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Preparation method of loquat vinegar drink

A loquat vinegar and beverage technology, applied in the field of beverage processing, can solve problems such as affecting work and rest, losing protective meaning, etc., and achieve the effects of soft taste, control of steps, and easy steps

Inactive Publication Date: 2016-08-24
吴林媛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if frequent irritating cough affects work and rest, it loses its protective significance.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The vinegar drink of the present embodiment adopts the raw material of following weight portion:

[0020] 25 parts of loquat leaves, 10 parts of licorice, 20 parts of rock sugar powder; 75 parts of purified water with a pH value of 7;

[0021] Its preparation steps are:

[0022] A, the loquat leaves and licorice are boiled with 50 parts of pure water, and the remaining 30 parts of pure water are boiled to obtain the loquat licorice solution;

[0023] B. Pour the above-mentioned loquat licorice solution, rock sugar powder and 25 parts of pure water into a porcelain pot, heat up the pot to 85°C, after the rock sugar powder melts, cool it, and then add 0.5% of the total amount of raw materials to acetic acid bacteria , stirred evenly, sealed and fermented, sealed and fermented for 20 days;

[0024] C, the fermented liquid obtained after fermentation is acid-adjusted at an ambient temperature of 20°C to 28°C, and the total acid content of the controlled fermented liquid i...

Embodiment 2

[0027] The vinegar drink of the present embodiment adopts the raw material of following weight portion:

[0028] 35 parts of loquat leaves, 5 parts of licorice, 25 parts of rock sugar powder; 90 parts of purified water with a pH value of 7.5;

[0029] Its preparation steps are:

[0030] A, loquat leaves and licorice are boiled with 60 parts of pure water, and the remaining 40 parts of pure water are boiled to obtain loquat licorice solution;

[0031] B. Pour the above-mentioned loquat licorice solution, rock sugar powder and 30 parts of pure water into a porcelain pot, heat up the pot to 85°C, after the rock sugar powder melts, cool it, and then add acetic acid bacteria that account for 1% of the total amount of raw materials , stir evenly, seal fermentation

[0032] C, the fermented liquid obtained after fermentation is carried out acid adjustment at an ambient temperature of 20°C to 28°C, and the total acid content of the controlled fermented liquid is 0.7g / 100ml;

[0033...

Embodiment 3

[0035] The vinegar drink of the present embodiment adopts the raw material of following weight portion:

[0036] 30 parts of loquat leaves, 9 parts of licorice, 30 parts of rock sugar powder; 100 parts of purified water with a pH value of 7.5;

[0037] Its preparation steps are:

[0038] A, loquat leaves and licorice are boiled with 75 parts of pure water, and the remaining 50 parts of pure water are boiled to obtain the loquat licorice solution;

[0039] B. Pour the above-mentioned loquat licorice solution, rock sugar powder and 25 parts of pure water into a porcelain pot, heat up the pot to 85°C, wait for the rock sugar powder to melt, cool it, and then add acetic acid bacteria that account for 2% of the total amount of raw materials , stir evenly, seal fermentation

[0040] C, the fermented liquid obtained after fermentation is carried out acid adjustment at an ambient temperature of 20°C to 28°C, and the total acid content of the controlled fermented liquid is 1g / 100ml; ...

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Abstract

The present invention discloses a preparation method of loquat vinegar drink and relates to the technical field of drink processing. The loquat vinegar drink is prepared from loquat leaves, licorice, crystal sugar powder and pure water. The loquat leaves and licorice are boiled into solution, the solution, crystal sugar powder and pure water are poured into a porcelain jar, the temperature of the porcelain jar is heated to 85 DEG C until the crystal sugar powder is melt, the melt crystal sugar is cooled, acetic acid bacterium strains are inoculated into the cooled melt crystal sugar with a weight of 0.5%-2% of the total weight of the raw materials, the mixture is stirred evenly, and the stirred mixture is subjected to a sealed fermentation; after the completion of the fermentation, the obtained fermentation liquid is subjected to an acid regulation at an environment temperature of 20-28 DEG C and the total acid content of the fermentation liquid is controlled; and the acid regulated fermentation liquid is sterilized, the sterilized fermentation liquid is subjected to filling, and the fermentation liquid after being subjected to filling is put into a storage to be stored at 2-6 DEG C. The processes are simple, the steps are easy to control, and the prepared loquat vinegar drink is good in tastes, excellent in quality, soft in mouthfeel, refreshing and good in stability. Due to the addition of the licorice and loquat leaves, and at the same time, the loquat vinegar drink can prevent and cure symptoms of cough, excessive phlegm, etc., also has nutrients of the acetic acids, and is moderate in acidity and suitable for people at all ages.

Description

technical field [0001] The invention relates to the field of beverage processing, in particular to a method for preparing a loquat vinegar beverage. Background technique [0002] Coughing is a protective reflex action of the human body. Pathological secretions in the respiratory tract and foreign bodies entering the respiratory tract from the outside can be excreted by the action of the cough reflex. However, if it affects work and rest due to frequent irritating cough, it loses its protective significance. General cough, the cause of disease is respiratory disease, various parts of the respiratory tract, such as pharynx, larynx, trachea, bronchi and lungs, inhalation of irritating gases, foreign bodies, inflammation, tumors, bleeding and other stimuli can cause coughing. In the treatment of cough, cough types should be distinguished. Both western medicine and traditional Chinese medicine can be used, but "the medicine is three-point poisonous", especially children, becaus...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00C12J1/00
CPCA23L2/382C12J1/00A23V2002/00A23V2200/314
Inventor 吴林媛
Owner 吴林媛
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