CN101731705A - Perilla vinegar beverage and preparation method thereof - Google Patents
Perilla vinegar beverage and preparation method thereof Download PDFInfo
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- CN101731705A CN101731705A CN200910175383A CN200910175383A CN101731705A CN 101731705 A CN101731705 A CN 101731705A CN 200910175383 A CN200910175383 A CN 200910175383A CN 200910175383 A CN200910175383 A CN 200910175383A CN 101731705 A CN101731705 A CN 101731705A
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Abstract
The invention discloses a perilla vinegar beverage and a preparation method thereof, which comprises the following components in percentage by weight: 10 to 15 percent of perilla juice, 1 to 2 percent of table vinegar, 2 to 8 percent of honey, 0.06 to 0.1 percent of citric acid, 0.01 to 0.02 percent of essence, 0.01 to 0.04 percent of potassium sorbate, 0.1 to 0.8 percent of common salt, 0.001 to 0.002 percent of ethyl maltol, and the balance of water. The preparation method thereof comprises the following steps of: mixing perilla leaves and the water for pulping to obtain rude juice, adding pectase into the rude juice to perform reaction for 2 to 3 hours by preserving heat, then adding vitamin C and chitin into the rude juice, and cutting the rude juice at a high speed to obtain the perilla juice; and adding the table vinegar, the honey, the citric acid, the essence, the potassium sorbate, the common salt and the ethyl maltol into the water to obtain a mixture, heating to dissolve the mixture, adding the perilla juice into the mixture when the temperature is raised to 70 to 75 DEG C, heating to 90 to 95 DEG C after complementing enough water, filtering by using diatomaceous earth, and finally performing homogenization, degasification, sterilization and cooling on the mixture to obtain the perilla vinegar beverage. The perilla vinegar beverage has the advantages of low sugar, low acid and rich fragrance, excellent flavor, rich nutrients, and health-care function, and wide market development prospect.
Description
Technical field
The invention belongs to the drink manufacturing technical field, be specifically related to a kind of perilla vinegar beverage of making by the allotment of natural nutrient substances such as purple perilla juice, mature vinegar and honey.The invention still further relates to the preparation method of this beverage.
Background technology
Purple perilla [Perilla frutescens (L.) Britt] has another name called red Soviet Union, red Soviet Union, fragrant Soviet Union, common perilla etc., be dicotyledonous Labiatae Perilla annual herb plant, has special fragrance, originate in China, now mainly be distributed in countries such as India, Burma, China, Japan, Korea, Korea S, Indonesia and Russia, all there are wild species and cultigen in China North China, Central China, south China, southwest and Taiwan Province.Purple perilla is the traditional medicine food dual purpose plant of China at the cultivation history in existing more than 2000 year of China, also be the first batch of promulgation of health ministry be food be again one of 60 kinds of Chinese medicines of medicine.Purple perilla adaptability is strong, and mountain and hill all can be planted; Breeding time is short, and replay can be ripe after Jinzhong City's wheat harvest; With the combination of increasing soil fertility, be the good crops for rotation of other crop-planting.
Perilla leaf is the dietotherapeutic plant, purple perilla cauline leaf volatile oil content is abundant, and be rich in abundant chlorophyll and B family vitamin, the multiple composition such as perillaldehyde, perilla ketone, citrene, trip's alkene, elemicin, citral, dill-apiol that also contains peat-reek has multiple effects such as antibacterial, hemostasis, calmness and analgesia.In recent years, purple perilla becomes a kind of multi-purpose plant of extremely World Focusing because of its distinctive active material and nutritional labeling, is a kind of novel oil crops, health care crop and the Chinese medicine that is worth enlarging plantation.
Eat but only rest on basically as vegetables in the application about purple perilla among the people at present, economic use value is extremely low.If can utilize perilla leaf to be processed into functional beverage food, not only has stronger medical care effect, and for abundant raising perilla leaf economic use value, drive perilla leaf producing region economic development, increase farmers' income, enrich beverage market and have important economic value and realistic meaning, really walk epoch forward position in the pollution-free food exploitation.
Fruit vinegar beverage is subjected to particularly women's favor of consumer deeply because of its " aid digestion ", " beautifying face and moistering lotion ", vinegar beverage in the market mainly contains assorted fruit vinegar drink, ice vinegar drink, tens kinds of orange, lemon, longan, grape, banana, apple vinegar drinks etc., vinegar drinks such as the beauty treatment vinegar of making by glutinous rice, the tuber of multiflower knotweed, pearl powder, pollen etc., beauty's vinegar, highest-ranking imperial concubine's vinegar in addition.Owing to added different fruits and vegetables or functional component, the health-care effect of vinegar beverage also is not quite similar, but as apple vinegar bushing benefit gas, the cough-relieving of promoting the production of body fluid, be good for the stomach and spleen; Tomato vinegar then can clearing heat and detoxicating, flat liver, relieving summer-heat, quench the thirst; Aloe vinegar has effects such as the rhythm of the heart of inhibition, hemangiectasis, growth red blood cell and anti-cancer.
Owing to also do not have unified fruit vinegar beverage national standard at present, various fruit vinegar beverages are still done things in his own way, and quality is very different.Often be added with a lot of sugars in the fruits vinegar of Xiao Shouing or other vinegar beverages on the market, often drinking to increase heat, becomes fat gradually; Acetic acid content is excessive in some vinegar beverage, and mouthfeel is acid a bit, and, gastroxia thin excessively for those coat of the stomach and suffer from the people of gastric ulcer, duodenal ulcer not only do not have health-care effect, can cause the state of an illness to increase the weight of on the contrary.
Summary of the invention
The objective of the invention is to address the above problem, a kind of low sugar, low acid and the aromatic strongly fragrant perilla vinegar beverage of purple perilla are provided, and the preparation method of this beverage.
Perilla vinegar beverage of the present invention contains purple perilla juice 10wt%～15wt%, vinegar 1wt%～2wt%, honey 2wt%～8wt%, citric acid 0.06wt%～0.1wt%, essence 0.01wt%～0.02wt%, potassium sorbate 0.1wt ‰～0.4wt ‰, sodium chloride 0.1wt%～0.8wt%, ethyl maltol 0.01wt ‰～0.02wt ‰, surplus is a water.
Further, perilla vinegar beverage of the present invention contains purple perilla juice 10wt%～15wt%, vinegar 1.5wt%, honey 5wt%, citric acid 0.08wt%, essence 0.015wt%, potassium sorbate 0.2wt ‰, sodium chloride 0.5wt%, ethyl maltol 0.015wt ‰, surplus is a water.
The preparation method of perilla vinegar beverage of the present invention may further comprise the steps:
1) getting perilla leaf mixes according to 1: 1～1: 2 weight ratio with water, making beating also is heated to 30～45 ℃, the pectase insulation reaction 2h～3h that adds 0.01wt%～0.05wt%, filter, add 0.1wt ‰～0.5wt ‰ vitamin C in the filtrate, and 0.1wt ‰～0.4wt ‰ chitin, handle through the 3000rpm high speed shear, filter the purple perilla juice that sterilization obtains clarifying;
2) take by weighing 1wt%～2wt% vinegar respectively, 2wt%～8wt% honey, 0.06wt ‰～0.1wt% citric acid, 0.01wt%～0.02wt% essence, 0.1wt ‰～0.4wt, ‰ potassium sorbate, 0.1wt%～0.8wt% sodium chloride, 0.01wt ‰～0.02wt, ‰ ethyl maltol adds in the entry, heating is dissolved it fully, when temperature of charge reaches 70～75 ℃, add the purple perilla juice that 10wt%～15wt% step 1) obtains, add remaining water again, be heated to 90～95 ℃, carry out filtration treatment with diatomite, the homogeneous degassing, sterilization, perilla vinegar beverage is made in cooling.
Wherein, the filtration in the step 1) is to use 80 purpose screen clothes to filter.
Further, the pectase content that adds in the step 1) is 0.02wt%, and Vit C contents is 0.4wt ‰, and chitin content is 0.2wt ‰.
Among the preparation method of the present invention, described homogeneous carries out under 20Mpa～30Mpa condition, and described sterilising conditions is specially at 135 ℃ of ultra high temperature short time sterilization 5s.
The present invention uses modern science and technology to combine with the traditional Chinese medicine technology of preparing, with wild purple perilla and vinegar is raw material, be aided with natural nutrition health products such as honey again, explore the best compositing formula of perilla vinegar beverage, be refined into perilla vinegar beverage, except that having good local flavor, also have abundant nutritive value and health care, have the prospect of marketing widely.
Have in the perilla vinegar beverage acid of the present invention sweet, sweet in band acid, both cleared up the tart flavour of vinegar, also have the fragrant and sweet of fruit juice, drink very tasty and refreshing.Simultaneously, perilla vinegar beverage of the present invention helps digestion, can increase appetite, promote the production of body fluid to quench thirst, relieve summer heat and relieve the effect of alcohol, have promote human body metabolism, alleviate tired, delay senility, beauty and skin care, keep body fluid acid-base balance, softening blood vessel, bring high blood pressure down, hypoglycemic, reducing blood lipid, antibiotic and strengthen health care such as body immunity.
The specific embodiment
1) preparation purple perilla juice
Gather fresh perilla leaf, clean up after selecting, remove inedible part, be cut into the segment of 0.5cm, drop in the high-speed tissue mashing machine immediately, according to perilla leaf and water is that 1: 2 weight ratio adds the mixed making beating of water, and be heated to 40 ℃, the pectase insulation reaction 2.5h of adding 0.02%, filter, the vitamin C of adding 0.4 ‰ protects look in filtrate, adds 0.2 ‰ chitins again, after the processing of 3000rpm high speed shear, use 80 order filter screens to carry out filtration treatment, 135 ℃ of ultra high temperature short time sterilization 5s, the purple perilla juice that obtains clarifying.
2) allotment perilla vinegar beverage
Take by weighing 15Kg Shanxi mature vinegar, 50Kg honey, 0.8Kg citric acid, 0.15Kg essence, the 0.2Kg potassium sorbate, 5Kg sodium chloride, the 15g ethyl maltol adds mixing in the 500Kg water, is heated to all materials and dissolves fully; When temperature of charge reaches 75 ℃, add 150Kg purple perilla juice, moisturizing is to 1000Kg; Be heated to 90 ℃, handle with diatomite filtration, the homogeneous degassing under 30Mpa, 135 ℃ of ultra high temperature short time sterilization 5s, heat exchange is cooled fast to 65 ℃, carries out canned, sealing under vacuum 0.04Mpa, makes perilla vinegar beverage.
Claims (9)
1. perilla vinegar beverage, it is characterized in that containing purple perilla juice 10wt%～15wt%, vinegar 1wt%～2wt%, honey 2wt%～8wt%, citric acid 0.06wt%～0.1wt%, essence 0.01wt%～0.02wt%, potassium sorbate 0.1wt ‰～0.4wt ‰, sodium chloride 0.1wt%～0.8wt%, ethyl maltol 0.01wt ‰～0.02wt ‰, water surplus.
2. perilla vinegar beverage according to claim 1 is characterized in that containing purple perilla juice 10wt%～15wt%, vinegar 1.5wt%, honey 5wt%, citric acid 0.08wt%, essence 0.015wt%, potassium sorbate 0.2wt ‰, sodium chloride 0.5wt%, ethyl maltol 0.015wt ‰, water surplus.
3. the preparation method of a perilla vinegar beverage is characterized in that may further comprise the steps:
1) getting perilla leaf mixes according to 1: 1～2 weight ratio with water, making beating also is heated to 30～45 ℃, the pectase insulation reaction 2h～3h that adds 0.01wt%～0.05wt%, filter, add 0.1wt ‰～0.5wt ‰ vitamin C in the filtrate, and 0.1wt ‰～0.4wt ‰ chitin, handle through the 3000rpm high speed shear, filter the purple perilla juice that sterilization obtains clarifying;
2) take by weighing 1wt%～2wt% vinegar respectively, 2wt%～8wt% honey, 0.06wt ‰～0.1wt% citric acid, 0.01wt%～0.02wt% essence, 0.1wt ‰～0.4wt, ‰ potassium sorbate, 0.1wt%～0.8wt% sodium chloride, 0.01wt ‰～0.02wt, ‰ ethyl maltol adds in the entry, heating is dissolved it fully, when temperature of charge reaches 70～75 ℃, add the purple perilla juice that 10wt%～15wt% step 1) obtains, add remaining water again, be heated to 90～95 ℃, carry out filtration treatment with diatomite, the homogeneous degassing, sterilization, perilla vinegar beverage is made in cooling.
4. the preparation method of perilla vinegar beverage according to claim 3 is characterized in that the filtration in the step 1) is to use 80 purpose screen clothes to filter.
5. the preparation method of perilla vinegar beverage according to claim 3 is characterized in that the content of adding pectase in the step 1) is 0.02wt%.
6. the preparation method of perilla vinegar beverage according to claim 3 is characterized in that adding ascorbic content in the step 1) is 0.4wt ‰.
7. the preparation method of perilla vinegar beverage according to claim 3 is characterized in that the content of adding chitin in the step 1) is 0.2wt ‰.
8. the preparation method of perilla vinegar beverage according to claim 3 is characterized in that step 2) described in homogeneous be under 20Mpa～30Mpa condition, to carry out.
9. the preparation method of perilla vinegar beverage according to claim 3 is characterized in that described sterilising conditions is: at 135 ℃ of ultra high temperature short time sterilization 5s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910175383A CN101731705B (en) | 2009-12-11 | 2009-12-11 | Perilla vinegar beverage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910175383A CN101731705B (en) | 2009-12-11 | 2009-12-11 | Perilla vinegar beverage and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
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| CN101731705A true CN101731705A (en) | 2010-06-16 |
| CN101731705B CN101731705B (en) | 2012-09-05 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN200910175383A Expired - Fee Related CN101731705B (en) | 2009-12-11 | 2009-12-11 | Perilla vinegar beverage and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102225131A (en) * | 2011-06-21 | 2011-10-26 | 胡仕英 | Traditional Chinese medicine for resisting viruses |
| CN103948126A (en) * | 2014-04-18 | 2014-07-30 | 黄冈师范学院 | Persimmon-perilla composite fermented vinegar drink and preparation method thereof |
| CN103952282A (en) * | 2014-04-18 | 2014-07-30 | 黄冈师范学院 | Perilla fermented vinegar drink and preparation method thereof |
| CN103948127A (en) * | 2014-04-18 | 2014-07-30 | 黄冈师范学院 | Perilla leaf-persimmon composite fermented vinegar drink and preparation method thereof |
| CN104430872A (en) * | 2013-09-22 | 2015-03-25 | 河南工业大学 | Perilla yogurt beverage and preparation method thereof |
-
2009
- 2009-12-11 CN CN200910175383A patent/CN101731705B/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102225131A (en) * | 2011-06-21 | 2011-10-26 | 胡仕英 | Traditional Chinese medicine for resisting viruses |
| CN102225131B (en) * | 2011-06-21 | 2012-09-26 | 胡仕英 | Traditional Chinese medicine for resisting viruses |
| CN104430872A (en) * | 2013-09-22 | 2015-03-25 | 河南工业大学 | Perilla yogurt beverage and preparation method thereof |
| CN103948126A (en) * | 2014-04-18 | 2014-07-30 | 黄冈师范学院 | Persimmon-perilla composite fermented vinegar drink and preparation method thereof |
| CN103952282A (en) * | 2014-04-18 | 2014-07-30 | 黄冈师范学院 | Perilla fermented vinegar drink and preparation method thereof |
| CN103948127A (en) * | 2014-04-18 | 2014-07-30 | 黄冈师范学院 | Perilla leaf-persimmon composite fermented vinegar drink and preparation method thereof |
| CN103948126B (en) * | 2014-04-18 | 2016-08-24 | 黄冈师范学院 | Sweet persimmon-Folium Perillae composite fermentation vinegar beverage and preparation method thereof |
| CN103948127B (en) * | 2014-04-18 | 2016-08-24 | 黄冈师范学院 | Folium Perillae-sweet persimmon composite fermentation vinegar beverage and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101731705B (en) | 2012-09-05 |
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Granted publication date: 20120905 Termination date: 20121211 |