A health-care vinegar beverage for promoting blood circulation and softening liver and its processing method

A processing method, technology of vinegar beverage, applied in the direction of food ingredients as taste improver, function of food ingredients, food preparation, etc., to achieve the effects of promoting metabolism, unique flavor, enhancing diuresis and detoxification

Active Publication Date: 2015-10-07
福建古恬营养食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the range of consumption of vinegar in the market cannot meet the increasing diversified needs of consumers, and vinegar beverage has become a healthy and fashionable beverage after carbonated beverages, tea beverages and fruit juice beverages. Because it contains a large amount of vitamin antioxidants, it has Promote metabolism, eliminate aging cutin, promote blood circulation and remove blood stasis, anti-oxidation and other effects, it is a "tonic" for health and beauty

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A health-care vinegar beverage for invigorating blood and softening the liver, which is composed of the following raw materials (kg):

[0021] 8 white fungus, 12 silver strips, 10 Acanthopanax fruit, 20 currants, 8 mushrooms, 6 white jade beans, 2 angelica, 1 safflower, 2 Eucommia 2, 2 dodder seeds, 2 kudzu root, 2 hovenia dulcis, 2 linden leaves, Antler comfrey 1, hollyhock root 1, nutritional supplement 8, rice vinegar and water;

[0022] The nutritional additive is made of the following raw materials by weight (kg): 12 shrimp meat, 5 black garlic, 4 artichokes, 5-8 chia seeds, 8 green tea, 4 bamboo charcoal powder, 3 acacia nectar, 30 rice wine, yellow pulp water 120;

[0023] The preparation method of the nutritional additive is as follows: crush the green tea, mix it with bamboo charcoal powder, stir-fry until it becomes fragrant, add yellow pulp water and boil for 8 minutes, and centrifugally filter to obtain the tea fragrance liquid; wash and peel the J...

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PUM

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Abstract

The invention discloses a blood circulation-invigorating liver-nourishing health vinegar beverage and a processing method thereof. The blood circulation-invigorating liver-nourishing health vinegar beverage is prepared from 6-9 parts by weight of tremella, 10-15 parts by weight of Lycopus lucidus Turcz, 8-15 parts by weight of fruit of Eleutherococcus senticosus, 10-20 parts by weight of gooseberry, 5-10 parts by weight of mushroom, 6-8 parts by weight of Baiyudou, 2-3 parts by weight of Chinese angelica, 1-2 parts by weight of safflower, 2-3 parts by weight of eucommia ulmoides, 1-2 parts by weight of semen cuscutae, 2-3 parts by weight of root of kudzu vine, 1-2 parts by weight of hovenia dulcis thumb, 1-2 parts by weight of banyan leaf, 1-2 parts by weight of shellac, 1-2 parts by weight of hollyhock root, 6-9 parts by weight of a nutrition additive and a proper amount of rice vinegar and water. The blood circulation-invigorating liver-nourishing health vinegar beverage has balanced nutrition, a moist, sour-sweet and fresh taste and a unique local flavor, can promote metabolism and blood circulation, has effects of invigorating blood circulation and enriching blood, clearing liver and benefiting gallbladder, and invigorating spleen and benefiting liver, can improve diuresis and toxin expelling functions and is beneficial for human health.

Description

technical field [0001] The invention relates to a blood-activating and liver-softening health-care vinegar drink and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Vinegar has a history of thousands of years in my country. It not only has the function of seasoning, but also has the effect of nutrition and health care. Traditional vinegar is obtained by fermenting grains as raw materials, and the taste is monotonous. With the development of vinegar-making technology, fruit vinegar brewed by scientific methods using fruits as raw materials can not only achieve the acidity of edible vinegar, but also partially retain the nutrients of fruits in ingredients, and also has a unique fruit aroma and unique flavor. , the effect is better. [0003] However, the range of consumption of vinegar in the market cannot meet the increasing diversified needs of consumers, and vinegar beverage has become a healthy and fashionabl...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/52A23L1/30
CPCA23L2/02A23L2/52A23L33/10A23L33/105A23V2002/00A23V2200/30A23V2200/14
Inventor 桂玉平
Owner 福建古恬营养食品有限公司
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