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Preparation method of cynomorium songaricum and medlar vinegar beverage

A technology of vinegar beverage and wolfberry, which is applied in the field of food and beverage processing, can solve the problems of intestinal function impact and limited medicinal value, and achieve the effects of delaying aging, improving immunity, and stable and controllable quality

Inactive Publication Date: 2014-05-21
孙钰家
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

2. Effects on intestinal function
On December 15, 2011, the State Intellectual Property Office disclosed the application number 201110421504 called "a preparation method of wolfberry vinegar", and on August 26, 2013, it disclosed "a kind of red date wolfberry vinegar" with the application number 201310373224. Beverage preparation method", these products only use wolfberry as raw material, and their medicinal value is very limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for preparing Cynomorium lycium vinegar beverage, comprising the following steps:

[0020] Beating: take fresh and complete wolfberry, wash it with water; mix the screened wolfberry and water at a mass ratio of 1:8, pour it into a pulverizer for wet crushing.

[0021] Enzyme hydrolysis: Add pectinase with 0.05% of the mass of the slurry to the slurry prepared in step 1 and keep it at 36°C for 5 hours to perform enzyme treatment, then raise the temperature to 55°C, and cool down naturally.

[0022] Alcoholic fermentation: Alcoholic fermentation of the above wolfberry puree with active dry yeast for fruit wine, the inoculum amount of yeast is 0.2%, the fermentation temperature is 20°C, and the time is 5 days. When the alcohol content reaches 6% (v / v), the fermentation ends , to obtain alcoholic fermentation mash.

[0023] Acetic acid fermentation: sterilize the above-mentioned alcoholic fermentation mash and cool it to 28°C, add direct-throwing acetic acid bacte...

Embodiment 2

[0028] A method for preparing Cynomorium lycium vinegar beverage, comprising the following steps:

[0029] Beating: Take fresh and complete wolfberry, wash it with water; mix the screened wolfberry and water at a mass ratio of 1:15, pour it into a pulverizer for wet crushing.

[0030] Enzyme hydrolysis: Add pectinase of 0.1% of the mass of the slurry to the slurry prepared in step 1, keep at 40°C for 1 hour for enzyme treatment, then raise the temperature to 60°C, and cool down naturally.

[0031] Alcoholic fermentation: Alcoholic fermentation of the above wolfberry puree with active dry yeast for fruit wine, the inoculum amount of yeast is 0.4%, the fermentation temperature is 24°C, and the time is 6 days. When the alcohol content reaches 7% (v / v), the fermentation ends , to obtain alcoholic fermentation mash.

[0032] Acetic acid fermentation: sterilize the above-mentioned alcoholic fermented mash and cool it to 29°C, add direct-throwing acetic acid bacteria, the inoculatio...

Embodiment 3

[0037] A method for preparing Cynomorium lycium vinegar beverage, comprising the following steps:

[0038] Beating: Take fresh and complete wolfberry, wash with water; mix the screened wolfberry and water at a mass ratio of 1:20, pour into a pulverizer for wet crushing.

[0039] Enzyme hydrolysis: Add pectinase with 0.8% of the mass of the slurry to the slurry prepared in step 1, keep it at 35°C for 2 hours for enzyme treatment, then raise the temperature to 65°C, and cool down naturally.

[0040] Alcoholic fermentation: Alcoholic fermentation of the above wolfberry puree with active dry yeast for fruit wine, the inoculum amount of yeast is 0.5%, the fermentation temperature is 28°C, and the time is 8 days. When the alcohol content reaches 9% (v / v), the fermentation ends , to obtain alcoholic fermentation mash.

[0041] Acetic acid fermentation: sterilize the above-mentioned alcoholic fermented mash and cool it to 29°C, add direct-throwing acetic acid bacteria, the inoculatio...

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PUM

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Abstract

The invention relates to a preparation method of cynomorium songaricum and medlar vinegar beverage. The beverage takes cynomorium songaricum and medlar as main raw materials. The preparation method comprises the steps of pulping the medlar, performing enzymolysis, fermenting, filtering, aging, extracting from the cynomorium songaricum, and mixing, thereby preparing the finished product. The cynomorium songaricum and medlar vinegar beverage prepared by the process is bright in color, moderate in sweetness and sourness and delicate in taste and has healthcare functions of supplementing the liver and kidney, relaxing bowel, improving the immunity and delaying the senescence.

Description

technical field [0001] The invention relates to a preparation method of beverage vinegar, in particular to a preparation method of Cynomorium lycium vinegar beverage. It belongs to the field of food and beverage processing. Background technique [0002] Beverage vinegar is a kind of healthy beverage that has risen in recent years, and is welcomed by people because of its certain health care function and unique taste. Beverage vinegar is generally brewed with fruits, grains or medicinal materials, such as apple, wolfberry, millet, chrysanthemum, hawthorn, etc. These raw materials are fermented or extracted to produce some beneficial nutrients for the human body. The present invention uses cynomorium yang and wolfberry as raw materials. Reasonable compatibility enhances some functions that a single wolfberry does not have. According to "Chinese Materia Medica Cynomorium", the pharmacological effects of Cynomorium: 1. The impact on immunity and sexual function. Cynomorium c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/30C12J1/04A23L33/105
CPCA23L2/382A23L2/52A23L2/72A23L33/105C12J1/04A23V2002/00A23V2250/21A23V2200/32A23V2200/30A23V2200/324A23V2200/302
Inventor 孙钰家
Owner 孙钰家
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