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Qi replenishing and blood enriching pear vinegar beverage and preparation method thereof

A technology of fruit vinegar drink, nourishing qi and nourishing blood, which is applied in the direction of food ingredients containing sugar, food ingredients containing yeast, food ingredients containing natural extracts, etc., which can solve the problems of waste and complex storage conditions of pears and fruits, and achieve improved efficiency and improved Juicing rate, soft and pure effect of sour taste

Inactive Publication Date: 2016-03-23
固镇县新园果蔬专业合作社
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Anhui Dangshan has abundant pear fruit production every year, but the storage conditions of pear fruit are relatively complicated, and improper handling will cause waste

Method used

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Embodiment Construction

[0014] A pear fruit vinegar drink for nourishing qi and blood, made of the following raw materials in parts by weight (kg): 520 pears, 4 dangshen, 3 angelicas, 8 jujubes, 15 pomegranate juices, 10 linden honey, 6 chickpeas, and white fungus 5. Onion 7, lotus seed core 6, glucose 30, chitosan 4, pectinase amount.

[0015] The preparation method of described a kind of benefiting qi and nourishing blood pear fruit vinegar drink, comprises the following steps:

[0016] (1) Weigh 50ml of 10% sodium alginate solution and 8% calcium carbonate solution, mix well, add 1500U / L pectinase and 6ml glyceride for stirring and emulsification, and then add the same mass of In the mixed solution whose edible alcohol and acetic acid ratio is 100:1, after stirring for a period of time, add 100ml of 0.05mol / L calcium chloride solution and stir evenly, then add chitosan after standing for 4h and rinse with water, stir at room temperature for 2h, that is Obtain chitosan-solidified pectinase microca...

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PUM

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Abstract

The invention discloses a qi replenishing and blood enriching pear vinegar beverage. The qi replenishing and blood enriching pear vinegar beverage is prepared from the following raw materials in parts by weight: 520-540 parts of pears, 4-6 parts of radix codonopsis, 3-5 parts of radix angelica sinensis, 8-10 parts of fructus jujubae, 15-20 parts of pomegranate juice, 10-12 parts of linden honey, 6-8 parts of chickpeas, 5-6 parts of tremella, 7-9 parts of onions, 6-8 parts of lotus plumule, 30-35 parts of glucose, 4-5 parts of chitosan and a proper amount of pectinase. The obtained pear vinegar is faint yellow, clear, transparent, glossy, uniform and free of suspended solids and precipitates, has the fragrance of the brewed table vinegar and the peculiar fragrance of the pears, and is soft, pure, strong and mellow in sour.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a pear fruit vinegar drink for nourishing qi and nourishing blood and a preparation method thereof. Background technique [0002] The flesh of the pear is bright white, tender and juicy, sweet in taste, slightly sour in core, cool and sexy. Pears are distributed in North China, Northeast China, Northwest China and the provinces along the Yangtze River Basin. There are many kinds and varieties. my country is one of the birthplaces of Pyrus plant center, and most of the pears of Pyrus in Asia originate from East Asia. China's pear cultivation area and output are second only to apples. Among them, the four provinces of Anhui, Hebei, Shandong, and Liaoning are the concentrated production areas of Chinese pears, accounting for about half of the cultivated area and more than 60% of the output. Dangshan and its surrounding areas in Anhui Province are pear producing areas, and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L2/52A23L33/105
CPCA23L2/02A23L2/52A23L2/84A23V2002/00A23V2200/30A23V2250/21A23V2250/61A23V2250/511A23V2250/082A23V2250/022A23V2250/76
Inventor 左怀永闻举陈如礼张青交
Owner 固镇县新园果蔬专业合作社
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