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Preparation method of apple and hawthorn flavored vinegar beverage

A hawthorn vinegar and beverage technology, applied in the field of food processing, can solve problems such as monotonous taste, achieve unique taste, enhance immunity, and promote metabolism

Pending Publication Date: 2019-09-20
李红光
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional vinegar is fermented from grain, and the taste is monotonous

Method used

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Comparison scheme
Effect test

Embodiment

[0009] A preparation method of apple and hawthorn vinegar beverage, characterized in that it consists of the following raw materials in parts by weight: 30 kg of apple pulp, 12 kg of hawthorn pulp, 6 kg of tomato, 9 kg of cucumber, 3 kg of carrot, and 2 kg of Radix Ophiopogon japonicus , 2 kg of Danshen, 5 kg of nutritional additives, appropriate amount of rice vinegar and water. The specific production steps are as follows: wash apple pulp, hawthorn pulp, tomatoes, cucumbers, and carrots respectively, add 3 times of water, send them into a pulp machine, beat them into pulp, add pulp enzymes with a weight of 0.1% of the pulp, Enzymolysis at 20°C for 3 hours, after enzyme-inactivating treatment, filtering to remove slag, to obtain fruit juice for later use; wash and mix the raw materials of Ophiopogon japonicus and Salvia miltiorrhiza, steam in a cage for 10 minutes, roll and grind, add 3 times of rice vinegar, soak Prepare for 3 days, filter and remove slag to obtain health-ca...

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PUM

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Abstract

The invention discloses a preparation method of apple and hawthorn flavored vinegar beverage and relates to the technical field of food processing. The preparation method is characterized in that the apple and hawthorn flavored vinegar beverage is prepared from, by weight, 30 parts of apple pulp, 12 parts of hawthorn pulp, 6 parts of tomatoes, 9 parts of cucumber, 3 parts of carrots, 2 parts of radix ophiopogonis, 2 parts of radix salviae milti orrhizae, 5 parts of nutrition additives and a proper amount of water; the nutrition additives include, by weight, 10 parts of shrimp meat, 4 parts of black garlic, 4 parts of ramulus helianthi tuberosi, 5 parts of chia seeds, 6 parts of green tea, 2 parts of bamboo charcoal powder, 2 parts of sophora japonica nectar, 20 parts of rice wine and 100 parts of yellow serofluid. The preparation method has the advantages of unique taste and rich nutrition, and has the effects of enhancing immunity, promoting metabolism, promoting blood circulation and removing blood stasis, and strengthening and beautifying the skin.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing apple and hawthorn vinegar drinks. Background technique [0002] Traditional vinegar is obtained by fermenting grains as raw materials, and the taste is monotonous. With the development of vinegar-making technology, the fruit and vegetable vinegar brewed by scientific methods using fruits and vegetables as raw materials can not only achieve the acidity of edible vinegar, but also partially retain the nutrients of fruits and vegetables in ingredients, and also contain a lot of vitamins and Minerals have the functions of enhancing immunity, promoting metabolism, eliminating aging cutin, promoting blood circulation and removing blood stasis, and toning the skin. Contents of the invention [0003] In order to overcome the above-mentioned problems, the invention provides a preparation method of juicy peaches and wine to make up for their d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L33/10
CPCA23L2/02A23L2/84A23L33/10
Inventor 李红光
Owner 李红光