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CN101199358A - Zymotic jujube vinegar beverage - Google Patents

Zymotic jujube vinegar beverage Download PDF

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Publication number
CN101199358A
CN101199358A CN 200610128388 CN200610128388A CN101199358A CN 101199358 A CN101199358 A CN 101199358A CN 200610128388 CN200610128388 CN 200610128388 CN 200610128388 A CN200610128388 A CN 200610128388A CN 101199358 A CN101199358 A CN 101199358A
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jujube
vinegar
portions
fermented
drink
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CN 200610128388
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Chinese (zh)
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珉 刘
胡青霞
陈延惠
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河南农业大学
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Abstract

Disclosed is a fermented jujube vinegar drink, containing 5-50 portions of fermented jujube vinegar and 45-90 portions of water according to weight portion; wherein the fermented jujube vinegar contains 7-15 portions of dissolvable saltless solid, 1-5 portions of total acid, 0.01-0.09 portions of vitamine C, 0.5-1.5 portions of amino acid, and 80-92 portions of water. The fermented jujube vinegar drink is added with at least one of the three: 2-15 portions of honey, 2-10 portions of liquorice leaching liquor and 0.02-0.6 portions of aspartame. The invention takes jujube as material to be fermented into jujube vinegar and takes the fermented jujube vinegar as the base material and is compounded with jujube honey, aspartame and liquorice, making the fermented jujube vinegar drink tenderer in flavor. The invention is totally dispensed with cane sugar, solving the problem that the jujube vinegar turns sour; the liquorice added in the jujube vinegar drink greatly improves the problem of dry throat after taking fruit vinegar drinks.

Description

一种发酵枣醋饮料 A fruit vinegar fermented beverages

技术领域 FIELD

本发明属于发酵饮料领域,以发酵酿制的枣醋为主要基料,辅以枣蜂蜜、 甘草、蛋白糖等甜味剂,属于保健型发酵醋酸饮料。 The present invention is in the field of fermented beverages to the fermented vinegar as a main base material jujube, date supplemented honey, licorice, sugar, protein sweeteners, are health-acetic acid fermentation beverage. 背景技术 Background technique

目前有很多种果醋饮料,大致的配制方法有以下几种: There are many fruit vinegar beverages, general preparation methods are the following:

1、 粮食发酵醋配以不同的果汁、加入蜂蜜、白糖或蛋白糖,经搅拌、灭菌后制作而成,其重量百分比含量为:食醋(以醋酸计),0.02〜2%;蜂蜜,1〜20 %;蛋白糖,0.01~0.5。 1, together with the different grain vinegar fermentation of fruit juice, honey, sugar or protein, sugar, stirred, made after sterilization, that percentage by weight: vinegar (acetic acid basis), 0.02~2%; honey, 1~20%; protein, sugar, 0.01 to 0.5. %;水,余量。 %; Water balance.

2、 果醋配以果汁,加入甜味剂:蜂蜜、蛋白糖、水苏糖和木糖醇等,或加入酸味剂:柠檬酸,或加入其他微量元素如钙、铁、锌等用于特殊人群的消费。 2, together with the vinegar juice, addition of sweeteners: honey, sugar, protein, stachyose, and xylitol, or added acidulants: citric acid, or addition of other trace elements such as calcium, iron, zinc and the like used for special consumer groups.

(1) 苹果醋酸饮料配方如下:苹果醋:0.97〜1.03、苹果浓縮汁:0.97〜1.03、 白砂糖:1.067〜1.133、蜂蜜:0.29〜0.031、柠檬酸:0.29〜0.031、木糖醇:0.29〜 0.031、苹果香精:0.29〜0.031、山梨酸钾:0.019〜0,021、食盐:0.0097〜0.0103、 水:15.52〜16.48。 (1) malic acid drink formula is as follows: apple vinegar: 0.97~1.03, apple juice concentrate: 0.97~1.03, white sugar: 1.067~1.133, honey: 0.29~0.031, citric acid: 0.29~0.031, xylitol: 0.29 ~ 0.031, apple essence: 0.29~0.031, potassium sorbate: 0.019~0,021, salt: 0.0097~0.0103, water: 15.52~16.48.

(2) 柑橘果醋饮料,其特征在于1L产品中含有柑橘果醋原液:44〜66%, 蜂蜜:4.4%〜8.8%,蔗糖2.2〜5.0%,生姜:1.1〜3.3%,红麥:0.3〜2.2%, 枸杞:0.6〜1.7%,乌梅:0.6〜2.8%,陈皮:0.3〜1.7%。 (2) Citrus vinegar beverage, characterized in that the product contains citrus 1L vinegar stock solution: 44~66%, Honey: 4.4% ~8.8% 2.2~5.0% sucrose, ginger: 1.1~3.3%, red wheat: 0.3 ~2.2%, medlar: 0.6~1.7%, ebony: 0.6~2.8%, dried tangerine peel: 0.3~1.7%.

(3) 桃杏低醇果醋饮料配方:桃杏低醇果醋30%,鲜桃汁20。 (3) low-alcohol vinegar beverage Taoxing formula: peach and apricot vinegar 30% lower alcohol, peach juice 20. %,鲜杏汁10%;白砂糖适量(调节饮料糖度为10%),蜂蜜1% (10g/L);柠檬酸适量(调节饮料pH为3.0〜3.5)蛋白糖0. 1% (lg/L);异基麦芽酚0.05% (0.5g/L)。 %, Apricot juice, fresh 10%; amount of sugar (10% sugar regulation beverage), honey, 1% (10g / L); Citric acid qs (pH adjusted to 3.0~3.5 beverage) glycoproteins 0. 1% (lg / L); iso-maltoside phenol 0.05% (0.5g / L).

(4) 杏沙枣复合果醋饮料的配方:杏沙枣复合果醋20%,鲜杏汁20%, 鲜桃汁10%;自砂糖适量(调节饮料糖度为10。/O,蜂蜜1^g;柠檬酸适量(调节饮 (4) Formulation of apricot vinegar beverage compound angustifolia: 20% Apricot angustifolia composite vinegar, fresh 20% apricot juice, peach juice, 10%; from sugar amount (adjusted sugar content drinks 10./O, honey ^ 1 G; citric acid Appropriate amount (adjustment drink

料pH为3.0〜3.5),蛋白糖0.1%;异基麦芽酚0.05% PH is 3.0~3.5 material), 0.1% aspartame; iso-maltoside 0.05% phenol

(5)特色蟠桃西瓜苹果醋饮料的配方:苹果醋3.5%,蟠桃汁20%西瓜汁5%苹果汁10% VcO.08%蜂蜜2%砂糖8%复合稳定剂0.15% (5) Characteristics of the apple vinegar peach watermelon recipe: 3.5% apple vinegar, peach juice, watermelon juice 5% 20% 10% VcO.08% apple juice, honey, sugar 8% 2% 0.15% compound stabilizer

H前,并未有用营养丰富的发酵枣醋作为基料进行配制的果醋饮料,且市场上己有的果醋饮料普遍存在饮用后后味发酸且致咽干的情况,且果醋饮料的营养价值偏低。 Former H, not useful to nutritious fermented jujube vinegar drink vinegar as the base material were prepared and had some fruit vinegar beverage prevailing situation after drinking sour after taste and throat caused by the market, and fruit vinegar beverages low nutritional value.

发明内容 SUMMARY

为了丰富市场果醋饮料品种,克服现有果醋饮料饮用后后味发酸且致咽干和营养价值偏低的缺陷,本发明运用营养丰富的枣醋作为基料,研究出一种口味柔和,酸甜适口,后味甘爽,有浓郁的枣醋的香味,且含有大量营养的果醋 In order to enrich the variety vinegar beverage market, overcoming the prior drinking vinegar beverage sour after taste and throat and low nutritional value induced defects, the present invention is the use of vinegar as a nutritious base date, developed a mild flavor, sweet and sour taste, after sweet and cool, with a rich aroma of vinegar date, and contains a lot of nutrients vinegar

本发明是这样实现的, 一种发酵枣醋饮料,按重量份各组分和含量为:发 The present invention is achieved, the fermentation beverage A fruit vinegar, parts by weight and the content of each component: fat

酵率醋5〜50、水45〜90。 Vinegar fermentation rate 5~50, 45~90 water.

上述发酵枣醋饮料,其中发酵枣醋中可溶性无盐固形物:7〜15 总酸:l〜 Jujube above fermented vinegar drink, wherein the fermentation vinegar jujube soluble salt-free solid: 7~15 total acid: l~

5 维生素C: 0.01〜0.09 氨基酸:0.5〜1.5,水80〜92。 5 Vitamin C: 0.01~0.09 amino acids: 0.5~1.5, water 80~92.

上述发酵枣醋饮料,按重量份至少加入蜂蜜2〜15、甘草浸提液2〜10、蛋白糖0. 02〜0. 6三种成分的一种。 Jujube above fermented vinegar drink, at least in parts by weight was added 2~15 honey, licorice extract 2~10 A 0. 02~0. 6 three components glycoproteins.

上述发酵枣醋饮料,按重量份各组分和含量可以为:发酵麥醋10〜40、蜂蜜5〜10、甘草浸提液4〜8、蛋白糖0.05〜0. 3、水50〜70。 Jujube above fermented vinegar drink, parts by weight of each component and the content may be: 10 ~ 40 fermented wheat vinegar, honey 5 to 10, 4 to 8 licorice extracts, protein, sugar 0.05~0, water 50~70.

上述发酵枣醋饮料,按重量份各组分和含量最好为:发酵麥醋25、蜂蜜8、 甘草浸提液6、蛋白糖0.2、水60。 Jujube above fermented vinegar drink, parts by weight and the content of each component is preferably as follows: fermented wheat 25 vinegar, honey, 8, 6 licorice extracts, protein, sugar 0.2, 60 water.

本发明用枣为原料进行发酵制成发酵枣醋,并以发酵冬醋作为基料,配以枣蜂蜜、蛋白糖和甘草,使枣醋饮料风味更为柔和。 The present invention is made of fermented jujube vinegar fermentation, and fermentation vinegar winter as a base, together with the date honey, sugar and protein liquorice, jujube vinegar beverage flavor make softer date as raw material. 完全不用蔗糖,这改善了麥醋风味后味发酸的情况;甘草的加入,大大改善了果醋饮料饮后导致咽干的情况,而且甘草是国家卫生部规定的"药食同源"的中药材。 No need to sucrose, which improves the flavor of the vinegar taste sour after the wheat situation; adding licorice, has greatly improved the situation leading to the throat after drinking vinegar drink, and licorice is "Medicinal and Edible" Chinese medicine prescribed by the State Ministry of Health material. 该饮料风味浓郁, 具有枣醋特有的柔和酸味和香味,具备枣醋丰富的营养成分;蜂蜜的添加使其滋味更为柔和,并有消炎、祛痰、止咳的功效;而且赋予该饮料更多的营养和一定的保健作用,因为蜂蜜可营养心肌、保护肝脏、滋润肠胃、降低血压、防止血管硬化及美容等作用,是药食兼用的滋补食品。 The beverage flavor, has a unique soft jujube vinegar and sour flavor with rich nutrients jujube vinegar; add honey make it taste softer and has anti-inflammatory, expectorant, cough effect; and gives the beverage more nutrition and certain health effects, because honey can myocardial nutrition, protect the liver, nourishing the stomach, lower blood pressure, prevent hardening of the arteries and beauty, is the use of fresh nutritious food. 而且其在枣产区,来源十 And its date-producing areas, the source of ten

乂n、主亩刀十田。 Qe n, the main knife ten acres of fields.

甘草的添加使饮料的后味甘爽,回味绵长,且具有润喉、止咳、平喘的功效,食用后其后味甘爽且绵长、且无砂糖、蜂蜜的的不良口感(指其后味有微酸味,且感觉口渴的症状),其中含有的甘草酸对人体抗衰老、抗炎症、降压、 增强机体免疫力,提高生理机能,改善高血脂症,维持水盐代谢平衡等在国内外均有研究报导,另外,甘草酸还可促进艾滋病患者免疫力的恢复,诱导干扰素,抑制癌细胞的生长。 Add licorice to make the sweet cool drinks, lingering aftertaste, and has the effect of throat, cough, asthma, and after eating followed by cool and sweet aftertaste, and no sugar, honey bad taste (refer to later taste there are micro-sour taste, and feeling thirsty symptoms), which contains glycyrrhizin on human anti-aging, anti-inflammatory, blood pressure, enhance immunity, improve physiological function, improve hyperlipidemia, metabolic maintain salt and water balance in the country studies have reported outside, further, glycyrrhizin also promote recovery of the immune system in patients with AIDS, induce interferon, inhibit the growth of cancer cells.

不使用任何防腐剂,最大程度地保留了山楂中的营养成分和芳香物质,所得成品为琥珀色,清澈透明、酸甜适口、 口感纯正、果香浓郁,具有一定的美容滋补、健身防病的药用价值,是相当有市场的饮料。 Do not use any preservatives, to maximize the retention of nutrients in Hawthorn and aromatic substances, the resulting end product is amber, clear, sweet and sour taste, pure taste, fruity, with some nourishing beauty, fitness and disease prevention medicinal value, is quite beverage market.

具体实施方式 detailed description

下表为本发明按重量份各组分和含量的具体实施方式: DETAILED DESCRIPTION The following table in parts by weight and the content of each component of the embodiment of the present invention:

<table>table see original document page 5</column></row> <table> <Table> table see original document page 5 </ column> </ row> <table>

<table>table see original document page 6</column></row> <table> <Table> table see original document page 6 </ column> </ row> <table>

上表中基料是发酵枣醋,枣发酵后基本都能达到其性状指标:可溶性无盐固形物:7〜15 总酸:1〜5 维生素C: 0.01〜0.09氨基酸:0.5〜1.5水 The base is a table jujube vinegar fermentation, the fermentation can achieve substantially the date of its property indicator: no salt soluble solids: total acid 7~15: 1 ~ 5 Vitamin C: 0.01~0.09 acid: water 0.5~1.5

80〜92。 80~92.

上表中甘草浸提液是甘草:水按1:3〜9的比例进行甘草的浸提,浸提时间5〜20小时。 Table licorice extract is Licorice: water 1: extraction, extraction time of 5~20 3~9 ratio of licorice hours.

Claims (4)

1、一种发酵枣醋饮料,按重量份包括以下组分和含量:发酵枣醋5~50、水45~90。 1. A fruit vinegar fermented beverage, comprising the following components in parts by weight and the content: 5 to 50 fermented jujube vinegar, water 45 to 90.
2、 如权利要求1所述的发酵枣醋饮料,其特征在于:发酵枣醋中可溶性无盐固形物:7〜15 总酸:1〜5维生素C: 0.01〜0.09氨基酸:0.5〜1.5,水80〜92。 2, jujube fermented vinegar beverage as claimed in claim 1, wherein: jujube vinegar fermentation of soluble salt-free solid: total acid 7~15: 1 ~ 5 Vitamin C: 0.01~0.09 amino acids: 0.5~1.5, water 80~92.
3、 如权利要求2所述的发酵枣醋饮料,其特征在于:按重量份至少加入蜂蜜2〜15、甘草浸提液2〜10、蛋白糖0.02〜0.6三种成分和含量的一种。 0.02~0.6 three components and one kind of proteoglycan content in parts by weight is added at least 2~15 honey, licorice extract 2~10,: 3, jujube fermented vinegar drink as claimed in claim 2, characterized in that.
4、 如权利要求3所述的发酵枣醋饮料,其特征在于:按重量份各组分和含量为:发酵枣醋10〜40、蜂蜜5〜10、甘草浸提液4〜8、蛋白糖0.05〜0.3、水50〜70。5如权利要求4所述的发酵枣醋饮料,其特征在于:按重量份各组分和含量为:发酵枣醋25、蜂蜜8、甘草浸提液6、蛋白糖0.2、水60。 10 ~ 40 protein sugar fermentation jujube vinegar, honey 5 to 10, 4 to 8 licorice extract,: 4, jujube fermented vinegar drink as claimed in claim 3, wherein: parts by weight and the content of each component 0.05~0.3, jujube water 50~70.5 fermented vinegar drink as claimed in claim 4, wherein: parts by weight and the content of each component: fermented vinegar jujube 25, 8 honey, licorice extract 6, protein 0.2 sugar, 60 water.
CN 200610128388 2006-12-15 2006-12-15 Zymotic jujube vinegar beverage CN101199358A (en)

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101869333A (en) * 2010-05-28 2010-10-27 食品行业生产力促进中心 Jujube-acetic acid beverage and processing technic thereof
CN101904535A (en) * 2010-08-13 2010-12-08 常连第 Multielement enhanced drinking-benefited anti-drunk cider vinegar functional beverage and oral liquid
CN101921699A (en) * 2010-07-30 2010-12-22 陕西师范大学 Method for preparing red date fruit vinegar by surface static fermentation method
CN103911270A (en) * 2014-03-31 2014-07-09 李嘉 Fruit vinegar capable of preventing carsickness and preparation method of fruit vinegar
CN104248009A (en) * 2013-06-30 2014-12-31 开平市绿洲食品有限公司 Red date vinegar beverage and production process thereof
CN104256822A (en) * 2014-10-10 2015-01-07 济南舜景医药科技有限公司 Processing method of beauty-maintaining and health care bamboo fungus beverage
CN104351878A (en) * 2014-11-30 2015-02-18 杨达宇 Healthcare melastoma dodecandrum lour fruit vinegar drink and production method
CN105249102A (en) * 2015-10-25 2016-01-20 宁静 Health-care vinegar drink improving immunity

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101869333A (en) * 2010-05-28 2010-10-27 食品行业生产力促进中心 Jujube-acetic acid beverage and processing technic thereof
CN101869333B (en) 2010-05-28 2012-10-03 食品行业生产力促进中心 Jujube-acetic acid beverage and processing technic thereof
CN101921699A (en) * 2010-07-30 2010-12-22 陕西师范大学 Method for preparing red date fruit vinegar by surface static fermentation method
CN101921699B (en) 2010-07-30 2013-03-20 陕西师范大学 Method for preparing red date fruit vinegar by surface static fermentation method
CN101904535A (en) * 2010-08-13 2010-12-08 常连第 Multielement enhanced drinking-benefited anti-drunk cider vinegar functional beverage and oral liquid
CN101904535B (en) 2010-08-13 2013-03-20 常连第 Multielement enhanced drinking-benefited anti-drunk cider vinegar functional beverage and oral liquid
CN104248009A (en) * 2013-06-30 2014-12-31 开平市绿洲食品有限公司 Red date vinegar beverage and production process thereof
CN103911270A (en) * 2014-03-31 2014-07-09 李嘉 Fruit vinegar capable of preventing carsickness and preparation method of fruit vinegar
CN104256822A (en) * 2014-10-10 2015-01-07 济南舜景医药科技有限公司 Processing method of beauty-maintaining and health care bamboo fungus beverage
CN104351878A (en) * 2014-11-30 2015-02-18 杨达宇 Healthcare melastoma dodecandrum lour fruit vinegar drink and production method
CN104351878B (en) * 2014-11-30 2016-08-24 南陵县葛业协会 An earth twist and health vinegar beverage production methods
CN105249102A (en) * 2015-10-25 2016-01-20 宁静 Health-care vinegar drink improving immunity

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