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

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

Angelica apple cider vinegar drink and preparation method thereof

technical field

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.

Background technique

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.

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.

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.

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.

Contents of the invention

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.

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.

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.

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.

Angelica apple cider vinegar beverage is characterized in that every 500ml beverage contains:

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%.

Preparation

1) Apple cider vinegar preparation:

(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) 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) 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) 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) 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) 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) 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) 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) 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) Preparation of Angelica Extract

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) Sterilization: Control the sterilization temperature of the feed liquid at 80-84°C, and sterilize for 10 minutes;

(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) 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) 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) Homogenization: Heat the feed liquid to 50°C for homogenization, the homogenization pressure is 18Mpa, and the secondary homogenization pressure reaches 25Mpa;

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) Packaging: The packaging is soft packaged beverages of specified specifications.

How to use: People with dysmenorrhea can drink it after heating it in a microwave oven, and others can drink it directly.

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.

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.

Detailed ways

1) Apple cider vinegar preparation

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 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 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 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.

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.

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 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.

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) Preparation of Angelica Extract

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%.

②Sterilization: Control the sterilization temperature of the feed liquid at 80-84°C, and sterilize for 10 minutes. the

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 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) 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) Homogenization: Heat the feed liquid to 50°C for homogenization, the primary homogenization pressure is 18Mpa, and the secondary homogenization pressure reaches 25Mpa.

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) 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.