Strawberry vinegar prepared through enzymolysis and application thereof

A technology of strawberry and enzymolysis, applied in the field of food technology and health care, can solve the problem of no strawberry vinegar, etc., and achieve the effect of reducing bile reaction, sweet and sour taste, and promoting a virtuous circle

Inactive Publication Date: 2016-10-26
徐州顺平生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Stimulating food, drugs such as drinking alcohol, aspirin, etc., and radiation exposure can all cause this disease. At present, there

Method used

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  • Strawberry vinegar prepared through enzymolysis and application thereof

Examples

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Effect test

Embodiment 1

[0026] A carrot vinegar prepared by enzymolysis, the raw material formula includes the following components by mass:

[0027] (1) Raw material: strawberry 50kg;

[0028] (2) Traditional Chinese medicine: Veratrum 1 kg, Angelica dahurica 2 kg, Asarum 1 kg, Scutellaria baicalensis 0.5 kg;

[0029] Described health-care fruit vinegar carries out according to the following steps:

[0030] (1), select 50 kg of strawberries to wash, inactivate the enzyme, the temperature for inactivating the enzyme is 100 degrees Celsius, colloid grinding and refining, and make pulp; The mass ratio composition is 0.4kg in total, the enzymolysis reaction temperature is 36°C, and the enzymolysis time is 2h;

[0031] (2), 1 kg of Veratrum, 2 kg of Angelica dahurica, 1 kg of Asarum, and 0.5 kg of Scutellaria baicalensis were mixed and finely pulverized, and sieved with a 10-mesh sieve, and the coarse raw materials were discarded to form raw materials; water was added to mix evenly and passed through 2...

Embodiment 2

[0041] A kind of strawberry vinegar, the raw material formula of described health-care fruit vinegar comprises the composition of following mass parts:

[0042] (1) Raw material: strawberry 60kg;

[0043] (2) Traditional Chinese medicine: Veratrum 2kg, Angelica dahurica 3kg, Asarum 2kg, Scutellaria baicalensis 1kg;

[0044] Described health-care fruit vinegar carries out according to the following steps:

[0045] (1), select 60kg of strawberries to wash, inactivate enzyme, inactivate enzyme temperature 100 degrees centigrade, colloid grinding and refining, and make pulp; the pulp is enzymatically hydrolyzed by compound enzyme, and the ratio of pectinase and cellulase is 4:1 Composition by mass ratio, 0.4kg in total, enzymolysis reaction temperature is 36°C, enzymolysis time is 2h;

[0046] (2): Veratrum 2kg, Angelica dahurica 3kg, Asarum 2kg, and Scutellaria baicalensis 1kg are mixed and finely pulverized, and sieved with a 10-mesh sieve, discarding coarse raw materials to f...

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Abstract

The invention discloses strawberry vinegar prepared through enzymolysis. A preparation method includes following steps: selecting strawberry, washing, deactivating enzyme, using a colloid mill for pulping, and obtaining pulp; adopting compound enzyme to perform enzymolysis on the pulp, mixing Veratrum nigrum, Radix Angelicae Dahuricae, Herba Asari and Radix Scutellariae for grinding, adding distilled water, and adding cellulase for enzymolysis to obtain traditional Chinese medicine enzymolytic liquid; mixing the pulp treated by enzymolysis with the traditional Chinese medicine enzymolytic liquid, sterilizing, adding activated acetic bacteria, and performing sealed fermentation at about 30 DEG C for 20 days; feeding a mixture after being fermented well into an aging tank for aging for 20-25 days, and finally filtering, filling and sterilizing to obtain the strawberry vinegar. The strawberry vinegar is good in taste and has good treatment effect on dodecadactylitis.

Description

technical field [0001] The invention relates to strawberry vinegar prepared by enzymolysis and application thereof, belonging to the field of food technology and health care. Background technique [0002] Strawberries are rich in nutritional value and known as the "Queen of Fruits". They are rich in vitamin C, vitamin A, vitamin E, vitamin PP, vitamin B1, vitamin B2, carotene, tannic acid, aspartic acid, copper, strawberry amine , pectin, cellulose, folic acid, iron, calcium, ellagic acid and anthocyanins and other nutrients. Especially the vitamin C contained in it is 7-10 times higher than that of apples and grapes. The content of malic acid, citric acid, vitamin B1, vitamin B2, carotene, calcium, phosphorus, and iron is 3 to 4 times higher than that of apples, pears, and grapes. Compared with traditional table vinegar, fruit vinegar has a clear fragrance of fruit, and has richer and more comprehensive nutrition. [0003] Primary duodenitis, the cause is not very clear....

Claims

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Application Information

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IPC IPC(8): C12J1/04A61K36/896A61P1/00
CPCC12J1/04A61K36/232A61K36/268A61K36/539A61K36/896
Inventor 吴德荣
Owner 徐州顺平生物科技有限公司
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