Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Organe fruit vinegar drink and its producing method

A technology of fruit vinegar drink and production process, which is applied in the field of citrus fruit vinegar drink and production process, which can solve the problems of poor flavor and low nutrition, and achieve the effects of strong typicality, rich and full taste, and low cost

Inactive Publication Date: 2003-01-22
湖南省农业科学院农产品加工研究所
View PDF0 Cites 35 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a kind of fruit vinegar beverage, which can make up for the defects of poor flavor and low nutrition of grain vinegar, so as to meet the multi-level requirements of people pursuing different tastes and advocating safety, nutrition, and health care.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Organe fruit vinegar drink and its producing method
  • Organe fruit vinegar drink and its producing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0009] The invention is prepared by processing citrus fruits to form citrus fruit vinegar, and then adding some other ingredients that may contain health care effects, increase taste, or promote body fluid and quench thirst. The formula of the drink is: every 1000ml product contains citrus fruit vinegar stock solution: 44-66%, honey: 4.4-8.8%, sucrose 2.2-5.0%, ginger: 1.1-3.3%, red dates: 0.3-2.2%, wolfberry : 0.6-1.7%, ebony: 0.6-2.8%, tangerine peel: 0.3-1.7%. The present invention can make fruit flavor products by adding 50-150ml of essence and other flavoring agents, and can also make fruit juice products by adding 2.8-5.5% citrus fresh juice, and can also add appropriate preservatives, and its preservatives are sodium diacetate , The flavor enhancer is ethyl maltol.

[0010] Concrete production steps of the present invention are:

[0011] 1) Raw material selection: choose fresh, well-ripe citrus fruits as raw materials, and fully clean them;

[0012] 2) Juicing: Squee...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The orange fruit vinegar drink contains organe fruit vinegar as main component as well as honey, cane sugar, ginger, red data, wolfberry fruit, black plum and organe peel. Its production process includes pelling and squeezing fresh orange, centrifugal separation, elimianting bitter, low temperature alcohol fermentation, acetic acid fermentation, aging, filtering, sterilizing, adding partial orange juice and / or orange essence and other steps. The orange fruit vinegar drink has most flavor and nutritious components of orange, has certain invigorating health function and is suitable for various people.

Description

Technical field: [0001] The invention belongs to a beverage and a production method, in particular to a citrus fruit vinegar beverage processed and produced from citrus fruits and a production process. Background technique: [0002] With the continuous progress of society and the continuous improvement of people's living standards, people also have higher and higher requirements for the quality of life. The food they ingest every day not only requires the nutrition needed by the human body, but also requires certain health care and tonic effects. The efficacy of vinegar has been recognized by the public since ancient times. Under the new consumption trend of pursuing safety and advocating nature, its importance has been generally recognized again. At present, domestic edible vinegar is basically made or brewed with grain as the main raw material. Affected by various factors, the production cost of vinegar is higher, and the taste is single, and the nutritional value is on t...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38
Inventor 单杨何建新李高阳张菊华张群付复华李志坚李志江朱迎娟周晓玲邓星文
Owner 湖南省农业科学院农产品加工研究所
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com