CN108342290A - Pawpaw vinegar - Google Patents
Pawpaw vinegar Download PDFInfo
- Publication number
- CN108342290A CN108342290A CN201810388116.5A CN201810388116A CN108342290A CN 108342290 A CN108342290 A CN 108342290A CN 201810388116 A CN201810388116 A CN 201810388116A CN 108342290 A CN108342290 A CN 108342290A
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- parts
- pawpaw
- vinegar
- raw material
- salt
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 38
- 239000000052 vinegar Substances 0.000 title claims abstract description 36
- 244000189799 Asimina triloba Species 0.000 title claims abstract description 22
- 235000006264 Asimina triloba Nutrition 0.000 title claims abstract description 22
- 235000009467 Carica papaya Nutrition 0.000 title claims abstract description 22
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 30
- 235000009566 rice Nutrition 0.000 claims abstract description 30
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 235000005078 Chaenomeles speciosa Nutrition 0.000 claims abstract description 15
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 15
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 15
- 235000004347 Perilla Nutrition 0.000 claims abstract description 15
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 15
- 235000017831 Pseudocydonia sinensis Nutrition 0.000 claims abstract description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 15
- 229930006000 Sucrose Natural products 0.000 claims abstract description 15
- 239000002253 acid Substances 0.000 claims abstract description 15
- 240000000425 Chaenomeles speciosa Species 0.000 claims abstract 6
- 241000209094 Oryza Species 0.000 claims 10
- 240000007594 Oryza sativa Species 0.000 abstract description 20
- 235000013399 edible fruits Nutrition 0.000 abstract description 9
- 210000004369 blood Anatomy 0.000 abstract description 8
- 239000008280 blood Substances 0.000 abstract description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 4
- 230000002929 anti-fatigue Effects 0.000 abstract description 4
- 210000004204 blood vessel Anatomy 0.000 abstract description 4
- 210000004185 liver Anatomy 0.000 abstract description 4
- 241000894006 Bacteria Species 0.000 abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 3
- 230000003712 anti-aging effect Effects 0.000 abstract description 3
- 238000000855 fermentation Methods 0.000 abstract description 3
- 230000004151 fermentation Effects 0.000 abstract description 3
- 238000012423 maintenance Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 2
- 229930003268 Vitamin C Natural products 0.000 abstract description 2
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 239000004480 active ingredient Substances 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 238000009395 breeding Methods 0.000 abstract description 2
- 230000001488 breeding effect Effects 0.000 abstract description 2
- 230000001079 digestive effect Effects 0.000 abstract description 2
- 230000035622 drinking Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 229930003935 flavonoid Natural products 0.000 abstract description 2
- 235000017173 flavonoids Nutrition 0.000 abstract description 2
- 150000002215 flavonoids Chemical class 0.000 abstract description 2
- 235000010987 pectin Nutrition 0.000 abstract description 2
- 239000001814 pectin Substances 0.000 abstract description 2
- 229920001277 pectin Polymers 0.000 abstract description 2
- 238000010791 quenching Methods 0.000 abstract description 2
- 239000001397 quillaja saponaria molina bark Substances 0.000 abstract description 2
- 229930182490 saponin Natural products 0.000 abstract description 2
- 150000007949 saponins Chemical class 0.000 abstract description 2
- 239000001648 tannin Substances 0.000 abstract description 2
- 235000018553 tannin Nutrition 0.000 abstract description 2
- 229920001864 tannin Polymers 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 235000019154 vitamin C Nutrition 0.000 abstract description 2
- 239000011718 vitamin C Substances 0.000 abstract description 2
- 244000251905 Pseudocydonia sinensis Species 0.000 description 9
- 238000002360 preparation method Methods 0.000 description 4
- 230000001151 other effect Effects 0.000 description 2
- 244000298715 Actinidia chinensis Species 0.000 description 1
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 1
- 235000009685 Crataegus X maligna Nutrition 0.000 description 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 1
- 235000009486 Crataegus bullatus Nutrition 0.000 description 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 1
- 235000009682 Crataegus limnophila Nutrition 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
- 235000004423 Crataegus monogyna Nutrition 0.000 description 1
- 235000002313 Crataegus paludosa Nutrition 0.000 description 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 241000218231 Moraceae Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 244000185180 Pyrus betulifolia Species 0.000 description 1
- 235000006877 Pyrus betulifolia Nutrition 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000003679 aging effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to pawpaw vinegars, in parts by weight, are made of following raw material：150 165 parts of 900 1100 parts of acid Chinese quince, 500 700 parts of white sugar, 50 120 parts of salt, 8 11 parts of purple perilla, 15 parts of Radix Glycyrrhizae, 12 parts of cassia bark, rice vinegar or thin rice gruel.Pawpaw vinegar provided by the invention, it can have the function that the comfortable taste of general beverage, quench one's thirst, it matches the equalization request that can meet to human nutrition structure, simultaneously, the salt of addition is created in its raw material, the breeding of other miscellaneous bacterias is can inhibit in fermentation process, reaches the sour-sweet degree of balance fruit vinegar, all plays an important roll for the equilibrium degree for improving mouthfeel, carrying alcohol fruity；Pawpaw in raw material, contain the active ingredients such as 19 kinds of amino acid, pawpaw saponin(e, flavonoids, vitamin C, tannin, pectin, after directly drinking, grading absorption is carried out by the various digestive ferments of human body, can reach antifatigue, liver protecting, soften blood vessel, the effects that blood fat-reducing blood pressure-decreasing, skin maintenance, anti-aging.
Description
Technical field
The present invention relates to wine technical fields, more particularly to pawpaw vinegar.
Background technology
Fruit vinegar be with fruit, including birchleaf pear, hawthorn, mulberries, grape, persimmon, apricot, citrus, Kiwi berry, apple, watermelon etc.,
Or Fruit quality leftover bits and pieces is primary raw material, it is a kind of full of nutrition, flavorful made of being brewed using modern biotechnology
Sour seasoning.There is existing fruit vinegar alimentary health-care function, the fruit vinegar of each kind to correspond to corresponding health-care efficacy, but can not be same
When have antifatigue, liver protecting, soften blood vessel, blood fat-reducing blood pressure-decreasing, skin maintenance, slow down aging and other effects.
Invention content
For the defect and problem in the presence of above-mentioned background technology, it is an object of the present invention to provide pawpaw vinegars, have simultaneously
There is antifatigue, liver protecting, softens blood vessel, blood fat-reducing blood pressure-decreasing, skin maintenance, anti-aging and other effects.
In order to achieve the above object, the present invention provides the following technical solutions：
Pawpaw vinegar is made of following raw material in parts by weight：900-1100 parts of acid Chinese quince, 500-700 parts of white sugar, salt
50-120 parts, 8-11 parts of purple perilla, 1-5 parts of Radix Glycyrrhizae, 1-2 parts of cassia bark, 150-165 parts of rice vinegar or thin rice gruel.Original creation adds wherein in raw material
The salt added can inhibit the breeding of other miscellaneous bacterias in fermentation process, reach the sour-sweet degree of balance fruit vinegar, for improving mouthfeel, carrying alcohol fruit
Fragrant equilibrium degree all plays an important roll, meanwhile, the salt added helps to escape the fruity of pawpaw, and taste is abundant, returns
Taste is long.
Further, in parts by weight, it is made of following raw material：900 parts of acid Chinese quince, 550 parts of white sugar, 60 parts of salt, purple perilla
10 parts, 2 parts of Radix Glycyrrhizae, 1 part of cassia bark, 155 parts of rice vinegar or thin rice gruel.
Further, in parts by weight, it is made of following raw material：950 parts of acid Chinese quince, 600 parts of white sugar, 80 parts of salt, purple perilla 9
160 parts of part, 2 parts of Radix Glycyrrhizae, 2 parts of cassia bark, rice vinegar or thin rice gruel.
Further, 1000 parts of acid Chinese quince, 600 parts of white sugar, 100 parts of salt, 10 parts of purple perilla, 3 parts of Radix Glycyrrhizae, 1 part of cassia bark, rice vinegar
Or 160 parts of thin rice gruel.
Further, 1050 parts of acid Chinese quince, 650 parts of white sugar, 120 parts of salt, 11 parts of purple perilla, 5 parts of Radix Glycyrrhizae, 1 part of cassia bark, rice vinegar
Or 165 parts of thin rice gruel.
Pawpaw vinegar provided by the invention can have the function that the comfortable taste of general beverage, quench one's thirst, and matching can meet
To the equalization request of human nutrition structure, meanwhile, the salt of addition is created in raw material, it is numerous to can inhibit other miscellaneous bacterias in fermentation process
It grows, reaches the sour-sweet degree of balance fruit vinegar, all play an important roll for the equilibrium degree for improving mouthfeel, carrying alcohol fruity；In raw material
Pawpaw, containing active ingredients such as 19 kinds of amino acid, pawpaw saponin(e, flavonoids, vitamin C, tannin, pectin, after directly drinking,
Grading absorption is carried out by the various digestive ferments of human body, can reach antifatigue, liver protecting, softens blood vessel, blood fat-reducing blood pressure-decreasing, beauty treatment U.S.
The effects that appearance, anti-aging.
Specific implementation mode
Below in conjunction with the embodiment of the present invention, technical scheme of the present invention is clearly and completely described, it is clear that
Described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the implementation in the present invention
Example, the every other embodiment that those of ordinary skill in the art are obtained without creative efforts belong to
The scope of protection of the invention.
Embodiment 1
The pawpaw vinegar of the embodiment of the present invention 1 is made of following raw material in parts by weight：900 parts of acid Chinese quince, white sugar 550
155 parts of part, 60 parts of salt, 10 parts of purple perilla, 2 parts of Radix Glycyrrhizae, 1 part of cassia bark, rice vinegar or thin rice gruel.
Preparation method：Above-mentioned raw materials are mixed by weight ratio, are brewed using biotechnology.
Embodiment 2
The pawpaw vinegar of the embodiment of the present invention 2 is made of following raw material in parts by weight：950 parts of acid Chinese quince, white sugar 600
160 parts of part, 80 parts of salt, 9 parts of purple perilla, 2 parts of Radix Glycyrrhizae, 2 parts of cassia bark, rice vinegar or thin rice gruel.
Preparation method：Above-mentioned raw materials are mixed by weight ratio, are brewed using biotechnology.
Embodiment 3
The pawpaw vinegar of the embodiment of the present invention 3,1000 parts of acid Chinese quince, 600 parts of white sugar, 100 parts of salt, 10 parts of purple perilla, Radix Glycyrrhizae 3
160 parts of part, 1 part of cassia bark, rice vinegar or thin rice gruel.
Preparation method：Above-mentioned raw materials are mixed by weight ratio, are brewed using biotechnology.
Embodiment 4
The pawpaw vinegar of the embodiment of the present invention 4,1050 parts of acid Chinese quince, 650 parts of white sugar, 120 parts of salt, 11 parts of purple perilla, Radix Glycyrrhizae 5
165 parts of part, 1 part of cassia bark, rice vinegar or thin rice gruel.
Preparation method：Above-mentioned raw materials are mixed by weight ratio, are brewed using biotechnology.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (5)
1. pawpaw vinegar, which is characterized in that in parts by weight, be made of following raw material：900-1100 parts of acid Chinese quince, white sugar 500-
700 parts, 50-120 parts of salt, 8-11 parts of purple perilla, 1-5 parts of Radix Glycyrrhizae, 1-2 parts of cassia bark, 150-165 parts of rice vinegar or thin rice gruel.
2. pawpaw vinegar according to claim 1, which is characterized in that in parts by weight, be made of following raw material：Acid Chinese quince
900 parts, 550 parts of white sugar, 60 parts of salt, 10 parts of purple perilla, 2 parts of Radix Glycyrrhizae, 1 part of cassia bark, 155 parts of rice vinegar or thin rice gruel.
3. pawpaw vinegar according to claim 1, which is characterized in that in parts by weight, be made of following raw material：Acid Chinese quince
950 parts, 600 parts of white sugar, 80 parts of salt, 9 parts of purple perilla, 2 parts of Radix Glycyrrhizae, 2 parts of cassia bark, 160 parts of rice vinegar or thin rice gruel.
4. pawpaw vinegar according to claim 1, which is characterized in that 1000 parts of acid Chinese quince, 600 parts of white sugar, 100 parts of salt,
160 parts of 10 parts of purple perilla, 3 parts of Radix Glycyrrhizae, 1 part of cassia bark, rice vinegar or thin rice gruel.
5. pawpaw vinegar according to claim 1, which is characterized in that 1050 parts of acid Chinese quince, 650 parts of white sugar, 120 parts of salt,
165 parts of 11 parts of purple perilla, 5 parts of Radix Glycyrrhizae, 1 part of cassia bark, rice vinegar or thin rice gruel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810388116.5A CN108342290A (en) | 2018-04-26 | 2018-04-26 | Pawpaw vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810388116.5A CN108342290A (en) | 2018-04-26 | 2018-04-26 | Pawpaw vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108342290A true CN108342290A (en) | 2018-07-31 |
Family
ID=62955404
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810388116.5A Pending CN108342290A (en) | 2018-04-26 | 2018-04-26 | Pawpaw vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108342290A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108865644A (en) * | 2018-09-28 | 2018-11-23 | 江门市新会区十月果柑制品有限公司 | A kind of mandarin orange fruit vinegar and preparation method thereof |
| CN113862109A (en) * | 2021-08-26 | 2021-12-31 | 镇江刘恒记食品有限公司 | Flower-fragrance fruit vinegar containing rose extract |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
| CN104962529A (en) * | 2015-06-19 | 2015-10-07 | 广西大学 | Method for manufacturing fruit ferment |
| CN105011138A (en) * | 2015-07-22 | 2015-11-04 | 杭州赛洋环保工程有限公司 | Making technology of enzyme |
| CN105919846A (en) * | 2016-04-13 | 2016-09-07 | 李健明 | Preparation method of enzyme |
| CN107048376A (en) * | 2017-06-17 | 2017-08-18 | 王笑丽 | A kind of processing method of pectase food |
-
2018
- 2018-04-26 CN CN201810388116.5A patent/CN108342290A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
| CN104962529A (en) * | 2015-06-19 | 2015-10-07 | 广西大学 | Method for manufacturing fruit ferment |
| CN105011138A (en) * | 2015-07-22 | 2015-11-04 | 杭州赛洋环保工程有限公司 | Making technology of enzyme |
| CN105919846A (en) * | 2016-04-13 | 2016-09-07 | 李健明 | Preparation method of enzyme |
| CN107048376A (en) * | 2017-06-17 | 2017-08-18 | 王笑丽 | A kind of processing method of pectase food |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108865644A (en) * | 2018-09-28 | 2018-11-23 | 江门市新会区十月果柑制品有限公司 | A kind of mandarin orange fruit vinegar and preparation method thereof |
| CN113862109A (en) * | 2021-08-26 | 2021-12-31 | 镇江刘恒记食品有限公司 | Flower-fragrance fruit vinegar containing rose extract |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180731 |
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| RJ01 | Rejection of invention patent application after publication |