Coconut-fragrant citrus fruit vinegar beverage for clearing heat to reduce pathogenic fire and preparation method of coconut-fragrant citrus fruit vinegar beverage

Abstract

The invention discloses a coconut-fragrant citrus fruit vinegar beverage for clearing heat to reduce pathogenic fire. The coconut-fragrant citrus fruit vinegar beverage is characterized by being prepared from the following raw materials in parts by weight: 200-240 of citruses, 8-10 parts of lysimachia clethroides duby, 9-12 parts of bitter gourds, 12-14 parts of water chestnuts, 30-40 parts of concentrated coconut milk, 20-30 parts of wine, 0.2-0.3 part of a chrysanthemum extract, 1-2 parts of pearl submicron powder, 3-5 parts of radix rehmanniae, 2-4 parts of fructus forsythiae, 5-7 parts of hemp seeds, an appropriate amount of sodium pyrosulfite, an appropriate amount of pectinase, an appropriate amount of angel wine yeast, and an appropriate quantity of acetic acid bacteria. According to the coconut-fragrant citrus fruit vinegar beverage disclosed by the invention, other raw materials are used for being matched with citrus fruit juice so as to prepare the fruit vinegar beverage through fermentation, and the coconut-fragrant citrus fruit vinegar beverage is rich in nutrient substances of amino acids, vitamins and the like, and has high nutrient value; the concentrated coconut milk is added, so that the fruit vinegar has unique mouth feel and fragrance; the lysimachia clethroides duby, the bitter gourds and the like which are added not only contain rich dietary fibers and nutrient substances, but also are matched with added Chinese herbal medicine components such as the radix rehmanniae and the fructus forsythiae, so that the coconut-fragrant citrus fruit vinegar beverage has health-care efficacy of clearing heat to reduce pathogenic fire.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a coconut-flavored heat-clearing and fire-reducing citrus fruit vinegar beverage and a preparation method thereof. Background technique [0002] China is one of the important origins of citrus, which is rich in citrus resources and has a variety of fine varieties, with a cultivation history of more than 4,000 years. More than 30 kinds of human health substances contained in citrus fruits have been isolated, mainly including: flavonoids, monoterpenes, coumarins, carotenoids, propanols, acridones, glycerol glycolipids, etc. Citrus fruit has medicinal value. Since ancient times, citrus citrus, citrus aurantium, citrus aurantium, green peel, and tangerine peel are traditional Chinese medicinal materials, which are widely used in clinical Chinese medicine. Modern pharmacological research believes that the carotene, vitamin C and vitamin P in orange peel are higher than the p...

AI Technical Summary

Problems solved by technology

This process only selects the fruit juice after the pulp is squeezed as the raw material, but does not comprehensively utilize the pericarp that is rich in nutritional value and aromatic substances as the raw material, so that the nutritional value of citrus is not fully utilized.