CN106467887A - A kind of clearing away heat to improve acuity of vision antidiarrheal Fructus Hippophae local flavor pectin vinegar and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of clearing away heat to improve acuity of vision antidiarrheal Fructus Hippophae local flavor pectin vinegar and preparation method thereof is 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, stir-fry Fructus Mume 13 15, Semen Phaseoli 30 35, Radix Platycodoniss 10 12, Radix Scutellariae 78, Flos Chrysanthemi Indici 10 12, fructus zizaniae caduciflorae 30 35, Semen Cuscutae 10 12, edible pectin 20 23, Fructus Ligustri Lucidi 10 12, guava juice 15 18.A kind of clearing away heat to improve acuity of vision antidiarrheal Fructus Hippophae local flavor pectin vinegar of the present invention, the effects such as its effective ingredient has heat clearing away, improving eyesight, antidiarrheal, antibacterial, antiinflammatory, recovers from fatigue, improves sleep quality.

Description

A kind of clearing away heat to improve acuity of vision antidiarrheal 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 clearing away heat to improve acuity of vision antidiarrheal 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 Materia 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》There is " 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, Taste is preferable, daily morning and evening or 1 spoon of taking medicine after meal（10 milliliters）It is preferred.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 clearing away heat to improve acuity of vision antidiarrheal Fructus Hippophae local flavor pectin Vinegar.

The present invention is achieved by the following technical solutions：

A kind of clearing away heat to improve acuity of vision antidiarrheal 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, stir-fry Fructus Mume 13-15, Semen Phaseoli 30- 35th, Radix Platycodoniss 10-12, Radix Scutellariae 7-8, Flos Chrysanthemi Indici 10-12, fructus zizaniae caduciflorae 30-35, Semen Cuscutae 10-12, edible pectin 20-23, Fructus Ligustri Lucidi 10-12, guava juice 15-18.

A kind of described clearing away heat to improve acuity of vision antidiarrheal 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）, Fructus Mume will be fried, Radix Platycodoniss, Radix Scutellariae, Flos Chrysanthemi Indici, Semen Cuscutae, Fructus Ligustri Lucidi mixing add 10-13 times amount water, slow fire simmers 1.5-2 hour, adds Semen Phaseoli, fructus zizaniae caduciflorae, bean milk to stir, and boils to boiling, stirs high-pressure filteration after squeezing the juice, collects filtrate；

3）, by step 1 gained fruit juice autoclave sterilization 15-20 minute, after being cooled to room temperature add 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, add the 1- of raw material weight after being cooled to room temperature 1.2% shitosan fully stirs evenly, and then standing 10-12 hour, to clarifying, is centrifuged, removes slag at room temperature, collects filtrate；

5）, Chinese liquor that marc added 30-40% soaked, soak time is 5-6 days, soaks and filters after terminating, filtrate adds clearly Alcoholic strength is down to 4-5% by water, centrifugation, removes slag, and collects filtrate；

6）, by step 2,4,5 collection filtrates and Testa oryzae peptide combined inoculation acetic acid bacteria fermentation, 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 place 15-20 days, filtering fermentation liquor collected cleaner liquid, high temperature sterilize 15-20 minute, natural subsidence 10-12 days, cleaner liquid ultrafiltration is called in guava juice, edible pectin, stirred, heated and boiled, it is cooled to 50- 55 DEG C of bottlings.

It is an advantage of the invention 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 clearing away heat to improve acuity of vision antidiarrheal Fructus Hippophae local flavor pectin vinegar of the present invention, its effective ingredient has heat clearing away, improving eyesight, stops Rush down, antibacterial, antiinflammatory, the effects such as recover from fatigue, improve sleep quality.

4th, the present invention ferment every time, digest complete after all carry out autoclave sterilization at once, be effectively reduced pollution, prevent Seam taste is uneven.

Specific embodiment

A kind of clearing away heat to improve acuity of vision antidiarrheal 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, stir-fry Fructus Mume 13, Semen Phaseoli 30, Radix Platycodoniss 10, Radix Scutellariae 7, Flos Chrysanthemi Indici 10th, fructus zizaniae caduciflorae 30, Semen Cuscutae 10, edible pectin 20, Fructus Ligustri Lucidi 10, guava juice 15.

A kind of described clearing away heat to improve acuity of vision antidiarrheal 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）, will fry Fructus Mume, Radix Platycodoniss, Radix Scutellariae, Flos Chrysanthemi Indici, Semen Cuscutae, Fructus Ligustri Lucidi mixing add 10 times amount water, it is little that slow fire simmers 1.5 When, add Semen Phaseoli, fructus zizaniae caduciflorae, bean milk to stir, boil to boiling, stir high-pressure filteration after squeezing the juice, collect filtrate；

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

5）, by marc add 30% Chinese liquor soaked, soak time be 5 days, soak terminate after filter, filtrate add clear water will Alcoholic strength is down to 4%, is centrifuged, removes slag, and collects filtrate；

6）, by step 2,4,5 collection filtrates and Testa oryzae peptide combined inoculation acetic acid bacteria fermentation, 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 place 15 days, filtering fermentation liquor collected cleaner liquid, high temperature sterilize 15 minutes, natural subsidence 10 days, will Cross cleaner liquid ultrafiltration, call in guava juice, edible pectin, stir, heated and boiled, it is cooled to 50 DEG C of bottlings.

Claims (2)

1. a kind of clearing away heat to improve acuity of vision antidiarrheal 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, stir-fry Fructus Mume 13-15, Semen Phaseoli 30- 35th, Radix Platycodoniss 10-12, Radix Scutellariae 7-8, Flos Chrysanthemi Indici 10-12, fructus zizaniae caduciflorae 30-35, Semen Cuscutae 10-12, edible pectin 20-23, Fructus Ligustri Lucidi 10-12, guava juice 15-18.

2. a kind of clearing away heat to improve acuity of vision antidiarrheal 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）, Fructus Mume will be fried, Radix Platycodoniss, Radix Scutellariae, Flos Chrysanthemi Indici, Semen Cuscutae, Fructus Ligustri Lucidi mixing add 10-13 times amount water, slow fire simmers 1.5-2 hour, adds Semen Phaseoli, fructus zizaniae caduciflorae, bean milk to stir, and boils to boiling, stirs high-pressure filteration after squeezing the juice, collects filtrate；

3）, by step 1 gained fruit juice autoclave sterilization 15-20 minute, after being cooled to room temperature add 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, add the 1- of raw material weight after being cooled to room temperature 1.2% shitosan fully stirs evenly, and then standing 10-12 hour, to clarifying, is centrifuged, removes slag at room temperature, collects filtrate；

5）, Chinese liquor that marc added 30-40% soaked, soak time is 5-6 days, soaks and filters after terminating, filtrate adds clearly Alcoholic strength is down to 4-5% by water, centrifugation, removes slag, and collects filtrate；

6）, by step 2,4,5 collection filtrates and Testa oryzae peptide combined inoculation acetic acid bacteria fermentation, 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 place 15-20 days, filtering fermentation liquor collected cleaner liquid, high temperature sterilize 15-20 minute, natural subsidence 10-12 days, cleaner liquid ultrafiltration is called in guava juice, edible pectin, stirred, heated and boiled, it is cooled to 50- 55 DEG C of bottlings.