CN103952282A - Perilla fermented vinegar drink and preparation method thereof - Google Patents
Perilla fermented vinegar drink and preparation method thereof Download PDFInfo
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- CN103952282A CN103952282A CN201410173806.0A CN201410173806A CN103952282A CN 103952282 A CN103952282 A CN 103952282A CN 201410173806 A CN201410173806 A CN 201410173806A CN 103952282 A CN103952282 A CN 103952282A
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Abstract
The invention provides a perilla fermented vinegar drink and a preparation method thereof. The preparation method comprises the following steps: adding water to folium perillae for carrying out reflux extraction, then adding bran to produce fermented liquor, and carrying out sterilization, alcoholic fermentation, vinegar fermentation, blending and filtering, and filling and sterilization to obtain a finished vinegar drink product. The vinegar drink not only maintains the specific nutritional health components of the folium perillae, but also has the special curative effect of vinegar, integrates the functions of nutrition, health care, dietary therapy and the like as a whole, and is delicious in sourness and sweetness, and unique in flavor.
Description
Technical field
The invention belongs to a kind of preparation method of drink, particularly a kind of purple perilla fermented vinegar drink and preparation method thereof.
Background technology
Purple perilla (Perilla frutescens) is dicotyledonous Labiatae Perilla annual herb plant, has special fragrance, strong adaptability.At China's cultivation history of existing more than 2000 year, be the conventional traditional Chinese medicine that Compendium of Material Medica is recorded, be one of Chinese medicinal materials of the first batch of dietotherapeutic of promulgating of the Ministry of Health of China.
Perilla Leaf is rich in various active material and the nutritive ingredients such as high-quality protein, multivitamin, mineral substance and rosmarinic acid, polyphenol, flavones, perillaldehyde, perillalcohol, perillene, limonene, citral, alpha-linolenic acid, there is antibacterial, anticancer, antianaphylaxis, antidepressant, anti-inflammatory, anti-oxidant, reducing blood-fat, the several functions effect such as clearing heat and detoxicating, be of value to HUMAN HEALTH.
Vinegar drink is the drink of collection dietotherapy, nutrition and health care one, has become modern's one way of life fashion.Modern medicine study shows: vinegar can be antibacterial, anticancer, anti-curing cold, and hypotensive blood-fat and blood sugar, reduces cholesterol, strengthens liver function, and reducing weight and beautifying features, delays senility, and relieving fatigue improves a poor appetite, and prevents arteriosclerosis.Develop many kinds, multi-functional vinegar beverage is vinegar moves towards Modern drinks consumer's goods inexorable trend from traditional seasonings.
Therefore, Perilla Leaf is processed into the vinegar drink that integrates purple perilla and vinegar nourishing function, not only there is stronger medical health care function, and for the utility value that improves Perilla, increase farmers' income, drive local economic development, enrich beverage market and there is important economic worth and realistic meaning.
Liquid beverage taking Perilla Leaf as development of raw materials has purple perilla to reveal (perilla beverage at present, publication number: CN1292236A), perilla greengage wine (perilla greengage wine and preparation method thereof, publication number: CN101519630), sweet potato leaf-perilla leaf composite beverage (sweet potato leaf-perilla leaf composite beverage and preparation method thereof, publication number: CN101991165A), allotment vinegar drink (purple perilla fermentation vinegar beverage and preparation method thereof, publication number: CN101731705A), purple perilla health tea (making method of purple perilla tea, publication number: CN1488272A; Wang Xuan, Deng. the Preliminary development of Perilla Leaf nourishing drink. gansu science and technology, 2009,25 (3): 161-162.), purple perilla breast (Lv Changxin, Deng. the preparation of purple perilla milky-drinks and stability study [J]. foodstuffs industry science and technology, 2013,34 (14): 237-241.) etc., the distinctive nutritive and health protection components of Perilla Leaf is not fully utilized.Therefore, the invention provides the purple perilla fermented vinegar drink of a kind of sweet and sour taste, unique flavor, health, nutritive health-care, not only retained the special efficacy of the peculiar nutritive and health protection components of Perilla Leaf but also tool vinegar.
Summary of the invention
The object of the present invention is to provide a kind of purple perilla fermented vinegar drink and preparation method thereof, this vinegar drink had both retained the distinctive nutritive and health protection components of Perilla Leaf, there is again the special efficacy of vinegar, integrate the functions such as nutrition, health care, dietotherapy, sweet and sour taste, unique flavor.
The present invention is achieved through the following technical solutions:
A purple perilla fermented vinegar drink, is prepared from through zymamsis and acetic fermentation by Perilla Leaf, wheat bran.
The preparation method of this vinegar drink is:
(1) feed liquid preparation: Perilla Leaf clean dry, 80 orders are pulverized, be that 1: 8～1: 20 (m: V) adds water at 60～80 DEG C of refluxing extraction 1h by solid-liquid ratio, then be cooled to room temperature, add wheat bran, stir, adding water and adjusting volume of material is Perilla Leaf and wheat bran mixing quality 8～16 times, and the massfraction of adjusting sugar in feed liquid with white sugar is 8～18% to make feed liquid;
(2) sterilizing: feed liquid is placed in to container and carries out indirect steam heating, keep 8～20min at 60～90 DEG C of temperature;
(3) zymamsis: add activation yeast in the feed liquid after sterilizing, activation yeast consumption is 0.5～2.5% of Perilla Leaf and wheat bran total mass, leavening temperature remains on 25～30 DEG C, stops fermentation, more than alcoholic strength reaches 5% (vol) to total reducing sugar while no longer variation;
(4) acetic fermentation: add acetic bacteria in (3) gained karusen, inoculum size is 8%～15%, intermittently passing into sterile air carries out acetic fermentation, more than reaching 5g/100mL to total acid (with acidometer) content and when acidity no longer rises, add 2% salt and carry out ageing, then obtain proferment vinegar with multiple filtered through gauze karusen;
(5) allotment is filtered: after adding honey, white sugar, veltol plus, pure water to allocate proferment vinegar, be heated to 60～90 DEG C and be incubated 30～90s, more than staticly settling 24h, with storing in sterile chamber after 0.2～0.45 μ m membrane filtration;
(6) filling sterilization: the vinegar liquid after allotment is filtered carries out sterile filling, is then placed in 90 DEG C of hot water bath heat-sterilization 20～30min, adopts afterwards cold water to spray to room temperature.
The described amount of wheat bran of step (1) is 80～120% of Perilla Leaf consumption.
The described allotment umber of step (5) is proferment vinegar 100L, honey 1～5kg, and white sugar 20～30kg, veltol plus 2～6g, adds pure water to 1000L.
Advantage of the present invention is:
1. taking pure natural Perilla Leaf, wheat bran as raw material, be aided with the natural nutrition health products such as honey, purple perilla fermented vinegar drink is brewed in fermentation into, not only unique flavor, and sweet and sour taste, and also raw materials cost is low, technique is simple, is applicable to mass consumption, and market outlook are wide.
2. the purple perilla fermented vinegar that prepared by the present invention is drunk with purple perilla delicate fragrance, the multiple nutrients health-care components such as VITAMIN in Perilla Leaf, mineral substance, rosmarinic acid, flavones, alpha-linolenic acid are retained, contribute to digestion, can whet the appetite, promote the production of body fluid to quench thirst, there is the human body metabolism of promotion, alleviating fatigue, delay senility, beauty and skin care, maintain the multi-efficiencies such as body fluid acid base equilibrium, vessel softening, reducing blood-fat blood sugar blood pressure, antibacterial and strengthening immunity, integrating the functions such as nutrition, health care, dietotherapy, is a kind of nutrition vinegar, health vinegar.Total acid content 0.3～0.8g/100mL, pol 2～3%.
Embodiment
Below in conjunction with embodiment, the present invention is done to further detailed description, embodiment is only embodiments of the present invention, is not limitation of the invention.
Embodiment 1:
A purple perilla fermented vinegar drink, its production stage is:
(1) feed liquid preparation: 15kg Perilla Leaf clean dry, 80 orders are pulverized, add water, solid-liquid ratio is 1: 10 (m: V), the 1h that refluxes under 80 DEG C of conditions, is cooled to and adds 15kg wheat bran after room temperature and mix, and stirs, adding water and adjusting volume of material is 300L, and adjusting sugared massfraction is 14%:
(2) sterilizing: feed liquid is placed in to container and carries out indirect steam heating, 70 DEG C of maintenance 10min of temperature control;
(3) zymamsis: inoculating active dry yeast in the feed liquid after sterilizing, activation yeast consumption is 600g, leavening temperature is controlled at 30～32 DEG C, ferments to alcoholic strength and reaches 6% (vo1);
(4) acetic fermentation: the acetic bacteria nutrient solution that adds cumulative volume 10% in previous step gained karusen, intermittently passing into sterile air carries out acetic fermentation, while stopping fermentation, total acid (with acidometer) content reaches 6g/100mL, then add 2% salt and carry out ageing, ageing obtained proferment vinegar with multiple filtered through gauze karusen after 2 months;
(5) allotment is filtered: press proferment vinegar 100L, honey 2kg, 26 tons of white sugars, veltol plus 5g allocates, add pure water to 1000L blending and mixing post-heating to 80 DEG C insulation 30s, after standing cooling precipitation 24h, with 0.25 μ m membrane filtration, be then placed in the aseptic tank storage of aseptic.
(6) filling sterilization: carry out sterile packed between aseptic technique, be then placed in 90 DEG C of hot water bath heat-sterilization 20～30min, adopt afterwards cold water to spray to room temperature and obtain product.
Quality standard:
(1) Oranoleptic indicator: there is purple perilla delicate fragrance, transparent color and luster, taste is sour-sweet mellow.
(2) physical and chemical index: total acid content 0.3～0.8g/100mL, pol 2～3%.
Claims (6)
1. a purple perilla fermented vinegar drink, is characterized in that: be prepared from through zymamsis and acetic fermentation by Perilla Leaf, wheat bran.
2. the preparation method of a purple perilla fermented vinegar drink according to claim 1, it is characterized in that: comprise the following steps: 1. feed liquid preparation: Perilla Leaf clean dry, 80 orders are pulverized, be that 1: 8～1: 20 (m: V) adds water at 60～80 DEG C of refluxing extraction 1h by solid-liquid ratio, then be cooled to room temperature, add wheat bran, stir, adding water and adjusting volume of material is Perilla Leaf and wheat bran mixing quality 8～16 times, and the massfraction of adjusting sugar in feed liquid with white sugar is 8～18% to make feed liquid; 2. sterilizing: feed liquid is placed in to container and carries out indirect steam heating, keep 8～20min at 60～90 DEG C of temperature; 3. zymamsis: add activation yeast in the feed liquid after sterilizing, activation yeast consumption is 0.5～2.5% of Perilla Leaf and wheat bran total mass, leavening temperature remains on 25～30 DEG C, stops fermentation, more than alcoholic strength reaches 5% (vol) to total reducing sugar while no longer variation; 4. acetic fermentation: 3. adding acetic bacteria in gained karusen, inoculum size is 8%～15%, intermittently passing into sterile air carries out acetic fermentation, more than reaching 5g/100mL to total acid (with acidometer) content and when acidity no longer rises, add 2% salt and carry out ageing, then obtain proferment vinegar with multiple filtered through gauze karusen; 5. allotment is filtered: after adding honey, white sugar, veltol plus, pure water to allocate proferment vinegar, be heated to 60～90 DEG C and be incubated 30～90s, more than staticly settling 24h, with storing after membrane filtration in sterile chamber; 6. filling sterilization: the vinegar liquid after allotment is filtered carries out sterile filling, is then placed in 90 DEG C of hot water bath heat-sterilization 20～30min, adopts afterwards cold water to spray to room temperature.
3. purple perilla fermented vinegar drink according to claim 1, is characterized in that: batching is honey, white sugar, veltol plus.
4. the preparation method of purple perilla fermented vinegar drink according to claim 2, is characterized in that: the Perilla Leaf in described refluxing extraction and the mass volume ratio of water are 1: 8～1: 20.
5. the preparation method of purple perilla fermented vinegar drink according to claim 2, is characterized in that: described amount of wheat bran is 80～120% of Perilla Leaf consumption.
6. the preparation method of purple perilla fermented vinegar drink according to claim 2, is characterized in that: described allotment umber is proferment vinegar 100L, honey 1～5kg, and white sugar 20～30kg, veltol plus 2～6g, adds pure water to 1000L.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304456A (en) * | 2014-10-09 | 2015-01-28 | 青岛嘉瑞生物技术有限公司 | Semen cassiae and milk vinegar health drink |
| CN105586244A (en) * | 2016-03-29 | 2016-05-18 | 史占彪 | Vinegar mainly made of peach juice and making method of vinegar |
| CN105586245A (en) * | 2016-03-29 | 2016-05-18 | 史占彪 | Vinegar mainly made of mango juice and making method of vinegar |
| CN105624016A (en) * | 2016-03-29 | 2016-06-01 | 史占彪 | Vinegar mainly prepared from muskmelon juice and preparation method of vinegar |
| CN105624011A (en) * | 2016-03-29 | 2016-06-01 | 史占彪 | Vinegar mainly prepared from cantaloupe juice and preparation method of vinegar |
| CN105624015A (en) * | 2016-03-29 | 2016-06-01 | 史占彪 | Vinegar mainly prepared from honeydew melon juice and preparation method thereof |
| CN105624013A (en) * | 2016-03-29 | 2016-06-01 | 史占彪 | Vinegar mainly prepared from orange juice and preparation method of vinegar |
| CN105670900A (en) * | 2016-03-29 | 2016-06-15 | 史占彪 | Vinegar using orange juice as main material and production method of vinegar |
| CN105695294A (en) * | 2016-03-29 | 2016-06-22 | 史占彪 | Vinegar mainly prepared from pineapple juice and preparation method thereof |
| CN106119072A (en) * | 2016-06-18 | 2016-11-16 | 侯荣山 | The production method of purple perilla tea vinegar beverage |
| CN106616161A (en) * | 2016-12-27 | 2017-05-10 | 黄冈市方阳农业发展有限公司 | Herba artemisia selengensis vinegar beverage and preparation method thereof |
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| CN103695284A (en) * | 2013-12-14 | 2014-04-02 | 曹石 | Preparation method of dried mushroom-sticky rice vinegar |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304456A (en) * | 2014-10-09 | 2015-01-28 | 青岛嘉瑞生物技术有限公司 | Semen cassiae and milk vinegar health drink |
| CN104304456B (en) * | 2014-10-09 | 2016-07-06 | 青岛嘉瑞生物技术有限公司 | A kind of Semen Cassiae milk vinegar health beverage |
| CN105624016A (en) * | 2016-03-29 | 2016-06-01 | 史占彪 | Vinegar mainly prepared from muskmelon juice and preparation method of vinegar |
| CN105586245A (en) * | 2016-03-29 | 2016-05-18 | 史占彪 | Vinegar mainly made of mango juice and making method of vinegar |
| CN105624011A (en) * | 2016-03-29 | 2016-06-01 | 史占彪 | Vinegar mainly prepared from cantaloupe juice and preparation method of vinegar |
| CN105624015A (en) * | 2016-03-29 | 2016-06-01 | 史占彪 | Vinegar mainly prepared from honeydew melon juice and preparation method thereof |
| CN105624013A (en) * | 2016-03-29 | 2016-06-01 | 史占彪 | Vinegar mainly prepared from orange juice and preparation method of vinegar |
| CN105670900A (en) * | 2016-03-29 | 2016-06-15 | 史占彪 | Vinegar using orange juice as main material and production method of vinegar |
| CN105695294A (en) * | 2016-03-29 | 2016-06-22 | 史占彪 | Vinegar mainly prepared from pineapple juice and preparation method thereof |
| CN105586244A (en) * | 2016-03-29 | 2016-05-18 | 史占彪 | Vinegar mainly made of peach juice and making method of vinegar |
| CN105624015B (en) * | 2016-03-29 | 2020-11-24 | 史占彪 | Vinegar mainly prepared from honeydew melon juice and preparation method thereof |
| CN106119072A (en) * | 2016-06-18 | 2016-11-16 | 侯荣山 | The production method of purple perilla tea vinegar beverage |
| CN106616161A (en) * | 2016-12-27 | 2017-05-10 | 黄冈市方阳农业发展有限公司 | Herba artemisia selengensis vinegar beverage and preparation method thereof |
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Application publication date: 20140730 |