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Apple vinegar beverage and preparation method thereof

An apple cider vinegar and beverage technology, applied in the field of vinegar beverages, can solve the problems that it is difficult to meet daily drinking and market demands, the health care function is single, and the alcohol content is high, and the effects of improving detoxification and metabolism, enriching nutrients, and softening blood vessels are achieved.

Inactive Publication Date: 2013-05-15
王凤玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And drinking alcohol to relieve stress is not good for your health
At present, the common health vinegar beverages on the market are quite rich in varieties and tastes, but the health functions are single, and the alcohol content is relatively high, which makes people unacceptable, and it is difficult to meet people's daily drinking and market demand.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] An apple cider vinegar beverage of the present invention is prepared from the following raw materials in parts by weight: 1500 parts of apples, 600 parts of lemons, 200 parts of brewed vinegar, 600 parts of rock sugar, 120 parts of yeast liquid, 800 parts of salt, 2500 parts of water.

[0013] The invention relates to a method for preparing an apple cider vinegar beverage. According to the ratio of parts by weight, apples that are fresh and intact, juicy, bright in color, free from diseases and insect pests, nearly ripe, and with pure and strong fruit aroma are selected. Soak it in a wooden barrel filled with salt water for 8 minutes, then put it on a bamboo sieve and spray it with water several times, peel it after washing, cut 8 petals with a stainless steel knife, remove the core, and soak it in a container. In the wooden barrel with the ratio of water in parts by weight, add the salt and lemon in the ratio of parts by weight, and let it stand for 10 hours, so as to ...

Embodiment 2

[0015] An apple cider vinegar beverage of the present invention is prepared from the following raw materials in parts by weight: 1650 parts of apples, 650 parts of lemons, 300 parts of brewed vinegar, 700 parts of rock sugar, 130 parts of yeast liquid, 900 parts of salt, water 2700 copies.

[0016] The invention relates to a method for preparing an apple cider vinegar beverage. According to the ratio of parts by weight, apples that are fresh and intact, juicy, bright in color, free from diseases and insect pests, nearly ripe, and with pure and strong fruit aroma are selected. Soak it in a wooden barrel filled with salt water for 10 minutes, then put it on a bamboo sieve, spray it with water several times, peel it after washing, cut 6 or 8 petals with a stainless steel knife, remove the core, soak in In the wooden barrel filled with the water in the parts by weight ratio, add the salt and the lemon in the parts by weight ratio, and let it stand for 8 hours to prevent the fruit ...

Embodiment 3

[0017] An apple cider vinegar drink of the present invention is prepared from the following raw materials according to the optimal weight and part ratio: 1500 parts of apples, 620 parts of lemons, 200 parts of brewed vinegar, 800 parts of rock sugar, 125 parts of yeast liquid, 800 parts of salt, 3150 parts of water.

[0018] The invention relates to a method for preparing an apple cider vinegar beverage. According to the ratio of parts by weight, apples that are fresh and intact, juicy, bright in color, free from diseases and insect pests, nearly ripe, and with pure and strong fruit aroma are selected. Soak it in a wooden barrel filled with salt water for 10 minutes, then put it on a bamboo sieve, spray it with water several times, peel it after washing, cut 6-8 petals with a stainless steel knife, remove the core, and soak it in a container. In the wooden barrel with the said weight and part ratio of water, add the salt and lemon of the said weight and part ratio, and let it ...

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PUM

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Abstract

The invention relates to a vinegar beverage, in particular to an apple vinegar beverage and a preparation method thereof. The apple vinegar beverage is characterized by being prepared from the following raw materials by weight: 1500-2000 parts of apples, 600-800 parts of lemons, 200-500 parts of fermented vinegar, 600-800 parts of crystal sugar, 120-150 parts of a yeast solution, 800-1100 parts of salt, and 2500-3200 parts of water. The apple vinegar beverage provided in the invention has the characteristics of a sour and sweet and delicious taste, as well as rich nutrition, frequent drinking of the beverage can achieve the efficacy of whitening skin, losing weight and benefiting body-building, killing bacteria and resisting viruses, eliminating fatigue, resisting aging, softening blood vessels, lowering blood fat, reducing cholesterol, as well as improving liver detoxification and metabolism. The apple vinegar beverage provided in the invention is suitable for both the young and the old, and is an ideal green drink.

Description

technical field [0001] The invention relates to a vinegar drink, in particular to an apple cider vinegar drink and a preparation method thereof. Background technique [0002] Fast-paced urban life often makes people breathless, and heavy work always makes people highly stressed. Working under "high pressure" for a long time has seriously damaged the health of the body, leading to a sub-healthy state of the human body, and then manifested as sallow complexion, dry skin, dizziness, fatigue, insomnia, dreaminess, fatigue, easy cold, and high cholesterol. Drinking alcohol to relieve stress is not good for your health. At present, the common health-care vinegar beverages on the market are quite rich in varieties and tastes, but the health-care functions are single, and the alcohol content is relatively high, which makes people not willing to accept it, and is difficult to meet people's daily drinking and market demand. Contents of the invention [0003] The object of the pres...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L1/09A23L2/84
Inventor 王凤玲
Owner 王凤玲
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