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Vinegar beverage with effects of refreshing and restoring consciousness and making method thereof

A refreshment, vinegar beverage technology, applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, functions of food ingredients, etc., can solve problems such as sleep and exercise that cannot be realized immediately, and poor taste. Achieve the effects of easy control of physical and chemical conditions, convenient industrial production, and rich enzyme systems

Inactive Publication Date: 2017-02-01
TIANJIN TIDAI MEDICINE SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, neither sleep nor exercise can be realized immediately, and refreshing food cannot be found at any time or is convenient to eat. The medicine or tea with this function on the market has a bad taste, and it needs water or brewing when taking it. soaking vessel, these conditions cannot be fulfilled in many cases

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1) Soak 25 parts of wheat, 15 parts of soybeans, and 8 parts of peas in water at 80 °C for 12 hours, take them out, drain and set aside;

[0025] 2) 10 parts of pineapple, peeled, mixed with 10 parts of wheat, soybean, pea and kelp soaked in step 1), 8 parts of radish leaves, 8 parts of mandarin mandarin, and 15 parts of lemon, crushed, put into a grinder to grind, and obtained Slurry;

[0026] 3) Inoculate the grinding liquid with yeast and lactic acid bacteria with a mixed slurry weight of 0.03%, let it stand at 30°C, and ferment in an anaerobic closed manner for 25 hours to obtain a fermentation liquid;

[0027] 4) Inoculate the fermented liquid obtained in step 3) with acetic acid bacteria with a weight of 0.02% of the fermented liquid, and ferment at 25°C. When the acetic acid content no longer increases, the fermentation ends, centrifuged to separate the precipitate, and collect the centrifuged liquid;

[0028] 5) Add 40 parts of honey to the centrifuge obtained ...

Embodiment 2

[0030] 1) Soak 20 parts of wheat, 10 parts of soybeans and 5 parts of peas in water at 80 ℃ for 12 hours, take them out, drain and set aside;

[0031] 2) 5 parts of pineapple, peeled, mixed with 5 parts of wheat, soybean, pea and kelp soaked in step 1), 5 parts of radish leaves, 5 parts of mandarin mandarin, and 10 parts of lemon, crushed, put into a grinder to grind, and obtained Slurry;

[0032] 3) Inoculate the grinding liquid with yeast and lactic acid bacteria with a weight of 0.05% of the mixed slurry, let it stand at 30°C, and ferment in an anaerobic closed manner for 25 hours to obtain a fermentation liquid;

[0033] 4) Inoculate the fermented liquid obtained in step 3) with acetic acid bacteria with a weight of 0.04% of the fermented liquid, and ferment at 30°C. When the acetic acid content no longer increases, the fermentation ends, centrifuged to separate the precipitate, and collect the centrifuged liquid;

[0034] 5) Add 30 parts of honey to the centrifuge obtain...

Embodiment 3

[0036] 1) Soak 30 parts of wheat, 20 parts of soybeans and 10 parts of peas in water at 80 ℃ for 12 hours, take them out, drain and set aside;

[0037] 2) 15 parts of pineapple, peeled, mixed with 1.5 parts of wheat, soybean, pea and kelp soaked in step 1), 10 parts of radish leaves, 10 parts of mandarin mandarin, and 20 parts of lemon, crushed, put into a grinder to grind, Prepare grinding liquid;

[0038] 3) Inoculate the grinding liquid with yeast and lactic acid bacteria with a weight of 0.05% of the mixed slurry, let it stand at 30°C, and ferment in an anaerobic closed manner for 25 hours to obtain a fermentation liquid;

[0039] 4) Inoculate the fermented liquid obtained in step 3) with acetic acid bacteria with a weight of 0.02% of the fermented liquid, and ferment at 25°C. When the acetic acid content no longer increases, the fermentation ends, centrifuged to separate the precipitate, and collect the centrifuged liquid;

[0040] 5) Add 50 parts of honey to the centrif...

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Abstract

The invention relates to the technical field of foods and in particular to a vinegar beverage with effects of refreshing and restoring consciousness and a making method thereof. The vinegar beverage comprises the following raw materials in parts by weight: 20-30 parts of wheat, 10-20 parts of soybeans, 5-10 parts of peas, 5-15 parts of kelp, 5-10 parts of radish leaf, 5-10 parts of mandarin orange, 10-20 parts of lemon, 5-10 parts of pineapple and 30-50 parts of honey. The making method comprises the following steps: soaking the wheat, soybeans and peas, peeling the pineapple, mixing with the kelp, radish leaf, mandarin orange and lemon, crushing, grinding in a grinding machine, inoculating saccharomycetes, lactic acid bacteria and acetic bacteria, adding honey into the centrifugate for blending, filtering, sterilizing and filling, thereby obtaining the vinegar beverage with the effects of refreshing and restoring consciousness.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a refreshing vinegar beverage and a preparation method thereof. Background technique [0002] In modern life, due to various reasons, people are under more and more pressure, and often feel dizzy and lack of energy, especially office workers, student parties, and drivers who drive fatigued for a long time, are prone to feel sleepy , Seriously affect your own efficiency, and even affect your life safety. Therefore, it is very necessary to take certain measures to refresh your mind. There are many ways to refresh your mind, such as getting enough sleep, exercising in the morning, eating some refreshing food and so on. However, neither sleep nor exercise can be realized immediately, and refreshing food cannot be found at any time or is convenient to eat. The medicine or tea with this function on the market has a bad taste, and it needs water or brewing when taking it. For soaking v...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L21/25A23L11/60A23L11/65
CPCA23L2/382A23L2/52A23V2002/00A23V2200/16A23V2200/14A23V2200/30
Inventor 赵金梁赵发
Owner TIANJIN TIDAI MEDICINE SCI & TECH
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