CN103750472A - 一种木瓜醋饮料的制备方法 - Google Patents
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- 235000009467 Carica papaya Nutrition 0.000 title claims abstract description 72
- 241000219173 Carica Species 0.000 title claims abstract description 28
- 239000000052 vinegar Substances 0.000 title claims abstract description 23
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title abstract 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 26
- 239000000706 filtrate Substances 0.000 claims abstract description 14
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 11
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 241000894006 Bacteria Species 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 240000006432 Carica papaya Species 0.000 claims description 44
- 235000006264 Asimina triloba Nutrition 0.000 claims description 43
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 21
- 235000013361 beverage Nutrition 0.000 claims description 14
- 150000002148 esters Chemical class 0.000 claims description 12
- 239000002002 slurry Substances 0.000 claims description 12
- 241000207840 Jasminum Species 0.000 claims description 9
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 6
- 238000009928 pasteurization Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 abstract description 3
- 240000005385 Jasminum sambac Species 0.000 abstract 2
- 235000007457 Jasminum sambac Nutrition 0.000 abstract 2
- 238000001914 filtration Methods 0.000 abstract 2
- 238000002791 soaking Methods 0.000 abstract 2
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 244000036905 Benincasa cerifera Species 0.000 description 1
- 235000011274 Benincasa cerifera Nutrition 0.000 description 1
- 229910001369 Brass Inorganic materials 0.000 description 1
- 241000219172 Caricaceae Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 208000028018 Lymphocytic leukaemia Diseases 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000118 anti-neoplastic effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000010951 brass Substances 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- AMSCMASJCYVAIF-QCVMBYIASA-N carpaine Chemical compound O([C@H]1CC[C@@H](CCCCCCCC(=O)O2)N[C@H]1C)C(=O)CCCCCCC[C@H]1N[C@@H](C)[C@@H]2CC1 AMSCMASJCYVAIF-QCVMBYIASA-N 0.000 description 1
- HXFUVYFNBRBBPM-UHFFFAOYSA-N carpaine Natural products CC1(CCCCCCCC(=O)O1)C2CCCN2 HXFUVYFNBRBBPM-UHFFFAOYSA-N 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 150000002887 oleanolic acids Chemical class 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
Classifications
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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
- A23L2/04—Extraction of 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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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
- 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
-
- 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
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- Molecular Biology (AREA)
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Abstract
本发明公开了一种木瓜醋饮料的制备方法,包括以下步骤:1)将木瓜用石灰水浸泡10~30分钟后,取出清洗,然后去籽、切块,在切块的木瓜中加入其重量5%~15%的蔗糖、50%~100%的水,然后打成浆;2)将打成浆后的木瓜接种醋酸菌,常温发酵30~60天,取出过滤,滤液灭菌后即得木瓜原醋;3)在木瓜原醋中加入其重量1%~10%的茉莉花、1%~10%的金银花、0.5%~5%的蜂蜜,浸泡10~30天后,过滤,滤液灭菌后即得所述木瓜醋饮料。本发明以木瓜为主要原料,先是用醋酸菌对木瓜进行发酵,以制取原醋,然后再浸泡以茉莉花、金银花和蜂蜜,最后制得的木瓜醋饮料营养丰富、香味浓郁、口感独特,为木瓜的综合利用开辟了一条新的途径。
Description
技术领域
本发明属于饮料技术领域,具体是一种木瓜醋饮料的制备方法。
背景技术
木瓜(学名:Carica papaya),又称番木瓜、石瓜、木冬瓜、蓬生果,是十字花目番木瓜科水果。木瓜味道鲜美,营养丰富,其含有的超氧化物歧化酶SOD有排毒美容养之效,含有的多种氨基酸为人体所需,含有的木瓜黄铜具有丰胸美容的作用,含有的大量齐墩果酸具有消炎、增强免疫功能的功效,是21世纪最理想的药食两用食品之一。木瓜中的木瓜蛋白酶能消化蛋白质,有利于人体对食物进行消化和吸收,因此有健脾消食之功。其独有的番木瓜碱具有抗肿瘤的功效,并能阻止致癌物质亚硝胺的合成,对淋巴性白血病具有强烈抗癌活性。目前,木瓜除了鲜吃外,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木瓜醋饮料的制备方法,以木瓜为主要原料,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:
一种木瓜醋饮料的制备方法,包括以下步骤:
1)将木瓜用石灰水浸泡10~30分钟后,取出清洗,然后去籽、切块,在切块的木瓜中加入其重量5%~15%的蔗糖、50%~100%的水,然后打成浆;
2)将打成浆后的木瓜接种醋酸菌,常温发酵30~60天,取出过滤,滤液灭菌后即得木瓜原醋;
3)在木瓜原醋中加入其重量1%~10%的茉莉花、1%~10%的金银花、0.5%~5%的蜂蜜,浸泡10~30天后,过滤,滤液灭菌后即得所述木瓜醋饮料。
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5~10秒。
步骤1)中,所述蔗糖和水的加入量分别优选为切块后木瓜重量的10%和70%。
步骤3)中,所述茉莉花、金银花和蜂蜜的加入量分别优选为木瓜原醋重量的5%、5%和3%。
本发明的有益效果为:
本发明以木瓜为主要原料,先是用醋酸菌对木瓜进行发酵,以制取原醋,然后再浸泡以茉莉花、金银花和蜂蜜,最后制得的木瓜醋饮料营养丰富、香味浓郁、口感独特,为木瓜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)将木瓜用石灰水浸泡20分钟后,取出清洗,然后去籽、切块,在切块的木瓜中加入其重量10%的蔗糖、70%的水,然后打成浆;
2)将打成浆后的木瓜接种醋酸菌,常温发酵40天,取出过滤,滤液灭菌后即得木瓜原醋;
3)在木瓜原醋中加入其重量5%的茉莉花、5%的金银花、3%的蜂蜜,浸泡20天后,过滤,滤液灭菌后即得所述木瓜醋饮料;
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8秒。
实施例2
1)将木瓜用石灰水浸泡10分钟后,取出清洗,然后去籽、切块,在切块的木瓜中加入其重量9%的蔗糖、100%的水,然后打成浆;
2)将打成浆后的木瓜接种醋酸菌,常温发酵30天,取出过滤,滤液灭菌后即得木瓜原醋;
3)在木瓜原醋中加入其重量6%的茉莉花、10%的金银花、0.5%的蜂蜜,浸泡20天后,过滤,滤液灭菌后即得所述木瓜醋饮料;
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)将木瓜用石灰水浸泡20分钟后,取出清洗,然后去籽、切块,在切块的木瓜中加入其重量15%的蔗糖、50%的水,然后打成浆;
2)将打成浆后的木瓜接种醋酸菌,常温发酵50天,取出过滤,滤液灭菌后即得木瓜原醋;
3)在木瓜原醋中加入其重量10%的茉莉花、1%的金银花、3%的蜂蜜,浸泡30天后,过滤,滤液灭菌后即得所述木瓜醋饮料;
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7秒。
实施例4
1)将木瓜用石灰水浸泡30分钟后,取出清洗,然后去籽、切块,在切块的木瓜中加入其重量5%的蔗糖、80%的水,然后打成浆;
2)将打成浆后的木瓜接种醋酸菌,常温发酵60天,取出过滤,滤液灭菌后即得木瓜原醋;
3)在木瓜原醋中加入其重量1%的茉莉花、5%的金银花、5%的蜂蜜,浸泡10天后,过滤,滤液灭菌后即得所述木瓜醋饮料;
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。
Claims (4)
1.一种木瓜醋饮料的制备方法,包括以下步骤:
1)将木瓜用石灰水浸泡10~30分钟后,取出清洗,然后去籽、切块,在切块的木瓜中加入其重量5%~15%的蔗糖、50%~100%的水,然后打成浆;
2)将打成浆后的木瓜接种醋酸菌,常温发酵30~60天,取出过滤,滤液灭菌后即得木瓜原醋;
3)在木瓜原醋中加入其重量1%~10%的茉莉花、1%~10%的金银花、0.5%~5%的蜂蜜,浸泡10~30天后,过滤,滤液灭菌后即得所述木瓜醋饮料。
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5~10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,所述蔗糖和水的加入量分别为切块后木瓜重量的10%和70%。
4.根据权利要求1所述的制备方法,其特征在于:步骤3)中,所述茉莉花、金银花和蜂蜜的加入量分别为木瓜原醋重量的5%、5%和3%。
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Cited By (2)
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CN106071527A (zh) * | 2016-06-08 | 2016-11-09 | 佛山泓乾生物科技有限公司 | 一种木瓜复合醋饮料及其制作方法 |
CN109566938A (zh) * | 2018-12-26 | 2019-04-05 | 济南宜和食品有限公司 | 浸泡醋饮及其制作方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN101926488A (zh) * | 2010-04-06 | 2010-12-29 | 贵州大学 | 一种野木瓜果醋饮料的制备方法 |
CN103284246A (zh) * | 2013-06-18 | 2013-09-11 | 劳卓昌 | 一种快速发酵制作番木瓜饮料的方法 |
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CN101926488A (zh) * | 2010-04-06 | 2010-12-29 | 贵州大学 | 一种野木瓜果醋饮料的制备方法 |
CN103284246A (zh) * | 2013-06-18 | 2013-09-11 | 劳卓昌 | 一种快速发酵制作番木瓜饮料的方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN106071527A (zh) * | 2016-06-08 | 2016-11-09 | 佛山泓乾生物科技有限公司 | 一种木瓜复合醋饮料及其制作方法 |
CN109566938A (zh) * | 2018-12-26 | 2019-04-05 | 济南宜和食品有限公司 | 浸泡醋饮及其制作方法 |
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