Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Castanea mollissima vinegar and preparation technique thereof

A preparation process and technology of chestnut vinegar, applied in the field of chestnut vinegar and its preparation process, to achieve better effect, avoid waste, and simple preparation process

Inactive Publication Date: 2016-10-12
莫丽婷
View PDF4 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the improvement of people's living standards, there are more pursuits for the health benefits of vinegar, and the vinegar bought in the market can no longer meet people's needs.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Chestnut vinegar is prepared from the following raw materials in parts by weight:

[0029] 100 parts of chestnut, 40 parts of wheat, 4 parts of distiller's yeast, 20 parts of white sugar, 4 parts of acetic acid bacteria, 50 parts of glutinous rice, 20 parts of longan, 10 parts of wolfberry, and 8 parts of red dates.

[0030] The preparation technology of above-mentioned Chinese chestnut vinegar comprises the steps:

[0031] 1) Raw material processing: Wash the shelled chestnuts, wolfberry and red dates separately, drain the water, cut the chestnuts in half, mechanically crush the wolfberry and the pitted red dates for later use;

[0032] 2) Fermentation of chestnuts: Steam the chestnuts cut in half in a steamer, let them cool, put them in a closed fermentation tank and spread out a layer, then put the crushed wolfberry and red dates on top of the chestnuts, and finally put the sugar on the crushed wolfberries Put acetic acid bacteria on top of the red dates, and then a...

Embodiment 2

[0042] Chestnut vinegar is prepared from the following raw materials in parts by weight:

[0043] 110 parts of chestnut, 45 parts of wheat, 5 parts of distiller's yeast, 25 parts of rock sugar, 6 parts of acetic acid bacteria, 70 parts of glutinous rice, 25 parts of longan, 12 parts of wolfberry, and 10 parts of red dates.

[0044] The preparation technology of above-mentioned Chinese chestnut vinegar comprises the steps:

[0045] 1) Raw material processing: Wash the shelled chestnuts, wolfberry and red dates separately, drain the water, cut the chestnuts in half, mechanically crush the wolfberry and the pitted red dates for later use;

[0046] 2) Fermentation of chestnuts: Steam the chestnuts cut in half in a steamer, let them cool, put them in a closed fermentation tank and spread out a layer, then put the crushed wolfberry and red dates on top of the chestnuts, and finally put rock sugar on the crushed wolfberries Put acetic acid bacteria on top of the red dates, and then ...

Embodiment 3

[0056] Chestnut vinegar is prepared from the following raw materials in parts by weight:

[0057] 120 parts of chestnut, 50 parts of wheat, 6 parts of distiller's yeast, 30 parts of rock sugar, 8 parts of acetic acid bacteria, 90 parts of glutinous rice, 30 parts of longan, 14 parts of wolfberry, and 12 parts of red dates.

[0058] The preparation technology of above-mentioned Chinese chestnut vinegar comprises the steps:

[0059] 1) Raw material processing: Wash the shelled chestnuts, wolfberry and red dates separately, drain the water, cut the chestnuts in half, mechanically crush the wolfberry and the pitted red dates for later use;

[0060] 2) Fermentation of chestnuts: Steam the chestnuts cut in half in a steamer, let them cool, put them in a closed fermentation tank and spread out a layer, then put the crushed wolfberry and red dates on top of the chestnuts, and finally put rock sugar on the crushed wolfberries Put acetic acid bacteria on top of the red dates, and then ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
thicknessaaaaaaaaaa
thicknessaaaaaaaaaa
Login to View More

Abstract

The invention discloses a Castanea mollissima vinegar and a preparation technique thereof. The Castanea mollissima vinegar is prepared from Castanea mollissima, wheat, distillery yeast, sugar, Acetobacter, glutinous rice, longan, Chinese wolfberry and red date. The preparation technique comprises the following steps: raw material treatment, Castanea mollissima fermentation, wheat fermentation, glutinous rice and longan fermentation, mixed distillation, blending, aging, sterilization and the like. The Castanea mollissima vinegar has the subtle fragrance of wheat and the rich fragrance of glutinous rice, and has the effects of nourishing the stomach, strengthening the spleen, tonifying the kidney, strengthening tendons, promoting blood circulation, arresting bleeding, resisting aging and prolonging the life.

Description

technical field [0001] The invention relates to the technical field of food, in particular to chestnut vinegar and a preparation process thereof. technical background [0002] The pH value of vinegar (the value of the acidity and alkalinity of the solution) is 1.5-2.0, which is very close to the pH value of 1.3-1.8 of human gastric acid, and it has the function of regulating the stomach. The sour taste of vinegar can accelerate the secretion of saliva and speed up digestion. Acetic acid and citric acid can penetrate food and have strong bactericidal ability. A Japanese study on vinegar pointed out that vinegar contains high amino acids, which can help inhibit human aging and prevent various senile diseases. Washing your face or taking a bath with vinegar-added water can soften the skin and enhance its vitality. But along with the raising of people's living standard has more pursuit to the health care effect of vinegar, the vinegar bought on the market can't satisfy people...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/00
CPCC12J1/04C12J1/00
Inventor 莫丽婷
Owner 莫丽婷
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com