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Gingko fruit vinegar beverage

A technology of fruit vinegar beverage and ginkgo, which is used in vinegar preparation, food preparation, food science and other directions

Inactive Publication Date: 2013-10-16
王建民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, no similar products have appeared. I believe this product will be very popular as an assisted living drink for the elderly and patients with cardiovascular and cerebrovascular diseases.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0008] The embodiment and the mechanism of the drug are described in detail in conjunction with the formula.

[0009] Preparation:

[0010] 1. Select 10% of shelled ginkgo, 30% of ginkgo leaves, 20% of shiitake mushrooms, 20% of black fungus, and 20% of kelp, and use supercritical extraction technology to extract the mixed concentrate for later use;

[0011] 2. Take 20% of Jinzhu juice, 20% of apple juice, 20% of seabuckthorn juice, 20% of kiwi fruit juice, and 20% of tomato juice, and mix them for later use.

[0012] Make:

[0013] 1. Prepare according to the proportion of 92%, that is, 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;

[0014] 2. Add 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 o...

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PUM

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Abstract

The invention relates to a gingko fruit vinegar beverage. The gingko fruit vinegar beverage is characterized by being prepared by selecting (shelled) gingko, (crushed) gingko leaf, (crushed) mushroom, (crushed) black fungus and (crushed) kelp; extracting mixed concentrate by adopting a supercritical extraction method; mixing golden berry juice, apple juice, sea-buckthorn juice, Chinese gooseberry juice and tomato juice; and stirring uniformly with persimmon vinegar and purified water, adding apple essence and color protecting pigment, stirring, heating the materials to the temperature of 80 DEG C, sterilizing, filling, sealing, cooling, packing, and thus obtaining the gingko fruit vinegar beverage.

Description

technical field [0001] The invention relates to a ginkgo fruit vinegar drink. Background technique [0002] Both ginkgo and ginkgo leaves have high health care value. Ginkgo is called "longevity fruit" by the people, and ginkgo leaves contain ginkgo flavonoids that are effective for cardiovascular and cerebrovascular diseases. Fruit vinegar drinks are good for softening blood vessels. The most respected health drink for years. If ginkgo and ginkgo leaf are matched with other raw materials, a kind of ginkgo fruit vinegar is developed, and its health care value has just been broadened. At present, no similar products have appeared. I believe this product will be very popular as an assisted living drink for the elderly and patients with cardiovascular and cerebrovascular diseases. Contents of the invention [0003] The purpose of this invention is to provide a kind of ginkgo fruit vinegar drink. [0004] The purpose of the present invention is achieved like this: [0005]...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L1/29C12J1/08A23L33/00
Inventor 王建民
Owner 王建民
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