Health-care pomegranate fruit vinegar beverage rich in tea polyphenol and preparation method of beverage

Abstract

The invention discloses a health-care pomegranate fruit vinegar beverage rich in tea polyphenol. The beverage is prepared from, by weight, 200-240 parts of pomegranate, 0.7-0.9 part of tea polyphenol, 1-2 parts of cod liver oil, 8-10 parts of mannitol, 4-7 parts of microcrystalline cellulose, 7-10 parts of sweet-scented osmanthus honey, 5-7 parts of maltodextrin, 12-14 parts of guava juice, 2-4 parts of turpinia arguta seem, 5-6 parts of chamomile, 2-3 parts of salviae miltiorrhizae, 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. Pomegranate peel is prepared into wood vinegar to be added into pomegranate juice, so the pomegranate peel is fully used, and resource waste is avoided; meanwhile, the wood vinegar prepared through the pomegranate peel has rich nutrients and high oxidation resistance, and can take the place of traditional added sulfur oxides to protect the color of the juice. The added tea polyphenol has antioxidant and antibacterial functions, and the quality of the product is protected. The added turpinia arguta seem, chamomile and the like also have a good health-care effect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a health-care pomegranate fruit vinegar drink rich in tea polyphenols 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 occu...

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.