CN103859536A - Manufacturing method of refreshing vinegar beverage - Google Patents
Manufacturing method of refreshing vinegar beverage Download PDFInfo
- Publication number
- CN103859536A CN103859536A CN201210538456.4A CN201210538456A CN103859536A CN 103859536 A CN103859536 A CN 103859536A CN 201210538456 A CN201210538456 A CN 201210538456A CN 103859536 A CN103859536 A CN 103859536A
- Authority
- CN
- China
- Prior art keywords
- grams
- refreshing
- manufacturing
- mind
- vinegar beverage
- 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
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 13
- 239000000052 vinegar Substances 0.000 title claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 241001248610 Ophiocordyceps sinensis Species 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 4
- 244000269722 Thea sinensis Species 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- 235000009566 rice Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 30
- 238000002360 preparation method Methods 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 241000213006 Angelica dahurica Species 0.000 abstract 1
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 abstract 1
- 240000004670 Glycyrrhiza echinata Species 0.000 abstract 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 229940010454 licorice Drugs 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000020339 pu-erh tea Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 abstract 1
- 239000003814 drug Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention provides a manufacturing method of a refreshing vinegar beverage. The manufacturing method is characterized by comprising the following steps: mixing the following raw materials by weight: 5 grams of Pu'er tea, 3 grams of cordyceps sinensis, 3 grams of Chinese angelica, 3 grams of glutinous rice, 3 grams of licorice, 5 grams of tea leaf juice, and 10 grams of sweet vinegar, and brewing the mixture with boiling water with a volume of 500 mL. The refreshing vinegar beverage has the advantages of simple formula and prominent effect of removing internal heat.
Description
Technical field
The invention discloses a kind of acetic acid beverage, especially a kind of preparation method of the acetic acid beverage that produces refreshing effect to the mind.
Background technology
Be easy to get angry hot summer, and traditional Chinese medicine preparation complexity of reducing internal heat is made trouble, and the preparation method formula of a kind of acetic acid beverage that produces refreshing effect to the mind of the present invention is simple, and successful produces refreshing effect to the mind.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of the acetic acid beverage that produces refreshing effect to the mind, there is the effect producing refreshing effect to the mind.
Technical scheme of the present invention is as follows:
The produce refreshing effect to the mind preparation method of acetic acid beverage, is characterized in that: comprise Pu'er 5g, Cordyceps sinensis 3g, Radix Angelicae Sinensis 3g, glutinous rice flour 3g, Radix Glycyrrhizae 3g, tea juice 5g, sweetened vinegar 10g, adds 500ml boiling water to brew after will above-mentioned each material mixing.
The one of the present invention acetic acid beverage formula that produces refreshing effect to the mind is simple, and successful produces refreshing effect to the mind.
The specific embodiment
The produce refreshing effect to the mind preparation method of acetic acid beverage, comprises Pu'er 5g, Cordyceps sinensis 3g, Radix Angelicae Sinensis 3g, glutinous rice flour 3g, Radix Glycyrrhizae 3g, tea juice 5g, and sweetened vinegar 10g adds 500ml boiling water to brew after will above-mentioned each material mixing.The one of the present invention acetic acid beverage formula that produces refreshing effect to the mind is simple, and successful produces refreshing effect to the mind.
Certainly; the present invention also can have other various embodiments; in the situation that not deviating from spirit of the present invention and essence thereof, those of ordinary skill in the art are when making according to the present invention various corresponding changes and distortion, but these corresponding changes and distortion all should belong to protection scope of the present invention.
Claims (1)
1. the produce refreshing effect to the mind preparation method of acetic acid beverage, is characterized in that: comprise Pu'er 5g, Cordyceps sinensis 3g, Radix Angelicae Sinensis 3g, glutinous rice flour 3g, Radix Glycyrrhizae 3g, tea juice 5g, sweetened vinegar 10g, adds 500ml boiling water to brew after will above-mentioned each material mixing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210538456.4A CN103859536A (en) | 2012-12-13 | 2012-12-13 | Manufacturing method of refreshing vinegar beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210538456.4A CN103859536A (en) | 2012-12-13 | 2012-12-13 | Manufacturing method of refreshing vinegar beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103859536A true CN103859536A (en) | 2014-06-18 |
Family
ID=50898993
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210538456.4A Pending CN103859536A (en) | 2012-12-13 | 2012-12-13 | Manufacturing method of refreshing vinegar beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103859536A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104498308A (en) * | 2014-12-08 | 2015-04-08 | 柳州博泽科技有限公司 | Process for brewing mango fruit vinegar with refreshing function |
| CN104498316A (en) * | 2014-12-08 | 2015-04-08 | 柳州博泽科技有限公司 | Preparation method of refreshing hericium erinaceus vinegar |
| CN105124081A (en) * | 2015-07-24 | 2015-12-09 | 大连民族大学 | Cherry coffee powder and production method of same |
-
2012
- 2012-12-13 CN CN201210538456.4A patent/CN103859536A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104498308A (en) * | 2014-12-08 | 2015-04-08 | 柳州博泽科技有限公司 | Process for brewing mango fruit vinegar with refreshing function |
| CN104498316A (en) * | 2014-12-08 | 2015-04-08 | 柳州博泽科技有限公司 | Preparation method of refreshing hericium erinaceus vinegar |
| CN105124081A (en) * | 2015-07-24 | 2015-12-09 | 大连民族大学 | Cherry coffee powder and production method of same |
| CN105124081B (en) * | 2015-07-24 | 2019-10-18 | 大连民族大学 | A kind of cherry ground coffee and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140618 |