Rosy vinegar beverage and preparation method thereof

A technology of rose vinegar and beverages, which is applied to the functions of food ingredients, food science, and applications. It can solve the problems of losing the health care effect of vinegar beverages and adding too many artificial ingredients, so as to promote liver cell regeneration, eliminate fatigue, and fatty liver. The formation inhibitory effect of

Active Publication Date: 2015-04-08
CHANGSHA HAOYUNWEI IND DEV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the content of fermented vinegar with a strong pungent taste is very low, and citric acid with a soft sour taste is often added to assist the sour taste; too many artificial ingredients are added, and the health-care effect that vinegar drinks should have is lost; there is no pure vinegar drink that can be used for medicine and food. natural vinegar drink

Method used

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  • Rosy vinegar beverage and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0015] Rose vinegar drink formula, the drink contains: by weight 1.9 parts of roses, 0.5 parts of lotus heart, 0.4 parts of honeysuckle, 1.5 parts of licorice, 100 parts of 2.9 wt% fermented white vinegar, 10 wt of rose vinegar stock solution obtained by soaking at room temperature for 16 hours and then filtered %; honey 4wt%; white sugar 6wt%; fructose 2wt%; maltose 1wt%; sodium citrate 0.15wt%; the balance is water.

[0016] The preparation method of this rose vinegar beverage comprises the following steps:

[0017] 1) Preparation of vinegar extract: 1.9 parts by weight of roses, 0.5 parts of lotus heart, 0.4 parts of honeysuckle, 1.5 parts of licorice, 100 parts of 2.9 wt% fermented white vinegar, soaked at room temperature for 16 hours, filtered, the filtrate was set aside, and the filter residue was discarded;

[0018] 2) Preparation: 10wt% of the filtrate obtained in step 1); 4wt% of honey; 6wt% of white sugar; 2wt% of fructose; 1wt% of maltose; 0.15wt% of sodium citrate...

Embodiment 2

[0022] Rose vinegar drink formula, the drink contains: by weight 2.1 parts of roses, 0.4 parts of lotus heart, 0.5 parts of honeysuckle, 1.4 parts of licorice, 100 parts of 3.1 wt% fermented white vinegar, soaked at room temperature for 24 hours and filtered to obtain 10 wt% of rose vinegar stock solution Honey 5wt%; White sugar 5wt%; Fructose 1wt%; Maltose 2wt%; Sodium citrate 0.2wt%;

[0023] The preparation method of this rose vinegar beverage comprises the following steps:

[0024] 1) Preparation of vinegar extract: 2.1 parts by weight of roses, 0.4 parts of lotus heart, 0.5 parts of honeysuckle, 1.4 parts of licorice, 100 parts of 3.1 wt% fermented white vinegar, soaked at room temperature for 24 hours and then filtered. The filtrate was set aside and the filter residue was discarded;

[0025] 2) Preparation: 10wt% of filtrate prepared according to step 1); honey 5wt%; white sugar 5wt%; fructose 1wt%; maltose 2wt%; sodium citrate 0.2wt%;

[0026] 3) Centrifugal separatio...

Embodiment 3

[0029] Rose vinegar drink formula, the drink contains: by weight 2.0 parts of roses, 0.45 parts of lotus heart, 0.45 parts of honeysuckle, 1.45 parts of licorice, 100 parts of 3wt% fermented white vinegar, soaked at room temperature for 20 hours and then filtered to obtain 10wt% of rose vinegar stock solution; Honey 4.5wt%; White sugar 5.5wt%; Fructose 1.5wt%; Maltose 1.5wt%; Sodium citrate 0.18wt%;

[0030] The preparation method of this rose vinegar beverage comprises the following steps:

[0031] 1) Preparation of vinegar extract: 2.0 parts by weight of rose, 0.45 part of lotus heart, 0.45 part of honeysuckle, 1.45 part of licorice, 100 parts of 3wt% fermented white vinegar, soaked at room temperature for 20 hours, filtered, the filtrate was set aside, and the filter residue was discarded;

[0032] 2) Deployment: Filtrate obtained in step 1) 10wt%; honey 4.5wt%; white sugar 5.5wt%; fructose 1.5wt%; maltose 1.5wt%; sodium citrate 0.18wt%; uniform deployment;

[0033] 3) Ce...

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Abstract

The invention relates to a rosy vinegar beverage and a preparation method thereof. The rosy vinegar beverage is prepared from the following raw materials in parts by weight: 1.9-2.1 parts of roses, 0.4-0.5 part of lotus nuts, 0.4-0.5 part of honeysuckles, 1.4-1.5 parts of liquorice and 100 parts of 2.0-3.1wt% fermented white vinegar. The preparation method comprises the following steps: soaking the components at room temperature for 16-24 hours, filtering to obtain a filtrate for later use and abandoning the filter residue; after proportionally mixing 10wt% of filtrate, 4-5wt% of honey, 5-6wt% of white sugar, 1-2wt% of fructose, 1-2wt% of maltose, 0.15-0.2wt% of sodium citrate and the balance of water and uniformly mixing; centrifugally separating or filtering and separating solid impurities in the mixture prepared in the steps to obtain a liquid mixture; and after filling, sterilizing for 10-12 minutes at 85-90 DEG C to obtain the rosy vinegar beverage.

Description

technical field [0001] The invention relates to a health-care vinegar drink and a preparation method thereof, in particular to a rose vinegar drink and a preparation method thereof. Background technique [0002] With the progress of mankind, people's health care awareness is getting stronger and stronger, and the demand for health food is also increasing. Vinegar is an indispensable condiment in people's dietary life. Studies have confirmed that vinegar has health functions such as antiseptic and sterilization, eliminating fatigue, increasing appetite, promoting digestion and absorption, preventing fatty liver, preventing high blood pressure, reducing lipid peroxide in the body and ethanol concentration in the blood. The development of multi-variety and multi-functional drinks is the trend of vinegar from traditional seasoning to modern beverage consumer goods. Since the 1990s, the U.S. has released apple cider vinegar, France has released grape vinegar, and Britain has re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/72
CPCA23L2/38A23L2/52A23L2/72A23V2002/00A23V2200/30A23V2250/616A23V2200/308A23V2200/332A23V2200/318
Inventor 刘素纯胡茂丰王巨涛吴章华
Owner CHANGSHA HAOYUNWEI IND DEV
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