Vinegar capable of reducing blood pressure and blood lipid and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to blood pressure and lipid lowering vinegar and a preparation method thereof. The vinegar is prepared by mixing the following raw materials in parts by weight: pure grape wine, eucommia ulmoides, rock candy, cactus and pure grape wine: selecting high-quality pure grape wine as a basic raw material, preferentially selecting dry red grape wine aged for a certain time in a sterile stainless steel fermentation tank by adopting a traditional brewing process; 25 g of eucommia ulmoides is accurately weighed, and the eucommia ulmoides needs to be selected from dry eucommia ulmoides barks which come from a high-quality producing area and are strictly screened to ensure no mildew and no impurity; preparing 37g of rock sugar, and selecting high-quality rock sugar with high purity and bright color; the invention has the following beneficial effects: the grape wine and eucommia ulmoides are rich in nutrition and efficacy: the grape wine and eucommia ulmoides can well release colloid, belong to natural gum substances and can promote metabolism of the body, help to remove free radicals in the body and reduce damage of oxidative stress reaction to human cells, and the aloe contains anthraquinone substances such as emodin and the like.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a blood pressure and lipid lowering vinegar and a preparation method thereof. Background Art

[0002] At present, the means of treating hyperlipidemia and hypertension mainly include chemical drug therapy and surgical treatment. Chemical drugs have many side effects, such as hypotension, liver damage, hypoglycemia, etc., and the side effects of different drugs are different. Although surgical treatment can lower blood pressure by precisely outputting radiofrequency energy to block the abnormally active signal conduction between the sympathetic nerves around the renal artery and the brain, the surgical procedure is complicated and requires a thin tube to be inserted into the femoral artery and placed in the renal artery, and then the nerves are ablated using precisely tuned radiofrequency energy. This not only requires the intervention of professional equipment and consumes a lot of manpower and material resources, but also has infection risks, such as vascular damage, renal impairment, pain, etc. At the same time, existing treatments are generally expensive and take a long time to heal, which brings a great burden to patients.

[0003] Therefore, it is of great practical significance to develop a product that has no toxic side effects and can quickly cure hyperlipidemia and hypertension. Summary of the invention

[0004] To solve the problems raised in the above background technology, the object of the present invention is to provide a blood pressure and lipid-lowering vinegar and a preparation method thereof.

[0005] In order to solve the above technical problems, the technical solution provided by the present invention is:

[0006] A blood pressure and lipid lowering vinegar and a preparation method thereof, which is prepared by mixing the following raw materials in a weight ratio: pure wine, eucommia bark, rock sugar, aloe vera, and cactus.

[0007] Pure wine: Use high-quality pure wine as the basic raw material, and give priority to dry red wine that has been aged for a certain period of time in sterile stainless steel fermentation tanks using traditional brewing technology;

[0008] Eucommia: Accurately weigh 25 grams of Eucommia. The Eucommia should be from high-quality producing areas and strictly screened to ensure that it is dry Eucommia bark without mold and impurities.

[0009] Rock sugar: prepare 37 grams of rock sugar. Choose high-quality rock sugar with high purity and bright color.

[0010] Aloe vera: Use 80 grams of fresh, mature aloe vera.

[0011] Cactus: Select 100 grams of cactus, preferably edible cactus, wash the cactus, remove the thorns and skin on the surface, and cut into pieces of appropriate size;

[0012] Preparation steps:

[0013] First fermentation: First, 25 grams of accurately weighed Eucommia ulmoides are properly crushed so that it can better contact with the wine and release the effective ingredients. The crushed Eucommia ulmoides and 37 grams of rock sugar are added to the selected pure wine. Use a sterile stirring tool to fully stir and ensure that the rock sugar is completely dissolved and the Eucommia ulmoides is evenly dispersed in the wine. Then, transfer the mixed liquid to a fermentation container that has been strictly disinfected to promote uniform fermentation. Regularly check the specific gravity, acidity and other indicators of the fermentation liquid to ensure that the fermentation proceeds as expected. The fermentation time lasts for more than 6 months until it is fermented into grape vinegar.

[0014] Second fermentation: After the first fermentation is completed and mature grape vinegar is obtained, add 80 grams of processed aloe vera gel and 100 grams of cactus pieces into the grape vinegar, and stir evenly again using a sterile stirring tool to evenly distribute the aloe vera gel and cactus pieces in the grape vinegar. Transfer the mixed liquid to a new sterilized fermentation container for further fermentation. During this fermentation process, stir once a week to promote full fusion and reaction between the raw materials. At the same time, regularly conduct microbial testing on the fermentation liquid to ensure that the fermentation process is not contaminated by miscellaneous bacteria. After the fermentation is completed, remove the solid residue in the fermentation liquid through a filtration device to obtain clarified blood pressure and lipid-lowering vinegar, and then properly package it to obtain the finished product.

[0015] Preferably, the fermentation container in the first fermentation can be made of glass or food-grade stainless steel to ensure good sealing.

[0016] Preferably, during the first fermentation, the fermentation container is placed in a constant temperature fermentation environment controlled at 25-40 degrees Celsius, which is the temperature range that is most suitable for grape vinegar fermentation after a large number of experiments.

[0017] Preferably, during the fermentation process in the first fermentation, the fermentation liquid is stirred every 3-5 days using sterile tools.

[0018] Preferably, during the second fermentation, the fermented product is placed in a container with a temperature controlled at 28-32 degrees Celsius and a relative humidity controlled at 60%-70%.

[0019] Preferably, the fermentation time in the second fermentation lasts for three months or more.

[0020] The beneficial effects of the present invention are as follows: rich in nutrition and efficacy: wine and eucommia can well release colloid, which belongs to natural colloid substances, can promote the metabolism of the body, help remove free radicals in the body, and reduce the damage of oxidative stress to human cells; aloe vera contains anthraquinone substances such as rhubarb, which have significant antibacterial activity and have inhibitory effects on various bacteria such as staphylococcus and Escherichia coli; the polysaccharide substances in cactus have the function of regulating the function of the immune system and help maintain the immune balance of the body; the antioxidants such as vitamins contained in the cactus can stimulate the activity of white blood cells, improve the body's resistance to infection, enhance the body's immune function, and can also reduce blood sugar, blood lipids and cholesterol. Experiments show that the blood pressure and lipid-lowering vinegar of the present invention has certain effects of reducing blood sugar, reducing total cholesterol, low-density lipoprotein, apoprotein and triglycerides. Long-term consumption can effectively eliminate excess fat, cholesterol and sugar in the body, thereby promoting metabolism, inhibiting atherosclerosis, preventing thrombosis, and enhancing the function of the immune system, which helps maintain the immune balance of the body;

[0021] Advantages of fermentation technology: Under the action of acetic acid bacteria, the blood pressure and lipid-lowering vinegar retains a variety of nutrients, such as vitamin C, vitamin K, and minerals such as potassium, calcium, magnesium, etc.;

[0022] Significant efficacy: It has an antioxidant effect, can prevent the low-density lipoprotein in the blood from being oxidized, reduce the risk of atherosclerosis, and at the same time lower blood pressure by regulating the body's acid-base balance and other mechanisms, helping to maintain the normal function of the cardiovascular system.

[0023] Obviously, according to the above contents of the present invention, in accordance with common technical knowledge and customary means in the art, without departing from the above basic technical ideas of the present invention, other various forms of modification, replacement or change may be made.

[0024] The above contents of the present invention are further described in detail below through specific implementation methods in the form of embodiments. However, this should not be understood as the scope of the above subject matter of the present invention being limited to the following examples. All technologies realized based on the above contents of the present invention belong to the scope of the present invention. DETAILED DESCRIPTION

[0025] The present invention is described below with specific embodiments, but is not intended to be limiting of the present invention.

[0026] Embodiment 1: The following raw materials are mixed in weight ratio: pure wine, Eucommia ulmoides, crystal sugar, aloe vera, cactus,

[0027] Pure wine: Use high-quality pure wine as the basic raw material, and give priority to dry red wine that has been aged for a certain period of time in sterile stainless steel fermentation tanks using traditional brewing technology;

[0028] Eucommia: Accurately weigh 25 grams of Eucommia. The Eucommia should be from high-quality producing areas and strictly screened to ensure that it is dry Eucommia bark without mold and impurities.

[0029] Rock sugar: prepare 37 grams of rock sugar. Choose high-quality rock sugar with high purity and bright color.

[0030] Aloe vera: Use 80 grams of fresh, mature aloe vera.

[0031] Cactus: Select 100 grams of cactus, preferably edible cactus, wash the cactus, remove the thorns and skin on the surface, and cut into pieces of appropriate size;

[0032] Preparation steps:

[0033] First fermentation: First, 25 grams of accurately weighed Eucommia ulmoides are properly crushed so that it can better contact with the wine and release the effective ingredients. The crushed Eucommia ulmoides and 37 grams of rock sugar are added to the selected pure wine. Use a sterile stirring tool to fully stir and ensure that the rock sugar is completely dissolved and the Eucommia ulmoides is evenly dispersed in the wine. Then, transfer the mixed liquid to a fermentation container that has been strictly disinfected to promote uniform fermentation. Regularly check the specific gravity, acidity and other indicators of the fermentation liquid to ensure that the fermentation proceeds as expected. The fermentation time lasts for more than 6 months until it is fermented into grape vinegar.

[0034] Second fermentation: After the first fermentation is completed and mature grape vinegar is obtained, add 80 grams of processed aloe vera gel and 100 grams of cactus pieces into the grape vinegar, and stir evenly again using a sterile stirring tool to evenly distribute the aloe vera gel and cactus pieces in the grape vinegar. Transfer the mixed liquid to a new sterilized fermentation container for further fermentation. During this fermentation process, stir once a week to promote full fusion and reaction between the raw materials. At the same time, regularly conduct microbial testing on the fermentation liquid to ensure that the fermentation process is not contaminated by miscellaneous bacteria. After the fermentation is completed, remove the solid residue in the fermentation liquid through a filtration device to obtain clarified blood pressure and lipid-lowering vinegar, and then properly package it to obtain the finished product.

[0035] Preferably, the fermentation container in the first fermentation can be made of glass or food-grade stainless steel to ensure good sealing.

[0036] Preferably, during the first fermentation, the fermentation container is placed in a constant temperature fermentation environment controlled at 25-40 degrees Celsius, which is the temperature range that is most suitable for grape vinegar fermentation after a large number of experiments.

[0037] Preferably, during the fermentation process in the first fermentation, the fermentation liquid is stirred every 3-5 days using sterile tools.

[0038] Preferably, during the second fermentation, the fermented product is placed in a container with a temperature controlled at 28-32 degrees Celsius and a relative humidity controlled at 60%-70%.

[0039] Preferably, the fermentation time in the second fermentation lasts for three months or more.

[0040] Embodiment 2:

[0041] It is made of the following raw materials in the following weight ratio: pure wine, Eucommia ulmoides, rock sugar, aloe vera, cactus,

[0042] Pure wine: Use high-quality pure wine as the basic raw material, and give priority to dry red wine that has been aged for a certain period of time in sterile stainless steel fermentation tanks using traditional brewing technology;

[0043] Eucommia: Accurately weigh 40 grams of Eucommia. The Eucommia should be from high-quality producing areas and strictly screened to ensure that it is dry Eucommia bark without mold and impurities.

[0044] Rock sugar: prepare 46 grams of rock sugar. Choose high-quality rock sugar with high purity and bright color.

[0045] Aloe vera: Use 90 grams of fresh, mature aloe vera.

[0046] Cactus: Select 120 grams of cactus, preferably edible cactus, wash the cactus, remove the thorns and skin on the surface, and cut into pieces of appropriate size;

[0047] Preparation steps:

[0048] First fermentation: First, 40 grams of accurately weighed Eucommia ulmoides are properly crushed so that it can better contact with the wine and release the effective ingredients. The crushed Eucommia ulmoides and 46 grams of rock sugar are added to the selected pure wine. Use a sterile stirring tool to fully stir and ensure that the rock sugar is completely dissolved and the Eucommia ulmoides is evenly dispersed in the wine. Then, transfer the mixed liquid to a fermentation container that has been strictly disinfected to promote uniform fermentation. Regularly check the specific gravity, acidity and other indicators of the fermentation liquid to ensure that the fermentation proceeds as expected. The fermentation time lasts for more than 6 months until it is fermented into grape vinegar.

[0049] Second fermentation: After the first fermentation is completed and mature grape vinegar is obtained, add 90 grams of processed aloe vera gel and 120 grams of cactus pieces into the grape vinegar, and stir evenly again using a sterile stirring tool to evenly distribute the aloe vera gel and cactus pieces in the grape vinegar. Transfer the mixed liquid to a new sterilized fermentation container for further fermentation. During this fermentation process, stir once a week to promote full fusion and reaction between the raw materials. At the same time, regularly conduct microbial testing on the fermentation liquid to ensure that the fermentation process is not contaminated by miscellaneous bacteria. After the fermentation is completed, remove the solid residue in the fermentation liquid through a filtration device to obtain clarified blood pressure and lipid-lowering vinegar, and then properly package it to obtain the finished product.

[0050] Preferably, the fermentation container in the first fermentation can be made of glass or food-grade stainless steel to ensure good sealing.

[0051] Preferably, during the first fermentation, the fermentation container is placed in a constant temperature fermentation environment controlled at 35-55 degrees Celsius, which is the temperature range that is most suitable for grape vinegar fermentation after a large number of experiments.

[0052] Preferably, during the fermentation process in the first fermentation, the fermentation liquid is stirred every 3-5 days using sterile tools.

[0053] Preferably, during the second fermentation, the fermented product is placed in a container with a temperature controlled at 30-35 degrees Celsius and a relative humidity controlled at 75%-85%.

[0054] Preferably, the fermentation time in the second fermentation lasts for three months or more.

[0055] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0056] The above description is only a preferred embodiment of the present invention, and does not limit the patent scope of the present invention. All equivalent structural changes made by using the contents of the present invention specification under the inventive concept of the present invention, or directly / indirectly applied in other related technical fields are included in the patent protection scope of the present invention.

[0057] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A blood pressure and lipid lowering vinegar, characterized in that: It is made of the following raw materials in the following weight ratio: pure wine, Eucommia ulmoides, rock sugar, aloe vera, cactus, Pure wine: Use high-quality pure wine as the basic raw material, and give priority to dry red wine that has been aged for a certain period of time in sterile stainless steel fermentation tanks using traditional brewing technology; Eucommia: Accurately weigh 25 grams of Eucommia. The Eucommia should be from high-quality producing areas and strictly screened to ensure that it is dry Eucommia bark without mold and impurities. Rock sugar: prepare 37 grams of rock sugar. Choose high-quality rock sugar with high purity and bright color. Aloe vera: Use 80 grams of fresh, mature aloe vera. Cactus: Select 100 grams of cactus, preferably edible cactus, wash the cactus, remove the thorns and skin on the surface, and cut into pieces of appropriate size; Preparation steps: First fermentation: First, 25 grams of accurately weighed Eucommia ulmoides are properly crushed to allow it to better contact with the wine and release the effective ingredients. The crushed Eucommia ulmoides and 37 grams of rock sugar are added to the selected pure wine. A sterile stirring tool is used to fully stir the mixture to ensure that the rock sugar is completely dissolved and the Eucommia ulmoides is evenly dispersed in the wine. Then, the mixture is transferred to a strictly disinfected fermentation container to promote uniform fermentation. The specific gravity, acidity and other indicators of the fermentation liquid are regularly checked to ensure that the fermentation proceeds as expected. The fermentation time lasts for more than 6 months until it is fermented into grape vinegar. Second fermentation: After the first fermentation is completed and mature grape vinegar is obtained, add 80 grams of processed aloe vera gel and 100 grams of cactus pieces into the grape vinegar, and stir evenly again using a sterile stirring tool to evenly distribute the aloe vera gel and cactus pieces in the grape vinegar. Transfer the mixed liquid to a new sterilized fermentation container for further fermentation. During this fermentation process, stir once a week to promote full fusion and reaction between the raw materials. At the same time, regularly conduct microbial testing on the fermentation liquid to ensure that the fermentation process is not contaminated by miscellaneous bacteria. After the fermentation is completed, remove the solid residue in the fermentation liquid through a filtration device to obtain clarified blood pressure and lipid-lowering vinegar, and then properly package it to obtain the finished product.

2. The method for preparing the blood pressure and lipid lowering vinegar according to claim 1, characterized in that: The fermentation container in the first fermentation can be made of glass or food-grade stainless steel to ensure good sealing.

3. The method for preparing the blood pressure and lipid lowering vinegar according to claim 1, characterized in that: During the first fermentation, the fermentation container is placed in a constant temperature fermentation environment controlled at 25-40 degrees Celsius. This temperature range is the most suitable temperature range for grape vinegar fermentation, as verified by a large number of experiments.

4. The method for preparing the blood pressure and lipid lowering vinegar according to claim 1, characterized in that: During the fermentation process in the first fermentation, the fermentation liquid is stirred every 3-5 days using sterile tools.

5. The method for preparing the blood pressure and lipid lowering vinegar according to claim 1, characterized in that: During the second fermentation, the fermented food is placed in a container with a temperature controlled at 28-32 degrees Celsius and a relative humidity controlled at 60%-70%.

6. The method for preparing the blood pressure and lipid lowering vinegar according to claim 1, characterized in that: The fermentation time in the second fermentation lasts for three months or more.