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Health vinegar and preparation method thereof

A health-care vinegar and raw material technology, which is applied in the preparation of vinegar, medical formula, medical preparations containing active ingredients, etc., can solve the problems of no obvious changes in nutrition and health care functions, slow auxiliary treatment effects, and threats to physical and mental health. Unique taste, maintain the normal function of heart, lung and kidney, and improve the internal environment

Inactive Publication Date: 2019-01-25
合川区民利权酿造厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many health vinegars and oral liquids that are simply combined with vinegar and wolfberry on the market. On the one hand, they taste bad and are not suitable for direct drinking. On the other hand, their nutritional and health functions have not changed significantly. Slow and unsatisfactory; some diet vinegar, due to its formula and processing, contains additives, preservatives and other additional ingredients in its ingredients, which pose a great threat to people's physical and mental health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The vinegar raw material includes the following components by weight: 25 parts of wheat, 18 parts of glutinous rice, 13 parts of sorghum, 3 parts of pumpkin seeds, 4 parts of vanilla, 2 parts of ginseng, 2 parts of garlic, 6 parts of scallops, 10 parts of pomegranate, 2 parts of ginger, 5 parts of kombucha, 6 parts of apricot, 1 part of orange peel, 4 parts of wolfberry, 5 parts of fire-acantha, 0.08 part of distiller's yeast, 0.1 part of yeast powder. Its preparation method is:

[0035] (1) Grinding wheat, glutinous rice, and sorghum into powder that can pass through a ￠1.5-2.5mm sieve, adding water to make a powder slurry, and its water ratio is 1:2;

[0036] (2) Add 8U / g raw starch high-temperature α-amylase in sequence, liquefy at 90°C for 13 minutes, heat up to inactivate the enzyme, cool down and add 8U / g raw starch glucoamylase at 65°C, and saccharify for 1.5h Afterwards, cool down to 30°C, add distiller's yeast and yeast powder in set weight portions, and carry...

Embodiment 2

[0042] The vinegar raw material includes the following components in parts by weight: 20 parts of wheat, 15 parts of glutinous rice, 10 parts of sorghum, 2 parts of pumpkin seeds, 3 parts of vanilla grass, 1 part of ginseng, 1 part of garlic, 4 parts of scallops, 8 parts of pomegranate, 1 part of ginger, 3 parts of kombucha, 5 parts of apricot, 0.5 part of orange peel, 3 parts of wolfberry, 3 parts of firewood, 0.01 part of distiller's yeast, 0.08 part of yeast powder.

[0043] Its preparation method is as follows: (1) crush wheat, glutinous rice and sorghum into powder that can pass through a ￠1.5-2.5mm sieve, add water to make a powder slurry, and the water-adding ratio is 1:2;

[0044] (2) Add 5U / g of raw starch high-temperature α-amylase in sequence, liquefy at 85°C for 10 minutes, heat up to inactivate the enzyme, cool down and then add 6U / g of raw starch glucoamylase at 60°C for 1 hour of saccharification , cooled down to 28°C, added distiller's yeast and yeast powder of...

Embodiment 3

[0050] The vinegar raw material includes the following components by weight: 30 parts of wheat, 20 parts of glutinous rice, 15 parts of sorghum, 5 parts of pumpkin seeds, 6 parts of vanilla, 3 parts of ginseng, 3 parts of garlic, 8 parts of scallops, 14 parts of pomegranate, 3 parts of ginger, 6 parts of kombucha, 8 parts of apricot, 2 parts of orange peel, 5 parts of wolfberry, 6 parts of fire-acantha, 0.1 part of distiller's yeast, 0.15 part of yeast powder. Its preparation method is with embodiment one.

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PUM

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Abstract

A health vinegar is disclosed. The vinegar raw materials comprise wheat, glutinous rice, sorghum, pumpkin seed, vanilla, ginseng, garlic, scallops, pomegranate, ginger, black tea fungus, apricot, orange peel, lycium barbarum, pyracantha fruit, distiller's yeast and yeast powder. The health vinegar contains abundant organic acids, proteins, amino acids, vitamins and trace elements, has high nutritional value, good taste, rich nutrition, unique taste, appetite to promote digestion, improve the immune function of the body, and has the role of cancer prevention and anticancer, no toxic and side effects, without adding any preservatives, additives.

Description

technical field [0001] The invention relates to vinegar, in particular to a health-care vinegar and a preparation method thereof. Background technique [0002] With the quickening pace of modern life, people have better requirements for quality of life, especially in terms of daily diet. In order to meet people's living needs, various dietary vinegars have emerged as the times require. At present, there are many health vinegars and oral liquids that are simply combined with vinegar and wolfberry on the market. On the one hand, they taste bad and are not suitable for direct drinking. On the other hand, their nutritional and health functions have not changed significantly. Slow, unsatisfactory; A part of dietary vinegar, due to its formula and processing reasons, causes additional ingredients such as additives and preservatives to be contained in its ingredients, which poses a great threat to people's physical and mental health. Contents of the invention [0003] In view o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00C12J1/04A61K36/9068A61P1/14A61P37/04A61P35/00A61K35/74
CPCA61K35/618A61K35/74A61K36/064A61K36/185A61K36/258A61K36/42A61K36/73A61K36/736A61K36/752A61K36/815A61K36/8962A61K36/899A61K36/9068A61P1/14A61P35/00A61P37/04C12J1/00C12J1/04A61K2300/00
Inventor 邹学愚
Owner 合川区民利权酿造厂
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