CN106036262A - Lung-moistening fruit vinegar beverage and preparation method thereof - Google Patents
Lung-moistening fruit vinegar beverage and preparation method thereof Download PDFInfo
- Publication number
- CN106036262A CN106036262A CN201610317527.6A CN201610317527A CN106036262A CN 106036262 A CN106036262 A CN 106036262A CN 201610317527 A CN201610317527 A CN 201610317527A CN 106036262 A CN106036262 A CN 106036262A
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- CN
- China
- Prior art keywords
- preparation
- prepared
- fruit vinegar
- vinegar beverage
- snow pear
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- 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
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 34
- 239000000052 vinegar Substances 0.000 title claims abstract description 34
- 235000013361 beverage Nutrition 0.000 title claims abstract description 25
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 241000287420 Pyrus x nivalis Species 0.000 claims abstract description 14
- 235000015206 pear juice Nutrition 0.000 claims abstract description 12
- 241000196324 Embryophyta Species 0.000 claims abstract description 11
- 210000004072 lung Anatomy 0.000 claims abstract description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 8
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 8
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000010447 xylitol Nutrition 0.000 claims abstract description 8
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 8
- 229960002675 xylitol Drugs 0.000 claims abstract description 8
- 239000000811 xylitol Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims description 14
- 230000004151 fermentation Effects 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 241000220324 Pyrus Species 0.000 claims description 11
- 235000014443 Pyrus communis Nutrition 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 125000000218 acetic acid group Chemical class C(C)(=O)* 0.000 claims description 3
- 235000013405 beer Nutrition 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000000834 fixative Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000008213 purified water Substances 0.000 claims description 3
- 238000012859 sterile filling Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 206010011224 Cough Diseases 0.000 abstract description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract 3
- 239000012141 concentrate Substances 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 230000017423 tissue regeneration Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000008935 nutritious Nutrition 0.000 description 2
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 1
- 235000009685 Crataegus X maligna Nutrition 0.000 description 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 1
- 235000009486 Crataegus bullatus Nutrition 0.000 description 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 1
- 235000009682 Crataegus limnophila Nutrition 0.000 description 1
- 235000004423 Crataegus monogyna Nutrition 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
- 235000002313 Crataegus paludosa Nutrition 0.000 description 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 235000021581 juice product Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 235000021422 persimmon vinegar Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 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
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (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 relates to lung-moistening fruit vinegar beverage and a preparation method thereof. The lung-moistening fruit vinegar beverage is prepared from the following raw materials in percentage: 40-70% of snow pear juice, 10-20% of snow pear vinegar, 5-15% of plant concentrate, 2-5% of honey and 5-8% of xylitol. The preparation technology comprises the following steps: fermenting the snow pear juice with alcohol and acetic acid so as to prepare the snow pear vinegar; and blending the raw materials, so that the final products are prepared. The fruit vinegar beverage has the effects of moistening the lung, moistening the dryness, stopping coughing, reducing phlegm, nourishing the blood and promoting tissue regeneration.
Description
Technical field
The present invention relates to a kind of fruit vinegar beverage and preparation method thereof, be specifically related to a kind of lung moistening fruit vinegar beverage and preparation side thereof
Method.
Background technology
Fruit vinegar is nutritious, the tart flavour seasoning of unique flavor obtained through alcohol fermentation and acetic fermentation by fruit and vegetable juice
Product, have the alimentary health-care function of fruit and vinegar concurrently.At present, fruit vinegar beverage is the most popular to people, and market mainly has apple vinegar
Beverage, Hawthorn Vinegar beverage, grape vinegar beverage, persimmon vinegar beverage, pears vinegar beverage, Chinese gooseberry vinegar beverage etc., along with people's Living Water
Flat raising, common fruit vinegar cannot meet the demand of people, and the fruit vinegar with special efficacy receives much concern.
Summary of the invention
The present invention is directed to the problems referred to above, it is desirable to provide a kind of fruit vinegar beverage with lung moistening effect, this beverage is nutritious,
Unique flavor, has the alimentary health-care function of fruit and vinegar concurrently.It is suitable for the different consumer group to drink.
A kind of lung moistening fruit vinegar beverage and preparation method thereof, based on percent, is made up of following raw material:
Snow pear juice 40-60%
Pear vinegar 10-20%
Plant concentrated solution 5-15%
Mel 2-5%
Xylitol 5-8%
Remaining ingredient is pure water；
A kind of lung moistening fruit vinegar beverage and preparation method thereof, preparation process is as follows:
1) prepared by plant extraction liquid
Bulbus Lilii, Folium Eriobotryae are cleaned, and take edible part and add water infusion 2h, material-water ratio 1:10, filter, and filtrate is concentrated into original volume 1/5,
To plant concentrated solution；
2) prepared by snow pear juice
Pear is cleaned, and takes edible part and squeezes the juice, adds 0.5% citric acid color fixative；
3) prepared by pear vinegar
Snow pear juice adds 0.3% yeast mixture activated, carries out alcohol fermentation, fermentation temperature 28-32 DEG C, 4-7 days time；Wine
After essence fermentation ends, adding activated acetic acid bacteria in alcohol fermented beer, inoculum concentration is 2-6%, temperature 28-31 DEG C, and ferment 6-
8d, every 12h survey acidity once, until the constant i.e. acetic fermentation of acidity completes；
4) allotment
Xylitol is first dissolved in appropriate amount of purified water, is that other components mix in proportion；
5) sterilizing, fill
Deployed beverage uses UHT sterilizing, sterilising temp 121 DEG C, time 10S, uses sterile filling mode fill, is become
Product.
Beneficial effects of the present invention: 1) there is the effect of lung moistening clearing away dryness, relieving cough and resolving phlegm, nourishing blood and promoting granulation；2) preparation technology letter
Single, shelf life of products is long, unique flavor, and the suitable different consumer groups drink.
Further illustrate the present invention below in conjunction with detailed description of the invention, but the scope of protection of present invention is not limited to
In following embodiments.
Detailed description of the invention:
Embodiment 1:
Fruit vinegar beverage, based on percent, is made up of following raw material:
Snow pear juice 60%
Pear vinegar 10%
Plant concentrated solution 5%
Mel 2%
Xylitol 6%
Remaining ingredient is pure water；
Preparation process is as follows:
1) prepared by plant extraction liquid
Bulbus Lilii, Folium Eriobotryae are cleaned, and take edible part and add water infusion 2h, material-water ratio 1:10, filter, and filtrate is concentrated into original volume 1/5,
To plant concentrated solution；
2) prepared by snow pear juice
Pear is cleaned, and takes edible part and squeezes the juice, adds 0.5% citric acid color fixative；
3) prepared by pear vinegar
Snow pear juice adds 0.3% yeast mixture activated, carries out alcohol fermentation, fermentation temperature 28-32 DEG C, 4-7 days time；Wine
After essence fermentation ends, adding activated acetic acid bacteria in alcohol fermented beer, inoculum concentration is 2-6%, temperature 28-31 DEG C, and ferment 6-
8d, every 12h survey acidity once, until the constant i.e. acetic fermentation of acidity completes；
4) allotment
Xylitol is first dissolved in appropriate amount of purified water, is that other components mix in proportion；
5) sterilizing, fill
Deployed beverage uses UHT sterilizing, sterilising temp 121 DEG C, time 10S, uses sterile filling mode fill, is become
Product.
Embodiment 2
Fruit vinegar beverage, based on percent, is made by with raw material:
Snow pear juice 50%
Pear vinegar 20%
Plant concentrated solution 10%
Mel 3%
Xylitol 5%
Remaining ingredient is pure water；
Preparation process is with embodiment 1.
Claims (2)
1. lung moistening fruit vinegar beverage and preparation method thereof, it is characterised in that based on percent, is made up of following raw material:
Snow pear juice 40-60%
Pear vinegar 10-20%
Plant concentrated solution 5-15%
Mel 2-5%
Xylitol 5-8%
Remaining ingredient is pure water.
2. lung moistening fruit vinegar beverage and preparation method thereof, it is characterised in that preparation process is as follows:
1) prepared by plant extraction liquid
Bulbus Lilii, Folium Eriobotryae are cleaned, and take edible part and add water infusion 2h, material-water ratio 1:10, filter, and filtrate is concentrated into original volume 1/5,
To plant concentrated solution；
2) prepared by snow pear juice
Pear is cleaned, and takes edible part and squeezes the juice, adds 0.5% citric acid color fixative；
3) prepared by pear vinegar
Snow pear juice adds 0.3% yeast mixture activated, carries out alcohol fermentation, fermentation temperature 28-32 DEG C, 4-7 days time；Wine
After essence fermentation ends, adding activated acetic acid bacteria in alcohol fermented beer, inoculum concentration is 2-6%, temperature 28-31 DEG C, and ferment 6-
8d, every 12h survey acidity once, until the constant i.e. acetic fermentation of acidity completes；
4) allotment
Xylitol is first dissolved in appropriate amount of purified water, is that other components mix in proportion；
5) sterilizing, fill
Deployed beverage uses UHT sterilizing, sterilising temp 121 DEG C, time 10S, uses sterile filling mode fill, is become
Product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610317527.6A CN106036262A (en) | 2016-05-16 | 2016-05-16 | Lung-moistening fruit vinegar beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610317527.6A CN106036262A (en) | 2016-05-16 | 2016-05-16 | Lung-moistening fruit vinegar beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106036262A true CN106036262A (en) | 2016-10-26 |
Family
ID=57177614
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610317527.6A Pending CN106036262A (en) | 2016-05-16 | 2016-05-16 | Lung-moistening fruit vinegar beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106036262A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106635719A (en) * | 2016-11-21 | 2017-05-10 | 玉林市开朗商贸有限公司 | Passion fruit vinegar and preparation method thereof |
| CN107259236A (en) * | 2017-06-21 | 2017-10-20 | 统企业(中国)投资有限公司昆山研究开发中心 | The processing method that peppermint extracts dry powder and pyrus nivalis loquat dew |
-
2016
- 2016-05-16 CN CN201610317527.6A patent/CN106036262A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106635719A (en) * | 2016-11-21 | 2017-05-10 | 玉林市开朗商贸有限公司 | Passion fruit vinegar and preparation method thereof |
| CN107259236A (en) * | 2017-06-21 | 2017-10-20 | 统企业(中国)投资有限公司昆山研究开发中心 | The processing method that peppermint extracts dry powder and pyrus nivalis loquat dew |
| CN107259236B (en) * | 2017-06-21 | 2021-02-05 | 统一企业(中国)投资有限公司昆山研究开发中心 | Processing method for mint extraction dry powder and snow pear loquat syrup |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161026 |
|
| WD01 | Invention patent application deemed withdrawn after publication |