CN103637320B - Radish juice vinegar beverage and processing method - Google Patents
Radish juice vinegar beverage and processing method Download PDFInfo
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- CN103637320B CN103637320B CN201310702576.8A CN201310702576A CN103637320B CN 103637320 B CN103637320 B CN 103637320B CN 201310702576 A CN201310702576 A CN 201310702576A CN 103637320 B CN103637320 B CN 103637320B
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- radish juice
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 52
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 47
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 34
- 239000000052 vinegar Substances 0.000 title claims abstract description 34
- 235000013361 beverage Nutrition 0.000 title claims abstract description 28
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 240000001970 Raphanus sativus var. sativus Species 0.000 title 1
- 241000220259 Raphanus Species 0.000 claims abstract description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
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- 206010019233 Headaches Diseases 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
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- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
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- 208000029078 coronary artery disease Diseases 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000008164 mustard oil Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 229910052712 strontium Inorganic materials 0.000 description 1
- CIOAGBVUUVVLOB-UHFFFAOYSA-N strontium atom Chemical compound [Sr] CIOAGBVUUVVLOB-UHFFFAOYSA-N 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- JBQYATWDVHIOAR-UHFFFAOYSA-N tellanylidenegermanium Chemical compound [Te]=[Ge] JBQYATWDVHIOAR-UHFFFAOYSA-N 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
- 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
- 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
-
- 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 present invention discloses a kind of radish juice vinegar beverage and processing method, by ternip clean, stripping and slicing, put into pot and fry water, fry coolant-temperature gage 85 ~ 100 degree, 1 ~ 2 minute time, rice in steep send out rise, drainage, radish Juice 800 ~ 1000 grams stirs into pureed together with 300 ~ 350 grams, rice, add 5 ~ 7 grams, Fa Jiao Qu material, heat 25 ~ 30 degree, ferment 2.5 ~ 3 hours, be fermented into radish Juice vinegar, by raw materials by weight: radish Juice vinegar 65 ~ 68%, lemon juice 1 ~ 2%, orange juice 1 ~ 2%, white sugar 1 ~ 2%, plain boiled water 24 ~ 25%, other condiment 1 ~ 2%, synthetic radish juice vinegar beverage, high-temperature sterilization, filling, radish juice vinegar beverage contains abundant vitamin, there is heat-clearing and fire-reducing, relieving cough and reducing sputum, help to eliminate the refuse in human body, promote body metabolism, starch in can assimilating food, dissolve stomach having indigestion, disease is gone in anti-inflammatory, anti-diabetes and disease-resistant and effect of curing the disease, make the good beverage of mouthfeel, be convenient for carrying and drink, it is the good merchantable brand of family health care.
Description
Technical field
The present invention relates to beverage, specifically relate to a kind of radish juice vinegar beverage and processing method.
Background technology
Beverage is the drinkable liquid through being processed into, generally take water as base stock, by different formulas and fabrication process out, for the liquid food that people directly drink, the liquid quenching one's thirst, nutrition is provided or refreshes oneself can be used for, as carbonated drink and various fruit juice etc.Beverage, except providing moisture, due to nutritional labelings such as the sugar containing inequality in the beverage of different cultivars, acid, breast, sodium, fat, energy and each seed amino acid, vitamin, inorganic salts, therefore has certain nutrition.
Along with the rhythm of life of people is accelerated, people pay attention to the health of self also special concern, the beverage of the various heat-clearing and fire-reducing to health, cough-relieving ventilation, stomach strengthening and digestion promoting is released successively, and particularly green vegetable and fruit beverage is subject to people and likes, brings convenience the work of people, life and travelling.
Radish is bulk vegetable, is again the excellent medicinal material of Chinese medicine.Its acrid-sweet flavor cool in nature, enters lung, stomach two warp, can disappear stagnant, heat of reducing phlegm, during lower gas passes through, removing toxic substances, for dyspepsia turgor, productive cough aphonia, spit blood, quench one's thirst, dysentery phlegm, headache, the disease such as difficult urination.Support one's family without C22 milligram (every 100 grams of radish) contained by radish, not only nutritious (being 8-10 times of the pears of apple), integration of drinking and medicinal herbs, diet-therapy health-preserving is of miraculous efficacy really.And can help to eliminate the refuse in body, promote body metabolism, the starch during radish can assimilate food, dissolves stomach having indigestion, and can prevent stomachache, disease is gone in anti-inflammatory, and the main anti-diabetes of quenching one's thirst of juice drink-service are smash in life.
Summary of the invention
Object of the present invention is just to provide a kind of with natural, green vegetables and fruits ternip be main material radish juice vinegar beverage and processing method, radish juice vinegar beverage contains abundant vitamin, there is heat-clearing and fire-reducing, relieving cough and reducing sputum, help to eliminate the refuse in human body, promote body metabolism, the starch during radish can assimilate food, dissolves stomach having indigestion, disease is gone in anti-inflammatory, anti-diabetes and disease-resistant and effect of curing the disease.
Technical scheme of the present invention: a kind of radish juice vinegar beverage, is characterized in that: by percentage by weight be radish Juice vinegar 65 ~ 68%, lemon juice 1 ~ 2%, orange juice 1 ~ 2%, white sugar or xylitol 1 ~ 2%, plain boiled water 24 ~ 25%, other condiment 1 ~ 2% component be mixed with radish juice vinegar beverage.
A kind of radish juice vinegar beverage processing method, its procedure of processing is as follows:
1) ternip is cleaned, stripping and slicing, put into pot and fry water, fry coolant-temperature gage 85 degree ~ 100 degree, 1 ~ 2 minute time removal acid, sterilization, then by ternip drainage, cool, squeeze the juice, after rice in steep is sent out and risen, drainage;
2) radish Juice 800 ~ 1000 grams stirs into pureed together with 300 ~ 350 grams, rice, add 5 ~ 7 grams, Fa Jiao Qu material, heat 25 ~ 30 degree, ferment 2.5 ~ 3 hours, be fermented into radish Juice vinegar;
3) by raw materials by weight: white sugar or xylitol 1 ~ 2% are dissolved in plain boiled water 24 ~ 25%, add radish Juice vinegar 65 ~ 68%, lemon juice 1 ~ 2%, orange juice 1 ~ 2%, other condiment 1 ~ 2% again, synthetic radish juice vinegar beverage, high-temperature sterilization, filling, warehouse-in refrigeration.
The advantage that the present invention compared with prior art also has:
1, the present invention makes full use of ternip is vegetables, is again the excellent medicinal material of Chinese medicine, integration of drinking and medicinal herbs, peculiar effect of diet-therapy health-preserving, acrid-sweet flavor cool in nature, enters lung, stomach two warp, can disappear stagnant, reduce phlegm heat, during lower gas passes through, removing toxic substances, for dyspepsia turgor, productive cough aphonia, spit blood, quench one's thirst, dysentery phlegm, headache, the disease such as difficult urination, be made into and conveniently drink, everybody is easy to the beverage preparation accepted.
2, the present invention adopts radish Juice to stir into pureed together with rice, ferment and heat 25 ~ 30 degree, fermentation 2.5 ~ 3 hours, generate the radish Juice vinegar favourable to human body, heat-clearing and fire-reducing, relieving cough and reducing sputum, the enzyme be rich in ternip has the effect promoting digestion, enzyme can draw the starch in food, more can dissolve the having indigestion in stomach, play good digestion effect, help to eliminate the refuse in human body, promote body metabolism, softening blood vessel, blood fat-reducing blood pressure-decreasing, has the effect of prevention coronary heart disease, artery sclerosis, cholelith illness.
3, the present invention makes full use of ternip water content 76.8%, 6.8 grams, carbohydrate, also containing 1 gram, protein, Catergen 2 milligrams, cellulose 0.3 gram, 443.1 milligrams, potassium, receive 7.53 milligrams, calcium 61.2 milligrams, 37.28 milligrams, magnesium, 77.66 milligrams, phosphorus, copper 0.365, iron 0.078 milligram, 0.483 milligram, zinc, 0.541 milligram, manganese, 0.645 milligram, strontium, tears powder enzyme 1.34 milligrams, glucose 2 grams, oxidizing ferment parathyrine 0.512 milligram, sweet enzyme 0.531 milligram, 0.315 milligram, choline, mustard oil 0.231 milligram, the various nutritional labelings favourable to human body such as 0.486 milligram, lignin, ascorbic content 22 milligrams, than pears and apple height 8-10 times, by radish Juice vinegar and other lemon juice, orange juice matches, make the good beverage of mouthfeel, be applicable to popular colony, not only be convenient for carrying but also conveniently drink, it is the good merchantable brand of family health care.
Below in conjunction with embodiment, invention is described further.
A kind of radish juice vinegar beverage and processing method, ternip is cleaned, is cut into small pieces, at hot water in pot, hot water temperature 85 degree ~ 100 degree, ternip is put into pot and fries water, fry 1 ~ 2 minute water time, remove acid, sterilization, again by stir-fry water-white radish drainage, cool, to be squeezed into radish Juice for subsequent use, after rice in steep is sent out and risen, drainage is for subsequent use;
Embodiment 1: stir into pureed together with 350 grams, radish Juice 1000 grams and rice, adds Fa Jiao Qu and expects 7 grams, heats 25 degree, ferment 3 hours, be fermented into radish Juice vinegar for subsequent use;
White sugar or xylitol 1.5 grams are dissolved in 25 grams of plain boiled water, then add radish Juice vinegar 68 grams, lemon juice 2 grams, orange juice 2 grams, other condiment 2 grams, by this weight ratio synthesis synthetic radish juice vinegar beverage, high-temperature sterilization, filling, warehouse-in refrigeration.
Embodiment 2: stir into pureed together with 300 grams, radish Juice 800 grams and rice, add Fa Jiao Qu and expect 6 grams, heat 25 degree, 2.5 hours fermentation that ferment become radish Juice vinegar for subsequent use;
White sugar or xylitol 2 grams are dissolved in 24 grams of plain boiled water, then add radish Juice vinegar 65 grams, lemon juice 1 gram, orange juice 1 gram, other condiment 1 gram, by this weight ratio synthetic radish juice vinegar beverage, high-temperature sterilization, filling, warehouse-in refrigeration.
Through experiment, composition (in mg/kg) contained by radish Juice vinegar: sodium (Na) 174, potassium (K) 733, zinc (Zn) 100, manganese (Mn) 0.40, phosphorus (P) 150, magnesium (Mg) 43.8, calcium (Ca) 85.4, iron (Fe) 1.00, copper (Cu) 0.08, selenium (Se) 0.008 etc.
Claims (1)
1. a radish juice vinegar beverage, is characterized in that: by percentage by weight be radish Juice vinegar 65 ~ 68%, lemon juice 1 ~ 2%, orange juice 1 ~ 2%, white sugar or xylitol 1 ~ 2%, plain boiled water 24 ~ 25%, other condiment 1 ~ 2% component be mixed with radish juice vinegar beverage;
The processing method of above-mentioned a kind of radish juice vinegar beverage, its procedure of processing is as follows:
1) ternip is cleaned, stripping and slicing, put into pot blanching, blanching temperature 85 DEG C ~ 100 DEG C, 1 ~ 2 minute time remove acid, sterilization, then by ternip drainage, cool, squeeze the juice, after rice in steep is sent out and risen, drainage;
2) radish Juice 800 ~ 1000 grams stirs into pureed together with 300 ~ 350 grams, rice, adds 5 ~ 7 grams, Fa Jiao Qu material, heat 25 ~ 30 DEG C, fermentation 2.5 ~ 3 hours, is fermented into radish Juice vinegar;
3) by raw materials by weight: white sugar or xylitol 1 ~ 2% are dissolved in plain boiled water 24 ~ 25%, add radish Juice vinegar 65 ~ 68%, lemon juice 1 ~ 2%, orange juice 1 ~ 2%, other condiment 1 ~ 2% again, synthetic radish juice vinegar beverage, high-temperature sterilization, filling, warehouse-in refrigeration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310702576.8A CN103637320B (en) | 2013-12-19 | 2013-12-19 | Radish juice vinegar beverage and processing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310702576.8A CN103637320B (en) | 2013-12-19 | 2013-12-19 | Radish juice vinegar beverage and processing method |
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| Publication Number | Publication Date |
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| CN103637320A CN103637320A (en) | 2014-03-19 |
| CN103637320B true CN103637320B (en) | 2016-04-27 |
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| CN201310702576.8A Expired - Fee Related CN103637320B (en) | 2013-12-19 | 2013-12-19 | Radish juice vinegar beverage and processing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105018327B (en) * | 2015-08-11 | 2017-07-04 | 昆明拓东调味食品有限公司 | A kind of lemon vinegar and its production technology |
| CN105918728A (en) * | 2016-05-09 | 2016-09-07 | 张辉和 | Fruit juice beverage and preparation method thereof |
| CN106036271A (en) * | 2016-06-01 | 2016-10-26 | 新疆法拉丁生物科技有限责任公司 | Chinese wolfberry fruit vinegar beverage capable of assisting in treating coronary heart disease and preparation method of Chinese wolfberry fruit vinegar beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1292063C (en) * | 2003-11-10 | 2006-12-27 | 李家成 | Turnip wine and preparing method thereof |
| CN1687377A (en) * | 2005-04-01 | 2005-10-26 | 王浩贵 | Carrot vinegar |
| CN1687382A (en) * | 2005-04-28 | 2005-10-26 | 王浩贵 | Fresh radish vinegar |
| CN102453665A (en) * | 2010-10-22 | 2012-05-16 | 李雯 | Natural fruit vinegar and processing process thereof |
| CN103045454A (en) * | 2011-10-13 | 2013-04-17 | 谭媛文 | Natural fruit vinegar and processing process thereof |
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2013
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