Vinegar beverage with effects of clearing heat and removing toxicity

A heat-clearing and detoxifying, vinegar beverage technology, applied in the preparation of vinegar, methods based on microorganisms, microorganisms, etc., can solve the problems of taste, single nutritional effect, etc., 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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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 5-8Kg of honeysuckle, 3-6Kg of Daqingye, 2-5Kg of forsythia, 3-6Kg of dandelion, 3-4Kg of purslane and 2-3Kg of Andrographis paniculata, add water 10 times the weight of the above-mentioned Chinese medicinal material mixture, soak for 30 Minutes, decocted for 2 hours to filter and extract the liquid; add water 8 times the weight of the mixture of Chinese herbal medicines to the remaining filter residue after taking the liquid, and after decocting for 1 hour, filter the second extraction liquid; Add 8 times the weight of the Chinese medicinal material mixture to the filter residue, decoct for 1 hour, and filter the extracted liquid; combine the filtered extracts obtained by three times of filtration.

[0009] Get raw dragon fruit 100Kg, clean with water; Wash the dragon fruit pulp beating broken; Add the extract of the above-mentioned three times filtering gained Chinese medicinal materials by 5-7 times of the raw material dragon fruit weight to dilute the dr...

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PUM

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Abstract

The invention discloses a vinegar beverage with the effects of clearing heat and removing toxicity. The vinegar beverage mainly comprises the following raw materials: 100 kg of pitaya, 5-8 kg of honeysuckle, 3-6 kg of folium isatidis, 2-5 kg of fructus forsythiae, 3-6 kg of dandelion, 3-4 kg of purslane, and 2-3 kg of common andrographis herb. 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 heat-clearing and detoxifying effects. 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 heat-clearing and detoxifying effects. The present inv...

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
CPCA23L2/02A23L2/84A23L33/00A23V2002/00
Inventor 谢集敏
Owner 谢集敏
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