Winter jujube vinegar beverage

A winter jujube vinegar and beverage technology, applied in the field of beverages, can solve the problems of not giving full play to the nutritional and health care effects of vinegar beverages, pollute the environment, waste resources, etc., and achieve the effects of maintaining glucose metabolism, softening blood vessels, and reducing waste of resources.

Inactive Publication Date: 2008-03-05
山东滨州冬枣研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this way, it not only wastes resources, but also pollutes the environment.
There are many varieties of vinegar drinks on the market today, but there is no winter jujube vinegar drink, and most of these vinegar drinks are based on blending and blending, and the taste of the products is light, which cannot give full play to the nutritional and health effects of vinegar drinks

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Winter jujube vinegar drink, calculated by weight percentage, the proportioning of the winter jujube vinegar drink is: winter jujube juice 8%, winter jujube vinegar 15%, jujube honey 10%, citric acid 0.5%, apartame 0.08%, calcium lactate 0.04% , ethyl maltol 0.2%, potassium sorbate 0.02%, and the rest is water.

Embodiment 2

[0049] Winter jujube vinegar drink, calculated by weight percentage, the proportioning of the winter jujube vinegar drink is: winter jujube juice 6%, winter jujube vinegar 10%, jujube honey 5%, citric acid 0.1%, xylitol 0.05%, calcium lactate 0.02% , ethyl maltol 0.1%, potassium sorbate 0.02%, and the rest is water.

Embodiment 3

[0051]Winter jujube vinegar drink, calculated by weight percentage, the proportioning of the winter jujube vinegar drink is: winter jujube juice 7%, winter jujube vinegar 13%, jujube honey 8%, citric acid 0.2%, white sugar 7%, calcium lactate 0.03%, B Base maltol 0.15%, potassium sorbate 0.02%, and the rest is water.

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PUM

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Abstract

The present invention provides a winter jujube vinegar beverage, belonging to a fruit vinegar beverage. It is made up by using winter jujube juice, winter jujube vinegar, jujube flower honey, citric acid, sweetening agent, calcium lactate, ethyl maltol and water as raw material through a certain preparation process.

Description

technical field [0001] The invention provides a drink, especially a drink containing fruit vinegar. Background technique [0002] Dongzao is a fresh food variety. The jujube fruit is crispy, sweet and delicious, with a unique flavor and strong palatability. It is rich in nutrients and various trace elements. In addition to the extremely high Vc content, it is also rich in physiologically active substances cyclic adenosine monophosphate and cyclic guanosine monophosphate, which can regulate human immunity, prevent cancer, and fight cancer. s King". But my country's current winter jujube preservation and processing technology level is relatively low, and the preservation period is only 2-3 months. The winter jujube beyond the preservation period will undergo wine reaction, making it lose the advantage of being sold fresh, and can only be thrown away in vain. Its quantity is quite considerable, accounting for about 20%-30% of the winter jujube output. In addition, some defec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02C12J1/00
Inventor 马凤然
Owner 山东滨州冬枣研究院
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