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

Pending Publication Date: 2020-01-10
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are low extraction rate of active ingredients, insufficient utilization of raw materials, and bitter taste and sour taste of traditional Chinese medicine, and its flavor is often not good.

Method used

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  • Anti-alcohol fruit vinegar paste and preparation method and application thereof
  • Anti-alcohol fruit vinegar paste and preparation method and application thereof
  • Anti-alcohol fruit vinegar paste and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention discloses an anti-alcohol fruit vinegar paste and a preparation method and application thereof, and belongs to the technical field of vinegar and preparation thereof. The anti-alcohol fruit vinegar paste with the anti-alcohol and liver protecting effects is prepared in the mode that corn, millet, grapes, radix puerariae, fructus phyllanthi, fructus gardeniae, shaddock peels and the like are mainly adopted as raw materials and subjected to raw material preparation, cooking and liquefaction, alcohol fermentation, acetic acid fermentation, aging and concentration. According to the prepared anti-alcohol fruit vinegar paste, a fruit vinegar brewing process is combined with anti-alcohol effect substances such as the radix puerariae, the fructus phyllanthi, the fructus gardenia andthe shaddock peels, and the anti-alcohol fruit vinegar paste is sour-sweet and tasty, unique in flavor, simple, portable and capable of promoting the ethanol metabolic effect.

Description

technical field [0001] The invention belongs to the technical field of vinegar and its preparation, and in particular relates to a hangover fruit vinegar cream and its preparation method and application. Background technique [0002] Fruit vinegar is a kind of drink with special flavor and nutritional content of the raw material itself, which is made from various fruits through alcoholic fermentation and acetic acid fermentation. Fruit vinegar is rich in polyphenols, flavonoids, organic acids, amino acids, vitamins, minerals and other nutrients. It has anti-oxidation, anti-atherosclerosis, lowering blood fat, improving immunity, and helping sleep. [0003] At present, the combination of vinegar and medicinal and food homologous substances has been used to relieve hangovers. For example, patent 201710733725.5 discloses a kind of hangover vinegar, which is brewed with 3.5-4.0% acidity. 20 parts of rice vinegar, 10 parts of kudzu root, 5 parts of medlar , 3 parts of red dates,...

Claims

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Application Information

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IPC IPC(8): C12J1/02C12J1/08A61K36/87A61P25/32C12R1/66C12R1/865C12R1/785C12R1/80C12R1/845C12R1/02C12R1/225A61K35/644
CPCC12J1/02C12J1/08A61K36/87A61K36/488A61K36/47A61K36/744A61K36/752A61K35/644A61P25/32A61K2300/00Y02E50/10
Inventor 王敏宋佳张娇娇周隽涵郑宇夏梦雷
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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