Acer truncatum leaf composite health-preserving vinegar and preparation method thereof

Abstract

The invention discloses acer truncatum leaf composite health-preserving vinegar and a preparation method thereof, belongs to the technical field of food processing technologies, and aims at solving the problems that health-preserving vinegar in the prior art is single in effect, inharmonious in flavor and unreasonable in raw material ratio. The vinegar beverage is prepared from a composite plant raw material, ganoderma lucidum liquid, kombucha, glutathione yeast, ganoderma lucidum spore powder, red ginseng, cordyceps flowers, honey, a plant extraction nutrient solution and a vinegar substrate. The composite plant raw material is a dry product, the plant extraction nutrient solution is prepared by extracting acer truncatum leaves, rhizoma polygonati, hawthorn, Chinese yam and chrysanthemum with water, the acer truncatum leaves are used as a core, and various medicinal and edible plants such as rhizoma polygonati, medlar, hawthorn, hippophae rhamnoides leaves, eucommia ulmoides leaves and xanthoceras sorbifolia leaves are fused, so that the health-care food is prepared. The health-preserving vinegar achieves the synergistic effect of multiple effects of resisting oxidation, assisting in reducing hypertension, hyperlipidemia and hyperglycemia, tonifying kidney and strengthening bones, invigorating spleen to promote digestion, tonifying qi and nourishing yin, replenishing vital essence to improve eyesight, clearing heat and soothing nerves and the like, solves the problem that existing health-preserving vinegar is single in effect, and can better meet the diversified daily health-preserving requirements of people.

Description

Technical Field

[0001] A compound health-preserving vinegar made from Acer truncatum leaves and its preparation method are disclosed. This invention belongs to the field of food processing technology, specifically relating to the technical field of compound health-preserving vinegar made from Acer truncatum leaves and its preparation method. Background Technology

[0002] As an extension of traditional food-medicine homology products, health-preserving vinegar is favored by consumers for its mild taste, rich nutrition, and certain health benefits. However, most existing health-preserving vinegars are made from single or a few food-medicine homology ingredients, resulting in relatively limited effects, primarily focusing on spleen-strengthening and digestion-aiding or simple antioxidant properties. This makes it difficult to meet people's diverse health needs, such as achieving comprehensive effects like antioxidant properties, helping to lower blood pressure, blood sugar, and cholesterol, tonifying the kidneys and strengthening bones, and strengthening the spleen and aiding digestion.

[0003] Acer truncatum leaves are rich in active ingredients such as flavonoids and chlorogenic acid, possessing excellent antioxidant properties and being beneficial to cardiovascular health. They are a medicinal and edible raw material with great development value. Eucommia ulmoides leaves, Polygonatum sibiricum, and wolfberry are also medicinal and edible plants with unique health benefits. However, there are currently no reports on the scientific combination of Acer truncatum leaves with Eucommia ulmoides leaves, Polygonatum sibiricum, sea buckthorn leaves, and other medicinal and edible plants to prepare a compound health vinegar with multiple health benefits and a harmonious flavor.

[0004] Meanwhile, some medicinal and edible plants (such as Acer truncatum leaves and Eucommia ulmoides leaves) contain specific active ingredients. If the ratio is improper, it can not only lead to an imbalance in efficacy, but also affect the palatability of the product due to conflicts in medicinal properties or inharmonious flavors, and may even pose safety hazards. Therefore, there is an urgent need for a compound health vinegar that combines multiple medicinal and edible plants with Acer truncatum leaves based on the principles of safety, balance, and flavor harmony, and has multiple health benefits, as well as its preparation method. Summary of the Invention

[0005] The technical problem to be solved by the present invention is to overcome the existing defects and provide a compound health vinegar made from Acer truncatum leaves and its preparation method, thereby solving the problems of single efficacy, uncoordinated flavor and unreasonable raw material ratio in the existing health vinegar.

[0006] To achieve the above objectives, the present invention provides the following technical solution:

[0007] A compound health-preserving vinegar made from Acer truncatum leaves is composed of compound plant ingredients, Tai Sui liquid, kombucha, glutathione yeast, Ganoderma lucidum spore powder, red ginseng, cordyceps flower, honey, and vinegar base. The compound plant ingredients are dried products and include the following components by weight: 20g of Acer truncatum leaves, 15g of Polygonatum sibiricum, 20g of wolfberry, 25g of hawthorn, 15g of sea buckthorn leaves, 10g of Eucommia ulmoides leaves, and 10g of Xanthoceras sorbifolium leaves.

[0008] As a preferred embodiment of the present invention, the compound plant raw material further includes a flavoring balancing component, which is selected from at least one of 3-5 pitted red dates, rock sugar, and honey.

[0009] As a preferred technical solution of the present invention, it also includes a plant extract nutrient solution, which is made by water extraction of Acer truncatum leaves, Polygonatum sibiricum, hawthorn, yam and chrysanthemum, and its addition amount is 30%-40% of the total weight of the health vinegar.

[0010] As a preferred technical solution of the present invention, the amount of each auxiliary raw material added is based on the weight of the plant extract nutrient solution, specifically as follows: 20% Tai Sui liquid, 5%-8% kombucha, 3%-5% glutathione yeast, 2%-3% Ganoderma lucidum spore powder, 1%-2% red ginseng, 2%-3% cordyceps flower, and 20% honey; the vinegar base is edible pure grain vinegar, and the amount added is 40%-50% of the total weight of the health vinegar.

[0011] As a preferred technical solution of the present invention, the preparation process of the plant extract nutrient solution is as follows: add Acer truncatum leaves, Polygonatum sibiricum, hawthorn, yam and chrysanthemum to 8-10 times their total weight of purified water, boil, then simmer for 30-40 minutes, cool and filter to obtain the first extract; add 5-6 times the total weight of purified water to the filter residue, and repeat the boiling, simmering, cooling and filtering steps to obtain the second extract; combine the two extracts and concentrate to 1 / 2 of the original volume to obtain the final extract.

[0012] A method for preparing a compound health-preserving vinegar made from Acer truncatum leaves includes the following steps:

[0013] Step 1: Raw material processing; Tear the leafy raw materials into pieces, wash and dry the Polygonatum, wolfberry, hawthorn, sea buckthorn leaves, and optional pitted red dates, yam, and chrysanthemum, slice the red ginseng and crush the cordyceps flower;

[0014] Step 2: Prepare plant extract nutrient solution;

[0015] Step 3: Mixed Fermentation; Pour the plant extract nutrient solution into a sterile fermentation container, then add the following in sequence: Tai Sui liquid, kombucha, glutathione yeast, Ganoderma lucidum spore powder, red ginseng slices, cordyceps pollen, and honey, and stir well; then add the prepared goji berries, hawthorn, sea buckthorn leaves, eucommia leaves, Xanthoceras sorbifolium leaves, and optional pitted red dates, and stir well; finally, add the vinegar base and stir until well mixed.

[0016] Step 4: Seal and ferment; Seal the fermentation container and place it in a cool, dark place, controlling the temperature at 28-30℃, for 30-45 days;

[0017] Step 5: Filtration and maturation; After fermentation, filter to remove the residue, seal the vinegar liquid and store it in a cool, dark place for 1-2 months to obtain the finished product.

[0018] As a preferred technical solution of the present invention, the leaf-type raw materials in step 1 include Acer truncatum leaves, Eucommia ulmoides leaves, and Xanthoceras sorbifolium leaves.

[0019] As a preferred technical solution of the present invention, during the sealed fermentation in step 4, samples are taken every 7-10 days to taste the flavor and observe the color change of the vinegar.

[0020] As a preferred embodiment of the present invention, in step 5, multiple layers of gauze or coffee filter paper are used for filtration; after the filtered vinegar has matured, an appropriate amount of rock sugar or honey can be added to taste, and after stirring evenly, it can be sealed and stored for 3-5 days before drinking.

[0021] As a preferred technical solution of the present invention, in the preparation process of the plant extract nutrient solution in step 2, the raw materials are 20g of Polygonatum sibiricum, 15g of Lycium barbarum, 20g of Crataegus pinnatifida, 25g of Dioscorea opposita, and Chrysanthemum, which are extracted with water and added in an amount of 30%-40% of the total weight of the health vinegar.

[0022] Compared with the prior art, the beneficial effects of the present invention are:

[0023] 1. Comprehensive and synergistic effects: This invention uses Acer truncatum leaves as the core, and integrates a variety of medicinal and edible plants such as Polygonatum sibiricum, wolfberry, hawthorn, sea buckthorn leaves, Eucommia ulmoides leaves, and Xanthoceras sorbifolium leaves. It achieves a synergistic effect of multiple functions such as anti-oxidation, helping to lower blood pressure, blood sugar, and cholesterol, tonifying the kidneys and strengthening bones, invigorating the spleen and promoting digestion, replenishing qi and nourishing yin, benefiting essence and improving eyesight, and clearing heat and calming the mind. It solves the problem of the single function of existing health vinegars and can better meet people's diverse daily health needs.

[0024] 2. Scientific and Safe Formula: This invention strictly follows the principle of "principal, assistant, adjuvant, and guide" in its formulation, fully considering the medicinal properties and flavor characteristics of each raw material. It strictly controls the amount of bitter-tasting raw materials such as Eucommia ulmoides leaves and Xanthoceras sorbifolium leaves. At the same time, safety is the primary premise, ensuring that the active ingredients of each raw material do not conflict and are in a balanced ratio, making it suitable for long-term daily consumption. Furthermore, it clearly stipulates that the source of raw materials must be reliable, free of pesticide residues and mold, further ensuring product safety.

[0025] 3. Harmonious and palatable flavor: This invention achieves a precise balance of flavors through scientific formulation. Polygonatum, wolfberry, and red dates provide natural sweetness and mellowness, while hawthorn and sea buckthorn leaves provide bright, slightly acidic flavors and unique fruity aromas. The bitterness of Eucommia ulmoides leaves and Xanthoceras sorbifolium leaves is effectively suppressed. The vinegar base blends with the flavors of each ingredient, resulting in a more mellow taste after aging. This invention solves the shortcomings of existing medicinal and edible health vinegars, which often have an overpowering medicinal taste and poor palatability. It is highly palatable and suitable for daily consumption by the general public.

[0026] 4. The preparation method is simple and easy to implement: The preparation method of the present invention has clear steps, is easy to operate, does not require complicated special equipment, the fermentation conditions are mild and easy to control, the filtration and maturation steps are simple, it is suitable for large-scale production, and can also be used for home production, making it highly practical.

[0027] 5. High raw material utilization rate: This invention prepares plant extract nutrient solution through two water extractions, fully extracting active ingredients such as flavonoids and polyphenols from raw materials such as Acer truncatum leaves and Polygonatum sibiricum, avoiding raw material waste, improving raw material utilization rate, and further enhancing the health benefits of the product. Detailed Implementation

[0028] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0029] This invention provides a technical solution:

[0030] Composed of compound plant ingredients, *Tai Sui* liquid, kombucha, glutathione yeast, *Ganoderma lucidum* spore powder, red ginseng, cordyceps flower, honey, and vinegar base, the proportions of the compound plant ingredients (dry weight) are as follows:

[0031] I. Compound plant raw material ratio (dry weight)

[0032] 1. The main ingredient (core, establishing the main effects and flavor):

[0033] Acer truncatum leaf: 20g, core ingredient, rich in flavonoids and chlorogenic acid, with antioxidant and cardiovascular benefits;

[0034] Polygonatum: 15g, replenishes qi and nourishes yin, strengthens the spleen and moistens the lungs, and provides a sweet base flavor for health-preserving vinegar.

[0035] 2. Substances (synergistic enhancement, enriching the levels of efficacy):

[0036] Goji berries: 20g, nourish the liver and kidneys, benefit essence and improve eyesight, and harmonize the color and sweetness of health vinegar;

[0037] Hawthorn: 25g, aids digestion and strengthens the stomach, promotes blood circulation and removes blood stasis, provides a bright sour taste to health vinegar, and promotes digestion and flavor activity;

[0038] Sea buckthorn leaves: 15g, rich in vitamins and SOD, helps lower lipids, and provides a unique fruity aroma and slightly acidic taste to health vinegar.

[0039] 3. Adjuvant ingredients (to balance the medicinal properties and introduce unique effects):

[0040] Eucommia ulmoides leaves: 10g, tonifies the liver and kidneys, strengthens muscles and bones, and helps lower blood pressure. Because it tastes slightly bitter, the dosage should be controlled and not too much should be used.

[0041] Xanthoceras sorbifolium leaves: 10g. It has the effects of clearing heat and dispelling wind, calming the nerves, and is rich in saponins. Due to its unique flavor, the dosage should be carefully controlled.

[0042] 4. Flavor balancing ingredients (optional, used to improve taste):

[0043] Pitted red dates: 3-5 pieces, used to enhance the natural sweetness of the health vinegar and soften the medicinal taste of the food-medicine ingredients;

[0044] Rock sugar or honey: Add as needed according to personal taste during the later stages of soaking or when drinking, to further enhance the flavor.

[0045] II. Proportions of other auxiliary raw materials (based on the total dry weight of the compound plant materials):

[0046] Plant-extracted nutrient solution: made from water extraction of Acer truncatum leaves, Polygonatum sibiricum, hawthorn, yam, and chrysanthemum, rich in flavonoids and polyphenols, added at 30%-40% of the total weight of the health vinegar;

[0047] Tai Sui liquid: The dosage is 20% of the weight of the plant extract nutrient solution;

[0048] Kombucha: Add at 5%-8% of the weight of the plant extract nutrient solution;

[0049] Glutathione yeast: The addition amount is 3%-5% of the weight of the plant extract nutrient solution;

[0050] Ganoderma lucidum spore powder: The addition amount is 2%-3% of the weight of the plant extract nutrient solution;

[0051] Red ginseng: The amount added is 1%-2% of the weight of the plant extract nutrient solution;

[0052] Cordyceps flower: The addition amount is 2%-3% of the weight of the plant extract nutrient solution;

[0053] Honey: Add at 20% of the weight of the plant extract nutrient solution;

[0054] Vinegar base: Made with food-grade pure grain vinegar, the amount added is 40%-50% of the total weight of the health vinegar.

[0055] III. Preparation method, including the following steps:

[0056] Step 1: Raw material processing

[0057] Tear larger leafy materials such as maple leaves, eucommia leaves, and saxifrage leaves into smaller pieces to facilitate the extraction of active ingredients; wash and dry the raw materials such as polygonatum, wolfberry, hawthorn, sea buckthorn leaves, pitted red dates (if used), yam, and chrysanthemum; slice red ginseng and crush cordyceps flowers for later use.

[0058] Step 2: Prepare plant extract nutrient solution

[0059] Place the processed maple leaves, polygonatum, hawthorn, yam, and chrysanthemum into an extraction container, add 8-10 times the total weight of the raw materials in purified water, bring to a boil, then simmer over low heat for 30-40 minutes. After turning off the heat, let it cool to room temperature and filter to obtain the first extract. Add 5-6 times the total weight of the raw materials in purified water to the filter residue again, and repeat the above steps of boiling, simmering, cooling, and filtering to obtain the second extract. Combine the two extracts and concentrate them to 1 / 2 of their original volume to obtain the plant extract nutrient solution for later use.

[0060] Step 3: Mixed Fermentation

[0061] Pour the prepared plant extract nutrient solution into a sterile fermentation container, then add the following ingredients in sequence: Tai Sui liquid, kombucha, glutathione yeast, Ganoderma lucidum spore powder, red ginseng slices, cordyceps pollen, and honey. Stir well. Next, add the prepared goji berries, hawthorn, sea buckthorn leaves, eucommia leaves, Xanthoceras sorbifolium leaves, and pitted red dates (if used). Continue stirring until well mixed. Finally, add the vinegar base and stir until the mixture is completely homogeneous.

[0062] Step 4: Seal and ferment

[0063] Seal the fermentation container and place it in a cool, dark place for fermentation. Control the fermentation temperature at 28-30℃. Observe the color change of the vinegar regularly during fermentation. Take a sample every 7-10 days to taste the flavor. The fermentation cycle is 30-45 days.

[0064] Step 5: Filtration and Maturation

[0065] After fermentation is complete, filter the vinegar into a clean, sterile bottle using multiple layers of gauze or coffee filter paper to remove the residue. Reseal the filtered vinegar and store it in a cool, dark place for 1-2 months to mature, making the flavor more mellow, and obtain the finished product, Yuanbao maple leaf compound health vinegar.

[0066] Step 6: Seasoning (optional)

[0067] If the finished product tastes too sour or too bitter, you can add an appropriate amount of rock sugar or honey after it has matured to adjust the taste. Stir well, seal and store for 3-5 days before drinking.

[0068] Mixing Design Concept

[0069] The formulation of this invention is designed with safety, balance, and flavor harmony as its core principles. It uses Acer truncatum leaves and Polygonatum sibiricum as the principal ingredients, laying the foundation for the main efficacy and flavor of the health-preserving vinegar. Acer truncatum leaves provide core benefits such as anti-oxidation and cardiovascular protection, while Polygonatum sibiricum replenishes Qi and Yin, providing a sweet base flavor. Goji berries, hawthorn, and sea buckthorn leaves are used as secondary ingredients to synergistically enhance the efficacy of the principal ingredients, while enriching the layers of efficacy and flavor. Goji berries nourish the liver and kidneys, harmonize color and sweetness, hawthorn strengthens the spleen and aids digestion, providing a bright sour taste, and sea buckthorn leaves help lower lipids and provide a unique fruity aroma. Eucommia ulmoides leaves and Xanthoceras sorbifolium leaves are used as adjuvant ingredients to balance the overall medicinal properties, introducing unique effects such as kidney tonification, bone strengthening, and calming the mind, while strictly controlling the dosage to avoid their bitterness affecting the overall taste. Pitted red dates, rock sugar, or honey are added as flavoring and balancing ingredients to further improve the taste, soften the medicinal flavor, and enhance the product's palatability.

[0070] Efficacy and Drinking Suggestions

[0071] I. Main Efficacy Direction

[0072] The Acer truncatum leaf compound health vinegar of this invention combines the effects of various medicinal and edible plants, and mainly achieves the following health benefits: assists in regulating blood lipids and blood pressure, anti-oxidation and anti-fatigue, mildly improves blood circulation and digestive function, nourishes the liver and kidneys, strengthens the kidneys and bones, invigorates the spleen and promotes digestion, replenishes qi and nourishes yin, and also has the auxiliary effects of benefiting essence and improving eyesight, clearing heat and calming the mind, making it suitable for daily health maintenance.

[0073] II. Drinking Contraindications

[0074] Patients with excessive stomach acid or stomach ulcers should use with caution to avoid irritating the stomach and intestines with vinegar.

[0075] Pregnant women, breastfeeding women, and patients in the acute phase of illness should avoid drinking it to prevent adverse effects on their health.

[0076] This invention is contraindicated for individuals with allergies to any of the ingredients in the formulation.

[0077] This product is a health food, not a medicine, and cannot replace medication for treating diseases.

[0078] III. Method of Drinking

[0079] Dilute before drinking: Take 20-50ml of the finished health vinegar each time, dilute it with 5-10 times the amount of warm or cooled boiled water before drinking, and add an appropriate amount of honey to taste.

[0080] Drinking time: It is recommended to drink after meals to avoid irritating the stomach and intestines when drinking on an empty stomach;

[0081] Frequency of consumption: 1-2 times per day is recommended; excessive consumption is not advisable.

[0082] Example 1

[0083] A compound health vinegar containing Acer truncatum leaves has the following compound plant ingredients (dry weight): 20g Acer truncatum leaves, 15g Polygonatum sibiricum, 20g wolfberry, 25g hawthorn, 15g sea buckthorn leaves, 10g Eucommia ulmoides leaves, 10g Xanthoceras sorbifolium leaves, and 3 pitted red dates.

[0084] Other auxiliary ingredients: 150ml of plant extract nutrient solution (made from 20g of Acer truncatum leaves, 15g of Polygonatum sibiricum, 25g of hawthorn, 10g of yam, and 10g of chrysanthemum extracted with water), 30ml of Tai Sui liquid (20% of the weight of the plant extract nutrient solution), 12ml of kombucha (8% of the weight of the plant extract nutrient solution), 7.5ml of glutathione yeast (5% of the weight of the plant extract nutrient solution), 4.5g of Ganoderma lucidum spore powder (3% of the weight of the plant extract nutrient solution), 3g of red ginseng (2% of the weight of the plant extract nutrient solution), 4.5g of Cordyceps militaris flower (3% of the weight of the plant extract nutrient solution), 30ml of honey (20% of the weight of the plant extract nutrient solution), and 180ml of edible pure grain vinegar;

[0085] The preparation method is as follows:

[0086] 1. Raw material processing: Tear the leaves of Acer truncatum, Eucommia ulmoides, and Xanthoceras sorbifolium into small pieces; wash the Polygonatum sibiricum, wolfberry, hawthorn, sea buckthorn leaves, pitted red dates, yam, and chrysanthemum, and let them dry; slice the red ginseng and crush the cordyceps flowers for later use.

[0087] 2. Preparation of plant extract nutrient solution: Place Acer truncatum leaves, Polygonatum sibiricum, hawthorn, yam, and chrysanthemum into an extraction container, add 300ml of purified water, bring to a boil, then simmer over low heat for 40 minutes. After cooling, filter to obtain the first extract. Add 180ml of purified water to the residue, and repeat the boiling, simmering, cooling, and filtering steps to obtain the second extract. Combine the two extracts and concentrate to 150ml to obtain the plant extract nutrient solution.

[0088] 3. Mixed fermentation: Pour the plant extract nutrient solution into a sterile fermentation container, then add the following ingredients in sequence: Tai Sui liquid, kombucha, glutathione yeast, Ganoderma lucidum spore powder, red ginseng slices, cordyceps pollen, and honey. Stir well. Then add goji berries, hawthorn, sea buckthorn leaves, eucommia leaves, cinnamomum camphora leaves, and pitted red dates. Continue stirring well. Finally, add pure grain vinegar and stir until well mixed.

[0089] 4. Sealed fermentation: Seal the fermentation container and place it in a cool, dark place. Control the temperature at 28℃ and ferment for 45 days. During this period, take a sample every 7 days to taste the flavor.

[0090] 5. Filtration and maturation: After the fermentation period, filter the vinegar solution through multiple layers of gauze into a sterile bottle, seal it, and place it in a cool, dark place to mature for 1 month to obtain the finished product.

[0091] The finished vinegar has a reddish color, a mellow taste, and a combination of fruity aroma and slight acidity. It has no obvious medicinal taste and tastes even better when diluted before drinking. Long-term consumption can help regulate blood lipids, provide antioxidant benefits, strengthen the spleen and aid digestion, and nourish the kidneys and strengthen bones.

[0092] Example 2

[0093] A compound health vinegar containing Acer truncatum leaves has the following compound plant ingredients (dry weight): 20g Acer truncatum leaves, 15g Polygonatum sibiricum, 20g wolfberry, 25g hawthorn, 15g sea buckthorn leaves, 10g Eucommia ulmoides leaves, 10g Xanthoceras sorbifolium leaves, and 5 pitted red dates.

[0094] Other auxiliary ingredients: 120ml of plant extract nutrient solution (made from 20g of Acer truncatum leaves, 15g of Polygonatum sibiricum, 25g of hawthorn, 10g of yam, and 10g of chrysanthemum extracted with water), 24ml of Tai Sui liquid (20% of the weight of the plant extract nutrient solution), 6ml of kombucha (5% of the weight of the plant extract nutrient solution), 3.6ml of glutathione yeast (3% of the weight of the plant extract nutrient solution), 2.4g of Ganoderma lucidum spore powder (2% of the weight of the plant extract nutrient solution), 1.2g of red ginseng (1% of the weight of the plant extract nutrient solution), 2.4g of cordyceps flower (2% of the weight of the plant extract nutrient solution), 24ml of honey (20% of the weight of the plant extract nutrient solution), and 150ml of edible pure grain vinegar;

[0095] The preparation method is as follows:

[0096] 1. Raw material processing: Same as in Example 1.

[0097] 2. Preparation of plant extract nutrient solution: Place Acer truncatum leaves, Polygonatum sibiricum, hawthorn, yam, and chrysanthemum into an extraction container, add 250ml of purified water, bring to a boil, then simmer over low heat for 30 minutes. After cooling, filter to obtain the first extract. Add 150ml of purified water to the residue, and repeat the boiling, simmering, cooling, and filtering steps to obtain the second extract. Combine the two extracts and concentrate to 120ml to obtain the plant extract nutrient solution.

[0098] 3. Mixed fermentation: Same as in Example 1, add the corresponding amounts of each auxiliary raw material and compound plant raw material, and stir evenly.

[0099] 4. Sealed fermentation: Seal the fermentation container and place it in a cool, dark place. Control the temperature at 30℃ and ferment for 30 days. During this period, take a sample every 10 days to taste the flavor.

[0100] 5. Filtration and maturation: After the fermentation period, filter the vinegar solution into a sterile bottle using coffee filter paper, seal it, and place it in a cool, dark place to mature for 2 months to obtain the finished product.

[0101] 6. Seasoning: Since the finished product tastes slightly sour, add 5g of rock sugar, stir well, seal and store for 3 days before drinking.

[0102] The finished vinegar has a bright color, a balanced sweet and sour taste, a rich fruity aroma, and a mild medicinal flavor, making it suitable for a wide range of palates. It also has health benefits such as anti-oxidation, helping to lower blood pressure, strengthening the spleen and aiding digestion, and nourishing the liver and kidneys.

[0103] Precautions

[0104] 1. Raw material safety: Ensure that all raw materials are from reliable sources, free from pesticide residues, mold, and odors; the leaves of Acer truncatum, Eucommia ulmoides, and Xanthoceras sorbifolium must be confirmed to be of the correct tree species and harvested at the appropriate time of year to avoid using deteriorated or mismatched raw materials.

[0105] 2. Individual differences: The formula of this invention is a general health advice and is not a medicine. It cannot replace the treatment of diseases with drugs. First-time users should try a small amount (10-20ml each time, diluted before drinking) and observe the body's reaction. If there is no discomfort, then normal use can be resumed.

[0106] 3. Storage conditions: Finished health vinegar should be sealed and stored in a cool, dark, dry and ventilated place, avoiding direct sunlight and high temperature environments. The storage temperature should be controlled between 5-25℃. It is recommended to consume it as soon as possible after opening.

[0107] 4. Flavor Adjustment: The amount of pitted red dates, rock sugar, or honey can be adjusted according to personal taste preferences. If you prefer a more sour taste, you can increase the amount of hawthorn or sea buckthorn leaves (not exceeding 10% of the original amount); if you prefer a sweeter taste, you can increase the amount of red dates or honey.

[0108] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A compound health-preserving vinegar made from maple leaves, characterized in that: It is composed of compound plant raw materials, Tai Sui liquid, kombucha, glutathione yeast, Ganoderma lucidum spore powder, red ginseng, cordyceps flower, honey and vinegar base; the compound plant raw materials are dried products, and by weight include the following components: 20g of Acer truncatum leaves, 15g of Polygonatum sibiricum, 20g of wolfberry, 25g of hawthorn, 15g of sea buckthorn leaves, 10g of Eucommia ulmoides leaves, and 10g of Xanthoceras sorbifolium leaves.

2. The compound health-preserving vinegar containing Acer truncatum leaves according to claim 1, characterized in that: The compound plant raw materials also include flavor-balancing ingredients, which are selected from at least one of the following: 3-5 pitted red dates, rock sugar, and honey.

3. The compound health-preserving vinegar containing Acer truncatum leaves according to claim 1, characterized in that: It also includes plant extract nutrient solution, which is made by extracting water from Acer truncatum leaves, Polygonatum sibiricum, hawthorn, yam and chrysanthemum, and its addition amount is 30%-40% of the total weight of health vinegar.

4. The compound health-preserving vinegar containing Acer truncatum leaves according to claim 1, characterized in that: The amount of each auxiliary ingredient added is based on the weight of the plant extract nutrient solution, and is as follows: 20% Tai Sui liquid, 5%-8% kombucha, 3%-5% glutathione yeast, 2%-3% Ganoderma lucidum spore powder, 1%-2% red ginseng, 2%-3% cordyceps flower, and 20% honey; the vinegar base is edible pure grain vinegar, and the amount added is 40%-50% of the total weight of the health vinegar.

5. The compound health-preserving vinegar containing Acer truncatum leaves according to claim 1, characterized in that: The preparation process of the plant extract nutrient solution is as follows: Add 8-10 times the total weight of Acer truncatum leaves, Polygonatum sibiricum, hawthorn, yam and chrysanthemum to purified water, boil, then simmer for 30-40 minutes, cool and filter to obtain the first extract; add 5-6 times the total weight of purified water to the filter residue, and repeat the boiling, simmering, cooling and filtering steps to obtain the second extract; combine the two extracts and concentrate to 1 / 2 of the original volume to obtain the final extract.

6. A method for preparing a compound health-preserving vinegar containing Acer truncatum leaves according to any one of claims 1-5, characterized in that: Includes the following steps: Step 1: Raw material processing; Tear the leafy raw materials into pieces, wash and dry the Polygonatum, wolfberry, hawthorn, sea buckthorn leaves, and optional pitted red dates, yam, and chrysanthemum, slice the red ginseng and crush the cordyceps flower; Step 2: Prepare plant extract nutrient solution; Step 3: Mixed Fermentation; Pour the plant extract nutrient solution into a sterile fermentation container, then add the following in sequence: Tai Sui liquid, kombucha, glutathione yeast, Ganoderma lucidum spore powder, red ginseng slices, cordyceps pollen, and honey, and stir well; then add the prepared goji berries, hawthorn, sea buckthorn leaves, eucommia leaves, Xanthoceras sorbifolium leaves, and optional pitted red dates, and stir well; finally, add the vinegar base and stir until well mixed. Step 4: Seal and ferment; Seal the fermentation container and place it in a cool, dark place, controlling the temperature at 28-30℃, for 30-45 days; Step 5: Filtration and maturation; After fermentation, filter to remove the residue, seal the vinegar liquid and store it in a cool, dark place for 1-2 months to obtain the finished product.

7. The preparation method of the Acer truncatum leaf compound health-preserving vinegar according to claim 6, characterized in that: The leaf-type raw materials mentioned in step 1 include Acer truncatum leaves, Eucommia ulmoides leaves, and Xanthoceras sorbifolium leaves.

8. The preparation method of the Acer truncatum leaf compound health-preserving vinegar according to claim 6, characterized in that: During the sealed fermentation process in step 4, samples are taken every 7-10 days to taste the flavor and observe the color changes of the vinegar.

9. The preparation method of the Acer truncatum leaf compound health-preserving vinegar according to claim 6, characterized in that: In step 5, multiple layers of gauze or coffee filter paper are used for filtration. After the filtered vinegar has matured, an appropriate amount of rock sugar or honey can be added to taste. After stirring well, it is sealed and stored for 3-5 days before drinking.

10. The method for preparing a compound health-preserving vinegar made from Acer truncatum leaves according to claim 6, characterized in that: In the preparation of the plant extract nutrient solution in step 2, the raw materials are Acer truncatum leaves, Polygonatum sibiricum, hawthorn, yam and chrysanthemum, and the amount of each raw material is consistent with the amount of the corresponding raw materials in claims 1 and 3.