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Skin-moisturizing fruit vinegar and its preparation method

A technology of fruit vinegar and acetic acid fermentation, which is applied in the preparation of vinegar, medical formulations, medical preparations containing active ingredients, etc., can solve the problems of nutrition, single effect, ineffective effect, and lack of pertinence, and achieve rich nutrition, Easy to promote and apply, the effect of controlling oil secretion

Inactive Publication Date: 2013-09-25
SUZHOU TIANLING CHINESE TRADITIONAL MEDICINE SLICE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But existing fruit vinegar is mostly with apple, pear etc. as raw material, and nutrition, effect are comparatively single
[0003] Although there are reports that fruit vinegar has a certain beauty effect, such as Chinese patent 200520090829.6, a hawthorn fruit vinegar drink and its production process, although this patent shows that its invented product has a certain beauty and nourishing effect, but the fruit vinegar product of this patent It is not developed for beauty and beauty, its pertinence is not enough, and the effect is not obvious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of moisturizing fruit vinegar, comprising the following steps:

[0027] The first step, cleaning: by weight, weigh 6 parts of lily, 10 parts of rose, 7 parts of jade butterfly, 9 parts of aloe, 7 parts of cassia seed and 15 parts of hawthorn, and then clean them to obtain the washed raw material ;

[0028] The second step, homogenizing: the raw materials washed in the first step are homogenized and crushed to obtain a slurry;

[0029] The third step, dilution: dilute the slurry obtained in the second step with 12 times the mass of water, and stir evenly to obtain a dilution;

[0030] The fourth step, enzyme treatment: add 0.2% pectinase by weight of the raw materials to the diluted solution obtained in the third step, and perform enzyme treatment at 40°C for 6 hours to obtain an enzyme treatment solution;

[0031] The fifth step, clarification: add the enzyme treatment liquid obtained in the fourth step to food-grade chitosan with 0.5% of raw mate...

Embodiment 2

[0040] A preparation method of moisturizing fruit vinegar, comprising the following steps:

[0041] The first step, cleaning: by weight, weigh 9 parts of lily, 15 parts of rose, 11 parts of jade butterfly, 13 parts of aloe, 10 parts of cassia seed and 25 parts of hawthorn, and then clean them to obtain the washed raw material ;

[0042] The second step, homogenizing: the raw materials washed in the first step are homogenized and crushed to obtain a slurry;

[0043] The third step, dilution: dilute the slurry obtained in the second step with 8 times the mass of water, and stir evenly to obtain a dilution;

[0044] The fourth step, enzyme treatment: add 1.5% pectinase by weight of the raw materials to the diluted solution obtained in the third step, and perform enzyme treatment at 25°C for 3 hours to obtain an enzyme treatment solution;

[0045] The fifth step, clarification: add the enzyme treatment solution obtained in the fourth step to food-grade chitosan with a raw materi...

Embodiment 3

[0054] A preparation method of moisturizing fruit vinegar, comprising the following steps:

[0055] The first step, cleaning: by weight, weigh 7 parts of lily, 12 parts of rose, 9 parts of jade butterfly, 10 parts of aloe, 8 parts of cassia seed and 20 parts of hawthorn, and then clean them to obtain the washed raw material ;

[0056] The second step, homogenizing: the raw materials washed in the first step are homogenized and crushed to obtain a slurry;

[0057] The third step, dilution: dilute the slurry obtained in the second step with 10 times the mass of water, and stir evenly to obtain a dilution;

[0058] The fourth step, enzyme treatment: add 1% pectinase by weight of raw materials to the diluted solution obtained in the third step, and perform enzyme treatment at 30°C for 5 hours to obtain an enzyme treatment solution;

[0059] The fifth step, clarification: add the enzyme treatment solution obtained in the fourth step to food-grade chitosan of 1% by weight of raw mat...

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PUM

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Abstract

The invention relates to skin-moisturizing fruit vinegar and its preparation method and belongs to the technical field of traditional Chinese medicines. According to the preparation method, lily, rose, Jade Butterfly, aloe, cassia seed and haw are used as main raw materials and successively undergo 12 steps of cleaning, homogenization, dilution, enzyme treatment, clarification, alcoholic fermentation, acetic acid fermentation, ageing, filtration, stabilizing treatment, ultrafiltration and preparation so as to prepare the fruit vinegar. The technology provided by the invention is simple. The prepared fruit vinegar has rich nutrients, has a good taste, has efficacy of detoxifying, protecting skin, dispelling melancholy and beautify the features, can comprehensively condition skin, and is an ideal drink for modern women who love beauty.

Description

technical field [0001] The invention belongs to the technical field of traditional Chinese medicines, and in particular relates to a moisturizing fruit vinegar and a preparation method thereof. Background technique [0002] Modern medicine has proved that vinegar has the effects of eliminating fatigue, helping digestion, facilitating absorption, antibacterial and sterilizing, dilating blood vessels, beautifying skin care, preventing obesity, regulating blood acid-base balance, and enhancing liver and kidney functions. In recent years, with people's understanding of the function of vinegar, the requirements for the function and taste of vinegar are getting higher and higher. But existing fruit vinegar mostly takes apple, pear etc. as raw material, and nutrition, effect are comparatively single. [0003] Although there are reports that fruit vinegar has a certain beauty effect, such as Chinese patent 200520090829.6, a hawthorn fruit vinegar drink and its production process, a...

Claims

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Application Information

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IPC IPC(8): C12J1/04A61K36/8967A61P1/14A61P1/10
Inventor 李建华
Owner SUZHOU TIANLING CHINESE TRADITIONAL MEDICINE SLICE
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