CN102266105B - Cordyceps flower fruit vinegar beverage and preparation method thereof - Google Patents
Cordyceps flower fruit vinegar beverage and preparation method thereof Download PDFInfo
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a cordyceps flower fruit vinegar beverage and a preparation method thereof. Every 500ml of the beverage comprises 10-15% of apple vinegar stoste, 3-5% of cordyceps flower powder, 6% of high fructose corn syrup, 0.03% of soybean protein powder, 0.1% of aspartame, 0.20% of acesulfame, 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 of: preparing the apple vinegar; 2) blending: adopting the 10-15% of apple vinegar stoste as the base material, adding the 3-5% of cordyceps flower powder, 6% of high fructose corn syrup, 0.03% of soybean protein powder, 0.1% 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 balance of drinking water for blending; 3) homogenizing; 4) sterilizing; and 5) packaging. The cordyceps flower fruit vinegar beverage related by the invention has the beneficial effects of tonifying liver and kidney and enriching essence, has certain tonifying and health care functions for dizziness, tinnitus, amnesia, insomnia, waist and knee weakness, and can be suitable for groups of 25-60 years old.
Description
Technical field
The present invention relates to a kind of health drink its preparation method, relate in particular to a kind of Chinese caterpillar fungus flowers and fruits vinegar beverage and preparation method thereof.
Background technology
Chronic fatigue syndrome keep a close watch on " middle level " according to China's Healthy Education Associations in Shanghai, the chronic fatigue syndrome preliminary investigation organized of ten big cities such as Shenzhen, Beijing shows: each city crowd's the chronic fatigue syndrome incidence of disease is between 10%-25%." we find that clinically the people at highest risk who suffers from this type disease is the city white collar, and the middle management person who wherein respects work is the most dangerous.Wherein, more common among the industry crowd of high salaries such as IT, scientific research, finance, advertisement, high pressure.”
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, and anti-inflammation, anti-curing cold delay senility, and have satisfied modern metropolitan cities beverage consumption crowd's demand.Become current popular beverages, the consumer is just paying close attention to and is making earnest efforts consuming fruit vinegar beverage.Fruit vinegar beverage is the first drink of liking selection of present young man, does not but possess function for tonifying kidney.
" Chinese caterpillar fungus " is not flower, and it is the cordyceps militaris sporocarp of ARTIFICIAL CULTURE, and culture medium is to copy the contained various nutrients of natural insect, comprises cereals, beans, egg-milk etc., belongs to a kind of Mycophyta.Very similar with edible mushrooms such as common mushroom, flat mushrooms, just bacterial classification, growing environment are different with growth conditions.Chinese caterpillar fungus character is gentle, and is cold not dry, for majority, can relievedly eat.Chinese caterpillar fungus contains compositions such as rich in protein, amino acid and cordycepin, sweet mellow wine, SOD, polysaccharide; Can the man-machine internal milieu of comprehensively regulating; Strengthen the function of macrophage in the body, enhancing and mediator's body immunity function, raising human body resistance against diseases are had certain effect.Liver and kidney benefiting arranged, mend marrow, the effect of hemostasis and phlegm, the supplemental treatment of diseases such as being mainly used in the dizzy tinnitus of treatment, forgetfully being insomnia, soreness and weakness of waist and knees, impotence and premature ejaculation, chronic cough void are breathed heavily.The cordyceps-pollen end is that the cordyceps militaris sporocarp crushed after being dried of ARTIFICIAL CULTURE becomes 160 order powder, is prior art.
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.
Summary of the invention
For overcoming the defective that prior art exists, the invention provides that a kind of prescription is simply precise and penetrating, ratio is reasonable, have very by force to the Chinese caterpillar fungus flowers and fruits vinegar beverage and the preparation method of effect, help the health needs of persons of sitting gang of office especially.
Chinese caterpillar fungus flowers and fruits vinegar beverage is characterized in that containing in every 500ml product:
Apple vinegar stoste 10-15%, cordyceps-pollen end 3-5%, HFCS 6%, soyabean protein powder 0.03%, Aspartame 0.1%, acesulfame potassium 0.20%, malic acid 0.04%, natrium citricum 0.08%, carragheen 0.03%, Sodium Benzoate 0.02%.
Its 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) allotment: with apple vinegar stoste 10-15% is base-material, adds cordyceps-pollen end 3-5%, HFCS 6%, soyabean protein powder 0.03%; Aspartame 0.1%, acesulfame potassium 0.20%, malic acid 0.04%, natrium citricum 0.08%; Carragheen 0.03%, Sodium Benzoate 0.02%, surplus is that drinking water is allocated;
3) homogeneous: feed liquid is heated to 50 ℃ of homogeneous, a homogenization pressure 18Mpa, second homogenate pressure reaches 25Mpa;
4) sterilization: adopt 85 ℃ of sterilizations in 15-20 minute after the tinning; Can obtain Chinese caterpillar fungus flowers and fruits vinegar beverage;
5) packing: the soft beverage packing that is packaged as regulatory specifications.
Method for using: uncork is promptly drinkable.
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: liver and kidney benefiting, mend marrow, to dizzy tinnitus, forgetfully be insomnia, soreness and weakness of waist and knees, have certain help, health-care efficacy, can be suitable for age 25-60 year year crowd.
The specific embodiment
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 GL-400 type diatomite filter, promptly obtains apple vinegar;
2) allotment: with apple vinegar stoste 10-15% is base-material, adds cordyceps-pollen end 3-5%, HFCS 6%, soyabean protein powder 0.03%; Aspartame 0.1%, acesulfame potassium 0.20%, malic acid 0.04%, natrium citricum 0.08%; Carragheen 0.03%, Sodium Benzoate 0.02%, surplus is that drinking water is allocated;
3) homogeneous: feed liquid is heated to 50 ℃ of homogeneous, a homogenization pressure 18Mpa, second homogenate pressure reaches 25Mpa;
4) sterilization: adopt 85 ℃ of sterilizations in 15-20 minute after the tinning; Can obtain Chinese caterpillar fungus flowers and fruits vinegar beverage;
5) packing: be packaged as the 500ml/ bottle, soft beverage packing.
Claims (2)
1. Chinese caterpillar fungus flowers and fruits vinegar beverage is characterized in that containing in every 500ml product:
Apple vinegar stoste 10-15%, cordyceps-pollen end 3-5%, HFCS 6%, soyabean protein powder 0.03%, Aspartame 0.1%, 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 Chinese caterpillar fungus flowers and fruits 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) allotment: with apple vinegar stoste 10-15% is base-material, adds cordyceps-pollen end 3-5%, HFCS 6%; Soyabean protein powder 0.03%, Aspartame 0.1%, 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;
3) homogeneous: feed liquid is heated to 50 ℃ of homogeneous, a homogenization pressure 18Mpa, second homogenate pressure reaches 25 Mpa;
4) sterilization: adopt 85 ℃ of sterilizations in 15-20 minutes after the tinning; Can obtain Chinese caterpillar fungus flowers and fruits vinegar beverage;
5) packing: the soft beverage packing that is packaged as regulatory specifications.
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| CN103820299B (en) * | 2012-11-19 | 2016-07-06 | 山西水塔醋业股份有限公司 | A kind of Cordyceps mycelium fermented vinegar and preparation method thereof |
| CN103584213B (en) * | 2013-10-30 | 2016-01-13 | 王桂玲 | A kind of Chinese caterpillar fungus Hawthorn vinegar beverage |
| CN103653167A (en) * | 2013-12-11 | 2014-03-26 | 黄秀英 | Preparation method of cordyceps sinensis vinegar |
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