Hawthorn fruit vinegar and preparation method thereof

A production method and hawthorn technology are applied in the field of hawthorn fruit vinegar and its production, which can solve problems such as side effects of human body and achieve the effect of nutritional balance.

Active Publication Date: 2014-04-09
重庆汇达柠檬科技集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the continuous improvement of people's material living standards, the requirements for health care are also constantly improving. The most important thing is that people's requirements for diet and nutrition. A large number of health food and beverages have emerged on the market. Due to the It not only has the effect of quenching thirst, but also provides nutrition and refreshment. Therefore, beverages are very popular among people; different varieties of beverages con

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 100 parts of hawthorn, 45 parts of grapes, 20 parts of white sugar, 50 parts of red beans.

[0023] 1) Raw material processing, wash the hawthorn and grapes separately, drain the water, and then crush the hawthorn;

[0024] 2) Hawthorn fermentation, put the broken hawthorn in a closed fermentation tank and spread out a layer, then put the grapes on the hawthorn, put the sugar on the grapes, then put the hawthorn, put in the grapes, sugar and other raw materials in turn, until 3 / 4 of the fermentation tank, sealed and fermented for 10-15 days, controlled the temperature of the fermentation tank at 25-28°C, stirred once every 2-4 intervals, after the fermentation was completed, compressed and filtered to obtain the hawthorn fermentation liquid;

[0025] 3) Fermentation of red beans, soak the red beans in water for 60-200 minutes, then boil the red beans until rotten, put the red beans in a cool and airtight space to ferment for 5-10 days, control the temperature at 18-25°C...

Embodiment 2

[0030] 120 parts of hawthorn, 50 parts of grapes, 30 parts of white sugar, 80 parts of red beans.

[0031] Preparation method is the same as embodiment 1

Embodiment 3

[0033] 110 parts of hawthorn, 40 parts of grapes, 25 parts of white sugar, 65 parts of red beans.

[0034] 1) Raw material processing, clean the hawthorn and grapes separately, drain the water, and then crush the hawthorn; crush the hawthorn into a particle size of 5-10mm;

[0035] 2) Hawthorn fermentation, put the broken hawthorn into a closed fermentation tank and spread out a layer with a thickness of 2-3cm, then put the grapes on the hawthorn with a thickness of 1-2cm, and then put the sugar on the grapes to a thickness of 1-2cm 0.1-0.3cm, then put in hawthorn, then put in grapes, sugar and other raw materials in turn, until 3 / 4 of the fermentation tank, seal and ferment for 10-15 days, control the temperature of the fermentation tank at 25-28 °C, seal and ferment for 5 days , stirring once at intervals of 2-4, after the fermentation is over, compress and filter to obtain the hawthorn fermentation liquid;

[0036] 3) Fermentation of red beans, soak the red beans in water ...

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Abstract

The invention discloses hawthorn fruit vinegar, which belongs to the technical field of food processing and biological fermentation. The hawthorn fruit vinegar comprises 100-120 parts of hawthorn, 40-50 parts of grapes, 20-30 parts of white sugar and 50-80 parts of red beans. A preparation method of the hawthorn fruit vinegar comprises the steps of raw material treatment, hawthorn fermentation, red bean fermentation, hybrid distillation, blending and sterilizing, and specifically comprises the following steps: respectively fermenting the hawthorn and the red beans, mixing the fermented finished products of the hawthorn and the red beans, distilling the mixture, filtering and blending liquid left in a distillation kettle, and sterilizing to obtain the hawthorn fruit vinegar provided by the invention. The hawthorn fruit vinegar provided by the invention is a fashionable nutritional beverage, which is pleasant in taste, balanced in nutrient and suitable for people of all ages.

Description

technical field [0001] The invention belongs to the technical field of food processing and biological fermentation, and in particular relates to hawthorn fruit vinegar and a preparation method thereof. Background technique [0002] With the continuous improvement of people's material living standards, the requirements for health care are also constantly improving. The most important thing is that people's requirements for diet and nutrition. A large number of health food and beverages have emerged on the market. Due to the It not only has the effect of quenching thirst, but also provides nutrition and refreshment. Therefore, beverages are very popular among people; different varieties of beverages contain varying amounts of sugar, acid, milk and various amino acids, vitamins, inorganic salts, etc. At present, there are many types and quantities of beverages on the market, but most beverages only provide nutrition in one or several aspects to the human body, and fail to provi...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L1/29A23L33/00
CPCA23L2/02A23L2/52A23L33/00A23V2002/00A23V2200/30A23V2200/08
Inventor 陶玲云龚家强来超英蓝文苑
Owner 重庆汇达柠檬科技集团有限公司
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