Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Corn fruit vinegar and production technology thereof

A production process, corn technology, applied in the preparation of vinegar, antidote, plant raw materials, etc., can solve the problems of large bitterness, slow efficacy, poor palatability, etc., and achieve the effects of quick effect, lowering blood pressure, and lowering blood lipids

Inactive Publication Date: 2018-10-12
马鞍山中粮生物化学有限公司
View PDF0 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the anti-alcoholic beverages in the prior art add a large amount of traditional Chinese medicines, which have a strong bitter taste, poor palatability, and slow drug effects

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The corn fruit vinegar of the present invention is weighed according to the following parts by weight: 2 kg of corn, 1.5 kg of persimmon, 1.5 kg of grape, 1.5 kg of grapefruit, 30 g of mint, 80 g of mung bean, 120 g of chrysanthemum, 200 g of sugar cane, and the rest of water.

[0037] The production technology of above-mentioned corn fruit vinegar is as follows:

[0038] Step (1): steaming the corn thoroughly, steaming it, and letting it cool down to obtain the corn raw material;

[0039] Step (2): Peel the grapes and pomelo, take the flesh, mix and beat, and obtain juice puree;

[0040] Step (3): adding pectinase and yeast to the corn raw material in step (1), fruit juice puree and persimmon in step (2), and putting them into a closed container for fermentation to obtain a mixed liquor;

[0041] Step (4): adding acetic acid bacteria to the mixed liquor in step (3) for fermentation to obtain the acetic acid stock solution;

[0042] Step (5): peeling and dicing the su...

Embodiment 2

[0048] The corn fruit vinegar of the present invention is weighed according to the following parts by weight: 3 kg of corn, 1 kg of persimmon, 2 kg of grape, 1 kg of grapefruit, 70 g of mint, 20 g of mung bean, 250 g of chrysanthemum, 500 g of sugar cane, and the rest of water.

[0049] The production technology of above-mentioned corn fruit vinegar is as follows:

[0050] Step (1): steaming the corn thoroughly, steaming it, and letting it cool down to obtain the corn raw material;

[0051] Step (2): Peel the grapes and pomelo, take the flesh, mix and beat, and obtain juice puree;

[0052] Step (3): adding pectinase and yeast to the corn raw material in step (1), fruit juice puree and persimmon in step (2), and putting them into a closed container for fermentation to obtain a mixed liquor;

[0053] Step (4): adding acetic acid bacteria to the mixed liquor in step (3) for fermentation to obtain the acetic acid stock solution;

[0054] Step (5): peeling and dicing the sugarcan...

Embodiment 3

[0060] The corn fruit vinegar of the present invention is weighed according to the following parts by weight: 2.5kg corn, 1.3kg persimmon, 1.8kg grape, 1.2kg grapefruit, 500g mint, 150g mung bean, 200g chrysanthemum, 300g sugar cane, and the rest of water.

[0061] The production technology of above-mentioned corn fruit vinegar is as follows:

[0062] Step (1): steaming the corn thoroughly, steaming it, and letting it cool down to obtain the corn raw material;

[0063] Step (2): Peel the grapes and pomelo, take the flesh, mix and beat, and obtain juice puree;

[0064] Step (3): adding pectinase and yeast to the corn raw material in step (1), fruit juice puree and persimmon in step (2), and putting them into a closed container for fermentation to obtain a mixed liquor;

[0065] Step (4): adding acetic acid bacteria to the mixed liquor in step (3) for fermentation to obtain the acetic acid stock solution;

[0066] Step (5): peeling and dicing the sugarcane, removing the nodes ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to corn fruit vinegar. The corn fruit vinegar is prepared from corn, persimmons, grapes, grapefruits, mint, mung beans, chrysanthemums, sugarcane and the balance water. The production technology includes the steps that the corn is completely steamed and then cooled, the obtained corn is mixed with juice of the persimmons, the grapes and the grapefruits, pectinase and saccharomycetes are added, the obtained product is put into a closed container and fermented, then acetic bacteria are added for fermentation, and acetic-acid raw liquid is obtained; the mint, the mung beans,the chrysanthemums and the sugarcane are prepared into an auxiliary material soup, the auxiliary material soup and the acetic-acid raw liquid are mixed, and a corn-fruit-vinegar primary product is obtained; the corn-fruit-vinegar primary product is filtered and sterilized to be filled. The corn fruit vinegar is unique in flavor and good in taste, and has the good anti-alcohol function.

Description

technical field [0001] The invention relates to the field of beverage processing, in particular to a corn fruit vinegar and a production process thereof. Background technique [0002] With the improvement of living standards, people's consumption of alcohol is increasing year by year. Drinking a small amount of alcohol can speed up blood circulation and eliminate fatigue. However, excessive drinking, alcohol not only does certain harm to the human body, but also easily causes various diseases and bad social behaviors . Therefore, various hangover preparations, hangover drinks also arise at the historic moment. [0003] Most of the anti-alcoholic beverages in the prior art add a large amount of traditional Chinese medicines, which have a large bitter taste, poor palatability, and slow drug effects. [0004] Therefore, how to provide a drink with good taste, strong anti-alcoholic ability and quick effect is an urgent problem to be solved by those skilled in the art. Conten...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12J1/04C12J1/00A61K36/899A61P39/02
CPCC12J1/04A61K36/287A61K36/44A61K36/48A61K36/534A61K36/752A61K36/87A61K36/899C12J1/00A61K2300/00
Inventor 唐宏泉汪建军刘贤顺
Owner 马鞍山中粮生物化学有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com