CN102972819A - Preparation method for honey vinegar mulberry juice beverage - Google Patents
Preparation method for honey vinegar mulberry juice beverage Download PDFInfo
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- CN102972819A CN102972819A CN2012104382580A CN201210438258A CN102972819A CN 102972819 A CN102972819 A CN 102972819A CN 2012104382580 A CN2012104382580 A CN 2012104382580A CN 201210438258 A CN201210438258 A CN 201210438258A CN 102972819 A CN102972819 A CN 102972819A
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Abstract
The invention relates to a preparation method for honey vinegar mulberry juice beverage. Honey vinegar is prepared from diluted honey by alcoholic fermentation and acetic fermentation, then mulberry juice is added, and the honey vinegar mulberry juice beverage is prepared by scientific blending. The honey vinegar mulberry juice beverage is not only sour with sweet, purely sweet and palatable, and rich in aroma, but also can help to regulate the acid-base balance in the body, improve metabolism, prevent constipation, lose weight, lower blood pressure, delay aging, sleep, enhance the detoxification function of liver, and has a high nutritional value and health care effect. The preparation method is simple in processing technology, provides a novel way for honey fine and deep processing, also increases the assortments of honey products to meet the needs of markets, and has relatively high economic and social benefits.
Description
Technical field
The present invention relates to a kind of preparation method of honey vinegar mulberry juice beverage.
Background technology
Honey has ease constipation, moistening lung, anticorrosion, detoxifcation, moisten the function such as spleen kidney; To stomach and intestine constipation, the bright weakness of spleen, suffer from constipation, the disease such as pain in the chest and abdomen, malnutrition has certain curative effect.
Mulberry fruit was the hired tonic of Chinese emperors before more than 2,000 years.Because the special growing environment of mulberry tree makes mulberries have spontaneous growth, without the characteristics of any pollution, so mulberry fruit is otherwise known as " holy fruit among the people ".Modern study confirms, contain abundant activated protein, vitamin, amino acid, carrotene, mineral matter and other components in the mulberry fruit, nutrition is 5～6 times of apple, is 4 times of grape, have multiple efficacies, be described as " the best health fruit of 21st century " by medical circle.Often eat mulberry fruit and can significantly improve body immunity, have and delay senility the effect of beautifying face and moistering lotion.
Vinegar can prevent and remove fatigue, reduces blood pressure, and prevents artery sclerosis, and certain sterilization and beautification function are arranged.Therefore time honey is led to honey vinegar, add mulberry juice, drink through the honey mulberry vinegar that scientific allocation makes, not only be with in the acid sweet, sweet and pure agreeable to the taste, give off a strong fragrance, and the acid-base balance in can control agent, improve metabolism, anti-constipation, lose weight, reduce blood pressure, delay senility, help sleep, the function of detoxification of raising liver, have very high nutritive value and health-care effect; The simultaneously dark fine finishining for honey provides a new approach, and can make time honey increment, increases economic efficiency.
The development of sapium discolor honey vinegar and honey vinegar beverage thereof (the Chinese food journal fourth phase in 2011),
Take sapium discolor honey as raw material, studied the brewage process of honey vinegar and the manufacturing condition of beverage thereof. determined the optimum condition of acetic fermentation optimum process condition and Beverage Service thereof by orthogonal experiment. the result shows: the optimum process condition of acetic fermentation is initial alcohol degree 7% (volume fraction), inoculum concentration 10% (volume fraction), initial pH 4.5,30 ℃ of fermentation temperatures, rotating speed 200r/min, fermentation period 6d; The optimum condition of honey vinegar Beverage Service is: the former vinegar 10% of sapium discolor honey (volume fraction), lotus flower powder shell-broken liquid 18% (volume fraction), citric acid 0.2% (mass fraction), sapium discolor honey 8% (mass fraction).The honey vinegar beverage of allocating has the fragrant and light pollen perfume of natural honey, and is sour-sweet tasty and refreshing, unique flavor.But the former vinegar content of sapium discolor honey low (10%) in the sapium discolor honey vinegar drink formula has also added food additive citric acid in order to increase acidity.
Summary of the invention
Technical problem to be solved by this invention provides a kind of preparation method of honey vinegar mulberry juice beverage, and the honey vinegar mulberry juice beverage that the inventive method makes not only is with in the acid sweet, sweet and pure agreeable to the taste but also give off a strong fragrance.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of preparation method of honey vinegar mulberry juice beverage may further comprise the steps:
1) with the honey thin up, then boil cold filtration, then add wine active dry yeast and carry out alcoholic fermentation, and then add acetic acid bacteria and carry out acetic fermentation, obtain finishing the honey vinegar of acetic fermentation, then with described successively for the first time sterilization of process of honey vinegar, ageing, for the first time filtration of finishing acetic fermentation, obtain honey vinegar; Wherein, the proportion after the described honey dilution is 1.035～1.059;
2) mulberries are cleaned successively, making beating, enzymolysis, then carrying out the second time filters, obtain mulberries filtrate A and pomace, again described pomace added successively warm water immersion, filter for the third time, obtain the mulberries liquor B, more described mulberries filtrate A and mulberries liquor B are mixed, obtain mulberries filtrate, then with described mulberries filtrate clarification filtration, obtain mulberry juice;
3) with step 2) in the mulberry juice that obtains join in the honey vinegar that step 1) obtains, allocate successively, for the second time sterilization, cooling, filter for the 4th time, then can under aseptic environment namely obtains described honey vinegar mulberry juice beverage.
The invention has the beneficial effects as follows: the present invention leads to honey vinegar with the honey after diluting through alcoholic fermentation and acetic fermentation, add mulberry juice, drink through the honey mulberry vinegar that scientific allocation makes, not only be with in the acid sweet, sweet and pure agreeable to the taste, give off a strong fragrance, and the acid-base balance in can control agent, improve metabolism, anti-constipation, lose weight, reduce blood pressure, delay senility, help sleep, the function of detoxification of raising liver, have very high nutritive value and health-care effect; Processing technology is simple simultaneously, and the dark fine finishining for honey provides a new approach again, and can increase the designs and varieties of honey product, and the needs of satisfying the market have very high economic benefit and social benefit.
Honey vinegar: the honey after the dilution is as raw material, the product that obtains through twice biofermentation of acetic acid of the alcoholic fermentation of yeast and acetic acid bacteria; The honey vinegar drink; Take honey vinegar and various nutritious Juice as main raw material, add other additive, the product of producing through scientific allocation.
Honey of the present invention is provided by sky, Yantai City one apiculture Co., Ltd, belongs to chaste honey, and its flavor fragrance is strong, and total sugar content is 62%; Wine active dry yeast, institute of microbiology of the Chinese Academy of Sciences buys; I.01 acetobacter is made in Shanghai, and institute of microbiology of the Chinese Academy of Sciences buys, this chamber preservation; Mulberry fruit is provided by China Agricultural University's Yantai research institute food and grape wine institute base.
Mulberry juice select maturity suitable, bright in colour, give off a strong fragrance, have gloss, abundant, the sweet acid of juice than suitable mulberries.
On the basis of technique scheme, the present invention can also do following improvement.
Further, describedly also can add the fermentation additive when adding wine active dry yeast and carry out alcoholic fermentation, described fermentation additive is any one or a few the mixing in 0.06% yeast nutrition, citric acid, the sulfurous acid etc.
Adopt the beneficial effect of above-mentioned further scheme to be, add the fermentation additive or be conducive to shorten fermentation time, reduce production costs or be conducive to improve product quality.
Further, in step 1), the described time of boiling is 8～15 minutes.
Adopt the beneficial effect of above-mentioned further scheme to be, contain invertase in the honey, make the difficult thoroughly fermentation of honey, honey should be boiled the activity of inhibitory enzyme, but and kill harmful microorganism before the fermentation.
Further, in step 1), the concrete technology condition of described alcoholic fermentation is: fermentation temperature is 20～32 ℃, and fermentation time is 12～30 days.Being preferably fermentation temperature is 32 ℃, and fermentation time is 12 days.
Further, in step 1), the concrete steps of described acetic fermentation are: the solid strain Acetobacter xylinum is accessed in the wine liquid that ferments, inoculum concentration is 0.02%～0.03%, be that 32 ℃, oxygen increasing pump ventilation are cultivated with the water-bath temperature control, carry out acetic fermentation, no longer rising to acidity namely stops fermentation, and fermentation time is 7～12 days.Be preferably 8 days.
Further, in step 1), described ageing, the concrete steps of filtering for the first time are: after finishing the honey vinegar process sterilization deactivation of acetic fermentation, leave in the container of clean sealing, normal temperature ageing 3～5 months is filtered clarification with the duplex filter.
Further, in step 2) in, the concrete steps of described enzymolysis are: described mulberries after cleaning, pulling an oar, add pectase successively, and the pectase addition is 0.05%, under 40 ℃～45 ℃ condition, and enzymolysis 2～4h.Be preferably under 43 ℃ condition enzymolysis 2.5h.
Further, in step 2) in, described process conditions of carrying out filtering for the second time are: get mulberries filtrate A after filtering with 120 order gauzes; Described process conditions of filtering for the third time are: get the mulberries liquor B after filtering with 120 order gauzes.
Further, in step 2) in, described concrete steps with described mulberries filtrate clarification are: mulberries filtrate is heated to 95 ℃, and the enzyme 3～5min that goes out, rapid cooling down obtains the mulberry juice of stable in properties behind clarification filtration.
Further, in step 3), described concrete steps with the allotment of mulberry juice and honey vinegar are: white granulated sugar, stevioside, oligoisomaltose are added water melt, after the filtration, join in mulberry juice and the honey vinegar and mix.
Add oligoisomaltose, be conducive to human body intestinal canal health; Added stevioside, it is called as " sugar source, third place in the world ", has bidirectional modulation blood sugar, blood pressure, improves energy and mentality, promotes digestion function of stomach and intestine, and is conducive to fat-reducing.
Further, the process conditions of the described sterilization second time are: under the condition of 95 ℃ of temperature, and sterilization 30 seconds.
Further, the proportion after the described honey dilution is preferably 1.056.
The organoleptic indicator of table 1 honey vinegar mulberry juice beverage
| Project | Index |
| Color and luster | Aubergine |
| Flavour and smell | Sweet and sour taste, has pure sweet aromatic vinegar perfume (or spice) and the distinctive fragrance of mulberries |
| Proterties | The liquid of clear |
| Impurity | Without the visible exogenous impurity of naked eyes |
Table 2 physical and chemical index
| Project | Index |
| Total acid (with Acetometer)/(g/100ml) 〉= | 0.2 |
| Soluble solid/(g/100ml) 〉= | 10.0 |
| Xylo-oligosaccharide/(g/100ml) 〉= | 0.1 |
| Total arsenic (in As)/(mg/L)≤ | 0.1 |
| Plumbous (in Pb)/(mg/L)≤ | 0.05 |
Table 3 microbiological indicator
| Project | Index |
| Total plate count/(cfu/ml)≤ | 100 |
| Coliform/(MPN/100ml)≤ | 3 |
| Yeast, mould/(cfu/ml)≤ | 10 |
| Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) | Do not detect |
Description of drawings
Fig. 1 is the preparation method's of honey vinegar mulberry juice beverage of the present invention process chart.
The specific embodiment
Below in conjunction with accompanying drawing principle of the present invention and feature are described, institute gives an actual example and only is used for explaining the present invention, is not be used to limiting scope of the present invention.
Embodiment 1
As shown in Figure 1, a kind of preparation method of honey vinegar mulberry juice beverage may further comprise the steps:
1) preparation of honey vinegar
Dilution: with the honey thin up, the proportion after the dilution is 1.035;
Boil: boiled 8 minutes;
Add wine active dry yeast and carry out alcoholic fermentation: fermentation temperature is 20 ℃, and fermentation time is 30 days, also can add 0.06% yeast nutrition when carrying out alcoholic fermentation, and its proportion is respectively 1.006 after the fermentation ends;
Add acetic acid bacteria and carry out acetic fermentation: the solid strain Acetobacter xylinum is accessed in the wine liquid that ferments, inoculum concentration is 0.02%, be that 32 ℃, oxygen increasing pump ventilation are cultivated with the water-bath temperature control, carry out acetic fermentation, no longer rise namely to acidity and to stop fermentation, fermentation time is 12 days, and acetic acid content is respectively 1.42g/100ml.
For the first time sterilization; Carry out instantaneous sterilization with high temperature, 95 ℃ of temperature, time 30s;
Ageing: after finishing the honey vinegar process sterilization deactivation of acetic fermentation, leave in the container of clean sealing normal temperature ageing 5 months in;
Filter for the first time: filter clarification with the duplex filter, obtain honey vinegar.
2) preparation of mulberry juice
Clean, making beating: select maturity suitable, bright in colour, give off a strong fragrance, have gloss, abundant, the sweet acid of juice than suitable mulberries, through cleaning, making beating;
Enzymolysis: add pectase, under 40 ℃ condition, enzymolysis 4h;
Filter for the second time: obtain mulberries filtrate A after filtering with 120 order gauzes, all the other are pomace;
Add warm water immersion: pomace is added warm water immersion;
Filter for the third time: obtain the mulberries liquor B after filtering with 120 order gauzes;
Merge juice: mulberries filtrate A and mulberries liquor B are mixed, obtain mulberries filtrate,
Clarification: mulberries filtrate is heated to 95 ℃, the enzyme 3min that goes out, rapid cooling down obtains the mulberry juice of stable in properties behind clarification filtration.
3) preparation of honey vinegar mulberry juice beverage
Allotment: mulberry juice is joined in the honey vinegar, white granulated sugar, stevioside, oligoisomaltose are added water melt, after the filtration, join in mulberry juice and the honey vinegar and mix;
For the second time sterilization: adopt the high temperature instantaneous sterilization, 95 ℃ of temperature, time 30s is to guarantee the local flavor of mulberry juice honey vinegar drink;
Cooling;
Filter for the 4th time;
Can: can under aseptic environment namely obtains described honey vinegar mulberry juice beverage.
Embodiment 2
As shown in Figure 1, a kind of preparation method of honey vinegar mulberry juice beverage may further comprise the steps:
1) preparation of honey vinegar
Dilution: with the honey thin up, the proportion after the dilution is 1.040;
Boil: boiled 9 minutes;
Add wine active dry yeast and carry out alcoholic fermentation: fermentation temperature is 25 ℃, and fermentation time is 20 days, and also can adding citric acid when carrying out alcoholic fermentation, to transfer its pH value be about 3.8, and its proportion is respectively 1.015 after the fermentation ends;
Add acetic acid bacteria and carry out acetic fermentation: the solid strain Acetobacter xylinum is accessed in the wine liquid that ferments, inoculum concentration is 0.03%, be that 32 ℃, oxygen increasing pump ventilation are cultivated with the water-bath temperature control, carry out acetic fermentation, no longer rise namely to acidity and to stop fermentation, fermentation time is 7 days, and acetic acid content is respectively 1.8g/100ml.
For the first time sterilization; Carry out instantaneous sterilization with high temperature, 95 ℃ of temperature, time 30s;
Ageing: after finishing the honey vinegar process sterilization deactivation of acetic fermentation, leave in the container of clean sealing normal temperature ageing 3～5 months in;
Filter for the first time: filter clarification with the duplex filter, obtain honey vinegar.
2) preparation of mulberry juice
Clean, making beating: select maturity suitable, bright in colour, give off a strong fragrance, have gloss, abundant, the sweet acid of juice than suitable mulberries, through cleaning, making beating;
Enzymolysis: add pectase, under 42 ℃ condition, enzymolysis 3.5h;
Filter for the second time: obtain mulberries filtrate A after filtering with 120 order gauzes, all the other are pomace;
Add warm water immersion: pomace is added warm water immersion;
Filter for the third time: obtain the mulberries liquor B after filtering with 120 order gauzes;
Merge juice: mulberries filtrate A and mulberries liquor B are mixed, obtain mulberries filtrate,
Clarification: mulberries filtrate is heated to 95 ℃, the enzyme 4min that goes out, rapid cooling down, clarify must be stable after overanxious mulberry juice.
3) preparation of honey vinegar mulberry juice beverage
Allotment: mulberry juice is joined in the honey vinegar, white granulated sugar, stevioside, oligoisomaltose are added water melt, after the filtration, join in mulberry juice and the honey vinegar and mix;
For the second time sterilization: adopt the high temperature instantaneous sterilization, 95 ℃ of temperature, time 30s is to guarantee the local flavor of mulberry juice honey vinegar drink;
Cooling;
Filter for the 4th time;
Can: can under aseptic environment namely obtains described honey vinegar mulberry juice beverage.
Embodiment 3
As shown in Figure 1, a kind of preparation method of honey vinegar mulberry juice beverage may further comprise the steps:
1) preparation of honey vinegar
Dilution: with the honey thin up, the proportion after the dilution is 1.043;
Boil: boiled 10 minutes;
Add wine active dry yeast and carry out alcoholic fermentation: fermentation temperature is 25 ℃, fermentation time is 20 days, also can adding citric acid when carrying out alcoholic fermentation, to transfer its pH value be about 3.8, add 6% sulfurous acid, addition is 0.5ml/L, add 0.02% ammonium phosphate and 0.02% potassium hydrogen tartrate, its proportion is respectively 1.014 after the fermentation ends;
Add acetic acid bacteria and carry out acetic fermentation: the solid strain Acetobacter xylinum is accessed in the wine liquid that ferments, inoculum concentration is 0.02%-003%, the water-bath temperature control is 32 ℃, oxygen increasing pump ventilation cultivation, carry out acetic fermentation, no longer rise namely to acidity and to stop fermentation, fermentation time is 7 days, and acetic acid content is respectively 1.95g/100ml;
For the first time sterilization; Carry out instantaneous sterilization with high temperature, 95 ℃ of temperature, time 30s;
Ageing: after finishing the honey vinegar process sterilization deactivation of acetic fermentation, leave in the container of clean sealing normal temperature ageing 3～5 months in;
Filter for the first time: filter clarification with the duplex filter, obtain honey vinegar.
2) preparation of mulberry juice
Clean, making beating: select maturity suitable, bright in colour, give off a strong fragrance, have gloss, abundant, the sweet acid of juice than suitable mulberries, through cleaning, making beating;
Enzymolysis: add pectase, under 43 ℃ condition, enzymolysis 3h;
Filter for the second time: obtain mulberries filtrate A after filtering with 120 order gauzes, all the other are pomace;
Add warm water immersion: pomace is added warm water immersion;
Filter for the third time: obtain the mulberries liquor B after filtering with 120 order gauzes;
Merge juice: mulberries filtrate A and mulberries liquor B are mixed, obtain mulberries filtrate,
Clarification: mulberries filtrate is heated to 95 ℃, and the enzyme 5min that goes out obtains rapidly the mulberry juice of stable in properties behind the cooling down clarification filtration.
3) preparation of honey vinegar mulberry juice beverage
Allotment: mulberry juice is joined in the honey vinegar, white granulated sugar, stevioside, oligoisomaltose are added water melt, after the filtration, join in mulberry juice and the honey vinegar and mix;
For the second time sterilization: adopt the high temperature instantaneous sterilization, 95 ℃ of temperature, time 30s is to guarantee the local flavor of mulberry juice honey vinegar drink;
Cooling;
Filter for the 4th time;
Can: can under aseptic environment namely obtains described honey vinegar mulberry juice beverage.
Embodiment 4
As shown in Figure 1, a kind of preparation method of honey vinegar mulberry juice beverage may further comprise the steps:
1) preparation of honey vinegar
Dilution: with the honey thin up, the proportion after the dilution is 1.046;
Boil: boiled 12 minutes;
Add wine active dry yeast and carry out alcoholic fermentation: fermentation temperature is 30 ℃, and fermentation time is 15 days, also can add 6% sulfurous acid when carrying out alcoholic fermentation, and addition is 1ml/L, and its proportion is respectively 1.011 after the fermentation ends;
Add acetic acid bacteria and carry out acetic fermentation: the solid strain Acetobacter xylinum is accessed in the wine liquid that ferments, inoculum concentration is 0.02%～003%, the water-bath temperature control is 32 ℃, oxygen increasing pump ventilation cultivation, carry out acetic fermentation, no longer rise namely to acidity and to stop fermentation, fermentation time is 9 days, and acetic acid content is respectively 2.28g/100ml.
For the first time sterilization; Carry out instantaneous sterilization with high temperature, 95 ℃ of temperature, time 30s;
Ageing: after finishing the honey vinegar process sterilization deactivation of acetic fermentation, leave in the container of clean sealing normal temperature ageing 3～5 months in;
Filter for the first time: filter clarification with the duplex filter, obtain honey vinegar.
2) preparation of mulberry juice
Clean, making beating: select maturity suitable, bright in colour, give off a strong fragrance, have gloss, abundant, the sweet acid of juice than suitable mulberries, through cleaning, making beating;
Enzymolysis: add pectase, under 45 ℃ condition, enzymolysis 2.5h;
Filter for the second time: obtain mulberries filtrate A after filtering with 120 order gauzes, all the other are pomace;
Add warm water immersion: pomace is added warm water immersion;
Filter for the third time: obtain the mulberries liquor B after filtering with 120 order gauzes;
Merge juice: mulberries filtrate A and mulberries liquor B are mixed, obtain mulberries filtrate,
Clarification: mulberries filtrate is heated to 95 ℃, and the enzyme 4min that goes out obtains rapidly the mulberry juice of stable in properties behind the cooling down clarification filtration.
3) preparation of honey vinegar mulberry juice beverage
Allotment: mulberry juice is joined in the honey vinegar, white granulated sugar, stevioside, oligoisomaltose are added water melt, after the filtration, join in mulberry juice and the honey vinegar and mix;
For the second time sterilization: adopt the high temperature instantaneous sterilization, 95 ℃ of temperature, time 30s is to guarantee the local flavor of mulberry juice honey vinegar drink;
Cooling;
Filter for the 4th time;
Can: can under aseptic environment namely obtains described honey vinegar mulberry juice beverage.
Embodiment 5
As shown in Figure 1, a kind of preparation method of honey vinegar mulberry juice beverage may further comprise the steps:
1) preparation of honey vinegar
Dilution: with the honey thin up, the proportion after the dilution is 1.056;
Boil: boiled 10 minutes;
Add wine active dry yeast and carry out alcoholic fermentation: fermentation temperature is 32 ℃, and fermentation time is 12 days, also can add 0.06% yeast nutrition when carrying out alcoholic fermentation, and its proportion is respectively 1.016 after the fermentation ends;
Add acetic acid bacteria and carry out acetic fermentation: the solid strain Acetobacter xylinum is accessed in the wine liquid that ferments, inoculum concentration is 0.02%～003%, the water-bath temperature control is 32 ℃, oxygen increasing pump ventilation cultivation, carry out acetic fermentation, no longer rise namely to acidity and to stop fermentation, fermentation time is 8 days, and acetic acid content is respectively 3.3g/100ml;
For the first time sterilization; Carry out instantaneous sterilization with high temperature, 95 ℃ of temperature, time 30s;
Ageing: after finishing the honey vinegar process sterilization deactivation of acetic fermentation, leave in the container of clean sealing normal temperature ageing 3～5 months in;
Filter for the first time: filter clarification with the duplex filter, obtain honey vinegar.
2) preparation of mulberry juice
Clean, making beating: select maturity suitable, bright in colour, give off a strong fragrance, have gloss, abundant, the sweet acid of juice than suitable mulberries, through cleaning, making beating;
Enzymolysis: add pectase, under 43 ℃ condition, enzymolysis 2.5h;
Filter for the second time: obtain mulberries filtrate A after filtering with 120 order gauzes, all the other are pomace;
Add warm water immersion: pomace is added warm water immersion;
Filter for the third time: obtain the mulberries liquor B after filtering with 120 order gauzes;
Merge juice: mulberries filtrate A and mulberries liquor B are mixed, obtain mulberries filtrate,
Clarification: mulberries filtrate is heated to 95 ℃, the enzyme 5min that goes out, rapid cooling down obtains the mulberry juice of stable in properties behind clarification filtration.
3) preparation of honey vinegar mulberry juice beverage
Allotment: mulberry juice is joined in the honey vinegar, white granulated sugar, stevioside, oligoisomaltose are added water melt, after the filtration, join in mulberry juice and the honey vinegar and mix;
For the second time sterilization: adopt the high temperature instantaneous sterilization, 95 ℃ of temperature, time 30s is to guarantee the local flavor of mulberry juice honey vinegar drink;
Cooling;
Filter for the 4th time;
Can: can under aseptic environment namely obtains described honey vinegar mulberry juice beverage.
Embodiment 6
As shown in Figure 1, a kind of preparation method of honey vinegar mulberry juice beverage may further comprise the steps:
1) preparation of honey vinegar
Dilution: with the honey thin up, the proportion after the dilution is 1.059;
Boil: boiled 15 minutes;
Add wine active dry yeast and carry out alcoholic fermentation: fermentation temperature is 28 ℃, fermentation time is 25 days, and also can adding citric acid when carrying out alcoholic fermentation, to transfer its pH value be about 3.8, adds 6% sulfurous acid, addition is 1ml/L, and its proportion is respectively 1.020 after the fermentation ends;
Add acetic acid bacteria and carry out acetic fermentation: the solid strain Acetobacter xylinum is accessed in the wine liquid that ferments, inoculum concentration is 0.02%～0.03%, the water-bath temperature control is 32 ℃, oxygen increasing pump ventilation cultivation, carry out acetic fermentation, no longer rise namely to acidity and to stop fermentation, fermentation time is 10 days, and acetic acid content is respectively 2.76g/100ml;
For the first time sterilization; Carry out instantaneous sterilization with high temperature, 95 ℃ of temperature, time 30s;
Ageing: after finishing the honey vinegar process sterilization deactivation of acetic fermentation, leave in the container of clean sealing normal temperature ageing 3～5 months in;
Filter for the first time: filter clarification with the duplex filter, obtain honey vinegar.
2) preparation of mulberry juice
Clean, making beating: select maturity suitable, bright in colour, give off a strong fragrance, have gloss, abundant, the sweet acid of juice than suitable mulberries, through cleaning, making beating;
Enzymolysis: add pectase, under 45 ℃ condition, enzymolysis 2h;
Filter for the second time: obtain mulberries filtrate A after filtering with 120 order gauzes, all the other are pomace;
Add warm water immersion: pomace is added warm water immersion;
Filter for the third time: obtain the mulberries liquor B after filtering with 120 order gauzes;
Merge juice: mulberries filtrate A and mulberries liquor B are mixed, obtain mulberries filtrate,
Clarification: mulberries filtrate is heated to 95 ℃, the enzyme 3min that goes out, rapid cooling down obtains the mulberry juice of stable in properties behind clarification filtration.
3) preparation of honey vinegar mulberry juice beverage
Allotment: mulberry juice is joined in the honey vinegar, white granulated sugar, stevioside, oligoisomaltose are added water melt, after the filtration, join in mulberry juice and the honey vinegar and mix;
For the second time sterilization: adopt the high temperature instantaneous sterilization, 95 ℃ of temperature, time 30s is to guarantee the local flavor of mulberry juice honey vinegar drink;
Cooling;
Filter for the 4th time;
Can: can under aseptic environment namely obtains described honey vinegar mulberry juice beverage.
The above only is preferred embodiment of the present invention, and is in order to limit the present invention, within the spirit and principles in the present invention not all, any modification of doing, is equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. the preparation method of a honey vinegar mulberry juice beverage is characterized in that, may further comprise the steps:
1) with the honey thin up, then boil cold filtration, then add wine active dry yeast and carry out alcoholic fermentation, and then add acetic acid bacteria and carry out acetic fermentation, obtain finishing the honey vinegar of acetic fermentation, then with described successively for the first time sterilization of process of honey vinegar, ageing, for the first time filtration of finishing acetic fermentation, obtain honey vinegar; Wherein, the proportion after the described honey dilution is 1.035～1.059;
2) mulberries are cleaned successively, making beating, enzymolysis, then carrying out the second time filters, obtain mulberries filtrate A and pomace, again described pomace added successively warm water immersion, filter for the third time, obtain the mulberries liquor B, more described mulberries filtrate A and mulberries liquor B are mixed, obtain mulberries filtrate, then with described mulberries filtrate clarification, obtain mulberry juice;
3) with step 2) in the mulberry juice that obtains join in the honey vinegar that step 1) obtains, allocate successively, for the second time sterilization, cooling, filter for the 4th time, then can under aseptic environment namely obtains described honey vinegar mulberry juice beverage.
2. the preparation method of honey vinegar mulberry juice beverage according to claim 1, it is characterized in that: describedly also can add the fermentation additive when adding wine active dry yeast and carry out alcoholic fermentation, described fermentation additive is any one or a few the mixing in 0.06% yeast nutrition, citric acid, the sulfurous acid.
3. the preparation method of honey vinegar mulberry juice beverage according to claim 1 and 2, it is characterized in that: in step 1), the described time of boiling is 8～15 minutes.
4. the preparation method of honey vinegar mulberry juice beverage according to claim 1 and 2, it is characterized in that: in step 1), the concrete technology condition of described alcoholic fermentation is: fermentation temperature is 20～32 ℃, and fermentation time is 12～30 days.
5. the preparation method of honey vinegar mulberry juice beverage according to claim 1 and 2, it is characterized in that: in step 1), the concrete steps of described acetic fermentation are: the solid strain Acetobacter xylinum is accessed in the wine liquid that ferments, inoculum concentration is 0.02%～0.03%, be that 32 ℃, oxygen increasing pump ventilation are cultivated with the water-bath temperature control, carry out acetic fermentation, no longer rising to acidity namely stops fermentation, and fermentation time is 7～12 days.
6. the preparation method of honey vinegar mulberry juice beverage according to claim 1 and 2, it is characterized in that: in step 1), described ageing, the concrete steps of filtering for the first time are: after finishing the honey vinegar process sterilization deactivation of acetic fermentation, leave in the container of clean sealing, normal temperature ageing 3～5 months is filtered clarification with the duplex filter.
7. the preparation method of honey vinegar mulberry juice beverage according to claim 1 and 2, it is characterized in that: in step 2) in, the concrete steps of described enzymolysis are: described mulberries are successively after cleaning, pulling an oar, add pectase, the addition of pectase is 0.05%, under 40 ℃～45 ℃ condition, enzymolysis 2～4 hours.
8. the preparation method of honey vinegar mulberry juice beverage according to claim 1 and 2 is characterized in that: in step 2) in, described process conditions of carrying out filtering for the second time are: obtain mulberries filtrate A after filtering with 120 order gauzes; Described process conditions of filtering for the third time are: obtain the mulberries liquor B after filtering with 120 order gauzes.
9. the preparation method of honey vinegar mulberry juice beverage according to claim 1 and 2, it is characterized in that: in step 2) in, described concrete steps with described mulberries filtrate clarification are: mulberries filtrate is heated to 95 ℃, enzyme 3～5min goes out, lower the temperature rapidly, behind clarification filtration, obtain the mulberry juice of stable in properties.
10. the preparation method of honey vinegar mulberry juice beverage according to claim 1 and 2, it is characterized in that: in step 3), described concrete steps with mulberry juice and honey vinegar allotment are: white granulated sugar, stevioside, oligoisomaltose are added water melt, after the filtration, join in mulberry juice and the honey vinegar and mix; The process conditions of the described sterilization second time are: under the condition of 95 ℃ of temperature, and sterilization 30 seconds.
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| CN103184137A (en) * | 2013-03-27 | 2013-07-03 | 山西生福醋业有限公司 | Mulberry vinegar manufacturing method |
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| CN104770728A (en) * | 2015-04-29 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | Mulberry golden-silk jujube vinegar with weight reducing function and preparation method |
| CN105733913A (en) * | 2016-04-15 | 2016-07-06 | 朱世超 | Mulberry and moringa fruit vinegar and preparation method thereof |
| CN109136050A (en) * | 2017-06-27 | 2019-01-04 | 贾富山 | A kind of black aromatic vinegar with black mulberry and the preparation brewing of black persimmon |
| CN110669633A (en) * | 2019-10-28 | 2020-01-10 | 河南草庐蜂业有限公司 | Honey vinegar brewing process |
| CN111296704A (en) * | 2020-04-01 | 2020-06-19 | 甘肃省商业科技研究所有限公司 | Preparation method of yellow ginseng and honey fermented acid beverage |
| CN113080348A (en) * | 2021-04-12 | 2021-07-09 | 浙江江山恒亮蜂产品股份有限公司 | Preparation method of honey vinegar beverage |
| CN113142438A (en) * | 2021-05-26 | 2021-07-23 | 方左 | Loquat honey and mulberry juice |
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