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Loquat fruit vinegar and preparation method thereof

A technology of loquat fruit vinegar and loquat fruit, which is applied in the preparation of vinegar, etc., can solve the problems of loquat medicinal ingredients, lack of fragrance, and long-lasting fragrance, so as to reduce the decline of yield and quality, and avoid the reduction of economic benefits. Sweet and sour taste

Inactive Publication Date: 2019-08-13
张慧君
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although loquat fruit vinegar with obvious loquat sweet fragrance has been prepared in the above-mentioned patent, it only utilizes the loquat pulp, and the loquat flowers, leaves and seeds are all processed and utilized. For high-grade liquor, there may be a large amount of alcohol in fruit vinegar that cannot be converted into acetic acid, resulting in a reduction in the health effects of fruit vinegar. Although it has a sweet fragrance of loquat, the fragrance is obviously not as good as that of loquat flowers, and the fragrance is not long-lasting. Drinking Bad flavor and texture

Method used

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  • Loquat fruit vinegar and preparation method thereof
  • Loquat fruit vinegar and preparation method thereof
  • Loquat fruit vinegar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1: prepare loquat fruit vinegar as follows:

[0034] 1. Preparation and pretreatment of raw materials:

[0035] The acetic acid fermentation agent contains Acetobacter aerlani, Acetobacter xuerii and Acetobacter putida. The ratio of viable bacteria of the three types of Acetobacter is 1:3:2, and the number of viable bacteria of Acetobacter in the acetic acid fermentation agent is 5× 10 7 CFU / g.

[0036] After picking the fully open loquat flowers, dry them at 35°C for 8 hours, with a water content of 45-50%, continue to steam them with microwaves, treat them with 300W microwaves for 15 minutes, and let them cool down for later use.

[0037] Prepare antitussive Chinese medicine extract according to the following steps:

[0038] (A) Weigh the following dry raw materials in parts by weight: 10 parts of Zhuru, 20 parts of Trichosanthes whole fruit, 10 parts of bellflower, 5 parts of peach gum, 35 parts of Chuan Fritillaria, 2 parts of fat sea, 15 parts of bitt...

Embodiment 2

[0049] Embodiment 2: prepare loquat fruit vinegar as follows:

[0050] 1. Preparation and pretreatment of raw materials:

[0051] The acetic acid fermentation agent contains Acetobacter olelandii, Acetobacter xueri and Acetobacter putida. The ratio of the number of viable bacteria of the three types of Acetobacter is 1:5:2, and the number of viable bacteria of Acetobacter in the acetic acid fermentation agent is 5× 10 8 CFU / g.

[0052] After picking the fully open loquat flowers, dry them at 45°C for 1 hour, with a water content of 50-65%, continue to steam them with microwaves, treat them with 500W microwaves for 35 minutes, and let them cool down for later use.

[0053] Prepare antitussive Chinese medicine extract according to the following steps:

[0054] (A) Weigh the following dry raw materials in parts by weight: 20 parts of Bambusa, 40 parts of Trichosanthes whole fruit, 15 parts of Platycodon grandiflorum, 10 parts of peach gum, 55 parts of Chuan Fritillaria, 4 part...

Embodiment 3

[0065] Embodiment 3: prepare loquat fruit vinegar as follows:

[0066] 1. Preparation and pretreatment of raw materials:

[0067] The acetic acid fermentation agent contains Acetobacter aerlani, Acetobacter xuerii and Acetobacter putida. The ratio of viable bacteria of the three types of Acetobacter is 1:3:2, and the number of viable bacteria of Acetobacter in the acetic acid fermentation agent is 5× 10 9 CFU / g.

[0068] After picking the fully open loquat flowers, dry them at 40°C for 4 hours, with a water content of 55%, continue to steam them with microwaves, treat them with 400W microwaves for 25 minutes, and let them cool down for later use.

[0069] Prepare antitussive Chinese medicine extract according to the following steps:

[0070] (A) Weigh the following dry raw materials in parts by weight: 15 parts of Bambusa, 30 parts of Trichosanthes whole fruit, 13 parts of Platycodon grandiflorum, 8 parts of peach gum, 45 parts of Chuan Fritillaria, 3 parts of fat sea, 20 p...

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Abstract

The invention discloses loquat fruit vinegar and a preparation method thereof. The method comprises the steps of juicing of loquat flowers, loquat seedlings, loquat fruits and the like, ethanol fermentation, acetic fermentation, cellaring and the like; the prepared loquat fruit vinegar is rich in flower fragrance, mellow in taste, refreshing, palatable, and moderate in sourness and sweetness, andthe economic value of all loquat parts is fully exerted. The loquat fruit vinegar contains various beneficial components such as polyphenols, flavonoids, organic acid and amygdalin, and has the health-care effects of moistening the lung, relieving the cough and resisting oxidation after being drunk. Meanwhile, the content of the beneficial components is high, the loss of the beneficial componentsin the preparation process is reduced, the utilization rate of raw materials is increased, the preparation time is shortened, the production efficiency is improved, and the application prospect is broad.

Description

technical field [0001] The invention relates to the field of loquat fruit vinegar processing, in particular to a loquat fruit vinegar and a preparation method thereof. Background technique [0002] The flowers, fruits, leaves, bark, and roots of loquat contain a variety of effective biologically active components—volatile oils, carotenoids and other terpenoids, flavonoids, amygdalin, phenolic substances, organic acids, vitamins, Carbohydrates, amino acids, fatty acids, mineral elements, etc., have high medicinal value. Loquat leaves have the effect of inhibiting influenza virus and inhibiting many harmful bacteria. The flowers and roots of loquat also have significant curative effect on influenza. Loquat fruit has a sweet and sour taste and cool nature. It can clear the lungs, moisten the lungs, calm coughs, relieve coughs, and clear away heat. Loquat kernels are bitter, cold, flat, enter the kidney, lung, liver, and spleen meridian, and can be used to treat cough, sore g...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 张慧君张凯张翔
Owner 张慧君
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