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Dendrobium officinale kimura ex migo vinegar beverage and preparation method thereof

A technology of Dendrobium officinale and vinegar beverage is applied in the preparation of vinegar, food ingredients as taste modifiers, functions of food ingredients, etc. Appetite, sour taste, and the effect of improving economic efficiency

Inactive Publication Date: 2018-12-21
安徽霍山黑石渡生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the Dendrobium candidum beverages currently on the market are made of simple Dendrobium fresh grass and dry grassland materials. benefit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] This embodiment discloses a dendrobium candidum vinegar beverage, which comprises the following components in parts by weight: 43 parts of dendrobium candidum, 23 parts of yam, 17 parts of apple, 17 parts of hawthorn, 5 parts of rice and 10 parts of honey.

[0029] This embodiment discloses a kind of method for preparing described Dendrobium officinale vinegar beverage, comprises the following steps:

[0030] 1. Pretreatment: Weigh each raw material according to the above parts by weight, wash Dendrobium officinale and cut into sections, wash the yam, peel and slice, wash the apple and hawthorn respectively, remove the core and slice, and soak the rice in water for 2 hours.

[0031] 2. Refining, adding the pretreated raw materials into pure water with a solid-to-liquid ratio of 4kg / L and then refining to obtain a slurry.

[0032] 3. Liquefaction, add amylase to the slurry, and liquefy at a temperature of 87°C for 60 minutes to obtain a liquefied slurry.

[0033] 4. Sac...

Embodiment 2

[0038] This embodiment discloses a dendrobium candidum vinegar beverage, which comprises the following components in parts by weight: 45 parts of dendrobium candidum, 20 parts of yam, 10 parts of apple, 20 parts of hawthorn, 8 parts of rice and 5 parts of honey.

[0039] This embodiment discloses a kind of method for preparing described Dendrobium officinale vinegar beverage, comprises the following steps:

[0040] 1. Pretreatment: Weigh each raw material according to the above parts by weight, wash Dendrobium officinale and cut into sections, wash the yam, peel and slice, wash the apple and hawthorn respectively, remove the core and slice, and soak the rice in water for 2 hours.

[0041] 2. Refining, adding the pretreated raw materials into pure water with a solid-to-liquid ratio of 5kg / L and then refining to obtain a slurry.

[0042] 3. Liquefaction, add amylase to the slurry, and liquefy at a temperature of 90° C. for 30 minutes to obtain a liquefied slurry.

[0043] 4. Sa...

Embodiment 3

[0048] This embodiment discloses a dendrobium candidum vinegar drink, which comprises the following components in parts by weight: 40 parts of dendrobium candidum, 25 parts of yam, 20 parts of apple, 10 parts of hawthorn, 10 parts of rice and 8 parts of honey.

[0049] This embodiment discloses a kind of method for preparing described Dendrobium officinale vinegar beverage, comprises the following steps:

[0050] 1. Pretreatment: Weigh each raw material according to the above parts by weight, wash Dendrobium officinale and cut into sections, wash the yam, peel and slice, wash the apple and hawthorn respectively, remove the core and slice, and soak the rice in water for 2 hours.

[0051] 2. Refining, adding the raw materials after the pretreatment into pure water with a solid-to-liquid ratio of 3kg / L and then refining to obtain a slurry.

[0052] 3. Liquefaction, add amylase to the slurry, and liquefy at a temperature of 85°C for 90 minutes to obtain a liquefied slurry.

[005...

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PUM

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Abstract

The invention discloses a dendrobium officinale kimura ex migo vinegar beverage. The dendrobium officinale kimura ex migo vinegar beverage is prepared from the following components in parts by weight:40 to 50 parts of dendrobium officinale kimura ex migo, 20 to 30 parts of rhizoma dioscoreae, 10 to 20 parts of apples, 10 to 20 parts of fructus crataegi, 5 to 10 parts of rice and 5 to 10 parts ofhoney. The dendrobium officinale kimura ex migo vinegar beverage disclosed by the invention has the advantages of pure mouth feel, unique flavor and obvious health-care effect.

Description

technical field [0001] The invention relates to the field of food, in particular to a dendrobium candidum vinegar beverage and a preparation method thereof. Background technique [0002] In recent years, vinegar beverage has become a healthy and fashionable beverage following carbonated beverages, tea beverages and fruit juice beverages, and is generally recognized and welcomed by consumers and is popular in the market. Consumers love vinegar drinks not only because of their sour taste, but also because vinegar itself can balance acid and alkali. The unbalanced eating habits that people in the current society need to solve urgently make health the biggest reason for consumers to buy vinegar drinks. [0003] Dendrobium officinale belongs to the herbaceous plant of Orchidaceae. Orchidaceae Dendrobium is the most commonly used precious traditional Chinese medicine, among which Dendrobium candidum is the top health care product in Dendrobium. The extensive and profound traditi...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L33/10A23L21/25C12J1/04
CPCA23L2/382A23L2/52A23L21/25A23L33/10C12J1/04A23V2002/00A23V2200/14A23V2200/30
Inventor 徐欣童
Owner 安徽霍山黑石渡生物科技有限公司
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