CN107410797A - A kind of preparation method of black vinegar ferment health drink - Google Patents
A kind of preparation method of black vinegar ferment health drink Download PDFInfo
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- CN107410797A CN107410797A CN201710247666.0A CN201710247666A CN107410797A CN 107410797 A CN107410797 A CN 107410797A CN 201710247666 A CN201710247666 A CN 201710247666A CN 107410797 A CN107410797 A CN 107410797A
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- 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
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
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Abstract
The present invention relates to a kind of production method of black vinegar ferment, especially a kind of preparation method of black vinegar ferment health drink.Methods described includes：Dispensing, pretreatment, fermentation, preparation black vinegar enzyme stoste.Specially：Using garlic, ginger, sea-tangle, onion, capsicum, radix bardanae as raw material, cleaned up with water, soaked 2 minutes with the NaCl solution that concentration is 0.9%, after draining, add green molasses and black vinegar, fermented 5-15 days in the environment of pH value 3.0-5.5,25 DEG C-35 DEG C of temperature, it is filtered to produce black vinegar enzyme stoste.Raw material selected by the present invention inherently has antibacterial effect, adds green molasses again, makes the steady quality of product；The environment of selected pH value, temperature etc. can effectively reduce the loss of black vinegar ferment nutritional ingredient, remain enzyme activity to greatest extent；Fermentation time is short to be avoided polyoxygenated, was advantageous to the ferment material for keeping fermented material to contain in itself, and exclusive sour-sweet fragrance itself.
Description
Technical field
The present invention relates to a kind of production method of black vinegar ferment, belong to technical field of bioengineering, especially a kind of black vinegar
The preparation method of ferment health drink.
Background technology
Ferment be it is a kind of be used as raw material by the use of fresh fruit of vegetables, by microbial fermentation and one kind for extracting contain bioactivity into
The product divided, it is with health role to human body.But the most fermentation time length of current ferment, influences ferment stability in raw material；
Fermentative microorganism stability is poor, influences microbial function performance, is not concerned with the interaction of ferment main material and microorganism, from
And it have impact on using and developing for ferment product.
The content of the invention
The present invention provides a kind of fruits and vegetables high using natural ferment content as raw material, adds green molasses and black vinegar, fermenting and producing
Black vinegar ferment health drink method.
Black vinegar：It is to be formed by sorghum fermented soy, containing several mineral materials and several amino acids.Reduction has often been drunk in right amount
Blood fat, reduce blood viscosity, reduce cholesterol, dispelling fatigue, reconcile blood acid-base balance, help digest, beneficial to absorb etc.
Effect.People can be helped effectively to take in calcareous, anti-aging；Strengthen the sterilizing ability of stomach, strengthen liver function, expand blood
Pipe, the generation of angiocardiopathy, diabetes is prevented, strengthen renal function, can be by acidic constitution rich in the necessary amino acid of human body
Alkaline constitution is adjusted to, pleasant dissipate-swelling, purifies blood vessel and triglyceride, and promotes to cross fattiness in consumer, strengthens albumen
The metabolism of matter and carbohydrate.
Garlic：Garlic, garlic, giant garlic, calabash, only garlic, single clove garlic are called, is the general designation of garlic class plant.Semi-annual draft
Plant, Liliaceae allium, is used as medicine with bulb.Spring, summer harvesting, binding, hang ventilation, dry in the shade standby.
There is strong disinfecting effect, can anti-curing oncoma and cancer, toxin-expelling intestine-cleaning, prevention gastrointestinal disease, reduction blood glucose, prevention
Diabetes, preventing and treating cardiovascular and cerebrovascular disease, effective preventing cold, antifatigue, anti-aging, liver function protecting, also vigorous energy, are controlled
Treat impotence, antiallergy, improve carbohydrate metabolism.
Ginger：Alias, which has race, hundred peppery clouds, hooks dress refers to, because ground is pungent, hot and cold boy, fresh ginger, honey process ginger.The rhizome of ginger
（Rhizoma zingiberis）, cork（Ginger peel）, leaf（Ginger leaves）It can be used as medicine.Ginger has diverging, preventing or arresting vomiting, cough-relieving and other effects in traditional Chinese medicine and pharmacy.
There is good effect to digestive system, the circulatory system and respiratory system；Central nervous system, resisting pathogenic microbes
There is good effect, also with antioxidation.
Sea-tangle：Phaeophyceae, Laminariaceae.Sporinite is large-scale, brown, flat belt-like, leaflet piece, shank and holdfast.It is rich in
Algin and iodine matter, the raw material of industry such as edible and extraction iodine, algin, mannitol.Its thallus can be used as medicine.
The extract laminarin of sea-tangle has radiation resistance because suppressing immunocyte apoptosis, also contains largely not
Saturated fat acid and dietary fiber, it can remove cholesterol unnecessary on vascular wall rapidly, and help gastric juice to be divided
Secrete, reach the purpose of digestion, have very great help for enterogastric peristalsis.Rich in calcium constituent and I, thyroxine is contributed to close
Into the collocation of, both elements can not only beauty, also anti-aging effect.
Onion：Alias ball green onion, round onions, Onion, onion, Dutch green onion, skin serratd edge etc., Liliaceae, allium biennial herb are planted
Thing.Onion contains prostaglandin A, can reduce peripheral vascular resistance, reduces blood viscosity, available for reducing blood pressure, refresh the mind, delay
Decompression force, preventing cold.In addition, onion can also remove internal oxygen radical, strengthen metabolic capabilities, anti-aging, prevent bone
Matter is loose, is the health food for being adapted to the elderly.
Nutritional ingredient very abundant in onion, not only rich in nutrition such as potassium, vitamin C, folic acid, zinc, selenium, and cellulosics
Element, more there are two kinds of special nutriments -- Quercetin and prostaglandin A.Both special dietary materials, make onion be provided with
The irreplaceable health efficacy of a lot of other foods：Pre- anti-cancer, safeguard cardiovascular health, stimulate appetite, helping digest, kill
Bacterium, anti-flu, there is good prevention to " rich man's disease ".
Capsicum, alias：Long red pepper, long capsicum, green pepper, bell pepper, Solanaceae, Capsicum 1 year or limited perennial herb are planted
Thing.Play the role of to digestive system good, there is good antibacterial and insecticidal action, have and send out effect red, have to the circulatory system
Effect well.
Radix bardanae：It is a kind of vegetables edible with loose fleshy root, is after being cut into slices with fresh burdock root, then is answered
Miscellaneous dewatered drying is process.Often edible radix bardanae stimulates circulation, removes stomach rubbish, prevents human body from crossing early ageing
Always, moisten skin, prevent apoplexy and hypertension, detoxicating intestine, reduce cholesterol and blood glucose, and be adapted to diabetic to eat for a long time
With（Because containing synanthrin in radix bardanae）, rheumatoid is antimycotic to have certain curative effect, also have to cancer and uremia well prevention and
Inhibitory action, therefore be described as the optimal hematocathartic of the Nature, TaiWan, China it is among the people using burdock as kidney tonifying, establishing-Yang, nourish it
Holy product.
Green molasses：Referring to unprocessed finished honey, be a kind of supersaturated fructose soln, water activity is low, and osmotic pressure is high,
And contain a small amount of H2O2 and the polyphenol substance of various concentrations and other antioxidant factors, and there is an anticancer, anti-aging effect, therefore its
Present in the ability typically coerced with stronger osmophilic strain and high oxidation of nectar source bacterium.
Technical scheme：Methods described comprises the following steps：
（1）Feed proportioning：Raw material by being calculated as by weight：5-10 parts of garlic, 3-8 parts of ginger, 3-7 parts of sea-tangle, onion 4-
10 parts, 3-9 parts of capsicum, 5-11 parts of radix bardanae；
（2）Pretreatment of raw material：The starting material with water is cleaned up, then cleaned one time with pure water；It is 0.9% with concentration
NaCl solution is soaked 2 minutes, and after draining, garlic peels off crust, ginger section, Kelp shredder, onion section, radix bardanae section.
（3）Fermenting raw materials：Black vinegar is the vinegar of pure grain brewing not adding preservative agent, and by weight, the addition of black vinegar is
36-73 parts；The addition of natural honey is 4-9 parts, and green molasses and black vinegar are added to pretreated raw material, pH value 3.0-
5.5, ferment 5-15 days in the environment of 25 DEG C-35 DEG C of temperature；
（4）Prepare black vinegar enzyme stoste：The first coarse filtration under the conditions of filtering grit number is 20-32 purposes, then pass through after fermenting raw materials
Screen mesh number is 80 ~ 100 mesh fine filterings, produces black vinegar enzyme stoste.
Beneficial effect：First, selected raw material inherently has antibacterial effect, green molasses is added again, it is miscellaneous can to suppress other
Bacterium grows, and makes the steady quality of product；Second, pH value 3.0-5.5, the environment of 25 DEG C-35 DEG C of temperature can effectively reduce it is black
The loss of vinegar ferment nutritional ingredient, remains enzyme activity to greatest extent；Third, the time of fermentation is short, it is 5-15 days, can avoids
Cross polyoxygenated, be advantageous to keep the ferment material that contains of fermented material in itself, and exclusive sour-sweet fragrance itself.
Embodiment
Below in conjunction with the embodiment of the present invention, technical scheme is carried out to describe clear, perfectly, it is clear that institute
The embodiment of description is only part of the embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention,
The other embodiment that those of ordinary skill in the art are obtained on the premise of creative work is not made, belongs to the present invention
The scope of protection.
Embodiment 1
A kind of preparation method of black vinegar ferment health drink, comprises the following steps：
（1）Feed proportioning：The high garlic of natural ferment content, ginger, sea-tangle, onion, capsicum, radix bardanae are selected as main original
Material, raw material by being calculated as by weight：5-10 parts of garlic, 3-8 parts of ginger, 3-7 parts of sea-tangle, 4-10 parts of onion, capsicum 3-9
Part, 5-11 parts of radix bardanae；
（2）Pretreatment of raw material：First vegetable surface is cleaned twice with running water, after removing removal of impurity silt, one is cleaned with pure water
Time, then soaked 2 minutes and sterilized with the NaCl solution of concentration 0.9%, drain.Garlic peels off crust, ginger section, Kelp shredder, ocean
Green onion is cut into slices, radix bardanae section.5 parts of garlic, 4 parts of ginger, 6 parts of sea-tangle, 9 parts of onion, 6 parts of capsicum, 6 parts of radix bardanae, add 3 parts of originals
Honey and 2000ml black vinegars；
（3）Fermentation：Ferment 5 ~ 15 d, pH value 3.0 ~ 4.0,25 DEG C ~ 35 DEG C of temperature；
（4）Post-processing makes：Coarse filtration, sieves are 20 ~ 32 mesh.Then thin filtering：Sieves number is 80 ~ 100 mesh, both
Obtain black vinegar enzyme stoste.
Embodiment 2
A kind of preparation method of black vinegar ferment health drink, comprises the following steps：
（1）Feed proportioning：The high garlic of natural ferment content, ginger, sea-tangle, onion, capsicum, radix bardanae are selected as main original
Material, raw material by being calculated as by weight：5-10 parts of garlic, 3-8 parts of ginger, 3-7 parts of sea-tangle, 4-10 parts of onion, capsicum 3-9
Part, 5-11 parts of radix bardanae；；
（2）Pretreatment of raw material：First vegetable surface is cleaned twice with running water, after removing removal of impurity silt, one is cleaned with pure water
Time, then soaked 2 minutes and sterilized with the NaCl solution that concentration is 0.9%, drain.Garlic peels off crust, and ginger is cut into slices, Kelp shredder,
Onion is cut into slices, radix bardanae section.4 parts of garlic, 5 parts of ginger, 6 parts of sea-tangle, 7 parts of onion, 8 parts of capsicum, 9 parts of radix bardanae, add 4 parts
Green molasses and 2500ml black vinegars；
（3）Fermentation：Ferment 5 ~ 15d, pH value 3.0 ~ 5.5,25 DEG C ~ 35 DEG C of temperature；
（4）Post-processing makes：Coarse filtration, sieves are 20 ~ 32 mesh.Then thin filtering：Sieves number is 80 ~ 100 mesh, both
Obtain black vinegar enzyme stoste.
Vegetable species in the present invention contain abundant natural ferment material and the element beneficial to human body, but not only
This is only limitted to, the amount or selection that according to actual conditions, can determine vegetables mix with other suitable vegetables, as long as
Ferment reasonable mixture ratio, the high can of ferment content can be reached.
The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the invention, all thinkings in the present invention
Within principle, any modification, equivalent substitution and improvements done etc., it should be included in the scope of the protection.
Claims (4)
1. a kind of preparation method of black vinegar ferment health drink, it is characterised in that methods described comprises the following steps：
（1）Feed proportioning：Using garlic, ginger, sea-tangle, onion, capsicum, radix bardanae as raw material；
（2）Pretreatment of raw material：The starting material with water is cleaned up, then cleaned one time with pure water；It is 0.9% with concentration
NaCl solution is soaked 2 minutes, and after draining, garlic peels off crust, ginger section, Kelp shredder, onion section, radix bardanae section.
（3）Fermenting raw materials：Green molasses and black vinegar are added to pretreated raw material, in pH value 3.0-5.5,25 DEG C-35 DEG C of temperature
In the environment of ferment 5-15 days；
（4）Prepare black vinegar enzyme stoste：After fermenting raw materials black vinegar enzyme stoste is produced through filtering.
2. the preparation method of black vinegar ferment health drink according to claim 1, it is characterised in that：The raw material is pressed by weight
Amount part is calculated as：5-10 parts of garlic, 3-8 parts of ginger, 3-7 parts of sea-tangle, 4-10 parts of onion, 3-9 parts of capsicum, radix bardanae 5-11
Part.
3. the preparation method of black vinegar ferment health drink according to claim 1, it is characterised in that：The black vinegar is pure grain
The vinegar of not adding preservative agent is brewageed, by weight, the addition of black vinegar is 36-73 parts；The addition of natural honey is 4-9
Part.
4. the preparation method of black vinegar ferment health drink according to claim 1, it is characterised in that：It is described to be filtered into coarse filtration
And fine filtering, the first coarse filtration under the conditions of filtering grit number is 20-32 purposes, then filtered grit number is 80-100 after fermenting raw materials
Mesh fine filtering.
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| CN201710247666.0A CN107410797A (en) | 2017-04-17 | 2017-04-17 | A kind of preparation method of black vinegar ferment health drink |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835474A (en) * | 2018-07-23 | 2018-11-20 | 张集武 | A kind of garlic health drink and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783290A (en) * | 2015-03-25 | 2015-07-22 | 王建忠 | Preparation method of balsamic enzyme with alcohol-alleviating function |
| CN105581209A (en) * | 2016-01-08 | 2016-05-18 | 江西果果生物科技有限公司 | Preparation method of health-care grapefruit enzyme drink |
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2017
- 2017-04-17 CN CN201710247666.0A patent/CN107410797A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783290A (en) * | 2015-03-25 | 2015-07-22 | 王建忠 | Preparation method of balsamic enzyme with alcohol-alleviating function |
| CN105581209A (en) * | 2016-01-08 | 2016-05-18 | 江西果果生物科技有限公司 | Preparation method of health-care grapefruit enzyme drink |
Non-Patent Citations (4)
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| 江晃荣: "《酵素》", 30 September 2014, 吉林科学技术出版社 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835474A (en) * | 2018-07-23 | 2018-11-20 | 张集武 | A kind of garlic health drink and preparation method thereof |
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