CN103519182A - Method for producing vinegar beverage capable of preventing and treating dental ulcers - Google Patents
Method for producing vinegar beverage capable of preventing and treating dental ulcers Download PDFInfo
- Publication number
- CN103519182A CN103519182A CN201310528243.8A CN201310528243A CN103519182A CN 103519182 A CN103519182 A CN 103519182A CN 201310528243 A CN201310528243 A CN 201310528243A CN 103519182 A CN103519182 A CN 103519182A
- Authority
- CN
- China
- Prior art keywords
- chinese medicine
- vinegar
- vinegar beverage
- traditional chinese
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 35
- 239000000052 vinegar Substances 0.000 title claims abstract description 34
- 235000013361 beverage Nutrition 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 208000025865 Ulcer Diseases 0.000 title claims abstract description 8
- 231100000397 ulcer Toxicity 0.000 title claims abstract description 8
- 239000003814 drug Substances 0.000 claims abstract description 24
- 239000007787 solid Substances 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 13
- 230000004151 fermentation Effects 0.000 claims abstract description 13
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 11
- 235000014443 Pyrus communis Nutrition 0.000 claims abstract description 11
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 6
- 238000000605 extraction Methods 0.000 claims abstract description 5
- 239000004615 ingredient Substances 0.000 claims abstract description 5
- 241000234295 Musa Species 0.000 claims description 10
- 240000002948 Ophiopogon intermedius Species 0.000 claims description 10
- 241000405414 Rehmannia Species 0.000 claims description 10
- 239000010231 banlangen Substances 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 9
- 239000008187 granular material Substances 0.000 claims description 7
- 238000001802 infusion Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 238000005373 pervaporation Methods 0.000 claims description 2
- 239000002245 particle Substances 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 5
- 238000001914 filtration Methods 0.000 abstract description 5
- 238000001704 evaporation Methods 0.000 abstract description 3
- 241000334160 Isatis Species 0.000 abstract 1
- 240000005561 Musa balbisiana Species 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 3
- 230000001225 therapeutic effect Effects 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000011435 rock Substances 0.000 description 2
- 241001530126 Scrophularia Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
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
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Provided is a method for producing a vinegar beverage capable of preventing and treating dental ulcers. Radix scrophulariae, radix rehmanniae, radix ophiopogonis and isatis roots are selected, traditional Chinese medicine solid particles are obtained through steeping, decoction, filtering and evaporating extraction, and the vinegar beverage is obtained by carrying out fermentation extraction on the traditional Chinese medicine solid particles, diced banana flesh, diced pear flesh, sugar and vinegar. According to the method for producing the vinegar beverage capable of preventing and treating the dental ulcers, the effective ingredients of the traditional Chinese medicine are extracted to form the solid particles, other materials are then added to carry out fermentation, and the success of the fermentation can be ensued due to the fact that water does not contained in the fermentation process. The vinegar beverage obtained through the fermentation has the effect of fruit ferment, also has the effect of the traditional Chinese medicine materials, is free of the bitter, puckery and smelly flavor of the traditional Chinese medicine, has the sour, sweet and tasty characteristics of fruit vinegar, and can be preserved for a long time.
Description
Technical field
The present invention relates to a kind of beverage, be specifically related to a kind of vinegar beverage and production method thereof.
Background technology
Vinegar beverage is in recent years popular health drink, adopts the fruit manufactures such as apple, has health care, but does not generally possess clear and definite therapeutic efficiency.And there is the Chinese medicinal decoction of the employing Chinese medicine infusion of therapeutic efficiency, often more tasty, and cannot retain, need at every turn with boiling with drinking, very inconvenient.Even if adopt Chinese medicine to produce to have the vinegar beverage of therapeutic efficiency, in production method, also face such contradiction: if directly add fruit and vinegar etc. to ferment Chinese medicine, the active ingredient in Chinese medicine is often difficult to soak and extract at normal temperatures, if and Chinese medicine is cooked into after Chinese medicinal decoction and adds in fruit and vinegar again and ferment, owing to mixing moisture in fermentate, tend to cause fermenting unsuccessfully.
Summary of the invention
The present invention seeks to disclose a kind of vinegar beverage and production method thereof that can anti-treating dental ulcer.
Vinegar beverage of the present invention adopts the Chinese medicine solid particle being extracted by radix scrophulariae, the dried rhizome of rehmannia, the tuber of dwarf lilyturf, Radix Isatidis, make with banana pulp, pear pulp, sugar, the extraction of vinegar process and fermentation, it is characterized in that: in vinegar beverage, also include the traditional Chinese medicine ingredients of being extracted by radix scrophulariae, the dried rhizome of rehmannia, the tuber of dwarf lilyturf, Radix Isatidis, and the ferment composition being obtained by fermentation by banana pulp, pear pulp.
Wherein the quality ratio of components of each material is: Chinese medicine solid particle 1～5, banana pulp 5～15, pear pulp 5～15, sugar 10～20, vinegar 10～20.
Chinese medicine solid particle is wherein by radix scrophulariae 1～3, the dried rhizome of rehmannia 1～3, the tuber of dwarf lilyturf 1～3, Radix Isatidis 1～3, adds water 10～40, the solid particle obtaining through immersion, infusion, filtration, evaporation.
It is material that the present invention adopts particular fruit and Chinese medicine, after extracting and fermenting, obtains, and has the effect of anti-treating dental ulcer, efficient more than 85%.The present invention does not have hardship, puckery, smelly Chinese medicine odor, and has the sour-sweet good to eat feature of fruits vinegar, drinks well and cures the disease, and is particularly suitable for drinking of children.And can retain the long period, pour out in right amount and drink on demand at any time, very convenient.
A kind of method of producing vinegar beverage of the present invention, comprise the pretreatment such as choosing, shred, dry of banana pulp and pear pulp, comprise the choosing of radix scrophulariae, the dried rhizome of rehmannia, the tuber of dwarf lilyturf, Radix Isatidis, clean, the pretreatment such as chopping, it is characterized in that: will add through pretreated radix scrophulariae, the dried rhizome of rehmannia, the tuber of dwarf lilyturf, Radix Isatidis that water soaks and infusion, allow traditional Chinese medicine ingredients be dissolved in and in water, obtain herb liquid, then herb liquid through and filtering to remove the dregs of a decoction, then through pervaporation, remove moisture and obtain solid Chinese medicinal granule; Add banana pulp, pear pulp, sugar and vinegar to ferment solid Chinese medicinal granule, finally fermentate is filtered to remove after solid residue through crossing, obtain the vinegar beverage that contains traditional Chinese medicine extraction composition and fruit ferment.
Method of the present invention can become solid particle by the extracts active ingredients of Chinese medicine, then adds other materials fermentation, owing to there is no moisture in sweat, can guarantee to ferment successfully.Fermentation vinegar beverage out had both had the effect of particular fruit ferment, also had the herbal function of Chinese medicine, made vinegar beverage have clear and definite curative effect.
the specific embodimentit is below a specific embodiment of the present invention.
1, choose 10 kilograms, banana, 10 kilograms, pear, 2 kilograms of radix scrophulariaes, 2 kilograms, the dried rhizome of rehmannia, 2 kilograms of the tubers of dwarf lilyturf, 2 kilograms of Radix Isatidis, 10 kilograms of sugar, 15 kilograms of vinegars (Oryza glutinosa vinegar); Sugar is preferably rock sugar, or white sugar.
2, by Radix Isatidis, radix scrophulariae chopping, dried rhizome of rehmannia section, crush the tuber of dwarf lilyturf, add 20 kilograms, water, soak 3 hours, infusion 1 hour, pours out liquid, add again 5 kilograms, water slow fire infusion half an hour, pour out again liquid, merge twice medical filtration and remove residue, obtain clean liquid, by liquid evaporation drying in evaporimeter, obtain solid Chinese medicinal granule again.
3, by banana peeling, pear removes seed, and both strippings and slicings, dry.
4,, in container (jar fermenter), by fruit pulp and Chinese medicinal granule and alternately placement of rock sugar layering, then pour vinegar (Oryza glutinosa vinegar) into and carry out sealing and fermenting; (for accelerating fermentation, also can add appropriate leavening).
5,, fully after fermentation, (fermentation time apparent temperature and determine, generally at some months to ten month), gets the clear liquid that upper strata does not have solid impurity, passes through filtration, sterilization, dilution and seasoning, obtains vinegar beverage of the present invention.
Claims (2)
1. a production method for the vinegar beverage of anti-treating dental ulcer, comprising:
(1), according to mass ratio, be: radix scrophulariae 1～3, the dried rhizome of rehmannia 1～3, the tuber of dwarf lilyturf 1～3, Radix Isatidis 1～3, choose Chinese medicine;
, by the chopping of Radix Isatidis, radix scrophulariae, dried rhizome of rehmannia section, crush the tuber of dwarf lilyturf, adds that water soaks and infusion, allows traditional Chinese medicine ingredients be dissolved in water and obtain herb liquid, then herb liquid passed through and filters to remove the dregs of a decoction, then through pervaporation, remove moisture and obtain solid Chinese medicinal granule;
(3) according to mass ratio, be: solid Chinese medicinal granule 1～5, banana pulp 5～15, pear pulp 5～15, sugar 10～20, vinegar 10～20, chosen material;
, by banana pulp and the stripping and slicing of pear pulp, dry; Add solid Chinese medicinal granule, sugar and vinegar, ferment;
(5), fermentate is filtered to remove after solid residue through crossing, obtain the vinegar beverage that contains traditional Chinese medicine extraction composition and fruit ferment.
2. the production method of the vinegar beverage of a kind of anti-treating dental ulcer according to claim 1, in vinegar beverage described in it is characterized in that, include the traditional Chinese medicine ingredients of being extracted by radix scrophulariae, the dried rhizome of rehmannia, the tuber of dwarf lilyturf, Radix Isatidis, and the ferment composition being obtained by fermentation by banana pulp, pear pulp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310528243.8A CN103519182B (en) | 2011-02-11 | 2011-02-11 | Method for producing vinegar beverage capable of preventing and treating dental ulcers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310528243.8A CN103519182B (en) | 2011-02-11 | 2011-02-11 | Method for producing vinegar beverage capable of preventing and treating dental ulcers |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110040118.3A Division CN102630994B (en) | 2011-02-11 | 2011-02-11 | Vinegar drink with effect of controlling oral ulcer |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103519182A true CN103519182A (en) | 2014-01-22 |
| CN103519182B CN103519182B (en) | 2014-11-05 |
Family
ID=49921818
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310528243.8A Expired - Fee Related CN103519182B (en) | 2011-02-11 | 2011-02-11 | Method for producing vinegar beverage capable of preventing and treating dental ulcers |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103519182B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103948120A (en) * | 2014-03-19 | 2014-07-30 | 桂玉平 | Guava fruity vinegar beverage and processing method thereof |
| CN104666875A (en) * | 2015-03-02 | 2015-06-03 | 杨朝霞 | Oral care solution and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101062270A (en) * | 2007-05-30 | 2007-10-31 | 方阳 | Mint glycyrrhiza decoction |
| CN101757414A (en) * | 2008-11-07 | 2010-06-30 | 唐超 | Chinese medicinal pill for clearing pharyngeal heat and detoxicating |
-
2011
- 2011-02-11 CN CN201310528243.8A patent/CN103519182B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101062270A (en) * | 2007-05-30 | 2007-10-31 | 方阳 | Mint glycyrrhiza decoction |
| CN101757414A (en) * | 2008-11-07 | 2010-06-30 | 唐超 | Chinese medicinal pill for clearing pharyngeal heat and detoxicating |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103948120A (en) * | 2014-03-19 | 2014-07-30 | 桂玉平 | Guava fruity vinegar beverage and processing method thereof |
| CN103948120B (en) * | 2014-03-19 | 2015-11-18 | 桂玉平 | A kind of guava fruit vinegar beverage and processing method thereof |
| CN104666875A (en) * | 2015-03-02 | 2015-06-03 | 杨朝霞 | Oral care solution and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103519182B (en) | 2014-11-05 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C53 | Correction of patent of invention or patent application | ||
| CB02 | Change of applicant information |
Address after: 515041 Guangdong province Shantou Jinping District Road No. 5 two 402 s. Applicant after: Xu Zhiqiang Address before: The Lake Lake Village 362211 Chendai town in Fujian province Quanzhou city Jinjiang City Hing Road No. 29-3 Applicant before: Xu Zhiqiang |
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| C53 | Correction of patent of invention or patent application | ||
| CB02 | Change of applicant information |
Address after: 315700 Xiangshan City, Ningbo province Dan Dan Dan Road West, No. 121 Applicant after: Xu Zhiqiang Address before: 515041 Guangdong province Shantou Jinping District Road No. 5 two 402 s. Applicant before: Xu Zhiqiang |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: YUAN XIAOHUA Free format text: FORMER OWNER: XU ZHIQIANG Effective date: 20141204 |
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| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 315700 NINGBO, ZHEJIANG PROVINCE TO: 226400 NANTONG, JIANGSU PROVINCE |
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| TR01 | Transfer of patent right |
Effective date of registration: 20141204 Address after: 226400, No. three, 28 yuan Zhuang village, Yuan Zhuang Town, Rudong County, Jiangsu Province Patentee after: Yuan Xiaohua Address before: 315700 Xiangshan City, Ningbo province Dan Dan Dan Road West, No. 121 Patentee before: Xu Zhiqiang |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20141105 Termination date: 20150211 |
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| EXPY | Termination of patent right or utility model |