CN104872563A - Preparing method of health honey vinegar bean - Google Patents
Preparing method of health honey vinegar bean Download PDFInfo
- Publication number
- CN104872563A CN104872563A CN201510291351.7A CN201510291351A CN104872563A CN 104872563 A CN104872563 A CN 104872563A CN 201510291351 A CN201510291351 A CN 201510291351A CN 104872563 A CN104872563 A CN 104872563A
- Authority
- CN
- China
- Prior art keywords
- air
- dry
- extract
- time
- steam
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 79
- 239000000052 vinegar Substances 0.000 title claims abstract description 79
- 235000012907 honey Nutrition 0.000 title claims abstract description 59
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 46
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 46
- 230000036541 health Effects 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title abstract description 6
- 239000000284 extract Substances 0.000 claims abstract description 107
- 235000013305 food Nutrition 0.000 claims abstract description 52
- 244000197580 Poria cocos Species 0.000 claims abstract description 36
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 36
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 36
- 241000405414 Rehmannia Species 0.000 claims abstract description 34
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 241001278833 Rosa laevigata Species 0.000 claims abstract description 31
- 235000000661 Rosa laevigata Nutrition 0.000 claims abstract description 31
- 238000001035 drying Methods 0.000 claims abstract description 30
- 239000000463 material Substances 0.000 claims abstract description 22
- 240000001341 Reynoutria japonica Species 0.000 claims abstract description 16
- 235000018167 Reynoutria japonica Nutrition 0.000 claims abstract description 16
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 244000068988 Glycine max Species 0.000 claims description 67
- 235000010469 Glycine max Nutrition 0.000 claims description 67
- 241000218231 Moraceae Species 0.000 claims description 28
- 238000002360 preparation method Methods 0.000 claims description 26
- 238000004659 sterilization and disinfection Methods 0.000 claims description 21
- 238000009461 vacuum packaging Methods 0.000 claims description 18
- 238000012856 packing Methods 0.000 claims description 16
- 230000001954 sterilising effect Effects 0.000 claims description 16
- 239000000706 filtrate Substances 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 10
- 239000003651 drinking water Substances 0.000 claims description 10
- 235000020188 drinking water Nutrition 0.000 claims description 10
- 239000011265 semifinished product Substances 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000011068 loading method Methods 0.000 claims description 5
- 238000012545 processing Methods 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 5
- 230000000694 effects Effects 0.000 abstract description 13
- 240000000249 Morus alba Species 0.000 abstract description 6
- 238000010025 steaming Methods 0.000 abstract description 2
- 235000005118 dietary health Nutrition 0.000 abstract 2
- 235000008898 Morinda citrifolia Nutrition 0.000 abstract 1
- 235000008248 Morinda citrifolia var citrifolia Nutrition 0.000 abstract 1
- 239000006049 herbal material Substances 0.000 abstract 1
- 235000017524 noni Nutrition 0.000 abstract 1
- 239000003814 drug Substances 0.000 description 10
- 210000003734 kidney Anatomy 0.000 description 10
- 239000008280 blood Substances 0.000 description 9
- 210000004369 blood Anatomy 0.000 description 9
- 210000004185 liver Anatomy 0.000 description 8
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 6
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 6
- 238000010521 absorption reaction Methods 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- 229940079593 drug Drugs 0.000 description 5
- 239000003925 fat Substances 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 206010010774 Constipation Diseases 0.000 description 4
- 201000010099 disease Diseases 0.000 description 4
- 235000013402 health food Nutrition 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 206010020772 Hypertension Diseases 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000010445 lecithin Nutrition 0.000 description 3
- 239000000787 lecithin Substances 0.000 description 3
- 229940067606 lecithin Drugs 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 229960003512 nicotinic acid Drugs 0.000 description 3
- 235000001968 nicotinic acid Nutrition 0.000 description 3
- 239000011664 nicotinic acid Substances 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000005728 strengthening Methods 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 208000000059 Dyspnea Diseases 0.000 description 2
- 206010013975 Dyspnoeas Diseases 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 206010059013 Nocturnal emission Diseases 0.000 description 2
- GLUUGHFHXGJENI-UHFFFAOYSA-N Piperazine Chemical compound C1CNCCN1 GLUUGHFHXGJENI-UHFFFAOYSA-N 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 210000004204 blood vessel Anatomy 0.000 description 2
- 230000008859 change 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
- 230000029087 digestion Effects 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 208000002173 dizziness Diseases 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 206010022437 insomnia Diseases 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 206010029410 night sweats Diseases 0.000 description 2
- 230000036565 night sweats Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002700 urine Anatomy 0.000 description 2
- 206010049865 Achromotrichia acquired Diseases 0.000 description 1
- 208000002874 Acne Vulgaris Diseases 0.000 description 1
- 241000256844 Apis mellifera Species 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 241001107116 Castanospermum australe Species 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 241001148495 Cibotium barometz Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000195958 Dicksoniaceae Species 0.000 description 1
- 206010015958 Eye pain Diseases 0.000 description 1
- PXGOKWXKJXAPGV-UHFFFAOYSA-N Fluorine Chemical compound FF PXGOKWXKJXAPGV-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- STECJAGHUSJQJN-GAUPFVANSA-N Hyoscine Natural products C1([C@H](CO)C(=O)OC2C[C@@H]3N([C@H](C2)[C@@H]2[C@H]3O2)C)=CC=CC=C1 STECJAGHUSJQJN-GAUPFVANSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010027514 Metrorrhagia Diseases 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- STECJAGHUSJQJN-UHFFFAOYSA-N N-Methyl-scopolamin Natural products C1C(C2C3O2)N(C)C3CC1OC(=O)C(CO)C1=CC=CC=C1 STECJAGHUSJQJN-UHFFFAOYSA-N 0.000 description 1
- 240000007930 Oxalis acetosella Species 0.000 description 1
- 235000008098 Oxalis acetosella Nutrition 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 206010033557 Palpitations Diseases 0.000 description 1
- 235000010240 Paullinia pinnata Nutrition 0.000 description 1
- 235000001188 Peltandra virginica Nutrition 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 244000292697 Polygonum aviculare Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010061926 Purulence Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 208000009205 Tinnitus Diseases 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 206010047571 Visual impairment Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 208000031971 Yin Deficiency Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 206010000496 acne Diseases 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003471 anti-radiation Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000006286 aqueous extract Substances 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 239000003212 astringent agent Substances 0.000 description 1
- 235000013871 bee wax Nutrition 0.000 description 1
- 239000012166 beeswax Substances 0.000 description 1
- 235000021279 black bean Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 208000035475 disorder Diseases 0.000 description 1
- 208000017574 dry cough Diseases 0.000 description 1
- 208000030533 eye disease Diseases 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000011737 fluorine Substances 0.000 description 1
- 229910052731 fluorine Inorganic materials 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000003902 lesion Effects 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 201000007227 lymph node tuberculosis Diseases 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 208000001491 myopia Diseases 0.000 description 1
- 230000004379 myopia Effects 0.000 description 1
- 235000013557 nattō Nutrition 0.000 description 1
- 231100000862 numbness Toxicity 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
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- STECJAGHUSJQJN-FWXGHANASA-N scopolamine Chemical compound C1([C@@H](CO)C(=O)O[C@H]2C[C@@H]3N([C@H](C2)[C@@H]2[C@H]3O2)C)=CC=CC=C1 STECJAGHUSJQJN-FWXGHANASA-N 0.000 description 1
- 229960002646 scopolamine Drugs 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 208000013220 shortness of breath Diseases 0.000 description 1
- 208000017520 skin disease Diseases 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 231100000886 tinnitus Toxicity 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 208000029257 vision disease Diseases 0.000 description 1
- 230000004393 visual impairment Effects 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
- 238000004804 winding Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparing method of health honey vinegar bean. The preparing method includes the steps of preparing water extracts of cibot rhizome, Cherokee rose fruit, rehmannia rhizome, prepared rehmannia rhizome, Indian bread, mulberry and fleeceflower root; subjecting the extracts of vinegar, the cibot rhizome, the Cherokee rose fruit, the rehmannia rhizome, the prepared rehmannia rhizome, the Indian bread, the mulberry and the fleeceflower root to nine times of steaming and soaking; and finally, performing drying and packaging to obtain the health honey vinegar bean. The health honey vinegar bean prepared by the preparing method is as effective as various food materials having the hair blacking effect; consumers can eat the health honey vinegar bean with no limitations on time, location and manner, the traditional eating method where the different herbal materials need to be decocted or consumed many times is changed, the needs of the consumers for convenience of carrying the health honey vinegar bean, ease and quickness of eating and taste diversity are met, the need for dietary health care is more conveniently met, and the health honey vinegar bean allows dietary health care for more people.
Description
Technical field
The present invention relates to a kind of preparation method of the black soya bean that keeps healthy, especially relate to the black bean health-care food containing abundant protein, lecithin, fat and vitamin, melanin and nicotinic acid.
Background technology
Compendium of Material Medica is said: " beans have the five colors, each treating disorders in five ZANG-organs, and only black soybean water-based is trembled with fear, and can enter kidney.Harness the river, dissipate-swelling, lower gas, control wind-heat and promoting blood circulation and detoxication, often edible black soya bean, can all kinds of diseases and ailments not life.”
The traditional Chinese medical science has constantly held, and black soya bean is the paddy of kidney, enters kidney.There is invigorating spleen for diuresis, the lower gas of detumescence; Nourishing kidney-yin, moistening lung is dry, controls wind-heat and promoting blood circulation and detoxication; Only night sweat, Wu Fa and the effect of promoting longevity.Modern pharmacological research confirms, black soya bean, except containing except rich in protein, lecithin, fat and vitamin, still contains melanin and nicotinic acid.Research prompting, black soya bean has high protein, feature low in calories, and in black soya bean, protein content is up to 36% ~ 40%, is equivalent to 2 times of meat, 3 times of egg, 12 times of milk; Black soya bean contains 18 seed amino acids, particularly 8 seed amino acids of human body needs; Black soya bean also contains the grease of 19%, and its unrighted acid, linoleic acid plus linolenic acid content reach 80%, and absorptivity is up to more than 95%, and decapacitation meets human body to outside the needs of fat, also has the effect reducing blood cholesterol.Therefore, often eat black soya bean, energy softening blood vessel, skin care, delays senility.Particularly to the benefits subjects such as hypertension, heart disease.The content of black soya bean medium trace element as zinc, copper, magnesium, molybdenum, selenium, fluorine etc. is all very high, and these elements are extremely important to delaying human body caducity, reduction blood viscosity etc.In black soya bean, crude fiber content is up to 4%, often eats black soya bean, can provide the crude fibre in food, promotes digestion, prevents constipation from occurring.
Mature vinegar deposits vinegar more of a specified duration after referring to and leading to.Mature vinegar not still seasoning good merchantable brand, more can hyoscine, has certain curative effect and prevention effect to hypertension, hepatitis, skin disease.For a long time, vinegar is widely used by people as flavouring, and in Long-Time Service process, people have had for the health-care efficacy of vinegar and are familiar with more and more clearly.Modern study shows, except acetic acid, containing multiple organic acid in the vinegar of solid state fermentation, and mostly be fixed acid, they have various health care functions.In addition, in vinegar, the plurality kinds of health care factor is also detected, as: river bow piperazine, polyphenol, flavones etc., they are significant for the health care of human body.Due to the own characteristic of vinegar, ordinary consumer has larger limitation to absorption time of vinegar, place and mode, be difficult to realize consumer easy to carry to vinegar, take in easily quick, requirement that mouthfeel is various.
The fleece-flower root is the polygonaceae knotweed race fleece-flower root, belongs to perennial winding liana, has effect that tonifying liver benefit gas, nourishing the blood to expel wind, fitness are prolonged life.Record in Compendium of Material Medica: this thing temperature bitter and puckery flavor, bitter kidney tonifying, temperature compensation liver, can restrain vital essence, so beneficial liver of nourishing blood, controlling nocturnal emission with astringent drugs kidney-nourishing, muscle reinforcing and bone strengthening, Wu Fa is tonic medicine, and cold not dry, merit is on glutinous rehmannia, all medicines of lucid asparagus.RADIX POLYGONI MULTIFLORI PREPARATA can enrich and benefit essence and blood, black beard and hair, strengthening the bones and muscles, filling liver kidney, be common Chinese medicine material.
Mulberry fruit is the fruit ear of moraceae plants mulberry.Ripe Mulberry fruit is nutritious.Traditional Chinese medicine thinks that mulberry fruit is tonified the liver and kidney, nourishing yin and nourishing blood, breath wind, have cure mainly palpitation and insomnia, have a dizzy spell, tinnitus, constipation night sweat, poliosis, insomnia and dreamful sleep, scrofula, the illness such as articular instability.
Poria cocos, is commonly called as Yun Ling, Song Ling, Fu spirit, and for colonizing in the fungi plant on pine roots, shape is as sweet potato, and crust pitchy, the inside is white or pink.Poria cocos energy enhanced machine body immunity function, pachymaran has obvious antitumor action; There is diuresis, the electrolytical discharge such as potassium, sodium, chlorine in urine can be increased; There is the effect such as calmness and protection liver, the generation suppressing ulcer, hypoglycemic, anti-radiation.Poria cocos is also used as cake, Poria cocos shortcake and tuckahoe wine etc.Some countries are using the raw material of Poria cocos as naval's common drug and invigorant.In the higher area of temperature and place, Poria cocos can be used as important dietotherapy kind, often ediblely can invigorating the spleen dry, aid digestion, strong physique.
The Shennong's Herbal meaning dried rhizome of rehmannia: taste is sweet, cold.Cure mainly folding to fall, exhausted muscle, in wound, by blood-arthralgia, fill out marrow, longue meat.Make soup except fever and chills and gather, except numbness.Survivor is especially good.
" new compilation of materia medica " calls cultivated land: sweet, tepor.Return liver, kidney channel.To enrich blood yin-nourishing, life essence-filling, marrow-benefitting." sharp blood vessels, help is Kidney-Yin, clever ear bright meaning dried rhizome of rehmannia order, Hei Fawu palpus for kidney nourishing water, packing marrow.Again can tonifying spleen-yin, only rush down for a long time.Control internal lesion caused by overexertion wandering arthritis, cloudy losing is generated heat, and dry cough phlegm is coughed, dyspnea with shortness of breath, and emptiness of the stomach feels hungry, and acne is demonstrate,proved and had a guilty conscience without purulence, and shin stock is ached after being ill, and the anxious pain of navel abdomen in postpartum, feel card the moon and lose, lossless constipation, all kinds of dynamic blood, all liver-kidney Yin deficiencies, deficient all kinds of diseases and ailments are strengthening renal yin to inhibit predominant yang medicine.”
Rhizoma cibotii is the dry rhizome of Dicksoniaceae plant scythian lamb rhizome, bitter, sweet, warm in nature.Have in Compendium of Material Medica: strong liver kidney, strong bone, controls the record of wind void.
The fruit of Cherokee rose is the dry mature fruit of the rosaceous plant fruit of Cherokee rose, has controlling nocturnal emission with astringent drugs contracting urine, curing metrorrhagia and leukorrhagia, effect of relieving diarrhea with astringents.
" detailed outline " calls honey: He Yingwei, profit internal organs, logical three is burnt, adjusts taste.Shennong's Herbal is classified as " stone honey, honeybee, beeswax " top grade, points out the effect of " except all kinds of diseases and ailments and hundred medicines ", and " takes clothes of a specified duration not hurt sb.'s feelings more.”
Although have some black soya beans and vinegar food in the market, as natto, fermented soya bean, mature vinegar or some other take black soya bean as the food that raw material makes, mostly to occur as flavouring or bread and cheese, also rarely seen in market as health food.Although the health-care effect of black soya bean and mature vinegar is widely known by the people, but due to the own characteristic of vinegar, ordinary consumer has larger limitation to absorption time of vinegar, place and mode, be difficult to realize consumer easy to carry to vinegar, take in easily quick, requirement that mouthfeel is various.Adopt honey vinegar beans prepared by preparation method of the present invention, not only possesses the feature of the food materials of multiple tool black effect, and consumer can not be limited to absorption time of honey vinegar beans, place and mode, the tradition absorption mode needing pot Chinese medicine processed in the past or repeatedly took different medicinal material can be changed, the requirement that consumer is easy to carry to honey vinegar beans, absorption is light fast, mouthfeel is various can be realized, the demand of Dietotherapy health can be made to be able to realize more easily, to expand the audient of Dietotherapy health.
Summary of the invention
Technical problem to be solved by this invention is above-mentioned deficiency of the prior art, provides a health food containing abundant protein, lecithin, fat and vitamin, melanin and nicotinic acid.
For solving the problems of the technologies described above, the technical solution used in the present invention is: these health food honey vinegar beans steam nine systems through nine, and vacuum packaging, sterilization is prepared from.
Specifically comprise operating procedure as follows:
Keep healthy the preparation methods of honey vinegar beans, it is characterized in that, nine systems, air-dry, vacuum packaging, sterilization and external packing are steamed in the preparation, nine that its preparation process comprises extract, and concrete steps are:
(1) preparation of each extract
By rhizoma cibotii, the fruit of Cherokee rose, the dried rhizome of rehmannia, cultivated land, Poria cocos, mulberries and the fleece-flower root are cleaned respectively, chopping, put into independent container separately, add respective quality of materials 10 ~ 15 times of drinking water, after soaking 2h, heating decocts, intense fire boils rear 30min at a simmer, 100 mesh screen obtain first time filtrate, filter residue adds the drinking water of material gross mass 4 times, 30min is decocted after boiling, 100 mesh screen obtain second time filtrate, merge twice filtrate, abandon filter residue, obtained each extract is concentrated into respectively with respective quality of materials than being 1:1 ~ 10, namely rhizoma cibotii extract is obtained respectively, fruit of Cherokee rose extract, dried rhizome of rehmannia extract, cultivated land extract, Poria cocos extract, mulberries extract and multiflorum extracting solution.
(2) nine steam nine systems
1) steam for the first time: black soya bean removal of impurities is cleaned, be placed in food steamer and steam 30 minutes, air-dry after the cool that dries in the air, then put in mature vinegar and soak 1 ~ 60 day, after draining mature vinegar, carry out air-dry for the second time;
2) steam for the second time: the black soya bean after vinegar bubble is placed in food steamer and steams 30 minutes, air-dry after the cool that dries in the air, then puts in rhizoma cibotii extract and soak 1 ~ 60 day, carries out air-dry for the second time after draining rhizoma cibotii extract;
3) steam for the third time: the black soya bean after rhizoma cibotii is brewed is placed in food steamer and steams 30 minutes, air-dry after the cool that dries in the air, then put in fruit of Cherokee rose extract and soak 1 ~ 60 day, after draining fruit of Cherokee rose extract, carry out air-dry for the second time;
4) steam for the 4th time: the black soya bean after the fruit of Cherokee rose is brewed is placed in food steamer and steams 30 minutes, air-dry after the cool that dries in the air, then put in dried rhizome of rehmannia extract and soak 1 ~ 60 day, after draining dried rhizome of rehmannia extract, carry out air-dry for the second time;
5) steam for the 5th time: the black soya bean after the dried rhizome of rehmannia is brewed is placed in food steamer and steams 30 minutes, air-dry after the cool that dries in the air, then put in cultivated land extract and soak 1 ~ 60 day, after draining cultivated land extract, carry out air-dry for the second time;
6) steam for the 6th time: the black soya bean after cultivated land is brewed is placed in food steamer and steams 30 minutes, air-dry after the cool that dries in the air, then put in Poria cocos extract and soak 1 ~ 60 day, after draining Poria cocos extract, carry out air-dry for the second time;
7) steam for the 7th time: on the black soya bean after Poria cocos is brewed, be placed in food steamer and steam 30 minutes, air-dry after the cool that dries in the air, then put in mulberries extract and soak 1 ~ 60 day, after draining mulberries extract, carry out air-dry for the second time;
8) steam for the 8th time: the black soya bean after mulberries are brewed is placed in food steamer and steams 30 minutes, air-dry after the cool that dries in the air, then put in multiflorum extracting solution and soak 1 ~ 60 day, after draining multiflorum extracting solution, carry out air-dry for the second time;
9) steam for the 9th time: the black soya bean after the fleece-flower root is brewed is placed in food steamer and steams 30 minutes, air-dry after the cool that dries in the air, then put in honey and soak 1 ~ 60 day, after draining honey, carry out air-dry for the second time, obtain honey vinegar beans semi-finished product.
(3) vacuum packaging
Depending on packaging bag specification and the quantitative package of market demand retort pouch through the air-dry honey vinegar beans obtained, vacuum packaging is also sealed.
(4) sterilization
Water-bath continuous sterilizer will be adopted, sterilization processing 25 ~ 35 minutes at 80 ~ 95 DEG C through vacuum-packed honey vinegar beans.
(5) external packing
By the semi-finished product through disinfection by loading external packing, obtain instant health care honey vinegar beans finished product.
In the vacuum packaging of step (3), packed 10 ~ 50 grams of honey vinegar beans of each boiling.
Step (2) nine steam nine system in air-dry and or second time air-dry be that black soya bean is put into air-cooled drying room, be 5 ~ 25 hours at 1 ~ 15 DEG C of air-dry time, using water content to 35% ~ 55% as control air-dry standard.
The invention has the beneficial effects as follows:
(1), preparation method of the present invention is simple, with black soya bean, rhizoma cibotii, the fruit of Cherokee rose, the dried rhizome of rehmannia, cultivated land, Poria cocos, mulberries, mature vinegar, honey and the fleece-flower root for raw material carries out rational formula, science is processed, and the health food made is natural green food, do not add any anticorrisive agent, each composition effective efficiency is worked in coordination, synergy, suitable for all ages, take all the life, can improve the health, prevent the various disease of human body from occurring, and there is significantly beauty treatment and anti-aging effects.
(2), the present invention adopts rhizoma cibotii, the fruit of Cherokee rose, the dried rhizome of rehmannia, cultivated land, Poria cocos, the aqueous extract of mulberries and the fleece-flower root, and mature vinegar and honey carry out nine steaming nine systems to black soya bean, give the nutrition and health care element that black soya bean is abundant, contribute to human body and efficiently absorb various nutritive and health protection components, made honey vinegar beans have beauty treatment, fat-reducing, kidney tonifying, improving eyesight, effect that crow sends out, effectively can improve constipation, hypertension, high fat of blood, waist and leg ache, prostatosis, white hair, coronary heart disease, and see TV and the long visual impairment caused of machine time, ocular pain, dry and astringent, dizzy, the symptoms such as headache, and have good auxiliary therapeutic action for eye diseases such as improvement myopia, without any side effects, suitable for all ages, can long-term taking.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described.
Embodiment 1:
Keep healthy the preparation methods of honey vinegar beans, it is characterized in that, nine systems, air-dry, vacuum packaging, sterilization and external packing are steamed in the preparation, nine that its preparation process comprises extract, and concrete steps are:
(1) preparation of each extract
By rhizoma cibotii, the fruit of Cherokee rose, the dried rhizome of rehmannia, cultivated land, Poria cocos, mulberries and the fleece-flower root are cleaned respectively, chopping, put into independent container separately, add respective quality of materials 10 ~ 15 times of drinking water, after soaking 2h, heating decocts, intense fire boils rear 30min at a simmer, 100 mesh screen obtain first time filtrate, filter residue adds the drinking water of material gross mass 4 times, 30min is decocted after boiling, 100 mesh screen obtain second time filtrate, merge twice filtrate, abandon filter residue, obtained each extract is concentrated into respectively with respective quality of materials than being 1:4, namely rhizoma cibotii extract is obtained respectively, fruit of Cherokee rose extract, dried rhizome of rehmannia extract, cultivated land extract, Poria cocos extract, mulberries extract and multiflorum extracting solution,
(2) nine steam nine systems
1) steam for the first time: black soya bean removal of impurities is cleaned, be placed in food steamer and steam 30 minutes, air-dry 15 hours with 5 DEG C after the cool that dries in the air, put again in mature vinegar and soak 60 days, after draining mature vinegar, put into air-cooled drying room, air-dry 15 hours at 10 DEG C, using water content to 50% as controlling air-dry standard;
2) steam for the second time: the black soya bean after vinegar bubble is placed in food steamer and steams 30 minutes, after the cool that dries in the air 5 DEG C air-dry 15 hours, then put in rhizoma cibotii extract and soak 1 day, after draining rhizoma cibotii extract, put into air-cooled drying room, air-dry 15 hours at 10 DEG C, using water content to 50% as controlling air-dry standard;
3) steam for the third time: the black soya bean after rhizoma cibotii is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 5 DEG C air-dry 15 hours, then put in fruit of Cherokee rose extract and to soak 1 day, after draining fruit of Cherokee rose extract, put into air-cooled drying room, air-dry 15 hours at 10 DEG C, using water content to 50% as controlling air-dry standard;
4) steam for the 4th time: the black soya bean after the fruit of Cherokee rose is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 5 DEG C air-dry 15 hours, then put in dried rhizome of rehmannia extract and to soak 1 day, after draining dried rhizome of rehmannia extract, put into air-cooled drying room, air-dry 15 hours at 10 DEG C, using water content to 50% as controlling air-dry standard;
5) steam for the 5th time: the black soya bean after the dried rhizome of rehmannia is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 5 DEG C air-dry 15 hours, then put in cultivated land extract and to soak 1 day, after draining cultivated land extract, put into air-cooled drying room, air-dry 15 hours at 10 DEG C, using water content to 50% as controlling air-dry standard;
6) steam for the 6th time: the black soya bean after cultivated land is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 5 DEG C air-dry 15 hours, then put in Poria cocos extract and to soak 1 day, after draining Poria cocos extract, put into air-cooled drying room, air-dry 15 hours at 10 DEG C, using water content to 50% as controlling air-dry standard;
7) steam for the 7th time: the black soya bean after Poria cocos is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 5 DEG C air-dry 15 hours, then put in mulberries extract and to soak 1 day, after draining mulberries extract, put into air-cooled drying room, air-dry 15 hours at 10 DEG C, using water content to 50% as controlling air-dry standard;
8) steam for the 8th time: the black soya bean after mulberries are brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 5 DEG C air-dry 15 hours, then put in multiflorum extracting solution and to soak 1 day, after draining multiflorum extracting solution, put into air-cooled drying room, air-dry 15 hours at 10 DEG C, using water content to 50% as controlling air-dry standard;
9) steam for the 9th time: the black soya bean after the fleece-flower root is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 5 DEG C air-dry 15 hours, then put in honey and to soak 1 day, after draining honey, put into air-cooled drying room, air-dry 15 hours at 10 DEG C, using water content to 50% as controlling air-dry standard, obtain honey vinegar beans semi-finished product.
(3) vacuum packaging
Depending on packaging bag specification and the quantitative package of market demand retort pouch through the air-dry honey vinegar beans obtained, the packed 15 grams of honey vinegar beans of each boiling, vacuum packaging is also sealed.
(4) sterilization
Water-bath continuous sterilizer will be adopted, sterilization processing 35 minutes at 80 DEG C through vacuum-packed honey vinegar beans.
(5) external packing
By the semi-finished product through disinfection by loading external packing, obtain instant health care honey vinegar beans finished product.
Embodiment 2:
Keep healthy the preparation methods of honey vinegar beans, it is characterized in that, nine systems, air-dry, vacuum packaging, sterilization and external packing are steamed in the preparation, nine that its preparation process comprises extract, and concrete steps are:
(1) preparation of each extract
By rhizoma cibotii, the fruit of Cherokee rose, the dried rhizome of rehmannia, cultivated land, Poria cocos, mulberries and the fleece-flower root are cleaned respectively, chopping, put into independent container separately, add respective quality of materials 10 ~ 15 times of drinking water, after soaking 2h, heating decocts, intense fire boils rear 30min at a simmer, 100 mesh screen obtain first time filtrate, filter residue adds the drinking water of material gross mass 4 times, 30min is decocted after boiling, 100 mesh screen obtain second time filtrate, merge twice filtrate, abandon filter residue, obtained each extract is concentrated into respectively with respective quality of materials than being 1:7, namely rhizoma cibotii extract is obtained respectively, fruit of Cherokee rose extract, dried rhizome of rehmannia extract, cultivated land extract, Poria cocos extract, mulberries extract and multiflorum extracting solution,
(2) nine steam nine systems
1) steam for the first time: black soya bean removal of impurities is cleaned, be placed in food steamer and steam 30 minutes, air-dry 8 hours with 15 DEG C after the cool that dries in the air, then put in mature vinegar and soak 60 days, after draining mature vinegar, put into air-cooled drying room, air-dry 12 hours at 8 DEG C, using water content to 45% as controlling air-dry standard;
2) steam for the second time: the black soya bean after vinegar bubble is placed in food steamer and steams 30 minutes, after the cool that dries in the air 15 DEG C air-dry 8 hours, then put in rhizoma cibotii extract and soak 1 day, after draining rhizoma cibotii extract, put into air-cooled drying room, air-dry 12 hours at 8 DEG C, using water content to 45% as controlling air-dry standard;
3) steam for the third time: the black soya bean after rhizoma cibotii is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 15 DEG C air-dry 8 hours, then put in fruit of Cherokee rose extract and to soak 1 day, after draining fruit of Cherokee rose extract, put into air-cooled drying room, air-dry 12 hours at 8 DEG C, using water content to 45% as controlling air-dry standard;
4) steam for the 4th time: the black soya bean after the fruit of Cherokee rose is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 15 DEG C air-dry 8 hours, then put in dried rhizome of rehmannia extract and to soak 1 day, after draining dried rhizome of rehmannia extract, put into air-cooled drying room, air-dry 12 hours at 8 DEG C, using water content to 45% as controlling air-dry standard;
5) steam for the 5th time: the black soya bean after the dried rhizome of rehmannia is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 15 DEG C air-dry 8 hours, then put in cultivated land extract and to soak 1 day, after draining cultivated land extract, put into air-cooled drying room, air-dry 12 hours at 8 DEG C, using water content to 45% as controlling air-dry standard;
6) steam for the 6th time: the black soya bean after cultivated land is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 15 DEG C air-dry 8 hours, then put in Poria cocos extract and to soak 1 day, after draining Poria cocos extract, put into air-cooled drying room, air-dry 12 hours at 8 DEG C, using water content to 45% as controlling air-dry standard;
7) steam for the 7th time: the black soya bean after Poria cocos is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 15 DEG C air-dry 8 hours, then put in mulberries extract and to soak 1 day, after draining mulberries extract, put into air-cooled drying room, air-dry 12 hours at 8 DEG C, using water content to 45% as controlling air-dry standard;
8) steam for the 8th time: the black soya bean after mulberries are brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 15 DEG C air-dry 8 hours, then put in multiflorum extracting solution and to soak 1 day, after draining multiflorum extracting solution, put into air-cooled drying room, air-dry 12 hours at 8 DEG C, using water content to 45% as controlling air-dry standard;
9) steam for the 9th time: the black soya bean after the fleece-flower root is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 15 DEG C air-dry 8 hours, then put in honey and to soak 1 day, after draining honey, put into air-cooled drying room, air-dry 12 hours at 8 DEG C, using water content to 45% as controlling air-dry standard, obtain honey vinegar beans semi-finished product;
(3) vacuum packaging
Depending on packaging bag specification and the quantitative package of market demand retort pouch through the air-dry honey vinegar beans obtained, the packed 30 grams of honey vinegar beans of each boiling, vacuum packaging is also sealed.
(4) sterilization
Water-bath continuous sterilizer will be adopted, sterilization processing 30 minutes at 85 DEG C through vacuum-packed honey vinegar beans.
(5) external packing
By the semi-finished product through disinfection by loading external packing, obtain instant health care honey vinegar beans finished product.
Embodiment 3:
Keep healthy the preparation methods of honey vinegar beans, it is characterized in that, nine systems, air-dry, vacuum packaging, sterilization and external packing are steamed in the preparation, nine that its preparation process comprises extract, and concrete steps are:
(1) preparation of each extract
By rhizoma cibotii, the fruit of Cherokee rose, the dried rhizome of rehmannia, cultivated land, Poria cocos, mulberries and the fleece-flower root are cleaned respectively, chopping, put into independent container separately, add respective quality of materials 10 ~ 15 times of drinking water, after soaking 2h, heating decocts, intense fire boils rear 30min at a simmer, 100 mesh screen obtain first time filtrate, filter residue adds the drinking water of material gross mass 4 times, 30min is decocted after boiling, 100 mesh screen obtain second time filtrate, merge twice filtrate, abandon filter residue, obtained each extract is concentrated into respectively with respective quality of materials than being 1:10, namely rhizoma cibotii extract is obtained respectively, fruit of Cherokee rose extract, dried rhizome of rehmannia extract, cultivated land extract, Poria cocos extract, mulberries extract and multiflorum extracting solution,
(2) nine steam nine systems
1) steam for the first time: black soya bean removal of impurities is cleaned, be placed in food steamer and steam 30 minutes, air-dry 6 hours with 25 DEG C after the cool that dries in the air, then put in mature vinegar and soak 60 days, after draining mature vinegar, put into air-cooled drying room, air-dry 5 hours at 15 DEG C, using water content to 55% as controlling air-dry standard;
2) steam for the second time: the black soya bean after vinegar bubble is placed in food steamer and steams 30 minutes, after the cool that dries in the air 25 DEG C air-dry 6 hours, then put in rhizoma cibotii extract and soak 1 day, after draining rhizoma cibotii extract, put into air-cooled drying room, air-dry 5 hours at 15 DEG C, using water content to 55% as controlling air-dry standard;
3) steam for the third time: the black soya bean after rhizoma cibotii is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 25 DEG C air-dry 6 hours, then put in fruit of Cherokee rose extract and to soak 1 day, after draining fruit of Cherokee rose extract, put into air-cooled drying room, air-dry 5 hours at 15 DEG C, using water content to 55% as controlling air-dry standard;
4) steam for the 4th time: the black soya bean after the fruit of Cherokee rose is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 25 DEG C air-dry 6 hours, then put in dried rhizome of rehmannia extract and to soak 1 day, after draining dried rhizome of rehmannia extract, put into air-cooled drying room, air-dry 5 hours at 15 DEG C, using water content to 55% as controlling air-dry standard;
5) steam for the 5th time: the black soya bean after the dried rhizome of rehmannia is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 25 DEG C air-dry 6 hours, then put in cultivated land extract and to soak 1 day, after draining cultivated land extract, put into air-cooled drying room, air-dry 5 hours at 15 DEG C, using water content to 55% as controlling air-dry standard;
6) steam for the 6th time: the black soya bean after cultivated land is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 25 DEG C air-dry 6 hours, then put in Poria cocos extract and to soak 1 day, after draining Poria cocos extract, put into air-cooled drying room, air-dry 5 hours at 15 DEG C, using water content to 55% as controlling air-dry standard;
7) steam for the 7th time: the black soya bean after Poria cocos is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 25 DEG C air-dry 6 hours, then put in mulberries extract and to soak 1 day, after draining mulberries extract, put into air-cooled drying room, air-dry 5 hours at 15 DEG C, using water content to 55% as controlling air-dry standard;
8) steam for the 8th time: the black soya bean after mulberries are brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 25 DEG C air-dry 6 hours, then put in multiflorum extracting solution and to soak 1 day, after draining multiflorum extracting solution, put into air-cooled drying room, air-dry 5 hours at 15 DEG C, using water content to 55% as controlling air-dry standard;
9) steam for the 9th time: the black soya bean after the fleece-flower root is brewed is placed in food steamer and steams 30 minutes, after the cool that dries in the air 25 DEG C air-dry 6 hours, then put in honey and to soak 1 day, after draining honey, put into air-cooled drying room, air-dry 5 hours at 15 DEG C, using water content to 55% as controlling air-dry standard, obtain honey vinegar beans semi-finished product;
(3) vacuum packaging
Depending on packaging bag specification and the quantitative package of market demand retort pouch through the air-dry honey vinegar beans obtained, the packed 50 grams of honey vinegar beans of each boiling, vacuum packaging is also sealed.
(4) sterilization
Water-bath continuous sterilizer will be adopted, sterilization processing 25 minutes at 95 DEG C through vacuum-packed honey vinegar beans.
(5) external packing
By the semi-finished product through disinfection by loading external packing, obtain instant health care honey vinegar beans finished product.
The above; it is only preferred embodiment of the present invention; not any restriction is done to the present invention, every according to the technology of the present invention essence to any simple modification made for any of the above embodiments, change and equivalent structure change, still belong in the protection domain of the present invention program.
Claims (3)
1. keep healthy the preparation methods of honey vinegar beans, it is characterized in that, nine systems, air-dry, vacuum packaging, sterilization and external packing are steamed in the preparation, nine that its preparation process comprises extract, and concrete steps are:
(1) preparation of each extract
By rhizoma cibotii, the fruit of Cherokee rose, the dried rhizome of rehmannia, cultivated land, Poria cocos, mulberries and the fleece-flower root are cleaned respectively, chopping, put into independent container separately, add respective quality of materials 10 ~ 15 times of drinking water, after soaking 2h, heating decocts, intense fire boils rear 30min at a simmer, 100 mesh screen obtain first time filtrate, filter residue adds the drinking water of material gross mass 4 times, 30min is decocted after boiling, 100 mesh screen obtain second time filtrate, merge twice filtrate, abandon filter residue, obtained each extract is concentrated into respectively with respective quality of materials than being 1:1 ~ 10, namely rhizoma cibotii extract is obtained respectively, fruit of Cherokee rose extract, dried rhizome of rehmannia extract, cultivated land extract, Poria cocos extract, mulberries extract and multiflorum extracting solution,
(2) nine steam nine systems
1) steam for the first time: black soya bean removal of impurities is cleaned, be placed in food steamer and steam 30 minutes, air-dry after the cool that dries in the air, then put in mature vinegar and soak 1 ~ 60 day, after draining mature vinegar, carry out air-dry for the second time;
2) steam for the second time: the black soya bean after vinegar bubble is placed in food steamer and steams 30 minutes, air-dry after the cool that dries in the air, then puts in rhizoma cibotii extract and soak 1 ~ 60 day, carries out air-dry for the second time after draining rhizoma cibotii extract;
3) steam for the third time: the black soya bean after rhizoma cibotii is brewed is placed in food steamer and steams 30 minutes, air-dry after the cool that dries in the air, then put in fruit of Cherokee rose extract and soak 1 ~ 60 day, after draining fruit of Cherokee rose extract, carry out air-dry for the second time;
4) steam for the 4th time: the black soya bean after the fruit of Cherokee rose is brewed is placed in food steamer and steams 30 minutes, air-dry after the cool that dries in the air, then put in dried rhizome of rehmannia extract and soak 1 ~ 60 day, after draining dried rhizome of rehmannia extract, carry out air-dry for the second time;
5) steam for the 5th time: the black soya bean after the dried rhizome of rehmannia is brewed is placed in food steamer and steams 30 minutes, air-dry after the cool that dries in the air, then put in cultivated land extract and soak 1 ~ 60 day, after draining cultivated land extract, carry out air-dry for the second time;
6) steam for the 6th time: the black soya bean after cultivated land is brewed is placed in food steamer and steams 30 minutes, air-dry after the cool that dries in the air, then put in Poria cocos extract and soak 1 ~ 60 day, after draining Poria cocos extract, carry out air-dry for the second time;
7) steam for the 7th time: on the black soya bean after Poria cocos is brewed, be placed in food steamer and steam 30 minutes, air-dry after the cool that dries in the air, then put in mulberries extract and soak 1 ~ 60 day, after draining mulberries extract, carry out air-dry for the second time;
8) steam for the 8th time: the black soya bean after mulberries are brewed is placed in food steamer and steams 30 minutes, air-dry after the cool that dries in the air, then put in multiflorum extracting solution and soak 1 ~ 60 day, after draining multiflorum extracting solution, carry out air-dry for the second time;
9) steam for the 9th time: the black soya bean after the fleece-flower root is brewed is placed in food steamer and steams 30 minutes, air-dry after the cool that dries in the air, then put in honey and soak 1 ~ 60 day, after draining honey, carry out air-dry for the second time, obtain honey vinegar beans semi-finished product;
(3) vacuum packaging
Depending on packaging bag specification and the quantitative package of market demand retort pouch through the air-dry honey vinegar beans obtained, vacuum packaging is also sealed;
(4) sterilization
Water-bath continuous sterilizer will be adopted, sterilization processing 25 ~ 35 minutes at 80 ~ 95 DEG C through vacuum-packed honey vinegar beans;
(5) external packing
By the semi-finished product through disinfection by loading external packing, obtain instant health care honey vinegar beans finished product.
2. the preparation method of a kind of honey vinegar beans that keep healthy according to claim 1, is characterized in that, in the vacuum packaging of step (3), and packed 10 ~ 50 grams of honey vinegar beans of each boiling.
3. the preparation method of a kind of honey vinegar beans that keep healthy according to claim 1, it is characterized in that, step (2) nine steam nine system in air-dry and or second time air-dry be that black soya bean is put into air-cooled drying room, be 5 ~ 25 hours at 1 ~ 15 DEG C of air-dry time, using water content to 35% ~ 55% as control air-dry standard.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510291351.7A CN104872563A (en) | 2015-06-01 | 2015-06-01 | Preparing method of health honey vinegar bean |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510291351.7A CN104872563A (en) | 2015-06-01 | 2015-06-01 | Preparing method of health honey vinegar bean |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104872563A true CN104872563A (en) | 2015-09-02 |
Family
ID=53940462
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510291351.7A Pending CN104872563A (en) | 2015-06-01 | 2015-06-01 | Preparing method of health honey vinegar bean |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104872563A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639567A (en) * | 2016-01-12 | 2016-06-08 | 佛山科学技术学院 | Preparation method for honey-vinegar peanuts |
| CN105660969A (en) * | 2016-01-12 | 2016-06-15 | 佛山科学技术学院 | Preparation method of honey-vinegar diced ginger |
| CN105995568A (en) * | 2016-06-14 | 2016-10-12 | 佛山科学技术学院 | Salt-baked sleeping beans and preparing method |
| CN105995561A (en) * | 2016-05-25 | 2016-10-12 | 佛山科学技术学院 | Honey vinegar black bean cake |
| CN106071882A (en) * | 2016-06-14 | 2016-11-09 | 佛山科学技术学院 | A kind of salt bakes black hair bean and method for making |
| CN106071876A (en) * | 2016-06-14 | 2016-11-09 | 佛山科学技术学院 | A kind of salt is roasting grows stomach bean and method for making |
| CN106071877A (en) * | 2016-06-14 | 2016-11-09 | 佛山科学技术学院 | One moon Fructus Crotonis and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455364A (en) * | 2008-11-07 | 2009-06-17 | 吴冬梅 | Refined-honey prepared maltiflower knotweed |
| CN101856110A (en) * | 2009-04-13 | 2010-10-13 | 解克伟 | Process for preparing hair blackening product consisting of black bean, black sesame, tuber fleeceflower root and the like |
| CN101999651A (en) * | 2010-10-22 | 2011-04-06 | 王新有 | Health food and preparation method thereof |
| CN102919835A (en) * | 2012-11-05 | 2013-02-13 | 安徽省泽平制药有限公司 | Hair-blacking food and preparation method thereof |
-
2015
- 2015-06-01 CN CN201510291351.7A patent/CN104872563A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455364A (en) * | 2008-11-07 | 2009-06-17 | 吴冬梅 | Refined-honey prepared maltiflower knotweed |
| CN101856110A (en) * | 2009-04-13 | 2010-10-13 | 解克伟 | Process for preparing hair blackening product consisting of black bean, black sesame, tuber fleeceflower root and the like |
| CN101999651A (en) * | 2010-10-22 | 2011-04-06 | 王新有 | Health food and preparation method thereof |
| CN102919835A (en) * | 2012-11-05 | 2013-02-13 | 安徽省泽平制药有限公司 | Hair-blacking food and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 李希新: "《粮食的营养与保健》", 30 October 2009, 北京：中国物资出版社 * |
| 欧广升: "《吃断病根-小小食疗方，小病一扫光》", 30 April 2014, 长沙：湖南科学技术出版社 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639567A (en) * | 2016-01-12 | 2016-06-08 | 佛山科学技术学院 | Preparation method for honey-vinegar peanuts |
| CN105660969A (en) * | 2016-01-12 | 2016-06-15 | 佛山科学技术学院 | Preparation method of honey-vinegar diced ginger |
| CN105995561A (en) * | 2016-05-25 | 2016-10-12 | 佛山科学技术学院 | Honey vinegar black bean cake |
| CN105995568A (en) * | 2016-06-14 | 2016-10-12 | 佛山科学技术学院 | Salt-baked sleeping beans and preparing method |
| CN106071882A (en) * | 2016-06-14 | 2016-11-09 | 佛山科学技术学院 | A kind of salt bakes black hair bean and method for making |
| CN106071876A (en) * | 2016-06-14 | 2016-11-09 | 佛山科学技术学院 | A kind of salt is roasting grows stomach bean and method for making |
| CN106071877A (en) * | 2016-06-14 | 2016-11-09 | 佛山科学技术学院 | One moon Fructus Crotonis and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104872563A (en) | Preparing method of health honey vinegar bean | |
| CN101906376A (en) | Health-care vinegar | |
| CN106942745A (en) | One kind fills blood powdered food and manufacture craft | |
| CN103719670A (en) | Qi-tonifying and blood-nourishing health care medicated diet and preparation method thereof | |
| CN103602551B (en) | Compound traditional Chinese medicinal herbal fermented health-care liquor for promoting digestion and strengthening stomach and production method thereof | |
| CN104824268A (en) | Traditional Chinese medicine health care tea and preparation method thereof | |
| CN102732404B (en) | Body-building and bone-strengthening glutinous-rice medicinal wine prepared by adopting synchronous fermentation process | |
| CN107893007A (en) | A kind of ferment beer with strong kidney strengthening the essence effect and preparation method thereof | |
| CN104585775A (en) | Preparation method of healthy preserved egg | |
| CN104643082B (en) | Matrimony vine date | |
| CN103749821A (en) | Gynostemma pentaphyllum health-care tea capable of enhancing immunity and preparation method thereof | |
| CN103589572B (en) | Liver and kidney tonifying fermented health-care Chinese herbal wine | |
| CN103642626A (en) | Compound Chinese herbal medicine fermentation health-care wine capable of promoting body building of old people | |
| CN106722699A (en) | A kind of health protection flavoring and preparation method thereof | |
| CN106262756A (en) | Salted Brassicae siccus Semen arachidis hypogaeae Fructus Capsici sauce and preparation method thereof | |
| CN105475813A (en) | Qi-replenishing blood-nourishing nutritious congee and preparation method thereof | |
| CN105166262A (en) | Nourishing and nerve soothing preserved Chinese yam-containing pumpkin processing method | |
| CN103444929B (en) | Noon tea bag for health preservation in spring | |
| CN107047877A (en) | A kind of compound mulberry leaf tea and preparation method thereof | |
| CN106616692A (en) | Persimmon health care jelly | |
| CN106173010A (en) | The Cinnamomum kanahirai hay tea of a kind of hepatoprotective health preserving and processing technique thereof | |
| CN104288599B (en) | A kind of Shuan She Yu perfume (or spice) black wines and preparation method thereof | |
| CN108887658A (en) | A kind of health-care sauce and preparation method thereof for treating diabetes | |
| CN109757574A (en) | Multifunctional health tea | |
| CN105524814A (en) | Black bean health care wine and black beans processed with honey wine as well as preparation methods of black bean health care wine and black beans processed with honey wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150902 |