Vanilla-flavored pomegranate fruit vinegar beverage capable of decreasing internal heat and preparation method thereof

Abstract

The invention discloses a vanilla-flavored pomegranate fruit vinegar beverage capable of decreasing internal heat, which is prepared from the following raw materials in parts by weight: 200-240 parts of pomegranate, 3-4 parts of cucumber seed, 5-6 parts of black tea, 8-10 parts of mung bean milk, 8-12 parts of strawberry, 3-5 parts of medulla junci, 8-10 parts of xylitol, 13-15 parts of honeysuckle, 4-6 parts of mirabilitum praeparatum flour, 10-12 parts of vanilla juice, 8-10 parts of wax gourd, appropriate amount of white granulated sugar, appropriate amount of pectinase, appropriate amount of angel wine yeast, and appropriate amount of acetic acid bacteria. According to the invention, the pomegranate bark is processed into pyroligneous liquor to be added to the pomegranate fruit juice, so that the pomegranate bark is utilized sufficiently to avoid waste of resources; moreover, the pyroligneous liquor prepared from the pomegranate bark has abundant nutrient substances and excellent resistance to oxidation, and thus is applicable to protect the color of the juice instead of conventional sulfuric oxides. The added vanilla juice flavors the fruit vinegar with rich fragrance to improve the taste thereof, and the added mung bean milk, honeysuckle, mirabilitum praeparatum, etc., have excellent efficacy of decreasing internal heat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a vanilla-flavored fire-reducing pomegranate fruit vinegar drink 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 occurrenc...

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.