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Health-preserving vinegar and preparation method thereof

A technology of health-preserving vinegar and raw materials, which is applied in the preparation of vinegar, medical formulations, medical preparations containing active ingredients, etc. It can solve the problems of difficulty in meeting needs, limited health-care effects of vinegar, and difficulty in having health-care effects, so as to improve taste, Physical and chemical indicators and microbial indicators improve the effect of improving human immunity

Inactive Publication Date: 2016-12-07
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

[0003] Vinegar, as one of the condiments; traditional vinegar is made from food, such as barley, sorghum, rice, etc., through fermentation, which makes the health-care effect of vinegar itself limited, and it is difficult to have a higher health-care effect. making it difficult to meet the needs of modern people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A health-preserving vinegar, the raw materials of which are 50kg of vinegar, 1kg of honeysuckle, 1kg of pomegranate peel, 1kg of Eucommia ulmoides, 1kg of angelica, 1kg of safflower, 1kg of Sacredvine, 1kg of orange peel and 1kg of verbena.

[0024] The preparation method of above-mentioned health-preserving vinegar comprises the following steps:

[0025] (1) get raw material composition except vinegar, and after it is mixed, dry, pulverize, cross 80 mesh sieves;

[0026] (2) Add vinegar, soak, then use 200-mesh sieve to filter, sterilize, and fill.

[0027] The content of free amino acid is 286.3mg / 100mL.

Embodiment 2

[0029] On the preparation method of embodiment 1, a kind of health-preserving vinegar, its raw material composition by weight is vinegar 60kg, honeysuckle 3kg, pomegranate peel 3kg, eucommia ulmoides 3kg, angelica 3kg, safflower 3kg, Rhizoma 3kg, orange peel 3kg, Verbena 3kg.

[0030] The raw material components also include 1 kg of rehmannia rhizome, 1 kg of sophora flavescens, and 1 kg of thorn rhizome. The drying temperature is 40° C., and the drying is carried out in a vacuum environment with a vacuum degree of 0.02 MPa. For the soaking, the temperature is 50° C., and the soaking is sealed.

[0031] The content of free amino acid is 287.1mg / 100mL.

Embodiment 3

[0033] In the preparation method of Example 1, a health-preserving vinegar, its raw material components by weight are 55kg of vinegar, 2kg of honeysuckle, 2kg of pomegranate peel, 2kg of Eucommia, 2kg of angelica, 2kg of safflower, 2kg of Rhododendron, 2kg of orange peel, Verbena 2kg.

[0034] The raw material components also include 3 kg of rehmannia rhizome, 3 kg of sophora flavescens, and 3 kg of thorn rhizome.

[0035] The drying temperature is 50° C., and the drying is carried out in a vacuum environment with a vacuum degree of 0.08 MPa. For the soaking, the temperature is 60° C., and the soaking is sealed.

[0036] The content of free amino acid is 286.9mg / 100mL.

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PUM

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Abstract

The invention relates to the technical field of vinegar, in particular to health-preserving vinegar and a preparation method thereof. The health-preserving vinegar has the advantages that traditional Chinese medicines, such as honeysuckle flower, pomegranate bark, cortex eucommiae, Chinese angelica, safflower, sargentgloryvine stem, fragrant citrus pericarp, vervain and the like, are reasonably proportioned, then vinegar is added for immersion, so that the traditional Chinese medicines are immersed in the vinegar for realizing fermentation, therefore the taste is improved, and the prepared health-preserving vinegar has the effects of reducing blood fat, reducing blood pressure, reducing cholesterol, regulating blood sugar and softening blood vessels; under the mutually synergistic effect of all traditional Chinese medicine components, a prevention and treatment effect to cardiovascular and cerebrovascular diseases, such as coronary heart disease, cerebral thrombosis and the like, is achieved, and the effects of promoting digestion, improving appetite, enhancing metabolism and improving human immunity can be achieved.

Description

technical field [0001] The invention relates to the technical field of vinegar, in particular to a health-preserving vinegar and a preparation method thereof. Background technique [0002] With the continuous improvement of living standards, under the premise of food safety, people have more and more urgent requirements for the health effects of food. [0003] Vinegar, as one of the condiments; traditional vinegar is made from food, such as barley, sorghum, rice, etc., through fermentation, which makes the health-care effect of vinegar itself limited, and it is difficult to have a higher health-care effect. Make it difficult to meet the needs of modern people. In view of this, a large number of technical documents on health-care vinegar and health-preserving vinegar have appeared in the prior art, such as the health-preserving vinegar for preventing colds with the patent No. 201210207670.1. Coptis chinensis, mint, and Nepeta paniculae are refined through a unique fermentat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/85A61P3/06A61P3/10A61P9/14A61P9/10A61P1/14A61P37/04C12J1/00
CPCA61K36/85A61K36/185A61K36/232A61K36/286A61K36/29A61K36/355A61K36/46A61K36/489A61K36/58A61K36/752C12J1/00A61K2300/00
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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