Health vinegar and preparation method and application thereof

A technology of health-care vinegar and traditional Chinese medicine, which is applied in the field of edible vinegar, can solve the problems of scarce processing technology of health-care vinegar, unsatisfactory health-care effect of health-care vinegar, and difficulty in realizing dual use of medicine and food, etc., so as to enhance pharmacological and medicinal effect and improve health-care effect. , the effect of enhancing health effects

Inactive Publication Date: 2015-02-25
印江土家族苗族自治县宏杨食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, there are countless processing methods for vinegar, but the processing technology for health-care vinegar is relatively rare, and the production technology is relatively traditional. The health-care effect of the health-care vinegar obtained is also relatively unsatisfactory, and the quality of the health-care vinegar obtained is relatively poor. , The taste is not comfortable, and it is difficult to realize the dual use of medicine and food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The health-care vinegar is composed of traditional Chinese medicine ingredients and vinegar as raw materials, and the traditional Chinese medicine ingredients and vinegar are mixed according to the weight ratio of 1.5:295.

[0023] The Chinese medicinal ingredients are 10kg of honeysuckle, 4kg of Cortex Phellodendri, 4kg of Chuanqiong, 3kg of Angelica sinensis, 10kg of Jingou pear, and 3kg of Sophora flavescens.

[0024] The preparation method of this health-care vinegar comprises the following steps:

[0025] (1) Traditional Chinese medicine treatment: take honeysuckle, Phellodendron cork, Chuanqiong, Angelica, Jingou pear, and Sophora flavescens according to the proportion, mix them evenly, put them in a dryer, and bake them at 30°C for 10 minutes, then adjust the temperature to 70°C. Bake at ℃ for 10 minutes, then adjust the temperature to 50℃ and bake for 5 minutes, then adjust the temperature to 80℃ and bake for 2 minutes, then place the mixed medicinal materials i...

Embodiment 2

[0030] The health-care vinegar is composed of traditional Chinese medicine ingredients and vinegar as raw materials, and the traditional Chinese medicine ingredients and vinegar are mixed according to the weight ratio of 1.9:300.

[0031] The Chinese medicinal ingredients are 9kg of honeysuckle, 3kg of Cortex Phellodendri, 3kg of Chuanqiong, 2kg of Angelica, 9kg of Jingou pear, and 2kg of Sophora flavescens.

[0032] The preparation method of this health-care vinegar comprises the following steps:

[0033](1) Traditional Chinese medicine treatment: Take honeysuckle, Cortex Phellodendri, Chuanqiong, Angelica, Jingou pear, and Sophora flavescens according to the proportion, mix them evenly, put them in a dryer, and bake them at 45°C for 15 minutes, then adjust the temperature to 90°C. Bake at ℃ for 15 minutes, then adjust the temperature to 60℃ and bake for 15 minutes, then adjust the temperature to 120℃ and bake for 7 minutes, then place the mixed medicinal materials in an envi...

Embodiment 3

[0038] The health-care vinegar is composed of traditional Chinese medicine ingredients and vinegar as raw materials, and the traditional Chinese medicine ingredients and vinegar are mixed according to the weight ratio of 1.85:300.

[0039] The traditional Chinese medicine ingredients are 11kg of honeysuckle, 5kg of Cortex Phellodendri, 5kg of Chuanqiong, 4kg of Angelica sinensis, 11kg of Jingou pear and 4kg of Sophora flavescens in parts by weight.

[0040] The preparation method of this health-care vinegar comprises the following steps:

[0041] (1) Traditional Chinese medicine treatment: take honeysuckle, Phellodendron cork, Chuanqiong, Angelica, Jingou pear, and Sophora flavescens according to the proportion, mix them evenly, put them in a dryer, and bake them at 35°C for 13 minutes, then adjust the temperature to 80°C. Bake at ℃ for 12 minutes, then adjust the temperature to 55℃ and bake for 10 minutes, then adjust the temperature to 100℃ and bake for 6 minutes, then place...

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PUM

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Abstract

The invention relates to the technical field of edible vinegars, in particular to health vinegar and a preparation method and application thereof. The preparation method includes mixing honeysuckle, Amur cork-tree bark, Szechuan lovage rhizome, Chinese angelica, Hovenia fruits and lightyellow Sophora root to obtain mixture, and mixing and soaking the mixture and vinegar according to a certain proportion to obtain the health vinegar. The health vinegar has long shelf life up to 2-3 years; the health vinegar helps a patient with high pre-meal and post-meal blood glucose level to keep balanced glucose level, thus lowering the blood glucose level; meanwhile, the health vinegar also has the effects of promoting gastrointestinal peristalsis, assisting in digesting and lowering blood lipid and has the effect of diminishing inflammation to decrease internal heat; after the patient with constipation drinks the health vinegar for 1-2 days or the health vinegar is added to the foods for the patient with constipation and eaten for 1-2 days, better bowel movements of the patient are evident; from view of excrements, the intestines and stomach are evidently cleaned during defecating; human immunity is enhanced.

Description

technical field [0001] The invention relates to the technical field of edible vinegar, in particular to health-care vinegar and its preparation method and application. Background technique [0002] Vinegar is a sour flavoring agent produced by various fermentations. It has a chemical formula: CH3COOH and is a weak electrolyte. Vinegar is mainly made of rice or sorghum. Appropriate fermentation can use carbohydrate-containing (sugar, starch) liquid to convert into alcohol and carbon dioxide, and the alcohol is then combined with oxygen in the air to produce acetic acid and water by the action of certain bacteria. Therefore, the process of making vinegar is the process of further oxidizing alcohol into acetic acid. The taste of vinegar is sour and mellow, and the liquid is fragrant and soft. It is an indispensable condiment in cooking, and its main components are acetic acid and higher alcohols. Currently used vinegar mainly includes "rice vinegar", "smoked vinegar", "speci...

Claims

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Application Information

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IPC IPC(8): C12J1/00A61K36/756A61P9/12A61P3/06
CPCA61K36/232A61K36/236A61K36/355A61K36/489A61K36/72A61K36/756A61K2236/15C12J1/00A61K2300/00
Inventor 卢宏杨志贤
Owner 印江土家族苗族自治县宏杨食品有限公司
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