CN108541857A - A kind of compound vinegar beverage of coarse cereals and preparation method thereof - Google Patents
A kind of compound vinegar beverage of coarse cereals and preparation method thereof Download PDFInfo
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- CN108541857A CN108541857A CN201810350778.3A CN201810350778A CN108541857A CN 108541857 A CN108541857 A CN 108541857A CN 201810350778 A CN201810350778 A CN 201810350778A CN 108541857 A CN108541857 A CN 108541857A
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 74
- 235000013339 cereals Nutrition 0.000 title claims abstract description 68
- 150000001875 compounds Chemical class 0.000 title claims abstract description 41
- 235000013361 beverage Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 26
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 26
- 235000013305 food Nutrition 0.000 claims abstract description 22
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 21
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 21
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- 239000002131 composite material Substances 0.000 claims description 25
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- 208000019622 heart disease Diseases 0.000 description 1
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- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
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- 150000007524 organic acids Chemical class 0.000 description 1
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- 229910052698 phosphorus Inorganic materials 0.000 description 1
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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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- 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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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention provides compound vinegar beverages of a kind of coarse cereals and preparation method thereof, are made of following raw material：40~50 parts of sorghum, 40~50 parts of broomcorn millet, 30~40 parts of adlay, 20~30 parts of red bean, 30~40 parts of white granulated sugar, 8~18 parts of honey, 0.03~0.05 part of food flavor, 0.03~0.05 part of preservative, remaining be pure water.The compound vinegar beverage of coarse cereals provided by the invention is made by mixing by sorghum, broomcorn millet, adlay, a variety of coarse cereals of red bean, unique flavor, full of nutrition, sour and sweet palatability, has aid digestion and stomach, inducing diuresis for removing edema, invigorating spleen to remove dampness, effect of relaxing bowel.
Description
Technical field
The present invention relates to beverage production fields, and in particular to a kind of compound vinegar beverage of coarse cereals and preparation method thereof.
Background technology
Vinegar has long brewing history in China, he is not only flavouring in people's life or successive dynasties, and " medicine food is same
The health-care good product in source ".Research shows that vinegar has ten big health-care efficacies：1, dispelling fatigue：Abundant organic acid can promote carbohydrate generation
It thanks, fatigue substances in decomposer eliminate the taediumvitae of people.2, blood pH is balanced：Vinegar is acid food, excessive in intake
The foods such as fish, meat, highed milled rice, bread after, acid-base balance that is digestant, and maintaining body fluid can be played the role of by drinking vinegar. 3、
It helps digest：Vinegar contains volatile materials and amino acid etc., can stimulate cerebral nerve maincenter, makes a large amount of digestion of digestive organs secretion
Liquid enhances digestive function.4, pre- anti-aging：Vinegar can inhibit and reduce the formation of lipid peroxide in human aging process, reduce
The generation of senile plaque.5, blood vessel is expanded：Vinegar can reduce blood pressure, and prevent angiocardiopathy, can also reduce glucose in urine content, prevent sugar
Urine disease.6, enhance renal function：Vinegar energy diuresis, Constipation, the diseases such as prevention kidney stone, gall stone, vesical calculus.7, enhance
Liver function：The abundant nutriment such as acetic acid, amino acid, lactic acid contained in vinegar can improve liver function.8, stomach is improved
Sterilizing power：Vinegar has very strong bactericidal effect, can kill staphylococcus, Escherichia coli etc..9, beauty and skin care：Vinegar contained in vinegar
Acid, lactic acid, amino acid etc. can promote blood circulation, and make one skin smooth.10, pre- preventing obesity：Amino acid in vinegar can consumer
Interior excess fat, fat-reducing effect are pretty good.
With economic growth, quality of life is continuously improved, and people increasingly focus on the health and functionality of food beverage,
The various vinegar beverage market demands increasingly have increasing.
Invention content
In order to meet consumer demand, the purpose of the present invention is to provide a kind of compound vinegar beverage of coarse cereals and its preparation sides
Method.
The technical solution adopted by the present invention is that：
A kind of compound vinegar beverage of coarse cereals, is made of following raw material：40~50 parts of sorghum, 40~50 parts of broomcorn millet, 30~40 parts of adlay,
20~30 parts of red bean, 30~40 parts of white granulated sugar, 8~18 parts of honey, 0.03~0.05 part of food flavor, preservative 0.03~0.05
Part, remaining be pure water.
Further, the compound vinegar beverage of a kind of coarse cereals, is made of following raw material：40 parts of sorghum, 40 parts of broomcorn millet, adlay
30 parts, 20 parts of red bean, 30 parts of white granulated sugar, 8 parts of honey, 0.03 part of food flavor, 0.03 part of preservative, remaining be pure water.
Further, the compound vinegar beverage of a kind of coarse cereals, is made of following raw material：45 parts of sorghum, 45 parts of broomcorn millet, the heart of a lotus seed
35 parts of benevolence, 25 parts of red bean, 35 parts of white granulated sugar, 12 parts of honey, 0.04 part of food flavor, 0.04 part of preservative, remaining be pure water.
Further, the compound vinegar beverage of a kind of coarse cereals, is made of following raw material：50 parts of sorghum, 50 parts of broomcorn millet,
40 parts of adlay, 30 parts of red bean, 40 parts of white granulated sugar, 18 parts of honey, 0.05 part of food flavor, 0.05 part of preservative, remaining is pure
Water.
Preparation method includes the following steps：
S10, sorghum, broomcorn millet, adlay, red bean co-grinding are crossed into 30 mesh screens, it is spare that mixed powder is made；
S11, it liquefies 1~2 hour to the water and a- amylase of 4~5 times of volumes of mixed powder addition made from step S10, adjusts B
Temperature to 85~92 DEG C, PH is 6.5~7.0, keeps the temperature 15~25min, then be cooled to 55 DEG C, adds 0.10~0.15 weight
The carbohydrase of part is saccharified 4~6 hours or so, and it is spare that saccharification slurry is made；
S12, will saccharification slurry to be added its 0.03~0.05% compound wine brewing bent, in 30~38 DEG C, Unareobic fermentation fermentation 5~6
It, and the variation of an alcohol is measured daily, if alcohol content is up to 6% or more in zymotic fluid, stop fermentation, fermented wine is made
Wine with dregs is spare；
It by the wheat bran paddy health of its quality addition 21% in S13, the wass made from step S12, stirs evenly, then presses fermented grains
The ratio of volume 10% is added acetobacter seed liquor and is placed on shaking table, divulges information under conditions of 28~32 DEG C, 160~200rpm
Then fermentation 6~8 days is added and accounts for the edible salt of its volume 0.03~0.05% and stir evenly, places 3 days, coarse cereals are made in filtering
Composite vinegar；
S14, coarse cereals Composite vinegar is entered to altar, aerobic sealing 3~6 months obtains ageing coarse cereals Composite vinegar；
S15, ageing coarse cereals Composite vinegar and pure water are mixed in proportion, be added white granulated sugar, honey, food flavor, preservative into
Row homogeneous operates, and is then filtered with diatomite filter, obtains the compound vinegar beverage first product of coarse cereals；
S16, sterilization treatment 15 seconds or more, then rapid cooling at a temperature of 113~115 DEG C by the compound vinegar beverage first product of coarse cereals
To 90~92 DEG C progress hot fillings, then bottle inversion, spraying cooling, air-dry after packaging i.e. obtain the compound vinegar beverage of finished product coarse cereals.
The mass ratio of ageing coarse cereals Composite vinegar and pure water described in preparation methods steps S15 is 1：3 or 1：4 or 2：
5。
The red bean is rde bean.
The effect of various raw materials in the present invention：
Sorghum is sweet in flavor, warm-natured, puckery, enters spleen, stomach；So it has effects that and stomach, disperse accumulation, middle benefit gas, puckery stomach, only cholera；
The diseases such as major function water retention due to hypofunction of the spleen, indigestion and damp-heat diarrhea, difficult urination.Modern nutriology is the study found that sorghum rice contains
There are the necessary carbohydrate of human body, protein, dietary fiber, folic acid and phosphorus, potassium, magnesium, trace mineral elements such as calcium etc..
Broomcorn millet：Rich in nutrients such as protein, carbohydrate, B family vitamin, vitamin E, zinc, copper, manganese, have
The effect of Yi Yin, sharp lung, profit large intestine.
Adlay：There are inducing diuresis for removing edema, invigorating spleen to remove dampness, relaxing muscles and tendons eliminating impediment, clearing away heat and eliminating pus and other effects, be common damp-clearing drug,
Adlay is a kind of beauty food again, and often feeding can keep human skin gloss fine and smooth, eliminate acne, freckle, senile plaque, gestation
Spot, butterfly macules have good efficacy to furfur, acne, chap, pachylosis etc..
Red bean：It is equal to heart disease and nephrosis, edematous patient with inducing diuresis and reducing edema heat-clearing removing jaundice, removing toxic substances apocenosis diuresis
It is beneficial.Rich in folic acid, puerpera, wet nurse eats red bean the effect of lactagogue.With it is good relax bowel, lowering blood pressure and blood fat,
The effect for adjusting blood glucose, preventing calculus, body building and weight reducing.
In conclusion the compound vinegar beverage of coarse cereals provided by the invention is mixed by sorghum, broomcorn millet, adlay, a variety of coarse cereals of red bean
It is made, unique flavor, full of nutrition, sour and sweet palatability have aid digestion and stomach, inducing diuresis for removing edema, invigorating spleen to remove dampness, ease constipation
Defaecation effect.
Specific implementation mode
Here is the embodiment of the present invention, is described in further detail to the specific implementation mode of the present invention.
Embodiment 1
A kind of compound vinegar beverage of coarse cereals, is made of following raw material：It is 40 parts of sorghum, 40 parts of broomcorn millet, 30 parts of adlay, 20 parts of red bean, white
30 parts of granulated sugar, 8 parts of honey, 0.03 part of food flavor, 0.03 part of preservative, remaining be pure water.
Preparation method includes the following steps：
S10, sorghum, broomcorn millet, adlay, red bean co-grinding are crossed into 30 mesh screens, it is spare that mixed powder is made；
S11, it liquefies 1 hour to the water and a- amylase of 4 times of volumes of mixed powder addition made from step S10, adjusts the temperature of B
To 85 DEG C, PH 6.5,15min is kept the temperature, then be cooled to 55 DEG C, adds the carbohydrase of 0.10 parts by weight, is saccharified 4 hours or so,
It is spare that saccharification slurry is made；
S12, saccharification is starched to addition its 0.03% compound wine brewing song, in 30 DEG C, Unareobic fermentation ferments 5 days, and measures daily
The variation of alcohol stops fermentation if alcohol content is up to 6% or more in zymotic fluid, and it is spare that wass is made；
It by the wheat bran paddy health of its quality addition 21% in S13, the wass made from step S12, stirs evenly, then presses fermented grains
The ratio of volume 10% is added acetobacter seed liquor and is placed on shaking table, the ventilating fermentation 6 days under conditions of 28 DEG C, 160rpm,
Then it is added and accounts for the edible salt of its volume 0.03% and stir evenly, place 3 days, coarse cereals Composite vinegar is made in filtering；
S14, coarse cereals Composite vinegar is entered to altar, aerobic sealing 3 months obtains ageing coarse cereals Composite vinegar；
S15, ageing coarse cereals Composite vinegar and pure water are mixed in proportion, be added white granulated sugar, honey, food flavor, preservative into
Row homogeneous operates, and is then filtered with diatomite filter, obtains the compound vinegar beverage first product of coarse cereals；
S16, by the compound vinegar beverage first product of coarse cereals at a temperature of 113 DEG C sterilization treatment 15 seconds or more, be then cooled to 90 DEG C rapidly
Carry out hot filling, then bottle inversion, spraying cooling, air-dry after packaging i.e. obtain the compound vinegar beverage of finished product coarse cereals.
The mass ratio of ageing coarse cereals Composite vinegar and pure water described in preparation methods steps S15 is 1：3.
The red bean is rde bean.
Embodiment 2
A kind of compound vinegar beverage of coarse cereals, is made of following raw material：It is 45 parts of sorghum, 45 parts of broomcorn millet, 35 parts of adlay, 25 parts of red bean, white
35 parts of granulated sugar, 12 parts of honey, 0.04 part of food flavor, 0.04 part of preservative, remaining be pure water.
Preparation method includes the following steps：
S10, sorghum, broomcorn millet, adlay, red bean co-grinding are crossed into 30 mesh screens, it is spare that mixed powder is made；
S11, it liquefies 2 hours to the water and a- amylase of 4 times of volumes of mixed powder addition made from step S10, adjusts the temperature of B
To 90 DEG C, PH 6.5,20min is kept the temperature, then be cooled to 55 DEG C, adds the carbohydrase of 0.10 parts by weight, is saccharified 5 hours or so,
It is spare that saccharification slurry is made；
S12, saccharification is starched to addition its 0.04% compound wine brewing song, in 34 DEG C, Unareobic fermentation ferments 5 days, and measures daily
The variation of alcohol stops fermentation if alcohol content is up to 6% or more in zymotic fluid, and it is spare that wass is made；
It by the wheat bran paddy health of its quality addition 21% in S13, the wass made from step S12, stirs evenly, then presses fermented grains
The ratio of volume 10% is added acetobacter seed liquor and is placed on shaking table, the ventilating fermentation 7 days under conditions of 30 DEG C, 180rpm,
Then it is added and accounts for the edible salt of its volume 0.04% and stir evenly, place 3 days, coarse cereals Composite vinegar is made in filtering；
S14, coarse cereals Composite vinegar is entered to altar, aerobic sealing 5 months obtains ageing coarse cereals Composite vinegar；
S15, ageing coarse cereals Composite vinegar and pure water are mixed in proportion, be added white granulated sugar, honey, food flavor, preservative into
Row homogeneous operates, and is then filtered with diatomite filter, obtains the compound vinegar beverage first product of coarse cereals；
S16, by the compound vinegar beverage first product of coarse cereals at a temperature of 114 DEG C sterilization treatment 15 seconds or more, be then cooled to 91 DEG C rapidly
Carry out hot filling, then bottle inversion, spraying cooling, air-dry after packaging i.e. obtain the compound vinegar beverage of finished product coarse cereals.
The mass ratio of ageing coarse cereals Composite vinegar and pure water described in preparation methods steps S15 is 1：4.
The red bean is rde bean.
Embodiment 3
A kind of compound vinegar beverage of coarse cereals, is made of following raw material：It is 50 parts of sorghum, 50 parts of broomcorn millet, 40 parts of adlay, 30 parts of red bean, white
40 parts of granulated sugar, 18 parts of honey, 0.05 part of food flavor, 0.05 part of preservative, remaining be pure water.
Preparation method includes the following steps：
S10, sorghum, broomcorn millet, adlay, red bean co-grinding are crossed into 30 mesh screens, it is spare that mixed powder is made；
S11, it liquefies 2 hours to the water and a- amylase of 5 times of volumes of mixed powder addition made from step S10, adjusts the temperature of B
Degree keeps the temperature 25min, then be cooled to 55 DEG C to 92 DEG C, PH 7.0, adds the carbohydrase of 0.15 parts by weight, and be saccharified 6 hours left sides
It is spare that saccharification slurry is made in the right side；
S12, saccharification is starched to addition its 0.05% compound wine brewing song, in 38 DEG C, Unareobic fermentation ferments 6 days, and measures daily
The variation of alcohol stops fermentation if alcohol content is up to 6% or more in zymotic fluid, and it is spare that wass is made；
It by the wheat bran paddy health of its quality addition 21% in S13, the wass made from step S12, stirs evenly, then presses fermented grains
The ratio of volume 10% is added acetobacter seed liquor and is placed on shaking table, the ventilating fermentation 8 days under conditions of 32 DEG C, 200rpm,
Then it is added and accounts for the edible salt of its volume 0.05% and stir evenly, place 3 days, coarse cereals Composite vinegar is made in filtering；
S14, coarse cereals Composite vinegar is entered to altar, aerobic sealing 6 months obtains ageing coarse cereals Composite vinegar；
S15, ageing coarse cereals Composite vinegar and pure water are mixed in proportion, be added white granulated sugar, honey, food flavor, preservative into
Row homogeneous operates, and is then filtered with diatomite filter, obtains the compound vinegar beverage first product of coarse cereals；
S16, by the compound vinegar beverage first product of coarse cereals at a temperature of 115 DEG C sterilization treatment 15 seconds or more, be then cooled to 92 DEG C rapidly
Carry out hot filling, then bottle inversion, spraying cooling, air-dry after packaging i.e. obtain the compound vinegar beverage of finished product coarse cereals.
The mass ratio of ageing coarse cereals Composite vinegar and pure water described in preparation methods steps S15 is 2：5.
The red bean is rde bean.
Claims (7)
1. a kind of compound vinegar beverage of coarse cereals, which is characterized in that be made of following raw material：40~50 parts of sorghum, 40~50 parts of broomcorn millet,
30~40 parts of adlay, 30~40 parts of white granulated sugar, 8~18 parts of honey, 0.03~0.05 part of food flavor, is prevented 20~30 parts of red bean
0.03~0.05 part of rotten agent, remaining be pure water.
2. the compound vinegar beverage of a kind of coarse cereals according to claim 1, which is characterized in that be made of following raw material：40 parts of sorghum,
40 parts of broomcorn millet, 30 parts of adlay, 20 parts of red bean, 30 parts of white granulated sugar, 8 parts of honey, 0.03 part of food flavor, 0.03 part of preservative, its
Remaining is pure water.
3. the compound vinegar beverage of a kind of coarse cereals according to claim 1, which is characterized in that be made of following raw material：45 parts of sorghum,
45 parts of broomcorn millet, 35 parts of adlay, 25 parts of red bean, 35 parts of white granulated sugar, 12 parts of honey, 0.04 part of food flavor, 0.04 part of preservative, its
Remaining is pure water.
4. the compound vinegar beverage of a kind of coarse cereals according to claim 1, which is characterized in that be made of following raw material：Sorghum 50
Part, 50 parts of broomcorn millet, 40 parts of adlay, 30 parts of red bean, 40 parts of white granulated sugar, 18 parts of honey, 0.05 part of food flavor, preservative 0.05
Part, remaining be pure water.
5. according to a kind of one of Claims 1 to 4 compound vinegar beverage of coarse cereals, it is characterised in that：Preparation method include with
Lower step：
S10, sorghum, broomcorn millet, adlay, red bean co-grinding are crossed into 30 mesh screens, it is spare that mixed powder is made；
S11, it liquefies 1~2 hour to the water and a- amylase of 4~5 times of volumes of mixed powder addition made from step S10, adjusts B
Temperature to 85~92 DEG C, PH is 6.5~7.0, keeps the temperature 15~25min, then be cooled to 55 DEG C, adds 0.10~0.15 weight
The carbohydrase of part is saccharified 4~6 hours or so, and it is spare that saccharification slurry is made；
S12, will saccharification slurry to be added its 0.03~0.05% compound wine brewing bent, in 30~38 DEG C, Unareobic fermentation fermentation 5~6
It, and the variation of an alcohol is measured daily, if alcohol content is up to 6% or more in zymotic fluid, stop fermentation, fermented wine is made
Wine with dregs is spare；
It by the wheat bran paddy health of its quality addition 21% in S13, the wass made from step S12, stirs evenly, then presses fermented grains
The ratio of volume 10% is added acetobacter seed liquor and is placed on shaking table, divulges information under conditions of 28~32 DEG C, 160~200rpm
Then fermentation 6~8 days is added and accounts for the edible salt of its volume 0.03~0.05% and stir evenly, places 3 days, coarse cereals are made in filtering
Composite vinegar；
S14, coarse cereals Composite vinegar is entered to altar, aerobic sealing 3~6 months obtains ageing coarse cereals Composite vinegar；
S15, ageing coarse cereals Composite vinegar and pure water are mixed in proportion, be added white granulated sugar, honey, food flavor, preservative into
Row homogeneous operates, and is then filtered with diatomite filter, obtains the compound vinegar beverage first product of coarse cereals；
S16, sterilization treatment 15 seconds or more, then rapid cooling at a temperature of 113~115 DEG C by the compound vinegar beverage first product of coarse cereals
To 90~92 DEG C progress hot fillings, then bottle inversion, spraying cooling, air-dry after packaging i.e. obtain the compound vinegar beverage of finished product coarse cereals.
6. the compound vinegar beverage of a kind of coarse cereals according to claim 5, which is characterized in that described in preparation methods steps S15
The mass ratio of ageing coarse cereals Composite vinegar and pure water is 1：3 or 1：4 or 2：5.
7. the compound vinegar beverage of a kind of coarse cereals according to claim 1, it is characterised in that：The red bean is rde bean.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112877172A (en) * | 2021-01-29 | 2021-06-01 | 河北天粮餐饮管理集团有限公司南京分公司 | Method for preparing nutritious and healthy black vinegar |
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2018
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112877172A (en) * | 2021-01-29 | 2021-06-01 | 河北天粮餐饮管理集团有限公司南京分公司 | Method for preparing nutritious and healthy black vinegar |
| CN112877172B (en) * | 2021-01-29 | 2023-10-17 | 山西水塔醋业股份有限公司 | Method for preparing nutritious healthy black vinegar juice |
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Application publication date: 20180918 |