Fruit-vinegar-type proanthocyanidin beverage and preparation method thereof
The invention provides a fruit-vinegar-type proanthocyanidin beverage comprising 20-30% of proanthocyanidin extraction vinegar liquid, 3-10% of fructose syrup, 15-50% of fruit juice, 0.5-1% of other additives, and 20-50% of purified water. Proanthocyanidin content (mg/ml) in the fruit-vinegar-type p...
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| creator | LIN GUANGZHANG |
| description | The invention provides a fruit-vinegar-type proanthocyanidin beverage comprising 20-30% of proanthocyanidin extraction vinegar liquid, 3-10% of fructose syrup, 15-50% of fruit juice, 0.5-1% of other additives, and 20-50% of purified water. Proanthocyanidin content (mg/ml) in the fruit-vinegar-type proanthocyanidin beverage is within the range of 35-50mg/100ml. According to the invention, vinegar natural extraction characteristic and proanthocyanidin chromogenic characteristic are skillfully utilized. With a simple and direct natural method, and with a fruit vinegar beverage production method, the fruit vinegar beverage rich in natural proanthocyanidin is produced with a one-step method. The beverage has good taste and attractive color, and is rich in various nutritional health-care components. |
| format | Patent |
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Proanthocyanidin content (mg/ml) in the fruit-vinegar-type proanthocyanidin beverage is within the range of 35-50mg/100ml. According to the invention, vinegar natural extraction characteristic and proanthocyanidin chromogenic characteristic are skillfully utilized. With a simple and direct natural method, and with a fruit vinegar beverage production method, the fruit vinegar beverage rich in natural proanthocyanidin is produced with a one-step method. The beverage has good taste and attractive color, and is rich in various nutritional health-care components.</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2013</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20130807&DB=EPODOC&CC=CN&NR=103230053A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20130807&DB=EPODOC&CC=CN&NR=103230053A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LIN GUANGZHANG</creatorcontrib><title>Fruit-vinegar-type proanthocyanidin beverage and preparation method thereof</title><description>The invention provides a fruit-vinegar-type proanthocyanidin beverage comprising 20-30% of proanthocyanidin extraction vinegar liquid, 3-10% of fructose syrup, 15-50% of fruit juice, 0.5-1% of other additives, and 20-50% of purified water. Proanthocyanidin content (mg/ml) in the fruit-vinegar-type proanthocyanidin beverage is within the range of 35-50mg/100ml. According to the invention, vinegar natural extraction characteristic and proanthocyanidin chromogenic characteristic are skillfully utilized. With a simple and direct natural method, and with a fruit vinegar beverage production method, the fruit vinegar beverage rich in natural proanthocyanidin is produced with a one-step method. The beverage has good taste and attractive color, and is rich in various nutritional health-care components.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2013</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNykEKwjAQRuFsXIh6h3iAQDR4ACkWQXDlvozN3zagkzAdC729XXgAV2_xvrW51fJJ6qbE6EmczgW2SCbWIbczcYqJ7RMThHpY4rhcFBLSlNm-sbBodYAgd1uz6ug1Yvfrxuzry6O6OpTcYCzUgqFNdT_4cAzen8I5_GO-yPA2Jw</recordid><startdate>20130807</startdate><enddate>20130807</enddate><creator>LIN GUANGZHANG</creator><scope>EVB</scope></search><sort><creationdate>20130807</creationdate><title>Fruit-vinegar-type proanthocyanidin beverage and preparation method thereof</title><author>LIN GUANGZHANG</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN103230053A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2013</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>LIN GUANGZHANG</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LIN GUANGZHANG</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Fruit-vinegar-type proanthocyanidin beverage and preparation method thereof</title><date>2013-08-07</date><risdate>2013</risdate><abstract>The invention provides a fruit-vinegar-type proanthocyanidin beverage comprising 20-30% of proanthocyanidin extraction vinegar liquid, 3-10% of fructose syrup, 15-50% of fruit juice, 0.5-1% of other additives, and 20-50% of purified water. Proanthocyanidin content (mg/ml) in the fruit-vinegar-type proanthocyanidin beverage is within the range of 35-50mg/100ml. According to the invention, vinegar natural extraction characteristic and proanthocyanidin chromogenic characteristic are skillfully utilized. With a simple and direct natural method, and with a fruit vinegar beverage production method, the fruit vinegar beverage rich in natural proanthocyanidin is produced with a one-step method. The beverage has good taste and attractive color, and is rich in various nutritional health-care components.</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Fruit-vinegar-type proanthocyanidin beverage and preparation method thereof |
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