Lung-moistening fruit vinegar beverage and preparation method thereof

A technology of fruit vinegar drink and lung moistening, which is applied in the field of fruit vinegar drink and its preparation to achieve the effects of unique flavor, long shelf life and simple preparation process

Inactive Publication Date: 2016-10-26
NANJING ZELANG AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, fruit vinegar drinks are quite popular among people. There are mainly apple vinegar drinks, hawthorn vinegar drinks, grape vinegar drinks, persimmon vinegar drinks, pear vinegar drinks, kiwi fruit vinegar drinks, etc. on the market. Vinegar can no longer meet people's needs, and fruit vinegar with special effects has attracted much attention

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Fruit vinegar drinks are expressed in percentages and are made from:

[0026] Pear Juice 60%

[0027] Sydney vinegar 10%

[0028] Plant Concentrate 5%

[0029] Honey 2%

[0030] Xylitol 6%

[0031] The remaining components are pure water;

[0032] The preparation steps are as follows:

[0033] 1) Preparation of plant extract

[0034] Wash the lily and loquat, take the edible part and add water to boil for 2 hours, the ratio of material to water is 1:10, filter, and concentrate the filtrate to 1 / 5 of the original volume to obtain the plant concentrate;

[0035] 2) Sydney juice preparation

[0036] Wash pears, squeeze the edible part, add 0.5% citric acid to protect the color;

[0037] 3) Sydney vinegar preparation

[0038] Add 0.3% activated yeast liquid to the pear juice for alcoholic fermentation at 28-32°C for 4-7 days; after the alcoholic fermentation is over, add activated acetic acid bacteria to the alcoholic fermented mash with an inoculum of 2 -6%, temp...

Embodiment 2

[0044] Fruit vinegar drinks are expressed in percentages and are made from:

[0045] Pear Juice 50%

[0046] Pear Vinegar 20%

[0047] Plant Concentrate 10%

[0048] Honey 3%

[0049] Xylitol 5%

[0050] The remaining components are pure water;

[0051] The preparation steps are the same as in Example 1.

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PUM

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Abstract

The invention relates to lung-moistening fruit vinegar beverage and a preparation method thereof. The lung-moistening fruit vinegar beverage is prepared from the following raw materials in percentage: 40-70% of snow pear juice, 10-20% of snow pear vinegar, 5-15% of plant concentrate, 2-5% of honey and 5-8% of xylitol. The preparation technology comprises the following steps: fermenting the snow pear juice with alcohol and acetic acid so as to prepare the snow pear vinegar; and blending the raw materials, so that the final products are prepared. The fruit vinegar beverage has the effects of moistening the lung, moistening the dryness, stopping coughing, reducing phlegm, nourishing the blood and promoting tissue regeneration.

Description

technical field [0001] The invention relates to a fruit vinegar drink and a preparation method thereof, in particular to a lung-moistening fruit vinegar drink and a preparation method thereof. Background technique [0002] Fruit vinegar is a sour condiment with rich nutrition and unique flavor obtained from fruit and vegetable juice through alcoholic fermentation and acetic acid fermentation. It has the nutritional and health functions of fruit and vinegar. At present, fruit vinegar drinks are quite popular among people. There are mainly apple vinegar drinks, hawthorn vinegar drinks, grape vinegar drinks, persimmon vinegar drinks, pear vinegar drinks, kiwi fruit vinegar drinks, etc. on the market. Vinegar has been unable to meet people's needs, and fruit vinegar with special effects has attracted much attention. Contents of the invention [0003] Aiming at the above problems, the present invention aims to provide a fruit vinegar beverage with the effect of moistening the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L33/105C12J1/04
CPCA23L2/02A23L2/52A23V2002/00C12J1/04
Inventor 杨成东
Owner NANJING ZELANG AGRI DEV
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