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Millet vinegar beverage and preparation method thereof

A technology for millet vinegar and beverage, applied in the field of vinegar beverage, can solve the problems of large change in product flavor, long production cycle, etc., and achieve the effects of low production cost, easy operation, and rich nutrition and health care functions.

Inactive Publication Date: 2013-09-18
SHANXI SANSHENGHE BREWING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the raw materials with health functions are brought into vinegar by fermentation method in the market. The production cycle is long, and the flavor of the product is greatly changed after fermentation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of millet vinegar beverage comprises the following steps: mix the raw materials according to the weight ratio of 5 parts of red dates, 7 parts of peanuts, 2 parts of medlar, 3 parts of hawthorn, 1 part of orange peel, 2 parts of ginger, and 110 parts of millet vinegar Take the raw material, the acidity of millet vinegar is 3.8g / 100ml, then soak the red dates, peanuts, wolfberry, hawthorn, orange peel and ginger with the millet vinegar for 20 days, filter, add pure water to the filtrate, when the acidity Stop adding water when it reaches 1.5g / 100ml, then adjust the flavor and mouthfeel with honey and maltose to obtain the finished millet vinegar beverage.

Embodiment 2

[0022] A preparation method of millet vinegar beverage comprises the following steps: mix the raw materials according to the weight ratio of 1 part of red dates, 3 parts of peanuts, 5 parts of medlar, 6 parts of hawthorn, 4 parts of orange peel, 5 parts of ginger, and 90 parts of millet vinegar Weigh the raw materials, the acidity of millet vinegar is 4.5g / 100ml, then soak the red dates, peanuts, wolfberry, hawthorn, orange peel and ginger with the millet vinegar for 30 days, filter, add pure water to the filtrate, when the acidity When it reaches 2.5g / 100ml, stop adding water, then adjust the flavor and taste with honey and maltose to obtain the finished millet vinegar beverage.

Embodiment 3

[0024] A preparation method of millet vinegar beverage comprises the following steps: mix raw materials according to the weight ratio of 2 parts of red dates, 4 parts of peanuts, 3 parts of medlar, 4 parts of hawthorn, 3 parts of orange peel, 3 parts of ginger, and 100 parts of millet vinegar Weigh the raw materials, the acidity of millet vinegar is 4.0g / 100ml, then soak the red dates, peanuts, wolfberry, hawthorn, orange peel and ginger with the millet vinegar for 25 days, filter, add pure water to the filtrate, when the acidity Stop adding water when it reaches 1.0g / 100ml, then adjust the flavor and mouthfeel with honey and maltose to obtain the finished millet vinegar drink.

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PUM

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Abstract

The invention relates to the technical field of vinegar beverage, particularly relates to a method for preparing vinegar beverage by soaking materials with millet vinegar, and aims at solving the technical problem of providing millet vinegar beverage and a preparation method thereof. Nutritional ingredients in health-care ingredients are extracted by effectively utilizing the traditional millet vinegar, so that the millet vinegar beverage is small in change of taste and flavor and short in production cycle. The adopted technical scheme is as follows: the millet vinegar beverage is prepared from the materials in parts by weight: 1-5 parts of red dates, 3-7 parts of peanut, 2-5 parts of medlar, 3-6 parts of hawthorn, 1-4 parts of orange peel, 2-5 parts of ginger, and 90-110 parts of millet vinegar. The method is widely applied to the technical field of the millet vinegar beverage.

Description

technical field [0001] The invention relates to the technical field of vinegar beverages, in particular to a method for preparing vinegar beverages by soaking raw materials in millet vinegar. Background technique [0002] Millet is recognized as the grain with the highest nutritional value. It is used by pregnant women, patients and children as a tonic. It is recorded in "Compendium of Materia Medica": Millet "cures nausea and heat dysentery, cooks porridge, benefits dantian, nourishes deficiency and damage, and opens the stomach"; More than, soup burns" and other effects. Millet porridge is rich in nutrition and has the reputation of "daishen soup". The vinegar made from millet is also unique, having higher nutritional value than vinegar made from other raw materials. Mostly adopt the method of fermentation to bring the raw material with health care function into vinegar in the market at present, the production cycle is long, and the change of flavor of product i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02
Inventor 王德才
Owner SHANXI SANSHENGHE BREWING
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