CN102273702A - White ginseng apple cider vinegar drink and preparation method thereof - Google Patents
White ginseng apple cider vinegar drink and preparation method thereof Download PDFInfo
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技术领域 technical field
本发明涉及一种保健饮料及其制备方法,尤其涉及一种白参苹果醋饮料及其制备方法。 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.
背景技术 Background technique
随着网络办公越来越盛行,上班族渐渐有了一个新的称号“办公室久坐族”。根据调查发现,处于亚健康状态的患者年龄多在18至45岁之间,其中城市白领、亚健康和这些疾病有关系尤其是女性占多数,其中不乏办公室久坐族。这个年龄段的人因为面临高考升学、商务应酬、企业经营、人际交往、职位竞争等社 会活动,长期处于紧张的环境压力中,如果不能科学地自我调适和自我保护,就容易进入亚健康状态。亚健康现在还没有明确的医学指标来诊断,因此易被人们所忽视。长时间处于以下的一种或几种状态中:失眠、乏力、无食欲、易疲劳、心悸、抵抗力差、易激怒、经常性感冒或口腔溃疡、便秘等等,这就属于亚健康状态。 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.
果醋是以水果,包括苹果、山楂、葡萄、柿子、梨、杏、柑橘、猕猴桃、西瓜等,或果品加工下脚料为主要原料,利用现代生物技术酿制而成的一种营养丰富、风味优良的酸味食补饮料。目前,果醋品种有苹果醋、葡萄醋、酸梅醋、香蕉果醋、柠檬醋、草莓醋、苏打醋、玫瑰醋、果冻醋、猕猴桃醋、酸奶醋、樱桃醋、番茄醋等。 Fruit vinegar is a kind of nutritious and flavorful vinegar brewed by modern biotechnology with fruits, including apples, hawthorns, grapes, persimmons, pears, apricots, citrus, kiwi, watermelon, etc., or fruit processing waste as the main raw materials. Excellent sour tonic drink. 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.
果醋能促进新陈代谢,调节酸碱平衡,消除疲劳 果醋中含有十种以上的有机酸和人体所需的多种氨基酸。醋的种类不同,有机酸的含量也各不相同。醋酸等有机酸有助于人体三羧酸循环的正常进行,从而使有氧代谢顺畅,有利于清除沉积的乳酸,起到消除疲劳的作用。经过长时间劳动和剧烈运动后,人体内会产生大量乳酸,使人感觉疲劳,如在此时补充果醋,能促进代谢功能恢复,从而消除疲劳。另外,果醋中含有的钾、锌等多种矿物元素在体内代谢后会生成碱性物质,能防止血液酸化,达到调节酸碱平衡的目的。果醋能提高机体的免疫力,降低胆固醇,促进血液循环、降压,抗菌消炎、防治感冒,延缓衰老,满足了现代都市饮料消费人群的需求,成为当今流行饮料,消费者正关注并热衷消费果醋饮料,是现在年轻人首爱选择的饮品,却不具备调理亚健康状态功能。 Fruit vinegar can promote metabolism, regulate acid-base balance, and eliminate fatigue. Fruit vinegar contains more than ten kinds of organic acids and various amino acids needed by the human body. Different types of vinegar have different levels of organic acids. Organic acids such as acetic acid contribute to the normal progress of the tricarboxylic acid cycle in the human body, thereby smoothing aerobic metabolism, helping to remove deposited lactic acid, and eliminating fatigue. After long-term labor and strenuous exercise, the human body will produce a large amount of lactic acid, which will make people feel tired. If fruit vinegar is added at this time, it can promote the recovery of metabolic functions and eliminate fatigue. In addition, the potassium, zinc and other mineral elements contained in fruit vinegar will generate alkaline substances after metabolism in the body, which can prevent blood acidification and achieve the purpose of regulating acid-base balance. Fruit vinegar can improve the body's immunity, lower cholesterol, promote blood circulation, lower blood pressure, antibacterial and anti-inflammatory, prevent 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.
白参即是生晒参加工时参体所含的有效成分及挥发油类含量损失较少,与红参相比药效温和。生晒参适用于气阴不足者,而红参适合于久病体虚、阴盛阳虚者。在我国南方许多地方喜欢服用生晒参,或者主张秋冬季进补用红参,春夏季进补用生晒参。也有人提倡体质较佳者进补宜用生晒参、体质虚弱者进补宜用红参,医药上治疗虚脱或强补多用红参。 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.
人参能治男女一切虚症,自汗眩晕、头痛反胃,阂症、滑泻久痢、小便频数、淋沥劳倦、内伤中风、中暑痹瘘、吐血、嗽血、下血、健脾止泻、托毒合疮等。现代医学研究证明,人参不仅含有人参皂甙,而且还含有脂肪、糖类、多种氨基酸以及多种维生素等营养物质,具有滋补强壮、提高体力和脑力劳动能力,降低疲劳,提高血液中血红素的含量、调节中枢神经系统的作用,对于治疗心血管疾病,胃和肝脏疾病、糖尿病,不同类型的神经衰弱症等均有较好的疗效。 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.
白参具有大补元气,益血,养心安神的作用;白参能调节神经、心血管及内分泌系统,促进机体物质代谢及蛋白质和RNA、DNA的合成;白参能提高脑、体力活动能力和免疫功能,增强抗应激、抗疲劳、抗肿瘤、抗衰老、抗辐射、益心复脉、安神生津、补肺健脾;白参可用于体虚欲脱、气短喘促、自汗肢泠、精神倦怠、食少吐泻、气虚作喘或久咳、津亏口渴、失眠多梦、惊悸健忘、阳痿、尿频、一切气血津液不足之症;白参对高血压和动脉粥样硬化症,肝病、糖尿病、贫血、肿瘤及老年病等均有效;阳痿、遗精,尿频遗尿,消渴;白参治脾肾虚寒,真阳衰弱,中气不足,四肢欠温,自汗暴脱。 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;
蛋白粉,一般是采用提纯的大豆蛋白、或酪蛋白、或乳清蛋白、或上述几种蛋白的组合体,构成的粉剂,其用途是为缺乏蛋白质的人补充蛋白质,为现有技术。 Protein powder is generally a powder made of purified soybean protein, or casein, or whey protein, or a combination of the above-mentioned proteins. Its purpose is to supplement protein for people who lack protein, which is a prior art.
发明内容 Contents of the invention
[0009] 本为克服现有技术存在的缺陷,本发明提供了一种配方简单精到、比例合理,有很强针对功效的白参苹果醋饮料及制备方法,特别适用于办公室久坐一族的健康需要。 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.
为解决上述技术问题,采用以下技术方案: In order to solve the above technical problems, the following technical solutions are adopted:
白参苹果醋饮料,其特征在于每500ml产品中含有: White ginseng apple cider vinegar drink is characterized in that every 500ml product contains:
苹果醋原液10-15%,白参提取物1-3%,果葡糖浆6%,大豆蛋白粉0.03%,阿斯巴甜0.05%,柠檬酸0.20%,苹果酸0.04%,柠檬酸钠0.08%,卡拉胶0.03%,苯甲酸钠0.02%。 Apple cider vinegar stock solution 10-15%, 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
其制备方法: Its preparation method:
1)苹果醋制备: 1) Apple cider vinegar preparation:
(1)清理洗涤:先将残次落果用流动的清水漂洗一遍,剔除果实中发霉、腐烂等变质的部分,然后再用清水冲洗干净; (1) Cleaning and washing: first rinse the defective fallen fruit with flowing water, remove moldy, rotten and other deteriorated parts of the fruit, and then rinse with clean water;
(2)打浆:先用破碎机将洗净的苹果破碎成1~2厘米见方的小块,再用螺旋榨汁机压榨取汁,压榨时注意调整辊距,不可将种子辗碎;在榨出的汁液中加入0.1%的维生素C进行护色; (2) Beating: First use a crusher to break the washed apples into small pieces of 1 to 2 cm square, and then use a screw juicer to squeeze the juice. When squeezing, pay attention to adjusting the roller distance, and do not crush the seeds; Add 0.1% vitamin C to the juice to protect the color;
(3)过滤:加水,预煮软化组织,糊化淀粉;冷却至35~40℃时加入果酶剂,果酶剂的添加量为1.2%,约保持6-8小时,当果浆变稀即可过滤、去渣; (3) Filtration: add water, pre-boil to soften the tissue, gelatinize the starch; add fruit enzymes when cooled to 35~40°C, the amount of fruit enzymes added is 1.2%, keep for about 6-8 hours, when the pulp becomes thinner It can be filtered and slag removed;
(4)糖化:糖化酶按每公斤浆液100活力单位计算,温度控制在45-55℃,保温在2小时左右; (4) Saccharification: The saccharification enzyme is calculated on the basis of 100 activity units per kilogram of slurry, the temperature is controlled at 45-55°C, and the heat preservation is about 2 hours;
(5)调整糖度:进入糖发酵前,先要测定浆料的含糖量,一般控制在10%左右,其中还原糖>4%,醋酸酸度在0.2%左右; (5) Adjust the sugar content: before entering the sugar fermentation, the sugar content of the slurry should be measured, generally controlled at about 10%, of which the reducing sugar is > 4%, and the acidity of acetic acid is about 0.2%;
(6)杀菌、冷却:将调整好糖度的浆液,经过85℃、15分钟杀菌处理,然后冷却至30~38℃,接入0.5%HY复合型高产酒曲进行发酵; (6) Sterilization and cooling: Sterilize the slurry with adjusted sugar content at 85°C for 15 minutes, then cool to 30-38°C, add 0.5% HY compound high-yield koji for fermentation;
(7)酒精发酵:酒精发酵在密闭容器中进行,温度保持在28-36℃,发酵时间大约1周;成熟的发酵液酒精含量在5%~10%,以醋酸计酸度0.6%左右,残糖控制在0.05%~0.08%之间; (7) Alcoholic fermentation: Alcoholic fermentation is carried out in a closed container, the temperature is kept at 28-36 ° C, and the fermentation time is about 1 week; the alcohol content of the mature fermentation broth is 5% to 10%, and the acidity is about 0.6% based on acetic acid. Sugar is controlled between 0.05% and 0.08%;
(8)醋酸发酵:将发酵好的原液放入全自动快速高产酿带机内,发酵24小时左右,果醋发酵完毕; (8) Acetic acid fermentation: Put the fermented raw liquid into the automatic high-speed high-yield brewing machine, ferment for about 24 hours, and the fruit vinegar fermentation is completed;
(9)陈酿:在发酵成的果醋液中加入一定量的香辛料进行加温灭菌和串香,加入香辛料的主要成分有茴香、姜粉、肉桂、大料、砂仁、丁香等品种,加入辛香料后,搅拌下加热80℃,保温24小时,冷却后澄清用硅藻土过滤机过滤,即得到苹果醋; (9) Aging: add a certain amount of spices to the fermented fruit vinegar for heat sterilization and string fragrance. The main ingredients of the spices are fennel, ginger powder, cinnamon, aniseed, amomum, cloves and other varieties. After adding spices, heat at 80°C under stirring, keep warm for 24 hours, after cooling, clarify and filter with a diatomaceous earth filter to obtain apple cider vinegar;
2)白参提取物制备: 2) Preparation of white ginseng extract:
(1)用热水浸提白参:按水与白参的比例为2比1,在不锈钢夹层浸提槽中用沸水进行浸提,压力控制在0.3 MPa,当槽内温度达到90℃时,保温30-40分钟后过滤,滤液放入贮槽中,用冷却循环水使滤液快速冷却至25℃ 左右,滤渣备用;然后用酒精浸提滤渣,即将滤渣倒入不锈钢桶中加酒精,在23℃左右下放置4小时,分离白参渣,于加流冷凝器中在温度70℃左右蒸馏挥发出酒精,过滤剩余液,与上述白参滤液合并成白参母液; (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)灭菌:料液灭菌温度控制在80-84℃,灭菌10分钟; (2) Sterilization: Control the sterilization temperature of the feed liquid at 80-84°C, and sterilize for 10 minutes;
(3)干燥:真空干燥在风箱中进行;操作时,先将浓缩液放入烘盘内,按不同的阶段控制真空干燥箱内的温度及真空度的大小;沸腾阶段,从进气到浓缩液沸腾约需25-30分钟,蒸气压力控制在0.245 MPa,温度控制在65℃以下;发胀阶段,从开始起泡发胀到定型需85-90钟,蒸气压力应控制在0.098 MPa,温度控制在85℃左右;烘干阶段约需30-40分钟; (3) Drying: Vacuum drying is carried out in the bellows; when operating, first put the concentrated liquid into the baking pan, and control the temperature and vacuum degree in the vacuum drying oven according to different stages; in the boiling stage, from air intake to concentration It takes about 25-30 minutes for the liquid to boil, the vapor pressure should be controlled at 0.245 MPa, and the temperature should be controlled below 65°C; in the swelling stage, it takes 85-90 minutes from the beginning of foaming and expansion to the setting, the vapor pressure should be controlled at 0.098 MPa, and the temperature should be controlled at 0.098 MPa. Control at around 85°C; the drying stage takes about 30-40 minutes;
(4)粉碎:粉碎时先选拣出烤焦及未干的部分,再投入粉碎机中粉碎成粉末;粉碎后白参提取物晶呈黄白色粉末,其溶解度大于95%; (4) Pulverization: When pulverizing, first pick out the scorched and wet parts, and then put them into a pulverizer to pulverize them into powder; after pulverization, the white ginseng extract crystal is yellow-white powder, and its solubility is greater than 95%;
3)调配:以苹果醋原液10-15%为基料,加入白参提取物1-3%,果葡糖浆6%,大豆蛋白粉0.03%,阿斯巴甜0.05%,柠檬酸0.20%,苹果酸0.04%,柠檬酸钠0.08%,卡拉胶0.03%,苯甲酸钠0.02%,余量为饮用水进行调配; 3) Blending: 10-15% apple cider vinegar stock solution is used as the base material, 1-3% 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)均质:将料液加热到50℃均质,一次均质压力18Mpa,二次均质压力达到25Mpa; 4) Homogenization: Heat the feed liquid to 50°C for homogenization, the first homogenization pressure is 18Mpa, and the second homogenization pressure reaches 25Mpa;
5)杀菌:装罐后采用85℃,15-20分钟杀菌;即可得到白参苹果醋饮料; 5) Sterilization: after canning, use 85°C for 15-20 minutes to sterilize; you can get white ginseng apple cider vinegar drink;
6)包装:包装为规定规格的软包装饮料。 6) Packaging: The packaging is soft packaged beverages of specified specifications.
the
使用方法:直接饮用。 How to use: drink directly.
不适合人群;胃酸过多的人或胃溃疡患者,痛风患者,糖尿病患者,正在服用某些西药者不宜喝果醋者。 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
有益效果:本发明生产工艺是以新鲜成熟适度的苹果水果为原料,包括清理洗涤、榨汁、过滤、低温酒精发酵、醋酸发酵、陈酿、过滤、杀菌等加工工序,加入了白参提取物而获得的;生产工艺优化、药膳同源的科学配方,成本低,长期饮用较好地消除亚健康状态,增强免疫力、改善睡眠,可适合于年龄16-48岁年龄消费群体。 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
具体实施方式 Detailed ways
1)苹果醋制备: 1) Apple cider vinegar preparation:
(1)清理洗涤:先将残次落果用流动的清水漂洗一遍,剔除果实中发霉、腐烂等变质的部分,然后再用清水冲洗干净; (1) Cleaning and washing: first rinse the defective fallen fruit with flowing water, remove moldy, rotten and other deteriorated parts of the fruit, and then rinse with clean water;
(2)打浆:先用破碎机将洗净的苹果破碎成1~2厘米见方的小块,再用螺旋榨汁机压榨取汁,压榨时注意调整辊距,不可将种子辗碎;苹果汁易发生酶褐变,可在榨出的汁液中加入0.1%的维生素C进行护色,防止酶褐变; (2) Beating: First use a crusher to 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)过滤:加水,预煮软化组织,糊化淀粉;冷却至35~40℃时加入果酶剂,使果胶分解变成可溶性的成分,果酶剂的添加量为1.2%,约保持6-8小时,当果浆变稀即可过滤、去渣; (3) 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)糖化:苹果含有较多的淀粉,必须糖化成单糖才能被微生物发酵;糖化酶按每公斤浆液100活力单位计算,温度控制在45-55℃,保温在2小时左右,淀粉基本被水解成葡萄糖; (4) Saccharification: 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)调整糖度:进入糖发酵前,先要测定浆料的含糖量,一般控制在10%左右,其中还原糖>4%,醋酸酸度在0.2%左右; (5) Adjust the sugar content: before entering the sugar fermentation, the sugar content of the slurry should be measured, generally controlled at about 10%, of which the reducing sugar is > 4%, and the acidity of acetic acid is about 0.2%;
(6)杀菌、冷却:将调整好糖度的浆液,经过85℃、15分钟杀菌处理,以利于酵母的正常生长,然后冷却至30~38℃,接入0.5%HY复合型高产酒曲进行发酵; (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)酒精发酵:酒精发酵在密闭容器中进行,温度保持在28-36℃,发酵时间大约1周;成熟的发酵液酒精含量在5%~10%,以醋酸计酸度0.6%左右,残糖控制在0.05%~0.08%之间; (7) Alcoholic fermentation: Alcoholic fermentation is carried out in a closed container, the temperature is kept at 28-36 ° C, and the fermentation time is about 1 week; the alcohol content of the mature fermentation broth is 5% to 10%, and the acidity is about 0.6% based on acetic acid. Sugar is controlled between 0.05% and 0.08%;
(8)醋酸发酵:将发酵好的原液放入全自动快速高产酿带机内,发酵24小时左右,果醋发酵完毕; (8) Acetic acid fermentation: Put the fermented raw liquid into the automatic high-speed high-yield brewing machine, ferment for about 24 hours, and the fruit vinegar fermentation is complete;
(9)陈酿:在发酵成的果醋液中加入一定量的香辛料进行加温灭菌和串香,加入香辛料的主要成分有茴香、姜粉、肉桂、大料、砂仁、丁香等品种,加入辛香料后,搅拌下加热80℃,保温24小时,同时达到灭菌和串香的目的;冷却后澄清用GL-400型硅藻土过滤机过滤,即得到苹果醋。 (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)白参提取物制备: 2) Preparation of white ginseng extract:
(1)用热水浸提白参:按水:白参=2:1的比例,在不锈钢夹层浸提槽中用沸水进行浸提,当槽内温度降到65-75℃范围内,应加大蒸气通入量,压力控制在0.3 MPa,当槽内温度达到90℃时,保温30-40分钟后过滤,滤液放入贮槽中,用冷却循环水使滤液快速冷却至25℃ 左右,滤渣备用。然后用酒精浸提,即将滤渣倒入不锈钢桶中,按酒精,在23℃左右下放置4小时,分离白参渣,于加流冷凝器中在温度70℃左右蒸留挥发出酒精,过滤剩余液,与上述白参滤液合并成白参母液。溶解度大于95%; (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)灭菌:料液灭菌温度控制在80-84℃,灭菌10分钟; (2) Sterilization: Control the sterilization temperature of the feed liquid at 80-84°C, and sterilize for 10 minutes;
(3)干燥:真空干燥在特殊的风箱中进行。操作时,先将浓缩液放入烘盘内, 按不同的阶段控制真空干燥箱内的温度及真空度的大小。沸腾阶段,从进气到浓缩液沸腾约需25-30分钟,蒸气压力控制在0.245 MPa,温度控制在65℃以下;发胀阶段,从开始起泡发胀到定型需85-90钟,蒸气压力应控制在0.098 MPa,温度控制在85℃左右;烘干阶段约需30-40分钟。浓缩液已定型,含水量少,利用烘箱余热就可达到目标。温度应控制在65℃,防止红花晶烤焦或碳化; (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)粉碎:粉碎时应先选拣出烤焦及未干的部分,再投入粉碎机中粉碎成粉末。粉碎后白参提取物晶呈黄白色粉末,其溶解度大于95%。 (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)调配:以苹果醋原液10-15%为基料,加入白参提取物1-3%,果葡糖浆6%,大豆蛋白粉0.03%,阿斯巴甜0.05%,柠檬酸0.20%,苹果酸0.04%,柠檬酸钠0.08%,卡拉胶0.03%,苯甲酸钠0.02%,余量为饮用水进行调配; 3) Blending: 10-15% apple cider vinegar stock solution is used as the base material, 1-3% 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)均质:将料液加热到50℃均质,均质压力18Mpa,二次均质压力达到25Mpa; 4) Homogenization: Heat the feed liquid to 50°C for homogenization, the homogenization pressure is 18Mpa, and the secondary homogenization pressure reaches 25Mpa;
5)杀菌:装罐后采用85℃15-20分钟杀菌,即可得到具有活血养血功能的红花苹果醋饮料; 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)包装:包装为500ml/瓶,软包装饮料。 6) Packaging: The packaging is 500ml/bottle, soft packaged beverage.
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN103211257A (en) * | 2013-04-22 | 2013-07-24 | 河南省淼雨饮品股份有限公司 | Apple vinegar health care beverage for reducing blood sugar and preparation method thereof |
CN103525683A (en) * | 2013-10-28 | 2014-01-22 | 奉红英 | Health-care apple vinegar |
CN103602573A (en) * | 2013-11-27 | 2014-02-26 | 史占彪 | Preparation method of apple aromatic vinegar |
CN104988048A (en) * | 2015-06-25 | 2015-10-21 | 付俭 | Preparation method of Hanfu apple table vinegar |
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2010
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN103211257A (en) * | 2013-04-22 | 2013-07-24 | 河南省淼雨饮品股份有限公司 | Apple vinegar health care beverage for reducing blood sugar and preparation method thereof |
CN103525683A (en) * | 2013-10-28 | 2014-01-22 | 奉红英 | Health-care apple vinegar |
CN103602573A (en) * | 2013-11-27 | 2014-02-26 | 史占彪 | Preparation method of apple aromatic vinegar |
CN104988048A (en) * | 2015-06-25 | 2015-10-21 | 付俭 | Preparation method of Hanfu apple table vinegar |
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