CN102845791A - Beverage and its processing method - Google Patents
Beverage and its processing method Download PDFInfo
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- CN102845791A CN102845791A CN2011101755467A CN201110175546A CN102845791A CN 102845791 A CN102845791 A CN 102845791A CN 2011101755467 A CN2011101755467 A CN 2011101755467A CN 201110175546 A CN201110175546 A CN 201110175546A CN 102845791 A CN102845791 A CN 102845791A
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Abstract
The present invention relates to a tasty and nutritious beverage and its processing method. The beverage comprises (by weight) original vinegar 20-35%, ginger juice 0.5-1.5%, white granulated sugar 8-10%, honey 4-6%, and water as balance. The processing method includes preparation of pear juice and ginger juice, ethanol fermentation, acetic acid fermentation, mixing and blending.
Description
Technical field:
The present invention relates to a kind of beverage and processing method thereof.
Background technology:
Vinegar is important flavouring, has softening blood vessel, hypotensive, the various health care functions such as give protection against cancer, delay senility.Along with the raising of living standards of the people, people have higher requirement to nutrition, local flavor, the mouthfeel of vinegar, so that the fruit vinegar of local flavor uniqueness arises at the historic moment.
Pear fruit is for eating the crisp succulence of meat, sweet and sour taste, local flavor fragrance grace raw.Be rich in sugar, protein, fat, carbohydrate and multivitamin, health is played an important role.The operatic circle can also the processing and fabricating pears does, preserved pears, pear syrup, pear juice, canned pear etc., also can be used to wine brewing, vinegar processed.The operatic circle also has medical value, can be aid digestion, moistening lung clears away heart-fire, and stopping coughing and removing phlegm, the effect of bringing down a fever, separating carbuncle also have diuresis, profit effect just.Pear wood is careful, and the soft or hard appropriateness is the raw material of engraving seal and noble furniture.Pears contain protein, fat, sugar, crude fibre, the mineral matters such as calcium, phosphorus, iron, multivitamin etc., have reduce blood pressure, the effect of replenishing the vital essence and removing heat, suffer from the patient of hypertension, heart disease, hepatitis, cirrhosis, often eat a little pears to benefit; Can promote appetite, help digest, and diuresis defaecation and refrigeration function are arranged, can be used for highly keeping the skin wet and nutrition when hot.
Contain the nutritional labelings such as protein, multivitamin, carrotene, calcium, iron, phosphorus in the ginger.Human body can produce a kind of harmful substance oxygen radical when carrying out the eubolism physiological function, impel body generation cancer and aging.After gingerol in the ginger enters human body, can produce a kind of anti-oxidant enzyme, it has the very strong ability that tackles oxygen radical, also more much better than than vitamin E, so eating ginger can be anti-ageing, the long-term edible effect that beauty treatment is arranged, the elderly often eats ginger can remove " senile plaque expelling "; The extract of ginger can stimulate gastric mucosa, causes that vasomotor center and orthosympathetic radioactivity are excited, stimulates circulation, and rouses oneself the stomach function, reaches stomach invigorating, pain relieving, sweating, analgesic effect.The volatile oil of ginger can strengthen the secretion of gastric juice and the wriggling of intestines wall, thereby helps digest; The zingiberene of separating in the ginger, the mixture of zingiberone have obvious antiemetic effect.
Yet present stage does not also have producer that vinegar, pear, ginger are integrated, and utilizes fermentation technique to make beverage.
Summary of the invention:
The present invention is exactly for the problems referred to above, and a kind of sweet and sour taste, nutritious beverage and processing method thereof are provided.
In order to realize above-mentioned purpose of the present invention, the present invention adopts following technical scheme, and composition of the present invention and weight proportion are: former vinegar 20～35%, ginger juice 0.5～1.5%, white granulated sugar 8～10%, honey 4～6%, surplus are water.
Processing method of the present invention is:
1, the preparation of pear juice and ginger juice
Need to add ginger juice and make mixed juice in the preparation process of pear juice, the weight ratio of pear juice and ginger juice is 100: 1～100: 3;
2, alcoholic fermentation
The inoculation quality mark is 0.12～0.15% activation wine yeast in mixed juice, and the bottling amount is 90～95%, ferments under 23 ℃, regularly measures wine degree and concentration of reduced sugar, when concentration of reduced sugar less than 1% the time, stop fermentation;
3, acetic fermentation
Primary fermentation: access 8～12% acetic acid bacteria leavening in alcohol fermentation liquid, the bottling amount is 50～60%, ferments under 30～35 ℃, measures an acetic acid content in per 2 days, till no longer changing to double measured value;
Ageing: tunning is still in lucifuge, cool place 3 months, until as clear as crystal rear filtration, carries out sterilization under 80 ℃, namely get former vinegar;
4, mingle blending
White granulated sugar, honey, homemade former vinegar and the ginger juice of the weight proportion described in the technical solution of the present invention are carried out mingle blending, namely get beverage of the present invention.
Beneficial effect of the present invention:
Figure's clear of the present invention, tart flavour is soft, has vinegar delicate fragrance, pears delicate fragrance and Jiang Xiang, and unique flavor except having kept original nutritional labeling of pear and ginger juice, has made former vinegar with pear and ginger juice by fermentation especially, makes nutrition of the present invention very abundant.
The specific embodiment:
Embodiment 1: former vinegar 20%, ginger juice 0.5%, white granulated sugar 9%, honey 6%, surplus are water.
Embodiment 2: former vinegar 25%, ginger juice 1.5%, white granulated sugar 8%, honey 5%, surplus are water.
Embodiment 3: former vinegar 35%, ginger juice 1.0%, white granulated sugar 10%, honey 4%, surplus are water.
The embodiment of processing method of the present invention is:
Embodiment 4:
1, the preparation of pear juice and ginger juice
Need to add ginger juice and make mixed juice in the preparation process of pear juice, the weight ratio of pear juice and ginger is 100: 1;
2, alcoholic fermentation
The inoculation quality mark is 0.12% activation wine yeast in mixed juice, and the bottling amount is 90%, ferments under 23 ℃, regularly measures wine degree and concentration of reduced sugar, when concentration of reduced sugar less than 1% the time, stop fermentation;
3, acetic fermentation
Primary fermentation: the acetic acid bacteria leavening of access 8% in alcohol fermentation liquid, the bottling amount is 60%, ferments under 30～35 ℃, measures an acetic acid content in per 2 days, till no longer changing to double measured value;
Ageing: tunning is still in lucifuge, cool place 3 months, until as clear as crystal rear filtration, carries out sterilization under 80 ℃, namely get former vinegar;
4, mingle blending
White granulated sugar, honey, homemade former vinegar and the ginger juice of the weight proportion described in the embodiment of the invention 1 are carried out mingle blending, namely get beverage of the present invention.
Embodiment 5:
1, the preparation of pear juice and ginger juice
Need to add ginger juice and make mixed juice in the preparation process of pear juice, the weight ratio of pear juice and ginger juice is 100: 2;
2, alcoholic fermentation
The inoculation quality mark is 0.13% activation wine yeast in mixed juice, and the bottling amount is 95%, ferments under 23 ℃, regularly measures wine degree and concentration of reduced sugar, when concentration of reduced sugar less than 1% the time, stop fermentation;
3, acetic fermentation
Primary fermentation: the acetic acid bacteria leavening of access 10% in alcohol fermentation liquid, the bottling amount is 55%, ferments under 30～35 ℃, measures an acetic acid content in per 2 days, till no longer changing to double measured value;
Ageing: tunning is still in lucifuge, cool place 3 months, until as clear as crystal rear filtration, carries out sterilization under 80 ℃, namely get former vinegar;
4, mingle blending
White granulated sugar, honey, homemade former vinegar and the ginger juice of the weight proportion described in the embodiment of the invention 2 are carried out mingle blending, namely get beverage of the present invention.
Embodiment 6:
1, the preparation of pear juice and ginger juice
Need to add ginger juice and make mixed juice in the preparation process of pear juice, the weight ratio of pear juice and ginger juice is 100: 3;
2, alcoholic fermentation
The inoculation quality mark is 0.15% activation wine yeast in mixed juice, and the bottling amount is 93%, ferments under 23 ℃, regularly measures wine degree and concentration of reduced sugar, when concentration of reduced sugar less than 1% the time, stop fermentation;
3, acetic fermentation
Primary fermentation: the acetic acid bacteria leavening of access 12% in alcohol fermentation liquid, the bottling amount is 50%, ferments under 30～35 ℃, measures an acetic acid content in per 2 days, till no longer changing to double measured value;
Ageing: tunning is still in lucifuge, cool place 3 months, until as clear as crystal rear filtration, carries out sterilization under 80 ℃, namely get former vinegar;
4, mingle blending
White granulated sugar, honey, homemade former vinegar and the ginger juice of the weight proportion described in the embodiment of the invention 3 are carried out mingle blending, namely get beverage of the present invention.
Claims (5)
1. beverage, it is characterized in that composition of the present invention and weight proportion are: former vinegar 20～35%, ginger juice 0.5～1.5%, white granulated sugar 8～10%, honey 4～6%, surplus are water.
2. a kind of beverage according to claim 1, it is characterized in that composition of the present invention and weight proportion are: former vinegar 20%, ginger juice 0.5%, white granulated sugar 9%, honey 6%, surplus are water.
3. a kind of beverage according to claim 1, it is characterized in that composition of the present invention and weight proportion are: former vinegar 25%, ginger juice 1.5%, white granulated sugar 8%, honey 5%, surplus are water.
4. a kind of beverage according to claim 1, it is characterized in that composition of the present invention and weight proportion are: former vinegar 35%, ginger juice 1.0%, white granulated sugar 10%, honey 4%, surplus are water.
5. the processing method of a beverage is characterized in that processing method of the present invention is:
(1) preparation of pear juice and ginger juice
Need to add ginger juice and make mixed juice in the preparation process of pear juice, the weight ratio of pear juice and ginger juice is 100: 1～100: 3;
(2) alcoholic fermentation
The inoculation quality mark is 0.12～0.15% activation wine yeast in mixed juice, and the bottling amount is 90～95%, ferments under 23 ℃, regularly measures wine degree and concentration of reduced sugar, when concentration of reduced sugar less than 1% the time, stop fermentation;
(3) acetic fermentation
Primary fermentation: access 8～12% acetic acid bacteria leavening in alcohol fermentation liquid, the bottling amount is 50～60%, ferments under 30～35 ℃, measures an acetic acid content in per 2 days, till no longer changing to double measured value;
Ageing: tunning is still in lucifuge, cool place 3 months, until as clear as crystal rear filtration, carries out sterilization under 80 ℃, namely get former vinegar;
(4) mingle blending
White granulated sugar, honey, homemade former vinegar and the ginger juice of the weight proportion described in the technical solution of the present invention are carried out mingle blending, namely get beverage of the present invention.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101755467A CN102845791A (en) | 2011-06-28 | 2011-06-28 | Beverage and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101755467A CN102845791A (en) | 2011-06-28 | 2011-06-28 | Beverage and its processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102845791A true CN102845791A (en) | 2013-01-02 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101755467A Pending CN102845791A (en) | 2011-06-28 | 2011-06-28 | Beverage and its processing method |
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| CN (1) | CN102845791A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104473282A (en) * | 2014-12-31 | 2015-04-01 | 长沙好韻味实业发展有限公司 | Ginger and vinegar beverage and preparation method thereof |
| CN109439507A (en) * | 2018-10-23 | 2019-03-08 | 唐山共生源生物科技有限公司 | A kind of lactic acid bacteria ginger in vinegar liquid and preparation method thereof |
-
2011
- 2011-06-28 CN CN2011101755467A patent/CN102845791A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104473282A (en) * | 2014-12-31 | 2015-04-01 | 长沙好韻味实业发展有限公司 | Ginger and vinegar beverage and preparation method thereof |
| CN104473282B (en) * | 2014-12-31 | 2016-06-08 | 湖南农业大学 | A kind of Rhizoma Zingiberis Recens vinegar beverage and preparation method thereof |
| CN109439507A (en) * | 2018-10-23 | 2019-03-08 | 唐山共生源生物科技有限公司 | A kind of lactic acid bacteria ginger in vinegar liquid and preparation method thereof |
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Application publication date: 20130102 |