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

Angelica apple vinegar beverage and preparation method thereof Download PDF

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Publication number
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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apple vinegar
radix angelicae
angelicae sinensis
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angelica
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CN102266104A (en
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李良
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Nantong Zhanqi Rubber Co. Ltd.
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李良
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Abstract

The invention relates to an angelica apple vinegar beverage which is characterized by containing, of every 500ml: 10-15% of an apple vinegar stock solution, 1-3% of an angelica extract, 6% of high fructose corn 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 carragheenan and 0.02% of sodium benzoate. The preparation method comprises the steps of: 1) preparation of apple vinegar; 2) preparation of the angelica extract; 3) blending: with 10-15% of the apple vinegar stock solution as the base material, adding 1-3% of the angelica extract, 6% of high fructose corn 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 carragheenan and 0.02% of sodium benzoate, etc. for blending; 4) homogenizing; 5) sterilization; 6) packaging. The angelica apple vinegar beverage of the invention can promote blood circulation and nourish the blood, eliminate stasis and relieve pain, enhance immunity, supplement calcium, keep youth and postpone senescence, and improve sleeping. With certain tonifying and health care effects, the angelica apple vinegar beverage provided in the invention is suitable for women of 16-48 years old.

Description

Radix Angelicae Sinensis apple vinegar beverage and preparation method thereof
Technical field
The present invention relates to a kind of fruit vinegar beverage and preparation method thereof, relate in particular to a kind of Radix Angelicae Sinensis apple vinegar beverage and preparation method thereof.
Background technology
Along with network office is more and more in vogue, the working clan has had a new title gradually---sitting family of office.Sitting families were exposed to the sun for nine evenings five every day; It is on the chair of office, to spend that the time of eight even ten hours was arranged in one day; Do not expose to the weather though be sitting in the office, but have in addition a kind of invisible killer at their health of injury, destroy their qi and blood---that is exactly the motionless work posture of sitting.
We can say that a lot of working clan women more than 25 years old are the Susceptible population of qi depression to blood stasis.On the one hand motionless relevant with sitting, be that what to be engaged in mostly because of the crowd of office is mental labour on the one hand, it is many that the mental labour meeting lets the people ponder over, and consumes too much vital essence, and promptly the doctor trained in Western medicine what is called expends blood oxygen.The traditional Chinese medical science then think ponder over too much can the impairment of the spleen, spleen is the source of vital function of the vital essence day after tomorrow, spleen has been hindered, the ability of biochemical vital essence weakens, then support will be untimely for energy and blood of human body, also inadequate.And the operation of blood promotes by gas, and the capable deficiency of gas certainly will hematogenous blockage, causes the qi and blood stasis of blood stifled just inevitable at last.
Fruit vinegar is with fruit; Comprise apple, hawthorn, grape, persimmon, pears, apricot, oranges and tangerines, Kiwi berry, watermelon etc.; Or the fruit processing fent is primary raw material, a kind of nutritious, the tart flavour tonic beverage that local flavor is good that utilize that the modern biotechnology brew forms.The fruit vinegar kind is divided apple vinegar, grape vinegar, smoked plum vinegar, banana fruit vinegar, lemon vinegar, strawberry vinegar, soda vinegar, rose vinegar, jelly vinegar, Chinese gooseberry vinegar, sour milk vinegar, cherry vinegar, tomato vinegar etc.
Fruit vinegar can enhance metabolism, and regulates acid-base balance, eliminates the organic acid that contains in the tired fruit vinegar more than ten kinds and the several amino acids of needed by human body.The kind of vinegar is different, and organic acid content also has nothing in common with each other.Organic acids such as acetic acid help normally carrying out of human body tricarboxylic acid cycle, thereby make aerobic metabolism smooth and easy, help removing the lactic acid of deposition, play the tired effect of eliminating.After long-time work and strenuous exercise, can produce a large amount of lactic acid in the human body, the people is felt fatigue, as replenishing fruit vinegar at this moment, can promote metabolic function to recover, thereby eliminate tired.In addition, several kinds of mineral elements such as the potassium that contains in the fruit vinegar, zinc can generate alkaline matter after the metabolism in vivo, can prevent acidification of blood, reach the purpose of regulating acid-base balance.Fruit vinegar can improve the immunity of body, reduces cholesterol, stimulates circulation, step-down, anti-inflammation, anti-curing cold, delay senility at beauty and skin care, has satisfied the demand of modern metropolitan cities female health, beauty treatment.Become current popular beverages, female consumer is just being paid close attention to and is being made earnest efforts consuming fruit vinegar beverage.Fruit vinegar beverage is the first drink of liking selection of working women, does not but possess the smooth and easy function of recuperating qi-blood.
Summary of the invention
[0006] for overcoming the defective that prior art exists; The invention provides that a kind of prescription is simply precise and penetrating, ratio is reasonable; The prescription and the preparation method that are directed against the health-care beverage of effect are very by force arranged, be specially adapted to the women's health needs of the office's sitting more than 25 years old.
The Radix Angelicae Sinensis meridian distribution of property and flavor is warm in nature, and it is sweet, hot to distinguish the flavor of.Return liver, the heart, the spleen channel.Function cures mainly: enrich blood and invigorate blood circulation, menstruction regulating and pain relieving relaxes bowel.Be used for sallow, the dizzy palpitaition of the deficiency of blood, irregular menstruation, through closing dysmenorrhoea, asthenia cold abdominalgia, the dry constipation of intestines, arthralgia due to wind-dampness, injury from falling down, ulcer sores.
The Radix Angelicae Sinensis effect is oxygen lack resistant function 1.; 2., regulate body's immunity, have antitumaous effect; 3., cosmetology effect; 4., the effect of invigorating blood circulation of enriching blood; 5., antibacterial, anti arteriosclerosis effect.
Albumen powder generally is to adopt the soybean protein of purification or the assembly of casein or lactalbumin or above-mentioned several kinds of albumen, the pulvis of formation, and its purposes is to be that the people who lacks protein replenishes protein.Be prior art.
The 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-K 0.20%, malic acid 0.04%, natrium citricum 0.08%, carragheen 0.03%, Sodium Benzoate 0.02%.
The preparation method
1) apple vinegar preparation:
(1) cleaning washing: earlier mobile clear water rinsing one time is used in inferior shedding, rejected mouldy in the fruit, as to rot iso-metamorphism part, and then clean with flushing with clean water;
(2) making beating: earlier the apple of cleaning is broken into the fritter of 1~2 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 approximately 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 ℃, and insulation is about 2 hours;
(5) adjustment pol: before getting into the sugar fermentation, will measure the sugar content of slurry earlier, generally be controlled at about 10%, wherein reduced sugar>4%, acetic acid acidity is about 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 ℃, about 1 week of fermentation time; Ripe zymotic fluid alcohol content is 5% ~ 10%, and with acetometer acidity about 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 about 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 kinds such as 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;
2) angelica extract preparation
1) join in vain with the hot water lixiviate: the ratio in water and Radix Angelicae Sinensis is 2 to 1; In stainless steel interlayer lixiviate groove, carry out lixiviate with boiling water, pressure is controlled at 0.3 MPa, when temperature in the groove reaches 90 ℃; Be incubated after 30-40 minute and filter; Filtrating is put into storage tank, with cooling circulating water filtrating is quickly cooled to about 25 ℃, 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, 23 ℃ of left and right sides held 4 hours; 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 left and right sides volatile matter distillations of temperature;
(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 approximately from the air inlet to the concentrate, and steam pressure is controlled at 0.245 MPa, and temperature is controlled at below 65 ℃; Swell the stage, bubble is swollen from the outset needs the 85-90 clock to typing, and steam pressure should be controlled at 0.098 MPa, and temperature is controlled at about 85 ℃; Baking stage needs 30-40 minute approximately;
(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 crystalline substance 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% material such as grade is allocated;
4) homogeneous: feed liquid is heated to 50 ℃ of homogeneous, homogenization pressure 18Mpa, second homogenate pressure reaches 25Mpa;
5) sterilization: adopt 85 ℃ of sterilizations in 15-20 minute after the tinning.Can obtain having the Radix Angelicae Sinensis apple vinegar beverage of blood circulation promoting nourishes blood function;
6) packing: the soft beverage packing that is packaged as regulatory specifications.
Method for using: drink after having dysmenorrhoea person with the micro-wave oven heating, all the other people can directly drink.
Be not suitable for the crowd; The people of hyperhydrochloria or gastric ulcer patient, patient with gout, the diabetic is taking some Western medicine person and should not drink fruit vinegar.
Beneficial effect of the present invention: blood circulation promoting nourishes blood, stasis-dispelling and pain-killing, enhance immunity power, supplement calcium, Bao Chunyan decline, improvement is slept.Have certain help, health-care efficacy, can be suitable for age 16-48 year age women crowd.
The specific embodiment
1) apple vinegar preparation
1. clean: earlier mobile clear water rinsing one time is used in inferior shedding, rejected mouldy in the fruit, as to rot iso-metamorphism part, and then clean with flushing with clean water.
2. making beating: earlier the apple of cleaning is broken into the fritter of 1~2 centimeter square, presses extracting juice with spiral juice extractor again, note the adjustment roll spacing, can not seed be rolled over broken with disintegrating machine.Enzymatic browning be prone to take place in cider, can in the juice of squeezing out, add 0.1% vitamin C and protect look, prevents enzymatic browning.
3. precook: add water, softening tissue, gelatinized starch.Add the agent of fruit enzyme when being cooled to 35 ~ 40 ℃, make pectin decompose the composition that becomes solubility, the addition of fruit enzyme agent is 1.2%, keeps approximately 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 ℃, and insulation is about 2 hours, and starch is hydrolyzed into glucose basically.
5. adjust pol: before getting into the sugar fermentation, will measure the sugar content of slurry earlier, generally be controlled at about 10%, wherein reduced sugar>4%, acidity with acetometer about 0.2%.
6. sterilization, cooling: will adjust the slurries of syrup, and, be beneficial to the normal growth of yeast, 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 airtight usefulness, and temperature remains on 28-36 ℃, and in about 1 week of fermentation time, ripe zymotic fluid alcohol content is 5% ~ 10%, and acidity is with acetometer about 0.6%, and residual sugar is controlled between 0.5% ~ 0.08.
8. acetic fermentation: the stoste that ferments is put into full-automatic high-yield quick make the band machine, ferment about 24 hours, fruit vinegar ferments and finishes.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 kinds such as fennel, ginger powder, Chinese cassia tree, aniseed, fructus amomi, cloves, after the adding spice, stirs 80 ℃ of heating down; Be incubated 24 hours; Reach the purpose of sterilization and flavour passage simultaneously, the clarification of cooling back is filtered with GL-400 type diatomite filter, promptly obtains apple vinegar.
2) angelica extract preparation
1. use the hot water lixiviate: Radix Angelicae Sinensis, in the ratio of water: Radix Angelicae Sinensis=2:1, use the boiling water lixiviate, generally in stainless steel interlayer lixiviate groove, carry out.In temperature in the groove drops to 65-75 ℃ of scope, should strengthen steam feeding amount, pressure is controlled at 0.3 MPa, when temperature in the groove reaches 90 ℃; Be incubated after 30-40 minute and filter, filtrating is put into storage tank, with cooling circulating water filtrating is quickly cooled to about 25 ℃; Filter residue is subsequent use, uses the alcohol lixiviate then, is about to filter residue and pours in the stainless steel cask; Press alcohol,, separate the Radix Angelicae Sinensis slag 23 ℃ of left and right sides held 4 hours; In adding flow condenser, steam to stay and volatilize alcohol, filter raffinate, be merged into the Radix Angelicae Sinensis mother liquor with above-mentioned Radix Angelicae Sinensis filtrating about 70 ℃ of temperature.Solubility is greater than 95%.
2. sterilization: the feed liquid sterilising temp is controlled at 80-84 ℃, sterilizes 10 minutes.  
3. dry: vacuum drying is carried out in special 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 approximately from the air inlet to the concentrate, and steam pressure is controlled at 0.245 MPa, and temperature is controlled at below 65 ℃; Swell the stage, bubble is swollen from the outset needs the 85-90 clock to typing, and steam pressure should be controlled at 0.098 MPa, and temperature is controlled at about 85 ℃; Baking stage needs 30-40 minute approximately, and concentrate is finalized the design, and water content is few, utilizes the baking oven waste heat just can reach target.Temperature should be controlled at 65 ℃, prevents the brilliant burned or carbonization of Radix Angelicae Sinensis.  
4. pulverize: should select earlier during pulverizing and sort out burned and not dried part, drop into again and be ground into powder in the pulverizer.Be yellow powder after the pulverizing, Radix Angelicae Sinensis nature fragrant is arranged, 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%, surplus are that drinking water is allocated.
4) homogeneous: feed liquid is heated to 50 ℃ of homogeneous, a homogenization pressure 18Mpa, second homogenate pressure reaches 25Mpa.
5) sterilization: adopt 85 ℃ of sterilizations in 15-20 minute after the tinning.Can obtain having the Radix Angelicae Sinensis apple vinegar beverage of blood circulation promoting nourishes blood function.
6) packing: be packaged as the 500ml/ bottle, soft beverage packing.

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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Publication number Priority date Publication date Assignee Title
CN103222655B (en) * 2013-04-22 2015-06-17 河南省淼雨饮品股份有限公司 Yellow spot-removing apple vinegar health-care beverage and preparation method thereof
CN103610200A (en) * 2013-12-12 2014-03-05 安徽唐人保健茶品有限公司 Anticancer health-care oral liquid and preparation method thereof
CN104970417A (en) * 2015-07-08 2015-10-14 杨君 Codonopsis pilosula and apple vinegar beverage and preparation method thereof
CN105331508A (en) * 2015-12-14 2016-02-17 梁文成 Method for preparing angelica sinensis apple vinegar
CN105624017B (en) * 2016-03-30 2018-06-08 甘肃乡草坊土特产品有限公司 A kind of brewing method of nutrition and health care Radix Angelicae Sinensis vinegar
CN107916210A (en) * 2016-10-09 2018-04-17 广东省阳春市信德生物科技发展有限公司 A kind of vinegar beverage and its manufacture craft

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