Health care fruit vinegar

A technology of fruit vinegar and health care, which is applied in the preparation of vinegar, microbes, biochemical equipment and methods, etc., and can solve the problems of complex brewing process of health vinegar and fruit vinegar without health care

Active Publication Date: 2012-02-01
南通洋口港劳务服务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, because the brewing process of health-care vinegar is complicated, there is no health-care fruit vinegar generally accepted by the market at present.

Method used

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  • Health care fruit vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Plant raw materials: gallnut 10g, Ophiopogon japonicus 5g, wheat 30g, licorice 4g, medlar 5g, glutinous rice 30g, honeysuckle 5g, grape seed 10g;

[0024] Cleaning: Take mature freshly harvested glutinous rice, medlar and wheat and wash them with water;

[0025] Take gallnuts, Ophiopogon japonicus, licorice, honeysuckle and grape seeds and wash them with water;

[0026] Homogenization: homogenate the washed raw material and crush it;

[0027] Dilution: add water to dilute at 10 times the weight of the homogenate, and stir evenly;

[0028] Enzyme treatment: adding 0.5% pectinase and 0.5% cellulase by weight of the plant material to the diluent, keeping it at 30°C for 5 hours, and performing enzyme treatment;

[0029] Clarification: add 1% chitosan of raw material weight to the enzymatic treatment solution and stir well, then let it stand at room temperature for 12 hours until clarification, centrifuge, and remove slag;

[0030] Alcoholic fermentation: inoculate yeast ...

Embodiment 2

[0038] The quality index of health-care fruit vinegar of the present invention:

[0039] 1. Physical and chemical indicators

[0040] Soluble solids: ≥7%;

[0041] Acidity: ≥0.4%;

[0042] Arsenic (calculated as As): ≤0.4mg / kg;

[0043] Lead (in pb): ≤1.0mg / kg;

[0044] Copper (calculated as Cu): ≤8.0mg / kg.

Embodiment 3

[0046] Sensory Index

[0047] Pure taste. Coordinated sweet and sour, refreshing and pleasant;

[0048] Tissue state: clear, transparent, brown, with slight juice precipitation;

[0049] Impurities: No foreign impurities visible to the naked eye.

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Abstract

The invention provides a health care fruit vinegar. The health care fruit vinegar is prepared by the steps of washing, squeezing, fermenting, ageing, filtering and sterilizing through taking fresh and matured gallnut, ophiopogon root, wheat, liquorice, medlar, sticky rice, honeysuckle and grape seeds as raw materials. The health care fruit vinegar has a certain health care function.

Description

[0001] technical field [0002] The invention relates to a production method of fruit vinegar, in particular to a preparation method of health-care fruit vinegar. Background technique [0003] The taste of vinegar is sour and mellow, and the liquid is fragrant and soft. It is an indispensable condiment in cooking, and its main components are acetic acid and higher alcohols. Currently used vinegar mainly includes "rice vinegar", "smoked vinegar", "special vinegar", "sweet and sour", "wine vinegar", "white vinegar", etc. The sourness of vinegar is mainly determined by the amount of acetic acid contained in it. decided. [0004] Vinegar, bitter in nature, warm in taste and sour in taste, enters the liver and stomach meridian; the effect of "dispelling blood stasis and reducing swelling, lowering Qi and reducing swelling, and suppressing sores". "Compendium of Materia Medica" states: "reduces carbuncle, disperses water vapor, kills evil poison, manages various medicines, disin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02C12R1/02C12R1/645
Inventor 王姗思
Owner 南通洋口港劳务服务有限公司
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