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Cinnamon vinegar

A technology of cinnamon food and potassium cinnamate, which is applied in the field of food processing, can solve problems such as poor market prospects, lack of nutritional effects and health care functions, and achieve the effect of promoting metabolism and dilating blood vessels

Inactive Publication Date: 2016-10-26
徐州涌新环保科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But because it has no nutritional function and health care function, it can only be seasoned, and the market prospect is not good, so a kind of cinnamon vinegar with health care effect came into being.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Preparing the Cinnamon Balsamic Vinegar

[0011] A cinnamon vinegar is prepared by blending the following raw materials: 1% potassium cinnamate, 4% citric acid, 0.1% edible vinegar essence, 0.1% caramel pigment, and 94.8% purified water. The prepared cinnamon yellow vinegar has health functions such as anti-fatigue, promoting metabolism, anti-inflammation, anti-cancer, dilating blood vessels and lowering blood pressure.

Embodiment 2

[0013] Preparing the Cinnamon Balsamic Vinegar

[0014] A cinnamon vinegar is prepared by blending the following raw materials: 3% potassium cinnamate, 10% citric acid, 0.5% edible vinegar essence, 0.5% caramel pigment, and 85.5% purified water. The prepared cinnamon yellow vinegar has health functions such as anti-fatigue, promoting metabolism, anti-inflammation, anti-cancer, dilating blood vessels and lowering blood pressure.

Embodiment 3

[0016] Preparation of cinnamon white vinegar A kind of cinnamon vinegar, which is made from the following percentage raw materials: 1% potassium cinnamate, 4% citric acid, 0.1% edible vinegar flavor, and 94.8% purified water. The prepared cinnamon white vinegar has health functions such as anti-fatigue, promoting metabolism, anti-inflammation, anti-cancer, dilating blood vessels and lowering blood pressure.

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PUM

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Abstract

The invention discloses cinnamon vinegar. The cinnamon vinegar is characterized by being prepared from raw materials including 1%-3% of potassium cinnamate, 4%-11% of citric acid, 0.1%-0.5% of table vinegar essence, 0.1%-0.5% of caramel pigment and 85.5%-94.8% of purified water in percentage by weight through blending. The prepared cinnamon vinegar has the health-care functions such as fatigue resistance, promoting of metabolism, inflammation elimination, cancer resistance, blood vessel dilation, pressure reduction and the like.

Description

technical field [0001] The invention relates to an artificially synthesized vinegar, which belongs to the technical field of food processing, in particular to cinnamon vinegar. Background technique [0002] Synthetic vinegar is made by blending edible acetic acid, adding water, sour agent, seasoning, spices and food coloring. But because there is no nutritional effect and health-care function, it can only be seasoned, and the market prospect is poor, so a kind of cinnamon vinegar with health-care effect has emerged at the historic moment. Contents of the invention [0003] The purpose of the invention is to overcome the deficiencies in the prior art and provide a kind of cinnamon vinegar. The cinnamon vinegar includes cinnamon yellow vinegar and cinnamon white vinegar, and has health functions such as anti-fatigue, promoting metabolism, anti-inflammatory, anti-cancer, dilating blood vessels and lowering blood pressure. [0004] The technical solution of the present inven...

Claims

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Application Information

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IPC IPC(8): C12J1/00
CPCC12J1/00
Inventor 李庆龙
Owner 徐州涌新环保科技有限公司