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

Pumpkin vinegar and preparation process thereof

A preparation process, the technology of pumpkin vinegar, which is applied in the preparation of vinegar, medical preparations containing active ingredients, anti-virus agents, etc., to achieve the effects of helping digestion, better effect, and avoiding waste

Inactive Publication Date: 2016-10-26
莫丽婷
View PDF7 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But along with the raising of people's living standard has had more pursuit to the health care effect of fruit vinegar, on the market, there are fruit vinegar drinks that are produced as raw materials with various fruits such as apple, grape, hawthorn, can not satisfy people already. 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] Pumpkin vinegar is prepared from the following parts by weight:

[0029] 100 parts of pumpkin, 40 parts of wheat, 4 parts of koji, 20 parts of white sugar, 50 parts of barley, 10 parts of wolfberry, 8 parts of red dates.

[0030] The preparation process of pumpkin vinegar includes the following steps:

[0031] 1) Raw material processing: Wash the pumpkin, wolfberry, and red dates separately, drain the water, then remove the skin and flesh of the pumpkin, and mechanically crush the wolfberry and the pitted red dates for use;

[0032] 2) Pumpkin fermentation: Cut the pumpkin into 2cm long and 1cm wide, steam it in a steamer, let it cool, put it in an airtight fermentation tank to spread a layer, and put the crushed wolfberry and red dates on top of the pumpkin. Put white sugar on the crushed wolfberry and red dates, add pumpkin, and then add the crushed wolfberry dates, white sugar and other raw materials until 3 / 4 of the fermentation tank is sealed for 30 days, and the temperatu...

Embodiment 2

[0043] Pumpkin vinegar is prepared from the following parts by weight:

[0044] 110 parts of pumpkin, 45 parts of wheat, 5 parts of koji, 25 parts of rock sugar, 70 parts of barley, 12 parts of wolfberry, 10 parts of red dates.

[0045] The above-mentioned preparation process of pumpkin vinegar includes the following steps:

[0046] 1) Raw material processing: Wash the pumpkin, wolfberry, and red dates separately, drain the water, then remove the skin and flesh of the pumpkin, and mechanically crush the wolfberry and red dates for use before use;

[0047] 2) Pumpkin fermentation: Cut the pumpkin into 2cm long and 1cm wide, steam it in a steamer, let it cool, put it in an airtight fermentation tank to spread a layer, and put the crushed wolfberry and red dates on top of the pumpkin. Put rock sugar on the crushed wolfberry and red dates, add pumpkin, and then add the crushed wolfberry dates, rock sugar and other raw materials until 3 / 4 of the fermentation tank. Seal the fermentation for...

Embodiment 3

[0058] Pumpkin vinegar is prepared from the following parts by weight:

[0059] 120 parts of pumpkin, 50 parts of wheat, 6 parts of koji, 30 parts of rock sugar, 90 parts of barley, 14 parts of wolfberry, 12 parts of red dates.

[0060] The above-mentioned preparation process of pumpkin vinegar includes the following steps:

[0061] 1) Raw material processing: Wash the pumpkin, wolfberry, and red dates separately, drain the water, then remove the skin and flesh of the pumpkin, and mechanically crush the wolfberry and red dates for use before use;

[0062] 2) Pumpkin fermentation: Cut the pumpkin into 2cm long and 1cm wide, steam it in a steamer, let it cool, put it in an airtight fermentation tank to spread a layer, and put the crushed wolfberry and red dates on top of the pumpkin. Put rock sugar on the crushed wolfberry and red dates, add pumpkin, and then add the crushed wolfberry dates, rock sugar and other raw materials until 3 / 4 of the fermentation tank is sealed for 35 days, and...

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

No PUM Login to View More

Abstract

The invention discloses pumpkin vinegar and a preparation process thereof. The pumpkin vinegar is prepared by using pumpkin, wheat, distiller's yeast, sugar, coix chinensis, fruit of Chinese wolfberry and red dates as raw materials. The pumpkin vinegar has the soft and faint scent mouthfeel, is delicious, and also has the efficacies of achieving the detoxification and liver and kidney protection functions, protecting the gastric mucosa, helping the digestion, eliminating cancerogenic substances and the like.

Description

Technical field [0001] The invention relates to the technical field of food, in particular to a pumpkin vinegar and a preparation process thereof. technical background [0002] Fruit vinegar can promote metabolism, regulate acid-base balance, and relieve fatigue. It contains more than ten kinds of organic acids and various amino acids required by the human body. After a long time of labor and strenuous exercise, a large amount of lactic acid will be produced in the human body, which makes people feel tired. For example, supplementing fruit vinegar at this time can promote the recovery of metabolic function and eliminate fatigue. In addition, the potassium and zinc contained in fruit vinegar will produce alkaline substances after metabolism in the body, which can prevent blood acidification and achieve the purpose of regulating acid-base balance. However, with the improvement of people's living standards, there are more pursuits for the health benefits of fruit vinegar. In the ma...

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
IPC IPC(8): C12J1/04A61K36/8994A61P39/02A61P1/16A61P1/14A61P13/12
CPCC12J1/04A61K36/42A61K36/725A61K36/815A61K36/899A61K36/8994A61K2300/00
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