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Brewage method of cashew pseudocarp fruit vinegar

A technology of cashew nuts and fruit vinegar, applied in the field of food processing, to achieve the effects of moderate concentration of finished products, simple production process and easy preservation

Inactive Publication Date: 2017-03-22
李月华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A nutritious and health-care fruit vinegar is produced by using prickly prickly pear and cashew nuts as main raw materials, and capsule lotus and white green leaves as health-care raw materials. There is no report or product on the market yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, a kind of brewing method of prickly pear flavor cashew false fruit vinegar, adopts the following steps:

[0025] A. Prickly pear pretreatment: take mature prickly pears, put them in a running water tank, clean them, cut them lengthwise, peel them, pour them into a beater equipped with a 60-mesh screen, add water five times the weight of prickly pears, and make prickly pears pulp;

[0026] B. Pretreatment of fake cashew nuts: take fresh and mature cashew nuts with complete skin, remove the rotten fruits, rinse them in a running water tank, pour them into a beater equipped with a 60-mesh screen, and add cashew nuts 8 times the weight of the cashew nuts. water to prepare cashew nut pulp;

[0027] C. Pretreatment of Chinese herbal medicines: take 55% of Chinese herbal medicine capsule lotus and 45% of white and green leaves according to the weight ratio, add water 8 times the weight of raw Chinese herbal medicines, soak for 2 hours, decoct for 30 minutes, ...

Embodiment 2

[0034] Embodiment 2, a kind of brewing method of prickly pear flavor cashew false fruit vinegar, adopts the following steps:

[0035] A. Prickly pear pretreatment: take mature prickly pears, put them in a running water tank, clean them, cut them lengthwise, peel them, pour them into a beater equipped with an 80-mesh screen, add water six times the weight of prickly pears, and make prickly pears pulp;

[0036] B. Pretreatment of cashew nuts: take fresh and mature cashew nuts with complete skin, remove rotten fruits, rinse them in a running water tank, pour them into a beater equipped with an 80-mesh screen, and add cashew nuts 4 times the weight of the cashew nuts. water to prepare cashew nut pulp;

[0037] C. Pretreatment of Chinese herbal medicines: take 18% of Chinese herbal medicines Capsule lotus, 20% of white green leaves, 23% of blue round trevally, 21% of Bamao fruit, and 18% of rubbing white leaves according to the weight ratio, add water 10 times the weight of raw...

Embodiment 3

[0049] Embodiment 3, a kind of brewing method of cashew fruit vinegar, adopts the following steps:

[0050] A. Pretreatment of fake cashew nuts: take fresh and ripe cashew nuts with complete skins, remove rotten fruits, rinse them in a running water tank, pour them into a beater equipped with an 80-mesh screen, add 5 times the weight of cashew nuts water to prepare cashew nut pulp;

[0051] B. Pretreatment of Chinese medicinal materials: take 13% of Chinese medicinal materials Capsule lotus, 15% of white green leaves, 13% of blue round trevally, 12% of pagoda fruit, 10% of kumquat root, 10% of kumquat root, 10% of iron spit, Xianghe 15%, add water 15 times the weight of raw Chinese medicinal materials, soak for 2 hours, and then decoct for 60 minutes, then put it into a beater equipped with a 80-mesh screen to make Chinese medicine mud, and then put it into a pulp-slag separator to obtain Chinese medicine juice;

[0052] C. Enzymatic hydrolysis: Take 500kg of cashew pulp,...

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PUM

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Abstract

The invention discloses a brewage method of cashew pseudocarp fruit vinegar. By using the cashew pseudocarps as the raw material, Adenia chevali and delavay greenleaf elaeagnus leaf are simultaneously added to prepare the cashew pseudocarp fruit vinegar. The nutritive value of the cashew pseudocarps is fully utilized and matched with the traditional Chinese medicines to perform the synergistic effect, so that the cashew pseudocarp fruit vinegar has the effects of strengthening the spleen, reinforcing the stomach, invigorating qi and alleviating pain. The finished product has moderate concentration, is delicious with slight sweetness and sourness, tastes aromatic without bitterness, has certain health-care functions, is suitable for the taste of the masses, is easy to preserve, and can obviously improve the discomfort of people with insufficiency of the spleen, diarrhoea and fullness of the gastric cavity after being eaten for a long time. The cashew pseudocarp fruit vinegar is simple in manufacturing technique and easy to implement, satisfies the demands of people for health, and can be subjected to mechanical production.

Description

[0001] This application is a divisional application with the application number 201610403748.5, the application date is June 12, 2016, and the invention title is "A Brewing Method of Prickly Pear Flavor Cashew Fruit Vinegar". technical field [0002] The invention relates to the field of food processing, in particular to a prickly pear flavored cashew fruit vinegar prepared by using prickly pears and cashew nuts as raw materials and adding Chinese medicinal materials with health-care effects. Background technique [0003] The prickly prickly pear was formerly known as Juema, and the pulp is rich in trace elements, proteins, amino acids, vitamins, polysaccharides, flavonoids and pectin. Its richness of phytonutrients and antioxidants has excellent benefits both inside and outside the body. In the experiment on the inhibition of free radicals by antioxidants, it was found that the antioxidant capacity of cactus fruit is 7 times higher than that of vitamin C, and contains high ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 李月华
Owner 李月华