CN103829321B - 一种发酵型红心萝卜保健醋饮配方及制备方法 - Google Patents
一种发酵型红心萝卜保健醋饮配方及制备方法 Download PDFInfo
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Abstract
一种发酵型红心萝卜保健醋饮配方，每吨保健醋饮由下列重量配比的原料构成：发酵后的红心萝卜汁100L，鲜榨红心萝卜汁50L，白砂糖50kg，柠檬酸2kg，苹果酸1kg，Vc？0.5kg，柠檬酸钠0.5kg，食盐0.2kg，山梨酸钾0.2kg，余量为水。本发明的醋饮富含有机酸、氨基酸等营养物质，经检测总酸为4.43%，符合GB？18187-2000酿造食醋标准（≥3.5%）；氨基氮含量为0.746g/dL；同时含有丰富的矿物离子，其中Fe和Cu含量较高，分别为1.382mg/dL和0.142mg/dL，本发明无添加抗氧化剂，既保留了红心萝卜汁发酵液的独特风味和营养成分，同时又加强了功能性营养成分，具有良好的保健和感官效果，具有食疗保健、美容护肤的功效，可广泛作为集营养、保健为一体的新型饮品。
Description
技术领域
本发明涉及饮料制造及健康食品领域，特指以红心萝卜汁经发酵后做成的一种保健型醋饮。
背景技术
红心萝卜（Raphanussativus）是十字花科萝卜属一年生草本植物，因其皮绿内红，口感脆甜，所以又名冰糖萝卜、心里美萝卜。红心萝卜有肥大而多汁的肉质根，是闻名中外的水果型萝卜，民间经常切丝用糖醋凉拌。中医理论认为红心萝卜性微温，入肺、胃二经，具有清热解毒、利湿散瘀、健胃消食、化痰止咳等功效，现代药理学研究表明，红心萝卜富含花色苷、类黄酮物质和维生素C，其中花色苷具有很强的清除自由基、抗氧化和抑制肿瘤细胞生长的能力，萝卜汁可阻止胆石的沉积，对胆石症有辅助治疗的作用，含有的硫代葡萄糖苷结构能够抑制癌细胞的生长。目前红心萝卜只限于作为蔬菜食用。食醋是中国传统调味品，自商周开始就有利用谷物、水果、蔬菜酿造食醋的风俗，据《本草纲目》：醋能开胃、养肝、养筋、暖血、醒酒、消食、下气避邪解诸毒。现代生物研究表明，果醋含有丰富的营养物质，具有多种保健功效，包括增加钙质的吸收，维持体内酸碱平衡，提高肝脏解毒功能，增强机体免疫力，并且可以美容护肤，燃烧脂肪，具有减肥之功效。目前用红心萝卜酿造保健醋饮的技术还没有出现，解决这一问题已成为急需。
发明内容
为了克服现有技术的不足，本发明提出一种发酵型红心萝卜保健醋饮配方及制备方法来解决红心萝卜汁发酵及调配中辅料对原料影响的技术问题。一种发酵型红心萝卜保健醋饮配方是：每吨保健醋饮由下列重量配比的原料构成：发酵后的红心萝卜汁100L，鲜榨红心萝卜汁50L，白砂糖50kg，柠檬酸2kg，苹果酸1kg，Vc0.5kg，柠檬酸钠0.5kg，食盐0.2kg，山梨酸钾0.2kg，余量为水。
一种发酵型红心萝卜醋饮制备方法是：a.选择个大、无糠心、无病虫害的红心萝卜，清洗干净，去皮，果肉切成1cm见方的小块，用热水漂烫，使其中的酶失活，用榨汁机榨汁，过滤灭菌，得到红心萝卜汁；b.调节红心萝卜汁糖度为10%，巴氏灭菌后，接入6%（V:V）的酿酒酵母，30℃恒温发酵，直到发酵液中酒精度为8.9%和糖度为5.5%时停止发酵；c.酒精发酵终止，巴氏灭菌后，接入10%（V:V）的醋酸菌，32℃恒温发酵，当酸度为4.43%时，发酵终止；d.配料罐中加入100L发酵红心萝卜汁及50L鲜榨红心萝卜汁，并搅拌均匀；e.将白砂糖配成浓度为60%的原糖浆，每吨醋饮加入60%糖浆量为83.34L；f.称取食盐0.2kg，用50℃温水1L溶解，充分搅拌后加入至原糖浆的配料罐中；g.将配制浓度为25%的山梨酸钾溶液，经过滤后，加入到所述的配料罐中，每吨醋饮加800mL；h.将柠檬酸2kg，苹果酸1kg，Vc0.5kg和柠檬酸钠0.5kg分别用50℃的温水2L，1L，0.5L，0.5L配制成50%的溶液，过滤后加入至所述配料罐，所有原辅料搅拌均匀,巴氏杀菌，无菌灌装、封口、包装。本发明的醋饮富含有机酸、氨基酸等营养物质，经检测总酸为4.43%，符合GB18187-2000酿造食醋标准（≥3.5%）；氨基氮含量为0.746g/dL；同时含有丰富的矿物离子，其中Fe和Cu含量较高，分别为1.382mg/dL和0.142mg/dL，并且具有食疗保健、美容护肤的功效，是集营养、保健为一体的新型饮品。
具体实施方式：本发明的一个最佳实施例，每吨保健醋饮由下列重量配比的原料构成：发酵后的红心萝卜汁100L，鲜榨红心萝卜汁50L，白砂糖50kg，柠檬酸2kg，苹果酸1kg，Vc0.5kg，柠檬酸钠0.5kg，食盐0.2kg，山梨酸钾0.2kg，余量为水。一种发酵型红心萝卜醋饮制备方法是：首先榨汁：选择个大、无糠心、无病虫害的红心萝卜，清洗干净，去皮，果肉切成1cm见方的小块，用热水漂烫，使其中的酶失活，用榨汁机榨汁，过滤灭菌，得到红心萝卜汁；发酵：调节红心萝卜汁糖度为10%，巴氏灭菌后，接入6%（V:V）的酿酒酵母，30℃恒温发酵，直到发酵液中酒精度为8.9%和糖度为5.5%时停止发酵。发酵液巴氏灭菌后，接入10%（V:V）的醋酸菌，32℃恒温发酵，当酸度为4.43%时，发酵终止。巴氏灭菌，过滤，得到发酵后的红心萝卜汁；然后取发酵后红心萝卜汁的添加量为100L，鲜榨红心萝卜汁为50L，白砂糖为50kg，柠檬酸为2kg，苹果酸为1kg，Vc为0.5kg，柠檬酸钠为0.5kg，食盐为0.2kg，山梨酸钾为0.2kg，调配：将100L发酵后的红心萝卜汁及50L鲜榨的红心萝卜汁至配料罐中；将白砂糖配成浓度为60%的原糖浆，每吨醋饮加入60%糖浆量为83.34L；具体工艺过程是：边搅拌边把白砂糖加入50℃温水中溶解，充分溶解后过滤，在90~95℃下保持10min灭菌，冷却至30℃左右精滤，备用。该方法得到的糖浆可保存一段时间，经加压过滤后注入配料罐中，如糖液质量较差，可用0.5%~1%的活性炭净化后再过滤。称取食盐0.2kg，用50℃温水1L溶解，充分搅拌后加入至原糖浆的配料罐中；将配制浓度为25%的山梨酸钾溶液，经过滤后，加入到所述的配料罐中，每吨醋饮加800mL；将柠檬酸2kg，苹果酸1kg，Vc0.5kg和柠檬酸钠0.5kg分别用50℃的温水2L，1L，0.5L，0.5L配制成50%的溶液，过滤后加入至所述配料罐，并搅拌均匀；巴氏杀菌，无菌灌装、封口、包装。
Claims (1)
1.一种发酵型红心萝卜保健醋饮，其特征在于：每吨保健醋饮由下列重量配比的原料构成：发酵后的红心萝卜汁100L，鲜榨红心萝卜汁50L，白砂糖50kg，柠檬酸2kg，苹果酸1kg，Vc0.5kg，柠檬酸钠0.5kg，食盐0.2kg，山梨酸钾0.2kg，余量为水；一种发酵型红心萝卜保健醋饮的制备方法，其特征是：
a.选择个大、无糠心、无病虫害的红心萝卜，清洗干净，去皮，果肉切成1cm见方的小块，用热水漂烫，使其中的酶失活，用榨汁机榨汁，过滤灭菌，得到红心萝卜汁；
b.调节红心萝卜汁糖度为10%，巴氏灭菌后，接入6%（V：V）的酿酒酵母，30℃恒温发酵，直到发酵液中酒精度为8.9%和糖度为5.5%时停止发酵；
c.酒精发酵终止，巴氏灭菌后，接入10%（V：V）的醋酸菌，32℃恒温发酵，当酸度为4.43%时，发酵终止；
d.配料罐中加入100L发酵红心萝卜汁及50L鲜榨红心萝卜汁，并搅拌均匀；
e.将白砂糖配成浓度为60%的原糖浆，每吨醋饮加入60%糖浆量为83.34L；
f.称取食盐0.2kg，用50℃温水1L溶解，充分搅拌后加入至原糖浆的配料罐中；
g.将配制浓度为25%的山梨酸钾溶液，经过滤后，加入到所述的配料罐中，每吨醋饮加800mL；
h.将柠檬酸2kg，苹果酸1kg，Vc0.5kg和柠檬酸钠0.5kg分别用50℃的温水2L，1L，0.5L，0.5L配制成50%的溶液，过滤后加入至所述配料罐，所有原辅料搅拌均匀，巴氏杀菌，无菌灌装、封口、包装；所述醋饮以发酵后的红心萝卜汁及鲜榨的红心萝卜汁为原料；辅料为纯净水、白砂糖、柠檬酸、苹果酸、Vc、柠檬酸钠、山梨酸钾及食盐。
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