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Vinegar beverage with vital energy and blood nourishing effect

A technology of nourishing qi and blood and vinegar beverage, applied in the preparation of vinegar, methods based on microorganisms, microorganisms, etc., can solve the problems of taste and single nutritional effect, achieve rich nutrition, increase the yield of acetic acid, and maintain flavor and nutritional components Effect

Inactive Publication Date: 2014-05-28
谢集敏
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  • Abstract
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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
Comparison scheme
Effect test

Embodiment 1

[0008] Take 5-7Kg of angelica, 4-5Kg of Atractylodes macrocephala, 3-5Kg of astragalus, 2-3Kg of velvet antler, 4-8Kg of wolfberry and 5-7Kg of Chinese yam, add water 10 times the weight of the above-mentioned Chinese herbal medicine mixture, soak for 30 minutes, decoct for 2 filter the extracted liquid for 1 hour; add water 8 times the weight of the mixture of Chinese herbal medicines to the remaining filter residue after taking the liquid; after decocting for 1 hour, filter the extracted liquid for the second time; add Measure water 8 times the weight of the mixture of Chinese herbal medicines, decoct for 1 hour, and filter the extracted liquid; combine the filtered extracts obtained by three times of filtration.

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

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Abstract

The invention discloses a vinegar beverage with a vital energy and blood nourishing effect. The vinegar beverage mainly comprises the following raw materials: 100 kg of Chinese dates, 5-7 kg of angelica sinensis, 4-5 kg of rhizoma atractylodis macrocephalae, 3-5 kg of radix astragali, 2-3 kg of pilos deer horn, 4-8 kg of medlar, and 5-7 kg of Chinese yam. 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. 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 effect of nourishing qi and blood. 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 vinegar drink with the effect of nourishing qi and blood. The present inven...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L1/29C12J1/02C12R1/02C12R1/865A23L33/00
CPCA23L2/02A23L33/00A23V2002/00C12J1/04
Inventor 谢集敏
Owner 谢集敏
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