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Red pear vinegar and its preparation method

A technology of red pear and food coloring, applied in confectionery, confectionery industry, food science and other directions

Inactive Publication Date: 2006-05-03
ZHENGZHOU KANGXINYUAN DRINK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is a pity that there is no fruit vinegar made from red pears on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Contains the following components by weight: 15 parts of white sugar, 15 parts of red pear juice, 0.2 part of protein sugar, 0.1 part of cyclamate, 0.3 part of citric acid, 0.2 part of malic acid, 0.2 part of lactic acid, 0.01 part of ethyl maltol, Caramel color 0.02 parts, red pear flavor 0.01 parts, purified water 68.96 parts.

Embodiment 2

[0014] Contains the following components by weight: 10 parts of white sugar, 20 parts of red pear juice, 0.1 part of protein sugar, 0.2 part of cyclamate, 0.6 part of citric acid, 0.1 part of malic acid, 0.1 part of lactic acid, 0.02 part of ethyl maltol, Caramel color 0.01 part, red pear essence 0.03 part, purified water 68.84 part.

Embodiment 3

[0016] Contains the following components by weight: 30 parts of white sugar, 10 parts of red pear juice, 0.3 parts of protein sugar, 0.3 parts of cyclamate, 0.1 part of citric acid, 0.5 parts of malic acid, 0.5 parts of lactic acid, 0.03 parts of ethyl maltol, 0.04 parts of caramel color, 0.02 parts of sunset yellow, 0.02 parts of red pear essence, 68.22 parts of purified water.

[0017] The preparation method of Examples 1-3 is: (1) adding pure water into a hot and cold cylinder and heating to 30-40°C, then adding white sugar, protein sugar, ethyl maltol and stirring evenly; (2) heating the stirring liquid to 60°C After ~90°C, add red pear juice, citric acid, malic acid, and lactic acid and stir well; (3) Let the stirring liquid stand for 10 to 30 minutes, then add food flavor and food coloring and stir evenly; (4) Heat the stirring liquid After reaching 90-95°C, use a diatomaceous earth filter to circulate and filter for 30 minutes, and then sterilize and fill.

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PUM

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Abstract

The invention relates to a red pear vinegar and its preparation method, which comprises the following components (by weight portion): white sugar 10-30 parts, red pear normal juice 10-20 parts, egg white sweets 0.1-0.3 part, sweetener 0.1-0.3 part, lemon acid 0.1-0.6 part, malic acid 0.1-0.5 part, yoghurt 0.1-0.5 part, ethyl maltol 0.01-0.05 part, and edible pigment 0.01-0.06 part, edible flavoring essence 0.01-0.03 part, and pure water 40-70 parts.

Description

technical field [0001] The invention relates to a functional drink and a preparation method thereof, in particular to a fruit vinegar and a preparation method thereof. Background technique [0002] As a new functional drink in recent years, fruit vinegar is rich in amino acids, vitamins and trace elements. Long-term drinking can improve the gastrointestinal function of the human body, increase appetite, and soften blood vessels, so it is loved by people, and its consumption is increasing year by year. The fruit vinegar currently on the market is based on apple cider vinegar. Red pear is a rookie in the pear family with bright red color and exquisite appearance. As a fruit, it can be sold well in the market because its special nutritional components greatly meet the health needs of people with weak constitutions for food supplements. It is a pity that there is no fruit vinegar made from red pears on the market. Contents of the invention [0003] The purpose of this invent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/34A23L2/02A23L2/38A23L2/58A23L2/60A23L2/66A23L2/68
Inventor 崔腊柱
Owner ZHENGZHOU KANGXINYUAN DRINK
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