CN103584231A - Composite fruit vinegar beverage and preparation method thereof - Google Patents
Composite fruit vinegar beverage and preparation method thereof Download PDFInfo
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- CN103584231A CN103584231A CN201310628372.4A CN201310628372A CN103584231A CN 103584231 A CN103584231 A CN 103584231A CN 201310628372 A CN201310628372 A CN 201310628372A CN 103584231 A CN103584231 A CN 103584231A
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- juice
- filtrate
- raspberry
- fruit vinegar
- vinegar beverage
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- 239000000052 vinegar Substances 0.000 title claims abstract description 27
- 235000013361 beverage Nutrition 0.000 title claims abstract description 26
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000002131 composite material Substances 0.000 title abstract 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 29
- 239000000706 filtrate Substances 0.000 claims abstract description 28
- 235000013995 raspberry juice Nutrition 0.000 claims abstract description 14
- 235000009122 Rubus idaeus Nutrition 0.000 claims abstract description 11
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
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- YBRJHZPWOMJYKQ-UHFFFAOYSA-N Oleanolic acid Natural products CC1(C)CC2C3=CCC4C5(C)CCC(O)C(C)(C)C5CCC4(C)C3(C)CCC2(C1)C(=O)O YBRJHZPWOMJYKQ-UHFFFAOYSA-N 0.000 description 1
- MIJYXULNPSFWEK-UHFFFAOYSA-N Oleanolinsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C MIJYXULNPSFWEK-UHFFFAOYSA-N 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
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- 206010038743 Restlessness Diseases 0.000 description 1
- 241000293869 Salmonella enterica subsp. enterica serovar Typhimurium Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
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- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- 239000008280 blood Substances 0.000 description 1
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- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- LRBQNJMCXXYXIU-QWKBTXIPSA-N gallotannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@H]2[C@@H]([C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-QWKBTXIPSA-N 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
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- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229940100243 oleanolic acid Drugs 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
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- 239000011591 potassium Substances 0.000 description 1
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- 239000000047 product Substances 0.000 description 1
- HZLWUYJLOIAQFC-UHFFFAOYSA-N prosapogenin PS-A Natural products C12CC(C)(C)CCC2(C(O)=O)CCC(C2(CCC3C4(C)C)C)(C)C1=CCC2C3(C)CCC4OC1OCC(O)C(O)C1O HZLWUYJLOIAQFC-UHFFFAOYSA-N 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 229940107700 pyruvic acid Drugs 0.000 description 1
- 235000021013 raspberries Nutrition 0.000 description 1
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- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a composite fruit vinegar beverage. A preparation method for the beverage comprises the following steps: 1) adding water into green plum and then carrying out juicing and filtering so as to obtain a filtrate which is green plum juice; 2) adding water into raspberry and then carrying out juicing and filtering so as to obtain a filtrate which is raspberry juice; 3) crushing rhizoma phragmitis, adding water for extraction and then carrying out filtering so as to obtain a filtrate which is rhizoma phragmitis juice; and 4) uniformly mixing 5 to 15 parts by weight of the green plum juice, 6 to 20 parts by weight of the raspberry juice, 5 to 15 parts by weight of the rhizoma phragmitis juice, 50 to 80 parts by weight of rice vinegar and 5 to 8 parts by weight of rock sugar, then carrying out homogenization and filtration, subjecting a filtrate to sterilization and carrying out filling so as to obtain the beverage. The composite fruit vinegar beverage prepared in the invention has a pale yellow, clear and transparent color, no sediment, no suspended solids and mild vinegar and agreeable sour-sweet taste, exerts heat clearing, detoxifying, liver-nourishing and liver-protecting effects and the like, and is a health care beverage suitable to people of all ages.
Description
Technical field
The present invention relates to a kind of beverage, be specifically related to a kind of compound fruit vinegar beverage and preparation method thereof.
Background technology
Along with socioeconomic development, people's living standard is improved, and the modern rich man's disease and the sub-health state that occur make people recognize that gradually healthy and dietary structure is closely-related thereupon.The rhythm of social life is accelerated, people are lived among the state running up for a long time, people's health is subject to unprecedented challenge naturally, therefore advocate healthy living, be guarantee people's quality of life and operating efficiency in the urgent need to, " health concerns " is the main trend in global beverage consumption market in recent years, and beverage consumption person is than be more concerned about the problem of " that drinks is natural " in the past.Although many beverages in the market contain certain nutritional labeling, equally also add the chemical substances such as pigment and essence, and health is had to certain harm.Therefore, people more and more favor pure natural, have again the beverage of health care simultaneously concurrently.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of natural health, has compound fruit vinegar beverage of health-care efficacy and preparation method thereof.
Technical scheme provided by the invention is a kind of preparation method of compound fruit vinegar beverage, comprises the following steps:
1) get after ratio that green plum is 1:20～30 in solid-liquid ratio soaks and fully expand to it, squeeze the juice, filter, filtrate is dark-plum juice;
2) get after ratio that raspberry is 1:20～35 in solid-liquid ratio soaks and fully expand to it, squeeze the juice, filter, filtrate is raspberry juice;
3) get reed rhizome and pulverize, the ratio that is 1:50～80 in solid-liquid ratio adds water, at 75～85 ℃, extracts 100～140min, filters, and filtrate is reed rhizome extract;
4) 5～15 weight portion dark-plum juices, 6～20 weight portion raspberry juice, 5～15 weight portion reed rhizome extracts, 50～80 weight portion rice vinegars and 5～8 weight portion rock sugar are mixed, homogeneous, filters, and gets filtrate sterilization, filling, obtains.
Above-mentioned steps 4), in, described homogeneous is by mixed liquor twice of homogeneous under 40～60 ℃, 20～25MPa.
Above-mentioned steps 4), in, described filtration is that the mixed liquor after homogeneous is crossed to the milipore filter that aperture is 0.2～0.45 μ m.
Above-mentioned steps 4) in, described sterilising temp is 80～95 ℃, and sterilization time is 10～30min.
The present invention also provides the compound fruit vinegar beverage being prepared by said method.
In the present invention, the concrete effect of each raw material is as follows:
Rice vinegar is to be raw material by rice and wheat bran, adopts the brew of conventional solid-state zymotechnique to form.
Reed rhizome is the rhizome of grass reed, cold in nature, taste is sweet, attaches to the lung and stomach meridians, and has heat-clearing, promotes the production of body fluid, the effect of relieving restlessness, preventing or arresting vomiting, diuresis.In reed rhizome, polysaccharide can be protected liver, anti-hepatic fibrosis, treatment acute, chronic hepatitis, also has the lymphocytic conversion of promotion and immunologic enhancement.
Green plum nature and flavor sweet flat, fruit is large, skin is thin, glossy, meat is thick, core is little, matter crisp thin, juice is many, acidity is high, be rich in the several amino acids of needed by human body, have in acid with sweet fragrance, particularly, because it is rich in tartaric acid and vitamin C, green plum contains a large amount of protein, fat (fat oil), carbohydrate and plurality of inorganic salt, organic acid.The contained organic acid of green plum is mainly citric acid, malic acid, tannic acid, bitter folic acid, butanedioic acid, tartaric acid etc., having promotes the production of body fluid quenches one's thirst, stimulates appetite, eliminates the effects such as tired, especially citric acid content content in various fruit is maximum, citric acid is the indispensable important acids of human body cell metabolism, it can promote that lactic acid is decomposed into carbon dioxide and water excretes, set up, and be of value to the absorption of calcium.The pyruvic acid containing in green plum and oleanolic acid isoreactivity material have protective effect to liver, can improve the function of detoxification of liver, strengthen human body Detoxicating food-poisoning, water poison, the malicious ability of blood.
Raspberry (Rubus idaeus) fruit contains the nutrients such as quite abundant vitamin A, vitamin C, calcium, potassium, magnesium and a large amount of fiber.Every 100 grams of raspberries, moisture accounts for 87%, containing 0.9 gram, protein, 4.7 grams of fibers, can provide the heat of 209.3 kilojoules.Raspberry fruit sweet and sour taste, has the good reputation of " gold fruit ", the effect that also has liver-kidney tonifying, improving eyesight crow to send out.
By extracts active ingredients in reed rhizome, raspberry fresh fruit, green plum fresh fruit, out, compatibility rice vinegar is made compound fruit vinegar in the present invention, has health-care efficacy clearing heat and detoxicating, that nourish the liver to improve visual acuity, and finished product fruit vinegar sweet mouthfeel, nutritious, fragrant odour, is a all-ages nutrient health beverage.
The specific embodiment
The present invention is further elaborated for following specific embodiment, but not as a limitation of the invention.
Embodiment 1
1) get after ratio that green plum fresh fruit is 1:20 in solid-liquid ratio soaks and fully expand to it, squeeze the juice, filter, filtrate is dark-plum juice;
2) get after ratio that raspberry fresh fruit is 1:20 in solid-liquid ratio soaks and fully expand to it, squeeze the juice, filter, filtrate is raspberry juice;
3) get reed rhizome and pulverize, the ratio that is 1:50 in solid-liquid ratio adds water, at 75 ℃, extracts 100min, filters, and filtrate is reed rhizome extract;
4) 5kg dark-plum juice, 6kg raspberry juice, 5kg reed rhizome extract, 50kg rice vinegar and 5kg rock sugar are mixed, homogeneous twice under 40 ℃, 20MPa, is the ultrafiltration membrance filter of 0.2 μ m by aperture, gets filtrate sterilizing 10min at 80 ℃, filling, obtain compound fruit vinegar beverage.
Embodiment 2
1) get after ratio that green plum fresh fruit is 1:30 in solid-liquid ratio soaks and fully expand to it, squeeze the juice, filter, filtrate is dark-plum juice;
2) get after ratio that raspberry fresh fruit is 1:35 in solid-liquid ratio soaks and fully expand to it, squeeze the juice, filter, filtrate is raspberry juice;
3) get reed rhizome and pulverize, the ratio that is 1:80 in solid-liquid ratio adds water, at 85 ℃, extracts 140min, filters, and filtrate is reed rhizome extract;
4) 15kg dark-plum juice, 20kg raspberry juice, 15kg reed rhizome extract, 80kg rice vinegar and 8kg rock sugar are mixed, homogeneous twice under 60 ℃, 25MPa, is the ultrafiltration membrance filter of 0.45 μ m by aperture, gets filtrate sterilizing 30min at 95 ℃, filling, obtain compound fruit vinegar beverage.
Embodiment 3
1) get after ratio that green plum fresh fruit is 1:25 in solid-liquid ratio soaks and fully expand to it, squeeze the juice, filter, filtrate is dark-plum juice;
2) get after ratio that raspberry fresh fruit is 1:30 in solid-liquid ratio soaks and fully expand to it, squeeze the juice, filter, filtrate is raspberry juice;
3) get reed rhizome and pulverize, the ratio that is 1:60 in solid-liquid ratio adds water, at 80 ℃, extracts 120min, filters, and filtrate is reed rhizome extract;
4) 10kg dark-plum juice, 15kg raspberry juice, 10kg reed rhizome extract, 60kg rice vinegar and 6kg rock sugar are mixed, homogeneous twice under 50 ℃, 22MPa, is the ultrafiltration membrance filter of 0.3 μ m by aperture, gets filtrate sterilizing 20min at 90 ℃, filling, obtain compound fruit vinegar beverage.
Embodiment 4
1) get after ratio that green plum fresh fruit is 1:20 in solid-liquid ratio soaks and fully expand to it, squeeze the juice, filter, filtrate is dark-plum juice;
2) get after ratio that raspberry fresh fruit is 1:35 in solid-liquid ratio soaks and fully expand to it, squeeze the juice, filter, filtrate is raspberry juice;
3) get reed rhizome and pulverize, the ratio that is 1:50 in solid-liquid ratio adds water, at 85 ℃, extracts 100min, filters, and filtrate is reed rhizome extract;
4) 15kg dark-plum juice, 6kg raspberry juice, 15kg reed rhizome extract, 50kg rice vinegar and 8kg rock sugar are mixed, homogeneous twice under 40 ℃, 25MPa, is the ultrafiltration membrance filter of 0.25 μ m by aperture, gets filtrate sterilizing 10min at 95 ℃, filling, obtain compound fruit vinegar beverage.
Claims (5)
1. a preparation method for compound fruit vinegar beverage, is characterized in that: comprise the following steps:
1) get after ratio that green plum is 1:20～30 in solid-liquid ratio soaks and fully expand to it, squeeze the juice, filter, filtrate is dark-plum juice;
2) get after ratio that raspberry is 1:20～35 in solid-liquid ratio soaks and fully expand to it, squeeze the juice, filter, filtrate is raspberry juice;
3) get reed rhizome and pulverize, the ratio that is 1:50～80 in solid-liquid ratio adds water, at 75～85 ℃, extracts 100～140min, filters, and filtrate is reed rhizome extract;
4) 5～15 weight portion dark-plum juices, 6～20 weight portion raspberry juice, 5～15 weight portion reed rhizome extracts, 50～80 weight portion rice vinegars and 5～8 weight portion rock sugar are mixed, homogeneous, filters, and gets filtrate sterilization, filling, obtains.
2. the preparation method of compound fruit vinegar beverage according to claim 1, is characterized in that: in step 4), described homogeneous is by mixed liquor twice of homogeneous under 40～60 ℃, 20～25MPa.
3. the preparation method of compound fruit vinegar beverage according to claim 1, is characterized in that: in step 4), described filtration is that the mixed liquor after homogeneous is crossed to the milipore filter that aperture is 0.2～0.45 μ m.
4. the preparation method of compound fruit vinegar beverage according to claim 1, is characterized in that: in step 4), described sterilising temp is 80～95 ℃, and sterilization time is 10～30min.
5. a compound fruit vinegar beverage, is characterized in that: by method described in any one in claim 1～4, prepared.
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| CN104312896A (en) * | 2014-11-03 | 2015-01-28 | 徐州工程学院 | Compound fruit vinegar and preparing method thereof |
| CN108185234A (en) * | 2017-12-08 | 2018-06-22 | 珠海市金志芦荟开发研究有限公司 | A kind of aloe vinegar beverage and preparation method thereof |
| CN108676689A (en) * | 2018-04-26 | 2018-10-19 | 江伟清 | Greengage vinegar |
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Application publication date: 20140219 |