CN102334706A - Snow lotus fruit vinegar beverage - Google Patents
Snow lotus fruit vinegar beverage Download PDFInfo
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- CN102334706A CN102334706A CN2010102313958A CN201010231395A CN102334706A CN 102334706 A CN102334706 A CN 102334706A CN 2010102313958 A CN2010102313958 A CN 2010102313958A CN 201010231395 A CN201010231395 A CN 201010231395A CN 102334706 A CN102334706 A CN 102334706A
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Abstract
The invention relates to a beverage, in particular to a snow lotus fruit vinegar beverage, belonging to the technical field of food processing. The snow lotus fruit vinegar beverage is brewed through pure liquid state fermentation by taking snow lotus fresh fruits as raw materials, and the blended snow lotus fruit vinegar beverage has gentle sour, unique flavor and intense combined flavor of the snow lotus fruits and table vinegar. The snow lotus fruit vinegar beverage integrates nutrition and functions of the snow lotus fruits and the table vinegar, has a wide market prospect, greatly increases the economic benefits of planting the snow lotus fruits and provides a new approach for enriching the variety of vinegar beverages and promoting the fine and further processing of the snow lotus fruits.
Description
Technical field
The present invention relates to a kind of beverage, be specifically related to a kind of Smallantus sonchifolium fruit vinegar beverage, belong to food processing technology field.
Background technology
Smallantus sonchifolium is claimed saussurea involucrata potato, chrysanthemum potato, refined tribute etc. again, is the dicotyledonous herbaceos perennial of composite family Helianthus, year edible history surplus in the of existing 500.Smallantus sonchifolium likeness in form Ipomoea batatas, meat is sparkling and crystal-clear as beautiful, and crisp sweet succulence contains a large amount of water-soluble dietary fibers and abundant FOS, and latter's content accounts for 45%～65% of fruit butt; Contain multiple essential amino acid, phenolic acid, flavonoids, terpene, volatile oil component and abundant mineral matter in addition.Normal food Smallantus sonchifolium scalable stomach, toxin expelling defaecation, clearing liver detoxifcation, skin maintenance, and have hypoglycemic, reducing blood lipid, antibacterial, anti-oxidant, delay senility, improve effect such as immunity of organisms.Yet the Smallantus sonchifolium moisture is big, is difficult for processing and storage, is that master, development and use are in the junior stage to eat raw at present.Mainly contain products such as curing food, air dried sheet, can, jelly, fruitcake abroad, domestic more is to work as fruit to Smallantus sonchifolium to eat something rare, or becomes multiple vegetable edible with Smallantus sonchifolium as vegetable cooking.
Summary of the invention
The objective of the invention is for overcoming the weak point of above-mentioned prior art; A kind of Smallantus sonchifolium fruit vinegar beverage is provided, and this beverage is prepared from through pretreatment of raw material, alcoholic fermentation, acetic fermentation, clear juice Smallantus sonchifolium, active dry yeast, acetic acid bacteria, pectase, sucrose, honey, citric acid etc.Beverage is a raw material with the saussurea involucrata fresh fruit, adopts purebred liquid state fermentation to brewage the Smallantus sonchifolium fruit vinegar beverage, and the Smallantus sonchifolium fruit vinegar beverage tart flavour of being modulated is soft, and unique flavor has strong Smallantus sonchifolium and vinegar compound fragrant.The Smallantus sonchifolium fruit vinegar beverage integrates Smallantus sonchifolium and vinegar trophic function, vast market prospect is arranged, will greatly improve the economic benefit of Smallantus sonchifolium plantation, and horn of plenty vinegar beverage kind, the intensive processing of promotion Smallantus sonchifolium provide new approach.
The present invention realizes with following technical scheme: a kind of Smallantus sonchifolium fruit vinegar beverage; It is characterized in that: this beverage is prepared from through pretreatment of raw material, alcoholic fermentation, acetic fermentation, clear juice Smallantus sonchifolium, active dry yeast, acetic acid bacteria, pectase, sucrose, honey, citric acid etc., specifically comprises the steps:
(1) pretreatment of raw material: selecting fresh, mature and plump, no disease and pest, not having the Smallantus sonchifolium that goes rotten is raw material, cleans avoiding repeated contamination with circulating water, and the raw material of cleaning is carried out artificial peeling, is cut into the thin slice of thick pact (0.5～1.0) em with stainless steel knife;
(2) blanching: the fresh-cut chankings is put into boiling water blanching 4～6rain, and the enzyme and sterilizing that goes out is dipped in quench cooled in the cold water immediately after the blanching;
(3) protect look: the chankings that blanching is good is put into the colour protecting liquid of being made up of 0.15% ascorbic acid, 0.10% citric acid, 0.05g/L EDTA, soak at room temperature 2～3h, and the clear water rinsing drains subsequent use then;
(4) alcoholic fermentation: the Saussurea involucrate fruit juice of handling without pectase after adjustment is squeezed the juice, pol is 12-16%, 85 ℃ of sterilization 15min press consumption and add activated yeast, mix 28～32 ℃ of fermentation 4～6d in airtight Ka Shi jar;
(5) acetic fermentation: in alcohol fermented beer, add activated acetic acid bacteria, regulate conditions such as temperature, ventilation, fermentation 5～7d, every 12h surveys acidity once, and constant until acidity is that acetic fermentation is accomplished;
(6) clear juice preparation: the 95 ℃ of high temperature of back Saussurea involucrate fruit juice of the squeezing the juice enzyme 10min that goes out, add 0.10% pectase then, 50 ℃ of enzymolysis 40min leave standstill and produce post precipitation 100 order filtered through gauze, and clear juice is stored for 0～4 ℃ and is supplied allotment to use;
(7) allotment: with the smallanthus sonchifolius vinegar is base-material, on the basis of adding 10% clarification Saussurea involucrate fruit juice, adds honey, sucrose, citric acid etc. and is modulated into fruit vinegar beverage, gets Smallantus sonchifolium fruit vinegar beverage finished product through filtration, can, sterilization.
Advantage of the present invention is: this beverage is a raw material with the saussurea involucrata fresh fruit, adopts purebred liquid state fermentation to brewage the Smallantus sonchifolium fruit vinegar beverage, and the Smallantus sonchifolium fruit vinegar beverage tart flavour of being modulated is soft, and unique flavor has strong Smallantus sonchifolium and vinegar compound fragrant.The Smallantus sonchifolium fruit vinegar beverage integrates Smallantus sonchifolium and vinegar trophic function, vast market prospect is arranged, will greatly improve the economic benefit of Smallantus sonchifolium plantation, and horn of plenty vinegar beverage kind, the intensive processing of promotion Smallantus sonchifolium provide new approach.
The specific embodiment
Embodiment,
A kind of Smallantus sonchifolium fruit vinegar beverage, this beverage is prepared from through pretreatment of raw material, alcoholic fermentation, acetic fermentation, clear juice Smallantus sonchifolium, active dry yeast, acetic acid bacteria, pectase, sucrose, honey, citric acid etc., specifically comprises the steps:
(1) pretreatment of raw material: selecting fresh, mature and plump, no disease and pest, not having the Smallantus sonchifolium that goes rotten is raw material, cleans avoiding repeated contamination with circulating water, and the raw material of cleaning is carried out artificial peeling, is cut into the thin slice of thick pact (0.5～1.0) em with stainless steel knife;
(2) blanching: the fresh-cut chankings is put into boiling water blanching 4～6rain, and the enzyme and sterilizing that goes out is dipped in quench cooled in the cold water immediately after the blanching;
(3) protect look: the chankings that blanching is good is put into the colour protecting liquid of being made up of 0.15% ascorbic acid, 0.10% citric acid, 0.05g/L EDTA, soak at room temperature 2～3h, and the clear water rinsing drains subsequent use then;
(4) alcoholic fermentation: the Saussurea involucrate fruit juice of handling without pectase after adjustment is squeezed the juice, pol is 12-16%, 85 ℃ of sterilization 15min press consumption and add activated yeast, mix 28～32 ℃ of fermentation 4～6d in airtight Ka Shi jar;
(5) acetic fermentation: in alcohol fermented beer, add activated acetic acid bacteria, regulate conditions such as temperature, ventilation, fermentation 5～7d, every 12h surveys acidity once, and constant until acidity is that acetic fermentation is accomplished;
(6) clear juice preparation: the 95 ℃ of high temperature of back Saussurea involucrate fruit juice of the squeezing the juice enzyme 10min that goes out, add 0.10% pectase then, 50 ℃ of enzymolysis 40min leave standstill and produce post precipitation 100 order filtered through gauze, and clear juice is stored for 0～4 ℃ and is supplied allotment to use;
(7) allotment: with the smallanthus sonchifolius vinegar is base-material, on the basis of adding 10% clarification Saussurea involucrate fruit juice, adds honey, sucrose, citric acid etc. and is modulated into fruit vinegar beverage, gets Smallantus sonchifolium fruit vinegar beverage finished product through filtration, can, sterilization.
Claims (1)
1. Smallantus sonchifolium fruit vinegar beverage; It is characterized in that: this beverage is prepared from through pretreatment of raw material, alcoholic fermentation, acetic fermentation, clear juice Smallantus sonchifolium, active dry yeast, acetic acid bacteria, pectase, sucrose, honey, citric acid etc., specifically comprises the steps:
(1) pretreatment of raw material: selecting fresh, mature and plump, no disease and pest, not having the Smallantus sonchifolium that goes rotten is raw material, cleans avoiding repeated contamination with circulating water, and the raw material of cleaning is carried out artificial peeling, is cut into the thin slice of thick pact (0.5～1.0) em with stainless steel knife;
(2) blanching: the fresh-cut chankings is put into boiling water blanching 4～6rain, and the enzyme and sterilizing that goes out is dipped in quench cooled in the cold water immediately after the blanching;
(3) protect look: the chankings that blanching is good is put into the colour protecting liquid of being made up of 0.15% ascorbic acid, 0.10% citric acid, 0.05g/L EDTA, soak at room temperature 2～3h, and the clear water rinsing drains subsequent use then;
(4) alcoholic fermentation: the Saussurea involucrate fruit juice of handling without pectase after adjustment is squeezed the juice, pol is 12-16%, 85 ℃ of sterilization 15min press consumption and add activated yeast, mix 28～32 ℃ of fermentation 4～6d in airtight Ka Shi jar;
(5) acetic fermentation: in alcohol fermented beer, add activated acetic acid bacteria, regulate conditions such as temperature, ventilation, fermentation 5～7d, every 12h surveys acidity once, and constant until acidity is that acetic fermentation is accomplished;
(6) clear juice preparation: the 95 ℃ of high temperature of back Saussurea involucrate fruit juice of the squeezing the juice enzyme 10min that goes out, add 0.10% pectase then, 50 ℃ of enzymolysis 40min leave standstill and produce post precipitation 100 order filtered through gauze, and clear juice is stored for 0～4 ℃ and is supplied allotment to use;
(7) allotment: with the smallanthus sonchifolius vinegar is base-material, on the basis of adding 10% clarification Saussurea involucrate fruit juice, adds honey, sucrose, citric acid etc. and is modulated into fruit vinegar beverage, gets Smallantus sonchifolium fruit vinegar beverage finished product through filtration, can, sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102313958A CN102334706A (en) | 2010-07-17 | 2010-07-17 | Snow lotus fruit vinegar beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102313958A CN102334706A (en) | 2010-07-17 | 2010-07-17 | Snow lotus fruit vinegar beverage |
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| CN102334706A true CN102334706A (en) | 2012-02-01 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102313958A Pending CN102334706A (en) | 2010-07-17 | 2010-07-17 | Snow lotus fruit vinegar beverage |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103981078A (en) * | 2014-05-12 | 2014-08-13 | 广东庭颢药业股份有限公司 | Mulberry vinegar and preparation method thereof |
| CN103989224A (en) * | 2014-05-09 | 2014-08-20 | 王建新 | Kumquat fruit vinegar and kumquat fruit vinegar beverage production technology |
| CN104277961A (en) * | 2014-07-10 | 2015-01-14 | 绵阳罗斯贸易有限公司 | Smallanthus Sonchifolius fruit vinegar beverage capable of loosening the bowel to relieve constipation and preparation method thereof |
| CN105379923A (en) * | 2015-11-20 | 2016-03-09 | 福建农林大学 | Blanching and color protection method of saussurea involucrata preserved fruits |
| CN105685732A (en) * | 2014-11-25 | 2016-06-22 | 广西大学 | Broken rice grapefruit fruit vinegar beverage processing technology |
| CN105886323A (en) * | 2016-06-12 | 2016-08-24 | 李月华 | Brewing method of flavor prickly pear and cashew nut spurious fruit vinegar |
| CN106318843A (en) * | 2016-08-24 | 2017-01-11 | 商万有 | Process method for lily and oats vinegar drink |
| CN106616574A (en) * | 2015-11-02 | 2017-05-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Fruit product and preparation method thereof |
-
2010
- 2010-07-17 CN CN2010102313958A patent/CN102334706A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989224A (en) * | 2014-05-09 | 2014-08-20 | 王建新 | Kumquat fruit vinegar and kumquat fruit vinegar beverage production technology |
| CN103989224B (en) * | 2014-05-09 | 2015-08-26 | 王建新 | Gold hesperidium aurantium vinegar and golden hesperidium aurantium vinegar beverage production technology |
| CN103981078A (en) * | 2014-05-12 | 2014-08-13 | 广东庭颢药业股份有限公司 | Mulberry vinegar and preparation method thereof |
| CN104277961A (en) * | 2014-07-10 | 2015-01-14 | 绵阳罗斯贸易有限公司 | Smallanthus Sonchifolius fruit vinegar beverage capable of loosening the bowel to relieve constipation and preparation method thereof |
| CN104277961B (en) * | 2014-07-10 | 2016-03-30 | 张首玉 | A kind of snow lotus fruit vinegar beverage relaxed bowel and preparation method thereof |
| CN105685732A (en) * | 2014-11-25 | 2016-06-22 | 广西大学 | Broken rice grapefruit fruit vinegar beverage processing technology |
| CN106616574A (en) * | 2015-11-02 | 2017-05-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Fruit product and preparation method thereof |
| CN105379923A (en) * | 2015-11-20 | 2016-03-09 | 福建农林大学 | Blanching and color protection method of saussurea involucrata preserved fruits |
| CN105886323A (en) * | 2016-06-12 | 2016-08-24 | 李月华 | Brewing method of flavor prickly pear and cashew nut spurious fruit vinegar |
| CN106318843A (en) * | 2016-08-24 | 2017-01-11 | 商万有 | Process method for lily and oats vinegar drink |
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Application publication date: 20120201 |
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