CN108342290A - Pawpaw vinegar - Google Patents
Pawpaw vinegar Download PDFInfo
- Publication number
- CN108342290A CN108342290A CN201810388116.5A CN201810388116A CN108342290A CN 108342290 A CN108342290 A CN 108342290A CN 201810388116 A CN201810388116 A CN 201810388116A CN 108342290 A CN108342290 A CN 108342290A
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- parts
- pawpaw
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/08—Addition of flavouring ingredients
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to pawpaw vinegars, in parts by weight, are made of following raw material：150 165 parts of 900 1100 parts of acid Chinese quince, 500 700 parts of white sugar, 50 120 parts of salt, 8 11 parts of purple perilla, 15 parts of Radix Glycyrrhizae, 12 parts of cassia bark, rice vinegar or thin rice gruel.Pawpaw vinegar provided by the invention, it can have the function that the comfortable taste of general beverage, quench one's thirst, it matches the equalization request that can meet to human nutrition structure, simultaneously, the salt of addition is created in its raw material, the breeding of other miscellaneous bacterias is can inhibit in fermentation process, reaches the sour-sweet degree of balance fruit vinegar, all plays an important roll for the equilibrium degree for improving mouthfeel, carrying alcohol fruity；Pawpaw in raw material, contain the active ingredients such as 19 kinds of amino acid, pawpaw saponin(e, flavonoids, vitamin C, tannin, pectin, after directly drinking, grading absorption is carried out by the various digestive ferments of human body, can reach antifatigue, liver protecting, soften blood vessel, the effects that blood fat-reducing blood pressure-decreasing, skin maintenance, anti-aging.
Description
Technical field
The present invention relates to wine technical fields, more particularly to pawpaw vinegar.
Background technology
Fruit vinegar be with fruit, including birchleaf pear, hawthorn, mulberries, grape, persimmon, apricot, citrus, Kiwi berry, apple, watermelon etc.,
Or Fruit quality leftover bits and pieces is primary raw material, it is a kind of full of nutrition, flavorful made of being brewed using modern biotechnology
Sour seasoning.There is existing fruit vinegar alimentary health-care function, the fruit vinegar of each kind to correspond to corresponding health-care efficacy, but can not be same
When have antifatigue, liver protecting, soften blood vessel, blood fat-reducing blood pressure-decreasing, skin maintenance, slow down aging and other effects.
Invention content
For the defect and problem in the presence of above-mentioned background technology, it is an object of the present invention to provide pawpaw vinegars, have simultaneously
There is antifatigue, liver protecting, softens blood vessel, blood fat-reducing blood pressure-decreasing, skin maintenance, anti-aging and other effects.
In order to achieve the above object, the present invention provides the following technical solutions：
Pawpaw vinegar is made of following raw material in parts by weight：900-1100 parts of acid Chinese quince, 500-700 parts of white sugar, salt
50-120 parts, 8-11 parts of purple perilla, 1-5 parts of Radix Glycyrrhizae, 1-2 parts of cassia bark, 150-165 parts of rice vinegar or thin rice gruel.Original creation adds wherein in raw material
The salt added can inhibit the breeding of other miscellaneous bacterias in fermentation process, reach the sour-sweet degree of balance fruit vinegar, for improving mouthfeel, carrying alcohol fruit
Fragrant equilibrium degree all plays an important roll, meanwhile, the salt added helps to escape the fruity of pawpaw, and taste is abundant, returns
Taste is long.
Further, in parts by weight, it is made of following raw material：900 parts of acid Chinese quince, 550 parts of white sugar, 60 parts of salt, purple perilla
10 parts, 2 parts of Radix Glycyrrhizae, 1 part of cassia bark, 155 parts of rice vinegar or thin rice gruel.
Further, in parts by weight, it is made of following raw material：950 parts of acid Chinese quince, 600 parts of white sugar, 80 parts of salt, purple perilla 9
160 parts of part, 2 parts of Radix Glycyrrhizae, 2 parts of cassia bark, rice vinegar or thin rice gruel.
Further, 1000 parts of acid Chinese quince, 600 parts of white sugar, 100 parts of salt, 10 parts of purple perilla, 3 parts of Radix Glycyrrhizae, 1 part of cassia bark, rice vinegar
Or 160 parts of thin rice gruel.
Further, 1050 parts of acid Chinese quince, 650 parts of white sugar, 120 parts of salt, 11 parts of purple perilla, 5 parts of Radix Glycyrrhizae, 1 part of cassia bark, rice vinegar
Or 165 parts of thin rice gruel.
Pawpaw vinegar provided by the invention can have the function that the comfortable taste of general beverage, quench one's thirst, and matching can meet
To the equalization request of human nutrition structure, meanwhile, the salt of addition is created in raw material, it is numerous to can inhibit other miscellaneous bacterias in fermentation process
It grows, reaches the sour-sweet degree of balance fruit vinegar, all play an important roll for the equilibrium degree for improving mouthfeel, carrying alcohol fruity；In raw material
Pawpaw, containing active ingredients such as 19 kinds of amino acid, pawpaw saponin(e, flavonoids, vitamin C, tannin, pectin, after directly drinking,
Grading absorption is carried out by the various digestive ferments of human body, can reach antifatigue, liver protecting, softens blood vessel, blood fat-reducing blood pressure-decreasing, beauty treatment U.S.
The effects that appearance, anti-aging.
Specific implementation mode
Below in conjunction with the embodiment of the present invention, technical scheme of the present invention is clearly and completely described, it is clear that
Described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the implementation in the present invention
Example, the every other embodiment that those of ordinary skill in the art are obtained without creative efforts belong to
The scope of protection of the invention.
Embodiment 1
The pawpaw vinegar of the embodiment of the present invention 1 is made of following raw material in parts by weight：900 parts of acid Chinese quince, white sugar 550
155 parts of part, 60 parts of salt, 10 parts of purple perilla, 2 parts of Radix Glycyrrhizae, 1 part of cassia bark, rice vinegar or thin rice gruel.
Preparation method：Above-mentioned raw materials are mixed by weight ratio, are brewed using biotechnology.
Embodiment 2
The pawpaw vinegar of the embodiment of the present invention 2 is made of following raw material in parts by weight：950 parts of acid Chinese quince, white sugar 600
160 parts of part, 80 parts of salt, 9 parts of purple perilla, 2 parts of Radix Glycyrrhizae, 2 parts of cassia bark, rice vinegar or thin rice gruel.
Preparation method：Above-mentioned raw materials are mixed by weight ratio, are brewed using biotechnology.
Embodiment 3
The pawpaw vinegar of the embodiment of the present invention 3,1000 parts of acid Chinese quince, 600 parts of white sugar, 100 parts of salt, 10 parts of purple perilla, Radix Glycyrrhizae 3
160 parts of part, 1 part of cassia bark, rice vinegar or thin rice gruel.
Preparation method：Above-mentioned raw materials are mixed by weight ratio, are brewed using biotechnology.
Embodiment 4
The pawpaw vinegar of the embodiment of the present invention 4,1050 parts of acid Chinese quince, 650 parts of white sugar, 120 parts of salt, 11 parts of purple perilla, Radix Glycyrrhizae 5
165 parts of part, 1 part of cassia bark, rice vinegar or thin rice gruel.
Preparation method：Above-mentioned raw materials are mixed by weight ratio, are brewed using biotechnology.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (5)
1. pawpaw vinegar, which is characterized in that in parts by weight, be made of following raw material：900-1100 parts of acid Chinese quince, white sugar 500-
700 parts, 50-120 parts of salt, 8-11 parts of purple perilla, 1-5 parts of Radix Glycyrrhizae, 1-2 parts of cassia bark, 150-165 parts of rice vinegar or thin rice gruel.
2. pawpaw vinegar according to claim 1, which is characterized in that in parts by weight, be made of following raw material：Acid Chinese quince
900 parts, 550 parts of white sugar, 60 parts of salt, 10 parts of purple perilla, 2 parts of Radix Glycyrrhizae, 1 part of cassia bark, 155 parts of rice vinegar or thin rice gruel.
3. pawpaw vinegar according to claim 1, which is characterized in that in parts by weight, be made of following raw material：Acid Chinese quince
950 parts, 600 parts of white sugar, 80 parts of salt, 9 parts of purple perilla, 2 parts of Radix Glycyrrhizae, 2 parts of cassia bark, 160 parts of rice vinegar or thin rice gruel.
4. pawpaw vinegar according to claim 1, which is characterized in that 1000 parts of acid Chinese quince, 600 parts of white sugar, 100 parts of salt,
160 parts of 10 parts of purple perilla, 3 parts of Radix Glycyrrhizae, 1 part of cassia bark, rice vinegar or thin rice gruel.
5. pawpaw vinegar according to claim 1, which is characterized in that 1050 parts of acid Chinese quince, 650 parts of white sugar, 120 parts of salt,
165 parts of 11 parts of purple perilla, 5 parts of Radix Glycyrrhizae, 1 part of cassia bark, rice vinegar or thin rice gruel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810388116.5A CN108342290A (en) | 2018-04-26 | 2018-04-26 | Pawpaw vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810388116.5A CN108342290A (en) | 2018-04-26 | 2018-04-26 | Pawpaw vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108342290A true CN108342290A (en) | 2018-07-31 |
Family
ID=62955404
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810388116.5A Pending CN108342290A (en) | 2018-04-26 | 2018-04-26 | Pawpaw vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108342290A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108865644A (en) * | 2018-09-28 | 2018-11-23 | 江门市新会区十月果柑制品有限公司 | A kind of mandarin orange fruit vinegar and preparation method thereof |
| CN113862109A (en) * | 2021-08-26 | 2021-12-31 | 镇江刘恒记食品有限公司 | Flower-fragrance fruit vinegar containing rose extract |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
| CN104962529A (en) * | 2015-06-19 | 2015-10-07 | 广西大学 | Method for manufacturing fruit ferment |
| CN105011138A (en) * | 2015-07-22 | 2015-11-04 | 杭州赛洋环保工程有限公司 | Making technology of enzyme |
| CN105919846A (en) * | 2016-04-13 | 2016-09-07 | 李健明 | Preparation method of enzyme |
| CN107048376A (en) * | 2017-06-17 | 2017-08-18 | 王笑丽 | A kind of processing method of pectase food |
-
2018
- 2018-04-26 CN CN201810388116.5A patent/CN108342290A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
| CN104962529A (en) * | 2015-06-19 | 2015-10-07 | 广西大学 | Method for manufacturing fruit ferment |
| CN105011138A (en) * | 2015-07-22 | 2015-11-04 | 杭州赛洋环保工程有限公司 | Making technology of enzyme |
| CN105919846A (en) * | 2016-04-13 | 2016-09-07 | 李健明 | Preparation method of enzyme |
| CN107048376A (en) * | 2017-06-17 | 2017-08-18 | 王笑丽 | A kind of processing method of pectase food |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108865644A (en) * | 2018-09-28 | 2018-11-23 | 江门市新会区十月果柑制品有限公司 | A kind of mandarin orange fruit vinegar and preparation method thereof |
| CN113862109A (en) * | 2021-08-26 | 2021-12-31 | 镇江刘恒记食品有限公司 | Flower-fragrance fruit vinegar containing rose extract |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180731 |
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| RJ01 | Rejection of invention patent application after publication |