CN105713811A - Cherry fruit vinegar - Google Patents
Cherry fruit vinegar Download PDFInfo
- Publication number
- CN105713811A CN105713811A CN201610230608.2A CN201610230608A CN105713811A CN 105713811 A CN105713811 A CN 105713811A CN 201610230608 A CN201610230608 A CN 201610230608A CN 105713811 A CN105713811 A CN 105713811A
- Authority
- CN
- China
- Prior art keywords
- vinegar
- juice
- fruit vinegar
- cherry
- parts
- 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
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Classifications
-
- 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
Abstract
The invention discloses cherry fruit vinegar. The cherry fruit vinegar is prepared from components in parts by weight as follows: 50-60 parts of original apple vinegar and 30-40 parts of cherry juice. According to the cherry fruit vinegar, the sour taste of the original apple vinegar is conditioned by the aid of the cherry juice, meanwhile, the color of the original apple vinegar is increased, and the color is brighter, so that the drinking appetite is improved.
Description
Technical field
The present invention relates to a kind of fruit vinegar beverage, be specifically related to a kind of fruit vinegar beverage containing Fructus Pruni pseudocerasi.
Background technology
Existing fruit vinegar many employings fruit carries out being fermented into vinegar, color clarification, single, and tart flavour is heavier, it is impossible to meet popular beverage demand.More fruit vinegar is apple vinegar, wherein contains pectin, vitamin, mineral and ferment, its acid ingredient can dredge vessel softening, kills pathogenic bacteria, strengthens immunity and the anti-virus ability of human body, improve digestive system, clean digestive tract, help eliminating joint, blood vessel and the toxin of internal organs, endocrine regulation, have and substantially reduce blood fat and detoxifying health-care function, arthritis and gout are also had certain curative effect.
Rich in the multiple element such as sugar, protein, vitamin and calcium, ferrum, phosphorus, potassium in Fructus Pruni pseudocerasi.Containing the mineral such as protein, fat, carbohydrate and calcium, phosphorus, potassium in Eugenia javanica Lam, it is suitable for controlling clearing away heat and promoting diuresis and calming the nerves, the most effective to cough, asthma.
Not yet there is at present the beverage research that Fructus Pruni pseudocerasi, Eugenia javanica Lam are used for fruit vinegar.
Summary of the invention
The invention aims to solve defect present in prior art, it is provided that a kind of Fructus Pruni pseudocerasi fruit vinegar, including the component of following weight proportion: Fructus Mali pumilae former vinegar 50-60 part, cherry juice 30-40 part.
Fructus Pruni pseudocerasi fruit vinegar of the present invention may also include Eugenia javanica Lam juice, and the weight proportion of concrete component is as follows: Fructus Mali pumilae former vinegar 50-60 part, cherry juice 20-30 part, Eugenia javanica Lam juice 10-15 part.
Fructus Pruni pseudocerasi fruit vinegar of the present invention, the weight proportion of best composition is: the former vinegar of Fructus Mali pumilae 55 parts, cherry juice 25 parts, 15 parts of Eugenia javanica Lam juice.
Wherein, Eugenia javanica Lam juice is prepared by the following method: after taking Eugenia javanica Lam peeling, stripping and slicing, squeezes and get final product.
The present invention has the advantage that the present invention utilizes the tart flavour of the cherry juice regulation former vinegar of Fructus Mali pumilae compared to existing technology, adds the color and luster of apple vinegar simultaneously, and color is more bright-coloured, improves the appetite drunk；The Eugenia javanica Lam juice simultaneously added contains abundant nutrient, can increase the health-care effect of beverage, and avoids that individually to drink the taste of Eugenia javanica Lam juice boring.It is in good taste that the present invention mixes fruit vinegar beverage, and color is beautiful, adds the sight of beverage.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in detail.
Embodiment 1
Fruit vinegar proportioning:
Fructus Mali pumilae former vinegar 5kg, cherry juice 4kg, mix homogeneously and get final product.
Embodiment 2
Fruit vinegar proportioning:
Fructus Mali pumilae former vinegar 6kg, cherry juice 3kg, Eugenia javanica Lam juice 1.5kg, mix homogeneously and get final product.
Embodiment 3
Fruit vinegar proportioning:
Fructus Mali pumilae former vinegar 5.5kg, cherry juice 2.5kg, Eugenia javanica Lam juice 1.5kg, mix homogeneously and get final product.
The Fructus Pruni pseudocerasi fruit vinegar that the present invention prepares is shiny red, sweet and sour taste.
Claims (4)
1. a Fructus Pruni pseudocerasi fruit vinegar, it is characterised in that include the component of following weight proportion: Fructus Mali pumilae former vinegar 50-60 part, cherry juice 30-40 part.
Fructus Pruni pseudocerasi fruit vinegar the most according to claim 1, it is characterised in that include the component of following weight proportion: Fructus Mali pumilae former vinegar 50-60 part, cherry juice 20-30 part, Eugenia javanica Lam juice 10-15 part.
Fructus Pruni pseudocerasi fruit vinegar the most according to claim 2, it is characterised in that include the component of following weight proportion: the former vinegar of Fructus Mali pumilae 55 parts, cherry juice 25 parts, 15 parts of Eugenia javanica Lam juice.
Fructus Pruni pseudocerasi fruit vinegar the most according to claim 3, it is characterised in that described Eugenia javanica Lam juice is prepared by the following method: after taking Eugenia javanica Lam peeling, stripping and slicing, squeeze and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610230608.2A CN105713811A (en) | 2016-04-14 | 2016-04-14 | Cherry fruit vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610230608.2A CN105713811A (en) | 2016-04-14 | 2016-04-14 | Cherry fruit vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105713811A true CN105713811A (en) | 2016-06-29 |
Family
ID=56160140
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610230608.2A Pending CN105713811A (en) | 2016-04-14 | 2016-04-14 | Cherry fruit vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105713811A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102344883A (en) * | 2010-07-25 | 2012-02-08 | 孙自泰 | Cherry vinegar and preparation method thereof |
| WO2013050828A1 (en) * | 2011-05-03 | 2013-04-11 | Acetaia Giuseppe Cremonini S.R.L. | Drink |
| CN103351996A (en) * | 2013-07-12 | 2013-10-16 | 潘剑峰 | Production method for wax apple fruit vinegar |
| CN103504295A (en) * | 2013-09-11 | 2014-01-15 | 苏州萃智新技术开发有限公司 | Apple vinegar beverage production method |
| CN105331515A (en) * | 2015-12-14 | 2016-02-17 | 梁文成 | Making method of saussurea involucrata and apple vinegar |
-
2016
- 2016-04-14 CN CN201610230608.2A patent/CN105713811A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102344883A (en) * | 2010-07-25 | 2012-02-08 | 孙自泰 | Cherry vinegar and preparation method thereof |
| WO2013050828A1 (en) * | 2011-05-03 | 2013-04-11 | Acetaia Giuseppe Cremonini S.R.L. | Drink |
| CN103351996A (en) * | 2013-07-12 | 2013-10-16 | 潘剑峰 | Production method for wax apple fruit vinegar |
| CN103504295A (en) * | 2013-09-11 | 2014-01-15 | 苏州萃智新技术开发有限公司 | Apple vinegar beverage production method |
| CN105331515A (en) * | 2015-12-14 | 2016-02-17 | 梁文成 | Making method of saussurea involucrata and apple vinegar |
Non-Patent Citations (1)
| Title |
|---|
| 林美慧: "《手酿水果》", 30 June 2013 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160629 |
|
| RJ01 | Rejection of invention patent application after publication |