CN1635101A - Hygienic vinegar made of rose flowers - Google Patents
Hygienic vinegar made of rose flowers Download PDFInfo
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- CN1635101A CN1635101A CN 200410036155 CN200410036155A CN1635101A CN 1635101 A CN1635101 A CN 1635101A CN 200410036155 CN200410036155 CN 200410036155 CN 200410036155 A CN200410036155 A CN 200410036155A CN 1635101 A CN1635101 A CN 1635101A
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Abstract
Disclosed is a nourishing rose vinegar and method for its preparation, wherein the vinegar is prepared from the following raw material (by weight parts) of rice vinegar 50-60, rose flower 50-10, Daqu 15-30, distillers' grains 40-60 of wine production from potato, table salt 3-5 and crystal sugar 1-2.
Description
Affiliated technical field
The invention belongs to a kind of edible vinegar that adds health care Chinese medicine and preparation method thereof.
Background technology
The traditional Chinese medical science thinks that vinegar flavor warm in nature is bitter, has effects such as appetizing, nourishing the liver, the diffusing stasis of blood, hemostasis, pain relieving, detoxifcation, desinsection.Curing the disease with vinegar is the important component part of traditional Chinese medicine and pharmacy at all times, and the successive dynasties, the medicine scholar accumulated many rich experiences aspect the health of curing the disease with vinegar.Medicine vinegar side is a lot of at all times, and the cure the disease argumentation of health of relevant vinegar is also a lot of.Modern medicine thinks, often vinegar can play vessel softening, bring high blood pressure down, prevention of arterial hardened effect.In addition, vinegar can also be lost weight, beauty treatment, anticancer, sterilization, has original health-care effect.The medicine vinegar side of many inexpensive effects works is continued to use by people so far, and mostly these medicine vinegar sides are that people prepare as required, is not easy to that people are daily to eat.
Summary of the invention
The purpose of this invention is to provide a kind of is the technical scheme of major ingredient pair with the health vinegar of part Chinese medicine with traditional rice vinegar raw material interpolation Rose, sweet potato wine brewing vinasse, and another object of the present invention provides the preparation method of this health vinegar.
Technical scheme of the present invention is, a kind of Rose health vinegar, and it is characterized in that: it is main
Be to brewage according to following preparation technology by the raw material of following portions by weight ratio to form:
Tradition rice vinegar raw material 50-60 Rose 5-10 Daqu 15-30
Sweet potato wine brewing vinasse 40-60 salt 3-5 rock sugar 1-2
Main preparation technology
A. take by weighing each raw material tradition rice vinegar raw material, Rose, sweet potato wine brewing vinasse, salt and rock sugar, standby;
B. kneading Rose is fully mixed Rose and finely divided ice sugar thoroughly and carries out kneading
C. steam material, traditional rice vinegar raw material and sweet potato wine brewing vinasse put into pot steaming 1-2 hour,
D. spice is even in container for stirring with Rose, steaming material, Daqu, the salt of kneading,
E. fermentation is put into cylinder with the material of mixing or fermented 30-50 days in the pond,
F. drench vinegar, filtration, sterilization, packing.Tradition rice vinegar raw material, for millet, Chinese sorghum, wheat bran each 1/3 or 2: 4: 4,3: 3: 4,4: 3: 3 formulated.
Improve prescription 1,
Tradition rice vinegar raw material 50-60 Rose 5-10 Daqu 15-30
Sweet potato wine brewing vinasse 40-60 salt 3-5 rock sugar 1-2
Persimmon leaf 5-10
The persimmon leaf should be steamed thoroughly the pulverizing of kneading more earlier in the preparation admixes in the material.
Improve prescription 2,
Tradition rice vinegar raw material 50-60 Rose 5-10 Daqu 15-30
Sweet potato wine brewing vinasse 40-60 salt 3-5 rock sugar 1-2
Mountain chrysanthemum 5-10
Should use the rock sugar kneading standby simultaneously mountain chrysanthemum and Rose in the preparation.
Improve prescription 3,
Tradition rice vinegar raw material 50-60 Rose 5-10 Daqu 15-30
Sweet potato wine brewing vinasse 40-60 salt 3-5 rock sugar 1-2
Donkey-hide gelatin 1-2 honey 3-5
Donkey-hide gelatin should be evaporated into the stirring of cream and honey in the preparation adds in the vinegar that drenches.
Improve prescription 4,
Tradition rice vinegar raw material 50-60 Rose 5-10 Daqu 15-30
Sweet potato wine brewing vinasse 40-60 salt 3-5 rock sugar 1-2
Sophora bud 5-10
The sophora bud should be fried in the preparation to pulverize and admix in the material.
The preparation method of Rose health vinegar,
Comprise following technology
A. take by weighing each raw material tradition rice vinegar raw material, Rose, sweet potato wine brewing vinasse, salt and rock sugar, standby;
B. kneading Rose is fully mixed Rose and finely divided ice sugar thoroughly and carries out kneading
C. steam material, traditional rice vinegar raw material and sweet potato wine brewing vinasse put into pot steaming 1-2 hour,
D. spice is even in container for stirring with Rose, steaming material, Daqu, the salt of kneading,
E. fermentation is put into cylinder with the material of mixing or fermented 30-50 days in the pond,
F. drench vinegar, filtration, sterilization, packing.
Traditional medicine and modern scientific research prove:
The vinegar that sweet potato liquor schlempe is made is the propagation of anticancer effectively, (according to the Mainichi Shimbun newspaper).
Rose has the effect of promoting qi circulation and removing obstruction in the collateral, regulating blood flow to alleviate pains, releasing pneumatosis, promoting digestion, blood flow increasing, promotion choleresis.
Folium Kaki is regulating blood fat effectively, and cardiovascular disorder is had significant curative effect, has the body-building health function,
The mountain chrysanthemum, cold nature, bitter, suffering.Effect, clearing heat and detoxicating,
Donkey-hide gelatin have enrich blood, the effect of enriching yin, moistening lung, heat-clearing, relieving restlessness.
The sophora bud contains phytomelin (rutin), saponin, sterol.[nature and flavor] cold nature, bitter.[function cures mainly] cooling blood for hemostasis, clearing liver-fire.Be used to have blood in stool, hemorrhoid blood, bloody flux, uterine bleeding, haematemesis, bleeding from five sense organs or subcutaneous tissue, the hot hot eyes of liver, headache be dizzy.
The present invention has added sweet potato wine brewing vinasse and Rose and part medicine food in tradition system vinegar raw material be that raw material adopts the method for solid fermentation to brewage into health vinegar with the Chinese medicinal materials of usefulness, and extraction that can be more and keep the effective constituent of medicine is convenient to people again and is taken.Take the 10-20 milliliter according to application test the elderly, every day, each once took health-care effect preferably for a long time sooner or later at every turn.Rose persimmon leaf vinegar has the assisting therapy effect to arteriosclerosis cardiovascular and cerebrovascular disease ulcer.Rose mountain chrysanthemum vinegar has the assisting therapy effect to tuberculosis.Rose donkey-hid gelatin vinegar has skin maintenance, the gynopathic effect of assisting therapy.Rose sophora flower vinegar has prevention and assisting therapy effect to cardiovascular and cerebrovascular diseases.
1, the week certain, the man, 54 years old, the village cadre, the smoking of throughout the year drinking gets carninomatosis.Invented food adds drug medical over one year, and existing stable disease is got well.
2, Lee, man, 68 years old, cardiovascular and cerebrovascular diseases, diet this product all the year round, the rehabilitation now of bound drug medical treatment health.
3, wait certain, the woman, 52 years old, get hysteroma, take this product for a long time, the bound drug medical treatment is now recovered and is got well.
4, the Meng, the man, 63 years old, the retired worker got the arteriosclerosis cardiovascular disorder, take this product after the state of an illness progressively stablize rehabilitation.
Embodiment
The specific embodiment of the present invention is,
Embodiment 1,
A. take by weighing each raw material: 1 kilogram in 20 kilograms of millets, 20 kilograms of Chinese sorghums, 20 kilograms in wheat bran, 10 kilograms of Roses, 40 kilograms in vinasse of sweet potato wine brewing, 4 kilograms of salt and rock sugar, standby;
B. kneading Rose is fully mixed Rose and finely divided ice sugar thoroughly and carries out kneading;
C. steam material, millet, Chinese sorghum, wheat bran and sweet potato wine brewing vinasse are put into pot steamed 1-2 hour;
D. spice is even in container for stirring with Rose, steaming material, Daqu, the salt of kneading;
E. fermentation is put into cylinder with the material of mixing or fermented 30-50 days in the pond;
F. drench vinegar, filtration, sterilization, packing.
Embodiment 2, rose persimmon leaf vinegar
A. take by weighing each raw material: 10 kilograms on 10 kilograms of millets, 20 kilograms of Chinese sorghums, 20 kilograms in wheat bran, 10 kilograms of Roses, 50 kilograms in vinasse of sweet potato wine brewing, 5 kilograms of salt, 2 kilograms in rock sugar and persimmon leaf, standby;
B. kneading Rose is fully mixed Rose and finely divided ice sugar thoroughly and carries out kneading;
C. steam the persimmon leaf, the persimmon leaf is steamed thoroughly kneading more earlier pulverize;
D. steam material, millet, Chinese sorghum, wheat bran and sweet potato wine brewing vinasse are put into pot steamed 1-2 hour;
E. spice is even in container for stirring with Rose, steaming material, Daqu, the salt of kneading;
F. fermentation is put into cylinder with the material of mixing or fermented 30-50 days in the pond;
G. drench vinegar, filtration, sterilization, packing.
Embodiment 3, rose mountain chrysanthemum vinegar
A. take by weighing each raw material: 8 kilograms of 15 kilograms of millets, 15 kilograms of Chinese sorghums, 20 kilograms in wheat bran, 8 kilograms of Roses, 50 kilograms in vinasse of sweet potato wine brewing, 4 kilograms of salt, 2 kilograms in rock sugar and mountain chrysanthemums, standby;
B. kneading Rose and mountain chrysanthemum are fully mixed Rose, mountain chrysanthemum and finely divided ice sugar thoroughly and are carried out kneading;
C. steam material, millet, Chinese sorghum, wheat bran and sweet potato wine brewing vinasse are put into pot steamed 1-2 hour;
D. spice is even in container for stirring with Rose, steaming material, Daqu, the salt of kneading;
E. fermentation is put into cylinder with the material of mixing or fermented 30-50 days in the pond;
F. drench vinegar, filtration, sterilization, packing.
Embodiment 4, rose donkey-hid gelatin vinegar
A. take by weighing each raw material: 3 kilograms of 20 kilograms of millets, 20 kilograms of Chinese sorghums, 20 kilograms in wheat bran, 10 kilograms of Roses, 40 kilograms in vinasse of sweet potato wine brewing, 4 kilograms of salt, 1 kilogram in 1 kilogram of donkey-hide gelatin of rock sugar and honey, standby;
B. kneading Rose is fully mixed Rose and finely divided ice sugar thoroughly and carries out kneading;
C. steam material, millet, Chinese sorghum, wheat bran and sweet potato wine brewing vinasse are put into pot steamed 1-2 hour;
D. spice is even in container for stirring with Rose, steaming material, Daqu, the salt of kneading;
E. fermentation is put into cylinder with the material of mixing or fermented 30-50 days in the pond;
F. make the donkey-hide gelatin honey liquor, donkey-hide gelatin is evaporated into cream and honey stirring;
G. drench vinegar,
H. mix, the donkey-hide gelatin honey liquor is mixed, filters, sterilizes, packs with vinegar.
Embodiment 5, rose sophora flower vinegar
A. take by weighing each raw material: 7 kilograms of 20 kilograms of millets, 20 kilograms of Chinese sorghums, 20 kilograms in wheat bran, 10 kilograms of Roses, 40 kilograms in vinasse of sweet potato wine brewing, 4 kilograms of salt, 1 kilogram in rock sugar and the sophora bud, standby;
B. kneading Rose is fully mixed Rose and finely divided ice sugar thoroughly and carries out kneading;
C. stir-baked FLOS SOPHORAE IMMATURUS fries pulverizing with the sophora bud;
D. steam material, millet, Chinese sorghum, wheat bran and sweet potato wine brewing vinasse are put into pot steamed 1-2 hour;
E. spice is even in container for stirring with Rose, steaming material, Daqu, the salt of kneading;
F. fermentation is put into cylinder with the material of mixing or fermented 30-50 days in the pond;
G. drench vinegar, filtration, sterilization, packing.
Claims (7)
1. Rose health vinegar, it is characterized in that: it mainly is to be brewageed according to following preparation technology by the raw material of following portions by weight ratio to form:
Tradition rice vinegar raw material 50-60 Rose 5-10 Daqu 15-30
Sweet potato wine brewing vinasse 40-60 salt 3-5 rock sugar 1-2
Main preparation technology
A. take by weighing each raw material tradition rice vinegar raw material, Rose, sweet potato wine brewing vinasse, salt and rock sugar, standby;
B. kneading Rose is fully mixed Rose and finely divided ice sugar thoroughly and carries out kneading,
C. steam material, traditional rice vinegar raw material and sweet potato wine brewing vinasse put into pot steaming 1-2 hour,
D. spice is even in container for stirring with Rose, steaming material, Daqu, the salt of kneading,
E. fermentation is put into cylinder with the material of mixing or fermented 30-50 days in the pond,
F. drench vinegar, filtration, sterilization, packing.
2. by the described Rose health vinegar of claim 1, it is characterized in that: wherein raw material also has: persimmon leaf 5-10
The persimmon leaf should be steamed thoroughly the pulverizing of kneading more earlier in the preparation admixes in the material.
3. by the described Rose health vinegar of claim 1, it is characterized in that: wherein raw material also has: mountain chrysanthemum 5-10
Should use the rock sugar kneading standby simultaneously mountain chrysanthemum and Rose in the preparation.
4. by the described Rose health vinegar of claim 1, it is characterized in that: wherein raw material also has:
Donkey-hide gelatin 1-2 honey 3-5
Donkey-hide gelatin should be evaporated into the stirring of cream and honey in the preparation adds in the vinegar that drenches.
5. by the described Rose health vinegar of claim 1, it is characterized in that: wherein raw material also has: sophora bud 5-10
The sophora bud should be fried in the preparation to pulverize and admix in the material.
6. by claim 1,2,3,4, one of 5 described Rose health vinegar, it is characterized in that: described traditional rice vinegar raw material, for millet, Chinese sorghum, wheat bran each 1/3 or 2: 4: 4,3: 3: 4,4: 3: 3 formulated.
7. by the preparation method of the described Rose health vinegar of claim 1, it is characterized in that: comprise following technology
A. take by weighing each raw material tradition rice vinegar raw material, Rose, sweet potato wine brewing vinasse, salt and rock sugar, standby;
B. kneading Rose is fully mixed Rose and finely divided ice sugar thoroughly and carries out kneading;
C. steam material, traditional rice vinegar raw material and sweet potato wine brewing vinasse put into pot steaming 1-2 hour,
D. spice is even in container for stirring with Rose, steaming material, Daqu, the salt of kneading,
E. fermentation is put into cylinder with the material of mixing or fermented 30-50 days in the pond,
F. drench vinegar, filtration, sterilization, packing.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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CN 200410036155 CN1269947C (en) | 2004-10-28 | 2004-10-28 | Hygienic vinegar made of rose flowers |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN 200410036155 CN1269947C (en) | 2004-10-28 | 2004-10-28 | Hygienic vinegar made of rose flowers |
Publications (2)
Publication Number | Publication Date |
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CN1635101A true CN1635101A (en) | 2005-07-06 |
CN1269947C CN1269947C (en) | 2006-08-16 |
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CN 200410036155 Expired - Fee Related CN1269947C (en) | 2004-10-28 | 2004-10-28 | Hygienic vinegar made of rose flowers |
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CN (1) | CN1269947C (en) |
Cited By (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101096629B (en) * | 2007-07-04 | 2011-06-15 | 宁波大学 | Loquat flower vinegar and method for making same |
CN102199519A (en) * | 2011-03-18 | 2011-09-28 | 弓正田 | Medicinal vinegar and method for preparing the same |
CN101323829B (en) * | 2007-10-17 | 2012-04-25 | 新疆庄子实业有限公司 | Safflower vinegar oral liquid and preparation thereof |
CN102766565A (en) * | 2012-08-21 | 2012-11-07 | 重庆市速喜食品有限公司 | Production method for tujia vinegar |
CN102876558A (en) * | 2012-09-28 | 2013-01-16 | 河北科技师范学院 | Rose vinegar |
CN103653141A (en) * | 2013-12-10 | 2014-03-26 | 梁秀萍 | Healthcare apple vinegar beverage and preparation method thereof |
CN104161289A (en) * | 2014-08-25 | 2014-11-26 | 黄家亨 | Flower-flavored sweet potato vinegar beverage and preparation method thereof |
CN104212697A (en) * | 2014-09-23 | 2014-12-17 | 仁怀市城关酱醋厂 | Soy sauce flavor type vinegar making process |
CN105505732A (en) * | 2016-01-14 | 2016-04-20 | 天津科技大学 | Health care vinegar and brewing process thereof |
CN105602819A (en) * | 2016-01-07 | 2016-05-25 | 黄利文 | Lemon floral-scented rice vinegar and preparing method thereof |
CN107400621A (en) * | 2017-09-15 | 2017-11-28 | 山西源源醋业有限公司 | A kind of preparation method of rose vinegar |
CN107904125A (en) * | 2017-11-15 | 2018-04-13 | 安徽爱家食品有限公司 | Rose health-care vinegar preparation method |
CN108004114A (en) * | 2018-02-01 | 2018-05-08 | 丁小标 | A kind of rose health-care vinegar and its manufacture craft |
CN115181633A (en) * | 2022-07-25 | 2022-10-14 | 上海宝鼎酿造有限公司 | Preparation process of rose vinegar |
-
2004
- 2004-10-28 CN CN 200410036155 patent/CN1269947C/en not_active Expired - Fee Related
Cited By (21)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101096629B (en) * | 2007-07-04 | 2011-06-15 | 宁波大学 | Loquat flower vinegar and method for making same |
CN101323829B (en) * | 2007-10-17 | 2012-04-25 | 新疆庄子实业有限公司 | Safflower vinegar oral liquid and preparation thereof |
CN102199519A (en) * | 2011-03-18 | 2011-09-28 | 弓正田 | Medicinal vinegar and method for preparing the same |
CN102199519B (en) * | 2011-03-18 | 2014-01-08 | 弓正田 | Medicinal vinegar and method for preparing the same |
CN102766565A (en) * | 2012-08-21 | 2012-11-07 | 重庆市速喜食品有限公司 | Production method for tujia vinegar |
CN102766565B (en) * | 2012-08-21 | 2013-12-25 | 重庆市速喜食品有限公司 | Production method for tujia vinegar |
CN102876558A (en) * | 2012-09-28 | 2013-01-16 | 河北科技师范学院 | Rose vinegar |
CN102876558B (en) * | 2012-09-28 | 2013-11-27 | 河北科技师范学院 | Rose vinegar |
CN103653141B (en) * | 2013-12-10 | 2015-04-01 | 梁秀萍 | Healthcare apple vinegar beverage and preparation method thereof |
CN103653141A (en) * | 2013-12-10 | 2014-03-26 | 梁秀萍 | Healthcare apple vinegar beverage and preparation method thereof |
CN104161289A (en) * | 2014-08-25 | 2014-11-26 | 黄家亨 | Flower-flavored sweet potato vinegar beverage and preparation method thereof |
CN104212697A (en) * | 2014-09-23 | 2014-12-17 | 仁怀市城关酱醋厂 | Soy sauce flavor type vinegar making process |
CN104212697B (en) * | 2014-09-23 | 2016-03-30 | 仁怀市城关酱醋厂 | A kind of production technique of aromatic type vinegar |
CN105602819A (en) * | 2016-01-07 | 2016-05-25 | 黄利文 | Lemon floral-scented rice vinegar and preparing method thereof |
CN105505732A (en) * | 2016-01-14 | 2016-04-20 | 天津科技大学 | Health care vinegar and brewing process thereof |
CN107400621A (en) * | 2017-09-15 | 2017-11-28 | 山西源源醋业有限公司 | A kind of preparation method of rose vinegar |
CN107400621B (en) * | 2017-09-15 | 2020-10-09 | 山西源源醋业有限公司 | Preparation method of rose vinegar |
CN107904125A (en) * | 2017-11-15 | 2018-04-13 | 安徽爱家食品有限公司 | Rose health-care vinegar preparation method |
CN108004114A (en) * | 2018-02-01 | 2018-05-08 | 丁小标 | A kind of rose health-care vinegar and its manufacture craft |
CN115181633A (en) * | 2022-07-25 | 2022-10-14 | 上海宝鼎酿造有限公司 | Preparation process of rose vinegar |
CN115181633B (en) * | 2022-07-25 | 2023-12-12 | 上海宝鼎酿造有限公司 | Preparation process of rose vinegar |
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