CN104068433A - 一种红枣板栗醋饮料的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种红枣板栗醋饮料的制备方法，以红枣和板栗为主要原料，经预处理、打浆、酒精发酵、醋酸发酵、调配等过程制备红枣板栗醋饮料。该饮料呈亮红色，口感独特，营养成分丰富，含有蛋白质、氨基酸、维生素和钙、磷、铁、锌等矿物质；既能够补充营养又兼具养生保健的功能，是集营养、保健、食疗等功能为一体的保健饮料。
Description
技术领域
本发明涉及一种果醋饮料的制备方法，具体是一种红枣板栗醋饮料的制备方法。
背景技术
红枣为鼠李科枣属植物的成熟果实。原产于我国，至今3000多年的栽培历史，是我国特有的果树之一，与李、杏、桃、梅并称为我国的“五果”。红枣素有“铁杆庄稼”之称，具有耐旱、耐涝的特性，是发展节水型林果业的首选良种。红枣除含有丰富的维生素及Ca、P、Fe 等矿质元素外，还含有糖类、c-AMP( 环磷酸腺苷)、皂甙、黄酮、生物碱等成分。中医认为红枣味甘、性温，具有补中益气、养血生津、安神镇痛和调和药效等功效。
板栗(Castanea mollissima)又名栗、中国板栗，是壳斗科栗属的植物，原产于中国，分布于越南、台湾以及中国大陆地区，生长于海拔370-2800米的地区，多见于山地，已由人工广泛栽培。栗子营养丰富，果实含糖、淀粉、蛋白质、脂肪、维生素和矿物质。维生素C含量是苹果的十几倍，钾、锌、铁等矿质元素含量也很高。中医认为栗子能补脾健胃、补肾强筋、活血止血。现代医学研究表明：板栗可以治疗反胃、吐血、腰脚软弱、便血等症，另外对肾虚有良好的疗效。板栗中所含的不饱和脂肪酸和各种维生素，有抗高血压、冠心病、骨质疏松和动脉硬化的功效；板栗中的维生素B2对日久难愈的小儿口舌生疮和成人口腔溃疡有益。
果醋由果蔬经过酒精发酵和醋酸发酵发酵过程得到的一种营养丰富、风味独特的酸味调味品，兼有水果和食醋的营养保健功能。目前，果醋饮品颇受人们欢迎，市场上主要有苹果醋饮品、山楂醋饮品、葡萄醋饮品、柿子醋饮品、梨醋饮品、猕猴桃醋饮品等等，未见红枣板栗果醋饮料的相关报道。
发明内容
本发明目的在于提供一种红枣板栗醋饮料，该饮料营养丰富、风味独特，兼有水果和食醋的营养保健功能。适合不同消费群体饮用。
一种红枣板栗醋饮料的制备方法，其特征在于，制备过程包括以下步骤：
1）原料预处理
将红枣清洗干净，去核，用相当于原枣质量5倍的水浸泡2h，预煮10min，打浆，得到红枣浆；
将板栗、清洗、烘烤去壳、粉碎成颗粒状、蒸汽蒸煮软化40min、匀浆、得到板栗浆；
2）酒精发酵
将红枣浆与板栗浆混合均匀，蒸汽灭菌5min，放至室温，加入0.3％活化好的酵母液，进行酒精发酵，发酵温度28-32℃，时间4-7天；
3）醋酸发酵
酒精发酵结束后，向酒精发酵醪中加入经活化的醋酸菌，接种量为2-6%，温度28-31℃，发酵6-8d，每12h 测酸度一次，直至酸度不变即醋酸发酵完成；
4）澄清
发酵结束的果醋中加入3%的复合澄清剂，过滤得到澄清的果醋；
5）调配
果醋中加入红枣浓缩汁（50Brix）、木糖醇、柠檬酸和蜂蜜进行调配；
6）灭菌、灌装
调配好的饮料采用UHT灭菌，灭菌温度121℃，时间10S，采用无菌灌装方式灌装，得到成品。
步骤2）中所述的红枣板栗混合浆其比例为：红枣浆：板栗浆=1：1-5。
步骤4）中所述的复合澄清剂为1：1的明胶-单宁混合物。
步骤5）中各原料配比如下：以体积分数计，果醋10-50%、红枣浓缩汁10-40%、蜂蜜1-5%、木糖醇浓度为3-6%、柠檬酸浓度0.2-2%、纯净水补足至100%。
本发明的产品具有以下优点：
1）产品营养丰富、风味独特，具有补中益气、养血生津、安神镇痛、补脾健胃、补肾强筋、活血止血等功效，兼具水果和食醋的营养保健功能，是集营养、保健、食疗等功能为一体的保健饮料；2）制备工艺简单，产品保质期长，风味独特，适宜不同消费群体饮用。
下面将结合具体实施方式进一步说明本发明，但本发明要求保护的范围并不局限于下列实施方式。
具体实施方式：
实施例1：
1）原料预处理
将红枣清洗干净，去核，用相当于原枣质量5倍的水浸泡2h，预煮10min，打浆，得到红枣浆；
将板栗、清洗、烘烤去壳、粉碎成颗粒状、蒸汽蒸煮软化40min、匀浆、得到板栗浆；
2）酒精发酵
将红枣浆与板栗浆混合均匀，红枣浆：板栗浆=1：4（v/v），蒸汽灭菌5min，放至室温后加入0.3％活化好的酵母液，进行酒精发酵，发酵温度28-32℃，时间4-7天；
3）醋酸发酵
酒精发酵结束后，向酒精发酵醪中加入经活化的醋酸菌，接种量为2-6%，温度28-31℃，发酵6-8d，每12h 测酸度一次，直至酸度不变即醋酸发酵完成；
4）澄清
发酵结束的果醋中加入3%的明胶-单宁（m/m=1：1）混合澄清剂，过滤得到澄清的果醋；
5）调配
以体积分数计，果醋30%、红枣浓缩汁（50Brix）10%、蜂蜜3%、木糖醇浓度为4%、柠檬酸浓度0.5%、纯净水补足至100%；
6）灭菌、灌装
调配好的饮料采用UHT灭菌，灭菌温度121℃，时间10S，采用无菌灌装方式灌装，得到成品。
实施例2：
1）原料预处理
将红枣清洗干净，去核，用相当于原枣质量5倍的水浸泡2h，预煮10min，打浆，得到红枣浆；
将板栗、清洗、烘烤去壳、粉碎成颗粒状、蒸汽蒸煮软化40min、匀浆、得到板栗浆；
2）酒精发酵
将红枣浆与板栗浆混合均匀，红枣浆：板栗浆=1：3（v/v），蒸汽灭菌5min，放至室温后加入0.3％活化好的酵母液，进行酒精发酵，发酵温度28-32℃，时间4-7天；
3）醋酸发酵
酒精发酵结束后，向酒精发酵醪中加入经活化的醋酸菌，接种量为2-6%，温度28-31℃，发酵6-8d，每12h 测酸度一次，直至酸度不变即醋酸发酵完成；
4）澄清
发酵结束的果醋中加入3%的明胶-单宁混合澄清剂（1：1），过滤得到澄清的果醋；
5）调配
以体积分数计，果醋20%、红枣浓缩汁（50Brix）15%、蜂蜜3%、木糖醇浓度为3%、柠檬酸浓度0.8%、纯净水补足至100%；
6）灭菌、灌装
调配好的饮料采用UHT灭菌，灭菌温度121℃，时间10S，采用无菌灌装方式灌装，得到成品。
Claims (4)
1.一种红枣板栗醋饮料的制备方法，其特征在于，制备过程包括以下步骤：
1）原料预处理
将红枣清洗干净，去核，用相当于原枣质量5倍的水浸泡2h，预煮10min，打浆，得到红枣浆；
将板栗、清洗、烘烤去壳、粉碎成颗粒状、蒸汽蒸煮软化40min、匀浆、得到板栗浆；
2）酒精发酵
将红枣浆与板栗浆混合均匀，蒸汽灭菌5min，放至室温，加入0.3％活化好的酵母液，进行酒精发酵，发酵温度28-32℃，时间4-7天；
3）醋酸发酵
酒精发酵结束后，向酒精发酵醪中加入经活化的醋酸菌，接种量为2-6%，温度28-31℃，发酵6-8d，每12h 测酸度一次，直至酸度不变即醋酸发酵完成；
4）澄清
发酵结束的果醋中加入3%的复合澄清剂，过滤得到澄清的果醋；
5）调配
果醋中加入红枣浓缩汁（50Brix）、木糖醇、柠檬酸、蜂蜜和水进行调配；
6）灭菌、灌装
调配好的饮料采用UHT灭菌，灭菌温度121℃，时间10S，采用无菌灌装方式灌装，得到成品。
2.如权利要求书1所述的一种红枣板栗醋饮料的制备方法，其特征在于，步骤2）中所述的红枣板栗混合浆其比例为：红枣浆：板栗浆=1：1-5。
3.如权利要求书1所述的一种红枣板栗醋饮料的制备方法，其特征在于，步骤4）中所述的复合澄清剂为1：1的明胶-单宁混合物。
4.如权利要求书1所述的一种红枣板栗醋饮料的制备方法，其特征在于，步骤5）中各原料配比如下：以体积分数计，果醋10-50%、红枣浓缩汁10-40%、蜂蜜1-5%、木糖醇浓度为3-6%、柠檬酸浓度0.2-2%、纯净水补足至100%。
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| CN107201300A (zh) * | 2017-05-16 | 2017-09-26 | 河南科技大学 | 一种板栗红枣果醋及其制备方法 |
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| CN107201300A (zh) * | 2017-05-16 | 2017-09-26 | 河南科技大学 | 一种板栗红枣果醋及其制备方法 |
| CN107384743A (zh) * | 2017-08-31 | 2017-11-24 | 百色学院 | 一种芒果醋的制备方法 |
| CN108456618A (zh) * | 2018-07-03 | 2018-08-28 | 谢善武 | 一种柚子果醋及其制备方法 |
| CN109090241A (zh) * | 2018-08-31 | 2018-12-28 | 杨慧 | 一种板栗饮料生产方法 |
| CN115926927A (zh) * | 2023-01-30 | 2023-04-07 | 河南省辽城实业有限公司 | 一种葛根红薯醋及其制备工艺 |
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