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A kind of compound fruit vinegar drink with auxiliary hypoglycemic function and preparation method thereof

A technology of fruit vinegar drink and hypoglycemic, which is applied in the preparation of vinegar, the function of food ingredients, and the ingredients of yeast-containing food, etc. It can solve the problems of insufficient health care and medical functions, and achieve the improvement of the health function of fruit vinegar, novel taste, unique auxiliary The effect of hypoglycemic function

Active Publication Date: 2021-11-23
TIANDI YIHAO BEVERAGE JIANGMEN CITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fruit vinegar is a kind of taste drink brewed by microbial fermentation technology with fruit or fruit processing waste as the main raw material. The functions of existing fruit vinegar drinks are mainly functions such as digestion and intestinal peristalsis. The function is still obviously insufficient

Method used

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  • A kind of compound fruit vinegar drink with auxiliary hypoglycemic function and preparation method thereof
  • A kind of compound fruit vinegar drink with auxiliary hypoglycemic function and preparation method thereof
  • A kind of compound fruit vinegar drink with auxiliary hypoglycemic function and preparation method thereof

Examples

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Effect test

preparation example Construction

[0030] The preparation method of above-mentioned compound fruit vinegar drink, comprises,

[0031] First-grade fruit juice preparation steps: select fresh yams without mold and rot, wash them with clean water, cut the yams into pieces, add ascorbic acid A and squeeze the juice, and use plate and frame filter press to obtain the first-grade fruit juice. Divide into two parts, one is first-class fruit juice A, the other is first-class fruit juice B, and set aside;

[0032] Milling step: Grinding Cordyceps militaris to obtain Cordyceps militaris powder, which is set aside;

[0033] Secondary fruit juice preparation steps: select fresh apples without mold and rot, wash them with clean water, remove the core of the apples, add ascorbic acid B and squeeze the juice, use plate and frame filter press, add pectinase, and obtain the secondary fruit juice after treatment. grade fruit juice, spare;

[0034] Fermentation step: take the secondary fruit juice and mix it with the primary fr...

Embodiment 1

[0047] A kind of compound fruit vinegar drink with auxiliary hypoglycemic function, its preparation method comprises the following steps:

[0048] First-grade fruit juice preparation steps: select mature and fresh yam, wash and remove impurities and cut into pieces, weigh 70kg, add 0.035kg of ascorbic acid A and squeeze the juice, plate and frame filter to obtain the first-grade fruit juice, divide the first-grade fruit juice There are two parts, one is first-class juice A, and the other is first-class juice B, wherein, first-class juice A accounts for 75% of the volume percentage of first-class juice, and first-class juice B accounts for 25% of the volume percentage of first-class juice ;spare;

[0049] Milling step: 40kg of Cordyceps militaris is ground to obtain Cordyceps militaris powder;

[0050] Secondary fruit juice preparation steps: select 270kg of cleaned and screened apples, add 0.108kg of ascorbic acid B and squeeze the juice, plate and frame press filter, add pec...

Embodiment 2

[0054] A kind of compound fruit vinegar drink with auxiliary hypoglycemic function, its preparation method comprises the following steps:

[0055] First-grade fruit juice preparation steps: select mature and fresh yam, wash and remove impurities and cut into pieces, weigh 100kg, add 0.1kg of ascorbic acid A and squeeze the juice, plate and frame filter to obtain the first-grade fruit juice, divide the first-grade fruit juice There are two parts, one is grade one juice A, and the other is grade one juice B, grade one juice A accounts for 80% of the volume percentage of grade one fruit juice, grade one juice B accounts for 20% of the volume percentage of grade one juice; spare ;

[0056] Milling step: 50kg of fruiting body of Cordyceps militaris is ground and milled to obtain Cordyceps militaris powder, which is set aside;

[0057] Secondary fruit juice preparation steps: select 300kg of cleaned and screened apples, add 0.24kg of ascorbic acid B and squeeze the juice, plate and...

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Abstract

The invention discloses a compound fruit vinegar beverage with the function of assisting in lowering blood sugar, which is prepared from the following raw materials: apples, yams, pomegranate powder, cordyceps militaris, sweeteners, preservatives and antioxidants. The invention also provides a preparation method of the compound fruit vinegar drink with the function of assisting in lowering blood sugar. The compound fruit vinegar beverage of the present invention is not only better than traditional vinegar in terms of nutrition, flavor and mouthfeel, it not only satisfies the demand for delicious taste of people with high blood sugar, but also can use traditional Chinese medicine to regulate and nourish the human body and the effect of fruit juice and fruit vinegar. Comprehensive effects such as nutritional supplements have achieved the health care effect of lowering blood sugar.

Description

technical field [0001] The invention relates to the field of fermented health care products, in particular to a compound fruit vinegar drink with an auxiliary function of lowering blood sugar and a preparation method thereof. Background technique [0002] In recent years, with the rapid development of my country's economy and the continuous improvement of the economic level, people's living standards have been greatly improved, the pace of life has also been significantly accelerated, and people's lifestyles and eating habits have undergone great changes. Unhealthy lifestyle, mental stress and other factors have caused diabetes to worsen in our country. According to relevant data from the Ministry of Health, there are currently 140 million diabetic patients in China, and the incidence rate is increasing and the patients are getting younger. Modern fast-paced life and high-intensity work force young people to bear huge work pressure, often stay up late, eat irregularly, and ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L33/00C12J1/04
CPCA23L2/382A23L33/00C12J1/04A23V2002/00A23V2200/10A23V2200/02A23V2200/328A23V2250/708A23V2250/76
Inventor 麦玉芬施咏仪林尤娟黎淑娟余顺荣陈东亮
Owner TIANDI YIHAO BEVERAGE JIANGMEN CITY
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