CN105285588A - Pear vinegar beverage with weariness resistance and preparation method of pear vinegar beverage - Google Patents
Pear vinegar beverage with weariness resistance and preparation method of pear vinegar beverage Download PDFInfo
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- CN105285588A CN105285588A CN201510714594.7A CN201510714594A CN105285588A CN 105285588 A CN105285588 A CN 105285588A CN 201510714594 A CN201510714594 A CN 201510714594A CN 105285588 A CN105285588 A CN 105285588A
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- pear
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- vinegar beverage
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- pectase
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- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 30
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 29
- 239000000052 vinegar Substances 0.000 title claims abstract description 29
- 235000013361 beverage Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims description 7
- 208000016254 weariness Diseases 0.000 title abstract 2
- 241000220324 Pyrus Species 0.000 claims abstract description 47
- 235000021017 pears Nutrition 0.000 claims abstract description 18
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 10
- 239000008103 glucose Substances 0.000 claims abstract description 10
- 240000005373 Panax quinquefolius Species 0.000 claims abstract description 8
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 8
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 claims abstract description 8
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 8
- 235000012907 honey Nutrition 0.000 claims abstract description 8
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 8
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 8
- 239000011670 zinc gluconate Substances 0.000 claims abstract description 8
- 229960000306 zinc gluconate Drugs 0.000 claims abstract description 8
- 235000011478 zinc gluconate Nutrition 0.000 claims abstract description 8
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 7
- 240000007049 Juglans regia Species 0.000 claims abstract description 7
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 7
- 235000009811 Momordica charantia Nutrition 0.000 claims abstract description 7
- 240000008790 Musa x paradisiaca Species 0.000 claims abstract description 7
- 235000020224 almond Nutrition 0.000 claims abstract description 7
- 235000020234 walnut Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 19
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 15
- 230000002929 anti-fatigue Effects 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 12
- 239000002002 slurry Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000016709 nutrition Nutrition 0.000 claims description 7
- 230000035764 nutrition Effects 0.000 claims description 7
- 238000007711 solidification Methods 0.000 claims description 7
- 230000008023 solidification Effects 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 6
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 6
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 244000302512 Momordica charantia Species 0.000 claims description 6
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 6
- 235000018365 Momordica dioica Nutrition 0.000 claims description 6
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 6
- 239000003094 microcapsule Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 3
- 238000010564 aerobic fermentation Methods 0.000 claims description 3
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 3
- 230000001804 emulsifying effect Effects 0.000 claims description 3
- 210000002615 epidermis Anatomy 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 235000001727 glucose Nutrition 0.000 claims description 3
- 235000015201 grapefruit juice Nutrition 0.000 claims description 3
- 239000011259 mixed solution Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000015206 pear juice Nutrition 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 239000004575 stone Substances 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 2
- 229920001661 Chitosan Polymers 0.000 abstract 1
- 108010059820 Polygalacturonase Proteins 0.000 abstract 1
- 244000078912 Trichosanthes cucumerina Species 0.000 abstract 1
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 abstract 1
- 235000021015 bananas Nutrition 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 239000002244 precipitate Substances 0.000 abstract 1
- 244000088401 Pyrus pyrifolia Species 0.000 description 3
- 235000001630 Pyrus pyrifolia var culta Nutrition 0.000 description 3
- 235000011572 Pyrus ussuriensis Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 244000057214 Stachys sieboldii Species 0.000 description 1
- 235000005116 Stachys sieboldii Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000010520 ghee Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000002699 waste material 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
- A23L2/02—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
-
- 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
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- 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
Abstract
The invention discloses a pear vinegar beverage with weariness resistance. The pear vinegar beverage is made from the following raw materials in parts by weight: 540-560 parts of pears, 3-5 parts of American ginseng, 8-10 parts of bitter gourds, 3-4 parts of sodium carboxymethyl cellulose, 1-2 parts of zinc gluconate, 6-8 parts of almonds, 8-12 parts of walnut kernels, 13-15 parts of bananas, 14-18 parts of honey, 30-35 parts of glucose, 5-6 parts of chitosan and an appropriate amount of pectinase. The obtained pear vinegar disclosed by the invention is yellowish in color, clear, transparent and glossy, consonant in uniformity, and free from suspended substances and precipitate, has the fragrance of brewed vinegar and peculiar delicate fragrance of the pears, and is gentle, pure, rich and mellow in sourness.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of antifatigue pear fruit vinegar beverage and preparation method thereof.
Background technology
The pulp of pears is well-illuminated white, fresh and tender succulence, and taste is sweet, the micro-acid of core taste, cool sexuality.Pears are distributed in North China, northeast, northwest and Yangtze river basin each province.Its kind and kind are extremely many, and China is one of cradle, Pyrus L center, and the pears of Asia pear mostly come from east Asia.Chinese pear cultivated area and output are only second to apple.Wherein, Anhui, Hebei, Shandong, Liaoning Si Sheng are the concentrated producing regions of Chinese pear, and about cultivated area accounts for half, output is more than 60%.Dangshan, Anhui Province and around a band are crisp pears producing region, and are theatre in flakes maximum in the world, account for 70 percent of whole county cultivated area, have the title of " Chinese pear all ", are the Industrial Areas, orchard in flakes the biggest in the world that Guiness Records is assert.Dangshan pear annual production about 1,500,000,000 jin, accounts for 1/8th of national pears total output.
Containing sugar, mineral matter, organic acid and multivitamin in Dangshan pear, vegetal pole horn of plenty, modern clinic also proves: Dangshan pear have quench the thirst, promote the production of body fluid, the effect such as heat of dispelling is relieved summer heat, moistening lung of reducing phlegm, relieving cough and asthma, nourishing Yin and falling fire, cool heart removing toxic substances, " fruit in Chinese artichoke, medicine Zisco clarified butter " is referred to as by the successive dynasties traditional Chinese medical science.The operatic circle abundance that Dangshan, Anhui is annual, but the storage condition more complicated of the operatic circle, deal with improperly and will cause waste.Fruit vinegar and fruit vinegar beverage are health drinks, pears are processed into most of nutrition that fruit vinegar can retain pears, and process are gentle, energy consumption is low, compared with canned pack in the past, product specification and quality all increase, and improve economic benefit and the social benefit of pears industry.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of antifatigue pear fruit vinegar beverage and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of antifatigue pear fruit vinegar beverage, is made up of the raw material of following weight portion: pears 540-560, American Ginseng 3-5, balsam pear 8-10, sodium carboxymethylcellulose 3-4, zinc gluconate 1-2, almond 6-8, walnut kernel 8-12, banana 13-15, honey 14-18, glucose 30-35, shitosan 5-6, pectase are appropriate.
The preparation method of described a kind of antifatigue pear fruit vinegar beverage, comprises the following steps:
(1) sodium alginate soln of 10% and the calcium carbonate soln 50ml of 8% is taken respectively, the monoglyceride of the pectase and 6-7ml that add 1500U/L after mixing carries out stirring and emulsifying, then the edible alcohol and the proportion of acetic acid that join equal in quality part are in the mixed solution of 100:1, the calcium chloride solution adding the 0.05mol/L of 100ml after stirring a period of time again stirs, leave standstill after 4-5h clear water rinses and add shitosan, stirring at room temperature 2-3h, obtains shitosan solidification pectase microcapsules;
(2) epidermis and fruit stone is removed after being cleaned by pears, then pulp is squeezed into juice, then shitosan solidification pectase microcapsules are added, enzymolysis 25-30min under the condition of 60-70 DEG C, adding glucose sugar after being cooled to 32-36 DEG C makes the pol of pear juice at 15-20%, the saccharomyces cerevisiae activated is joined according to the inoculum concentration of 0.08-0.12% after stirring in the Hu grapefruit juice fermented, carries out ferment at constant temperature process, ferment after 3-5 days and get the more clear pear wine liquid in upper strata;
(3) the pear wine liquid obtained is put into the fermentation tank after sterilizing, in regulating tank, temperature is 30-32 DEG C, add in pear wine liquid by 100-120mL/L inoculum concentration after acetic acid bacteria is activated, deep-layer liquid mode is adopted to carry out aerobic fermentation, fermentation is terminated when alcohol concentration reaches about 5%, get filtrate after using activated carbon filter to filter, obtain the operatic circle vinegar;
(4) almond, walnut kernel are carried out ultramicronising pulverizing after frying perfume (or spice) together with American Ginseng, balsam pear, banana are added water together and wears into slurry, then with mistake 150-180 object sieve, filtrate is mixed with powder, obtains nutrition slurries;
(5) in the operatic circle vinegar in step (3), nutrition slurries, sodium carboxymethylcellulose, zinc gluconate, honey, glucose is added, filling after 70-75 DEG C of sterilizing 8-10min after being diluted with water, obtain described antifatigue pear fruit vinegar beverage.
Advantage of the present invention is: the pears vinegar color and luster that the present invention obtains is faint yellow, clear, glossy, uniformity, no suspended substance and sediment, and have making vinegar fragrance and the distinctive fragrant of pears itself, tart flavour is soft pure, strong mellow.The pectase that the present invention uses shitosan to solidify can improve crushing juice rate, and the heat resistance of pectase after solidification strengthens greatly, and the hydrolysis temperature of raising not only can play the effect of sterilizing, and can reduce enzymolysis time, raises the efficiency; The sodium carboxymethylcellulose, zinc gluconate etc. that add coordinate with American Ginseng, honey etc., supplement needed by human body trace element, improve immunity, use good anti-fatigue effect.
Detailed description of the invention
A kind of antifatigue pear fruit vinegar beverage, is made up of the raw material of following weight portion (kg): pears 540, American Ginseng 3, balsam pear 8, sodium carboxymethylcellulose 3, zinc gluconate 1, almond 6, walnut kernel 8, banana 13, honey 14, glucose 30, shitosan 5, pectase are appropriate.
The preparation method of described a kind of antifatigue pear fruit vinegar beverage, comprises the following steps:
(1) sodium alginate soln of 10% and the calcium carbonate soln 50ml of 8% is taken respectively, the monoglyceride of the pectase and 6ml that add 1500U/L after mixing carries out stirring and emulsifying, then the edible alcohol and the proportion of acetic acid that join equal in quality part are in the mixed solution of 100:1, the calcium chloride solution adding the 0.05mol/L of 100ml after stirring a period of time again stirs, leave standstill after 4h clear water rinses and add shitosan, stirring at room temperature 2h, obtains shitosan solidification pectase microcapsules;
(2) epidermis and fruit stone is removed after being cleaned by pears, then pulp is squeezed into juice, then shitosan solidification pectase microcapsules are added, enzymolysis 25min under the condition of 60 DEG C, adding glucose sugar after being cooled to 32 DEG C makes the pol of pear juice 15%, by the saccharomyces cerevisiae activated according to 0.08% inoculum concentration join carry out ferment at constant temperature process after stirring in the Hu grapefruit juice fermented, ferment after 3 days and get the more clear pear wine liquid in upper strata;
(3) the pear wine liquid obtained is put into the fermentation tank after sterilizing, in regulating tank, temperature is 30 DEG C, add in pear wine liquid by 100mL/L inoculum concentration after acetic acid bacteria is activated, deep-layer liquid mode is adopted to carry out aerobic fermentation, fermentation is terminated when alcohol concentration reaches about 5%, get filtrate after using activated carbon filter to filter, obtain the operatic circle vinegar;
(4) almond, walnut kernel are carried out ultramicronising pulverizing after frying perfume (or spice) together with American Ginseng, balsam pear, banana are added water together and wears into slurry, then with mistake 150 object sieves, filtrate is mixed with powder, obtains nutrition slurries;
(5) in the operatic circle vinegar in step (3), nutrition slurries, sodium carboxymethylcellulose, zinc gluconate, honey, glucose is added, filling after 70 DEG C of sterilizing 8min after being diluted with water, obtain described antifatigue pear fruit vinegar beverage.
Claims (2)
1. an antifatigue pear fruit vinegar beverage, it is characterized in that, be made up of the raw material of following weight portion: pears 540-560, American Ginseng 3-5, balsam pear 8-10, sodium carboxymethylcellulose 3-4, zinc gluconate 1-2, almond 6-8, walnut kernel 8-12, banana 13-15, honey 14-18, glucose 30-35, shitosan 5-6, pectase are appropriate.
2. the preparation method of a kind of antifatigue pear fruit vinegar beverage according to claim 1, is characterized in that, comprise the following steps:
(1) sodium alginate soln of 10% and the calcium carbonate soln 50ml of 8% is taken respectively, the monoglyceride of the pectase and 6-7ml that add 1500U/L after mixing carries out stirring and emulsifying, then the edible alcohol and the proportion of acetic acid that join equal in quality part are in the mixed solution of 100:1, the calcium chloride solution adding the 0.05mol/L of 100ml after stirring a period of time again stirs, leave standstill after 4-5h clear water rinses and add shitosan, stirring at room temperature 2-3h, obtains shitosan solidification pectase microcapsules;
(2) epidermis and fruit stone is removed after being cleaned by pears, then pulp is squeezed into juice, then shitosan solidification pectase microcapsules are added, enzymolysis 25-30min under the condition of 60-70 DEG C, adding glucose sugar after being cooled to 32-36 DEG C makes the pol of pear juice at 15-20%, the saccharomyces cerevisiae activated is joined according to the inoculum concentration of 0.08-0.12% after stirring in the Hu grapefruit juice fermented, carries out ferment at constant temperature process, ferment after 3-5 days and get the more clear pear wine liquid in upper strata;
(3) the pear wine liquid obtained is put into the fermentation tank after sterilizing, in regulating tank, temperature is 30-32 DEG C, add in pear wine liquid by 100-120mL/L inoculum concentration after acetic acid bacteria is activated, deep-layer liquid mode is adopted to carry out aerobic fermentation, fermentation is terminated when alcohol concentration reaches about 5%, get filtrate after using activated carbon filter to filter, obtain the operatic circle vinegar;
(4) almond, walnut kernel are carried out ultramicronising pulverizing after frying perfume (or spice) together with American Ginseng, balsam pear, banana are added water together and wears into slurry, then with mistake 150-180 object sieve, filtrate is mixed with powder, obtains nutrition slurries;
(5) in the operatic circle vinegar in step (3), nutrition slurries, sodium carboxymethylcellulose, zinc gluconate, honey, glucose is added, filling after 70-75 DEG C of sterilizing 8-10min after being diluted with water, obtain described antifatigue pear fruit vinegar beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510714594.7A CN105285588A (en) | 2015-10-29 | 2015-10-29 | Pear vinegar beverage with weariness resistance and preparation method of pear vinegar beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510714594.7A CN105285588A (en) | 2015-10-29 | 2015-10-29 | Pear vinegar beverage with weariness resistance and preparation method of pear vinegar beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105285588A true CN105285588A (en) | 2016-02-03 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510714594.7A Pending CN105285588A (en) | 2015-10-29 | 2015-10-29 | Pear vinegar beverage with weariness resistance and preparation method of pear vinegar beverage |
Country Status (1)
| Country | Link |
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| CN (1) | CN105285588A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105861257A (en) * | 2016-04-14 | 2016-08-17 | 佛山市聚成生化技术研发有限公司 | Vinegar with balanced nutrition and preparing method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101250515A (en) * | 2008-03-27 | 2008-08-27 | 江南大学 | Method for preparing micro-encapsulation glucose oxidase |
| KR20110052224A (en) * | 2009-11-12 | 2011-05-18 | (사) 한국종균협회 | Manufacturing method for fruit alcohol beverage and vinegar |
| CN103005168A (en) * | 2012-12-27 | 2013-04-03 | 上海海洋大学 | Microbial lysozyme microcapsule as well as preparation and application of microbial lysozyme microcapsule |
| CN103320306A (en) * | 2013-07-18 | 2013-09-25 | 苏州市天灵中药饮片有限公司 | Fruit vinegar for clearing heat and disinhibiting throat and preparation method thereof |
-
2015
- 2015-10-29 CN CN201510714594.7A patent/CN105285588A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101250515A (en) * | 2008-03-27 | 2008-08-27 | 江南大学 | Method for preparing micro-encapsulation glucose oxidase |
| KR20110052224A (en) * | 2009-11-12 | 2011-05-18 | (사) 한국종균협회 | Manufacturing method for fruit alcohol beverage and vinegar |
| CN103005168A (en) * | 2012-12-27 | 2013-04-03 | 上海海洋大学 | Microbial lysozyme microcapsule as well as preparation and application of microbial lysozyme microcapsule |
| CN103320306A (en) * | 2013-07-18 | 2013-09-25 | 苏州市天灵中药饮片有限公司 | Fruit vinegar for clearing heat and disinhibiting throat and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 吴健 等: "海藻酸钠-壳聚糖钠固定碱性果胶酶的研究", 《染整技术》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105861257A (en) * | 2016-04-14 | 2016-08-17 | 佛山市聚成生化技术研发有限公司 | Vinegar with balanced nutrition and preparing method thereof |
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