27 results about "Apple cider vinegar" patented technology

Softgel capsules have a liquid fill composition of 30% to 40% wt / wt of an edible oil or edible fat; 0.2% to 30% wt / wt of a mineral acetate powder, with the proviso that the mineral acetate powder does not comprise disodium acetate; 1% to 8% wt / wt of one or a combination of a suspending agent and / or a wetting agent; and apple cider vinegar powder as a balance of the liquid fill material encapsulated in an outer softgel shell.

Natural turmeric and hibiscus inks were developed for use on fabrics and writing surfaces. Ethanolic extracts of turmeric and hibiscus were obtained and formulated with environmentally friendly mordants such as ferrous sulfate, ascorbic acid, and apple cider vinegar, and thickeners such as linseed oil and aloe vera. These treatments were tested on fabric, filter paper, and notebook paper. Color and color loss were evaluated using the Paint program when exposed to sunlight and washing (in the case of fabric), comparing the RGB and Hex pixel values ​​obtained before and after sun exposure and washing. The degree of similarity was assessed using a digital Color Matcher Tool with the Hex and RGB data. Once the best treatment with the aforementioned mordants was determined, the ink formulation was developed using thickeners such as gelatin, alginate, cornstarch, and honey.It has a pleasing color and good consistency for use on fabric and paper. It's possible to create inks for writing and dyeing fabrics with readily available ingredients, thus contributing to environmental protection.

1. The name of this design product: Packaging Box (Princess Siyuan Apple Cider Vinegar). 2. Purpose of this design product: Mainly used for packaging boxes. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

There is disclosed a formulation comprising apple cider vinegar and an acetate, in various ratios and measures, which may form a part of a dose for introducing apple cider vinegar to the human body.

The utility model provides sterilization equipment for apple vinegar processing, which relates to the technical field of apple vinegar processing and comprises a sterilization mechanism, the sterilization mechanism comprises a sterilization bin, a fixing mechanism is arranged at the bottom of the sterilization bin, a water pump is arranged at the bottom of the inner wall of the sterilization bin, and a transmission pipe is arranged at one end of an output shaft of the water pump. According to the apple vinegar sterilizing device, the apple vinegar in the heating tank can be fully mixed by utilizing the rotation of the stirring blades through the mounted sterilizing mechanism, so that ultraviolet rays of the sterilizing lamp can uniformly irradiate each part of the apple vinegar, the comprehensive sterilization on microorganisms is ensured, the microorganisms in the apple vinegar can be uniformly dispersed through stirring, and the sterilizing effect is improved. The sterilization lamp can make contact with microorganisms more easily and conduct effective sterilization, the sterilization effect is improved, meanwhile, rotation of the stirring blades can accelerate contact between the microorganisms in the apple vinegar and ultraviolet rays, and therefore the sterilization process is accelerated, the treatment time is saved, and the production efficiency is improved.

Formulations comprising cider vinegar and acetate in various proportions and amounts are disclosed, which may constitute part of a dose for introducing cider vinegar into a human body.

The utility model discloses an apple vinegar blending sectional type treatment device, and belongs to the field of apple vinegar blending, the apple vinegar blending sectional type treatment device comprises a blending tank, an auxiliary material feeding port and a water adding port which are arranged at the top end of the blending tank, and a stirring mechanism which is arranged on the blending tank and is used for mixing main materials and auxiliary materials, a feeding mechanism used for filtering pomace is arranged at the inlet end of the blending tank and comprises a filtering groove fixed to the inlet end of the blending tank, a hanging basket inserted into the filtering groove and used for filtering the pomace, a sealing cover connected to an opening of the filtering groove in a covering mode and a wall scraping assembly fixedly installed on the sealing cover and used for preventing blocking. And a feeding hole communicated with the interior of the filter tank is formed in the sealing cover. According to the apple vinegar blending sectional type treatment device, a plurality of steps in the apple vinegar blending process are integrated through the multifunctional blending tank, so that the equipment investment cost and the subsequent maintenance cost are reduced.

This invention relates to a novel vinegar type, specifically an apple cider vinegar produced through a method distinct from standard vinegar production techniques in the food industry, involving the unprecedented addition of horsetail herb and the application of ultrasonic technology to fortify total phenolic content and antioxidant activity, resulting in a vinegar enriched in total phenolics, total flavonoids, phenolic compounds, antioxidant activity, and mineral content, while also exhibiting favourable sensory properties.

1. Name of the design product: Packaging can (Apple Cider Vinegar). 2. Use of the design product: For containing beverages. 3. Design key points of the design product: The combination of shape and pattern. 4. Picture or photograph that best shows the design key points: Perspective view.

The invention relates to an apple vinegar fermentation method using a mixed strain, and belongs to the technical field of food fermentation. Cleaning apples, peeling, denucleating, cutting into small pieces, and juicing to obtain apple juice; filtering and sterilizing the apple juice; the method comprises the following steps: respectively inoculating acetic bacteria strains and saccharomycetes strains into respective corresponding liquid culture mediums, and carrying out shake culture to obtain an acetic bacteria seed solution and a saccharomycetes seed solution; then mixing the acetic bacteria seed solution and the saccharomycetes seed solution to obtain a mixed strain mixed solution; adding the mixed bacterial strain mixed solution into the apple juice, and fermenting in a fermentation tank; after the fermentation is finished, filtering through a modified ceramic membrane, pasteurizing, cooling and filling to obtain the finished product apple vinegar. The modified ceramic membrane is prepared from a ceramic membrane, a glucosidase solution, cassia oil, acetic acid and potassium persulfate; the content of beneficial components of total acid and amino acid nitrogen in the apple vinegar prepared by the method is remarkably increased.

1. The name of the product of this design: bottle sticker (apple vinegar). 2. Purpose of this design product: This design product is used for product packaging. 3. The design key point of this appearance design product lies in the combination of pattern and color. 4. The picture or photo that best illustrates the design key points: main view of component 1. 5. The design for which protection is sought includes color. 6. This design product is a flat product, and the rear view, left view, right view, top view and bottom view are omitted. 7. Other situations that require explanation Component description: Component 1 is the bottle label on the front of the bottle, and component 2 is the bottle label on the back of the bottle.

The present invention relates to the field of food technology, and specifically discloses a steamed bun wrapper and a preparation method thereof and steamed buns, comprising the following components by weight: 500-600 parts of flour, 60-90 parts of tremella powder, 30-50 parts of colloidal lard, 12-15 parts of apple vinegar, 2-5 parts of yeast powder, 5-6 parts of pumpkin seed powder, 2-5 parts of vitamin C powder and water; wherein the particle size of the tremella powder is 2-3 times that of the flour particle size; wherein the colloidal lard is lard mud twisted from lard after refrigeration. The steamed buns prepared by the steamed bun wrapper of the present invention not only have a lower GI value, but also have a good taste.

1. Name of the Design Product: Packaging Box (Apple Cider Vinegar). 2. Use of the Design Product: For containing items. 3. Design Key Points of the Design Product: The combination of shape and pattern. 4. Picture or Photograph that Best Illustrates the Design Key Points: Perspective view.

The invention relates to a white gourd and apple vinegar beverage and a preparation method thereof, and belongs to the technical field of fruit vinegar processing. The method comprises the following steps: preparing apple juice, preparing white gourd juice and white gourd residues, preparing white gourd peel pulp, mixing and boiling, cooling and uniformly mixing, performing alcoholic fermentation, performing acetic fermentation, ageing, filtering, blending, sterilizing and filling. Starting from an integral preparation process of the wax gourd and apple vinegar, the wax gourd peel pulp is extracted by adopting an enzymolysis ultrasonic technology after parameter optimization, then the apple juice and the wax gourd juice are mixed and boiled, and enzyme in the wax gourd peel pulp is reutilized, so that the aroma of the wax gourd and the aroma of the apple are perfectly fused; in addition, the release of tartronic acid and trigonelline in the wax gourd is further promoted. In the alcoholic fermentation and acetic fermentation stages, by-products such as apple pomace, Chinese wax gourd peel and Chinese wax gourd residues are fully utilized, and the process effectively improves the utilization rate of the by-products of apples and Chinese wax gourds and release of effective components.

The present invention relates to a homeopathic composition developed to treat various diseases which affect human beings such as emotional disorders such as anxiety, depression, panic disorder, insomnia, schizophrenia, autism, etc., as well as all physical causes such as hypertension, myocardial infarction with or without obstruction, all autoimmune diseases, rheumatoid arthritis, autoimmune hepatitis, thyroiditis, type 1 and type 2 diabetes, all types of cancer, stroke, as well as all types of community- and hospital-acquired infections. The composition consists of 4.95 ml of sulfur (brimstone), 4.95 ml of calcium carbonate (carbonic limestone), 4.95 ml of silicon oxide (silica), 4.95 ml of phosphorus and 4.95 ml of sodium chloride (table salt), diluted in 10% apple cider vinegar.

1. Name of the product in this design: Packaging Can (Qi Xiang Qi Le Apple Cider Vinegar). 2. Purpose of this design: a packaging container for holding liquids. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design's key points: a 3D model. 5. The design for which protection is sought includes color.

The utility model relates to a packaging composite material technical field especially relates to a kind of apple vinegar strip-shaped packaging composite material, comprising: using four-layer composite structure: printing layer, material is biaxially oriented polyester, thickness is 12.0-20.0 μm;Barrier layer, material is aluminum foil, thickness is 7.0-12.0 μm;Reinforcing layer, material is biaxially oriented polyester, thickness is 12.0-20.0 μm;Heat-sealing layer, material is cast polypropylene, thickness is 60.0 μm, and each layer is adhered by polyurethane adhesive adhesive. Printing layer and barrier layer between being equipped with ink layer, for printing text or pattern, printing layer surface treatment process ensures the definition and durability of printed pattern, improves product appearance quality. Printing layer outer surface is coated with flatting oil to improve appearance texture. The utility model not only guarantees the mechanical strength of packaging, but also realizes good heat-sealing performance, applicable to high-speed automatic packaging production line. The selection and thickness ratio of each layer material are optimized, which ensures functionality while considering cost benefit.

The preparation method comprises the following steps: mixing water, lactitol, Kangpu tea powder and radix puerariae powder to form a basic solution; then adding apple vinegar and comprehensive fruit and vegetable fermentation liquor to form fruit vinegar liquor; further adding rose enzyme liquid to prepare compound enzyme liquid; then polydextrose, sorbitol, ginseng powder, fish collagen peptide, double-petal red rose pollen and cranberry powder are sequentially added, so that nutrition is enriched, and the taste is adjusted; then citric acid, L-malic acid and sodium citrate are added to adjust acidity; and finally adding compound probiotics, fermenting, filtering, sterilizing and filling to obtain the ginseng and kudzuvine root Kangpu tea which is rich in nutrition, has probiotic activity and is unique in mouth feel. Through scientific proportioning and technological process, the nutritional function and flavor stability of the product are improved, and multiple requirements of consumers on healthy functional drinks are met.

The invention provides instant formula cereal powder beneficial for reducing blood sugar. The biscuit is prepared from the following raw materials in parts by weight: 5 parts of oat flour, 20 parts of wheat flour, 3 parts of corn flour, 2 parts of black bean powder, 3 parts of soybean protein, 2 parts of soybean oil, 1 part of linseed oil, 2 parts of inulin, 0.5 part of red Chinese wolfberry fruit powder, 0.5 part of black Chinese wolfberry fruit powder, 0.5 part of blueberry powder, 0.5 part of apple vinegar, 0.5 part of bitter gourd powder, 0.3 part of mint powder, 0.05 part of carotene, 0.1 part of probiotics, 30 parts of water, 0.1 part of an emulsifier and 0.1 part of a stabilizer. Various raw materials are matched for diet matching, postprandial blood sugar can be adjusted by delaying sugar absorption, improving insulin sensitivity, reducing oxidation pressure and other mechanisms, and appropriate diet adjustment can help to manage the blood sugar level, especially for diabetics or individuals with blood sugar problems.

The invention discloses a production process of apple vinegar effervescent tablets, an apple vinegar effervescent tablet powder drying device is used, the apple vinegar effervescent tablet powder drying device comprises a main body drying unit, the main body drying unit comprises a drying tank and a tank cover matched with the drying tank, the tank cover is provided with symmetrical feeding holes, and the feeding holes are communicated with the drying tank; the lower end of the drying tank rotationally communicates with a discharging pipe, and the top end of the discharging pipe is upwards inserted into an inner cavity of the drying tank. The centrifugal horizontal throwing unit comprises a centrifugal disc fixedly arranged on the side wall of the discharging pipe in a sleeving mode and a bent ring fixedly arranged on the edge of the centrifugal disc in a sleeving mode, the bent ring is embedded into the side wall of the drying tank and is rotationally connected with the side wall of the drying tank in a sealed mode, and an annular clamping cavity is formed in the side wall of the drying tank; a centrifugal opening communicating with the annular clamping cavity is formed in the inner wall of the drying tank. According to the device, hot air can make full contact with apple vinegar particles, the defect that the apple vinegar particles are blocked does not exist, and the subsequent forming quality of the apple vinegar effervescent tablets is guaranteed.

The invention relates to the technical field of food, and particularly discloses steamed stuffed bun wrappers, a preparation method thereof and steamed stuffed buns, and the steamed stuffed bun wrappers comprise the following components in parts by weight: 500-600 parts of flour, 60-90 parts of tremella fuciformis powder, 30-50 parts of colloidal leaf lard, 12-15 parts of apple vinegar, 2-5 parts of yeast powder, 5-6 parts of pumpkin seed powder, 2-5 parts of vitamin C powder and water. Wherein the particle size of the tremella powder is 2-3 times that of the flour; wherein the colloidal leaf lard is leaf lard oil sludge formed by refrigerating and mincing leaf lard. The steamed stuffed bun prepared from the steamed stuffed bun wrapper disclosed by the invention not only has a relatively low GI value, but also has a good taste.

The present application relates to the field of food seasonings and discloses a vinaigrette and its preparation process. The vinaigrette is prepared from the following raw materials in percentage by weight: 18-22% apple cider vinegar, 12-16% soy sauce, 8-12% compound flavor enhancer, 3-5% edible salt, 1-3% spices, 0.8-1.5% sweetener, 0.5-1% flavor enhancer, and the balance water; the compound flavor enhancer comprises water, plant protein hydrolysate, and stabilizer in a weight ratio of 4:(1-2):(0.5-1); the stabilizer comprises aqueous pentosan and locust bean gum in a weight ratio of (1-3):1; the preparation method comprises: uniformly mixing water, apple cider vinegar, soy sauce, edible salt, and sweetener in proportion, adding the compound flavor enhancer, flavor enhancer, and spices, stirring evenly, and sterilizing by heat preservation. The preparation process of the present application is simple, and the vinaigrette produced has a low fat content and good stability. When used in salads, it has a rich and smooth taste without bitterness.

There is disclosed a formulation comprising apple cider vinegar and an acetate, in various ratios and measures, which form a part of a dose for introducing apple cider vinegar to the human body for health benefits.

The invention discloses apple vinegar gel soft sweets and a preparation method thereof, and belongs to the technical field of food processing. The apple vinegar gel soft sweets disclosed by the invention comprise the following raw materials in parts by weight: 60-65 parts of maltitol liquid, 5-10 parts of maltitol, 16-25 parts of apple vinegar, 8-12 parts of gelatin, 2-4 parts of pectin and 8-10 parts of concentrated apple juice. Through the sour and sweet synergistic effect of the apple vinegar and the maltitol and in combination with a gelatin-pectin composite gel system, the compatibility problem of high-acid apple vinegar and gel stability is solved, the obtained product is uniform in texture and palatable in sourness and sweetness and has the characteristics of low sugar and portability, the application form of the apple vinegar in the field of leisure food is effectively expanded, and the market prospect is broad. And a healthy snack choice is provided for consumers.

1. Name of the Design Product: Handbag (Apple Cider Vinegar). 2. Use of the Design Product: For containing items. 3. Design Key Points of the Design Product: The combination of shape and pattern. 4. Picture or Photograph that Best Illustrates the Design Key Points: Three-dimensional view. 5. Other Circumstances Requiring Explanation Other Explanation: The white part in this design is a transparent part.