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Preparation method of dendrobium health vinegar

A production method and technology of health-care vinegar, which is applied in the field of production of Dendrobium health-care vinegar, can solve problems such as general health-care effects and inability to meet market demand, and achieve the effects of improving immunity, improving crushing efficiency, and mild taste

Inactive Publication Date: 2019-04-16
GUIZHOU CHISHUIJINJIANG VINEGAR IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But although the taste is soft, the nutrient content in the vinegar is not much, the health care effect is general, can't satisfy the market demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A preparation method of dendrobium health-care vinegar, comprising the following steps:

[0016] (1) Pretreatment of raw materials: pour chickpeas, barley rice, and soybeans into a casserole according to the mass ratio of 3:1:5, fry at 70°C for 15 minutes, and then use a grinder to grind the fried raw materials into 80 mesh The powder is obtained as soybean powder for later use; according to the mass ratio of 1:3:3:7, malt, dendrobium, black plum, and ginger are mixed into an oven, dried at 40°C until the water content is 8%, and then dried with a jet mill. The dried raw materials are crushed into 100-mesh powder to obtain traditional Chinese medicine powder for later use; carrots, pineapples, strawberries, and blueberries are washed and drained according to the mass ratio of 3:7:10:1, mixed, put into a refiner for grinding, and the resulting slurry is then glue milled 2 times to obtain the mixed solution for subsequent use;

[0017] (2) Fermentation: According to the ...

Embodiment 2

[0021] A preparation method of dendrobium health-care vinegar, comprising the following steps:

[0022] (1) Pretreatment of raw materials: pour chickpeas, barley rice, and soybeans into a casserole according to the mass ratio of 3:1:5, fry at 88°C for 20 minutes, and then use a grinder to grind the fried raw materials into 100 mesh The powder is obtained as soybean powder for later use; according to the mass ratio of 1:3:3:7, mix malt, dendrobium, black plum, and ginger into an oven, dry at 45°C until the water content is 12%, and then use a jet mill to dry the dried The dried raw materials are crushed into 200-mesh powder to obtain traditional Chinese medicine powder for later use; carrots, pineapples, strawberries, and blueberries are washed and drained according to the mass ratio of 3:7:10:1, mixed, put into a refiner for grinding, and the resulting slurry is then glue milled 4 times to obtain the mixed solution for subsequent use;

[0023] (2) Fermentation: According to t...

experiment example 1

[0027] Taking the vinegar made by the present invention as the experimental group; the vinegar sold by Qufu Kongshan Food Co., Ltd. as the control group, and comparing the total acid content in the two groups of vinegar, the results are as follows:

[0028]

[0029] It can be seen from the table that compared with the control group, the amino acid nitrogen in the experimental group increased by 22.01%, and the effect is extremely significant.

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PUM

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Abstract

The invention discloses a preparation method of dendrobium health vinegar. The method includes the following steps of raw material preprocessing, fermentation, secondary fermentation and soaking. According to the method, the raw materials are fully fermented by utilizing the synergistic effect of aspergillus oryzae and acetic acid bacteria, so that the prepared edible vinegar is mild in taste andfragrant in smell and has the health effects of promoting digestion, reducing insomnia, improving immunity and the like.

Description

technical field [0001] The invention relates to the technical field of vinegar processing, in particular to a method for preparing dendrobium health-care vinegar. Background technique [0002] Vinegar is a sour flavoring agent produced by various fermentations. It has a chemical formula: CH3COOH and is a weak electrolyte. Vinegar is mainly made of rice or sorghum. Appropriate fermentation can use carbohydrate-containing (sugar, starch) liquid to convert into alcohol and carbon dioxide, and the alcohol is then combined with oxygen in the air to produce acetic acid and water by the action of certain bacteria. Therefore, the process of making vinegar is the process of further oxidizing alcohol into acetic acid. The taste of vinegar is sour and mellow, and the liquid is fragrant and soft. It is an indispensable condiment in cooking, and its main components are acetic acid and higher alcohols. Currently used vinegar mainly includes "rice vinegar", "smoked vinegar", "special vi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04A61K36/9068A61P1/14A61P25/20A61P37/04C12R1/69
CPCC12J1/04A61K36/23A61K36/45A61K36/48A61K36/73A61K36/736A61K36/88A61K36/8984A61K36/8994A61K36/8998A61K36/9068A61P1/14A61P25/20A61P37/04A61K2300/00
Inventor 宋海滔王春李华
Owner GUIZHOU CHISHUIJINJIANG VINEGAR IND CO LTD
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