Guava fruity vinegar beverage and processing method thereof

A processing method and guava technology are applied in the preparation of vinegar, food ingredients containing natural extracts, functions of food ingredients, etc., to achieve the effects of helping digestion, rich and balanced nutrition, and taste sweet and sour.

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

[0020] A guava fruit-flavored vinegar beverage is composed of raw materials with the following weight (kg):

[0021] Guava 20, Banana pulp 12, Lily 8, Watermelon peel 8, Hazelnut kernel 6, Cucumber seed 4, Houttuynia cordata 2, Roselle 2, Longli leaf 1, Overlord flower 2, Hops 2, Gangmegen 2, Nan Candle leaves 2, nutritional additives 12, apple cider vinegar and water;

[0022] The nutritional additive is made of the following raw materials by weight (kg): 10 shrimp meat, 4 black garlic, 4 Jerusalem artichoke, 6 chia seeds, 8 green tea, 5 bamboo charcoal powder, 3 acacia nectar, 20 rice wine, 100 yellow syrup ;

[0023] 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, and centrifugally filter to obtain the tea fragrance liquid; wash and peel the Jerusalem artichoke, mince it, black Garlic and chia seeds are remove...

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PUM

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Abstract

The invention discloses a guava fruity vinegar beverage and a processing method thereof. The guava fruity vinegar beverage is prepared from 15-20 parts by weight of guava, 10-12 parts by weight of banana paste, 4-8 parts by weight of lily, 8-10 parts by weight of watermelon peel, 5-8 parts by weight of hazelnut kernel, 3-5 parts by weight of cucumber seed, 2-3 parts by weight of cordate houttuynia, 1-2 parts by weight of roselle, 1-2 parts by weight of dragon's tongue leaf, 2-3 parts by weight of hylocereus undatus, 1-2 parts by weight of Humulus lupulus, 1-2 parts by weight of roughhaired holly root, 1-3 parts by weight of asiatic bilberry leaf, 8-12 parts by weight of a nutrition additive and a proper amount of apple original vinegar and water. The guava fruity vinegar beverage has a sweet and sour taste and rich and balanced nutrition, contains a plurality of traditional Chinese medicine raw materials having effects of clearing heat and removing toxins, helps digestion, improves appetite, has functions of clearing heart fire and moistening lung, and reducing internal heat and relieving restlessness, is benefit for human health and is suitable for being drunk by various people.

Description

technical field [0001] The invention relates to a guava fruit-flavored vinegar beverage 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 carbonat...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29C12J1/08A23L33/00
CPCA23L2/02A23L2/52A23L33/10A23L33/105C12J1/08A23V2002/00A23V2200/32A23V2200/30A23V2250/21A23V2250/2042
Inventor 桂玉平
Owner 桂玉平
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