Anti-alcohol fruit vinegar paste and preparation method and application thereof
A technology of fruit vinegar paste and hangover fruit, which is applied in the preparation of vinegar, biochemical equipment and methods, and methods based on microorganisms, and can solve problems such as poor flavor, low extraction rate of active ingredients, and insufficient utilization of raw materials. Achieve the effects of increasing nutritional value, enhancing flavor and nutritional content, and improving raw material utilization
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Embodiment 1
[0055] Embodiment 1: the preparation of fruit vinegar cream
[0056] A hangover fruit vinegar ointment, prepared according to the following method:
[0057] (1) Preparation of raw materials: 100 parts of fresh corn are crushed and beaten and added to 60 parts of millet for later use; 100 parts of grapes, the grapes are squeezed, filtered and precipitated, the grape juice is used for later use, and the pomace is dried at 50°C for 12 hours for later use; 50 parts Pueraria lobata, 10 parts of emblica, 15 parts of gardenia, and 8 parts of pomelo peel are pulverized into powder and passed through a 40-mesh sieve for later use;
[0058] (2) Cooking and liquefaction: After mixing corn, millet, kudzu root, emblica, gardenia, and pomelo peel, add water according to the ratio of the total mass of the raw materials to the water mass of 1:1, soak at 35°C for 12 hours, and then heat up at 95°C Cook under the conditions for 20 minutes, then adjust the temperature to 80°C, add 0.05% (m / v) h...
Embodiment 2
[0070] Embodiment 2: the preparation of fruit vinegar cream
[0071] A hangover fruit vinegar ointment, prepared according to the following method:
[0072] (1) Preparation of raw materials: 80 parts of fresh corn are crushed and beaten and added to 80 parts of millet for later use; 90 parts of grapes, the grapes are squeezed, filtered and precipitated, the grape juice is used for later use, and the pomace is dried at 60°C for 10 hours for later use; 40 parts Pueraria lobata, 15 parts of emblica, 20 parts of gardenia, and 6 parts of pomelo peel are pulverized into powder and passed through a 40-mesh sieve for later use;
[0073] (2) Cooking and liquefaction: After mixing corn, millet, kudzu root, emblica, gardenia, and pomelo peel, add water according to the ratio of the total mass of the raw materials to the water mass of 1:1.5, soak at 30°C for 24 hours, and heat up at 85°C Cook under the conditions for 30 minutes, then adjust the temperature to 90°C, add 0.03% (m / v) high-t...
Embodiment 3
[0086] Embodiment 3: the preparation of fruit vinegar paste
[0087] A hangover fruit vinegar ointment, prepared according to the following method:
[0088] (1) Preparation of raw materials: 90 parts of fresh corn are crushed and beaten and added to 50 parts of millet for later use; 80 parts of grapes, the grapes are squeezed, filtered and precipitated, the grape juice is used for later use, and the pomace is dried at 55°C for 11 hours for later use; 30 parts of grapes Pueraria lobata, 20 parts of emblica, 10 parts of gardenia, and 5 parts of pomelo peel are pulverized into powder and passed through a 40-mesh sieve for later use;
[0089] (2) Cooking and liquefaction: After mixing corn, millet, kudzu root, emblica, gardenia, and pomelo peel, add water according to the ratio of the total mass of the raw materials to the water mass of 1:2, soak at 32°C for 20 hours, and heat up at 90°C Cook under the conditions for 25min, then adjust the temperature to 85°C, add 0.04% (m / v) hig...
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