Vinegar beverage with dampness clearing and water retention alleviating effects

A technology of vinegar beverage and efficacy, which is applied in the field of vinegar beverage with the effect of dispelling dampness and diuresis, which can solve the problems of single taste and nutritional efficacy, and achieve the effects of rich nutrition, increased yield of acetic acid, and maintenance of flavor and nutritional components

Inactive Publication Date: 2014-05-28
谢集敏
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  • Application Information

AI Technical Summary

Problems solved by technology

But existing fruit vinegar is mostly with common fruits such as apple, pear as raw material, mouthfeel, nutrition, effect are single

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0008] Take 6-8Kg of Poria cocos, 4-5Kg of licorice, 3-5Kg of tangerine peel, 2-4Kg of Alisma, 2-3Kg of Atractylodes macrocephala and 2-5Kg of Codonopsis pilosula, add water 10 times the weight of the above-mentioned Chinese herbal medicine mixture, soak for 30 minutes, and decoct Filtrate the extracted liquid for 2 hours; add water 8 times the weight of the mixture of Chinese herbal medicines to the remaining filter residue after taking the liquid, and decoct for 1 hour, then filter the extracted liquid for the second time; Add 8 times the weight of the Chinese herbal medicine mixture in water, decoct for 1 hour, and filter the extracted liquid; combine the filtered extracts obtained by three times of filtration.

[0009] Take 100Kg of raw papaya, clean it with water; beat and break the cleaned papaya pulp; add the extract of Chinese medicinal materials obtained by the above three filtrations to dilute the papaya pulp according to 5-7 times the weight of the raw papaya, and s...

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PUM

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Abstract

The invention discloses a vinegar beverage with dampness clearing and water retention alleviating effects. The vinegar beverage mainly comprises the following raw materials: 100 kg of papaya, 6-8 kg of tuckahoe, 4-5 kg of liquorice, 3-5 kg of tangerine peel, 2-4 kg of rhizoma alismatis, 2-3 kg of rhizoma atractylodis, and 2-5 kg of codonopsis pilosula. The production method of the vinegar beverage comprises the following steps: cleaning the raw materials, squeezing juice, and performing alcoholic fermentation at low temperature, acetic fermentation, ageing, filtering and sterilizing, so that the vinegar beverage is obtained. The vinegar beverage is better than the table vinegar using grains as the raw material in the internal ingredients and nutritive value. The vinegar beverage keeps the sour, sweet and good taste characteristics of fruit vinegar and the active ingredients in the traditional Chinese herbs, is good in quality, and is produced by alcoholic fermentation and acetic fermentation in one step, so that the production cycle is shortened.

Description

technical field [0001] The invention relates to an acetic acid drink, in particular to a vinegar drink with the functions of removing dampness and diuresis. Background technique [0002] Modern medicine has proved that vinegar has the functions of eliminating fatigue, helping digestion, facilitating absorption, preventing aging, antibacterial sterilization, dilating blood vessels, beautifying skin care, preventing obesity, regulating blood acid-base balance, and enhancing liver and kidney functions. , along with people's understanding of the function of vinegar, the functional components and mouthfeel requirements of vinegar are getting higher and higher. But existing fruit vinegar is mostly with common fruits such as apple, pear as raw material, and mouthfeel, nutrition, effect are single. Contents of the invention [0003] Based on the above background, an object of the present invention is to provide a kind of vinegar beverage with the effect of dispelling dampness an...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84A23L1/29C12J1/02C12R1/02C12R1/865A23L33/00
CPCC12J1/02
Inventor 谢集敏
Owner 谢集敏
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