Composite fruit vinegar beverage and preparation method thereof

A technology of fruit vinegar drink and solid-liquid ratio, which is applied in the field of beverages, can solve problems such as human health hazards, and achieve the effects of rich nutrition, sweet and sour taste, and aromatic smell

Inactive Publication Date: 2014-02-19
李伟杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although many beverages currently on the market contain certain nutrients, they also add chemical substances such as pigments and flavors, which are harmful to human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1) Take fresh greengage fruit according to the ratio of material to liquid 1:20, add water to soak until it fully expands, squeeze the juice, filter, and the filtrate is greengage juice;

[0022] 2) Take fresh raspberry fruit and soak it in water at a material-to-liquid ratio of 1:20 until it fully expands, squeeze the juice, filter, and the filtrate is raspberry juice;

[0023] 3) Take the reed root and crush it, add water according to the ratio of material to liquid 1:50, extract at 75°C for 100 minutes, filter, and the filtrate is the reed root extract;

[0024] 4) Mix 5kg green plum juice, 6kg raspberry juice, 5kg reed root extract, 50kg rice vinegar and 5kg rock sugar, homogenize twice at 40°C and 20MPa, filter through an ultrafiltration membrane with a pore size of 0.2μm, and take the filtrate Sterilize at 80°C for 10 minutes, and fill to obtain the compound fruit vinegar drink.

Embodiment 2

[0026] 1) Take fresh greengage fruit according to the ratio of material to liquid 1:30, add water to soak until it fully expands, squeeze the juice, filter, and the filtrate is greengage juice;

[0027] 2) Take fresh raspberry fruit and soak it in water at a material-to-liquid ratio of 1:35 until it fully expands, squeeze the juice, filter, and the filtrate is raspberry juice;

[0028] 3) Take the reed root and crush it, add water according to the ratio of material to liquid 1:80, extract at 85°C for 140 minutes, filter, and the filtrate is the reed root extract;

[0029] 4) Mix 15kg green plum juice, 20kg raspberry juice, 15kg reed root extract, 80kg rice vinegar and 8kg rock sugar, homogenize twice at 60°C and 25MPa, filter through an ultrafiltration membrane with a pore size of 0.45μm, and take the filtrate Sterilize at 95°C for 30 minutes, and fill to obtain the compound fruit vinegar beverage.

Embodiment 3

[0031] 1) Take fresh greengage fruit according to the ratio of material to liquid 1:25, add water to soak until it fully expands, squeeze the juice, filter, and the filtrate is greengage juice;

[0032] 2) Take fresh raspberry fruit and soak it in water at a material-to-liquid ratio of 1:30 until it fully expands, squeeze the juice, filter, and the filtrate is raspberry juice;

[0033] 3) Take the reed root and crush it, add water according to the ratio of material to liquid 1:60, extract at 80°C for 120 minutes, filter, and the filtrate is the reed root extract;

[0034] 4) Mix 10kg green plum juice, 15kg raspberry juice, 10kg reed root extract, 60kg rice vinegar and 6kg rock sugar, homogenize twice at 50°C and 22MPa, filter through an ultrafiltration membrane with a pore size of 0.3μm, and take the filtrate Sterilize at 90°C for 20 minutes and fill to obtain the compound fruit vinegar beverage.

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PUM

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Abstract

The invention provides a composite fruit vinegar beverage. A preparation method for the beverage comprises the following steps: 1) adding water into green plum and then carrying out juicing and filtering so as to obtain a filtrate which is green plum juice; 2) adding water into raspberry and then carrying out juicing and filtering so as to obtain a filtrate which is raspberry juice; 3) crushing rhizoma phragmitis, adding water for extraction and then carrying out filtering so as to obtain a filtrate which is rhizoma phragmitis juice; and 4) uniformly mixing 5 to 15 parts by weight of the green plum juice, 6 to 20 parts by weight of the raspberry juice, 5 to 15 parts by weight of the rhizoma phragmitis juice, 50 to 80 parts by weight of rice vinegar and 5 to 8 parts by weight of rock sugar, then carrying out homogenization and filtration, subjecting a filtrate to sterilization and carrying out filling so as to obtain the beverage. The composite fruit vinegar beverage prepared in the invention has a pale yellow, clear and transparent color, no sediment, no suspended solids and mild vinegar and agreeable sour-sweet taste, exerts heat clearing, detoxifying, liver-nourishing and liver-protecting effects and the like, and is a health care beverage suitable to people of all ages.

Description

technical field [0001] The invention relates to a drink, in particular to a compound fruit vinegar drink and a preparation method thereof. Background technique [0002] With the development of social economy and the improvement of people's living standards, the modern affluence and sub-health status appear, making people gradually realize that health and diet structure are closely related. The pace of social life is accelerating, making people live in a state of high-speed operation for a long time, and people's health is naturally challenged unprecedentedly. Therefore, advocating healthy life is an urgent need to ensure people's quality of life and work efficiency. "Health Concern" is an important issue in recent years A major trend in the global beverage consumption market, beverage consumers are more concerned about the issue of "drinking naturally" than ever before. Although many beverages on the market contain certain nutrients, they also add chemical substances such a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/09A23L29/30A23L33/105
CPCA23L2/02A23L2/52A23L29/30A23L33/105A23V2002/00A23V2200/30A23V2300/38
Inventor 李伟杰
Owner 李伟杰
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