Production method of radix scutellariae and Nanguo pear fruit vinegar
A production method and technology of Scutellaria baicalensis, which is applied in the field of production of Scutellaria baicalensis Nanguo pear fruit vinegar, can solve the problems of single product of Scutellaria baicalensis and cannot meet the demand, and achieve the effects of unique flavor, portability and rich nutrition
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Embodiment 1
[0019] A preparation method of Scutellaria baicalensis pear fruit vinegar, the specific operation steps are:
[0020] (1) Raw material processing: select fresh and high-quality scutellaria baicalensis, Nanguo pear, and ebony fruit as raw materials, wash and remove impurities, cut into slices, mix evenly according to the ratio of 1:0.5:0.1, soak in 0.45% citric acid, 0.2 % vitamin C, 5% honey aqueous solution, soak 800g of raw materials per 1L of aqueous solution, after soaking for 65min, remove and drain;
[0021] (2) Freeze-drying: The drained raw materials are pre-cooled at -18°C for 3 hours, then quickly put into the drying chamber, and start vacuuming until the vacuum degree in the drying chamber is maintained at 25Pa, and the temperature in the drying chamber is maintained. Dry at -12°C for 3.5 hours; then raise the temperature to 42°C and maintain for 5 hours, the vacuum in the drying chamber is maintained at 36Pa, until the raw material is dried to a water content of 12...
Embodiment 2
[0030] A preparation method of Scutellaria baicalensis pear fruit vinegar, the specific operation steps are:
[0031] (1) Raw material processing: select fresh and high-quality Scutellaria baicalensis, Nanguo pear, and noni fruit as raw materials, wash and remove impurities, cut into slices, mix evenly according to the ratio of 1:0.5:0.2, soak in 0.15% citric acid, In an aqueous solution of 0.3% vitamin C and 6% honey, soak 200g of raw materials per 1L of aqueous solution, soak for 60min, remove and drain;
[0032] (2) Freeze-drying: the drained raw materials are pre-cooled at -18°C for 4.5 hours, then quickly put into the drying chamber, and start vacuuming until the vacuum degree in the drying chamber is maintained at 28Pa to maintain the temperature in the drying chamber Dry at -4°C for 3 hours; then raise the temperature to 32°C and maintain for 4 hours, the vacuum in the drying chamber is maintained at 43Pa, until the raw material is dried to a moisture content of 6%, and...
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