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Making method for sea-buckthorn fruit vinegar beverage

A production method and technology of sea buckthorn fruit are applied in the directions of food preparation, function of food ingredients, food ingredients containing natural extracts, etc., and can solve the problems of sea buckthorn fruit being difficult to store, and being limited by seasons on the market. The effect of increasing nutrients

Active Publication Date: 2014-10-29
邯郸市嘉瑞生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a method for preparing a nutritious sea-buckthorn fruit vinegar drink for the problems that sea-buckthorn fruits are not easy to store and the market is limited by seasons

Method used

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Embodiment Construction

[0012] specific implementation plan

[0013] The Acetobacter acetobacter used in the present invention is purchased from the China Industrial Microorganism Culture Collection and Management Center, and is Acetobacter aceti CICC21684, and the Acetobacter pasteurian is purchased from the China Industrial Microbiology Culture Collection and Management Center, and is Acetobacter pasteurianus CICC21871.

[0014] Weigh 0.5 grams of glucose, 0.3 grams of beef extract, 1 gram of peptone, and 0.5 grams of sodium chloride, dissolve them and set the volume to 100 ml, adjust the pH to 6.8-7.0, and sterilize at 121°C for 20 minutes to obtain Acetobacter aceti liquid For the culture medium, inoculate a ring of Acetobacter acetibacterium into the liquid medium from the slant, and cultivate it on a shaker under the conditions of 28-32° C. and 150-180 rpm for 48 hours to obtain the Acetobacter acetate seed liquid.

[0015] Weigh 10 grams of soybean sprouts, add 100 ml of water, boil for 30 min...

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Abstract

The invention discloses relates to a making method for beverage, and in particular relates to a making method for a sea-buckthorn fruit vinegar beverage. The making method comprises the steps of preparing sea-buckthorn fruit juice fermentation liquor and sea-buckthorn fruit slag fermentation liquor, uniformly mixing the sea-buckthorn fruit juice fermentation liquor and the sea-buckthorn fruit slag fermentation liquor according to the volume ratio of 2 to 1, and then performing filtration, mixing, bottling and sterilization to obtain a finished product. According to the sea-buckthorn fruit vinegar beverage, sea-buckthorn fruits are used as a raw material; the sea-buckthorn fruit juice and the sea-buckthorn fruit slag are effectively used; therefore, the yield is increased, and the cost is lowered; the nutritional components in the finished product are increased to the maximum extent.

Description

technical field [0001] The invention relates to a method for making a drink, in particular to a method for making a seabuckthorn fruit vinegar drink. Background technique [0002] Seabuckthorn fruit is the fruit of Hippophae rhamnoides, also known as vinegar willow fruit and sour thorn fruit, which is a small berry. Seabuckthorn fruit has high nutritional value and contains fat, protein, sugar and vitamins. Nutrients, among which the vitamin C content is extremely rich, much higher than that of fresh jujube and kiwi fruit, and is known as a treasure house of natural vitamins. In addition, seabuckthorn fruit also contains a large amount of vitamin E, vitamin A, flavonoids, SOD and other ingredients. Regular consumption of seabuckthorn fruit can lower cholesterol, relieve the attack of angina pectoris, and prevent coronary atherosclerotic heart disease. In addition, seabuckthorn fruit also has the functions of eliminating phlegm, relieving cough, relieving asthma and treating ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L1/30
CPCA23L2/38A23L2/84A23L33/00A23V2002/00A23V2200/30A23V2250/21
Inventor 吕庆茂
Owner 邯郸市嘉瑞生物科技有限公司
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