Chrysanthemum vinegar capable of regulating lipid and reducing blood pressure and preparation process of chrysanthemum vinegar

A preparation process and chrysanthemum technology, applied in the field of condiments, can solve the problems of limited functions of regulating lipids and blood pressure, unable to play a role in health care, etc., and achieve the effects of promoting fat decomposition, good taste and helping digestion

Pending Publication Date: 2022-04-12
山东川鹰食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, ordinary brewed vinegar has limited fat-regulating and blood-pressure-lowering functions, and cannot play an effective role in health care.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The present invention provides the following technical solutions: a chrysanthemum vinegar for regulating fat and lowering blood pressure, made of the following raw materials in parts by weight, 10 parts of chrysanthemums, through the setting of chrysanthemums, the taste of chrysanthemums is sweet and bitter, so that the taste of chrysanthemum vinegar is better, and the chrysanthemums It is cold-resistant and has the functions of dispelling wind and clearing heat, clearing liver and improving eyesight, detoxifying and anti-inflammatory. 5 parts of lotus leaf and 15 parts of hawthorn. Through the setting of hawthorn, hawthorn contains maslinic acid, flavonoids, sugars, glycosides, iron and various Vitamins and other ingredients can promote fat decomposition, help digestion, and have antibacterial, blood fat-lowering and heart-strengthening effects. 50 parts of millet vinegar, 5 parts of tangerine peel, 20 parts of medlar, 10 parts of licorice, 2 parts of ginseng, through gi...

Embodiment 2

[0037] The invention provides the following technical proposal: it is made of the following raw materials in parts by weight, 10-30 parts of chrysanthemums, through the setting of chrysanthemums, the taste of chrysanthemums is sweet and bitter, so that the taste of chrysanthemum vinegar is better, and the chrysanthemums are cold-resistant, have the functions of dispelling wind and clearing heat, Clearing the liver, improving eyesight, detoxification and anti-inflammation, etc., 13 parts of lotus leaf, 17 parts of hawthorn, through the setting of hawthorn, hawthorn contains maslinic acid, flavonoids, sugars, glycosides, iron and multivitamins, which can promote fat decomposition , helps digestion, and also has antibacterial, blood fat-lowering and heart-strengthening effects. 65 parts of millet vinegar, 6 parts of tangerine peel, 27 parts of medlar, 12 parts of licorice, and 3 parts of ginseng. Through the settings of ginseng and medlar, it can play a role Invigorate Qi, soothe ...

Embodiment 3

[0051] The invention provides the following technical proposal: it is made of the following raw materials in parts by weight, 10-30 parts of chrysanthemums, through the setting of chrysanthemums, the taste of chrysanthemums is sweet and bitter, so that the taste of chrysanthemum vinegar is better, and the chrysanthemums are cold-resistant, have the functions of dispelling wind and clearing heat, Liver clearing, eyesight, detoxification and anti-inflammatory effects, 15 parts of lotus leaf, 20 parts of hawthorn, through the setting of hawthorn, hawthorn contains maslinic acid, flavonoids, sugars, glycosides, iron and multivitamins, which can promote fat decomposition , helps digestion, and has antibacterial, blood fat-lowering and heart-strengthening effects. 75 parts of millet vinegar, 10 parts of tangerine peel, 30 parts of wolfberry, 13 parts of licorice, and 4 parts of ginseng. Through the settings of ginseng and wolfberry, it can play a role Invigorate Qi, soothe the nerves...

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PUM

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Abstract

The invention belongs to the technical field of condiments, and particularly relates to lipid-regulating and pressure-reducing chrysanthemum vinegar, which is prepared from the following raw materials in parts by weight: 10 to 30 parts of chrysanthemum, 5 to 15 parts of lotus leaf, 15 to 20 parts of hawthorn, 50 to 75 parts of millet vinegar, 5 to 10 parts of pericarpium citri reticulatae, 20 to 30 parts of fructus lycii, 10 to 13 parts of liquorice and 2 to 4 parts of ginseng. The preparation method comprises the following steps: (1) cleaning: taking out chrysanthemums, lotus leaves, haws, dried orange peels, Chinese wolfberry fruits, licorice roots and ginseng, cleaning with warm water of 15-25 DEG C, filtering impurities, and then putting into an air-drying room for air-drying; (2) decocting: taking out the hawthorn, the dried orange peel, the fructus lycii, the liquorice and the ginseng which are cleaned in the step (1) according to a certain proportion, putting into a cooking pot, and slowly decocting for 12-14 hours with soft fire; the chrysanthemum vinegar can promote lipolysis and help digestion through the arrangement of the hawthorn, the chrysanthemum vinegar is better in taste through the arrangement of the chrysanthemum, and the ginseng and the fructus lycii are arranged, so that the chrysanthemum vinegar has the effect of strengthening the body while lowering lipid and reducing pressure.

Description

technical field [0001] The invention belongs to the technical field of condiments, and in particular relates to a chrysanthemum vinegar for regulating fat and reducing blood pressure and a preparation process thereof. Background technique [0002] Vinegar is one of the seasonings that consumers like. Vinegar was called acyl in ancient times, also known as vinegar. There is a record in "Zhou Li" that "the people hold the palms and the things together". It can be seen that vinegar has been brewed in the Western Zhou Dynasty in my country. There are also many records about vinegar in ancient books such as "Compendium of Materia Medica". After the Tang and Song Dynasties, due to the progress and development of microorganisms and koji-making technology, there were Daqu, Xiaoqu and Hongqu in the Ming Dynasty. The methods of brewing vinegar are divided into two categories: solid-state fermentation and liquid-state fermentation. The traditional Chinese solid-state fermentation m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/08C12J1/00A61K36/815A61K36/899A61P3/06A61P9/12A61K31/19
Inventor 徐磊刘先印张玉平刘静彭雯雯
Owner 山东川鹰食品有限责任公司
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