Artichoke fruit vinegar with functions of dispelling effects of alcohol and protecting liver, and preparation method of artichoke fruit vinegar

Abstract

The invention discloses artichoke fruit vinegar with functions of dispelling effects of alcohol and protecting liver. The artichoke fruit vinegar is prepared from the following raw materials in partsby weight: 42-46 parts of artichoke, 32-40 parts of persimmon, 28-32 parts of pomegranate, 8-12 parts of honey, 5-9 parts of malic acid, 4-8 parts of isomaltooligosaccharide, 1-3 parts of white granulated sugar, 1-2 parts of table salt and 16-22 parts of purified water. According to the artichoke fruit vinegar with the functions of dispelling effects of alcohol and protecting liver, the artichokecontains silymarin flavones, thus being capable of improving the functions of detoxifying and resisting the invasion of toxic substances of liver cells after being combined with the liver cells; the persimmon contains tannin and enzyme, thus being capable of decomposing alcohol and accelerating the oxidization of the alcohol in the blood; the artichoke and persimmon compound fruit vinegar is prepared by combining the artichoke and the persimmon through fermenting, then adding the auxiliary materials; the prepared fruit vinegar not only has the functions of dispelling effects of alcohol and protecting liver, but also has improved taste, thus meeting the consumption interests of mass consumers.

Description

technical field [0001] The invention relates to the technical field of fruit vinegar, in particular to an artichoke fruit vinegar with the functions of relieving alcohol and protecting the liver and a preparation method thereof. Background technique [0002] Fruit vinegar is a kind of nutrition brewed by modern biotechnology with fruits, including pears, hawthorns, mulberries, grapes, persimmons, apricots, citrus, kiwi, apples, watermelons, etc., or fruit processing waste as the main raw materials. It is a sour condiment with rich flavor and excellent flavor. It has the nutrition and health functions of fruit and vinegar. Drink fruit vinegar drinks and flavored fruit vinegars directly. The acidity of fruit vinegar drinks directly is generally below 1%, and the content of other soluble solids is as high as 3%, while the acidity of seasoned fruit vinegars is generally above 3.5%. The characteristics of fruit vinegar depend on Raw materials and processing technology, different...

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Problems solved by technology

[0003] In the prior art, the Chinese patent document (application number: 201711261805.1) discloses a compound artichoke fruit vinegar and its preparation method. The compound artichoke fruit vinegar includes artichoke, ginseng fruit, passion fruit, Luo Han Guo, stevia, yeast and acetic acid bacteria, the preparation method comprises pretreating artichoke, ginseng fruit, passion fruit and Luo Han Guo to obtain mixed pulp; beating the mixed pulp to obtain mixed pulp; Mixed fruit wine; adding acetic acid bacteria to the mixed fruit wine for acetic acid fermentation, and obtaining mixed fruit vinegar after clarification; purifying the mixed fruit vinegar, adding stevioside and stirring, and obtaining artichoke compound fruit vinegar after sterilization, adding Saccharomyces carry out alcohol fermentation, and yeast fermentation needs enough energy to make the fermentation fully, and the fruit vinegar prepared has the best taste, but the simple introduction of yeast in this invention leads to poor taste and nutrition of fruit vinegar, and at the same time, Luo Han Guo in this invention Contains mogroside, which is 300 times sweeter than sucrose. In addition, the sweetness of stevia is 250-450 times that of sucrose, which further increases the sweetness. The sweetness not only conceals the flavor of artichoke, but also contains a lot of sugar, which is easy to cause diabetes after being absorbed by the human body In addition, different raw material ratios and different fermentation processes lead to differences in the taste and flavor of fruit vinegar

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