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Preparation method of hawthorn vinegar beverage

A hawthorn vinegar and beverage technology is applied in the field of beverage processing to achieve the effects of good quality, softening blood vessels, diuresis, sedation and good flavor

Inactive Publication Date: 2015-08-26
侯荣山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few reports on microbial fermented hawthorn beverages in the market, but research and development of microbial fermented tea hawthorn beverages has obtained a new tea vinegar beverage that has both the aroma and nutritional components of hawthorn and the nutritional components of acetic acid, which can increase the production of hawthorn. Variety of beverages to meet market demand and promote the development of hawthorn products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The vinegar drink of the present embodiment adopts the following raw materials in parts by weight: 35 parts of hawthorn, 25 parts of white sugar;

[0024] Its preparation steps are:

[0025] A. Put 35 parts of hawthorn and 25 parts of white sugar into the pot and add 400 parts of mountain spring water with a pH value of 7 to cook, boil until boiling and keep for 45 minutes, then cool and filter to obtain the extract;

[0026] B. Pour the above extract into a clean container, add AS1.41 acetic acid bacteria accounting for 2.5% of the total amount of raw materials, stir evenly, cover and ferment, the fermentation temperature is 16 ℃ ~ 28 ℃, and the fermentation time is 25 days ;

[0027] C. Adjust the acidity of the feed liquid obtained from the fermentation of step B at an ambient temperature of 16°C to 28°C, and control the total acid content of the feed liquid to be 0.3g / 100ml to 1g / 100ml, and the soluble solids content to be 3% to 5%; when the total acid content of ...

Embodiment 2

[0030] The vinegar beverage of the present embodiment adopts the following raw materials in parts by weight: 25 parts of hawthorn, 15 parts of white sugar;

[0031] Its preparation steps are:

[0032] A. Put 25 parts of hawthorn and 15 parts of white sugar into the pot and add 300 parts of mountain spring water with a pH value of 7.5 to boil, boil until boiling and keep for 30 minutes, then cool and filter to obtain the extract;

[0033] B. Pour the above extract into a clean container, add 1.01 acetic acid bacteria of Huyao 1.01 which accounts for 2% of the total amount of raw materials, stir evenly, cover and ferment, the fermentation temperature is 16°C-28°C, and the fermentation time is 10 days ;

[0034] C. Adjust the acidity of the feed liquid obtained from the fermentation of step B at an ambient temperature of 16°C to 28°C, and control the total acid content of the feed liquid to be 0.3g / 100ml to 1g / 100ml, and the soluble solids content to be 3% to 5%; when the total...

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Abstract

The invention discloses a preparation method of a hawthorn vinegar beverage and relates to the technical field of beverage processing. The hawthorn vinegar beverage is prepared from hawthorn and white sugar. The preparation method comprises the following steps: putting hawthorn and white sugar into a pot and adding spring water to be boiled; then cooling and filtering to obtain an extract liquid; pouring the extract liquid into a clean container; inoculating the extract liquid with acetic acid bacteria; uniformly stirring; sealing the cover and fermenting; adjusting acidity of slurry; controlling the total acid content of the slurry to 0.3-1g / 100ml and the content of soluble solid matters to 3-5%; and after sterilizing the acidity-adjusted slurry, sterilely filling in vacuum to obtain the beverage. The hawthorn vinegar beverage disclosed by the invention is a multifunctional beverage which integrates nutrition and a health-care effect. By using extract liquid sugar water of vegetative hawthorn as acetic acid bacteria culture medium to ferment, the produced hawthorn vinegar beverage has various flavor components and nutritional components of hawthorns, further has nutritional components and moderate acidity of acetic acid, and is good in flavor and excellent in quality.

Description

technical field [0001] The invention relates to the field of beverage processing, in particular to a method for preparing a hawthorn vinegar beverage. Background technique [0002] Hawthorn is a plant of the Rosaceae, Apple subfamily, and Hawthorn genus, also known as red fruit. Modern medicine has proved that hawthorn contains citric acid, malic acid, ascorbic acid, sugar, protein, and carbohydrates. It has the effect of lowering blood pressure and promoting gastrointestinal digestion. Chinese medicine believes that hawthorn can invigorate the spleen and eliminate accumulation, which is good for weight loss. It can be used as an auxiliary treatment for secondary obesity. According to the latest measurement by the Institute of Nutrition and Food Safety of the Chinese Center for Disease Control and Prevention, hawthorn is rich in a variety of nutrients, especially: taking every 100 grams of hawthorn pulp as an example: it contains 53 mg of VC, which is only lower than that...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/29C12J1/02A23L33/00
CPCA23L2/02A23V2002/00C12J1/02A23V2200/326A23V2200/3262A23V2200/32
Inventor 侯荣山
Owner 侯荣山
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