CN104172328A - Sea buckthorn fruit vinegar and production method thereof - Google Patents
Sea buckthorn fruit vinegar and production method thereof Download PDFInfo
- Publication number
- CN104172328A CN104172328A CN201410307223.2A CN201410307223A CN104172328A CN 104172328 A CN104172328 A CN 104172328A CN 201410307223 A CN201410307223 A CN 201410307223A CN 104172328 A CN104172328 A CN 104172328A
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- parts
- vinegar
- fructus
- buckthorn fruit
- sea buckthorn
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 42
- 239000000052 vinegar Substances 0.000 title claims abstract description 35
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 33
- 235000003145 Hippophae rhamnoides Nutrition 0.000 title claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 240000000950 Hippophae rhamnoides Species 0.000 title 1
- 241000229143 Hippophae Species 0.000 claims abstract description 35
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 12
- 235000012907 honey Nutrition 0.000 claims abstract description 12
- 235000009566 rice Nutrition 0.000 claims abstract description 12
- 239000011435 rock Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 7
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 7
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 7
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 7
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 7
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 7
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 7
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 7
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 7
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 7
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 240000000171 Crataegus monogyna Species 0.000 claims abstract 3
- 235000003935 Hippophae Nutrition 0.000 claims description 13
- 241000498779 Myristica Species 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 11
- 241001092040 Crataegus Species 0.000 claims description 9
- 239000003814 drug Substances 0.000 claims description 8
- 239000000706 filtrate Substances 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 235000014493 Crataegus Nutrition 0.000 claims description 5
- 239000001702 nutmeg Substances 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 206010011224 Cough Diseases 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 5
- 230000017531 blood circulation Effects 0.000 abstract description 5
- 201000006549 dyspepsia Diseases 0.000 abstract description 5
- 230000029087 digestion Effects 0.000 abstract description 3
- 230000007774 longterm Effects 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 2
- 241001127714 Amomum Species 0.000 abstract 1
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract 1
- 244000270834 Myristica fragrans Species 0.000 abstract 1
- 230000003213 activating effect Effects 0.000 abstract 1
- 230000035876 healing Effects 0.000 abstract 1
- 208000026435 phlegm Diseases 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 8
- 230000001737 promoting effect Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 230000005784 autoimmunity Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 230000029663 wound healing Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/08—Addition of flavouring ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to a sea buckthorn fruit vinegar and a production method thereof, and belongs to the technical field of drinks. The sea buckthorn fruit vinegar comprises the following raw materials in parts by weight: white vinegar 200-500, sea buckthorn fruit 200-500, rock sugar 150-300, honey 150-300, Myristica Fragrans 10-50, villous amomum fruit 10-50, dried hawthorn 10-50, rice sprout 10-50, malt 10-50, and water 500-1000. The sea buckthorn fruit is combined with the white vinegar and other traditional Chinese medicines, so that the sea buckthorn fruit vinegar has the efficacies of eliminating phlegm and stopping cough, relieving dyspepsia, and activating blood circulation to dissipate blood stasis. Long-term consumption of the sea buckthorn fruit vinegar can invigorate the stomach and improve digestion, promote healing of wound and improve the immunity.
Description
Technical field
The present invention relates to sea-buckthorn fruit vinegar and preparation method thereof, belong to drink technical field.
Background technology
Fruit vinegar is that to take fruit or fruit processing fent be primary raw material, a kind of nutritious, the tart flavour flavouring that local flavor is good that utilize that modern biotechnology brew forms.It has the alimentary health-care function of fruit and vinegar concurrently, is the Novel beverage that integrates the functions such as nutrition, health care, dietotherapy.Fruit vinegar can enhance metabolism, and regulates acid-base balance, eliminates fatigue, contains ten kinds of above organic acids and the several amino acids of needed by human body.In order to play different effects, people develop the fruit vinegar that various fruit is made, but these fruit vinegars are mainly to improve immunity, to reduce the effects such as cholesterol, beauty and skin care, fat-reducing, and are seldom useful on cough-relieving apophlegmatic, relieving dyspepsia, the fruit vinegar of promoting blood circulation to remove blood stasis effect.
Summary of the invention
The object of the invention is to solve the weak point that above-mentioned prior art exists, provide a kind of cough-relieving apophlegmatic that has, relieving dyspepsia, sea-buckthorn fruit vinegar of promoting blood circulation to remove blood stasis effect and preparation method thereof.
The present invention is achieved by the following technical solutions:
A sea-buckthorn fruit vinegar, its special character is to be made by following raw material by weight ratio: light-coloured vinegar 200-500 part, fructus hippophae 200-500 part, rock sugar 150-300 part, honey 150-300 part, nutmeg 10-50 part, fructus amomi 10-50 part, dried hawthorn 10-50 part, rice sprout 10-50 part, Fructus Hordei Germinatus 10-50 part, water 500-1000 part;
Described sea-buckthorn fruit vinegar is made by the following raw material of optimal proportion by weight: 500 parts of light-coloured vinegars, 300 parts of fructus hippophaes, 200 parts, rock sugar, 200 parts of honey, 20 parts of nutmegs, 20 parts of fructus amomis, 20 parts of dried hawthorns, 20 parts of rice sprouts, 20 parts, Fructus Hordei Germinatus, 700 parts, water;
A preparation method for sea-buckthorn fruit vinegar, its special character is to comprise the following steps:
(1) squeeze into juice after fresh fructus hippophae is cleaned, then add in agitator and fully mix with rock sugar, make fruit juice;
(2) nutmeg, fructus amomi, dried hawthorn, rice sprout, malt flour are broken to 40 orders, then put into mixer and fully mix, form Chinese medicine composition;
(3) Chinese medicine composition of the fruit juice of step (1), step (2) is placed in to light-coloured vinegar successively, and adds honey, pour in container and seal, and be placed in 5 ℃ of-12 ℃ of shady places 7 days;
(4) by the solution filter placing in step (3), filtrate is put into insulating box, under the temperature conditions of 50-80 ℃, keep 60-70 minute;
(5) by filtrate in step (4) and water mingle blending.
Sea-buckthorn fruit vinegar of the present invention, is to adopt fructus hippophae and light-coloured vinegar and part Chinese Medicine and Clavicular thereof to make, and has cough-relieving apophlegmatic, relieving dyspepsia, the left and right of promoting blood circulation to remove blood stasis.Long-term drinking can stomach strengthening and digestion promoting, promotes wound healing, promotes autoimmunity.
The specific embodiment
Below provide the specific embodiment of the present invention, be used for formation of the present invention to be described in further detail.
Embodiment 1
The sea-buckthorn fruit vinegar of the present embodiment, is made by following raw material by weight ratio: 200 parts of light-coloured vinegars, 200 parts of fructus hippophaes, 150 parts, rock sugar, 150 parts of honey, 10 parts of nutmegs, 10 parts of fructus amomis, 10 parts of dried hawthorns, 10 parts of rice sprouts, 10 parts, Fructus Hordei Germinatus, 500 parts, water.
Embodiment 2
The sea-buckthorn fruit vinegar of the present embodiment, is made by following raw material by weight ratio: 500 parts of light-coloured vinegars, 500 parts of fructus hippophaes, 300 parts, rock sugar, 300 parts of honey, 50 parts of nutmegs, 50 parts of fructus amomis, 0 part of dried hawthorn, 50 parts of rice sprouts, 50 parts, Fructus Hordei Germinatus, 1000 parts, water.
Embodiment 3
The sea-buckthorn fruit vinegar of the present embodiment, is made by the following raw material of optimal proportion by weight: 500 parts of light-coloured vinegars, 300 parts of fructus hippophaes, 200 parts, rock sugar, 200 parts of honey, 20 parts of nutmegs, 20 parts of fructus amomis, 20 parts of dried hawthorns, 20 parts of rice sprouts, 20 parts, Fructus Hordei Germinatus, 700 parts, water.
Embodiment 4
The sea-buckthorn fruit vinegar of the present embodiment, is made by the following raw material of optimal proportion by weight: 300 parts of light-coloured vinegars, 260 parts of fructus hippophaes, 180 parts, rock sugar, 160 parts of honey, 20 parts of nutmegs, 20 parts of fructus amomis, 30 parts of dried hawthorns, 30 parts of rice sprouts, 20 parts, Fructus Hordei Germinatus, 800 parts, water.
The preparation method of the sea-buckthorn fruit vinegar of above embodiment, comprises the following steps:
(1) squeeze into juice after fresh fructus hippophae is cleaned, then add in agitator and fill with rock sugar
Divide and mix, make fruit juice;
(2) nutmeg, fructus amomi, dried hawthorn, rice sprout, malt flour are broken to 40 orders, then put
Enter in mixer and fully mix, form Chinese medicine composition;
(3) Chinese medicine composition of the fruit juice of step (1), step (2) is placed in white successively
In vinegar, and add honey, pour in container and seal, and be placed in 8 ℃ of shady places 7 days;
(4) by the solution filter placing in step (3), filtrate is put into insulating box,
Under the temperature conditions of 60 ℃, keep 65 minutes;
(5) by filtrate in step (4) and water mingle blending.
The sea-buckthorn fruit vinegar of above embodiment, is to adopt fructus hippophae and light-coloured vinegar and part Chinese Medicine and Clavicular thereof to make, and has cough-relieving apophlegmatic, relieving dyspepsia, the left and right of promoting blood circulation to remove blood stasis.Long-term drinking can stomach strengthening and digestion promoting, promotes wound healing, promotes autoimmunity.
Claims (3)
1. a sea-buckthorn fruit vinegar, is characterized in that being made by following raw material by weight ratio: light-coloured vinegar 200-500 part, fructus hippophae 200-500 part, rock sugar 150-300 part, honey 150-300 part, nutmeg 10-50 part, fructus amomi 10-50 part, dried hawthorn 10-50 part, rice sprout 10-50 part, Fructus Hordei Germinatus 10-50 part, water 500-1000 part.
2. sea-buckthorn fruit vinegar according to claim 1, is characterized in that being made by the following raw material of optimal proportion by weight: 500 parts of light-coloured vinegars, 300 parts of fructus hippophaes, 200 parts, rock sugar, 200 parts of honey, 20 parts of nutmegs, 20 parts of fructus amomis, 20 parts of dried hawthorns, 20 parts of rice sprouts, 20 parts, Fructus Hordei Germinatus, 700 parts, water.
3. a kind of preparation method of sea-buckthorn fruit vinegar described in claim 1 or 2, is characterized in that comprising the following steps:
(1) squeeze into juice after fresh fructus hippophae is cleaned, then add in agitator and fully mixes with rock sugar, make
Become fruit juice;
(2) nutmeg, fructus amomi, dried hawthorn, rice sprout, malt flour are broken to 40 orders, then put into mixer
Fully mix, form Chinese medicine composition;
(3) Chinese medicine composition of the fruit juice of step (1), step (2) is placed in to light-coloured vinegar successively, and adds
Enter honey, pour in container and seal, and be placed in 5 ℃ of-12 ℃ of shady places 7 days;
(4) by the solution filter placing in step (3), filtrate is put into insulating box, at 50-80 ℃
Temperature conditions under keep 60-70 minute;
(5) by filtrate in step (4) and water mingle blending.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410307223.2A CN104172328A (en) | 2014-07-01 | 2014-07-01 | Sea buckthorn fruit vinegar and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410307223.2A CN104172328A (en) | 2014-07-01 | 2014-07-01 | Sea buckthorn fruit vinegar and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104172328A true CN104172328A (en) | 2014-12-03 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410307223.2A Pending CN104172328A (en) | 2014-07-01 | 2014-07-01 | Sea buckthorn fruit vinegar and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104172328A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105670893A (en) * | 2016-02-22 | 2016-06-15 | 陈爱华 | Sea-buckthorn vinegar and making method thereof |
| CN108795683A (en) * | 2018-06-25 | 2018-11-13 | 沈周平 | A kind of fruit vinegar formula |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1286050A (en) * | 2000-04-17 | 2001-03-07 | 王忠益 | Health-care liquid and its preparing process |
| CN1327045A (en) * | 2000-06-01 | 2001-12-19 | 王雪平 | Spleen strengthening and stomach nourishing health haw vinegar and its preparing method |
| CN101006859A (en) * | 2007-01-23 | 2007-08-01 | 青海清华博众生物技术有限公司 | A fruit vinegar beverage of seabuckthorn and its preparation method |
| CN101984036A (en) * | 2010-11-26 | 2011-03-09 | 安徽方敏医药有限公司 | Health vinegar and preparation method thereof |
| KR101339861B1 (en) * | 2012-08-13 | 2013-12-10 | 양춘선 | Five-colored citrus-vinegar and preparation method thereof |
| CN103504438A (en) * | 2011-01-31 | 2014-01-15 | 徐志强 | Preparation method for vinegar beverage having effects of appetite whetting and digesting |
-
2014
- 2014-07-01 CN CN201410307223.2A patent/CN104172328A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1286050A (en) * | 2000-04-17 | 2001-03-07 | 王忠益 | Health-care liquid and its preparing process |
| CN1327045A (en) * | 2000-06-01 | 2001-12-19 | 王雪平 | Spleen strengthening and stomach nourishing health haw vinegar and its preparing method |
| CN101006859A (en) * | 2007-01-23 | 2007-08-01 | 青海清华博众生物技术有限公司 | A fruit vinegar beverage of seabuckthorn and its preparation method |
| CN101984036A (en) * | 2010-11-26 | 2011-03-09 | 安徽方敏医药有限公司 | Health vinegar and preparation method thereof |
| CN103504438A (en) * | 2011-01-31 | 2014-01-15 | 徐志强 | Preparation method for vinegar beverage having effects of appetite whetting and digesting |
| KR101339861B1 (en) * | 2012-08-13 | 2013-12-10 | 양춘선 | Five-colored citrus-vinegar and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105670893A (en) * | 2016-02-22 | 2016-06-15 | 陈爱华 | Sea-buckthorn vinegar and making method thereof |
| CN108795683A (en) * | 2018-06-25 | 2018-11-13 | 沈周平 | A kind of fruit vinegar formula |
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