Rumex dapibus herba vinegar for reducing blood sugar and making method of vinegar

A leaf-eating grass-lowering technology, which is applied in the field of blood-sugar-lowering leaf-eating grass vinegar and its preparation, can solve the problems of high cost and low amino acid content, and achieve lower blood sugar, rich nutrient content, and change blood rheology Effect

Inactive Publication Date: 2019-05-31
广东河溏农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Therefore, most of the existing vinegars have low amino acid content, and the high cost of vinegar with amino acid content is high. It is necessary to develop a kind of vinegar with high amino acid content, low cost and good health care function.

Method used

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  • Rumex dapibus herba vinegar for reducing blood sugar and making method of vinegar
  • Rumex dapibus herba vinegar for reducing blood sugar and making method of vinegar
  • Rumex dapibus herba vinegar for reducing blood sugar and making method of vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A hypoglycemic leaf-eating grass vinegar, wherein the leaf-eating grass vinegar is made of the following raw materials in parts by weight: 80 parts of leaf-eating grass pulp, 10 parts of leaf-eating grass powder, 2 parts of lemon juice, 2 parts of table salt, white 1 part of sugar, 2 parts of cellulase, 2 parts of pectinase, 5 parts of yeast, 5 parts of acetic acid bacteria, 5 parts of water.

[0030] The preparation steps of the leaf-eating grass pulp are as follows: take fresh leaf-eating grass, wash with water for 3 times, sterilize, dry, pulverize, and grind to 80 meshes to obtain the leaf-eating grass pulp.

[0031] The preparation steps of the leaf-eating grass powder are as follows: take fresh leaf-eating grass, wash with water for 3 times, sterilize, dry, pulverize, grind to 80 mesh, and freeze-dry to make powder to obtain the leaf-eating grass powder.

[0032] The temperature of the washing water is 10-25°C, the drying is placed in a drying room at room tempera...

Embodiment 2

[0040] A hypoglycemic leaf-eating grass vinegar, wherein the leaf-eating grass vinegar is made of the following raw materials in parts by weight: 120 parts of leaf-eating grass pulp, 15 parts of leaf-eating grass powder, 3 parts of lemon juice, 3 parts of table salt, white 3 parts of sugar, 2 parts of cellulase, 3 parts of pectinase, 8 parts of yeast, 6 parts of acetic acid bacteria, 8 parts of water.

[0041] The preparation steps of the leaf-eating grass pulp are as follows: take fresh leaf-eating grass, wash with water for 4 times, then sterilize, dry, crush, and grind to 100 mesh to obtain the leaf-eating grass pulp.

[0042] The preparation steps of the leaf-eating grass powder are as follows: take fresh leaf-eating grass, wash with water for 4 times, sterilize, dry, crush, grind to 100 mesh, and freeze-dry to make powder to obtain the leaf-eating grass powder.

[0043] The temperature of the washing water is 10-25°C, the drying is placed in a drying room at room temperat...

Embodiment 3

[0051] A hypoglycemic leaf-eating grass vinegar, wherein the leaf-eating grass vinegar is made of the following raw materials in parts by weight: 150 parts of leaf-eating grass pulp, 20 parts of leaf-eating grass powder, 5 parts of lemon juice, 5 parts of table salt, white 5 parts of sugar, 3 parts of cellulase, 4 parts of pectinase, 10 parts of yeast, 8 parts of acetic acid bacteria, 10 parts of water.

[0052] The preparation steps of the leaf-eating grass pulp are as follows: take fresh leaf-eating grass, wash with water for 5 times, sterilize, dry, pulverize, and grind to 120 mesh to obtain the leaf-eating grass pulp.

[0053] The preparation steps of the leaf-eating grass powder are as follows: take fresh leaf-eating grass, wash with water for 5 times, sterilize, dry, crush, grind to 120 mesh, and freeze-dry to make powder to obtain the leaf-eating grass powder.

[0054] The temperature of the washing water is 10-25°C, the drying is placed in a drying room at room tempera...

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Abstract

The invention relates to the technical field of vinegar products and provides a rumex dapibus herba vinegar for reducing blood sugar and a making method of the vinegar. The rumex dapibus herba vinegaris prepared from, by weight, 80-150 parts of rumex dapibus herba pulp, 10-20 parts of rumex dapibus herba powder, 2-5 parts of lemon juice, 2-5 parts of salt, 1-5 parts of white granulated sugar, 2-3parts of cellulase, 2-4 parts of pectinase, 5-10 parts of yeast, 5-8 parts of acetic acid bacteria and 5-10 parts of water. According to the rumex dapibus herba vinegar, rumex dapibus herba is used as a raw material of the vinegar and is low in price and easy to obtain, the content of nutrient substances such as plant protein and amino acid is high, the nutrient component of the vinegar is greatly increased, and meanwhile the making cost of the vinegar is also lowered. According to the rumex dapibus herba vinegar, the rumex dapibus herba is suitable for daily health care of the blood vesselsof middle aged and elderly people, the vinegar has the functions of reducing the blood sugar, changing the rheological property of blood and the like, the aim of promoting longevity is achieved if thevinegar is usually taken, and the application demand of most people is met.

Description

technical field [0001] The invention relates to the technical field of vinegar products, in particular to a hypoglycemic leaf-eating grass vinegar and a preparation method thereof. Background technique [0002] Vinegar, sour in taste, sweet in taste, flat in nature. Can help digestion and appetizing, dissipate blood stasis, astringent and antidiarrheal, detoxification. It is used for greasy food accumulation, indigestion, eating acid, or diarrhea; epistaxis, vomiting blood, blood in stool; sore throat; gastrointestinal discomfort caused by eating fish and mushrooms; viral hepatitis. [0003] my country is the earliest country in the world to make vinegar from grains. There have been written records of vinegar as early as the 8th century BC. During the Spring and Autumn Period and the Warring States Period, there were already specialized workshops for making vinegar. By the Han Dynasty, vinegar began to be widely produced. During the Southern and Northern Dynasties, the p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/08C12J1/04
Inventor 何石明程文胜唐仕强
Owner 广东河溏农业科技有限公司
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