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Health-care vinegar for reducing blood sugar and preparation technology thereof

A technology for preparing health-care vinegar, which is applied in the field of hypoglycemic health-care vinegar and its preparation technology, can solve problems such as unsatisfactory carriers, unstable effects, and high prices, and achieve lowering of high blood pressure, control and reduction of blood sugar and urine sugar, The effect of lowering blood fat

Active Publication Date: 2014-03-19
洛阳九九龄醋业保健品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are a wide variety of products, most of them are not recognized and accepted by people because of their high price, unsatisfactory carrier, unstable effect or troublesome taking!
[0003] At present, there are many drugs and substitute products with hypoglycemic function produced in our country, but they have hypoglycemic function and condiment effect—Vita health special hypoglycemic vinegar and its manufacturing method, etc., have not been found after searching

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Step 1: Preparation of the concentrated solution of Cyclocarya paliurus: use the tender stems and leaves of Cyclocarya paliurus, soak in warm water at 60°C for 72 hours, use a supercritical carbon dioxide extraction device to extract the extract, concentrate at low temperature, and set aside;

[0036] Step 2: Preparation of Lycium barbarum infusion and mushroom infusion: Dry Lycium barbarum and mushrooms and crush them to 100 meshes respectively, and soak them in warm water at 40°C for 24 hours with a weight ratio of material to water of 1:3. Filtrate with a suction filter to obtain wolfberry infusion and mushroom infusion;

[0037] Step 3: Soak and sterilize: Wash 20 grams of Chinese yam, cut it to a thickness of 0.2mm, so as to facilitate drying and crushing, dry it at 120°C, and crush it to 80 mesh, mix 15 grams of black beans, 10 grams Tartary buckwheat is dried at 120°C, crushed to 80 mesh, mixed evenly with Chinese yam powder, black bean powder, and tartary buckwh...

Embodiment 2

[0044] Step 1: Preparation of the concentrated solution of Cyclocarya paliurus: use the tender stems and leaves of Cyclocarya paliurus, soak in warm water at 80°C for 72 hours, use a supercritical carbon dioxide extraction device to extract the extract, concentrate at low temperature, and set aside;

[0045] Step 2: Preparation of Lycium barbarum infusion and mushroom infusion: Dry Lycium barbarum and mushrooms respectively, crush them to 100 mesh, and soak them in warm water at 70°C for 24 hours with a weight ratio of material to water of 1:3. Filtrate with a suction filter to obtain wolfberry infusion and mushroom infusion;

[0046] Step 3: Soak and sterilize: wash 25 grams of Chinese yam, cut it to a thickness of 0.2mm, so as to facilitate drying and crushing, dry it at 120°C, and crush it to 80 mesh, mix 18 grams of black beans, 15 grams Tartary buckwheat is dried at 120°C, crushed to 80 mesh, mixed evenly with Chinese yam powder, black bean powder, and tartary buckwheat f...

Embodiment 3

[0053] Step 1: Preparation of the concentrated solution of Cyclocarya paliurus: use the tender stems and leaves of Cyclocarya paliurus, soak in warm water at 70°C for 72 hours, use a supercritical carbon dioxide extraction device to extract the extract, concentrate at low temperature, and set aside;

[0054] Step 2: Preparation of Lycium barbarum infusion and mushroom infusion: Dry Lycium barbarum and mushrooms respectively, crush them to 100 mesh, and soak them in warm water at 50°C for 24 hours with a material-to-water weight ratio of 1:3. Filtrate with a suction filter to obtain wolfberry infusion and mushroom infusion;

[0055] Step 3: Soak and sterilize: wash 23 grams of Chinese yam, cut it to a thickness of 0.2mm, so as to facilitate drying and crushing, dry it at 120°C, and crush it to 80 mesh, mix 16 grams of black beans, 12 grams Tartary buckwheat is dried at 120°C, crushed to 80 mesh, mixed evenly with yam powder, black bean powder, and tartary buckwheat flour, then ...

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Abstract

The invention relates to a health-care vinegar, and particularly relates to a health-care vinegar with blood sugar reducing and health-care functions and a preparation technology thereof. The preparation technology comprises the steps of 1, preparing cyclocarya paliurus concentrated solution; 2, preparing Chinese wolfberry immersion liquid and mushroom immersion liquid; 3, soaking and sterilizing; 4, pre-fermenting; 5, fermenting by using alcohol; 6, fermenting by using acetic acid; 7, spraying vinegar; and 8, blending. The health-care vinegar has the advantages of outstanding blood sugar reducing effect and certain treatment efficiency on constipation and has the functions of reducing blood fat, cholesterol and hypertension, enhancing the metabolic function of the organism, and playing dietary therapy and health-care roles after being drunk for a long period of time.

Description

technical field [0001] The invention relates to a health-care vinegar, in particular to a hypoglycemic health-care vinegar with a hypoglycemic health-care function and a preparation process thereof. Background technique [0002] According to the latest research report in 2012. Diabetes patients in my country rank first in the world. There are many causes of diabetes. However, it is an indisputable fact that people's living habits and diet structure keep blood sugar in a high state. This has become a potential risk group for inducing diabetes. Therefore, many large domestic enterprises and scientific research institutions are scrambling to research and develop hypoglycemic drugs or alternative products. Although there are a wide variety of products, most of them are not recognized and accepted by people because of their high price, unsatisfactory carrier, unstable effect or troublesome taking! [0003] At present, there are many medicines and substitute products with hyp...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04
Inventor 王体军王亚瑞
Owner 洛阳九九龄醋业保健品有限公司
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