CN106036322A - Production method of orange vinegar beverage - Google Patents
Production method of orange vinegar beverage Download PDFInfo
- Publication number
- CN106036322A CN106036322A CN201610433464.0A CN201610433464A CN106036322A CN 106036322 A CN106036322 A CN 106036322A CN 201610433464 A CN201610433464 A CN 201610433464A CN 106036322 A CN106036322 A CN 106036322A
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- CN
- China
- Prior art keywords
- acetic acid
- parts
- orange
- citrus
- fructus momordicae
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- Pending
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 24
- 239000000052 vinegar Substances 0.000 title claims abstract description 14
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 66
- 239000002253 acid Substances 0.000 claims abstract description 25
- 239000007788 liquid Substances 0.000 claims abstract description 23
- 241000894006 Bacteria Species 0.000 claims abstract description 22
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 229930006000 Sucrose Natural products 0.000 claims abstract description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000009835 boiling Methods 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 239000012467 final product Substances 0.000 claims abstract description 8
- 238000011049 filling Methods 0.000 claims abstract description 3
- 241000207199 Citrus Species 0.000 claims description 29
- 235000020971 citrus fruits Nutrition 0.000 claims description 29
- 230000001954 sterilising effect Effects 0.000 claims description 26
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000005715 Fructose Substances 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 claims description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
- 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 description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 208000031481 Pathologic Constriction Diseases 0.000 claims description 2
- 210000001215 vagina Anatomy 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 10
- 206010011224 Cough Diseases 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 210000004072 lung Anatomy 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 238000001914 filtration Methods 0.000 abstract description 2
- 239000001963 growth medium Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 230000001276 controlling effect Effects 0.000 abstract 1
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 238000002372 labelling Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000035922 thirst Effects 0.000 description 4
- 230000000968 intestinal effect Effects 0.000 description 3
- 238000010791 quenching Methods 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 206010047700 Vomiting Diseases 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000000711 cancerogenic effect Effects 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000011321 prophylaxis Methods 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000000171 quenching effect Effects 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 230000008673 vomiting Effects 0.000 description 2
- UCTWMZQNUQWSLP-VIFPVBQESA-N (R)-adrenaline Chemical compound CNC[C@H](O)C1=CC=C(O)C(O)=C1 UCTWMZQNUQWSLP-VIFPVBQESA-N 0.000 description 1
- 229930182837 (R)-adrenaline Natural products 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010016807 Fluid retention Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical group [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930003270 Vitamin B Chemical group 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 239000000812 cholinergic antagonist Substances 0.000 description 1
- 150000001875 compounds Chemical group 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 229960005139 epinephrine Drugs 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000002048 spasmolytic effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Chemical group 0.000 description 1
- 230000002747 voluntary effect Effects 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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 production method of an orange vinegar beverage, and relates to the technical field of processing of acetic acid beverages. The orange vinegar beverage is prepared from 50-80 parts by weight of orange, 25-35 parts by weight of Fructus Momordicae and 5-10 parts by weight of white sugar. The method comprises the following steps: pulverizing the orange and Fructus Momordicae, and boiling in water with the white sugar; after cooling, filtering to obtain leach liquor, inoculating acetic acid bacteria which account for 2%-3% of the total amount of the raw materials and then fermenting; regulating acidity of the fermented liquid at the environment temperature of 16-28 DEG C and controlling the total acid content of the liquid; finally, filling under vacuum in a sterile manner to obtain the final product. The acetic acid beverage is a multifunctional beverage with effects of nutrition and health care, leach liquor sweet water with vegetative orange and Fructus Momordicae is used as an acetic bacteria culture medium for fermentation, and the produced orange vinegar beverage has various flavor components and nutritional ingredients of the orange and Fructus Momordicae, further has nutritional ingredients and proper sour of the acetic acid, is good in flavor and good in quality, and meanwhile has effects of relieving a cough and moistening the lung.
Description
Technical field
The present invention relates to beverage production field, the production method of a kind of Citrus vinegar beverage.
Background technology
Citrus contain abundant potassium, vitamin B group, vitamin C and antioxidant content, anticancer component, antianaphylaxis components.Also
Containing multiple compounds groups such as abundant flavonoid, polyphenol, carotenoid.
Citrus have appetizing and regulate the flow of vital energy, and lung moistening is quenched the thirst, prophylaxis of cancer, facilitating digestion, loosening bowel to relieve constipation, and prophylaxis of hypertension and brain go out
Effect of blood.Cure mainly septum pectorale stagnation of QI, vomiting is eaten less, very thirsty, cough due to lung-heat and insobriety in deficiency of stomach-Yin, mouth.Citrus sweet in the mouth
Sour, cool in nature, enter lung, stomach warp;There is appetizing regulate the flow of vital energy, the effect of lung moistening of quenching the thirst;Cure mainly septum pectorale stagnation of QI, vomiting is eaten less, deficiency of stomach-Yin,
Very thirsty, cough due to lung-heat and insobriety in Kou.In fresh orange blossom, there is the material " Nuo meter Ling " that a kind of active anticancer is the strongest, it
Carcinogenic chemical can be made to decompose, suppress and block the growth of cancerous cell, the activity removing toxenzyme in making human body significantly improves, resistance
Only carcinogen is to nuclear damage, Protecting gene intact.The equal edible of Citrus population, cough due to wind and cold, cough due to fluid-retention
Person's inedibility.
The nutritive value that Fructus Momordicae is wanted containing needed by human body is the highest, wherein contain substantial amounts of vitamin C, fructose, glucose,
Glucoside and protein etc..Fructus Momordicae can be controlled with lung moistening and cough, the effect of quenching the thirst, if you cause cough because of dryness of the lung lung-heat, and edible sieve
Chinese fruit is the most effective.Fructus Momordicae also has a effect the most special, it is simply that its sweet taste, and everybody just knew the when of tasting Fructus Momordicae
Road it be not the sweetest, but feel incomparable sweetness after entrance, here it is because it contain the sweetener of strong 300 times than sucrose, but
The most do not produce heat, be very suitable for suffering from obesity, hypertension, diabetes etc. and be not suitable for sugar eater and eat!Fructus Momordicae can to because of
Intestinal tube that epinephrine causes is loose spasmolytic and resistant function, allows intestinal tube oneself recover voluntary activity, thus Fructus Momordicae
Intestinal tube motion function can also be had two-way tune effect.So major part sucrose can be replaced with Fructus Momordicae.
Therefore, how to develop and to make full use of the natural resources, Citrus, Fructus Momordicae and acetic acid bacteria are organically fused one
Rise, produce all-ages, delicate fragrance nutritious, good to eat and building body acetic acid beverage with health role, be people not
The disconnected new problem exploring solution.
Summary of the invention
Problem to be solved by this invention is to provide a kind of fragrance with Citrus and nutritional labeling, good to eat quench one's thirst and have
The production method of the Citrus vinegar beverage of relieving cough and moistening lung health-care effect.
In order to solve above-mentioned technical problem, the technical solution adopted in the present invention is:
Use the raw material of following weight portion: Citrus 50 parts～80 parts, Fructus Momordicae 25 parts～35 parts, white sugar 5 parts～10 parts；
Its preparation process is:
A, weigh up the weight of Citrus, Fructus Momordicae and white sugar respectively according to above-mentioned each raw material weight number, the raw material weighed up is put into
Pot is interior and adds 400～500 parts of spring water boilings, boils to boiling and keeps 30 min～60 min, then cooling down, be filtrated to get
Lixiviating solution；
B, above-mentioned lixiviating solution is poured in the container of cleaning, access and account for the acetic acid bacteria strain of raw material total amount 2%～3%, after stirring,
Capping fermentation, fermentation temperature is 16 DEG C～28 DEG C, fermentation time 10 days～25 days；
C, the feed liquid obtaining step B fermentation carry out acid adjustment under the ambient temperature of 16 DEG C～28 DEG C, and the total acid controlling feed liquid contains
Amount is 0.3g/100ml～1g/100ml, and soluble solid content is 3%～5%；
D, will mix up acid feed liquid sterilizing after, carry out sterile vacuum fill and get final product.
In technique scheme, more specifically scheme is it may also is that in step C, and the total acid of the feed liquid obtained when fermentation contains
When amount is more than 0.1g/100ml, in feed liquid, it is simultaneously introduced glucose or fructose carries out acid adjustment.
Further: the sterilising temp of step D is 95 DEG C～110 DEG C, sterilization time is 4 seconds～30 seconds.
Further: when the feed liquid outer package in step D is plastic bottle, after filling bottle to be carried out sterilizing, sterilizing
Temperature is 95 DEG C～98 DEG C, and sterilization time is 20 minutes～30 minutes, sterilizing complete after natural cooling and get final product.
Further: described acetic acid bacteria strain is that 1.01 acetic acid bacterias, Xu Shi acetic acid bacteria, stricture of vagina film vinegar are made in AS1.41 acetic acid bacteria, Shanghai
One in acid bacterium.
Owing to have employed technique scheme, the present invention compared with prior art has the advantages that
1, the acid beverage of the present invention is the multifunctional beverage that collection nutrition and health care acts on one, with vegetal Citrus, arhat
The lixiviating solution sucrose solution of fruit ferments as acetic acid bacteria culture medium, and the Citrus vinegar beverage of production has the fragrance of Citrus, Fructus Momordicae
Material and nutritional labeling, also have nutritional labeling and the appropriateness tart flavour of acetic acid, and its raciness, quality are good, the most also have cough-relieving
Lung moistening effect.
2, raw material boiled to boiling and keep 30-60 minute, Citrus both can have been made to become with nutrition with the fragrance matter of Fructus Momordicae
Divide and can be completely dissolved in spring water, boiling can be avoided again to cross and reduce the acquisition amount of lixiviating solution for a long time；Natural cooling energy before filtering
Make Citrus and the fragrance matter of Fructus Momordicae and nutritional labeling can be completely dissolved in spring water further.
3, the products taste that prepared by the present invention is soft, tasty and refreshing, good stability, is suitable for popular beverage.
Detailed description of the invention
Below in conjunction with instantiation, the invention will be further described:
Embodiment 1
The acid beverage of the present embodiment use following weight raw material make:
Citrus 50kg, Fructus Momordicae 35kg, white sugar 5kg, spring water 450kg；The pH value of spring water is 7
Its preparation process is:
A, weigh up the weight of Citrus, Fructus Momordicae and white sugar respectively according to above-mentioned each raw material weight number, the raw material weighed up is put into
Pot is interior and adds spring water boiling, boils to boiling and keeps 30 min, then cooling down, be filtrated to get lixiviating solution；
B, above-mentioned lixiviating solution is poured into cleaning container in, accesses the acetic acid bacteria strain of 1.8 kilograms, after stirring, capping ferment,
Fermentation temperature is 16 DEG C～28 DEG C, fermentation time 10 days；
C, the feed liquid obtaining step B fermentation carry out acid adjustment under the ambient temperature of 16 DEG C～28 DEG C, and the total acid controlling feed liquid contains
Amount is 0.3g/100ml, and soluble solid content is 3%；
D, by mix up acid feed liquid after sterilizing 4s, carry out sterile vacuum plastic bottle, then going out in the environment of temperature is 95 DEG C
Bacterium temperature carries out sterilizing in the environment of being 98 DEG C, and sterilization time is 20 minutes, sterilizing complete after natural cooling, to obtain final product.
Embodiment 2
The acid beverage of the present embodiment use following weight raw material make:
Citrus 80kg, Fructus Momordicae 25kg, white sugar 10kg, spring water 500kg；The pH value of spring water is 7
Its preparation process is:
A, weigh up the weight of Citrus, Fructus Momordicae and white sugar respectively according to above-mentioned each raw material weight number, the raw material weighed up is put into
Pot is interior and adds spring water boiling, boils to boiling and keeps 60 min, then cooling down, be filtrated to get lixiviating solution；
B, above-mentioned lixiviating solution is poured into cleaning container in, accesses the acetic acid bacteria strain of 3.45 kilograms, after stirring, capping
Ferment, fermentation temperature is 16 DEG C～28 DEG C, fermentation time 25 days；
C, the feed liquid obtaining step B fermentation carry out acid adjustment under the ambient temperature of 16 DEG C～28 DEG C, and the total acid controlling feed liquid contains
Amount is 1.0g/100ml, and soluble solid content is 5%；
D, by mix up acid feed liquid after sterilizing 30s, carry out sterile vacuum plastic bottle, then going out in the environment of temperature is 98 DEG C
Bacterium temperature carries out sterilizing in the environment of being 98 DEG C, and sterilization time is 20 minutes, sterilizing complete after natural cooling, to obtain final product.
Embodiment 3
The acid beverage of the present embodiment use following weight raw material make:
Citrus 60kg, Fructus Momordicae 30kg, white sugar 8kg, spring water 480kg；The pH value of spring water is 7
Its preparation process is:
A, weigh up the weight of Citrus, Fructus Momordicae and white sugar respectively according to above-mentioned each raw material weight number, the raw material weighed up is put into
Pot is interior and adds spring water boiling, boils to boiling and keeps 45 min, then cooling down, be filtrated to get lixiviating solution；
B, above-mentioned lixiviating solution is poured into cleaning container in, accesses the acetic acid bacteria strain of 2.94 kilograms, after stirring, capping
Ferment, fermentation temperature is 16 DEG C～28 DEG C, fermentation time 20 days；
C, the feed liquid obtaining step B fermentation carry out acid adjustment under the ambient temperature of 16 DEG C～28 DEG C, and the total acid controlling feed liquid contains
Amount is 0.8g/100ml, and soluble solid content is 4%；
D, by mix up acid feed liquid after sterilizing 4s, carry out sterile vacuum plastic bottle, then going out in the environment of temperature is 110 DEG C
Bacterium temperature carries out sterilizing in the environment of being 98 DEG C, and sterilization time is 25 minutes, sterilizing complete after natural cooling, to obtain final product.
Claims (5)
1. the production method of a Citrus vinegar beverage, it is characterised in that: use the raw material of following weight portion: Citrus 50 parts～80
Part, Fructus Momordicae 25 parts～35 parts, white sugar 5 parts～10 parts；
Its preparation process is:
A, weigh up the weight of Citrus, Fructus Momordicae and white sugar respectively according to above-mentioned each raw material weight number, the raw material weighed up is put into
Pot is interior and adds 400～500 parts of spring water boilings, boils to boiling and keeps 30 min～60 min, then cooling down, be filtrated to get
Lixiviating solution；
B, above-mentioned lixiviating solution is poured in the container of cleaning, access and account for the acetic acid bacteria strain of raw material total amount 2%～3%, after stirring,
Capping fermentation, fermentation temperature is 16 DEG C～28 DEG C, fermentation time 10 days～25 days；
C, the feed liquid obtaining step B fermentation carry out acid adjustment under the ambient temperature of 16 DEG C～28 DEG C, and the total acid controlling feed liquid contains
Amount is 0.3g/100ml～1g/100ml, and soluble solid content is 3%～5%；
D, will mix up acid feed liquid sterilizing after, carry out sterile vacuum fill and get final product.
The production method of Citrus vinegar beverage the most according to claim 1, it is characterised in that: in step C, obtain when fermenting
When the total acid content of feed liquid is more than 0.1g/100ml, in feed liquid, it is simultaneously introduced glucose or fructose carries out acid adjustment.
The production method of Citrus vinegar beverage the most according to claim 1 and 2, it is characterised in that: the sterilising temp of step D is
95 DEG C～110 DEG C, sterilization time is 4 seconds～30 seconds.
The production method of Citrus vinegar beverage the most according to claim 1 and 2, it is characterised in that: when outside the feed liquid in step D
When being packaged as plastic bottle, after filling bottle being carried out sterilizing, sterilising temp is 95 DEG C～98 DEG C, sterilization time be 20 minutes～
30 minutes, sterilizing complete after natural cooling and get final product.
The production method of Citrus vinegar beverage the most according to claim 1, it is characterised in that: described acetic acid bacteria strain is AS1.41
Acetic acid bacteria, Shanghai make the one in 1.01 acetic acid bacterias, Xu Shi acetic acid bacteria, stricture of vagina film acetic acid bacteria.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610433464.0A CN106036322A (en) | 2016-06-18 | 2016-06-18 | Production method of orange vinegar beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610433464.0A CN106036322A (en) | 2016-06-18 | 2016-06-18 | Production method of orange vinegar beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106036322A true CN106036322A (en) | 2016-10-26 |
Family
ID=57169118
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610433464.0A Pending CN106036322A (en) | 2016-06-18 | 2016-06-18 | Production method of orange vinegar beverage |
Country Status (1)
| Country | Link |
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| CN (1) | CN106036322A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712510A (en) * | 2017-09-29 | 2018-02-23 | 平果县果燕缘农业开发有限公司 | A kind of flavor citrus vinegar beverage and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10179134A (en) * | 1996-12-09 | 1998-07-07 | Keitai Gen | Garlic vinegar |
| CN1392240A (en) * | 2002-05-28 | 2003-01-22 | 湖南省农业科学院农产品加工研究所 | Process for producing orange fruit vinegar |
| CN101130741A (en) * | 2007-09-19 | 2008-02-27 | 范英祝 | Vinegar koji and biological edible vinegar, and method of producing the same |
| 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 |
| CN103478328A (en) * | 2013-09-22 | 2014-01-01 | 广西三江县康百氏实业有限公司 | Production method for tea vinegar drink |
-
2016
- 2016-06-18 CN CN201610433464.0A patent/CN106036322A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10179134A (en) * | 1996-12-09 | 1998-07-07 | Keitai Gen | Garlic vinegar |
| CN1392240A (en) * | 2002-05-28 | 2003-01-22 | 湖南省农业科学院农产品加工研究所 | Process for producing orange fruit vinegar |
| CN101130741A (en) * | 2007-09-19 | 2008-02-27 | 范英祝 | Vinegar koji and biological edible vinegar, and method of producing the same |
| 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 |
| CN103478328A (en) * | 2013-09-22 | 2014-01-01 | 广西三江县康百氏实业有限公司 | Production method for tea vinegar drink |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712510A (en) * | 2017-09-29 | 2018-02-23 | 平果县果燕缘农业开发有限公司 | A kind of flavor citrus vinegar beverage and preparation method thereof |
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Application publication date: 20161026 |