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Medlar vinegar and its preparation method

A production method and technology of wolfberry, which are applied in the field of health-care condiments, can solve problems such as poor taste, not very good taste, and waste, and achieve the effects of reasonably preserving nutritional ingredients, increasing nutritional and health-care functions, and improving the strong acetic acid taste

Inactive Publication Date: 2006-02-15
杨奎元
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This way of eating not only does not taste very good, but also is a great waste, because the nutritional content of wolfberry is not fully utilized, and the health function of wolfberry is not fully exerted.
[0004] The simple combination of vinegar and wolfberry, on the one hand, has a poor taste and is not suitable for direct drinking. On the other hand, its nutritional and health functions have not changed significantly, and the clinical manifestations of adjuvant therapy are slow.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] This embodiment is based on the current high-quality brewed vinegar, and is made of the following raw materials in parts by weight: 90 parts by weight of vinegar, 75 parts of medlar, 15 parts of honey, 10 parts of red dates, and 10 parts of xylitol. For vinegar, high-quality brewed rice vinegar is the best, and the content of acetic acid in every 100ml of vinegar is not less than 3.5g. Lycium barbarum, honey, red dates, and xylitol are all food-grade products; wolfberry fruit is dry, free from mildew, or fresh, ripe, and non-rotten.

[0026] The production steps are:

[0027] 1), preparation of wolfberry juice:

[0028] Process and pulverize to 80 orders for dry, non-mildew wolfberry fruit to obtain wolfberry powder; wolfberry powder and 95% edible alcohol and purified water are mixed with alcohol in the ratio of 1: 1.5: 1.5 by weight and soaked for a week, Prepare wolfberry extract; put the wolfberry extract into a distillation pot, heat and distill until all the alc...

Embodiment 2

[0034] When this embodiment is based on the natural fermentation product of wolfberry vinegar, it is made from the following raw materials in parts by weight: 70 parts of millet, 25 parts of wolfberry, 5 parts of honey, 5 parts of red dates, and 5 parts of xylitol.

[0035] The production steps are:

[0036] 1), dried wolfberry fruit is processed and pulverized to 80 orders with a pulverizer to obtain wolfberry powder;

[0037] 2), the ratio of wolfberry powder and starchy raw material is 35:80; produce the first product of wolfberry vinegar according to the traditional solid-state fermentation process;

[0038] 3), making jujube juice; Dried jujube is soaked in the water of its 8 times of dried jujube and made jujube juice for 1 hour;

[0039] 4) The primary product of wolfberry vinegar is mixed evenly with required jujube juice, honey, and xylitol, and then a certain amount of pure water is added according to requirements to prepare wolfberry vinegar with different concentr...

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Abstract

The invention discloses wolfberry-fruit vinegar, which comprises, for weight share: table vinegar or starch 70-90, wolfberry fruit 25-75, bee honey 5-15, red date 5-10, and xylitol 5-10. Wherein, one preparation method is to match and mix the wolfberry fruit juice, red date juice, and other material; another method relates to fermentate with wolfberry fruit and starch material to produce natural vinegar, then match and mix with other material. Thereby, this product has well health care function, benefit to improve patient with hypertension, diabetes or angiocardiopathy, and the body sign of consumption group with bad life habits.

Description

technical field [0001] The invention relates to a health-care condiment, in particular to wolfberry vinegar and a preparation method thereof. Background technique [0002] Vinegar has a long history in my country. After thousands of years of continuous development and improvement, its production technology and product quality have been fixed. Vinegar has always been used as a traditional seasoning food because it contains acid, sweet, fresh, salty and other taste substances such as acetic acid, sugars, esters, amino acids, and salt. At the same time, because it also contains 18 kinds of amino acids necessary for human metabolism, a large amount of organic acids and vitamins, as well as calcium, magnesium, iron, zinc and other substances, it plays a very good role in the nutrition and health care of the human body. , cardiovascular and cerebrovascular diseases and other patients of all ages. Based on this, Chinese medicine uses vinegar as medicine. Nevertheless, my country...

Claims

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Application Information

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IPC IPC(8): C12J1/00
Inventor 杨奎元
Owner 杨奎元
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