CN107916210A - A kind of vinegar beverage and its manufacture craft - Google Patents
A kind of vinegar beverage and its manufacture craft Download PDFInfo
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- CN107916210A CN107916210A CN201610892103.2A CN201610892103A CN107916210A CN 107916210 A CN107916210 A CN 107916210A CN 201610892103 A CN201610892103 A CN 201610892103A CN 107916210 A CN107916210 A CN 107916210A
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- 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
- C12J1/08—Addition of flavouring ingredients
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/02—Algae
- A61K36/03—Phaeophycota or phaeophyta (brown algae), e.g. Fucus
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/732—Chaenomeles, e.g. flowering quince
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/736—Prunus, e.g. plum, cherry, peach, apricot or almond
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/75—Rutaceae (Rue family)
- A61K36/752—Citrus, e.g. lime, orange or lemon
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/82—Theaceae (Tea family), e.g. camellia
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/888—Araceae (Arum family), e.g. caladium, calla lily or skunk cabbage
Abstract
The invention discloses a kind of vinegar beverage and its manufacture craft, the vinegar beverage, includes according to the raw material of parts by weight：28 parts of vinegar prepared from seed of job's tears, 28 parts of former vinegar of apple, 15 20 parts of undaria pinnitafida, 15 20 parts of lemon, 8 12 parts of celery, 8 10 parts of green tea, 5 10 parts of grape, 10 15 parts of longan, 10 20 parts of hawthorn, 24 parts of Chinese cassia tree, 58 parts of dateplum persimmon, 5 10 parts of the root of Dahurain angelica, 26 parts of Poria cocos, 26 parts of sealwort, 5 10 parts of black garlic, 58 parts of lycium ruthenicum, 26 parts of donkey-hide gelatin, then press examination, pretreatment, extract, ferment, allocating, packing, examining, warehousing process preparation.The advantage of product of the present invention is the mutual synergistic effect of scientific compatibility and plurality of raw materials, with stomach strengthening and digestion promoting, adjust internal acid-base value, three fat, whitening, fine to skin drop, anti-cancer and cancer-preventing, anti-aging, blood-enriching face-nourishing, boost metabolism, toxin expelling and other effects, compensate for the defects of traditional beverages function is single, to meet that people pursue the requirement of nutrition type beverage.
Description
Technical field
The present invention relates to technical field of beverage processing, is specifically a kind of vinegar beverage and its manufacture craft.
Background technology
With expanding economy, it is sub- strong that modern life style creates many diseases of mankind itself, especially enteron aisle
Health situation go fromes bad to worse.Studies have shown that is all unhealthy related with enteron aisle in the U.S., 90 percent disease.And enteron aisle
It is not normal not only many people to be suffered untold misery, it can more cause the other diseases in addition to digestive system, or even cause immune system
Disease and autoimmune pathologies.Enteron aisle, which runs well, be unable to do without the reasonable growth of intestinal flora, the reasonable life of intestinal flora
Length is closely bound up with eating habit.
Present snack food and beverage are high sugared phitosite mostly, and intestinal flora often can not thoroughly be digested and caused
Make a part accumulate in enteron aisle and formed some harmful substances damage function of intestinal canal.There is the product master of specific function on the market
To be directed to eyeshield, quickly supplement energy, it is opposite to lack the food category beneficial to intestinal health.And with adjusting function of intestinal canal
Sour milk beverage be required to the manufacturing process of complexity and terminal needs expensive low temperature display, virtually increase product cost.
Coarse cereals to improving function of intestinal canal rich in dietary fiber because having good result.Effect of the dietary cellulosic by metabolism, can produce
The hydroxy compounds of raw catharsis, promotes enterocinesia, shortens excrement dead time in the intestine, makes free movement of the bowels.There is improvement at the same time
The gastrointestinal microorganisms bacterium colony physiological function low in calories with generation.Oligosaccharide also has very as adjusting of the prebiotics to intestinal flora
Good effect.And aromatic vinegar contains abundant amino acid, various saccharides material, organic acid, Multivitamin and inorganic salts, nutrition is very
It is abundant.Vinegar can soften blood vessel, reduce cholesterol；It can play a very good protection to skin, hair；It can be promoted with dispelling fatigue
Into sleep etc. healthcare function.
The content of the invention
It is proposed in the above background technology to solve it is an object of the invention to provide a kind of vinegar beverage and its manufacture craft
Problem.
To achieve the above object, the present invention provides following technical solution：
A kind of vinegar beverage, includes according to the raw material of parts by weight：2-8 parts of vinegar prepared from seed of job's tears, 2-8 parts of former vinegar of apple, undaria pinnitafida 15-20
Part, 15-20 parts of lemon, 8-12 parts of celery, 8-10 parts of green tea, 5-10 parts of grape, 10-15 parts of longan, 10-20 parts of hawthorn, Chinese cassia tree
2-4 parts, 5-8 parts of dateplum persimmon, 5-10 parts of the root of Dahurain angelica, 2-6 parts of Poria cocos, 2-6 parts of sealwort, 5-10 parts of black garlic, 5-8 parts of lycium ruthenicum, donkey-hide gelatin 2-6
Part.
As the further scheme of the present invention：The vinegar beverage, includes according to the raw material of parts by weight：3-7 parts of vinegar prepared from seed of job's tears, apple
2-8 parts of fruit original vinegar, 16-19 parts of undaria pinnitafida, 18-20 parts of lemon, 9-11 parts of celery, 8-10 parts of green tea, 6-8 parts of grape, longan 12-
15 parts, 14-18 parts of hawthorn, 2-4 parts of Chinese cassia tree, 5-8 parts of dateplum persimmon, 5-10 parts of the root of Dahurain angelica, 2-6 parts of Poria cocos, 2-6 parts of sealwort, black garlic 5-10
Part, 5-8 parts of lycium ruthenicum, 2-6 parts of donkey-hide gelatin.
As the further scheme of the present invention：The vinegar beverage, includes according to the raw material of parts by weight：5 parts of vinegar prepared from seed of job's tears, apple
6 parts of original vinegar, 18 parts of undaria pinnitafida, 19 parts of lemon, 10 parts of celery, 9 parts of green tea, 7 parts of grape, 13 parts of longan, 17 parts of hawthorn, Chinese cassia tree 3
Part, 7 parts of dateplum persimmon, 8 parts of the root of Dahurain angelica, 4 parts of Poria cocos, 4 parts of sealwort, 8 parts of black garlic, 7 parts of lycium ruthenicum, 4 parts of donkey-hide gelatin.
A kind of manufacture craft of vinegar beverage, concretely comprises the following steps：
(1) check and accept：Under the conditions of 100,000 grades of clean areas, raw material is carried out by beverage processing raw material acceptance criteria；
(2) pre-process：Undaria pinnitafida, lemon, strawberry, celery, konjaku flour, pineapple, honey peach, green tea, pawpaw are surpassed
Crushing of Ultrafine simultaneously crosses 2000 mesh sieves, spare；
(3) extract：Water is added to carry out boiling extraction, boiling extraction 1.5-2.5h, boiling extraction the raw material after ultramicro grinding
Afterwards, after traditional vacuum filtering, it is 0.04-0.06MPa to control vacuum pressure, up to mixed liquor, is stored into medicine storing pot spare；
(4) ferment：The inoculating active lactic acid bacteria in mixed liquor, ferments 8-15 days, up to zymotic fluid after filtering；
(5) allocate：L MALIC ACID, pectin and Abbas's sweet tea, homogeneous are added in zymotic fluid；
(6) pack：Zymotic fluid after homogeneous is subjected to aseptic packaging；
(7) examine：According to GB 7101-2015 national food safety standard：Beverage and GB/T 4789.24-2003 food
Sanitary microorganism is examined and is sampled inspection；
(8) be put in storage：Qualified product will be examined to be housed in relative humidity≤30%, oxygen concentration≤5%, 4 DEG C of temperature
Under the conditions of.
As the further scheme of the present invention：Boiling extracts 2.0h in step (3).
As the further scheme of the present invention：Fermentation 12 days in step (4).
Compared with prior art, the beneficial effects of the invention are as follows：
The advantage of product of the present invention is the mutual synergistic effect of scientific compatibility and plurality of raw materials, disappears with stomach invigorating
Eat, adjust internal acid-base value, three fat of drop, whitening, anti-cancer and cancer-preventing, anti-aging, blood-enriching face-nourishing fine to skin, promote new old
Metabolism, toxin expelling and other effects, compensate for the defects of traditional beverages function is single, to meet that people pursue the requirement of nutrition type beverage.
Embodiment
The technical solution of this patent is described in more detail with reference to embodiment.
Embodiment 1
A kind of vinegar beverage, includes according to the raw material of parts by weight：2 parts of vinegar prepared from seed of job's tears, 2 parts of former vinegar of apple, 15 parts of undaria pinnitafida, lemon
15 parts, 8 parts of celery, 8 parts of green tea, 5 parts of grape, 10 parts of longan, 10 parts of hawthorn, 2 parts of Chinese cassia tree, 5 parts of dateplum persimmon, 5 parts of the root of Dahurain angelica, Poria cocos 2
Part, 2 parts of sealwort, 5 parts of black garlic, 5 parts of lycium ruthenicum, 2 parts of donkey-hide gelatin.
A kind of manufacture craft of vinegar beverage, concretely comprises the following steps：
(1) check and accept：Under the conditions of 100,000 grades of clean areas, raw material is carried out by beverage processing raw material acceptance criteria；
(2) pre-process：Undaria pinnitafida, lemon, strawberry, celery, konjaku flour, pineapple, honey peach, green tea, pawpaw are surpassed
Crushing of Ultrafine simultaneously crosses 2000 mesh sieves, spare；
(3) extract：Water is added to carry out boiling extraction the raw material after ultramicro grinding, boiling extracts 1.5h, after boiling extraction, very
After empty centrifugal filtration, it is 0.04MPa to control vacuum pressure, up to mixed liquor, is stored into medicine storing pot spare；
(4) ferment：The inoculating active lactic acid bacteria in mixed liquor, ferments 8 days, up to zymotic fluid after filtering；
(5) allocate：L MALIC ACID, pectin and Abbas's sweet tea, homogeneous are added in zymotic fluid；
(6) pack：Zymotic fluid after homogeneous is subjected to aseptic packaging；
(7) examine：According to GB 7101-2015 national food safety standard：Beverage and GB/T 4789.24-2003 food
Sanitary microorganism is examined and is sampled inspection；
(8) be put in storage：Qualified product will be examined to be housed in relative humidity≤30%, oxygen concentration≤5%, 4 DEG C of temperature
Under the conditions of.
Embodiment 2
A kind of vinegar beverage, includes according to the raw material of parts by weight：3 parts of vinegar prepared from seed of job's tears, 2 parts of former vinegar of apple, 16 parts of undaria pinnitafida, lemon
18 parts, 9 parts of celery, 8 parts of green tea, 6 parts of grape, 12 parts of longan, 14 parts of hawthorn, 2 parts of Chinese cassia tree, 5 parts of dateplum persimmon, 5 parts of the root of Dahurain angelica, Poria cocos 2
Part, 2 parts of sealwort, 5 parts of black garlic, 5 parts of lycium ruthenicum, 2 parts of donkey-hide gelatin.
A kind of manufacture craft of vinegar beverage, concretely comprises the following steps：
(1) check and accept：Under the conditions of 100,000 grades of clean areas, raw material is carried out by beverage processing raw material acceptance criteria；
(2) pre-process：Undaria pinnitafida, lemon, strawberry, celery, konjaku flour, pineapple, honey peach, green tea, pawpaw are surpassed
Crushing of Ultrafine simultaneously crosses 2000 mesh sieves, spare；
(3) extract：Water is added to carry out boiling extraction the raw material after ultramicro grinding, boiling extracts 1.5h, after boiling extraction, very
After empty centrifugal filtration, it is 0.04MPa to control vacuum pressure, up to mixed liquor, is stored into medicine storing pot spare；
(4) ferment：The inoculating active lactic acid bacteria in mixed liquor, ferments 8 days, up to zymotic fluid after filtering；
(5) allocate：L MALIC ACID, pectin and Abbas's sweet tea, homogeneous are added in zymotic fluid；
(6) pack：Zymotic fluid after homogeneous is subjected to aseptic packaging；
(7) examine：According to GB 7101-2015 national food safety standard：Beverage and GB/T 4789.24-2003 food
Sanitary microorganism is examined and is sampled inspection；
(8) be put in storage：Qualified product will be examined to be housed in relative humidity≤30%, oxygen concentration≤5%, 4 DEG C of temperature
Under the conditions of.
Embodiment 3
A kind of vinegar beverage, includes according to the raw material of parts by weight：5 parts of vinegar prepared from seed of job's tears, 6 parts of former vinegar of apple, 18 parts of undaria pinnitafida, lemon
19 parts, 10 parts of celery, 9 parts of green tea, 7 parts of grape, 13 parts of longan, 17 parts of hawthorn, 3 parts of Chinese cassia tree, 7 parts of dateplum persimmon, 8 parts of the root of Dahurain angelica, Poria cocos 4
Part, 4 parts of sealwort, 8 parts of black garlic, 7 parts of lycium ruthenicum, 4 parts of donkey-hide gelatin.
A kind of manufacture craft of vinegar beverage, concretely comprises the following steps：
(1) check and accept：Under the conditions of 100,000 grades of clean areas, raw material is carried out by beverage processing raw material acceptance criteria；
(2) pre-process：Undaria pinnitafida, lemon, strawberry, celery, konjaku flour, pineapple, honey peach, green tea, pawpaw are surpassed
Crushing of Ultrafine simultaneously crosses 2000 mesh sieves, spare；
(3) extract：Water is added to carry out boiling extraction the raw material after ultramicro grinding, boiling extracts 2.0h, after boiling extraction, very
After empty centrifugal filtration, it is 0.05MPa to control vacuum pressure, up to mixed liquor, is stored into medicine storing pot spare；
(4) ferment：The inoculating active lactic acid bacteria in mixed liquor, ferments 12 days, up to zymotic fluid after filtering；
(5) allocate：L MALIC ACID, pectin and Abbas's sweet tea, homogeneous are added in zymotic fluid；
(6) pack：Zymotic fluid after homogeneous is subjected to aseptic packaging；
(7) examine：According to GB 7101-2015 national food safety standard：Beverage and GB/T 4789.24-2003 food
Sanitary microorganism is examined and is sampled inspection；
(8) be put in storage：Qualified product will be examined to be housed in relative humidity≤30%, oxygen concentration≤5%, 4 DEG C of temperature
Under the conditions of.
Embodiment 4
A kind of vinegar beverage, includes according to the raw material of parts by weight：7 parts of vinegar prepared from seed of job's tears, 8 parts of former vinegar of apple, 19 parts of undaria pinnitafida, lemon
20 parts, 11 parts of celery, 10 parts of green tea, 8 parts of grape, 15 parts of longan, 18 parts of hawthorn, 4 parts of Chinese cassia tree, 8 parts of dateplum persimmon, 10 parts of the root of Dahurain angelica, Fu
6 parts of Siberian cocklebur, 6 parts of sealwort, 10 parts of black garlic, 8 parts of lycium ruthenicum, 6 parts of donkey-hide gelatin.
A kind of manufacture craft of vinegar beverage, concretely comprises the following steps：
(1) check and accept：Under the conditions of 100,000 grades of clean areas, raw material is carried out by beverage processing raw material acceptance criteria；
(2) pre-process：Undaria pinnitafida, lemon, strawberry, celery, konjaku flour, pineapple, honey peach, green tea, pawpaw are surpassed
Crushing of Ultrafine simultaneously crosses 2000 mesh sieves, spare；
(3) extract：Water is added to carry out boiling extraction the raw material after ultramicro grinding, boiling extracts 2.5h, after boiling extraction, very
After empty centrifugal filtration, it is 0.06MPa to control vacuum pressure, up to mixed liquor, is stored into medicine storing pot spare；
(4) ferment：The inoculating active lactic acid bacteria in mixed liquor, ferments 15 days, up to zymotic fluid after filtering；
(5) allocate：L MALIC ACID, pectin and Abbas's sweet tea, homogeneous are added in zymotic fluid；
(6) pack：Zymotic fluid after homogeneous is subjected to aseptic packaging；
(7) examine：According to GB 7101-2015 national food safety standard：Beverage and GB/T 4789.24-2003 food
Sanitary microorganism is examined and is sampled inspection；
(8) be put in storage：Qualified product will be examined to be housed in relative humidity≤30%, oxygen concentration≤5%, 4 DEG C of temperature
Under the conditions of.
Embodiment 5
A kind of vinegar beverage, includes according to the raw material of parts by weight：8 parts of vinegar prepared from seed of job's tears, 8 parts of former vinegar of apple, 20 parts of undaria pinnitafida, lemon
20 parts, 12 parts of celery, 10 parts of green tea, 10 parts of grape, 15 parts of longan, 20 parts of hawthorn, 4 parts of Chinese cassia tree, 8 parts of dateplum persimmon, 10 parts of the root of Dahurain angelica, Fu
6 parts of Siberian cocklebur, 6 parts of sealwort, 10 parts of black garlic, 8 parts of lycium ruthenicum, 6 parts of donkey-hide gelatin.
A kind of manufacture craft of vinegar beverage, concretely comprises the following steps：
(1) check and accept：Under the conditions of 100,000 grades of clean areas, raw material is carried out by beverage processing raw material acceptance criteria；
(2) pre-process：Undaria pinnitafida, lemon, strawberry, celery, konjaku flour, pineapple, honey peach, green tea, pawpaw are surpassed
Crushing of Ultrafine simultaneously crosses 2000 mesh sieves, spare；
(3) extract：Water is added to carry out boiling extraction the raw material after ultramicro grinding, boiling extracts 2.5h, after boiling extraction, very
After empty centrifugal filtration, it is 0.06MPa to control vacuum pressure, up to mixed liquor, is stored into medicine storing pot spare；
(4) ferment：The inoculating active lactic acid bacteria in mixed liquor, ferments 15 days, up to zymotic fluid after filtering；
(5) allocate：L MALIC ACID, pectin and Abbas's sweet tea, homogeneous are added in zymotic fluid；
(6) pack：Zymotic fluid after homogeneous is subjected to aseptic packaging；
(7) examine：According to GB 7101-2015 national food safety standard：Beverage and GB/T 4789.24-2003 food
Sanitary microorganism is examined and is sampled inspection；
(8) be put in storage：Qualified product will be examined to be housed in relative humidity≤30%, oxygen concentration≤5%, 4 DEG C of temperature
Under the conditions of.
The better embodiment of this patent is explained in detail above, but this patent is not limited to above-mentioned embodiment party
Formula, can also be on the premise of this patent objective not be departed from the knowledge that one skilled in the relevant art possesses
Make a variety of changes.
Claims (6)
1. a kind of vinegar beverage, it is characterised in that include according to the raw material of parts by weight：2-8 parts of vinegar prepared from seed of job's tears, 2-8 parts of former vinegar of apple, skirt
15-20 parts of dish of band, 15-20 parts of lemon, 8-12 parts of celery, 8-10 parts of green tea, 5-10 parts of grape, 10-15 parts of longan, hawthorn 10-
20 parts, 2-4 parts of Chinese cassia tree, 5-8 parts of dateplum persimmon, 5-10 parts of the root of Dahurain angelica, 2-6 parts of Poria cocos, 2-6 parts of sealwort, 5-10 parts of black garlic, lycium ruthenicum 5-8
Part, 2-6 parts of donkey-hide gelatin.
2. vinegar beverage according to claim 1, it is characterised in that the vinegar beverage, includes according to the raw material of parts by weight：The heart of a lotus seed
3-7 parts of rice vinegar, 2-8 parts of former vinegar of apple, 16-19 parts of undaria pinnitafida, 18-20 parts of lemon, 9-11 parts of celery, 8-10 parts of green tea, grape
6-8 parts, 12-15 parts of longan, 14-18 parts of hawthorn, 2-4 parts of Chinese cassia tree, 5-8 parts of dateplum persimmon, 5-10 parts of the root of Dahurain angelica, 2-6 parts of Poria cocos, sealwort 2-
6 parts, 5-10 parts of black garlic, 5-8 parts of lycium ruthenicum, 2-6 parts of donkey-hide gelatin.
3. vinegar beverage according to claim 1 or 2, it is characterised in that the vinegar beverage, according to the raw material bag of parts by weight
Include：5 parts of vinegar prepared from seed of job's tears, 6 parts of former vinegar of apple, 18 parts of undaria pinnitafida, 19 parts of lemon, 10 parts of celery, 9 parts of green tea, 7 parts of grape, longan 13
Part, 17 parts of hawthorn, 3 parts of Chinese cassia tree, 7 parts of dateplum persimmon, 8 parts of the root of Dahurain angelica, 4 parts of Poria cocos, 4 parts of sealwort, 8 parts of black garlic, 7 parts of lycium ruthenicum, donkey-hide gelatin 4
Part.
4. the manufacture craft of a kind of vinegar beverage as described in claim 1-3 is any, it is characterised in that concretely comprise the following steps：
(1) check and accept：Under the conditions of 100,000 grades of clean areas, raw material is carried out by beverage processing raw material acceptance criteria；
(2) pre-process：Undaria pinnitafida, lemon, strawberry, celery, konjaku flour, pineapple, honey peach, green tea, pawpaw are subjected to Ultramicro-powder
Broken and 2000 mesh sieves excessively, it is spare；
(3) extract：Water is added to carry out boiling extraction the raw material after ultramicro grinding, boiling extracts 1.5-2.5h, after boiling extraction, very
After empty centrifugal filtration, it is 0.04-0.06MPa to control vacuum pressure, up to mixed liquor, is stored into medicine storing pot spare；
(4) ferment：The inoculating active lactic acid bacteria in mixed liquor, ferments 8-15 days, up to zymotic fluid after filtering；
(5) allocate：L MALIC ACID, pectin and Abbas's sweet tea, homogeneous are added in zymotic fluid；
(6) pack：Zymotic fluid after homogeneous is subjected to aseptic packaging；
(7) examine：According to GB 7101-2015 national food safety standard：Beverage and GB/T 4789.24-2003 food hygienes
Micro biological Tests are sampled inspection；
(8) be put in storage：Qualified product will be examined to be housed in relative humidity≤30%, oxygen concentration≤5%, the condition that 4 DEG C of temperature
Under.
5. the manufacture craft of vinegar beverage according to claim 4, it is characterised in that boiling extracts 2.0h in step (3).
6. the manufacture craft of vinegar beverage according to claim 4, it is characterised in that fermentation 12 days in step (4).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610892103.2A CN107916210A (en) | 2016-10-09 | 2016-10-09 | A kind of vinegar beverage and its manufacture craft |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610892103.2A CN107916210A (en) | 2016-10-09 | 2016-10-09 | A kind of vinegar beverage and its manufacture craft |
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| CN107916210A true CN107916210A (en) | 2018-04-17 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610892103.2A Pending CN107916210A (en) | 2016-10-09 | 2016-10-09 | A kind of vinegar beverage and its manufacture craft |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109275901A (en) * | 2018-10-19 | 2019-01-29 | 广西现代立新农业科技有限公司 | A kind of fruits and vegetables and Chinese herbal medicine mixed fermentation liquid and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266104A (en) * | 2010-12-20 | 2011-12-07 | 李良 | Angelica apple vinegar beverage and preparation method thereof |
| CN104970417A (en) * | 2015-07-08 | 2015-10-14 | 杨君 | Codonopsis pilosula and apple vinegar beverage and preparation method thereof |
| CN105495186A (en) * | 2014-09-19 | 2016-04-20 | 王萍 | Vinegar beverage |
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| CN109275901A (en) * | 2018-10-19 | 2019-01-29 | 广西现代立新农业科技有限公司 | A kind of fruits and vegetables and Chinese herbal medicine mixed fermentation liquid and preparation method thereof |
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Application publication date: 20180417 |