White koji mature vinegar and preparation method thereof

The technology of medicinal white koji and red koji is applied in the field of medicinal white koji mature vinegar and its preparation, which can solve the problems of weak health care effect, single taste, no seasoning, etc., and achieve the effects of improving immunity, good color and mellow taste.

Inactive Publication Date: 2009-09-09
孔锦通 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But today’s vinegar is generally fermented with a single raw material or directly blended with acetic acid. Not only does it have a single taste, but also adds a variety of food additives and preservatives for preservation, which is not good for human health. There are also fruit fermentations on the market. But the raw material adopts single or several kinds of fruits, the health care effect is weak, and it cannot be used as a common seasoning

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] The parts by weight of each component in the raw material formula of medicine white koji are: 1 part of peppermint, 3 parts of ginger, 0.5 part of lovage, 0.5 part of kaempferia, 0.5 part of anise, 0.5 part of cumin, 0.5 part of cohosh, and 0.5 part of angelica , 0.5 parts Magnolia officinalis, 0.5 parts Atractylodes atractylodes, 0.5 parts white button, 0.5 part red button, 0.5 part clove, 0.5 part pepper, 0.5 part pepper, 0.5 part Gansong, 2 parts licorice, 5 parts Asarum, 5 parts cinnamon , 5 parts of dried ginger, 0.5 part of Cortex Phellodendri, 0.5 part of Huang Cen, 0.5 part of Jiang Huo, 5 parts of Cyperus Cyperi, 5 parts of Woody Fragrance, 5 parts of Angelica dahurica, 5 parts of Fangfeng, 0.5 part of dried tangerine peel, 0.5 part of Sophora flavescens, 5 parts of Amomum japonicus 1 part, 1 part of Yizhiren and 1 part of Caoguo; the preparation of the medicine Baiqu is: pulverizing and mixing each raw material or directly mixing without pulverizing

[0055] A...

Embodiment 2

[0060] The parts by weight of each component in the raw material formula of medicinal white koji are: 2-3 parts of mint, 2-3 parts of ginger, 5 parts of duhuo, 1-5 parts of kaempferia, 3 parts of fennel, 4 parts of fennel, cohosh 2-3 parts, Angelica 2-3 parts, Magnolia officinalis 0.5-3 parts, Atractylodes 3-5 parts, White buckle 5 parts, Red buckle 4 parts, Clove 2-5 parts, Zanthoxylum bungeanum 3-4 parts, Pepper 2-4 parts 2-4 parts of sweet pine, 3-4 parts of licorice, 1-5 parts of asarum, 0.5-5 parts of cinnamon, 0.5-5 parts of dried ginger, 0.5-5 parts of Cortex Phellodendri, 3-5 parts of Huang Cen, ginger 2-5 parts of live, 3 parts of Cyperus cyperi, 2 parts of woody fragrance, 5 parts of Angelica dahurica, 3 parts of Fangfeng, 1-3 parts of tangerine peel, 2-5 parts of Sophora flavescens, 4-5 parts of Amomum seed, 2-5 parts of Yizhi kernel 3 parts and 3 parts of Tsao Guo; the preparation of the medicinal white koji is: pulverizing and mixing each raw material or directly ...

Embodiment 3

[0067] The parts by weight of each component in the raw material formula of medicinal white koji are: 0.5-3 parts of mint, 2-5 parts of ginger, 5 parts of lovage, 3 parts of kaempferia, 2-5 parts of fennel, 3-5 parts of fennel, cohosh 2-5 parts, Angelica 4-5 parts, Magnolia officinalis 3 parts, Atractylodes 5 parts, White button 1 part, Red button 0.2 part, Clove 3 parts, Zanthoxylum bungeanum 2 parts, Pepper 4 parts, Nardin 1 part, Licorice 0.5- 4 parts, 0.5-3 parts of asarum, 0.5-4 parts of cinnamon, 0.5-5 parts of dried ginger, 0.5-5 parts of Cortex Phellodendri, 0.5-5 parts of Scutellaria baicalensis, 0.5-5 parts of ginger, 0.5-5 parts of Cyperus , 0.5-5 parts of woody fragrance, 0.5-5 parts of Angelica dahurica, 0.5-5 parts of Fangfeng, 0.5-5 parts of tangerine peel, 0.5-5 parts of Sophora flavescens, 0.5-5 parts of Amomum japonicus, 0.5-5 parts of Yizhi kernel and grass fruit 0.5-5 parts; the preparation of the medicinal white koji is as follows: pulverizing and mixing e...

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PUM

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Abstract

The invention provides a white koji mature vinegar and a preparation method thereof, the white koji mature vinegar uses rice, the white koji, red koji and water level raw materials, and the white koji mature vinegar is prepared by stewing, fermentation, pressing, maturation and clarification; the formulation of the raw materials of the white koji comprises: mint, galangal, Radix Angelicae Pubescentis, Kaempferia galangal, ferula, cumin, Cimicifuga foetida, Chinese angelica root, Magnolia officinalis, rhizoma atractylodis, Cardamom, Galanga Galangal fruit, clove, wild pepper, pepper, nard, Glycyrrhiza uralensis, Asarum sieboldii, cassiabarktree fruit, Rhizoma Zingiberis, Phellodendron amurense, Scutellaria baicalensis Georgi, Angelica sylvestris, rhizoma cyperi, costus root, radix angelicae formosanae, radix sileris, dried orange peel, kuh-seng, Fructus Amomi, fructus alpiniae oxyphyllae and Fructus tsaoko. In the inventive raw materials, the particular white koji is employed and added in the process of preparation, the medicinal materials in the raw materials of the white koji are complementary to each other and scientifically cooperative with each other, the preparation technology has strong operability, the prepared mature vinegar is purely nature and is not added with any antiseptic and food additive; the mature vinegar can be preserved for a long time, is good in color and mellow in taste, and has certain health care effect on human body.

Description

technical field [0001] The invention belongs to the technical field of food, and more specifically relates to a medicinal white koji mature vinegar and a preparation method thereof. Background technique [0002] As a traditional Chinese culture, vinegar culture has a long history. But today’s vinegar is generally fermented with a single raw material or directly blended with acetic acid. Not only does it have a single taste, but it also adds a variety of food additives and preservatives for preservation, which is not good for human health. There are also fruit fermentations on the market. The fruit vinegar that forms, but raw material adopts single or several kinds of fruit, and health-care effect is weak, also can not use as seasoning commonly used. Contents of the invention [0003] The purpose of the present invention is to provide a kind of medicinal white koji mature vinegar and its preparation method. The raw material adopts special medicinal white koji and adds it i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00A61K36/9068A61P9/00A61P1/14A61P37/04
Inventor 孔锦通刘松生
Owner 孔锦通
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