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Manufacture method of dried tangerine peel vinegar drink

A technology of vinegar drink and tangerine peel, which is applied in the field of preparation of tangerine peel vinegar drink, which can solve the problems of waste of active ingredients and unacceptable taste by many people, and achieve the effects of low production cost, increasing the benefit of the manufacturer, and improving the flavor

Inactive Publication Date: 2017-06-20
饶雅琴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

CN100566605C discloses a kind of tangerine peel vinegar beverage, which is prepared by mixing rice vinegar and tangerine peel extract. It has the unique aroma of tangerine peel, but it is only a simple mixture of raw materials, and the taste cannot be accepted by many people, and the tangerine peel extract is water-extracted , which makes a lot of oil-soluble active ingredients in tangerine peel wasted, and its efficacy cannot be well exerted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Preparation of tangerine peel vinegar drink

[0024] Weigh the following materials: 1kg of Xinhui tangerine peel, 2kg of mature vinegar, 1kg of rock sugar, and 1kg of water.

[0025] Production Method:

[0026] 1) Wash and shred the tangerine peel and dry it.

[0027] 2) Mix orange peel, vinegar, sugar and water into a sealed container and let it stand in a cool place for 5 days;

[0028] 3) From the 5th day, stir once a day and then seal and let it stand for 5 days.

[0029] 4) Filtrate after 5 days to obtain the filtrate, namely to obtain the tangerine peel vinegar drink.

Embodiment 2

[0031] Preparation of tangerine peel vinegar drink

[0032] The preparation method of this embodiment is substantially the same as that of Example 1, the difference being that the selected raw materials are: 1 kg of Xinhui tangerine peel, 3 kg of glutinous rice vinegar, 2 kg of white granulated sugar, and 2 kg of water.

Embodiment 3

[0034] Preparation of tangerine peel vinegar drink

[0035] Get the tangerine peel vinegar drink prepared in Example 1.2, add 7 g of citric acid, 5 g of sodium citrate, 15 g of acesulfame potassium, and 0.4 kg of soluble dietary fiber to it, fully dissolve and mix it, and fill it to obtain a finished product.

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PUM

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Abstract

The present invention relates to technical fields of drink recipes and production technologies and specifically discloses a manufacture method of dried tangerine peel vinegar drink. The method comprises the following steps: 1) dried tangerine peels, vinegar, sugar and water are mixed, and the mixture is put into a sealed container to be put still in a shade place for 5 days; 2) after 5 days, a stirring is conducted one day and the stirred mixture is sealed and put still; and 3) after 5 days, the mixture is filtered to obtain filtrate, and the finished product is obtained. Compared with the prior art, the dried tangerine peels are soaked and fermented, so that active ingredients in the dried tangerine peels are better dissolved in the vinegar drink and the products have better health-care effects. In addition, the flavor of the dried tangerine peels can be better merged with the mature vinegar.

Description

technical field [0001] The invention relates to the technical field of beverage formula and production technology, and specifically discloses a preparation method of tangerine peel vinegar beverage. Background technique [0002] Chenpi is the dry ripe pericarp of Rutaceae plant orange CitrusreticulataBlanco and its cultivars. Medicinal materials are divided into "Chen Pi" and "Guang Chen Pi". The bitter substances of tangerine peel are "limonoids" represented by limonin and bitterin. This kind of limonoids has a mild taste and is easy to dissolve in water, which helps the digestion of food. Chenpi is used for cooking dishes. Its bitterness blends with other flavors to create a unique flavor. Tangerine peel contains volatile oil, hesperidin, vitamin B, C and other ingredients. The volatile oil contained in it has a mild stimulating effect on the gastrointestinal tract, can promote the secretion of digestive juice, eliminate gas in the intestine, and increase appetite. Tan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L33/21A23L33/105
CPCA23L2/38A23L2/52A23V2002/00A23V2200/30A23V2200/326A23V2250/616A23V2250/032A23V2250/042A23V2250/056A23V2250/044A23V2250/2482A23V2250/242
Inventor 饶雅琴
Owner 饶雅琴
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