Curcumin table vinegar and preparation method thereof

A technology of curcumin acetic acid and curcumin, applied in condiment and preparation thereof, and in the field of food, to achieve the effects of no toxic and side effects, soft taste, cost and environmental protection

Inactive Publication Date: 2012-08-15
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Edible vinegar is one of the traditional Chinese condiments. Because of its special nutritional components and efficacy, it has been widely valued by people. It is not uncommon to report on the preparation process of various health-care edible vinegars. However, adding curcumin to edible Vinegar for preparing turmeric vegetarian food with vinegar has not been reported, so it is of great development value

Method used

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  • Curcumin table vinegar and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Step 1: Dissolve 1 g of curcumin in 50 L of edible acetic acid to form a 0.02 g / L acetic acid solution for curcumin vegetarian food.

[0020] Step 2: Add 0.5 L of 0.02 g / L acetic acid solution for curcumin to 20 L of edible vinegar to obtain edible vinegar with a curcumin content of 0.5 ppm.

Embodiment 2

[0022] Step 1: Dissolve 1 g of curcumin in 50 L of acetic acid to form a curcumin-acetic acid solution with a concentration of 0.02 g / L.

[0023] Step 2: Add 1.25 L of curcumin acetic acid solution with a concentration of 0.02 g / L to 10 L of edible vinegar to obtain edible vinegar with a curcumin content of 2.2 ppm.

Embodiment 3

[0025] Step 1: Dissolve 15 g of curcumin in 15 L of edible acetic acid to form a 1 g / L acetic acid solution for curcumin.

[0026] Step 2: Add 0.1 L of curcumin vegetarian acetic acid solution with a concentration of 1 g / L to 10 L of edible vinegar to obtain edible vinegar with a curcumin content of 10 ppm.

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Abstract

The invention relates to curcumin table vinegar and a preparation method thereof and belongs to the technical field of food, seasonings and preparation thereof. According to the invention, curcumin, edible acetic acid, acetic acid and table vinegar are used as raw materials, and curcumin is dissolved in the table vinegar through four ways to obtain curcumin table vinegar. The curcumin table vinegar prepared by the technical scheme of the invention has the vinegar flavor of table vinegar and soft taste as well as the specific pleasant turmeric taste and healthcare function of curcumin; the preparation method is simple and convenient to operate; the raw materials are widely available and environmentally-friendly at low cost; the product stability is good; and large-scale industrial production is facilitated. Moreover, according to the method, the content of curcumin in table vinegar is adjusted by controlling the content of curcumin in the edible acetic acid, acetic acid and table vinegar and the content of curcumin in the added table vinegar, and the method is suitable for preparing the natural medicine active ingredients of other curcumin and derivatives thereof and the like.

Description

technical field [0001] The invention relates to the technical field of food, seasoning and preparation thereof, in particular to curcuma vegetarian vinegar and a preparation method thereof. Background technique [0002] Curcumin is a natural active ingredient extracted from the rhizomes of turmeric, curcuma, turmeric, etc. of the genus Curcuma (Curcuma L), soluble in methanol, ethanol, alkali, acetic acid, acetone, and chloroform. Solvent, low solubility in water. The molecular formula of curcumin is C 21 h 20 o 6 , the structure is as follows: [0003] [0004] At present, the research on the extraction method of curcumin is relatively mature, including ultrasonic leaching method, water distillation method, low pressure solvent extraction method, Soxlet method and supercritical CO 2 A variety of extraction and separation methods such as extraction, and can be supplemented by biological enzymes to degrade cellulose, hemicellulose and other substances in the cell wall...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
Inventor 沈湘黔刘瑞江陆荣柱王秋菊沈绛英
Owner JIANGSU UNIV
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