A health vinegar drink based on green algae resource utilization

A resource-based, vinegar drink technology, applied in the field of food processing, can solve the problems of long production cycle, low leaching rate of functional active ingredients, poor flavor, etc., achieve the effect of reducing solid content, facilitating industrial production, and reducing production costs

Active Publication Date: 2016-05-11
广东君悦营养医学有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The traditional solid-state vinegar production method in my country has a good flavor, but the output is low, the production cycle is long, labor intensity is high, and the utilization rate of raw materials is low; the liquid fermentation method has high output, short production cycle, low labor intensity, and good product hygiene. Poor flavor
Espec

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A health-care vinegar drink based on green algae resource utilization, its specific production process is as follows:

[0036] (1) Material preparation: prepare materials according to the ratio of 55 parts of Enteromorpha, 18 parts of Chinese wolfberry, 12 parts of stevia, 10 parts of angelica, and 5 parts of Codonopsis pilosula, and remove the raw materials of insects;

[0037] (2) Raw material pretreatment: Carry out raw material pretreatment according to different characteristics of raw materials:

[0038] Enteromorpha: Rinse fresh green algae with clean water, remove impurities, and drain; cut Enteromorpha into 3-5cm lengths with a knife; use 0.1% Ca(OH) at pH 6.5 2The solution soaked Enteromorpha 3 times, each time for 15 minutes, and carried out desalination and color protection treatment; then quickly blanched in hot water at 80-90°C for 2-3 minutes, and deodorized with 5% ethanol; at 85°C Dried, finally milled, and passed through a 40-mesh sieve;

[0039] ...

Embodiment 2

[0055] A health-care vinegar drink based on green algae resource utilization, its specific production process is as follows:

[0056] (1) Raw material preparation: prepare materials according to the ratio of 45 parts of Ulva, 23 parts of Lycium barbarum, 18 parts of Stevia, 8 parts of Angelica sinensis, and 6 parts of Codonopsis pilosula, and remove insect-infested raw materials;

[0057] (2) Raw material pretreatment: Carry out raw material pretreatment according to different characteristics of raw materials:

[0058] Ulva: Rinse fresh green algae with water, remove impurities, and drain; cut Enteromorpha into 3-5cm lengths with a knife; use 0.1% Ca(OH) at pH 6.5 2 The solution soaked Enteromorpha 3 times, each time for 15 minutes, and carried out desalination and color protection treatment; then quickly blanched in hot water at 80-90°C for 2-3 minutes, and deodorized with 5% ethanol; at 85°C Dried, finally milled, and passed through a 40-mesh sieve;

[0059] Hawthorn a...

Embodiment 3

[0075] A health-care vinegar drink based on green algae resource utilization, its specific production process is as follows:

[0076] (1) Material preparation: prepare materials according to the ratio of 50 parts of reef film, 20 parts of Chinese wolfberry, 15 parts of stevia, 10 parts of angelica, and 5 parts of Codonopsis pilosula, and remove the raw materials of insects;

[0077] (2) Raw material pretreatment: Carry out raw material pretreatment according to different characteristics of raw materials:

[0078] Reef membrane: wash fresh green algae with clean water, remove impurities, and drain; cut Enteromorpha into 3-5cm lengths with a knife; use 0.1% Ca(OH) with pH6.5 2 The solution soaked Enteromorpha 3 times, each time for 15 minutes, and carried out desalination and color protection treatment; then quickly blanched in hot water at 80-90°C for 2-3 minutes, and deodorized with 5% ethanol; at 85°C Dried, finally milled, and passed through a 40-mesh sieve;

[0079] H...

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PUM

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Abstract

The invention discloses a functional health-care vinegar beverage using green algae such as Enteromorpha as raw materials and a production process thereof. Functional health-care vinegar drink with good quality and good commodity properties. The advantages are: first, the coexistence of solid-state and liquid fermentation is adopted, which combines the advantages of good flavor of solid-state fermentation and high yield of liquid fermentation, short production cycle, low labor intensity, and good product hygiene; second, no solid-liquid fermentation is carried out during the product fermentation process Separation prolongs the leaching time of active ingredients of Chinese herbal medicine, and improves the leaching rate of active ingredients and the yield of water-soluble dietary fiber through the fermentation of microorganisms; the third is that the raw material contains stevia, which is a good natural sweetener. The product is suitable for drinking by diabetics; fourth, there is no Chinese herbal medicine extraction process in the production process, which reduces the production cost and facilitates industrial production.

Description

technical field [0001] The invention relates to a functional health-care vinegar beverage, which uses green algae such as enteromorpha as main raw materials and has the functions of promoting body fluid and quenching thirst, enhancing immunity, and resisting fatigue, and belongs to the technical field of food processing. Background technique [0002] In recent years, algae disasters have occurred frequently in coastal areas, especially Enteromorpha. Enteromorpha is a large green algae, commonly known as moss strips, green sea moss, etc., is an algae plant of the genus Enteromorpha in the order Ulvaceae of Chlorophyta phylum Ulvaceae. Moss and so on. Enteromorpha, as a natural wild green algae in coastal beaches, has a particularly strong natural reproductive ability and a huge output. In recent years, large-scale sudden green tides of Enteromorpha have continuously erupted in my country's coastal waters, which have caused serious damage to human sea activities (maritime sp...

Claims

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Application Information

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IPC IPC(8): A23L2/38C12J1/02C12R1/865
CPCC12J1/04C12J1/08
Inventor 董书阁侯文燕董静静段智岗侯文杰
Owner 广东君悦营养医学有限公司
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