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Vinegar beverage and preparation method thereof

A technology of vinegar beverage and vinegar, which is applied in the field of vinegar beverage and its preparation, which can solve the problems that are difficult to meet consumers' requirements for vinegar to be conveniently carried, easy and quick to take in, and has a variety of tastes, so as to strengthen the anti-fatigue effect and ensure palatability Sensitive, easy to carry effect

Active Publication Date: 2011-04-06
JIANGSU HENGSHUN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Due to the characteristics of vinegar, ordinary consumers have great limitations on the time, place and method of vinegar intake, and it is difficult to meet consumers' requirements for vinegar that is easy to carry, easy and quick to consume, and has a variety of tastes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: a kind of vinegar drink of the present invention, comprises the component of following weight portion: 3 parts of concentrated apple juices, 1 part of honey, 3 parts of vinegar, 5 parts of fructose syrup, 2 parts of white granulated sugar, 1.5 parts of table salt, lemon 0.05 part of acid, 0.1 part of sodium citrate, 0.05 part of malic acid, 2 parts of polypeptide, 0.05 part of sucralose, 1.5 part of food essence, wherein the mass concentration of the concentrated apple juice is 65%. The polypeptide is a commercially available product.

[0017] The preparation method of described vinegar beverage, this method comprises the steps:

[0018] (1) After weighing the concentrated apple juice, vinegar and fructose syrup, the quantitative container is used for standby;

[0019] (2) Add vinegar, honey, white sugar, salt, citric acid, sodium citrate, malic acid, polypeptide powder, and sweetener into water, then heat to boiling, filter after cooling, and set aside; ...

Embodiment 2

[0021] Embodiment 2: basically the same as Example 1, the difference is the formula of the vinegar drink, and the formula includes the following components in parts by weight: 2 parts of concentrated plum juice, 1 part of concentrated lemon juice, 1 part of honey, 2 parts of table vinegar, 3 parts of fructose syrup, 1 part of white sugar, 1 part of table salt, 0.05 part of citric acid, 0.05 part of sodium citrate, 0.05 part of malic acid, 2 parts of polypeptide, 0.01 part of licorice, 0.05 part of sucralose, 1 part of food flavor; Wherein the mass concentration of the concentrated plum juice is 68%, and the mass concentration of the concentrated lemon juice is more than 65%.

Embodiment 3

[0022] Embodiment 3: substantially the same as Example 1, the difference is the formula of the vinegar drink, and the formula includes the components of the following parts by weight: 1.5 parts of concentrated kiwi juice, 3 parts of honey, 2 parts of vinegar, 2 parts of fructose syrup, 3 parts of white sugar, 3 parts of salt, 0.2 part of citric acid, 0.2 part of sodium citrate, 0.2 part of malic acid, 0.2 part of polypeptide, 0.02 part of licorice, 1 part of edible flavor; wherein the mass concentration of the kiwi fruit juice is more than 65% .

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PUM

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Abstract

The invention discloses a vinegar beverage and a preparation method thereof. The formula of the vinegar beverage comprises the following raw materials: 1.5 to 5 parts of fruit juice concentrate, 1 to 5 parts of honey, 2 to 6 parts of vinegar, 2 to 6 parts of high fructose corn syrup, 1 to 3 parts of white granulated sugar, 1 to 5 parts of salt, 0.05 to 0.2 part of citric acid, 0.05 to 0.2 part ofsodium citrate, 0.05 to 0.2 part of malic acid, 0.2 to 5 parts of polypeptide, 0.01 to 0.06 part of sweetener and 1 to 1.5 parts of edible essence. The preparation method comprises the following steps of: putting the fruit juice concentrate, the vinegar and the high fructose corn syrup into a quantitative container after weighing; weighing other raw materials respectively and dissolving the weighed raw materials, transferring the filtrate into the quantitative container after filtration, adding water to fix the volume, and filling the vinegar beverage after sterilization. The vinegar beverageis convenient to carry, easy for intake, variable in mouthfeel and thick in fruit scent, and has anti-fatigue effect; and besides the nutritional components of common vinegar, polypeptide is also added into the vinegar beverage, so the anti-fatigue function of the vinegar beverage is enhanced.

Description

technical field [0001] The invention relates to a beverage and a preparation method thereof, in particular to a vinegar beverage and a preparation method thereof. Background technique [0002] For a long time, vinegar has been widely used as a condiment. During the long-term use, people have become more and more aware of the health benefits of vinegar. [0003] Modern studies have shown that in addition to acetic acid, solid-state fermented vinegar contains a variety of organic acids, most of which are non-volatile acids, and they have a variety of health benefits. In addition, a variety of health-care factors were detected in vinegar, such as ligustrazine, polyphenols, flavonoids, etc., which are of great significance to human health. [0004] Due to the characteristics of vinegar itself, ordinary consumers have relatively large limitations on the time, place and method of vinegar ingestion, and it is difficult to meet consumers' requirements for vinegar that is easy to ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/08C12J1/08A23L21/25
Inventor 徐康平王明法孙乐六李国权
Owner JIANGSU HENGSHUN VINEGAR IND
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