CN106337012A - Sea-buckthorn-flavored pectin vinegar for dispelling wind, relieving pain and moistening intestines and preparation method thereof - Google Patents

Abstract

The invention discloses sea-buckthorn-flavored pectin vinegar for dispelling wind, relieving pain and moistening the intestines and a preparation method thereof. The sea-buckthorn-flavored pectin vinegar is characterized by being composed of the following raw materials (by weight): 1000-1100 parts of sea-buckthorn fruit, 200-230 parts of soybean milk, 300-350 parts of liquor, 120-130 parts of rice bran peptide, 30-35 parts of clamshell powder, 10-12 parts of Zornia gibbosa, 6-7 parts of Chinese angelica, 5-6 parts of grape seed oil, 10-12 parts of achyranthes root, 9-11 parts of Saposhnicovia divaricata, 10-12 parts of Aconitum kusnezoffii, 15-18 parts of gelatin, 13-15 parts of aloe gel, 20-23 parts of honey, 10-12 parts of cedronella and 100-120 parts of green wheat kernel. After sea-buckthorn juice undergoes enzymolysis treatment, the sea-buckthorn juice is clear and transparent, is not easy to precipitate and has soft mouthfeel. After the sea-buckthorn juice is mixed with materials such as soybean milk, an extracting solution of traditional Chinese medicine, liquor and the like, the liquor body is mellow and has fruit fragrance of sea-buckthorn and mellow and harmonious liquor fragrance. By fermenting and adding sweet taste, bitter and astringent taste of liquid medicine is reduced.

Description

A kind of wind-expelling pain-stopping intestine moistening Fructus Hippophae local flavor pectin vinegar and preparation method thereof

Technical field

The present invention relates to fruit vinegar technical field, more particularly, to a kind of wind-expelling pain-stopping intestine moistening Fructus Hippophae local flavor pectin vinegar and its preparation Method.

Background technology

Fructus Hippophae is the fruit of Elaeangnaceae hippophae plant Fructus Hippophae, also known as fructus hippophae, sour bur, is a kind of small-sized slurry Really, the nutritive value of Fructus Hippophae is very high, containing the various nutrients such as fat, protein, saccharide and vitamin, wherein vitamin c Content is extremely abundant, be significantly larger than fresh dates and Fructus actinidiae chinensiss, is described as the treasure-house of natural complex, in addition, Fructus Hippophae also contains There are the compositions such as substantial amounts of vitamin e, vitamin a, flavone, sod.Often to eat Fructus Hippophae can reduce cholesterol, the sending out of allevating angina pectoris Make, coronary atherosclerotic heart disease can also be prevented and treated, in addition, Fructus Hippophae also has eliminating the phlegm, cough-relieving, relievings asthma and treat chronic The effect of tracheitiies is moreover it is possible to treat the disease such as gastric duodenal ulcer and dyspepsia, to chronic superficial gastritiss, atrophic The disease curative effect such as gastritis, colitis is also very notable.Fructus Hippophae has prominent edible and medical value, and it is more and more in recent years Favored by consumers in general, but the Fructus Hippophae collecting period is shorter, its fruit is difficult to store, and listing is subject to seasonal restrictions, people It is difficult to taste fresh Fructus Hippophae throughout the year.

Vinegar, property bitter temperature sour in the mouth, enter liver, stomach；Effect " dissipating blood stasis for subsidence of swelling, therapeutic method to keep the adverse QI flowing downwards relieving distension, the work(of sore ".Compendium of Material Medica Then state: " subduing inflammation, aproll gas, pathogenic toxin killing, manage all medicines, sterilization, help digestion, kill vicious, broken stagnation of QI ", " unit is prosperous to treat Ma Ji " has " rice The saying of vinegar relieving distension ".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 multiple trace element needed by human can increase the trace element such as ca, fe, p dissolving inhale Receive, stimulate skin, expansion of blood vessels, 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 3% about, Preferably, daily morning and evening or 1 spoon of taking medicine after meal (10 milliliters) are preferred taste.But, because the fermentation technique of health promoting vinegar is complicated, at present simultaneously Not by the fruit vinegar of the generally accepted health care in market.

Content of the invention

The object of the invention is exactly the defect in order to make up prior art, provides a kind of wind-expelling pain-stopping intestine moistening Fructus Hippophae local flavor pectin Vinegar.

The present invention is achieved by the following technical solutions:

A kind of wind-expelling pain-stopping intestine moistening 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, Pulvis concha Anodonta seu Cristaria 30-35, fourth Kui grass 10- 12nd, Radix Angelicae Sinensis 6-7, Oleum Vitis viniferae 5-6, Radix Achyranthis Bidentatae 10-12, Radix Saposhnikoviae 9-11, Radix Aconiti Kusnezoffii 10-12, gelatin 15-18, Aloe glue 13-15, honeybee Sweet 20-23, lemon grass (Cymbopogon citratus) 10-12, blue or green wheat core 100-120.

A kind of described wind-expelling pain-stopping intestine moistening 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), fourth Kui grass, Radix Angelicae Sinensis, Radix Achyranthis Bidentatae, Radix Saposhnikoviae, Radix Aconiti Kusnezoffii, blue or green wheat core mixing are added 10-13 times amount water, it is little that slow fire simmers 1.5-2 When, add Pulvis concha Anodonta seu Cristaria, Oleum Vitis viniferae, lemon grass (Cymbopogon citratus), bean milk to stir, boil to boiling, stir high-pressure filteration after squeezing the juice, collect filter Liquid；

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- 0.6% pectase, 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, after being cooled to room temperature, add the 1- of raw material weight 1.2% shitosan fully stirs evenly, and then standing 10-12 hour, to clarifying, is centrifuged, removes slag at room temperature, collects filtrate；

5), the Chinese liquor that marc is added 30-40% is soaked, 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, centrifugation, removes slag, and collects filtrate；

6), by step 2, the filtrate of 4,5 collections and the fermentation of Testa oryzae peptide combined inoculation acetic acid bacteria, using deep fermentation method, connect The amount of kind is the 1-1.2% of raw material weight, and at 30-32 DEG C, when acidity reaches 3-5%, fermentation stops fermentation temperature；

7), room temperature is placed 15-20 days, and filtering fermentation liquor collected cleaner liquid, high temperature sterilize 15-20 minute, natural subsidence 10-12 days, cleaner liquid ultrafiltration is called in Mel, gelatin, Aloe glue, stirred, heated and boiled, it is cooled to 50-55 DEG C bottling.

The invention has the advantage that

1st, the present invention, with Fructus Hippophae as raw material, sea buckthorn juice and sea-buckthorn pomace is all effectively utilized, and not only improves and produces Amount, reduces cost, also increased the nutritional labeling in finished product to greatest extent.

2nd, the present invention by juice of Fructus Hippophae after enzymolysis processing, clear, be not susceptible to precipitate, mouthfeel is soft, with bean milk, in After the mixing of the materials such as medicament extracting solution, Chinese liquor, wine body is simple and honest deep, has the fruital of Fructus Hippophae and the aroma of mellow harmony, and by sending out Ferment, tune sweeten taste product to reduce the bitterness sense of medicine juice.

3rd, a kind of wind-expelling pain-stopping intestine moistening Fructus Hippophae local flavor pectin vinegar of the present invention, its effective ingredient has wind-expelling pain-stopping, intestine moistening The effects such as relieving constipation, anti-inflammation, blood pressure lowering, sleeping.

Specific embodiment

A kind of wind-expelling pain-stopping intestine moistening 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, Pulvis concha Anodonta seu Cristaria 30, fourth Kui grass 10, Radix Angelicae Sinensis 6, Oleum Vitis viniferae 5, Radix Achyranthis Bidentatae 10th, Radix Saposhnikoviae 9, Radix Aconiti Kusnezoffii 10, gelatin 15, Aloe glue 13, Mel 20, lemon grass (Cymbopogon citratus) 10, blue or green wheat core 100.

A kind of described wind-expelling pain-stopping intestine moistening 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), fourth Kui grass, Radix Angelicae Sinensis, Radix Achyranthis Bidentatae, Radix Saposhnikoviae, Radix Aconiti Kusnezoffii, blue or green wheat core mixing are added 10 times amount water, slow fire simmers 1.5 hours, plus Enter Pulvis concha Anodonta seu Cristaria, Oleum Vitis viniferae, lemon grass (Cymbopogon citratus), bean milk stir, boil to boiling, stirring squeeze the juice after high-pressure filteration, collect filtrate；

3), by step 1 gained fruit juice autoclave sterilization 15 minutes, after being cooled to room temperature, add the fruit accounting for sole mass 0.5% 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, after being cooled to room temperature, add 1% shell of raw material weight Polysaccharide fully stirs evenly, and then standing is centrifuged, removes slag to clarifying for 10 hours at room temperature, collects filtrate；

5), the Chinese liquor that marc is added 30% is soaked, and soak time is 5 days, soaks and filters after terminating, and filtrate adds clear water will Alcoholic strength is down to 4%, is centrifuged, removes slag, and collects filtrate；

6), by step 2, the filtrate of 4,5 collections and the fermentation of Testa oryzae peptide combined inoculation acetic acid bacteria, using deep fermentation method, connect The amount of kind is the 1% of raw material weight, and at 30 DEG C, when acidity reaches 3%, fermentation stops fermentation temperature；

7), room temperature is placed 15 days, and filtering fermentation liquor was collected cleaner liquid, high temperature sterilize 15 minutes, natural subsidence 10 days, and incited somebody to action Cross cleaner liquid ultrafiltration, call in Mel, gelatin, Aloe glue, stir, heated and boiled, it is cooled to 50 DEG C of bottlings.

Claims (2)

1. a kind of wind-expelling pain-stopping intestine moistening Fructus Hippophae local flavor pectin vinegar is 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, Pulvis concha Anodonta seu Cristaria 30-35, fourth Kui grass 10- 12nd, Radix Angelicae Sinensis 6-7, Oleum Vitis viniferae 5-6, Radix Achyranthis Bidentatae 10-12, Radix Saposhnikoviae 9-11, Radix Aconiti Kusnezoffii 10-12, gelatin 15-18, Aloe glue 13-15, honeybee Sweet 20-23, lemon grass (Cymbopogon citratus) 10-12, blue or green wheat core 100-120.

2. a kind of wind-expelling pain-stopping intestine moistening Fructus Hippophae local flavor pectin vinegar according to claim 1 is 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), fourth Kui grass, Radix Angelicae Sinensis, Radix Achyranthis Bidentatae, Radix Saposhnikoviae, Radix Aconiti Kusnezoffii, blue or green wheat core mixing are added 10-13 times amount water, it is little that slow fire simmers 1.5-2 When, add Pulvis concha Anodonta seu Cristaria, Oleum Vitis viniferae, lemon grass (Cymbopogon citratus), bean milk to stir, boil to boiling, stir high-pressure filteration after squeezing the juice, collect filter Liquid；

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- 0.6% pectase, 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, after being cooled to room temperature, add the 1- of raw material weight 1.2% shitosan fully stirs evenly, and then standing 10-12 hour, to clarifying, is centrifuged, removes slag at room temperature, collects filtrate；

5), the Chinese liquor that marc is added 30-40% is soaked, 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, centrifugation, removes slag, and collects filtrate；

6), by step 2, the filtrate of 4,5 collections and the fermentation of Testa oryzae peptide combined inoculation acetic acid bacteria, using deep fermentation method, connect The amount of kind is the 1-1.2% of raw material weight, and at 30-32 DEG C, when acidity reaches 3-5%, fermentation stops fermentation temperature；

7), room temperature is placed 15-20 days, and filtering fermentation liquor collected cleaner liquid, high temperature sterilize 15-20 minute, natural subsidence 10-12 days, cleaner liquid ultrafiltration is called in Mel, gelatin, Aloe glue, stirred, heated and boiled, it is cooled to 50-55 DEG C bottling.