Millet vinegar beverage and preparation method thereof

A technology for millet vinegar and beverage, applied in the field of vinegar beverage, can solve the problems of large change in product flavor, long production cycle, etc., and achieve the effects of low production cost, easy operation, and rich nutrition and health care functions.

Inactive Publication Date: 2014-08-06
SHANXI SANSHENGHE BREWING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the raw materials with health functions are brought into vinegar by fermentation method in the market. The production cycle is long, and the flavor of the product is greatly changed after fermentation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of a millet vinegar beverage includes the following steps: the raw materials are mixed according to the weight of 5 parts of red dates, 7 parts of peanuts, 2 parts of wolfberry, 3 parts of hawthorn, 1 part of orange peel, 2 parts of ginger, and 110 parts of millet vinegar. Weigh the raw materials, the acidity of millet vinegar is 3.8g / 100ml, and then soak the red dates, peanuts, wolfberry, hawthorn, orange peel and ginger with the millet vinegar for 20 days, filter, and add purified water to the filtrate, as the acidity Stop adding water when it reaches 1.5g / 100ml, then adjust the flavor and mouthfeel with honey and maltose to obtain the finished millet vinegar beverage.

Embodiment 2

[0022] A preparation method of a millet vinegar beverage includes the following steps: 1 part of red dates, 3 parts of peanuts, 5 parts of wolfberry, 6 parts of hawthorn, 4 parts of orange peel, 5 parts of ginger, and 90 parts of millet vinegar are prepared according to the weight parts of the raw materials. Weigh the raw materials, the acidity of millet vinegar is 4.5g / 100ml, and then soak the red dates, peanuts, wolfberry, hawthorn, orange peel and ginger with the millet vinegar for 30 days, filter, and add purified water to the filtrate, as the acidity Stop adding water when it reaches 2.5g / 100ml, then adjust the flavor and taste with honey and maltose to obtain the finished millet vinegar beverage.

Embodiment 3

[0024] A preparation method of millet vinegar beverage includes the following steps: the raw materials are mixed according to the weight parts of 2 parts of red dates, 4 parts of peanuts, 3 parts of wolfberry, 4 parts of hawthorn, 3 parts of orange peel, 3 parts of ginger, and 100 parts of millet vinegar. Weigh the raw materials, the acidity of millet vinegar is 4.0g / 100ml, and then soak the red dates, peanuts, medlar, hawthorn, orange peel and ginger with the millet vinegar for 25 days, filter, and add purified water to the filtrate, as the acidity Stop adding water when it reaches 1.0g / 100ml, and then adjust the flavor and mouthfeel with honey and maltose to obtain the finished millet vinegar beverage.

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PUM

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Abstract

The invention relates to the technical field of vinegar beverage, particularly relates to a method for preparing vinegar beverage by soaking materials with millet vinegar, and aims at solving the technical problem of providing millet vinegar beverage and a preparation method thereof. Nutritional ingredients in health-care ingredients are extracted by effectively utilizing the traditional millet vinegar, so that the millet vinegar beverage is small in change of taste and flavor and short in production cycle. The adopted technical scheme is as follows: the millet vinegar beverage is prepared from the materials in parts by weight: 1-5 parts of red dates, 3-7 parts of peanut, 2-5 parts of medlar, 3-6 parts of hawthorn, 1-4 parts of orange peel, 2-5 parts of ginger, and 90-110 parts of millet vinegar. The method is widely applied to the technical field of the millet vinegar beverage.

Description

Technical field [0001] The invention relates to the technical field of vinegar beverages, in particular to a method for preparing vinegar beverages by using millet vinegar soaking raw materials. Background technique [0002] Millet is recognized as the grain with the highest nutritional value. Women, patients and children all use millet as a tonic. In "Compendium of Materia Medica", it is recorded that millet "cures nausea and heat dysentery, cooks porridge and eats, benefits dantian, invigorates deficiency, and appetite"; "stomach heat diminishes thirst, nausea and vomiting (weak spleen and stomach, indigestible food), nosebleeds Not only, soup burns" and other effects. Millet porridge is rich in nutrients, and is known as "Ginseng Soup". The vinegar made with millet is also unique, and has higher nutritional value than vinegar made with other raw materials. At present, most of the market adopts fermentation methods to bring raw materials with health care functions into vineg...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02
Inventor 王德才
Owner SHANXI SANSHENGHE BREWING
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