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Fruit vinegar capsules and preparation method

A technology of fruit vinegar and capsules, which is applied in the food field, can solve the problems of safety, ineffective effect, unclear mechanism of action, inconvenient high acidity, etc., and achieve rapid removal of free radicals and excess fat in the body. Nutrient-rich effect

Inactive Publication Date: 2010-06-02
沈阳麦金利食品制造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using fruit vinegar to lose weight has been popular in Western countries such as Europe and the United States for many years. Domestic fruit vinegar drinks based on apple cider vinegar have also appeared for many years. However, due to the irritating smell, high acidity and inconvenience, the current market space is still very limited.
At present, domestic weight loss products still have some problems such as safety, ineffective effect, easy rebound, and unclear mechanism of action.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Example 1, take 25% of high-quality fresh apples and pears, wash, crush, adjust sugar, alcohol fermentation, acetic acid fermentation, filter, membrane concentration, spray drying, crushing to make fruit vinegar with a titratable total acid of 20%, the particle size is 100 mesh fruit vinegar powder; take 100kg each of barley leaves and lotus leaves, wash, dry, pulverize and sieve respectively to make 100-120 mesh dry powder for later use; weigh 45kg fruit vinegar powder, Rice bran dietary fiber 11kg, inulin 11kg, soybean polypeptide 9.5kg, barley leaf powder 9kg, lotus leaf powder 9.5kg, grape seed proanthocyanidins 5kg; and fully mixed with a high-speed mixer, the mixing time is 20-30 minutes, and then after 45 Microwave vacuum drying and sterilization at -50°C for 5-10 minutes, and finally filled into fruit vinegar capsules by a full-automatic capsule filling machine.

Embodiment 2

[0011] Embodiment 2, take 50% of high-quality fresh apples, wash, crush, adjust sugar, alcohol fermentation, acetic acid fermentation, filter, membrane concentration, spray drying, crushing to make fruit vinegar with a titratable total acid of 20%, Fruit vinegar powder with a particle size of 100 mesh; weigh 100kg each of barley leaves and lotus leaves, wash, dry, crush, and sieve to make dry powder of 100-120 mesh for later use; weigh 45kg of fruit vinegar powder, rice bran dietary fiber 11kg, inulin 11kg, soybean polypeptide 9.5kg, barley leaf powder 9kg, lotus leaf powder 9.5kg, grape seed proanthocyanidin 5kg; and mix well with a mixer, the mixing time is 20-30 minutes, and then microwave vacuum at 45-50 ℃ Dry and sterilize for 5-10 minutes, and finally fill into fruit vinegar capsules through a full-automatic capsule filling machine.

Embodiment 3

[0012] Embodiment 3, take concentrated apple juice, concentrated pear juice, concentrated jujube juice each 8%, adjust the sugar content, alcohol fermentation, acetic acid fermentation, filter, membrane concentration, spray drying, pulverization to make fruit vinegar with a titratable total acid of 15%, the particle size is 100 mesh fruit vinegar powder; weigh 100kg each of barley leaves and lotus leaves, wash, dry, pulverize and sieve respectively to make 100-120 mesh dry powder for later use; weigh 50kg fruit vinegar powder, Rice bran dietary fiber 10kg, inulin 10kg, soybean polypeptide 8kg, barley leaf powder 9kg, lotus leaf powder 9kg, grape seed proanthocyanidins 4kg; and mix well with a mixer for 20-30 minutes, and then microwave at 45-50℃ Vacuum dry and sterilize for 5-10 minutes, and finally fill into fruit vinegar capsules through a full-automatic capsule filling machine.

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PUM

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Abstract

The invention provides fruit vinegar capsules and a preparation method applied in the technical field of food. A product formulation comprises fruit vinegar powder, rice bran dietary fiber, inulin, soy peptide, barley seedling leaf powder, lotus leaf powder and grape pip proanthocyanidins. The preparation method comprises: taking high-quality fresh fruits or concentrate juice thereof as main raw material; obtaining fruit vinegar through alcohol microbial fermentation and acetic acid microbial fermentation; concentrating the fruit vinegar through membrane concentration, spray-drying and grinding the obtained product to prepare the fruit vinegar into titratable total acid; washing barley seedling leaves and lotus leaves clean respectively and then preparing the two into dry powder after drying, grinding and sieving; weighing rice bran dietary fiber, inulin, soy peptide and grape pip proanthocyanidins according to the weight in the formulation; mixing the materials well by use of a high-speed mixer; drying and sterilizing the mixture under vacuum through microwave; and obtaining the fruit vinegar capsules through the filling of an full-automatic capsule filling machine. The preparation method has the advantage of novel scientific conception, and the capsules prepared by concentrating and drying the fruit vinegar are safe, effective, incapable of causing gastrointestinal discomfort or dependency, suitable for long-term eating and capable of rapidly clearing free radicals and superfluous fat in human bodies, neutralizing acidic constitution and increasing satiety so as to achieve the aim of losing weight.

Description

Technical areas: [0001] The invention relates to a fruit vinegar capsule and a preparation method in the field of food technology. Background technique: [0002] At present, fruit vinegar is brewed from fresh fruits such as apples, dates, grapes, pears, blueberries, oranges, strawberries or their concentrated juices through alcoholic fermentation and acetic acid fermentation. Compared with commonly used vinegar, fruit vinegar contains more organic acids and is rich in pectin, vitamins, minerals, etc. It has a soft sour taste and rich nutrition. In addition to its weight loss effect, fruit vinegar can also promote digestion, reduce harmful cholesterol levels, maintain normal blood pressure, and keep skin smooth and moisturized. Using fruit vinegar to lose weight has been popular in Western countries such as Europe and the United States for many years. Domestic fruit vinegar drinks, mainly apple cider vinegar, have also appeared for many years. However, due to the pungent sme...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/308A23L33/10A23L33/105A23L33/125A23L33/18A23L33/21
Inventor 许慕侠徐勤学艾学东
Owner 沈阳麦金利食品制造有限公司
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