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Brewing method of Codonopsis lanceolata health-care vinegar

A kind of technology of health-care vinegar and goat milk, which is applied in directions such as preparation of vinegar

Active Publication Date: 2013-09-25
南陵县生产力促进中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] At present, the health vinegar produced by fermenting goat milk rhizome and glutinous rice as raw materials has not been reported or launched in China.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, a kind of brewing method of goat's milk health-care vinegar adopts the following steps:

[0025] 1. Pretreatment of glutinous rice: Take the glutinous rice and wash it clean, put it in a container, add water 4 times the weight of the glutinous rice, soak for 5 hours, then use a refiner equipped with a 120-mesh sieve to refine the pulp, add water to adjust the starch concentration to 12% , then add 0.3% calcium chloride by weight of glutinous rice, 0.5% α-amylase, heat to 92°C and keep it warm for 40 minutes, then cool to 63°C, then add 0.7% glucoamylase by weight of glutinous rice, and heat at 63°C Keep in the environment for 40 minutes to make glutinous rice fermentation base;

[0026] 2. Sweet potato pretreatment: select fresh sweet potatoes, spray and rinse them, and then crush them with a grinder equipped with a 60-mesh sieve, pour them into a container, add 0.4% α-amylase by weight of sweet potatoes, heat to 95°C and keep warm , kept for 40 minutes, ...

Embodiment 2

[0034] Embodiment 2, a kind of brewing method of goat's milk health-care vinegar adopts the following steps:

[0035] 1. Pretreatment of glutinous rice: Take the glutinous rice and wash it clean, put it in a container, add water 3.5 times the weight of the glutinous rice, soak for 4.5 hours, and then use a refiner equipped with a 120-mesh sieve to refine the pulp, add water to adjust the starch concentration to 10% , then add 0.25% of the weight of glutinous rice calcium chloride, 0.45% of α-amylase, heat to 96 ° C and keep it warm for 30 minutes, then cool to 62 ° C, then add 0.6% of the weight of glutinous rice glucoamylase, at 62 ° C Keep in the environment for 50 minutes to make glutinous rice fermentation base;

[0036] 2. Sweet potato pretreatment: select fresh sweet potatoes, spray and rinse them, then crush them with a grinder equipped with a 60-mesh sieve, pour them into a container, add 0.35% α-amylase by weight of sweet potatoes, heat to 94°C and keep warm , kept f...

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PUM

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Abstract

The invention discloses a brewing method of Codonopsis lanceolata health-care vinegar. According to the invention, radix codonopsis lanceolata which has effects of replenishing the vital essence, removing heat, moistening lung, reducing phlegm, tonifying stomach and promoting fluid is used along with glutinous rice which has effects of supplementing the center, boosting qi, invigorating spleen and nourishing stomach, pueraria root residue which has effects of relieving exterior syndrome, bringing down a fever and promoting the production of body fluid to quench thirst as well as sweet potato. The above raw materials undergo processes of pretreatment, mixing, alcoholic fermentation, acetic acid fermentation, aging, vinegar spraying, blending, sterilization, canning and the like so as to prepare the Codonopsis lanceolata health-care vinegar. According to the invention, nutrition and health components of Codonopsis lanceolata are dissolved in the vinegar. The finished product is brown red in color, is sour and sweet, is mellow and tasty, has effects of replenishing the vital essence, removing heat, moistening lung, reducing phlegm, invigorating spleen and nourishing the stomach, can be used as a daily seasoning, and also can be used as an oral health-care liquid for special crowds. According to the invention, pueraria root residue replaces traditional rice husk to be used as a filler. On one hand, nutrition and health-care components in pueraria root residue are fully utilized; and on the other hand, pueraria root residue, as kudzuvine root starch processing waste, is fully utilized.

Description

technical field [0001] The invention relates to a production method of vinegar, in particular to a brewing method of goat milk health-care vinegar. Background technique [0002] Goat's milk, scientific name Codonopsis verticillum, is a perennial herbaceous plant belonging to Codonopsis genus Campanulaceae, and is one of the wild vegetables that Chinese people like to eat. Its underground rhizome is Codonopsis verticillum. Because it has the functions of nourishing deficiency and nourishing lungs, clearing milk and producing milk, detoxifying and treating sores, the underground stem is fleshy and has high yield. In addition, it is used for medicine and food. In recent years, the cultivated area has reached more than one million mu in China. [0003] The "Common Chinese Herbal Medicine Handbook" of the Guangzhou Army contains: Codonopsis verticillum, nourishing and strong, expels phlegm and moistens the lungs, expels pus and detoxifies, and treats lung abscess, mastitis, carbu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 刘海燕
Owner 南陵县生产力促进中心
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