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A soymilk flavored apple vinegar

A technology of apple cider vinegar and soy milk, which is applied in the field of beverages, can solve the problems of people who are not suitable for people with excessive gastric acid secretion, and achieve the effect of reducing sugar intake and preventing symptoms from aggravating

Inactive Publication Date: 2019-01-11
天门市怡田饮品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because apple cider vinegar contains acetic acid, it is not suitable for people with excessive gastric acid secretion.

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0008] The technical solution of the present invention will be described in detail below through specific examples.

[0009] A kind of pure natural low-sugar apple cider vinegar beverage, its raw material comprises by weight: 80 parts of fresh apple pulp, 15 parts of hawthorn, 10 parts of acetic acid bacteria, 30 parts of xylitol, 20 parts of honey, 200 parts of soybean milk, and 270 parts of water .

[0010] Squeeze fresh apple pulp to form fruit pulp, filter the pulp residue in the pulp with a sieve, add yeast for alcoholic fermentation, and then add acetic acid bacteria for acetic acid fermentation to obtain fruit vinegar, then add xylitol and honey Season with fruit vinegar, and finally add soy milk to mix evenly to get a soy milk-flavored apple cider vinegar. The taste can be adjusted according to the amount of water added.

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PUM

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Abstract

The invention discloses a soybean milk flavor apple vinegar, which is characterized in that the raw material comprises fresh apple pulp 80-100 parts, hawthorn 15-25 part, acetobacter 10-20 part, xylitol 30-50 part, honey 10-20 portions, soy milk 160-200 part, water 230-270 part of apple vinegar, wherein that invention adds soybean milk to the apple vinegar, so that the us with excessive gastric acid secretion can drink the apple vinegar, and at the same time, the use of xylitol and honey instead of white granulated sugar for flavoring reduces the intake of sugar by the us, and further preventsthe symptoms of excessive gastric acid secretion from aggravating.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to a soy milk-flavored apple cider vinegar. Background technique [0002] Apple cider vinegar, as a new beverage in the fruit juice drinks currently on the market, has a unique flavor and is more and more popular among the masses. However, because apple cider vinegar contains acetic acid, it is not suitable for people with excessive gastric acid secretion. Contents of the invention [0003] Based on the technical problems in the background technology, the present invention proposes a soy milk-flavored apple cider vinegar, which can be drunk by people with excessive gastric acid secretion by adding soy milk to the apple cider vinegar. [0004] A kind of soya-bean milk-flavored apple cider vinegar proposed by the present invention, its raw material comprises by weight: 80-100 parts of fresh apple pulp, 15-25 parts of hawthorn, 10-20 parts of acetic acid bacteria, 30-50 parts of x...

Claims

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Application Information

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IPC IPC(8): C12J1/08
CPCC12J1/08
Inventor 邓军
Owner 天门市怡田饮品科技有限公司
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