Composite fruit vinegar beverage and processing method thereof

A technology of fruit vinegar drink and processing method, applied in the field of food processing, to achieve the effects of enhancing immunity, rich and balanced nutrition, and sweet and sour taste

Active Publication Date: 2014-07-30
广西昌弘制药有限公司
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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

[0019] A compound fruit vinegar drink is composed of the following raw materials (kg):

[0020] Raspberry 30, Golden Pearl Fruit 20, Purple Rice 10, Red Bean 8, Black Tea Powder 6, Loquat Leaf 3, Perilla Leaf 2, Ophiopogon japonicus 3, Rejuvenation Grass 2, Cordyceps militaris 1, Polygonatum 2, Water chestnut shell 3, Apple blossom 3. Leek seeds 2. Nutrient additives 10. Appropriate amount of apple vinegar and water;

[0021] The nutritional additives are made from the following raw materials by weight (kg): 12 pieces of shrimp meat, 4 pieces of black garlic, 5 pieces of Jerusalem artichoke, 6 pieces of chia seeds, 8 pieces of green tea, 4 pieces of bamboo charcoal powder, 4 pieces of acacia nectar, 40 pieces of rice wine, and 100 pieces of yellow syrup ;

[0022] The preparation method of the nutritional additive is as follows: crush the green tea, mix it with bamboo charcoal powder, stir-fry until it becomes fragrant, add yellow pulp water and boil for 8 minutes, a...

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PUM

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Abstract

The invention discloses a composite fruit vinegar beverage and a processing method thereof. The composite fruit vinegar beverage is prepared from 20-30 parts by weight of raspberry, 15-20 parts by weight of gold bead, 8-10 parts by weight of purple rice, 6-10 parts by weight of red bean, 4-8 parts by weight of black tea powder, 2-3 parts by weight of loquat leaf, 1-2 parts by weight of perilla leaf, 2-3 parts by weight of tuber of dwarf lilyturf, 1-2 parts by weight of Wedelia chinensis, 1-2 parts by weight of Cordyceps militaris, 1-2 parts by weight of polygonatum rhizome, 2-3 parts by weight of hull of water chestnut, 2-3 parts by weight of apple flower, 1-2 parts by weight of leek seed, 8-10 parts by weight of a nutrition additive and a proper amount of apple original vinegar and water. The composite fruit vinegar beverage comprises a plurality of fruit raw materials, has rich and balanced nutrition, a sour-sweet, smooth and delicious taste, has effects of clearing heat and removing toxins, nourishing yin and kidney, and moistening skin and treating beauty, and can improve immunity and physique by being frequently drunk.

Description

technical field [0001] The invention relates to a compound 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 bevera...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L1/30
CPCA23L2/02A23L2/52A23L33/10A23L33/105A23V2002/00A23V2200/324A23V2200/30A23V2200/318A23V2250/208A23V2250/21
Inventor 桂玉平
Owner 广西昌弘制药有限公司
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