CN106281949A - One is enriched blood active antiinflammatory Fructus Hippophae local flavor pectin vinegar and preparation method thereof - Google Patents
One is enriched blood active antiinflammatory Fructus Hippophae local flavor pectin vinegar and preparation method thereof Download PDFInfo
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Abstract
The invention discloses one to enrich blood active antiinflammatory Fructus Hippophae local flavor pectin vinegar and preparation method thereof, it is characterised in that be made up of following raw materials in part by weight: Fructus Hippophae 1,000 1100, bean milk 200 230, Chinese liquor 300 350, Testa oryzae peptide 120 130, Ramulus Mori 10 12, Caulis Spatholobi 10 12, Arillus Longan 15 18, Radix Notoginseng 10 12, Cortex Moutan 10 12, Fructus Jujubae 13 15, Radix Rehmanniae Preparata 10 12, edible Gelatinum oxhide 20 23, bovine bone marrow 10 12, Semen Phaseoli skin 25 30, maltose 20 23, mutton powder 18 20.The one of the present invention is enriched blood active antiinflammatory Fructus Hippophae local flavor pectin vinegar, its effective ingredient have enrich blood, active, antiinflammatory, fatigue alleviating, help digest, the health-care effect such as enhancing immunity.
Description
Technical field
The present invention relates to fruit vinegar technical field, particularly relate to one and enrich blood active antiinflammatory Fructus Hippophae local flavor pectin vinegar and preparation thereof
Method.
Background technology
Fructus Hippophae is the fruit of Elaeangnaceae hippophae plant Fructus Hippophae, has another name called fructus hippophae, and acid bur, is a kind of small-sized slurry
Really, the nutritive value of Fructus Hippophae is the highest, containing the various nutrients such as fat, protein, saccharide and vitamin, wherein vitamin C
Content is extremely abundant, be significantly larger than fresh Fructus Jujubae and Fructus actinidiae chinensis, is described as the treasure-house of natural complex, and in addition, Fructus Hippophae also contains
There are the compositions such as substantial amounts of vitamin E, vitamin A, flavone, SOD.Often food Fructus Hippophae can reduce cholesterol, sending out of allevating angina pectoris
Make, it is also possible to prevent and treat coronary atherosclerotic heart disease, it addition, Fructus Hippophae also eliminates the phlegm, cough-relieving, relieving asthma and treat chronic
The effect of tracheitis, moreover it is possible to the treatment disease such as gastric duodenal ulcer and dyspepsia, to chronic superficial gastritis, atrophic
The disease curative effect such as gastritis, colitis is the most notable.Fructus Hippophae has a prominent edible and medical value, and it is more and more in recent years
Being favored by consumers in general, but the Fructus Hippophae collecting period is shorter, its fruit is difficult to storage, and listing is subject to seasonal restrictions, people
It is difficult to taste fresh Fructus Hippophae throughout the year.
Vinegar, property hardship temperature sour in the mouth, enter liver, stomach warp;Effect " dissipating blood stasis for subsidence of swelling, therapeutic method to keep the adverse QI flowing downwards relieving distension, the merit of sore ".Compendium of Material Medica
Then stating: " subduing inflammation, aproll gas, pathogenic toxin killing, manage all medicines, sterilization, helps digestion, kills vicious, broken stagnation of QI ", " unit is prosperous treats Ma Ji " has " rice
Vinegar relieving distension " say.Modern study thinks that vinegar contains rich in protein, 8 kinds of organic acid, 18 kinds of free amino acids and VB1,
The vitamin such as VB2, VC, and the trace element of multiple needed by human can increase the trace element such as Ca, Fe, P dissolving inhale
Receive, stimulate skin, expand blood vessel, reduce blood pressure, improve blood circulation, prevent arteriosclerosis;And having bactericidal antiphlogistic, convergence is solid
Puckery, eliminating stasis to stop pain;Appetite stimulator, helps digest, and reduces cholesterol effect.The acetic acid degree of health promoting vinegar is relatively low, and generally about 3%,
Taste is preferable, and every day is sooner or later or taking medicine after meal 1 spoon (10 milliliters) is preferred.But, owing to the fermentation technique of health promoting vinegar is complicated, the most also
Not for the fruit vinegar of the generally accepted health care in market.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that one is enriched blood active antiinflammatory Fructus Hippophae local flavor pectin
Vinegar.
The present invention is achieved by the following technical solutions:
One is enriched blood active antiinflammatory Fructus Hippophae local flavor pectin vinegar, is made up of following raw materials in part by weight:
Fructus Hippophae 1000-1100, bean milk 200-230, Chinese liquor 300-350, Testa oryzae peptide 120-130, Ramulus Mori 10-12, Caulis Spatholobi 10-
12, Arillus Longan 15-18, Radix Notoginseng 10-12, Cortex Moutan 10-12, Fructus Jujubae 13-15, Radix Rehmanniae Preparata 10-12, edible Gelatinum oxhide 20-23, bovine bone marrow
10-12, Semen Phaseoli skin 25-30, maltose 20-23, mutton powder 18-20.
Described one is enriched blood active antiinflammatory Fructus Hippophae local flavor pectin vinegar, is made up of the following step:
1), Fructus Hippophae is cleaned, squeeze the juice after fruit juice and marc two parts, in fruit juice add 1-2 times of quality clear water carry out
Dilution, adds and accounts for gross mass 0.05-0.1% wine active dry yeast, anaerobic fermentation 5-6 days under the conditions of 24-26 DEG C;
2), Ramulus Mori, Caulis Spatholobi, Radix Notoginseng, Cortex Moutan, Fructus Jujubae, Radix Rehmanniae Preparata mixing being added 10-13 times amount water, it is little that slow fire simmers 1.5-2
Time, addition Arillus Longan, bovine bone marrow, Semen Phaseoli skin, mutton powder, bean milk stir, and boil to boiling, and after stirring is squeezed the juice, height presses through
Filter, collects filtrate;
3), by step 1 gained fruit juice autoclave sterilization 15-20 minute, add after being cooled to room temperature and account for sole mass 0.5-
The pectase of 0.6%, and the cellulase of the 0.5-0.6% of raw material weight, keep 5-7 hour at 28-30 DEG C, carry out at enzyme
Reason;
4), by step 3 through ferment treatment liquid High Temperature High Pressure enzyme denaturing 15-20 minute, the 1-of raw material weight after being cooled to room temperature, is added
1.2% chitosan fully stirs evenly, and the most at room temperature stands 10-12 hour to clarification, centrifugal, removes slag, collects filtrate;
5) Chinese liquor, by marc adding 30-40% soaks, and soak time is 5-6 days, soaks and filters after terminating, and filtrate adds clearly
Alcoholic strength is down to 4-5% by water, centrifugal, removes slag, and collects filtrate;
6), by step 2,4,5 filtrates collected and the fermentation of Testa oryzae peptide combined inoculation acetic acid bacteria, use deep fermentation method, connect
The amount of kind is the 1-1.2% of raw material weight, and fermentation temperature is at 30-32 DEG C, and when acidity reaches 3-5%, fermentation stops;
7), room temperature place 15-20 days, by filtering fermentation liquor, collected cleaner liquid, high temperature sterilize 15-20 minute, natural subsidence
10-12 days, by cleaner liquid ultrafiltration, call in maltose, edible Gelatinum oxhide, stir, heated and boiled, it is cooled to 50-55 DEG C
Bottling.
The invention have the advantage that
1, the present invention is with Fructus Hippophae as raw material, sea buckthorn juice and sea-buckthorn pomace is all effectively utilized, and not only improves product
Amount, reduction cost, add the nutritional labeling in finished product the most to greatest extent.
2, the present invention by juice of Fructus Hippophae after enzymolysis processing, clear, be not susceptible to precipitation, mouthfeel is soft, with bean milk, in
After the mixing of the material such as medicament extracting solution, Chinese liquor, wine body is simple and honest deep, has fruital and the aroma of mellow harmony of Fructus Hippophae, and by sending out
Ferment, tune add sweet taste product to reduce the bitterness sense of medicine juice.
3, the one of the present invention is enriched blood active antiinflammatory Fructus Hippophae local flavor pectin vinegar, its effective ingredient have enrich blood, active, disappear
Inflammation, fatigue alleviating, help digest, the health-care effect such as enhancing immunity.
4, the one of the present invention active antiinflammatory Fructus Hippophae local flavor pectin vinegar of enriching blood has nutritious, and mouthfeel acid is felt well, and quality is equal
Even feature, becomes semi-solid in addition, presents sparkling and crystal-clear, the state of yellow fraction, can melt completely through brewed in hot water in the case of its room temperature
Change, instant-drink, tasty and refreshing resistance to drink.
Detailed description of the invention
One is enriched blood active antiinflammatory Fructus Hippophae local flavor pectin vinegar, is made up of following raw materials in part by weight:
Fructus Hippophae 1000, bean milk 200, Chinese liquor 300, Testa oryzae peptide 120, Ramulus Mori 10, Caulis Spatholobi 10, Arillus Longan 15, Radix Notoginseng 10, Cortex Moutan
10, Fructus Jujubae 13, Radix Rehmanniae Preparata 10, edible Gelatinum oxhide 20, bovine bone marrow 10, Semen Phaseoli skin 25, maltose 20, mutton powder 18.
Described one is enriched blood active antiinflammatory Fructus Hippophae local flavor pectin vinegar, is made up of the following step:
1), Fructus Hippophae is cleaned, squeeze the juice after fruit juice and marc two parts, in fruit juice add 1 times of quality clear water carry out dilute
Release, add and account for gross mass 0.05% wine active dry yeast, anaerobic fermentation 5 days under the conditions of 24 DEG C;
2), Ramulus Mori, Caulis Spatholobi, Radix Notoginseng, Cortex Moutan, Fructus Jujubae, Radix Rehmanniae Preparata mixing being added 10 times amount water, slow fire simmers 1.5 hours, adds
Arillus Longan, bovine bone marrow, Semen Phaseoli skin, mutton powder, bean milk stir, and boil to boiling, stir high-pressure filteration after squeezing the juice, collect filter
Liquid;
3), by step 1 gained fruit juice autoclave sterilization 15 minutes, the fruit accounting for sole mass 0.5% after being cooled to room temperature, is added
Glue enzyme, and the cellulase of the 0.5% of raw material weight, keep 5 hours at 28 DEG C, carry out ferment treatment;
4), by step 3 through ferment treatment liquid High Temperature High Pressure enzyme denaturing 15 minutes, 1% shell of raw material weight after being cooled to room temperature, is added
Polysaccharide fully stirs evenly, and the most at room temperature stands 10 hours to clarification, centrifugal, removes slag, collects filtrate;
5) Chinese liquor, by marc adding 30% soaks, and soak time is 5 days, soaks and filters after terminating, and filtrate adds clear water will
Alcoholic strength is down to 4%, centrifugal, removes slag, and collects filtrate;
6), by step 2,4,5 filtrates collected and the fermentation of Testa oryzae peptide combined inoculation acetic acid bacteria, use deep fermentation method, connect
The amount of kind is the 1% of raw material weight, and fermentation temperature is at 30 DEG C, and when acidity reaches 3%, fermentation stops;
7), room temperature place 15 days, by filtering fermentation liquor, collected cleaner liquid, high temperature sterilize 15 minutes, natural subsidence 10 days, will
Cross cleaner liquid ultrafiltration, call in maltose, edible Gelatinum oxhide, stir, heated and boiled, it is cooled to 50 DEG C of bottlings.
Claims (2)
1. an active antiinflammatory Fructus Hippophae local flavor pectin vinegar of enriching blood, it is characterised in that be made up of following raw materials in part by weight:
Fructus Hippophae 1000-1100, bean milk 200-230, Chinese liquor 300-350, Testa oryzae peptide 120-130, Ramulus Mori 10-12, Caulis Spatholobi 10-
12, Arillus Longan 15-18, Radix Notoginseng 10-12, Cortex Moutan 10-12, Fructus Jujubae 13-15, Radix Rehmanniae Preparata 10-12, edible Gelatinum oxhide 20-23, bovine bone marrow
10-12, Semen Phaseoli skin 25-30, maltose 20-23, mutton powder 18-20.
One the most according to claim 1 is enriched blood active antiinflammatory Fructus Hippophae local flavor pectin vinegar, it is characterised in that be by following step
Suddenly make:
1), Fructus Hippophae is cleaned, squeeze the juice after fruit juice and marc two parts, in fruit juice add 1-2 times of quality clear water carry out
Dilution, adds and accounts for gross mass 0.05-0.1% wine active dry yeast, anaerobic fermentation 5-6 days under the conditions of 24-26 DEG C;
2), Ramulus Mori, Caulis Spatholobi, Radix Notoginseng, Cortex Moutan, Fructus Jujubae, Radix Rehmanniae Preparata mixing being added 10-13 times amount water, it is little that slow fire simmers 1.5-2
Time, addition Arillus Longan, bovine bone marrow, Semen Phaseoli skin, mutton powder, bean milk stir, and boil to boiling, and after stirring is squeezed the juice, height presses through
Filter, collects filtrate;
3), by step 1 gained fruit juice autoclave sterilization 15-20 minute, add after being cooled to room temperature and account for sole mass 0.5-
The pectase of 0.6%, and the cellulase of the 0.5-0.6% of raw material weight, keep 5-7 hour at 28-30 DEG C, carry out at enzyme
Reason;
4), by step 3 through ferment treatment liquid High Temperature High Pressure enzyme denaturing 15-20 minute, the 1-of raw material weight after being cooled to room temperature, is added
1.2% chitosan fully stirs evenly, and the most at room temperature stands 10-12 hour to clarification, centrifugal, removes slag, collects filtrate;
5) Chinese liquor, by marc adding 30-40% soaks, and soak time is 5-6 days, soaks and filters after terminating, and filtrate adds clearly
Alcoholic strength is down to 4-5% by water, centrifugal, removes slag, and collects filtrate;
6), by step 2,4,5 filtrates collected and the fermentation of Testa oryzae peptide combined inoculation acetic acid bacteria, use deep fermentation method, connect
The amount of kind is the 1-1.2% of raw material weight, and fermentation temperature is at 30-32 DEG C, and when acidity reaches 3-5%, fermentation stops;
7), room temperature place 15-20 days, by filtering fermentation liquor, collected cleaner liquid, high temperature sterilize 15-20 minute, natural subsidence
10-12 days, by cleaner liquid ultrafiltration, call in maltose, edible Gelatinum oxhide, stir, heated and boiled, it is cooled to 50-55 DEG C
Bottling.
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102337198A (en) * | 2011-10-22 | 2012-02-01 | 王姗思 | Health care fruit vinegar |
CN104116109A (en) * | 2014-08-02 | 2014-10-29 | 哈尔滨伟平科技开发有限公司 | Making method for sea-buckthorn fruit vinegar beverage |
CN105039132A (en) * | 2015-09-23 | 2015-11-11 | 张水泉 | Sea-buckthorn vinegar preparing method |
-
2016
- 2016-08-18 CN CN201610682155.7A patent/CN106281949A/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102337198A (en) * | 2011-10-22 | 2012-02-01 | 王姗思 | Health care fruit vinegar |
CN104116109A (en) * | 2014-08-02 | 2014-10-29 | 哈尔滨伟平科技开发有限公司 | Making method for sea-buckthorn fruit vinegar beverage |
CN105039132A (en) * | 2015-09-23 | 2015-11-11 | 张水泉 | Sea-buckthorn vinegar preparing method |
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Application publication date: 20170104 |