CN101096629B - Loquat flower vinegar and method for making same - Google Patents
- ️Wed Jun 15 2011
CN101096629B - Loquat flower vinegar and method for making same - Google Patents
Loquat flower vinegar and method for making same Download PDFInfo
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- CN101096629B CN101096629B CN2007100698901A CN200710069890A CN101096629B CN 101096629 B CN101096629 B CN 101096629B CN 2007100698901 A CN2007100698901 A CN 2007100698901A CN 200710069890 A CN200710069890 A CN 200710069890A CN 101096629 B CN101096629 B CN 101096629B Authority
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Abstract
本发明公开了一种枇杷花醋,它含有从枇杷花中提取的有效成份,有效成份中包括苦杏仁甙,苦杏仁甙的含量为0.050~0.25mg/ml;由于它含有从枇杷花中提取的有效成份,有效成份中包括苦杏仁甙,苦杏仁甙具有化痰、止咳和抗衰老的功效,因此本发明具有预防和治疗咳嗽多痰症,以及提高肺部的抗炎性;本发明还具有提高人体的人体免疫功能,改善血管弹性、降低血胆固醇和甘油三脂,降低血糖以及抗衰老的功效;本发明还公开了制备该枇杷花醋的方法,本发明的制备方法能得到含有枇杷花有效成份,具有化痰、止咳和抗衰老功效的枇杷花醋。The invention discloses a kind of loquat flower vinegar, which contains active ingredients extracted from loquat flowers. The active ingredient of the active ingredient includes amygdalin, and amygdalin has the effects of reducing phlegm, relieving cough and anti-aging, so the present invention has the functions of preventing and treating cough and phlegm, and improving the anti-inflammation of the lungs; the present invention also It has the effects of improving the immune function of the human body, improving blood vessel elasticity, lowering blood cholesterol and triglyceride, lowering blood sugar and anti-aging; the invention also discloses a method for preparing the loquat flower vinegar, which can obtain loquat vinegar containing loquat The active ingredient of the flower, loquat flower vinegar, has the effects of reducing phlegm, relieving cough and anti-aging.
Description
技术领域technical field
本发明涉及食用醋,具体涉及一种枇杷花醋及其制备方法 The present invention relates to edible vinegar, in particular to a kind of loquat flower vinegar and its preparation method
背景技术Background technique
食用醋是常用的调味料,现在人们意识到食用醋还具有保健功能,如食用醋具有美容养颜的功效,因此食用醋的应用得到进一步的扩大,人们也越来越受喜爱饮食食用醋。花的营养成份已是众所共识,近代欧美、日本等许多营养学家一致认为“花是世界上唯一完全营养的食品”;在枇杷花中含有药用和营养的有效成份,其中药用成分如苦杏仁甙具有化痰、止咳和抗衰老的功效;如有机酸能刺激消化腺分泌,增进食欲、帮助消化吸收、止渴解暑、可减轻热病口渴和糖尿病口渴等症状;如挥发油能使血液得到稀释,因而能扩张血管、增强血管弹性、促进血液循环;如黄酮、萜烯等物质具有抗炎活性;如枇杷皂甙、枇杷黄酮等,能改善心脑血管弹性、降低或改善胆固醇、甘油三脂等作用;其中营养成分如氨基酸能提高人体免疫力,增强人体的免疫功能;如维生素C、烟酸、叶酸及糖甙类化合物都具有软化血管、乳化或溶解沉积在血管壁上脂类物质,使血液流通顺畅,恢复血管弹性、降低血压;如VB1、VB2可以将糖、脂肪转化为体能,能促使胰岛素分泌量增加;如VE能预防糖尿病引起的并发症;枇杷花中矿物质及微量元素成分含量均较高。因此枇杷花具有较高的药用价值和营养价值,能促进人体的健康,常吃可以预防四时感冒,对雀斑、黄褐斑、暗疮等有疗效,还可以润肤养颜等。 Edible vinegar is a commonly used seasoning, and now people realize that edible vinegar also has health care functions, such as edible vinegar has the effect of beautifying and beautifying skin, so the application of edible vinegar has been further expanded, and people are more and more popular in eating vinegar. The nutritional composition of flowers is a common consensus. Many nutritionists in modern Europe, America and Japan agree that "flowers are the only food with complete nutrition in the world"; loquat flowers contain medicinal and nutritional active ingredients, among which medicinal ingredients For example, amygdalin has the effects of reducing phlegm, relieving cough and anti-aging; for example, organic acids can stimulate the secretion of digestive glands, increase appetite, help digestion and absorption, quench thirst and relieve summer heat, and relieve symptoms such as fever and thirst and diabetes; Volatile oil can dilute the blood, thereby dilating blood vessels, enhancing blood vessel elasticity, and promoting blood circulation; substances such as flavonoids and terpenes have anti-inflammatory activity; Cholesterol, triglyceride, etc.; nutrients such as amino acids can improve human immunity and enhance the immune function of the human body; such as vitamin C, niacin, folic acid and glycosides can soften blood vessels, emulsify or dissolve and deposit on the blood vessel wall Add lipids to make blood flow smooth, restore blood vessel elasticity, and lower blood pressure; for example, V B1 and V B2 can convert sugar and fat into physical energy, and can increase insulin secretion; for example, VE can prevent complications caused by diabetes; The contents of minerals and trace elements in loquat flowers are relatively high. Therefore, loquat flower has high medicinal value and nutritional value, which can promote the health of the human body. Regular consumption can prevent seasonal colds, has curative effects on freckles, chloasma, acne, etc., and can also moisturize and nourish the skin.
发明内容Contents of the invention
本发明所要解决的技术问题是提供一种具有止咳化痰功能的枇杷花醋。 The technical problem to be solved by the present invention is to provide a kind of loquat flower vinegar with the function of relieving cough and reducing phlegm. the
本发明还提供了一种枇杷花醋的制备方法,通过该方法能制备得到具有止咳化痰功能的枇杷花醋。 The invention also provides a preparation method of the loquat flower vinegar, through which the loquat flower vinegar with the function of relieving cough and reducing phlegm can be prepared. the
本发明解决上述技术问题所采用的技术方案为:一种枇杷花醋,它含有从枇杷花中提取的有效成份,所述的有效成份中包括苦杏仁甙,所述的苦杏仁甙的含量为0.050~0.25mg/ml。 The technical scheme adopted by the present invention to solve the above-mentioned technical problems is: a kind of loquat flower vinegar, which contains the active ingredient extracted from loquat flower, and the described active ingredient includes amygdalin, and the content of the described amygdalin is 0.050~0.25mg/ml. the
苦杏仁甙的检测方法为分光光度法:以甲醇为溶剂,检测波长为219nm。 The detection method of amygdalin is spectrophotometry: methanol is used as solvent, and the detection wavelength is 219nm. the
一种枇杷花醋的制备方法,包括下述步骤: A preparation method of loquat flower vinegar, comprising the steps of:
a、提取枇杷花有效成份; a. Extract the active ingredients of loquat flower;
b、将枇杷花有效成份与食用醋混合调配;配制得到含有枇杷花有效成分的枇杷花醋,其中苦杏仁甙的含量为0.050~0.25mg/ml。b. Mix and prepare the active ingredients of loquat flower and edible vinegar; prepare the loquat flower vinegar containing the active ingredient of loquat flower, wherein the content of amygdalin is 0.050-0.25mg/ml.
在步骤a中,用蒸馏法提取枇杷花有效成份,蒸汽压力为0.05~0.5Mpa,蒸馏0.5~3小时后,得到含有有效成份的枇杷花提取液。 In step a, extract the active ingredients of the loquat flower by distillation, the steam pressure is 0.05-0.5Mpa, and after distillation for 0.5-3 hours, the extract of the loquat flower containing the active ingredient is obtained. the
在步骤a中,用浸提法提取枇杷花有效成份:按重量比1∶2~30,把枇杷花浸入水溶液中,在40~100℃的温度条件下浸提10分钟~12小时,过滤得到枇杷花浸出液,浓缩浸出液,得到含有有效成份的枇杷花提取液。 In step a, the active ingredient of loquat flower is extracted by leaching method: the loquat flower is immersed in the aqueous solution at a weight ratio of 1:2-30, extracted at a temperature of 40-100°C for 10 minutes to 12 hours, and filtered to obtain The loquat flower extract is concentrated to obtain the loquat flower extract containing effective ingredients. the
在步骤a中,用浸提法提取枇杷花有效成份:按重量比1∶2~30,把枇杷花浸入酒精度为3~95%的食用酒精中,在常温条件下浸提3天~12个月,过滤得到枇杷花浸出液,浓缩浸出液,得到含有有效成份的枇杷花提取液;酒精能抑菌,所以可以用较长时间浸提,能浸提出较多的枇杷花有效成份。 In step a, the active ingredient of loquat flower is extracted by leaching method: by weight ratio of 1:2-30, the loquat flower is immersed in edible alcohol with an alcohol content of 3-95%, and extracted at normal temperature for 3 days-12 One month, filter and obtain the loquat flower extract, concentrate the extract to obtain the loquat flower extract containing active ingredients; alcohol can inhibit bacteria, so it can be extracted for a long time, and more active ingredients of loquat flowers can be extracted. the
在步骤a中,用浸提法提取枇杷花有效成份:按重量比1∶2~30,把枇杷花浸入食用醋中,在常温条件下浸提3天~4个月,过滤得到枇杷花浸出液,浓缩浸出液,得到含有有效成份的枇杷花提取液;食用醋也可以用食用醋酸代替。 In step a, the active ingredient of loquat flower is extracted by leaching method: the loquat flower is immersed in edible vinegar at a weight ratio of 1:2-30, extracted at normal temperature for 3 days to 4 months, and the extract of loquat flower is obtained by filtration , concentrating the leachate to obtain a loquat flower extract containing active ingredients; edible vinegar can also be replaced by edible acetic acid. the
一种枇杷花醋的制备方法,包括混合酿醋原料、发酵、淋醋、过滤灭菌和勾兑步骤,在混合酿醋原料步骤中,加入重量为原料总重量10~50%的枇杷花;得到的枇杷花醋含有枇杷花有效成份,有效成份中苦杏仁甙的含量为0.050~0.25mg/ml。 A method for preparing loquat flower vinegar, comprising the steps of mixing vinegar-making raw materials, fermenting, pouring vinegar, filter sterilization and blending, in the step of mixing vinegar-making raw materials, adding loquat flowers whose weight is 10-50% of the total weight of raw materials; The loquat flower vinegar contains the active ingredient of loquat flower, and the content of amygdalin in the active ingredient is 0.050~0.25mg/ml. the
枇杷花有效成份包括苦杏仁甙以及三萜酸类、类黄酮、茶多酚、氨基酸、枇杷皂甙、枇杷黄酮、维生素和矿物质等。 The active ingredients of loquat flower include amygdalin, triterpene acids, flavonoids, tea polyphenols, amino acids, loquat saponins, loquat flavonoids, vitamins and minerals, etc. the
与现有技术相比,本发明的优点在于由于它含有从枇杷花中提取有效成份,有效成份中包括苦杏仁甙,苦杏仁甙的含量为0.050~0.25mg/ml,苦杏仁甙具有化痰、止咳和抗衰老的功效,因此本发明具有预防和治疗咳嗽多痰症,以及提高肺部的抗炎性;本发明还具有提高人体的人体免疫功能,改善血管弹性、降低血胆固醇和甘油三脂,降低血糖以及抗衰老的功效;本发明的制备方法能得到含有枇杷花有效成份,具有化痰、止咳和抗衰老功效的枇杷花醋。 Compared with the prior art, the present invention has the advantage that because it contains effective ingredients extracted from loquat flowers, the active ingredients include amygdalin, the content of amygdalin is 0.050-0.25 mg/ml, and amygdalin has the effect of reducing phlegm , cough and anti-aging effects, so the present invention has the functions of preventing and treating cough and phlegm, and improving the anti-inflammatory properties of the lungs; the present invention also has the functions of improving human immune function, improving blood vessel elasticity, reducing blood cholesterol and triglycerides Fat, blood sugar lowering and anti-aging effects; the preparation method of the present invention can obtain the loquat flower vinegar containing the active ingredients of loquat flower and having the functions of resolving phlegm, relieving cough and anti-aging. the
具体实施方式Detailed ways
以下结合实施例对本发明作进一步详细描述。 Below in conjunction with embodiment the present invention is described in further detail. the
实施例1 Example 1
一种枇杷花醋,它含有从枇杷花中提取的有效成份,有效成份中包括苦杏仁甙,在枇杷花醋中苦杏仁甙的含量为0.15mg/ml,有效成份中还包括茶多酚、类黄酮、氨基酸、三萜酸类、枇杷皂甙、枇杷黄酮、维生素和矿物质等有益于人体的物质;苦杏仁甙的含量用甲醇为溶剂,检测波长为219nm的分光光度法检测得到。 A kind of loquat flower vinegar, which contains effective ingredients extracted from loquat flowers, the effective ingredients include amygdalin, the content of amygdalin in loquat flower vinegar is 0.15mg/ml, and the effective ingredients also include tea polyphenols, Flavonoids, amino acids, triterpene acids, loquat saponins, loquat flavonoids, vitamins and minerals and other substances beneficial to the human body; the content of amygdalin is detected by spectrophotometry with methanol as a solvent and a detection wavelength of 219nm. the
当然上述实施例中的枇杷花醋,苦杏仁甙的含量可以为0.06mg/ml或0.10mg/ml或0.20mg/ml等。 Of course, in the loquat flower vinegar in the above embodiment, the content of amygdalin can be 0.06 mg/ml or 0.10 mg/ml or 0.20 mg/ml. the
实施例2 Example 2
一种枇杷花醋的制备方法,包括下述步骤: A preparation method of loquat flower vinegar, comprising the steps of:
a、提取枇杷花有效成份:把5kg鲜枇杷花放入蒸馏器中,用水蒸汽蒸馏,蒸气压力控制在0.25Mpa左右,蒸馏2小时,得到含有有效成份的枇杷花提取液; a. Extract the active ingredients of loquat flowers: put 5kg of fresh loquat flowers into a still, distill with water steam, control the steam pressure at about 0.25Mpa, and distill for 2 hours to obtain the extract of loquat flowers containing active ingredients;
b、把枇杷花提取液与食用醋混合调配;配制得到含有枇杷花有效成分的枇杷花醋,其中苦杏仁甙的含量为0.050~0.25mg/ml,然后灭菌,分装;苦杏仁甙的含量用分光光度法测定。 b. Mix and prepare the loquat flower extract and edible vinegar; prepare the loquat flower vinegar containing the active ingredients of loquat flower, wherein the content of amygdalin is 0.050~0.25mg/ml, then sterilize and pack; The content was determined by spectrophotometry. the
实施例3 Example 3
与实施例2基本相同,所不同的只是采用浸提法提取枇杷花有效成份:把2kg鲜枇杷花放入盛有30kg清水的容器中,加热至80℃,然后冷至60℃后,保温浸提2小时,趁热固液分离,过滤,滤液冷至室温,得到枇杷花浸出液,浓缩浸出液,得到含有有效成份的枇杷花提取液。 It is basically the same as Example 2, except that the active ingredient of loquat flower is extracted by extraction method: 2kg of fresh loquat flower is put into a container filled with 30kg of clear water, heated to 80°C, then cooled to 60°C, soaked in heat preservation extracting for 2 hours, separating solid and liquid while hot, filtering, cooling the filtrate to room temperature to obtain loquat flower extract, concentrating the extract to obtain loquat flower extract containing active ingredients. the
实施例4 Example 4
与实施例3基本相同,所不同的只是用食用醋常温浸提枇杷花,枇杷花与食用醋的重量比为1:5,浸提时间为3个月。 It is basically the same as Example 3, except that the loquat flower is extracted at room temperature with edible vinegar, the weight ratio of loquat flower and edible vinegar is 1:5, and the extraction time is 3 months. the
实施例5 Example 5
与实施例3基本相同,所不同的只是用酒精度为45%的食用酒精常温浸提枇杷花,浸提时间为9个月。 It is basically the same as Example 3, except that the loquat flower is leached at normal temperature with the edible alcohol of 45% alcohol, and the leaching time is 9 months. the
实施例6 Example 6
一种枇杷花醋的制备方法,先把6kg大米和适量水混合均匀,用蒸气加热成米饭,冷却至25℃后,再加入4kg鲜枇杷花,混合均匀配制成酿醋原料,然后加入6kg水及适量糖化酶和醋酸菌种,搅拌均匀,按现有制醋工艺常规发酵、淋醋、过滤灭菌和勾兑得到含有枇杷花有效成分的枇杷花醋,其中苦杏仁甙的含量为0.22mg/ml。 A preparation method of loquat flower vinegar, first mix 6kg of rice and appropriate amount of water evenly, heat it with steam to form rice, after cooling to 25°C, add 4kg of fresh loquat flower, mix evenly to make vinegar raw material, then add 6kg of water and an appropriate amount of glucoamylase and acetic acid bacteria, stir evenly, and obtain the loquat flower vinegar containing the active ingredient of loquat flower by conventional fermentation, vinegar drenching, filter sterilization and blending according to the existing vinegar making process, wherein the content of amygdalin is 0.22mg/ ml. the
实施例7 Example 7
一种枇杷花醋的制备方法,与实施例6基本相同,所不同的只是酿醋原料中用糖浓度为20%的20kg糖水代替米饭。 A preparation method of loquat flower vinegar is basically the same as Example 6, except that 20kg of sugar water with a sugar concentration of 20% is used instead of rice in the vinegar raw material. the
上述制备实施例中的鲜枇杷花也可以用干枇杷花代替,只是把干枇杷换算成鲜枇杷的重量。 The fresh loquat flower in the above-mentioned preparation example can also be replaced with dry loquat flower, just convert dry loquat into the weight of fresh loquat. the
上述制备实施例中,在灭菌,分装前可以根据需要加入适量的抗氧剂和甜味剂等添加剂。In the above preparation examples, an appropriate amount of additives such as antioxidants and sweeteners can be added as required before sterilization and subpackaging.
Claims (7)
1. loquat flower vinegar is characterized in that it contains the effective ingredient of extracting from Loquat Flower, comprises Vitamin B17 in the described effective ingredient, and the content of described Vitamin B17 is 0.050~0.25mg/ml.
2. the preparation method of the described a kind of loquat flower vinegar of claim 1 is characterized in that comprising the steps:
A, extraction Loquat Flower effective ingredient;
B, with Loquat Flower effective ingredient and edible vinegar mixing preparation.
3. the preparation method of a kind of loquat flower vinegar as claimed in claim 2, it is characterized in that in step a extract the Loquat Flower effective ingredient with distillation method, vapor pressure is 0.05~0.5Mpa, distill after 0.5~3 hour, obtain containing the Loquat Flower extracting solution of effective ingredient.
4. the preparation method of a kind of loquat flower vinegar as claimed in claim 2, it is characterized in that in step a, extract the Loquat Flower effective ingredient with extraction: by weight 1:2~30, Loquat Flower is immersed in the aqueous solution, lixiviate is 10 minutes~12 hours under 40~100 ℃ temperature condition, filtration obtains the Loquat Flower leach liquor, concentrates leach liquor, obtains the Loquat Flower extracting solution.
5. the preparation method of a kind of loquat flower vinegar as claimed in claim 2, it is characterized in that in step a, extract the Loquat Flower effective ingredient with extraction: by weight 1:2~30, it is in 3~95% the edible ethanol that Loquat Flower is immersed alcoholic strength, lixiviate is 3 days~12 months under normal temperature condition, filtration obtains the Loquat Flower leach liquor, concentrates leach liquor, obtains containing the Loquat Flower extracting solution of effective ingredient.
6. the preparation method of a kind of loquat flower vinegar as claimed in claim 2, it is characterized in that in step a, extract the Loquat Flower effective ingredient with extraction: by weight 1:2~30, Loquat Flower is immersed in the edible vinegar, lixiviate is 3 days~4 months under normal temperature condition, filtration obtains the Loquat Flower leach liquor, concentrates leach liquor, obtains containing the Loquat Flower extracting solution of effective ingredient.
7. the preparation method of the described a kind of loquat flower vinegar of claim 1 comprises mixing and makes vinegar raw material, fermentation, pouring vinegar, filtration sterilization and blend step, it is characterized in that adding weight is the Loquat Flower of raw material gross weight 10~50% in mixing wine vinegar raw material stage.
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