Preparation method of mango flavored sugarcane fruit vinegar functional beverage

Abstract

The invention provides a preparation method of a mango flavored sugarcane fruit vinegar functional beverage. The preparation method comprises the following steps: preparing sugarcane juice; fermenting the sugarcane juice by alcohol to obtain sugarcane fruit wine; fermenting the sugarcane fruit wine by acetic acid to obtain sugarcane fruit vinegar; blending the following components in percentage by weight: 0.5 percent to 2 percent of the sugarcane fruit vinegar, 8 percent to 13 percent of freshly squeezed mango juice, 6 percent to 10 percent of white granulated sugar, 3.5 percent to 5.5 percent of honey, 5 percent to 10 percent of a mixed decocted solution of folium fructus crataegi, root of gardenia jasminoides, radix astragali seu hedysari, white peony root and radix notoginseng, 0.5 percent to 1 percent of fructus schisandrae chinensis, 0.5 percent to 1 percent of calcium levulinate and 57.5 percent to 76 percent of water, wherein the sum of the weight percent of all the components is 100 percent. The sugarcane fruit vinegar has health-care functions of delaying human ageing, lowering blood pressure, softening blood vessels, reducing cholesterol accumulation, lowering blood glucose and adjusting acid-base balance of cells.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of a mango-flavored sugarcane fruit vinegar functional drink. Background technique [0002] Sugarcane is sweet and nutritious, and is known as the best fruit in winter, and it is also called "autumn sugarcane competition ginseng". Sugarcane contains high moisture content, 84% moisture, 0.2g protein, 0.5g fat, 8mg calcium, 4.0mg phosphorus and 1.3mg iron per 100g sugarcane. Sugarcane juice contains a variety of essential amino acids and non-essential amino acids, such as serine, alanine, lysine, asmonic acid, hydroxybutyric acid, etc.; it also contains malic acid, oxalic acid, citric acid, etc., which are beneficial to human metabolism. Organic acids; and vitamin B1, vitamin B2, vitamin B6, vitamin C, etc. necessary to maintain human health. In the past, sugarcane juice was mainly used to prepare sucrose, and sugarcane juice was rarely pr...

AI Technical Summary

Problems solved by technology

In the past, sugarcane juice was mainly used to prepare sucrose, and sugarcane juice was rarely processed, resulting in a low value of sugarcane juice

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