CN106261188A - 橘子味醋饮料配方 - Google Patents
橘子味醋饮料配方 Download PDFInfo
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- CN106261188A CN106261188A CN201510281354.2A CN201510281354A CN106261188A CN 106261188 A CN106261188 A CN 106261188A CN 201510281354 A CN201510281354 A CN 201510281354A CN 106261188 A CN106261188 A CN 106261188A
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- vinegar
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- mel
- sucus
- vitis viniferae
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 45
- 239000000052 vinegar Substances 0.000 title claims abstract description 45
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 title claims abstract description 5
- 239000007968 orange flavor Substances 0.000 title claims abstract description 5
- 235000013361 beverage Nutrition 0.000 title abstract description 9
- 235000009392 Vitis Nutrition 0.000 claims abstract description 8
- 241000219095 Vitis Species 0.000 claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 239000012153 distilled water Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 101100108327 Escherichia coli (strain K12) melA gene Proteins 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 7
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 230000003867 tiredness Effects 0.000 abstract description 3
- 208000016255 tiredness Diseases 0.000 abstract description 3
- 206010011224 Cough Diseases 0.000 abstract description 2
- 206010018276 Gingival bleeding Diseases 0.000 abstract description 2
- 208000024283 Gingival haemorrhages Diseases 0.000 abstract description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 230000000857 drug effect Effects 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 11
- 235000013305 food Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 6
- 235000010659 Phoenix dactylifera Nutrition 0.000 description 3
- 210000000582 semen Anatomy 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 241000233805 Phoenix Species 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 241000606434 Babylonia Species 0.000 description 1
- 229910000906 Bronze Inorganic materials 0.000 description 1
- 244000104275 Phoenix dactylifera Species 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000007230 Sorghum bicolor Nutrition 0.000 description 1
- 235000001468 Triticum dicoccon Nutrition 0.000 description 1
- 240000000359 Triticum dicoccon Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000010974 bronze Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- KUNSUQLRTQLHQQ-UHFFFAOYSA-N copper tin Chemical compound [Cu].[Sn] KUNSUQLRTQLHQQ-UHFFFAOYSA-N 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000002262 irrigation Effects 0.000 description 1
- 238000003973 irrigation Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000000194 supercritical-fluid extraction Methods 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
-
- 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
- A23L2/60—Sweeteners
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
橘子味醋饮料配方。其由醋、橘子汁、葡萄汁、苹果汁、蜂蜜和蒸馏水调配而成。醋具有消除疲劳、治感冒的作用；橘子汁具有润肺、止咳、化痰、健脾、顺气、止渴的药效；葡萄汁具有降低胆固醇、预防感冒、舒缓牙龈出血、美肤瘦身的作用；蜂蜜具有补血养气和美容的功效；本发明采用醋和水果汁作为饮料配方材料，对人体既健康且口感清爽。
Description
技术领域
本发明涉及一种新型饮料领域，具体涉及一种含有醋味的新型饮料。
背景技术
醋是日常生活中的必需品，用途很多，主要作为中国各大菜系中传统的调味品，经常喝醋能够起到消除疲劳等作用，还具有治感冒的作用。
醋多由高梁、大米、玉米、小麦以及糖类和酒类发酵制成。由于原料，工艺，饮食习惯的不同，各地醋的口味相差很大。最早的醋纪录在西亚，底格里斯河与幼发拉底河之间，美索不达米亚的南端，相当于现今伊拉克首都巴格达周围到波斯湾的地区，这个地区在公元前 5000年，已经进入铜器时代，使用阴历，开始筑坝拦洪，灌溉农业，并以大麦、双粒小麦生产面包，以芝麻榨油。据说在公元前 5000年，巴比伦尼亚有最为古老的醋纪录，用椰枣 （Date）的果汁和树液以及葡萄干酿酒，再以酒、啤酒生产醋。椰枣是椰子科树木的果实，以椰枣果汁可以生产优质的醋。我国是一个食醋生产和消费的大国,酿醋历史悠久,许多人都有食醋的习惯和爱好。随着人们生活水平的提高以及科学研究对食醋功能特性的进一步揭示,食醋的用途也越来越广,对食醋及其衍生产品的需求越来越大。对醋的使用已不仅仅局限于传统的烹调中,作为营养饮品、保健品等正日益受到越来越多人的喜好。我国的制醋工业已经发生了很大变化,采用自吸式深层发酵法的制醋工艺标志着我国传统的食醋业进入了工业化生产。据智研数据研究中心显示在食醋生产成套设备的自主研发、应用等方面与国外发达国家相比还有很大差距,同时也说明还有相当大的发展空间。国外食品机械产品技术水平优势主要体现在设备高度自动化、生产高效率化、食品资源高利用化、产品高度节能化和高新技术实用化。国外在食品机械中推广应用的高新技术有微电子技术、光电技术、真空技术、膜分离技术、挤压膨化技术、微波技术、超微粉 碎技术、超临界萃取技术、超高压灭菌技术、低温杀菌技术、智能技术等,这些高新技术均有助于促进食醋产业的现代化发展。用高新技术装备的食品机械,提高了生产效率,降低了能源消耗,增加了得率,减少了废弃物,保持了食品营养成分和风味,提高了食品的品质。中国著名的醋有广灵登场堡醋、岐山醋、山西老陈醋、保宁醋、镇江香醋、天津独流老醋、福建永春老醋。本饮料的醋以优质糯米及黄酒糟为主要原料酿制而成，色浓味鲜，香而微甜，酸而不涩。
发明内容
本发明提供一种含有醋味的新型饮料配方，该醋味饮料配方由天然食材调配而成，健康养生、口感清爽。
本发明解决其技术问题所采用的技术方案为：橘子味醋饮料配方由醋、橘子汁、葡萄汁、苹果汁、蜂蜜和蒸馏水调配而成，各原料按重量成分计，醋4%至6%，橘子汁21%至27%，葡萄汁6%至12%，苹果汁6%至12%，蜂蜜7%至9%，蒸馏水34%至56%。
本发明的有益效果是，醋具有消除疲劳、治感冒的作用；橘子汁具有润肺、止咳、化痰、健脾、顺气、止渴的药效；葡萄汁具有降低胆固醇、预防感冒、舒缓牙龈出血、美肤瘦身的作用；本发明采用大自然原料作为饮料配方材料，对人体既健康且口感清爽。
Claims (1)
1.一种橘子味醋味饮料配方，其特征是：其由醋、橘子汁、葡萄汁、苹果汁、蜂蜜和蒸馏水调配而成，各原料按重量成分计，醋4%至6%，橘子汁21%至27%，葡萄汁6%至12%，苹果汁6%至12%，蜂蜜7%至9%，蒸馏水34%至56%。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510281354.2A CN106261188A (zh) | 2015-05-28 | 2015-05-28 | 橘子味醋饮料配方 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510281354.2A CN106261188A (zh) | 2015-05-28 | 2015-05-28 | 橘子味醋饮料配方 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106261188A true CN106261188A (zh) | 2017-01-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510281354.2A Pending CN106261188A (zh) | 2015-05-28 | 2015-05-28 | 橘子味醋饮料配方 |
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| Country | Link |
|---|---|
| CN (1) | CN106261188A (zh) |
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2015
- 2015-05-28 CN CN201510281354.2A patent/CN106261188A/zh active Pending
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170104 |
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| WD01 | Invention patent application deemed withdrawn after publication |