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Tamarind fruit vinegar and preparation method thereof

A technology of tamarind and fruit vinegar, which is applied in the preparation of vinegar, pharmaceutical formulations, medical preparations containing active ingredients, etc., to achieve the effects of delicious taste, lowering cholesterol, and protecting blood vessels

Inactive Publication Date: 2016-12-14
韦志春
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the improvement of people's living standards, there are more pursuits for the health benefits of vinegar, and the vinegar sold in the market can no longer meet people's needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Tamarind vinegar is prepared from the following raw materials in parts by weight:

[0030] 30 parts of tamarind, 6 parts of apple, 4 parts of grape seed, 6 parts of honey, 2 parts of corn flour, 15 parts of glutinous rice, 12 parts of rock sugar.

[0031] The preparation method of above-mentioned tamarind fruit vinegar, comprises the steps:

[0032] 1) Pretreatment: Soak the apples in water with corn flour for 5 minutes for the first time, wash them with water for the second and third times, peel the cleaned apples, remove the core, cut into pieces, peel the tamarind and take out the pulp. Add sugar and stir to saccharify tamarind pulp and apple pulp, and mechanically crush grape seeds into powder;

[0033] 2) Enzyme treatment: Add water to the saccharified pulp at a ratio of 1:3 according to the total weight, then add 0.04% cellulase and 0.06% pectinase accounting for the total weight of the pulp, stir evenly, and enzymolyze at 40°C 2 hours;

[0034] 3) Glutinous ri...

Embodiment 2

[0043] Tamarind vinegar is prepared from the following raw materials in parts by weight:

[0044] 35 parts of tamarind, 8 parts of apple, 5 parts of grape seed, 8 parts of honey, 3 parts of corn flour, 20 parts of glutinous rice, and 14 parts of white sugar.

[0045] The preparation method of above-mentioned tamarind fruit vinegar, comprises the steps:

[0046] 1) Pretreatment: Soak the apples in water with corn flour for 7 minutes for the first time, wash them with water for the second and third times, peel the cleaned apples, remove the core, cut into pieces, peel the tamarind and take out the pulp. Add sugar and stir to saccharify tamarind pulp and apple pulp, and mechanically crush grape seeds into powder;

[0047] 2) Enzyme treatment: add water to the saccharified pulp at a ratio of 1:3 according to the total weight, then add 0.04% cellulase and 0.06% pectinase accounting for the total weight of the pulp, stir evenly, and enzymolyze at 43°C 2.5 hours;

[0048] 3) Gluti...

Embodiment 3

[0057] Tamarind vinegar is prepared from the following raw materials in parts by weight:

[0058] 40 parts of tamarind, 10 parts of apple, 6 parts of grape seed, 10 parts of honey, 4 parts of corn flour, 25 parts of glutinous rice, 16 parts of rock sugar.

[0059] The preparation method of above-mentioned tamarind fruit vinegar, comprises the steps:

[0060] 1) Pretreatment: Soak the apples in water with corn flour for 10 minutes for the first time, wash them with water for the second and third times, peel the cleaned apples, remove the core, cut into pieces, peel the tamarind and take out the pulp. Add sugar and stir to saccharify tamarind pulp and apple pulp, and mechanically crush grape seeds into powder;

[0061] 2) Enzyme treatment: Add water to the saccharified pulp at a ratio of 1:4 according to the total weight, then add 0.05% cellulase and 0.07% pectinase accounting for the total weight of the pulp, stir evenly, and enzymolyze at 45°C 3 hours;

[0062] 3) Glutinous r...

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Abstract

The invention discloses tamarind fruit vinegar and a preparation method thereof. The tamarindus indica fruit vinegar is prepared from the following raw materials: tamarind fruit, apples, grape seeds, honey, corn flour, sticky rice and sugar. The preparation method of the tamarind fruit vinegar is simple, and the tamarind fruit vinegar is not only delicious in taste, but also rich in nutrition; after being drunk by people, the tamarind fruit vinegar is capable of effectively reducing cholesterol; the tamarind fruit vinegar has multiple healthcare efficacies of nourishing brain and blood, calming the nerves and promoting sleep, removing heat from the liver, maintaining beauty and keeping young, eliminating summer-heat by cooling, promoting digestion and relieving stasis, clearing liver and improving vision, and the like. During the preparation process, the fermentation time and the fermentation temperature are strictly controlled, so that the raw materials can be fully fermented in an optimal environment and are utilized to the greatest extent, and wastes are avoided.

Description

technical field [0001] The invention relates to the technical field of food, in particular to tamarind fruit vinegar and a preparation method thereof. technical background [0002] The pH value of vinegar (the value of the acidity and alkalinity of the solution) is 1.5-2.0, which is very close to the pH value of 1.3-1.8 of human stomach acid, and it has the function of regulating the stomach. The sour taste of vinegar can accelerate the secretion of saliva and speed up digestion. Acetic acid and citric acid can penetrate food and have strong bactericidal ability. Studies have shown that vinegar contains high amino acids, which can help inhibit human aging and prevent various senile diseases. Washing your face or taking a bath with vinegar-added water can soften the skin and enhance its vitality. But along with the improvement of people's living standard, more pursuits have been made to the health care efficacy of vinegar, and the vinegar sold on the market can no longer s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/08C12J1/04A61K36/899A61P3/06A61P25/20A61P17/00
CPCC12J1/04A61K35/644A61K36/48A61K36/73A61K36/87A61K36/899A61K2300/00
Inventor 韦志春
Owner 韦志春
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