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Stomach-invigorating digestion-promoting persimmon vinegar and processing technology thereof

A technology of invigorating the stomach and eliminating food and processing technology, which is applied to the digestive system, the preparation of vinegar, and plant raw materials. It can solve the problems of difficult large-scale promotion, astringent taste and tingling sensation of persimmon vinegar, so as to achieve unique taste and improve vinegar production. Efficiency, strong aroma effect

Pending Publication Date: 2021-03-12
刘瑞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But the mouthfeel of existing persimmon vinegar is astringent, and direct drinking has a certain tingling sensation, as a drink for invigorating the stomach and eliminating food, most people will not use it as a daily drink because of the poor mouthfeel, so it is difficult to make it popular in the market. Scale promotion

Method used

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  • Stomach-invigorating digestion-promoting persimmon vinegar and processing technology thereof

Examples

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Effect test

Embodiment 1

[0034] The invention provides persimmon vinegar for invigorating stomach and eliminating food. The raw materials for preparation include main ingredients and auxiliary materials, wherein the main ingredients and their mass parts used are: 80 parts of persimmons, 0.2 parts of dry yeast powder, 4 parts of honey, 8 parts of bran, 5 parts of malt, the excipients used and their mass parts are: 2 parts of Chinese yam, 4 parts of poria cocos, 7 parts of hawthorn, 3 parts of chrysanthemum, 5 parts of lotus seeds, 5 parts of seabuckthorn fruit, 0.5 part of edible salt, and 3 parts of sugar.

[0035] The present invention also provides a processing technology of invigorating the stomach and eliminating food persimmon vinegar, the specific processing steps are:

[0036] Step 1: Prepare raw vinegar:

[0037] (1) Take 8 parts of bran, dry in the sun, and grind into powder, take 5 parts of malt, dry in the sun, and grind into powder;

[0038] (2) Mixing bran powder and malt powder to adjus...

Embodiment 2

[0055] The invention provides persimmon vinegar for invigorating stomach and eliminating food. The raw materials for preparation include main ingredients and auxiliary materials, wherein the main ingredients and their parts by mass are: 85 parts of persimmons, 0.25 parts of dry yeast powder, 5 parts of honey, 9 parts of bran, 6 parts of malt, the excipients used and their mass parts are: 3 parts of Chinese yam, 6 parts of poria cocos, 8 parts of hawthorn, 4 parts of chrysanthemum, 6 parts of lotus seed, 6 parts of seabuckthorn fruit, 0.6 part of edible salt, and 4 parts of sugar.

[0056] The present invention also provides a processing technology of invigorating the stomach and eliminating food persimmon vinegar, the specific processing steps are:

[0057] Step 1: Prepare raw vinegar:

[0058] (1) Take 9 parts of bran, dry in the sun, and grind into powder, take 6 parts of malt, dry in the sun, and grind into powder;

[0059] (2) Mixing bran powder and malt powder to adjust hu...

Embodiment 3

[0074] The invention provides persimmon vinegar for invigorating the stomach and eliminating food. The raw materials for preparation include main ingredients and auxiliary materials, wherein the main ingredients and their mass parts used are: 90 parts of persimmons, 0.3 parts of dry yeast powder, 6 parts of honey, 10 parts of bran, 7 parts of malt, wherein the auxiliary materials used and their mass parts are: 4 parts of yam, 8 parts of poria cocos, 9 parts of hawthorn, 5 parts of chrysanthemum, 7 parts of lotus seeds, 7 parts of seabuckthorn fruit, 0.7 parts of edible salt, and 5 parts of sugar.

[0075] The present invention also provides a processing technology of invigorating the stomach and eliminating food persimmon vinegar, the specific processing steps are:

[0076] Step 1: Prepare raw vinegar:

[0077] (1) Take 10 parts of bran, dry in the sun, and grind into powder, take 7 parts of malt, dry in the sun, and grind into powder;

[0078] (2) Mixing bran powder and malt...

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Abstract

The invention discloses stomach-invigorating digestion-promoting persimmon vinegar and a processing technology thereof. The persimmon vinegar comprises the following preparation raw materials in partsby mass: 80-90 parts of persimmons, 0.2-0.3 part of dry yeast powder, 4-6 parts of honey, 8-10 parts of bran and 5-7 parts of malt, wherein the used auxiliary materials comprise the following components in parts by mass: 2-4 parts of Chinese yams, 4-8 parts of poria cocos, 7-9 parts of haws, 35 parts of chrysanthemums, 5-7 parts of lotus seeds, 5-7 parts of hippophae rhamnoides fruits, 0.5-0.7 part of edible salt and 3-5 parts of sugar. Persimmon is used as a main material, and bran, malt and persimmon are uniformly mixed and fermented together, so that the vinegar yield is greatly improved,the fruit flavor of persimmon and the aroma of malt and bran are mixed, and the persimmon vinegar is rich in aroma, smoother in taste, free of throat pricking feeling and more suitable for people's taste preference.

Description

technical field [0001] The embodiment of the present invention relates to the field of persimmon vinegar, in particular to persimmon vinegar for invigorating stomach and eliminating food and its processing technology. Background technique [0002] Persimmon is one of the common fruits in daily life. Its nutritional value is very rich. Persimmon is sweet in taste and cold in nature. Efficacy, vinegar therapy can increase skin blood circulation, make the skin delicate, whitening, rosy and shiny. Persimmon vinegar contains a large amount of acetic acid, lactic acid, succinic acid, grape acid, malic acid, and amino acids. Drinking it regularly can effectively maintain the balance of human pH. [0003] Persimmon vinegar is a kind of fruit vinegar. Persimmon vinegar is made from ripe persimmons as the main raw material. The modern production of persimmon vinegar is made from strictly selected, naturally ripe persimmons, scientific temperature measurement, and secondary fermentat...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12J1/08A61K36/8945A61P1/14
CPCC12J1/04C12J1/08A61K36/44A61K36/8945A61K36/076A61K36/734A61K36/287A61K36/62A61K36/185A61P1/14A61K2300/00
Inventor 刘瑞李黎光褚亚秋任秀娟樊改静
Owner 刘瑞
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