Qi tonifying and blood nourishing tangerine vinegar beverage and preparation method thereof
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A technology of fruit vinegar drink, nourishing qi and nourishing blood, which is applied in the preparation of vinegar, blood diseases, medical formulas, etc. It can solve the problem that the nutritional value of citrus is not fully utilized, and achieve unique taste, strong anti-oxidation, and high nutrition value effect
Inactive Publication Date: 2017-05-10
傅璐
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This process only selects the fruit juice after the pulp is squeezed as the raw material, but does not comprehensively utilize the pericarp that is rich in nutritional value and aromatic substances as the raw material, so that the nutritional value of citrus is not fully utilized.
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[0016] A citrus fruit vinegar drink for invigorating qi and blood, characterized in that it is made of the following raw materials in parts by weight (kg): 200 citrus, 8 prunes, 7 longan, 4 kudzu powder, 3 black tea powder, 3 donkey-hide gelatin powder, seaweed Sugar 3, malt essence 0.3, red dates 5, angelica 3, ginseng 2, white sugar, sodium bisulfite, pectinase, angel wine yeast, acetic acid bacteria.
[0017] The preparation method of described a kind of citrus fruit vinegar drink of invigorating qi and nourishing blood, is characterized in that, comprises the following steps:
[0018] (1) Select citrus fruits with high maturity, blanch them in water at 90-95°C for 1-2 minutes, separate the peel from the pulp, set aside, add 0.5% sodium metabisulfite and 0.1%-0.2% after the pulp is crushed and squeezed for juice pectinase, hydrolyzed at 40-45°C for 60-80min, centrifuged to remove pomace to obtain citrus pulp;
[0019] (2) Cut the citrus peel into small pieces after debitte...
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Abstract
The invention discloses a qi tonifying and blood nourishing tangerine vinegar beverage, which is characterized by being prepared from the following raw materials in parts by weight: 200 to 240 parts of tangerine, 8 to 12 parts of prune, 7 to 10 parts of dried longan, 4 to 6 parts of kudzu vine root starch, 3 to 4 parts of black tea powder, 3 to 5 parts of donkey-hide gelatin powder, 3 to 4 parts of trehalose, 0.3 to 0.5 part of malt essence, 5 to 7 parts of red date, 3 to 5 parts of Chinese angelica, 2 to 4 parts of ginseng, a proper amount of white granulated sugar, a proper amount of sodium metabisulfite, a proper amount of pectase, a proper amount of Angel wine yeast, and a proper amount of acetic acid bacteria. The vinegar beverage is prepared by fermenting the tangerine juice under the assistance of other raw materials, is rich in nutrients such as amino acids, vitamins, and the like, and has a high nutritional value. The added prune and dried longan can improve the taste of the vinegar beverage, and are also rich in nutrients. Due to the added Chinese herbals such as red date, Chinese angelica, and the like, the vinegar beverage has the health care functions of tonifying qi and nourishing blood.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a citrus fruit vinegar drink for invigorating qi and nourishing blood and a preparation method thereof. Background technique [0002] China is one of the important origins of citrus, which is rich in citrus resources and has a variety of fine varieties, with a cultivation history of more than 4,000 years. More than 30 kinds of human health substances contained in citrus fruits have been isolated, mainly including: flavonoids, monoterpenes, coumarins, carotenoids, propanols, acridones, glycerol glycolipids, etc. Citrus fruit has medicinal value. Since ancient times, citrus citrus, citrus aurantium, citrus aurantium, green peel, and tangerine peel are traditional Chinese medicinal materials, which are widely used in clinical Chinese medicine. Modern pharmacological research believes that the carotene, vitamin C and vitamin P in orange peel are higher than the pulp. Orang...
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