Preparation process of appetizing and digestion-promoting vinegar beverage

Abstract

The invention discloses a preparation process of an appetizing and digestion-promoting vinegar beverage, which comprises the following steps: preparing materials, decocting, concentrating under reduced pressure, preparing the vinegar beverage and canning, namely selecting high-quality medicinal materials, extracting raw medicinal materials of radix glehniae, radix rehmanniae recen, radix polygonati officinalis and dendrobe to prepare target object powder, and then matching with Yongchun mature vinegar to form the appetizing and digestion-promoting vinegar beverage. The appetizing and digestion-promoting vinegar beverage prepared by adopting the preparation process has an excellent effect of eliminating dyspepsia, in addition, the appetizing and digestion-promoting vinegar beverage prepared by adopting the preparation process is sour, sweet and tasty, is rich in nutrition, and is rich in various amino acids, unsaturated fatty acids, organic acids, various vitamins, trace elements and the like, and the used medicinal materials are precious medicinal and edible traditional Chinese medicines, so that the appetizing and digestion-promoting vinegar beverage is free of toxic and side effects. The pungent smell of acetic acid is neutralized through medicinal material matching, and the method is more easily accepted by the public.

Description

Technical Field

[0001] The present invention belongs to the technical field of beverage processing. Specifically, it relates to a preparation process of an appetizing and digestion-promoting vinegar beverage. Background Art

[0002] Food retention is a gastrointestinal disorder caused by improper diet, especially overeating, which affects the body's digestive function and leads to food stagnation. Food retention is extremely common in daily life, especially among people with irregular diets, those who usually do not pay attention to diet health, overeat, have partial eating habits, like to eat fried, greasy, high-sugar and high-protein foods, and those with relatively weak digestive system functions, including infants and the elderly. Mild food retention causes abdominal distension, loss of appetite, and foul-smelling stools, etc., and also affects sleep quality. Although occasional mild food retention can recover on its own without treatment, for people prone to food retention, if not controlled, it will form serious gastrointestinal diseases. Severe food retention often manifests as anorexia, loss of appetite, abdominal distension and pain, vomiting, constipation, listlessness, and restlessness at night, etc., which are common symptoms of frequent food retention. Controlling diet is the best way to solve food retention, and eating foods with digestion-promoting functions is also an effective means to avoid food retention. In China, people have summarized and developed many effective experiences, foods, and drug formulas that can promote appetite and digestion during long-term dietary practices.

[0003] Vinegar is a condiment that we often come into contact with in our lives and has the function of promoting appetite and digestion. Traditional medicine believes that vinegar is warm in nature, sour and bitter in taste. It enters the liver and stomach meridians. "Ben Cao Bei Yao" records that vinegar can "disperse stasis, detoxify, lower qi to promote digestion, and stimulate the appetite." "Suixi Ju Yin Shi Pu" states that vinegar can "stimulate the appetite, nourish the liver, strengthen the tendons, warm the bones, relieve alcohol, promote digestion, and detoxify various poisons of fish, crabs, and shellfish." Yongchun aged vinegar is brewed from multiple raw materials such as glutinous rice, red yeast rice, white sugar, and sesame. Its mellow smell, sweet and sour taste, easy preservation, and unique traditional brewing technology make it one of the four famous vinegars in China. Although vinegar is considered to have a certain effect on promoting appetite and digestion, its use is usually limited to being used as a cooking condiment or food dipping sauce, and it is not suitable for direct large-dose drinking, and its effect is usually not obvious. Therefore, it greatly limits its wider application in promoting appetite and digestion.

[0004] The present invention uses Yongchun aged vinegar as a carrier, adds traditional Chinese medicinal materials that are both food and medicine, formulates according to the principles of traditional Chinese medicine, and uses modern processing techniques to prepare an appetizing and digestion-promoting vinegar beverage with clear efficacy, good taste, and suitable for most people to drink. Summary of the Invention

[0005] In order to solve the technical problems mentioned in the background art, the purpose of the present invention is to provide a preparation process of an appetizing and digestion-promoting vinegar beverage.

[0006] To solve the above technical problems, the purpose of the present invention can be achieved through the following technical solutions:

[0007] The invention of the present application provides a preparation process for an appetizing and digestion-promoting vinegar beverage, including the following steps:

[0008] Step 1, preparing materials: Select high-quality raw Chinese medicinal materials such as Glehnia littoralis, Rehmannia glutinosa, Polygonatum odoratum, and Dendrobium officinale, crush them and set aside.

[0009] Step 2, extraction: Put the crushed Chinese medicinal materials Glehnia littoralis, Rehmannia glutinosa, Polygonatum odoratum, and Dendrobium officinale from Step 1 into a Chinese medicine decocting pot, and add purified water to cover the medicinal materials.

[0010] Step 3, decocting: First, bring to a boil over high heat, and then continue to decoct over low heat for 30 minutes. After the decocting is completed, filter the residue. Add purified water to cover the height of the residue again, repeat the decocting, and do this three times. Then, combine the filtrates obtained each time.

[0011] Step 4, vacuum concentration: Concentrate the combined filtrate obtained in Step 3 with a vacuum rotary evaporator to remove 50% of the water, and then perform freeze-drying to obtain the extract powder.

[0012] Step 5, vinegar beverage preparation: Take Yongchun aged vinegar, add water and honey to prepare a 5% aged vinegar solution, and then add the extract powder from Step 4 to make the drug concentration 30 - 200 g / l.

[0013] Step 6, canning: Can the vinegar beverage from Step 5 and perform sealing and sterilization treatments.

[0014] Preferably, the Yongchun aged vinegar selected is Yongchun aged vinegar over 5 years old.

[0015] Preferably, the high heat in Step 5 is the flame amount of three circles or more on the gas stove, and the low heat is the flame amount of less than one circle or between one circle and two circles on the gas stove. The specific description is as follows: Taking the gas stove as an example, if the flame has three circles, three circles are the high heat, one circle is the low heat, and two circles are the medium heat. That is, the heat generated by burning fuel and electrifying. In traditional Chinese medicine steaming and boiling, there are distinctions of gentle heat, low heat, and high heat. The high heat has a large flame and strong firepower; the low heat has a small flame and weak firepower; the gentle heat has no flame and even weaker power. This is the traditional experience of distinguishing temperatures. In simpler terms: Using high heat (up to over 240 °C), mineral Chinese medicinal materials can be calcined until they are red and brittle; using gentle heat (below 90 °C) can dry the Chinese medicinal materials.

[0016] Preferably, the Yongchun aged vinegar in Step 5 is prepared by the following process:

[0017] 1) Steaming: Select high-quality glutinous rice, soak it for one day and then drain it, put it into a pot and steam it until it is cooked through, in a state of not being burnt, not sticky, and not undercooked, and take it out and set aside.

[0018] 2) Mixing the starter: Place the steamed and cooled glutinous rice in a fermentation vat, and mix in the locally selected red starter into the glutinous rice in small amounts multiple times. Add clear water after one day to carry out saccharification fermentation to form a fermentation mash;

[0019] 3) Fermentation: Keep the fermentation mash formed in the fermentation vat for continuous heat preservation for saccharification and alcoholization. Wait for internal alcohol fermentation, and at the same time control the fermentation temperature at 25 - 38 °C, and set the fermentation period to 1 month;

[0020] 4) Deep fermentation: Extract the clear liquid of the fermentation mash that has been fermented in the fermentation vat in step 3) for 1 month into a pottery vat, and add mother vinegar in the pottery vat for adjustment. After that, stir with rosewood every day, and the fermentation and acidification cycle is more than 3 years; Among them, to expand, the yeast used to brew acetic acid, the original meaning of vinegar mother is "the mother of acetic acid fermentation". Acetic acid fermentation is mainly caused by acetic acid bacteria, which can oxidize alcohol to acetic acid and can also oxidize glucose to gluconic acid, and it is the most important bacteria in acetic acid fermentation. In the traditional production process, the clear red wine liquid must be added with old vinegar stock solution with an old acetic acid degree reaching more than 6.5 - 7.5 g / 100 ml, that is, mother vinegar, in proportion for feeding.

[0021] 5) Cultivating vinegar: Supply oxygen by stirring every day to ensure uniform oxygenation, regularly add red wine to adjust the alcohol content, add fried rice color to adjust the color, and add sesame to adjust the flavor.

[0022] Preferably, during the process of keeping the fermentation mash in step 3) for continuous heat preservation for saccharification and alcoholization, no stirring operation is carried out; if the temperature is too high during this process, a small amount of clear water needs to be injected to cool down to ensure that the fermentation temperature is within the range of 25 - 38 °C.

[0023] Preferably, in the process of regularly adding red wine to adjust the alcohol content in step 5), for aged vinegar over three years with an acidity meeting the requirement of more than 6.5 g / 100 ml, add the supernatant of red wine with a fermentation time of at least one month and an alcohol content reaching more than 10 °C, so that the alcohol content after addition is 0.5 V / V; then it can enter the next process.

[0024] Preferably, the addition season of the red wine supernatant in step 5) is carried out in spring or autumn every year, and rosewood stirring needs to be carried out every day within the first month after adding the red wine supernatant.

[0025] Preferably, the process of regularly adding fried rice color to adjust the color in step 5) is as follows: ① Fried rice frying: Select the qualified current-season rice after Minor Heat, pour 12 - 15 catties of rice into the pot each time, and keep stir-frying with firewood over an open flame, preventing sticking during the frying process; ② Fried rice coking: After white smoke appears in the frying pot, when all the rice turns from white to red and then black and gradually sticks together, it has entered the coking state. When the viscosity of the rice ball decreases and it expands rapidly, increase the frying speed to complete the coking and saccharification process of the rice; ③ Making rice black liquid: Add tap water to the coked and saccharified rice in step ②, and the ratio of the amount of tap water to the amount of rice is 2 - 2.5:1. Stir for 1 - 3 minutes, pour the stirred material into the rice aroma barrel and let it stand for use. The predetermined standing time is more than 48 hours until a completely soaked and dissolved rice black liquid is formed; ④ Adding and mixing: Take the supernatant of the rice black liquid accounting for 2.5 - 3% of the total amount of vinegar and pour it into the pottery vat, and stir continuously during the adding process.

[0026] Preferably, the process of regularly adding sesame to adjust the flavor in step 5) is as follows: ① Sesame frying: Select black sesame seeds during the Autumn Equinox and pour them into the frying pan, keep stir-frying with firewood over an open flame until they are all cooked and start to release oil, then immediately take them out of the pot. Control the time for heating the pot, cooking thoroughly, releasing oil, and taking them out of the pot and putting them into the vat within 7 - 10 minutes; ② Adding and mixing: While it is still hot, add the fried sesame seeds into the pottery vat. After adding the fried sesame seeds, strengthen the stirring, and the stirring period is at least once every two days.

[0027] Preferably, in the three processes of regularly adding red wine to adjust the alcohol content, adding fried rice color to adjust the color, and adding sesame to adjust the flavor in step 5), there is no order of priority. Instead, it is operated according to the season and the alcohol content, color, and flavor of Yongchun aged vinegar during the brewing process. When the semi-finished product with an acidity of 6.5 g / 100 ml can be added with red wine for blending during the spring and autumn seasons before entering the finished product boiling during the aging period; it should be noted that the three processes of regularly adding red wine to adjust the alcohol content, adding fried rice color to adjust the color, and adding sesame to adjust the flavor are also the same as the above operation method, except that there is no special restriction on the order. The above operation is carried out in sequence and meets the standards one by one. However, whether it is carried out according to the above operation or the operation method without strict order control, when the acidity of the aged vinegar semi-finished product reaches 6.5 g / 100 ml, adding fried rice color and sesame in the appropriate season will form mature vinegar, and it can be stored for a long time and "fed" according to the time. When mature vinegar for more than three years or more than five years is needed, first detect whether its acidity content and other contents meet the standards before taking it out. If it meets the standards, it can be taken out, and the remaining part continues to be stored and "fed".

[0028] Advantages of the present invention:

[0029] 1. The appetizing and digestion-aiding vinegar beverage prepared by the preparation process of the present invention has an excellent effect of eliminating indigestion. The combination of Glehnia littoralis, Polygonatum odoratum, Rehmannia glutinosa, and Dendrobium officinale can benefit the stomach and promote fluid production. It is used for dry mouth and thirst, constipation, and scanty tongue coating caused by consumption of febrile diseases and fluid injury. It is especially suitable for the situation of strong stomach fire, dry mouth, bitter taste, and bad breath; it has a good effect when consumed after eating hot meals such as fried, roasted, and barbecued foods.

[0030] 2. The appetizing and digestion-aiding vinegar prepared by the present invention is sweet and delicious. All the medicinal materials used are precious traditional Chinese medicines that are both food and medicine. By combining the medicinal materials, the pungent smell of acetic acid is neutralized, making it more acceptable to the public. Moreover, this beverage is rich in nutrition, containing various amino acids, unsaturated fatty acids, organic acids, as well as various vitamins and trace elements.

[0031] The innovation and advantage of the present invention lie in that through the proportioning of traditional Chinese medicines, it synergistically promotes the appetizing and digestion-aiding effect of Yongchun aged vinegar, has a good taste, and the edible effect is remarkable. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] The present invention will be further described below in conjunction with the drawings and embodiments.

[0033] Figure 1 It is a schematic diagram comparing the daily fecal output of each group of mice drawn based on the values obtained from Experiment 1.

[0034] Figure 2 It is a schematic diagram comparing the levels of motilin, gastrin, and pepsin in the serum of each group of mice drawn based on the values obtained from Experiment 2. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0035] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0036] Example 1

[0037] Obtain Yongchun aged vinegar for more than 5 years. The specific operation is as follows:

[0038] 1) Cooking: Select high-quality glutinous rice, soak it for one day and then drain it, put it into a pot and cook it until it is cooked through, and take it out in a state where it is not burnt, not sticky, and not undercooked for standby;

[0039] 2) Mixing the starter: Place the steamed and cooled glutinous rice in a fermentation tank, and mix in the locally selected red starter in small amounts and multiple times. Add water after one day to carry out saccharification fermentation to form a fermentation mash;

[0040] 3) Fermentation: Keep the fermented mash formed in the fermentation tank warm for saccharification and alcoholic fermentation without stirring. If the temperature is too high during this process, a small amount of clear water needs to be added for cooling to ensure that the fermentation temperature is between 25 and 38 °C. The fermentation period is set to 1 month.

[0041] 4) Submerged fermentation: Extract the clarified liquid of the fermented mash that has been fermented in the fermentation tank in step 3) for 1 month into a pottery vat, and add mother vinegar in the pottery vat for adjustment. Thereafter, stir with rosewood every day, and the fermentation and acidification period is more than 3 years.

[0042] 5) Vinegar aging: Supply oxygen by stirring every day to ensure uniform oxygenation. Regularly add red wine to adjust the alcohol content. For aged vinegar over three years with an acidity of more than 6.5 g / 100 ml, add the supernatant of red wine with a fermentation time of at least one month and an alcohol content of more than 10 °C to make the alcohol content 0.5 V / V after addition. The addition is carried out in spring or autumn every year. During the first month after adding the supernatant of red wine, stir with rosewood every day, and the number of additions is less than twice a year.

[0043] Regularly add stir-fried rice color to adjust the color. Select qualified seasonal rice after Minor Heat. Pour 12 - 15 catties of rice into each pot and stir-fry continuously over an open fire with firewood, preventing sticking during the frying process. When white smoke appears in the frying pan and all the rice turns from white to red and then to black and gradually sticks together, it has entered the coking state. When the viscosity of the rice ball decreases and it expands rapidly, increase the frying speed to complete the coking and saccharification process of the rice. Add tap water to the coked and saccharified rice, and the ratio of the amount of tap water to the amount of rice is 2 - 2.5:1. Stir for 1 - 3 minutes, and pour the stirred material into a rice aroma bucket and let it stand for use. The predetermined standing time is more than 48 hours until a completely soaked and dissolved rice black liquid is formed. Take the upper clear liquid of the rice black liquid accounting for 2.5 - 3% of the total amount of vinegar and inject it into the pottery vat, and stir continuously during the addition process.

[0044] Regularly add sesame seeds to adjust the flavor. Select black sesame seeds during the Autumnal Equinox and pour them into a frying pan and stir-fry continuously over an open fire with firewood until they are all cooked and start to release oil, then immediately take them out of the pan. Control the time from heating the pan, cooking, releasing oil to taking them out of the pan and putting them into the vat within 7 - 10 minutes. Immediately add the stir-fried sesame seeds to the pottery vat while they are still hot. After adding the stir-fried sesame seeds, strengthen the stirring, and the stirring period is at least once every two days.

[0045] Apply the above-made Yongchun aged vinegar over five years to beverage production and perform the following operations:

[0046] (1) Select high-quality raw Chinese medicinal materials such as Glehnia littoralis, Rehmannia glutinosa, Polygonatum odoratum, and Dendrobium officinale, crush them, and set aside for use.

[0047] (2) Extract the pulverized medicinal materials Glehnia littoralis, Rehmannia glutinosa, Polygonatum odoratum, and Dendrobium officinale obtained in step (1), and put them into a traditional Chinese medicine decocting pot according to a mass ratio of 5:5:5:3. Add pure water to cover the medicinal materials.

[0048] (3) Decocting: First, bring to a boil over high heat, and then continue to decoct over low heat for 30 minutes. After completion of decocting, filter the residue. Add pure water to cover the height of the residue again, repeat the decocting, and do this three times in total. Then, combine the filtered filtrates.

[0049] (4) Vacuum concentration: Concentrate the combined filtrate obtained in step (3) with a vacuum rotary evaporator to remove 50% of the water, and then obtain the extract powder after freeze-drying.

[0050] (5) Preparation of vinegar beverage: Take the Yongchun aged vinegar made for more than five years as described above, add water and honey to prepare a 5% aged vinegar solution, and then add the extract powder obtained in step (4) to make the extract concentration 36 g / l.

[0051] (6) Canning: Can the vinegar beverage obtained in step (5) and perform sealing and sterilization treatments.

[0052] Example 2

[0053] Obtain Yongchun aged vinegar for more than five years. The specific operations are as follows:

[0054] 1) Steaming: Select high-quality glutinous rice, soak it for one day and then drain it, put it into a pot for steaming, and steam until it is cooked through, without being scorched, sticky, or undercooked, and then take it out for standby.

[0055] 2) Mixing with starter: Place the steamed and cooled glutinous rice in a fermentation tank, and mix in local selected red yeast rice in small amounts multiple times. Add clear water after one day and carry out saccharification fermentation to form a fermentation mash.

[0056] 3) Fermentation: Let the fermentation mash formed in the fermentation tank continue to be kept warm for saccharification and alcoholic fermentation. Do not perform stirring operations during the internal alcoholic fermentation. If the temperature is too high during this process, a small amount of clear water needs to be added for cooling to ensure that the fermentation temperature is between 25 and 38 °C. The fermentation period is set to 1 month.

[0057] 4) Submerged fermentation: Draw the clear liquid of the fermentation mash fermented in the fermentation tank in step (3) for 1 month into a pottery vat, add mother vinegar in the pottery vat for adjustment. Thereafter, stir with rosewood every day, and the fermentation and acidification period is more than 3 years.

[0058] 5) Vinegar cultivation: Oxygenate evenly by stirring every day, regularly add red wine to adjust the alcohol content. For aged vinegar over three years, if the acidity meets the requirement of being above 6.5 g / 100 ml, add the supernatant of red wine with a fermentation time of at least one month and an alcohol content of above 10 °C, so that the addition makes it 0.5 VThe alcohol content is / V; addition is carried out in spring or autumn every year. During the first month after adding the supernatant of red wine, it is necessary to stir with rosewood every day, and the number of additions is less than twice a year.

[0059] Regularly add fried rice color to adjust the color. Select qualified seasonal rice after Minor Heat. Pour 12 - 15 catties of rice into the pot for continuous stir - frying with firewood. Prevent sticking during the stir - frying process. When white smoke appears in the frying pan, the rice changes from white to red and then to black and gradually sticks together, which means it has entered the coking state. When the viscosity of the rice ball decreases and it expands rapidly, increase the stir - frying speed to complete the coking and saccharification process of the rice. Add tap water to the coked and saccharified rice, and the ratio of the amount of tap water to the amount of rice is 2 - 2.5:1. Stir for 1 - 3 minutes, then pour the stirred material into the rice - aroma barrel and let it stand for use. The predetermined standing time is more than 48 hours until a completely soaked and dissolved rice - black liquid is formed. Take the upper clear liquid of the rice - black liquid, which is 2.5 - 3% of the total amount of vinegar, and inject it into the pottery vat, and stir continuously during the addition process.

[0060] Regularly add sesame seeds to adjust the flavor. Select black sesame seeds during the Autumn Equinox and pour them into the frying pan for continuous stir - frying with firewood until they are all cooked and start to produce oil, then immediately take them out of the pot. Control the time of heating the pan, cooking, producing oil, and taking them out of the pot and putting them into the vat within 7 - 10 minutes. While it is hot, add the fried sesame seeds into the pottery vat. After adding the fried sesame seeds, it is necessary to strengthen the stirring, and the stirring period is at least once every two days.

[0061] Apply the above - made Yongchun aged vinegar over five years to beverage production and perform the following operations:

[0062] (1) Select high - quality Chinese medicine materials such as Glehnia littoralis, Rehmannia glutinosa, Polygonatum odoratum, and Dendrobium officinale, crush them and set aside.

[0063] (2) Extract the crushed Chinese medicine materials Glehnia littoralis, Rehmannia glutinosa, Polygonatum odoratum, and Dendrobium officinale in step one. Put them into a Chinese medicine decocting pot according to the mass ratio of 5:5:5:3, and add pure water to cover the Chinese medicine materials.

[0064] (3) Decoct: First, bring to a boil over high heat, and then continue to decoct over low heat for 30 minutes. After the decoction is completed, filter the residue. Add pure water to cover the height of the residue again to repeat the decoction. After repeating three times, merge the filtered filtrates.

[0065] (4) Vacuum concentration: Concentrate the merged filtrate obtained in step three with a vacuum rotary evaporator to remove 50% of the water, and obtain extract powder after freeze - drying.

[0066] (5) Vinegar beverage preparation: Take the above - made Yongchun aged vinegar over five years, add water and honey to prepare a 5% aged vinegar solution, and then add the extract powder in step four to make the extract concentration 108 g / l.

[0067] (6) Canning: Can the vinegar beverage obtained in Step 5 to achieve sealing and sterilization.

[0068] Example 3

[0069] Obtain Yongchun aged vinegar that has been aged for more than 5 years. The specific operations are as follows:

[0070] 1) Steaming: Select high-quality glutinous rice, drain it after soaking for one day, put it into a pot and steam it until it is cooked through, and take it out for standby when it is not burnt, not sticky, and not undercooked.

[0071] 2) Mixing koji: Place the steamed and cooled glutinous rice in a fermentation tank, and mix in the locally selected red koji into the glutinous rice in small amounts and multiple times. Add clear water after one day to carry out saccharification fermentation to form a fermentation mash.

[0072] 3) Fermentation: Let the fermentation mash formed in the fermentation tank continue to be kept warm for saccharification and alcoholization. Wait for internal alcohol fermentation without stirring. If the temperature is too high during this process, a small amount of clear water needs to be added for cooling to ensure that the fermentation temperature is between 25 and 38 °C, and the fermentation period is set to 1 month.

[0073] 4) Deep fermentation: Extract the clear liquid of the fermentation mash that has been fermented in the fermentation tank in Step 3) for 1 month into a pottery vat, add mother vinegar to adjust it in the pottery vat. Thereafter, stir it with rosewood every day, and the fermentation and acidification period is more than 3 years.

[0074] 5) Cultivating vinegar: Supply oxygen by stirring every day to ensure uniform oxygenation. Regularly add red wine to adjust the alcohol content. For aged vinegar that has been aged for more than three years and has an acidity of more than 6.5 g / 100 ml, add the supernatant of red wine with a fermentation time of at least one month and an alcohol content of more than 10 °C, so that the alcohol content after addition is 0.5 V / V; The addition is carried out in spring or autumn every year. In the first month after adding the supernatant of red wine, it needs to be stirred with rosewood every day, and the number of additions is less than twice a year.

[0075] Regularly add fried rice color to adjust the color. Select qualified current-season rice after Minor Heat. Pour 12 - 15 catties of rice into each pot and stir-fry it continuously with firewood and an open flame. Prevent sticking during the stir-frying process: When white smoke appears in the stir-frying pot, when all the rice turns from white to red and then to black and gradually sticks together, it has entered the coking state. When the viscosity of the rice ball decreases and it expands rapidly, increase the stir-frying speed to complete the rice coking and saccharification process; Add tap water to the coked and saccharified rice, and the ratio of the amount of tap water to the amount of rice is 2 - 2.5:1. Stir for 1 - 3 minutes, pour the stirred material into a rice fragrance barrel and let it stand for use. The predetermined standing time is more than 48 hours until a completely soaked and dissolved rice black liquid is formed; Take the supernatant of the rice black liquid accounting for 2.5 - 3% of the total amount of vinegar and inject it into the pottery vat, and stir it in real time during the addition process.

[0076] Regularly add sesame seeds to adjust the flavor. Select black sesame seeds during the autumnal equinox and pour them into a frying pan. Stir-fry continuously over an open fire with firewood until they are all cooked through and start to release oil, then immediately remove from the pan. Control the time for heating the pan, cooking, releasing oil, and removing from the pan and transferring to the vat within 7 - 10 minutes. While it's still hot, add the stir-fried sesame seeds to a pottery vat. After adding the stir-fried sesame seeds, it is necessary to strengthen the stirring, with a stirring cycle of at least once every two days.

[0077] Apply the above-mentioned Yongchun aged vinegar that has been made for more than five years to beverage production and perform the following operations:

[0078] (1) Select high-quality raw Chinese medicine materials of Glehnia littoralis, Rehmannia glutinosa, Polygonatum odoratum, and Dendrobium officinale, crush them, and set aside.

[0079] (2) Extract the crushed Chinese medicine materials of Glehnia littoralis, Rehmannia glutinosa, Polygonatum odoratum, and Dendrobium officinale from step one. Put them into a Chinese medicine decocting pot according to a mass ratio of 5:5:5:3, and add purified water to cover the Chinese medicine materials.

[0080] (3) Decoct: First, bring to a boil over high heat, then continue to decoct over low heat for 30 minutes. After the decoction is completed, filter the residue. Add purified water again to cover the height of the residue, repeat the decoction, and do this three times in total. Then, combine the filtered filtrates.

[0081] (4) Vacuum concentration: Concentrate the combined filtrate obtained in step three using a vacuum rotary evaporator to remove 50% of the water, and then obtain extract powder after freeze-drying.

[0082] (5) Preparation of vinegar beverage: Take the above-mentioned Yongchun aged vinegar that has been made for more than five years, add water and honey to prepare a 5% aged vinegar solution, and then add the extract powder from step four to make the extract concentration 160 g / l.

[0083] (6) Canning: Can the vinegar beverage from step five and perform sealing and sterilization treatments.

[0084] 1. Evaluate the in-vivo experimental effects of the appetizing and indigestion-relieving vinegar beverages obtained in Examples 1 to 3 by constructing a food accumulation model in mice and administering the drugs by gavage for 7 days.

[0085] Among them, the positive group is: Western medicine domperidone + mice with food accumulation; the 5% vinegar solution group is: 5% solution of 8-year-old Yongchun aged vinegar + mice with food accumulation; the model group is: mice with food accumulation; the normal group is: mice fed healthily without food accumulation; the test group is: Example 1 / 2 / 3 + mice with food accumulation.

[0086] The normal group consisted of mice that were healthily fed and did not show food stagnation; the other groups were all mice induced to have food stagnation. Among them, the mice in the positive group were given domperidone, a western medicine for promoting digestion, by gavage; the mice in the 5% vinegar solution group were given a 5% solution of 8-year-old Yongchun old vinegar by gavage; the mice in the experimental group were given the solution of the formula of Example 1 / 2 / 3 by gavage; the mice in the model group were not given medicine and were only given the same amount of distilled water as the other groups by gavage.

[0087] Conclusion 1: For the comparison of the daily fecal volume of mice in each group, see Appendix Figure 1 , the fecal volume of all experimental groups was lower than that of the normal group. Among them, the fecal volume of the model group was the lowest, and the fecal volume of the other groups of mice was between that of the model group and the normal group. The fecal volume of all experimental groups of mice showed an upward trend during the experiment. The changes in Example 3 and the positive group were the largest, and they approached the normal group after 4 days of gavage. Example 2 was the second, and the trends of Example 3 and the 5% vinegar solution group were not significantly different from that of the model group and were close to the model group. Thus, it can be seen that the dosage form of Example 3 has a similar effect to domperidone, a western medicine, and can relieve the symptoms of food accumulation within 4 - 7 days and make the fecal volume of mice tend to be normal.

[0088] 2. Comparison of the levels of motilin (MTL), gastrin (GAS), and pepsin (PEP) in the serum of mice in each group, see Appendix Figure 2 :

[0089] Conclusion: According to Appendix Figure 2 it can be seen that compared with the normal group, the levels of MTL, GAS, and PEP in the serum of mice in the model group were significantly decreased (P < 0.05); compared with the model group, the levels of MTL and GAS in the serum of mice in the experimental group and the positive group were significantly increased (P < 0.05), and Examples 1 - 3 showed a good concentration dependence. The above results indicate that after 7 days of gavage, both Example 3 and the positive drug domperidone can significantly increase the concentrations of motilin (MTL), gastrin (GAS), and pepsin (PEP) in the serum of food-accumulation mice, making them close to those of normal group mice.

[0090] 3. The gastric juice pH values of mice in each group are shown in Table 1:

[0091] Group Sample size n pH value Normal group 4 2.18±0.24 Model group 5 4.13±0.60 Positive group 5 2.78±0.22* 5% vinegar solution group 5 3.56±0.36 Example 1 6 3.84±0.28 Example 2 6 3.79±0.76 Example 3 6 3.73±0.65

[0092] Table 1 Gastric juice pH values of mice in each group

[0093] Conclusion:

[0094] According to Table 1, it can be seen that compared with the model group, both the positive group and the experimental group had a certain effect of reducing the gastric juice pH. The effect of the positive group was obvious (P < 0.05). Among them, the experimental group (Examples 1 / 2 / 3) had a certain reducing effect, and using vinegar alone also showed a certain effect of reducing the pH value.

[0095] The results of the activity evaluation comparison of the above cases show that the appetizing and digestive vinegar beverage prepared by the process of the present invention has a good effect of alleviating food stagnation, and the effect is significantly better than that of a simple vinegar solution. The raw materials used in the formula of the present invention are all edible or medicinal and edible, safe to eat, and have a good appetizing and digestive effect. The innovation and advantage of the present invention lies in the synergistic effect of promoting the appetizing and digestive effect of Yongchun old vinegar through the compatibility of traditional Chinese medicine, with a good taste and significant edible effect.

[0096] Finally, it should be noted that the above examples are only specific embodiments of the present invention. Obviously, the present invention is not limited to the above examples, and there are many variations. All variations that can be directly derived or associated with the content disclosed by a person skilled in the art should be considered as the protection scope of the present invention.

Claims

1. A preparation process of an appetizing and digestion-aiding vinegar beverage, characterized in that, It includes the following steps: Step 1, preparing materials: Select high-quality raw Chinese medicinal materials of Glehnia littoralis, Rehmannia glutinosa, Polygonatum odoratum, and Dendrobium officinale, crush them and set aside for later use; Step 2, extraction: Put the crushed medicinal materials of Glehnia littoralis, Rehmannia glutinosa, Polygonatum odoratum, and Dendrobium officinale from Step 1 into a traditional Chinese medicine decocting pot, and add purified water to cover the medicinal materials; Step 3, decocting: First, bring to a boil over high heat, then continue to decoct over low heat for 30 minutes. After the decocting is completed, filter the residue. Add purified water to cover the height of the residue again, repeat the decocting, and do this three times. Then, combine the filtrates obtained each time after filtration; Step 4, vacuum concentration: Concentrate the combined filtrate obtained in Step 3 with a vacuum rotary evaporator to remove 50% of the water, and then perform freeze-drying to obtain the extract powder; Step 5, preparation of vinegar beverage: Take Yongchun aged vinegar, add water and honey to prepare a 5% aged vinegar solution, and then add the extract powder from Step 4 to make the drug concentration 30 - 200 g / l; Step 6, canning: Can the vinegar beverage from Step 5 and perform sealing and sterilization treatments.

2. The preparation process of an appetizing and digestion-aiding vinegar beverage according to claim 1, characterized in that, The Yongchun aged vinegar selected is the Yongchun aged vinegar brewed for more than 5 years.

3. The preparation process of an appetizing and digestion-aiding vinegar beverage according to claim 1, characterized in that, The high heat is the flame amount of three circles or more on the gas stove, and the low heat is the flame amount below one circle or between one circle and two circles on the gas stove.

4. The preparation process of an appetizing and digestion-aiding vinegar beverage according to claim 1, characterized in that, The Yongchun aged vinegar in Step 5 is prepared by the following processes: 1) Steaming: Select high-quality glutinous rice, soak it for one day and then drain it, put it into a pot and steam it until it is cooked through, and take it out in a state where it is not burnt, not sticky, and not undercooked for later use; 2) Mixing with koji: Place the steamed and cooled glutinous rice in a fermentation tank, and mix in the locally selected red koji into the glutinous rice in small amounts multiple times. Add clear water after one day to carry out saccharification fermentation to form a fermentation mash; 3) Fermentation: Let the fermentation mash formed in the fermentation tank continue to be kept warm for saccharification and alcoholization. Wait until the internal alcohol fermentation occurs, and at the same time control the fermentation temperature at 25 - 38 °C, and set the fermentation period to 1 month; 4) Deep fermentation: Extract the clear liquid of the fermentation mash fermented in the fermentation tank in Step 3) for 1 month into a pottery tank, add mother vinegar in the pottery tank for adjustment. After that, stir with rosewood every day, and the fermentation and acidification period is more than 3 years; 5) Cultivating vinegar: Supply oxygen by stirring every day to ensure uniform oxygenation. Regularly add red wine to adjust the alcohol content, add fried rice color to adjust the color, and add sesame seeds to adjust the flavor.

5. The preparation process of an appetizing and digestion-aiding vinegar beverage as described in claim 4, characterized in that, During the process of the fermentation mash in Step 3) continuing to be kept warm for saccharification and alcoholization, no stirring operation is performed; if the temperature is too high during this process, a small amount of clear water needs to be injected to cool down to ensure that the fermentation temperature is within the range of 25 - 38 °C.

6. The preparation process of an appetizing and digestion-aiding vinegar beverage according to claim 4, characterized in that, In the step (5), the process of regularly adding red wine to adjust the alcohol content is as follows: for aged vinegar over three years old with an acidity of 6.5 g / 100 ml or more, add the supernatant of red wine with a fermentation time of at least one month and an alcohol content of 10 °C or more, so that the alcohol content after addition is 0.5 V / V; then it can enter the next process.

7. The preparation process of an appetizing and digestion-aiding vinegar beverage according to claim 6, characterized in that, The addition season of the red wine supernatant in Step 5) is carried out in spring or autumn every year, and it is necessary to stir with rosewood every day within the first month after adding the red wine supernatant.

8. The preparation process of an appetizing and digestion-aiding vinegar beverage according to claim 7, characterized in that, The process of regularly adding fried rice color to adjust the color in step (5) is as follows: ① Fried rice frying: Select the qualified current-season rice after Minor Heat. Pour 12 - 15 catties of rice into each pot and stir-fry continuously over an open fire with firewood, preventing sticking during the frying process; ② Fried rice coking: After white smoke appears in the frying pot, when all the rice turns from white to red and then to black and gradually sticks together, it has entered the coking state. When the viscosity of the rice ball decreases and it expands rapidly, increase the frying speed to complete the coking and saccharification process of the rice; ③ Making rice black liquid: Add tap water to the coked and saccharified rice in step ②. The ratio of the amount of tap water to the amount of rice is 2 - 2.5:

1. Stir for 1 - 3 minutes, and pour the stirred material into the rice aroma barrel and let it stand for use. The predetermined standing time is more than 48 hours until a completely soaked and dissolved rice black liquid is formed; ④ Adding and mixing: Take the upper clear liquid of the rice black liquid accounting for 2.5 - 3% of the total amount of vinegar and pour it into the pottery vat, and stir continuously during the adding process.

9. The preparation process of an appetizing and digestion-aiding vinegar beverage as claimed in claim 8, characterized in that, The process of regularly adding sesame to adjust the flavor in step (5) is as follows: ① Sesame frying: Select black sesame seeds during the Autumnal Equinox and pour them into the frying pan to stir-fry continuously over an open fire with firewood until they are all cooked through and start to release oil, and then immediately take them out of the pot. Control the time for heating the pot, cooking thoroughly, releasing oil, and taking them out of the pot and putting them into the vat within 7 - 10 minutes; ② Adding and mixing: Immediately add the fried sesame seeds to the pottery vat while they are still hot. After adding the fried sesame seeds, strengthen the stirring, and the stirring period is at least once every two days.

10. The preparation process of an appetizing and digestion-promoting vinegar beverage according to claim 4, characterized in that, Among the three processes of regularly adding red wine to adjust the alcohol content, adding fried rice color to adjust the color, and adding sesame to adjust the flavor in step (5), there is no order of priority. Instead, operate according to the season and the alcohol content, color, and flavor of Yongchun aged vinegar during the brewing process. When the semi-finished product with an acidity of 6.5 g / 100 ml can be added with red wine for blending during the spring and autumn seasons before entering the finished product boiling during the aging period.

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