CN103695279B - A kind of preparation method of persimmon vinegar - Google Patents
A kind of preparation method of persimmon vinegar Download PDFInfo
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- CN103695279B CN103695279B CN201310703130.7A CN201310703130A CN103695279B CN 103695279 B CN103695279 B CN 103695279B CN 201310703130 A CN201310703130 A CN 201310703130A CN 103695279 B CN103695279 B CN 103695279B
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Abstract
The invention discloses a kind of preparation method of persimmon vinegar, it is that persimmon is put into jar fermenter after selecting materials, taking away the puckery taste, spontaneous fermentation is utilized to make natural persimmon vinegar, the present invention has heat-clearing, removing toxic substances, moistening lung, the function of quenching the thirst, the persimmon vinegar drinking preparation has the function of vessel softening, has certain auxiliary therapeutic action to essential hypertension.
Description
Technical field
The present invention relates to a kind of preparation method of persimmon vinegar, belong to the field of Chinese medicines.
Background technology
Vinegar: different name Bitters, vinegar generally consist of medicinal extract matter, ash content, volatile acid, fixed acid, reducing sugar, concrete material has higher alcohols, the carbohydrates such as 3-hydroxyethanone, otan, tyrosol, acetaldehyde, formaldehyde, acetal, acetic acid, succsinic acid, oxalic acid and sorbose.The seasoning matter good merchantable brand in human diet is not only by vinegar, and the pharmaceutical use of vinegar is very high, has the function of the loose stasis of blood, hemostasis, removing toxic substances, desinsection, controls cough, haematemesis, aphtha, kills all fishes, meat, dish poison.The raw material of current vinegar is mainly made with rice, wheat, jowar or vinasse etc., makes vinegar and occupies a large amount of raw grains, add the consumption of grain.
Summary of the invention
Therefore, there is great demand to fruit vinegar in people, also do not find that the present inventor, through research trial repeatedly, finally successfully works out and adopts persimmon vinegar, thus complete the present invention about relevant report of the present invention up to now.
Object of the present invention is just to provide a kind of preparation method of persimmon vinegar.
The present invention selects persimmon to be prepared, persimmon, different name Shi, for Ebenaceae plant, the fruit of persimmon DiospyroskakilF, containing sucrose, glucose, fructose in fruit, underdone fruit is containing tannin, its composition mainly grey glucoside Laucoanthocyanin, again containing citrulline L-citrullina, fresh persimmon is containing iodine 49.7 milligrams of %, and oral persimmon can promote the oxidation of ethanol in blood, fresh persimmon amount of iodine is high, therefore can be made into certain preparation.Persimmon is that China originates in, annual production about 800,000 tons, and persimmon is various in style, have golden persimmon, ox star persimmon, cubic persimmon, Mopan Persimmon, cubic persimmon, little side's persimmon, steamed bun persimmon, large circular persimmon, also have sweet persimmon, what sugar degree was high is golden persimmon, large circular persimmon, fruit is large, and single fruit weight can reach 7-8 two, and the maximum weighs 1 jin, persimmon nature and flavor are sweet, puckery, cold, and thoughts of returning home lung, large intestine channel, have heat-clearing, the function of moistening lung, controls heat thirsty, cough, spit blood, aphtha.No matter which kind of persimmon, can make Bitters.
Preparation process of the present invention is as follows
One, the making of persimmon vinegar
1, select materials: pluck between the Frost's Descent to the Beginning of Winter, select and do not have insect pest, not damaged, immaculate, epidermis is smooth, full persimmon.
2, take away the puckery taste: the persimmon chosen is put into chest or drying room carries out process of taking away the puckery taste, 8-15 days storage period dry persimmon, or a small amount of apple and persimmon are put together one piece 8-10 days dry persimmon.
3, the making of jar fermenter: after jar fermenter is peace and quiet, remove the calyx and receptacle of a persimmon, baking persimmon is put into cylinder, jar fermenter is good cylinder lid with plastic cloth after filling and drying persimmon, and fasten cylinder mouth with rope, then jar fermenter is put in the sun, receive the irradiation of sunlight, dry persimmon spontaneous fermentation after the irradiation of sunlight, after 1-3 month fermentation precipitation, dry the Bitters that persimmon is just transformed into natural lighting, extract the clear liquid on top, obtain natural persimmon vinegar.
4, the making of fermentor tank: the baking persimmon removing the calyx and receptacle of a persimmon is loaded fermentor tank, fermentor tank is placed on fermentor tank in the place of Chaoyang, fully can obtains the irradiation of sunlight after filling and drying persimmon, after the fermentation precipitation of 1-3 month, obtains natural persimmon vinegar.
Above two kinds of production programs, all by natural lighting fermentation, change according to the height of early, middle and late natural temperature round the clock and change, brewageing according to solarization is natural by sunlight, vinegar out, has very high edible and pharmaceutical use, not containing any additive or chemical substance, be a kind of green product innovation of pure natural, make vinegar with fruit persimmon at present and go back beyond example so far.
Two, the making of vinegar is prepared
1, hawthorn leaching vinegar: get hawthorn 100 grams, persimmon vinegar 1000 milliliters, puts into persimmon vinegar bottle by hawthorn, soaks 10, obtains persimmon Hawthorn Vinegar.
2, tree peony leaching vinegar: get Tree Peony Bark 120 grams, persimmon vinegar 1000 milliliters, puts into persimmon vinegar bottle by Tree Peony Bark, soaks 10, obtains persimmon peony vinegar.
3, mother chrysanthemum leaching vinegar: get 100 grams, mother chrysanthemum, persimmon vinegar 1000 milliliters, puts into persimmon vinegar bottle by mother chrysanthemum, soaks 7, obtains persimmon mother chrysanthemum vinegar.
Persimmon is the fruit that people like to eat, and has certain nutritive value, through processing, transforms and makes new product, not only enriched the edibleness of fruit, also developed the pharmaceutical use of persimmon,
The present invention has heat-clearing, removing toxic substances, moistening lung, the function of quenching the thirst, the persimmon vinegar drinking preparation has the function of vessel softening, certain auxiliary therapeutic action is had to hypertension, also can the digested function of mediation body, increase appetite, long-term taking can reach beauty and health care, the effect of promoting longevity is the up-to-date good merchantable brand of body-care ideal at present, the blank that exploitation of the present invention will fill up the domestic and international same industry.
Medicinal effect of the present invention is set forth further below by test example.
1, accept hyperpietic 60 people for medical treatment, be divided into 4 groups, often organize 15 people, wherein often organize blood pressure 150/90mmHg-160/95mmHg patient 12 people, 165/100mmHg-170/110mmHg patient 3 people.
2, instructions of taking
1 group of oral persimmon Hawthorn Vinegar, every twice-daily, each 20 milliliters, 15 is a course for the treatment of, serve on three courses for the treatment of.
2 groups of oral persimmon peony vinegar, every twice-daily, each 20 milliliters, 15 is a course for the treatment of, serve on three courses for the treatment of.
3 groups of oral persimmon mother chrysanthemum vinegar, every twice-daily, each 20 milliliters, 15 is a course for the treatment of, serve on three courses for the treatment of.
4 groups is contrast photograph, and oral isopyknic green tea, every twice-daily, serve on three courses for the treatment of.
3, test result
1,12 human blood pressure drops are wherein to 145/90mmHg-150/90mmHg in 2 groups, and 3 human blood pressure drops are to 155/95mmHg-160/100mmHg.
In 3 groups, 12 human blood pressure drops are wherein to 145/90mmHg-155/95mmHg, and 3 human blood pressure drops are to 160/100mmHg-165/105mmHg.
The not too large change of 15 people's blood pressures in 4 groups of control groups.
Claims (1)
1. prepare a preparation method for vinegar, it is characterized in that: the method for preparation is as follows:
Tree peony leaching vinegar: get Tree Peony Bark 120 grams, persimmon vinegar 1000 milliliters, puts into persimmon vinegar bottle by Tree Peony Bark, soaks 10, obtains persimmon peony vinegar; The preparation method of described persimmon vinegar is as follows:
(1) select materials: pluck between the Frost's Descent to the Beginning of Winter, select and do not have insect pest, not damaged, immaculate, epidermis is smooth, full persimmon;
(2) take away the puckery taste: the persimmon chosen is put into chest or drying room carries out process of taking away the puckery taste, 8-15 days storage period dry persimmon, or a small amount of apple and persimmon are put together one piece 8-10 days dry persimmon;
(3) after jar fermenter is peace and quiet, remove the calyx and receptacle of a persimmon, baking persimmon is put into cylinder, jar fermenter is good cylinder lid with plastic cloth after filling and drying persimmon, and fasten cylinder mouth with rope, then jar fermenter is put in the sun, receive the irradiation of sunlight, dry persimmon spontaneous fermentation after the irradiation of sunlight, after 1-3 month fermentation precipitation, dry the Bitters that persimmon is just transformed into natural lighting, extract the clear liquid on top, obtain natural persimmon vinegar;
(4) the baking persimmon removing the calyx and receptacle of a persimmon is loaded fermentor tank, fermentor tank is placed on fermentor tank in the place of Chaoyang, fully can obtains the irradiation of sunlight after filling and drying persimmon, after the fermentation precipitation of 1-3 month, obtains natural persimmon vinegar.
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| CN201310703130.7A CN103695279B (en) | 2013-12-19 | 2013-12-19 | A kind of preparation method of persimmon vinegar |
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| CN201310703130.7A CN103695279B (en) | 2013-12-19 | 2013-12-19 | A kind of preparation method of persimmon vinegar |
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| CN103695279B true CN103695279B (en) | 2015-09-02 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104328017A (en) * | 2014-10-08 | 2015-02-04 | 登封市绿之源农副产品开发有限公司 | Swelling-diminishing and pain-easing persimmon vinegar and preparation method thereof |
| CN104382171B (en) * | 2014-12-02 | 2016-06-22 | 南陵旺科知识产权运营有限公司 | A kind of Paeonia ostii vinegar beverage and preparation method |
| CN106811389A (en) * | 2015-12-02 | 2017-06-09 | 金钟硕 | The manufacture method of spontaneous fermentation persimmon vinegar |
| CN106942552A (en) * | 2017-03-27 | 2017-07-14 | 徐巧灵 | A kind of preparation method of persimmon beverage and the persimmon beverage made of it |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518354A (en) * | 2009-04-15 | 2009-09-02 | 张红玲 | Hypertension relieving vinegar beverage and preparation method thereof |
| CN101892146A (en) * | 2010-08-05 | 2010-11-24 | 许朝辉 | Microbe-based quick persimmon vinegar brewing method |
| CN101906375A (en) * | 2010-07-12 | 2010-12-08 | 徐泽银 | Persimmon vinegar and production method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102860378A (en) * | 2011-07-09 | 2013-01-09 | 张新强 | Blood pressure reducing health-care persimmon vinegar tea beverage and preparation method thereof |
| CN102634441B (en) * | 2012-04-20 | 2019-08-27 | 江苏大学 | A kind of preparation method of health-care vinegar |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518354A (en) * | 2009-04-15 | 2009-09-02 | 张红玲 | Hypertension relieving vinegar beverage and preparation method thereof |
| CN101906375A (en) * | 2010-07-12 | 2010-12-08 | 徐泽银 | Persimmon vinegar and production method thereof |
| CN101892146A (en) * | 2010-08-05 | 2010-11-24 | 许朝辉 | Microbe-based quick persimmon vinegar brewing method |
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Effective date of registration: 20200520 Address after: 236000 No.90, Xiqiao community, Xinhua office, Yingdong District, Fuyang City, Anhui Province Patentee after: Yan Wentao Address before: 236800 Anhui Province, Bozhou City Qiaocheng District No. 26 Dong Qiao Zhen Zhu Yuan Patentee before: Xu Shijie |
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