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Vinegar beverage with yin nourishing and lung moisturizing effects

A technology for nourishing yin and nourishing lungs and vinegar beverages, applied in the preparation of vinegar, methods based on microorganisms, microorganisms, etc., can solve the problems of taste and single nutritional effect, achieve rich nutrition, increase the yield of acetic acid, and maintain flavor and nutrition The effect of ingredients

Inactive Publication Date: 2014-05-28
谢集敏
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  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

But existing fruit vinegar is mostly with common fruits such as apple, pear as raw material, mouthfeel, nutrition, effect are single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Take 6-7Kg of licorice, 3-4Kg of American ginseng, 3-5Kg of white fungus, 2-3Kg of Polygonatum odoratum, 5-7Kg of wolfberry and 5-8Kg of red date, add water 10 times the weight of the above-mentioned Chinese herbal medicine mixture, soak for 30 minutes, and decoct Filtrate the extracted liquid for 2 hours; add water 8 times the weight of the mixture of Chinese herbal medicines to the remaining filter residue after taking the liquid, and decoct for 1 hour, then filter the extracted liquid for the second time; Add 8 times the weight of the Chinese herbal medicine mixture in water, decoct for 1 hour, and filter the extracted liquid; combine the filtered extracts obtained by three times of filtration.

[0009] Take 100Kg of raw pomelo, clean it with water; beat and break the cleaned pomelo pulp; add the extract of Chinese medicinal materials obtained by the above three filtrations to dilute the pomelo pulp according to 5-7 times the weight of the raw pomelo, and stir ev...

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PUM

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Abstract

The invention discloses a vinegar beverage with yin nourishing and lung moisturizing effects. The vinegar beverage mainly comprises the following raw materials: 100 kg of grapefruit, 6-7 kg of liquorice, 3-4 kg of American ginseng, 3-5 kg of tremella, 2-3 kg of radix polygonati officinalis, 5-7 kg of medlar, and 5-8 kg of red dates. The production method of the vinegar beverage comprises the following steps: cleaning the raw materials, squeezing juice, and performing alcoholic fermentation at low temperature, acetic fermentation, ageing, filtering and sterilizing. The vinegar beverage is better than the table vinegar using grains as the raw material in the internal ingredients and nutritive value. The vinegar beverage keeps the sour, sweet and good taste characteristics of fruit vinegar and the active ingredients in the traditional Chinese herbs, is good in quality, and is produced by alcoholic fermentation and acetic fermentation in one step, so that the production cycle is shortened.

Description

technical field [0001] The invention relates to an acetic acid drink, in particular to a vinegar drink with the effect of nourishing yin and nourishing the lungs. Background technique [0002] Modern medicine has proved that vinegar has the functions of eliminating fatigue, helping digestion, facilitating absorption, preventing aging, antibacterial sterilization, dilating blood vessels, beautifying skin care, preventing obesity, regulating blood acid-base balance, and enhancing liver and kidney functions. , along with people's understanding of the function of vinegar, the functional components and mouthfeel requirements of vinegar are getting higher and higher. But existing fruit vinegar is mostly with common fruits such as apple, pear as raw material, and mouthfeel, nutrition, effect are single. Contents of the invention [0003] Based on the above background, an object of the present invention is to provide a vinegar drink with the effect of nourishing yin and nourishin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L1/29C12J1/02C12R1/02C12R1/865A23L33/00
CPCC12J1/02
Inventor 谢集敏
Owner 谢集敏
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