Cranberry fruit vinegar beverage and processing method thereof

The technology of a fruit vinegar beverage and a processing method is applied in the field of food processing to achieve the effects of moderate sour and sweet taste, fresh and fruity taste and unique flavor.

Active Publication Date: 2014-07-30
桂玉平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the range of consumption of vinegar in the market cannot meet the increasing diversified needs of consumers, and vinegar beverage has become a healthy and fashionable beverage after carbonated beverages, tea beverages and fruit jui

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A cranberry fruit vinegar beverage is composed of the following raw materials by weight (kg):

[0019] Black Peanut 10, Cranberry 30, Red Date 15, Nanzhuzi 15, Schisandra 2, Polygala 3, Chuan Qiong 2, Heipigen 2, Nocturnal vine 2, Cloth Leaf 3, Prunella 2, Nutritional Additives 10, Fructose syrup 6, apple vinegar and appropriate amount of water;

[0020] Described nutritional additive is made by following raw material of weight (kg): shrimp meat 12, black garlic 5, Jerusalem artichoke 5, chia seed 8, green tea 10, bamboo charcoal powder 5, acacia nectar 4, rice wine 40, yellow syrup 120 ;

[0021] The preparation method of the nutritional additive is as follows: pulverize green tea, mix with bamboo charcoal powder, stir-fry to make incense, add yellow slurry water and boil for 10 minutes, centrifugal filter to obtain tea fragrance liquid; Garlic and chia seeds were removed, crushed and mixed, kneaded with the washed shrimp, put into a pressure cooker, added ri...

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PUM

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Abstract

The invention discloses a cranberry fruit vinegar beverage and a processing method thereof. The cranberry fruit vinegar beverage is prepared from 6-10 parts by weight of black peanut, 20-30 parts by weight of cranberry, 10-15 parts by weight of red date, 12-16 parts by weight of asiatic bilberry, 1-2 parts by weight of Chinese magnoliavine, 2-3 parts by weight of polygala root, 1-2 parts by weight of ligusticum wallichii, 1-3 parts by weight of polyalthia root, 1-2 parts by weight of tuber fleeceflower stem, 2-3 parts by weight of leaf of paniculate microcos, 1-2 parts by weight of prunella vulgaris, 6-10 parts by weight of a nutrition additive, 5-8 parts by weight of high fructose corn syrup and a proper amount of apple original vinegar and water. The cranberry fruit vinegar beverage is rich in a plurality of natural amino acids, vitamins and mineral matters, has a sour-sweet and pure taste, a fresh fruit fragrance and a unique local flavor, and can produce effects of clearing heat and removing toxins, invigorating blood circulation and enriching blood, tonifying kidney and stronging gluten, strengthening brain and developing intelligence, and building body by being drunk for a long time.

Description

technical field [0001] The invention relates to a cranberry fruit vinegar drink and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Vinegar has a history of thousands of years in my country. It not only has the function of seasoning, but also has the effect of nutrition and health care. Traditional vinegar is obtained by fermenting grains as raw materials, and the taste is monotonous. With the development of vinegar-making technology, fruit vinegar brewed by scientific methods using fruits as raw materials can not only achieve the acidity of edible vinegar, but also partially retain the nutrients of fruits in ingredients, and also has a unique fruit aroma and unique flavor. , the effect is better. [0003] However, the range of consumption of vinegar in the market cannot meet the increasing diversified needs of consumers, and vinegar beverage has become a healthy and fashionable beverage after carbonated bever...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/60A23L2/52A23L1/29A23L33/00
CPCA23L2/02A23L2/52A23L2/60A23L33/10A23L33/105A23V2002/00A23V2200/30A23V2250/21A23V2250/214A23V2250/2042
Inventor 桂玉平
Owner 桂玉平
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