CN103667005A - Health-care fruit vinegar - Google Patents
Health-care fruit vinegar Download PDFInfo
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- CN103667005A CN103667005A CN201210323248.2A CN201210323248A CN103667005A CN 103667005 A CN103667005 A CN 103667005A CN 201210323248 A CN201210323248 A CN 201210323248A CN 103667005 A CN103667005 A CN 103667005A
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- health
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- fruit vinegar
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- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to edible seasoning in daily life, and in particular relates to an improvement of vinegar. The health-care fruit vinegar has the components of 60-80 parts of 5-10-degree white spirit, 5-25 parts of fruit juice, 5-10 parts of acetic acid bacteria liquid and 1-4 parts of honey. The components are uniformly mixed at the temperature of 30-32 DEG C and fermented for 28-30 days so as to prepare the fruit vinegar. Compared with the conventional edible vinegar, the health-care fruit vinegar has the advantages of color and luster of fermented vinegar, mellow smell, dense fruity smells, palatable sourness and sweetness, abundant vitamins and mineral substances; and the health-care fruit vinegar can be used for invigorating spleen and stomach, moistening lung to arrest cough, nourishing heart and tonifying liver and prolonging the life, and has a health-care function.
Description
Technical field
The present invention relates to seasonings edible in daily life, specifically a kind of improvement of vinegar.
Background technology
Vinegar is seasonings conventional in people's daily life, and it enters dish or edible usually used as cooking condiments, there is no health-care effect, can not become healthcare products edible.
Summary of the invention
The object of this invention is to provide a kind of edible health vinegar with nutrition.
Prescription of the present invention is: 5～10 60～80 parts of degree white wine, and 5～25 parts of fruit juice, 5～10 parts of acetic bacteria bacterium liquid, 1～4 part of honey, above-mentioned component is made this fruit vinegar for 28～30 days through mixing in 30～32 ℃ of condition bottom fermentations.
The present invention compares with conventional edible vinegar, has the color and luster of fermented vinegar, taste sweet-smelling, and fruity is dense, and sour and sweet palatability, containing abundant VITAMIN and mineral substance etc., can be opened spleen stomach invigorating, moistens the lung and relieve the cough and breathes heavily, and the tonifying liver that nourishes heart, promotes longevity, and has medical care effect.Also can prevent heatstroke and lower the temperature, appropriate sugaring and spices can be done health care beverage vinegar.
In the present invention, said fruit juice is that natural fresh fruit is clean, pulverize, and the filtered liquid of saccharification 3-5 hour scalding gained, selected fresh fruit is advisable with hawthorn, apple, pears.Acetic bacteria bacterium liquid used is for expanding numerous forming three times with acetic bacteria; White wine used also can adopt edible ethanol.
Below in conjunction with example, the invention will be further described
Embodiment 1
Get and add 70 parts of the white wine that water exchange is 7 degree, 4 hours scaldings of hawthorn cleaning, pulverizing, saccharification filter to obtain 20 parts of fruit juice liquid, 10 parts of acetic bacteria bacterium, 3 parts of honey; By said ratio mixing, stirring well even is that 32 ℃ of condition bottom fermentations are made this fruit vinegar for 30 days in temperature.
Embodiment 2
Get 3 ° of wine or 6 ° and use alcohol, 22 parts of the fruit juice, 8 parts of the acetic bacteria bacterium that add apple to make, 2 parts of honey, stirring well after even is that 30 ℃ of condition bottom fermentations are made this fruit vinegar for 28 days in temperature.
Claims (4)
1. a Health-care fruit vinegar, during its feature, prescription used is 5-10 degree white wine 60-80 part, fruit juice 5-25 part, acetic bacteria bacterium liquid 5-10 part, honey 1-4 part.
2. a method of preparing Health-care fruit vinegar described in claim 1, is characterized in that above-mentioned component makes this fruit vinegar for 28-30 days through mixing in 30-32 ℃ of condition bottom fermentation.
3. according to Health-care fruit vinegar claimed in claim 1, it is characterized in that said fruit juice is that natural fresh fruit is clean, pulverize, the filtered liquid of saccharification 3-5 hour scalding gained, selected fresh fruit is advisable with hawthorn, apple, pears.
4. according to Health-care fruit vinegar claimed in claim 1, it is characterized in that acetic bacteria bacterium liquid used is for expanding numerous forming three times with acetic bacteria; White wine used also can adopt edible ethanol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210323248.2A CN103667005A (en) | 2012-09-05 | 2012-09-05 | Health-care fruit vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210323248.2A CN103667005A (en) | 2012-09-05 | 2012-09-05 | Health-care fruit vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103667005A true CN103667005A (en) | 2014-03-26 |
Family
ID=50305787
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210323248.2A Pending CN103667005A (en) | 2012-09-05 | 2012-09-05 | Health-care fruit vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103667005A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106520506A (en) * | 2016-09-19 | 2017-03-22 | 陈亚杰 | Organic honey vinegar and preparation method thereof |
-
2012
- 2012-09-05 CN CN201210323248.2A patent/CN103667005A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106520506A (en) * | 2016-09-19 | 2017-03-22 | 陈亚杰 | Organic honey vinegar and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140326 |