CN102864066A - Sugar-free high-fiber apple vinegar and preparation method thereof - Google Patents
Sugar-free high-fiber apple vinegar and preparation method thereof Download PDFInfo
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- CN102864066A CN102864066A CN 201110194840 CN201110194840A CN102864066A CN 102864066 A CN102864066 A CN 102864066A CN 201110194840 CN201110194840 CN 201110194840 CN 201110194840 A CN201110194840 A CN 201110194840A CN 102864066 A CN102864066 A CN 102864066A
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Abstract
The invention relates to beverage, in particular to sugar-free high-fiber apple vinegar and a preparation method thereof and belongs to the technical field of food processing. The method includes that apples are used as main raw materials to ferment and generate acetic acid, then high-activity dietary fiber is added, and low calorific value oligomerization xylose is used for mixing and processing to obtain novel healthy beverage. Dietary fiber can balance nutrition of a human body, adjust organism functions and have effects of reducing blood pressure and preventing heart and cerebral vessel and intestine diseases.
Description
Technical field
The present invention relates to a kind of beverage, be specifically related to a kind of Sugarless high-fibre cider vinegar and preparation method thereof, belong to food processing technology field.
Background technology
At present, people's living standard improves constantly, and generally payes attention to safety, nutrition and the variation of food, beverage.Apple is rich in multiple nutritional components, and apple and goods thereof can reduce blood middle cholesterol content, prevention coronary heart disease, hypertension.The good efficacy such as vinegar has producing refreshing effect to the mind, promotes appetite, Ginseng Extract, hypotensive, Weight-reducing and lipid-lowering.Food fibre refers to and can not be absorbed by digestive ferment in the human gastrointestinal tract, and the polysaccharide that can not be absorbed by the body and utilize.This class polysaccharide is mainly from the complex carbohydrates of plant cell wall, also can be referred to as non-starch polysaccharide, it comprises Mierocrystalline cellulose, hemicellulose, pectin and hydrophilic colloid material and the components such as natural gum and Sargassum polysaccharides, also comprises in addition xylogen contained in the plant cell wall.Food fibre can balancing nutrients in body made, regulates body function, and the effect that reduces blood pressure, prevents cardiovascular and cerebrovascular and intestinal tract disease is arranged.But in daily life, apple is just edible as fruit, and when going on the market in a large number for seasonal fruit, the deep process technology of apple is in urgent need to be improved.
Summary of the invention
The objective of the invention is provides a kind of Sugarless high-fibre cider vinegar and preparation method thereof for overcoming above-mentioned weak point of the prior art.The method is to utilize apple for the main raw material generation acetic acid that ferments, and adds dietary fiber of high activity again, allocates a kind of health beverage that processes with the low heat value xylo-oligosaccharide.Food fibre can balancing nutrients in body made, regulates body function, and the effect that reduces blood pressure, prevents cardiovascular and cerebrovascular and intestinal tract disease is arranged.
The present invention realizes with following technical scheme: a kind of Sugarless high-fibre cider vinegar, it is characterized in that: cider vinegar is the generation acetic acid that ferments take apple as main raw material, adding dietary fiber of high activity makes again, the screening formulation of cider vinegar is: Sucus Mali pumilae Normal juice 25%, acetic acid juice 66.5% after the fermentation, food fibre 1.5%, oligose 4%, honey 2%, citric acid, one package stabilizer, spices etc. 1%.
Prepare the method for Sugarless high-fibre cider vinegar claimed in claim 1, it is characterized in that: the method comprises the steps:
(1) raw materials pretreatment: select that ripening degree is high, bright in colour, pol is high, without disease and pest, without rotten apple, clean with clear water, keep pericarp (content of cellulose is higher), remove carpopodium, calyx, fruit stone, place the common salt aqueous solution immersion of 1% concentration to protect look;
(2) broken, squeeze the juice: protect through immersion the apple of look clean with the clear water rinsing after, adding purifying waste water of 2 times of weight sends into hollander and carries out crushing and beating, the gained raw apple pulp squeezes to get the thick juice of apple with spiral juice extractor, then add 0.5% polygalacturonase, make pectin become the composition of solubility, under 40 ℃, carry out the enzyme process clarifying treatment of 3～4h, get after filtering apple fumet;
(3) saccharification is processed: saccharifying enzyme calculates by every kilogram of slurries 100 unit of activity, and temperature is incubated 1.5h at 45～55 ℃, and starch is hydrolyzed into glucose;
(4) sterilization, cooling: will adjust the slurries of pol, to 85～90 ℃, sterilization 20～25s kills miscellaneous bacteria wherein, then is cooled to 28～30 ℃, accesses 10% yeast and ferments;
(5) fermentation: zymamsis is carried out in airtight tank, and temperature remains on 28～30 ℃, and fermentation time was 1 week, zymamsis removes by filter yeast, by the aseptic apparatus for acetic acid fermentation tank that is pumped into after finishing, continuous air blow and agitation, ventilation is fermented liquid: air quantity=1: 0.06～0.08;
(6) allotment: the food fibre amount is in containing 1.5g fibre weight ratio in every 100ml finished product vinegar, and xylo-oligosaccharide, citric acid, honey are dense sweet light with acid, and sour-sweet soft, clean taste is as the criterion;
(7) essence filter, canned deployed mixed liquor fully mix with the food fibre aqueous solution after filtering again, then are heated to 80 ℃, and insulation 30s, canned, exhaust, sealing;
(8) feed liquid after sterilization, the cooling tinning places 95～100 ℃ hot water to carry out heating in water bath sterilization 20～25min, adopts afterwards the cold water spraying process to be cooled to room temperature, namely obtains finished product.
Advantage of the present invention is: the Sugarless high-fibre apple smell of vinegar is pure, sour-sweet moderate, with rich flavor tasty and refreshing, nutritious, heat is lower, not only contains polysaccharide in dietary fiber of high activity, xylo-oligosaccharide, the Sucus Mali pumilae, amino acid, organic acid, mineral substance etc., and contains the meta-bolites of microorganism in the acetic fermentation process, having the function of hypotensive, reducing blood-fat, control body weight, prevention of intestinal gastropore and cardiovascular disorder, is a kind of natural health drink.
Embodiment
Embodiment,
The method comprises the steps:
(1) raw materials pretreatment: select that ripening degree is high, bright in colour, pol is high, without disease and pest, without rotten apple, clean with clear water, keep pericarp (content of cellulose is higher), remove carpopodium, calyx, fruit stone, place the common salt aqueous solution immersion of 1% concentration to protect look;
(2) broken, squeeze the juice: protect through immersion the apple of look clean with the clear water rinsing after, adding purifying waste water of 2 times of weight sends into hollander and carries out crushing and beating, the gained raw apple pulp squeezes to get the thick juice of apple with spiral juice extractor, then add 0.5% polygalacturonase, make pectin become the composition of solubility, under 40 ℃, carry out the enzyme process clarifying treatment of 3～4h, get after filtering apple fumet;
(3) saccharification is processed: saccharifying enzyme calculates by every kilogram of slurries 100 unit of activity, and temperature is incubated 1.5h at 45～55 ℃, and starch is hydrolyzed into glucose;
(4) sterilization, cooling: will adjust the slurries of pol, to 85～90 ℃, sterilization 20～25s kills miscellaneous bacteria wherein, then is cooled to 28～30 ℃, accesses 10% yeast and ferments;
(5) fermentation: zymamsis is carried out in airtight tank, and temperature remains on 28～30 ℃, and fermentation time was 1 week, zymamsis removes by filter yeast, by the aseptic apparatus for acetic acid fermentation tank that is pumped into after finishing, continuous air blow and agitation, ventilation is fermented liquid: air quantity=1: 0.06～0.08;
(6) allotment: the food fibre amount is in containing 1.5g fibre weight ratio in every 100ml finished product vinegar, and xylo-oligosaccharide, citric acid, honey are dense sweet light with acid, and sour-sweet soft, clean taste is as the criterion;
(7) essence filter, canned deployed mixed liquor fully mix with the food fibre aqueous solution after filtering again, then are heated to 80 ℃, and insulation 30s, canned, exhaust, sealing;
(8) feed liquid after sterilization, the cooling tinning places 95～100 ℃ hot water to carry out heating in water bath sterilization 20～25min, adopts afterwards the cold water spraying process to be cooled to room temperature, namely obtains finished product.
Claims (2)
1. Sugarless high-fibre cider vinegar, it is characterized in that: cider vinegar is the generation acetic acid that ferments take apple as main raw material, adding dietary fiber of high activity makes again, the screening formulation of cider vinegar is: Sucus Mali pumilae Normal juice 25%, acetic acid juice 66.5% after the fermentation, food fibre 1.5%, oligose 4%, honey 2%, citric acid, one package stabilizer, spices etc. 1%.
2. prepare the method for Sugarless high-fibre cider vinegar claimed in claim 1, it is characterized in that: the method comprises the steps:
(1) raw materials pretreatment: select that ripening degree is high, bright in colour, pol is high, without disease and pest, without rotten apple, clean with clear water, keep pericarp (content of cellulose is higher), remove carpopodium, calyx, fruit stone, place the common salt aqueous solution immersion of 1% concentration to protect look;
(2) broken, squeeze the juice: protect through immersion the apple of look clean with the clear water rinsing after, adding purifying waste water of 2 times of weight sends into hollander and carries out crushing and beating, the gained raw apple pulp squeezes to get the thick juice of apple with spiral juice extractor, then add 0.5% polygalacturonase, make pectin become the composition of solubility, under 40 ℃, carry out the enzyme process clarifying treatment of 3～4h, get after filtering apple fumet;
(3) saccharification is processed: saccharifying enzyme calculates by every kilogram of slurries 100 unit of activity, and temperature is incubated 1.5h at 45～55 ℃, and starch is hydrolyzed into glucose;
(4) sterilization, cooling: will adjust the slurries of pol, to 85～90 ℃, sterilization 20～25s kills miscellaneous bacteria wherein, then is cooled to 28～30 ℃, accesses 10% yeast and ferments;
(5) fermentation: zymamsis is carried out in airtight tank, and temperature remains on 28～30 ℃, and fermentation time was 1 week, zymamsis removes by filter yeast, by the aseptic apparatus for acetic acid fermentation tank that is pumped into after finishing, continuous air blow and agitation, ventilation is fermented liquid: air quantity=1: 0.06～0.08;
(6) allotment: the food fibre amount is in containing 1.5g fibre weight ratio in every 100ml finished product vinegar, and xylo-oligosaccharide, citric acid, honey are dense sweet light with acid, and sour-sweet soft, clean taste is as the criterion;
(7) essence filter, canned deployed mixed liquor fully mix with the food fibre aqueous solution after filtering again, then are heated to 80 ℃, and insulation 30s, canned, exhaust, sealing;
(8) feed liquid after sterilization, the cooling tinning places 95～100 ℃ hot water to carry out heating in water bath sterilization 20～25min, adopts afterwards the cold water spraying process to be cooled to room temperature, namely obtains finished product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201110194840 CN102864066A (en) | 2011-07-07 | 2011-07-07 | Sugar-free high-fiber apple vinegar and preparation method thereof |
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| CN 201110194840 CN102864066A (en) | 2011-07-07 | 2011-07-07 | Sugar-free high-fiber apple vinegar and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103637326A (en) * | 2013-12-26 | 2014-03-19 | 丽江市宁蒗县小凉山果汁饮料有限公司 | Full juice fruit vinegar beverage and production method thereof |
| CN103642740A (en) * | 2013-12-26 | 2014-03-19 | 丽江市宁蒗县小凉山果汁饮料有限公司 | Culturing method of fruit vinegar strain |
| CN104509907A (en) * | 2014-12-09 | 2015-04-15 | 深圳先进技术研究院 | Composite plant ferment vinegar beverage and preparation method thereof |
| CN104988048A (en) * | 2015-06-25 | 2015-10-21 | 付俭 | Preparation method of Hanfu apple table vinegar |
| CN105795287A (en) * | 2016-03-24 | 2016-07-27 | 陕西思尔生物科技有限公司 | Nutrition-supplementing fermented beverage for different groups of people and preparation method thereof |
| CN105838574A (en) * | 2016-06-17 | 2016-08-10 | 沈阳农业大学 | Preparation method of multi-berry fruit vinegar and multi-berry fruit vinegar |
| CN106085808A (en) * | 2016-08-31 | 2016-11-09 | 杨洪 | A kind of apple vinegar |
| CN106222066A (en) * | 2016-08-31 | 2016-12-14 | 山西泽源食品有限公司 | A kind of Herba Taraxaci apple vinegar and preparation method thereof |
| CN110184166A (en) * | 2019-07-05 | 2019-08-30 | 江苏恒顺醋业股份有限公司 | A kind of preparation method improving vinegar clarity and dietary fiber content |
| CN110800899A (en) * | 2019-11-27 | 2020-02-18 | 广东天地壹号食品研究院有限公司 | High-fiber hawthorn vinegar beverage and preparation method thereof |
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2011
- 2011-07-07 CN CN 201110194840 patent/CN102864066A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103637326A (en) * | 2013-12-26 | 2014-03-19 | 丽江市宁蒗县小凉山果汁饮料有限公司 | Full juice fruit vinegar beverage and production method thereof |
| CN103642740A (en) * | 2013-12-26 | 2014-03-19 | 丽江市宁蒗县小凉山果汁饮料有限公司 | Culturing method of fruit vinegar strain |
| CN103637326B (en) * | 2013-12-26 | 2015-09-02 | 丽江市宁蒗县小凉山果汁饮料有限公司 | A kind of full juice fruit vinegar beverage and preparation method thereof |
| CN103642740B (en) * | 2013-12-26 | 2015-12-09 | 丽江市宁蒗县小凉山果汁饮料有限公司 | A kind of cultural method of acid bacterium for fruit vinegar |
| CN104509907A (en) * | 2014-12-09 | 2015-04-15 | 深圳先进技术研究院 | Composite plant ferment vinegar beverage and preparation method thereof |
| CN104988048A (en) * | 2015-06-25 | 2015-10-21 | 付俭 | Preparation method of Hanfu apple table vinegar |
| CN105795287A (en) * | 2016-03-24 | 2016-07-27 | 陕西思尔生物科技有限公司 | Nutrition-supplementing fermented beverage for different groups of people and preparation method thereof |
| CN105838574A (en) * | 2016-06-17 | 2016-08-10 | 沈阳农业大学 | Preparation method of multi-berry fruit vinegar and multi-berry fruit vinegar |
| CN106085808A (en) * | 2016-08-31 | 2016-11-09 | 杨洪 | A kind of apple vinegar |
| CN106222066A (en) * | 2016-08-31 | 2016-12-14 | 山西泽源食品有限公司 | A kind of Herba Taraxaci apple vinegar and preparation method thereof |
| CN110184166A (en) * | 2019-07-05 | 2019-08-30 | 江苏恒顺醋业股份有限公司 | A kind of preparation method improving vinegar clarity and dietary fiber content |
| CN110800899A (en) * | 2019-11-27 | 2020-02-18 | 广东天地壹号食品研究院有限公司 | High-fiber hawthorn vinegar beverage and preparation method thereof |
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Application publication date: 20130109 |