CN103798902A - 一种锁阳枸杞醋饮料的制备方法 - Google Patents
一种锁阳枸杞醋饮料的制备方法 Download PDFInfo
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Classifications
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- 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
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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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
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- Chemical & Material Sciences (AREA)
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- Bioinformatics & Cheminformatics (AREA)
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- Mycology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
本发明涉及一种锁阳枸杞醋饮料的制备方法,以锁阳和枸杞为主要原料,工艺步骤包括枸杞制浆、酶解、发酵、过滤陈酿、锁阳提取、勾调、制得成品。采用本发明的工艺生产出来的锁阳枸杞醋饮料色泽悦目、酸甜爽口,尤其具有一定的补益肝肾、润肠通便、提高免疫力、延缓衰老的保健功效。
Description
技术领域
本发明涉及一种饮料醋的制备方法,尤其是涉及一种锁阳枸杞醋饮料的制备方法。属于食品饮料加工领域。
背景技术
饮料醋是近些年兴起的一种健康饮料,因它具有一定的保健功能和独特的口味,而受到人们的欢迎。饮料醋一般用果品、谷物或药材酿造,如苹果、枸杞、小米、菊花、山楂等,这些原料经发酵或提取添加而产生了对人体有益的一些营养成分。本发明以锁阳、枸杞为原料。合理配伍,增强了单一枸杞所不具备的一些功能。据《中华本草·锁阳》记载,锁阳的药理作用:1.对免疫及性功能的影响。锁阳对于机体非特异性免疫功能及细胞免疫功能均有调节作用,其作用在免疫受抑制状态下尤为明显:对体液免疫功能也有增强作用,并有促进动物性成熟作用。2.对肠功能的影响。锁阳溶液在一定浓度下能兴奋肠管,增加肠蠕动,具有润肠通便的作用。3.功能主治:补肾壮阳;益肠通便。主肾虚阳痿;遗精早泄;下肢痿软;虚人便秘。中医常常将锁阳作为壮阳补肾的首选药。枸杞是一种营养丰富的水果,含有甜菜硷、多糖、粗脂肪、粗蛋白、胡萝 卜素、维生素A、维生素C、维生素B1、维生素B2及钙、磷、铁、锌、锰、亚 油酸等营养成分,对造血功能有促进作用,还能抗衰老、抗突变、抗肿瘤、抗脂肪肝及降血糖等作用。枸杞是名贵的药材和滋补品,中医很早就有“枸杞养 生”的说法。在多种药材配伍中又起着中和药性的作用。国家知识产权局于2011年12月15日公开了申请号为201110421504 的名为“一种枸杞醋的制备方法”,于2013年8月26日公开了申请号为201310373224的“一种红枣枸杞醋饮料制备方法 ”,这些产品,仅仅用枸杞做原料,药用价值很有限。本发明把锁阳、枸杞合理配伍,增强了单一枸杞所不具备的一些功能,让它们的药性相得益彰。目前,因地域影响,对锁阳的研究和开发很不足,本发明可以拓宽锁阳、枸杞的加工利用,丰富饮料醋的品种,填补锁阳尚未用于饮料醋的空白。
发明内容
本发明所要解决的技术问题是提供一种锁阳枸杞醋饮料制备方法。为实现这一目的,本发明一种锁阳枸杞醋饮料制备方法包括如下步骤:
打浆:取新鲜、完整的枸杞,清水清洗;将筛选好的枸杞和水按1:10-1:50的质量比混合,倒入粉碎机湿粉碎。
酶解:在步骤1制取的浆液中,加入浆液质量0.05%-0.1%的果胶酶于33-45℃下保持1-5h,进行酶处理,然后升温至55-65℃,自然降温。
酒精发酵:将上述枸杞原浆采用果酒用活性干酵母进行酒精发酵,酵母接种量为0.2-0.8%,发酵温度为20-30℃,时间为5-10天,当酒精度达到6%-10%(v/v)时发酵结束,制得酒精发酵醪液。
醋酸发酵:将上述酒精发酵醪液高温杀菌后冷却至28-30℃,加入直投式醋酸菌,醋酸菌接种量为0.2-1%,发酵温度28-30℃,发酵时间9-12 天,酸度达到3.5-4.5%时,发酵停止,发酵期间定期搅拌并通氧,制得醪液。
过滤陈酿: 将醪液常温放置10-25天;压滤机压滤得到枸杞原醋,将枸杞原醋转移至陈酿罐进行后熟陈酿;所述后熟陈酿时间为10-20天。
锁阳提取:药材预处理:精选锁阳,浸泡冲刷,去除泥沙。药材的浸提:清洗提取罐,将原料加入质量比8-15倍量的水浸泡1-3h,湿法打碎,回流提取1-3次,每次1-3h,过滤,滤液在50℃下减压浓缩至以生药计0.2-0.5g /ml,即得锁阳有效组分。
勾调 :在100份枸杞原醋中加入10-15份锁阳提取液,30-50份纯净水、2-4份低聚果糖、0.5-1份植物脂末、1-5份白砂糖、0.5-1份乳糖、0.01-0.05份食用香精、0.1-0.5份食品稳定剂进行勾调,酸度控制在0.22-0.28%。
下面结合组合成分的药性进一步说明。
锁阳,益精壮阳、润燥滑肠、养筋。功能:补肾壮阳固精,润肠,强腰膝。主治:阳痿早泄,血枯便秘,腰细痿弱,女子不孕等症。
枸杞子,养肝;滋肾;润肺。主肝肾亏虚;头晕目眩;腰膝酸软;阳痿贵精;虚劳咳嗽;消渴引饮。用于虚劳精亏,腰膝酸痛,眩晕耳鸣,内热消渴,血虚萎黄,目昏不明。
本发明与现有技术相比具有以下优点:
本发明制成的一种锁阳枸杞醋饮料的高酸环境可使锁阳中的花色甙、三萜皂甙和天冬氨酸、脯氨酸、丝氨酸等为主的15种氨基酸,枸杞中的花色苷、有机酸、维生素、VC等活性成分得以最大限度地保存,从而使得其内在成分、保健功能在日常的饮食中非常方便地发挥作用。
本发明将锁阳、枸杞合理配伍,产品具有一定的补益肝肾、润肠通便、提高免疫力、延缓衰老的功效。其口味略带微甜,口感柔和,优于一般的饮料醋。
本发明制备过程简便易行,生产成本低,质量稳定可控,易于实现机械化操作,能够满足工业化生产需求。
具体实施方式
实施例一
一种锁阳枸杞醋饮料制备方法,包括以下步骤:
打浆:取新鲜、完整的枸杞,清水清洗;将筛选好的枸杞和水按1:8的质量比混合,倒入粉碎机湿粉碎。
酶解:在步骤1制取的浆液中,加入浆液质量0.05%的果胶酶于36℃下保持5h,进行酶处理,然后升温至55℃,自然降温。
酒精发酵:将上述枸杞原浆采用果酒用活性干酵母进行酒精发酵,酵母接种量为0.2%,发酵温度为20℃,时间为5天,当酒精度达到6%(v/v)时发酵结束,制得酒精发酵醪液。
醋酸发酵:将上述酒精发酵醪液高温杀菌后冷却至28℃,加入直投式醋酸菌,醋酸菌接种量为0.8%,发酵温度28℃,发酵时间9天,酸度达到3.5%时,发酵停止,发酵期间定期搅拌并通氧,制得醪液。
过滤陈酿: 将醪液常温放置10天;压滤机压滤得到枸杞原醋,将枸杞原醋转移至陈酿罐进行后熟陈酿;所述后熟陈酿时间为10天。
锁阳提取:(1)药材预处理:精选锁阳,浸泡冲刷,去除泥沙。(2)药材的浸提:清洗提取罐,将原料加入质量比10倍量的水浸泡3h,湿法打碎,回流提取1次,过滤,滤液在50℃下减压浓缩至以生药计0.2g /ml,即得锁阳有效组分。
勾调 :在100份枸杞原醋中加入10份锁阳提取液,50份纯净水、2份低聚果糖、1份植物脂末、5份白砂糖、1份乳糖、0.01份食用香精、0.1份食品稳定剂进行勾调,酸度控制在0.22%。
实施例二
一种锁阳枸杞醋饮料制备方法,包括以下步骤:
打浆:取新鲜、完整的枸杞,清水清洗;将筛选好的枸杞和水按1:15的质量比混合,倒入粉碎机湿粉碎。
酶解:在步骤1制取的浆液中,加入浆液质量0.1%的果胶酶于40℃下保持1h,进行酶处理,然后升温至60℃,自然降温。
酒精发酵:将上述枸杞原浆采用果酒用活性干酵母进行酒精发酵,酵母接种量为0.4%,发酵温度为24℃,时间为6天,当酒精度达到7%(v/v)时发酵结束,制得酒精发酵醪液。
醋酸发酵:将上述酒精发酵醪液高温杀菌后冷却至29℃,加入直投式醋酸菌,醋酸菌接种量为0.3%,发酵温度30℃,发酵时间12天,酸度达到4%时,发酵停止,发酵期间定期搅拌并通氧,制得醪液。
过滤陈酿: 将醪液常温放置14天;压滤机压滤得到枸杞原醋,将枸杞原醋转移至陈酿罐进行后熟陈酿;所述后熟陈酿时间为20天。
锁阳提取:(1)药材预处理:精选锁阳,浸泡冲刷,去除泥沙。(2)药材的浸提:清洗提取罐,将原料加入质量比8倍量的水浸泡2h,湿法打碎,回流提取3次,每次3h;过滤,滤液在50℃下减压浓缩至以生药计0.25g /ml,即得锁阳有效组分。
勾调 :在100份枸杞原醋中加入12份锁阳提取液,30份纯净水、4份低聚果糖、0.5份植物脂末、1份白砂糖、0.5份乳糖、0.05份食用香精、0.2份食品稳定剂进行勾调,酸度控制在0.28%。
实施例三
一种锁阳枸杞醋饮料制备方法,包括以下步骤:
打浆:取新鲜、完整的枸杞,清水清洗;将筛选好的枸杞和水按1:20的质量比混合,倒入粉碎机湿粉碎。
酶解:在步骤1制取的浆液中,加入浆液质量0.8%的果胶酶于35℃下保持2h,进行酶处理,然后升温至65℃,自然降温。
酒精发酵:将上述枸杞原浆采用果酒用活性干酵母进行酒精发酵,酵母接种量为0.5%,发酵温度为28℃,时间为8天,当酒精度达到9%(v/v)时发酵结束,制得酒精发酵醪液。
醋酸发酵:将上述酒精发酵醪液高温杀菌后冷却至29℃,加入直投式醋酸菌,醋酸菌接种量为0.4%,发酵温度28℃,发酵时间10天,酸度达到3.8%时,发酵停止,发酵期间定期搅拌并通氧,制得醪液。
过滤陈酿: 将醪液常温放置22天;压滤机压滤得到枸杞原醋,将枸杞原醋转移至陈酿罐进行后熟陈酿;所述后熟陈酿时间为16天。
锁阳提取:(1)药材预处理:精选锁阳,浸泡冲刷,去除泥沙。(2)药材的浸提:清洗提取罐,将原料加入质量比12倍量的水浸泡3h,湿法打碎,回流提取3次,每次2h;过滤,滤液在50℃下减压浓缩至以生药计0.4g /ml,即得锁阳有效组分。
勾调 :在100份枸杞原醋中加入13份锁阳提取液,40份纯净水、2.5份低聚果糖、0.8份植物脂末、3份白砂糖、0.8份乳糖、0.02份食用香精、0.13份食品稳定剂进行勾调,酸度控制在0.25%。
实施例四
一种锁阳枸杞醋饮料制备方法,包括以下步骤:
打浆:取新鲜、完整的枸杞,清水清洗;将筛选好的枸杞和水按1:30的质量比混合,倒入粉碎机湿粉碎。
酶解:在步骤1制取的浆液中,加入浆液质量0.6%的果胶酶于42℃下保持4h,进行酶处理,然后升温至58℃,自然降温。
酒精发酵:将上述枸杞原浆采用果酒用活性干酵母进行酒精发酵,酵母接种量为0.6%,发酵温度为22℃,时间为6天,当酒精度达到8%(v/v)时发酵结束,制得酒精发酵醪液。
醋酸发酵:将上述酒精发酵醪液高温杀菌后冷却至28℃,加入直投式醋酸菌,醋酸菌接种量为0.7%,发酵温度28℃,发酵时间11天,酸度达到4.2%时,发酵停止,发酵期间定期搅拌并通氧,制得醪液。
过滤陈酿: 将醪液常温放置18天;压滤机压滤得到枸杞原醋,将枸杞原醋转移至陈酿罐进行后熟陈酿;所述后熟陈酿时间为15天。
锁阳提取:(1)药材预处理:精选锁阳,浸泡冲刷,去除泥沙。(2)药材的浸提:清洗提取罐,将原料加入质量比9倍量的水浸泡1h,湿法打碎,回流提取2次,每次2h;过滤,滤液在50℃下减压浓缩至以生药计0.35g /ml,即得锁阳有效组分。
勾调 :在100份枸杞原醋中加入14份锁阳提取液,45份纯净水、3.5份低聚果糖、0.75份植物脂末、4份白砂糖、0.75份乳糖、0.04份食用香精、0.14份食品稳定剂进行勾调,酸度控制在0.26%。
实施例五
一种锁阳枸杞醋饮料制备方法,包括以下步骤:
打浆:取新鲜、完整的枸杞,清水清洗;将筛选好的枸杞和水按1:12的质量比混合,倒入粉碎机湿粉碎。
酶解:在步骤1制取的浆液中,加入浆液质量0.7%的果胶酶于35℃下保持3h,进行酶处理,然后升温至62℃,自然降温。
酒精发酵:将上述枸杞原浆采用果酒用活性干酵母进行酒精发酵,酵母接种量为0.7%,发酵温度为27℃,时间为7天,当酒精度达到7.5%(v/v)时发酵结束,制得酒精发酵醪液。
醋酸发酵:将上述酒精发酵醪液高温杀菌后冷却至29℃,加入直投式醋酸菌,醋酸菌接种量为0.9%,发酵温度28℃,发酵时间12天,酸度达到4.5%时,发酵停止,发酵期间定期搅拌并通氧,制得醪液。
过滤陈酿: 将醪液常温放置12天;压滤机压滤得到枸杞原醋,将枸杞原醋转移至陈酿罐进行后熟陈酿;所述后熟陈酿时间为12天。
锁阳提取:(1)药材预处理:精选锁阳,浸泡冲刷,去除泥沙。(2)药材的浸提:清洗提取罐,将原料加入质量比15倍量的水浸泡2h,湿法打碎,回流提取2次,每次3h;过滤,滤液在50℃下减压浓缩至以生药计0. 5g /ml,即得锁阳有效组分。
勾调 :在100份枸杞原醋中加入15份锁阳提取液,35份纯净水、3.8份低聚果糖、0.85份植物脂末、3份白砂糖、0.85份乳糖、0.03份食用香精、0.018份食品稳定剂进行勾调,酸度控制在0.27%。
Claims (7)
1.一种锁阳枸杞醋饮料制备方法,其特征在于所用原料及制备方法如下:
.打浆:取新鲜、完整的枸杞,清水清洗;将筛选好的枸杞和水按1:10-1:50的质量比混合,倒入粉碎机湿粉碎。
2.酶解:在步骤1制取的浆液中,加入浆液质量0.05%-0.1%的果胶酶于33-45℃下保持1-5h,进行酶处理,然后升温至55-65℃,自然降温。
3. 酒精发酵:将上述枸杞原浆采用果酒用活性干酵母进行酒精发酵,酵母接种量为0.2-0.8%,发酵温度为20-30℃,时间为5-10天,当酒精度达到6%-10%(v/v)时发酵结束,制得酒精发酵醪液。
4.醋酸发酵:将上述酒精发酵醪液高温杀菌后冷却至28-30℃,加入直投式醋酸菌,醋酸菌接种量为0.2-1%,发酵温度28-30℃,发酵时间9-12 天,酸度达到3.5-4.5%时,发酵停止,发酵期间定期搅拌并通氧,制得醪液。
5.过滤陈酿: 将醪液常温放置10-25天;压滤机压滤得到枸杞原醋,将枸杞原醋转移至陈酿罐进行后熟陈酿;所述后熟陈酿时间为10-20天。
6.锁阳提取:药材预处理:精选锁阳,浸泡冲刷,去除泥沙;药材的浸提:清洗提取罐,将原料加入质量比8-15倍量的水浸泡1-3h,湿法打碎,回流提取1-3次,每次1-3h,过滤,滤液在50℃下减压浓缩至以生药计0.2-0.5g /ml,即得锁阳有效组分。
7.勾调 :在100份枸杞原醋中加入10-15份锁阳提取液,30-50份纯净水、2-4份低聚果糖、0.5-1份植物脂末、1-5份白砂糖、0.5-1份乳糖、0.01-0.05份食用香精、0.1-0.5份食品稳定剂进行勾调,酸度控制在0.22-0.28%。
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