Compound fruit flavor Qi-tonifying pomegranate fruit vinegar beverage and preparation method thereof

Abstract

The invention discloses a compound fruit flavor Qi-tonifying pomegranate fruit vinegar beverage, which is prepared from the following raw materials in parts by weight: 200 to 240 parts of pomegranate, 14 to 15 parts of bananas, 15 to 20 parts of grapes, 30 to 40 parts of watermelon juice, 0.2 to 0.4 part of theanine, 1 to 2 parts of papaya enzyme, 2 to 3 parts of grifola frondosa, 4 to 5 parts of radix pseudostellariae, 6 to 8 parts of lotus seeds, 2 to 3 parts of radix astragali seu hedysari, 4 to 6 parts of cassia occidentalis, a proper amount of white granulated sugar, a proper amount of pectinase, a proper amount of angel wine yeast and a proper amount of acetic acid bacteria. The pomegranate peel is made into wood vinegar liquid to be added into the pomegranate juice, so that the pomegranate peel is sufficiently used; the resource waste is avoided; meanwhile, the wood vinegar liquid prepared from the pomegranate peel has rich nutrition substances and high anti-oxidization performance; and the addition of sulfur oxides in a conventional process can be replaced for performing color protection on the fruit juice. The fruit flavor of a product is dense through added fruit such as the bananas and the grapes; the mouthfeel is unique; and the fruit is used together with the added radix pseudostellariae, the lotus seeds and the like, so that the efficacy of tonifying Qi is achieved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a compound fruity flavor invigorating pomegranate fruit vinegar beverage and a preparation method thereof. Background technique [0002] Pomegranate, also known as An pomegranate, Ruodan, Tianjiang, etc., is not only rich in nutrition, but also has a wide range of medicinal value. Modern research shows that pomegranate fruit contains a variety of nutrients, such as carbohydrates, minerals, vitamins, organic acids, etc. , tannin and various trace elements necessary for the human body. The content of polyphenols in pomegranate juice is relatively high, including gallic acid, pomegranate tannin, punicalagin, ellagic acid, etc. These polyphenols have strong antioxidant capacity, and inhibit arterial macrophages and low blood pressure. The lipid peroxidation reaction in the density lipoprotein removes active oxygen generated inside and outside the cells, which can delay the o...

AI Technical Summary

Problems solved by technology

Mao Haiyan, Chen Xianggui and others' "Pomegranate Vinegar Brewing Technology Research" have detailed research on the production of pomegranate vinegar, but they used sodium bisulfite to protect the color of the fruit juice in the process of developing pomegranate vinegar. Browning has occurred, but the content of sulfur in the product has increased, which is not conducive to the health of consumers

And the pomegranate peel is discarded, the pomegranate cannot be fully utilized, and the economic benefit of the product is reduced.