Sunstroke-preventing fruit vinegar and preparation method thereof
A kind of heatstroke fruit and jujube technology, which is applied in the field of anti-heatstroke fruit vinegar and its preparation, can solve the problems of rare formulas, achieve the effects of alleviating or stopping heatstroke symptoms, rich nutrition, and convenient purchase
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Embodiment 1
[0017] The anti-heat stroke fruit vinegar has the following formula: 25 parts of red dates, 25 parts of carrots, 15 parts of walnut kernels, 15 parts of olives, 5 parts of wolfberry, 5 parts of orange peel, 2 parts of licorice, 30 parts of sucrose and 15 parts of honey.
[0018] The preparation method of the heat stroke prevention fruit vinegar of the present embodiment, its steps are:
[0019] 1) Mix red dates, carrots, walnut kernels, olives, wolfberry, orange peel and licorice according to the above weight parts, crush them, put them into a grinder and grind them, and add 2g / Kg of compound enzyme to the obtained pulp, and stir them , treated at 50°C for 2 hours, wherein the complex enzyme is composed of pectinase and cellulase in a weight ratio of 3:1;
[0020] 2) mixing the enzyme-treated fruit pulp in step 1) with sucrose, adding acetic acid bacteria with a weight of 0.02% of the mixed slurry, and fermenting at 30° C. until the acetic acid content does not increase, stop ...
Embodiment 2
[0023] A fruit vinegar for preventing heatstroke, the formula of which is: 30 parts of red dates, 25 parts of carrots, 10 parts of walnut kernels, 20 parts of olives, 5 parts of wolfberry, 3 parts of orange peel, 3 parts of licorice, 32 parts of sucrose and 10 parts of honey.
[0024] The preparation method of the heat stroke prevention fruit vinegar of the present embodiment, its steps are:
[0025] 1) Mix red dates, carrots, walnut kernels, olives, wolfberry, orange peel and licorice according to the above weight parts, crush them, put them into a grinder and grind them, and add 3g / Kg of compound enzyme to the obtained fruit pulp, and stir them , treated at 55°C for 1 hour, wherein the complex enzyme is composed of pectinase and cellulase in a weight ratio of 3:1;
[0026] 2) mixing the enzyme-treated fruit pulp in step 1) with sucrose, adding 0.03% acetic acid bacteria in the weight of the mixed slurry, and fermenting at 28°C until the acetic acid content no longer increase...
Embodiment 3
[0029] The anti-heat stroke fruit vinegar has the following formula: 26 parts of red dates, 20 parts of carrots, 20 parts of walnut kernels, 16 parts of olives, 3 parts of wolfberry, 7 parts of orange peel, 2 parts of licorice, 25 parts of sucrose and 20 parts of honey.
[0030] The preparation method of the heat stroke prevention fruit vinegar of the present embodiment, its steps are:
[0031] 1) Mix red dates, carrots, walnut kernels, olives, wolfberry, orange peel and licorice according to the above weight parts, crush them, put them into a grinder and grind them, and add 1g / Kg of compound enzyme to the obtained pulp, and stir them , treated at 45°C for 3 hours, wherein the complex enzyme is composed of pectinase and cellulase in a weight ratio of 3:1;
[0032] 2) mixing the enzyme-treated fruit pulp in step 1) with sucrose, adding acetic acid bacteria with a weight of 0.03% of the mixed slurry, and fermenting at 32° C. until the acetic acid content no longer increases, sto...
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