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Processing method of pumpkin herba portulacae vinegar drink

A technology of purslane vinegar and processing method, which is applied in the processing field of pumpkin purslane vinegar beverage, and can solve the problems that vinegar beverage has not yet appeared

Inactive Publication Date: 2017-01-04
莫沉鹏 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many fruit vinegar drinks on the market, but the vinegar drinks of pumpkin, purslane and Luo Han Guo as raw materials have not yet appeared in the world and related reports

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0023] Embodiment 1, each component is processed into purslane juice and arhat fruit juice according to the above-mentioned pretreatment process, and then is mixed with fermented pumpkin vinegar to form a pumpkin purslane vinegar drink. The ratio of each component is: pumpkin 55.8%, Purslane juice 20%, Luo Han juice 15%, dry yeast 0.2%, acetic acid bacteria 10%;

[0024] Step 1: Preprocessing

[0025] ① Purslane 40%, water 60%, decoct with low heat to 30% water, remove the purslane residue, take water and continue frying to 20% to obtain purslane juice;

[0026] ②Fry Luo Han Guo 15%, water 85%, low heat to 25% water, remove the skin and dregs of Luo Han fruit, take the water, continue to fry to 15%, and then make Luo Han fruit juice;

[0027] Step 2: select the pumpkin, slice it, remove the seeds, steam it, and stir it into a slurry. When the temperature reaches 20°C to 25°C, add 0.2% active dry yeast for fermentation. The fermentation humidity is 30. , the temperature is 2...

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PUM

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Abstract

The present invention discloses a processing method of pumpkin herba portulacae vinegar drink. The pumpkin herba portulacae vinegar drink comprises the following raw materials: 55.8% of pumpkins, 20% of herba portulacae juice, 15% of siraitia grosvenorii juice, 0.2% of dry yeast and 10% of acetic acid bacteria. The pumpkin herba portulacae vinegar drink is prepared by fermenting and blending. The products have efficacies of clearing heat and reliving toxins, preventing cancers, regulating and improving high blood lipids, high blood pressure, high blood sugar, beautifying features, nourishing skin, enhancing body constitution, improving body immunity, losing weight, etc., and sour, sweet and refreshing, and natural and pleasant.

Description

[0001] The invention relates to a processing method of a pumpkin purslane vinegar drink, more specifically, the invention relates to a new health drink using pumpkin, purslane and mangosteen as raw materials and a production method thereof. Background technique [0002] At present, there are many fruit vinegar drinks on the market, but the vinegar drinks of pumpkin, purslane, Luo Han Guo as raw materials have not yet appeared in the world and related reports. Contents of the invention [0003] The invention overcomes the disadvantages of the existing technology and provides a health beverage with pumpkin, purslane and mangosteen as raw materials. [0004] The purpose of the present invention will be achieved through the following technical solutions. [0005] 1, the composition ratio of each component of the present invention is: [0006] Pumpkin 55.8% [0007] Purslane Juice 20% [0008] Luo Han Juice 15% [0009] Dry Alcohol Mother 0.2% [0010] Acetobacter 10% [00...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/04A23L2/52A23L1/30A23L1/03
CPCA23L2/02A23L2/04A23L2/52A23V2002/00A23V2200/30A23V2250/76
Inventor 陈明照莫沉鹏
Owner 莫沉鹏
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