CN102266104B - Angelica sinensis apple vinegar beverage and preparation method thereof - Google Patents

Angelica sinensis apple vinegar beverage and preparation method thereof Download PDF

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CN102266104B
CN102266104B CN201010595415A CN201010595415A CN102266104B CN 102266104 B CN102266104 B CN 102266104B CN 201010595415 A CN201010595415 A CN 201010595415A CN 201010595415 A CN201010595415 A CN 201010595415A CN 102266104 B CN102266104 B CN 102266104B
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radix angelicae
angelicae sinensis
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李良
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Nantong Zhanqi Rubber Co Ltd
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Abstract

The invention relates to a Chinese angelica apple vinegar beverage, which is characterized in that each 500ml of beverage contains: 10-15% of apple vinegar stock solution, 1-3% of angelica sinensis extract, 6% of high fructose corn syrup, 0.03% of soybean protein powder, 0.05% of aspartame, 0.20% of acesulfame potassium, 0.04% of malic acid, 0.08% of sodium citrate, 0.03% of carrageenan and 0.02% of sodium benzoate. The preparation method comprises the following steps: 1) preparing apple vinegar; 2) preparing an angelica extract; 3) blending: taking 10-15% of apple vinegar stock solution as a base material, adding 1-3% of angelica sinensis extract, 6% of high fructose syrup, 0.03% of soybean protein powder, 0.05% of aspartame, 0.20% of acesulfame, 0.04% of malic acid, 0.08% of sodium citrate, 0.03% of carrageenan, 0.02% of sodium benzoate and the like for blending; 4) homogenizing; 5) sterilizing; 6) and (6) packaging. The invention has the beneficial effects that: promoting blood circulation, nourishing blood, removing blood stasis, relieving pain, enhancing immunity, supplementing calcium, delaying aging, and improving sleep. Has certain tonifying and health promoting effects, and is suitable for female with age of 16-48 years.

Description

当归苹果醋饮料及其制备方法Angelica apple cider vinegar drink and preparation method thereof

技术领域 technical field

本发明涉及一种果醋饮料及其制备方法,尤其涉及一种当归苹果醋饮料及其制备方法。 The invention relates to a fruit vinegar drink and a preparation method thereof, in particular to an angelica apple vinegar drink and a preparation method thereof.

背景技术 Background technique

随着网络办公越来越盛行,上班族渐渐有了一个新的称号——办公室久坐族。久坐族们每天朝阳九晚五,一天有八个甚至十个小时的时间是在办公室的椅子上度过的,虽然坐在办公室里没有风吹日晒,但是却有另外一种无形的杀手在伤害他们的身体、破坏他们的气血——那就是久坐不动的工作姿势。 As the Internet office becomes more and more popular, office workers gradually have a new title - office sedentary. Sedentary people spend nine to five in the sun every day, and spend eight or even ten hours a day on chairs in the office. Although sitting in the office is not exposed to wind and sun, there is another invisible killer It's hurting their bodies and destroying their blood—that's the sedentary working posture.

可以说,很多25岁以上的上班族女性都是气滞血瘀的易感人群。一方面和久坐不动有关,一方面是因为办公室人群多半从事的是脑力劳动,脑力劳动会让人思虑多,消耗过多的精气,即西医所谓耗费血氧。而中医则认为思虑过多会伤脾,脾是后天精气的生化之源,脾伤了,生化精气的能力减弱,则人体气血供养就会不及时,也不充足。而血的运行又是靠气来推动的,气行不足当然就会血行不畅,最后导致气血瘀堵也就是必然。 It can be said that many office workers over the age of 25 are susceptible to Qi stagnation and blood stasis. On the one hand, it is related to sedentary, on the other hand, because most office workers are engaged in mental work, mental work will make people think more and consume too much energy, which is what Western medicine calls blood oxygen consumption. Traditional Chinese medicine believes that too much thinking will damage the spleen. The spleen is the biochemical source of the acquired essence. If the spleen is injured, the ability to biochemical essence will be weakened, and the human body's blood supply will not be timely and sufficient. The movement of blood is driven by qi. If qi is insufficient, the blood will flow poorly, which will inevitably lead to blood stasis.

果醋是以水果,包括苹果、山楂、葡萄、柿子、梨、杏、柑橘、猕猴桃、西瓜等,或果品加工下脚料为主要原料,利用现代生物技术酿制而成的一种营养丰富、风味优良的酸味食补饮料。果醋品种分苹果醋、葡萄醋、酸梅醋、香蕉果醋、柠檬醋、草莓醋、苏打醋、玫瑰醋、果冻醋、猕猴桃醋、酸奶醋、樱桃醋、番茄醋等。 Fruit vinegar is a kind of nutritious and flavorful vinegar brewed by modern biotechnology with fruits, including apples, hawthorns, grapes, persimmons, pears, apricots, citrus, kiwi, watermelon, etc., or fruit processing waste as the main raw materials. Excellent sour tonic drink. Fruit vinegar varieties are divided into apple vinegar, grape vinegar, sour plum vinegar, banana fruit vinegar, lemon vinegar, strawberry vinegar, soda vinegar, rose vinegar, jelly vinegar, kiwi fruit vinegar, yogurt vinegar, cherry vinegar, tomato vinegar and so on.

果醋能促进新陈代谢,调节酸碱平衡,消除疲劳 果醋中含有十种以上的有机酸和人体所需的多种氨基酸。醋的种类不同,有机酸的含量也各不相同。醋酸等有机酸有助于人体三羧酸循环的正常进行,从而使有氧代谢顺畅,有利于清除沉积的乳酸,起到消除疲劳的作用。经过长时间劳动和剧烈运动后,人体内会产生大量乳酸,使人感觉疲劳,如在此时补充果醋,能促进代谢功能恢复,从而消除疲劳。另外,果醋中含有的钾、锌等多种矿物元素在体内代谢后会生成碱性物质,能防止血液酸化,达到调节酸碱平衡的目的。果醋能提高机体的免疫力,降低胆固醇,促进血液循环、降压,抗菌消炎、防治感冒,美容护肤、延缓衰老,满足了现代都市女性保健、美容的需求。成为当今流行饮料,女性消费者正关注并热衷消费果醋饮料。果醋饮料是上班女性首爱选择的饮品,却不具备调理气血顺畅功能。 Fruit vinegar can promote metabolism, regulate acid-base balance, and eliminate fatigue. Fruit vinegar contains more than ten kinds of organic acids and various amino acids needed by the human body. Different types of vinegar have different levels of organic acids. Organic acids such as acetic acid contribute to the normal progress of the tricarboxylic acid cycle in the human body, thereby smoothing aerobic metabolism, helping to remove deposited lactic acid, and eliminating fatigue. After long-term labor and strenuous exercise, the human body will produce a large amount of lactic acid, which will make people feel tired. If fruit vinegar is added at this time, it can promote the recovery of metabolic functions and eliminate fatigue. In addition, the potassium, zinc and other mineral elements contained in fruit vinegar will generate alkaline substances after metabolism in the body, which can prevent blood acidification and achieve the purpose of regulating acid-base balance. Fruit vinegar can improve the body's immunity, lower cholesterol, promote blood circulation, lower blood pressure, antibacterial and anti-inflammatory, prevent and treat colds, beautify skin care, delay aging, and meet the needs of modern urban women's health care and beauty. As a popular drink today, female consumers are paying attention to and enthusiastically consuming fruit vinegar drinks. Fruit vinegar drink is the first drink of choice for working women, but it does not have the function of regulating Qi and blood.

发明内容 Contents of the invention

[0006] 为克服现有技术存在的缺陷,本发明提供了一种配方简单精到、比例合理,有很强针对功效的健康保健饮料的配方及制备方法,特别适用于25岁以上的办公室久坐的女性健康需要。 Summary of the invention For overcoming the defect that prior art exists, the present invention provides a kind of prescription is simple and accurate, proportion is reasonable, has the prescription and the preparation method of the health-care beverage with very strong aiming effect, is especially suitable for office workers over 25 years old Sitting women's health needs.

当归性味归经 性温,味甘、辛。归肝、心、脾经。 功能主治:补血活血,调经止痛,润肠通便。用于血虚萎黄、眩晕心悸、月经不调、经闭痛经、虚寒腹痛、肠燥便秘、风湿痹痛、跌扑损伤、痈疽疮疡。 Angelica is warm in nature, sweet and pungent in taste. Return liver, heart, spleen channel. Functions and Indications: Invigorating blood and promoting blood circulation, regulating menstruation and relieving pain, moistening intestines and laxative. For blood deficiency and yellow complexion, dizziness and palpitations, irregular menstruation, amenorrhea dysmenorrhea, abdominal pain due to deficiency and cold, constipation due to dryness of the intestine, rheumatic arthralgia, injury from falls, carbuncle and sore.

当归作用 ①抗缺氧作用;②、调节机体免疫功能、具有抗癌作用;③、护肤美容作用;④、补血活血作用;⑤、抑菌、抗动脉硬化作用。 Effects of Angelica ① Anti-hypoxic effect; ② Regulate immune function of the body and have anti-cancer effect; ③ Skin care and beauty effect; ④ Enrich blood and activate blood; ⑤ Antibacterial and anti-arteriosclerosis effects.

蛋白粉,一般是采用提纯的大豆蛋白、或酪蛋白、或乳清蛋白、或上述几种蛋白的组合体,构成的粉剂,其用途是为缺乏蛋白质的人补充蛋白质。为现有技术。 Protein powder is generally a powder made of purified soybean protein, or casein, or whey protein, or a combination of the above-mentioned proteins, and its purpose is to supplement protein for people who lack protein. for existing technology.

当归苹果醋饮料,其特征在于每500ml饮料中含有: Angelica apple cider vinegar beverage is characterized in that every 500ml beverage contains:

苹果醋原液10-15%,当归提取物1-3%,果葡糖浆6%,大豆蛋白粉0.03%,阿斯巴甜0.05%,安塞蜜0.20%,苹果酸0.04%,柠檬酸钠0.08%,卡拉胶0.03%,苯甲酸钠0.02%。 Apple cider vinegar stock solution 10-15%, angelica extract 1-3%, fructose syrup 6%, soybean protein powder 0.03%, aspartame 0.05%, acesulfame 0.20%, malic acid 0.04%, sodium citrate 0.08 %, carrageenan 0.03%, sodium benzoate 0.02%.

制备方法 Preparation

1)苹果醋制备: 1) Apple cider vinegar preparation:

(1)清理洗涤:先将残次落果用流动的清水漂洗一遍,剔除果实中发霉、腐烂等变质的部分,然后再用清水冲洗干净; (1) Cleaning and washing: first rinse the defective fallen fruit with flowing water, remove moldy, rotten and other deteriorated parts of the fruit, and then rinse with clean water;

(2)打浆:先用破碎机将洗净的苹果破碎成1~2厘米见方的小块,再用螺旋榨汁机压榨取汁,压榨时注意调整辊距,不可将种子辗碎;在榨出的汁液中加入0.1%的维生素C进行护色; (2) Beating: First use a crusher to break the washed apples into small pieces of 1 to 2 cm square, and then use a screw juicer to squeeze the juice. When squeezing, pay attention to adjusting the roller distance, and do not crush the seeds; Add 0.1% vitamin C to the juice to protect the color;

(3)过滤:加水,预煮软化组织,糊化淀粉;冷却至35~40℃时加入果酶剂,果酶剂的添加量为1.2%,约保持6-8小时,当果浆变稀即可过滤、去渣; (3) Filtration: add water, pre-boil to soften the tissue, gelatinize the starch; add fruit enzymes when cooled to 35~40°C, the amount of fruit enzymes added is 1.2%, keep for about 6-8 hours, when the pulp becomes thinner It can be filtered and slag removed;

(4)糖化:糖化酶按每公斤浆液100活力单位计算,温度控制在45-55℃,保温在2小时左右; (4) Saccharification: The saccharification enzyme is calculated on the basis of 100 activity units per kilogram of slurry, the temperature is controlled at 45-55°C, and the heat preservation is about 2 hours;

(5)调整糖度:进入糖发酵前,先要测定浆料的含糖量,一般控制在10%左右,其中还原糖>4%,醋酸酸度在0.2%左右; (5) Adjust the sugar content: before entering the sugar fermentation, the sugar content of the slurry should be measured, generally controlled at about 10%, of which the reducing sugar is > 4%, and the acidity of acetic acid is about 0.2%;

(6)杀菌、冷却:将调整好糖度的浆液,经过85℃、15分钟杀菌处理,然后冷却至30~38℃,接入0.5%HY复合型高产酒曲进行发酵; (6) Sterilization and cooling: Sterilize the slurry with adjusted sugar content at 85°C for 15 minutes, then cool to 30-38°C, add 0.5% HY compound high-yield koji for fermentation;

(7)酒精发酵:酒精发酵在密闭容器中进行,温度保持在28-36℃,发酵时间大约1周;成熟的发酵液酒精含量在5%~10%,以醋酸计酸度0.6%左右,残糖控制在0.05%~0.08%之间; (7) Alcoholic fermentation: Alcoholic fermentation is carried out in a closed container, the temperature is kept at 28-36 ° C, and the fermentation time is about 1 week; the alcohol content of the mature fermentation broth is 5% to 10%, and the acidity is about 0.6% based on acetic acid. Sugar is controlled between 0.05% and 0.08%;

(8)醋酸发酵:将发酵好的原液放入全自动快速高产酿带机内,发酵24小时左右,果醋发酵完毕; (8) Acetic acid fermentation: Put the fermented raw liquid into the automatic high-speed high-yield brewing machine, ferment for about 24 hours, and the fruit vinegar fermentation is complete;

(9)陈酿:在发酵成的果醋液中加入一定量的香辛料进行加温灭菌和串香,加入香辛料的主要成分有茴香、姜粉、肉桂、大料、砂仁、丁香等品种,加入辛香料后,搅拌下加热80℃,保温24小时,冷却后澄清用硅藻土过滤机过滤,即得到苹果醋; (9) Aging: add a certain amount of spices to the fermented fruit vinegar for heat sterilization and string fragrance. The main ingredients of the spices are fennel, ginger powder, cinnamon, aniseed, amomum, cloves and other varieties. After adding spices, heat at 80°C under stirring, keep warm for 24 hours, after cooling, clarify and filter with a diatomaceous earth filter to obtain apple cider vinegar;

2)当归提取物制备 2) Preparation of Angelica Extract

1)用热水浸提白参:按水与当归的比例为2比1,在不锈钢夹层浸提槽中用沸水进行浸提,压力控制在0.3 MPa,当槽内温度达到90℃时,保温30-40分钟后过滤,滤液放入贮槽中,用冷却循环水使滤液快速冷却至25℃ 左右,滤渣备用;然后用酒精浸提滤渣,即将滤渣倒入不锈钢桶中加酒精,在23℃左右下放置4小时,分离当归渣,于加流冷凝器中在温度70℃左右蒸馏挥发出酒精,过滤剩余液,与上述当归滤液合并成当归母液; 1) Extract white ginseng with hot water: the ratio of water to angelica is 2:1, extract with boiling water in a stainless steel interlayer extraction tank, the pressure is controlled at 0.3 MPa, when the temperature in the tank reaches 90 °C, keep warm Filter after 30-40 minutes, put the filtrate into the storage tank, quickly cool the filtrate to about 25°C with cooling circulating water, and use the filter residue for later use; Leave it left and right for 4 hours, separate the angelica slag, distill and volatilize the alcohol in a flow condenser at a temperature of about 70°C, filter the remaining liquid, and combine it with the above-mentioned angelica filtrate to form the mother liquor of angelica;

(2)灭菌:料液灭菌温度控制在80-84℃,灭菌10分钟;     (2) Sterilization: Control the sterilization temperature of the feed liquid at 80-84°C, and sterilize for 10 minutes;

(3)干燥:真空干燥在风箱中进行;操作时,先将浓缩液放入烘盘内,按不同的阶段控制真空干燥箱内的温度及真空度的大小;沸腾阶段,从进气到浓缩液沸腾约需25-30分钟,蒸气压力控制在0.245 MPa,温度控制在65℃以下;发胀阶段,从开始起泡发胀到定型需85-90钟,蒸气压力应控制在0.098 MPa,温度控制在85℃左右;烘干阶段约需30-40分钟; (3) Drying: Vacuum drying is carried out in the bellows; when operating, first put the concentrated liquid into the baking pan, and control the temperature and vacuum degree in the vacuum drying oven according to different stages; in the boiling stage, from air intake to concentration It takes about 25-30 minutes for the liquid to boil, the vapor pressure should be controlled at 0.245 MPa, and the temperature should be controlled below 65°C; in the swelling stage, it takes 85-90 minutes from the beginning of foaming and expansion to the setting, the vapor pressure should be controlled at 0.098 MPa, and the temperature should be controlled at 0.098 MPa. Control at around 85°C; the drying stage takes about 30-40 minutes;

(4)粉碎:粉碎时先选拣出烤焦及未干的部分,再投入粉碎机中粉碎成粉末;粉碎后当归提取物晶呈黄色粉末,有当归自然清香味,其溶解度大于95%; (4) Pulverization: When pulverizing, first pick out the scorched and wet parts, and then put them into a pulverizer to pulverize into powder; after pulverization, the crystal of angelica extract is yellow powder, with the natural fragrance of angelica, and its solubility is greater than 95%;

3)调配:以苹果醋原液10-15%为基料,加入当归提取物1-3%,果葡糖浆6%,大豆蛋白粉0.03%,阿斯巴甜0.05%,安赛蜜0.20%,苹果酸0.04%,柠檬酸钠0.08%,卡拉胶0.03%,苯甲酸钠0.02%等物质进行调配; 3) Blending: 10-15% apple cider vinegar stock solution is used as the base material, 1-3% angelica extract, 6% fructose syrup, 0.03% soybean protein powder, 0.05% aspartame, and 0.20% acesulfame-K are added. 0.04% malic acid, 0.08% sodium citrate, 0.03% carrageenan, 0.02% sodium benzoate and other substances for deployment;

4)均质:将料液加热到50℃均质,均质压力18Mpa,二次均质压力达到25Mpa; 4) Homogenization: Heat the feed liquid to 50°C for homogenization, the homogenization pressure is 18Mpa, and the secondary homogenization pressure reaches 25Mpa;

5)杀菌:装罐后采用85℃15-20分钟杀菌。即可得到具有活血养血功能的当归苹果醋饮料; 5) Sterilization: Sterilize at 85°C for 15-20 minutes after filling. The angelica apple cider vinegar drink with the function of invigorating blood and nourishing blood can be obtained;

6)包装:包装为规定规格的软包装饮料。 6) Packaging: The packaging is soft packaged beverages of specified specifications.

使用方法:有痛经者用微波炉加热后饮用,其余人可以直接饮用。 How to use: People with dysmenorrhea can drink it after heating it in a microwave oven, and others can drink it directly.

不适合人群;胃酸过多的人或胃溃疡患者,痛风患者,糖尿病患者,正在服用某些西药者不宜喝果醋。 Not suitable for the crowd; people with hyperacidity or gastric ulcer, gout patients, diabetic patients, and those who are taking certain western medicines should not drink fruit vinegar.

本发明有益效果:活血养血,祛瘀止痛,增强免疫力、补充钙质、葆春延衰、改善睡眠。具有一定的补益、保健功效,可适合于年龄16-48岁年龄女性人群。 Beneficial effects of the present invention: promoting blood circulation and nourishing blood, removing blood stasis and relieving pain, enhancing immunity, supplementing calcium, maintaining spring and prolonging decline, and improving sleep. It has certain tonic and health care effects, and is suitable for women aged 16-48.

具体实施方式 Detailed ways

1)苹果醋制备 1) Apple cider vinegar preparation

①清洗:先将残次落果用流动的清水漂洗一遍,剔除果实中发霉、腐烂等变质的部分,然后再用清水冲洗干净。 ①Cleaning: Rinse the defective fallen fruit with running water first, remove the moldy, rotten and other deteriorated parts of the fruit, and then rinse with clean water.

②打浆:先用破碎机将洗净的苹果破碎成1~2厘米见方的小块,再用螺旋榨汁机压榨取汁,注意调整辊距,不可将种子辗碎。苹果汁易发生酶褐变,可在榨出的汁液中加入0.1%的维生素C进行护色,防止酶褐变。 ② Beating: first use a crusher to break the washed apples into small pieces of 1 to 2 cm square, and then use a screw juicer to squeeze the juice, pay attention to adjusting the roller distance, and do not crush the seeds. Apple juice is prone to enzymatic browning, and 0.1% vitamin C can be added to the squeezed juice to protect the color and prevent enzymatic browning.

③预煮:加水,软化组织,糊化淀粉。冷却至35~40℃时加入果酶剂,使果胶分解变成可溶性的成分,果酶剂的添加量为1.2%,约保持6-8小时,当果浆变稀即可过滤、去渣。 ③ Precooking: add water, soften the tissue, and gelatinize the starch. When cooling to 35~40℃, add fruit enzyme agent to decompose pectin into soluble components. The amount of fruit enzyme agent added is 1.2%, and it is kept for about 6-8 hours. When the pulp becomes thinner, it can be filtered and slag removed .

④糖化:糖化酶按每公斤浆液100活力单位计算,温度控制在45-55℃,保温在2小时左右,淀粉基本被水解成葡萄糖。 ④ Saccharification: The glucoamylase is calculated at 100 activity units per kilogram of slurry, the temperature is controlled at 45-55°C, and the heat preservation is about 2 hours. The starch is basically hydrolyzed into glucose.

⑤调整糖度:进入糖发酵前,先要测定浆料的含糖量,一般控制在10%左右,其中还原糖>4%,酸度以醋酸计在0.2%左右。 ⑤Adjust the sugar content: Before entering the sugar fermentation, the sugar content of the slurry should be measured, generally controlled at about 10%, of which the reducing sugar is >4%, and the acidity is about 0.2% in terms of acetic acid.

⑥杀菌、冷却:将调整好糖浆的浆液,经过85℃、15分钟杀菌处理,以利于酵母的正常生长,然后冷却至30~38℃,接入0.5%HY复合型高产酒曲进行发酵。 ⑥Sterilization and cooling: Sterilize the adjusted syrup for 15 minutes at 85°C to facilitate the normal growth of yeast, then cool to 30-38°C, add 0.5% HY compound high-yield koji for fermentation.

⑦酒精发酵:酒精发酵在密闭用中进行,温度保持在28-36℃,发酵时间大约1周,成熟的发酵液酒精含量在5%~10%,酸度以醋酸计0.6%左右,残糖控制在0.5%~0.08之间。 ⑦ Alcoholic fermentation: Alcoholic fermentation is carried out in a closed room, the temperature is kept at 28-36°C, the fermentation time is about 1 week, the alcohol content of the mature fermentation broth is 5% to 10%, the acidity is about 0.6% based on acetic acid, and the residual sugar is controlled Between 0.5% and 0.08.

⑧醋酸发酵:将发酵好的原液放入全自动快速高产酿带机内,发酵24小时左右,果醋发酵完毕。在发酵成的果醋液中加入一定量的香辛料进行加温灭菌和串香,加入香辛料的主要成分有茴香、姜粉、肉桂、大料、砂仁、丁香等品种,加入辛香料后,搅拌下加热80℃,保温24小时,同时达到灭菌和串香的目的,冷却后澄清用GL-400型硅藻土过滤机过滤,即得到苹果醋。 ⑧Acetic acid fermentation: Put the fermented raw liquid into the automatic high-speed high-yield brewing machine, ferment for about 24 hours, and the fruit vinegar fermentation is complete. A certain amount of spices are added to the fermented fruit vinegar liquid for heating, sterilization and fragrance stringing. The main ingredients of spices are fennel, ginger powder, cinnamon, aniseed, amomum, cloves and other varieties. After adding spices, Heat it at 80°C under stirring, keep it warm for 24 hours, and achieve the purpose of sterilization and string fragrance at the same time. After cooling, clarify it and filter it with a GL-400 diatomaceous earth filter to obtain apple cider vinegar.

2)当归提取物制备 2) Preparation of Angelica Extract

①用热水浸提:当归,按水:当归=2:1的比例,用沸水浸提,一 般在不锈钢夹层浸提槽中进行。当槽内温度降到65-75℃范围内,应加大 蒸气通入量,压力控制在0.3 MPa,当槽内温度达到90℃时,保温30-40分钟后过滤,滤液放入贮槽中,用冷却循环水使滤液快速冷却至25℃ 左右,滤渣备用,然后用酒精浸提,即将滤渣倒入不锈钢桶中,按酒精,在23℃左右下放置4小时,分离当归渣,于加流冷凝器中在温度70℃左右蒸留挥发出酒精,过滤剩余液,与上述当归滤液合并成当归母液。溶解度大于95%。 ① Extraction with hot water: angelica, according to the ratio of water: angelica = 2:1, extract with boiling water, generally in a stainless steel interlayer extraction tank. When the temperature in the tank drops to 65-75°C, the amount of steam should be increased, and the pressure should be controlled at 0.3 MPa. When the temperature in the tank reaches 90°C, keep warm for 30-40 minutes and then filter, and put the filtrate into the storage tank , use cooling circulating water to quickly cool the filtrate to about 25°C, use the filter residue for later use, and then extract it with alcohol, that is, pour the filter residue into a stainless steel bucket, press the alcohol, place it at about 23°C for 4 hours, separate the angelica residue, and add it to the flow Evaporate and volatilize the alcohol at a temperature of about 70°C in the condenser, filter the remaining liquid, and combine it with the angelica filtrate to form the mother liquor of angelica sinensis. The solubility is greater than 95%.

②灭菌:料液灭菌温度控制在80-84℃,灭菌10分钟。     ②Sterilization: Control the sterilization temperature of the feed liquid at 80-84°C, and sterilize for 10 minutes. the

③干燥:真空干燥在特殊的风箱中进行。操作时,先将浓缩液放入烘盘内, 按不同的阶段控制真空干燥箱内的温度及真空度的大小,沸腾阶段,从进气到浓缩 液沸腾约需25-30分钟,蒸气压力控制在0.245 MPa,温度控制在65℃以下;发胀阶段,从开始起泡发胀到定型需85-90钟,蒸气压力应控制在0.098 MPa,温度控制在85℃左右;烘干阶段约需30-40分钟,浓缩液已定型,含水量少,利用烘箱余热就可达到目标。温度应控制在65℃,防止当归晶烤焦或碳化。     ③Drying: Vacuum drying is carried out in a special bellows. When operating, first put the concentrated liquid into the baking tray, and control the temperature and vacuum degree in the vacuum drying oven according to different stages. In the boiling stage, it takes about 25-30 minutes from the air intake to the concentrated liquid boiling, and the vapor pressure is controlled. At 0.245 MPa, the temperature is controlled below 65°C; in the expansion stage, it takes 85-90 minutes from the beginning of foaming and expansion to the setting, the vapor pressure should be controlled at 0.098 MPa, and the temperature is controlled at about 85°C; the drying stage takes about 30 minutes. -40 minutes, the concentrated liquid has been shaped, and the water content is low, and the goal can be achieved by using the residual heat of the oven. The temperature should be controlled at 65°C to prevent the angelica crystals from being scorched or carbonized. the

④粉碎:粉碎时应先选拣出烤焦及未干的部分,再投入粉碎机中粉碎成粉末。粉碎后呈黄色粉末,有当归自然清香味,溶解度大于95% ④ Pulverization: When pulverizing, the scorched and wet parts should be picked out first, and then put into the pulverizer to pulverize into powder. It is yellow powder after pulverization, with the natural fragrance of angelica, and the solubility is greater than 95%.

3)调配:以苹果醋原液10-15%为基料,加入当归提取物1-3%,果葡糖浆6%,大豆蛋白粉0.03%,阿斯巴甜0.05%,安赛蜜0.20%,苹果酸0.04%,柠檬酸钠0.08%,卡拉胶0.03%,苯甲酸钠0.02%,余量为饮用水进行调配。 3) Blending: 10-15% apple cider vinegar stock solution is used as the base material, 1-3% angelica extract, 6% fructose syrup, 0.03% soybean protein powder, 0.05% aspartame, and 0.20% acesulfame-K are added. 0.04% malic acid, 0.08% sodium citrate, 0.03% carrageenan, 0.02% sodium benzoate, and the rest is prepared with drinking water.

4)均质:将料液加热到50℃均质,一次均质压力18Mpa,二次均质压力达到25Mpa。 4) Homogenization: Heat the feed liquid to 50°C for homogenization, the primary homogenization pressure is 18Mpa, and the secondary homogenization pressure reaches 25Mpa.

5)杀菌:装罐后采用85℃15-20分钟杀菌。即可得到具有活血养血功能的当归苹果醋饮料。 5) Sterilization: Sterilize at 85°C for 15-20 minutes after filling. The angelica apple cider vinegar beverage with the function of invigorating blood and nourishing blood can be obtained.

6)包装:包装为500ml/瓶,软包装饮料。 6) Packaging: The packaging is 500ml/bottle, soft packaged beverage.

Claims (2)

1. Radix Angelicae Sinensis apple vinegar beverage is characterized in that containing in every 500ml beverage:
Apple vinegar stoste 10-15%, angelica extract 1-3%, HFCS 6%, soyabean protein powder 0.03%, Aspartame 0.05%, acesulfame potassium 0.20%, malic acid 0.04%, natrium citricum 0.08%, carragheen 0.03%, Sodium Benzoate 0.02%.
2. the preparation method of a Radix Angelicae Sinensis apple vinegar beverage, its preparation method may further comprise the steps:
1) apple vinegar stoste preparation:
(1) cleaning washing: earlier mobile clear water rinsing one time is used in inferior shedding, rejected part mouldy in the fruit, that rot, and then clean with flushing with clean water;
(2) making beating: earlier the apple of cleaning is broken into the fritter of l~2 centimeter square, presses extracting juice with spiral juice extractor again, note adjusting roll spacing during squeezing, can not seed be rolled over broken with disintegrating machine; The vitamin C of adding 0.1% protects look in the juice of squeezing out;
(3) filter: add water, the softening tissue of precooking, gelatinized starch; Add the agent of fruit enzyme when being cooled to 35 ~ 40 ℃, the addition of fruit enzyme agent is 1.2%, keeps 6-8 hour, can filter, remove slag when pulp is thinning;
(4) saccharification: carbohydrase is pressed per kilogram slurries 100 unit of activity and is calculated, and temperature is controlled at 45-55 ℃, is incubated 2 hours;
(5) adjustment pol: before getting into the sugar fermentation, will measure the sugar content of slurry earlier, be controlled at 10%, wherein reduced sugar>4%, acetic acid acidity is 0.2%;
(6) sterilization, cooling: will adjust the slurries of pol, and, be cooled to 30 ~ 38 ℃ then, and insert the compound high yield distiller's yeast of 0.5%HY and ferment through 85 ℃, 15 minutes sterilization processing;
(7) alcoholic fermentation: alcoholic fermentation is carried out in closed container, and temperature remains on 28-36 ℃, fermentation time l week; Ripe zymotic fluid alcohol content is 5% ~ 10%, and with acetometer acidity 0.6%, residual sugar is controlled between 0.05% ~ 0.08%;
(8) acetic fermentation: the stoste that ferments is put into full-automatic high-yield quick make the band machine, fermented 24 hours, the fruit vinegar fermentation finishes;
(9) ageing: a certain amount of spice of adding is heated and is sterilized and flavour passage in the fruit vinegar liquid that is fermented into; The main component that adds spice has fennel, ginger powder, Chinese cassia tree, aniseed, fructus amomi, cloves; After adding spice, stir 80 ℃ of heating down, be incubated 24 hours; The clarification of cooling back is filtered with diatomite filter, promptly obtains apple vinegar stoste;
2) angelica extract preparation
(1) with hot water lixiviate Radix Angelicae Sinensis: in the ratio of water and Radix Angelicae Sinensis is 2 to compare l; In stainless steel interlayer lixiviate groove, carry out lixiviate with boiling water, pressure is controlled at 0.3MPa, when temperature in the groove reaches 90 ℃; Be incubated after 30-40 minute and filter; Filtrating is put into storage tank, makes filtrating be quickly cooled to 25 ℃ with cooling circulating water, and filter residue is subsequent use; Use alcohol lixiviate filter residue then, be about to filter residue and pour into and add alcohol in the stainless steel cask,, separate the Radix Angelicae Sinensis slag, in adding flow condenser, go out alcohol, filter raffinate, be merged into the Radix Angelicae Sinensis mother liquor with above-mentioned Radix Angelicae Sinensis filtrating at 70 ℃ of volatile matter distillations of temperature 23 ℃ of held 4 hours;
(2) sterilization: the feed liquid sterilising temp is controlled at 80-84 ℃, sterilizes 10 minutes;
(3) drying: vacuum drying is carried out in bellows; During operation, earlier concentrate is put into drip pan, by the temperature in the different stage control vacuum drying chambers and the size of vacuum; Boiling stage, boiling needs 25-30 minute from the air inlet to the concentrate, and steam pressure is controlled at 0.245MPa, and temperature is controlled at below 65 ℃; Swell the stage, bubble is swollen from the outset needs 85-90 minute to typing, and steam pressure should be controlled at 0.098 MPa, and temperature is controlled at 85 ℃; Baking stage needs 30-40 minute;
(4) pulverize: choosing is earlier sorted out burned and not dried part during pulverizing, drops into and is ground into powder in the pulverizer; Pulverize back angelica extract article and be yellow powder, Radix Angelicae Sinensis nature fragrant is arranged, its solubility is greater than 95%;
3) allotment: with apple vinegar stoste 10-15% is base-material, adds angelica extract 1-3%, HFCS 6%, soyabean protein powder 0.03%; Aspartame 0.05%, acesulfame potassium 0.20%, malic acid 0.04%; Natrium citricum 0.08%, carragheen 0.03%, Sodium Benzoate 0.02% is allocated;
4) homogeneous: feed liquid is heated to 50 ℃ of homogeneous, homogenization pressure 18Mpa, second homogenate pressure reaches 25 Mpa;
5) sterilization: adopt 85 ℃ of sterilizations in 15-20 minute, the Radix Angelicae Sinensis apple vinegar beverage that can obtain having the blood circulation promoting nourishes blood function after the tinning;
6) packing: the soft beverage packing that is packaged as regulatory specifications.
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