CN103750481A - 一种乌梅果醋饮料的制备方法 - Google Patents
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- 239000000052 vinegar Substances 0.000 title claims abstract description 22
- 235000013361 beverage Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 7
- 238000009923 sugaring Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 239000002002 slurry Substances 0.000 claims description 12
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 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 description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 2
- 230000035922 thirst Effects 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 206010039424 Salivary hypersecretion Diseases 0.000 abstract 1
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- 238000004537 pulping Methods 0.000 abstract 1
- 210000003296 saliva Anatomy 0.000 abstract 1
- 208000026451 salivation Diseases 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 abstract 1
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- 206010011224 Cough Diseases 0.000 description 5
- 210000004072 lung Anatomy 0.000 description 5
- 238000010791 quenching Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 210000001124 body fluid Anatomy 0.000 description 3
- 239000010839 body fluid Substances 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 208000001848 dysentery Diseases 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 208000013116 chronic cough Diseases 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
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- 208000012287 Prolapse Diseases 0.000 description 1
- 240000005049 Prunus salicina Species 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
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- 239000002253 acid Substances 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 210000000436 anus Anatomy 0.000 description 1
- 201000009361 ascariasis Diseases 0.000 description 1
- 239000003212 astringent agent Substances 0.000 description 1
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- 206010036067 polydipsia Diseases 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 230000008673 vomiting Effects 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
- A23L2/38—Other non-alcoholic beverages
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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
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- 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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Abstract
本发明公开了一种乌梅果醋饮料的制备方法，其特征在于：所述的乌梅果醋饮料经过原料处理、打浆、酶解、加糖、酒精发酵、醋酸发酵、调配、均质、罐装灭菌等步骤加工而成。有益效果：本发明以乌梅为原料，将乌梅原料加工成乌梅果醋饮料可实现对其原料的综合利用，具有很高的经济效益。是一种绿色健康的保健饮料。操作方便，易于实施。具有生津止渴、刺激唾液分泌等保健作用。
Description
技术领域
本发明涉及一种饮料的加工方法，尤其是涉及一种乌梅果醋饮料的制备方法。
背景技术
乌梅为蔷薇科落叶乔木植物梅的近成熟果实，味酸、微涩，性平。归肝、脾、肺、胃、大肠经。功效：敛肺，涩肠，生津，安蛔。主治：肺虚久咳；虚热烦渴；久疟；久泻；痢疾；便血；尿血；血崩；蛔厥腹痛；呕吐；钩虫病。别名：梅实、熏梅、桔梅肉、梅、春梅、酸梅、黄仔、合汉梅、干枝梅。
乌梅的功效：1、乌梅止渴功效：乌梅的酸味可刺激唾液分泌，生津止渴。常用来治疗口渴多饮的消渴(如糖尿病)以及热病口渴、咽干等。夏天可用乌梅煎汤作饮品，能去暑解渴；2、乌梅止咳功效：乌梅酸涩收敛，能敛肺止咳而用于肺虚久咳少痰或干咳无痰之症，常配半夏、杏仁等。但对实证要慎用；3、乌梅止泻功效：乌梅能涩肠止泻痢，可用于脾虚久泻、久痢或大肠滑泻不止甚至脱肛不收。近年有人用《伤寒论》中的乌梅丸作基本方加减治疗非特异性结肠炎，取得了明显的疗效。
将乌梅原料加工成乌梅果醋饮料可实现对其原料的综合利用，具有较高的经济效益。
发明内容
本发明目的是解决乌梅原料深加工综合利用的技术问题。
本发明解决其技术问题所采取的技术方案是：
一种乌梅果醋饮料的制备方法，采用以下步骤：
A、原料处理：选择八成熟完整的乌梅为原料，经去质清洗后，打浆处理；
B、酶解：向乌梅浆液中按重量份0.6%的比例加入果胶酶，温度控制在43-50℃，时间为5-6小时；
C、加糖：向酶解后的浆液中加入重量比8-10%的蔗糖，混合均匀；
D、酒精发酵：按加糖后浆液重量份的2-3%的比例向加蔗糖后的混合浆中加入活性干酵母，温度控制为23-27℃，发酵时间12-15天，发酵结束后，滤出汁液；
E、醋酸发酵：向酒精发酵好的汁液中加入汁液重量0.5-0.6%的醋酸菌，温度控制50-60℃，保温1-2小时，搅拌均匀，发酵8-10天，制得乌梅果醋原浆；
F、调配：按乌梅果醋原浆重量份20-30、果葡糖浆重量份8-10、蜂蜜重量份2-5、水重量份50-60的比例进行调配，混合均匀；
G、均质：将混合液均质处理，温度为60-65℃，均质压力为10-15Mpa；
H、罐装、灭菌：将调配好的果醋饮料进行罐装，罐装后立即密封，并在沸水中保持15-25min，然后冷至室温，即为成品。
有益效果：本发明以乌梅为原料，将乌梅原料加工成乌梅果醋饮料可实现对其原料的综合利用，具有很高的经济效益。是一种绿色健康的保健饮料。操作方便，易于实施。具有生津止渴、刺激唾液分泌等保健作用。
具体实施方式
实施例1：
一种乌梅果醋饮料的制备方法，采用以下步骤：
A、原料处理：选择八成熟完整的乌梅为原料，经去质清洗后，打浆处理；
B、酶解：向乌梅浆液中按重量份0.4%的比例加入果胶酶，温度控制在46℃，时间为6.5小时；
C、加糖：向酶解后的浆液中加入重量比8.5%的蔗糖，混合均匀；
D、酒精发酵：按加糖后浆液重量份的3%的比例向加蔗糖后的混合浆中加入活性干酵母，温度控制为26℃，发酵时间10天，发酵结束后，滤出汁液；
E、醋酸发酵：向酒精发酵好的汁液中加入汁液重量0.5%的醋酸菌，温度控制45-50℃，保温1小时，搅拌均匀，发酵8天，制得乌梅果醋原浆；
F、调配：按乌梅果醋原浆重量份25、果葡糖浆重量份8、蜂蜜重量份3、水重量份50的比例进行调配，混合均匀；
G、均质：将混合液均质处理，温度为70℃，均质压力为10Mpa；
H、罐装、灭菌：将调配好的果醋饮料进行罐装，罐装后立即密封，并在沸水中保持20min，然后冷至室温，即为成品。
Claims (1)
1.一种乌梅果醋饮料的制备方法，采用以下步骤：
A、原料处理：选择八成熟完整的乌梅为原料，经去质清洗后，打浆处理；
B、酶解：向乌梅浆液中按重量份0.6%的比例加入果胶酶，温度控制在43-50℃，时间为5-6小时；
C、加糖：向酶解后的浆液中加入重量比8-10%的蔗糖，混合均匀；
D、酒精发酵：按加糖后浆液重量份的2-3%的比例向加蔗糖后的混合浆中加入活性干酵母，温度控制为23-27℃，发酵时间12-15天，发酵结束后，滤出汁液；
E、醋酸发酵：向酒精发酵好的汁液中加入汁液重量0.5-0.6%的醋酸菌，温度控制50-60℃，保温1-2小时，搅拌均匀，发酵8-10天，制得乌梅果醋原浆；
F、调配：按乌梅果醋原浆重量份20-30、果葡糖浆重量份8-10、蜂蜜重量份2-5、水重量份50-60的比例进行调配，混合均匀；
G、均质：将混合液均质处理，温度为60-65℃，均质压力为10-15Mpa；
H、罐装、灭菌：将调配好的果醋饮料进行罐装，罐装后立即密封，并在沸水中保持15-25min，然后冷至室温，即为成品。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107201300A (zh) * | 2017-05-16 | 2017-09-26 | 河南科技大学 | 一种板栗红枣果醋及其制备方法 |
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| CN1401757A (zh) * | 2001-08-10 | 2003-03-12 | 杨加昌 | 一种果品醋及其制备方法 |
| CN1605621A (zh) * | 2003-10-11 | 2005-04-13 | 大理州云弄峰酒业有限责任公司 | 一种鲜梅果醋及其制备工艺 |
| CN101180998A (zh) * | 2006-11-14 | 2008-05-21 | 刘国忠 | 一种黄金醋茶饮料及制造工艺 |
| CN101544945A (zh) * | 2008-03-27 | 2009-09-30 | 武世新 | 杨梅果醋及其制备方法 |
| CN101597583A (zh) * | 2009-06-18 | 2009-12-09 | 浙江省农业科学院 | 一种青梅果醋其制备及应用方法 |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1401757A (zh) * | 2001-08-10 | 2003-03-12 | 杨加昌 | 一种果品醋及其制备方法 |
| CN1605621A (zh) * | 2003-10-11 | 2005-04-13 | 大理州云弄峰酒业有限责任公司 | 一种鲜梅果醋及其制备工艺 |
| CN101180998A (zh) * | 2006-11-14 | 2008-05-21 | 刘国忠 | 一种黄金醋茶饮料及制造工艺 |
| CN101544945A (zh) * | 2008-03-27 | 2009-09-30 | 武世新 | 杨梅果醋及其制备方法 |
| CN101597583A (zh) * | 2009-06-18 | 2009-12-09 | 浙江省农业科学院 | 一种青梅果醋其制备及应用方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107201300A (zh) * | 2017-05-16 | 2017-09-26 | 河南科技大学 | 一种板栗红枣果醋及其制备方法 |
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