Polyphenol-rich sobering fruit vinegar tablet and preparation method and use thereof
A technology of fruit vinegar tablets and sobering up, which is applied to the preparation of vinegar, methods based on microorganisms, biochemical equipment and methods, etc., which can solve the problems of low utilization rate of raw materials, difficult storage and portability, poor taste and flavor, etc., and improve the use of cost, gastrointestinal motility enhancement, flavor and nutrient content enhancement
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Examples
Embodiment 1
[0044] Embodiment 1: the preparation of hangover fruit vinegar tablet
[0045] A hangover fruit vinegar tablet rich in polyphenols, prepared according to the following method:
[0046] (1) Preparation of raw materials: squeeze 80 parts of grapes, 40 parts of apples, and 40 parts of pomelo, and use the juice for later use; the pomace is dried at 55°C for 12 hours, crushed, and passed through a 100-mesh sieve for later use; 10 parts of kudzu root, 10 parts of kudzu flower, 15 parts of Hovenia dulcis, 8 parts of schisandra, 8 parts of white cardamom, and 8 parts of wolfberry are crushed into powder, and passed through a 40-mesh sieve for later use;
[0047] (2) Cooking and liquefaction: Take 60% of the total pomace in the step (1) and mix it with medicinal residues, mix it with water at a mass-volume ratio of 1:4 (m / v), then increase the temperature to 90°C and add 0.02 % high temperature-resistant amylase, keep warm for 10 minutes, continue to cool to 50°C, add 0.01% cellulase ...
Embodiment 2
[0057] Embodiment 2: the preparation of hangover fruit vinegar tablet
[0058] (1) Preparation of raw materials: squeeze 60 parts of grapes, 80 parts of apples, and 40 parts of pomelo, and use the juice for later use; the pomace is dried at 45°C for 18 hours, crushed, and passed through a 100-mesh sieve for later use; 15 parts of kudzu root, 15 parts of kudzu flower, 15 parts of Hovenia dulcis, 5 parts of schisandra, 5 parts of white cardamom, and 5 parts of wolfberry are crushed into powder, and passed through a 40-mesh sieve for later use;
[0059] (2) Cooking and liquefaction: Take 60% of the total amount of pomace in the step (1) and mix it with Chinese medicine powder, mix it with water according to the mass volume ratio of 1:6 (m / v), then increase the temperature to 85°C and add 0.02% High temperature-resistant amylase, keep warm for 15 minutes, continue cooling to 55°C, add 0.02% cellulase and 0.05% pectinase, and react for 20 minutes;
[0060] (3) Alcoholic fermentati...
Embodiment 3
[0071] Embodiment 3: the preparation of hangover fruit vinegar tablet
[0072] (1) Preparation of raw materials: 40 parts of grapes, 40 parts of apples, 40 parts of pomelo, juiced, and the juice is for use; the pomace is dried at 50°C for 15 hours, crushed, and passed through a 100-mesh sieve for use; 20 parts of kudzu root, 20 parts of kudzu flower, 20 parts of Hovenia dulcis, 6 parts of schisandra, 6 parts of white cardamom, and 5 parts of wolfberry are crushed into powder, and passed through a 40-mesh sieve for later use;
[0073] (2) Cooking and liquefaction: Take 75% of the total pomace in the step (1) and mix it with Chinese medicine powder, mix it with water according to the mass volume ratio of 1:5 (m / v), then increase the temperature to 80°C and add 0.03% High-temperature-resistant amylase, keep warm for 20 minutes, continue cooling to 60°C, add 0.03% cellulase and 0.02% pectinase, and react for 30 minutes;
[0074] (3) Alcoholic fermentation: After cooking and lique...
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Abstract
Description
Claims
Application Information
- IPC
- C12J1/04; A61K36/9064; A61P25/32; C12R1/865; C12R1/02; C12R1/225; C12R1/23; A61K35/644
- CPC
- C12J1/04; A61K36/488; A61K36/72; A61K36/79; A61K36/57; A61K36/9064; A61K36/815; A61K35/644
- Inventors
- 王敏; 宋佳