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Kudzu root seasoned vinegar and its preparing method

The technology of balsamic vinegar and pueraria is applied in the fields of food and condiments to achieve the effects of preventing and treating hypertension and arteriosclerosis, improving human immune function and improving health care function.

Inactive Publication Date: 2007-07-11
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no report on the application of kudzu root to the preparation of balsamic vinegar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) The fresh Pueraria lobata harvested is sorted manually, the outer skin is removed by a peeler, washed to remove sand, sent to a slicer to cut into 1 mm slices, and immediately dried in a vacuum dryer to be processed into dried Pueraria lobata slices. The kudzu root slices are packed in cloth bags with 20 grams per pack.

[0018] (2) To prepare raw vinegar by using the traditional method of producing vinegar from Zhenjiang vinegar, it is required that the total acid of the prepared raw vinegar is greater than 5.0%.

[0019] (3) In the traditional process, sugar is added during the decoction of raw vinegar, and kudzu root slices are added. The weight ratio of kudzu root slices and raw vinegar is 0.15:1. The added kudzu root slices are added together with the bag .

[0020] (4) Put the fried kudzu root vinegar liquid together with the kudzu root slices into a storage tank for sealed storage, and store for more than 6 months.

[0021] (5) Filtrate the kudzu root vineg...

Embodiment 2

[0023] (1) The fresh kudzu root harvested is manually sorted out, the skin is removed by a peeler, cleaned and sand removed, then sent to a fresh crushing machine for crushing, and immediately dried by a vacuum dryer to be dried kudzu root grains, and then crushed into 60 kudzu root grains with a pulverizer. Pueraria powder on the left. Pueraria powder is packaged in a cloth bag with 20 grams per package.

[0024] (2) To prepare raw vinegar by using the traditional method of producing vinegar from Zhenjiang vinegar, it is required that the total acid of the prepared raw vinegar is greater than 5.0%.

[0025] (3) In the traditional process, in addition to adding sugar during the decoction of raw vinegar, pueraria powder is also added. The ratio of the added pueraria powder to raw vinegar is 0.2:1 by weight, and the added pueraria powder is added together with the packaged cloth bag .

[0026] (4) Put the fried kudzu vinegar liquid together with the kudzu powder into a storage...

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PUM

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Abstract

The invention discloses kudzu root vinegar and making method in the food and flavoring domain, which is characterized by the following: making vinegar through traditional vinegar of Zhenjiang vinegar with total acid more than 5. 0%; placing kudzu root piece or kudzu root powder in the bag with molar rate at (0.1-0.2)1; putting fried kudzu root vinegar liquid and kudzu root piece and powder in the sealed reserving tank for 6 months to obtain the product.

Description

technical field [0001] The invention belongs to food and condiment, and in particular relates to a method for improving the traditional vinegar-making process and processing characteristic Pueraria balsamic vinegar. Background technique [0002] The fat tuber root of kudzu root, a wild plant of the leguminous family, is rich in starch, puerarin, daidzein, daidzein, puerarin xyloside, arachidic acid, β-sitosterol and other medicinal ingredients, and has great medicinal and edible value . Modern medical research has found that puerarin and total flavonoids can expand coronary arteries and cerebral blood vessels, improve heart and brain blood circulation, slow down heart rate, and reduce myocardial oxygen consumption; puerarin can inhibit platelet aggregation and blood coagulation induced by adenosine diphosphate Enzyme-induced release of five serotonin in platelets, so it is meaningful to prevent thrombosis and treat migraine; puerarin can also resist acute myocardial ischemi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
Inventor 邹小波赵杰文
Owner JIANGSU UNIV
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