CN103960719B - 一种含牡丹提取物的果蔬醋饮料的制备方法 - Google Patents
一种含牡丹提取物的果蔬醋饮料的制备方法 Download PDFInfo
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Abstract
一种含牡丹提取物的果蔬醋饮料的制备方法,涉及果蔬醋饮料的制备方法领域,先将新鲜的西瓜、柚子和南瓜进行预处理和榨汁,得到三者的混合果蔬汁,然后对上述混合果蔬汁进行高温瞬时灭菌,冷却后用脆壁克鲁维酵母菌在25~30℃下酒精发酵5~7天,然后接种醋酸菌,在28~32℃下进行醋酸发酵至醋酸含量为10%~15%时结束,将完成醋酸发酵的发酵液与本发明事先制备的牡丹与玫瑰的混合提取液进行混合,并调节混合后发酵液的pH值为3.5~4.0,然后加入甜菊糖甙和β-环糊精进行调配,经均质、过滤、杀菌和灌装后得成品。本发明制备的果蔬醋饮料营养均衡并具有一定的保健作用,味道柔和鲜美,刺激性弱。
Description
技术领域
本发明涉及果蔬醋饮料的制备方法领域,具体涉及一种含牡丹提取物的果蔬醋饮料的制备方法。
背景技术
水果和蔬菜是人类食物中不可缺少的部分,其中含有人体所需的维生素、糖类、矿物质、氨基酸以及膳食纤维等营养成分,单一种类的蔬菜或水果难以满足人们的需求。目前,以水果和蔬菜为原料经发酵制备的果蔬醋饮料日渐增多,将水果和蔬菜搭配制成的复合果蔬醋饮料不仅口味独特,而且经过发酵后的果蔬醋中含有丰富的有机酸、外源性生物活性物质无机盐、微量元素等,具有多种保健功能,从而更受人们的欢迎,而果蔬醋饮料需要进行合理选材进行搭配才能制得口味及营养俱佳的产品。
西瓜味甘甜且多汁,西瓜中含有的糖类、瓜氨酸、精氨酸及无机盐成分能够起到降低血脂软化血管和利尿消炎的作用。柚子味道酸甜可口,其含有丰富的维生素B、维生素C和维生素P以及钾、磷等微量元素,具有降血糖血脂等功效,尤其对患有心血管病的患者具有较好的食疗效果。西瓜和柚子虽营养丰富,但是其均属凉性水果,不易单独大量食用。将西瓜和柚子与其他蔬菜直接进行复合制备的果蔬饮料不能掩盖蔬菜本身的味道,亦不能满足广大消费者的口味需求。而果蔬醋饮料不仅将果蔬的保健作用进一步提升,而且其本身没有蔬菜本身的味道,口味独特,受到了许多消费者的青睐。基于此,本发明将西瓜、柚子与南瓜进行搭配制备其复合果蔬醋饮料,更在其中添加了牡丹提取物,增加饮料的营养价值并提高其风味。
发明内容
本发明的目的就是提供一种将西瓜、柚子与南瓜一并进行发酵制备复合果蔬醋饮料的制备方法,并在饮料中添加牡丹提取物,增加饮料的的营养价值并提高其风味。
为了实现上述目的,本发明的技术方案为:一种含牡丹提取物的果蔬醋饮料的制备方法,步骤如下:
(1)、选取新鲜的西瓜、柚子和南瓜,经水洗、去皮和仔后,西瓜、柚子和南瓜按5~8:3~4:1~2的重量比一并在-5~-10℃下冷冻10~15h,然后用破碎机破碎;
(2)、将破碎后的原料先用90~95℃的水蒸气进行热处理1~3min,然后用榨汁机榨汁,榨汁压力为20~30MPa,榨汁原料与水的质量比为1:6~1:8,然后过滤得西瓜、柚子和南瓜的混合果蔬汁;
(3)、对上述西瓜、柚子和南瓜的混合果蔬汁进行高温瞬时灭菌,冷却后接种活化后的脆壁克鲁维酵母菌液,接种量为每毫升混合果蔬汁中含105~106个酵母细胞,并在25~30℃下酒精发酵5~7天,其中每隔2天搅拌一次;
(4)、向完成酒精发酵的发酵液中接种活化后的醋酸菌培养液,在28~32℃下进行醋酸发酵至醋酸含量为10%~15%时结束;
(5)、将完成醋酸发酵的发酵液与牡丹与玫瑰的混合提取液进行混合,并调节混合后发酵液的pH值为3.5~4.0,然后加入混合后发酵液总重量0.03~0.05%的甜菊糖甙和0.05~0.07%的β-环糊精,得到调配液;
(6)、对上述调配液在30~40MPa压力下进行均质处理,然后经过滤、杀菌、灌装后,即得成品。
步骤(5)中所述的牡丹与玫瑰的混合提取液的制备方法为:先将质量比为2:1的牡丹花瓣和玫瑰花瓣进行粉碎,然后用重量为牡丹花瓣和玫瑰花瓣总重8~10倍的乙醇溶液浸提30~60min,乙醇溶液质量浓度为90%,浸提温度为70~80℃,浸提过程加入酒石酸,并使其在乙醇溶液中的浓度为0.3g/L;浸提后,过滤、浓缩即可。
有益效果:在选材上,本发明将西瓜、柚子和南瓜进行搭配,选材科学合理,营养价值得到均衡,经混合发酵后其保健作用更加明显,尤其适合高血压血脂群体的饮用。工艺方法上,本发明采用先冷冻再破碎再水蒸气热处理的制汁方法,不仅能够提高原料的出汁量,而且能够防止原料中有效成分的氧化,极大保留了原料的营养成分。本发明将完成醋酸发酵的发酵液与牡丹花和玫瑰花的90%乙醇-酒石酸提取物进行混合,从而能够减弱果蔬醋的刺激性,使味道变得柔和,提高饮料的风味和营养价值。
具体实施方式
一种含牡丹提取物的果蔬醋饮料的制备方法,步骤如下:
(1)、选取新鲜的西瓜、柚子和南瓜,经水洗、去皮和仔后,西瓜、柚子和南瓜按5~8:3~4:1~2的重量比一并在-5~-10℃下冷冻10~15h,然后用破碎机破碎;
(2)、将破碎后的原料先用90~95℃的水蒸气进行热处理1~3min,然后用榨汁机榨汁,榨汁压力为20~30MPa,榨汁原料与水的质量比为1:6~1:8,然后过滤得西瓜、柚子和南瓜的混合果蔬汁;
(3)、对上述西瓜、柚子和南瓜的混合果蔬汁进行高温瞬时灭菌,冷却后接种活化后的脆壁克鲁维酵母菌液,接种量为每毫升混合果蔬汁中含105~106个酵母细胞,并在25~30℃下酒精发酵5~7天,其中每隔2天搅拌一次;
(4)、向完成酒精发酵的发酵液中接种活化后的醋酸菌培养液,在28~32℃下进行醋酸发酵至醋酸含量为10%~15%时结束;
(5)、将完成醋酸发酵的发酵液与牡丹与玫瑰的混合提取液进行混合,并调节混合后发酵液的pH值为3.5~4.0,然后加入混合后发酵液总重量0.03~0.05%的甜菊糖甙和0.05~0.07%的β-环糊精,得到调配液;
(6)、对上述调配液在30~40MPa压力下进行均质处理,然后经过滤、杀菌、灌装后,即得成品。
步骤(5)中所述的牡丹与玫瑰的混合提取液的制备方法为:先将质量比为2:1的牡丹花瓣和玫瑰花瓣进行粉碎,然后用重量为牡丹花瓣和玫瑰花瓣总重8~10倍的乙醇溶液浸提30~60min,乙醇溶液质量浓度为90%,浸提温度为70~80℃,浸提过程加入酒石酸,并使其在乙醇溶液中的浓度为0.3g/L;浸提后,过滤、浓缩即可。
实施例1
选取新鲜的西瓜、柚子和南瓜,经水洗、去皮和仔后,西瓜、柚子和南瓜按5:3:1的重量比一并在-10℃下冷冻10h,然后用破碎机破碎;将破碎后的原料先用95℃的水蒸气进行热处理1min,然后用榨汁机榨汁,榨汁压力为20MPa,榨汁原料与水的质量比为1:6,然后过滤得西瓜、柚子和南瓜的混合果蔬汁;对上述西瓜、柚子和南瓜的混合果蔬汁进行高温瞬时灭菌,冷却后接种活化后的脆壁克鲁维酵母菌液,接种量为每毫升混合果蔬汁中含105个酵母细胞,并在30℃下酒精发酵5天,其中每隔2天搅拌一次;向完成酒精发酵的发酵液中接种活化后的醋酸菌培养液,在32℃下进行醋酸发酵至醋酸含量为10%时结束;将完成醋酸发酵的发酵液与牡丹与玫瑰的混合提取液进行混合,并调节混合后发酵液的pH值为4.0,然后加入混合后发酵液总重量0.05%的甜菊糖甙和0.07%的β-环糊精,得到调配液;对上述调配液在30MPa压力下进行均质处理,然后经过滤、杀菌、灌装后,即得成品。
牡丹与玫瑰的混合提取液的制备方法为:先将质量比为2:1的牡丹花瓣和玫瑰花瓣进行粉碎,然后用重量为牡丹花瓣和玫瑰花瓣总重10倍的乙醇溶液浸提30min,乙醇溶液质量浓度为90%,浸提温度为80℃,浸提过程加入酒石酸,并使其在乙醇溶液中的浓度为0.3g/L;浸提后,过滤、浓缩得牡丹花和玫瑰花提取液。
实施例2
选取新鲜的西瓜、柚子和南瓜,经水洗、去皮和仔后,西瓜、柚子和南瓜按8:4:2的重量比一并在-5℃下冷冻15h,然后用破碎机破碎;将破碎后的原料先用90℃的水蒸气进行热处理3min,然后用榨汁机榨汁,榨汁压力为30MPa,榨汁原料与水的质量比为1:8,然后过滤得西瓜、柚子和南瓜的混合果蔬汁;对上述西瓜、柚子和南瓜的混合果蔬汁进行高温瞬时灭菌,冷却后接种活化后的脆壁克鲁维酵母菌液,接种量为每毫升混合果蔬汁中含106个酵母细胞,并在30℃下酒精发酵7天,其中每隔2天搅拌一次;向完成酒精发酵的发酵液中接种活化后的醋酸菌培养液,在32℃下进行醋酸发酵至醋酸含量为15%时结束;将完成醋酸发酵的发酵液与牡丹与玫瑰的混合提取液进行混合,并调节混合后发酵液的pH值为3.5,然后加入混合后发酵液总重量0.03%的甜菊糖甙和0.05%的β-环糊精,得到调配液;对上述调配液在30MPa压力下进行均质处理,然后经过滤、杀菌、灌装后,即得成品。
牡丹与玫瑰的混合提取液的制备方法为:先将质量比为2:1的牡丹花瓣和玫瑰花瓣进行粉碎,然后用重量为牡丹花瓣和玫瑰花瓣总重8倍的乙醇溶液浸提60min,乙醇溶液质量浓度为90%,浸提温度为70℃,浸提过程加入酒石酸,并使其在乙醇溶液中的浓度为0.3g/L;浸提后,过滤、浓缩得牡丹花和玫瑰花提取液。
实施例3
选取新鲜的西瓜、柚子和南瓜,经水洗、去皮和仔后,西瓜、柚子和南瓜按6:3:1的重量比一并在-8℃下冷冻12h,然后用破碎机破碎;将破碎后的原料先用93℃的水蒸气进行热处理2min,然后用榨汁机榨汁,榨汁压力为25MPa,榨汁原料与水的质量比为1:7,然后过滤得西瓜、柚子和南瓜的混合果蔬汁;对上述西瓜、柚子和南瓜的混合果蔬汁进行高温瞬时灭菌,冷却后接种活化后的脆壁克鲁维酵母菌液,接种量为每毫升混合果蔬汁中含3×105个酵母细胞,并在28℃下酒精发酵6天,其中每隔2天搅拌一次;向完成酒精发酵的发酵液中接种活化后的醋酸菌培养液,在30℃下进行醋酸发酵至醋酸含量为12%时结束;将完成醋酸发酵的发酵液与牡丹与玫瑰的混合提取液进行混合,并调节混合后发酵液的pH值为3.8,然后加入混合后发酵液总重量0.04%的甜菊糖甙和0.06%的β-环糊精,得到调配液;对上述调配液在35MPa压力下进行均质处理,然后经过滤、杀菌、灌装后,即得成品。
牡丹与玫瑰的混合提取液的制备方法为:先将质量比为2:1的牡丹花瓣和玫瑰花瓣进行粉碎,然后用重量为牡丹花瓣和玫瑰花瓣总重9倍的乙醇溶液浸提50min,乙醇溶液质量浓度为90%,浸提温度为75℃,浸提过程加入酒石酸,并使其在乙醇溶液中的浓度为0.3g/L;浸提后,过滤、浓缩得牡丹花和玫瑰花提取液。
实施例4
选取新鲜的西瓜、柚子和南瓜,经水洗、去皮和仔后,西瓜、柚子和南瓜按8:3:2的重量比一并在-10℃下冷冻12h,然后用破碎机破碎;将破碎后的原料先用90℃的水蒸气进行热处理1min,然后用榨汁机榨汁,榨汁压力为25MPa,榨汁原料与水的质量比为1:8,然后过滤得西瓜、柚子和南瓜的混合果蔬汁;对上述西瓜、柚子和南瓜的混合果蔬汁进行高温瞬时灭菌,冷却后接种活化后的脆壁克鲁维酵母菌液,接种量为每毫升混合果蔬汁中含3×105个酵母细胞,并在28℃下酒精发酵7天,其中每隔2天搅拌一次;向完成酒精发酵的发酵液中接种活化后的醋酸菌培养液,在30℃下进行醋酸发酵至醋酸含量为15%时结束;将完成醋酸发酵的发酵液与牡丹与玫瑰的混合提取液进行混合,并调节混合后发酵液的pH值为3.6,然后加入混合后发酵液总重量0.05%的甜菊糖甙和0.05%的β-环糊精,得到调配液;对上述调配液在35MPa压力下进行均质处理,然后经过滤、杀菌、灌装后,即得成品。
牡丹与玫瑰的混合提取液的制备方法为:先将质量比为2:1的牡丹花瓣和玫瑰花瓣进行粉碎,然后用重量为牡丹花瓣和玫瑰花瓣总重10倍的乙醇溶液浸提60min,乙醇溶液质量浓度为90%,浸提温度为75℃,浸提过程加入酒石酸,并使其在乙醇溶液中的浓度为0.3g/L;浸提后,过滤、浓缩得牡丹花和玫瑰花提取液。
上述各实施例制备的复合果蔬醋饮料具有食醋与西瓜、柚子特有的香气,兼有牡丹花和玫瑰花的淡淡清香,口味酸甜可口,较一般果醋刺激性弱,色泽均匀并呈透亮的淡棕色。
Claims (1)
1.一种含牡丹提取物的果蔬醋饮料的制备方法,其特征在于:步骤如下:
(1)、选取新鲜的西瓜、柚子和南瓜,经水洗、去皮和籽后,西瓜、柚子和南瓜按5~8:3~4:1~2的重量比一并在-5~-10℃下冷冻10~15h,然后用破碎机破碎;
(2)、将破碎后的原料先用90~95℃的水蒸气进行热处理1~3min,然后用榨汁机榨汁,榨汁压力为20~30MPa,榨汁原料与水的质量比为1:6~1:8,然后过滤得西瓜、柚子和南瓜的混合果蔬汁;
(3)、对上述西瓜、柚子和南瓜的混合果蔬汁进行高温瞬时灭菌,冷却后接种活化后的脆壁克鲁维酵母菌液,接种量为每毫升混合果蔬汁中含105~106个酵母细胞,并在25~30℃下酒精发酵5~7天,其中每隔2天搅拌一次;
(4)、向完成酒精发酵的发酵液中接种活化后的醋酸菌培养液,在28~32℃下进行醋酸发酵至醋酸含量为10%~15%时结束;
(5)、将完成醋酸发酵的发酵液与牡丹与玫瑰的混合提取液进行混合,并调节混合后发酵液的pH值为3.5~4.0,然后加入混合后发酵液总重量0.03~0.05%的甜菊糖甙和0.05~0.07%的β-环糊精,得到调配液;
所述的牡丹与玫瑰的混合提取液的制备方法为:先将质量比为2:1的牡丹花瓣和玫瑰花瓣进行粉碎,然后用重量为牡丹花瓣和玫瑰花瓣总重8~10倍的乙醇溶液浸提30~60min,乙醇溶液质量浓度为90%,浸提温度为70~80℃,浸提过程加入酒石酸,并使其在乙醇溶液中的浓度为0.3g/L;浸提后,过滤、浓缩即可;
(6)、对上述调配液在30~40MPa压力下进行均质处理,然后经过滤、杀菌、灌装后,即得成品。
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