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Lonicera japonica fruit vinegar and making method thereof

The technology of honeysuckle fruit and honeysuckle is applied in the field of honeysuckle fruit vinegar and its production, which can solve the problems of single variety and single nutrition of fruit vinegar, and achieve the effects of improving immunity, wide source and eliminating human fatigue.

Inactive Publication Date: 2016-05-18
CHONGQING MAODE AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fruit vinegar is one of people's favorite beverages. Traditional fruit vinegar has a single variety and single nutrition, which is difficult to meet as people's life requirements increase. Honeysuckle fruit vinegar combines nutrient-rich compound fruit vinegar with medicinal value. , while supplementing people's rich vitamins, it can also achieve the function of clearing away heat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The honeysuckle fruit vinegar is composed of honeysuckle, grape, hawthorn, kiwi fruit, pomegranate, wolfberry, lemon, pineapple, white sugar, active dry yeast, honey, purified water and acetic acid bacteria culture solution;

[0022] Wherein the honeysuckle is 5 parts; the grape is 4 parts; the hawthorn is 3 parts; the kiwi fruit is 7 parts; the pomegranate is 2 parts; the wolfberry is 6 parts; the lemon is 8 parts The pineapple is 10 parts; the white granulated sugar is 13 parts; the active dry yeast is 0.025 parts; the honey is 10 parts; the purified water is 550 parts; the acetic acid bacteria culture solution is 7 parts;

[0023] Said parts are parts by weight.

[0024] In this embodiment, the preferred concentration of the acetic acid bacteria culture solution is 9%.

[0025] The preparation method of honeysuckle fruit vinegar described in the present embodiment is:

[0026] Include the following steps:

[0027] (1) Fermented juice preparation: Peel lemons and p...

Embodiment 2

[0033] Changes are made on the basis of Embodiment 1, and the changes are as follows:

[0034] The honeysuckle is 4 parts; the grape is 4 parts; the hawthorn is 5 parts; the kiwifruit is 8 parts; the pomegranate is 2 parts; the wolfberry is 6 parts; the lemon is 8 parts; 10 parts of the pineapple; 15 parts of the white granulated sugar; 0.03 parts of the active dry yeast; 9 parts of the honey; 630 parts of the purified water; 8 parts of the acetic acid bacteria culture solution;

[0035] Said parts are parts by weight.

[0036] In this embodiment, the preferred concentration of the acetic acid bacteria culture solution is 10%.

[0037] The preparation method of honeysuckle fruit vinegar described in the present embodiment is:

[0038] Include the following steps:

[0039] (1) Preparation of fermented fruit juice: Peel lemons and pineapples and make juice with honeysuckle, grapes, hawthorn, kiwi, pomegranate, and wolfberry, and let it stand for 60 minutes to obtain the super...

Embodiment 3

[0046] Changes are made on the basis of Embodiment 1, and the changes are as follows:

[0047] The honeysuckle is 5 parts; the grape is 4 parts; the hawthorn is 5 parts; the kiwifruit is 5 parts; the pomegranate is 3 parts; the wolfberry is 5 parts; the lemon is 6 parts; 9 parts of the pineapple; 12 parts of the white granulated sugar; 0.02 parts of the active dry yeast; 8 parts of the honey; 500 parts of the purified water; 6 parts of the acetic acid bacteria culture solution;

[0048] Said parts are parts by weight.

[0049] In this embodiment, the preferred concentration of the acetic acid bacteria culture solution is 10%.

[0050] The preparation method of honeysuckle fruit vinegar described in the present embodiment is:

[0051] Include the following steps:

[0052] (1) Fermented juice preparation: Peel lemons and pineapples and juice them together with honeysuckle, grapes, hawthorn, kiwi, pomegranate, and wolfberry, let stand for 60 minutes, obtain the supernatant of ...

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PUM

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Abstract

Belonging to the technical field of fruit vinegar, the invention relates to a lonicera japonica fruit vinegar and a making method thereof. The lonicera japonica fruit vinegar is composed of lonicera japonica, grape, hawthorn, kiwi fruit, pomegranate, Chinese wolfberry, lemon, pineapple, white granulated sugar, active dry yeast, honey, purified water and an acetobacter culture solution. Because of lonicera japonica and other materials, the lonicera japonica fruit vinegar provided by the invention can provide various vitamins, amino acids and the like needed by the human body, also can provide various organic acids promoting human body circulation, is suitable for long-term moderate drinking, and can improve the human body immunity and eliminate human fatigue. Also, the main raw materials have wide sources, and the production process is simple and is easy to popularize.

Description

technical field [0001] The invention relates to honeysuckle fruit vinegar and a preparation method thereof, belonging to the technical field of fruit vinegar. Background technique [0002] Honeysuckle has been known as a good medicine for clearing away heat and detoxification since ancient times. It is sweet and cold in nature and fragrant in nature. It is sweet and cold in clearing away heat without hurting the stomach. venereal diseases, the effect is remarkable; grapes contain antioxidant components and rich phenolic compounds, which can prevent arteriosclerosis and platelet aggregation, protect and maintain the normal physiological functions of the cardiovascular and cerebrovascular systems, and play a role in protecting the heart and preventing stroke; The fruit with the richest vitamin C can play a role in whitening; pomegranate contains a lot of nutrients, which can play a role in strengthening the body and improving immunity; Modern scientific research believes that...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/08
Inventor 代璐
Owner CHONGQING MAODE AGRI DEV CO LTD
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