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Seaweed vinegar and its production

A production method and seaweed technology, applied in the field of seaweed vinegar and its production, can solve the problems of no seaweed nutrients, no blood viscosity reduction, single vinegar function, etc., and achieve the effects of low cost, blood pressure regulation, and blood viscosity reduction.

Inactive Publication Date: 2007-01-17
程显峰 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the raw material of edible vinegar is grain, which does not have the nutritional content of seaweed. Due to the single raw material, the function of vinegar is also relatively single, and it does not have the health care functions of reducing blood viscosity, preventing and treating tumors, regulating blood pressure, invigorating stomach and eliminating food, and improving immunity.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The seaweed is cleaned and drenched, and the fresh seaweed is washed in clean water to remove debris such as sediment, and the water is removed by drenching.

[0020] Refining the dried seaweed into a paste, using a food refiner to refine, adding water to blend into a paste. It can also be made into a paste by adding water to dry seaweed powder.

[0021] Mix the pulp, add edible vinegar to make the pH value reach between 6.0-6.5.

[0022] For liquefaction treatment, add salt and amylase and mix well, control the temperature at 80°C-90°C, keep the temperature for 10-20 minutes, then raise the temperature to 100°C, keep the temperature for 10-20 minutes, and cool to 60°C-65°C. The heating equipment adopts steam heating method or electric heating method.

[0023] For saccharification, the liquefied mash is sent into the mash tank, and bran koji is added, and the amount of bran koji is 1%-18% of the weight of the mash. The constant temperature is between 60°C-65°C, and t...

Embodiment 2

[0030] Embodiment 2: Seaweed is cleaned and drenched to remove impurities, and fresh seaweed is selected to be washed in clear water to remove debris such as sediment, and water is removed by drenching.

[0031] Cleaning and soaking the grains, the grains are rice, wheat, corn, etc., the weight ratio of the grains to the seaweeds is: grains: seaweeds=1: (1-9); the drenched seaweeds and grains are ground into Serum, seaweed can also be seaweed dry powder and add water to adjust into slurry.

[0032] Mix the above two slurries evenly and adjust the slurry to make the pH value between 6.0-6.5.

[0033] For liquefaction treatment, add salt and amylase and mix well, the consumption of salt and amylase is 05%-6% of the total weight and 1%-12% of the total weight. The temperature is controlled at 80°C-90°C, after 10-20 minutes of constant temperature, the temperature is raised to 100°C, and then the temperature is kept constant for 10-20 minutes, and then cooled to 60°C-65°C.

[00...

Embodiment 3

[0042] The seaweed is cleaned and drenched, and the fresh seaweed is washed in clean water to remove debris such as sediment, and the water is removed by drenching.

[0043] Refining, refining the drenched seaweed into a paste, using a food refiner to refine, adding water to blend into a paste. It can also be made into a paste by adding water to dry seaweed powder.

[0044] For leaching, add water to the slurry and boil for 30-120 minutes.

[0045] Use a food liquid filter to filter and get the filtrate for later use, and the temperature is controlled between 50°C and 60°C during the filter.

[0046] Concentrate, put the filtered liquid into a vacuum concentrator for concentration, control the vacuum degree between 20-80Kpa, control the vapor pressure between 180-290Kpa, concentrate to slurry, and the refractometer shows 30%.

[0047] Blending, adding edible vinegar to form seaweed vinegar, the final acetic acid content can be within the standard (between 3% and 5%) stipulat...

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PUM

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Abstract

A seaweed vinegar is prepared through washing seaweeds, dripdrying, grinding to become paste, regulating pH value, liquefying, saccharifying, fermenting in alcohol, fermenting in vinegar, filtering and sterilizing. Another preparing method is also disclosed. Its advantages are rich nutrients including fatty acids, mucopoly saccharide, amino acids, minerals, vitamines, and sodium alginate, sure health-care functions of lowering blood viscosity, preventing and treating tumor, regulating blood pressure, etc, and low cost.

Description

Technical field: [0001] The invention relates to edible vinegar and its preparation method, in particular to seaweed vinegar and its preparation method. Background technique: [0002] Vinegar is widely used as a condiment, especially when cooking various dishes. The physiological health care function of vinegar has been paid more and more attention. It has the functions of relieving fatigue, eliminating muscle pain, reducing blood fat, preventing cerebral arteriosclerosis and The effect of cardiovascular disease can promote the body's absorption of calcium, prevent calcium deficiency, have obvious therapeutic effects on bone spurs, jock itch, and beriberi, and have a good effect on physical recovery after illness. At present, the raw material of edible vinegar is grain, which does not have the nutritional content of seaweed. Due to the single raw material, the function of vinegar is also relatively single, and it does not have the health care functions of reducing blood visc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/00
Inventor 程显峰邵俊杰
Owner 程显峰
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