CN103462136A - Preparation method for cranberry fruit vinegar beverage - Google Patents

Preparation method for cranberry fruit vinegar beverage Download PDF

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Publication number
CN103462136A
CN103462136A CN2013104252986A CN201310425298A CN103462136A CN 103462136 A CN103462136 A CN 103462136A CN 2013104252986 A CN2013104252986 A CN 2013104252986A CN 201310425298 A CN201310425298 A CN 201310425298A CN 103462136 A CN103462136 A CN 103462136A
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CN
China
Prior art keywords
temperature
cranberry
fruit vinegar
fermentation
juice
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CN2013104252986A
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Chinese (zh)
Inventor
彭常安
刘永
吴义顺
Original Assignee
彭常安
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Application filed by 彭常安 filed Critical 彭常安
Priority to CN2013104252986A priority Critical patent/CN103462136A/en
Publication of CN103462136A publication Critical patent/CN103462136A/en

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Abstract

The invention discloses a preparation method for a cranberry fruit vinegar beverage, relates to a preparation method for a fruit vinegar beverage, and belongs to the technical field of food brewing. The cranberry fruit vinegar beverage is prepared by mixing the following raw materials in parts by weight: 100 parts of cranberry fruit vinegar raw pulps, 5-20 parts of high fructose corn syrups and 1-10 parts of honey, wherein the cranberry fruit vinegar raw pulps are prepared by the following steps: juicing raw materials, enzymatically hydrolyzing, filtering, carrying out ultra-high-temperature sterilization, carrying out alcoholic fermentation, carrying out acetic fermentation, carrying out diatomite filtration, and sterilizing. The fruit vinegar beverage is rich in nutrition and good in taste; more nutrient substances are separated out after cranberries are juiced and enzymatically hydrolyzed; the beverage is low in acetic acid concentration, good in mouth feel, simple to prepare, convenient to drink and suitable for being drunk at the banquet.

Description

A kind of Cranberry fruit vinegar beverage preparation method
Technical field
The present invention relates to a kind of preparation method of fruit vinegar beverage, especially relate to a kind of Cranberry fruit vinegar beverage preparation method.
Background technology
Cranberry, claim again cranberry, european cranberry, mossberry, being commonly called as of Ericaceae Vaccinium crowberry subgenus, it contains abundant Alphalin, Vitamin C, vitamin e, anthocyanidin, hippuric acid, catechin, vaccine element etc., have extraordinary anti-oxidant, antibiotic and Purification Benefits of Purifying, Cranberry Juice Cocktail can effectively suppress helicobacter pylori, resist bacillary gastric ulcer, and there is very strong antioxidation, can reduce low density cholesterol and triglyceride, be particularly suitable for the women edible, Cranberry vinegar is rich in monounsaturated fatty acid, anthocyanidin and bioflavonoid, there is the digestant effect of skin maintenance, the sour-sweet sweet mouthfeel of acid, be applicable to long-term drinking.Existing Cranberry is processed to food or the drinks such as Cranberry fruit juice, Cranberry fruit vinegar, and does not find the Cranberry fruit vinegar beverage on market, and preparation method of the present invention is that a new route has been opened up in the Cranberry deep processing.
Summary of the invention
The present invention solves the technical scheme that its technical problem takes: a kind of Cranberry fruit vinegar beverage preparation method, and described Cranberry fruit vinegar beverage is formed by the combined hybrid of following parts by weight: Cranberry fruit vinegar magma 100, HFCS 5-20, honey 1-10; Described Cranberry fruit vinegar magma is made by following steps:
A, raw material are squeezed the juice: select maturation, complete Cranberry, and after cleaning, the processing of squeezing the juice;
B, enzymolysis: to the pectase that adds weight 0.3-0.5% in Cranberry Juice Cocktail, temperature is controlled 45-55 ℃, and the time is controlled 2-3 hour, through the 80-100 eye mesh screen, filters;
C, UHTS: the Cranberry Juice Cocktail after filtering is through the superhigh temperature disinfecting machine sterilizing, feeding temperature 110-120 ℃, drop temperature 45-55 ℃;
D, alcoholic fermentation: to the dry ferment that adds weight 0.2-0.4% in the feed liquid after sterilizing, activation 8-12 minute, stir, fermentation 3-5 days;
E, acetic fermentation: to alcoholic fermentation, good feed liquid adds the acetic acid bacteria of weight 0.01-0.02%, and temperature is controlled 80-90 ℃, and insulation 30-40min, stir, fermentation 4-6 days;
F, filtration: the feed liquid that acetic fermentation is good, through diatomite filtration, makes Cranberry fruit vinegar magma after high-temperature sterilization;
G, allotment: the formula by Cranberry fruit vinegar magma 100, HFCS 5-20, honey 1-10 is allocated;
H, homogeneous: the mixed liquor homogeneous is processed, and temperature is 60-70 ℃, and homogenization pressure is 18-20Mpa;
I, sterilization: adopt the instantaneous sterilization method, temperature 90-95 ℃, time 15-30s;
J, canned: canned under the hollow gnotobasis;
K, check, storage: whether canned qualified, under normal temperature, preserve if checking.
Beneficial effect: the invention provides a kind of nutritious, fruit vinegar beverage that local flavor is good, Cranberry, after the enzymolysis of squeezing the juice, is separated out more nutriment, the beverage vinegar acid concentration is lower simultaneously, mouthfeel is good, is adapted in feast being used as beverage and drinks, and preparation method is simple, drink conveniently.
The specific embodiment
Embodiment 1:
A, raw material are squeezed the juice: select maturation, complete Cranberry, and after cleaning, the processing of squeezing the juice;
B, enzymolysis: get the Cranberry Juice Cocktail of 10kg, to the pectase that adds 0.03kg in Cranberry Juice Cocktail, temperature is controlled 45 ℃, and the time is controlled 3 hours, through 80 eye mesh screens, filters;
C, UHTS: the Cranberry Juice Cocktail after filtering is through the superhigh temperature disinfecting machine sterilizing, 110 ℃ of feeding temperatures, 45 ℃ of drop temperatures;
D, alcoholic fermentation: the dry ferment to adding 0.02kg in the 10kg feed liquid after sterilizing, activate 8 minutes, stir, ferment 5 days;
E, acetic fermentation: to alcoholic fermentation, good feed liquid adds the acetic acid bacteria of 0.001kg, and temperature is controlled 80 ℃, and insulation 40min, stir, and ferments 6 days;
F, filtration: the feed liquid that acetic fermentation is good, through diatomite filtration, makes Cranberry fruit vinegar magma after high-temperature sterilization;
G, allotment: the formula of getting Cranberry fruit vinegar magma 10kg, HFCS 0.5kg, honey 0.5kg is allocated;
H, homogeneous: the mixed liquor homogeneous is processed, and temperature is 60 ℃, and homogenization pressure is 20Mpa;
I, sterilization: adopt the instantaneous sterilization method, 90 ℃ of temperature, time 30s;
J, canned: canned under the hollow gnotobasis;
K, check, storage: whether canned qualified, under normal temperature, preserve if checking.
Embodiment 2:
A, raw material are squeezed the juice: select maturation, complete Cranberry, and after cleaning, the processing of squeezing the juice;
B, enzymolysis: get the Cranberry Juice Cocktail of 10kg, to the pectase that adds 0.04kg in Cranberry Juice Cocktail, temperature is controlled 50 ℃, and the time is controlled 2.5 hours, through 90 eye mesh screens, filters
C, UHTS: the Cranberry Juice Cocktail after filtering is through the superhigh temperature disinfecting machine sterilizing, 115 ℃ of feeding temperatures, 50 ℃ of drop temperatures;
D, alcoholic fermentation: the dry ferment to adding 0.03kg in the 10kg feed liquid after sterilizing, activate 10 minutes, stir, ferment 4 days;
E, acetic fermentation: to alcoholic fermentation, good feed liquid adds the acetic acid bacteria of 0.0015kg, and temperature is controlled 85 ℃, and insulation 35min, stir, and ferments 5 days;
F, filtration: the feed liquid that acetic fermentation is good, through diatomite filtration, makes Cranberry fruit vinegar magma after high-temperature sterilization;
G, allotment: the formula of getting Cranberry fruit vinegar magma 10kg, apple vinegar magma 2kg, HFCS 1kg, honey 0.6kg is allocated;
H, homogeneous: the mixed liquor homogeneous is processed, and temperature is 65 ℃, and homogenization pressure is 19Mpa;
I, sterilization: adopt the instantaneous sterilization method, 93 ℃ of temperature, time 22s;
J, canned: canned under the hollow gnotobasis;
K, check, storage: whether canned qualified, under normal temperature, preserve if checking.
Embodiment 3:
A, raw material are squeezed the juice: select maturation, complete Cranberry, and after cleaning, the processing of squeezing the juice;
B, enzymolysis: get the Cranberry Juice Cocktail of 10kg, to the pectase that adds 0.05kg in Cranberry Juice Cocktail, temperature is controlled 55 ℃, and the time is controlled 2 hours, through 100 eye mesh screens, filters;
C, UHTS: the Cranberry Juice Cocktail after filtering is through the superhigh temperature disinfecting machine sterilizing, 120 ℃ of feeding temperatures, 55 ℃ of drop temperatures;
D, alcoholic fermentation: the dry ferment to adding 0.04kg in the 10kg feed liquid after sterilizing, activate 12 minutes, stir, ferment 3 days;
E, acetic fermentation: to alcoholic fermentation, good feed liquid adds the acetic acid bacteria of 0.002kg, and temperature is controlled 90 ℃, and insulation 30min, stir, and ferments 4 days;
F, filtration: the feed liquid that acetic fermentation is good, through diatomite filtration, makes Cranberry fruit vinegar magma after high-temperature sterilization;
G, allotment: the formula of getting Cranberry fruit vinegar magma 10kg, blueberry vinegar magma 2kg, blackberry vinegar magma 1kg, HFCS 2kg, honey 1kg is allocated;
H, homogeneous: the mixed liquor homogeneous is processed, and temperature is 70 ℃, and homogenization pressure is 18Mpa;
I, sterilization: adopt the instantaneous sterilization method, 95 ℃ of temperature, time 15s;
J, canned: canned under the hollow gnotobasis;
K, check, storage: whether canned qualified, under normal temperature, preserve if checking.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.

Claims (1)

1. a Cranberry fruit vinegar beverage preparation method, it adopts following steps:
A, raw material are squeezed the juice: select maturation, complete Cranberry, and after cleaning, the processing of squeezing the juice;
B, enzymolysis: to the pectase that adds weight 0.3-0.5% in Cranberry Juice Cocktail, temperature is controlled 45-55 ℃, and the time is controlled 2-3 hour, through the 80-100 eye mesh screen, filters;
C, UHTS: the Cranberry Juice Cocktail after filtering is through the superhigh temperature disinfecting machine sterilizing, feeding temperature 110-120 ℃, drop temperature 45-55 ℃;
D, alcoholic fermentation: to the dry ferment that adds weight 0.2-0.4% in the feed liquid after sterilizing, activation 8-12 minute, stir, fermentation 3-5 days;
E, acetic fermentation: to alcoholic fermentation, good feed liquid adds the acetic acid bacteria of weight 0.01-0.02%, and temperature is controlled 80-90 ℃, and insulation 30-40min, stir, fermentation 4-6 days;
F, filtration: the feed liquid that acetic fermentation is good, through diatomite filtration, makes Cranberry fruit vinegar magma after high-temperature sterilization;
G, allotment: the formula by Cranberry fruit vinegar magma 100, HFCS 5-20, honey 1-10 is allocated;
H, homogeneous: the mixed liquor homogeneous is processed, and temperature is 60-70 ℃, and homogenization pressure is 18-20Mpa;
I, sterilization: adopt the instantaneous sterilization method, temperature 90-95 ℃, time 15-30s;
J, canned: canned under the hollow gnotobasis;
K, check, storage: whether canned qualified, under normal temperature, preserve if checking.
CN2013104252986A 2013-09-07 2013-09-07 Preparation method for cranberry fruit vinegar beverage CN103462136A (en)

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Application Number Priority Date Filing Date Title
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Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103766523A (en) * 2013-12-31 2014-05-07 南京润寿缘生物科技有限公司 Beautifying, sliming, qi replenishing and blood nourishing cranberry fruit tea and preparation method thereof
CN103789188A (en) * 2014-02-13 2014-05-14 彭聪 Method for making dragon fruit vinegar
CN103820300A (en) * 2014-03-07 2014-05-28 余芳 Manufacturing method of turnjujube fruit vinegar
CN103948093A (en) * 2014-03-19 2014-07-30 桂玉平 Cranberry fruit vinegar beverage and processing method thereof
CN104099231A (en) * 2014-07-05 2014-10-15 彭常安 Rambutan fruit vinegar preparation method
CN104172335A (en) * 2014-07-05 2014-12-03 余芳 Preparation method of bilberry fruit vinegar drink
CN104611185A (en) * 2015-01-24 2015-05-13 马玲 Litchi milk wine fruit vinegar
CN104830660A (en) * 2015-05-16 2015-08-12 张俊辉 Method for brewing fruit vinegar of passion fruit
CN104911093A (en) * 2015-06-09 2015-09-16 彭常安 Brewing technology of yacon fruit vinegar
CN105002082A (en) * 2015-07-10 2015-10-28 韦柳昌 Preparation method of myrtle fruit vinegar
CN105062855A (en) * 2014-03-30 2015-11-18 南陵县石斛产业协会 Brewing method of semen euryales duchesnea indica fruit vinegar
CN105238665A (en) * 2014-06-25 2016-01-13 刘永 Making method of fructus broussonetiae fruit vinegar
CN105454943A (en) * 2014-03-07 2016-04-06 余芳 Making method of cherry tomato fruit vinegar beverage
CN105520146A (en) * 2016-02-25 2016-04-27 彭常安 Processing method of Elaeagnus pungens fruit vinegar beverage
CN106010928A (en) * 2016-06-19 2016-10-12 程龙凤 Preparation process of rose apple and phoenix dactylifera fruit vinegar beverage

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Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103766523B (en) * 2013-12-31 2015-09-09 南京润寿缘生物科技有限公司 One breeding face Shou body benefiting qi and nourishing blood Cranberry fruit tea and preparation method thereof
CN103766523A (en) * 2013-12-31 2014-05-07 南京润寿缘生物科技有限公司 Beautifying, sliming, qi replenishing and blood nourishing cranberry fruit tea and preparation method thereof
CN103789188A (en) * 2014-02-13 2014-05-14 彭聪 Method for making dragon fruit vinegar
CN103820300A (en) * 2014-03-07 2014-05-28 余芳 Manufacturing method of turnjujube fruit vinegar
CN105454943A (en) * 2014-03-07 2016-04-06 余芳 Making method of cherry tomato fruit vinegar beverage
CN103948093A (en) * 2014-03-19 2014-07-30 桂玉平 Cranberry fruit vinegar beverage and processing method thereof
CN103948093B (en) * 2014-03-19 2015-10-07 桂玉平 A kind of Cranberry fruit vinegar beverage and processing method thereof
CN105062855A (en) * 2014-03-30 2015-11-18 南陵县石斛产业协会 Brewing method of semen euryales duchesnea indica fruit vinegar
CN105238665A (en) * 2014-06-25 2016-01-13 刘永 Making method of fructus broussonetiae fruit vinegar
CN104172335A (en) * 2014-07-05 2014-12-03 余芳 Preparation method of bilberry fruit vinegar drink
CN104099231A (en) * 2014-07-05 2014-10-15 彭常安 Rambutan fruit vinegar preparation method
CN104611185A (en) * 2015-01-24 2015-05-13 马玲 Litchi milk wine fruit vinegar
CN104830660B (en) * 2015-05-16 2016-09-21 张俊辉 A kind of brewing method of Passiflora edulis sims fruit vinegar
CN104830660A (en) * 2015-05-16 2015-08-12 张俊辉 Method for brewing fruit vinegar of passion fruit
CN104911093A (en) * 2015-06-09 2015-09-16 彭常安 Brewing technology of yacon fruit vinegar
CN105002082A (en) * 2015-07-10 2015-10-28 韦柳昌 Preparation method of myrtle fruit vinegar
CN105520146A (en) * 2016-02-25 2016-04-27 彭常安 Processing method of Elaeagnus pungens fruit vinegar beverage
CN106010928A (en) * 2016-06-19 2016-10-12 程龙凤 Preparation process of rose apple and phoenix dactylifera fruit vinegar beverage

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Application publication date: 20131225

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