CN102273702A - White ginseng apple cider vinegar drink and preparation method thereof - Google Patents

Abstract

The invention relates to a white ginseng apple vinegar beverage and a preparation method thereof. The white ginseng apple vinegar beverage is characterized in that every 500ml of the product contains: 10-15% of apple vinegar stock solution, 1-3% of white ginseng extract, 6% of high fructose corn syrup, 0.03% of soybean protein powder, 0.05% of aspartame, 0.20% of citric acid, 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 a white ginseng extract; 3) blending: taking 10-15% of apple vinegar stock solution as a base material, adding 1-3% of white ginseng extract, 6% of high fructose corn syrup, 0.03% of soybean protein powder, 0.05% of aspartame, 0.20% of citric acid, 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; 4) homogenizing; 5) sterilizing; 6) and (6) packaging. The invention has optimized production process and scientific formula of medicinal food homology, has low cost, better eliminates the sub-health state, enhances the immunity and improves the sleep after long-term drinking, and can be suitable for consumer groups with the age of 16-48 years.

Description

White ginseng apple cider vinegar drink and preparation method thereof

technical field

The invention relates to a health drink and a preparation method thereof, in particular to a white ginseng apple cider vinegar drink and a preparation method thereof.

Background technique

As the network office becomes more and more popular, office workers gradually have a new title "office sedentary". According to the survey, most of the patients in the sub-health state are between 18 and 45 years old. Among them, urban white-collar workers, sub-health are related to these diseases, especially women account for the majority, and many of them are sedentary in the office. People in this age group are faced with social activities such as college entrance examination, business entertainment, business management, interpersonal communication, and job competition. They are under intense environmental pressure for a long time. If they cannot scientifically adjust and protect themselves, they will easily enter a sub-health state. . Sub-health has no clear medical indicators to diagnose, so it is easy to be ignored by people. Being in one or more of the following states for a long time: insomnia, fatigue, loss of appetite, fatigue, palpitations, poor resistance, irritability, frequent colds or oral ulcers, constipation, etc., this is a sub-health state.

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. At present, the varieties of fruit vinegar include 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 colds, and delay aging. It meets the needs of modern urban beverage consumers and has become a popular beverage today. Fruit vinegar drink is the favorite drink of young people nowadays, but it does not have the function of regulating sub-health state.

White ginseng means less loss of active ingredients and volatile oil content in the ginseng body when raw and sun-dried, and has milder efficacy than red ginseng. Raw sun-dried ginseng is suitable for those who are deficient in Qi and Yin, while red ginseng is suitable for those who are chronically ill and physically weak, with excess of Yin and deficiency of Yang. Many places in southern my country like to take raw sun-dried ginseng, or advocate red ginseng for tonic in autumn and winter, and raw sun-dried ginseng for tonic in spring and summer. There are also people who advocate that those with better physique should use raw sun-dried ginseng for tonic, and those with weak constitution should use red ginseng for tonic.

Ginseng can cure all deficiencies in men and women, such as spontaneous sweating, dizziness, headache and nausea, diarrhea, diarrhea, frequent urination, fatigue, internal injury, stroke, heat stroke, arthralgia fistula, hematemesis, coughing, bleeding, invigorating the spleen and stopping diarrhea, supporting Toxic sores, etc. Modern medical research has proved that ginseng not only contains ginsenosides, but also contains nutrients such as fat, sugar, various amino acids, and various vitamins. It has a good curative effect on the treatment of cardiovascular diseases, stomach and liver diseases, diabetes, and different types of neurasthenia.

White ginseng has the functions of invigorating vitality, nourishing blood, nourishing the heart and calming the nerves; white ginseng can regulate the nervous, cardiovascular and endocrine systems, promote the body's material metabolism and the synthesis of protein, RNA, and DNA; white ginseng can improve brain and physical activity ability and immune function, enhance anti-stress, anti-fatigue, anti-tumor, anti-aging, anti-radiation, benefit the heart and rejuvenate the pulse, calm the nerves and promote body fluid, nourish the lung and strengthen the spleen; Cold, mental fatigue, lack of food, vomiting and diarrhea, shortness of breath or chronic cough, body fluid deficiency and thirst, insomnia and dreaminess, palpitations and forgetfulness, impotence, frequent urination, and all diseases of insufficient blood and body fluids; white ginseng has the effect on hypertension and atherosclerosis disease, liver disease, diabetes, anemia, tumor and geriatric diseases, etc.; impotence, nocturnal emission, frequent urination, enuresis, thirst;

Protein powder is generally a powder made of purified soybean protein, or casein, or whey protein, or a combination of the above-mentioned proteins. Its purpose is to supplement protein for people who lack protein, which is a prior art.

Contents of the invention

This is to overcome the defective that prior art exists, the present invention provides a kind of white ginseng apple cider vinegar beverage and preparation method that a kind of formula is simple and precise, ratio is reasonable, has very strong aiming effect, is especially suitable for office sedentary family Health needs.

In order to solve the above technical problems, the following technical solutions are adopted:

White ginseng apple cider vinegar drink is characterized in that every 500ml product contains:

Apple cider vinegar stock solution 10-15%, white ginseng extract 1-3%, fructose syrup 6%, soybean protein powder 0.03%, aspartame 0.05%, citric acid 0.20%, malic acid 0.04%, sodium citrate 0.08 %, carrageenan 0.03%, sodium benzoate 0.02%.

the

Its preparation method:

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 completed;

(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 white ginseng extract:

(1) Extract white ginseng with hot water: The ratio of water to white ginseng is 2 to 1. Extract with boiling water in a stainless steel interlayer leaching tank. The pressure is controlled at 0.3 MPa. When the temperature in the tank reaches 90°C , keep warm for 30-40 minutes and filter, put the filtrate into the storage tank, use cooling circulating water to quickly cool the filtrate to about 25°C, and use the filter residue for later use; then use alcohol to extract the filter residue, that is, pour the filter residue into a stainless steel bucket and add alcohol, Place it at about 23°C for 4 hours, separate the white ginseng residue, distill and volatilize the alcohol in a flow-through condenser at a temperature of about 70°C, filter the remaining liquid, and combine it with the above white ginseng filtrate to form white ginseng mother liquor;

(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 them into powder; after pulverization, the white ginseng extract crystal is yellow-white powder, and its solubility is greater than 95%;

3) Blending: 10-15% apple cider vinegar stock solution is used as the base material, 1-3% white ginseng extract, 6% fructose syrup, 0.03% soybean protein powder, 0.05% aspartame, and 0.20% citric acid are added. 0.04% of malic acid, 0.08% of sodium citrate, 0.03% of carrageenan, 0.02% of sodium benzoate, and the balance is prepared with drinking water;

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

5) Sterilization: after canning, use 85°C for 15-20 minutes to sterilize; you can get white ginseng apple cider vinegar drink;

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

the

How to use: drink 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.

the

Beneficial effects: the production process of the present invention uses fresh and moderately ripe apples and fruits as raw materials, including cleaning and washing, juicing, filtering, low-temperature alcoholic fermentation, acetic acid fermentation, aging, filtering, sterilization and other processing procedures, adding white ginseng extract Obtained; the production process is optimized, the scientific formula of medicinal diet is low in cost, and long-term drinking can better eliminate sub-health status, enhance immunity, and improve sleep. It is suitable for consumer groups aged 16-48.

the

Detailed ways

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 crush 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; apple juice It 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) Filtration: add water, precook to soften tissue, gelatinize starch; add fruit enzyme agent when cooling to 35~40°C to decompose pectin into soluble components, the amount of fruit enzyme agent added is 1.2%, about After 6-8 hours, when the pulp becomes thinner, it can be filtered and slag removed;

(4) Saccharification: Apples contain a lot of starch, which must be saccharified into monosaccharides to be fermented by microorganisms; 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 saccharified. Hydrolyzed into glucose;

(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 to facilitate the normal growth of yeast, then cool it to 30-38°C, and insert 0.5% HY compound high-yield distiller's yeast 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 and keep warm for 24 hours to achieve the purpose of sterilizing and stringing fragrance at the same time; after cooling, clarify and filter with GL-400 diatomaceous earth filter to obtain apple cider vinegar.

2) Preparation of white ginseng extract:

(1) Extract white ginseng with hot water: According to the ratio of water: white ginseng = 2:1, extract with boiling water in a stainless steel interlayer extraction tank. When the temperature in the tank drops to 65-75 °C, it should Increase the amount of steam introduced, and control the pressure at 0.3 MPa. When the temperature in the tank reaches 90°C, keep it warm for 30-40 minutes and then filter, put the filtrate into the storage tank, and use cooling circulating water to quickly cool the filtrate to about 25°C The filter residue is ready for use. Then use alcohol for leaching, 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 white ginseng residue, evaporate and evaporate the alcohol in a flow-through condenser at a temperature of about 70°C, and filter the remaining liquid , combined with the white ginseng filtrate to form white ginseng mother liquor. Solubility greater than 95%;

(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 a special bellows. During operation, 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 boiling of the concentrated solution, the vapor pressure is controlled at 0.245 MPa, and 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, and the steam The pressure should be controlled at 0.098 MPa, and the temperature should be controlled at about 85°C; the drying stage takes about 30-40 minutes. The concentrated liquid has been finalized and has low water content, 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 safflower crystal from being scorched or carbonized;

(4) Crushing: When pulverizing, the scorched and wet parts should be picked out first, and then put into the pulverizer to pulverize into powder. After crushing, the white ginseng extract crystal is yellow-white powder, and its solubility is greater than 95%.

3) Blending: 10-15% apple cider vinegar stock solution is used as the base material, 1-3% white ginseng extract, 6% fructose syrup, 0.03% soybean protein powder, 0.05% aspartame, and 0.20% citric acid are added. 0.04% of malic acid, 0.08% of sodium citrate, 0.03% of carrageenan, 0.02% of sodium benzoate, and the balance is prepared with drinking water;

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: after canning, sterilize at 85°C for 15-20 minutes to obtain safflower apple cider vinegar beverage with the function of promoting blood and nourishing blood;

6) Packaging: The packaging is 500ml/bottle, soft packaged beverage.

Claims (2)

1. join apple vinegar beverage in vain for one kind, it is characterized in that containing in every 500ml product:

Apple vinegar stoste 10-15%, white conopsea extraction 1-3%, HFCS 6%, soyabean protein powder 0.03%, Aspartame 0.05%, citric acid 0.20%, malic acid 0.04%, natrium citricum 0.08%, carragheen 0.03%, Sodium Benzoate 0.02%.

2. the preparation method of a white ginseng apple vinegar beverage, its preparation method may further comprise the steps:

1) apple vinegar preparation:

(1) cleaning washing: earlier with inferior shedding mobile clear water rinsing one time, reject mouldy in the fruit, as to rot iso-metamorphism part, and then rinse well with clear 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, seed can not 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) adjust pol: before entering 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) white conopsea extraction preparation:

(1) join in vain with the hot water lixiviate: the ratio in water and white ginseng 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, filtrate is put into storage tank, with cooling circulating water filtrate is quickly cooled to about 25 ℃, and filter residue is standby; Use alcohol lixiviate filter residue then, soon filter residue is poured into and is added alcohol in the stainless steel cask, places 4 hours down about 23 ℃, separate white ginseng slag, in adding flow condenser, go out alcohol, filter raffinate, be merged into white ginseng mother liquor with above-mentioned white ginseng filtrate 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 the white conopsea extraction crystalline substance in back and be the yellow-white powder, its solubility is greater than 95%;

3) allotment: with apple vinegar stoste 10-15% is base-material, add white conopsea extraction 1-3%, HFCS 6%, soyabean protein powder 0.03%, Aspartame 0.05%, citric acid 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 ℃ after the tinning, sterilization in 15-20 minute; Can obtain white ginseng apple vinegar beverage;

6) packing: the soft beverage packing that is packaged as regulatory specifications.