Production method of rose vinegar

A technology of rose vinegar and rose flower, which is applied to the preparation of vinegar, medical preparations containing active ingredients, pharmaceutical formulations, etc., can solve the problems that rose vinegar cannot give full play to the medicinal value of roses, and achieves the speed of blood circulation and the taste. and good taste, easy to digest and absorb

Active Publication Date: 2017-11-28
SHANXI YUANYUAN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem that the existing rose vinegar cannot give full play to the medicinal value of roses, the present invention provides a preparation method of rose vinegar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A kind of preparation method of rose vinegar, this method adopts following steps to realize:

[0013] 1) First, prepare raw materials according to the following mass parts: 40 kg of fresh roses, 4 kg of Rhizoma Chuanxiong, 2 kg of Eucommia ulmoides, 1 kg of cumin, 2 kg of 120-mesh fine quartz sand, 1 kg of quicklime, and 100 kg of white wine; then, put Fresh roses, Rhizoma Chuanxiong, Eucommia ulmoides, and cumin are mixed and crushed to below 200 meshes to obtain the first mixture; then, 120 mesh fine quartz sand and quicklime are added to the first mixture and ground for 40 minutes by breaking the wall. The second mixture is thus obtained; then, the second mixture is placed in white wine, stirred evenly and soaked for 48 hours, then sealed and heated to 50°C for 12 hours, then treated with ultrasonic waves for 6 hours, and then naturally cooled to room temperature and left to stand for 24 hours. hour, thus obtaining the third mixture;

[0014] 2) First, prepare the r...

Embodiment 2

[0018] A kind of preparation method of rose vinegar, this method adopts following steps to realize:

[0019] 1) First, prepare raw materials according to the following mass parts: 40 kg of fresh roses, 4 kg of Rhizoma Chuanxiong, 2 kg of Eucommia ulmoides, 1 kg of cumin, 2 kg of 120-mesh fine quartz sand, 1 kg of quicklime, and 100 kg of white wine; then, put Fresh roses, Rhizoma Chuanxiong, Eucommia ulmoides, and cumin are mixed and crushed to below 200 meshes to obtain the first mixture; then, 120 mesh fine quartz sand and quicklime are added to the first mixture and ground for 40 minutes by breaking the wall. The second mixture is thus obtained; then, the second mixture is placed in white wine, stirred evenly and soaked for 48 hours, then sealed and heated to 50°C for 12 hours, then treated with ultrasonic waves for 6 hours, and then naturally cooled to room temperature and left to stand for 24 hours. hour, thus obtaining the third mixture;

[0020] 2) First, prepare the r...

Embodiment 3

[0024] A kind of preparation method of rose vinegar, this method adopts following steps to realize:

[0025] 1) First, prepare raw materials according to the following mass parts: 40 kg of fresh roses, 4 kg of Rhizoma Chuanxiong, 2 kg of Eucommia ulmoides, 1 kg of cumin, 2 kg of 120-mesh fine quartz sand, 1 kg of quicklime, and 100 kg of white wine; then, put Fresh roses, Rhizoma Chuanxiong, Eucommia ulmoides, and cumin are mixed and crushed to below 200 meshes to obtain the first mixture; then, 120 mesh fine quartz sand and quicklime are added to the first mixture and ground for 40 minutes by breaking the wall. The second mixture is thus obtained; then, the second mixture is placed in white wine, stirred evenly and soaked for 48 hours, then sealed and heated to 50°C for 12 hours, then treated with ultrasonic waves for 6 hours, and then naturally cooled to room temperature and left to stand for 24 hours. hour, thus obtaining the third mixture;

[0026] 2) First, prepare the r...

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PUM

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Abstract

The invention relates to a production method of rose vinegar. A problem that existing rose vinegar cannot fully perform the medicinal values of rose is solved in the invention. The production method of the rose vinegar comprises the following steps: 1, mixing fresh rose flowers, Ligusticum wallichii, Eucommia ulmoides and Fructus Foeniculi, and crushing the obtained mixture to 200 meshes or below to obtain a first mixture; 2, mixing carefully chosen glutinous rice and mineral water, and boiling the carefully chosen glutinous rice and mineral water for 1 h to obtain a fourth mixture; and 3, mixing a third mixture, a sixth mixture and traditional pure vinegar according to a mass ratio of 1:4:1 to obtain a seventh mixture, adding vinegar koji to the seventh mixture, uniformly stirring the seventh mixture and the vinegar koji, placing the seventh mixture and the vinegar koji in a liquid fermentation tank, carrying out reflux fermentation at 26-30 DEG C for 144-192 h, and standing the fermented seventh mixture for 72-96 h to obtain an eighth mixture. The method is suitable for producing the rose vinegar.

Description

technical field [0001] The invention relates to a preparation technology of rose vinegar, in particular to a preparation method of rose vinegar. Background technique [0002] Existing rose vinegar mainly adopts dry rose soaking method to prepare. However, practice has shown that due to the limitation of the preparation method, the existing rose vinegar cannot fully retain the organic components in the rose, so it cannot give full play to the medicinal value of the rose. Based on this, it is necessary to invent a brand-new preparation method of rose vinegar to solve the problem that the existing rose vinegar cannot give full play to the medicinal value of roses. Contents of the invention [0003] In order to solve the problem that the existing rose vinegar cannot give full play to the medicinal value of roses, the invention provides a preparation method of rose vinegar. [0004] The present invention is to adopt following technical scheme to realize: [0005] A kind of p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04A61K36/738A61P9/00A61P11/00
CPCA61K36/236A61K36/46A61K36/738C12J1/04A61K2300/00
Inventor 原建忠
Owner SHANXI YUANYUAN VINEGAR IND
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