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Preparation method of Lycium barbarum polysaccharide vinegar

A technology of Lycium barbarum polysaccharides and Lycium barbarum is applied in the field of vinegar preparation, which can solve the problems of not being able to give full play to the nutritional effect, the decrease of the nutritional value of Lycium barbarum, and the destruction of the structure of polysaccharides, etc., and achieve the unique flavor characteristics of Lycium barbarum, increase the content of nutritional components, and good biological properties. active effect

Inactive Publication Date: 2019-01-25
JIANGSU HENGSHUN VINEGAR IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are also a lot of production of wolfberry vinegar, but usually adding wolfberry in the form of juice to edible vinegar by blending method can not maximize its nutritional effect; Among them, the reaction between polysaccharides from Lycium barbarum and yeast makes the polysaccharides turn into alcohol, which greatly destroys the structure of polysaccharides and then affects their activity, which greatly reduces the nutritional value of Lycium barbarum.

Method used

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  • Preparation method of Lycium barbarum polysaccharide vinegar
  • Preparation method of Lycium barbarum polysaccharide vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of wolfberry polysaccharide vinegar, comprising the steps of:

[0025] (1) Preparation of wolfberry puree: select 10kg of high-quality plump dry wolfberry for cleaning, add 20kg of water to soak for 0.5h, and then directly crush and beat the mixed solution to prepare wolfberry puree;

[0026] (2) Water extraction of wolfberry: Add 20kg of water to the wolfberry puree at 30°C for 1.0h; Filtrating the two extracts, merging the filtrates, and separating the wolfberry filtrate and wolfberry filter residue for subsequent use;

[0027] (3) Preparation and processing of glutinous rice clinker: soak 25kg of high-quality glutinous rice for 24 hours, remove, drain, and cook for 60 minutes to obtain glutinous rice clinker, rinse with cold water so that the temperature of the glutinous rice clinker drops to 27°C for later use;

[0028] (4) Saccharification and fermentation: add the wolfberry filter residue obtained in step (2) to the glutinous rice clinker, ad...

Embodiment 2

[0032] A preparation method of wolfberry polysaccharide vinegar, comprising the steps of:

[0033] (1) Preparation of wolfberry puree: select 20kg of high-quality plump dry wolfberry for cleaning, add 60kg of water to soak for 0.5h, and then directly crush and beat the mixed solution to prepare wolfberry puree;

[0034] (2) Water extraction of Chinese wolfberry: add 20kg of water to the wolfberry puree and extract at 32°C for 0.5h; Filtrating the two extracts, merging the filtrates, and separating the wolfberry filtrate and wolfberry filter residue for subsequent use;

[0035] (3) Preparation and processing of glutinous rice clinker: soak 45kg of high-quality glutinous rice for 30 hours, remove, drain, and cook for 40 minutes to obtain glutinous rice clinker, rinse with cold water so that the temperature of the glutinous rice clinker drops to 30°C for later use;

[0036] (4) Saccharification and fermentation: add the wolfberry filter residue obtained in step (2) to the glutin...

Embodiment 3

[0040] A preparation method of wolfberry polysaccharide vinegar, comprising the steps of:

[0041] (1) Preparation of wolfberry puree: select 15kg of high-quality plump dry wolfberry for cleaning, add 38kg of water to soak for 0.5h, and then directly crush and beat the mixed solution to prepare wolfberry puree;

[0042] (2) Water extraction of wolfberry: add 30kg of water to the wolfberry puree and extract at 35°C for 0.6h; Filtrating the extract, merging the filtrates, and separating the wolfberry filtrate and wolfberry filter residue for subsequent use;

[0043](3) Preparation and processing of glutinous rice clinker: soak 30kg of high-quality glutinous rice for 27 hours, remove, drain, and cook for 50 minutes to obtain glutinous rice clinker, rinse with cold water so that the temperature of the glutinous rice clinker drops to 28°C for later use;

[0044] (4) Saccharification and fermentation: add the wolfberry filter residue obtained in step (2) to the glutinous rice clink...

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Abstract

The invention discloses a preparation method of lycium barbarum polysaccharide vinegar. Firstly, lycium barbarum polysaccharide, an effective component in lycium barbarum, is extracted by a water extraction method, so the in the alcohol fermentation process, yeast does not convert lycium barbarum polysaccharide into alcohol, so the lycium barbarum polysaccharide retains its integrity to the maximum extent, is not destroyed, and can exert good biological activity; then carrying out ethanol fermentation on the remaining wolfberry residue and cooked glutinous rice together, the alcohol produced can extract other nutrients from Lycium barbarum and increase the content of nutrients. The technology of solid-state layered fermentation is adopted to further effectively improve the flavor, taste, health function and nutritional value of vinegar product. The product is mellow in taste, rich in nutrients and better in color, fragrance and taste than liquid fermentation. Has the unique Chinese wolfberry flavor characteristic.

Description

technical field [0001] The invention relates to the technical field of vinegar preparation, in particular to a preparation method of wolfberry polysaccharide vinegar. Background technique [0002] Vinegar has been widely used as a condiment for thousands of years. During the long-term adaptation process, people have a clearer and clearer understanding of the health benefits of vinegar. Vinegar is rich in amino acids, various sugars, organic acids, ligustrazine, polyphenols, flavonoids, etc., and is very nutritious. Vinegar has various physiological and pharmacological activities such as anti-fatigue, anti-oxidation, regulating blood acid-base balance, softening blood vessels, and preventing arteriosclerosis. Its health care and dietotherapy effects have attracted more and more attention. [0003] Lycium barbarum, as a food material and medicinal material, has high nutritional value. A large number of studies have shown that polysaccharides of wolfberry are important active ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 余永建张豹邓惠馨吴玲玲刘洋李海涛陆平
Owner JIANGSU HENGSHUN VINEGAR IND
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