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Red bean vinegar and preparation technique thereof

A preparation process, red bean technology, applied in the preparation of vinegar, medical preparations containing active ingredients, anti-toxic agents, etc., to achieve the effects of avoiding waste, simple preparation process, and enhancing appetite

Inactive Publication Date: 2016-10-12
莫丽婷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fruit but along with the raising of people's living standard has had more pursuit to the health care effect of vinegar, on the market, there are fruit vinegar drinks that are produced as raw materials with various fruits such as apple, grape, hawthorn, also can not satisfy the needs of the people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Red bean vinegar is prepared from the following raw materials in parts by weight:

[0028] 100 parts of red beans, 40 parts of wheat, 4 parts of distiller's yeast, 20 parts of white sugar, 4 parts of acetic acid bacteria, 50 parts of barley, 20 parts of lotus seeds, 10 parts of wolfberry, and 8 parts of red dates.

[0029] The preparation technology of above-mentioned red bean vinegar comprises the steps:

[0030] 1) Raw material processing: clean the red beans, wolfberry and red dates respectively, drain the water, mechanically crush the wolfberry and the pitted red dates for later use;

[0031] 2) Fermentation of red beans: Steam the red beans in a steamer, let them cool, mash them, put them in a closed fermentation tank and spread them out in a layer, then put the crushed Chinese wolfberry and red dates on top of the red beans, and finally put the sugar in the crushed On top of wolfberry and red dates, put mashed red beans, and then put crushed wolfberry and red dat...

Embodiment 2

[0041] Red bean vinegar is prepared from the following raw materials in parts by weight:

[0042] 110 parts of red beans, 45 parts of wheat, 5 parts of distiller's yeast, 25 parts of rock sugar, 6 parts of acetic acid bacteria, 70 parts of barley, 25 parts of lotus seeds, 12 parts of wolfberry, and 10 parts of red dates.

[0043] The preparation technology of above-mentioned red bean vinegar comprises the steps:

[0044] 1) Raw material processing: clean the red beans, wolfberry and red dates respectively, drain the water, mechanically crush the wolfberry and the pitted red dates for later use;

[0045] 2) Fermentation of red beans: steam the red beans in a steamer, let them cool, mash them, put them in a closed fermentation tank and spread them out in a layer, then put the crushed Chinese wolfberry and red dates on top of the red beans, and finally put the rock sugar in the crushed On top of wolfberry and red dates, put smashed red beans, and then put in crushed wolfberry an...

Embodiment 3

[0055] Red bean vinegar is prepared from the following raw materials in parts by weight:

[0056] 120 parts of red beans, 50 parts of wheat, 6 parts of distiller's yeast, 30 parts of rock sugar, 8 parts of acetic acid bacteria, 90 parts of barley, 30 parts of lotus seeds, 14 parts of wolfberry, and 12 parts of red dates.

[0057] The preparation technology of above-mentioned red bean vinegar comprises the steps:

[0058] 1) Raw material processing: clean the red beans, wolfberry and red dates respectively, drain the water, mechanically crush the wolfberry and the pitted red dates for later use;

[0059] 2) Fermentation of red beans: steam the red beans in a steamer, let them cool, mash them, put them in a closed fermentation tank and spread them out in a layer, then put the crushed Chinese wolfberry and red dates on top of the red beans, and finally put the rock sugar in the crushed On top of wolfberry and red dates, put smashed red beans, and then put crushed wolfberry and r...

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Abstract

The invention discloses a red bean vinegar and a preparation technique thereof. The red bean vinegar is prepared from red bean, wheat, distillery yeast, sugar, Acetobacter, coix seed, lotus seed, Chinese wolfberry and red date. The red bean vinegar has the advantages of simple preparation technique and soft mouthfeel, is tasty and nutritional, and can be used for relieving hypertension, atherosclerosis and dropsy caused by various reasons, relieving summer heat, relieving the heat toxin, strengthening the stomach and the like.

Description

technical field [0001] The invention relates to the technical field of food, in particular to red bean 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. Fruit but along with the raising of people's living standard has had more pursuit to the health care effect of vinegar, on the market, there are fruit vinegar drin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04A61K36/8994A61P9/12A61P9/10A61P7/10A61P1/14A61P39/02
CPCC12J1/04A61K36/48A61K36/62A61K36/725A61K36/815A61K36/899A61K36/8994A61K2300/00
Inventor 莫丽婷
Owner 莫丽婷
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