Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
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
View PDF0 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
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
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
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.
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
Login to view more
Abstract
The invention relates to the field of food, in particular to peanut vinegar. It is composed of the following parts by weight: 35-45 parts of peanuts, 15-20 parts of black beans, 15-20 parts of acetic acid bacteria, 5-10 parts of Daqu, 15-20 parts of soybeans, 5-8 parts of citric acid, and 15 parts of sorghum -25 parts, 5-10 parts of rose, 15-20 parts of rock sugar, 25-30 parts of fruit juice, 5-10 parts of fermented bacteria. The peanut vinegar provided by the invention does not contain preservatives and chemicals, has pure natural raw materials, and has a unique taste. It not only has the effects of vinegar on lowering blood pressure, blood lipids, and softening blood vessels, but also has rich peanut nutrition, enhances memory, resists aging, and delays brain function. Decay, the effect of moisturizing the skin, but also has the effect of beauty.
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
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
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more