CN104403909A - Functional vinegar and preparation method thereof - Google Patents
Functional vinegar and preparation method thereof Download PDFInfo
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- CN104403909A CN104403909A CN201410701248.0A CN201410701248A CN104403909A CN 104403909 A CN104403909 A CN 104403909A CN 201410701248 A CN201410701248 A CN 201410701248A CN 104403909 A CN104403909 A CN 104403909A
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- vinegar
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/08—Addition of flavouring ingredients
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses functional vinegar which comprises the following materials in parts by weight: 50-60 parts of white vinegar, 30-40 parts of fructose, 30-40 parts of honey, 25-35 parts of red rice and 25-35 parts of black rice. The functional vinegar and a preparation method of the functional vinegar, provided by the invention, have the benefits that a traditional handicraft is improved, the taste of drinking vinegar is increased, the operation is simple, and the industrial mass production requirements are met.
Description
Technical field
The present invention relates to a kind of effect vinegar and preparation method thereof.
Background technology
Vinegar is a kind of tart flavour liquid seasonings of fermentation, how to be made up of jowar, rice, corn, wheat and carbohydrate and wine fermentation.Often drink vinegar and can play the effects such as Ginseng Extract, the effect that vinegar can also cure cold.
Fruit vinegar is with fruit, or Fruit quality tankage are main raw material, utilizes the tart flavour seasonings of a kind of nutritious, the excellent in flavor of modern biotechnology brew.It has the nutrient health-care function of fruit and vinegar concurrently, is the Novel beverage integrating the functions such as nutrition, health care, dietotherapy, and scientific research finds, fruit vinegar has several functions.
Summary of the invention
Object of the present invention is exactly for above-mentioned defect of the prior art, provides a kind of effect vinegar and preparation method thereof.
To achieve these goals, technical scheme provided by the invention is: a kind of effect vinegar, includes the following material according to parts by weight: light-coloured vinegar 50-60 part, fructose 30-40 part, honey 30-40 part, red rice 25-35 part, black rice 25-35 part.
Second object of the present invention there is provided the preparation method of above-mentioned a kind of effect vinegar, comprises the following steps:
1), after each feed composition except light-coloured vinegar being taken according to proportioning, be crushed to 80 orders and mix, obtaining mixed powder;
2) soaked by the water of the weight such as the mixed powder that step 1) obtains is placed in, stirred once every 3 hours, total immersion bubble 3-5 days, obtains soak solution;
3) by step 2) soak solution that obtains is with supercentrifuge centrifugal segregation material slag, and obtain soaking clear liquid, centrifugal rotational speed is 8000-10000rpm, and centrifugation time is 30 minutes;
4) immersion clear liquid step 3) obtained is added in light-coloured vinegar, stirs.
Beneficial effect of the present invention is: a kind of effect vinegar provided by the invention and preparation method thereof, traditional technology is improved, adds the mouthfeel of beverage vinegar, and simple to operate, is applicable to industrialization scale operation needs.
Embodiment
embodiment 1:
A kind of effect vinegar, includes the following material according to parts by weight: light-coloured vinegar 50-60 part, fructose 30-40 part, honey 30-40 part, red rice 25-35 part, black rice 25-35 part.
The preparation method of above-mentioned a kind of effect vinegar, comprises the following steps:
1), after each feed composition except light-coloured vinegar being taken according to proportioning, be crushed to 80 orders and mix, obtaining mixed powder;
2) soaked by the water of the weight such as the mixed powder that step 1) obtains is placed in, stirred once every 3 hours, total immersion bubble 3-5 days, obtains soak solution;
3) by step 2) soak solution that obtains is with supercentrifuge centrifugal segregation material slag, and obtain soaking clear liquid, centrifugal rotational speed is 8000-10000rpm, and centrifugation time is 30 minutes;
4) immersion clear liquid step 3) obtained is added in light-coloured vinegar, stirs.
Last it is noted that the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (2)
1. effect vinegar, is characterized in that, includes the following material according to parts by weight: light-coloured vinegar 50-60 part, fructose 30-40 part, honey 30-40 part, red rice 25-35 part, black rice 25-35 part.
2. the preparation method of a kind of effect vinegar according to claim 1, is characterized in that, comprise the following steps:
1), after each feed composition except light-coloured vinegar being taken according to proportioning, be crushed to 80 orders and mix, obtaining mixed powder;
2) soaked by the water of the weight such as the mixed powder that step 1) obtains is placed in, stirred once every 3 hours, total immersion bubble 3-5 days, obtains soak solution;
3) by step 2) soak solution that obtains is with supercentrifuge centrifugal segregation material slag, and obtain soaking clear liquid, centrifugal rotational speed is 8000-10000rpm, and centrifugation time is 30 minutes;
4) immersion clear liquid step 3) obtained is added in light-coloured vinegar, stirs.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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CN201410701248.0A CN104403909A (en) | 2014-11-28 | 2014-11-28 | Functional vinegar and preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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CN201410701248.0A CN104403909A (en) | 2014-11-28 | 2014-11-28 | Functional vinegar and preparation method thereof |
Publications (1)
Publication Number | Publication Date |
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CN104403909A true CN104403909A (en) | 2015-03-11 |
Family
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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CN201410701248.0A Pending CN104403909A (en) | 2014-11-28 | 2014-11-28 | Functional vinegar and preparation method thereof |
Country Status (1)
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CN (1) | CN104403909A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105838575A (en) * | 2016-04-25 | 2016-08-10 | 吴琼 | Edible health-care lemon vinegar and preparation method thereof |
CN112006256A (en) * | 2020-09-03 | 2020-12-01 | 北京萱腾科技有限公司 | Japanese sushi vinegar and preparation method and application thereof |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1448074A (en) * | 2002-04-03 | 2003-10-15 | 李新明 | Aloe vinegar tablet |
CN1506082A (en) * | 2002-12-05 | 2004-06-23 | ��̱� | Beverage capable of turning white hair into black hair |
CN101647594A (en) * | 2009-07-15 | 2010-02-17 | 刘名汉 | Foaming black-rice fruit vinegar and preparation method thereof |
CN102188025A (en) * | 2011-05-03 | 2011-09-21 | 董路 | Additive-free and ground-on-site beverage and preparation method thereof |
CN103555554A (en) * | 2013-11-21 | 2014-02-05 | 河北凡诺尔生物科技开发有限公司 | Black rice vinegar and preparation method thereof |
-
2014
- 2014-11-28 CN CN201410701248.0A patent/CN104403909A/en active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1448074A (en) * | 2002-04-03 | 2003-10-15 | 李新明 | Aloe vinegar tablet |
CN1506082A (en) * | 2002-12-05 | 2004-06-23 | ��̱� | Beverage capable of turning white hair into black hair |
CN101647594A (en) * | 2009-07-15 | 2010-02-17 | 刘名汉 | Foaming black-rice fruit vinegar and preparation method thereof |
CN102188025A (en) * | 2011-05-03 | 2011-09-21 | 董路 | Additive-free and ground-on-site beverage and preparation method thereof |
CN103555554A (en) * | 2013-11-21 | 2014-02-05 | 河北凡诺尔生物科技开发有限公司 | Black rice vinegar and preparation method thereof |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105838575A (en) * | 2016-04-25 | 2016-08-10 | 吴琼 | Edible health-care lemon vinegar and preparation method thereof |
CN112006256A (en) * | 2020-09-03 | 2020-12-01 | 北京萱腾科技有限公司 | Japanese sushi vinegar and preparation method and application thereof |
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Application publication date: 20150311 |