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Manufacturing method of Antrodia-camphorata-flavor fruit vinegar

A production method and Antrodia camphorata technology are applied in the field of production of Antrodia camphorata flavored fruit vinegar, can solve the problems of inability to effectively retain active ingredients, waste of valuable resources, high price, etc., and achieve the effects of protecting the liver, enhancing immunity, and being convenient to eat.

Inactive Publication Date: 2016-08-24
卢国孝
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The nutritional value of Antrodia camphorata is very high, and it is regarded as the king of medicinal materials, so its price is also quite expensive. The existing processed products cannot effectively retain its active ingredients, resulting in a waste of valuable resources. Vinegar can realize the comprehensive utilization of Antrodia camphorata raw materials, it is convenient to eat and store, and improves its economic value and nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of preparation method of Antrodia camphorata flavor fruit vinegar, concrete operation steps are:

[0018] (1) Preparation of Antrodia Antrodia fermentation broth: inoculate Antrodia slant on potato culture medium, inoculate it in a 500ml Erlenmeyer flask filled with 300ml potato liquid medium after expansion, and put it in a constant temperature shaker at 28°C. Control the rotational speed at 260 rpm, cultivate for 8 days, obtain the mycelia of Antrodia camphorata and the fermentation liquid, filter it with double-layer gauze, and obtain the fermentation liquid after filtering out the mycelia;

[0019] (2) Feeding material: add sterilized 25% fructose solution to the fermented liquid of Antrodia camphorata at a ratio of 1:10, and adjust it to 8% according to its soluble solids content;

[0020] (3) Alcoholic fermentation: Take 1000ml of Antrodia camphorata fermented liquid and put it in a 2500ml beaker, add 3.7g of pre-activated dry yeast, stir evenly, cover with...

Embodiment 2

[0027] A kind of preparation method of Antrodia camphorata flavor fruit vinegar, concrete operation steps are:

[0028] (1) Preparation of Antrodia Antrodia fermentation liquid: inoculate Antrodia Antrodia slant on potato culture medium, inoculate it in a 500ml Erlenmeyer flask filled with 227ml potato liquid medium after expansion, and place it in a constant temperature shaker at 35°C. Control the rotation speed to 300 rpm, and cultivate for 3-4 days to obtain the mycelium of Antrodia camphorata and the fermentation liquid, filter it with double-layer gauze, and obtain the fermentation liquid after filtering out the mycelia;

[0029] (2) Feeding: add sterilized 30% protein sugar solution to the fermented liquid of Antrodia camphorata at a ratio of 1:12, and adjust it to 12-15% according to its soluble solid content;

[0030] (3) Alcoholic fermentation: take 850 ml of Antrodia camphorata fermented liquid and put it in a 1600 ml beaker, add 5.6 grams of pre-activated dry yeast,...

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PUM

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Abstract

The invention discloses a manufacturing method of Antrodia-camphorata-flavor fruit vinegar, belonging to the field of food processing. The method is characterized by comprising the following steps: preparing an Antrodia camphorata fermentation liquid, supplementing the material, carrying out alcohol fermentation, preparing the vinegar seed unstrained wine, carrying out acetic fermentation, pouring the vinegar, filtering, bottling, and sterilizing to obtain the finished product. The product is clear and transparent, has the particular slight aroma of the Antrodia camphorata, and has the advantages of high uniformity, and soft, pure and enduring sourness. The product has rich nutrients, and also has multiple health-care effects of enhancing the immunity, resisting tumors and allergy, lowering the blood pressure and cholesterol, protecting the liver and the like. The product is convenient to eat, and is suitable for people at all ages.

Description

technical field [0001] The invention relates to a processing method of fruit vinegar, in particular to a preparation method of antrodia camphorata flavored fruit vinegar. Background technique [0002] Antrodia cinnamomea, also known as: Camphor fungus, Antrodia cinnamomea, Antrodia red, is a rare medicinal fungus, belonging to the fungi, basidiomycotina, layer fungi, polyporaceae, moss genus. The curative effect of Antrodia Cinnamomea comes from the fact that the early aborigines liked to drink alcohol for a long time due to their lifestyle, which led to a high proportion of liver diseases. However, after drinking the soup made with Antrodia Cinnamomea, the liver diseases were completely cured , so that the aborigines have always regarded Antrodia cintrodia as the most precious medicinal material. Antrodia Antrodia contains a variety of physiologically active ingredients, such as polysaccharides, triterpenoids, superoxide dismutase adenosine, proteins, multivitamins, trace ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04A61K36/07A61P37/04A61P35/00A61P37/08A61P9/12A61P1/16A61P3/06
CPCC12J1/04A61K36/07
Inventor 卢国孝李亮
Owner 卢国孝
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