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Beautifying yellow serofluid vinegar beverage and preparing method thereof

A technology for yellow syrup water and vinegar beverage, which is applied in the field of food processing, can solve problems such as environmental pollution and waste of resources, and achieve the effects of solving pollution, enriching nutrition and better clarifying effect.

Inactive Publication Date: 2015-12-30
ANHUI RENRENFU BEAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, due to the constraints of processing technology and equipment, most enterprises directly discharge the yellow pulp water as wastewater, which not only pollutes the environment, but also wastes resources.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A kind of beauty-enhancing yellow jelly water vinegar drink, made from the following raw materials in parts by weight (kg):

[0016] Yellow pulp water 500, bald beard 0.7, stevia leaf 1, kudzu root 1.2, overlord flower 0.7, coconut milk 30, seaweed powder 20, red bean 28, blood glutinous rice 25, soybean milk 35, white sugar, diatomaceous earth, activated carbon, Appropriate amount of yeast, appropriate amount of acetic acid bacteria, appropriate amount of ursolic acid.

[0017] The preparation method of described a kind of nourishing yellow jelly water vinegar drink, comprises the following steps:

[0018] (1) Add appropriate amount of acetic acid to adjust the pH value of the yellow pulp water to 5.5, prepare diatomaceous earth in an amount of 10g / L and activated carbon in an amount of 12g / L, and divide them into three parts and pour one part into the yellow pulp water every 10 minutes. Finally, let it stand for 30 minutes, and filter to obtain the original clear liq...

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PUM

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Abstract

The invention discloses a beautifying yellow serofluid vinegar beverage. The beautifying yellow serofluid vinegar beverage is prepared from, by weight, 500-550 parts of yellow serofluid, 0.7-0.8 parts of thorny elaeagnus, 1-1.2 parts of stevia rebaudian, 1.2-1.3 parts of radix puerariae, 0.7-0.9 part of pitaya flowers, 30-40 parts of coconut juice, 20-22 parts of seaweed meal, 28-30 parts of red beans, 25-28 parts of red glutinous rice, 35-40 parts of soybean milk, a proper amount of white granulated sugar, a proper amount of kieselguhr, a proper amount of activated carbon, a proper amount of yeast, a proper amount of acetic bacteria and a proper amount of ursolic acid. According to the beautifying yellow serofluid vinegar beverage, the various traditional Chinese herbs are added in the processing process, and the beautifying yellow serofluid vinegar beverage has the effects of nourishing the liver, replenishing essence, refreshing mind, losing weight, maintaining beauty, removing liver-fire for improving eyesight, tonifying the kidney and consolidating the essence.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a beauty-beautifying yellow jelly water vinegar beverage and a preparation method thereof. Background technique [0002] Soybean yellow pulp water is also called "tofu water". As the origin of soybeans, my country has a wide variety of soybean products. During the production of soybean products, a large amount of yellow pulp water will be produced, which is about 5.5-7 times the weight of soybeans. The protein in yellow pulp water The content of sugar and reducing sugar is relatively high, about 0.47% and 0.086%. In addition, it also contains a small amount of physiological functional components, which is a good environment for microbial growth. At present, due to the constraints of processing technology and equipment, most enterprises directly discharge the yellow pulp water as wastewater, which not only pollutes the environment, but also wastes resources. Contents of t...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L2/80A23L2/84A23L1/30C12J1/00
CPCA23L2/38A23L2/52A23L2/80A23L2/84C12J1/00A23V2002/00A23V2200/30A23V2200/318A23V2200/32A23V2200/332A23V2250/21A23V2250/76
Inventor 周启霞姚建国
Owner ANHUI RENRENFU BEAN IND
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