Manufacturing method for characteristic fruit vinegar by using Artemisia capillaris

A kind of capillary and characteristic technology, which is applied in the field of producing characteristic fruit vinegar with capillary

Inactive Publication Date: 2015-11-25
王小民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

And there is no such fruit vinegar and technology in the market at present

Method used

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Experimental program
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Embodiment Construction

[0006] The embodiment and the mechanism of the drug are described in detail in conjunction with the formula.

[0007] Material preparation: 1. Select 40% capillary, 30% green tea, and 30% gardenia, and use supercritical extraction technology to extract the mixed concentrated solution for later use; 2. 20% Jinzhu juice, 20% apple juice, 20% seabuckthorn juice, 20% kiwi fruit juice, 20% tomato juice, mixed for later use; Production: 1. Prepare according to the ratio of 92%, take 500kg of pure water, accounting for 92% ratio, put it in the interlayer batching tank, heat the batching tank through boiler heating At 40°C, add 4% of the mixed concentrated solution obtained in the preparation step 1, which is about 22kg, and 4% of the mixed fruit juice obtained in the preparation step 2, which is about 22kg, and stir evenly; 2. Take 0.06kg of aspartame, ethyl malt 0.06kg of phenol, 0.12kg of sweetin, mix well, dissolve and add to the tank, then take 0.6kg of malic acid, 1.3kg of citri...

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Abstract

The invention relates to a manufacturing method for characteristic fruit vinegar by using Artemisia capillaries, which is characterized by selecting Artemisia capillaries, green tea and cape jasmine; extracting mixed concentrate by using a supercritical fluid extraction technology method; selecting Nashi pear juice, apple juice and Kiwi berry juice; adding dissolved persimmon vinegar mixing with purified water to a material compounding tank; heating at 60 DEG C after stirring evenly; adding apple essence and color fixative; heating at 80 DEG C after stirring evenly; sterilizing; canning; sealing; cooling and packaging.

Description

technical field [0001] The invention relates to a method for producing characteristic fruit vinegar by adopting capillary wormwood. Background technique [0002] Yinchen, also known as Artemisia chinensis and Artemisia yinchen, is a young shoot of wild wormwood. It is not only a traditional Chinese medicine, but also a food. In early spring, people will dig wormwood and eat it as a vegetable, or steam it, or mix it. It is very popular. , which is rich in nutrition and also has the function of preventing diseases. The combination of wild Artemisia annua and fruit vinegar to make it will be welcomed by people. And there is no such fruit vinegar and technology in the market at present. Contents of the invention [0003] The purpose of the present invention is to provide a method for producing characteristic fruit vinegar by adopting capillary wormwood. [0004] The purpose of the present invention is achieved in this way: preparation of materials: 1, select 40% capillary, 3...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/60A23L1/29C12J1/08A23L33/00
Inventor 王小民
Owner 王小民
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