CN102273702A - White ginseng-apple vinegar beverage and its preparation method - Google Patents

White ginseng-apple vinegar beverage and its preparation method Download PDF

Info

Publication number
CN102273702A
CN102273702A CN2010105955218A CN201010595521A CN102273702A CN 102273702 A CN102273702 A CN 102273702A CN 2010105955218 A CN2010105955218 A CN 2010105955218A CN 201010595521 A CN201010595521 A CN 201010595521A CN 102273702 A CN102273702 A CN 102273702A
Authority
CN
China
Prior art keywords
apple vinegar
white
white ginseng
controlled
temperature
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN2010105955218A
Other languages
Chinese (zh)
Inventor
李良
Original Assignee
李良
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 李良 filed Critical 李良
Priority to CN2010105955218A priority Critical patent/CN102273702A/en
Publication of CN102273702A publication Critical patent/CN102273702A/en
Pending legal-status Critical Current

Links

Abstract

The invention relates to a white ginseng-apple vinegar beverage and its preparation method. The white ginseng-apple vinegar beverage is characterized in that each product of 500ml contains 10-15% of an apple vinegar stock solution, 1-3% of a white ginseng extract product, 6% of fructose syrup, 0.03% of a soybean protein powder, 0.05 of aspartame, 0.20% of citric acid, 0.04% of malic acid, 0.08% of sodium citrate, 0.03% of carragheenan and 0.02% of sodium benzoate. The preparation method provided by the invention comprises the following steps of: 1) apple vinegar preparation; 2) white ginseng extract product preparation; 3) blending: using 10-15% of the apple vinegar stock solution as the base-material, and adding 1-3% of the white ginseng extract product, 6% of fructose syrup, 0.03% of the soybean protein powder, 0.05 of aspartame, 0.20% of citric acid, 0.04% of malic acid, 0.08% of sodium citrate, 0.03% of carragheenan, 0.02% of sodium benzoate and the balance drinking water for blending; 4) homogenization; 5) sterilization; and 6) packaging. The white ginseng-apple vinegar beverage provided by the invention has advantages of optimized production technology, scientific formula of the medicated diet and low cost, can be used to greatly eliminate the sub-health state, enhance immunity and improve sleep if drunk for a long time, and can be suitable for a consumer group of 16-48 years old.

Description

White ginseng apple vinegar beverage and preparation method thereof
Technical field
The present invention relates to a kind of health drink and preparation method thereof, relate in particular to a kind of white ginseng apple vinegar beverage and preparation method thereof.
Background technology
Along with network office is more and more in vogue, the working clan has had a new title " sitting family of office " gradually.Find that according to investigation the patient age that is in sub-health state is many between 18 to 45 years old, wherein city white collar, inferior health and these diseases have and concern that especially the women occupies the majority, and wherein are no lack of sitting family of office.The people of this age bracket is because face social activitieies such as college entrance examination is entered a higher school, commercial dinner party, enterprise operation, human communication, position competition; be in for a long time in the nervous environmental pressure; if scientifically the oneself adjusts and self-protection, just enter sub-health state easily.Inferior health does not also have clear and definite medical science index to diagnose now, is therefore easily ignored by people.Be in for a long time in one or more following states: insomnia, weak, no appetite, fatiguability, palpitaition, resistance be poor, easily enrage, regular flu or canker sore, constipation or the like, and this just belongs to sub-health state.
Fruit vinegar is with fruit, comprise apple, hawthorn, grape, persimmon, pears, apricot, oranges and tangerines, Kiwi berry, watermelon etc., or the fruit processing fent is primary raw material, a kind of nutritious, the tart flavour tonic beverage that local flavor is good that utilize that the modern biotechnology brew forms.At present, the fruit vinegar kind has apple vinegar, grape vinegar, smoked plum vinegar, banana fruit vinegar, lemon vinegar, strawberry vinegar, soda vinegar, rose vinegar, jelly vinegar, Chinese gooseberry vinegar, sour milk vinegar, cherry vinegar, tomato vinegar etc.
Fruit vinegar can enhance metabolism, and regulates acid-base balance, eliminates the organic acid that contains in the tired fruit vinegar more than ten kinds and the several amino acids of needed by human body.The kind difference of vinegar, organic acid content also has nothing in common with each other.Organic acids such as acetic acid help normally carrying out of human body tricarboxylic acid cycle, thereby make aerobic metabolism smooth and easy, help removing the lactic acid of deposition, play the tired effect of eliminating.After long-time work and strenuous exercise, can produce a large amount of lactic acid in the human body, the people is felt fatigue, as replenishing fruit vinegar at this moment, can promote metabolic function to recover, thereby eliminate tired.In addition, several kinds of mineral elements such as the potassium that contains in the fruit vinegar, zinc can generate alkaline matter after the metabolism in vivo, can prevent acidification of blood, reach the purpose of regulating acid-base balance.Fruit vinegar can improve the immunity of body, reduce cholesterol, stimulate circulation, step-down, anti-inflammation, anti-curing cold delay senility, and have satisfied modern metropolitan cities beverage consumption crowd's demand, become current popular beverages, the consumer is just paying close attention to and is making earnest efforts consuming fruit vinegar beverage, is the first drink of liking selection of present young man, does not but possess the conditioning subhealthy state status function.
White ginseng promptly be sun-dried ginseng add join the contained active ingredient of body man-hour and the volatile oil content loss less, compare the drug effect gentleness with red ginseng.Sun-dried ginseng is applicable to deficiency of both vital energy and Yin person, and red ginseng is suitable for weakness due to chronic disease, overabundant YIN leading to insufficient YANG person.Like taking sun-dried ginseng in many places, China south, perhaps advocate to nourish autumn and winter and use red ginseng, spring and summer to nourish to use sun-dried ginseng.Also the someone advocates the physique preferably and nourishes to nourish with sun-dried ginseng, the person of having a delicate constitution and should use red ginseng, and pharmaceutically treatment collapse or strong the benefit are used red ginseng more.
Genseng can be controlled all chronic diseases marked by deficiency of vital energy of men and women, and spontaneous perspiration is dizzy, headache gastric disorder causing nausea, cuts off from disease, slidingly rushes down protracted dysentery, frequent urination, pouring drop overstrain, internal injury apoplexy, heatstroke numbness fistula, the blood of spitting blood, cough, blood, invigorating the spleen to arrest diarrhea, holder poison close sore etc. down.Modern medicine study proves, genseng not only contains panaxoside, but also contain nutriments such as fat, carbohydrate, several amino acids and multivitamin, have strengthening by means of tonics, improve muscle power and mental labour ability, reduce fatigue, improve the content of ferroheme in the blood, the effect of adjusting central nervous system, for the treatment angiocardiopathy, stomach and liver diseases, diabetes, dissimilar nervous breakdown etc. all has curative effect preferably.
White ginseng has reinforces vital energy beneficial blood, the effect of mental-tranquilization; White ginseng can be regulated neural, cardiovascular and internal system, promotes synthesizing of body metabolism and protein and RNA, DNA; White ginseng can improve brain, physical work capacity and immunologic function, strengthen anti-stress, antifatigue, antitumor, anti-ageing, radioresistance, Yixinfumai, calm the nerves promote the production of body fluid, the tonifying lung invigorating the spleen; White ginseng can be used for that body void is desired to take off, dyspnea with shortness of breath, spontaneous perspiration limb are cool, tired mind, food are vomited and diarrhoea less, the deficiency of vital energy is done to breathe heavily or chronic cough, body fluid deficiency are thirsty, insomnia and dreamful sleep, palpitation with fear are forgetful, the disease of impotence, frequent micturition, all qi-blood-body fluid deficiencies; Join hypertension and atherosclerosis in vain, hepatopathy, diabetes, anaemia, tumour and disease of old people etc. are all effective; Impotence, seminal emission, frequent urination and enuresis is quenched one's thirst; White ginseng is controlled spleen and is suffered from a deficiency of the kidney coldly, and kidney-Yang is weak, the deficiency of qi in middle-jiao, and four limbs are owed temperature, and spontaneous perspiration takes off cruelly.
Albumen powder generally is to adopt the soybean protein of purification or the assembly of casein or lactalbumin or above-mentioned several albumen, the pulvis of formation, and its purposes is for the people who lacks protein replenishes protein, is prior art.
Summary of the invention
[0009] this is for overcoming the defective that prior art exists, and the invention provides that a kind of prescription is simply precise and penetrating, ratio is reasonable, and very strong white ginseng apple vinegar beverage and preparation method at effect arranged, and is specially adapted to the health needs of sitting gang of office.
For solving the problems of the technologies described above, by the following technical solutions:
White ginseng apple vinegar beverage is characterized in that containing in every 500ml product:
Apple vinegar stoste 10-15%, white conopsea extraction 1-3%, HFCS 6%, soyabean protein powder 0.03%, Aspartame 0.05%, citric acid 0.20%, malic acid 0.04%, natrium citricum 0.08%, carragheen 0.03%, Sodium Benzoate 0.02%.
 
Its preparation method:
1) apple vinegar preparation:
(1) cleaning washing: earlier with inferior shedding mobile clear water rinsing one time, reject mouldy in the fruit, as to rot iso-metamorphism part, and then rinse well with clear water;
(2) making beating: earlier the apple of cleaning is broken into the fritter of 1~2 centimeter square, presses extracting juice with spiral juice extractor again, note adjusting roll spacing during squeezing, seed can not be rolled over broken with disintegrating machine; The vitamin C of adding 0.1% protects look in the juice of squeezing out;
(3) filter: add water, the softening tissue of precooking, gelatinized starch; Add the agent of fruit enzyme when being cooled to 35 ~ 40 ℃, the addition of fruit enzyme agent is 1.2%, keeps approximately 6-8 hour, can filter, remove slag when pulp is thinning;
(4) saccharification: carbohydrase is pressed per kilogram slurries 100 unit of activity and is calculated, and temperature is controlled at 45-55 ℃, and insulation is about 2 hours;
(5) adjust pol: before entering the sugar fermentation, will measure the sugar content of slurry earlier, generally be controlled at about 10%, wherein reduced sugar〉4%, acetic acid acidity is about 0.2%;
(6) sterilization, cooling: will adjust the slurries of pol, and, be cooled to 30 ~ 38 ℃ then, and insert the compound high yield distiller's yeast of 0.5%HY and ferment through 85 ℃, 15 minutes sterilization processing;
(7) alcoholic fermentation: alcoholic fermentation is carried out in closed container, and temperature remains on 28-36 ℃, about 1 week of fermentation time; Ripe zymotic fluid alcohol content is 5% ~ 10%, and with acetometer acidity about 0.6%, residual sugar is controlled between 0.05% ~ 0.08%;
(8) acetic fermentation: the stoste that ferments is put into full-automatic high-yield quick make the band machine, fermented about 24 hours, the fruit vinegar fermentation finishes;
(9) ageing: a certain amount of spice of adding is heated and is sterilized and flavour passage in the fruit vinegar liquid that is fermented into, the main component that adds spice has kinds such as fennel, ginger powder, Chinese cassia tree, aniseed, fructus amomi, cloves, after adding spice, stir 80 ℃ of heating down, be incubated 24 hours, the clarification of cooling back is filtered with diatomite filter, promptly obtains apple vinegar;
2) white conopsea extraction preparation:
(1) join in vain with the hot water lixiviate: the ratio in water and white ginseng is 2 to 1, in stainless steel interlayer lixiviate groove, carry out lixiviate with boiling water, pressure is controlled at 0.3 MPa, when temperature in the groove reaches 90 ℃, be incubated after 30-40 minute and filter, filtrate is put into storage tank, with cooling circulating water filtrate is quickly cooled to about 25 ℃, and filter residue is standby; Use alcohol lixiviate filter residue then, soon filter residue is poured into and is added alcohol in the stainless steel cask, places 4 hours down about 23 ℃, separate white ginseng slag, in adding flow condenser, go out alcohol, filter raffinate, be merged into white ginseng mother liquor with above-mentioned white ginseng filtrate at 70 ℃ of left and right sides volatile matter distillations of temperature;
(2) sterilization: the feed liquid sterilising temp is controlled at 80-84 ℃, sterilizes 10 minutes;
(3) drying: vacuum drying is carried out in bellows; During operation, earlier concentrate is put into drip pan, by the temperature in the different stage control vacuum drying chambers and the size of vacuum; Boiling stage, boiling needs 25-30 minute approximately from the air inlet to the concentrate, and steam pressure is controlled at 0.245 MPa, and temperature is controlled at below 65 ℃; Swell the stage, bubble is swollen from the outset needs the 85-90 clock to typing, and steam pressure should be controlled at 0.098 MPa, and temperature is controlled at about 85 ℃; Baking stage needs 30-40 minute approximately;
(4) pulverize: choosing is earlier sorted out burned and not dried part during pulverizing, drops into and is ground into powder in the pulverizer; Pulverize the white conopsea extraction crystalline substance in back and be the yellow-white powder, its solubility is greater than 95%;
3) allotment: with apple vinegar stoste 10-15% is base-material, add white conopsea extraction 1-3%, HFCS 6%, soyabean protein powder 0.03%, Aspartame 0.05%, citric acid 0.20%, malic acid 0.04%, natrium citricum 0.08%, carragheen 0.03%, Sodium Benzoate 0.02%, surplus are that drinking water is allocated;
4) homogeneous: feed liquid is heated to 50 ℃ of homogeneous, a homogenization pressure 18Mpa, second homogenate pressure reaches 25Mpa;
5) sterilization: adopt 85 ℃ after the tinning, sterilization in 15-20 minute; Can obtain white ginseng apple vinegar beverage;
6) packing: the soft beverage packing that is packaged as regulatory specifications.
 
Using method: directly drink.
Be not suitable for the crowd; The people of hyperhydrochloria or gastric ulcer patient, patient with gout, the diabetic is taking some Western medicine person person that should not drink the fruit vinegar.
 
Beneficial effect: production technology of the present invention is that the apple fruit with fresh ripe appropriateness is raw material, comprise manufacturing procedures such as cleaning is washed, squeezed the juice, filtration, low temperature alcoholic fermentation, acetic fermentation, ageing, filtration, sterilization, added white conopsea extraction to obtain; The scientific formula of production technology optimization, herbal cuisine homology, cost is low, and long-term drinking is eliminated sub-health state preferably, strengthens immunity, improves sleep, can be suitable for age 16-48 year age consumer group.
 
The specific embodiment
1) apple vinegar preparation:
(1) cleaning washing: earlier with inferior shedding mobile clear water rinsing one time, reject mouldy in the fruit, as to rot iso-metamorphism part, and then rinse well with clear water;
(2) making beating: earlier the apple of cleaning is broken into the fritter of 1~2 centimeter square, presses extracting juice with spiral juice extractor again, note adjusting roll spacing during squeezing, seed can not be rolled over broken with disintegrating machine; Enzymatic browning easily takes place in cider, can add 0.1% vitamin C and protect look in the juice of squeezing out, and prevents enzymatic browning;
(3) filter: add water, the softening tissue of precooking, gelatinized starch; Add the agent of fruit enzyme when being cooled to 35 ~ 40 ℃, make pectin decompose the composition that becomes solubility, the addition of fruit enzyme agent is 1.2%, keeps approximately 6-8 hour, can filter, remove slag when pulp is thinning;
(4) saccharification: apple contains more starch, must saccharification becomes the monose could be by microbial fermentation; Carbohydrase is pressed per kilogram slurries 100 unit of activity and is calculated, and temperature is controlled at 45-55 ℃, and insulation is about 2 hours, and starch is hydrolyzed into glucose substantially;
(5) adjust pol: before entering the sugar fermentation, will measure the sugar content of slurry earlier, generally be controlled at about 10%, wherein reduced sugar〉4%, acetic acid acidity is about 0.2%;
(6) sterilization, cooling: will adjust the slurries of pol, and, be beneficial to the normal growth of yeast, and be cooled to 30 ~ 38 ℃ then, and insert the compound high yield distiller's yeast of 0.5%HY and ferment through 85 ℃, 15 minutes sterilization processing;
(7) alcoholic fermentation: alcoholic fermentation is carried out in closed container, and temperature remains on 28-36 ℃, about 1 week of fermentation time; Ripe zymotic fluid alcohol content is 5% ~ 10%, and with acetometer acidity about 0.6%, residual sugar is controlled between 0.05% ~ 0.08%;
(8) acetic fermentation: the stoste that ferments is put into full-automatic high-yield quick make the band machine, fermented about 24 hours, the fruit vinegar fermentation finishes;
(9) ageing: a certain amount of spice of adding is heated and is sterilized and flavour passage in the fruit vinegar liquid that is fermented into, the main component that adds spice has kinds such as fennel, ginger powder, Chinese cassia tree, aniseed, fructus amomi, cloves, after adding spice, stir 80 ℃ of heating down, be incubated 24 hours, reach the purpose of sterilization and flavour passage simultaneously; The clarification of cooling back is filtered with GL-400 type diatomite filter, promptly obtains apple vinegar.
2) white conopsea extraction preparation:
(1) joins in vain with the hot water lixiviate: in water: the ratio of white ginseng=2:1, in stainless steel interlayer lixiviate groove, carry out lixiviate with boiling water, in temperature in the groove drops to 65-75 ℃ of scope, should strengthen steam feeding amount, pressure is controlled at 0.3 MPa, when temperature in the groove reaches 90 ℃, be incubated after 30-40 minute and filter, filtrate is put into storage tank, with cooling circulating water filtrate is quickly cooled to about 25 ℃, and filter residue is standby.Use the alcohol lixiviate then, be about to filter residue and pour in the stainless steel cask, press alcohol, about 23 ℃, placed 4 hours down, separate white ginseng slag, in adding flow condenser, steam to stay for about 70 ℃ and volatilize alcohol in temperature, filter raffinate, be merged into white ginseng mother liquor with above-mentioned white ginseng filtrate.Solubility is greater than 95%;
(2) sterilization: the feed liquid sterilising temp is controlled at 80-84 ℃, sterilizes 10 minutes;
(3) drying: vacuum drying is carried out in special bellows.During operation, earlier concentrate is put into drip pan, by the temperature in the different stage control vacuum drying chambers and the size of vacuum.Boiling stage, boiling needs 25-30 minute approximately from the air inlet to the concentrate, and steam pressure is controlled at 0.245 MPa, and temperature is controlled at below 65 ℃; Swell the stage, bubble is swollen from the outset needs the 85-90 clock to typing, and steam pressure should be controlled at 0.098 MPa, and temperature is controlled at about 85 ℃; Baking stage needs 30-40 minute approximately.Concentrate is finalized the design, and water content is few, utilizes the baking oven waste heat just can reach target.Temperature should be controlled at 65 ℃, prevents the brilliant burned or carbonization of safflower;
(4) pulverize: should select earlier during pulverizing and sort out burned and not dried part, drop into again and be ground into powder in the pulverizer.Pulverize the white conopsea extraction crystalline substance in back and be the yellow-white powder, its solubility is greater than 95%.
3) allotment: with apple vinegar stoste 10-15% is base-material, add white conopsea extraction 1-3%, HFCS 6%, soyabean protein powder 0.03%, Aspartame 0.05%, citric acid 0.20%, malic acid 0.04%, natrium citricum 0.08%, carragheen 0.03%, Sodium Benzoate 0.02%, surplus are that drinking water is allocated;
4) homogeneous: feed liquid is heated to 50 ℃ of homogeneous, homogenization pressure 18Mpa, second homogenate pressure reaches 25Mpa;
5) sterilization: adopt 85 ℃ of sterilizations in 15-20 minute, the safflower apple vinegar beverage that can obtain having the blood circulation promoting nourishes blood function after the tinning;
6) packing: be packaged as the 500ml/ bottle, soft beverage packing.

Claims (2)

1. join apple vinegar beverage in vain for one kind, it is characterized in that containing in every 500ml product:
Apple vinegar stoste 10-15%, white conopsea extraction 1-3%, HFCS 6%, soyabean protein powder 0.03%, Aspartame 0.05%, citric acid 0.20%, malic acid 0.04%, natrium citricum 0.08%, carragheen 0.03%, Sodium Benzoate 0.02%.
2. the preparation method of a white ginseng apple vinegar beverage, its preparation method may further comprise the steps:
1) apple vinegar preparation:
(1) cleaning washing: earlier with inferior shedding mobile clear water rinsing one time, reject mouldy in the fruit, as to rot iso-metamorphism part, and then rinse well with clear water;
(2) making beating: earlier the apple of cleaning is broken into the fritter of 1~2 centimeter square, presses extracting juice with spiral juice extractor again, note adjusting roll spacing during squeezing, seed can not be rolled over broken with disintegrating machine; The vitamin C of adding 0.1% protects look in the juice of squeezing out;
(3) filter: add water, the softening tissue of precooking, gelatinized starch; Add the agent of fruit enzyme when being cooled to 35 ~ 40 ℃, the addition of fruit enzyme agent is 1.2%, keeps approximately 6-8 hour, can filter, remove slag when pulp is thinning;
(4) saccharification: carbohydrase is pressed per kilogram slurries 100 unit of activity and is calculated, and temperature is controlled at 45-55 ℃, and insulation is about 2 hours;
(5) adjust pol: before entering the sugar fermentation, will measure the sugar content of slurry earlier, generally be controlled at about 10%, wherein reduced sugar〉4%, acetic acid acidity is about 0.2%;
(6) sterilization, cooling: will adjust the slurries of pol, and, be cooled to 30 ~ 38 ℃ then, and insert the compound high yield distiller's yeast of 0.5%HY and ferment through 85 ℃, 15 minutes sterilization processing;
(7) alcoholic fermentation: alcoholic fermentation is carried out in closed container, and temperature remains on 28-36 ℃, about 1 week of fermentation time; Ripe zymotic fluid alcohol content is 5% ~ 10%, and with acetometer acidity about 0.6%, residual sugar is controlled between 0.05% ~ 0.08%;
(8) acetic fermentation: the stoste that ferments is put into full-automatic high-yield quick make the band machine, fermented about 24 hours, the fruit vinegar fermentation finishes;
(9) ageing: a certain amount of spice of adding is heated and is sterilized and flavour passage in the fruit vinegar liquid that is fermented into, the main component that adds spice has kinds such as fennel, ginger powder, Chinese cassia tree, aniseed, fructus amomi, cloves, after adding spice, stir 80 ℃ of heating down, be incubated 24 hours, the clarification of cooling back is filtered with diatomite filter, promptly obtains apple vinegar;
2) white conopsea extraction preparation:
(1) join in vain with the hot water lixiviate: the ratio in water and white ginseng is 2 to 1, in stainless steel interlayer lixiviate groove, carry out lixiviate with boiling water, pressure is controlled at 0.3 MPa, when temperature in the groove reaches 90 ℃, be incubated after 30-40 minute and filter, filtrate is put into storage tank, with cooling circulating water filtrate is quickly cooled to about 25 ℃, and filter residue is standby; Use alcohol lixiviate filter residue then, soon filter residue is poured into and is added alcohol in the stainless steel cask, places 4 hours down about 23 ℃, separate white ginseng slag, in adding flow condenser, go out alcohol, filter raffinate, be merged into white ginseng mother liquor with above-mentioned white ginseng filtrate at 70 ℃ of left and right sides volatile matter distillations of temperature;
(2) sterilization: the feed liquid sterilising temp is controlled at 80-84 ℃, sterilizes 10 minutes;
(3) drying: vacuum drying is carried out in bellows; During operation, earlier concentrate is put into drip pan, by the temperature in the different stage control vacuum drying chambers and the size of vacuum; Boiling stage, boiling needs 25-30 minute approximately from the air inlet to the concentrate, and steam pressure is controlled at 0.245 MPa, and temperature is controlled at below 65 ℃; Swell the stage, bubble is swollen from the outset needs the 85-90 clock to typing, and steam pressure should be controlled at 0.098 MPa, and temperature is controlled at about 85 ℃; Baking stage needs 30-40 minute approximately;
(4) pulverize: choosing is earlier sorted out burned and not dried part during pulverizing, drops into and is ground into powder in the pulverizer; Pulverize the white conopsea extraction crystalline substance in back and be the yellow-white powder, its solubility is greater than 95%;
3) allotment: with apple vinegar stoste 10-15% is base-material, add white conopsea extraction 1-3%, HFCS 6%, soyabean protein powder 0.03%, Aspartame 0.05%, citric acid 0.20%, malic acid 0.04%, natrium citricum 0.08%, carragheen 0.03%, Sodium Benzoate 0.02%, surplus are that drinking water is allocated;
4) homogeneous: feed liquid is heated to 50 ℃ of homogeneous, a homogenization pressure 18Mpa, second homogenate pressure reaches 25Mpa;
5) sterilization: adopt 85 ℃ after the tinning, sterilization in 15-20 minute; Can obtain white ginseng apple vinegar beverage;
6) packing: the soft beverage packing that is packaged as regulatory specifications.
CN2010105955218A 2010-12-20 2010-12-20 White ginseng-apple vinegar beverage and its preparation method Pending CN102273702A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2010105955218A CN102273702A (en) 2010-12-20 2010-12-20 White ginseng-apple vinegar beverage and its preparation method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2010105955218A CN102273702A (en) 2010-12-20 2010-12-20 White ginseng-apple vinegar beverage and its preparation method

Publications (1)

Publication Number Publication Date
CN102273702A true CN102273702A (en) 2011-12-14

Family

ID=45099690

Family Applications (1)

Application Number Title Priority Date Filing Date
CN2010105955218A Pending CN102273702A (en) 2010-12-20 2010-12-20 White ginseng-apple vinegar beverage and its preparation method

Country Status (1)

Country Link
CN (1) CN102273702A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103211257A (en) * 2013-04-22 2013-07-24 河南省淼雨饮品股份有限公司 Apple vinegar health care beverage for reducing blood sugar and preparation method thereof
CN103525683A (en) * 2013-10-28 2014-01-22 奉红英 Health-care apple vinegar
CN103602573A (en) * 2013-11-27 2014-02-26 史占彪 Preparation method of apple aromatic vinegar
CN104988048A (en) * 2015-06-25 2015-10-21 付俭 Preparation method of Hanfu apple table vinegar

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103211257A (en) * 2013-04-22 2013-07-24 河南省淼雨饮品股份有限公司 Apple vinegar health care beverage for reducing blood sugar and preparation method thereof
CN103525683A (en) * 2013-10-28 2014-01-22 奉红英 Health-care apple vinegar
CN103602573A (en) * 2013-11-27 2014-02-26 史占彪 Preparation method of apple aromatic vinegar
CN104988048A (en) * 2015-06-25 2015-10-21 付俭 Preparation method of Hanfu apple table vinegar

Similar Documents

Publication Publication Date Title
CN101831368B (en) Millet yellow wine and making process thereof
CN102835528B (en) Fruit and vegetable tea beverage
CN106010887A (en) Method for preparing honey pomelo fruit wine
CN102266104B (en) Angelica apple vinegar beverage and preparation method thereof
CN102604780A (en) Preparation method of sweet wine and beverage prepared from sweet wine
CN101933545A (en) Fruit vinegar tea beverage
CN102266102B (en) Cassia seed apple vinegar beverage and preparation method thereof
CN101744254A (en) Weight reducing tea drink for women and preparation method thereof
CN101748045A (en) Method for brewing hawthorn fruit vinegar
CN102273702A (en) White ginseng-apple vinegar beverage and its preparation method
CN102266105B (en) Cordyceps flower fruit vinegar beverage and preparation method thereof
CN102293433A (en) Mythic fungus pearl powder apple vinegar beverage and preparation method thereof
CN104585810A (en) Polygonum multiflorum apple vinegar drink and preparation method thereof
CN105942108A (en) Production method for banana-tea vinegar drink
CN103181592A (en) Healthcare drink and production method
CN102266091A (en) Schizophyllumcommuneh milk fruit juice beverage, and preparation method thereof
CN107287065A (en) A kind of cherry beer and preparation method thereof
CN106035804A (en) Watermelon tea vinegar beverage production method
CN107216966A (en) A kind of blueberry beer and preparation method thereof
CN105961695A (en) Production method of tomato-tea vinegar beverage
CN102266106A (en) Safflower apple vinegar and preparation method thereof
CN105942109A (en) Production method for plum-tea vinegar drink
CN105942111A (en) Production method for corn, tea and vinegar beverage
CN103734589A (en) Preparation method for ragopyrum tataricum beverage
CN106085787A (en) The production method of Waxberry tea vinegar beverage

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C02 Deemed withdrawal of patent application after publication (patent law 2001)
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20111214