add the effective ingredient that the natural phant glycosides is formed this spleen strengthening and stomach nourishing health haw vinegar.
A kind of preparation method of spleen strengthening and stomach nourishing health haw vinegar of the present invention comprises hawthorn, Chinese yam is added the water mixing of squeezing the juice that the water addition ratio example is 1: 1.Then, zymamsis method is routinely made fruit wine in 6-20 days under 30 ℃ of-1 ℃ of temperature, add acetic bacteria again in made fruit wine, carries out acetic fermentation 8-16 days under 26 ℃ of-40 ℃ of temperature, makes the spleen strengthening and stomach nourishing health haw vinegar mother liquor; Then stir-baked FRUCTUS CRATAEGI, roasted malt, stir-fry fructus amomi abrasive dust to 80-100 order are placed in the spleen strengthening and stomach nourishing health haw vinegar mother liquor and soaked 12-72 hours, reflux is 1-2 hours under 80 ℃ of-85 ℃ of temperature, after the clarification, add the natural phant glycosides after filtration, the thin up allotment forms again.
This preparation method can also comprise this product clarify after filtration after sterilization again, can and vacuum packaging.
The another kind of preparation method of spleen strengthening and stomach nourishing health haw vinegar of the present invention comprises the dry product that adopts hawthorn, Chinese yam, after pulverizing, mix, soaking, zymamsis method routinely is under 30 ℃ of-40 ℃ of temperature, make fruit wine in 6-20 days, in made fruit wine, add acetic bacteria again, under 26 ℃ of-40 ℃ of temperature, carry out acetic fermentation 8-16 days, make the spleen strengthening and stomach nourishing health haw vinegar mother liquor.Stir-baked FRUCTUS CRATAEGI described in will filling a prescription then, roasted malt, stir-fry fructus amomi abrasive dust to 80-100 order, be placed in the aforementioned spleen strengthening and stomach nourishing health haw vinegar mother liquor and soaked 12-72 hours, reflux is 1-2 hours under 80 ℃ of-100 ℃ of temperature, after filtration after the clarification, add the natural phant glycosides and mix, the thin up modulation forms again.
Wherein, described hawthorn, Chinese yam dry powder are 1: 6-10 with the proportioning of soaking water, and promptly 1 part of dry powder adds 6-10 parts of water, soaks 1-3 days.
Another preparation method of spleen strengthening and stomach nourishing health haw vinegar of the present invention comprises will make vinegar raw material hawthorn earlier, Chinese yam is cleaned, dry, be crushed to 20-80 orders, get hawthorn powder then, Rhizoma Dioscoreae powder mixes, add wheat bran and Daqu again, wheat bran and cavings, before steaming, add portion water, add portion water after the steaming again, add portion water again before going into cylinder, through zymamsis to acetic fermentation, maturation is with salt, the vinegar unstrained spirits drenches the vinegar process makes the spleen strengthening and stomach nourishing health haw vinegar mother liquor, then, stir-baked FRUCTUS CRATAEGI described in will filling a prescription, roasted malt, fry fructus amomi abrasive dust to 80-100 order, place aforementioned spleen strengthening and stomach nourishing health haw vinegar mother liquor to soak 12-72 hours by ratio requirement, reflux is 1-2 hours under 80 ℃ of-100 ℃ of temperature, after the clarification, add the natural phant glycosides after filtration, the thin up allotment forms again.
Spleen strengthening and stomach nourishing health haw vinegar outward appearance of the present invention is the light brown transparent liquid, sweet mouthfeel, but do not contain heat sugar part and any chemical additive.The crowd that this product is suitable for different ages and structure takes, and is the health vinegar of convenience, economic, effective strengthening spleen and nourishing stomach.
This product shows that by analysis it not only contains rich organic acid, lactic acid, VC, Flavonoid substances, and contains multiple peptic enzyme composition.
This product is on probation through the dyspeptic volunteer of trouble of 100 different ages, every day three times, takes 20ml in 10 minutes after meal at every turn, took continuously 10 days, dyspeptic disease disease and the symptom of having a stomach upset are obviously improved, and adhere to taking 30 days, effect reaches optimum regime, and the effect steadiness is better.
To further set forth explanation to the present invention by embodiment below.
Embodiment one:
The raw material of spleen strengthening and stomach nourishing health haw vinegar of the present invention comprises hawthorn, Chinese yam, stir-baked FRUCTUS CRATAEGI, roasted malt, stir-fry fructus amomi, acetic bacteria and natural phant glycosides, and the parts by weight proportioning of wherein said each composition is:
50 kilograms of hawthorn
50 kilograms of Chinese yams
10 kilograms of stir-baked FRUCTUS CRATAEGIs
10 kilograms of roasted malts
Fry 10 kilograms of fructus amomis
Shanghai makes 1.01
#10 kilograms of acetic bacterias
0.5 kilogram of natural phant glycosides
800 kilograms of distilled water
Earlier with new fresh haw berry, Chinese yam respectively cleaning, airing, add the water making beating, hawthorn, Chinese yam and water addition ratio example are 1: 1, promptly 50 kilograms of hawthorn add 50 kg of water, 50 kilograms of Chinese yams add 50 kg of water.Then by the formula rate requirement with hawthorn, the Chinese yam mixing of squeezing the juice, fruit wine brew legal system fruit wine routinely, get the fruit wine that ferments then and place earthenware porcelain receptacle for 200 kilograms, add commercially available Shanghai wine 1.01# acetic bacteria and carry out conventional acetic fermentation for 10 kilograms, temperature is 29 ℃, 8 days time, make spleen strengthening and stomach nourishing health haw vinegar mother liquor, afterwards, stir-baked FRUCTUS CRATAEGI described in will filling a prescription, roasted malt, fry fructus amomi and be crushed to 100 orders for each 10 kilograms, and be soaked in the above-mentioned mother liquor 48 hours, reflux is 2 hours under 80 ℃ of temperature, adds 0.5 kilogram of commercially available natural phant glycosides, and is to be mixed, stir, filter, add 800 kilograms of distilled water after the clarification again, adjusting pH value is 1.0, is 1000 kilograms of spleen strengthening and stomach nourishing health haw vinegar finished products.
Embodiment two:
The raw material of spleen strengthening and stomach nourishing health haw vinegar of the present invention comprises hawthorn, Chinese yam, stir-baked FRUCTUS CRATAEGI, roasted malt, stir-fry fructus amomi, Shen Ou 112-7
#Acetic bacteria and natural phant glycosides, the parts by weight proportioning of wherein said each composition is:
50 kilograms of hawthorn powder
50 kilograms of Rhizoma Dioscoreae powders
8 kilograms of stir-baked FRUCTUS CRATAEGIs
8 kilograms of roasted malts
Fry 8 kilograms of fructus amomis
Shen Ou 112-7
#12 kilograms of acetic bacterias
0.8 kilogram of natural phant glycosides
900 kilograms of pure water
By above-mentioned formula rate requirement, the dry fruit of getting hawthorn, Chinese yam is cleaning, airing and be crushed to 60 orders respectively, get 50 kilograms of hawthorn powder and add 50 kilograms in water, get 50 kilograms of Rhizoma Dioscoreae powders and add 50 kilograms in water, mix and soaked 24 hours, get 200 kilograms of mixed solutions, use this mixed solution method making fruit wine routinely then, in this fruit wine, add commercial goods Shen Ou 112-7 again
#12 kilograms of acetic bacteria fermented liquids, carry out acetic fermentation, make the spleen strengthening and stomach nourishing health haw vinegar mother liquor, then roasted malt, stir-baked FRUCTUS CRATAEGI, stir-fry amomum powder are broken to 100 orders, are soaked in the above-mentioned mother liquor to 24 hours, reflux is 1 hour under 95 ℃ of temperature, add 0.8 kilogram natural phant glycosides again, to be mixed, stir, filter, after the clarification, add 800 kilograms of pure water again, be 1000 kilograms of acidity and be 1.2% spleen strengthening and stomach nourishing health haw vinegar finished product.
Embodiment three:
The raw material of spleen strengthening and stomach nourishing health haw vinegar of the present invention comprises hawthorn, Chinese yam, stir-baked FRUCTUS CRATAEGI, roasted malt, stir-fry fructus amomi, Daqu, wheat bran and natural phant glycosides, and the parts by weight proportioning of wherein said each composition is:
50 kilograms of hawthorn powder
50 kilograms of Rhizoma Dioscoreae powders
10 kilograms in stir-baked FRUCTUS CRATAEGI powder
25 kilograms of roasted malts
Fry 15 kilograms of fructus amomis
20 kilograms of acetic bacterias (wherein 10 kilograms in Daqu, 10 kilograms in wheat bran)
0.6 kilogram of natural phant glycosides
800 kilograms of mineral waters
To fill a prescription earlier in one's power that raw material hawthorn, Chinese yam, stir-baked FRUCTUS CRATAEGI, roasted malt, stir-fry amomum powder are broken to 20-80 orders, wherein 20 orders account for 30%, 40 order and account for 50%, 80 order and account for 20%.Replace Shanxi mature vinegar tradition jowar major ingredient with the haw fermented major ingredient that adds water to 200 kilograms then, allocate wheat bran into by other accessory formula requirement of Shanxi mature vinegar simultaneously, Daqu, wheat bran, cavings, add 50 kilograms in water before the steaming, add 25 kilograms in water after the steaming, add 65 kilograms in water before going into cylinder, through zymamsis, acetic fermentation, maturation is with salt, the vinegar unstrained spirits drenches the vinegar technique process makes 350 kilograms of spleen strengthening and stomach nourishing health haw vinegar work in-process, with made work in-process reflux 2 hours under 90 ℃ of temperature, and then add 0.6 kilogram of natural phant glycosides in proportion, add 800 kilograms of mineral waters again, through mixing, stir, filter, promptly make finished product of the present invention after the clarification.
Claims (9)
1, a kind of spleen strengthening and stomach nourishing health haw vinegar, it is characterized in that its raw material comprises hawthorn, Chinese yam, stir-baked FRUCTUS CRATAEGI, roasted malt, stir-fry fructus amomi, acetic bacteria and natural phant glycosides, the parts by weight proportioning of wherein said each composition is: 20-80 parts of hawthorn, 5-50 parts of Chinese yams, 5-30 parts of stir-baked FRUCTUS CRATAEGIs, 5-30 parts of roasted malts, 5-30 parts of fructus amomis of stir-fry, acetic bacteria 1-30 part, 0.1-2 parts of natural phant glycosides, 50-1000 parts in water.
2, spleen strengthening and stomach nourishing health haw vinegar as claimed in claim 1 is characterized in that described acetic bacteria is commercially available Daqu, wheat bran, Shanghai wine 1.01
#Or Shen Ou 112-7
#Acetic bacteria.
3, spleen strengthening and stomach nourishing health haw vinegar as claimed in claim 1 is characterized in that described water is distilled water, pure water or mineral water.
4, spleen strengthening and stomach nourishing health haw vinegar as claimed in claim 1 is characterized in that also comprising 1-6 parts wheat bran, 1-6 parts cavings, 0.5-5 parts salt.
5, spleen strengthening and stomach nourishing health haw vinegar as claimed in claim 1 is characterized in that doing to make the vinegar major ingredient except that comprising with hawthorn, Chinese yam, also comprises with effective strengthening spleen and nourishing stomach raw material of stir-baked FRUCTUS CRATAEGI, roasted malt, stir-fry fructus amomi and makes to soak raw material and technology.
6, a kind of preparation method of spleen strengthening and stomach nourishing health haw vinegar is characterized in that comprising that earlier Fructus Crataegi, Rhizoma Dioscoreae being added water squeezes the juice and mix, and the water addition ratio example is 1: 1.Zymamsis method is routinely brewed fruit wine in 5-20 days under 30 ℃ of-40 ℃ of temperature, add acetic bacteria again in made fruit wine, carries out acetic fermentation 8-16 days under 26 ℃ of-40 ℃ of temperature, makes the haw fruit vinegar mother liquor; Then, stir-baked FRUCTUS CRATAEGI described in will filling a prescription again, roasted malt, stir-fry fructus amomi strengthening spleen and nourishing stomach raw material pulverizing to 100 order, and be immersed in the fruit vinegar mother liquor 12-72 hours, under 80 ℃ of-100 ℃ of temperature, reflux 1-2 hours, the natural phant glycosides that adds 0.1-2 parts again through mixing, stir, clarify, filtering, adds 50-1000 parts of water allotments and forms.
7, preparation method as claimed in claim 6, its feature also comprise and filter after the clarification sterilization again, can and carry out vacuum packaging.
8, a kind of preparation method of spleen strengthening and stomach nourishing health haw vinegar, it is characterized in that comprising the employing hawthorn, the dry product of Chinese yam is through pulverizing, mix, and soak the back in 1: 1 ratio and use, zymamsis method routinely is under 26 ℃ of-40 ℃ of temperature, make fruit wine in 5-20 days, in made fruit wine, add acetic bacteria again, under 26 ℃ of-40 ℃ of temperature, carried out acetic fermentation 8-16 days, make the spleen strengthening and stomach nourishing health haw vinegar mother liquor, then, stir-baked FRUCTUS CRATAEGI described in will filling a prescription again, roasted malt, frying amomum powder is broken to 100 orders and is immersed in the fruit vinegar mother liquor 12-72 hours, reflux is 1-2 hours under 80 ℃ of-100 ℃ of temperature, the natural phant glycosides that adds 0.1-2 parts again is through mixing, stir, clarification, filter, adding 50-1000 parts of water is adjustable forming.
9, a kind of preparation method of spleen strengthening and stomach nourishing health haw vinegar, it is characterized in that comprising with the raw material hawthorn in one's power of filling a prescription, Chinese yam and stir-baked FRUCTUS CRATAEGI, roasted malt, it is dry and be crushed to 20-80 orders (wherein fineness accounts for 30% in 20 purpose ratios to fry fructus amomi, 40 purposes account for 30%, 60 purposes account for 20%, 80 purposes account for 20%), press Shanxi mature vinegar brew method then and will pulverize raw material and wheat bran, Daqu, wheat bran, cavings mixes, add portion water before the steaming, add portion water after the steaming, add portion water again before going into cylinder, through zymamsis, the fermentation of vinegar ferment, maturation is with salt, the vinegar unstrained spirits drenches the vinegar process makes the spleen strengthening and stomach nourishing health haw vinegar work in-process, reflux 1-2 hours under 80 ℃ of-100 ℃ of temperature then, the natural phant glycosides that adds 0.1-2 parts, through mixing, stir, clarification, filter, sterilization, can, vacuum packaging can obtain spleen strengthening and stomach nourishing health haw vinegar of the present invention.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00107953 CN1219870C (en) | 2000-06-01 | 2000-06-01 | Spleen strengthening and stomach nourishing health haw vinegar and its preparing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00107953 CN1219870C (en) | 2000-06-01 | 2000-06-01 | Spleen strengthening and stomach nourishing health haw vinegar and its preparing method |
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| Publication Number | Publication Date |
|---|---|
| CN1327045A true CN1327045A (en) | 2001-12-19 |
| CN1219870C CN1219870C (en) | 2005-09-21 |
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| CN 00107953 Expired - Fee Related CN1219870C (en) | 2000-06-01 | 2000-06-01 | Spleen strengthening and stomach nourishing health haw vinegar and its preparing method |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101358164B (en) * | 2008-09-20 | 2012-03-07 | 王建忠 | Vinegar for children promoting digestion and appetite and method of preparing the same |
| CN101632469B (en) * | 2009-07-30 | 2012-05-23 | 萧永国 | Hawthorn vinegar beverage with appetite enhancing function |
| CN103504438A (en) * | 2011-01-31 | 2014-01-15 | 徐志强 | Preparation method for vinegar beverage having effects of appetite whetting and digesting |
| CN103602574A (en) * | 2013-11-06 | 2014-02-26 | 湖北省丹江口香莲醋业有限公司 | Method for producing healthcare yellow ginger vinegar |
| CN104172328A (en) * | 2014-07-01 | 2014-12-03 | 孙丽君 | Sea buckthorn fruit vinegar and production method thereof |
| CN108949491A (en) * | 2018-08-28 | 2018-12-07 | 北京方旭食品有限公司 | A kind of acid pears vinegar and its brewing method |
| CN112190644A (en) * | 2019-07-08 | 2021-01-08 | 大江生医股份有限公司 | Plant fermentation product, preparation method thereof and application of plant fermentation product in stomach health care |
-
2000
- 2000-06-01 CN CN 00107953 patent/CN1219870C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101358164B (en) * | 2008-09-20 | 2012-03-07 | 王建忠 | Vinegar for children promoting digestion and appetite and method of preparing the same |
| CN101632469B (en) * | 2009-07-30 | 2012-05-23 | 萧永国 | Hawthorn vinegar beverage with appetite enhancing function |
| CN103504438A (en) * | 2011-01-31 | 2014-01-15 | 徐志强 | Preparation method for vinegar beverage having effects of appetite whetting and digesting |
| CN103602574A (en) * | 2013-11-06 | 2014-02-26 | 湖北省丹江口香莲醋业有限公司 | Method for producing healthcare yellow ginger vinegar |
| CN103602574B (en) * | 2013-11-06 | 2015-03-18 | 湖北省丹江口香莲醋业有限公司 | Method for producing healthcare yellow ginger vinegar |
| CN104172328A (en) * | 2014-07-01 | 2014-12-03 | 孙丽君 | Sea buckthorn fruit vinegar and production method thereof |
| CN108949491A (en) * | 2018-08-28 | 2018-12-07 | 北京方旭食品有限公司 | A kind of acid pears vinegar and its brewing method |
| CN112190644A (en) * | 2019-07-08 | 2021-01-08 | 大江生医股份有限公司 | Plant fermentation product, preparation method thereof and application of plant fermentation product in stomach health care |
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| Publication number | Publication date |
|---|---|
| CN1219870C (en) | 2005-09-21 |
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Granted publication date: 20050921 Termination date: 20140601 |