Anti-fatigue intestine-invigorating appetite-prompting immobilized grape vinegar and preparation method thereof

A grape vinegar and anti-fatigue technology, applied in the field of vinegar, can solve the problems of poor flavor of immobilized cell fermentation method products, fast liquid fermentation method, slow fermentation speed, etc., so as to improve juice yield, improve clarification effect, color and luster. warm yellow effect

Inactive Publication Date: 2016-08-31
DANGTU COUNTY RUILONG FRUIT TREE PLANTING SPECIALIZED COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are many brewing methods in the grape industry, including natural solid-state fermentation, full liquid fermentation, immobilized cell fermentation, etc. These methods have their own characteristics. Fast but poor flavor, and the flavor of immobilized cell fermentation is usually not good

Method used

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Experimental program
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Embodiment Construction

[0021] An appetizing immobilized grape vinegar for anti-fatigue, invigorating intestines, is composed of the following raw materials in parts by weight:

[0022] Grape 1000, Japonica rice 500, ginseng acid polysaccharide 9, lily 25, grape leaf 10, chrysanthemum 13, perilla stalk 20, bifidus factor 20, peach gum 15, royal jelly 10 and appropriate amount of water.

[0023] Described a kind of anti-fatigue invigorating intestines appetizing immobilized grape vinegar is made by the following steps:

[0024] 1) Soak 1 / 5 of the japonica rice in 2 times the amount of water, wash it, drain it, heat it with steam, spread it out to dry, add 10% mature vinegar for the first time and mix well, then put it into a large ceramic jar For the second time, add mature vinegar with a mass fraction of 20%, seal it, and cultivate until the acetic acid content reaches 6%, add 15 times the amount of red yeast rice wine for the first time, continue to cultivate, and when the acetic acid content reache...

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PUM

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Abstract

The invention discloses anti-fatigue intestine-invigorating appetite-prompting immobilized grape vinegar and a preparation method thereof. The anti-fatigue intestine-invigorating appetite-prompting immobilized grape vinegar is prepared from the following raw materials in parts by weight: 1,000 to 1,200 of grapes, 500 to 600 of polished round-grained rice, 9 to 10 of ginseng acidic polysaccharose, 25 to 30 of lily, 10 to 12 of grape leaves, 13 to 15 of chrysanthemum, 20 to 23 of perilla stem, 20 to 23 of bifidus factor, 15 to 18 of peach gum, 10 to 12 of royal jelly and a right mount of water. The anti-fatigue intestine-invigorating appetite-prompting immobilized grape vinegar disclosed by the invention is rich in nutrition, unique in flavor, soft and sour in taste, fine and viscous in texture and mildly yellow in color, can be drunk according to personal preference by adding a right amount of hot water, and has effects of prompting appetite, aiding digestion, resisting to fatigue, resisting to oxidation, reinforcing the immunity and the like.

Description

technical field [0001] The invention relates to the technical field of vinegar, in particular to an appetizing immobilized grape vinegar for anti-fatigue, invigorating intestines and a preparation method thereof. Background technique [0002] Vinegar can increase appetite, inhibit germs, and help digestion. It is a traditional brewing condiment in my country. Vinegar is brewed from grains and other starchy substances through the stages of saccharification, alcoholic fermentation, and acetic acid fermentation by different types of microorganisms. The main component of vinegar is acetic acid, and it also contains various amino acids, organic acids, sugars, vitamins, alcohols and esters and other nutrients and flavor components, with unique color, aroma and taste. [0003] Vinegar production technology can be divided into two categories: solid state fermentation and liquid state fermentation. Traditional folk vinegar mostly adopts solid-state fermentation technology, medium a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02A61K36/899A61P39/00A61P1/14
CPCC12J1/02A61K36/287A61K36/535A61K36/87A61K36/8967A61K36/899
Inventor 吴祥忠
Owner DANGTU COUNTY RUILONG FRUIT TREE PLANTING SPECIALIZED COOP
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