Formula of health-preserving vinegar and preparation method thereof

A technology of health-preserving vinegar and strains, which is applied in the formulation and preparation of health-preserving vinegar, can solve problems such as lack of physical fitness, general health-preserving effect, and complicated production process, and achieve high production efficiency, low production cost, and low production process. simple effect

Inactive Publication Date: 2019-01-11
李影
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production process is complicated, the production time is long, the health preservation effect is average, and it does not have the effect of significantly improving physical fitness

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Formula of health-preserving vinegar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A health-preserving vinegar, comprising the following raw materials in parts by weight: 20 parts of barley seedlings, 11 parts of fresh fruit juice, 5 parts of auxiliary materials, 1 part of wormwood, 0.4 parts of roasted licorice, and 0.5 parts of bacteria.

[0024] In this embodiment, the fresh fruit juice is composed of pineapple juice, apple juice, orange juice and cantaloupe juice, and the weight ratio of the composition is 2:4:1:5.

[0025] In this embodiment, the strain is Lactobacillus.

[0026] In this embodiment, the auxiliary material is honey.

[0027] In the present embodiment, the preparation method of described health vinegar, concrete steps are as follows:

[0028] S1. To make pineapple juice, take the pineapple, peel it, cut it into inch pieces, soak it in 2.5% salt water for 10 hours; take the soaked fruit material and rinse it, use a juicer to make pineapple juice collection; and make it in the same way Apple juice, orange juice, and cantaloupe juic...

Embodiment 2

[0035] A health-preserving vinegar, comprising the following raw materials in parts by weight: 22 parts of barley seedlings, 14 parts of fresh fruit juice, 8 parts of auxiliary materials, 2 parts of wormwood, 1.5 parts of roasted licorice, and 1 part of bacteria.

[0036] In this embodiment, the fresh fruit juice is composed of pineapple juice, apple juice, orange juice, and cantaloupe juice, and the weight ratio of the composition is 2:4:1:11.

[0037] In this embodiment, the strain is Lactobacillus.

[0038] In this embodiment, the auxiliary material is essence.

[0039] In the present embodiment, the preparation method of described health vinegar, concrete steps are as follows:

[0040] S1. To make pineapple juice, take the pineapple, peel it, cut it into inch pieces, soak it in 3% salt water for 10.5 hours; take the soaked fruit material and rinse it, use a juicer to make pineapple juice collection; and make it in the same way Apple juice, orange juice, and cantaloupe ju...

Embodiment 3

[0047] A health-preserving vinegar, comprising the following raw materials in parts by weight: 27 parts of barley seedlings, 15 parts of fresh fruit juice, 9 parts of auxiliary materials, 3 parts of wormwood, 3 parts of roasted licorice, and 2 parts of strains.

[0048] In this embodiment, the fresh fruit juice is composed of pineapple juice, apple juice, orange juice, and cantaloupe juice, and the weight ratio of the composition is 2:4:6:11.

[0049] In this embodiment, the strain is Lactobacillus.

[0050] In this embodiment, the auxiliary material is chicken essence.

[0051] In the present embodiment, the preparation method of described health vinegar, concrete steps are as follows:

[0052] S1. To make pineapple juice, take the pineapple, peel it, cut it into inch pieces, soak it in 3.1% salt water for 10.8 hours; take the soaked fruit material and rinse it, use a juicer to make pineapple juice collection; and make it in the same way Apple juice, orange juice, and canta...

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 discloses a formula of health-preserving vinegar and a preparation method thereof, which relates to the field of condiments. The formula comprises the following raw materials in parts byweight: 20-30 parts of barley seedling, 11-16 parts of fresh juice, 5-11 parts of supplementary material, 1-4 parts of wormwood, 0.4-4 parts of roasted licorice root, and 0.5-2.5 parts of strain. Theinvention also discloses the preparation method of the health-preserving vinegar. The preparation process of the invention is simple, the preparation cost is low, the preparation efficiency is high,and the vinegar is suitable for mass production; fresh fruit juice added into vinegar greatly increases the content of nutrients in vinegar, no toxicity, has a better effect on the human body; becauseof added wormwood and roasted licorice, not only can effectively improve flavor, but also can greatly enhance human immunity, make the body more healthy.

Description

technical field [0001] The invention relates to the field of condiments, in particular to a formula of health-preserving vinegar and a preparation method thereof. Background technique [0002] Vinegar is a traditional condiment in major Chinese cuisines and an indispensable condiment in daily diet. The working people in ancient China used wine as a starter to ferment and brew vinegar. Oriental vinegar originated in China. [0003] Chinese patent "CN106337013A" discloses a preparation method of health-preserving vinegar; pour glutinous rice into a soaking pool for cleaning and soaking for more than 12 hours; drain the cleaned and soaked glutinous rice, pour it into a rice steamer, and steam it into Rice: Pour the cooked rice into the fermentation tank, cool it to a temperature between 32-35 degrees, add wine and medicine as required, add 50% water and mix well, and then ferment; ferment at an ambient temperature of 30-35 degrees 6-7 days; transfer the semi-finished product a...

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
Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/08A61K36/484A61P37/04
CPCA61K36/282A61K36/484A61P37/04C12J1/04C12J1/08A61K2300/00
Inventor 李影
Owner 李影
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap