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A method of brewing detoxifying and toxin-expelling edible vinegar

A technology of vinegar and acetic acid fermentation, which is applied in the preparation of vinegar, anti-toxic agents, and medical formulas, etc. It can solve the problems of poor health care efficacy, detoxification, and detoxification ability of vinegar, and achieve unique flavor, rich raw material types, and rich nutrition. The effect of the function

Active Publication Date: 2017-06-20
山西金龙鱼梁汾醋业有限公司
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

[0005] In order to solve the problems of poor health care efficacy and poor detoxification and detoxification ability of existing vinegar, the present invention provides a brewing method of detoxification and detoxification vinegar

Method used

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  • A method of brewing detoxifying and toxin-expelling edible vinegar

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Embodiment

[0029] Example: A brewing method of detoxification and detoxification vinegar. Sorghum, mung bean, barley, and red bean are mixed in a mass ratio of 85:9:3:3 as the main ingredient, Fenjiu Daqu is used as auxiliary material 1, and bran and rice bran are used as the main ingredient. Mixed at a ratio of 1:1 as auxiliary material 2, Poria cocos, honeysuckle, chrysanthemum, dandelion, and light bamboo leaves were mixed at a mass ratio of 2:2:1:1:1 as auxiliary material 3, red dates and lotus seeds were mixed at a mass ratio of 2:1 as an auxiliary material The auxiliary material 4 is prepared by mixing and fermenting the main material and the auxiliary material. The specific preparation method is as follows:

[0030] (1) Pretreatment of main materials and auxiliary materials: Remove impurities and dust from the main materials and grind them to 10 meshes, then mix them evenly according to the ratio for later use; auxiliary material 1 is crushed to 10 meshes and then set aside; auxili...

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Abstract

The invention belongs to the technical field of healthcare flavorings. To overcome the problem that present edible vinegar has poor healthcare effects and poor detoxifying and toxin-expelling capability, a method of brewing detoxifying and toxin-expelling edible vinegar is provided. Sorghum, mung bean, coix seed and rice bean are mixed and adopted as a main raw material; low-temperature Daqu is adopted as a first auxiliary material; bran and cavings are adopted as a second auxiliary material; poria, honeysuckle bud and flower, chrysanthemum flower, dandelion and lophatherum herb are mixed and adopted as a third auxiliary material; Chinese date and lotus seed are mixed and adopted as a fourth auxiliary material; and the main raw material and the auxiliary materials are mixed and fermented to obtain the edible vinegar. The edible vinegar has a flavoring functions, and is rich in factors having detoxifying and toxin-expelling functions such as polyphenols and flavones, thus increasing nutrition and dietotherapy functions of the edible vinegar, breaking the limitation that healthcare edible vinegar only has a blood lipid regulating function, and endowing the edible vinegar with more healthcare functions. The edible vinegar prepared by the method is capable of promoting metabolism, relieving fatigue, regulating acid base balance of blood, keeping relative balance of the human inner environment, reducing harmful compound absorption for bodies, promoting toxin excretion, and the like. The edible vinegar is endowed with the detoxifying and toxin-expelling functions.

Description

technical field [0001] The invention belongs to the technical field of health-care condiments, and in particular relates to a brewing method of detoxification and detoxification vinegar. Background technique [0002] Since ancient times, vinegar has been a good product for seasoning, nutrition and health care. Vinegar was first accepted as medicinal by "Famous Doctors", and it is recorded that "vinegar can relieve carbuncles, disperse water vapor, and kill evil poisons." All fish, meat, vegetable poison, etc." With the development of society and the continuous improvement of people's living standards, the seasoning, nutrition and health functions of vinegar are more and more recognized by people, and the scope of application is expanded, and its production capacity and varieties are constantly increasing. Increase and expand, yet, vinegar essence is still a kind of acid condiment, though daily edible, want to reach its health care medical effect, its consumption makes it ha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04A61K36/8994A61P39/02
CPCA61K36/076A61K36/287A61K36/288A61K36/355A61K36/48A61K36/62A61K36/725A61K36/899A61K36/8994C12J1/04A61K2300/00
Inventor 胡凤山张保林李永转赵晋明董滢
Owner 山西金龙鱼梁汾醋业有限公司
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