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Malus pumila Rhodomyrtus tomentosa fruit vinegar beverage and preparation method thereof

A fruit vinegar drink, the technology of myrtle, applied in the field of fruit vinegar drink, can solve the problems of limited variety and taste selection, difficulty in meeting consumers' diversified and personalized consumption needs, and achieve the effect of unique taste and promoting burning

Inactive Publication Date: 2015-11-11
韦柳昌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Whether it is fruit vinegar or the corresponding fruit vinegar drinks, the current product varieties and taste choices are quite limited, and it is difficult to meet the diversified and personalized consumption needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A preparation method of apple myrtle fruit vinegar beverage, is characterized in that, comprises the following steps:

[0035] Prepare the stock solution of myrtle fruit vinegar;

[0036] Pulping: select high-quality myrtle fruit with high maturity, remove surface impurities, crush and beat, add a certain amount of pectinase, and stand at room temperature for 8 hours to obtain myrtle pulp;

[0037] Alcoholic fermentation: adding active dry yeast to the obtained myrtle pulp for fermentation, the active dry yeast addition is 5% by weight, the fermentation temperature is 20°C, and the fermentation time is 7 days to obtain myrtle fruit wine;

[0038] Acetic acid fermentation: insert acetic acid bacteria into the myrtle fruit wine to carry out acetic acid fermentation, the inoculum weight ratio of the acetic acid bacteria is 5%, the fermentation temperature is 20°C, and the fermentation time is 20 days to obtain the initial product of myrtle fruit vinegar;

[0039] ...

Embodiment 2

[0045] A preparation method of apple myrtle fruit vinegar beverage, is characterized in that, comprises the following steps:

[0046] (1) Prepare the stock solution of myrtle fruit vinegar;

[0047] Pulping: select high-quality myrtle fruit with high maturity, remove surface impurities, crush and beat, add a certain amount of pectinase, and stand at room temperature for 10 hours to obtain myrtle pulp;

[0048] Alcoholic fermentation: adding active dry yeast to the obtained myrtle pulp for fermentation, the active dry yeast addition is 15% by weight, the fermentation temperature is 30°C, and the fermentation time is 5 days to obtain myrtle wine;

[0049] Acetic acid fermentation: insert acetic acid bacteria into the myrtle fruit wine to carry out acetic acid fermentation, the inoculum weight ratio of the acetic acid bacteria is 10%, the fermentation temperature is 40°C, and the fermentation time is 10 days to obtain the initial product of myrtle fruit vinegar;

[0050] F...

Embodiment 3

[0056] A preparation method of apple myrtle fruit vinegar beverage, is characterized in that, comprises the following steps:

[0057] (1) Prepare the stock solution of myrtle fruit vinegar;

[0058] Pulping: select high-quality myrtle fruit with high maturity, remove surface impurities, crush and beat, add a certain amount of pectinase, and stand at room temperature for 12 hours to obtain myrtle pulp;

[0059] Alcoholic fermentation: adding active dry yeast to the obtained myrtle pulp for fermentation, the active dry yeast addition is 10% by weight, the fermentation temperature is 40°C, and the fermentation time is 3 days to obtain myrtle wine;

[0060] Acetic acid fermentation: insert acetic acid bacteria into the myrtle fruit wine to carry out acetic acid fermentation, the inoculum weight ratio of the acetic acid bacteria is 15%, the fermentation temperature is 30°C, and the fermentation time is 15 days to obtain the initial product of myrtle fruit vinegar;

[0061] ...

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Abstract

The invention provides a malus pumila Rhodomyrtus tomentosa fruit vinegar beverage and a preparation method thereof. The malus pumila Rhodomyrtus tomentosa fruit vinegar beverage comprises the following components by weight: 5-15 parts of a Rhodomyrtus tomentosa fruit vinegar stock solution, 20-45 parts of malus pumila juice, 3-15 parts of a sweetener, and 8-15 parts of calcium lactate. The preparation method includes: firstly preparing the Rhodomyrtus tomentosa fruit vinegar stock solution, then mixing the components, conducting boiling and filtering, and finally carrying out homogenizing, sterilizing and packaging to obtain a finished product. The malus pumila Rhodomyrtus tomentosa fruit vinegar beverage provided by the invention not only has unique taste and rich nutrition, but also has the effects of promoting digestion, increasing appetite, maintaining beauty and keeping young, helping produce saliva and slake thirst, and eliminating fatigue.

Description

technical field [0001] The invention relates to a fruit vinegar drink, in particular to an apple myrtle fruit vinegar drink and a preparation method thereof. Background technique [0002] Myrtle (Latin name: Rhodomyrtustomentosa), aliases: Duo Ni, Gang Li, Shan Li, Duo Lian, Dang Ligen, Ren Zishu, Dou Min, Zhong Ni, Wu Belly, Dang Ni. Return lung meridian, sweet in taste; astringent; flat in nature. The whole plant is used for medicine, and has the effects of promoting blood circulation and dredging collaterals, restraining diarrhea, tonifying deficiency and stopping bleeding. The berries of myrtle are oval, dark purple, edible, and the fruit period is from August to October, and early autumn is the ripening season. Gangren is best eaten when it is ripe to purple. It produces body fluids and quenches thirst, and has a sweet aftertaste. The tongue and teeth will also be dyed purple-black. [0003] Myrtle fruit contains relatively comprehensive nutrients, including 7.97% cr...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52C12J1/04A23L2/60A23L1/29A23L33/00
CPCA23L2/02A23L2/52A23L2/60A23V2002/00C12J1/04A23V2200/332A23V2200/32A23V2200/30A23V2200/326A23V2200/3262A23V2200/328A23V2200/318A23V2200/302
Inventor 韦柳昌
Owner 韦柳昌
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