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Organe fruit vinegar drink and its producing method

A fruit vinegar beverage and citrus technology, applied in the direction of food science, can solve the problems of low nutrition and poor flavor, and achieve the effects of strong typicality, rich and complete taste, and low cost

Inactive Publication Date: 2007-03-07
湖南省农业科学院农产品加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a kind of fruit vinegar beverage, which can make up for the defects of poor flavor and low nutrition of grain vinegar, so as to meet the multi-level requirements of people pursuing different tastes and advocating safety, nutrition, and health care.

Method used

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  • Organe fruit vinegar drink and its producing method
  • Organe fruit vinegar drink and its producing method

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Embodiment Construction

[0020] The invention is prepared by processing citrus fruits to form citrus fruit vinegar, and on this basis, adding some or containing health-care effects, or increasing the taste, or preparing other ingredients for producing body fluid and quenching thirst. The formula of the drink is: each 1000ml product contains citrus fruit vinegar stock solution: 44-66%, honey: 4.4-8.8%, sucrose 2.2-5.0%, ginger water cooking liquid: 1.1-3.3%, red date water cooking liquid: 0.3-2.2%, Chinese wolfberry water cooking liquid: 0.6-1.7%, ebony plum water cooking liquid: 0.6-2.8%, dried tangerine peel water cooking liquid: 0.3-1.7%.

[0021] The present invention can be used as a fruity product by adding 50-150ml flavors and other flavoring agents, or by adding 2.8-5.5% of fresh citrus juice as a fruity product, and can also add appropriate preservatives. The preservative is sodium diacetate. , Flavoring agent is ethyl maltol.

[0022] The specific production steps of the present invention are:

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Abstract

The orange fruit vinegar drink contains organe fruit vinegar as main component as well as honey, cane sugar, ginger, red data, wolfberry fruit, black plum and organe peel. Its production process includes pelling and squeezing fresh orange, centrifugal separation, elimianting bitter, low temperature alcohol fermentation, acetic acid fermentation, aging, filtering, sterilizing, adding partial orange juice and / or orange essence and other steps. The orange fruit vinegar drink has most flavor and nutritious components of orange, has certain invigorating health function and is suitable for various people.

Description

Technical field: [0001] The invention belongs to a beverage and a production method, and in particular relates to a citrus fruit vinegar beverage produced by processing citrus fruits. Background technique: [0002] With the continuous progress of society and the continuous improvement of people's living standards, people have higher and higher requirements for the quality of life. The food consumed every day not only requires the maintenance of the nutrients needed by the human body, but also requires certain health and tonic effects. The efficacy of vinegar has been recognized by the public since ancient times, and its importance has once again been universally recognized under the new consumption trend of pursuing safety and advocating nature. At present, domestic edible vinegar is basically brewed with grain as the main raw material. Affected by various factors, the production cost of vinegar is relatively high, and the taste is single, and the nutritional value is low. The ex...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38
Inventor 单杨何建新李高阳张菊华张群付复华李志坚李志江朱迎娟周晓玲邓星文
Owner 湖南省农业科学院农产品加工研究所
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