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Sealwort persimmon vinegar

A technology of persimmon vinegar and Polygonatum chinensis, which is applied to the preparation of vinegar and other directions, can solve the problems of single production process, sour taste, and small market structure, and achieves the effects of good market prospects, enhanced immunity, and wide market population.

Inactive Publication Date: 2019-08-23
HENAN UNIV OF CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing fruit vinegar production process is too simple, and the taste of persimmon vinegar is single, and the taste is sour. Drinking it directly will cause a tingling sensation, and the market structure is not large
In addition, the modern fruit vinegar process pays more attention to the taste and ignores the original concept of health preservation. Therefore, the production process of fruit vinegar needs to be optimized to achieve good taste and health preservation effect

Method used

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  • Sealwort persimmon vinegar
  • Sealwort persimmon vinegar
  • Sealwort persimmon vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A sealwort persimmon vinegar comprises the following raw materials in mass percentage: 16-18% of persimmon vinegar, 13-15% of honey, 26-30% of sealwort aqueous extract, and the rest is water. The persimmon vinegar of the present invention adopts the special product of Luanchuan County persimmon vinegar, the pH of the persimmon vinegar is 3-4, and the sugar content is 1%.

[0026] The sealwort of the present invention adopts "chicken head" sealwort from Luanchuan County, Henan Province, and the sugar content of the water extract of sealwort is 10-15%.

[0027] Polygonatum aqueous extract is prepared through the following steps:

[0028] (1) Steam Polygonatum raw material for 7-8 hours, simmer for 11-13 hours, and then dry at 65-75°C for 6-8 hours; repeat the above steps again; the polysaccharide content of the dried Polygonatum is not less than 4.84%, alcohol-soluble leaching The leachate is not less than 42%, and the water-soluble leachate is not less than 37%;

[002...

Embodiment 2

[0032] A sealwort persimmon vinegar is prepared from the following raw materials in mass percent: 17% of persimmon vinegar, 15% of honey, 30% of sealwort aqueous extract, and the rest is water.

[0033] Polygonatum aqueous extract is prepared through the following steps:

[0034] (1) Steam Polygonatum raw material for 8 hours, simmer for 12 hours, and then dry at 70°C; the polysaccharide content of the dried product of Polygonatum is not less than 4.84%, the alcohol-soluble extract is not less than 42%, and the water-soluble extract is not less than 37% ;

[0035] (2) Slice the steamed and dried Rhizoma Polygonatum into 3-4mm slices;

[0036] (3) Take the sliced ​​Rhizoma Polygonatum and crush it, and soak it at room temperature for 2 hours at a material-to-liquid ratio of 1: (10) (Polygonatum: water / g:mL), then decoct for 2 hours, decoct twice, and combine the decoction liquid. Suction filtration, the filtrate was concentrated to 3 / 10 of the amount of water added.

[0037]...

Embodiment 3

[0039] Take the steamed and dried Polygonatum slices, with material ratio (Polygonatum: water) 1:6, 1:8, 1:10, 1:12, 1:14 (g / ml), soaking time at room temperature for 1h, 1.5 h, 2h, 2.5h, 3h, 3.5h; decoction time 0.5h, 1h, 1.5h, 2h, 2.5h; decoction times 1, 2, 3 times to explore the influence of various factors on the leaching rate of Polygonatum. According to the results of the single factor experiment, the main factors affecting the water extraction process (material-liquid ratio, extraction time, soaking time, and decoction times) were carried out according to four factors and three levels. The liquid is boiled, filtered, and the filtrate is concentrated into the water extract of Rhizoma Polygonatum. See Table 1 for the factor levels of the orthogonal test, and Table 2 for the results.

[0040]

[0041]

[0042] From Table 1-2, it can be obtained that the influence factors on the experimental results are material-liquid ratio>decoction times>decoction time>soaking ti...

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Abstract

The invention provides sealwort persimmon vinegar. The vinegar comprises, by mass percentage, 16-18% of persimmon vinegar, 13-15% of honey, 26-30% of a sealwort water extract and the balance water. The traditional Chinese medicine sealwort extract is added, so that polysaccharide in sealwort neutralizes the sourness and astringency of the persimmon vinegar, and the taste of the sealwort persimmonvinegar is sour-sweet and tasty. Meanwhile, the traditional Chinese medicine sealwort has the effects of nourishing yin and moistening lung and reducing hypertension, hyperlipidemia and hyperglycemiaand is very beneficial to the body, so that the product is novel healthy sealwort persimmon vinegar, accords with the health concept, keeps up with the times, and is suitable for people of all ages, wide in market crowd and good in market prospect.

Description

technical field [0001] The invention relates to the technical field of food preparation, in particular to a sealwort persimmon vinegar. Background technique [0002] Polygonatum is sweet in nature and tastes refreshing. Its fleshy rhizomes are thick and contain a lot of starch, sugar, fat, protein, carotene, vitamins and many other nutrients. Raw food and stewed food can not only satisfy hunger, but also have fitness purposes. It can double your strength, fill your muscles, and strengthen your bone marrow, which is very beneficial to your body. Polygonatum, as a traditional Chinese medicine for both medicine and food, has the health care effects of delaying aging and enhancing immunity, but its edible approach is seldom. [0003] Most of the existing fruit vinegar beverages on the market are single-fermented fruit vinegar or the composite fruit vinegar beverage that is blended with fruit vinegar fermented by another kind of fruit and persimmon vinegar. The existing fruit v...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
CPCC12J1/00
Inventor 田连起张鑫月刘双晶蔡雅君龙珠贾会亚朱跃通
Owner HENAN UNIV OF CHINESE MEDICINE
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