CN105543060B

CN105543060B - A kind of preparation method for the vinegar beverage that can treat calculus

Info

Publication number: CN105543060B
Application number: CN201610039190.7A
Authority: CN
Inventors: 周立学; 尹惠连
Original assignee: Huize Rongpu Vinegar Industry Co Ltd
Current assignee: Huize Rongpu Vinegar Industry Co Ltd
Priority date: 2016-01-21
Filing date: 2016-01-21
Publication date: 2018-01-23
Anticipated expiration: 2036-01-21
Also published as: CN105543060A

Abstract

The invention discloses a kind of preparation method for the vinegar beverage that can treat calculus, including by 8~30kg of mature vinegar, after being stirred and evenly mixed with 1~2kg scoliids honey and 0.4~0.8kg maize wine, it is again that 15~30 Countryside Eggs are brewed in mature vinegar, it is placed on after being sealed in 20~30 DEG C of environment brewed more than 20 days, vinegar beverage is can be prepared by after filter and remove residue.The preparation method of the present invention is easily mastered, formula is simple, raw material sources channel is extensive, there is no the extracting technology of Chinese herbal medicine in preparation technology, low manufacture cost, be advantageous to industrialized production, obtained vinegar beverage smell delicate fragrance, there is sweet tea in perfume (or spice), acid is without puckery, it is mellow, without muddy suspension, suitable broad masses eat, and after eating the vinegar beverage, for treating kidney stone, gall stone, lithangiuria has good therapeutic effect, it is and quick, there is no any side effect, cure rate is high, recurrence rate is low, it can reach 98% curative effect using the patient of this vinegar beverage, recurrence rate is no more than 2%.

Description

A kind of preparation method for the vinegar beverage that can treat calculus

Technical field

The invention belongs to vinegar to treat technical field, and in particular to a kind of preparation method for the vinegar beverage that can treat calculus.

Background technology

Vinegar beverage starts quietly to emerge, and obtained rapidly as a kind of functional beverage in the last century 70's Development, is " the 6th generation gold drink ", and abroad, particularly developed country, the thick beverage such as America and Europe, Japan is protected as a kind of nutrition Strong type drink, has obtained the accreditation and favor of consumers in general already.The health care of fruit vinegar beverage is just recognized from ancient times in China Effect, the Li Shizhen (1518-1593 A.D.) during Qing Dynasty《Compendium of Materia Medica》With Wang Shiwei " with breath occupy diet spectrum " it is no have discussion, studied according to Chinese and overseas scholars It was found that with anticancer, maintaining organism balance, raising body immunity and other effects, medical value is higher, is that Other Drinks can not compare Intend and can not be substituted.However, as society continues to develop and the raising of living standard, nutrition of the people to vinegar, mouth Sense, flavor etc. propose some and arrange new requirement, and in modern in the eyes, vinegar beverage is not counted as a kind of traditional drink singly, More importantly focus on the effect such as its healthcare function.Especially current, its kidney stone, lithangiuria turn into puzzlement people Common disease and frequently-occurring disease, its patient has stood 15%, and also has the trend risen, has a strong impact on the health of people.In addition due to The cause of disease of kidney stone and lithangiuria is complicated, and also the main gimmick using doctor trained in Western medicine eliminates calculus at present, is difficult to have using this method Effect radical cure, easily cause that infection, the injury to human body are larger, treatment it is costly.Although also occurred some in recent years to control The health-care vinegar of calculus is treated, is that some Chinese medicines are brewed together with vinegar raw material processed and obtain, but medicine its formula of majority does not conform to To result in its drug effect not high for reason, it is impossible to reach preferable health-care effect, and obtained vinegar beverage its yield poorly, weak flavor, even Some vinegar beverages additionally use the technique blent, and are difficult to reach the purpose removed focus and treated after taking.Therefore, develop a kind of Method is simple, be easily mastered, delicate fragrance is strong, tart flavour is moderate, nutritious, tasty mouthfeel, both effectiveness good, suitable broad masses' food The preparation method that the vinegar beverage of calculus can be treated is desirability.

The content of the invention

In order to solve problem present in background technology, simply, easily slapped it is an object of the invention to provide a kind of method Hold, delicate fragrance is strong, tart flavour is moderate, nutritious, tasty mouthfeel, it is both effectiveness it is good, be adapted to broad masses eat can treat calculus Vinegar beverage preparation method.

The object of the present invention is achieved like this, a kind of preparation method for the vinegar beverage that can treat calculus, including following Step：

1. the preparation of mature vinegar：

A prepares congee：Glutinous rice is eluriated totally, adds water to be brewed into congee according to a conventional method after mixing standby；

B prepares vinegar song：Weigh after the crushing maize of equivalent, wheat, barley, pea and sorghum mix, with concentration be 5~ 10% rock sugar water presses 1~3:1 ratio mix uniformly obtains grain raw material, and fresh pumpkin vine then is cut into 10~20mm Long segment, then be layered overlayed round successively by the order of one layer of fresh sweet wormwood, one layer of grain raw material, one layer of pumpkin vine In, wherein the thickness of every layer of fresh sweet wormwood is 1~2mm, the thickness of every layer of grain raw material is 3~5mm, and the thickness of every layer of pumpkin vine is 1mm, the thick straw seats of 1~2 layer of 5~10cm are covered after having placed on its surface, 20~38 DEG C of ring is placed in after being sealed Fermented in border, it is bent for vinegar that fermentation takes out the material fermented the liquid obtained after filtering after 20~30 days；

C ferments：Obtained vinegar in obtained congee in step a and step b is bent by 1:20~60 ratio stirs and evenly mixs After be sealed by fermentation, stir daily 1~2 time, bent 1~3% Chinese medicine with congee mixture weight of vinegar is added in fermentation for 10~15 days again Powder, 30~50% wheat bran and corncob mixture and 40~60% water, continue to be sealed by fermentation, stir sooner or later daily after mixing Once, at 35~50 DEG C, the liquid obtained after filtering in 10~30 days of fermenting is vinegar liquid for fermentation temperature control；

D ageing：By glutinous rice, frying is into coke yellow under conditions of 90~100 DEG C, then by 1:60~100 ratio with it is rapid In c after obtained vinegar liquid mixing, the salt of vinegar liquid weight 0.2~0.65% is added, aging tank ageing 2~4 is sent into after mixing Month, the temperature control of traditional aging process can obtain mature vinegar below 20 DEG C after taking out filter residue；

It is 2. brewed：Obtained 8~30kg of mature vinegar in weighing step 1., with 1~2kg scoliids honey and 0.4~0.8kg maize wine After stirring and evenly mixing, scoliid honey is allowed to be completely dissolved in mature vinegar, then 15~30 Countryside Eggs are brewed in mature vinegar, put after being sealed Put in 20~30 DEG C of environment brewed more than 20 days, vinegar beverage is can be prepared by after filter and remove residue.

The invention provides a kind of vinegar beverage that can treat calculus, it is advantageous that：First, combine the dialectical treatment of traditional Chinese medicine Principle, add fresh sweet wormwood and pumpkin vine in the raw material of mature vinegar, the qinghaosu in fresh sweet wormwood can with phagocyte, improve and exempt from Epidemic disease power, there is antibacterial, antiviral, antimycotic effect, pumpkin vine can be used for the analgesic of table disease, diuresis and except heat adjust the effect of kidney, Two kinds of raw materials are made into vinegar beverage, quickly can quickly be separated out the medicinal active ingredient in fresh sweet wormwood and pumpkin vine, and two Person belongs to inside and outside and takes into account, belongs to safely and effectively medicine, second, the preparation method of the present invention is easily mastered, is formulated simple, raw material Sources are extensive, do not have the extracting technology of Chinese herbal medicine in preparation technology, low manufacture cost, are advantageous to industrialized production, third, Obtained vinegar beverage smell delicate fragrance, the weak acetic acid taste of acid, it is fragrant in have sweet tea, acid without it is puckery, mellow, without muddy suspension, and be free of Any additive, suitable broad masses eat, fourth, after eating the vinegar beverage, have for treatment kidney stone, gall stone, lithangiuria There is good therapeutic effect, and it is quick, high without any side effect, cure rate, recurrence rate is low, uses patient's energy of this vinegar beverage Reach 98% curative effect, recurrence rate is no more than 2%.

Embodiment

With reference to embodiment, the present invention is further illustrated, but the present invention is not any limitation as in any way, Based on present invention teach that any conversion or replacement made, equal embodiment belong to protection scope of the present invention.

Embodiment 1：

A kind of preparation method for the vinegar beverage that can treat calculus, including following steps：

1. the preparation of mature vinegar：

B prepares vinegar song：It is 5% with concentration after the crushing maize, wheat, barley, pea and the sorghum mixing that weigh equivalent Rock sugar water presses 1:1 ratio mix uniformly obtains grain raw material, straight after the corn, wheat, barley, pea and sorghum crushing Footpath is 2mm, then fresh pumpkin vine is cut into the segment of 10~20mm length, then by one layer of fresh sweet wormwood, one layer of grain raw material, one The order of layer pumpkin vine is layered successively to be overlayed in round, wherein the thickness of every layer of fresh sweet wormwood is 1mm, every layer of grain raw material Thickness be 5mm, the thickness of every layer of pumpkin vine is 1mm, straw thick 1~2 layer of 5~10cm in the covering of its surface after having placed Seat, it is placed in 20 DEG C of environment and ferments after being sealed, fermentation takes out the material fermented the liquid obtained after filtering after 20 days Body is that vinegar is bent；

C ferments：Obtained vinegar in obtained congee in step a and step b is bent by 1:20 ratio stirs and evenly mixs rear close Seal ferment, stir daily 1~2 time, 1% traditional Chinese medicine powder, 30% wheat of vinegar song and congee mixture weight are added in fermentation for 10 days again Bran and corncob mixture and 40% water, continue to be sealed by fermentation, stir sooner or later once daily after mixing, fermentation temperature control At 35 DEG C, the liquid obtained after filtering in 10 days of fermenting is vinegar liquid, and the traditional Chinese medicine powder includes the raw material of following parts by weight：Chinese alpine rush 8 Part, 5 parts of desmodium, 4 parts of the Radix Astragali, 3 parts of plantain seed, 2 parts of matrimony vine, 2 parts of chingma abutilon seed, 1 part of radix glycyrrhizae, 1 part of pyrrosia lingua, 1 part of talcum, Poria cocos 1 part of 3 parts, 2 parts of radix bupleuri, 1 part of rhubarb, 1 part of Lygodium japonicum, 2 parts of black fungus, 1 part of corn stigma and prepared rhizome of rehmannia；

D ageing：By glutinous rice, frying is into coke yellow under conditions of 90~100 DEG C, then by 1:60 ratio in rapid c with making After the vinegar liquid mixing obtained, the salt of vinegar liquid weight 0.2% is added, aging tank ageing 2 months, the temperature of traditional aging process are sent into after mixing Degree control can obtain mature vinegar below 20 DEG C after taking out filter residue；

It is 2. brewed：Obtained mature vinegar 8kg in weighing step 1., after being stirred and evenly mixed with 1kg scoliids honey and 0.4kg maize wine, Scoliid honey is allowed to be completely dissolved in mature vinegar, then 15 Countryside Eggs are brewed in mature vinegar, 20 DEG C of environment is placed on after being sealed In brewed more than 20 days, vinegar beverage is can be prepared by after filter and remove residue.

Embodiment 2：

1. the preparation of mature vinegar：

B prepares vinegar song：It is 8% with concentration after the crushing maize, wheat, barley, pea and the sorghum mixing that weigh equivalent Rock sugar water presses 2:1 ratio mix uniformly obtains grain raw material, straight after the corn, wheat, barley, pea and sorghum crushing Footpath is 3.5mm, then by fresh pumpkin vine be cut into 10~20mm length segment, then by one layer of fresh sweet wormwood, one layer of grain raw material, The order of one layer of pumpkin vine is layered successively to be overlayed in round, wherein the thickness of every layer of fresh sweet wormwood is 2mm, every layer of grain original The thickness of material is 4mm, and the thickness of every layer of pumpkin vine is 1mm, rice thick 1~2 layer of 5~10cm in the covering of its surface after having placed Straw mat, it is placed in 30 DEG C of environment and ferments after being sealed, what fermentation obtained after the material fermented taking-up is filtered after 25 days Liquid is that vinegar is bent；

C ferments：Obtained vinegar in obtained congee in step a and step b is bent by 1:40 ratio stirs and evenly mixs rear close Seal ferment, stir daily 1~2 time, 2% traditional Chinese medicine powder, 40% wheat of vinegar song and congee mixture weight are added in fermentation for 12 days again Bran and corncob mixture and 50% water, continue to be sealed by fermentation, stir sooner or later once daily after mixing, fermentation temperature control At 42 DEG C, the liquid obtained after filtering in 20 days of fermenting is vinegar liquid, and the traditional Chinese medicine powder includes the raw material of following parts by weight：Chinese alpine rush 20 Part, 8 parts of desmodium, 6 parts of the Radix Astragali, 5 parts of plantain seed, 2.5 parts of matrimony vine, 2.5 parts of chingma abutilon seed, 3 parts of radix glycyrrhizae, 2.5 parts of pyrrosia lingua, talcum 2 Part, 3.5 parts of Poria cocos, 3.5 parts of radix bupleuri, 4 parts of rhubarb, 2 parts of Lygodium japonicum, 2.5 parts of black fungus, 1.5 parts of corn stigma and prepared rhizome of rehmannia 2 Part；

D ageing：By glutinous rice, frying is into coke yellow under conditions of 90~100 DEG C, then by 1:80 ratio in rapid c with making After the vinegar liquid mixing obtained, the salt of vinegar liquid weight 0.4% is added, aging tank ageing 3 months, the temperature of traditional aging process are sent into after mixing Degree control can obtain mature vinegar below 20 DEG C after taking out filter residue；

It is 2. brewed：Obtained mature vinegar 10kg in weighing step 1., after being stirred and evenly mixed with 1kg scoliids honey and 0.5kg maize wine, Scoliid honey is allowed to be completely dissolved in mature vinegar, then 20 Countryside Eggs are brewed in mature vinegar, 25 DEG C of environment is placed on after being sealed In brewed more than 20 days, vinegar beverage is can be prepared by after filter and remove residue.

Embodiment 3：

1. the preparation of mature vinegar：

B prepares vinegar song：It is 10% with concentration after the crushing maize, wheat, barley, pea and the sorghum mixing that weigh equivalent Rock sugar water presses 3:1 ratio mix uniformly obtains grain raw material, straight after the corn, wheat, barley, pea and sorghum crushing Footpath is 0.5cm, then by fresh pumpkin vine be cut into 10~20mm length segment, then by one layer of fresh sweet wormwood, one layer of grain raw material, The order of one layer of pumpkin vine is layered successively to be overlayed in round, wherein the thickness of every layer of fresh sweet wormwood is 2mm, every layer of grain original The thickness of material is 5mm, 1mm after the thickness of every layer of pumpkin vine, rice thick 1~2 layer of 5~10cm in the covering of its surface after having placed Straw mat, it is placed in 38 DEG C of environment and ferments after being sealed, what fermentation obtained after the material fermented taking-up is filtered after 30 days Liquid is that vinegar is bent, and the traditional Chinese medicine powder includes the raw material of following parts by weight：30 parts of Chinese alpine rush, 10 parts of desmodium, 8 parts of the Radix Astragali, Chinese herbaceous peony 6 parts of son, 3 parts of matrimony vine, 3 parts of chingma abutilon seed, 5 parts of radix glycyrrhizae, 2 parts of pyrrosia lingua, 3 parts of talcum, 4 parts of Poria cocos, 5 parts of radix bupleuri, 6 parts of rhubarb, sea 3 parts of 3 parts of Jinsha, 3 parts of black fungus, 2 parts of corn stigma and prepared rhizome of rehmannia；

C ferments：Obtained vinegar in obtained congee in step a and step b is bent by 1:60 ratio stirs and evenly mixs rear close Seal ferment, stir daily 1~2 time, 3% traditional Chinese medicine powder, 50% wheat of vinegar song and congee mixture weight are added in fermentation for 15 days again Bran and corncob mixture and 60% water, continue to be sealed by fermentation, stir sooner or later once daily after mixing, fermentation temperature control At 50 DEG C, the liquid obtained after filtering in 30 days of fermenting is vinegar liquid；

D ageing：By glutinous rice, frying is into coke yellow under conditions of 90~100 DEG C, then by 1:In 100 ratio and rapid c After obtained vinegar liquid mixing, the salt of vinegar liquid weight 0.65% is added, aging tank ageing 4 months is sent into after mixing, traditional aging process Temperature control can obtain mature vinegar below 20 DEG C after taking out filter residue；

It is 2. brewed：Obtained mature vinegar 30kg in weighing step 1., after being stirred and evenly mixed with 2kg scoliids honey and 0.8kg maize wine, Scoliid honey is allowed to be completely dissolved in mature vinegar, then 30 Countryside Eggs are brewed in mature vinegar, 30 DEG C of environment is placed on after being sealed In brewed more than 20 days, vinegar beverage is can be prepared by after filter and remove residue.

Vinegar beverage made from the present embodiment 1~3, in daily late one after each meal, each taking 50~100mL, typically take 5 days After start to arrange stone, pain is just basic to disappear, and after continuously taking 4~8 weeks, calculus can just exclude completely, not recurred so far after drug withdrawal, Recurrence rate is 0, and the significant effect treated, and has reached 99% therapeutic effect, and do not occur hepatic and renal function after taking the vinegar beverage The adverse reactions such as damage, have preferable security after taking.

Claims

A kind of 1. preparation method for the vinegar beverage that can treat calculus, it is characterised in that：Including following steps：

1. the preparation of mature vinegar：

A prepares congee：Glutinous rice is eluriated totally, adds water to be brewed into congee according to a conventional method after mixing standby；

B prepares vinegar song：It is 5~10% with concentration after the crushing maize, wheat, barley, pea and the sorghum mixing that weigh equivalent Rock sugar water presses 1~3:1 ratio mix uniformly obtains grain raw material, and fresh pumpkin vine then is cut into the small of 10~20mm length Section, then be layered overlayed in round successively by the order of one layer of fresh sweet wormwood, one layer of grain raw material, one layer of pumpkin vine, wherein The thickness of every layer of fresh sweet wormwood is 1~2mm, and the thickness of every layer of grain raw material is 3~5mm, and the thickness of every layer of pumpkin vine is 1mm, is put Straw seat thick 1~2 layer of 5~10cm in the covering of its surface, is placed in 20~38 DEG C of environment after being sealed and sends out after having put Ferment, it is bent for vinegar that fermentation takes out the material fermented the liquid obtained after filtering after 20~30 days；

C ferments：Obtained vinegar in obtained congee in step a and step b is bent by 1:20~60 ratio stirs and evenly mixs rear close Seal ferment, stir daily 1~2 time, fermentation add again within 10~15 days vinegar it is bent with 1~3% traditional Chinese medicine powder of congee mixture weight, 30~50% wheat bran and corncob mixture and 40~60% water, continue to be sealed by fermentation, stir one sooner or later daily after mixing Secondary, fermentation temperature is controlled at 35~50 DEG C, and the liquid obtained after filtering in 10~30 days of fermenting is vinegar liquid；

The traditional Chinese medicine powder is made up of the raw material of following parts by weight：8~30 parts of Chinese alpine rush, 5~10 parts of desmodium, 4~8 parts of the Radix Astragali, 3~6 parts of plantain seed, 2~3 parts of matrimony vine, 2~3 parts of chingma abutilon seed, 1~5 part of radix glycyrrhizae, 1~2 part of pyrrosia lingua, 1~3 part of talcum, Poria cocos 3~ 4 parts, 2~5 parts of radix bupleuri, 1~6 part of rhubarb, 1~3 part of Lygodium japonicum, 2~3 parts of black fungus, 1~2 part of corn stigma and prepared rhizome of rehmannia 1~ 3 parts；

D ageing：By glutinous rice, frying is into coke yellow under conditions of 90~100 DEG C, then by 1:60~100 ratio and step c In after the mixing of obtained vinegar liquid, add the salt of vinegar liquid weight 0.2~0.65%, aging tank ageing 2~4 months be sent into after mixing, The temperature control of traditional aging process can obtain mature vinegar below 20 DEG C after taking out filter residue；

It is 2. brewed：Obtained 8~30kg of mature vinegar in weighing step 1., mixed with 1~2kg scoliids honey and 0.4~0.8kg maizes wine After stirring, scoliid honey is allowed to be completely dissolved in mature vinegar, then 15~30 Countryside Eggs are brewed in mature vinegar, it is placed on after being sealed Brewed more than 20 days in 20~30 DEG C of environment, vinegar beverage is can be prepared by after filter and remove residue.
A kind of 2. preparation method of vinegar beverage that can treat calculus according to claim 1, it is characterised in that：In stepb, A diameter of 2~5mm after the corn, wheat, barley, pea and sorghum crushing.