CN103919207A - 用菠萝制饮料型果醋的方法 - Google Patents
用菠萝制饮料型果醋的方法 Download PDFInfo
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- CN103919207A CN103919207A CN201410147640.5A CN201410147640A CN103919207A CN 103919207 A CN103919207 A CN 103919207A CN 201410147640 A CN201410147640 A CN 201410147640A CN 103919207 A CN103919207 A CN 103919207A
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- water
- fruit vinegar
- filter
- boiling
- pineapples
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- 241000234671 Ananas Species 0.000 title claims abstract description 21
- 235000007119 Ananas comosus Nutrition 0.000 title claims abstract description 21
- 235000013361 beverage Nutrition 0.000 title claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 10
- 239000000052 vinegar Substances 0.000 title claims abstract description 10
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 10
- 238000000034 method Methods 0.000 title claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 12
- 239000000706 filtrate Substances 0.000 claims abstract description 10
- 229960000583 acetic acid Drugs 0.000 claims abstract description 8
- 239000012362 glacial acetic acid Substances 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 238000005554 pickling Methods 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 238000010411 cooking Methods 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 abstract 2
- 235000008373 pickled product Nutrition 0.000 abstract 2
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 239000005711 Benzoic acid Substances 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- 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
Abstract
用菠萝制饮料型果醋的方法，其特征在于将清洁干净的菠萝榨汁，过滤，滤液加热至沸腾，往冷却后的滤液中加入防腐剂备用，以重量计算往滤渣加入0.8—1.5倍水后加热煮沸并维持20—30分钟，按滤渣水煮液与食用级冰醋酸的重量比1∶0.02—0.04往滤渣水煮液中加入食用级冰醋酸，腌制12—15天，然后以重量计算往腌制物中添加2—4倍的冷开水或者经过杀菌后的水，过滤，将腌制物过滤液与备用的榨汁液混合，成为饮料型果醋。本发明与已有技术相比，具有能短时间内大量消耗菠萝以避免长时间存放菠萝而导致菠萝变质的、能生产出口味独特的饮料的优点。
Description
技术领域：
本发明涉及一种饮料的制作方法。
背景技术：
菠萝果肉中含有丰富的果糖、果酸、碳水化合物和生物酶，特别是生物酶的含量特别高，再加上菠萝的收获季节在夏季，气温高，采摘后的菠萝存放时间一长，就容易变质，导致浪费及损失。
发明内容：
本发明的发明目的在于提供一种能短时间内大量消耗菠萝以避免长时间存放菠萝而导致菠萝变质的、能生产出口味独特的饮料的用菠萝制饮料型果醋的方法。
本发明是这样实现的，将清洁干净的菠萝放进榨汁机中进行榨汁，然后过滤，滤液加热至沸腾，然后冷却，往冷却后的滤液中加入防腐剂备用，以重量计算往滤渣加入0.8—1.5倍水后加热煮沸，并持续沸腾20—30分钟，然后冷却，按滤渣水煮液与食用级冰醋酸重量比1：0.02—0.04往滤渣水煮液中加入食用级冰醋酸，腌制12——15天，然后以重量计算往腌制物中添加2—4倍的冷开水或者进过杀菌后的水，搅拌并过滤，将腌制物过滤液与备用的榨汁液混合，成为饮料型果醋。
这里，腌制物过滤液与备用的榨汁液的混合液分装、密封，然后采用蒸汽进行高温杀菌。
本发明与已有技术相比，具有能短时间内大量消耗菠萝以避免长时间存放菠萝而导致菠萝变质的、能生产出口味独特的饮料的优点。
具体实施方式：
现结合实施例对本发明做进一步详细描述：
本发明是这样实现的，将清洁干净的菠萝放进榨汁机中进行榨汁，然后用80目筛网过滤，滤液加热至沸腾，以杀灭滤液中的生物酶及细菌，然后冷却，往冷却后的滤液中加入0.2wt%苯甲酸防腐剂备用，以重量计算往滤渣加入0.8—1.5倍水后加热煮沸，并持续沸腾20—30分钟，一来杀灭生物酶及细菌，二来可有效地使滤渣中的纤维充分溶解，以缩短后续的腌制时间，然后冷却至50℃，移入腌制容器，按滤渣水煮液与食用级冰醋酸的重量比1：0.02—0.04往滤渣水煮液中加入食用级冰醋酸，腌制12——15天，然后以重量计算往腌制物中添加2—4倍的冷开水或者经过杀菌后的水，搅拌并经80目筛网过滤，将腌制物过滤液与备用的榨汁液混合，添加适量的防腐剂，成为饮料型果醋。
这里，腌制物过滤液与备用的榨汁液的混合液分装、密封，然后通过蒸汽进行高温杀菌。
Claims (2)
1.用菠萝制饮料型果醋的方法，其特征在于将清洁干净的菠萝放进榨汁机中进行榨汁，然后过滤，滤液加热至沸腾，然后冷却，往冷却后的滤液中加入防腐剂备用，以重量计算往滤渣加入0.8—1.5倍水后加热煮沸，并持续沸腾20—30分钟，然后冷却，按滤渣水煮液与食用级冰醋酸的重量比1：0.02—0.04往滤渣水煮液中加入食用级冰醋酸，腌制12——15天，然后以重量计算往腌制物中添加2—4倍的冷开水或者经过杀菌后的水，搅拌并过滤，将腌制物过滤液与备用的榨汁液混合，成为饮料型果醋。
2.根据权利要求1所述的用菠萝制饮料型果醋的方法，其特征在于腌制物过滤液与备用的榨汁液的混合液分装、密封，然后采用蒸汽进行高温杀菌。
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410147640.5A CN103919207B (zh) | 2014-04-15 | 2014-04-15 | 用菠萝制饮料型果醋的方法 |
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| CN201410147640.5A CN103919207B (zh) | 2014-04-15 | 2014-04-15 | 用菠萝制饮料型果醋的方法 |
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| Publication Number | Publication Date |
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| CN103919207A true CN103919207A (zh) | 2014-07-16 |
| CN103919207B CN103919207B (zh) | 2016-03-02 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1259567A (zh) * | 1999-01-06 | 2000-07-12 | 梁策 | 五谷百果醋 |
| CN1966654A (zh) * | 2006-11-22 | 2007-05-23 | 郭翔 | 菠萝醋的制备方法 |
| CN101130743A (zh) * | 2007-08-01 | 2008-02-27 | 陈士民 | 菠萝醋的制备方法 |
| KR20120122175A (ko) * | 2011-04-28 | 2012-11-07 | 주식회사 위메푸 | 식초음료의 제조방법 |
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2014
- 2014-04-15 CN CN201410147640.5A patent/CN103919207B/zh active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1259567A (zh) * | 1999-01-06 | 2000-07-12 | 梁策 | 五谷百果醋 |
| CN1966654A (zh) * | 2006-11-22 | 2007-05-23 | 郭翔 | 菠萝醋的制备方法 |
| CN101130743A (zh) * | 2007-08-01 | 2008-02-27 | 陈士民 | 菠萝醋的制备方法 |
| KR20120122175A (ko) * | 2011-04-28 | 2012-11-07 | 주식회사 위메푸 | 식초음료의 제조방법 |
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| CN103919207B (zh) | 2016-03-02 |
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Effective date of registration: 20201223 Address after: 215600 room 145, A building, new industry incubation center, Zhangjiagang Free Trade Zone, Suzhou, Jiangsu Patentee after: SUZHOU RUNTONG PATENT OPERATION Co.,Ltd. Address before: 528000, room 74, No. 1903 middle Fenjiang Road, Chancheng District, Guangdong, Foshan Patentee before: Ye Xianzhong |