CN103653121A - Pure natural apple vinegar concentrate drink and preparation method thereof - Google Patents
Pure natural apple vinegar concentrate drink and preparation method thereof Download PDFInfo
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- CN103653121A CN103653121A CN201310598057.1A CN201310598057A CN103653121A CN 103653121 A CN103653121 A CN 103653121A CN 201310598057 A CN201310598057 A CN 201310598057A CN 103653121 A CN103653121 A CN 103653121A
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- vinegar
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 86
- 239000000052 vinegar Substances 0.000 title claims abstract description 80
- 238000002360 preparation method Methods 0.000 title claims description 16
- 239000012141 concentrate Substances 0.000 title abstract 9
- SCVFZCLFOSHCOH-UHFFFAOYSA-M potassium acetate Chemical compound [K+].CC([O-])=O SCVFZCLFOSHCOH-UHFFFAOYSA-M 0.000 claims abstract description 50
- 235000011056 potassium acetate Nutrition 0.000 claims abstract description 25
- XINCECQTMHSORG-UHFFFAOYSA-N Isoamyl isovalerate Chemical compound CC(C)CCOC(=O)CC(C)C XINCECQTMHSORG-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 230000032683 aging Effects 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 235000015197 apple juice Nutrition 0.000 claims abstract description 8
- 235000008504 concentrate Nutrition 0.000 claims description 30
- 238000000855 fermentation Methods 0.000 claims description 21
- 230000004151 fermentation Effects 0.000 claims description 21
- 239000002253 acid Substances 0.000 claims description 19
- 235000013305 food Nutrition 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 238000012859 sterile filling Methods 0.000 claims description 11
- 230000001476 alcoholic effect Effects 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 9
- 235000013339 cereals Nutrition 0.000 claims description 4
- 238000005352 clarification Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 238000013467 fragmentation Methods 0.000 claims description 4
- 238000006062 fragmentation reaction Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 230000009467 reduction Effects 0.000 claims description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 27
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 15
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 238000000034 method Methods 0.000 abstract description 13
- 235000013399 edible fruits Nutrition 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 8
- 230000003139 buffering effect Effects 0.000 abstract description 6
- 235000003599 food sweetener Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 239000003765 sweetening agent Substances 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 5
- 230000035622 drinking Effects 0.000 abstract description 4
- 230000004048 modification Effects 0.000 abstract description 4
- 238000012986 modification Methods 0.000 abstract description 4
- 230000006870 function Effects 0.000 abstract description 3
- 235000012907 honey Nutrition 0.000 abstract description 3
- 230000007774 longterm Effects 0.000 abstract description 3
- 230000000638 stimulation Effects 0.000 abstract description 3
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 3
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 241000220225 Malus Species 0.000 description 26
- 235000013361 beverage Nutrition 0.000 description 11
- 238000012360 testing method Methods 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 238000001514 detection method Methods 0.000 description 7
- ZRWPUFFVAOMMNM-UHFFFAOYSA-N Patulin Chemical compound OC1OCC=C2OC(=O)C=C12 ZRWPUFFVAOMMNM-UHFFFAOYSA-N 0.000 description 6
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 6
- 238000012009 microbiological test Methods 0.000 description 6
- 235000019633 pungent taste Nutrition 0.000 description 6
- 238000007792 addition Methods 0.000 description 5
- -1 lipid peroxide Chemical class 0.000 description 5
- 230000014860 sensory perception of taste Effects 0.000 description 5
- 235000012976 tarts Nutrition 0.000 description 5
- 235000015165 citric acid Nutrition 0.000 description 4
- 239000010949 copper Substances 0.000 description 4
- 230000002906 microbiologic effect Effects 0.000 description 4
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 3
- 229910052785 arsenic Inorganic materials 0.000 description 3
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 3
- 229910052802 copper Inorganic materials 0.000 description 3
- 238000010790 dilution Methods 0.000 description 3
- 239000012895 dilution Substances 0.000 description 3
- 239000001415 potassium malate Substances 0.000 description 3
- LCTONWCANYUPML-UHFFFAOYSA-N Pyruvic acid Chemical compound CC(=O)C(O)=O LCTONWCANYUPML-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000007853 buffer solution Substances 0.000 description 2
- 235000019987 cider Nutrition 0.000 description 2
- 230000000536 complexating effect Effects 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 235000011033 potassium malate Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 239000001632 sodium acetate Substances 0.000 description 2
- 235000017281 sodium acetate Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- ODIGIKRIUKFKHP-UHFFFAOYSA-N (n-propan-2-yloxycarbonylanilino) acetate Chemical compound CC(C)OC(=O)N(OC(C)=O)C1=CC=CC=C1 ODIGIKRIUKFKHP-UHFFFAOYSA-N 0.000 description 1
- XOMKZKJEJBZBJJ-UHFFFAOYSA-N 1,2-dichloro-3-phenylbenzene Chemical group ClC1=CC=CC(C=2C=CC=CC=2)=C1Cl XOMKZKJEJBZBJJ-UHFFFAOYSA-N 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000607768 Shigella Species 0.000 description 1
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 159000000021 acetate salts Chemical class 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 230000023852 carbohydrate metabolic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 230000009920 chelation Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000000062 effect on obesity Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229940049920 malate Drugs 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000003094 microcapsule Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- SVICABYXKQIXBM-UHFFFAOYSA-L potassium malate Chemical compound [K+].[K+].[O-]C(=O)C(O)CC([O-])=O SVICABYXKQIXBM-UHFFFAOYSA-L 0.000 description 1
- FHUOTRMCFQTSOA-UHFFFAOYSA-M potassium;acetic acid;acetate Chemical compound [K+].CC(O)=O.CC([O-])=O FHUOTRMCFQTSOA-UHFFFAOYSA-M 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 229940107700 pyruvic acid Drugs 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- A23L2/56—Flavouring or bittering agents
-
- 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 invention discloses a pure natural apple vinegar concentrate drink which is prepared with the following materials by weight: 100 to 110 parts of apple juice concentrate, 10 to 15 parts of fermented vinegar, 0.20 to 0.40 part of potassium acetate, and 0.03 to 0.08 part of apple essence. A method for preparing the pure natural apple vinegar concentrate drink comprises the following steps: dissolving potassium acetate in the apple juice fermented vinegar, mixing the solution with apple essence, adding the mixture into the apple juice concentrate, and mixing thoroughly to ensure uniform mixing. As no citric acid is added to improve sour taste, no sweetener or honey is added to improve sweet taste, and the pure natural apple vinegar concentrate drink is prepared by all natural raw materials, the pure natural apple vinegar concentrate drink is natural, nutritional, convenient, and environment-friendly. Not only is the nutrition of a fruit vinegar maintained, but also the gentle flavor is guaranteed; as the natural fermented vinegar is adopted as the main acidulant, buffering modification is adopted to reduce the stimulation of acetic acid, and the apple juice concentrate is taking as a carrier, the double nutrition functions of fermented vinegar and apple juice are integrated; the pure natural apple vinegar concentrate drink is convenient to carry, suitable for a wide crowd, and high in market potentiality, has a weight-losing curative effect after long-term drinking, and can defer senility by inhibiting and reducing forming of lipid peroxidate during the human body aging process.
Description
Technical field
The present invention relates to a kind of beverage concentrate, specifically a kind of pure natural apple vinegar beverage concentrate and preparation method thereof, belongs to food processing technology field.
Background technology
China has become AJC producing country and exported country the biggest in the world at present.AJC industry is stable to increasing China's Apple Industry, drives apple industry, pulls apple producing region local economic growth to play very important effect.But China's AJC more than 90% relies on overseas market, particularly European & American Market.Along with global financial crisis and raw material fruit production cost constantly rise; concentrated apple juice outlet profit is very low, and therefore the operation of even sustaining losses in business develops domestic cider downstream product market; extend AJC industrial chain, for promoting, China's Apple Industry stable development is significant.
Fruit vinegar class beverage be with pure natural fruit juice after alcoholic fermentation, acetic fermentation, then the beverage that adds the batchings such as sweetener to be made, it is more and more subject to liking of people with its unique health care.Owing to can produce multiple organic acid in alcoholic fermentation and acetic fermentation process, and the necessary several amino acids of human body, carbohydrate, vitamin, inorganic salts, trace element etc., so fermented vinegar has the health-care efficacy of multiple uniqueness, as softening human vas, reduce blood pressure, beauty treatment, adjusting body fluid acid-base balance, promote glycometabolism in body, decompose the Lactic acid and Pyruvic acid in muscle, remove tired.Long-term drinking has fat-reducing, suppresses and reduce the formation of lipid peroxide in human aging process, thereby delays senility.But fruit vinegar beverage mostly in the market is and utilizes fermented vinegar, sweetener, citric acid, a small amount of fruit juice and water formulated.The fermented vinegar content that wherein pungent taste is stronger is very low, often adds the auxiliary tart flavour of citric acid that tart flavour is soft; Add honey or sweetener to strengthen sweet taste, manual member adds too much, has lost the due health-care effect of fruit vinegar beverage; If fermented vinegar addition is too many, fruit vinegar beverage pungent taste is stronger, and taste is poorer.Not yet finding at present has pure natural fruit vinegar beverage on market.
Summary of the invention
Technical problem to be solved by this invention is that the apple vinegar beverage of preparation does not add the additives such as citric acid, sweetener, and adopt the acetic acid sylvite of denier and the acetic acid in fermented vinegar-acetate to form buffer system, modification overcomes the pungent taste that fermented vinegar is stronger, discloses a kind of pure natural apple vinegar beverage concentrate and preparation method thereof.
Pure natural apple vinegar beverage concentrate is made by following component and weight portion proportioning:
100～110 parts of AJCs, 10～15 parts of fermented vinegars, 0.20～0.40 part of potassium acetate, 0.03～0.08 part of flavoring apple essence.
The preparation method of pure natural apple vinegar beverage concentrate is as follows:
By above-mentioned weight portion, potassium acetate is dissolved in apple juice fermentation vinegar, then mixes with flavoring apple essence, finally join in inspissated juice, fully mix then sterilization, sterile filling, described AJC acid content is 0.8-1.2%, and soluble solid 70Brix meets export requirement standard; It is raw material that natural fermented vinegar be take the inspissated juice or the Cereals class that are diluted to 12Brix, after alcoholic fermentation, acetic fermentation, and ageing six months to a year, acid content is 0.4%, indices meets vinegar standard; Potassium acetate is food stage; Flavoring apple essence is 300 times of essence that reclaim in AJC production process, and indices meets flavoring apple essence export standard.
Product drinking method, mixes this product and drinking water according to the ratio of 1:5～6, directly drink.Drinking water can be commercially available pure water or cold water.
The present invention does not add citric acid to assist tart flavour, does not add sweetener or honey yet and increases sweet taste, directly with the raw material of All Pure Nature, makes a kind of pure natural apple vinegar beverage concentrate, has embodied the functions such as natural, nutrition, convenience, environmental protection.Both the nutrition that had kept fruit vinegar beverage, can guarantee the local flavor that it is soft again, take natural fermented vinegar as main acid, adopt buffering to modify, reduce the spread effect of acetic acid, and in conjunction with AJC as carrier, have fermented vinegar and cider double nutrition function concurrently, be easy to carry, be applicable to crowd wide, market potential is very large, and long-term drinking has curative effect on obesity, suppresses and reduces the formation of lipid peroxide in human aging process and delay senility.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further details, but the present invention is not limited to following examples.
Embodiment mono-, and pure natural apple vinegar beverage concentrate is made by following component and weight portion proportioning:
100 parts of AJCs, 10 parts of fermented vinegars, 0.20 part of potassium acetate, 0.03 part of flavoring apple essence.
The preparation method of pure natural apple vinegar beverage concentrate is as follows:
A. make AJC: utilize fresh apple through cleaning, fragmentation, squeezing, enzymolysis, filtration, clarification, concentratedly make acid content for 0.8-1.2%, soluble solid 70Brix, meets the pure natural AJC of export requirement standard; Or directly buy the AJC that quality meets export standard;
B. make fermented vinegar: take AJC as raw material, through reduction, being diluted to concentration is 12Brix, carry out after alcoholic fermentation, acetic fermentation, ageing six months to a year, acid content is 0.4%, indices meets vinegar standard;
C. preparation: by above-mentioned weight portion, potassium acetate is dissolved in natural fermented vinegar, then mixes with flavoring apple essence, finally join in inspissated juice, fully mix and make beverage concentrate;
D. sterilization and cooling: by tube type sterilizer sterilization 30 seconds under 90 ℃ of conditions for beverage concentrate, be then cooled to 20 ℃;
E. sterile filling: be in the sterile bag of 1 liter to capacity by sterilization cooled product sterile filling.
Embodiment bis-, and pure natural apple vinegar beverage concentrate is made by the raw material of following proportion by weight:
110 parts of AJCs, 15 parts of fermented vinegars, 0.30 part of potassium acetate, 0.08 part of flavoring apple essence.
The preparation method of pure natural apple vinegar beverage concentrate is as follows:
A. make AJC: utilize fresh apple through cleaning, fragmentation, squeezing, enzymolysis, filtration, clarification, concentratedly make acid content for 0.8-1.2%, soluble solid 70Brix, meets the pure natural AJC of export requirement standard; Or directly buy the AJC that quality meets export standard;
B. fermented vinegar: take Cereals class as raw material, after alcoholic fermentation, acetic fermentation, ageing six months to a year, acid content is 0.4%, indices meets vinegar standard;
C. preparation: by above-mentioned weight portion, potassium acetate is dissolved in natural fermented vinegar, then mixes with flavoring apple essence, finally join in inspissated juice, fully mix and make beverage concentrate;
D. sterilization and cooling: by tube type sterilizer sterilization 30 seconds under 90 ℃ of conditions for beverage concentrate, be then cooled to 20 ℃;
E. sterile filling: be in the sterile bag of 1 liter to capacity by sterilization cooled product sterile filling.
In order to determine optimum process condition of the present invention, inventor has carried out a large amount of laboratory research tests, and various test situation are as follows:
Test raw material: AJC is that the acid content that Shaanxi algol A Na company produces is 0.8-1.2%, and soluble solid 70Brix, meets export requirement standard; Fermented vinegar be take inspissated juice as raw material, and through reduction, being diluted to concentration is 12Brix, carry out after alcoholic fermentation, acetic fermentation, and ageing six months to a year, acid content is 0.4%, and indices meets vinegar standard, and potassium acetate is food stage; Flavoring apple essence is 300 times of essence of the recovery in algol A Na company AJC production process, and indices meets flavoring apple essence export standard.
Laboratory apparatus: material-compound tank and heat exchange disinfection equipment, by Wuxi, Ke An Co., Ltd produces; Sterile filling system, installs standby Co., Ltd by Wuxi City section and produces.
1, different organic acids salt pair fermented vinegar stimulates the impact of sense of taste
According to table 1 ratio, in fermented vinegar, add different acid, mix, in 1:5.5 ratio, add after pure water, carry out subjective appreciation.
The impact that table 1 different organic acids salt pair volatilization acetic acid stimulates sense of taste to weaken
| Acylate | Fermented vinegar (mL) | Addition (g) | Stimulate sense of taste degree | Points for attention |
| Do not add | 15 | 0 | ++++ | - |
| Potassium malate | 15 | 0.2 | ++ | Buffering and complexing |
| Natrium malicum | 15 | 0.2 | ++ | Buffering and complexing |
| Potassium acetate | 15 | 0.2 | + | Cushioning effect |
| Sodium acetate | 15 | 0.2 | + | Cushioning effect |
+: represent the pungent degree of acetic acid ,+bright the pungent taste of more speaking more is stronger.
From table 1, add potassium malate, potassium acetate, can form malic acid-potassium malate, acetic acid-potassium acetate buffer system, Dichlorodiphenyl Acetate pungent taste has buffering in various degree to modify and softening effect, wherein acetate salt buffer is modified the best, and its malate also has the modification of certain stimulation tart flavour, but contains two carboxyls, there is chelation, can have influence on the absorption of beverage mineral matter.Consider and adopt potassium acetate buffering to modify stimulation tart flavour, best results.
2, different potassium acetate additions stimulate the impact of sense of taste on fermented acetic acid
The potassium acetate that adds different amounts according to table 2 ratio in fermented vinegar, mixes, and in 1:5.5 ratio, adds after pure water, carries out subjective appreciation.
The different sodium acetate additions of table 2 are on the pungent impact of volatilization acetic acid
| Fermented vinegar (mL) | Potassium acetate addition (g) | Stimulate sense of taste degree |
| 15 | 0 | ++++ |
| 15 | 0.1 | ++ |
| 15 | 0.2 | + |
| 15 | 0.3 | + |
| 15 | 0.4 | + |
| 15 | 0.5 | + |
From table 2, add the modification of variable concentrations potassium acetate Dichlorodiphenyl Acetate pungent taste and softening effect obvious, when concentration brings up to 0.2%, it acts on significantly better than 0.1%, considers and selects 0.2%-0.4%.
3, fermented vinegar and the impact of inspissated juice proportioning on product special flavour
By table 3 fermented vinegar, add and measure fermentation apple vinegar respectively, in fermented vinegar, add 0.3g potassium acetate, after to be dissolved, add respectively 100ml AJC and 0.5ml flavoring apple essence, fully mix, in 1:5.5 ratio, add after pure water, carry out subjective appreciation, results of sensory evaluation shows the pure natural apple vinegar beverage concentrate that 100 parts of inspissated juices add 10-15 part fermented vinegar to obtain, after dilution, drink, the feature that local flavor is soft, have typical acetic acid beverage is the desirable proportioning (table 3) of fermented vinegar and inspissated juice.
Table 3 fermented vinegar and the impact of inspissated juice proportioning on product special flavour
In order to verify beneficial effect of the present invention, inventor checks the pure natural apple vinegar beverage concentrate of the embodiment of the present invention one preparation, first pure natural apple vinegar beverage concentrate is added after pure water dilution in 1:5.5 ratio, test, various check situations are as follows:
1, organoleptic detection
Detection method: observe color under natural daylight, judge local flavor.
Testing result: pure natural apple vinegar beverage concentrate adds after pure water dilution in 1:5.5 ratio, and lighter color brown, has the due flavour of apple vinegar and fragrance, and flavor coordination is soft, without precipitation and impurity.
Table 4 physical and chemical index
2, physical and chemical index detects
Soluble solid is measured according to the assay method of soluble solid in GB/T 12143.1 soft drinks-compound microcapsule and is measured; In total acid GB/T 12456-2008 food, the assay method of total acid is measured; Fixed acid is measured according to the method for pressing GB/T 5009.157 regulations and is measured.
3, sanitary index detects
Detection method: the method that arsenic content is pressed the mensuration > > regulation of GB5009.11 < < total Arsenic in Food detects, the method that lead content is pressed total plumbous mensuration > > regulation in GB5009.12 < < food detects, copper content is pressed the mensuration > > of total copper in GB/T5009.13 < < food, sulfur dioxide residual quantity is pressed the mensuration > > prescriptive procedure of GB/T 5009.34 < < sulfur dioxide in food and is measured, patulin is pressed the mensuration > > prescriptive procedure of patulin in GB/T 5009.185 < < apples and haw products and is measured.Testing result is in Table 5.
Table 5 sanitary index
| Project | Product of the present invention | GB19297-2003 |
| Total arsenic (in As)/(mg/L)≤ | 0.1 | 0.2 |
| Plumbous (Pb)/(mg/L)≤ | 0.02 | 0.05 |
| Copper (Cu)/(mg/L)≤ | 2 | 5 |
| Sulfur dioxide residual quantity (SO 2)/(mg/Kg)≤ | 2.5 | 10 |
| Patulin/(μ g/L))≤ | 18 | 50 |
4, microbiological indicator detects
Detection method: total number of bacteria is pressed the method detection that GB4789.2 < < microbiological test of food hygiene total plate count is measured > > regulation, the method that coliform group count is pressed GB4789.3 < < microbiological test of food hygiene coil determination > > regulation detects, the method that Molds and yeasts is pressed GB4789.15 < < microbiological test of food hygiene Molds and yeasts counting > > regulation detects, pathogenic bacteria are pressed GB4789.4 < < microbiological test of food hygiene salmonella check > >, GB4789.5 < < microbiological test of food hygiene Shigella check > >, the method of GB4789.10 < < microbiological test of food hygiene staphylococcus aureus check > > regulation detects.Testing result is in Table 6.
Table 6 microbiological indicator
Conclusion
Product of the present invention is according to national standard process organoleptic detection, quality index detects, sanitary index detects, microbiological indicator detects, testing result shows the present invention's " local flavor is modified pure natural apple vinegar beverage concentrate " organoleptic detection, quality index detect meet GB * *---2012.5 < < fermented type apple vinegar beverage > >, sanitary index detects, microbiological indicator detects and meets GB19297-2003 GB 19297-2003 < < fruit, the requirement of vegetables juice beverage > > indices.
Claims (6)
1. pure natural apple vinegar beverage concentrate, it is characterized in that being made by following component and weight portion proportioning: 100～110 parts of AJCs, 10～15 parts of fermented vinegars, 0.20～0.40 part of potassium acetate, 0.03～0.08 part of flavoring apple essence.
2. the preparation method of pure natural apple vinegar beverage concentrate, it is characterized in that by weight portion claimed in claim 1, potassium acetate being dissolved in apple juice fermentation vinegar, mix with flavoring apple essence again, finally join in inspissated juice, fully mix, then sterilization, sterile filling, described AJC acid content is 0.8-1.2%, and soluble solid 70Brix meets export requirement standard; It is raw material that natural fermented vinegar be take the inspissated juice or the Cereals class that are diluted to 12Brix, after alcoholic fermentation, acetic fermentation, and ageing six months to a year, acid content is 0.4%, indices meets vinegar standard; Potassium acetate is food stage, and flavoring apple essence is 300 times of essence that reclaim in AJC production process, and indices meets flavoring apple essence export standard.
3. pure natural apple vinegar beverage concentrate according to claim 1, it is characterized in that being made by following component and weight portion proportioning: 100 parts of AJCs, 10 parts of fermented vinegars, 0.20 part of potassium acetate, 0.03 part of flavoring apple essence.
4. pure natural apple vinegar beverage concentrate according to claim 1, it is characterized in that being made by following component and weight portion proportioning: 110 parts of AJCs, 15 parts of fermented vinegars, 0.30 part of potassium acetate, 0.08 part of flavoring apple essence.
5. the preparation method of pure natural apple vinegar beverage concentrate according to claim 2, it is characterized in that completing according to the following steps:
A. make AJC: utilize fresh apple through cleaning, fragmentation, squeezing, enzymolysis, filtration, clarification, concentratedly make acid content for 0.8-1.2%, soluble solid 70Brix, meets the pure natural AJC of export requirement standard;
B. make fermented vinegar: take AJC as raw material, through reduction, being diluted to concentration is 12Brix, carry out after alcoholic fermentation, acetic fermentation, ageing six months to a year, acid content is 0.4%, indices meets vinegar standard;
C. preparation: by weight portion claimed in claim 3, potassium acetate is dissolved in natural fermented vinegar, then mixes with flavoring apple essence, finally join in inspissated juice, fully mix and make beverage concentrate;
D. sterilization and cooling: by tube type sterilizer sterilization 30 seconds under 90 ℃ of conditions for beverage concentrate, be then cooled to 20 ℃;
E. sterile filling: be in the sterile bag of 1 liter to capacity by sterilization cooled product sterile filling.
6. the preparation method of pure natural apple vinegar beverage concentrate according to claim 2, it is characterized in that completing according to the following steps:
A. make AJC: utilize fresh apple through cleaning, fragmentation, squeezing, enzymolysis, filtration, clarification, concentratedly make acid content for 0.8-1.2%, soluble solid 70Brix, meets the pure natural AJC of export requirement standard;
B. fermented vinegar: take Cereals class as raw material, after alcoholic fermentation, acetic fermentation, ageing six months to a year, acid content is 0.4%, indices meets vinegar standard;
C. preparation: by weight portion claimed in claim 4, potassium acetate is dissolved in natural fermented vinegar, then mixes with flavoring apple essence, finally join in inspissated juice, fully mix and make beverage concentrate;
D. sterilization and cooling: by tube type sterilizer sterilization 30 seconds under 90 ℃ of conditions for beverage concentrate, be then cooled to 20 ℃;
E. sterile filling: be in the sterile bag of 1 liter to capacity by sterilization cooled product sterile filling.
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