Health-care apple cider vinegar and its preparation method

A technology of apple cider vinegar and apple raw vinegar, which is applied in the preparation of vinegar, etc., can solve the problems of insufficient nutrient content, lack of health care effect, and poor market prospects, so as to reduce blood cholesterol concentration and prevent deposition on blood vessel walls , Improve the effect of sensory effect

Active Publication Date: 2018-11-13
长顺县天然食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the existing apple cider vinegar has poor palatability and insufficient nutritional components. It can quench thirst but cannot achieve health care effects, and the market prospect is not good.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Naturally ferment fresh fruit juice for 4 days to obtain raw vinegar, which is boiled and sterilized for later use; corn cobs are kept warm for 40 minutes under steam at 200°C for disinfection, and then used for later use; 150,000g of apple juice, 100g of potassium sorbate, 33g of sodium citrate, and malt 52g of phenol, 90g of aspartame, 90g of acesulfame potassium, 9500g of sucrose, 2.2g of sunset yellow, 8g of essence, 11000g of apple vinegar at 70℃, 140g of honey, 3000g of corn cob, 18g of yeast, mix well, and ferment at room temperature for 5 Healthy apple cider vinegar can be prepared in one day.

Embodiment 2

[0017] Naturally ferment fresh fruit juice for 4 days to obtain raw vinegar, boil and sterilize for later use; keep corn cobs under steam at 210°C for 40 minutes for disinfection, and then use for later use; take 150,000g of apple juice, 97g of potassium sorbate, 35g of sodium citrate, and malt 50g of phenol, 100g of aspartame, 80g of acesulfame potassium, 9500g of sucrose, 2g of sunset yellow, 10g of essence, 10000g of apple vinegar at 70℃, 150g of honey, 2500g of corn cob, 20g of yeast, mix well, and ferment at room temperature for 15 days Promptly make health-care apple cider vinegar.

Embodiment 3

[0019] Ferment fresh fruit juice naturally for 4 days to obtain raw vinegar, boil and sterilize for later use; keep corn cobs under steam at 220°C for 40 minutes for disinfection, and then use for later use; take 180,000g of apple juice, 95g of potassium sorbate, 35g of sodium citrate, and malt 48g of phenol, 150g of aspartame, 70g of acesulfame potassium, 10000g of sucrose, 1.8g of sunset yellow, 10g of essence, 9000g of apple vinegar at 70℃, 160g of honey, 1750g of corn cob, 22g of yeast, mix well, and ferment at room temperature for 30 Healthy apple cider vinegar can be prepared in one day.

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PUM

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Abstract

The invention relates to healthcare apple vinegar. The healthcare apple vinegar is prepared from, by weight, 150000-180000 parts of apple juice, 95-100 parts of potassium sorbate, 33-35 parts of sodium citrate, 48-52 parts of maltol, 90-150 parts of aspartame, 70-90 parts of acesulfame, 9500-10000 parts of sucrose, 1.8-2.2 parts of sunset yellow, 8-10 parts of flavoring essence, 9000-11000 parts of original apple vinegar, 140-160 parts of honey, 1750-3000 parts of cobs and 18-22 parts of yeast. A preparation method includes steps of juice fermentation, sterilization, cob disinfection and fermentation. The healthcare apple vinegar is rich in nutrition and effective in reduction of blood cholesterol concentration and prevention of cholesterol deposition on vessel walls and has excellent healthcare functions. In addition, the healthcare apple vinegar is faint in scent, pure and mild in taste, appropriate in sweet-sour flavor and very popular with consumers and has promising market prospect.

Description

technical field [0001] The invention relates to a beverage and a preparation method thereof, in particular to a health-care apple cider vinegar and a preparation method thereof. Background technique [0002] Existing fruit vinegar kind is a lot, is all researched and developed with apple, hawthorn, grape, persimmon, pear, apricot, orange, watermelon, mulberry, red date, kiwi fruit fruit vinegar etc. as main raw material, wherein apple vinegar is because of its rich raw material, production The process is simple and the effect is remarkable. It has become an important member of the fruit vinegar family, and its output and market share are gradually increasing. At present, the existing apple cider vinegar has poor palatability and insufficient nutritional components. It can quench thirst but cannot achieve health care effect, and the market prospect is not good. Contents of the invention [0003] In order to overcome the defects in the prior art, the invention aims to provi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04C12J1/00
CPCC12J1/00C12J1/04
Inventor 邓勇
Owner 长顺县天然食品有限责任公司
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