A beverage of longan fruit vinegar

Abstract

The present application provides a kind of Laumei fruit vinegar beverage, is by Laumei fruit, brewing rice vinegar, yellow granulated sugar, honey proportion (weight ratio is 10:40:5:2) mixed after soaking, add appropriate amount of purified water and be made into.The Laumei fruit is the plant that Hubei Wudang mountain is unique, has generating effect of Xitie, clearing spirit and lowering qi, is called as holy fruit in ancient times, Ming Dynasty emperor Zhu Di also lists Laumei as tribute to the court.Fresh Laumei fruit contains rich phosphorus, iron, calcium, vitamin C, carotene and other nutrients and seventeen kinds of amino acids necessary for human body, has the effect of helping digestion, phlegm, kidney, refreshing, invigorating blood, strengthening body, tranquilizing pain, reducing pressure and reducing fat, also has the health care effect of anti-inflammatory analgesic, eliminating fatigue, detoxification, enhancing immunity, etc.The present application not only improves the utilization value of Laumei fruit, but also greatly improves the nutritional and health care function of Laumei fruit vinegar, low cost, improves the economic benefit, and creates good social benefit.

Description

Technical Field

[0001] This invention belongs to the food field, specifically relating to a fruit vinegar beverage made from fresh plum fruit, and its preparation method. Background Technology

[0002] The earliest fruit vinegar in my country was made from plums during the Zhou Dynasty. Historically, "plum vinegar" was produced using an extraction method, where plums were soaked in brewed rice vinegar. Fruit vinegar contains more than ten kinds of organic acids, glycerol, and aldehydes, which can balance the skin's pH level, control oil secretion, dilate blood vessels, accelerate blood circulation in the skin, and help remove deposits, leaving the skin smooth and radiant. Fruit vinegar is also rich in amino acids, which can promote the breakdown of body fat and thus aid in weight loss and beauty enhancement. Summary of the Invention

[0003] In light of the above background, the present invention aims to provide a maltose fruit vinegar suitable for both men and women, and its preparation method, and to enhance its nourishing and health-promoting effects. It has a mild effect and functions such as nourishing yin and yang, strengthening the spleen and stomach, replenishing qi and promoting body fluids, nourishing the liver and kidneys, benefiting essence and improving eyesight, replenishing blood and qi, relieving fatigue, calming the mind and soothing the nerves, and beautifying the skin.

[0004] A type of plum vinegar beverage contains the following ingredients in parts by weight: 10 parts plum fruit, 40 parts brewed rice vinegar, 5 parts yellow rock sugar, and 2 parts honey.

[0005] The present invention also provides a method for preparing a plum vinegar beverage, comprising the following steps.

[0006] S1. Take high-quality plums. First, remove the stems from the plums, wash them with spring water, and then dry the surface moisture. Soak the plums in salt water for 1-3 hours, then wash and dry them again.

[0007] S2. Allow the dried plums to ripen naturally for 1-3 days, and check for any bruised or damaged fruits. Remove any damaged plums and then remove the pits from all of them for later use.

[0008] S3. Place the processed pitted plums into a clean container in batches, spread yellow rock sugar evenly on the plums, layering plums and yellow rock sugar, then pour in brewed rice vinegar to ensure that all plums are covered with vinegar, seal the container tightly, and place it in a cool, dark place for fermentation for 1-3 months.

[0009] S4. After the fermentation of the plum vinegar is completed, filter it and distilled or purified water is added. At the same time, honey is added to adjust the acidity and sugar content of the fruit vinegar to the required level, thus obtaining a delicious and nutritious plum vinegar beverage.

[0010] The plum vinegar provided by this invention has a moderate sour taste and a mellow flavor. It is especially rich in a variety of amino acids and trace elements needed for human health, making it a popular beverage suitable for all ages.

[0011] Detailed implementation method.

[0012] The present invention will be further illustrated below with reference to specific embodiments. Those skilled in the art will readily understand that the specific material ratios, process conditions and results described in the embodiments are only for illustrating the present invention and should not and will not limit the present invention as described in detail in the claims.

[0013] Example 1.

[0014] A type of plum vinegar, the vinegar comprising the following ingredients in parts by weight: 1000g of plum fruit, 4000g of brewed rice vinegar, 500g of yellow rock sugar, and 200g of honey.

[0015] Among them, the Chinese plum (Haworthia cooperi) is a plant unique to Wudang Mountain in Hubei Province. It has the effects of quenching thirst, refreshing the mind, and regulating qi. In ancient times, it was revered as a sacred fruit and a divine product. Emperor Zhu Di of the Ming Dynasty even listed the Chinese plum as a tribute to the imperial court. Fresh Chinese plum contains rich nutrients such as phosphorus, iron, calcium, vitamin C, and carotenoids, as well as seventeen essential amino acids. It has the effects of aiding digestion, resolving phlegm, tonifying the kidneys, refreshing the mind, promoting blood circulation, strengthening the body, calming and relieving pain, reducing stress and lowering lipids. It also has health benefits such as anti-inflammatory and analgesic effects, eliminating fatigue, detoxifying and beautifying the skin, and enhancing immunity.

[0016] Yellow rock sugar has the effects of replenishing qi and blood, nourishing yin and promoting body fluids, improving spleen and stomach function, and moistening the lungs and relieving cough.

[0017] Honey has the effects of relieving fatigue, eliminating indigestion, sobering up, and calming the nerves and promoting sleep.

[0018] Select high-quality plums, remove the stems, wash them with spring water, and then dry the surface of the plums. Soak the plums in salt water for 1-3 hours, then wash and dry them again.

[0019] Let the dried plums ripen naturally for 1-3 days. Check and remove any damaged plums, then remove the pits from all of them for later use.

[0020] Place the processed, pitted plums into a clean container in batches, and evenly spread yellow rock sugar on top of the plums, alternating layers of plums and yellow rock sugar. Pour in brewed rice vinegar, ensuring that all the plums are covered with vinegar. Seal the container tightly and place it in a cool, dark place for fermentation for 1-3 months.

[0021] After the fermentation of the plum vinegar is completed, it is filtered and diluted with distilled or purified water, and honey is added to adjust the acidity and sugar content of the vinegar to the desired level, resulting in a delicious and nutritious plum vinegar beverage.

Claims

1. A plum fruit vinegar beverage, characterized in that, The maltose vinegar beverage contains the following ingredients in parts by weight: 10 parts maltose fruit, 40 parts brewed rice vinegar, 5 parts yellow rock sugar, and 2 parts honey.

2. A method for preparing a plum vinegar beverage as described in claim 1, characterized in that, Includes the following steps; a. Select high-quality plums. First, remove the stems from the plums, wash them with spring water, then dry the surface moisture of the plums. Soak the plums in salt water for 1-3 hours, then wash and dry them again. b. Let the dried plums ripen naturally for 1-3 days, and check for any bruised or damaged fruits. Remove the damaged plums and pit them all for later use. c. Thoroughly wash the glass bottle or earthenware jar to ensure it is free of water and oil, then let it air dry or wipe the inside with strong liquor for disinfection; d. Place the processed pitted plums into a container in batches, and spread yellow rock sugar evenly on the plums, alternating layers of plums and yellow rock sugar. e. Pour in brewed rice vinegar, ensuring all the plums are covered by the vinegar. Seal the lid tightly and place in a cool, dark place for fermentation for 1-3 months. f. After the fermentation of the plum vinegar is completed, filter it and dilute it with distilled or purified water. At the same time, add honey to adjust the acidity and sugar content of the fruit vinegar to the required level, and you will get a delicious and nutritious plum vinegar beverage.