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Liver protecting and hangover alleviating fruit vinegar and preparation method thereof

A hangover fruit and liver-protecting technology, which is applied in the field of liver-protecting and hangover fruit vinegar and its preparation, can solve the problems of nutrition, single effect, lack of liver-protecting function, and insignificant effect, and achieve rich nutrition and good hangover Efficacy, good protective effect

Inactive Publication Date: 2013-10-09
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 it has been reported that fruit vinegar has a certain anti-alcoholic function, its effect is not significant, and it does not have the function of protecting the liver

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of liver-protecting and hangover-relief fruit vinegar, comprising the following steps:

[0025] The first step, cleaning: weigh 7 parts of jujube, 3 parts of Gynostemma, 4 parts of kudzu flower, 5 parts of poria cocos, 3 parts of capillary, 7 parts of mung beans, 2 parts of grass fruit and 5 parts of grape seed by weight, and then It is cleaned to obtain cleaned raw materials;

[0026] The second step, homogenizing: the raw materials washed in the first step are homogenized and crushed to obtain a slurry;

[0027] The third step, dilution: dilute the slurry obtained in the second step with 8% water, and stir evenly to obtain a dilution;

[0028] 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;

[0029] The fifth step, clarification: add the enzyme treatment solution obtaine...

Embodiment 2

[0038] A preparation method of liver-protecting and hangover-relief fruit vinegar, comprising the following steps:

[0039] The first step, cleaning: by weight, weigh 10 parts of jujube, 5 parts of Gynostemma, 6 parts of kudzu flower, 7 parts of poria cocos, 6 parts of capillary, 9 parts of mung bean, 4 parts of grass fruit and 8 parts of grape seed, and then It is cleaned to obtain cleaned raw materials;

[0040] The second step, homogenizing: the raw materials washed in the first step are homogenized and crushed to obtain a slurry;

[0041] 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;

[0042] 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;

[0043] The fifth step, clarification: add the enzyme treatme...

Embodiment 3

[0052] A preparation method of liver-protecting and hangover-relief fruit vinegar, comprising the following steps:

[0053] The first step, cleaning: weigh 9 parts of jujube, 4 parts of gynostemma, 5 parts of kudzu flower, 6 parts of poria cocos, 5 parts of wormwood, 8 parts of mung bean, 6 parts of grass fruit and 7 parts of grape seed by weight, and then It is cleaned to obtain cleaned raw materials;

[0054] The second step, homogenizing: the raw materials washed in the first step are homogenized and crushed to obtain a slurry;

[0055] 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;

[0056]The fourth step, enzyme treatment: add 0.8% 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;

[0057] The fifth step, clarification: add the enzyme treatment solut...

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Abstract

The invention relates to liver protecting and hangover alleviating fruit vinegar and a preparation method thereof, belonging to the technical field of traditional Chinese medicines. The fruit vinegar is prepared from honey raisin tree, gynostemma pentaphylla, flower of kudzuvine, poria cocos, herba artemisiae scopariae, mung bean, fructus tsaoko and grape seed serving as main raw materials sequentially by eleven steps including cleaning, homogenate, dilution, enzyme treatment, clarification, alcoholic fermentation, acetic fermentation, ageing, filtering, stabilization treatment and ultrafiltration and finally adding honey. The prepared fruit vinegar is rich in nutrition and good in mouthfeel, and realizes a good hangover alleviating effect and a good protection effect on liver and heart and cerebral vessels.

Description

technical field [0001] The invention belongs to the technical field of traditional Chinese medicines, and in particular relates to liver-protecting and hangover-relief 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 it has been reported that fruit vinegar has a certain anti-alcoholic function, its efficacy is not significant, and it does not have the functi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04A61K36/9064A61P1/16A61P39/00A61K35/64A61K35/644
Inventor 李建华
Owner SUZHOU TIANLING CHINESE TRADITIONAL MEDICINE SLICE
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