CN1532275A - Oligo xylose fruit vinegar - Google Patents
Oligo xylose fruit vinegar Download PDFInfo
- Publication number
- CN1532275A CN1532275A CNA031181872A CN03118187A CN1532275A CN 1532275 A CN1532275 A CN 1532275A CN A031181872 A CNA031181872 A CN A031181872A CN 03118187 A CN03118187 A CN 03118187A CN 1532275 A CN1532275 A CN 1532275A
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- juice
- xylo
- oligosaccharide
- vinegar
- fruit
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Abstract
The oligoxylose fruit vinegar is prepared with edible rice vinegar, oligoxylose, fruit juice, date and licorice extractive, honey, pollen, pearl powder, stevioside, fructose and glucose syrup, etc. in certain proportion and through mixing, filtering, packing, sealing and sterilizing. It has good taste, rich fruity taste, and raised health function.
Description
Technical field: a kind of Health-care fruit vinegar that the present invention relates to people's daily life.
Background technology: existing fruit vinegar such as cider vinegar, oranges and tangerines vinegar etc. has the health-care effect that improves a poor appetite, helps digest, regulates the human acid-base balance, strengthens hepatic and renal function, improves looks and delay senility.But mouthfeel is sour and astringent when edible, and local flavor is single, and effect is incomplete, and adaptive surface is wideless.In vinegar, add functional oligose the effect that promotes bifidus bacillus propagation in the human intestinal is arranged.But some oligose is unstable in sour environment, easily decomposition; Some oligose can be utilized by bifidus bacillus, also can be utilized by some harmful bacterium, so whole structure is not really desirable.
Summary of the invention: the present invention is intended to develop a kind of health-care effect that had both had vinegar, and it is strong to have the bifidus bacillus cultivation effect again, the comprehensive effects Health-care fruit vinegar that has highly selective, high stability simultaneously.
Realize that technical solution of the present invention is: the moiety of this Health-care fruit vinegar is: edible rice vinegar, xylo-oligosaccharide, fruit juice, red date and licorice extract, honey, pollen, pearl powder, stevioside, high fructose syrup etc., by certain weight percent proportioning, mix, filter, can, sealing, finished product is made in sterilization.
Above-mentioned weight percent proportioning is, edible rice vinegar: 30%--60%, xylo-oligosaccharide: 1%--6%, fruit juice: 20%--40%, red date and licorice extract: 3%--18%, honey: 1%--10%, pollen: 0.1%--5%, pearl powder: 0.1%--5%, stevioside: 0.01%--0.2%, high fructose syrup: 5%--20%.
In above-mentioned proportioning, fruit juice can use a kind of or wherein several mixture in the fruit juice such as Sucus Mali pumilae, lemon juice, Fructus actinidiae chinensis juice, orange juice, cranberry juice, peach juice.
The eating method of this product is: get the about 30ml of this product when drinking, the boiling water 50-100ml that heats mixes getting final product.Also can add Sprite, cola, red wine drinks.
The present invention compared with prior art, the present invention is a main raw material with edible rice vinegar and xylo-oligosaccharide, fruit juice, add that raciness, mouthfeel are good, the red date that contains various nutrients, honey, pollen, pearl powder, high fructose syrup etc., the beverage of making is sweet and sour taste not only, and has a health-care effect of vinegar, can brute force promote the propagation of bifidus bacillus in the enteron aisle, thereby effectively safeguard HUMAN HEALTH.
Xylo-oligosaccharide is compared with other functional oligose, and three big advantages are arranged.One, function is strong.Human body only needs the 0.7-1.5 gram every day, just can significantly promote bifidus bacillus propagation in the enteron aisle, and about Oligomeric maltose, oligofructose need 10-20 to restrain.Two, highly selective: xylo-oligosaccharide only promotes bifidus bacillus propagation, and some oligose also can be utilized by intestinal bacteria, bacillus fusiformis.Three, good stability: xylo-oligosaccharide does not decompose for the human body Digestive system; In the PH2.5--7.0 scope, 100 heating 1 hour and do not have considerable change.And some oligose can be decomposed by Digestive system, and unstable under acidic condition.In addition, xylo-oligosaccharide promotes the unique function of calcium absorption in addition.
As seen from the above analysis, xylo-oligosaccharide is the suitable desirable oligose that adds in the vinegar.
Embodiments of the invention
1. get edible rice vinegar 50%, xylo-oligosaccharide 4%, Sucus Mali pumilae 20%, red date and licorice extract 10%, honey 5%, pollen 0.2% pearl powder 0.2% stevioside 0.02%, high fructose syrup 10% mixes, filters, can, sealing, finished product is made in sterilization.
2. edible rice vinegar 40%, xylo-oligosaccharide 3%, and lemon juice 30%, red date and licorice extract 8%, honey 5%, pollen 0.5%, pearl powder 0.4%, stevioside 0.03%, high fructose syrups 12% etc. mix, filter, can, sealing, finished product is made in sterilization.
3. get edible rice vinegar 45%, xylo-oligosaccharide 5%, Fructus actinidiae chinensis juice 30%, red date and licorice extract 5%, honey 5%, pollen, pearl powder each 0.6%, stevioside 0.025%, high fructose syrup 8% mixes, filter, can, sealing, finished product is made in sterilization.
4. get edible rice vinegar 35%, xylo-oligosaccharide 4.5%, cranberry juice 35%, red date and licorice extract 5%, honey 5%, pollen, pearl powder each 0.4%, stevioside 0.028%, high fructose syrup 14.5% mixes, filter, can, sealing, finished product is made in sterilization.
5. get edible rice vinegar 38%, xylo-oligosaccharide 4%, Sucus Mali pumilae 10%, cranberry juice 5%, lemon juice, Fructus actinidiae chinensis juice 6%, red date and licorice extract 8%, honey 6%, pollen, pearl powder each 0.3%, stevioside 0.02%, high fructose syrup 12% mixes, filter, can, sealing, finished product is made in sterilization.
Claims (2)
1. xylo-oligosaccharide fruit vinegar, moiety is: edible rice vinegar, xylo-oligosaccharide, fruit juice, red date and licorice extract, honey, pollen, pearl powder, stevioside, high fructose syrup etc., by following weight percent proportioning, mix, filter can, sealing, finished product is made in sterilization.
Edible rice vinegar 30%--60%
Xylo-oligosaccharide 1%---6%
Fruit juice 20%--40%
Red date and licorice extract 3%--18%
Honey 1%--10%
Pollen 0.1%--5%
Pearl powder 0.1%--5%
Stevioside 0.01%--0.2%
High fructose syrup 5%--20%
2. xylo-oligosaccharide fruit vinegar according to claim 1 is characterized in that wherein fruit juice can use a kind of or wherein several mixture in the fruit juice such as Sucus Mali pumilae, lemon juice, Fructus actinidiae chinensis juice, orange juice, cranberry juice, peach juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031181872A CN1532275A (en) | 2003-03-20 | 2003-03-20 | Oligo xylose fruit vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031181872A CN1532275A (en) | 2003-03-20 | 2003-03-20 | Oligo xylose fruit vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1532275A true CN1532275A (en) | 2004-09-29 |
Family
ID=34284867
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA031181872A Pending CN1532275A (en) | 2003-03-20 | 2003-03-20 | Oligo xylose fruit vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1532275A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366138A (en) * | 2011-10-27 | 2012-03-07 | 王金民 | Schisandra fruit vinegar beverage |
| CN102366143A (en) * | 2011-10-27 | 2012-03-07 | 王金民 | Plant lysine Amaranthus viridis fruit vinegar beverage |
| CN101396115B (en) * | 2007-09-28 | 2012-04-25 | 山东龙力生物科技股份有限公司 | Xylo-oligosaccharide stomach-invigorating intestine-moisturizing oral liquid and preparation method thereof |
| CN101323829B (en) * | 2007-10-17 | 2012-04-25 | 新疆庄子实业有限公司 | Safflower vinegar oral liquid and preparation thereof |
| CN104560615A (en) * | 2013-10-23 | 2015-04-29 | 镇江市悦源醋业有限公司 | Crab vinegar |
| CN105886326A (en) * | 2016-05-27 | 2016-08-24 | 天津科技大学 | Child health-care vinegar containing rich bifidus factors and preparing method of child health-care vinegar |
| CN106010920A (en) * | 2016-06-02 | 2016-10-12 | 江苏恒顺醋业股份有限公司 | Edible vinegar rich in prebiotics and preparation method thereof |
| CN106190768A (en) * | 2016-07-22 | 2016-12-07 | 重庆修贤生物科技有限公司 | Oligofructose and oligochitosan application in vinegar goods |
-
2003
- 2003-03-20 CN CNA031181872A patent/CN1532275A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101396115B (en) * | 2007-09-28 | 2012-04-25 | 山东龙力生物科技股份有限公司 | Xylo-oligosaccharide stomach-invigorating intestine-moisturizing oral liquid and preparation method thereof |
| CN101323829B (en) * | 2007-10-17 | 2012-04-25 | 新疆庄子实业有限公司 | Safflower vinegar oral liquid and preparation thereof |
| CN102366138A (en) * | 2011-10-27 | 2012-03-07 | 王金民 | Schisandra fruit vinegar beverage |
| CN102366143A (en) * | 2011-10-27 | 2012-03-07 | 王金民 | Plant lysine Amaranthus viridis fruit vinegar beverage |
| CN102366143B (en) * | 2011-10-27 | 2013-09-11 | 王金民 | Plant lysine Amaranthus viridis fruit vinegar beverage |
| CN104560615A (en) * | 2013-10-23 | 2015-04-29 | 镇江市悦源醋业有限公司 | Crab vinegar |
| CN105886326A (en) * | 2016-05-27 | 2016-08-24 | 天津科技大学 | Child health-care vinegar containing rich bifidus factors and preparing method of child health-care vinegar |
| CN105886326B (en) * | 2016-05-27 | 2018-11-20 | 天津科技大学 | A kind of child health care vinegar and preparation method thereof rich in bifidus factor |
| CN106010920A (en) * | 2016-06-02 | 2016-10-12 | 江苏恒顺醋业股份有限公司 | Edible vinegar rich in prebiotics and preparation method thereof |
| CN106190768A (en) * | 2016-07-22 | 2016-12-07 | 重庆修贤生物科技有限公司 | Oligofructose and oligochitosan application in vinegar goods |
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Addressee: Guo Xionghui Document name: Notification before expiration of term |
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