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Green immune edible vinegar and preparation method thereof

A kind of edible vinegar and green technology, which is applied in the field of daily food products, can solve the problems of lack of therapeutic effects of daily food products, etc., and achieve the effect of enhancing immunity, resisting virus invasion, and having obvious effects

Inactive Publication Date: 2020-08-18
IDEAL NEW MATERIAL TECH HONGKONG LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention provides a green immune edible vinegar and a preparation method thereof, which solves the technical problem in the prior art that lacks daily edibles with dietotherapy effects, realizes providing a green immune edible vinegar, which can enhance human body's own immunity, The technical effect of enabling the human immune system to effectively resist or kill a variety of viruses

Method used

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  • Green immune edible vinegar and preparation method thereof

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preparation example Construction

[0062] Based on the same inventive concept, the application also provides a preparation method of green immune edible vinegar, see attached figure 1 , including the following steps:

[0063] S1: Mix chitosan and nano-zinc oxide at a set ratio and then stir to form the first mixture after uniformity;

[0064] S2: Add bovine bone collagen, fish skin collagen, shark chondroitin, glucose powder, lycopene, and garlic whisker powder into the first mixture and stir to form a second mixture;

[0065] S3: steaming the second mixture to obtain a first-grade semi-finished product;

[0066] S4: After the first-grade semi-finished product is cooled, yeast powder is added to the first-grade semi-finished product for fermentation, and the second-grade semi-finished product is obtained after completion;

[0067] S5: Add plant dispersant and purified water to the secondary semi-finished product for grinding, and obtain the tertiary semi-finished product after completion;

[0068] S6: Spray-...

Embodiment 1

[0085] S1: Add 9 parts of chitosan and 3 parts of nano-zinc oxide into the high-speed stirring tank for the first stirring, and form the first mixture after uniformity; the temperature of the first stirring is controlled at 90°C, the time is controlled at 60 minutes, and the stirring speed is controlled 3200 rpm;

[0086] S2: Add 0.8 parts of bovine bone collagen, 0.7 parts of fish skin collagen, 0.7 parts of shark chondroitin, 0.5 parts of glucose powder, 3.5 parts of lycopene, and 6 parts of garlic whisker powder into the high-speed mixing tank for the second stirring, evenly Finally, the second mixture is formed; the second stirring time is controlled for 2 minutes without heating; the stirring speed is controlled at 2800 rpm;

[0087] S3: placing the second mixture in a steamer for steaming to obtain a first-grade semi-finished product; the cooking time is controlled at 15 minutes;

[0088] S4: After the first-grade semi-finished product is cooled, place the first-grade s...

Embodiment 2

[0094] S1: Add 10 parts of chitosan and 3 parts of nano-zinc oxide into the high-speed stirring tank for the first stirring, and form the first mixture after uniformity; the temperature of the first stirring is controlled at 90°C, the time is controlled at 60 minutes, and the stirring speed is controlled 3200 rpm;

[0095] S2: Add 1 part of bovine bone collagen, 1 part of fish skin collagen, 1 part of shark chondroitin, 1 part of glucose powder, 5 parts of lycopene, and 7 parts of garlic whisker powder into the high-speed mixing tank for the second stirring, evenly Finally, the second mixture is formed; the second stirring time is controlled for 2 minutes without heating; the stirring speed is controlled at 2800 rpm;

[0096] S3: placing the second mixture in a steamer for steaming to obtain a first-grade semi-finished product; the cooking time is controlled at 15 minutes;

[0097]S4: After the first-grade semi-finished product is cooled, place the first-grade semi-finished p...

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Abstract

The invention relates to green immune edible vinegar and a preparation method thereof. The green immune edible vinegar comprises the following components: vinegar powder and edible vinegar powder, weight part, chitosan 6- 15 parts of nano zinc oxide, 2-5 parts of nano zinc oxide, 0.5-2.5 parts of bovine bone collagen, 0.5-2 parts of fish skin collagen, 0.5-1.5 parts of shark chondroitin, 0.2-1.5 parts of glucose powder, 2-8 parts of lycopene, 5-8 parts of garlic stigma powder, 0.2-1.8 parts of nattokinase active probiotics and 500-2000 parts of table vinegar. The green immune edible vinegar can enhance the immunity of a human body, so that the immune system of the human body can effectively resist or kill various viruses.

Description

technical field [0001] The invention relates to the technical field of living edibles, in particular to a green immune edible vinegar and a preparation method thereof. Background technique [0002] Whether it is human beings, poultry, or animals, most of them are treated with medicine, and the effect is remarkable. However, medicine treatment also has some side effects, such as antibiotics... Various strange diseases occur from time to time in modern times, such as cancer, AIDS, etc. , SARS, bird flu, and African swine fever, despite the efforts of experts in medicine all over the world, the treatment and cure effects have always been poor. [0003] Both humans and animals have their own immune system, which is an important system for the body to perform immune response and immune function, and is composed of immune organs, immune cells and immune molecules. The immune system has the functions of identifying and eliminating antigenic foreign bodies, coordinating with other ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/08
CPCC12J1/08
Inventor 何新桥
Owner IDEAL NEW MATERIAL TECH HONGKONG LTD
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