Lotus-flavored water chestnut vinegar

A technology of water lily and water lily, applied in the preparation of vinegar, plant raw materials, digestive system, etc., to achieve the effects of appropriate concentration, easy realization and easy preservation

Inactive Publication Date: 2017-05-10
申健
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using water lily and water chestnut as the main raw materials, Pueraria japonica and oyster scorpion as health raw materials, a kind of nutritional and health-care vinegar has been produced, but there is no report or product on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1, a kind of brewing method of water lily flavor water chestnut vinegar, adopts the following steps:

[0029] A. Raw material pretreatment:

[0030] a. water lily pretreatment: take the water lily rhizome, wash and cut into 1-2 cm segments;

[0031] b. Water chestnut pretreatment: take the water chestnut with black shell, remove the shell and clean;

[0032] c. Premixing: Mix the pretreated water lily root and water chestnut with 3.5 times the weight of water lily root, add water with 1.2 times the weight of water lily and water chestnut, put it into a food crusher equipped with an 80-mesh sieve for crushing, and add appropriate amount of white sugar Carry out sugar content adjustment, make sugar content reach 110g-150g / L, make water lily water chestnut mud;

[0033] B. Pretreatment of Chinese medicinal materials: take 60% of Pueraria puerariae and 40% of Chinese medicinal materials by weight, add water 9 times the weight of raw Chinese medicinal material...

Embodiment 2

[0041] Embodiment 2, a kind of brewing method of water lily flavor water chestnut vinegar, the preparation steps are as follows:

[0042] A. Raw material pretreatment:

[0043] a. water lily pretreatment: take the water lily rhizome, wash and cut into 1-2 cm segments;

[0044] b. Water chestnut pretreatment: take the water chestnut with black shell, remove the shell and clean;

[0045]c. Pre-mixing: Mix the pretreated water lily root and water chestnut 3 times the weight of water lily root, add water 1.6 times the weight of water lily and water chestnut, put it into a food crusher equipped with an 80-mesh sieve for crushing, and add appropriate amount of white sugar Carry out sugar content adjustment, make sugar content reach 110g-150g / L, make water lily water chestnut mud;

[0046] B. Pretreatment of Chinese herbal medicines: Take 27% of the Chinese herbal medicines Pueraria japonica, 20% of the scorpion, 16% of Hovenia dulcis, 21% of Sorbus, and 16% of Duxianzi according...

Embodiment 3

[0059] Embodiment 3, a kind of brewing method of Yuqian flavor water chestnut vinegar, the production steps are as follows:

[0060] A. Raw material pretreatment:

[0061] a. Pretreatment of elm money: take elm samara (Ym money) and wash;

[0062] b. Water chestnut pretreatment: take the water chestnut with black shell, remove the shell and clean;

[0063] c. Pre-mixing: Mix the pretreated yuqian and water chestnut with 3.2 times the weight of yuqian and water chestnut, add water with 1-2 times the weight of yuqian and water chestnut, put it into a food crusher equipped with a 90-mesh sieve, add appropriate amount of white sugar Adjust the sugar content so that the sugar content reaches 110g-150g / L, and prepare the elm money water chestnut mud;

[0064] B. Pretreatment of Chinese herbal medicines: Take 20% of Pueraria japonica, 16% of scorpion, 12% of Hovenia dulcis, 14% of Atractylodes macrocephala, 10% of Sorbus, 12% of Duxianzi, and 16% of Lily, and add raw Chinese medi...

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PUM

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Abstract

The invention discloses lotus-flavored water chestnut vinegar. The vinegar is prepared by using lotus and water chestnuts as raw materials and adding flos puerariae and textile screw pine seeds. The nutritional values of the lotus and water chestnuts are sufficiently utilized, and the raw materials are combined with traditional Chinese medicinal materials to synergize, so that the lotus-flavored water chestnut vinegar has the effects of nourishing liver and kidneys, improving eyesight and clearing liver. The finished product has clear appearance, appropriate concentration, mild tart flavor, mellow but not astringent fragrance, has a prominent health function, is suitable for public taste, can be easily stored, and can be used for remarkably improving uncomfortable feelings of groups with dry eyes and blurred vision caused by long-term use of computer and impropriate eye use after being taken for a long time. The manufacture process is simple, is easy to implement, and the lotus-flavored water chestnut vinegar has a wide market prospect, and can be produced in batch.

Description

[0001] This application is a divisional application with an application number of 201610022456.7, an application date of January 14, 2016, and an invention title of "A Brewing Method of Water Lily Flavor Water Caltrop Vinegar". technical field [0002] The invention relates to the field of food processing, in particular to water lily-flavored water chestnut vinegar prepared by adding water lily and water chestnut as raw materials and adding Chinese medicinal materials with health care effects. Background technique [0003] Water lilies, perennial aquatic herbs; rhizomes are thick. Leaf type II, floating leaves grow on the water surface, round, elliptic or ovate, apex obtusely rounded, base parted into horseshoe or heart-shaped, leaf margin wavy entire or toothed; submerged leaves thin film, weak. Flowers are solitary, with different sizes and colors, floating or emerging; 4 sepals, many petals and stamens. The fruit is berry cottony, matures in water, and cracks irregularly...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/08A61K36/88A61P1/16A61P13/12A61P27/02
CPCC12J1/04A61K36/185A61K36/48A61K36/62A61K36/88C12J1/08
Inventor 申健
Owner 申健
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