Preparation method of rhizoma gastrodiae vinegar

A technology of Gastrodia elata and mixed materials is applied in the preparation of vinegar, medical preparations containing active ingredients, pharmaceutical formulations, etc., which can solve the problems that Gastrodia elata vinegar cannot give full play to the medicinal value of Gastrodia elata, so as to speed up blood circulation and improve comfort. Sensation, easy digestion and absorption effect

Inactive Publication Date: 2017-12-29
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 Gastrodia elata vinegar cannot fully exert the med...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A preparation method of Gastrodia elata vinegar, the method is realized by following steps:

[0013] 1) Prepare raw materials according to the following mass parts: 30 kg of clean Gastrodia elata, 30 kg of eggplant root, 15 kg of Rhizoma Rhizoma Rhizoma Chuanxiong, 5 kg of casuarina, and 950 kg of white wine; then, clean Gastrodia elata, eggplant root, Rhizoma Rhizoma Rhizoma Rhizoma Rhizoma Rhizoma Rhizoma Rhizoma Rhizoma Rhizoma Chuanxiong and Casuarinae were mixed and soaked in a sodium bicarbonate solution at a temperature of 60°C for 40 minutes, removed, rinsed twice with clean water, and then crushed into powder to obtain the first mixture; then, The first mixture is placed in white wine and soaked in an airtight manner for 30 days, thus obtaining the second mixture;

[0014] 2) Add sucrose, starch, and koji to the second mixture and stir evenly. The mass ratio of the second mixture, sucrose, starch, and koji is 10:1:3:1, and ferment in airtight conditions at 30°C...

Embodiment 2

[0018] A preparation method of Gastrodia elata vinegar, the method is realized by following steps:

[0019] 1) Prepare raw materials according to the following mass parts: 30 kg of clean Gastrodia elata, 30 kg of eggplant root, 15 kg of Rhizoma Rhizoma Rhizoma Chuanxiong, 5 kg of casuarina, and 950 kg of white wine; then, clean Gastrodia elata, eggplant root, Rhizoma Rhizoma Rhizoma Rhizoma Rhizoma Rhizoma Rhizoma Rhizoma Rhizoma Rhizoma Chuanxiong and Casuarinae were mixed and soaked in a sodium bicarbonate solution at a temperature of 60°C for 40 minutes, removed, rinsed twice with clean water, and then crushed into powder to obtain the first mixture; then, The first mixture is placed in white wine and soaked in an airtight manner for 30 days, thus obtaining the second mixture;

[0020] 2) Add sucrose, starch, and koji to the second mixture and stir evenly. The mass ratio of the second mixture, sucrose, starch, and koji is 10:1:3:1, and ferment in airtight conditions at 30°C...

Embodiment 3

[0024] A preparation method of Gastrodia elata vinegar, the method is realized by following steps:

[0025] 1) Prepare raw materials according to the following mass parts: 30 kg of clean Gastrodia elata, 30 kg of eggplant root, 15 kg of Rhizoma Rhizoma Rhizoma Chuanxiong, 5 kg of casuarina, and 950 kg of white wine; then, clean Gastrodia elata, eggplant root, Rhizoma Rhizoma Rhizoma Rhizoma Rhizoma Rhizoma Rhizoma Rhizoma Rhizoma Rhizoma Chuanxiong and Casuarinae were mixed and soaked in a sodium bicarbonate solution at a temperature of 60°C for 40 minutes, removed, rinsed twice with clean water, and then crushed into powder to obtain the first mixture; then, The first mixture is placed in white wine and soaked in an airtight manner for 30 days, thus obtaining the second mixture;

[0026] 2) Add sucrose, starch, and koji to the second mixture and stir evenly. The mass ratio of the second mixture, sucrose, starch, and koji is 10:1:3:1, and ferment in airtight conditions at 30°C...

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PUM

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Abstract

The invention relates to the preparation technology of rhizoma gastrodiae vinegar, in particular to a preparation method of rhizoma gastrodiae vinegar, and solves the problem that existing rhizoma gastrodiae vinegar cannot bring the medicinal value of rhizoma gastrodiae into full play. The preparation method includes the steps of firstly, mixing clean rhizoma gastrodiae, eggplant roots, Drynaria fortunei, rhizoma chuanxiong, Casuarina equisetifolia, and soaking into a sodium bicarbonate solution of 60 DEG C for 40 minutes; secondly, adding sucrose, starch and distiller's yeast into a second mixture, evenly stirring, and performing sealed fermentation for 3 days under 30 DEG C to obtain a third mixture, wherein the mass ratio of the second mixture to the sucrose to the starch to the distiller's yeast is 10:1:3:1; adding purified water and vinegar koji into the third mixture, and then fermenting in a liquid fermentation tank under 26-29 DEG C for 6-8 days to obtain a fourth mixture, wherein the mass ratio of the third mixture to the purified water and the vinegar koji is 5:15:1. The preparation method is applicable to the preparation of rhizoma gastrodiae vinegar.

Description

technical field [0001] The invention relates to a preparation technology of gastrodia elata vinegar, in particular to a preparation method of gastrodia elata vinegar. Background technique [0002] The existing gastrodia elata vinegar is mainly prepared by blending the gastrodia elata extract with the finished vinegar. However, practice has shown that due to the limitation of the preparation method, the existing gastrodia elata vinegar cannot fully retain the organic medicinal components in gastrodia elata, so it cannot fully exert the medicinal value of gastrodia elata. Based on this, it is necessary to invent a brand-new preparation method of Gastrodia elata vinegar to solve the problem that the existing gastrodia elata vinegar cannot give full play to the medicinal value of Gastrodia elata. Contents of the invention [0003] In order to solve the problem that the existing gastrodia elata vinegar cannot fully exert the medicinal value of gastrodia elata, the invention pr...

Claims

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Application Information

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IPC IPC(8): C12J1/04A61K36/8988
CPCA61K36/126A61K36/185A61K36/236A61K36/81A61K36/8988C12J1/04A61K2300/00
Inventor 原建忠
Owner SHANXI YUANYUAN VINEGAR IND
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