CN103948128A - 金银花-甜柿复合醋饮及其制备方法 - Google Patents
金银花-甜柿复合醋饮及其制备方法 Download PDFInfo
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Abstract
本发明提出一种金银花-甜柿复合醋饮及其制备方法，将罗田甜柿浆液进行预煮浸提、灭菌、酒精发酵和醋酸发酵后，加入新鲜罗田金银花和白砂糖进行调配陈酿制得金银花-甜柿复合醋饮原液，然后进行调配均质和灌装杀菌制得醋饮成品。该醋饮集营养、保健、食疗等功能于一体，具有金银花清香，酸甜可口、风味独特，是一种营养醋、保健醋。
Description
技术领域
本发明属于一种饮品的制备方法，特别涉及一种金银花-甜柿复合醋饮及其制备方法。
背景技术
金银花药用历史悠久，是我国药食兼用的重要中药材，《本草纲目》详细论述了其具有“久服轻身，延年益寿”的功效，并在《名医别录》中被列为上品。罗田金银花为盘叶忍冬(Lonicera tragophylla Hemsl)，湖北省罗田县特产，外观特别，香气浓郁，绿原酸等有效成分含量高，2011年获中国地理标志产品保护。现代研究表明：金银花含有多种人体必须的微量元素和化学成分，同时含有多种对人体有利的活性物质，可增强免疫力、抗早孕、护肝、抗肿瘤、消炎、解热、止血(凝血)、抑制肠道吸收胆固醇等，具有抗衰老，防癌变，轻身健康的良好功效。
罗田甜柿是中国湖北省大别山区罗田县特产，中国地理标志产品。罗田甜柿是一种水溶性膳食纤维的天然绿色水果，果实橙黄色，果面富有光泽，清香诱人，营养极其丰富。据中国林科院测定，每1000g鲜果肉中含可溶性糖11.68g、蛋白质0.57g-0.67g、脂肪0.28g-0.30g，而且富含尼克酸，维生素B1、B2、E、C、β-胡萝卜素及铁、锌、硒等微量元素，是日本、韩国、东南亚许多国家及港澳地区人民喜食的果中佳品，具有补肾、健胃、消食等功能。
醋饮是集食疗、营养和保健一体的饮品，已成为现代人的一种生活时尚。现代医学研究表明：食醋能抗菌、抗癌，防治感冒，降血压血脂血糖，降低胆固醇，增强肝脏功能，减肥美容，延缓衰老，解除疲劳，增进食欲，防止动脉硬化。发展多品种、多功能的醋饮品是食醋从传统的调味品走向现代饮料消费品的必然趋势。
目前尚无利用罗田金银花和罗田甜柿作原料进行发酵醋饮的加工。本发明将罗田金银花、罗田甜柿加工成集营养、保健、食疗功能于一体的醋饮，对于提高罗田甜柿和罗田金银花资源的利用价值，增加农民收入，带动地方经济发展，丰富饮料市场具有重要的经济价值和现实意义。
发明内容
本发明的目的在于提供一种金银花-甜柿复合醋饮及其制备方法，该醋饮具有独特的金银花清香，既保留了罗田金银花和罗田甜柿特有的营养保健成分，又具有食醋的特殊疗效，酸甜可口、风味独特、健康时尚、营养保健。
本发明通过以下技术方案实现：
(1)预煮浸提制备料液：甜柿洗净，去核，剔除腐烂、发霉等变质部分，先用破碎机将洗净的柿子破碎成浆，然后加1∶2(m∶V)的水预煮软化组织，保持微沸5-10min；冷却至30-50℃浸提3-7h，调整糖度，控制在9-15％制得料液；
(2)灭菌：将料液置于容器中进行间接蒸汽加热，在70-90℃温度下保持8-20min；
(3)酒精发酵：灭菌后的料液冷却至室温后接入0.5-3％活化酵母，在密闭容器中进行发酵，温度保持在25～32℃，至总糖不再变化时终止发酵，酒精度达4％(vo1)以上，转入敞口容器；
(4)醋酸发酵：酒精发酵醪表面均匀撒入总体积0.02％-2％的干醋酸菌，在敞口容器中发酵，用纱布遮盖，温度控制在32-38℃，成膜后均匀搅拌破膜，直至完全产生酸味，pH为3左右，结束发酵；
(5)调配陈酿：取出菌膜冷冻保存，发酵液加2％食盐后密封2-4周，用纱布和快速滤纸先后过滤，滤液煮沸5-10min后冷却，在无菌容器内密封陈酿4个月以上制得甜柿醋液，然后加入新鲜金银花和白砂糖，在无菌容器内密封陈酿4-8周，纱布过滤即得金银花-甜柿复合醋饮原液；
(6)调配均质：以金银花-甜柿复合醋饮原液10-20％为基料，加入蜂蜜1-5％，柠檬酸钠0.08％，乙基麦芽酚0.01-0.05％等物质进行调配，然后加热到50℃℃均质，静置冷却沉淀24h以上，用微滤膜过滤后置于无菌罐贮存待灌装；
(7)灌装杀菌：灌装后置于90℃热水浴加热杀菌20-30分钟，之后采用冷水喷淋至室温即得金银花-甜柿复合醋饮。
步骤(1)所述甜柿为罗田甜柿。
步骤(5)所述金银花为罗田金银花。
步骤(5)所述新鲜金银花用量为甜柿用量的50-200％，所述白砂糖用量为甜柿用量的50-100％。
步骤(6)所述的微滤膜的孔径为0.2-0.45μn。
本发明的优点是：
1.以纯天然罗田金银花、罗田甜柿为原料，辅以蜂蜜等天然营养保健品，发酵酿制成金银花-甜柿复合醋饮，具有金银花的清香，风味独特，酸甜可口，工艺简单，适合大众消费，市场前景广阔。
2.本发明制备的醋饮保留了罗田金银花和罗田甜柿中多种营养保健成分，有助于消化，可以增强食欲、生津止渴，具有促进人体新陈代谢、缓解疲劳、延缓衰老、美容护肤、维持体液酸碱平衡、软化血管、降血脂血糖血压、抗菌和增强免疫力等多重功效，集营养、保健、食疗等功能于一体，是一种营养醋、保健醋。
具体实施方式
下面结合实施例对本发明做进一步详细的描述，实施例仅是本发明的实施方式，不是对本发明的限定。
实施例1：
一种金银花-甜柿复合醋饮，其生产步骤为：
(1)预煮浸提制备料液：1kg罗田甜柿洗净，去核，破碎成浆，加1L水，加热至微沸，保持5min后冷却至50℃，保温浸提5h，调整糖度为12％；
(2)灭菌：将料液置于容器中进行间接蒸汽加热，温度控制85℃保持10min；
(3)酒精发酵：在灭菌后的料液中接种活性干酵母，活化酵母用量为2％，发酵温度控制在30-32℃，发酵至酒精度达到5％(vo1)转入敞口容器进行醋酸发酵；
(4)醋酸发酵：在酒精发酵醪表面均匀撒入总体积0.05％的干醋酸菌，用纱布遮盖敞口容器发酵，温度控制为32-38℃，至完全产生酸味，pH3左右时结束发酵；
(5)调配陈酿：取出菌膜冷冻保存，发酵液加2％食盐后密封4周，先用纱布过滤，后用快速滤纸过滤，滤液煮沸10min后冷却，在无菌容器内密封陈酿5个月制得甜柿醋液，然后加入新鲜罗田金银花1kg，白砂糖0.5kg，在无菌容器内密封陈酿6周，用纱布过滤制得金银花-甜柿复合醋饮原液；
(6)调配均质：取金银花-甜柿复合醋饮原液1L，蜂蜜100g，柠檬酸8g，乙基麦芽酚1g，用饮用水调配至10L，加热到50℃均质后冷却，静置24h后用0.25μm微滤膜过滤，然后置于无菌罐贮存。
(7)灌装杀菌：无菌灌装后置于90℃热水浴加热杀菌20-30min，之后采用冷水喷淋至室温得产品。
Claims (6)
1.一种金银花-甜柿复合醋饮，其特征在于：以罗田金银花、罗田甜柿为原料，经预煮浸提、酒精发酵、醋酸发酵、调配陈酿、调配均质和灌装杀菌制备而成。
2.一种根据权利要求1所述的金银花-甜柿复合醋饮的制备方法，其特征在于：包括以下步骤：①预煮浸提制备料液：甜柿洗净，去核，剔除腐烂、发霉等变质部分，先用破碎机将洗净的柿子破碎成浆，然后加1∶2(m∶V)的水预煮软化组织，保持微沸5-10min冷却至30-50℃浸提3-7h，调整糖度，控制在9-15％制得料液；②灭菌：将料液置于容器中进行间接蒸汽加热，在70～90℃温度下保持8～20min；③酒精发酵：灭菌后的料液冷却至室温后接入0.5-3％活化酵母，在密闭容器中进行发酵，温度保持在25～32℃，至总糖不再变化时终止发酵，酒精度达4％(vo1)以上，转入敞口容器；④醋酸发酵：酒精发酵醪表面均匀撒入总体积0.02％～2％的干醋酸菌，在敞口容器中发酵，用纱布遮盖，温度控制在32-38℃，成膜后均匀搅拌破膜，直至完全产生酸味，pH为3左右，结束发酵；⑤调配陈酿：取出菌膜冷冻保存，发酵液加2％食盐后密封2-4周，用纱布和快速滤纸先后过滤，滤液煮沸5-10min后冷却，在无菌容器内密封陈酿4个月以上制得甜柿醋液，然后加入新鲜金银花和白砂糖，在无菌容器内密封陈酿4-8周，纱布过滤即得金银花-甜柿复合醋饮原液；⑥调配均质：以金银花-甜柿复合醋饮原液10-20％为基料，加入蜂蜜1-5％，柠檬酸钠0.08％，乙基麦芽酚0.01-0.05％等物质进行调配，然后加热到50℃均质，静置冷却沉淀24h以上，用微滤膜过滤后置于无菌罐贮存待灌装；⑦灌装杀菌：灌装后置于90℃热水浴加热杀菌20～30分钟，冷却至室温即得金银花-甜柿复合醋饮。
3.根据权利要求2所述的金银花-甜柿复合醋饮的制备方法，其特征在于：所述调配份数为金银花-甜柿复合醋饮原液10-20％，蜂蜜1-5％，柠檬酸钠0.08％，乙基麦芽酚0.01-0.05％，余量为水。
4.根据权利要求3所述的金银花-甜柿复合醋饮原液的制备方法，其特征在于：所述金银花-甜柿复合醋饮原液由甜柿醋液、新鲜金银花、白砂糖调配陈酿4-8周制得。
5.根据权利要求3所述的金银花-甜柿复合醋饮原液的制备方法，其特征在于：所述新鲜金银花用量为甜柿用量的50-200％。
6.根据权利要求3所述的金银花-甜柿复合醋饮原液的制备方法，其特征在于：所述白砂糖用量为甜柿用量的50-100％。
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| CN106190767A (zh) * | 2016-07-12 | 2016-12-07 | 湖北楚天舒药业有限公司 | 一种鲜金银花醋饮及其制备方法 |
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| CN104323389A (zh) * | 2014-11-30 | 2015-02-04 | 汪凌峰 | 一种保健醋饮料及制备方法 |
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| CN106701525A (zh) * | 2016-12-28 | 2017-05-24 | 黄冈师范学院 | 一种甜柿茯苓醋发酵原液的制备方法及茯苓甜柿醋饮料 |
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