Healthcare vinegar for flavoring and making method thereof

A manufacturing method and technology for health-care vinegar, which are applied in the preparation of vinegar, medical preparations containing active ingredients, pharmaceutical formulations, etc., can solve the problems of complicated process, long production cycle and high input cost, and achieve the prevention of myocardial infarction and production investment. The effect of cost reduction and simple manufacturing process

Inactive Publication Date: 2017-02-01
谢秩勇
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that traditional food is processed with grain as raw material, the process is complex, the production cycle is long, and the input cost is high. The pu

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

Example Embodiment

[0031] Example 1

[0032] The health-care vinegar for seasoning of the present invention is composed of raw materials by weight percentage:

[0033] Onion juice: 100 parts by weight,

[0034] Scallion juice: 1 part by weight,

[0035] Ginger juice: 1 part by weight,

[0036] Edible alcohol: 1 part by weight,

[0037] Active acetic acid bacteria: 0.01 parts by weight.

[0038] The manufacturing method is as follows: firstly, clean the onion, green onion and ginger separately, and obtain onion juice, green onion juice and ginger juice after squeezing the juice; then combine the prepared onion juice, green onion juice and ginger juice, as well as edible alcohol and active acetic acid bacteria According to the above weight percentage, the mixed juice is fermented at 28-32°C for 120-180h. During the fermentation process, aerobic fermentation is carried out by using purified compressed air and aerobic stirring; after fermentation, the fermentation broth is added to the total composition of 5 ...

Example Embodiment

[0039] Example 2

[0040] The health-care vinegar for seasoning of the present invention is composed of raw materials by weight percentage:

[0041] Onion juice: 100 parts by weight,

[0042] Scallion juice: 20 parts by weight,

[0043] Ginger juice: 15 parts by weight,

[0044] Edible alcohol: 10 parts by weight,

[0045] Active acetic acid bacteria: 0.35 parts by weight.

[0046] The manufacturing method is as follows: firstly, clean the onion, green onion and ginger separately, and obtain onion juice, green onion juice and ginger juice after squeezing the juice; then combine the prepared onion juice, green onion juice and ginger juice, as well as edible alcohol and active acetic acid bacteria According to the above weight percentage, the mixed juice is fermented at 28-32°C for 120-180h. During the fermentation process, aerobic fermentation is carried out by using purified compressed air and aerobic stirring; after fermentation, the fermentation broth is added to the total composition ...

Example Embodiment

[0047] Example 3

[0048] The health-care vinegar for seasoning of the present invention is composed of raw materials by weight percentage:

[0049] Onion juice: 100 parts by weight,

[0050] Scallion juice: 8 parts by weight,

[0051] Ginger juice: 5 parts by weight,

[0052] Edible alcohol: 1 part by weight,

[0053] Active acetic acid bacteria: 0.12 parts by weight.

[0054] The manufacturing method is as follows: firstly, clean the onion, green onion and ginger separately, and obtain onion juice, green onion juice and ginger juice after squeezing the juice; then combine the prepared onion juice, green onion juice and ginger juice, as well as edible alcohol and active acetic acid bacteria According to the above weight percentage, the mixed juice is fermented at 28-32°C for 120-180h. During the fermentation process, aerobic fermentation is carried out by using purified compressed air and aerobic stirring; after fermentation, the fermentation broth is added to the total composition of 5...

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 healthcare vinegar for flavoring. The healthcare vinegar is made from, by weight, 100 parts of onion juice, 1-20 parts of Chinese green onion juice, 1-15 parts of ginger juice, 1-10 parts of edible alcohol and 0.01-0.35 part of active acetic bacteria. A making method of the healthcare vinegar for flavoring comprises the specific steps of making a raw juice solution, wherein onions, Chinese green onions and ginger are cleaned thoroughly and then juiced to obtain the onion juice, the Chinese green onion juice and the ginger juice; performing fermentation, wherein the made onion juice, Chinese green onion juice and ginger juice, the edible alcohol and the activated acetic bacteria are mixed according to the percentage by weight to obtain a mixed juice solution to be fermented for 120-180 h at the temperature of 28-32 DEG C; performing filter pressing, and removing vinegar residues through filter pressing; finally performing aging on the vinegar solution to obtain the healthcare vinegar. The onion juice, the Chinese green onion juice and the ginger juice are adopted as main raw materials, and the healthcare vinegar is simple in production technology, short in production period and low in cost and has good flavoring and fresh-keeping effects.

Description

technical field [0001] The invention relates to the field of food processing, in particular to health-care vinegar for seasoning and a manufacturing method thereof. Background technique [0002] Vinegar is a traditional condiment in various Chinese cuisines. It is a liquid made from grains such as rice, wheat, sorghum, and corn. The main component is acetic acid, and it also contains a small amount of lactic acid, malic acid, citric acid, and succinic acid. organic acids. Vinegar is indispensable in the diet because it can be used for seasoning, digestion, and antiseptic. In the prior art, edible vinegar is generally produced by pulverizing raw materials first, adding water for swelling, steaming, fermenting, pouring vinegar, drying in the sun, filtering, and disinfecting to produce edible vinegar. This traditional processing technology not only consumes precious Grain, and the processing technology is complex, the production cycle is long, generally from raw materials to ...

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): C12J1/04A61K36/9068A61P9/12A61P3/06A61P3/10
CPCC12J1/04A61K36/8962A61K36/9068A61K2300/00
Inventor 谢秩勇
Owner 谢秩勇
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap