CN103734837A - 一种枇杷醋饮料的制备方法 - Google Patents
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- 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
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Abstract
本发明公开了一种枇杷醋饮料的制备方法，包括以下步骤：1）将枇杷果肉打成浆后，加入其重量1～3倍的水、10％～20％的煮熟的糯米、0.1％～1％的麦芽糖，然后接种醋酸菌，常温发酵30～60天，取出过滤，滤液灭菌后即得枇杷原醋；2）在枇杷原醋中加入其重量10％～50％的枇杷、1％～5％的桂花、0.5％～3％的蜂蜜，浸泡10～30天后，过滤，滤液灭菌后即得所述枇杷醋饮料。本发明以枇杷为主要原料，先是用醋酸菌对草莓和煮熟的糯米进行发酵，以制取原醋，然后再浸泡以枇杷、桂花和蜂蜜，最后制得的枇杷醋饮料营养丰富、香味浓郁、口感独特。
Description
技术领域
本发明属于饮料技术领域，具体是一种枇杷醋饮料的制备方法。
背景技术
枇杷（学名：Eriobotrya japonica），又名金丸、芦枝、琵琶果、芦橘，是蔷薇科中的枇杷属的一种植物的果实。成熟的枇杷味道甜美，营养颇丰，含有各种果糖、葡萄糖、钾、磷、铁、钙以及维生素A、B、C等。当中胡萝蔔素含量在各水果中为第三位。中医认为枇杷果实有润肺、止咳、止渴的功效。目前，枇杷除了鲜吃外，多可用于制备罐头和酿酒等用途，对其的开发利用还很少
发明内容
本发明所要解决的技术问题是提供一种枇杷醋饮料的制备方法，以枇杷为主要原料，开发出了一种营养丰富、香气浓郁、口感独特的饮料新品种。
为解决上述问题，本发明将采用以下技术方案：
一种枇杷醋饮料的制备方法，包括以下步骤：
1）将枇杷果肉打成浆后，加入其重量1～3倍的水、10％～20％的煮熟的糯米、0.1％～1％的麦芽糖，然后接种醋酸菌，常温发酵30～60天，取出过滤，滤液灭菌后即得枇杷原醋；
2）在枇杷原醋中加入其重量10％～50％的枇杷、1％～5％的桂花、0.5％～3％的蜂蜜，浸泡10～30天后，过滤，滤液灭菌后即得所述枇杷醋饮料。
上述方案中：
两次灭菌的方式均优选为高温瞬时灭菌法，灭菌温度为120～140℃，时间为5～20秒。
步骤1）中，所述水、糯米和麦芽糖的加入量分别优选为成浆后的枇杷果肉重量的200％、15％和0.6％。
步骤2）中，所述枇杷、桂花和蜂蜜的加入量分别优选为枇杷原醋重量的35％、3％和1.5％。
本发明的有益效果为：
本发明以枇杷为主要原料，先是用醋酸菌对枇杷进行发酵，以制取原醋，然后再浸泡以枇杷、桂花和蜂蜜，最后制得的枇杷醋饮料营养丰富、香味浓郁、口感独特，为枇杷的综合利用，开辟了一条新的途径。
具体实施方式
下面以具体实施例作进一步描述，但本发明不局限于这些实施例。
实施例1
1）将枇杷果肉打成浆后，加入其重量2倍的水、15％的煮熟的糯米、0.6％的麦芽糖，然后接种醋酸菌，常温发酵40天，取出过滤，滤液灭菌后即得枇杷原醋；
2）在枇杷原醋中加入其重量35％的枇杷、3％的桂花、1.5％的蜂蜜，浸泡20天后，过滤，滤液灭菌后即得所述枇杷醋饮料；
两次灭菌的方式均为高温瞬时灭菌法，灭菌温度为130℃，时间为10秒。
实施例2
1）将枇杷果肉打成浆后，加入其重量1倍的水、15％的煮熟的糯米、1％的麦芽糖，然后接种醋酸菌，常温发酵30天，取出过滤，滤液灭菌后即得枇杷原醋；
2）在枇杷原醋中加入其重量30％的枇杷、5％的桂花、0.5％的蜂蜜，浸泡20天后，过滤，滤液灭菌后即得所述枇杷醋饮料；
两次灭菌的方式均为高温瞬时灭菌法，灭菌温度为140℃，时间为5秒。
实施例3
1）将枇杷果肉打成浆后，加入其重量2倍的水、20％的煮熟的糯米、0.1％的麦芽糖，然后接种醋酸菌，常温发酵50天，取出过滤，滤液灭菌后即得枇杷原醋；
2）在枇杷原醋中加入其重量50％的枇杷、1％的桂花、2％的蜂蜜，浸泡30天后，过滤，滤液灭菌后即得所述枇杷醋饮料；
两次灭菌的方式均为高温瞬时灭菌法，灭菌温度为120℃，时间为10秒。
实施例4
1）将枇杷果肉打成浆后，加入其重量3倍的水、10％的煮熟的糯米、0.5％的麦芽糖，然后接种醋酸菌，常温发酵60天，取出过滤，滤液灭菌后即得枇杷原醋；
2）在枇杷原醋中加入其重量10％的枇杷、2％的桂花、3％的蜂蜜，浸泡10天后，过滤，滤液灭菌后即得所述枇杷醋饮料；
两次灭菌的方式均为高温瞬时灭菌法，灭菌温度为130℃，时间为20秒。
Claims (4)
1.一种枇杷醋饮料的制备方法，包括以下步骤：
1）将枇杷果肉打成浆后，加入其重量1～3倍的水、10％～20％的煮熟的糯米、0.1％～1％的麦芽糖，然后接种醋酸菌，常温发酵30～60天，取出过滤，滤液灭菌后即得枇杷原醋；
2）在枇杷原醋中加入其重量10％～50％的枇杷、1％～5％的桂花、0.5％～3％的蜂蜜，浸泡10～30天后，过滤，滤液灭菌后即得所述枇杷醋饮料。
2.根据权利要求1所述的制备方法，其特征在于：两次灭菌的方式均为高温瞬时灭菌法，灭菌温度为120～140℃，时间为5～20秒。
3.根据权利要求1所述的制备方法，其特征在于：步骤1）中，所述水、糯米和麦芽糖的加入量分别为成浆后的枇杷果肉重量的200％、15％和0.6％。
4.根据权利要求1所述的制备方法，其特征在于：步骤2）中，所述枇杷、桂花和蜂蜜的加入量分别为枇杷原醋重量的35％、3％和1.5％。
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104560604A (zh) * | 2014-12-18 | 2015-04-29 | 柯利佳 | 一种桂花醋的制备方法 |
| CN104988038A (zh) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | 一种提神醒脑适口金柑紫糯米醋及其制备方法 |
| CN105876575A (zh) * | 2016-03-30 | 2016-08-24 | 吴林媛 | 枇杷醋饮料的制备方法 |
| CN105901454A (zh) * | 2016-05-08 | 2016-08-31 | 长泰县明业食品技术研发中心 | 一种枇杷饮料的生产工艺 |
| CN112352893A (zh) * | 2020-11-11 | 2021-02-12 | 浙江喜盈门啤酒有限公司 | 一种桂花蜂蜜米露汽水的制备工艺 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104560604A (zh) * | 2014-12-18 | 2015-04-29 | 柯利佳 | 一种桂花醋的制备方法 |
| CN104988038A (zh) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | 一种提神醒脑适口金柑紫糯米醋及其制备方法 |
| CN105876575A (zh) * | 2016-03-30 | 2016-08-24 | 吴林媛 | 枇杷醋饮料的制备方法 |
| CN105901454A (zh) * | 2016-05-08 | 2016-08-31 | 长泰县明业食品技术研发中心 | 一种枇杷饮料的生产工艺 |
| CN112352893A (zh) * | 2020-11-11 | 2021-02-12 | 浙江喜盈门啤酒有限公司 | 一种桂花蜂蜜米露汽水的制备工艺 |
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