CN103815469A - 一种具有滋补气血功效的醋饮料 - Google Patents
一种具有滋补气血功效的醋饮料 Download PDFInfo
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- CN103815469A CN103815469A CN201210462269.2A CN201210462269A CN103815469A CN 103815469 A CN103815469 A CN 103815469A CN 201210462269 A CN201210462269 A CN 201210462269A CN 103815469 A CN103815469 A CN 103815469A
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 23
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- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 4
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- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 4
- 239000009636 Huang Qi Substances 0.000 claims abstract description 4
- 241000132012 Atractylodes Species 0.000 claims description 3
- 244000241838 Lycium barbarum Species 0.000 claims description 3
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 3
- 210000003056 antler Anatomy 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 abstract description 25
- 230000004151 fermentation Effects 0.000 abstract description 25
- 239000002994 raw material Substances 0.000 abstract description 14
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- 230000001476 alcoholic effect Effects 0.000 abstract description 8
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
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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
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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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- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明主要由大枣100Kg、当归5-7Kg、白术4-5Kg、黄芪3-5Kg、鹿茸2-3Kg、枸杞4-8Kg和山药5-7Kg组成，将上述原料通过清洗、榨汁、低温酒精发酵、醋酸发酵、陈酿、过滤、灭菌来获得的，本发明内在成分、营养价值均优于以粮食为原料的食用醋，它保持了水果醋酸甜可口的特点，又保持了中药材中的有效成份，品质好，而且采用酒精发酵、醋酸发酵一步完成，缩短了生产周期。
Description
技术领域
本发明涉及一种醋酸饮料，尤其涉及一种具有滋补气血功效的醋饮料。
背景技术
现代医学证明，食醋对人体有消除疲劳、帮助消化、利于吸收、预防衰老、抗菌杀菌、扩张血管、美容护肤、防治肥胖、调节血液的酸碱平衡及增强肝脏和肾脏机能等功效，近年来，随着人们对食醋功能的认识，对食醋的功能成分和口感要求越来越高。但是，现有果醋大都以苹果、梨等常见水果为原料，口感、营养、功效单一。
发明内容
基于以上背景，本发明的一个目的是提供一种具有滋补气血功效的醋饮料。本发明主要是采用中药材与新鲜水果为原料，通过清洗、榨汁、低温酒精发酵、醋酸发酵、陈酿、过滤、灭菌来获得的，本发明内在成分、营养价值均优于以粮食为原料的食用醋，它保持了水果醋酸甜可口的特点，又保持了中药材中的有效成份，品质好，而且采用酒精发酵、醋酸发酵一步完成，缩短了生产周期。
本发明提供了一种具有滋补气血功效的醋饮料，由以下组份组成：大枣100Kg、当归5-7Kg、白术4-5Kg、黄芪3-5Kg、鹿茸2-3Kg、枸杞4-8Kg和山药5-7Kg。
本发明采用了酶工程技术和微生物发酵法对大枣进行处理，从而大大提高了大枣原料的利用率和酒精发酵与醋酸发酵生产的效率，使得醋酸产率有了较大幅度提高。相对于固体发酵，本发明采用的自吸式液体深层醋酸发酵工艺生产果醋技术，实现了从酒精发酵、醋酸发酵两步法工艺向酒精发酵、醋酸发酵一步法完成的工艺实践，更适合我国今后果醋的大规模产业化生产，从而带动果醋饮料的发展。
本发明采用优化生产工艺、膳食营养平衡配方，较好地保持了水果特有的风味和营养成份，果香浓郁、酸爽柔和、营养丰富、品质高档，具有一定的健胃、消食、滋补气血和保健功效，可适合于不同年龄、不同性别的消费群体。
具体实施方式
实施例1：
取当归5-7Kg、白术4-5Kg、黄芪3-5Kg、鹿茸2-3Kg、枸杞4-8Kg和山药5-7Kg混合，加入上述中药材混合物重量10倍的水，浸泡30分钟，煎煮2小时过滤提取液体；将取液后剩的滤渣中再加入中药材混合物重量8倍的水，煎煮1小时后，过滤二次提取液体；将第二次取液后所剩的滤渣中再加入中药材混合物重量8倍量水，煎煮1小时后，过滤提取液体；将三次过滤所得的过滤提取液合并。
取原料大枣100Kg，用水清洗干净；将洗净的大枣果肉打浆破碎；按原料大枣重量的5-7倍加入上述三次过滤所得的中药材的提取液稀释大枣浆，搅拌均匀；将大枣原料重量的0.5％的果胶酶，和大枣原料重量的0.5％的纤维素酶加入到稀释液中，于30℃下保持5小时，进行酶处理；经过酶处理液加入原料重量的1％壳聚糖充分搅匀，然后在室温下静置12小时至澄清，离心，去渣；接种酵母菌发酵，接种量是大枣原料重量的1％，发酵温度为30℃，时间为10天，当酒精度达到5％时发酵结束；接种醋酸菌于酒精发酵液中发酵，采用深层液体发酵法，接种量是大枣原料重量的1％，发酵温度在32℃，当酸度达到3％时，发酵停止：在常温放置20天；将发酵液过滤，收取过滤清液；自然沉降10天；将过滤清液超滤。
将自然沉降后的过滤液加水和蜂蜜配制成酸甜适口、风味纯正的果醋饮料。
Claims (1)
1.一种具有滋补气血功效的醋饮料，其特征在于：由以下组份组成：大枣100Kg、当归5-7Kg、白术4-5Kg、黄芪3-5Kg、鹿茸2-3Kg、枸杞4-8Kg和山药5-7Kg。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104382171A (zh) * | 2014-12-02 | 2015-03-04 | 申健 | 一种凤丹醋饮料及制备方法 |
| CN105273970A (zh) * | 2015-11-23 | 2016-01-27 | 齐艳华 | 一种保健醋的制作方法 |
| CN109097238A (zh) * | 2018-10-30 | 2018-12-28 | 宋子刚 | 鹿胶醋及其制备方法 |
-
2012
- 2012-11-16 CN CN201210462269.2A patent/CN103815469A/zh active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104382171A (zh) * | 2014-12-02 | 2015-03-04 | 申健 | 一种凤丹醋饮料及制备方法 |
| CN104382171B (zh) * | 2014-12-02 | 2016-06-22 | 南陵旺科知识产权运营有限公司 | 一种凤丹醋饮料及制备方法 |
| CN105273970A (zh) * | 2015-11-23 | 2016-01-27 | 齐艳华 | 一种保健醋的制作方法 |
| CN109097238A (zh) * | 2018-10-30 | 2018-12-28 | 宋子刚 | 鹿胶醋及其制备方法 |
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Application publication date: 20140528 |