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Preparation method of cordyceps sinensis fermented vinegar drink

A technology of Cordyceps sinensis and fermented vinegar is applied in the preparation of vinegar, medical preparations containing active ingredients, pharmaceutical formulations, etc. The effect of functional taste

Active Publication Date: 2017-11-10
YICHANG SHANCHENGSHUIDU CORDYCEPS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The applicant's patent 201410856223.8 discloses a method for preparing a compound health drink containing Cordyceps extract, which is prepared by adding Cordyceps extract and other active substances into water, and the taste is not good. Patent 102304457B protects a preparation method of Cordyceps wine , but because health wine contains alcohol, the applicable population is limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0027] A) Preparation of Cordyceps sinensis extract: add Cordyceps sinensis powder to 75% ethanol by volume at a ratio of 1:20 by weight, reflux in a water bath at 90°C for 2 hours, filter to obtain the filtrate, repeat twice, combine the filtrates and sterilize to obtain the Cordyceps sinensis extract liquid;

[0028] B) Preparation of hawthorn, grape, longan and mulberry extract: take 30 parts of fresh hawthorn, 30 parts of fresh grape, 20 parts of fresh mulberry, and 25 parts of fresh longan, add 10 times the weight of ethanol with a volume ratio of 75%, and put it in a water bath at 90°C Reflux for 2 hours, filter to obtain the filtrate, extract and filter the residue again, combine the filtrate and sterilize to obtain the extracts of hawthorn, grape, longan and mulberry;

[0029] C) Preparation of Acanthopanax acanthopanax extract: add 15 times the weight of water of Acanthopanax senticosus powder, reflux in a water bath at 95°C for 1.5h, filter to obtain the filtrate, re...

Embodiment 1

[0033] Take 1000g of Cordyceps sinensis extract, 500g of hawthorn, grape, longan, and mulberry extract, 750g of Acanthopanax extract, 500g of Schisandra chinensis extract, and 2250g of water. After mixing, add 10% volume of acetic acid bacteria solution, and carry out acetic acid fermentation at 30°C 5 days, filter out the insoluble residue;

[0034] Distill to remove residual ethanol, control the alcohol content within 1%;

[0035] Add 30g white sugar, 20g honey, and 30g cyclodextrin for homogenization, and set the pressure to 35MPa;

[0036] Carry out vacuum degassing of prepared homogeneous material liquid, and keep the vacuum degree higher than 600mmHg;

[0037] After instant sterilization at 120°C, it is filled and sealed, and then filled into cans.

Embodiment 2

[0039] Take 1500g of Cordyceps sinensis extract, 750g of hawthorn, grape, longan, and mulberry extract, 500g of Acanthopanax extract, 500g of Schisandra chinensis extract, and 1750g of water. After mixing, add 10% volume of acetic acid bacteria solution, and carry out acetic acid fermentation at 20°C 7 days, filter out the insoluble residue;

[0040] Residual ethanol was removed by distillation, the alcohol content was controlled within 1%, and at the same time vacuum distillation was concentrated to a total volume of 3L.

[0041] The steps of homogenization, degassing and canning are the same as in Example 1.

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PUM

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Abstract

The invention discloses a method for preparing a cordyceps sinensis fermented vinegar beverage. The method includes the steps of acetic acid fermentation, distilling to remove residual alcohol, homogenation, degasification and packaging. The vinegar beverage is prepared through fermentation at one step, so that utilization rate of raw materials is increased, and fermentation period is shortened remarkably; a differential extraction mode is adopted for preparing various drug-food material extract, so that active ingredients in different drug-food materials are extracted to greatest extent.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of a cordyceps sinensis fermented vinegar drink. Background technique [0002] With the improvement of people's living standards and the enhancement of health care awareness, people's requirements for health drinks are getting higher and higher, so it is of great significance to actively research and develop new health drinks. Most of the functional drinks on the market today are functional factors added with nutritional enhancers such as vitamins, taurine, inositol, and caffeine. Long-term drinking has potential safety hazards and may endanger human health. Cases of adding prohibited substances to beverages are also common. have happened. After satisfying food and clothing problems in modern society, people pay more and more attention to health. Along with the rise of "return to nature" thought trend and the awakening of "preventive treatment" awareness, fres...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04C12J1/08A61K36/87A61P1/14
CPCA61K36/068A61K36/074A61K36/254A61K36/57A61K36/605A61K36/734A61K36/77A61K36/87C12J1/04C12J1/08A61K2300/00
Inventor 李浩然池宇朋屈季春罗苏玲胡娜夏娟
Owner YICHANG SHANCHENGSHUIDU CORDYCEPS