CN106261186A - Pears taste vinegar beverage formula - Google Patents
Pears taste vinegar beverage formula Download PDFInfo
- Publication number
- CN106261186A CN106261186A CN201510281246.5A CN201510281246A CN106261186A CN 106261186 A CN106261186 A CN 106261186A CN 201510281246 A CN201510281246 A CN 201510281246A CN 106261186 A CN106261186 A CN 106261186A
- Authority
- CN
- China
- Prior art keywords
- vinegar
- effect
- sucus
- mel
- vitis viniferae
- 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.)
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Classifications
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- 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
-
- 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
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Pears taste vinegar beverage formula.It is formed by the allotment of vinegar, Sucus Pyri, Sucus Vitis viniferae, peach juice, Mel and distilled water.The effect that vinegar has allaying tiredness, cures cold;Sucus Pyri has the effect of nourishing the lung to arrest cough, resolving heat and reducing pathogenic fire;Sucus Vitis viniferae has reduction cholesterol, preventing cold, gingival hemorrhage of releiving, the effect of skin Caring weight reducing;Peach juice has the effect of benefiting qi and nourishing blood, face nourishing antidebilitation;Mel has effect fostered the spirit of nobility and improve looks of enriching blood;The present invention use vinegar and fruice as drink formula material, the both healthy and clean taste to human body.
Description
Technical field
The present invention relates to a kind of new beverage field, be specifically related to a kind of new beverage containing the smell of vinegar.
Background technology
Vinegar is the necessary in daily life, and purposes is a lot, mainly as flavoring agent traditional in China's major styles of cooking, often drinks vinegar and can play the effects such as allaying tiredness, also have the effect cured cold.
Vinegar is many to be made up of Sorghum vulgare Pers., rice, Semen Maydis, Semen Tritici aestivi and saccharide and wine fermentation.Due to raw material, technique, the difference of dietary habit, the taste of various places vinegar differs greatly.Vinegar the earliest is noted down in West Asia, between Tigris and Euphrates, the south of Mesopotamia, is equivalent to the area to the Persian Gulf around BAGHDAD, Iraq now, and this area was at B.C. 5000, come into the Bronze Age, use lunar calendar, start to build a dike to keep back the floodwaters, Irrigation farming, and produce bread with Fructus Hordei Vulgaris, emmer, extract oil with Semen Sesami.It is said that at B.C. 5000, Babylonia had the most ancient vinegar to note down, with the fruit juice of date palm (Date) and resin and dried Fructus Vitis viniferae wine brewing, then with wine, Beer Production vinegar.Date palm is the fruit of Cortex cocois radicis section trees, can produce the vinegar of high-quality with date palm fruit juice.China is the big country of a vinegar production and consumption, makes vinegar with a long history, and many people have custom and the hobby of vinegar.Along with raising and the scientific research further announcement to vinegar functional characteristic of people's living standard, the purposes of vinegar is wider, increasing to the demand of vinegar and derived product thereof.Use to vinegar has been not limited solely in the traditional cooking, is just being increasingly subject to the hobby of more and more people as nourishing beverage, health product etc..The vinegar industry processed of China has occurred that great changes, and the traditional vinegar industry of China enters industrialized production to use the vinegar technique processed of Self-sucking deep fermenting method to indicate.Grinding data research center according to intelligence and show that also there is a big difference compared with developed countries at aspects such as vinegar the production independent research of complete set of equipments, application, the most also explanation also has sizable development space.It is practical that foreign foods engineering goods technical merit advantage is mainly reflected in device height automatization, production high efficiency, food resource usury, product high energy saving and new and high technology.Abroad in food machinery, the new and high technology of popularization and application has microelectric technique, photoelectric technology, vacuum technique, membrane separation technique, extruding and puffing technology, microwave technology, superfine communication technique, supercritical extraction technique, supertension sterilize technology, cold sterilization technology, intellectual technology etc., and these new and high technologies each contribute to promote the modernization development of vinegar industry.With the food machinery of high and new technology equipment, improve production efficiency, reduce energy resource consumption, add yield, decrease garbage, maintain food nutrient composition and local flavor, improve the quality of food.The vinegar of Chinese Famous has Guangling to come on stage fort vinegar, Qishan vinegar, Shanxi mature vinegar, the peaceful vinegar of guarantor, zhenjiang vinegar, Tianjin DULIU vinegar, the old vinegar in Yongchun, Fujian.The vinegar of this beverage forms with quality glutinous rice and yellow wine lees for primary raw material brew, and color is dense delicious, fragrant and micro-sweet, acid and the most puckery.
Summary of the invention
The present invention provides a kind of new beverage formula containing the smell of vinegar, and this smell of vinegar drink formula is formed by the allotment of natural food materials, health care, clean taste.
The technical solution adopted for the present invention to solve the technical problems is: pears taste vinegar beverage formula is formed by the allotment of vinegar, Sucus Pyri, pineapple juice, Sucus Mali pumilae, Mel and distilled water, each raw material composition meter by weight, vinegar 5% to 7%, Sucus Pyri 17% to 23%, Sucus Vitis viniferae 8% to 13%, peach juice 8% to 13%, Mel 5% to 8%, distilled water 36% to 57%.
The invention has the beneficial effects as follows, the effect that vinegar has allaying tiredness, cures cold;Sucus Pyri has the effect of nourishing the lung to arrest cough, resolving heat and reducing pathogenic fire;Mel has effect fostered the spirit of nobility and improve looks of enriching blood;Sucus Vitis viniferae has reduction cholesterol, preventing cold, gingival hemorrhage of releiving, the effect of skin Caring weight reducing;Peach juice has the effect of benefiting qi and nourishing blood, face nourishing antidebilitation;Mel has effect fostered the spirit of nobility and improve looks of enriching blood;The present invention use the Nature raw material as drink formula material, the both healthy and clean taste to human body.
Detailed description of the invention
Embodiment 1: pears taste vinegar beverage formula is formed by the allotment of vinegar, Sucus Pyri, Sucus Vitis viniferae, peach juice, Mel and distilled water, each raw material composition meter by weight, vinegar 5%, Sucus Pyri 17%, Sucus Vitis viniferae 8%, peach juice 8%, Mel 5%, distilled water 57%.
Embodiment 2: pears taste vinegar beverage formula is formed by the allotment of vinegar, Sucus Pyri, Sucus Vitis viniferae, peach juice, Mel and distilled water, each raw material composition meter by weight, vinegar 7%, Sucus Pyri 23%, Sucus Vitis viniferae 13%, peach juice 13%, Mel 8%, distilled water 36%.
Claims (1)
1. a pears taste vinegar beverage formula, it is characterized in that: it is formed by the allotment of vinegar, Sucus Pyri, Sucus Vitis viniferae, peach juice, Mel and distilled water, each raw material composition meter by weight, vinegar 5% to 7%, Sucus Pyri 17% to 23%, Sucus Vitis viniferae 8% to 13%, peach juice 8% to 13%, Mel 5% to 8%, distilled water 36% to 57%.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510281246.5A CN106261186A (en) | 2015-05-28 | 2015-05-28 | Pears taste vinegar beverage formula |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510281246.5A CN106261186A (en) | 2015-05-28 | 2015-05-28 | Pears taste vinegar beverage formula |
Publications (1)
Publication Number | Publication Date |
---|---|
CN106261186A true CN106261186A (en) | 2017-01-04 |
Family
ID=57635193
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510281246.5A Pending CN106261186A (en) | 2015-05-28 | 2015-05-28 | Pears taste vinegar beverage formula |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106261186A (en) |
-
2015
- 2015-05-28 CN CN201510281246.5A patent/CN106261186A/en active Pending
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170104 |