Cherry flavored grapefruit vinegar drink and preparation process thereof

Abstract

The invention discloses a cherry flavored grapefruit vinegar drink. The drink is characterized by being prepared from the following raw materials in parts by weight: 180-200 parts of grapefruit pulp, 40-50 parts of glutinous rice, 40-50 parts of cherry fruit, 10-15 parts of hami mellon fruit, 6-7 parts of radix pseudostellariae, 8-10 parts of longan pulp, 12-16 parts of cabbage juice and 6-9 parts of agaric powder. The drink is rich in nutrition, sour, sweet and refresh, has the flavor of cherry and grapefruit vinegar, and has the health effects of tonifying spleen and lung, benefiting vital energy, promoting the production of body fluid, tranquilizing, nourishing blood and the like. Furthermore, according to the preparation process, the technical content and level of grapefruit processing industry to obtain the product in accordance with healthy dietary concept, a new approach is provided to effective utilization of grapefruit resource, and the economic and social benefits of the grapefruit industry can be improved.

Description

technical field [0001] The invention relates to a grapefruit vinegar drink, in particular to a cherry-flavored grapefruit vinegar drink and a preparation process thereof. Background technique [0002] Huyou is a local citrus variety from Changshan, Zhejiang Province. It is a natural hybrid of pomelo and other citrus. It has a cultivation history of more than 100 years. The fruit has a beautiful appearance and a unique aroma. The fruit juice is rich in organic acids, suitable for sugar, and contains a small amount of limonin and naringin. The juice is sweet and sour, slightly bitter, and very refreshing after eating. Huyou fruit contains 18 kinds of free amino acids, including 8 kinds of essential amino acids needed by the human body. It is rich in flavonoids, and also contains vitamins A, C, B1, B2 and Ca, P, K, Mg, Fe, Zn, etc. An inorganic element, which has the functions of antitussive and phlegm, clearing heat and detoxification, promoting body fluid and quenching thirs...

AI Technical Summary

Problems solved by technology

[0003] Due to the high yield of pomelo itself, and the continuous improvement of cultivation and management techniques in recent years, pomelo has been producing high yields year after year. However, the increasingly saturated fresh food market has led to a large backlog of pomelo, rotting, resulting in waste, so that fruit farmers increase production without increasing income. Word