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Preparation method of pericarpium citri reticulatae and coix seed vinegar

A technology of dried tangerine peel and barley is applied in the preparation of vinegar, medical preparations containing active ingredients, pharmaceutical formulations, etc., which can solve the problems of waste of active ingredients, and the taste cannot be accepted by many people, so as to achieve low production cost and improve the production efficiency of manufacturers. Effectiveness, high economic efficiency and social benefits

Inactive Publication Date: 2017-06-20
饶雅琴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

CN100566605C discloses a kind of tangerine peel vinegar beverage, which is prepared by mixing rice vinegar and tangerine peel extract. It has the unique aroma of tangerine peel, but it is only a simple mixture of raw materials, and the taste cannot be accepted by many people, and the tangerine peel extract is water-extracted , which makes a lot of oil-soluble active ingredients in tangerine peel wasted, and its efficacy cannot be well exerted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Preparation of tangerine peel barley vinegar

[0025] Weigh the following materials: 1kg Xinhui tangerine peel, 2kg mature vinegar, 1kg barley, 1kg rock sugar, and 1kg water.

[0026] Production Method:

[0027] 1) Wash and shred the tangerine peel and dry it.

[0028] 2) Mix orange peel, vinegar, sugar and water into a sealed container and let it stand in a cool place for 5 days;

[0029] 3) Add barley into the container, stir it once a day, seal it and let it stand for 5 days.

[0030] 4) Filtrate the filtrate after adding barley for 5 days to obtain tangerine peel barley vinegar.

Embodiment 2

[0032] Preparation of tangerine peel barley vinegar

[0033] The preparation method of this embodiment is substantially the same as that of Example 1, the difference being that the selected raw materials are: 1 kg of Xinhui tangerine peel, 3 kg of glutinous rice vinegar, 1 kg of barley, 2 kg of white granulated sugar, and 2 kg of water.

Embodiment 3

[0035] Preparation of tangerine peel barley vinegar

[0036] Take the tangerine peel barley vinegar prepared in Example 1.2, add 7 g of citric acid, 5 g of sodium citrate, 15 g of acesulfame potassium, and 0.4 kg of soluble dietary fiber to it, fully dissolve and mix it, and then fill it to obtain a finished product.

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PUM

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Abstract

The invention relates to the technical field of beverage formula and production technology, and specifically discloses a preparation method of tangerine peel and barley vinegar, comprising the following steps: 1) mixing tangerine peel, vinegar, sugar and water into a sealed container, and standing in a cool place 5 days; 2) Add barley into the container, stir it once a day and then let it stand; 3) Filter after 5 days to obtain the filtrate. Compared with the prior art, the present invention makes the active ingredients in the tangerine peel better soluble in the vinegar beverage through soaking and fermentation, so that the product has a better health care effect. In addition, the fragrance of the tangerine peel can be better integrated with the mature vinegar .

Description

technical field [0001] The invention relates to the technical field of beverage formula and production technology, and specifically discloses a preparation method of tangerine peel barley vinegar. Background technique [0002] Chenpi is the dry ripe pericarp of Rutaceae plant orange CitrusreticulataBlanco and its cultivars. Medicinal materials are divided into "Chen Pi" and "Guang Chen Pi". The bitter substances of tangerine peel are "limonoids" represented by limonin and bitterin. This kind of limonoids has a mild taste and is easy to dissolve in water, which helps the digestion of food. Chenpi is used for cooking dishes. Its bitterness blends with other flavors to create a unique flavor. Tangerine peel contains volatile oil, hesperidin, vitamin B, C and other ingredients. The volatile oil contained in it has a mild stimulating effect on the gastrointestinal tract, can promote the secretion of digestive juice, eliminate gas in the intestine, and increase appetite. Tange...

Claims

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Application Information

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IPC IPC(8): C12J1/00A61K36/8994A61P1/14A61P9/12A61P39/02
CPCC12J1/00A61K36/752A61K36/8994
Inventor 饶雅琴
Owner 饶雅琴
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