CN102293433A - Mythic fungus pearl powder apple vinegar beverage and preparation method thereof - Google Patents
Mythic fungus pearl powder apple vinegar beverage and preparation method thereof Download PDFInfo
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- CN102293433A CN102293433A CN201010595221XA CN201010595221A CN102293433A CN 102293433 A CN102293433 A CN 102293433A CN 201010595221X A CN201010595221X A CN 201010595221XA CN 201010595221 A CN201010595221 A CN 201010595221A CN 102293433 A CN102293433 A CN 102293433A
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Abstract
The invention relates to a mythic fungus pearl powder apple vinegar beverage. Each 500 ml of the beverage comprises: 10-15% of an apple vinegar stock solution, 1-2% of mythic fungus pearl powder, 1-2% of water-soluble pearl powder, 6% of fructose-glucose syrup, 0.03% of soy protein powder, 0.1% of aspartame, 0.20% of acesulfame potassium, 0.04% of malic acid, 0.08% of sodium citrate, 0.03% of carrageenan and 0.02% of sodium benzoate. The preparation method comprises: 1) preparing apple vinegar; 2) carrying out blending: adopting 10-15% of the apple vinegar stock solution as the base material, adding 1-2% of the mythic fungus pearl powder, 1-2% of the water-soluble pearl powder, 6% of the fructose-glucose syrup, 0.03% of the soy protein powder, 0.1% of the aspartame, 0.20% of the acesulfame potassium, 0.04% of the malic acid, 0.08% of the sodium citrate, 0.03% of the carrageenan, 0.02% of the sodium benzoate and the balance of drinking water to carry out blending; 3) carrying out homogenization; 4) carrying out sterilization; 5) carrying out packaging. The beverage provided by the present invention has advantages of symptom of insomnia releasing, heart nourishing and nerve calming, melancholy curing, tonification and health protection, and can be applicable for the consumer groups of age 16-60.
Description
Technical field
The present invention relates to a kind of fruit vinegar beverage and preparation method thereof, relate in particular to a kind of glossy ganoderma pearl powder apple vinegar beverage and preparation method thereof.
Background technology
According to statistics, China sleep-disorder patient has 300,000,000 approximately at present, and the dyssomnia person is unexpectedly up to 500,000,000 people.Have 73% patient never to see the specialist in the insomnia crowd or heal with medicine, insomnia becomes a lot of people's of puzzlement mental illness, and has a strong impact on work and quality of life.And in the crowd of insomnia, 80% insomnia causes because of psychological causes.So the main method of Cure for insomnia is exactly the burden that solves psychological insomnia.Depressed and anxiety is the major reason of insomnia.
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 difference of vinegar, 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 insomnia of adjustment function.
Ganodenna Lucidum P.E claims that also the smart powder of glossy ganoderma is the new fresh sporophore of timely collecting maturation, technologies such as employing hot water lixiviate of oven dry back or alcoholic extraction, vacuum concentrate, spray-drying, and the glossy ganoderma extract powder that obtains is that the glossy ganoderma powder high power concentrates the glossy ganoderma elite that forms.Contain main active ingredient such as the GL-B abundanter, triterpenes ganoderic acid in the smart powder of glossy ganoderma than glossy ganoderma powder.
Water-soluble pearl powder generally is to use acid, mostly is lactic acid or enzyme is handled pearl powder, makes water-fast CaCO3 become soluble calcium lactate, generates solubility salts such as lactate such as calcium salt, strontium salt, magnesium salts.Except that replenishing the calcium, can generate also that ferric lactate, ferric lactate ammonium, potassium lactate, sodium lactate, bismuth lactate, manganese lactate etc. are allly enriched blood, the nourishing of kidney tonifying benefit product.Right its amino acid kind more or less can be fallen a part by acidolysis, amino acid content does not have nano level pearl powder content height, but the absorptivity of various trace elements such as P, Fe, In, Mn, Ca, Se, Ge, Cu, V etc. does not have soluble pearl powder absorptivity height in the nano-glass pearl powder, various trace elements in the soluble pearl powder all are ionic formses after all, are easy to absorption of human body.
Albumen powder generally is to adopt the soybean protein of purification or the assembly of casein or lactalbumin or above-mentioned several 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, the prescription and the preparation method of very strong health-care beverage at effect arranged, be specially adapted to the health needs of sitting gang of office.
Glossy ganoderma pearl powder apple vinegar beverage is characterized in that containing in every 500ml product:
Apple vinegar stoste 10-15%, glossy ganoderma pearl powder 1-2%, water-soluble pearl powder 1-2%, 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 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) allotment: with apple vinegar stoste 10-15% is base-material, add glossy ganoderma pearl powder 1-2%, water-soluble pearl powder 1-2%, 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, homogenization pressure 18Mpa, second homogenate pressure reaches 25Mpa;
4) sterilization: adopt 85 ℃ of sterilizations in 15-20 minute after the tinning; Can obtain glossy ganoderma pearl powder apple vinegar beverage;
5) packing: the soft beverage packing that is packaged as regulatory specifications.
Using method: 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 person that should not drink the fruit vinegar.
Beneficial effect of the present invention: alleviate insomnia, mental-tranquilization, the melancholy of dispelling; Have certain help, health-care efficacy, can be suitable for the age 16-60 year age consumer group.
The specific embodiment
1) apple vinegar preparation
1. clean: 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: with disintegrating machine the apple of cleaning is broken into 1～2 centimetre fritter earlier, presses extracting juice with spiral juice extractor again, note adjusting roll spacing, seed can not be rolled over broken.Enzymatic browning easily takes place in cider, can add 0.1% vitamin C and protect look in the juice of squeezing out, and 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: the melon and fruit that has contains more starch, must saccharification becomes the monose could be by microbial fermentation.Carbohydrase is pressed per kilogram slurries 100 unit of activity and is calculated.Temperature is controlled at 45-55 ℃, and insulation is about 2 hours, and starch is hydrolyzed into glucose substantially.
5. adjust pol: before entering 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 ℃, 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 adding spice, stir 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) allotment: with apple vinegar stoste 10-15% is base-material, add glossy ganoderma pearl powder 1-2%, water-soluble pearl powder 1-2%, 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, homogenization pressure 18Mpa, second homogenate pressure reaches 25Mpa;
4) sterilization: adopt 85 ℃ of sterilizations in 15-20 minute after the tinning; Can obtain glossy ganoderma pearl powder apple vinegar beverage;
5) packing: the soft beverage packing that is packaged as every bottle of 500ml/.
Claims (2)
1. glossy ganoderma pearl powder apple vinegar beverage is characterized in that containing in every 500ml product:
Apple vinegar stoste 10-15%, glossy ganoderma pearl powder 1-2%, water-soluble pearl powder 1-2%, 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 glossy ganoderma pearl powder 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) allotment: with apple vinegar stoste 10-15% is base-material, add glossy ganoderma pearl powder 1-2%, water-soluble pearl powder 1-2%, 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, homogenization pressure 18Mpa, second homogenate pressure reaches 25Mpa;
4) sterilization: adopt 85 ℃ of sterilizations in 15-20 minute after the tinning; Can obtain glossy ganoderma pearl powder apple vinegar beverage;
5) packing: the soft beverage packing that is packaged as regulatory specifications.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201010595221XA CN102293433A (en) | 2010-12-20 | 2010-12-20 | Mythic fungus pearl powder apple vinegar beverage and preparation method thereof |
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| CN201010595221XA CN102293433A (en) | 2010-12-20 | 2010-12-20 | Mythic fungus pearl powder apple vinegar beverage and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544423A (en) * | 2013-10-23 | 2015-04-29 | 镇江市悦源醋业有限公司 | Apple vinegar |
| CN105482980A (en) * | 2015-12-11 | 2016-04-13 | 安徽律正科技信息服务有限公司 | Okra compound healthcare vinegar and preparation method thereof |
| CN106261391A (en) * | 2016-08-18 | 2017-01-04 | 安徽天乾健食品科技有限公司 | A kind of high protein low fat pomegranate fruit vinegar beverage and preparation method thereof |
| CN106635719A (en) * | 2016-11-21 | 2017-05-10 | 玉林市开朗商贸有限公司 | Passion fruit vinegar and preparation method thereof |
| CN107365679A (en) * | 2017-07-11 | 2017-11-21 | 广西驰胜农业科技有限公司 | A kind of preparation method of litchi fruit vinegar |
-
2010
- 2010-12-20 CN CN201010595221XA patent/CN102293433A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544423A (en) * | 2013-10-23 | 2015-04-29 | 镇江市悦源醋业有限公司 | Apple vinegar |
| CN105482980A (en) * | 2015-12-11 | 2016-04-13 | 安徽律正科技信息服务有限公司 | Okra compound healthcare vinegar and preparation method thereof |
| CN106261391A (en) * | 2016-08-18 | 2017-01-04 | 安徽天乾健食品科技有限公司 | A kind of high protein low fat pomegranate fruit vinegar beverage and preparation method thereof |
| CN106635719A (en) * | 2016-11-21 | 2017-05-10 | 玉林市开朗商贸有限公司 | Passion fruit vinegar and preparation method thereof |
| CN107365679A (en) * | 2017-07-11 | 2017-11-21 | 广西驰胜农业科技有限公司 | A kind of preparation method of litchi fruit vinegar |
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Application publication date: 20111228 |