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Technology for preparing medicinal vinegar drink from four major Huai drugs

A technology of medicinal vinegar and herbal medicine, applied in the preparation of vinegar, food preparation, application and other directions, can solve the problem of not seeing medicinal vinegar, etc., and achieve the effects of stimulating dermal cell division, preventing aging, and promoting growth

Inactive Publication Date: 2014-08-13
王跃进
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Medicinal wine and health wine have long been available in the market, most of which are processed from Chinese herbal medicines or medicinal and edible materials, but there is no sign of medicinal vinegar, only fruit vinegar that can be used as a drink has flooded the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] a. Take 70% of fresh yam and 30% of yam eggs. The combination of the two accounts for 40% of the total amount, fresh rehmannia root accounts for 25% of the total amount, fresh Achyranthes bidentata accounts for 15% of the total amount, and fresh chrysanthemum accounts for 20% of the total amount. %, washed separately, filtered, and then made into a mixed slurry and placed in a fermenter, then diluted with 6-7 times of pure water, stirred evenly, filtered, and the residue was left for another use, and the obtained mixed stock solution was mixed according to its Add pectinase to 1.8% of the weight of the solution, keep it at 50°C for 5.8-6 hours, carry out full enzymatic treatment, then add compound clarifying agent according to 1.8% of the weight of the mixed stock solution, stir evenly, and let it stand at room temperature for 6 days After clarification, perform another filtration, and start to add yeast strains to the filtrate to inoculate and ferment. The inoculation a...

Embodiment 2

[0023]a. Take 60% of fresh yam and 40% of yam eggs. The combination of the two accounts for 50% of the total amount, fresh rehmannia root accounts for 20% of the total amount, fresh Achyranthes bidentata accounts for 20% of the total amount, and fresh chrysanthemum accounts for 10% of the total amount. %, wash separately, filter water, then beat it into a mixed slurry, then add 6-7 times of pure water to dilute, stir evenly, filter, leave the residue for another use, and then use 1.8% of the weight of the mixed liquid Add pectinase, keep it at 50°C for 5.8-6 hours, carry out full enzymatic treatment, then add compound clarifying agent according to 1.8% of the weight of the mixed stock solution, stir evenly, stand at room temperature for 6 days to clarify, and then carry out Once filtered, start to inoculate and ferment the filtrate by adding yeast strains, the inoculum amount is 1.5-1.8% of the weight of the stock solution, the fermentation temperature is 45°C-48°C, and the tim...

Embodiment 3

[0029] a. Take 50% of fresh yam and 50% of yam eggs. The combination of the two accounts for 35% of the total, fresh rehmannia 30% of the total, fresh Achyranthes bidentata 10% of the total, and fresh chrysanthemums 25% of the total. %, washed separately, filtered, and then made into a mixed slurry and placed in a fermenter, then diluted with 6-7 times of pure water, stirred evenly, filtered, and the residue was left for another use, and the obtained mixed stock solution was mixed according to its Add pectinase to 1.8% of the weight of the solution, keep it at 50°C for 5.8-6 hours, carry out full enzymatic treatment, then add compound clarifying agent according to 1.8% of the weight of the mixed stock solution, stir evenly, and let it stand at room temperature for 6 days After clarification, perform another filtration, and start to add yeast strains to the filtrate to inoculate and ferment. The inoculation amount is 1.5-1.8% of the weight of the stock solution. The fermentation...

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PUM

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Abstract

The present invention relates to a process technology for preparing medicinal vinegar drinks with four major medicinal herbs, which is characterized in that: fresh yam, fresh rehmannia glutinosa, fresh Achyranthes bidentata and fresh chrysanthemum are beaten to prepare the medicinal vinegar for fermentation and aging, and the medicinal vinegar is stored for later use; The filter residue after beating and filtering is extracted at the same time for later use; then dry yam, dried Achyranthes bidentata, dried rehmannia glutinosa, dried chrysanthemum, silkworm chrysalis, Poria cocos, and licorice are separately ground into coarse powder, extracted, and concentrated in a vacuum to obtain a mixed solution for later use; After the mixed and concentrated liquids are combined, take pure water, medicated vinegar, and the mixed liquid, and mix them evenly, then add fermented fruit vinegar, fruit and vegetable juice and other auxiliary materials and stir to dissolve them, then sterilize them, pack them in cans, and store them in cold storage to obtain clear yellow color and strong taste. Sweet and sour, mellow high-quality medicinal vinegar drink.

Description

Technical field [0001] The present invention involves a process technology to prepare drugs and vinegar drinks with four major medicines. Background technique [0002] There are already medicinal wines and health wines in the market. Most of them are processed with Chinese medicinal materials or medicines and foods, but they have not seen the shadow of medicine vinegar. Only fruit vinegar can be used as drinks, which is full of the market.Vinegar was originally a condiment. With the development of society, the function of vinegar has extended to the beverage field, and most of them are made by various fruits and vegetables such as apples as the main ingredients.Drinking vinegar has become a fashion and health choice.Fruit vinegar drinks have softened blood vessels, beauty and other health significance, and have been widely recognized.The development of fruit vinegar is not limited to the production of fruits and vegetable materials such as apples, and it has developed to make mor...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L1/30A23L2/72C12J1/04A23L33/105
Inventor 不公告发明人
Owner 王跃进