Technological method for manufacturing fruit vinegar beverage by use of edible mushrooms

A process method, technology of fruit vinegar beverage, applied in the field of beverages, to achieve the effect of enhancing human immune function, good curative effect, and improving immunity

Inactive Publication Date: 2012-03-07
王金民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] From a technical point of view, it is a good idea to use edible fungi to make fruit vinegar, because fruit vinegar can soften blood vessels and provide a variety of vitamins and trace elements, and various nutritional compounds in edible fungi are very rich. At the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] The embodiment and the mechanism of the drug are described in detail in conjunction with the formula.

[0013] Preparation:

[0014] 1. Choose 60% shiitake mushrooms, 20% Poria cocos, and 20% Hericium erinaceus, and use supercritical extraction technology to extract the mixed concentrated solution for later use;

[0015] 2. Jinzhu juice 20%, apple juice 20%, seabuckthorn juice 20%, kiwi fruit juice 20%, tomato juice 20%, mix for later use;

[0016] Make:

[0017] 1. (prepared according to 92% ratio) take 500kg of pure water, put it in the interlayer batching tank, heat it through the boiler, and when the batching tank is heated to 40°C, add 4% of mixed concentrate and 4% of mixed fruit juice, and stir evenly;

[0018] 2. Take 0.06kg of aspartame, 0.06kg of ethyl maltol, 0.12kg of sweetin, mix well, dissolve and add to the tank, then take 0.6kg of malic acid, 1.3kg of citric acid, 1.3kg of sodium citrate, lactic acid 400ml, 150ml of glacial acetic acid, 400ml of persi...

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PUM

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Abstract

The invention relates to a technological method for manufacturing a fruit vinegar beverage by the use of edible mushrooms, comprising the following steps of: selecting mushroom, Poria cocos and Hericium erinaceus, extracting a mixed concentrate by the supercritical extraction technology; selecting a gold bead fruit juice, an apple juice, a sea-buckthorn fruit juice, a Kiwi berry juice and a tomato juice, dissolving and mixing with purified water, persimmon vinegar and related edible auxiliary materials, fully and uniformly stirring, sterilizing and packaging.

Description

technical field [0001] The invention relates to a drink, in particular to a process for making a fruit vinegar drink with mushroom edible fungus. Background technique [0002] From a technical point of view, it is a good idea to use edible fungi to make fruit vinegar, because fruit vinegar can soften blood vessels and provide a variety of vitamins and trace elements, and various nutritional compounds in edible fungi are very rich. At the same time, Edible fungus production in various places has production more than supply, and it will be very meaningful to utilize edible fungus and fruit vinegar technology to make a kind of edible fungus fruit vinegar collaboratively, but there is no similar product and technology to come out at present. Contents of the invention [0003] The purpose of the present invention is to provide the technological method of making fruit vinegar beverage with mushroom edible fungus. [0004] The purpose of the present invention is achieved like th...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L1/29C12J1/08A23L33/00
Inventor 王金民
Owner 王金民
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