CN113862109A

CN113862109A - Flower-fragrance fruit vinegar containing rose extract

Info

Publication number: CN113862109A
Application number: CN202110985587.6A
Authority: CN
Inventors: 刘潮军; 朱祥红
Original assignee: Zhenjiang Liuhengji Foods Co ltd
Current assignee: Zhenjiang Liuhengji Foods Co ltd
Priority date: 2021-08-26
Filing date: 2021-08-26
Publication date: 2021-12-31

Abstract

The invention discloses a flower-fragrance fruit vinegar containing rose extract, which consists of the following raw materials: 1-5 parts of rose auxiliary materials, 200-1100 parts of rose extract, 500-700 parts of white sugar, 50-100 parts of salt, 200-500 parts of original vinegar, 1-5 parts of liquorice and 1-3 parts of cassia bark.

Description

Flower-fragrance fruit vinegar containing rose extract

Technical Field

The invention relates to a flower-fragrance fruit vinegar containing rose extract.

Background

The fruit vinegar is a sour seasoning which is rich in nutrition and excellent in flavor and is brewed by using fruits including birchleaf pear, hawthorn, mulberry, grape, persimmon, apricot, orange, kiwi fruit, apple, watermelon and the like or fruit processing leftovers as main raw materials and utilizing modern biotechnology. The existing fruit vinegar has nutrition and health care functions, each variety of fruit vinegar corresponds to corresponding health care efficacy, but the fruit vinegar cannot simultaneously have the effects of maintaining beauty and keeping young, promoting blood circulation and removing blood stasis, cannot play the effects of nourishing blood and lightening spots, and is not high in attractiveness.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provide the flower-fragrance fruit vinegar containing the rose extracting solution.

A flower-fragrance fruit vinegar containing a rose extracting solution comprises 1-5 parts of rose auxiliary materials, 200-1100 parts of the rose extracting solution, 500-700 parts of white sugar, 50-100 parts of salt, 200-500 parts of original vinegar, 1-5 parts of liquorice and 1-3 parts of cinnamon.

As a further improvement, the rose extracting solution is heated to 80-90 ℃ by a heating device.

As a further improvement, the original vinegar needs to be filtered and diluted.

As a further improvement, the dilution ratio of the original vinegar to water is 1: 3.

As a further improvement, the rose wine comprises 2 parts of rose auxiliary materials, 500 parts of rose extract, 550 parts of white sugar, 50 parts of salt, 500 parts of original vinegar, 2 parts of liquorice and 1 part of cassia bark.

As a further improvement, the rose wine comprises 3 parts of rose auxiliary materials, 650 parts of rose extract, 500 parts of white sugar, 65 parts of salt, 450 parts of original vinegar, 1 part of liquorice and 2 parts of cassia bark.

Has the advantages that:

the flower-fragrance fruit vinegar provided by the invention has the following effects:

1. the flower-fragrance fruit vinegar improves the taste of the fruit vinegar, not only plays a role in quenching thirst, but also improves the comfort of the taste.

2. The salt is added into the raw materials, so that the breeding of other bacteria can be inhibited in the fermentation process, and the effect of balancing the taste of the fruit vinegar can be achieved.

3. The rose extract has the functions of maintaining beauty and keeping young, and activating blood circulation to dissipate blood stasis, and the rose contains rich vitamin C, can also play a role in nourishing blood and lightening spots, and has a certain conditioning effect on the body.

4. Rose auxiliary materials are added into the fruit vinegar to improve the aesthetic property of the fruit vinegar.

Detailed Description

For the purpose of enhancing understanding of the present invention, the present invention will be further described in detail with reference to the following examples, which are provided for illustration only and are not to be construed as limiting the scope of the present invention.

Example 1:

a flower-fragrance fruit vinegar containing rose extract is prepared from the following raw materials: 2 parts of rose auxiliary materials, 500 parts of rose extract, 550 parts of white sugar, 50 parts of salt, 500 parts of original vinegar, 2 parts of liquorice and 1 part of cassia bark.

The preparation method comprises the following steps: the method comprises the following steps: heating the rose extract to 80-90 ℃ through a heating device, and performing step two: filtering and diluting the original vinegar; the dilution ratio of the original vinegar to water is 1:3, and the third step is that: mixing the filtered and diluted original vinegar, the rose extract, the rose auxiliary material, white sugar, salt, liquorice and cinnamon in proportion, and brewing by using a biological technology.

Example 2:

a flower-fragrance fruit vinegar containing rose extract is prepared from the following raw materials: 3 parts of rose auxiliary materials, 650 parts of rose extract, 500 parts of white sugar, 65 parts of salt, 450 parts of original vinegar, 1 part of liquorice and 2 parts of cassia bark.

Example 3:

a flower-fragrance fruit vinegar containing rose extract is prepared from the following raw materials: 3 parts of rose auxiliary materials, 850 parts of rose extract, 500 parts of white sugar, 60 parts of salt, 450 parts of original vinegar, 2 parts of liquorice and 2 parts of cassia bark.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims

1. A flower-fragrance fruit vinegar containing rose extract is characterized in that,

(1) the rose vinegar beverage comprises 1-5 parts of rose auxiliary materials, 200-1100 parts of rose extract, 500-700 parts of white sugar, 50-100 parts of salt, 200-500 parts of original vinegar, 1-5 parts of liquorice and 1-3 parts of cinnamon;

(2) diluting the rose extract with water in proportion, filtering the diluted rose extract through a 100-200 mesh filter screen, putting the filtrate into a container, heating and boiling the filtrate, removing floating foam, and cooling to room temperature to obtain the sterilized rose extract diluent.

2. The floral fruit vinegar comprising rose extract as claimed in claim 1, wherein the rose extract is heated to 80-90 ℃ by a heating device.

3. The floral fruit vinegar comprising rose extract as claimed in claim 1, wherein the original vinegar is filtered and diluted.

4. The floral fruit vinegar comprising rose extract as claimed in claim 3, wherein the original vinegar and water are diluted in a ratio of 1: 3.

5. The floral fruit vinegar containing rose extract as claimed in claim 1, wherein the rose is prepared from rose adjuvant 2 parts, rose extract 500 parts, white sugar 550 parts, salt 50 parts, vinegar 500 parts, licorice root 2 parts, and cinnamon 1 part.

6. The floral fruit vinegar containing rose extract as claimed in claim 1, wherein the rose is prepared from 3 parts of rose adjuvants, 650 parts of rose extract, 500 parts of white sugar, 65 parts of salt, 450 parts of original vinegar, 1 part of licorice and 2 parts of cinnamon.