CN104403920A - Nutritional fruit vinegar and preparation method thereof - Google Patents

Abstract

The invention discloses nutritional fruit vinegar. The nutritional fruit vinegar is prepared from the following materials in parts by weight: 50-60 parts of white vinegar, 30-40 parts of fructose, 5-8 parts of birchleaf pears, 8-12 parts of hawthorn fruits, 8-16 parts of persimmon, 10-12 parts of prunus armeniaca, 12-14 parts of kiwi fruit, 6-12 parts of apples, and 6-12 parts of watermelon. The nutritional fruit vinegar and the preparation method thereof disclosed by the invention have the benefits that the preparation method is improved from the conventional technology to improve the mouthfeel of the beverage vinegar, simple to operate, and suitable for requirements of industrialized large-scale production.

Description

A kind of nutrition fruit vinegar and preparation method thereof

Technical field

The present invention relates to a kind of nutrition fruit vinegar and preparation method thereof.

Background technology

Vinegar is a kind of tart flavour liquid seasonings of fermentation, how to be made up of jowar, rice, corn, wheat and carbohydrate and wine fermentation.Often drink vinegar and can play the effects such as Ginseng Extract, the effect that vinegar can also cure cold.

Fruit vinegar is with fruit, or Fruit quality tankage are main raw material, utilizes the tart flavour seasonings of a kind of nutritious, the excellent in flavor of modern biotechnology brew.It has the nutrient health-care function of fruit and vinegar concurrently, is the Novel beverage integrating the functions such as nutrition, health care, dietotherapy, and scientific research finds, fruit vinegar has several functions.

Summary of the invention

Object of the present invention is exactly for above-mentioned defect of the prior art, provides a kind of nutrition fruit vinegar and preparation method thereof.

To achieve these goals, technical scheme provided by the invention is: a kind of nutrition fruit vinegar, includes the following material according to parts by weight: light-coloured vinegar 50-60 part, fructose 30-40 part, birchleaf pear 5-8 part, hawthorn 8-12 part, persimmon 8-16 part, apricot 10-12 part, Kiwifruit 12-14 part, apple 6-12 part, watermelon 6-12 part.

Second object of the present invention there is provided the preparation method of above-mentioned a kind of nutrition fruit vinegar, comprises the following steps:

1), after each feed composition except light-coloured vinegar being taken according to proportioning, be crushed to 80 orders and mix, obtaining mixed powder;

2) soaked by the water of the weight such as the mixed powder that step 1) obtains is placed in, stirred once every 3 hours, total immersion bubble 3-5 days, obtains soak solution;

3) by step 2) soak solution that obtains is with supercentrifuge centrifugal segregation material slag, and obtain soaking clear liquid, centrifugal rotational speed is 8000-10000rpm, and centrifugation time is 30 minutes;

4) immersion clear liquid step 3) obtained is added in light-coloured vinegar, stirs.

Beneficial effect of the present invention is: a kind of nutrition fruit vinegar provided by the invention and preparation method thereof, traditional technology is improved, adds the mouthfeel of beverage vinegar, and simple to operate, is applicable to industrialization scale operation needs.

Embodiment

embodiment 1:

A kind of nutrition fruit vinegar, includes the following material according to parts by weight: light-coloured vinegar 50-60 part, fructose 30-40 part, birchleaf pear 5-8 part, hawthorn 8-12 part, persimmon 8-16 part, apricot 10-12 part, Kiwifruit 12-14 part, apple 6-12 part, watermelon 6-12 part.

The preparation method of above-mentioned a kind of nutrition fruit vinegar, comprises the following steps:

1), after each feed composition except light-coloured vinegar being taken according to proportioning, be crushed to 80 orders and mix, obtaining mixed powder;

2) soaked by the water of the weight such as the mixed powder that step 1) obtains is placed in, stirred once every 3 hours, total immersion bubble 3-5 days, obtains soak solution;

3) by step 2) soak solution that obtains is with supercentrifuge centrifugal segregation material slag, and obtain soaking clear liquid, centrifugal rotational speed is 8000-10000rpm, and centrifugation time is 30 minutes;

4) immersion clear liquid step 3) obtained is added in light-coloured vinegar, stirs.

Last it is noted that the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.

Claims (2)

1. a nutrition fruit vinegar, it is characterized in that, include the following material according to parts by weight: light-coloured vinegar 50-60 part, fructose 30-40 part, birchleaf pear 5-8 part, hawthorn 8-12 part, persimmon 8-16 part, apricot 10-12 part, Kiwifruit 12-14 part, apple 6-12 part, watermelon 6-12 part.

2. the preparation method of a kind of nutrition fruit vinegar according to claim 1, is characterized in that, comprise the following steps:

1), after each feed composition except light-coloured vinegar being taken according to proportioning, be crushed to 80 orders and mix, obtaining mixed powder;

2) soaked by the water of the weight such as the mixed powder that step 1) obtains is placed in, stirred once every 3 hours, total immersion bubble 3-5 days, obtains soak solution;

3) by step 2) soak solution that obtains is with supercentrifuge centrifugal segregation material slag, and obtain soaking clear liquid, centrifugal rotational speed is 8000-10000rpm, and centrifugation time is 30 minutes;

4) immersion clear liquid step 3) obtained is added in light-coloured vinegar, stirs.