Prepn. method of health-care beverage contg. apply vinegar

An apple cider vinegar and beverage technology is applied in the field of preparation of health beverages containing apple cider vinegar, which can solve problems such as non-utilization and achieve the effects of no nutrient loss and pigment loss, good voltage regulation and pressure reduction, and good color and luster.

Inactive Publication Date: 2005-11-09
ENZYME ENG INST SHAANXI PROVINCE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing apple cider vinegar beverages, the mechanism that the organic acids in apple cider vinegar can promote the absorption of calciu

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: Prepare according to the following component amounts.

[0018] Apple cider vinegar (total acidity 3.5%) 100ml, 10 times concentrated apple juice 85ml, honey 15g stachyose 4g, xylitol 25g, active calcium powder 1.5g, ferric ammonium citrate 2.0g, zinc acetate 0.7g, purified water Make up 1000ml. Its preparation method is as follows:

[0019] Mix apple cider vinegar with concentrated apple juice, dissolve active calcium powder, ferric ammonium citrate, and zinc acetate with an appropriate amount of water, and mix with apple cider vinegar mixture, add 5000 units (measured by sodium hypoiodite method) pectin enzyme solution , stir well and keep warm at 50-55°C for 2 hours to clarify; then add honey, stachyose, xylitol, make up 1000ml with purified water, and prepare with food flavor; stir the prepared solution evenly and filter, pasteurize After cooling, a health drink containing apple cider vinegar is obtained.

Embodiment 2

[0020] Embodiment 2: Prepare according to the following component amounts.

[0021] Apple cider vinegar (total acidity 3.5%) 50ml, original apple juice 600ml, honey 20g, stachyose 4g, xylitol 30g, active calcium powder 1.5g, ferric ammonium citrate 1.8g, zinc acetate 0.8g, pure water to make up 1000ml .

[0022] The preparation method is the same as Example 1. The addition amount of its pectinase is 6000 units.

Embodiment 3

[0023] Embodiment 3: Prepare according to the following component amounts.

[0024] Apple cider vinegar (total acidity 3.5%) 0.3L, 10 times concentrated apple juice 0.75L, honey 150g, stachyose 30g, xylitol 250g, active calcium powder 15g, ferric ammonium citrate 15g, zinc acetate 10g, purified water Make up 10L.

[0025] The preparation method is the same as Example 1. The addition amount of its pectinase is 40,000 units.

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PUM

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Abstract

A health-care beverage containing apple vinegar for making bone stronger, lowering blood pressure, relieving fatigue, etc is prepared through enzymolyzing by pectinase for removing pectin, starch and residual saccharide, and adding Ca, Fe, Zn and stachyose.

Description

technical field [0001] The invention belongs to the improvement of beverage components and preparation method, especially the beverage with health care function. Background technique [0002] For apple cider vinegar, there is a problem that it is easy to be turbid and easy to produce post-precipitation, so that the made apple cider vinegar beverage often contains turbidity and precipitation, which affects its sensory perception. The main reason for the large amount of turbid sediment is the presence of nutrients such as pectin, starch, and protein in the original vinegar juice, and secondary fermentation occurs in the high-temperature environment of storage. Most of these precipitates are formed by the coagulation of microorganisms and macromolecular substances (pectin, starch, protein, residual sugar), so it is necessary to remove these macromolecular substances to avoid turbid precipitation after apple cider vinegar and its beverages. Most of the current manufacturers use...

Claims

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Application Information

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IPC IPC(8): A23L2/02
Inventor 马齐杨建军
Owner ENZYME ENG INST SHAANXI PROVINCE ACAD OF SCI
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