Herba artemisia selengensis vinegar beverage and preparation method thereof

A technology of vinegar drink and Artemisia sativa, which is applied in the field of Artemisia sativa vinegar drink and its preparation, which can solve the problems of lack of Artemisia sativa drinks, and achieve the effects of increasing product added value, soft taste, and mild vinegar taste

Inactive Publication Date: 2017-05-10
黄冈市方阳农业发展股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Artemisia lactic acid bacteria drink and blueberry Artemisia fermented wine mainly have anti-oxidation and immun

Method used

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  • Herba artemisia selengensis vinegar beverage and preparation method thereof

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preparation example Construction

[0034] In the present invention, the dosage of the stock solution of wormwood vinegar drink is preferably 10-20%, more preferably 13-18%. Its specific preparation method comprises the following steps:

[0035] (1) Crushing and homogenizing Artemisia spp. and / or Artemisia spp. residues, mixing with 1-5 wt% cellulase for enzymatic hydrolysis;

[0036] (2) Sterilize after adjusting the sugar content of the enzymolyzed product obtained in the step (1) to 5-20%;

[0037] (3) inoculate saccharomycetes in the mixed material liquid that described step (2) sterilizes to obtain, airtight fermentation reaches more than 4% vol to alcohol content, obtains Artemisia argyi alcohol fermented mash, the inoculation volume of described saccharomycetes is described 0.5-6% of the volume of the mixture liquid;

[0038] (4) Insert acetic acid bacteria into the wormwood alcohol fermentation mash obtained in the step (3), ferment in the air environment, and ferment until the total acidity is greater...

Embodiment 1

[0061] The stems and leaves of Artemisia annua are mixed with water according to the ratio of material to liquid: 1kg:23L, distilled and extracted under boiling conditions for 4 hours, and the distilled steam is cooled to obtain the distillate of Artemisia annua.

[0062] Pulverize and homogenize the distillation residue of Artemisia arborescens obtained after distillation, mix it with cellulase of 3% of the total mass of the distillation residue of Artemisia annua at 45°C for enzymolysis, add white sugar to adjust the sugar content of the enzymolysis product to 15% , placed in the container and sterilized by indirect steam heating at 80°C for 15 minutes.

[0063] The sterilized mixed material liquid is inoculated with 4% yeast of the mixed material liquid volume, and the fermentation is closed at 27°C until the total sugar no longer changes. The alcohol content reaches more than 4% (vol), and the alcoholic fermentation of Artemisia argyi is obtained. mash.

[0064] Transfer ...

Embodiment 2

[0068] Grinding the young stems and leaves of Artemisia annua to obtain Artemisia annua juice.

[0069] Crush the stems and leaves of Artemisia argyi and mix them with homogenate. After homogenization, mix them with cellulase of 1% of the total mass of the distillation residue of Artemisia annua at 38°C for enzymolysis, add white sugar to adjust the sugar content of the enzymolysis product to 7%, and place Indirect steam heat sterilization at 60°C for 20 minutes in the container.

[0070] The sterilized mixed material liquid is inoculated with 3% yeast of the mixed material liquid volume, and the fermentation is closed at 25°C until the total sugar no longer changes, and the alcohol content reaches more than 4% (vol), and the alcoholic fermentation of Artemisia argyi is obtained. mash.

[0071] Transfer the Artemisia alcohol fermented mash into an open container, evenly sprinkle dry acetic acid bacteria with a volume of 0.05% of the Artemisia fermented mash on the surface of ...

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Abstract

The invention provides herba artemisia selengensis vinegar beverage which is prepared from the following ingredients in mass percent: 5 to 20% of herba artemisia selengensis vinegar beverage stock solution, 1 to 30% of one or multiple of herba artemisia selengensis juice, herba artemisia selengensis distillate or herba artemisia selengensis extract, 1 to 5% of honey and the balance of water, wherein the herba artemisia selengensis vinegar beverage stock solution is prepared from herba artemisia selengensis and/or herba artemisia selengensis residue which are processed through cellulase enzymolysis, saccharomycetes fermentation and acetic bacteria fermentation sequentially. The obtained herba artemisia selengensis vinegar beverage is aromatic in flavor, moderate in vinegar smell and gentle in taste. An animal test shows that after the herba artemisia selengensis vinegar beverage is drank by an SD rat in a gavage mode, the total cholesterol, the triglyceride and the low-density lipoprotein of the rat are all obviously reduced; thus, the herba artemisia selengensis vinegar beverage has a better lipid-lowering effect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a mud wormwood vinegar drink and a preparation method thereof. Background technique [0002] Artemisia argyi has a long history of medicinal use, and it is an important Chinese medicinal material used both as medicine and food in my country. "Compendium of Materia Medica" discusses in detail that it has the effect of "long-term use, lightening body, prolonging life", and is listed as top grade in "Famous Doctors". Modern research shows that Artemisia argyi contains a variety of essential trace elements and chemical components, as well as chlorogenic acid, luteolin and other active substances that are beneficial to the human body, which can enhance immunity, protect the liver, anti-tumor, anti-inflammatory, Antipyretic, hemostasis (coagulation), hypoglycemic and lipid-lowering, etc., have good effects of anti-aging, anti-cancer, light body and healthy. [0003] The existi...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L33/00
CPCA23L2/38A23L2/382A23L2/52A23V2002/00A23V2200/30
Inventor 向福方阳春方元平陈娟陈瑶彭丽吕珂
Owner 黄冈市方阳农业发展股份有限公司
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