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Brewing method for agriophyllum squarrosum-flavor blueberry vinegar

A technology of black rice fruit and fruit vinegar, which is applied in the field of Shapeng flavor black rice fruit vinegar, to achieve the effects of easy storage, clear body and appropriate concentration

Inactive Publication Date: 2016-06-22
张艳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A kind of nutritious and health-care fruit vinegar is produced with the main raw materials of Sapeng and Wufanguo, and the health-care raw materials of Poria cocos and Ficus chrysalis, but there is no report or product on the market yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, a kind of brewing method of sapon flavor black rice fruit vinegar adopts the following steps:

[0025] A. Amphora pretreatment: take the Amphora seeds, remove impurities, wash them, add water three times the weight of Amphora, put them into a food grinder equipped with an 80-mesh sieve, and pulverize them to obtain Amphora pulp;

[0026] B. Pretreatment of black rice fruit: select black rice fruit with complete skin and no rot, wash it, add water 5 times the weight of black rice fruit, put it into a beater equipped with an 80-mesh screen for beating, and make black rice fruit pulp;

[0027] C. Pretreatment of Chinese herbal medicines: take 55% of Chinese herbal medicines Poria cocos and 45% of Ficus chrysantha according to the weight ratio, add water six times the weight of the raw material Chinese herbal medicines, soak for 2 hours, decoct for 0.5 hour, remove the Chinese medicine residues, and make Chinese medicine juice;

[0028] D. Enzymolysis: Tak...

Embodiment 2

[0034] Embodiment 2, a kind of brewing method of sapon flavor black rice fruit vinegar adopts the following steps:

[0035] A. Amphora pretreatment: take the Amphora seeds, remove impurities, wash them, add water 4 times the weight of Amphora, put them into a food grinder equipped with a 60-mesh sieve, and pulverize them to obtain Amphora pulp;

[0036] B. Pretreatment of black rice fruit: select black rice fruit with complete skin and no rot, wash it, add water 6 times the weight of black rice fruit, put it into a beater equipped with a 60-mesh screen for beating, and make black rice fruit pulp;

[0037] C. Pretreatment of Chinese herbal medicines: Take 25% of Chinese herbal medicines Poria cocos, 20% of Ficus chrysantha, 22% of Acanthopanax, 18% of Chuanshan orange root, and 15% of Disha according to the weight ratio, add water 7 times the weight of raw Chinese medicinal materials, and soak for 2.5 hours , and then decocted for 0.8 hours to remove the residue of the tradi...

Embodiment 3

[0050] Embodiment 3, a kind of brewing method of Potentilla flavor black rice fruit vinegar adopts the following steps:

[0051] A. Potentilla pretreatment: take the root of Potentilla, clean it with spraying equipment, add 4 times the water of the root of Potentilla, put it into a food grinder equipped with an 80-mesh sieve, and pulverize it to obtain Potentilla pulp;

[0052] B. Pretreatment of black rice fruit: select black rice fruit with complete skin and no rot, wash it, add water 6 times the weight of black rice fruit, put it into a juicer for squeezing, and make black rice fruit pulp;

[0053] C. Pretreatment of Chinese herbal medicines: Take 15% of Chinese herbal medicines Poria cocos, 13% of Huang Maorong, 18% of Acanthopanax, 10% of Chuanshan orange root, 12% of Disha, 15% of Dabupi, and 17% of Curculigo chinensis in proportion by weight, and add The raw materials are soaked in water 10 times the weight of Chinese medicinal materials for 3 hours, and then decocte...

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PUM

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Abstract

The invention discloses a brewing method for agriophyllum squarrosum-flavor blueberry vinegar. The agriophyllum squarrosum-flavor blueberry vinegar is prepared by taking agriophyllum squarrosum and blueberries as raw materials and adding poria cocos and ficus esquiroliana. According to the agriophyllum squarrosum-flavor blueberry vinegar, the nutritive value of the agriophyllum squarrosum and the blueberries is fully utilized and is compatible with traditional Chinese medicine to achieve cooperative synergism, and the effects of promoting digestion, relieving stasis, strengthening the spleen and tonifying the stomach are achieved. The finished product is clear in shape, appropriate in concentration, gentle in sour and sweet degree, mellow, not astringent, outstanding in health-care function, suitable for popular taste, easy to preserve and capable of obviously improving discomfort of people suffering from food retention and qi deficiency of the spleen and the stomach if people eat the vinegar for a long term. The preparation technology of the agriophyllum squarrosum-flavor blueberry vinegar is simple and easy to implement and accords with the market development needs, and scale production can be performed.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a sapony-flavored black-fan fruit vinegar prepared by adding Chinese medicinal materials with health-care effects by using saponica and saponica as raw materials. Background technique [0002] Sha Peng, also known as Jicier, Shami, and Tribulus terrestris. belong Chenopodiaceae , Saponus . The stem is erect, hard, light green, with inconspicuous ribs, branched from the base, the leaves are sessile, lanceolate, lanceolate strips or strips, the spikes are compact, oval or elliptic, without Stem, tepals membranous; stamens conical, membranous, anther oval. The fruit is oval or elliptic, and the seeds are nearly round, smooth, sometimes with light brown spots. The flowering and fruiting period is from August to October. Distributed in Qinghai, Tibet, Shaanxi, Shanxi, Henan, Hebei, Xinjiang, Inner Mongolia, Northeast China, Russia, Mongolia and mainland China Ningxia , Gansu ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04A61K36/60A61K36/88A61K36/889A61P1/14
CPCC12J1/04A61K36/076A61K36/185A61K36/24A61K36/254A61K36/45A61K36/60A61K36/73A61K36/88A61K36/889A61K2300/00
Inventor 张艳
Owner 张艳
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