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Preparation method of sugarcane vinegar powder with blood fat reduction effect

A sugarcane vinegar and blood lipid-lowering technology, which is applied in the preparation of vinegar, medical preparations containing active ingredients, and pharmaceutical formulas, can solve the problems of single function and single nutrition, and achieve simple preparation methods, low water content, and sour taste sweet effect

Active Publication Date: 2018-01-23
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the sugarcane vinegar powder that is made simply with sugarcane as raw material not only has single nutrition, but also has single function, which is not enough to satisfy people's pursuit of food with nutrition and health care, and there is no relevant report on sugarcane vinegar powder at present

Method used

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  • Preparation method of sugarcane vinegar powder with blood fat reduction effect
  • Preparation method of sugarcane vinegar powder with blood fat reduction effect

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of sugarcane vinegar powder for reducing blood fat, comprising 65 parts by weight of sugarcane raw vinegar, 5 parts by weight of acetic acid bacteria film, 12 parts by weight of plants, 3 parts by weight of hydroxypropyl-β-cyclodextrin, and 3 parts by weight of malt Dextrin and 2 parts by weight of sweetener are raw materials, among which, the plant is composed of kelp, fungus, laver and ganoderma in equal mass ratio, and the sweetener is composed of stevioside and arrowroot sweetener in equal mass ratio , including the following steps:

[0028] (1) Put the raw sugarcane vinegar in a can and age it for 100 days at 25°C. There will be a translucent solidified film with a thickness of 2 cm on the liquid surface, which is the acetic acid bacteria film, and take it out for later use.

[0029] (2) Plant treatment

[0030] S1: After cleaning the plants with running water, quickly blanch them in water at 100°C for 2 minutes, quickly pick them up and place...

Embodiment 2

[0039] A preparation method of sugarcane vinegar powder for reducing blood fat, comprising 73 parts by weight of sugarcane raw vinegar, 7 parts by weight of acetic acid bacteria film, 13.5 parts by weight of plants, 4 parts by weight of hydroxypropyl-β-cyclodextrin, and 4.5 parts by weight of malt Dextrin and 3 parts by weight of sweetener are raw materials, among which, the plant is composed of kelp, fungus, laver and ganoderma in equal mass ratio, and the sweetener is composed of stevioside and arrowroot sweetener in equal mass ratio , including the following steps:

[0040] (1) Put the raw sugarcane vinegar in cans and age it at 27°C for 110 days. There will be a translucent solidified film with a thickness of 3 cm on the surface of the liquid, which is the acetic acid bacteria film. Take it out for later use.

[0041] (2) Plant treatment

[0042] S1: After cleaning the plants with running water, quickly blanch them in water at 110°C for 2.5 minutes, quickly pick them up a...

Embodiment 3

[0051] A preparation method of sugarcane vinegar powder for reducing blood fat, comprising 80 parts by weight of sugarcane raw vinegar, 10 parts by weight of acetic acid bacteria film, 15 parts by weight of plants, 5 parts by weight of hydroxypropyl-β-cyclodextrin, and 6 parts by weight of malt Dextrin and 4 parts by weight of sweetener are raw materials, among which, the plant is composed of kelp, fungus, laver and ganoderma in equal mass ratio, and the sweetener is composed of stevioside and arrowroot sweetener in equal mass ratio , including the following steps:

[0052] (1) Put the raw sugarcane vinegar in a can and age it at 30°C for 120 days. There will be a translucent solidified film with a thickness of 5 cm on the surface of the liquid, which is the acetic acid bacteria film. Take it out for later use.

[0053] (2) Plant treatment

[0054] S1: After cleaning the plants with running water, quickly blanch them in water at 120°C for 3 minutes, quickly pick them up and p...

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Abstract

The invention relates to the technical field of food processing, in particular to a preparation method of sugarcane vinegar powder with blood fat reduction effect. The preparation method comprises thefollowing steps of using 65 to 80 parts of raw vinegar of sugarcane, 5 to 10 parts of acetic bacteria film, 12 to 15 parts of plant, 3 to 5 parts of hydroxypropyl-beta-cyclodextrin, 3 to 6 parts of maltodextrin, and 2 to 4 parts of sweetening agent by weight as raw materials; treating the raw materials by alcohol soaking, microwave and ultrasonic wave joint treatment, rotary evaporation and the like; soaking by ultrasonic waves in an assisting way, blending and mixing, freeze-drying under the vacuum condition, crushing in an ultrafine way, screening, and the like. The sugarcane vinegar powderhas the advantages that the rich nutritional matters are contained; multiple health-care effects of blood fat reduction and the like are realized; the preparation method is simple, the yield rate ofvinegar powder is effectively increased, the effective ingredients of the vinegar powder are protected, the water content is low, the powder is fine and uniform, the caking is avoided, the mouth feelis sweet, and a kind of health-care and nutritional green food is obtained.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of sugarcane vinegar powder for reducing blood fat. Background technique [0002] Vinegar powder is a new type of compound sour agent, which has physiological functions such as preventing cancer, lowering blood pressure, lowering blood fat, preventing or preventing arteriosclerosis, etc. It can be used to season and stimulate people's appetite. [0003] Guangxi is rich in sugarcane, and sugarcane juice is rich in sucrose, fructose and other sugars, as well as calcium, phosphorus, iron and other minerals, asparagine, alanine, citric acid and other amino acids, and vitamin B6, vitamin B1, B2 . If sugarcane vinegar powder is developed with it, not only can the utilization problem of sugarcane resources be solved, but also new products can be developed in the fruit vinegar industry. But the sugarcane vinegar powder that is made simply with sugarcane as ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/08A61K36/074A61P3/06
Inventor 陈赶林郑凤锦林波孙健李志春方晓纯
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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