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Mulberry fruit vinegar and preparation method thereof

The technology of mulberry vinegar and mulberry is applied in the preparation of vinegar, pharmaceutical formulations, medical preparations containing active ingredients, etc. The effect of vascular system protection and intellectual development promotion

Inactive Publication Date: 2019-11-19
GUIZHOU SERICULTURE RES INST GUIZHOU PEPPER RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above two processing techniques cannot fully retain the nutrients or flavors in the raw materials

Method used

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  • Mulberry fruit vinegar and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Present embodiment provides a kind of mulberry vinegar, and raw material component comprises:

[0041] 14 parts by weight of mulberry, 5 parts by weight of brown sugar powder, 3 parts by weight of lemon, 2 parts by weight of mulberry leaves, 1 part by weight of ginseng, 1 part by weight of kombu, 2 parts by weight of medlar, 0.5 part by weight of rehmannia, 0.5 part by weight of hawthorn, Rhizoma Polygonatum 2 parts by weight, 3 parts by weight of walnut kernel;

[0042] The preparation method of described mulberry vinegar comprises the following steps:

[0043] (1) Take each raw material except mulberry, brown sugar powder, lemon and mulberry leaves according to the above parts by weight, add water with 3 times the quality of each raw material respectively, decoct for 1.5 hours, filter and obtain the water extract of each Chinese medicine raw material for subsequent use;

[0044] (2) Get the above-mentioned parts by weight of mulberry leaves and clean them successivel...

Embodiment 2

[0050] Present embodiment provides a kind of mulberry vinegar, and raw material component comprises:

[0051] 15 parts by weight of mulberry, 6 parts by weight of brown sugar powder, 4 parts by weight of lemon, 3 parts by weight of mulberry leaf, 2 parts by weight of ginseng, 2 parts by weight of kombu, 4 parts by weight of medlar, 1.5 parts by weight of rehmannia, 1.5 parts by weight of hawthorn, Rhizoma Polygonatum 4 parts by weight, 4 parts by weight of walnut kernel;

[0052] The preparation method of described mulberry vinegar comprises the following steps:

[0053] (1) Take each raw material except mulberry, brown sugar powder, lemon and mulberry leaves according to the above parts by weight, add water with 5 times the quality of each raw material respectively, decoct for 2 hours, filter and obtain the water extract of each Chinese medicine raw material for subsequent use;

[0054] (2) Get the above-mentioned mulberry leaves by weight and clean them successively, squeez...

Embodiment 3

[0060] Present embodiment provides a kind of mulberry vinegar, and raw material component comprises:

[0061] 14.5 parts by weight of mulberry, 5.5 parts by weight of brown sugar powder, 3.5 parts by weight of lemon, 2.5 parts by weight of mulberry leaves, 1.5 parts by weight of ginseng, 1.5 parts by weight of kelp, 3 parts by weight of medlar, 1 part by weight of rehmannia glutinosa, and 1 part by weight of hawthorn;

[0062] The preparation method of described mulberry vinegar comprises the following steps:

[0063] (1) Take each raw material except mulberry, brown sugar powder, lemon and mulberry leaves according to the above parts by weight, add water with 4 times the quality of each raw material respectively, decoct for 1.75 hours, filter to obtain the water extract of each Chinese medicine raw material for subsequent use;

[0064] (2) Get the above-mentioned parts by weight of mulberry leaves and clean them successively, squeeze the juice after steaming for 6.5 minutes, ...

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Abstract

The invention relates to mulberry fruit vinegar and a preparation method thereof. The mulberry fruit vinegar is prepared from the raw material components of a mulberry, brown powdered sugar, a lemon,folium mori, ginseng, kelp, fructus lycii, radix rehmanniae preparata and crataegus pinnatifida, the mulberry fruit vinegar prepared with the raw materials in a specific ratio and by a specific methodcan nourish blood and nourish yin, produce saliva and quench thirst and moisten intestines, and further has various health care functions, such as lowering blood fat, lowering blood sugar, preventingcancer, resisting aging, resisting ulcer, resisting virus resistance and delaying skin aging. Meanwhile the mulberry fruit vinegar has the effects of promoting intellectual development of children and protecting a cardiovascular system of the elderly. Preparation technology of the mulberry fruit vinegar combines deploying and fermentation, the production process is simple, operation is convenient, the mulberry fruit vinegar keeps nutritional ingredients of the mulberry and other raw materials to the utmost extent, the mulberry fruit vinegar is sour and sweet, tasty and refreshing, unique in flavor, bright in color, and the mulberry fruit vinegar has good functions of medicine and health care.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a mulberry vinegar and a preparation method thereof. Background technique [0002] The main nutrients of mulberry are water, sugar, crude protein, ash, crude fiber, free acid, soluble nitrogen-free substances, etc. In addition, mulberry also contains essential amino acids and easily absorbed polysaccharides, rich vitamins, red pigment and human body. The lack of calcium, iron, zinc, selenium and other minerals can enhance immunity, promote the growth of hematopoietic cells, and promote metabolism. It has rich nutritional value and certain pharmacological value. Mulberry is rich in 16 kinds of amino acids, rich in vitamin B1, vitamin B2, vitamin C, vitamin A, vitamin D and carotene. Its nutritional value is 5-6 times that of apples and 4 times that of grapes. It is "the best health fruit in the 21st century". Traditional Chinese medicine believes that: mulberry nourishes...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04A61K36/815A61P3/06A61P3/10A61P35/00A61P39/06A61P31/12A61P1/02
CPCC12J1/04A61K36/605A61K36/752A61K36/258A61K36/03A61K36/815A61K36/804A61K36/734A61P3/06A61P3/10A61P35/00A61P39/06A61P31/12A61P1/02
Inventor 杨胜特余文忠韩世玉杨万军王文学徐德涛张绍军
Owner GUIZHOU SERICULTURE RES INST GUIZHOU PEPPER RES INST
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