CN106261189A - Citrullus vulgaris taste vinegar beverage formula - Google Patents
Citrullus vulgaris taste vinegar beverage formula Download PDFInfo
- Publication number
- CN106261189A CN106261189A CN201510281375.4A CN201510281375A CN106261189A CN 106261189 A CN106261189 A CN 106261189A CN 201510281375 A CN201510281375 A CN 201510281375A CN 106261189 A CN106261189 A CN 106261189A
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- CN
- China
- Prior art keywords
- vinegar
- effect
- juice
- sucus
- mel
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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 51
- 239000000052 vinegar Substances 0.000 title claims abstract description 51
- 241000033870 Citrullus lanatus subsp. vulgaris Species 0.000 title claims abstract description 7
- 235000012840 Citrullus vulgaris Nutrition 0.000 title claims abstract description 7
- 235000013361 beverage Nutrition 0.000 title abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 22
- 239000012153 distilled water Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 5
- 230000000694 effects Effects 0.000 abstract description 12
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 206010011224 Cough Diseases 0.000 abstract description 6
- 210000004072 lung Anatomy 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
- 206010020772 Hypertension 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
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 230000000857 drug effect Effects 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 230000001717 pathogenic effect Effects 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 238000011321 prophylaxis Methods 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 description 11
- 235000013305 food Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 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
- 235000009392 Vitis Nutrition 0.000 description 1
- 241000219095 Vitis 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
-
- 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
-
- 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)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Citrullus vulgaris taste vinegar beverage formula.It is formed by the allotment of vinegar, Pulp Citrulli juice, Fructus Citri tangerinae juice, Sucus Mali pumilae, Sucus Pyri, Mel and distilled water.The effect that vinegar has allaying tiredness, cures cold；Pulp Citrulli juice has the effect of cough-relieving of promoting the production of body fluid, clearing away summer-heat；Fructus Citri tangerinae juice have lung moistening, cough-relieving, reduce phlegm, spleen invigorating, pleasant, the drug effect quenched the thirst；Sucus Mali pumilae has the effect of the intestines and stomach coordinating, prophylaxis of hypertension；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；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: Citrullus vulgaris taste vinegar beverage formula is formed by the allotment of vinegar, Pulp Citrulli juice, Fructus Citri tangerinae juice, Sucus Mali pumilae, Sucus Pyri, Mel and distilled water, each raw material composition meter by weight, vinegar 6% to 8%, Pulp Citrulli juice 18% to 25%, Fructus Citri tangerinae juice 7% to 11%, Sucus Mali pumilae 7% to 11%, Sucus Pyri 7% to 11%, Mel 6% to 9%, distilled water 25% to 49%.
The invention has the beneficial effects as follows, the effect that vinegar has allaying tiredness, cures cold；Pulp Citrulli juice has the effect of cough-relieving of promoting the production of body fluid, clearing away summer-heat；Fructus Citri tangerinae juice have lung moistening, cough-relieving, reduce phlegm, spleen invigorating, pleasant, the drug effect quenched the thirst；Sucus Mali pumilae has the effect of the intestines and stomach coordinating, prophylaxis of hypertension；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；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: Citrullus vulgaris taste vinegar beverage formula is formed by the allotment of vinegar, Pulp Citrulli juice, Fructus Citri tangerinae juice, Sucus Mali pumilae, Sucus Pyri, Mel and distilled water, each raw material composition meter by weight, vinegar 6%, Pulp Citrulli juice 18%, Fructus Citri tangerinae juice 7%, Sucus Mali pumilae 7%, Sucus Pyri 7%, Mel 6%, distilled water 49%.
Embodiment 2: Citrullus vulgaris taste vinegar beverage formula is formed by the allotment of vinegar, Pulp Citrulli juice, Fructus Citri tangerinae juice, Sucus Mali pumilae, Sucus Pyri, Mel and distilled water, each raw material composition meter by weight, vinegar 8%, Pulp Citrulli juice 25%, Fructus Citri tangerinae juice 11%, Sucus Mali pumilae 11%, Sucus Pyri 11%, Mel 9%, distilled water 25%.
Claims (1)
1. a Citrullus vulgaris taste smell of vinegar drink formula, it is characterized in that: it is formed by the allotment of vinegar, Pulp Citrulli juice, Fructus Citri tangerinae juice, Sucus Mali pumilae, Sucus Pyri, Mel and distilled water, each raw material composition meter by weight, vinegar 6% to 8%, Pulp Citrulli juice 18% to 25%, Fructus Citri tangerinae juice 7% to 11%, Sucus Mali pumilae 7% to 11%, Sucus Pyri 7% to 11%, Mel 6% to 9%, distilled water 25% to 49%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510281375.4A CN106261189A (en) | 2015-05-28 | 2015-05-28 | Citrullus vulgaris taste vinegar beverage formula |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510281375.4A CN106261189A (en) | 2015-05-28 | 2015-05-28 | Citrullus vulgaris taste vinegar beverage formula |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106261189A true CN106261189A (en) | 2017-01-04 |
Family
ID=57635723
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510281375.4A Pending CN106261189A (en) | 2015-05-28 | 2015-05-28 | Citrullus vulgaris taste vinegar beverage formula |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106261189A (en) |
-
2015
- 2015-05-28 CN CN201510281375.4A patent/CN106261189A/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 |