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Peanut vinegar

A technology of peanut and acetic acid bacteria is applied in the preparation of vinegar, antidote, plant raw materials, etc., to achieve the effect of rich nutrition, unique taste and moisturizing skin

Inactive Publication Date: 2017-06-13
青岛宏致复合织造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Peanuts have always been loved by people, and there are many ways to eat them. Peanuts in old vinegar are a popular dish, but few people make peanuts into vinegar and eat them for a long time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A peanut vinegar is composed of the following parts by weight: 35 parts of peanuts, 15 parts of black beans, 15 parts of acetic acid bacteria, 5 parts of Daqu, 15 parts of soybeans, 5 parts of citric acid, 15 parts of sorghum, 5 parts of roses, rock sugar 15 parts, 25 parts fruit juice, 5 parts fermented bacteria.

[0013] Further, a kind of peanut vinegar, the juice is apple, orange, peach, jujube mixed juice, the fermentation bacteria is Leuconostoc gluconostoc. -30°C, the fermentation humidity is 65%-75%, and the fermentation time is 7 days.

Embodiment 2

[0015] A peanut vinegar is composed of the following parts by weight: 45 parts of peanuts, 20 parts of black beans, 20 parts of acetic acid bacteria, 10 parts of Daqu, 20 parts of soybeans, 8 parts of citric acid, 25 parts of sorghum, 10 parts of roses, rock sugar 20 parts, 30 parts fruit juice, 10 parts fermented bacteria.

[0016] Further, a kind of peanut vinegar, the juice is apple, orange, peach, jujube mixed juice, the fermentation bacteria is Leuconostoc gluconostoc. -30°C, the fermentation humidity is 65%-75%, and the fermentation time is 7 days.

Embodiment 3

[0018] A peanut vinegar is composed of the following parts by weight: 40 parts of peanuts, 18 parts of black beans, 18 parts of acetic acid bacteria, 8 parts of Daqu, 18 parts of soybeans, 7 parts of citric acid, 20 parts of sorghum, 8 parts of roses, rock sugar 18 parts, 28 parts fruit juice, 8 parts fermented bacteria.

[0019] Further, a kind of peanut vinegar, the juice is apple, orange, peach, jujube mixed juice, the fermentation bacteria is Leuconostoc gluconostoc. -30°C, the fermentation humidity is 65%-75%, and the fermentation time is 7 days.

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PUM

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Abstract

The invention relates to the field of food, in particular to a peanut vinegar. The peanut vinegar comprises the following substances in parts by weight: 35-45 parts of peanuts, 15-20 parts of black beans, 15-20 parts of acetic bacteria, 5-10 parts of koji, 15-20 parts of soybeans, 5-8 parts of citric acid, 15-25 parts of sorghum, 5-10 parts of rose, 15-20 parts of rock candy, 25-30 parts of fruit juice and 5-10 parts of zymophyte. The peanut vinegar provided by the invention does not contain preservatives or chemical substances, has naturally pure raw materials and is unique in taste, has the effects of not only reducing blood pressure and fat and softening vessels of vinegar but also achieving rich peanut nutrition, enhancing memory, resisting aging, delaying brain function declination and moistening skin, and further has a beautifying effect.

Description

technical field [0001] The invention relates to the field of food, in particular to peanut vinegar. Background technique [0002] Vinegar has been used as a condiment in the traditional sense. At the same time, medical scientists of all ages have also discovered that vinegar has certain medicinal value. Modern medicine has also proved that vinegar can eliminate fatigue, help digestion, facilitate absorption, and prevent aging. , antibacterial and sterilizing, dilating blood vessels, beauty and skin care, preventing obesity, regulating blood acid-base balance and enhancing liver and kidney functions. [0003] Peanuts contain vitamin E and a certain amount of zinc, which can enhance memory, anti-aging, delay the decline of brain function, and moisturize the skin. Vitamin K in peanuts has a hemostatic effect; the hemostatic effect of peanut red coat is 50 times higher than that of peanuts. A variety of blood diseases have a good hemostatic effect. The unsaturated fatty acids i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04A61K36/48A61P9/12A61P3/06A61P39/00A61P25/00A61P17/16
Inventor 牟连春
Owner 青岛宏致复合织造有限公司
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