CN104248004A - Hawthorn vinegar fruit-flavor beverage and production process thereof - Google Patents
Hawthorn vinegar fruit-flavor beverage and production process thereof Download PDFInfo
- Publication number
- CN104248004A CN104248004A CN201310267329.XA CN201310267329A CN104248004A CN 104248004 A CN104248004 A CN 104248004A CN 201310267329 A CN201310267329 A CN 201310267329A CN 104248004 A CN104248004 A CN 104248004A
- Authority
- CN
- China
- Prior art keywords
- hawthorn
- vinegar
- parts
- fruit
- flavored 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
- 235000009917 Crataegus X brevipes Nutrition 0.000 title claims abstract description 39
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 title claims abstract description 39
- 235000009685 Crataegus X maligna Nutrition 0.000 title claims abstract description 39
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 title claims abstract description 39
- 235000009486 Crataegus bullatus Nutrition 0.000 title claims abstract description 39
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 title claims abstract description 39
- 235000009682 Crataegus limnophila Nutrition 0.000 title claims abstract description 39
- 235000004423 Crataegus monogyna Nutrition 0.000 title claims abstract description 39
- 235000002313 Crataegus paludosa Nutrition 0.000 title claims abstract description 39
- 235000009840 Crataegus x incaedua Nutrition 0.000 title claims abstract description 39
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 30
- 239000000052 vinegar Substances 0.000 title claims abstract description 30
- 235000013361 beverage Nutrition 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 239000008369 fruit flavor Substances 0.000 title abstract 3
- 240000000171 Crataegus monogyna Species 0.000 title 1
- 241001092040 Crataegus Species 0.000 claims abstract description 38
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 16
- 235000013373 food additive Nutrition 0.000 claims abstract description 15
- 239000002778 food additive Substances 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 8
- 239000003765 sweetening agent Substances 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000007106 Crataegus suborbiculata Nutrition 0.000 claims abstract 2
- 241000073432 Crataegus suborbiculata Species 0.000 claims abstract 2
- 235000013202 a hawthorn Nutrition 0.000 claims abstract 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 235000012907 honey Nutrition 0.000 claims description 7
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 4
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 4
- 229960004998 acesulfame potassium Drugs 0.000 claims description 4
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 4
- 239000000619 acesulfame-K Substances 0.000 claims description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 4
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 4
- 239000001630 malic acid Substances 0.000 claims description 4
- 235000011090 malic acid Nutrition 0.000 claims description 4
- 239000004302 potassium sorbate Substances 0.000 claims description 4
- 229940069338 potassium sorbate Drugs 0.000 claims description 4
- 235000010241 potassium sorbate Nutrition 0.000 claims description 4
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 3
- 229940093503 ethyl maltol Drugs 0.000 claims description 3
- 230000001737 promoting effect Effects 0.000 abstract description 9
- 239000008280 blood Substances 0.000 abstract description 8
- 210000004369 blood Anatomy 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 7
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 4
- 230000017531 blood circulation Effects 0.000 abstract description 4
- 208000026435 phlegm Diseases 0.000 abstract description 4
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 238000001914 filtration Methods 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 230000003213 activating effect Effects 0.000 abstract 1
- 230000003288 anthiarrhythmic effect Effects 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 230000006793 arrhythmia Effects 0.000 description 3
- 206010003119 arrhythmia Diseases 0.000 description 3
- 239000000496 cardiotonic agent Substances 0.000 description 3
- 230000004087 circulation Effects 0.000 description 3
- 201000006549 dyspepsia Diseases 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 208000001953 Hypotension Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 208000021822 hypotensive Diseases 0.000 description 2
- 230000001077 hypotensive effect Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- 206010017815 Gastric perforation Diseases 0.000 description 1
- 206010027476 Metastases Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- JMFSHKGXVSAJFY-UHFFFAOYSA-N Saponaretin Natural products OCC(O)C1OC(Oc2c(O)cc(O)c3C(=O)C=C(Oc23)c4ccc(O)cc4)C(O)C1O JMFSHKGXVSAJFY-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- MOZJVOCOKZLBQB-UHFFFAOYSA-N Vitexin Natural products OCC1OC(Oc2c(O)c(O)cc3C(=O)C=C(Oc23)c4ccc(O)cc4)C(O)C(O)C1O MOZJVOCOKZLBQB-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229960004106 citric acid Drugs 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- MDZKJHQSJHYOHJ-UHFFFAOYSA-N crataegolic acid Natural products C1C(O)C(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C MDZKJHQSJHYOHJ-UHFFFAOYSA-N 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 235000020717 hawthorn extract Nutrition 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- MDZKJHQSJHYOHJ-LLICELPBSA-N maslinic acid Chemical compound C1[C@@H](O)[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MDZKJHQSJHYOHJ-LLICELPBSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000009401 metastasis Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 230000004614 tumor growth Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- SGEWCQFRYRRZDC-VPRICQMDSA-N vitexin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=C(O)C2=C1OC(C=1C=CC(O)=CC=1)=CC2=O SGEWCQFRYRRZDC-VPRICQMDSA-N 0.000 description 1
- PZKISQRTNNHUGF-UHFFFAOYSA-N vitexine Natural products OC1C(O)C(O)C(CO)OC1OC1=C(O)C=C(O)C2=C1OC(C=1C=CC(O)=CC=1)=CC2=O PZKISQRTNNHUGF-UHFFFAOYSA-N 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/52—Adding ingredients
-
- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses a hawthorn vinegar fruit-flavor beverage and a production process thereof. The raw materials comprise, by weight, 80-90 parts of water, 1-6 parts of edible acetic acid or raw vinegar, 2-10 parts of white granulated sugar, 3-10 parts of hawthorn raw juice, and 0-0.15 part of a food additive. The production process comprises: adding water to white granulated sugar and a food additive to dissolve into a sweetening agent mixing solution, uniformly mixing the sweetening agent mixing solution, edible acetic acid or raw vinegar, and hawthorn raw juice, adding water to fill until achieving the final amount, uniformly mixing, filtering, carrying out heat pressure sterilization for 30 min at a temperature of 105 DEG C, filling, and packaging to obtain the finished product. According to the present invention, the hawthorn and the vinegar are matched to prepare the hawthorn vinegar fruit-flavor beverage so as to provide effects of appetite promoting, digestion promoting, blood circulation activating and blood stasis removing, phlegm dissipating, qi promoting, blood fat reducing, blood pressure reducing, heart strengthening, anti-arrhythmia and the like.
Description
Technical field
The present invention relates to a kind of Hawthorn vinegar beverage and manufacture craft thereof.
Background technology
Hawthorn, containing materials such as abundant carbohydrate, protein, fat, vitamin C, carrotene, starch, malic acid, citric acid, calcium and iron, has the effects such as reducing blood lipid, blood pressure, cardiac stimulant and arrhythmia.Flavone compound Vitexin in hawthorn, be the medicine that a kind of antitumaous effect is stronger, haw thorn extract all has certain inhibitory action to cancer cell tumor growth, propagation and infiltration metastasis.In theory of traditional Chinese medical science, hawthorn has appetite-stimulating indigestion-relieving, change effect of stagnant long-pending, the promoting blood circulation to remove blood stasis of disappearing, promoting the circulation of qi of reducing phlegm.
In addition, hawthorn contains a large amount of organic acids, tartaric acid, crataegolic acid and citric acid, arranges in pairs or groups can play the effect of good gain, reinforcement with vinegar.
Summary of the invention
The invention provides a kind of Hawthorn Vinegar fruit-flavored beverage and manufacture craft thereof, by hawthorn and vinegar collocation, there is appetite-stimulating indigestion-relieving, change stagnant long-pending, the promoting blood circulation to remove blood stasis of disappearing, promoting the circulation of qi of reducing phlegm, reducing blood lipid, the effect such as hypotensive, cardiac stimulant and arrhythmia.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of Hawthorn Vinegar fruit-flavored beverage, this formula number ratio comprises following raw material: 80 ~ 90 parts, water, alimentary acetic acid or former vinegar 1 ~ 6 part, white granulated sugar 2 ~ 10 parts, hawthorn Normal juice 3 ~ 10 parts, food additives 0 ~ 0.15 part.
Further, described food additives are that honey, honey element, acesulfame potassium, Abbas are sweet, one or more in potassium sorbate, citric acid, natrium citricum, HFCS, ethyl maltol, malic acid.
Further, the pH value of beverage is 2.5 ~ 5.
Further, the pol of described hawthorn Normal juice is 2 ~ 12 degree.
First white granulated sugar, food additives are dissolved in water into sweetener mixed liquor by a manufacture craft for Hawthorn Vinegar fruit-flavored beverage; Sweetener mixed liquor, alimentary acetic acid or former vinegar, hawthorn Normal juice are mixed; Add water and be filled to final quantity, mix, filter; Then 105 DEG C of pressure sterilizings 30 minutes, filling, packaging is finished product.
The invention has the beneficial effects as follows: by hawthorn and vinegar collocation, there is appetite-stimulating indigestion-relieving, change stagnant long-pending, the promoting blood circulation to remove blood stasis of disappearing, promoting the circulation of qi of reducing phlegm, reducing blood lipid, the effect such as hypotensive, cardiac stimulant and arrhythmia.
Detailed description of the invention
A kind of Hawthorn Vinegar fruit-flavored beverage of the present invention, this formula number ratio comprises following raw material: 80 ~ 90 parts, water, alimentary acetic acid or former vinegar 1 ~ 6 part, white granulated sugar 2 ~ 10 parts, hawthorn Normal juice 3 ~ 10 parts, food additives 0 ~ 0.15 part.
Further, described food additives are that honey, honey element, acesulfame potassium, Abbas are sweet, one or more in potassium sorbate, citric acid, natrium citricum, HFCS, ethyl maltol, malic acid.
Further, the pH value of beverage is 2.5 ~ 5.
Further, the pol of described hawthorn Normal juice is 2 ~ 12 degree.
Embodiment 1: 80 parts, water, alimentary acetic acid 1 part, white granulated sugar 2 parts, pol is the hawthorn Normal juice 3 parts of 2, food additives 0 part.The pH value of beverage is 5.Hawthorn Vinegar fruit-flavored beverage taste in the present embodiment 1 is lighter, does not add food additives, is applicable to pursuing the personage healthy, taste is lighter and drinks.
Embodiment 2: 90 parts, water, former vinegar 6 parts, white granulated sugar 10 parts, pol is the hawthorn Normal juice 10 parts of 12, food additives 0.15 part, the pH value of beverage is 2.5, and food additives comprise honey, acesulfame potassium, potassium sorbate, citric acid, natrium citricum and HFCS, the Hawthorn Vinegar fruit-flavored beverage taste of the present embodiment 2 is denseer, is applicable to drinking addicted to sweet, that taste is heavier personage.
A kind of manufacture craft of Hawthorn Vinegar fruit-flavored beverage, first white granulated sugar, food additives are dissolved in water into sweetener mixed liquor, sweetener mixed liquor, alimentary acetic acid or former vinegar, hawthorn Normal juice are mixed, add water and be filled to final quantity, mix, filter, then 105 DEG C of pressure sterilizings 30 minutes, filling, packaging is finished product.
Tannic acid contained in raw hawthorn is combined with hydrochloric acid in gastric juice and easily forms gastric calcfulus, is difficult to digest.If gastric calcfulus does not digest for a long time will cause gastric ulcer, gastrorrhagia even gastric perforation.Therefore, should eat raw hawthorn less, the people that especially gastrointestinal function is weak more should be careful as far as possible.In this detailed description of the invention, hawthorn Normal juice adopts fresh Fructus Crataegi, after selecting, clean, cut into slices and shining dry-cure, put and take care of a period of time in the cool, then the haw flakes dried are put into water and boil 30 ~ 120 minutes extraction Normal juice, extracting pol is 2 ~ 12 degree, then through filtration, high temperature sterilization, carry out filling temperature 80 ~ 100 degree, then cooling is hawthorn Normal juice finished product.
Certainly, the present invention, except above-mentioned embodiment, can also have other structural distortion, and these equivalent technical solutions also should within its protection domain.
Claims (5)
1. a Hawthorn Vinegar fruit-flavored beverage, is characterized in that, this formula number ratio comprises following raw material: 80 ~ 90 parts, water, alimentary acetic acid or former vinegar 1 ~ 6 part, white granulated sugar 2 ~ 10 parts, hawthorn Normal juice 3 ~ 10 parts, food additives 0 ~ 0.15 part.
2. a kind of Hawthorn Vinegar fruit-flavored beverage according to claim 1, it is characterized in that, described food additives are that honey, honey element, acesulfame potassium, Abbas are sweet, one or more in potassium sorbate, citric acid, natrium citricum, HFCS, ethyl maltol, malic acid.
3. a kind of Hawthorn Vinegar fruit-flavored beverage according to claim 1, is characterized in that, the pH value of beverage is 2.5 ~ 5.
4. a kind of Hawthorn Vinegar fruit-flavored beverage according to claim 1, is characterized in that, the pol of described hawthorn Normal juice is 2 ~ 12 degree.
5. the manufacture craft of a kind of Hawthorn Vinegar fruit-flavored beverage as claimed in claim 1 or 2 or 3 or 4, it is characterized in that, first white granulated sugar, food additives are dissolved in water into sweetener mixed liquor, sweetener mixed liquor, alimentary acetic acid or former vinegar, hawthorn Normal juice are mixed, add water and be filled to final quantity, mix, filter, then 105 DEG C of pressure sterilizings 30 minutes, filling, packaging is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310267329.XA CN104248004A (en) | 2013-06-30 | 2013-06-30 | Hawthorn vinegar fruit-flavor beverage and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310267329.XA CN104248004A (en) | 2013-06-30 | 2013-06-30 | Hawthorn vinegar fruit-flavor beverage and production process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104248004A true CN104248004A (en) | 2014-12-31 |
Family
ID=52183508
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310267329.XA Pending CN104248004A (en) | 2013-06-30 | 2013-06-30 | Hawthorn vinegar fruit-flavor beverage and production process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104248004A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962715A (en) * | 2017-05-19 | 2017-07-21 | 富平县天健农业开发有限公司 | A kind of preparation method of persimmon vinegar pear juice drink |
| CN107006737A (en) * | 2017-05-19 | 2017-08-04 | 富平县天健农业开发有限公司 | A kind of persimmon vinegar beverage and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1718116A (en) * | 2005-08-18 | 2006-01-11 | 闫斌 | Beverage contg. haw and fruit vinegar, and its prodn. process |
| CN101381673A (en) * | 2008-10-24 | 2009-03-11 | 昆明振华制药厂有限公司 | Haw vinegar healthy beverage and preparing process thereof |
| CN101748045A (en) * | 2008-12-11 | 2010-06-23 | 李雷 | Method for brewing hawthorn fruit vinegar |
| CN102273691A (en) * | 2011-07-05 | 2011-12-14 | 大连工业大学 | Hawthorn fruit flesh and juice acetic acid beverage, and preparation method thereof |
-
2013
- 2013-06-30 CN CN201310267329.XA patent/CN104248004A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1718116A (en) * | 2005-08-18 | 2006-01-11 | 闫斌 | Beverage contg. haw and fruit vinegar, and its prodn. process |
| CN101381673A (en) * | 2008-10-24 | 2009-03-11 | 昆明振华制药厂有限公司 | Haw vinegar healthy beverage and preparing process thereof |
| CN101748045A (en) * | 2008-12-11 | 2010-06-23 | 李雷 | Method for brewing hawthorn fruit vinegar |
| CN102273691A (en) * | 2011-07-05 | 2011-12-14 | 大连工业大学 | Hawthorn fruit flesh and juice acetic acid beverage, and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962715A (en) * | 2017-05-19 | 2017-07-21 | 富平县天健农业开发有限公司 | A kind of preparation method of persimmon vinegar pear juice drink |
| CN107006737A (en) * | 2017-05-19 | 2017-08-04 | 富平县天健农业开发有限公司 | A kind of persimmon vinegar beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101803694B (en) | Waxberry fruit jelly and preparing method thereof | |
| JP2011062199A (en) | Method for producing amazake | |
| KR101612813B1 (en) | Manufacturing method of fermented salt containing ginseng steaed red juice | |
| CN104248009A (en) | Red date vinegar beverage and production process thereof | |
| CN106616704A (en) | Preparation method of Chinese wolfberry fruit jam | |
| CN103380927B (en) | Shine skin papaya juice beverage and preparation method thereof | |
| CN103876215A (en) | Processing method of hericium erinaceus healthcare beverage | |
| CN107307241B (en) | Health-care composite fruit and vegetable beverage and preparation method thereof | |
| CN104106710A (en) | Buckwheat tea paste with mango flavor and preparation method thereof | |
| CN104905184A (en) | Sour sweet garlic baby cabbage pickles | |
| CN105053472A (en) | Fruit and vegetable flavored wax gourd slice production method | |
| CN103689723A (en) | Fructose type mulberry drink and production method thereof | |
| CN104248004A (en) | Hawthorn vinegar fruit-flavor beverage and production process thereof | |
| CN104248005A (en) | Cassia seed hawthorn vinegar beverage and production method thereof | |
| CN102742881B (en) | Method for producing red-date-flavor donkey-hide gelatin peanuts | |
| CN104059835A (en) | Pumpkin wine | |
| CN104381567A (en) | Method for preparing fruity honeyed lotus root slices | |
| CN103504278A (en) | Tomato sauce instant powder and preparation method thereof | |
| CN104489220A (en) | Processing method of healthy preserved carrot and white radish | |
| CN104905103A (en) | Longan fruit jelly | |
| CN104757486A (en) | Heat-clearing and fire-downbearing apricot kernel pickled parsley and preparation method thereof | |
| CN104248010A (en) | Tangerine peel-hawthorn vinegar beverage and production method thereof | |
| CN104247796A (en) | Hawthorn tea beverage and production process thereof | |
| CN105614336A (en) | Dried hemerocallis citrina baroni dish and production method | |
| CN103549575A (en) | Dogwood beverage and production technology thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141231 |