CN102366140B - Preparation method of chrysanthemum-flavored fruit vinegar beverage - Google Patents
Preparation method of chrysanthemum-flavored fruit vinegar beverage Download PDFInfo
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- CN102366140B CN102366140B CN2011103310538A CN201110331053A CN102366140B CN 102366140 B CN102366140 B CN 102366140B CN 2011103310538 A CN2011103310538 A CN 2011103310538A CN 201110331053 A CN201110331053 A CN 201110331053A CN 102366140 B CN102366140 B CN 102366140B
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Abstract
The invention relates to a preparation method of a chrysanthemum-flavored fruit vinegar beverage. The preparation method is characterized by comprising the following steps of: selecting white chrysanthemum, yellow chrysanthemum, wild chrysanthemum and mulberry leaves for extracting mixed a concentrated solution by a supercritical extraction technological process; mixing golden berry juice, apple juice and kiwifruit juice; and adding purified water, the mixed concentrated solution, the mixed juice, persimmon vinegar and menthol to a mixing tank for dissolving, evenly stirring, heating to 60 DEG C, adding apple essence and pigment, evenly stirring, heating to 80 DEG C for sterilizing, canning and sealing, cooling and packaging to finally obtain the chrysanthemum-flavored fruit vinegar beverage.
Description
Technical field
That the present invention relates to is the preparation method of chrysanthemum local flavor fruit vinegar beverage.
Background technology
Chrysanthemum tea is a kind of tea-drinking that is popular, and chrysanthemum is nutritious, current research particularly, and chrysanthemum has applications well to be worth to cardiovascular disease.But this fruit vinegar that just makes the people associate softening blood vessel combines with chrysanthemum, is developed into a kind of fruit vinegar that the chrysanthemum local flavor is arranged, will be highly significant; The chrysanthemum aromatic flavour combines with fruit vinegar, can promote graceful mouthfeel, after working in coordination with, better health-care effect is arranged again, will be a good product.Still not having in the market has like product and correlation technique to announce.
Summary of the invention
The preparation method who the purpose of this invention is to provide chrysanthemum local flavor fruit vinegar beverage.
The object of the present invention is achieved like this: get the raw materials ready: 1, select feverfew 40%, yellow chrysanthemum flower 20%, mother chrysanthemum 10%, mulberry leaf 30% for use, adopt the supercritical extraction process method, it is standby to extract mixed concentrated liquid; 2, gold bead fruit juice 20%, cider 20%, kiwi-fruit juice 60%,, mixing for standby use; Make: 1, prepare in 92% ratio, get pure water 500kg, account for 92% ratio, place in the interlayer material-compound tank, heat by boiler, when material-compound tank is heated 40 ℃, add the mixed concentrated liquid 4% that material preparation step 1 obtains, be roughly equal to 22kg, the blended fruit juice 4% that material preparation step 2 obtains, be roughly equal to 22kg, stir; 2, get Aspartame 0.06kg, ethyl maltol 0.06kg, mixes at fresh and sweet plain 0.12kg, during dissolving adds jar, get malic acid 0.6kg, citric acid 1.3kg, natrium citricum 1.3kg, lactic acid 400ml, glacial acetic acid 150ml, persimmon vinegar 400ml again, menthol is an amount of, dissolving adds material-compound tank, after stirring, when heating, add flavoring apple essence 500ml again, protect pigment 0.2kg to 60 ℃, stir, when heating once more, carry out sterilization to 80 ℃, canned sealing, cooling, packing, promptly.
Good effect of the present invention is: chrysanthemum: it is sweet to distinguish the flavor of, and little hardship is cold in nature, has diffusing wind-heat, flat liver-yang, the effect that makes eye bright.Can also control affection of exogenous wind-heat flu, have a dizzy spell or disease such as many tears of hot eyes, all diseases of the head that rise and cause because of wind-heat or liver-yang, with this product treatment, effect is better.Feverfew clears liver and improve vision, and is used for coronary heart disease in recent years; It is cold that yellow chrysanthemum flower is used for the diseases caused by external factors phoenix more; It is clearing heat and detoxicating that mother chrysanthemum then is used for more.The collaborative medical effect that increases of chrysanthemum in three.Mulberry leaf: cold in nature, dredge the phoenix heat-clearing, clear liver and improve vision, control the labor heat cough, make eye bright, long hair is used for the real hot hot eyes of Liver Channel, puckery pain, many tears, and hypoglycemic activity is arranged.Have the chrysanthemum local flavor through testing this fruit vinegar, the mouthfeel uniqueness is of value to health-care effect.
The specific embodiment
Combined formulation describes embodiment and drug action mechanism in detail.
Get the raw materials ready: 1, select feverfew 40%, yellow chrysanthemum flower 20%, mother chrysanthemum 10%, mulberry leaf 30% for use, adopt the supercritical extraction process method, it is standby to extract mixed concentrated liquid; 2, gold bead fruit juice 20%, cider 20%, kiwi-fruit juice 60%,, mixing for standby use; Make: 1, prepare in 92% ratio, get pure water 500kg, account for 92% ratio, place in the interlayer material-compound tank, heat by boiler, when material-compound tank is heated 40 ℃, add the mixed concentrated liquid 4% that material preparation step 1 obtains, be roughly equal to 22kg, the blended fruit juice 4% that material preparation step 2 obtains, be roughly equal to 22kg, stir; 2, get Aspartame 0.06kg, ethyl maltol 0.06kg, mixes at fresh and sweet plain 0.12kg, during dissolving adds jar, get malic acid 0.6kg, citric acid 1.3kg, natrium citricum 1.3kg, lactic acid 400ml, glacial acetic acid 150ml, persimmon vinegar 400ml again, menthol is an amount of, dissolving adds material-compound tank, after stirring, when heating, add flavoring apple essence 500ml again, protect pigment 0.2kg to 60 ℃, stir, when heating once more, carry out sterilization to 80 ℃, canned sealing, cooling, packing, promptly.
Chrysanthemum: it is sweet to distinguish the flavor of, and little hardship is cold in nature, has diffusing wind-heat, flat liver-yang, the effect that makes eye bright.Can also control affection of exogenous wind-heat flu, have a dizzy spell or disease such as many tears of hot eyes, all diseases of the head that rise and cause because of phoenix heat or liver-yang, with this product treatment, effect is better.Feverfew clears liver and improve vision, and is used for coronary heart disease in recent years; Yellow chrysanthemum flower is used for catching cold more; It is clearing heat and detoxicating that mother chrysanthemum then is used for more.The collaborative medical effect that increases of chrysanthemum in three.
Mulberry leaf: cold in nature, wind and heat dispersing clears liver and improve vision, and controls the labor heat cough, makes eye bright, and long hair is used for the real hot hot eyes of Liver Channel, puckery pain, and many tears, and hypoglycemic activity is arranged.
Claims (1)
1. the preparation method of chrysanthemum local flavor fruit vinegar beverage is characterized in that: get the raw materials ready: 1, select feverfew 40%, yellow chrysanthemum flower 20%, mother chrysanthemum 10%, mulberry leaf 30% for use, adopt the supercritical extraction process method, it is standby to extract mixed concentrated liquid; 2, gold bead fruit juice 20%, cider 20%, kiwi-fruit juice 60%, mixing for standby use; Make: 1, in the preparation of 92% ratio, get pure water 500kg, place in the interlayer material-compound tank, heat by boiler, when material-compound tank is heated 40 ℃, add mixed concentrated liquid 4%, blended fruit juice 4% stirs; 2, get Aspartame 0.06kg, ethyl maltol 0.06kg, mixes at fresh and sweet plain 0.12kg, during dissolving adds jar, get malic acid 0.6kg, citric acid 1.3kg, natrium citricum 1.3kg, lactic acid 400ml, glacial acetic acid 150ml, persimmon vinegar 400ml again, menthol is an amount of, dissolving adds material-compound tank, after stirring, when heating, add flavoring apple essence 500ml again, protect pigment 0.2kg to 60 ℃, stir, when heating once more, carry out sterilization to 80 ℃, canned sealing, cooling, packing, promptly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103310538A CN102366140B (en) | 2011-10-27 | 2011-10-27 | Preparation method of chrysanthemum-flavored fruit vinegar beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2011103310538A CN102366140B (en) | 2011-10-27 | 2011-10-27 | Preparation method of chrysanthemum-flavored fruit vinegar beverage |
Publications (2)
| Publication Number | Publication Date |
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| CN102366140A CN102366140A (en) | 2012-03-07 |
| CN102366140B true CN102366140B (en) | 2013-07-31 |
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| CN2011103310538A Expired - Fee Related CN102366140B (en) | 2011-10-27 | 2011-10-27 | Preparation method of chrysanthemum-flavored fruit vinegar beverage |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103725586A (en) * | 2012-10-16 | 2014-04-16 | 张儒丽 | Preparation method for flowery health vinegar |
| CN104611189A (en) * | 2015-01-24 | 2015-05-13 | 马玲 | Healthcare chrysanthemum and raspberry vinegar |
| JP6883453B2 (en) * | 2017-03-17 | 2021-06-09 | アサヒ飲料株式会社 | Beverages in containers |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1580232A (en) * | 2003-08-07 | 2005-02-16 | 丹东酿造厂 | Nutrient vinegar |
| JP2007014219A (en) * | 2005-07-05 | 2007-01-25 | Takayuki Kojima | Brewed vinegar and producing method of the same |
| CN1954719A (en) * | 2005-10-28 | 2007-05-02 | 天津中英纳米科技发展有限公司 | Vinegar beverage with Sang Ju, mao bamboo and tea |
| CN101041803A (en) * | 2007-01-10 | 2007-09-26 | 新疆库尔勒香梨股份有限公司 | Fragrant pear fruit vinegar production technology |
| KR20090061114A (en) * | 2007-12-11 | 2009-06-16 | 김종길 | Health functional chrysanthemun vinegar ane process for preparation thereof |
| KR100910655B1 (en) * | 2007-10-16 | 2009-08-05 | 전라북도 고창군 | Bokbunja Vinegar Beverage Using Rubus coreanum and Manufacturing Method Thereof |
| CN101845386A (en) * | 2010-05-24 | 2010-09-29 | 梁丽婵 | Wild chrysanthemum healthy vinegar and preparation method thereof |
| CN102140419A (en) * | 2011-01-28 | 2011-08-03 | 镇江丹和醋业有限公司 | Influenza-prevention mulberry and chrysanthemum aromatic vinegar and production method therefor |
-
2011
- 2011-10-27 CN CN2011103310538A patent/CN102366140B/en not_active Expired - Fee Related
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1580232A (en) * | 2003-08-07 | 2005-02-16 | 丹东酿造厂 | Nutrient vinegar |
| JP2007014219A (en) * | 2005-07-05 | 2007-01-25 | Takayuki Kojima | Brewed vinegar and producing method of the same |
| CN1954719A (en) * | 2005-10-28 | 2007-05-02 | 天津中英纳米科技发展有限公司 | Vinegar beverage with Sang Ju, mao bamboo and tea |
| CN101041803A (en) * | 2007-01-10 | 2007-09-26 | 新疆库尔勒香梨股份有限公司 | Fragrant pear fruit vinegar production technology |
| KR100910655B1 (en) * | 2007-10-16 | 2009-08-05 | 전라북도 고창군 | Bokbunja Vinegar Beverage Using Rubus coreanum and Manufacturing Method Thereof |
| KR20090061114A (en) * | 2007-12-11 | 2009-06-16 | 김종길 | Health functional chrysanthemun vinegar ane process for preparation thereof |
| CN101845386A (en) * | 2010-05-24 | 2010-09-29 | 梁丽婵 | Wild chrysanthemum healthy vinegar and preparation method thereof |
| CN102140419A (en) * | 2011-01-28 | 2011-08-03 | 镇江丹和醋业有限公司 | Influenza-prevention mulberry and chrysanthemum aromatic vinegar and production method therefor |
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| CN102366140A (en) | 2012-03-07 |
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