| 摘要 |
PURPOSE: Functional vinegar is provided to show functionalities such as anti-hypertension, anti-gout activities, anti-oxidative, and whitening effects. CONSTITUTION: A method for manufacturing functional vinegar comprises the steps of: inoculating Acetobacter to Benincasa hispida juice and fermenting at 30-40°C for 5-10 days to prepare a fermented Benincasa hispida liquid; adding shells to the fermented Benincasa hispida liquid and preparing a reacted liquid; and adding a Chrysanthemum zawadskii extract to the reacted liquid. The Benincasa hispida juice is prepared by thermal treatment or non-thermal treatment. The Acetobacter is Acetobacter aceti, Acetobacter pasteurianus, or Acetobacter peroxydans. [Reference numerals] (AA) Benincasa hispida; (BB) Pulverizing, extract filtering; (CC) Benincasa hispida extract fluid; (DD) Adding ethanol and Acetobacter, and fermenting; (EE) Stirring dissolving shells and filtering; (FF) Pearl shell vinegar; (GG) Siberian; (HH) Hot water extracting; (II) Siberian extract fluid; (JJ) Adding ascorbic acid, sugar and water, and sterilizing; (KK) Producing a product |
