Honey-yellow peach-containing phlegm-reduction antibiosis fruit-tea vinegar

A technology for honey and fruit tea, applied in the direction of tea treatment before extraction, can solve the problems of less health care function, bad taste, and the type of health care vinegar cannot meet people's needs, etc., and achieves the effect of good health care function.

Inactive Publication Date: 2015-09-30
WUHU HONGYANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Vinegar is the condiment of daily diet, and there are also fruit vinegar beverages, which are mostly brewed from grains and fruits. There are few varieties of health-care vinegar on

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] A honey yellow peach phlegm and antibacterial fruit tea vinegar, which is made of the following parts by weight (Kg): yellow peach 230, water chestnut 50, rice vinegar 450, orange juice 100, green tea 10, strawberry 70, honey 85, brown rice 10, red wine 60, burdock 5. Gorgon 6, Licorice 6, Chuanbei 5, Mulberry 5, Grifola frondosa 4, Banana flower 2, Appropriate amount of fresh bamboo tube, Sucrose 20, Flavoring agent 20, Appropriate lotus leaf, Appropriate amount of water:

[0017] Flavoring agent, made from the following parts by weight (Kg) of raw materials: rice wine 80, appropriate amount of bamboo tube, rose 10, sweet-scented osmanthus 8, Angelica dahurica leaf 10, gardenia 8, passion fruit 80, sweet taro 50, appropriate amount of water;

[0018] The preparation method of the flavor enhancer: (1) Divide the rice wine into bamboo tubes, seal the bamboo tube, put it in a pot, pour an appropriate amount of water, heat and simmer until the rice wine emits the aroma of bamboo...

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PUM

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Abstract

The invention discloses honey-yellow peach-containing phlegm-reduction antibiosis fruit-tea vinegar. The fruit-tea vinegar is prepared from 230-240 parts by weight of yellow peach, 50-60 parts by weight of water chestnut, 450-460 parts by weight of rice vinegar, 100-120 parts by weight of an orange juice, 10-12 parts by weight of green tea, 70-80 parts by weight of strawberry, 85-90 parts by weight of honey, 10-15 parts by weight of brown rice, 60-70 parts by weight of red wine, 5-7 parts by weight of burdock, 6-7 parts by weight of Gorgon fruit, 6-7 parts by weight of licorice root, 5-6 parts by weight of tendril-leaved fritillary bulb and 5-6 parts by weight of mulberry. Through use of yellow peach and water chestnut juices, the fruit-tea vinegar has a sour-sweet taste and is rich in vitamins. Through use of burdock, Gorgon fruit, licorice root, tendril-leaved fritillary bulb and mulberry extract, the fruit-tea vinegar has phlegm-reduction and antibiosis effects, has good health care effects and is beneficial for human health.

Description

Technical field [0001] The invention mainly relates to the technical field of fruit tea vinegar and its preparation, in particular to a honey yellow peach phlegm-reducing antibacterial fruit tea vinegar. Background technique [0002] Vinegar is a condiment for daily diet, and there are also fruit vinegar beverages. Most of them are brewed from grains and fruits. There are few varieties of health vinegar on the market, and its health functions are small, and the taste is not good. As people’s daily life level improves However, the existing types of health vinegar cannot meet people's needs. Summary of the invention [0003] In order to make up for the defects of the prior art, the invention provides a honey yellow peach phlegm-reducing antibacterial fruit tea vinegar and a preparation method thereof. [0004] The present invention is realized through the following technical solutions: a honey yellow peach phlegm-reducing antibacterial fruit tea vinegar, which is made of the ...

Claims

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Application Information

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IPC IPC(8): A23F3/14
Inventor 单正宏
Owner WUHU HONGYANG FOOD
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