Manufacturing method of Roselle fig vinegar

A production method and technology of roselle are applied in the field of fruit vinegar beverages, which can solve the problems of monotonous nutritional components and poor health care function, and achieve the effects of invigorating spirit, refreshing taste and improving utilization rate.

Inactive Publication Date: 2010-06-23
唐文锋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the fruit vinegar beverages produced by the prior art are based on fruits, with monotonous nutritional components and relatively poor health care functions.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] The following is a detailed description with examples:

[0012] 1. Raw material processing: select 150 kg of high-quality apples, remove the core, wash them and put them in a container to mash; select 100 kg of high-quality roselle petals, wash and mash them, and mix the two;

[0013] 2. Mixing material: Add bran into the crushed mixture, the amount should be such that the raw material can be squeezed out from the fingers, then add 7.5 kg of bran koji to the mixed raw material, stir well , stacked into a steamed bun shape with a height of 1-1.5 meters;

[0014] 3. Fermentation: 1-2 times a day, the temperature is controlled at about 35°C. When the temperature is low, it can be covered with a film to keep it warm; after 8-15 days, the raw material emits a vinegar aroma, and the temperature drops at the same time. Put it into a ceramic tank. Covered and cooked;

[0015] 4. Drenched in vinegar: After 1 week of post-cooking, add water with the same weight as the ingredien...

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PUM

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Abstract

The invention discloses a manufacturing method of a Roselle fig vinegar. In the method, apple and roselle are taken as raw materials, ground, stirred, fermented; then vinegar is added and the mixture is finally sterilized. The product of the invention features refreshing taste, strong fruit aroma and has the functions of promoting metabolism, cooling and refreshing, boosting spirit, helping produce saliva and slake thirst, improving digestion, facilitating diuresis and removing edema, nourishing and invigorating blood, beautifying faces and eliminating hangover. Constant taking of the product is conducive to reducing cholesterol and triglyceride, thus achieving the effect of preventing cardiovascular diseases and helping reduce weight; in the invention, fruit use ratio is improved and economic benefits are increased.

Description

technical field [0001] The invention belongs to the technical field of fruit vinegar beverages, and relates to a method for preparing roselle fruit vinegar. Background technique [0002] Roselle, also known as Shenkui and Luojikui, the plump petals are rich in pectin, sugar, carbohydrates, vitamins, etc. Roselle has the functions of promoting metabolism, cooling and quenching thirst, invigorating the spirit, and promoting body fluid to quench thirst. Regular consumption of roselle can help reduce the total cholesterol value and triglyceride value in human blood, and achieve the effect of preventing and treating cardiovascular diseases. Researchers also found that eating roselle can also play a role in weight loss, and 95% of patients lost 1 to 3 kilograms in weight. Roselle can inhibit the oxidation of LDL, significantly inhibit cholesterol and low-density lipoprotein cholesterol, and help digestion, diuresis and edema, nourish blood and blood, beautify the skin, and elimin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00C12J1/08
Inventor 唐文锋
Owner 唐文锋
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