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Process for producing peony vinegar

A production process and peony technology are applied in the field of production technology of peony vinegar to achieve the effects of reducing blood pressure, improving diet and enhancing immune function.

Inactive Publication Date: 2014-01-22
洛阳建洛生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Human production of vinegar has a long history of 7,000 years. With the continuous excavation and discovery of the therapeutic effects of nutritional vinegar, consumers have gradually recognized and accepted nutritional vinegar, and now there is a certain market; there are many types of nutritional vinegar products, It has a wide range of uses; in recent years, people have continuously increased their comprehensive development capabilities for peony flowers, such as many products such as peony beverages, scented teas, flower wines, peony sauces, peony cakes, and peony essential oils; peony petals are rich in calcium, Manganese, iron, copper, zinc, amino acids, and various trace elements and mineral elements necessary for the human body, as well as brass-like substances that can remove free radicals from the human body; adding peony petals to vinegar can nourish blood, activate lungs, reduce Blood pressure, antitussive, anti-tumor, and immune function enhancement play a good therapeutic role; at present, there is no relevant report on the production of peony flower vinegar at home and abroad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Take 90 parts of millet, 20 parts of bran, 35 parts of bran koji, 80 parts of rice bran, 300 parts of water, 0.3 part of peony flower, 7 parts of salt, and 0.04 part of dry yeast.

[0014] Soak millet for 4 hours, 6 hours in winter, then mix with bran and rice bran, turn on the steam, steam for one hour at normal pressure, simmer for 30 minutes, take out the pot and let it cool to 28°C.

[0015] Stir 0.04 parts of dry yeast with water at 37°C to activate for more than 40 minutes, then add it together with the glutinous rice bran into the cooked material, then add the remaining water, stir evenly, put it into a tank or pool for compaction, and seal it with plastic cloth , Alcoholic fermentation under natural conditions for 7 days.

[0016] Acetic acid fermentation: After the alcohol fermentation is over, remove the plastic cloth, turn over the fermented grains, and insert acetic acid bacteria on the surface. When the temperature rises to 42°C, start to turn over the ferm...

Embodiment 2

[0021] Take 100 parts of millet, 25 parts of bran, 40 parts of bran koji, 90 parts of rice bran, 350 parts of water, 0.5 part of peony flower, 8.8 parts of salt, and 0.05 part of dry yeast.

[0022] Raw material processing: Soak millet for 5 hours, 7 hours in winter, then mix with bran and rice bran, turn on the steam and put it in a pot, steam for one hour under normal pressure, stew in the pot for 30 minutes, take out the pot and let it cool to 29°C.

[0023] Stir 0.05 parts of dry yeast with water at 37°C to activate for more than 40 minutes, then add it to the cooked material together with bran, then add the remaining water, stir evenly, put it into a tank or pool for compaction, and seal it with plastic cloth , Alcoholic fermentation under natural conditions for 7 days.

[0024] Acetic acid fermentation: After the alcoholic fermentation is over, remove the plastic cloth, turn the fermented grains, and insert acetic acid bacteria on the surface. When the temperature rises ...

Embodiment 3

[0029] Take 110 parts of millet, 30 parts of bran, 45 parts of glutinous rice bran, 100 parts of rice bran, 400 parts of water, 0.7 part of peony flower, 10.5 parts of salt, and 0.06 part of dry yeast.

[0030] Raw material processing: Soak millet for 6 hours, or 8 hours in winter, then mix it with bran and rice bran, turn on the steam, put it in a pot, steam it under normal pressure for one hour, stew in the pot for 30 minutes, and let it cool down to 30°C.

[0031] Stir 0.06 parts of dry yeast with 37°C water to activate for more than 40 minutes, then add it to the cooked material together with bran, then add the remaining water, stir evenly, put it into a tank or pool for compaction, and seal it with plastic cloth , Alcoholic fermentation under natural conditions for 7 days.

[0032] Acetic acid fermentation: After the alcoholic fermentation is over, remove the plastic cloth, turn the fermented grains, and insert acetic acid bacteria on the surface. When the temperature ri...

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PUM

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Abstract

The invention discloses a process for producing peony vinegar, and belongs to the technical field of health-care vinegar production process. The process is characterized by comprising the following steps: preparing materials; treating materials; fermenting with alcohol; fermenting with acetic acid; generating vinegar; sterilizing and immersing; inspecting and filling. According to the peony vinegar produced by adopting peony petals, rice vinegar is adopted as a solvent to extract nutritional components in peony flowers, table vinegar serving as a carrier is organically combined with health-care components flavonoid, and the peony vinegar has a good dietary therapy effect in nourishing blood and activating lung, reducing blood pressure, relieving cough, resisting cancer, strengthening immunity and other aspects.

Description

technical field [0001] The invention relates to the technical field of health vinegar production technology, in particular to a production technology of peony vinegar. Background technique [0002] Human production of vinegar has a long history of 7,000 years. With the continuous excavation and discovery of the therapeutic effects of nutritional vinegar, consumers have gradually recognized and accepted nutritional vinegar, and now there is a certain market; there are many types of nutritional vinegar products, It has a wide range of uses; in recent years, people have continuously increased their comprehensive development capabilities for peony flowers, such as many products such as peony beverages, scented teas, flower wines, peony sauces, peony cakes, and peony essential oils; peony petals are rich in calcium, Manganese, iron, copper, zinc, amino acids, and various trace elements and mineral elements necessary for the human body, as well as brass-like substances that can re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 王进卿周泓海
Owner 洛阳建洛生物科技有限公司
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