A hangover vinegar and its preparation method and application

A wine vinegar and decanting technology, which is applied in the preparation of vinegar, biochemical equipment and methods, microorganism-based methods, etc., can solve the problems of insufficient extraction of active ingredients, poor functional synergy, etc., to promote dissolution and utilization, and reduce GSH. consumption, the effect of promoting the sobering effect

Active Publication Date: 2022-04-08
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems of insufficient extraction of main active components of raw materials and poor functional synergy in the process of raw material compatibility, the present invention provides a hangover vinegar and its preparation method and use

Method used

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  • A hangover vinegar and its preparation method and application
  • A hangover vinegar and its preparation method and application
  • A hangover vinegar and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Embodiment 1: the preparation of hangover vinegar

[0056] A hangover vinegar prepared according to the following method:

[0057] (1) Raw material preparation: 80 parts of fresh corn are crushed and beaten and added to 70 parts of millet and 60 parts of sorghum. The total mass of corn, millet and sorghum is mixed with water according to the mass volume ratio of 1:2 (m / v), soaked in water at 30 °C 24 hours later and set aside; 20 parts of Hovenia dulcis, 8 parts of turmeric, and 8 parts of wolfberry were crushed into powder, and sieved through a 40-mesh sieve for use;

[0058] (2) Cooking and liquefaction: Cook the drained corn, millet and sorghum at 100°C for 20 minutes, cool down to 80°C, add 0.05% (v / m) high-temperature-resistant amylase enzyme solution, and keep warm for 30 minutes; continue Cool to 55°C, add 0.05% (v / m) cellulase enzyme solution, keep warm for 35 minutes, hydrolyze starch and cellulose in raw materials; the enzyme activity of high temperature resi...

Embodiment 2

[0070] Embodiment 2: the preparation of hangover vinegar

[0071] A hangover vinegar prepared according to the following method:

[0072] (1) Raw material preparation: 90 parts of fresh corn are crushed and beaten into 80 parts of millet and 50 parts of sorghum. The total mass of corn, millet and sorghum is mixed with water in a ratio of 1:3 (m / v) by mass and volume, and placed in water at 28 °C Soak for 36 hours and set aside; 15 parts of Hovenia dulcis, 5 parts of turmeric, and 10 parts of Chinese wolfberry are crushed into powder, and sieved through a 40-mesh sieve for use;

[0073] (2) Cooking and liquefaction: Cook the drained corn, millet and sorghum at 95°C for 25 minutes, cool down to 90°C, add 0.04% (v / m) high-temperature-resistant amylase enzyme solution, and keep warm for 35 minutes; continue Cool to 60°C, add 0.04% (v / m) cellulase enzyme solution, keep warm for 30 minutes, hydrolyze starch and cellulose in raw materials; the enzyme activity of high temperature res...

Embodiment 3

[0085] Embodiment 3: the preparation of hangover vinegar

[0086] A hangover vinegar prepared according to the following method:

[0087] (1) Raw material preparation: 100 parts of fresh corn are crushed and beaten into 60 parts of millet and 40 parts of sorghum. The total mass of corn, millet and sorghum is mixed with water in a ratio of 1:4 (m / v) by mass and volume, and placed in water at 25°C After soaking for 48 hours, set aside; 10 parts of Hovenia dulcis, 10 parts of turmeric, and 5 parts of Chinese wolfberry are crushed into powder, and sieved through a 40-mesh sieve for use;

[0088] (2) Cooking and liquefaction: Cook the drained corn, millet and sorghum at 90°C for 20 minutes, cool down to 70°C, add 0.06% (v / m) high-temperature-resistant amylase enzyme solution, and keep warm for 40 minutes; continue Cool to 58°C, add 0.06% (v / m) cellulase enzyme solution, keep warm for 40 minutes, hydrolyze starch and cellulose in raw materials; the enzyme activity of high temperatu...

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Abstract

The invention discloses a hangover vinegar, a preparation method and application thereof, and belongs to the field of vinegar brewing. The hangover vinegar is mainly made of corn, millet, sorghum, Hovenia dulcis, turmeric, wolfberry, wine-making Daqu, bran, and rice husk as raw materials, through raw material preparation, cooking liquefaction, alcoholic fermentation, acetic acid fermentation, and aging. The hangover vinegar has the effect of sobering up. In the present invention, Hovenia dulcis, turmeric, and wolfberry, which have sobering effects, are added to the traditional vinegar fermentation process to carry out alcoholic fermentation, acetic acid fermentation and other processes. On the one hand, the microbial fermentation process is equivalent to the process of repeated extraction, replacing the traditional decoction Steps to promote the dissolution and utilization of functional ingredients, and promote the effect of sobering up; on the other hand, the microbial fermentation process will convert the raw materials and the macromolecular substances in Hovenia dulcis, turmeric, and wolfberry into easily absorbed small molecular nutritional factors, making full use of the absorption, At the same time, the fermentation process has a significant effect of eliminating free radicals, anti-oxidation, and improving immunity.

Description

technical field [0001] The invention belongs to the field of vinegar brewing, in particular to a sober vinegar and its preparation method and application. Background technique [0002] Vinegar, also known as "acyl, vinegar, and bitter wine", is sour and warm, appetizing, nourishing the liver, strengthening tendons, digesting food, and lowering Qi. It is rich in various organic acids such as acetic acid, succinic acid, citric acid, malic acid, and lactic acid. At the same time, it contains essential amino acids, proteins, sugars, Ca, Fe, P and other trace elements and vitamins. Modern scientific research shows that vinegar has the functions of sterilization and anti-inflammatory, anti-oxidation, lowering blood pressure, lowering blood fat, lowering blood sugar, improving immunity, promoting calcium absorption, relieving fatigue, beautifying and losing weight, etc. In addition, vinegar can reduce gastrointestinal and blood Alcohol concentration, play a role in sobering up. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04C12J1/00A61K36/9066A61P25/32C12R1/865C12R1/66C12R1/85C12R1/80C12R1/845C12R1/02C12R1/225
CPCC12J1/04C12J1/00A61K36/9066A61K36/72A61K36/815A61P25/32A61K2300/00
Inventor 王敏宋佳张娇娇张小雨郑宇夏婷
Owner TIANJIN UNIV OF SCI & TECH
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