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Making method of hawthorn vinegar

A technology of hawthorn fruit and hawthorn, which is applied in the field of preparation of hawthorn fruit vinegar, can solve problems such as lack of appetite, and achieve the effects of increasing appetite, reducing greasiness, and stimulating taste

Inactive Publication Date: 2016-03-02
崔子扬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sometimes, the elderly will also lose their appetite due to taking too much gunpowder (such as coptis, etc.)

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Raw materials: 500 parts of hawthorn fruit, 700 parts of 38-50 degree liquor, 300 parts of distilled water, 5 parts of acetic acid bacteria, 30 parts of malic acid, 0.4 parts of bamboo leaf flavonoids, 100 parts of fresh ginger juice, 60 parts of brown sugar, 7 parts of citric acid .

[0018] Its production method includes the following process steps:

[0019] 1] Wash the hawthorn fruit, dry it, crush it, squeeze the juice, and filter to get the hawthorn fruit puree;

[0020] 2) Mix hawthorn puree, white wine, acetic acid bacteria, malic acid, bamboo leaf flavonoids, fresh ginger juice, brown sugar, citric acid and distilled water, and stir for 1 hour;

[0021] 3] Ferment, filter, and sterilize the liquid obtained in step 2] to make hawthorn fruit vinegar.

Embodiment 2

[0023] Raw materials: 200 parts of hawthorn fruit, 500 parts of 38-50 degree liquor, 350 parts of distilled water, 6 parts of acetic acid bacteria, 23 parts of malic acid, 0.25 parts of bamboo leaf flavonoids, 150 parts of fresh ginger juice, 50 parts of brown sugar, 5 parts of citric acid .

[0024] Preparation:

[0025] 1] Wash the hawthorn fruit, dry it, crush it, squeeze the juice, and filter to get the hawthorn fruit puree;

[0026] 2) Mix hawthorn puree, white wine, acetic acid bacteria, malic acid, bamboo leaf flavonoids, fresh ginger juice, brown sugar, citric acid and distilled water, and stir for 0.5 hours;

[0027] 3] Ferment, filter, and sterilize the liquid obtained in step 2] to make hawthorn fruit vinegar.

Embodiment 3

[0029] 300 parts of hawthorn fruit, 800 parts of 38-50 degree liquor, 200 parts of distilled water, 4 parts of acetic acid bacteria, 30 parts of malic acid, 0.35 parts of bamboo leaf flavonoids, 120 parts of fresh ginger juice, 30 parts of brown sugar, and 12 parts of citric acid.

[0030] Preparation:

[0031] 1) Wash the hawthorn fruit, dry it, crush it, squeeze the juice, and filter to get the hawthorn fruit puree;

[0032] 2) Mix hawthorn puree, white wine, acetic acid bacteria, malic acid, bamboo leaf flavonoids, fresh ginger juice, brown sugar, citric acid and distilled water, and stir for 1.5 hours;

[0033] 3] Ferment, filter, and sterilize the liquid obtained in step 2] to make hawthorn fruit vinegar.

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PUM

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Abstract

The invention relates to a making method of hawthorn vinegar. The technical problem of inappetence of elderly people is solved. The hawthorn vinegar is prepared from, by weight, 200-500 parts of hawthorn fruit, 500-800 parts of white spirits of 38-50 degrees, 200-350 parts of distilled water, 4-6 parts of acetic bacteria, 20-30 parts of malic acid, 0.25-0.4 part of bamboo leaves flavonoid, 100-150 parts of fresh finger juice, 30-60 parts of brown sugar and 5-12 parts of citric acid. The method includes the process steps of firstly, washing, airing and smashing hawthorn fruit, and conducting juicing and filtering to obtain hawthorn fruit puree; secondly, evenly mixing hawthorn fruit puree, white spirits, acetic bacteria, malic acid, bamboo leaves flavonoid, fresh ginger juice, brown sugar, citric acid and distilled water, and conducting stirring for 0.5-1.5 hours; thirdly, conducting fermentation and sterilization on liquid obtained in the second step, and making the hawthorn vinegar.

Description

technical field [0001] The invention belongs to the field of fruit vinegar production, and in particular relates to a preparation method of hawthorn fruit vinegar. Background technique [0002] The tasteless eating and decreased appetite of the elderly are usually related to two factors. First, as the age increases, the taste buds on the tongue of the elderly will gradually degenerate, so the response of the tongue to perceive food will gradually weaken. Second, the decline in the digestive function of the elderly will cause stomach cold and loss of appetite. Sometimes, the elderly will also lose their appetite due to taking too much gunpowder (such as coptis, etc.). [0003] Fruit vinegar can promote the metabolism of the body, regulate acid-base balance, eliminate fatigue, and stimulate appetite. It contains more than ten kinds of organic acids and various amino acids needed by the human body. Contents of the invention [0004] The invention provides a preparation met...

Claims

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Application Information

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IPC IPC(8): C12J1/04
Inventor 崔子扬
Owner 崔子扬
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