Preparation method of fruit vinegar beverage with franchet groundcherry calyx fruits and hawthorn fruits

Abstract

The invention discloses a preparation method of a fruit vinegar beverage with franchet groundcherry calyx fruits and hawthorn fruits. The preparation method of the fruit vinegar beverage with franchetgroundcherry calyx fruits and hawthorn fruits comprises the following steps: juicing raw materials, sterilizing at ultrahigh temperature, fermenting through alcohol, fermenting through acetic acid, filtering and sterilizing. The fruit vinegar beverage is rich in nutrition and is delicious with slight sweetness and sour; the active components in the franchet groundcherry calyx fruits can be fullyretained; the taste and the quality of the beverage can be improved through homogenization; the fruit vinegar beverage with franchet groundcherry calyx fruits and hawthorn fruits has the health effects of clearing heat and removing toxicity, relieving cough and moistening lung, promoting secretion of saliva and quenching thirst.

Description

technical field [0001] The invention relates to a method for making a fruit vinegar drink, in particular to a method for making a brocade lantern hawthorn fruit vinegar drink. Background technique [0002] Kam lantern fruit, a perennial vine of Cucurbitaceae, also known as Lahan fruit, false bitter gourd, etc., is known as "fairy fruit" and is one of the first batch of medicinal and edible materials approved by the state. Kamba japonica contains japonica glucoside, which is 300 times sweeter than sucrose. It also contains glucose, fructose, amino acids, flavonoids, etc., and also contains 26 kinds of inorganic elements such as manganese, iron, nickel, selenium, tin, iodine, molybdenum, protein, and vitamins. C et al. According to traditional Chinese medicine, brocade lantern fruit tastes sweet, sour, and cool in nature. Treat phlegm-heat cough, sore throat, constipation, thirst and irritability. [0003] Hawthorn, sweet in taste, slightly warm and sour in nature, is a uni...

AI Technical Summary

Problems solved by technology

[0004] In the existing processing process of japonica, the loss of nutrients is relatively large, resulting in a low utilization rate of raw materials, resulting in a waste of resources